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Questions and Answers
What is the primary purpose of refrigeration in food preservation?
Cooking poultry to a minimum of 165°F is necessary to ensure safety against pathogens.
True
What is the minimum internal cooking temperature for ground beef according to the FDA?
160°F
Freezing preserves food by lowering temperatures to __________ or below.
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Match the food item with its corresponding minimum internal cooking temperature:
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What is a primary objective of food safety guidelines?
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Food safety only refers to handling procedures during food preparation.
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Name one type of contamination that can affect food safety.
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Food safety guidelines help prevent the risk of __________ illness outbreaks.
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Match the following food safety operations with their purposes:
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Why is food safety important for establishment owners?
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Ensuring safety at all levels in the food service chain includes only the cooking process.
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What can happen without a proper control program for food safety?
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Which of the following is NOT one of the four C’s of food safety?
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When food is received, it is unnecessary to check for signs of spoilage or damage.
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What should you do if you find food items showing signs of damage or spoilage?
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The temperature danger zone is between _____ and _____ degrees Fahrenheit.
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Match the following steps with their corresponding descriptions:
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What document should suppliers provide upon delivery?
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It is important to keep purchasing and sales records for food tracing.
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What should be inspected upon food delivery to ensure safety?
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What is the correct temperature for storing refrigerated items?
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All food items can be stored on the same shelf regardless of type.
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What should be used to verify that food has been transported at the correct temperature?
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When putting foods away in storage, follow the _____ principle.
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Which food item should be stored at the top of the storage order?
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Perishable food should be wrapped or put in a container within two hours before refrigeration.
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What is the primary reason for storing raw food at the bottom of the fridge?
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Personal hygiene is not important when preparing food.
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What should be done if food is found to be unsafe or improperly stored?
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Match the food storage items with their correct temperature requirements:
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What are the two most important factors in food preparation?
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Food __________ is the practice of keeping cooked foods at safe temperatures for later consumption.
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How long should food handlers wash their hands before starting any food preparation task?
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Match the following actions to their appropriate descriptions:
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Clean and sanitize all __________, cutting boards, and utensils before and after each use.
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Color-coded cutting boards can help prevent cross-contamination.
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Study Notes
Food Safety in the Food Service Chain
- Food Safety is a crucial aspect of the Food Supply Chain, protecting consumers from foodborne illnesses.
- Food Safety guidelines are essential to ensure the health of consumers and protect businesses.
- Contamination can occur through biological, chemical, and physical sources, affecting multiple stages of food service.
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Food Safety at home is built around the Four C's:
- Cleaning - Maintain cleanliness of hands, surfaces, and equipment.
- Cooking - Ensure adequate cooking temperatures to kill harmful bacteria.
- Chilling - Store food at appropriate temperatures to prevent bacterial growth.
- Avoiding Cross-Contamination - Prevent the spread of bacteria to surfaces and ready-to-eat food.
Purchasing and Delivery
- Purchasing is the first step in the food service chain.
- Delivery vehicles should be equipped with proper refrigeration or insulation to maintain safe temperatures.
- All deliveries should be accompanied by relevant documentation, including testing reports, licenses, health certificates, and certificates of origin.
- Temperature control is crucial during delivery to prevent food from entering the temperature danger zone (40°F to 140°F).
Receiving
- Receiving is the first opportunity to assess food safety and prevent hazards from entering the establishment.
- All food items should be inspected for damage, spoilage, and temperature abuse.
- Packaging should be intact and labeled according to regulations.
- Temperature verification should be performed using a calibrated thermometer.
Storage
- Proper storage plays a crucial role in food safety.
- FIFO (First In, First Out) principle should be followed for stock rotation, using older items first.
- Raw and cooked food should be stored separately to avoid potential contamination.
- Refrigerated food should be kept at 4°C or below, and frozen food at -18°C or below.
- Food packages should be labelled with the storage date.
Preparing Food
- Food preparation refers to acquiring raw ingredients and making them ready for consumption.
- Key factors influencing food preparation include Time, Temperature, Handwashing, and Cleaning Utensils and Surfaces.
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Personal Hygiene is critical to prevent foodborne illnesses:
- Handwashing is essential before starting tasks, handling raw food, using the restroom, touching face or hair, and handling garbage.
- Hair Restraints should be worn to prevent hair from falling into food.
- Clean Uniforms should be worn and soiled garments kept separate from food preparation areas.
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Pre-preparation involves washing, cutting, and preparing ingredients:
- All surfaces, cutting boards, and utensils should be cleaned and sanitized before and after use.
- Separate raw meat, poultry, and seafood from ready-to-eat foods to prevent cross-contamination.
Holding and Preserving
- Food Holding refers to cooking ahead of time and holding at safe temperatures to prevent the growth of bacteria.
- Temperature monitoring is crucial for hot-held or cold-held foods to avoid the temperature danger zone.
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Preserving Methods extend shelf life and reduce spoilage:
- Refrigeration slows down bacterial growth at 41°F or below.
- Freezing significantly slows down bacterial growth at 0°F or below.
- Canning involves sealing food in airtight containers and heating to kill bacteria.
Cooking and Reheating
- Cooking food to the correct internal temperatures is important to destroy pathogens.
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Minimum Internal Temperatures:
- Poultry (whole or ground): 165°F
- Ground beef, pork, lamb, veal: 160°F
- Fresh pork and ham: 145°F
- Precooked ham: 140°F
- Egg dishes: 160°F
- Fin fish: 145°F
- Casseroles and leftovers: 165°F
- Use a calibrated food thermometer to ensure food is cooked to the proper temperature.
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