Safe Food Handling

Things you need to know about food safety

100

Bacteria that cause foodborne illness:

a. Are tasteless

b. Smell rotten

c. Discolor food

d. Taste bitter

a. Are tasteless

200

What are the most important things that food handlers can do for food safety?

good hygiene 

handwashing 

prevent cross contamination 

the 3 steps to food safety 

control the TDZ (temperature danger zone)

300

^{A staple found in a salad is an example of:}

^{a. Biological contamination;}

^{b. Chemical contamination;}

^{c. Physical contamination;}

^{d. All of the above.}

c) Physical Contamination

400

What are the three steps to food safety?

Prevent 

Delay 

Kill 

500

What is the most important tool for food safety?

Thermometer 

Closer look at microorganisms

100

If bacteria has the 6 things to survive and grow, bacteria can divide and grow every ___________?

20 minutes 

200

^{The microorganisms which cause most food-borne illness are:}

^{a. Yeasts}

^{b. Parasites}

^{c. Bacteria}

^{d. Viruses}

c) Bacteria

300

Bacteria can make people sick in two different ways.  What are they?

Bacteria infection 

Bacteria Intoxication 

400

Name 3 potentially hazardous foods?

^{whole eggs}

^poultry

^milk 

^{fresh meat}

^fish/seafood

^{melon (cut)}

^tofu

500

Bacteria needs six things to survive and grow.  What are these?

^Food 

^Acidity 

^Time 

^Temperature

^Oxygen 

^Moisture

Keep food at the right temperature

100

When should you check the temperature of food?

^receiving

^storage 

^preparation

^cooking 

^{holding serve} 

^{cooling reheating}

200

Which thermometer is used for testing cooked food temperatures?

Bi-metallic 

300

Refrigerated food should be kept at 4C or colder and frozen food should be kept at -18C or colder.

True or False 

True 

400

How often should you check food is on display or being held for service?

every 2 hours 

500

What does "FIFO" stand for?

First in, first out 

Personal Hygiene

100

How long should you wash your hands?

at least 20 seconds 

200

Hand sanitizers can be used instead of hand washing?

True or False 

False 

300

What is the cycle of transmission?

Food Handler 

Environment 

Food 

400

What is the #1 line of defense to prevent contamination?

Handwashing 

500

If you have a cut on your hand and you are preparing food what steps should you take to make sure there is no cross contamination?

put band aid on the cut and then wear gloves.

Other

100

^{During an inspection, the Public Health Inspector will be looking at:}  

^{a) food handling (preparation, cooking and service)} 

^{b) maintenance (garbage, equipment, facility)} 

^{c) personnel (facilities, clothing, health)}   

^{d) Cleaning and sanitizing                   e) all of the above}

^{e) all of the above}

200

allergens can get into the body in 3 ways.  What are they?

eating or drinking the allergen 

breathing the allergen in 

Absorbing the allergen through the skin 

300

What are 3 different types of food allergies?

intolerance 

allergic reaction 

anaphylaxis 

400

What temperature range is the danger zone?

4C to 60C 

500

What is cross contamination?

when harmful substances travel from one surface or food to another