Chapter 2:Forms of Contamination
What is the most common foodborne illness risk?
Biological contamination (pathogens like bacteria and viruses)
What is the minimum time you should wash your hands?
At least 20 seconds
What is the temperature danger zone (TDZ)?
41°F – 135°F.
What is the correct internal cooking temperature for poultry?
165°F for 1 second.
How long can cold food be held without refrigeration before it must be discarded?
6 hours, if it doesn’t exceed 70°F.
What type of contaminant is metal shavings from a can?
Physical contaminant.
What should food handlers do if they have a sore throat and fever?
Stay home or work in a non-food-contact role.
What is the maximum amount of time food can be in the TDZ?
4 hours.
What is the correct temperature for ground beef?
155°F for 17 seconds
What is the rule for holding hot food without temperature control?
Up to 4 hours if it was held at 135°F or higher before removal.
What is cross-contact?
When allergens are transferred from one food to another.
What is the proper way to cover a wound on your hand?
With an impermeable bandage and a glove
What is the best way to check the temperature of food?
Using a calibrated thermometer in the thickest part.
How should food be thawed safely?
In the fridge, under cold running water, in the microwave, or as part of the cooking process.
What is the proper way to handle glassware when serving?
Hold by the base or stem, not the rim.
What is the best way to prevent viral contamination in food?
Proper handwashing and excluding sick food handlers.
When should food handlers change their gloves?
When switching tasks, every four hours, or if damaged/dirty
What should you do if food is left in the TDZ for more than 4 hours?
Throw it away.
What should you do if a food recall occurs?
Remove the item from inventory and label it “Do Not Use”
What are the only types of food that can be re-served?
Prepackaged, unopened foods like sealed condiments.
What is the "Big Six" in food safety?
Salmonella Typhi, Nontyphoidal Salmonella, Shigella, E. coli, Hepatitis A, Norovirus.
What jewelry is allowed while handling food?
A plain band ring.
How should a thermometer be calibrated?
Ice water method or boiling point method.
What is the proper way to cool food quickly?
Cool from 135°F to 70°F in 2 hours, then 70°F to 41°F in 4 hours.
What utensil must be used when serving food?
Tongs, scoops, or gloves (no bare hands).