Chapter 1
What is the purpose of a food safety management system?
To prevent foodborne illness by identifying and controlling food hazards
What are the "Big 6" pathogens that are responsible for the majority of foodborne illnesses?
What is the first step in the cleaning and sanitizing process?
The first step is to clean surfaces to remove food and dirt before applying sanitizer.
What is the minimum lighting intensity required for food preparation areas?
The minimum lighting intensity for food preparation areas is 50 foot-candles (540 lux).
What is the best way to prevent pests from entering a food establishment?
The best way to prevent pests is to seal cracks and gaps in walls, windows, and doors, and ensure that doors close tightly to keep pests from entering.
What is the definition of a foodborne illness?
A disease caused by consuming contaminated food
What is the most common cause of foodborne illness?
The most common cause of foodborne illness is improper handling of food, which includes poor personal hygiene, cross-contamination, and improper storage or cooking temperatures.
ow often should food contact surfaces be sanitized?
Food contact surfaces should be sanitized after each use, especially when switching between raw and ready-to-eat foods.
What material should be used for food-contact surfaces on equipment?
Food-contact surfaces should be made of non-porous, smooth, and corrosion-resistant materials like stainless steel.
What should you do if you find evidence of a pest infestation in your food establishment?
If you find evidence of a pest infestation, contact a licensed pest control operator (PCO) immediately to address the problem and prevent further contamination.
What is the role of a food safety manager in preventing foodborne illnesses?
The food safety manager is responsible for ensuring that food safety practices are followed in the establishment, including proper food handling, staff training, monitoring food temperatures, maintaining cleanliness, and managing risks to prevent foodborne illnesses.
What are the primary symptoms of a foodborne illness?
The primary symptoms of foodborne illness include nausea, vomiting, diarrhea, abdominal cramps, fever, and headache. The severity and combination of symptoms vary depending on the pathogen.
What is the minimum concentration of chlorine bleach needed for effective sanitizing?
The minimum concentration of chlorine bleach for effective sanitizing is 50 to 99 ppm (parts per million).
What is the requirement for the placement of equipment in a foodservice establishment?
Equipment should be placed at least 6 inches (15 cm) off the floor to allow for proper cleaning and pest control.
Which pest is most commonly associated with contaminating food with droppings and urine in food establishments?
Rats are the most common pest associated with contaminating food with droppings and urine, which can carry harmful pathogens.
How can food handlers prevent cross-contamination during food preparation?
Food handlers can prevent cross-contamination by using separate cutting boards and utensils for raw and ready-to-eat foods, cleaning and sanitizing equipment after each use, storing raw meats below other foods, and practicing proper handwashing techniques.
What is the most common source of foodborne viruses?
Contaminated water or food prepared by infected food handlers.
What temperature should the water be when using a dishwasher to sanitize dishes?
The water temperature should be at least 180°F (82°C) for proper sanitizing.
What is the minimum temperature for a commercial dishwashing machine's final rinse cycle?
The minimum temperature for a commercial dishwashing machine's final rinse cycle is 180°F (82°C).
How should food be stored to prevent pest contamination?
Food should be stored at least 6 inches (15 cm) off the floor, in sealed containers, and away from walls to prevent pest access and contamination.
What is the importance of monitoring food temperatures in a food establishment?
Monitoring food temperatures is critical to prevent the growth of harmful microorganisms that can cause foodborne illness. Keeping foods at the correct temperatures ensures that bacteria are killed during cooking, that foods stay safe during holding, and that foods are kept out of the danger zone (between 41°F and 135°F).
Which pathogen is commonly associated with undercooked ground beef?
E. coli (Escherichia coli)
Why is it important to air-dry sanitized items instead of towel drying them?
Air-drying is important because towel drying can recontaminate sanitized surfaces with bacteria from the towel.
What type of light bulbs should be used in food preparation and storage areas?
Shatter-resistant light bulbs or protective covers should be used to prevent glass from contaminating food in case of breakage.
What is a common sign of a cockroach infestation in a food establishment?
A common sign of a cockroach infestation is the presence of dark, irregular droppings or a strong oily odor. Cockroaches also leave egg cases behind.