General Food Safety
Danger Zone
Dietary Restrictions

What is one habit you practice to ensure food safety?

Wash hands, clean surfaces/utensils, cook food to temp, separate raw and cooked foods etc.


What should be done with food that is accidently left out of the fridge/freezer longer than recommended?

It should be discarded


Name an example of when you should change gloves while working

After handling raw meat, if the glove rips, when you leave the kitchen area, etc.


Provide 3 examples of dietary restrictions that a patient may have

Allergies, dysphagia, sodium restriction, celiac disease, carb controlled, low fat, etc.


What is cross contamination?

When pathogens are transferred from one surface/food to another


What is the danger zone?

Temperature range in which pathogens can grow rapidly

41-135 F

5-57 C


Give 3 examples of when employees should wash their hands?

After eating/smoking/touching hair, after sneezing or blowing nose, after using restroom, after handling raw meats, when returning to kitchen area, when first starting food prep/handling, after taking out trash, etc.


Which is thicker, nectar or honey thick?

Honey thickened


What are 2 ways food can become unsafe?

Time-temp abuse, poor hygiene, cross contamination, poor cleaning practices


What is one thing you can do to keep food out of the danger zone?

Keep freezer/fridge doors properly closed, check food temps, avoid leaving items out unnecessarily etc.


How long should it take you to wash your hands?

About 20 seconds


Why are items like ice cream, sherbert or ice cubes prohibited on a thickened liquid diet?

These items are thin liquids at room temperature/ when melted


What is the number one cause of foodborne-illness outbreaks at restaurants/foodservice operations?

The transferring of pathogens from one’s body to food served or poor personal hygiene


Give an example of an appropriate way to thaw frozen meats

In a cooler, microwave (if used immediately), submerging under cool water, during the cooking process


Name 2 instances counters/food contact surfaces should be cleaned and sanitized?

When you’re done using them, before you start using them, any time they may become contaminated, after 4 hours of use


Describe the correct consistency/size of foods on a 5 mm diet

Lumps are easily squashed with tongue

Pieces are 4mm or less (fit between prongs of standard fork)


Give 3 examples of symptoms you should report to a supervisor 

Vomiting, diarrhea, jaundice, sore throat with fever


What temperature should poultry be cooked to?

165 F

74 C


Name the 5 steps of cleaning and sanitizing

1. Scrape/remove food


3. Rinse

4. Sanitize

5. Allow to air-dry


Why is it important that patients recieve the correct textured/thickenness of liquid?

Patients on thickened liquids or different textured diets may aspirate on incorrect options, which can lead to pneumonia