Food Safety and Handling Quiz

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Questions and Answers

What must be done if a food handler is vomiting or has diarrhea?

They must be excluded from the operation. (correct)

They need to inform the customers only.

They should rest for 12 hours and return.

They can continue working if they wear gloves.

What is required for a food handler to return to work after vomiting or diarrhea?

They are allowed back if symptoms decrease.

They need a written release from a medical practitioner. (correct)

They can return after a 2-hour rest period.

They must eat a light meal first.

What action is required if a food handler has jaundice?

They can continue to work with restrictions.

They should be reported to the regulatory authority. (correct)

They can work if symptoms are mild.

No action is needed if symptoms are not severe.

How long must a food handler with jaundice be excluded from work?

For 7 days or less without a medical release. Signup and view all the answers

What should be done if a food handler has been diagnosed with an illness caused by Norovirus?

They must be excluded and a medical practitioner should be consulted. Signup and view all the answers

What is a common symptom associated with foodborne illness?

Nausea Signup and view all the answers

Which of the following factors can lead to the contamination of food by people?

Not washing hands after restroom use Signup and view all the answers

What type of contaminant is a pathogen considered?

Biological Signup and view all the answers

Which of the following is NOT one of the four main types of pathogens that can contaminate food?

Allergens Signup and view all the answers

How long can the onset times of foodborne illnesses range?

30 minutes to 6 weeks Signup and view all the answers

Which of the following pathogens is included in the 'Big Six' that food handlers must avoid working with when sick?

Shigella spp. Signup and view all the answers

What kind of microorganism is defined as a harmful microorganism that can cause illness?

Pathogen Signup and view all the answers

Which of these is an example of how contamination can happen from animals used for food?

Improper handling of raw meat Signup and view all the answers

What is the primary source for Shiga toxin-producing E.coli?

Intestines of cattle Signup and view all the answers

Which prevention measure is specifically recommended for handling food linked with E.coli?

Excluding food handlers with diarrhea Signup and view all the answers

What is one characteristic of viruses that cause foodborne illnesses?

They require a living host to grow Signup and view all the answers

How can viruses typically be transferred to food?

Via contaminated surfaces Signup and view all the answers

What is a critical step in preventing the transmission of hepatitis A and Norovirus among food handlers?

Prohibiting food handling when symptomatic Signup and view all the answers

Which food item is most commonly linked with Shiga toxin-producing E.coli?

Ground beef Signup and view all the answers

What should food handlers do to ensure virus transmission is minimized?

Regularly wash hands Signup and view all the answers

What is an effective way to prevent cross-contamination between raw meat and ready-to-eat food?

Use separate equipment for each type of food Signup and view all the answers

What is the maximum temperature food should reach when thawing in a cooler?

41˚F (5˚C) Signup and view all the answers

When thawing food under running water, what temperature should the water be?

70˚F (21˚C) or lower Signup and view all the answers

Which method of thawing requires the food to be cooked immediately after thawing?

Thawing in a microwave Signup and view all the answers

What is the purpose of controlling time and temperature in food safety?

To prevent bacteria from reaching unsafe levels Signup and view all the answers

What is the temperature danger zone for bacteria growth?

41˚F to 135˚F (5˚C to 57˚C) Signup and view all the answers

What should be done with ROP fish if the label states it must remain frozen until use?

Thaw under refrigeration after removing from packaging Signup and view all the answers

Which of the following is a safe practice for washing produce?

Wash produce in running water before cooking Signup and view all the answers

Which of the following conditions is NOT necessary for bacteria growth?

High levels of acidity Signup and view all the answers

What is a safe holding temperature for sliced melons and cut tomatoes?

41˚F (5˚C) or lower Signup and view all the answers

How does time influence bacterial growth?

Longer exposure in danger zones increases growth risk Signup and view all the answers

What is required for bacteria growth regarding food?

Bacteria thrive in nutrient-rich TCS food Signup and view all the answers

What should be done with pooled eggs if they are not cooked immediately?

Refrigerate them at 41˚F (5˚C) or lower Signup and view all the answers

Which type of eggs should be used when serving raw or undercooked dishes?

Pasteurized eggs or egg products Signup and view all the answers

What characteristic of bacteria can make them hard to detect?

They cannot be seen, smelled, or tasted Signup and view all the answers

Which of the following statements about acidity is true for bacterial growth?

Most bacteria prefer food with little or no acid Signup and view all the answers

What does the 'FAT TOM' acronym stand for in the context of bacteria growth?

Food, Acidity, Temperature, Time, Oxygen, Moisture Signup and view all the answers

What is the first step of the HACCP principles?

Conduct a hazard analysis Signup and view all the answers

Which principle involves establishing minimum or maximum limits for critical control points?

Establish critical limits Signup and view all the answers

What must be established for each critical control point according to the HACCP principles?

Critical limits Signup and view all the answers

Which principle requires determining if the HACCP plan is working as intended?

Verify that the system works Signup and view all the answers

What should be recorded according to HACCP procedures?

Monitoring activities and corrective actions Signup and view all the answers

Which of the following is a correct statement about critical control points?

CCPs are points where hazards can be controlled. Signup and view all the answers

What does Principle 5 of HACCP involve?

Identifying corrective actions for unmet limits Signup and view all the answers

Why is it important to maintain records of validation equipment?

To check for good working condition of the equipment Signup and view all the answers

Specialized processing methods that require a variance may include which of the following?

Curing food Signup and view all the answers

Which of the following is NOT a component that requires documentation under HACCP?

Employee training sessions Signup and view all the answers

Study Notes

Chapter 1: Providing Safe Food

Foodborne illness is a disease transmitted to people through food.
An outbreak occurs when two or more people experience similar symptoms after eating the same food, and an investigation by regulatory authorities confirms the link.
Challenges to food safety include time constraints, language barriers, differing levels of literacy and education, pathogens, poor supplier practices, high-risk customers, and staff turnover.
Costs associated with foodborne illness include loss of customers and sales, damaged reputation, negative media exposure, lowered staff morale, lawsuits and legal fees, increased insurance premiums, and staff retraining.
Unsafe food results from biological, chemical, and physical contamination.
Biological contaminants include bacteria, viruses, parasites, and fungi.
Chemical contaminants include cleaners, sanitizers, and polishes.
Physical contaminants include metal shavings, staples, bandages, glass, and dirt.
The five risk factors for foodborne illness are purchasing food from unsafe sources, failing to cook food correctly, holding food at incorrect temperatures, using contaminated equipment, and poor personal hygiene.
Examples of time-temperature abuse, cross-contamination, and poor personal hygiene are included
Time-temperature abuse occurs when food stays too long at temperatures suitable for pathogen growth.
Cross-contamination transfers pathogens from one surface or food to another.
Poor personal hygiene includes not washing hands properly after using the restroom, sneezing or coughing on food, and touching wounds and then touching food.
Critical control points (CCPs) are food safety hazards that can be prevented, reduced, or eliminated through control measures.
Food handlers need to be trained in the use of time and temperature controls, how to prevent cross-contamination, how to maintain proper personal hygiene, and how to handle food-contact surfaces properly.

Chapter 2: Forms of Contamination

Contaminants can come from animals used for food, air, contaminated water, dirt, or people due to deliberate or accidental contamination.
People may contaminate food by not washing hands after going to the restroom, or by touching and contaminating surfaces and food.
Biological contamination involves harmful microorganisms known as pathogens, and toxins they produce.
Common types of pathogens are bacteria, viruses, parasites, and fungi.
Common symptoms of foodborne illness include diarrhea, vomiting, fever, nausea, abdominal cramps, and jaundice.
The Big Six pathogens (Shigella spp., Salmonella Typhi, Nontyphoidal Salmonella, Shiga toxin-producing E. coli (STEC), Hepatitis A, and Norovirus) are particularly problematic in food service.
Bacteria need food, acidity, temperature, time, oxygen, and moisture to grow.
Time-temperature abuse at uncontrolled temperatures allows bacteria to grow rapidly into unsafe levels.
Control of time, temperature, and moisture helps control bacteria from growing
Viruses do not grow in food and can be transferred through food and water.
Parasites require a host to live and reproduce and can contaminate seafood/wild game.
Fungi (yeasts, molds, and mushrooms) can also cause issues, some of which produce toxins. Certain fish that eat smaller fish with toxins can also be affected.
Chemical contaminants can come from various sources, including equipment, cleaners, and sanitizers. – Chemical contaminants can produce symptoms depending on what chemical was consumed and onset times vary.
Physical contamination includes objects in food, like metal shavings and glass. Common symptoms may include mild to fatal injuries, cuts, dental damage, choking, bleeding, and pain. – Prevention of physical contamination includes: careful handling of food, correct use of equipment, careful checking of inventory, and good personal hygiene.
Food handlers must be made aware of how to recognize, handle, and prevent food contamination to minimize the risk of foodborne illness.

Chapter 3: The Safe Food Handler

Avoiding personal behaviors that contaminate food is crucial.
Proper handwashing is essential.
Staff should wear clean work clothes and uniforms.
Areas where food preparation takes place must be restricted in their use by staff- do not eat, drink, or smoke in these areas, or chew gum and tobacco products. Staff can be restricted from certain duties if there is an illness, like vomiting and diarrhea and jaundice.
Handwashing steps and frequency for general food safety.
If a food handler has an infected wound, it must be covered.
Gloves are used to protect food items being handled.
Food handlers need to be properly trained on proper personal hygiene practices.
Proper training and supervision are essential to prevent food contamination.

Chapter 4: The Flow of Food: An Introduction

To maintain food safety, cross-contamination and time-temperature abuse must be controlled throughout the whole process (receiving, storing, preparation, cooking, holding, cooling, reheating, and serving).
Separate equipment for different types of foods prevents cross-contamination.
Sanitization of surfaces, equipment, and utensils is essential.
Proper time and temperature control throughout the flow of food prevent bacterial growth.
Thermometers should be regularly checked to ensure that food temperatures are in established safe parameters (danger zone).
Time and temperature indicators (TTI) may be used to monitor the temperature and time of food storage.
Thermometers must be correctly calibrated to maintain food safety standards.
All utensils, containers, and tools used in food prep need to be cleaned and sanitized.
Using suitable and correct equipment and utensils is essential for safe food preparation.

Chapter 5: The Flow of Food: Purchasing, Receiving, and Storage

Purchasing food from approved, reputable suppliers ensures that foods have been inspected and meet local, state, and federal laws.
Receiving food properly is crucial for preventing time-temperature abuse.
Inspecting food upon delivery will ensure that the food is good.
Reject deliveries if there is any indication of contamination or damage.
Use the FIFO (First In, First Out) method for storing and using food to prevent waste but also to ensure that food doesn't get past its useable date.
Properly store food and nonfood items to minimize contamination risk and maintain time-temperature controls.
Store foods with proper temperature controls.
Understand the various temperature requirements for different food items.

Chapter 6: The Flow of Food: Preparation

Preventing cross-contamination between raw and cooked foods.
Thaw food safely by using one of the allowed methods.
Properly cook food to the required internal temperature.
Correctly cool and reheat food to ensure safety.
Food and color additives can only be used in ways approved by food agencies and local regulators.
Food should be treated and/ or presented honestly.
Corrective actions may need to be taken when food handling procedures are not followed.
Establish a proper method of handling leftover food items to minimize contamination.
Be aware of food safety implications of foods being handled in certain ways (packaging food, smoking food, or curing food).

Chapter 7: The Flow of Food: Service

Properly hold hot foods at 135°F (57°C) or higher or cold food at 41°F (5°C) or lower.
Use time as a temperature control method, and be able to throw out food that is not done correctly.
Prevent contamination in self-service areas (using proper utensils and containing food correctly), ensuring that proper food handling steps are followed.
Use or store serving utensils correctly to maintain food safety standards.
Serve food items properly and in a safe manner.

Chapter 8: Food Safety Management Systems

Food safety management systems are intended to control all potential foodborne illnesses.
Active managerial control emphasizes the need for managers to control behaviours and the facility to maintain overall food safety standards.
Understand the need for proper employee training, manager supervision, and proper food-service protocols.
Actively implement a HACCP (Hazard Analysis and Critical Control Points) system and monitoring critical activities to maintain overall safety standards.
Be aware of certain food-service practices where a variance might be needed.

Chapter 9: Safe Facilities and Pest Management

Facility and equipment standards are important in maintaining food safety.
Maintain floor, walls, ceilings, equipment, and other surfaces in a way that ensures easy cleaning.
Install and maintain the proper equipment.
Address foodborne hazards caused by utilities or plumbing and water systems.
Handle emergencies to effectively minimize contamination risks.
Prevent and control pests.
Understand the implications of pests in service.
How to work with Pest Control Organizations (PCOs)
Be able to identify and prevent contamination from pests.

Chapter 10: Cleaning and Sanitizing

Understand the purpose and proper methods of cleaning and sanitizing food-contact surfaces, stationary equipment, and utensils to minimize contamination risks.
Understand and use chemical sanitizers correctly.
Maintain proper and effective cleaning routines.
Clean up after incidents/ illness correctly to prevent contamination.
Understand how to create a master cleaning schedule and monitor the effectiveness of the cleaning process.

Additional Information

Understanding the methods and requirements for properly handling food prevents foodborne illness, maintains food safety, and satisfies customer demands.
Food safety standards and requirements must be known and followed diligently to meet all regulations required to maintain a high standard of food safety.

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Description

Test your knowledge on food safety regulations regarding food handlers. This quiz covers topics such as the required actions for handling illness among food workers, contamination factors, and the types of pathogens that can affect food safety. Ensure you understand the protocols to maintain health standards in food service.