Food Safety
What do we call a disease-causing microorganism?
Pathogen
Hands can cause what type of cross-contamination?
Indirect
While washing our hands why do we have to use single-use paper towel or air dryer?
to avoid transferring contaminants between employees
Why do we have to store food items above the floor in the dry store?
to avoid contamination
What is the reheating temperature of a food item that will be consumed directly?
Any temperature
Mention one example of the 4 types of food hazards.
Microbiological: molds
Chemical: detergents
Physical: staples
Allergenic: milk
Sneezing and coughing over the food can cause what type of cross contamination?
Direct
Mention 2 tasks that can be assigned to a food handler that was restricted by the employer due to complaining of runny nose.
To handle calls.
To communicate the employers through phone/email.
Prepare purchasing orders.
Paperwork
What is the receiving temperature of the eggs?
7 Celsius degrees
Why it is not recommended to thaw food under room temperature?
To avoid the danger zone
List the 4 factors of food safety.
time-temp control
personal hygiene
cross contamination
cleaning and sanitizing
What type of hazards the Hormones in milk can cause?
Chemical
What are the cases where the food handler can use bare hands when cutting/handling the vegetables?
While washing
When the vegetables are going to be cooked
How do we approve suppliers?
Mention one safe method for thawing.
refrigerator
under running water
microwave
cooking
Why do we classify some food as TCS food items?
TCS food is a food item that spoils quickly because of containing more nutrients than other food items. Thus, the microbial growth is higher.
Time-temp control is a must for such food items.
A microorganism that needs a host.
Virus or Parasite
When do we have to change the gloves while being in the kitchen? Mention 2 situations.
1.As long as you are doing the same task never change.
2.After 4 hours of continuous use.
3.When they become dirty.
4.Change before the beginning of a new task.
5.After handling raw meat/poultry/fish.
6.Before handling ready-to-eat food.
7.If you get interrupted during a task (to take a phone call or to send a text message).
List in sequence the process of loading the refrigerator from the top to the bottom for the below listed food items.
raw beef, raw turkey, cheesecake, bread, vegetables
cheesecake & bread
vegetables
raw beef
raw turkey
What are the 2 stages of cooling? specify time and temperature for each stage
57-21 within 2 hours
21-5 within 4 hours
1. Two or more people consumed the same food item and suffered from the same symptoms.
2. Investigations have been done by the local regulatory authorities.
3. Laboratory tests have been conducted on the food samples.
Compounds produced by M.O and cannot be destroyed by high heat.
Toxins or spores
What are the cases where the food handler should be excluded from the operation?
Diagnosed with one of the microorganisms that can cause foodborne illness.
Complaining of diahrrea or vomiting or Jaundice
Why do we have to separate the raw meat from the raw ground meat while storing under refrigeration?
because the surface area of the ground meat is higher. Thus, the microbial growth is going to be higher. So, higher contamination possibility. The cooking temperature must be higher.
What are the tips to control the food items from spoiling and avoid foodborne illness while buffet servicing?
Checking the temperatures every 2 hours to avoid the danger zone.
Discard food items after 4 hours of presenting.