Food Safety Showdown

Rub a Dub Dub

100

Where should cleaning tools and chemnicals be stored in a foodservice operation?

In a separate area away from food and food-prep areas.

200

What is the difference between cleaning and sanitizing?

Cleaning is using soap and water ot clean dirt and visibles. Sanitizing is using very hot water or chemicals to reduce the number of pathogens to a safe level.

300

What are 5 steps to washing your hands?

1. Wet you hands.

2. Lather with  soap.

3. rub for 20 seconds.

4. Rinse hands.

5. Dry hands.

400

What five factors influence the effectiveness of a sanitizer?

concentration temperature contact time water hardness pH

500

What are the five necessary items in a handwashing station?

Hot & cold running water soap a way to dry hands garbage container signs to instruct how to wash hands

Here We Grow Again

100

What is the temperatuer danger zone?

Above 41* and below 135 *

200

What are five common risk factors for foodborne illness that can be addressed by active managerial control?

Purchasing food from unsafe sources Failing to cook food correctly Holding food at incorrect temperatures Using contaminated equipment Poor personal hygiene

300

What biological hazard is the biggest threat to food safety ?

Bacteria

400

What does bacteria need to grow?

Temperature

 Moisture

 Food

500

Under ideal conditions what happens every 15-30 minutes to bacteria?

Doubles in numbers

It's Your Serve

100

What should be the internal temperature for hot holding TCS food?

135 degrees or higher.

200

What are the two biggest hazards to food when serving it off-site?

Time-temperature control Contamination

300

What are two ways to prevent customers from contaminating self-service areas?

Installing sneeze guards Label food items Monitor guests Place food in display cases or package it in a way to protect it from contamination.

400

What are two alternatives for avoiding bare-handed contact with ready-to-eat food.

Wearing disposible (single-use) gloves. Using serving utensils such as spoon, tongs, spatulas and deli sheets.

500

What will the order from top to bottom should Duck, Ground Beef, Salmon, and Strawberries be?

Strawberries

Salmon

Ground Beef

Duck

Come and Get It

100

What are the four acceptable methods for thawing TCS food?

In refrigeration at 41 degrees or lower. Under cold running water not to exceed 70 degrees. In the microwave As part of the cooking process.

200

What does TCS stand for?

Time/Temperature Control

300

What are the 5 obvious TCS foods?

Meat

Poultry

Seafood

Dairy Products

Shell eggs

400

What is the most common way to transmit harmful bacteria?

Hands and fingernails

500

What are the 3 layers of protection for reducing the risk of foodborne illness

Personal Hygiene and work habits.

Proper cleaning and Sanitizing. 

Time and Temperature Discipline

Into the Flow

100

What are 5 personal actions that can lead to contaminated food? 

Scratching scalp, Running fingers through hair, Wiping nose, Rubbing ear, Touching pimple, Dirty uniform. Coughing in hand, Spitting in operation.

200

What is not authorized as a substitute for proper handwashing?

Sanitizing Hand Gels

300

What 2 rules must be followed when wearing disposable gloves. 

Never use in place of proper handwashing.

Never wash and reuse  

400

When do you change gloves?

When soiled or torn.

Before beginning a different task.

After interruptions of the immediate task.

After handling raw meat, seafood, or poultry and before handling ready-to-eat food.

500

How much chlorine bleach is used per 4 gallons of water for bulk sink sanitizing?

 2 Tablespoons for 5.25-6% strength or 

4 Teaspoons for 8.25% strength