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Questions and Answers
Which group is considered at higher risk for foodborne illness?
Which group is considered at higher risk for foodborne illness?
- Teenagers
- Infants (correct)
- Healthy adults aged 25-40
- Athletes
What type of food is classified as potentially hazardous?
What type of food is classified as potentially hazardous?
- Age-old canned goods
- Dried fruits
- Frozen vegetables
- Low acid foods (correct)
What is the minimum water temperature recommended for handwashing?
What is the minimum water temperature recommended for handwashing?
- 100°F (correct)
- 120°F
- 90°F
- 110°F
When should food handlers wash their hands?
When should food handlers wash their hands?
What is a recommended practice regarding fingernails in food handling?
What is a recommended practice regarding fingernails in food handling?
What should a food handler do when their gloves tear?
What should a food handler do when their gloves tear?
What should be done if a food handler has a sore containing pus?
What should be done if a food handler has a sore containing pus?
What type of gloves is recommended for food handlers to avoid allergic reactions?
What type of gloves is recommended for food handlers to avoid allergic reactions?
What action is necessary to minimize foodborne illness and liability during food delivery?
What action is necessary to minimize foodborne illness and liability during food delivery?
Which of the following can defects indicates a can may be unsafe to consume?
Which of the following can defects indicates a can may be unsafe to consume?
What does the First In, First Out (FIFO) method ensure?
What does the First In, First Out (FIFO) method ensure?
Which storage practice helps prevent cross-contamination?
Which storage practice helps prevent cross-contamination?
What issue is presented when food and cleaning products are stored on the same shelf?
What issue is presented when food and cleaning products are stored on the same shelf?
How should cleaned and sanitized equipment be stored?
How should cleaned and sanitized equipment be stored?
Which scenario demonstrates an acceptable practice in food storage?
Which scenario demonstrates an acceptable practice in food storage?
What is a component of the ideal condition for a canned food item?
What is a component of the ideal condition for a canned food item?
What actions are prohibited while handling food?
What actions are prohibited while handling food?
Which type of food is classified as ready-to-eat food (RTE)?
Which type of food is classified as ready-to-eat food (RTE)?
How often should the accuracy of food thermometers be checked?
How often should the accuracy of food thermometers be checked?
Which foodborne illness does NOT need to be reported to a manager?
Which foodborne illness does NOT need to be reported to a manager?
What is the proper method for checking thermometer accuracy using ice?
What is the proper method for checking thermometer accuracy using ice?
Which is a required step before using a thermometer?
Which is a required step before using a thermometer?
How should the sensing portion of a thermometer be positioned when measuring food temperatures?
How should the sensing portion of a thermometer be positioned when measuring food temperatures?
Which of the following practices is acceptable during food handling?
Which of the following practices is acceptable during food handling?
What is the minimum temperature to reheat food for safe consumption?
What is the minimum temperature to reheat food for safe consumption?
Which of the following is an example of non-potentially hazardous food that can be re-served?
Which of the following is an example of non-potentially hazardous food that can be re-served?
What is the proper temperature for hot-holding food?
What is the proper temperature for hot-holding food?
What is the correct order of steps in a three-compartment sink?
What is the correct order of steps in a three-compartment sink?
Which of the following cleaning agents is specifically used to remove tough soils?
Which of the following cleaning agents is specifically used to remove tough soils?
At what temperature must a hot water sanitizing rinse operate to be effective?
At what temperature must a hot water sanitizing rinse operate to be effective?
What is the maximum time allowed to reheat potentially hazardous food?
What is the maximum time allowed to reheat potentially hazardous food?
Which statement about chemical sanitizing machines is correct?
Which statement about chemical sanitizing machines is correct?
At what temperature must food be stored in a refrigerator to ensure safety?
At what temperature must food be stored in a refrigerator to ensure safety?
Which method is considered the safest for thawing food?
Which method is considered the safest for thawing food?
What is the minimum cooking temperature for poultry, including ground chicken and turkey?
What is the minimum cooking temperature for poultry, including ground chicken and turkey?
How should cooling of potentially hazardous foods be conducted?
How should cooling of potentially hazardous foods be conducted?
To ensure safety, what should be done with raw animal foods during microwave cooking?
To ensure safety, what should be done with raw animal foods during microwave cooking?
What is the ideal temperature range for dry food storage?
What is the ideal temperature range for dry food storage?
What is the maximum allowable time to cool cooked food from 135°F to 41°F or colder?
What is the maximum allowable time to cool cooked food from 135°F to 41°F or colder?
What is the purpose of washing raw fruits and vegetables in warm water prior to preparation?
What is the purpose of washing raw fruits and vegetables in warm water prior to preparation?
What is required to properly clean a food-contact surface?
What is required to properly clean a food-contact surface?
Which of the following is considered a non-food contact surface?
Which of the following is considered a non-food contact surface?
What is the minimum height at which cleaned and sanitized items should be stored?
What is the minimum height at which cleaned and sanitized items should be stored?
Why is it important to store chemicals separately from food and utensils?
Why is it important to store chemicals separately from food and utensils?
Which of the following practices aids in denying pests access to food?
Which of the following practices aids in denying pests access to food?
What is a necessary step when a chemical is removed from its original package?
What is a necessary step when a chemical is removed from its original package?
What should be done with infested or expired products when they are discovered?
What should be done with infested or expired products when they are discovered?
What should be regularly inspected and labeled in a food safety management system?
What should be regularly inspected and labeled in a food safety management system?
Flashcards
Potentially hazardous foods
Potentially hazardous foods
Foods that are low in acidity, moist, and contain protein. They are more likely to support bacterial growth and cause foodborne illness.
Temperature danger zone
Temperature danger zone
A temperature range between 40°F and 140°F where bacteria can multiply rapidly, increasing the risk of foodborne illness.
Proper handwashing
Proper handwashing
The process of washing your hands with soap and water for at least 20 seconds, specifically targeting areas like fingertips, between fingers, and under nails.
Single-use gloves
Single-use gloves
A type of glove primarily used in food handling to prevent contamination from hands. They are usually made of materials like nitrile or vinyl.
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Handwashing in food handling
Handwashing in food handling
The practice of washing your hands before and after handling food, using the toilet, coughing, sneezing, or touching potentially contaminated surfaces.
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Instant hand antiseptic
Instant hand antiseptic
A specific type of hand sanitizer that uses alcohol to kill bacteria and viruses, typically used in food-handling settings.
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Contaminated food
Contaminated food
Any food that is contaminated with bacteria, viruses, parasites, or toxins that can make you sick.
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Safe food handling
Safe food handling
The act of handling food in a way that does not increase the risk of contamination, including proper handwashing, using gloves, and maintaining safe temperatures.
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What is ready-to-eat food?
What is ready-to-eat food?
Food that is ready to be eaten without further cooking, such as cooked food, fruits, vegetables, baked goods, and canned food.
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What is E.coli 0157:H7?
What is E.coli 0157:H7?
A type of bacteria that can cause food poisoning.
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When handling food, what should you never do?
When handling food, what should you never do?
Never smoke, chew gum, or eat food while handling food.
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What is a food thermometer?
What is a food thermometer?
A tool used to measure the internal temperature of food, ensuring it's cooked to a safe temperature.
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What is the boiling water method?
What is the boiling water method?
Submerging the thermometer in boiling water to check its accuracy.
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What is the ice-point method?
What is the ice-point method?
Placing the thermometer in a container of ice to check its accuracy.
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What is the sensing portion of a thermometer?
What is the sensing portion of a thermometer?
The part of the thermometer that senses the temperature of the food.
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How should you clean a thermometer probe?
How should you clean a thermometer probe?
To clean and sanitize the probe of a thermometer before and after use.
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Inspecting deliveries
Inspecting deliveries
Inspecting foods to ensure they are free of defects, ensuring the delivery vehicle is clean and maintaining proper temperatures.
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Defective can
Defective can
A can that has been damaged and may pose a risk to consumers. This includes dents, bulges, broken seals, or tears.
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FIFO (First In, First Out)
FIFO (First In, First Out)
The practice of storing older food items in front of newer food items, ensuring that the oldest food items are used first.
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Cross-contamination in storage
Cross-contamination in storage
The transfer of bacteria from one food item to another, often through improper storage practices.
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Improper storage of cleaning products
Improper storage of cleaning products
Storing cleaning products and food items on the same shelf or in close proximity, increasing the risk of contamination.
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Proper storage methods
Proper storage methods
Storing food items in a manner that prevents accidental contamination, such as covering containers and storing raw foods below cooked foods.
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Types of food storage
Types of food storage
Storing food items in a refrigerator, freezer, or a dry storage area, depending on their specific requirements.
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Cleaning and sanitizing equipment
Cleaning and sanitizing equipment
The process of cleaning and sanitizing equipment used in food service to prevent the spread of bacteria and contamination.
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Sanitizing
Sanitizing
The process of reducing the number of microorganisms on a clean surface to a safe level.
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High temperature dish machines
High temperature dish machines
A method of sanitizing using hot water that reaches 180°F or hotter.
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Cleaning
Cleaning
A cleaning method involving removing food and other soils.
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Reheating food
Reheating food
The process of heating food to 165°F for 15 seconds, ensuring it is safe to eat again.
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Chemical sanitizing
Chemical sanitizing
A method of sanitizing that uses chemicals like chlorine or iodine.
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Holding Temperatures
Holding Temperatures
Keeping food at proper temperatures to prevent bacterial growth.
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Three-compartment sink method
Three-compartment sink method
A method for sanitizing using a three-compartment sink for washing, rinsing, and sanitizing with hot water or a chemical solution.
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Solvent cleaners
Solvent cleaners
A type of cleaning agent that dissolves grease and oils.
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Cooling Potentially Hazardous Foods
Cooling Potentially Hazardous Foods
The process of reducing the temperature of cooked food from 135°F to 41°F or colder within four hours to prevent bacterial growth.
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Refrigeration
Refrigeration
The process of keeping food at 41°F or colder to inhibit bacterial growth.
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Freezing
Freezing
The process of keeping food at 0°F or colder to inhibit bacterial growth.
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Thawing Food
Thawing Food
The process of thawing frozen food safely, using methods that minimize bacterial growth.
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Cooking Temperatures
Cooking Temperatures
The minimum internal temperature to which food must be cooked to kill harmful bacteria.
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What is a food-contact surface?
What is a food-contact surface?
A surface that food normally touches or a surface where food might drain, drip, or splash into a food or onto a surface that normally touches food.
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How do you sanitize food-contact surfaces?
How do you sanitize food-contact surfaces?
Immerse food-contact surfaces in a sanitizing solution after cleaning with detergent. For in-place sanitizing, spray the solution directly.
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What are non-food contact surfaces?
What are non-food contact surfaces?
Surfaces like the exterior of a refrigerator, stovetops, and refrigerator gaskets that do not come into direct contact with food. They are cleaned with detergent and rinsed but do not need to be sanitized.
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How should you store cleaned and sanitized items?
How should you store cleaned and sanitized items?
Store sanitized items in a clean, dry location, covered or inverted, at least 6 inches above the floor. Prevent contamination from splashes, dust, or other sources.
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How should you store chemicals?
How should you store chemicals?
Store chemicals separately from food, equipment, and utensils. Label any chemical containers that are not in their original packaging.
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What is exclusion in pest management?
What is exclusion in pest management?
Deny pests access to food and shelter. This is key to preventing pest infestations in food handling areas.
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How should you apply insecticides?
How should you apply insecticides?
Apply insecticides only through professional services to avoid contaminating food and equipment.
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What are key practices for pest management?
What are key practices for pest management?
Inspect and label all deliveries for signs of pests and contamination. Discard or return infested or expired products, and clean up spills quickly.
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Foodborne Illness
- Defined as illness caused by eating contaminated food or beverages.
- Annually, there are 76 million cases of foodborne illness, 323,914 hospitalizations, and 5,194 deaths.
Who is at Risk?
- Infants
- Toddlers
- Pregnant women
- Elderly (65 years and older)
- Immunocompromised individuals
- Individuals taking specific medications
What Foods Cause Illness?
- Any food can cause foodborne illness, even non-potentially hazardous foods.
- Potentially hazardous foods are:
- Low acid
- Moist
- Contain protein
- Keep potentially hazardous foods out of the temperature danger zone.
Basics of Handwashing
- Handwashing sink - water at 100°F.
- Hand soap - liquid, powder, or bar (antibacterial not required).
- Way to dry hands - disposable towels, continuous towel system, or hand dryer.
- Instant hand antiseptic - not required.
Proper Handwashing
- This section shows various correct handwashing methods through images.
Always Wash Hands
- After using the restroom
- After coughing, sneezing, smoking, eating, or drinking
- After bussing a table
- Before putting on gloves
- After handling animals
- When switching between raw and ready-to-eat food
- After handling garbage or trash
- After handling dirty equipment or utensils
- During food preparation
Fingernails
- Fingernails (real or artificial) and nail polish can be physical hazards.
- Workers cannot wear nail polish or artificial fingernails; keep nails trimmed and filed.
Cover Cuts, Wounds, and Sores
- Do not handle food if you have a sore that contains pus or that is infected.
- Cover affected area with a bandage, a finger cot, and then a single-use glove.
Single-use Gloves
- Wear non-latex gloves due to potential allergic reactions.
- Change gloves:
- When they tear
- Before beginning a new task
- Every four hours when doing the same task
- After handling raw meat, fish, or poultry
Worker Clothing
- Wear appropriate hair restraints and clean clothing.
- Avoid wearing jewelry (except for a plain wedding band) when preparing food, including medical information jewelry.
Bare-hand Contact
- Avoid bare-hand contact with ready-to-eat foods.
- Ready-to-eat foods include:
- Cooked food
- Raw fruits and vegetables
- Baked goods
- Dried sausages
- Canned foods
- Snack foods
- Beverages
Reporting Foodborne Illness
- If diagnosed with a foodborne illness (Hepatitis A virus, E. coli 0157:H7, Salmonella Typhi, Shigella spp., or Norovirus), report it to your manager.
Other Policies
- When handling food, never smoke or chew gum; eat food.
- Drink from a covered container with a straw.
Thermometers
- Check the accuracy of all food thermometers at least once daily and after being exposed to extreme temperatures.
- Methods for checking accuracy are boiling water and ice-point methods.
- If a thermometer is not accurate, calibrate it.
Measuring Food Temperatures
- Use an approved thermometer.
- Locate the sensing portion of the thermometer.
- Clean and sanitize the probe before use.
- Insert the sensing portion of the thermometer into the thickest part or into the center of the food.
Cleaning and Sanitizing Thermometers
- The probe or stem of a thermometer must be cleaned and sanitized before use.
- If only measuring the temperature of ready-to-eat food, clean the probe or stem between uses.
Purchasing and Receiving
- Inspect delivery vehicles for cleanliness and proper temperature control.
- Inspect foods to minimize the risk of foodborne illness.
- Determine whether canned goods are acceptable by inspecting for bulging ends or small leaks.
Storage
- Types of storage:
- Refrigeration
- Freezer
- Dry storage (food, cleaned and sanitized equipment, chemicals)
- First-in, first-out (FIFO) method to store food.
- Store raw food below cooked or ready-to-eat food to prevent cross-contamination.
Storage Containers
- Food removed from its original package must be stored in a durable, food-grade container.
- Label the container with the food's common name unless the food is unmistakably identifiable.
Thawing
- Improperly thawed food can support bacteria growth.
- Safe thawing methods include:
- In the refrigerator (best way)
- During cooking
- In the microwave followed by cooking
- Under cold, running water
Washing Produce
- Wash raw fruits and vegetables in warm water before cutting, combining with other ingredients, cooking, serving, or offering the produce for immediate consumption.
Cooking Temperatures
- Minimum cooking temperatures for various foods:
- Poultry: 165°F
- Stuffing, stuffed foods, and casseroles: 165°F
- Ground meats and eggs: 155°F
- Pork, beef, veal, lamb, and fish: 145°F
- Commercially processed foods: 135°F
- Cooked plant foods: 135°F
Microwave Cooking
- Raw animal foods, such as meat, fish, poultry, and eggs that have not been processed, must be rotated or stirred during cooking, covered to retain moisture, heated to at least 165°F, and allowed to stand covered for two minutes after cooking.
Cooling Potentially Hazardous Foods
- Properly cool potentially hazardous foods by:
- Reducing quantity to smaller containers
- Using an ice water bath
- Putting food into a blast chiller
- Stirring
- Cool cooked foods within four hours from 135°F to 41°F or colder.
Cooling Room Temperature Foods
- Foods made from room-temperature ingredients (e.g., canned tuna, dried foods) need to be cooled within 4 hours to 41°F or colder.
Cooling Smaller Portions
- This section includes images illustrating portioning for proper cooling.
Cooling - Ice Water Bath
- This section includes images illustrating the process of cooling food in an ice water bath.
Cooling - Ice as an Ingredient
- Ice can be used as a cooling ingredient, but the specific way of using it is not shown.
Cooling - Blast Chiller
- Using blast chillers to rapidly lower food temperatures for quick cooling.
Cooling - Ice Paddles
- Images showing ice paddles for cooling food.
Reheating Foods
- Reheat all cooked and cooled food to at least 165°F for 15 seconds.
- Potentially hazardous foods should be reheated in a microwave oven for hot holding to at least 165°F.
- Total reheating time should not exceed two hours.
Service
- Holding temperature of food
- Cold-holding: 41°F or colder
- Hot-holding: 135°F or hotter
- Food cannot be re-served once it's been served to a customer.
Cleaning and Sanitizing
- Cleaning removes food and other soils.
- Cleaning agents include:
- Detergents
- Solvent cleaners
- Acid cleaners
- Abrasive cleaners
- Sanitizing reduces microorganisms to safe levels on properly cleaned and rinsed surfaces.
- Sanitizing methods:
- Heat (hot water)
- Chemicals (chlorine, quaternary ammonia, iodine)
- Dish machines: High-temperature machines require a final sanitizing rinse at 180°F or hotter; chemical sanitizing machines require wash water at 120°F or hotter and rinse water at 75°F to 120°F.
- Three-compartment sink: wash water at least 110°F, rinse water at least 110°F, sanitize at 171°F to 180°F or 50 ppm chemical solution; air dry.
- Measuring sanitizer strength: accurately measure sanitizer concentration using a test kit.
Food-Contact Surfaces
- Surfaces that food touches or might drain, drip, or splash onto.
- Examples: Utensils, cutting boards, slicers, countertops, storage bins, baking sheets, refrigerator shelves.
- Cleaning food-contact surfaces using immersion (wash with detergent, rinse thoroughly, immerse in sanitizing solution) or in-place sanitizing (spray solution).
Cleaning Non-Food Contact Surfaces
- Surfaces like the exterior of refrigerators, stovetops, and refrigerator gaskets do not need sanitizing; wash with detergent and rinse.
- Keep these surfaces free from dirt, dust, and debris.
Storing Cleaned and Sanitized Items
- Store cleaned and sanitized items in a clean, dry location, away from possible contamination (splash, dust, etc.).
- Items should be stored at least 6 inches above the floor and in a self-draining position, and items may be stored covered or inverted.
Chemicals
- Store chemicals separately from food, equipment, utensils, linens, and single-service/single-use items.
- Label containers of chemicals that have been removed from their original packaging.
Material Safety Data Sheet (MSDS)
- Use Material Safety Data Sheets for all chemicals.
Exclusion
- Deny pests access to food and shelter.
Insecticide Application
- Leave insecticide application to trained professionals.
- Professionals avoid contaminating food and equipment.
Sanitation
- Keep areas clean and dry.
- Look for signs of rodents and cockroaches.
Pest Management
- Follow the FIFO method for deliveries.
- Inspect and label all deliveries.
- Discard or return infested or expired products.
- Clean up spills immediately.
Storage Areas
- Keep storage areas well organized and accessible.
- Store flour and similar items in sealable containers.
Dumpsters, Trash, and Recycle Cans
- Keep pads/area clean, keep lids closed, use trashcan liners, empty and clean trash frequently.
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Description
Test your knowledge on food safety and handling practices with this quiz. It covers essential topics such as proper handwashing techniques, safe food storage methods, and hygiene practices for food handlers. Ensure you understand the measures to minimize foodborne illness risks.