Podcast
Questions and Answers
What are Potentially Hazardous Foods (PHFs)?
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?
What is the Temperature Danger Zone?
41°F to 140°F
Which of the following are types of thermometers used for measuring food temperatures?
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?
Which food item needs a USDA food inspection stamp?
Smoked fish must be held at or below _____ to prevent the growth of Clostridium botulinum.
Smoked fish must be held at or below _____ to prevent the growth of Clostridium botulinum.
Shellfish must be received with shellfish tags.
Shellfish must be received with shellfish tags.
Milk and milk products must either be pasteurized or ultra-pasteurized.
Milk and milk products must either be pasteurized or ultra-pasteurized.
All commercial foods in modified atmosphere packaging must be used per manufacturer's specifications.
All commercial foods in modified atmosphere packaging must be used per manufacturer's specifications.
Vacuum packaging of any food product in a retail food establishment is prohibited by law unless special authorization is obtained.
Vacuum packaging of any food product in a retail food establishment is prohibited by law unless special authorization is obtained.
What does FIFO stand for?
What does FIFO stand for?
The New York City Health Code requires that all food items be stored at least _____ inches off the floor.
The New York City Health Code requires that all food items be stored at least _____ inches off the floor.
Raw foods in a refrigerator must be stored ______ cooked foods.
Raw foods in a refrigerator must be stored ______ cooked foods.
Cold temperatures slow down the growth of microorganisms.
Cold temperatures slow down the growth of microorganisms.
All cold foods must be held at or below ____ (except smoked fish, which must be held at or below 38°F) at all times.
All cold foods must be held at or below ____ (except smoked fish, which must be held at or below 38°F) at all times.
Dry storage areas should be kept.
Dry storage areas should be kept.
Never store foods under _____ lines.
Never store foods under _____ lines.
Stored food must be kept covered and stored in vermin-proof containers.
Stored food must be kept covered and stored in vermin-proof containers.
Ice intended for human consumption can be used for storing cans and bottles.
Ice intended for human consumption can be used for storing cans and bottles.
When foods are stored directly in ice, the water from that ice must be ____ constantly.
When foods are stored directly in ice, the water from that ice must be ____ constantly.
Where must the First Aid Choking poster be displayed?
Where must the First Aid Choking poster be displayed?
Food service establishments serving alcoholic beverages must display the 'Alcohol and Pregnancy Warning' sign.
Food service establishments serving alcoholic beverages must display the 'Alcohol and Pregnancy Warning' sign.
What are the three main hazards to our health?
What are the three main hazards to our health?
The presence of a foreign object in a food is considered a ________ hazard.
The presence of a foreign object in a food is considered a ________ hazard.
Harmful chemicals in food are called a _________ hazard.
Harmful chemicals in food are called a _________ hazard.
Microorganisms in food are called a _______ hazard.
Microorganisms in food are called a _______ hazard.
Foods contaminated with ______ bacteria often do not appear to be contaminated.
Foods contaminated with ______ bacteria often do not appear to be contaminated.
Under favorable conditions, the number of bacteria in food can double every ______.
Under favorable conditions, the number of bacteria in food can double every ______.
What are the four phases of bacterial growth?
What are the four phases of bacterial growth?
In which phase does the most rapid bacterial growth occur?
In which phase does the most rapid bacterial growth occur?
What does FATTOM stand for?
What does FATTOM stand for?
Viruses cannot reproduce in food.
Viruses cannot reproduce in food.
How are Hepatitis A and norovirus transmitted?
How are Hepatitis A and norovirus transmitted?
What causes trichinosis?
What causes trichinosis?
What is Anisakis simplex?
What is Anisakis simplex?
What is Salmonella enteritidis commonly found in?
What is Salmonella enteritidis commonly found in?
How can the growth of Clostridium perfringens be controlled?
How can the growth of Clostridium perfringens be controlled?
What is Staphylococcus aureus?
What is Staphylococcus aureus?
Ground meat must be cooked to a minimum temperature of ______ to eliminate E. coli O157:H7.
Ground meat must be cooked to a minimum temperature of ______ to eliminate E. coli O157:H7.
What is Clostridium botulinum associated with?
What is Clostridium botulinum associated with?
What is Scombroid poisoning?
What is Scombroid poisoning?
The New York City Health Code requires handwashing sinks to be readily accessible within _____ feet of food preparation areas.
The New York City Health Code requires handwashing sinks to be readily accessible within _____ feet of food preparation areas.
Food workers must wear proper hair restraints, clean aprons, and not wear jewelry.
Food workers must wear proper hair restraints, clean aprons, and not wear jewelry.
What are three acceptable methods of thawing frozen foods?
What are three acceptable methods of thawing frozen foods?
What occurs during cross contamination?
What occurs during cross contamination?
Poultry must be cooked to an internal temperature of _____
Poultry must be cooked to an internal temperature of _____
Ground meat must be cooked to an internal temperature of ________.
Ground meat must be cooked to an internal temperature of ________.
Pork must be cooked to an internal temperature of ____.
Pork must be cooked to an internal temperature of ____.
Raw shell eggs must be cooked to a minimum temperature of ____.
Raw shell eggs must be cooked to a minimum temperature of ____.
Fish, shellfish, beef, lamb, and all other meats must be cooked to a minimum temperature of ____.
Fish, shellfish, beef, lamb, and all other meats must be cooked to a minimum temperature of ____.
All hot foods stored in a hot holding unit must be held at ___°F or higher.
All hot foods stored in a hot holding unit must be held at ___°F or higher.
What are effective ways to rapidly cool foods?
What are effective ways to rapidly cool foods?
Hot foods placed in a refrigerator for cooling must be covered only after they have completely cooled to ____ degrees F or below.
Hot foods placed in a refrigerator for cooling must be covered only after they have completely cooled to ____ degrees F or below.
How should previously cooked and refrigerated foods be reheated?
How should previously cooked and refrigerated foods be reheated?
When working with ready-to-eat foods, what should you always wear?
When working with ready-to-eat foods, what should you always wear?
_____ breaks must be provided in all culinary and pot/dish washing sinks.
_____ breaks must be provided in all culinary and pot/dish washing sinks.
What must be installed in equipment directly connected with potable water?
What must be installed in equipment directly connected with potable water?
How can cross-connection be prevented?
How can cross-connection be prevented?
All gas-fired hot water heaters must be installed by a licensed plumber.
All gas-fired hot water heaters must be installed by a licensed plumber.
It is illegal to dump grease in any sink that does not have a proper grease interceptor.
It is illegal to dump grease in any sink that does not have a proper grease interceptor.
What is the proper sequence to wash dishes?
What is the proper sequence to wash dishes?
To hot-water sanitize, immerse utensils in _____°F water for at least 30 seconds.
To hot-water sanitize, immerse utensils in _____°F water for at least 30 seconds.
What is a 50 PPM chlorine-based sanitizing solution used for?
What is a 50 PPM chlorine-based sanitizing solution used for?
What is a 100 PPM sanitizing solution typically used for?
What is a 100 PPM sanitizing solution typically used for?
How must chemical sanitization solutions be checked?
How must chemical sanitization solutions be checked?
Bathrooms for patrons must be provided when there are ________ seats or more in the dining area.
Bathrooms for patrons must be provided when there are ________ seats or more in the dining area.
What are the three key strategies of Integrated Pest Management?
What are the three key strategies of Integrated Pest Management?
Through what size opening can rats enter buildings?
Through what size opening can rats enter buildings?
The presence of fresh rat droppings in a food establishment is a critical violation.
The presence of fresh rat droppings in a food establishment is a critical violation.
Insecticides and rodenticides can only be applied in a restaurant by a licensed pest control officer.
Insecticides and rodenticides can only be applied in a restaurant by a licensed pest control officer.
What is the best method for eliminating flies and roaches from an establishment?
What is the best method for eliminating flies and roaches from an establishment?
What does HACCP stand for?
What does HACCP stand for?
What are the seven points of HACCP?
What are the seven points of HACCP?
What is a Critical Control Point (CCP)?
What is a Critical Control Point (CCP)?
If potentially hazardous foods are left in the Temperature Danger Zone for more than ______, they must be discarded.
If potentially hazardous foods are left in the Temperature Danger Zone for more than ______, they must be discarded.
What should you do when making cold salads, such as tuna?
What should you do when making cold salads, such as tuna?
Why is artificial trans fat banned from all restaurant foods?
Why is artificial trans fat banned from all restaurant foods?
What are the most common injuries among restaurant workers?
What are the most common injuries among restaurant workers?
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.
