Questions and Answers
Which action could lead to cross contamination?
What is the primary risk associated with transporting ice in containers originally used to store chemicals?
They may still have residue after they have been cleaned.
Which procedure would help protect food from contamination by food handlers and customers?
Installing sneeze guards above the salad bar.
What is the third compartment in a three compartment sink used for?
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Why should training documentation reports be kept?
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What type of backflow prevention is required in a correctly designed and installed three compartment sink?
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If found during a food safety inspection, which hazard is grounds for closing a foodservice operation?
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What item must a food handler remove before working with food?
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What is the only acceptable jewelry for a food handler?
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Which cleaning agent would best remove mineral buildup on the steam table?
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What is the most serious risk of slicing roast beef continuously for 6 hours?
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Where is the best location for chemical detergents and sanitizers to be stored?
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What can the hair, nose, throat, and infected cuts of an average healthy person carry?
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Who should the manager contact when reporting a suspected foodborne illness?
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After a regulatory authority suspends the permit to operate due to wastewater backup, who should be contacted?
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What is the first thing a person in charge should do when someone arrives for an inspection?
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What is the reaction of the immune system to a specific food called?
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How much clearance is required for tabletop equipment on legs?
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Shucked oysters must be purchased from what type of supplier?
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Which food should be stored below all others in a cooler?
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How many days can a food handler keep commercially prepared potato salad if properly stored?
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What is the correct way to clean a cutting board?
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What illness must be reported to the regulatory authority?
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What is an acceptable temperature for cold storing potato salad?
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Cross contact is a concern with what?
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What must food handlers do when prepping food for customers with a food allergy?
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When can hand antiseptics be used?
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In what order should fresh chicken breasts, salmon, broccoli, and ground beef be stored in a cooler?
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Which sink should be used to empty mop buckets and rinse cleaning tools?
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When should a food handler recalibrate a thermometer?
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What must sinks be used for to prevent cross contamination?
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What is the most effective way to prevent pest problems?
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Study Notes
Cross Contamination
- Touching multiple TCS (Time/Temperature Control for Safety) foods without proper handwashing can result in cross contamination.
Ice Transport Hazards
- Transporting ice in containers previously used for chemicals poses risk due to potential remaining residues.
Contamination Prevention
- Installing sneeze guards at salad bars minimizes contamination from food handlers and customers.
Three Compartment Sink
- The third compartment in a three-compartment sink is designated for sanitizing.
Training Documentation
- Keeping training documentation reports acts as verification that training has been completed for food safety.
Backflow Prevention
- A correctly designed three-compartment sink requires an air gap for backflow prevention.
Grounds for Closure
- Significant lack of refrigeration identified during food safety inspections can lead to the closure of a foodservice operation.
Personal Item Removal
- Food handlers must remove items like medical bracelets before engaging in food preparation.
Acceptable Jewelry
- The only permissible jewelry for food handlers is a plain metal ring.
Cleaning Agents
- Delimers are effective for removing mineral buildup on equipment like steam tables.
Time-Temperature Abuse
- Continuous slicing of roast beef for extended periods without proper temperature management risks time-temperature abuse.
Safeguarded Storage
- Chemical detergents and sanitizers should be stored on shelves within the dishwashing area.
Carrying Pathogens
- Hair, nose, throat, and infected cuts of healthy individuals may carry Staphylococcus bacteria.
Suspected Foodborne Illness
- Managers should report suspected foodborne illnesses to their local regulatory authority.
Waste Water Issues
- If wastewater backs up and the permit to operate is suspended, a licensed plumber must be contacted for resolution.
Inspection Protocol
- The first action when someone arrives for an inspection is to request identification.
Immune System Reaction
- Food intolerance describes the immune system's reaction to specific foods.
Clearance for Equipment
- Tabletop equipment must have at least a 4-inch clearance from the floor.
Approved Supplier Requirement
- Shucked oysters must be sourced from an approved supplier to ensure safety.
Cooler Storage Hierarchy
- Raw poultry should always be stored below other foods in a cooler to prevent contamination.
Disposal Timeline
- Once opened, commercially prepared potato salad must be discarded after 7 days if stored correctly.
Cutting Board Cleaning
- The proper cleaning protocol for cutting boards is to wash, rinse, and sanitize.
Reportable Illnesses
- Illnesses caused by norovirus must be reported to the regulatory authority immediately.
Cold Storage Temperature
- A temperature of 46°F is acceptable for storing potato salad and similar items.
Allergen Concerns
- Cross contact is a significant concern when managing allergens in food preparation.
Food Allergy Preparation
- Food handlers must ensure cookware and utensils are washed, rinsed, and sanitized before preparing food for those with allergies.
Hand Antiseptics
- Only FDA-approved hand antiseptics are allowed for use in food handling areas.
Proper Food Storage Order
- Food should be stored in this order: broccoli, fresh salmon, fresh ground beef, and fresh chicken breasts, from top to bottom on shelves.
Sink Usage
- Service sinks should be used for draining mop buckets and rinsing cleaning equipment.
Thermometer Calibration
- Thermometers should be recalibrated if they have fallen on the floor to ensure accuracy.
Purposeful Sink Use
- Sinks must be used for their intended purposes to avoid creating opportunities for cross contamination.
Pest Management
- Maintaining a clean environment is the most effective method for preventing pest infestations in food service areas.
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Description
Test your knowledge on food safety practices and the importance of preventing contamination in food service environments. This quiz covers key concepts such as cross contamination, ice transport hazards, and the use of three-compartment sinks. Perfect for food handlers and safety trainers.
