Podcast
Questions and Answers
What is the primary consequence of poor food handling practices?
What is the primary consequence of poor food handling practices?
Which of the following is an example of biological contamination?
Which of the following is an example of biological contamination?
What is a major cause of physical contamination in food?
What is a major cause of physical contamination in food?
Which practice is considered poor personal hygiene in food handling?
Which practice is considered poor personal hygiene in food handling?
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What is Time and Temperature Abuse primarily associated with?
What is Time and Temperature Abuse primarily associated with?
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Which temperature should refrigerated foods be stored at to ensure safety?
Which temperature should refrigerated foods be stored at to ensure safety?
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What is the correct procedure for labeling food when receiving shipments?
What is the correct procedure for labeling food when receiving shipments?
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What should be done if sealed containers of food show signs of rust?
What should be done if sealed containers of food show signs of rust?
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How should food be stored according to the FIFO system?
How should food be stored according to the FIFO system?
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Which of the following is NOT a requirement for a good storage area?
Which of the following is NOT a requirement for a good storage area?
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What is the recommended safe temperature for storing frozen food?
What is the recommended safe temperature for storing frozen food?
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What is the proper action to take when encountering pests in food storage areas?
What is the proper action to take when encountering pests in food storage areas?
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What should be done with cleaning supplies to ensure food safety?
What should be done with cleaning supplies to ensure food safety?
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What defines a potentially hazardous food?
What defines a potentially hazardous food?
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Which of the following is NOT a recommended practice to prevent cross-contamination?
Which of the following is NOT a recommended practice to prevent cross-contamination?
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When should single-use gloves be changed?
When should single-use gloves be changed?
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What is the maximum time that ready-to-eat food prepared in-house can be stored at 41°F (5°C) or lower?
What is the maximum time that ready-to-eat food prepared in-house can be stored at 41°F (5°C) or lower?
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Which of these actions is allowed for food handlers while working?
Which of these actions is allowed for food handlers while working?
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How should cooked food be cooled down quickly?
How should cooked food be cooled down quickly?
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Which practice is essential for maintaining personal hygiene among food handlers?
Which practice is essential for maintaining personal hygiene among food handlers?
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What information is required to be on a food label?
What information is required to be on a food label?
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Study Notes
Food Safety
- Food safety practices prevent food contamination and foodborne illnesses.
- Foodborne illnesses typically involve stomach problems and are more severe in vulnerable populations like children, older adults, pregnant women, and immunocompromised individuals.
Types of Contamination
- Physical Contamination: Foreign objects such as hair, glass, plastics, and rodent droppings.
- Chemical Contamination: Chemicals added to food, including pesticides, freezer refrigerants, and chemicals from cleaning products.
- Biological Contamination: Presence of microorganisms like bacteria, viruses, fungi, and parasites in food.
Causes of Contamination
- Cross Contamination: Mixing raw and cooked foods or using the same equipment for different types of food.
- Poor Personal Hygiene: Improper hand washing, not wearing gloves, or touching food with bare hands.
- Improper Cleaning And Sanitation: Inadequate cleaning of surfaces and equipment.
- Time and Temperature Abuse: Leaving potentially hazardous foods, particularly high-protein foods, in the temperature danger zone (between 41°F and 135°F) for too long.
Preventing Cross Contamination
- Use separate equipment for different types of food.
- Prepare raw meat/seafood/poultry separately from ready-to-eat food.
- Clean and sanitize work surfaces, equipment, and utensils after each task.
Preventing Poor Personal Hygiene
- Prioritize maintaining personal cleanliness, wearing appropriate work attire, following hygienic hand practices, and avoiding unsanitary habits.
- Emphasize good health and reporting illness.
Preventing Time and Temperature Abuse
- Cool down food quickly to prevent bacterial growth using shallow pans, ice wands, ice paddles, or uncovered freezer storage.
- Always check and record food temperatures regularly.
- Date and label all food properly.
Preventing: Storing Food
- Store food in a specific order: chilled, then frozen, then dry.
- Store in original packaging, implement the "First In, First Out" system (FIFO), and minimize time in the danger zone.
- Establish a proper storage area: refrigerators, freezers, and dry storage at the correct temperatures, ensuring adequate ventilation and no overloading of refrigeration units.
- Properly store dry foods between 50-70°F (10°C-21°C) and store whole produce at room temperature, while cut produce is kept at 41°F (5°C).
- Maintain a clean and well-lit dry storage area with food at least six inches above the floor and four inches away from walls.
- Keep food separate from all cleaning chemicals, clothing closets, and maintain regular temperature checks.
- Document all temperature readings for refrigerators, freezers, and dry storage.
Preventing: Receiving Food
- Check the quality of food upon arrival, including checking the brand, expiration date, appearance, and temperature. Ensure containers and canned food are properly labeled and not damaged or excessively bulged.
Preventing: Cleaning and Sanitizing
- Clean and sanitize food handling equipment after every use.
- Sanitize hand-contact surfaces like taps and door handles.
- Use cleaning and sanitation chemicals according to label instructions.
- Store all cleaning products in their original containers, separate from food and utensils.
Preventing: Pest Control
- Report any building defects.
- Seal access points and openings to prevent pest entry.
- Keep doors and windows closed or use screens.
- Inspect all deliveries thoroughly.
- Establish a regular cleaning schedule and maintain food and waste storage areas properly.
- Never leave food outside.
- Store food in pest-proof containers off the floor and away from walls.
- Rotate stock regularly.
- Maintain drains and water taps.
- Conduct regular inspections.
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