Foodborne Illness & Contamination
What is the term for bacteria, viruses, or other harmful substances that can cause foodborne illnesses?
Pathogens
What is the most effective way to prevent the spread of germs while handling food?
Proper handwashing
What should you do to raw meat before storing it in a refrigerator?
Store raw meat in a sealed container on the bottom shelf
What does HACCP stand for?
Hazard Analysis and Critical Control Points
What is the difference between cleaning and sanitizing?
Cleaning removes dirt and grease, sanitizing reduces harmful bacteria
Which of the following is NOT a common symptom of foodborne illness? A) Nausea B) Vomiting C) Sneezing D) Diarrhea
C) Sneezing
Why should food handlers avoid wearing rings and bracelets while preparing food?
Jewelry can trap bacteria and fall into food
Which food should be stored on the lowest shelf in a fridge? A) Dairy B) Vegetables C) Raw Meat D) Leftovers
C) Raw Meat
What is the first principle of HACCP?
Conduct a hazard analysis
Which of the following is NOT an effective sanitizer? A) Bleach B) Vinegar C) Hot water D) Soap
D) Soap (Soap alone does not kill bacteria, but it helps remove it)
Which type of food hazard involves pieces of glass, metal, or plastic found in food?
Physical hazard
When should a food worker change their gloves? A) Every hour B) When switching tasks C) When gloves are dirty or torn D) B & C
D) B & C (When switching tasks or when gloves are dirty/torn)
Why should you never thaw frozen food at room temperature?
Because bacteria can grow quickly at room temperature
Which HACCP step involves setting maximum or minimum safety limits?
Establish critical limits
Why should cutting boards be washed immediately after cutting raw meat?
To prevent bacteria from contaminating other foods
What is the “Danger Zone” temperature range where bacteria multiply rapidly?
40°F - 140°F (4°C - 60°C)
What is cross-contamination, and how can it be prevented?
Cross-contamination is the transfer of harmful bacteria from one surface to another; it can be prevented by separating raw and cooked foods, cleaning surfaces, and washing hands
What is the correct minimum internal temperature for cooking poultry?
165°F (74°C)
Why is it important to document and keep records in HACCP?
Documentation helps track food safety practices and compliance
What is the recommended concentration of chlorine sanitizer for food contact surfaces?
50-100 ppm (parts per million) for chlorine sanitizer