Podcast
Questions and Answers
Your friend may sell their homemade cookies at your restaurant, as long as they're wrapped in cellophane.
Your friend may sell their homemade cookies at your restaurant, as long as they're wrapped in cellophane.
False (B)
What is NOT an example of a physical hazard?
What is NOT an example of a physical hazard?
bleach
Foodborne illness is completely preventable if everyone in the supply chain follows proper protocols.
Foodborne illness is completely preventable if everyone in the supply chain follows proper protocols.
True (A)
Hand sanitizer is a good replacement for washing your hands.
Hand sanitizer is a good replacement for washing your hands.
Waiters/waitresses and counter staff are required to wear hairnets.
Waiters/waitresses and counter staff are required to wear hairnets.
What is the single most important thing you can do to prevent the spread of foodborne illness?
What is the single most important thing you can do to prevent the spread of foodborne illness?
If you have been restricted from working due to vomiting or diarrhea, for how long must you be symptom-free before you can return to work?
If you have been restricted from working due to vomiting or diarrhea, for how long must you be symptom-free before you can return to work?
Which of these symptoms is it NOT necessary to report to your manager?
Which of these symptoms is it NOT necessary to report to your manager?
Which of these establishments do NOT serve susceptible populations?
Which of these establishments do NOT serve susceptible populations?
Which of these is NOT a Ready to Eat Food?
Which of these is NOT a Ready to Eat Food?
Why must Ready to Eat foods be handled carefully?
Why must Ready to Eat foods be handled carefully?
To what internal temperature should raw chicken be cooked in order to kill potential bacteria?
To what internal temperature should raw chicken be cooked in order to kill potential bacteria?
Which of the following are TCS (Time/Temperature Control for Safety) foods?
Which of the following are TCS (Time/Temperature Control for Safety) foods?
Food that has been cooked and kept hot until a customer orders it (hot holding) must be kept above what temperature?
Food that has been cooked and kept hot until a customer orders it (hot holding) must be kept above what temperature?
Which of these is NOT a common food allergen?
Which of these is NOT a common food allergen?
Which of the following items should NOT be washed to help prevent cross-contamination while preparing food?
Which of the following items should NOT be washed to help prevent cross-contamination while preparing food?
When does food most commonly become cross-contaminated?
When does food most commonly become cross-contaminated?
You must use both heat and chemicals to properly sanitize kitchen equipment.
You must use both heat and chemicals to properly sanitize kitchen equipment.
After sanitizing dishes in a 3 compartment sink, you should
After sanitizing dishes in a 3 compartment sink, you should
Cleaning and sanitizing refer to two different actions.
Cleaning and sanitizing refer to two different actions.
Which of these is NOT an acceptable method of thawing frozen food?
Which of these is NOT an acceptable method of thawing frozen food?
What is the Danger Zone?
What is the Danger Zone?
Food that was prepared and then refrigerated at your restaurant must be used or discarded after how many days?
Food that was prepared and then refrigerated at your restaurant must be used or discarded after how many days?
TCS (Time/Temperature Control for Safety) food must be discarded after sitting at room temperature for how long?
TCS (Time/Temperature Control for Safety) food must be discarded after sitting at room temperature for how long?
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Study Notes
Food Handling Guidelines
- Homemade cookies must be wrapped in cellophane to sell at a restaurant.
- Bleach is not an example of a physical hazard in food safety.
- Foodborne illnesses are preventable with adherence to proper protocols across the supply chain.
- Hand sanitizer is not a substitute for thorough hand washing.
- Waitstaff and counter personnel are not required to wear hairnets.
Hygiene Practices
- Washing hands is the most crucial step in preventing foodborne illness spread.
- Workers must be symptom-free for 24 hours after vomiting or diarrhea before returning to work.
- Seasonal allergies do not need to be reported to management.
Food Safety and Types
- Movie theaters do not serve populations at high risk for foodborne illnesses.
- Flour is not a Ready to Eat food; it requires cooking.
- Ready to Eat foods should be handled carefully as they are not cooked before serving.
Cooking Temperatures
- Raw chicken must be cooked to an internal temperature of 165°F to eliminate bacteria.
- TCS foods include milk, eggs, and cut melon, which require time/temperature control for safety.
- Food must be kept above 135°F during hot holding until served.
Allergen Awareness
- Citrus foods are not commonly recognized as allergens.
- Raw poultry should not be washed to prevent cross-contamination.
- Cross-contamination primarily occurs during food preparation activities.
Sanitization Practices
- Use only one method, either heat or chemicals, to sanitize kitchen equipment, is incorrect.
- After sanitizing dishes in a 3-compartment sink, it is important to let them air dry.
- Cleaning and sanitizing are two distinct processes.
Thawing and Temperature Safety
- Leaving frozen food out at room temperature is not an acceptable thawing method.
- The Danger Zone refers to temperatures between 41°F and 135°F, where foodborne pathogens can thrive.
- Prepared food that has been refrigerated must be used or discarded within 7 days.
- TCS food requires disposal if left at room temperature for over 4 hours.
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