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Food Safety and Handling Quiz
29 Questions
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Food Safety and Handling Quiz

Created by
@DivineCopper

Questions and Answers

Describe the general practices for preventing cross-contamination.

What should be done to ensure equipment is safe to use?

  • Make sure workstations are clean (correct)
  • Use dirty cutting boards
  • Sanitize utensils (correct)
  • Leave equipment unwashed

    • What should you do regarding the quantity of food removed from the cooler?

    Only remove as much food as you can prep in a short period of time.

    What should you do with prepped food?

    <p>Return it to the cooler or cook it as quickly as possible.</p> Signup and view all the answers

    What guidelines should be followed when using food additives?

    <p>Only use approved additives</p> Signup and view all the answers

    Food must be offered in a way that misleads customers.

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

    When should food be thrown out?

    <p>When handled by restricted staff, contaminated, or exceeding time and temperature requirements.</p> Signup and view all the answers

    When can food be restored to a safe condition?

    <p>It may be reheated if it has not been in the temperature danger zone for more than 2 hours.</p> Signup and view all the answers

    Describe the four ways food can be safely thawed.

    <p>Refrigeration, running water, microwave, cooking.</p> Signup and view all the answers

    What does ROP stand for?

    <p>Reduced oxygen packaging.</p> Signup and view all the answers

    How should produce be washed?

    <p>Wash thoroughly under running water that is a little warmer than the produce.</p> Signup and view all the answers

    Pooled eggs should be handled carefully and cooked promptly.

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

    Leftover TCS salads can be used indefinitely.

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

    What is the maximum time food can be held at 41°F or lower?

    <p>7 days</p> Signup and view all the answers

    What are the rules regarding ice usage?

    <p>Use safe drinking water for ice, avoid using ice as an ingredient used to keep food cold, and only use clean scoops.</p> Signup and view all the answers

    What is a variance?

    <p>A document issued by the regulatory authority that allows a regulatory requirement to be waived or changed.</p> Signup and view all the answers

    What foods need variances?

    <p>All of the above</p> Signup and view all the answers

    How do you check the temperatures of hot food?

    <p>Choose a thermometer with the correct probe size, check the thickest part, and take at least 2 readings.</p> Signup and view all the answers

    What is the minimum internal temperature for poultry?

    <p>$165°F$ for 15 seconds.</p> Signup and view all the answers

    What are the guidelines for cooking food in the microwave?

    <p>Must be cooked to $165°F$, cover food, rotate halfway through, let it stand for 2 minutes, and check temperatures in two places.</p> Signup and view all the answers

    The food must not be cooked for longer than ______ during initial cooking.

    <p>60 minutes</p> Signup and view all the answers

    What do you need to display on menus with TCS items that are raw or undercooked?

    <p>Disclosure and reminder about the increased risk of foodborne illness.</p> Signup and view all the answers

    It is acceptable to offer raw or undercooked meat on children's menus.

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

    What foods should never be served at operations that serve high-risk populations?

    <p>All of the above</p> Signup and view all the answers

    How long do you have to cool foods to 41°F or lower?

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

    What should you do if food has not been cooled to the correct temperature within 2 hours?

    <p>Reheat then cool again.</p> Signup and view all the answers

    What methods can be used for cooling food?

    <p>Thickness of food, size of food, storage container type, ice-water baths, blast chillers, ice paddles, and adding ice or cold water as an ingredient.</p> Signup and view all the answers

    What is the correct way to reheat food for immediate service?

    <p>Can reheat food that will be served immediately to any temperature.</p> Signup and view all the answers

    What is the correct way to reheat food related to hot-holding?

    <p>Heat TCS food for hot-holding to an internal temperature of $165°F$ for 15 seconds.</p> Signup and view all the answers

    Study Notes

    Preventing Cross-Contamination

    • Maintain cleanliness of workstations, cutting boards, and utensils to avoid cross-contamination.
    • Only remove food from the cooler for immediate preparation to prevent unsafe temperatures.
    • Store prepped food back in the cooler or cook it quickly to minimize time at unsafe temperatures.

    Additives and Presentation

    • Use only approved food additives and never exceed legal amounts.
    • Avoid using additives to change food appearance; do not sell treated produce or add sulfites to raw items.
    • Present food honestly; do not misrepresent with additives, colored wraps, or deceptive lighting.

    Safe Food Handling

    • Discard food handled by ill staff, contaminated food (e.g., exposure to bodily fluids), or food exceeding time/temperature safety criteria.
    • Food can be safely reheated if it hasn’t been in the temperature danger zone for over 2 hours.

    Thawing Foods

    • Thaw food safely using one of four methods:
      • Refrigeration at 41°F or lower
      • Running water at 70°F or lower
      • Microwave (cook immediately after)
      • As part of the cooking process

    Reduced Oxygen Packing (ROP)

    • ROP refers to Reduced Oxygen Packing, requiring specific handling and potential variances from regulators.

    Washing Produce

    • Thoroughly wash produce under running water that is slightly warmer than the produce itself.

    Eggs and Mixtures

    • Handle pooled eggs with care; either cook promptly after mixing or store at 41°F or lower.
    • Use pasteurized eggs for high-risk populations, especially for raw or undercooked dishes.

    Leftovers and Storage

    • TCS (Time/Temperature Control for Safety) salads must be properly cooked, held, and cooled before usage.
    • Discard TCS food held at 41°F or lower after 7 days.

    Ice Management

    • Use safe drinking water to make ice; never use ice that was previously used to chill food.
    • Ice scoops and containers should be clean and never touch raw meat or chemicals.

    Regulatory Variances

    • Variances may be required for processes like smoking food, adding preservatives, or sprouting seeds.

    Temperature Controls

    • Use a properly sized thermometer for foods, checking the thickest parts and taking multiple readings.
    • Minimum internal temperatures vary:
      • 165°F for poultry and stuffing
      • 155°F for ground meats
      • 145°F for seafood, steak, and shell eggs
      • 135°F for fruits and vegetables

    Cooking in Microwaves

    • Foods must reach 165°F and should be stirred or rotated during cooking for even heat distribution; let stand post-cooking.

    Partial Cooking Steps

    • Ensure no food is partially cooked for over 60 minutes initially, followed by rapid cooling and thorough reheating before serving.

    Consumer Advisories

    • Clearly disclose TCS items that are raw or undercooked on menus and remind customers of associated risks.

    Children's Menu Restrictions

    • Do not offer raw or undercooked animal products on children's menus to protect high-risk populations.

    Safe Cooling Practices

    • Cool foods from 135°F to 41°F or lower within 6 hours; reheat if not chilled in 2 hours.

    Cooling Methods

    • Consider factors like food thickness and size for cooling; utilize shallow pans, ice-water baths, or blast chillers for efficiency.

    Reheating Food

    • For immediate service, reheat to any temperature; for hot-holding, ensure TCS food reaches 165°F for 15 seconds.

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    Description

    Test your knowledge on essential food safety practices including preventing cross-contamination, safe handling, and proper food storage. This quiz covers guidelines for additives and methods for thawing foods safely. Ensure you're equipped to maintain high safety standards in food preparation.

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