Food Safety and Allergens Quiz
30 Questions
0 Views

Choose a study mode

Play Quiz
Study Flashcards
Spaced Repetition
Chat to Lesson

Podcast

Play an AI-generated podcast conversation about this lesson

Questions and Answers

What could be a symptom of an allergic reaction?

  • Weight gain
  • Wheezing or shortness of breath (correct)
  • Blurred vision
  • Increased appetite

Which of the following food items is NOT part of the Big Eight allergens?

  • Rice (correct)
  • Milk
  • Soy
  • Eggs

What should a staff member do if they suspect a customer is having a severe allergic reaction?

  • Offer them water to help
  • Call the emergency number and inform them (correct)
  • Ask them to leave the premises
  • Ignore them to avoid causing panic

How many food items are known to account for 90 percent of allergic reactions in the United States?

<p>Eight (B)</p> Signup and view all the answers

What role do food labels play in preventing allergic reactions?

<p>They help identify allergens in products (D)</p> Signup and view all the answers

What is a common action that can lead to food contamination?

<p>Touching a pimple or an infected wound (D)</p> Signup and view all the answers

Which situation requires immediate handwashing by food handlers?

<p>Before putting on single-use gloves (D)</p> Signup and view all the answers

What is the primary reason for creating personal hygiene policies?

<p>To prevent food contamination (B)</p> Signup and view all the answers

When should food handlers wash their hands?

<p>Before preparing food (C)</p> Signup and view all the answers

What type of sink should food handlers use for handwashing?

<p>Sinks designated for handwashing (A)</p> Signup and view all the answers

Who can carry pathogens without showing symptoms of illness?

<p>Asymptomatic carriers (A)</p> Signup and view all the answers

Which action is NOT a recommended practice for preventing food contamination?

<p>Coughing or sneezing into one's hand (C)</p> Signup and view all the answers

What should be done if food handlers touch food with unclean hands?

<p>Dispose of the contaminated food and retrain the handlers. (B)</p> Signup and view all the answers

When is it acceptable to use hand antiseptics?

<p>Only after proper handwashing has been performed. (D)</p> Signup and view all the answers

Which of the following practices is advisable regarding fingernails for food handlers?

<p>Fingernails should be kept short and clean. (A)</p> Signup and view all the answers

What type of injuries must be covered to prevent food contamination?

<p>Infected wounds, cuts, and boils that are open or draining. (D)</p> Signup and view all the answers

Which action is NOT a proper procedure before beginning a new task?

<p>Coughing or sneezing without sanitizing hands. (A)</p> Signup and view all the answers

What should you do if a food handler has long fingernails?

<p>Ask them to trim their fingernails to keep them short and clean. (B)</p> Signup and view all the answers

When handling food, how should an infected wound be treated?

<p>Cover it appropriately to prevent contamination. (C)</p> Signup and view all the answers

Which item is not allowed to be handled while food handlers are working?

<p>Food-safe chemicals. (B)</p> Signup and view all the answers

What should be done if a food handler is observed not following proper handwashing procedures?

<p>Correct the actions immediately. (C)</p> Signup and view all the answers

What is the primary reason for not overloading coolers or freezers?

<p>It prevents airflow and the unit from working harder. (C)</p> Signup and view all the answers

Which method is used for stock rotation to ensure food safety?

<p>First In, First Out (FIFO) (C)</p> Signup and view all the answers

What is the minimum distance food items should be stored off the floor to prevent cross-contamination?

<p>Six inches (B)</p> Signup and view all the answers

How should food items be stored to prevent juices from raw food contaminating ready-to-eat food?

<p>Store ready-to-eat food above raw seafood, meat, and poultry. (D)</p> Signup and view all the answers

What type of containers should be used for food storage?

<p>Durable, leak-proof containers intended for food (D)</p> Signup and view all the answers

Where should food never be stored to prevent contamination?

<p>In mechanical rooms or under unshielded sewer lines (A)</p> Signup and view all the answers

What should be done with food that has passed its manufacturer's use-by or expiration date?

<p>Discarded immediately (C)</p> Signup and view all the answers

How often should cleaning of storage areas occur?

<p>Regularly, including after spills or leaks (B)</p> Signup and view all the answers

Which of the following is NOT a proper practice for preventing cross-contamination?

<p>Using empty food containers for chemicals (C)</p> Signup and view all the answers

Flashcards

The Big Eight Allergens

A group of eight foods that account for 90% of all food allergies in the U.S.

Anaphylaxis

A severe allergic reaction that can be life-threatening, often caused by exposure to an allergen.

Food Allergy

An immune system response where the body mistakenly identifies a food protein as harmful and attacks it, leading to unpleasant symptoms.

Preventing Food Allergies

To warn customers about potential allergens in the food they order by clearly labeling ingredients and informing them about possible cross-contamination risks.

Signup and view all the flashcards

Food Labels

Information on labels that identify allergens within a product, required for the Big Eight ingredients.

Signup and view all the flashcards

Carriers

Food handlers who carry pathogens but don't show symptoms, spreading illness without getting sick.

Signup and view all the flashcards

Personal Hygiene Program

A set of rules and practices to ensure food handlers maintain cleanliness and hygiene to prevent food contamination.

Signup and view all the flashcards

Handwashing

Washing hands thoroughly with soap and water, crucial for preventing the spread of germs and contamination.

Signup and view all the flashcards

Handwashing Sink

A sink specifically designated for handwashing, ensuring food handlers use the correct sink for hand hygiene.

Signup and view all the flashcards

When to wash Hands

Food handlers must wash their hands before preparing food, touching clean equipment, or putting on gloves.

Signup and view all the flashcards

Food Contamination Situations

Conditions that can lead to food contamination, such as a foodborne illness or open sores.

Signup and view all the flashcards

Actions that can contaminate food

Actions that can contaminate food, involving hands and unhygienic practices like scratching, coughing, or touching contaminated objects.

Signup and view all the flashcards

Proper Handwashing

Washing hands with soap and water for at least 20 seconds, especially after using the restroom, handling raw meat/poultry, touching dirty surfaces, and before preparing food.

Signup and view all the flashcards

Hand Antiseptic

Using a liquid or gel hand sanitizer to reduce germs on the skin, but only after handwashing, never as a replacement.

Signup and view all the flashcards

Fingernail Hygiene

Keeping fingernails trimmed short and clean to prevent dirt and bacteria from collecting under them.

Signup and view all the flashcards

False Fingernails

Avoiding wearing false fingernails as they can harbor bacteria and break off into food, unless single-use gloves are worn.

Signup and view all the flashcards

Nail Polish

Avoiding wearing nail polish as it can hide dirt under nails and flake off into food, unless single-use gloves are worn.

Signup and view all the flashcards

Wound Care

Covering any open sores, wounds, or boils with a bandage to prevent contamination of food and surfaces.

Signup and view all the flashcards

Corrective Action for Handwashing Violations

Disposing of contaminated food, cleaning potentially contaminated equipment and utensils, and retraining food handlers who are not following proper procedures.

Signup and view all the flashcards

Hand Contamination

Touching food or food-contact surfaces with unclean hands, as it can spread germs and cause foodborne illnesses.

Signup and view all the flashcards

First In, First Out (FIFO)

A method of stock rotation in which products are shelved based on their use-by or expiration dates, so oldest products are used first. This ensures that the freshest products are used first.

Signup and view all the flashcards

Where not to store food

Food should be stored in a clean, dry location away from dust and other contaminants. Areas to avoid include locker rooms, restrooms, mechanical rooms, under pipes, and under stairwells.

Signup and view all the flashcards

Proper storage

Store all items in designated storage areas: keep items away from walls and at least six inches off the floor.

Signup and view all the flashcards

Storage containers

Use containers that are durable, leak-proof, and able to be sealed or covered. Never use empty food containers to store chemicals, and never put food in empty chemical containers.

Signup and view all the flashcards

Storing single-use items

Storing single-use items like gloves and cups should be done in their original packaging.

Signup and view all the flashcards

Sanitized containers

Store food in containers that have been cleaned and sanitized.

Signup and view all the flashcards

Storing raw food

Store raw meat, poultry, and seafood separately from ready-to-eat food. If impossible, store ready-to-eat food above raw food to prevent juices from dripping onto ready-to-eat food.

Signup and view all the flashcards

Cleaning storage areas

Clean up spills and leaks immediately within the storage areas. Clean dollies, carts, trays often. Regularly clean floors, walls, and shelves in coolers, freezers, and dry storage areas.

Signup and view all the flashcards

Storage tips

Do not overload coolers or freezers as this can prevent airflow and make the appliance work harder. Frequent opening of the cooler lets warm air inside, which can affect food safety. Use open shelving (lined shelving restricts circulation). Monitor food temperatures regularly.

Signup and view all the flashcards

Study Notes

ServSafe Food Manager Certification

  • ServSafe® is a program offered by the National Restaurant Association.
  • The 7th edition of the ServSafe® Food Managers Certification Class includes various modules.

Modules

  • Module I: Providing Safe Food
    • Foodborne illness is a disease transmitted to people by food.
    • An outbreak is when two or more people have the same symptoms from eating the same food and a laboratory confirms.
    • Foodborne illnesses occur due to contamination (pathogens, chemicals, or physical objects), and unsafe food handling practices.
    • Biological contaminants are the biggest threat to food safety (bacteria, parasites, viruses, and fungi).
    • Chemical contaminants are cleaners, sanitizers, and polishes.
    • Physical contaminants can include metal shavings, staples, bandages, glass, dirt, etc.
    • Time-temperature abuse occurs when food stays too long at unsafe temperatures, leading to pathogen growth.
    • Cross-contamination happens when pathogens transfer from one surface or food to another.
  • Module II: Forms of Contamination
    • Contamination is the presence of harmful substances (biological, chemical, or physical) in food.
    • Food handler contamination can occur when they are sick or do not wash hands after using a restroom.
    • Some ways contamination can happen are through sneezing, vomiting, touching dirty surfaces, and handling raw meats after touching dirty surfaces.
  • Module III: The Safe Food Handler
    • Food handlers can contaminate food if they have a foodborne illness or have wounds, sneezes, coughs, or contact with someone who is ill, or if they do not wash hands.
  • Module IV: The Flow of Food: An Introduction
    • This describes the steps of food from purchasing, receiving, and storage to service.
  • Module V: The Flow of Food: Purchasing, Receiving, and Storage
    • Receiving Principles: Trained staff should be responsible for receiving food promptly in correct conditions.
    • Rejecting Principles: Separate rejected food from good food when delivering and storing correctly.
  • Module VI: The Flow of Food: Preparation
    • It describes ways to prevent contamination from raw foods to ready-to-eat foods.
    • Produce should be washed before prepping.
    • Wash produce in water with ozone to sanitize.
  • Module VII: The Flow of Food: Service
    • Maintain food safety during service; keep foods at their proper temperatures to maintain food safety.
  • Module VIII: Food Safety Management Systems
    • Active Managerial Control is designed to control the 5 most common risk factors for foodborne illness.
  • Module IX: Safe Facilities and Pest Management
    • Sanitation of facilities is required for maintaining a safe environment for both staff and customers.
    • Floors, walls, ceilings must be easy to clean for proper sanitation.
    • Equipment must be smooth to make for easier cleaning and maintenance.
  • Module X: Cleaning and Sanitizing
    • Sanitation is achieved through proper cleaning and sanitizing procedures (chemicals or heat).
    • Chemical Sanitization: uses chemicals and requires specific contact times to disinfect surfaces, or via heat.
    • Surfaces should be washed, rinsed, and sanitized immediately after use.

Additional Modules (Implicit Topics from other pages)

  • Food Allergens
    • There are eight major food allergens that account for 90% of reactions.
    • Staff must be trained to recognize and handle food allergies correctly.
  • Responding to Foodborne Illness Outbreak
    • Procedures for handling foodborne illness outbreaks.
  • Foodborne Illness (Implicit but not a module title)
    • Symptoms: Diarrhea, vomiting, fever, nausea, etc.
    • Types of bacteria, viruses, parasites, and fungi that cause foodborne illness are covered.
  • Keeping Food Safe
    • Using appropriate measures to ensure food safety
    • Purchasing and handling food correctly.
    • Preventing contamination: Controlling temperature, and cross-contamination.

Studying That Suits You

Use AI to generate personalized quizzes and flashcards to suit your learning preferences.

Quiz Team

Related Documents

ServSafe® Food Managers Certification Class PDF

Description

Test your knowledge on food safety practices and allergen awareness in this quiz. Understand the symptoms of allergic reactions, the Big Eight allergens, and essential hygiene policies for food handlers. Ensure you know the right procedures to follow in different scenarios to maintain customer safety.

More Like This

Food Allergen Management Training
6 questions

Allergen Training Quiz: Master Food Safety Skills

ExemplaryMannerism avatar
ExemplaryMannerism
Food Allergens and Recalls
24 questions

Food Allergens and Recalls

ResilientOxygen avatar
ResilientOxygen
Food Safety Flashcards
83 questions

Food Safety Flashcards

UnparalleledEcoArt avatar
UnparalleledEcoArt
Use Quizgecko on...
Browser
Open
Browser
Browser