Food Safety and Handling Quiz

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Questions and Answers

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?

Age-old canned goods

Dried fruits

Frozen vegetables

Low acid foods (correct)

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?

After using the bathroom Signup and view all the answers

What is a recommended practice regarding fingernails in food handling?

Workers cannot wear fingernail polish or artificial fingernails Signup and view all the answers

What should a food handler do when their gloves tear?

Replace the gloves immediately Signup and view all the answers

What should be done if a food handler has a sore containing pus?

Do not handle food; cover the area with a bandage and glove Signup and view all the answers

What type of gloves is recommended for food handlers to avoid allergic reactions?

Non-latex gloves Signup and view all the answers

What action is necessary to minimize foodborne illness and liability during food delivery?

Spot check delivery vehicles for cleanliness and temperature control. Signup and view all the answers

Which of the following can defects indicates a can may be unsafe to consume?

A can with broken seals. Signup and view all the answers

What does the First In, First Out (FIFO) method ensure?

Older foods are used before newer foods to maintain quality. Signup and view all the answers

Which storage practice helps prevent cross-contamination?

Covering food when cooling and storing raw food below ready-to-eat food. Signup and view all the answers

What issue is presented when food and cleaning products are stored on the same shelf?

Risk of chemical contamination of food. Signup and view all the answers

How should cleaned and sanitized equipment be stored?

In a dry storage area away from chemicals. Signup and view all the answers

Which scenario demonstrates an acceptable practice in food storage?

A well-organized pantry that follows safety rules. Signup and view all the answers

What is a component of the ideal condition for a canned food item?

Straight sides and undented seams. Signup and view all the answers

What actions are prohibited while handling food?

Smoking or chewing gum Signup and view all the answers

Which type of food is classified as ready-to-eat food (RTE)?

Dried sausages Signup and view all the answers

How often should the accuracy of food thermometers be checked?

At least once a day Signup and view all the answers

Which foodborne illness does NOT need to be reported to a manager?

Common cold Signup and view all the answers

What is the proper method for checking thermometer accuracy using ice?

Immerse in a beaker with ice and water Signup and view all the answers

Which is a required step before using a thermometer?

Cleaning and sanitizing the probe Signup and view all the answers

How should the sensing portion of a thermometer be positioned when measuring food temperatures?

In the thickest part or center of the food Signup and view all the answers

Which of the following practices is acceptable during food handling?

Drinking from a cup with a straw Signup and view all the answers

What is the minimum temperature to reheat food for safe consumption?

165°F Signup and view all the answers

Which of the following is an example of non-potentially hazardous food that can be re-served?

Packaged cookies Signup and view all the answers

What is the proper temperature for hot-holding food?

135°F Signup and view all the answers

What is the correct order of steps in a three-compartment sink?

Wash, Rinse, Sanitize Signup and view all the answers

Which of the following cleaning agents is specifically used to remove tough soils?

Abrasive cleaners Signup and view all the answers

At what temperature must a hot water sanitizing rinse operate to be effective?

180°F Signup and view all the answers

What is the maximum time allowed to reheat potentially hazardous food?

Two hours Signup and view all the answers

Which statement about chemical sanitizing machines is correct?

Rinse water must be between 75°F and 120°F Signup and view all the answers

At what temperature must food be stored in a refrigerator to ensure safety?

41°F or colder Signup and view all the answers

Which method is considered the safest for thawing food?

In the microwave oven followed by cooking Signup and view all the answers

What is the minimum cooking temperature for poultry, including ground chicken and turkey?

165°F Signup and view all the answers

How should cooling of potentially hazardous foods be conducted?

Use a blast chiller Signup and view all the answers

To ensure safety, what should be done with raw animal foods during microwave cooking?

Cover to retain surface moisture Signup and view all the answers

What is the ideal temperature range for dry food storage?

50°F to 70°F Signup and view all the answers

What is the maximum allowable time to cool cooked food from 135°F to 41°F or colder?

4 hours Signup and view all the answers

What is the purpose of washing raw fruits and vegetables in warm water prior to preparation?

To kill bacteria Signup and view all the answers

What is required to properly clean a food-contact surface?

Wash with detergent, rinse, and immerse in a sanitizing solution Signup and view all the answers

Which of the following is considered a non-food contact surface?

Refrigerator door exterior Signup and view all the answers

What is the minimum height at which cleaned and sanitized items should be stored?

At least 6 inches above the floor Signup and view all the answers

Why is it important to store chemicals separately from food and utensils?

To avoid contamination of food and surfaces Signup and view all the answers

Which of the following practices aids in denying pests access to food?

Keeping food in sealed containers Signup and view all the answers

What is a necessary step when a chemical is removed from its original package?

It should be labeled in the new container Signup and view all the answers

What should be done with infested or expired products when they are discovered?

Discard or return them Signup and view all the answers

What should be regularly inspected and labeled in a food safety management system?

All deliveries Signup and view all the answers

Study Notes

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.