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Chapter 1
Chapter 2
Chapter 3
Chapter 4
Chapter 5
100

What is cross-contamination?

Microorganisms are transferred from one surface/food item to another. 
100

What are some common symptoms of foodborne illness caused by bacteria?

  • Diarrhea
  • Vomiting
  • Stomach cramps
  • Fever
  • Nausea
100

What are the correct procedures for storing food?

  • Store food in clean, dry areas away from contaminants.
  • Store raw meats below ready-to-eat foods in the fridge to prevent cross-contamination.
  • Keep dry goods in a cool, dry place away from direct sunlight.
  • Store food in airtight containers to protect from pests and moisture.
100

What is the proper procedure for cooling hot food?

Hot food must be cooled from 135°F to 70°F within 2 hours, and then from 70°F to 41°F or lower within the next 4 hours. This cooling process must take place in two stages to prevent the growth of harmful microorganisms.

100

How can foodservice operations prevent foodborne illness caused by poor employee hygiene?

  • Ensure proper handwashing stations are available
  • Encourage the use of gloves
  • Enforce strict policies for employees with symptoms of illness
  • Monitor employee health
200

Why is food safety important in the food service industry?

To prevent food borne illnesses and protect the health of customers.

200

What are the four types of microorganisms that can cause foodborne illness?

  • Bacteria
  • Viruses
  • Parasites
  • Fungi
200

How can cross-contamination be prevented during food preparation?

  • Use separate cutting boards
  • Wash hands frequently
  • Clean and sanitize surfaces and utensils after each use
  • Store food properly
  • Use gloves when handling ready-to-eat foods, and change gloves between tasks.
200

What is the correct way to reheat food safely?

When reheating food, it must be heated to an internal temperature of 165°F (74°C) for 15 seconds. This ensures that any harmful microorganisms are destroyed.

200

What is a food safety management system (FSMS), and what are its components?

A Food Safety Management System (FSMS) is a set of procedures and policies implemented by foodservice operators to ensure food safety and minimize the risk of foodborne illness.

300

What are the major causes of foodborne illness?

Physical, biological, and chemical contaminants.  

300

What are some common symptoms of foodborne illness caused by viruses?

  • Nausea
  • Vomiting
  • Diarrhea 
300

Correct cooking temperature for poultry

Cook to an internal temperature of 165°F (74°C).

300

What is the proper way to store ready-to-eat food in the refrigerator?

Ready-to-eat foods should be stored above raw meats in the refrigerator to avoid cross-contamination from drips or spills.

300

What are some key elements of a successful HACCP plan?


    1. Conducting a hazard analysis
    2. Identifying critical control points
    3. Verification procedures
    4. Record-keeping 
400

What does FATTOM stand for? 

  • Food
  • Acidity
  • Temperature 
  • Time
  • Oxygen
  • Moisture
400

What are the conditions that promote the growth of bacteria?

  • Food
  • Acidity
  • Temperature
  • Time
  • Oxygen
  • Moisture
400

What is the proper way to thaw frozen food safely?

  • In the refrigerator
  • Under running water
  • In the microwave
400

How long can food sit out at room temperature? 

Do not exceed 2 hours

400

What is the role of HACCP?

A systematic approach to identifying and managing food safety hazards.

500

What are the "Big 6" pathogens that are responsible for the majority of foodborne illnesses?

  • Norovirus
  • Hepatitis A
  • Shigella spp.
  • Salmonella Typhi
  • E. coli
500

What is the danger zone for bacterial growth?

The danger zone for bacterial growth is between 41°F and 135°F (5°C to 57°C).

500

Why is proper cleaning and sanitizing important? 

Proper cleaning and sanitizing help remove food residue, dirt, and microorganisms from surfaces, utensils, and equipment to prevent cross-contamination.

500

When should you wash your hands?

After handling raw meat, poultry, seafood, or eggs

500

What are the best practices for handling food allergens in a food service establishment?

  • Identify allergens in menu items and label them clearly for customers.
  • Prevent cross-contact by using separate equipment, utensils, and preparation areas for allergenic foods
  • Train employees to understand the importance of allergens and the procedures to avoid cross-contact
  • Communicate with customers to ensure their allergen concerns are addressed
  • Regularly clean and sanitize equipment and surfaces