Food Safety and Handling Quiz

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.