Food Safety and Handling Quiz

Questions and Answers

What are Potentially Hazardous Foods (PHFs)?

Foods which support rapid growth of microorganisms (correct)

Foods that do not support microbial growth

Frozen foods that are safe to consume

Canned foods with no preservatives

What is the Temperature Danger Zone?

41°F to 140°F

Which of the following are types of thermometers used for measuring food temperatures?

Bimetallic stem (correct)

Thermocouple (correct)

Glass thermometer

Thermistor (correct)

Which food item needs a USDA food inspection stamp?

Meat Signup and view all the answers

Smoked fish must be held at or below _____ to prevent the growth of Clostridium botulinum.

38 degrees F Signup and view all the answers

Shellfish must be received with shellfish tags.

True Signup and view all the answers

Milk and milk products must either be pasteurized or ultra-pasteurized.

True Signup and view all the answers

All commercial foods in modified atmosphere packaging must be used per manufacturer's specifications.

True Signup and view all the answers

Vacuum packaging of any food product in a retail food establishment is prohibited by law unless special authorization is obtained.

True Signup and view all the answers

What does FIFO stand for?

First In First Out Signup and view all the answers

The New York City Health Code requires that all food items be stored at least _____ inches off the floor.

6 Signup and view all the answers

Raw foods in a refrigerator must be stored ______ cooked foods.

below Signup and view all the answers

Cold temperatures slow down the growth of microorganisms.

True Signup and view all the answers

All cold foods must be held at or below ____ (except smoked fish, which must be held at or below 38°F) at all times.

41 degrees F Signup and view all the answers

Dry storage areas should be kept.

well lit and ventilated Signup and view all the answers

Never store foods under _____ lines.

wastewater Signup and view all the answers

Stored food must be kept covered and stored in vermin-proof containers.

True Signup and view all the answers

Ice intended for human consumption can be used for storing cans and bottles.

False Signup and view all the answers

When foods are stored directly in ice, the water from that ice must be ____ constantly.

drained Signup and view all the answers

Where must the First Aid Choking poster be displayed?

In a visible place in each eating area Signup and view all the answers

Food service establishments serving alcoholic beverages must display the 'Alcohol and Pregnancy Warning' sign.

True Signup and view all the answers

What are the three main hazards to our health?

Physical, Chemical, and Biological Signup and view all the answers

The presence of a foreign object in a food is considered a ________ hazard.

Physical Signup and view all the answers

Harmful chemicals in food are called a _________ hazard.

Chemical Signup and view all the answers

Microorganisms in food are called a _______ hazard.

Biological Signup and view all the answers

Foods contaminated with ______ bacteria often do not appear to be contaminated.

Pathogenic Signup and view all the answers

Under favorable conditions, the number of bacteria in food can double every ______.

20 to 30 minutes Signup and view all the answers

What are the four phases of bacterial growth?

Lag, Log, Stationary, and Death Signup and view all the answers

In which phase does the most rapid bacterial growth occur?

Log phase Signup and view all the answers

What does FATTOM stand for?

Food, Acidity, Temperature, Time, Oxygen, Moisture Signup and view all the answers

Viruses cannot reproduce in food.

True Signup and view all the answers

How are Hepatitis A and norovirus transmitted?

By ingesting food or water contaminated with feces of an infected person. Signup and view all the answers

What causes trichinosis?

Trichinella spiralis Signup and view all the answers

What is Anisakis simplex?

A food-borne parasite typically found in marine fish. Signup and view all the answers

What is Salmonella enteritidis commonly found in?

Raw poultry and raw shell eggs Signup and view all the answers

How can the growth of Clostridium perfringens be controlled?

By rapid cooling, rapid reheating, and avoiding preparation of foods in advance. Signup and view all the answers

What is Staphylococcus aureus?

A bacterium commonly carried by healthy humans that can cause food intoxication. Signup and view all the answers

Ground meat must be cooked to a minimum temperature of ______ to eliminate E. coli O157:H7.

158 degrees F Signup and view all the answers

What is Clostridium botulinum associated with?

Home-canned foods, smoked fish, garlic in oil, and anaerobic environments. Signup and view all the answers

What is Scombroid poisoning?

Occurs from eating certain fish with high levels of histamines due to time and temperature abuse. Signup and view all the answers

The New York City Health Code requires handwashing sinks to be readily accessible within _____ feet of food preparation areas.

25 Signup and view all the answers

Food workers must wear proper hair restraints, clean aprons, and not wear jewelry.

True Signup and view all the answers

What are three acceptable methods of thawing frozen foods?

Refrigerating, placing under cold running water, or microwave defrosting with continuous cooking. Signup and view all the answers

What occurs during cross contamination?

Bacteria from raw food get into cooked or ready-to-eat food. Signup and view all the answers

Poultry must be cooked to an internal temperature of _____

165 degrees F Signup and view all the answers

Ground meat must be cooked to an internal temperature of ________.

158 degrees F Signup and view all the answers

Pork must be cooked to an internal temperature of ____.

150 degrees F Signup and view all the answers

Raw shell eggs must be cooked to a minimum temperature of ____.

145 degrees F Signup and view all the answers

Fish, shellfish, beef, lamb, and all other meats must be cooked to a minimum temperature of ____.

140 degrees F Signup and view all the answers

All hot foods stored in a hot holding unit must be held at ___°F or higher.

140 degrees F Signup and view all the answers

What are effective ways to rapidly cool foods?

Immersing in ice-water bath, pouring into shallow pans, using rapid chill unit, cutting into smaller pieces. Signup and view all the answers

Hot foods placed in a refrigerator for cooling must be covered only after they have completely cooled to ____ degrees F or below.

41 degrees F Signup and view all the answers

How should previously cooked and refrigerated foods be reheated?

Rapidly to 165°F using a stove or oven. Signup and view all the answers

When working with ready-to-eat foods, what should you always wear?

Clean and sanitary gloves, or use tongs, spatula, deli paper, or a serving spoon. Signup and view all the answers

_____ breaks must be provided in all culinary and pot/dish washing sinks.

Air Signup and view all the answers

What must be installed in equipment directly connected with potable water?

Atmospheric Vacuum Breakers (AVB) Signup and view all the answers

How can cross-connection be prevented?

By installing a hose bib vacuum breaker. Signup and view all the answers

All gas-fired hot water heaters must be installed by a licensed plumber.

True Signup and view all the answers

It is illegal to dump grease in any sink that does not have a proper grease interceptor.

True Signup and view all the answers

What is the proper sequence to wash dishes?

Wash, rinse, sanitize, and air-dry. Signup and view all the answers

To hot-water sanitize, immerse utensils in _____°F water for at least 30 seconds.

170 degrees F Signup and view all the answers

What is a 50 PPM chlorine-based sanitizing solution used for?

Used for immersing utensils for at least 1 minute. Signup and view all the answers

What is a 100 PPM sanitizing solution typically used for?

Wiping, spraying, or pouring. Signup and view all the answers

How must chemical sanitization solutions be checked?

With a test kit Signup and view all the answers

Bathrooms for patrons must be provided when there are ________ seats or more in the dining area.

20 Signup and view all the answers

What are the three key strategies of Integrated Pest Management?

Starve them, build them out, and destroy them. Signup and view all the answers

Through what size opening can rats enter buildings?

The size of a quarter Signup and view all the answers

The presence of fresh rat droppings in a food establishment is a critical violation.

False Signup and view all the answers

Insecticides and rodenticides can only be applied in a restaurant by a licensed pest control officer.

True Signup and view all the answers

What is the best method for eliminating flies and roaches from an establishment?

Proper cleaning and sanitizing. Signup and view all the answers

What does HACCP stand for?

Hazard Analysis and Critical Control Point Signup and view all the answers

What are the seven points of HACCP?

Identify hazards, determine Critical Control Points (CCP), set up critical limits, monitor CCP, take corrective actions, verify the system is working, and keep records. Signup and view all the answers

What is a Critical Control Point (CCP)?

A point in food flow where action must be taken to eliminate hazards. Signup and view all the answers

If potentially hazardous foods are left in the Temperature Danger Zone for more than ______, they must be discarded.

2 hours Signup and view all the answers

What should you do when making cold salads, such as tuna?

Pre-chill the ingredients. Signup and view all the answers

Why is artificial trans fat banned from all restaurant foods?

It increases LDL, the 'bad' cholesterol, leading to heart disease. Signup and view all the answers

What are the most common injuries among restaurant workers?

Slips, trips, falls, cuts, lacerations, burns, muscle strains, sprains, and electrocution. Signup and view all the answers

Study Notes

Food Safety and Handling

Potentially Hazardous Foods (PHF): Foods that support rapid microorganism growth. Examples include raw and cooked meats, poultry, dairy, fish, tofu, cooked rice, pasta, beans, and garlic in oil.
Temperature Danger Zone: This range (41°F to 140°F) is critical for preventing microbial growth.
Thermometers: Types include bimetallic stem (0°F to 220°F), thermocouple, and thermistor. Glass thermometers are prohibited in food service.
USDA Inspection Stamp: Required for all meat products.

Food Storage and Safety

Smoked Fish Storage: Must be held at or below 38°F to inhibit Clostridium botulinum.
Shellfish Tags: Require tagging upon receipt; tags must be retained for 90 days post-use.
Milk Safety: Must be pasteurized with specific sell-by dates (9 days for pasteurized, 45 days for ultra-pasteurized).
FIFO Method: "First In, First Out" strategy ensures older products are used first, which helps minimize spoilage.

Hygiene and Cross-Contamination

Cross-Contamination Prevention: Raw foods should be stored below cooked foods in the refrigerator.
Storage Regulations: Food must be stored at least 6 inches off the floor, covered, and in vermin-proof containers.
Air Breaks: Required in all sinks, preventing cross-connection with potable water supply.

Temperature Regulations

Cold Food Storage: Must be held at or below 41°F (except smoked fish at or below 38°F).
Cooking Temperatures:
- Poultry, stuffed meats: 165°F
- Ground meat: 158°F
- Pork: 150°F
- Raw shell eggs: 145°F
- Other meats: 140°F
Hot Food Holding: All hot foods must be held at or above 140°F.

Bacterial Growth and Foodborne Illness

Bacterial Doubling Time: Under optimal conditions, bacteria can double every 20 to 30 minutes.
Four Phases of Bacterial Growth: Lag, Log, Stationary, and Death. The most rapid growth occurs in the Log phase.
FATTOM: Conditions that affect bacterial growth include Food, Acidity, Temperature, Time, Oxygen, and Moisture.

Foodborne Pathogens

Viruses: Cannot reproduce in food but can be transmitted via contaminated food or water. Proper handwashing is essential in preventing transmission.
Parasites:
- Trichinella spiralis: Found in undercooked pork; cook to 150°F.
- Anisakis simplex: Common in marine fish.
Common Bacteria:
- Salmonella enteritidis: Commonly found in raw poultry and eggs.
- Clostridium perfringens: Prevent growth by rapid cooling and reheating.
- Staphylococcus aureus: Commonly found in humans; prevent with good hygiene.

Sanitization and Cleanliness

Dishwashing Sequence: Wash, rinse, sanitize, air-dry.
Sanitizing Solutions:
- 50 PPM chlorine solution (1/2 oz of bleach per gallon) for soaking utensils.
- 100 PPM solution (1 oz of bleach per gallon) for wiping surfaces.
Handwashing Sinks: Must be accessible within 25 feet of food prep areas.

Pest Management

Integrated Pest Management: Strategies involve starving, building out, and destroying pests.
Pest Entry Points: Rats can enter through openings as small as a quarter.
Insecticide Use: Only licensed pest control officers can apply in restaurants.

Regulatory Compliance

HACCP System: A proactive food safety approach comprising seven key points to control food hazards.
Food Preparation Best Practices: Foods should not remain in the Temperature Danger Zone for more than 2 hours.
New York City Health Code: Requires certain food safety practices, including hair restraints for workers and mandatory signage related to alcohol consumption.

Worker Safety

Common Injuries in Food Service: Includes slips, trips, falls, and burns. Proper footwear like slip-resistant shoes can prevent accidents.
Food Worker Hygiene: Requirement to wear clean garments and avoid jewelry except for essential items like wedding bands.

Miscellaneous

Artificial Trans Fat Ban: Due to its link to increased LDL cholesterol levels and heart disease risk.
Ice Usage: Cannot be used for storing food items; must be designated for human consumption only.

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Description

Test your knowledge on food safety and handling practices. This quiz covers potentially hazardous foods, temperature danger zones, and proper storage techniques. Mastering these concepts is crucial for anyone in the food service industry.