Chapter 1
What is the primary purpose of food safety training for food handlers?
The primary purpose of food safety training for food handlers is to prevent foodborne illness. It ensures that food handlers understand how to handle food safely, prevent contamination, and take necessary precautions to protect consumers from harmful pathogens.
What is the minimum temperature that hot-held food should be maintained at?
Hot-held food should be maintained at a minimum temperature of 135°F (57°C) to ensure it remains safe for consumption.
What is the first step in cooling TCS (Time/Temperature Control for Safety) food?
The first step in cooling TCS food is to cool it from 135°F to 70°F (57°C to 21°C) within two hours. Then, it must be cooled from 70°F to 41°F (21°C to 5°C) or lower within an additional four hours.
What is the primary purpose of a food safety management system?
The primary purpose of a food safety management system is to prevent foodborne illness by identifying and controlling potential hazards throughout the flow of food
What is the primary purpose of cleaning and sanitizing in a food establishment?What is the primary purpose of cleaning and sanitizing in a food establishment?
The primary purpose of cleaning and sanitizing is to remove food residues and dirt from surfaces and then reduce pathogens to safe levels, thereby preventing foodborne illnesses
2. What are the "big six" pathogens that cause the majority of foodborne illnesses?
Norovirus
Salmonella Typhi
Nontyphoidal Salmonella
Shigella spp.
Shiga toxin-producing Escherichia coli (STEC)
Hepatitis A These pathogens are responsible for a significant
How should you store utensils that are used throughout the day?
Utensils used throughout the day should be stored in a clean, dry location to keep them sanitary.
Which of the following is an acceptable method for thawing frozen food?
A) Thawing at room temperature
B) Thawing under running water at 70°F (21°C) or lower
C) Thawing on the counter
D) Thawing in a microwave oven
B) Thawing under running water at 70°F (21°C) or lower
Which of the following is NOT one of the five common risk factors for foodborne illness?
A) Purchasing food from unsafe sources
B) Failing to cook food properly
C) Holding food at incorrect temperatures
D) Using contaminated equipment
E) Practicing poor personal hygiene
None of the above; all are common risk factors for foodborne illness.
Which of the following is NOT a step in the cleaning and sanitizing process?
A) Scraping or removing food bits from the surface
B) Washing the surface with detergent
C) Rinsing the surface with clean water
D) Allowing the surface to air dry
E) Applying a chemical sanitizer to the surface
D) Allowing the surface to air dry
What is the most effective way to prevent foodborne illness caused by pathogens?
The most effective way to prevent foodborne illness caused by pathogens is to practice proper hand hygiene, such as washing hands thoroughly and frequently. This includes washing hands before and after handling food, using the restroom, or touching contaminated surfaces.
What is the purpose of using color-coded cutting boards?
Color-coded cutting boards help prevent cross-contamination by designating specific boards for different types of food.
What is the minimum internal cooking temperature for ground beef?
The minimum internal cooking temperature for ground beef is 155°F (68°C) for 15 seconds.
What does HACCP stand for?
HACCP stands for Hazard Analysis Critical Control Point, a systematic approach to identifying and managing food safety hazards
What is the minimum concentration of chlorine sanitizer in water for effective sanitizing?
A) 50 ppm
B) 100 ppm
C) 200 ppm
D) 300 ppm
B) 100 ppm
What are the four key practices for keeping food safe?
Clean: Wash hands, utensils, and surfaces regularly.
Separate: Keep raw meat, poultry, seafood, and eggs separate from other foods.
Cook: Cook food to the right temperature to kill harmful microorganisms.
Chill: Keep food at the correct temperature to prevent the growth of pathogens.
What is the best way to avoid contaminating ready-to-eat food?
Using tongs, deli sheets, or gloves helps avoid contaminating ready-to-eat food
How should a large pot of chili be cooled safely?
To cool a large pot of chili safely, divide it into smaller containers and use one of the following methods:
Which of the following is an example of a critical control point (CCP) in food preparation?
A) Washing hands before handling food
B) Cooking food to the required internal temperature
C) Storing food at the correct temperature
D) Using clean utensils
B) Cooking food to the required internal temperature
. Which of the following is an acceptable method for sanitizing items
A) Soaking items in water at least 171°F (77°C) for 30 seconds
B) Rinsing items with cold water
C) Wiping items with a dry cloth
D) Using a dishwasher without a sanitizing cycle
A) Soaking items in water at least 171°F (77°C) for 30 seconds
Why is it important to understand the "temperature danger zone"?
The "temperature danger zone" is the range between 41°F and 135°F (5°C to 57°C), where harmful bacteria can grow rapidly. Understanding and avoiding this temperature range is crucial in preventing foodborne illnesses. Food should be kept out of this range whenever possible, either by keeping it hot (above 135°F) or cold (below 41°F).
How often should cutting boards be cleaned and sanitized?
Cutting boards should be cleaned and sanitized after each use to prevent cross-contamination
What is the minimum internal cooking temperature for fish cooked in a microwave?
Fish cooked in a microwave must be cooked to a minimum internal temperature of 145°F (63°C).
What is the first principle of HACCP?
The first principle of HACCP is to conduct a hazard analysis to identify potential hazards in the food production process.
When should food-contact surfaces be cleaned and sanitized?
D) All of the above