Food Safety Basics
A disease caused by the consumption of contaminated food is called _________.
Foodborne Illness
Name 3 symptoms of having a foodborne illness.
Answers can include:
Headache, nausea, vomiting, dehydration, abdominal pain, diarrhea, fatigue, sore throat with fever.
Give 2 different examples of how good personal hygiene can prevent the spread of a potential foodborne illness.
What is the correct way to make sure the chemical sanitizer is at the correct strength for a warewashing sink?
A. Measure it using test strips
B. Change the solution every 3 hours
C. Change the solution at the end of each shift
A. Measure it using test strips
What are some things that a delivery inspection of dry foods should check for?
Intact packaging, dry and undamaged foods, dry containers, insect infestation, and clean delivery truck.
A food service employee has a head cold with discharge from eyes and nose. What work activity would be acceptable for this employee?
Removing garbage from the premises
Name a group of people who are at risk for contracting a foodborne illness.
Possible answers can include:
Very young people
The elderly
Pregnant or lactating women
People with impaired immune systems
What is the most effective way to control the growth of bacterial in a retail food establishment?
Time and temperature control
True or False: packages of lunch meat kept at temperatures above 50 degrees F for more than 6 hours are considered safe to eat.
False! Lunch meat kept at temperatures of 50 degrees F or above for more than 6 hours are considered time and temperature abused.
What is the unit for measuring chemical concentration in a sanitizing solution?
PPM (parts per million) OR mg/L (milligrams per liter)
Heating a product such as milk to a temperature to reduce bacteria to safe levels is also known as____?
Pasteurization
A local farmer offers to sell beef from his herd for a good price to a meat manager. What should the manager do?
Refuse the offer because it is prohibited by law.
Describe the difference between CLEAN and SANITARY.
Cleaning involves the removal of visible soil from the surfaces of equipment and utensils. Sanitary means healthful or hygenic and involves reducing the number of disease-causing microorganisms to acceptable public health levels.
What is the food temperature danger zone?
Most disease causing bacteria can grow within a temperature range of 41 degrees F to 135 degrees F.
After proper cooking, all foods that are to be held hot must be at a temperature of _______.
135 degrees F or above.
What does it mean if a product is "aseptically packaged"?
It means that the product has been packaged in a sterile package/environment to prevent contamination.
Upon delivery, what are some qualities that fresh fish should have?
Bright red moist gills, eyes that are clear, skin bright in color.
A food worker is making rice for sushi with cooked white rice and rice vinegar. Will the addition of the rice vinegar make this product safe to store at above 41 degrees Fahrenheit?
Yes, if the pH of the rice is 4.6 or below.
Reason: cooked white rice intended for sushi is acidified with rice vinegar to a pH of 4.6 or below to control the growth of pathogens since it is typically held at room temperature.
According to the CDC, the estimated number of deaths due to foodborne illness each year in the United States is:
A. 5,000
B. 25,000
C. 1,000,000
D. 75,000,000
5,000
What is the number one cause of foodborne and waterborne diseases in the United States?
Viruses. Viruses are usually transferred from one food to another, from a food employee to a food, or from a contaminated water supply to a food.
Deli salads are maintained at a temperature of ______ or below.
41 degrees F or below.
What temperature must the water be at minimum in order to sanitize?
165 degrees F minimum, 180 degrees F preferred.
What bacteria can home-canned foods contain that prevent them from being sold in a food establishment?
Botulism toxin
You have received an order of cooking spices. The label states that the spices have been irradiated. Should you ACCEPT the order or REJECT the order?
Accept the order
True or False: The Hazard Analysis Critical Control Point (HACCP) system is only used to monitor food processing in manufacturing plants.
False
Which of the following is a histamine poisoning:
A. Ciguatoxin
B. Scrombrotoxin
C. Mycotoxin
D. Paralytic Shellfish Poinsoning (PSP)
B. Scrombrotoxin
Give an example of how cross contamination can occur.
Answers will vary.
True or false: Sponges can be used to clean food preparation tables and pot sinks.
False!
Sponges can be a source of cross-contamination and can transfer foodborne pathogens, infectious agents, and spoilage causing microorganisms to food contact surfaces. This is why Wakefern does not permit the use of sponges in any area where food is prepared or handled.
What internal temperature do raw animal foods need to reach when cooked in a microwave?
165 degrees F
You have received a free trial sample of a chemical from a salesman. On the label is the word "GRAS". This means that the chemical is____?
A. Extremely hazardous
B. Unsafe for use in a food establishment
C. To be applied by a licensed applicator
D. Safe to use under the specified manufacturer's directions
D. Safe to use under the specified manufacturer's directions