Food Safety and Handling Quiz
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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?

    <p>Meat</p> Signup and view all the answers

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

    <p>38 degrees F</p> Signup and view all the answers

    Shellfish must be received with shellfish tags.

    <p>True</p> Signup and view all the answers

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

    <p>True</p> Signup and view all the answers

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

    <p>True</p> 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.

    <p>True</p> Signup and view all the answers

    What does FIFO stand for?

    <p>First In First Out</p> 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.

    <p>6</p> Signup and view all the answers

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

    <p>below</p> Signup and view all the answers

    Cold temperatures slow down the growth of microorganisms.

    <p>True</p> 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.

    <p>41 degrees F</p> Signup and view all the answers

    Dry storage areas should be kept.

    <p>well lit and ventilated</p> Signup and view all the answers

    Never store foods under _____ lines.

    <p>wastewater</p> Signup and view all the answers

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

    <p>True</p> Signup and view all the answers

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

    <p>False</p> Signup and view all the answers

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

    <p>drained</p> Signup and view all the answers

    Where must the First Aid Choking poster be displayed?

    <p>In a visible place in each eating area</p> Signup and view all the answers

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

    <p>True</p> Signup and view all the answers

    What are the three main hazards to our health?

    <p>Physical, Chemical, and Biological</p> Signup and view all the answers

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

    <p>Physical</p> Signup and view all the answers

    Harmful chemicals in food are called a _________ hazard.

    <p>Chemical</p> Signup and view all the answers

    Microorganisms in food are called a _______ hazard.

    <p>Biological</p> Signup and view all the answers

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

    <p>Pathogenic</p> Signup and view all the answers

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

    <p>20 to 30 minutes</p> Signup and view all the answers

    What are the four phases of bacterial growth?

    <p>Lag, Log, Stationary, and Death</p> Signup and view all the answers

    In which phase does the most rapid bacterial growth occur?

    <p>Log phase</p> Signup and view all the answers

    What does FATTOM stand for?

    <p>Food, Acidity, Temperature, Time, Oxygen, Moisture</p> Signup and view all the answers

    Viruses cannot reproduce in food.

    <p>True</p> Signup and view all the answers

    How are Hepatitis A and norovirus transmitted?

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

    What causes trichinosis?

    <p>Trichinella spiralis</p> Signup and view all the answers

    What is Anisakis simplex?

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

    What is Salmonella enteritidis commonly found in?

    <p>Raw poultry and raw shell eggs</p> Signup and view all the answers

    How can the growth of Clostridium perfringens be controlled?

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

    What is Staphylococcus aureus?

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

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

    <p>158 degrees F</p> Signup and view all the answers

    What is Clostridium botulinum associated with?

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

    What is Scombroid poisoning?

    <p>Occurs from eating certain fish with high levels of histamines due to time and temperature abuse.</p> 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.

    <p>25</p> Signup and view all the answers

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

    <p>True</p> Signup and view all the answers

    What are three acceptable methods of thawing frozen foods?

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

    What occurs during cross contamination?

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

    Poultry must be cooked to an internal temperature of _____

    <p>165 degrees F</p> Signup and view all the answers

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

    <p>158 degrees F</p> Signup and view all the answers

    Pork must be cooked to an internal temperature of ____.

    <p>150 degrees F</p> Signup and view all the answers

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

    <p>145 degrees F</p> Signup and view all the answers

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

    <p>140 degrees F</p> Signup and view all the answers

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

    <p>140 degrees F</p> Signup and view all the answers

    What are effective ways to rapidly cool foods?

    <p>Immersing in ice-water bath, pouring into shallow pans, using rapid chill unit, cutting into smaller pieces.</p> 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.

    <p>41 degrees F</p> Signup and view all the answers

    How should previously cooked and refrigerated foods be reheated?

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

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

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

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

    <p>Air</p> Signup and view all the answers

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

    <p>Atmospheric Vacuum Breakers (AVB)</p> Signup and view all the answers

    How can cross-connection be prevented?

    <p>By installing a hose bib vacuum breaker.</p> Signup and view all the answers

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

    <p>True</p> Signup and view all the answers

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

    <p>True</p> Signup and view all the answers

    What is the proper sequence to wash dishes?

    <p>Wash, rinse, sanitize, and air-dry.</p> Signup and view all the answers

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

    <p>170 degrees F</p> Signup and view all the answers

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

    <p>Used for immersing utensils for at least 1 minute.</p> Signup and view all the answers

    What is a 100 PPM sanitizing solution typically used for?

    <p>Wiping, spraying, or pouring.</p> Signup and view all the answers

    How must chemical sanitization solutions be checked?

    <p>With a test kit</p> Signup and view all the answers

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

    <p>20</p> Signup and view all the answers

    What are the three key strategies of Integrated Pest Management?

    <p>Starve them, build them out, and destroy them.</p> Signup and view all the answers

    Through what size opening can rats enter buildings?

    <p>The size of a quarter</p> Signup and view all the answers

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

    <p>False</p> Signup and view all the answers

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

    <p>True</p> Signup and view all the answers

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

    <p>Proper cleaning and sanitizing.</p> Signup and view all the answers

    What does HACCP stand for?

    <p>Hazard Analysis and Critical Control Point</p> Signup and view all the answers

    What are the seven points of HACCP?

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

    What is a Critical Control Point (CCP)?

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

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

    <p>2 hours</p> Signup and view all the answers

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

    <p>Pre-chill the ingredients.</p> Signup and view all the answers

    Why is artificial trans fat banned from all restaurant foods?

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

    What are the most common injuries among restaurant workers?

    <p>Slips, trips, falls, cuts, lacerations, burns, muscle strains, sprains, and electrocution.</p> 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.

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