Food Safety and Handwashing Practices

Podcast

Play an AI-generated podcast conversation about this lesson

Questions and Answers

What is the primary cause of foodborne illness?

Poor handwashing and personal hygiene (correct)

Improper cooking temperatures

Inadequate refrigeration of food

Cross-contamination of surfaces

A food handler has a cut on their hand. What is the correct procedure to follow?

Continue working as normal with gloves on.

Apply a bandage and then continue working.

Only wear a glove on the affected hand

Clean the cut and cover it with a bandage. (correct)

Why should food handlers avoid wearing jewelry with stones?

They can be a distraction.

They are heavy and uncomfortable

They can harbor bacteria. (correct)

They can be easily misplaced.

What is the minimum time a food handler should wash their hands for?

10-15 seconds Signup and view all the answers

A food handler is experiencing symptoms of foodborne illness. What is the correct course of action?

Inform the Person In Charge (PIC) and stay away from food prep areas. Signup and view all the answers

What should food handlers use when handling ready-to-eat foods?

A utensil or gloves Signup and view all the answers

Besides the duration, what should food handlers remember when washing their hands?

Wash all areas of their hands, up to the wrists Signup and view all the answers

What is the primary responsibility of the Person In Charge (PIC) regarding food safety?

To ensure all employees are properly trained. Signup and view all the answers

Which of the following is NOT a recommended method for thawing frozen foods?

Leaving it on the counter at room temperature Signup and view all the answers

What is the main purpose of using color-coded cutting boards in a kitchen?

To prevent cross-contamination between different types of foods Signup and view all the answers

Which of the following is an example of a physical food hazard?

A piece of glass in a salad Signup and view all the answers

In a three-compartment sink, what is the correct order for manually washing dishes?

Pre-wash, wash, rinse, sanitize, air dry Signup and view all the answers

After sanitizing dishes, what is the correct method for drying them?

Air drying on a clean drain board Signup and view all the answers

What should be done with the cloth from the sanitizer bucket when wiping down food-contact surfaces?

Use the cloth from the sanitizer bucket and replace it when the concentration is too low or the liquid is dirty. Signup and view all the answers

If pests are found in the workplace, what is the recommended action?

Contact a licensed pest control company for safe and approved methods Signup and view all the answers

What is a critical requirement for food trucks to adhere to, regarding good manufacturing practices?

Maintaining compliant temperatures in refrigerators to prevent compromising TCS foods. Signup and view all the answers

When transporting food for catering, which of the following is NOT recommended?

Allowing different food items to be transported together in the same containers. Signup and view all the answers

What is crucial to verify before starting operations when receiving food products for food truck services?

That thermometers are working and calibrated Signup and view all the answers

What is the minimum internal temperature that must be reached when cooking chicken?

165°F for 1 second Signup and view all the answers

Which of the following is NOT a recommended method for cooling foods?

Placing in a hot-holding unit Signup and view all the answers

What action should be taken if a probe thermometer reads 36°F when placed in ice water?

Recalibrate or discard the thermometer, it is outside the acceptable range Signup and view all the answers

Which of these is the most important reason for storing food on shelves at least 6 inches off the floor?

To protect food from pests and potential contamination Signup and view all the answers

How long can ready-to-eat foods, prepared in the establishment and refrigerated, be safely held before they must be consumed or discarded?

7 days, including the preparation day Signup and view all the answers

What should a food handler do when they receive a delivery of canned goods with swelling?

Reject the shipment because of the swelling Signup and view all the answers

What is the temperature range of the Temperature Danger Zone?

41°F to 135°F Signup and view all the answers

Which of these food items is considered a Temperature Control for Safety (TCS) food?

Raw chicken breast Signup and view all the answers

What is the correct minimum internal cooking temperature for ground beef?

155°F for 15 seconds Signup and view all the answers

After cooking food, in which location should it be held?

Below 41°F if cold, above 135°F if hot Signup and view all the answers

What is the maximum amount of time allowed to reheat foods to 165°F?

2 hours Signup and view all the answers

What is the required water temperature for heat sanitizing dish machines?

180°F Signup and view all the answers

Which of these practices is most important for maintaining food quality standards?

Using the oldest foods first Signup and view all the answers

What is the main reason for ensuring food facilities have controlled access?

To prevent cross-contamination of food Signup and view all the answers

Which of the following is a characteristic of frozen food that should cause it to be rejected?

Water crystals on the product Signup and view all the answers

Study Notes

Foodborne Illness

Foodborne illness is caused by contaminated food.
Symptoms include: stomach cramps, fever, nausea, vomiting, and even death.
Foodborne illness outbreaks occur when more cases of a foodborne illness than usual are reported in a certain area or group of people. This can lead to lawsuits, economic losses, and business closures in food retail and restaurants
Food handlers are responsible for ensuring food safety standards.
The Person In Charge (PIC) is responsible for food safety practices at a workplace.
The PIC needs to be knowledgeable about food safety and ensure all employees are properly trained

Handwashing

Poor handwashing and personal hygiene is the leading cause of foodborne illness.
Wash hands thoroughly with soap and warm water for at least 10-15 seconds.
Wash between your fingers, the backs of your hands, thumbs, wrists, fingertips, and under your fingernails.
Rinse thoroughly with warm water and dry with a paper towel.
Wash your hands after: touching your face, nose, or scratching, cracking eggs, handling raw meat or surfaces used with raw meat, sneezing or coughing, handling trash or dirty dishes, touching animals, using chemical smoking products, taking a break, and before putting on new gloves.
Wash your hands in the designated handwashing sink.
Do not use the handwashing sink to wash food or utensils.

Food Handling Practices

Do not touch ready-to-eat foods with bare hands, always use a utensil or gloves.
Wash hands after handling raw foods.
Wear hair and beard nets, aprons and gloves to avoid cross-contamination.
Remove gloves before entering the restroom.
Change gloves after touching raw animal foods, garbage, floors, cleaning supplies, or unclean objects.
Food handlers should not wear artificial fingernails, bracelets, or rings with stones. Plain band wedding rings are allowed.
Food handlers must wash their hands after scratching their skin.
Cuts and abrasions on skin must be cleaned and covered with a bandage.
Do not try to catch a falling knife.

Food Handler Illness

Food handlers must not work with food while sick.
Food handlers must stay away from food handling areas until symptom-free for 24 hours.
If a food handler is feeling ill, notify the PIC, who can send them home or assign them to other duties such as cashier, table busing, stocking, cleaning, or maintenance.
Illnesses that can be transmitted by contaminated food include: E. coli, typhoid fever, salmonella, norovirus, and hepatitis A.

Facility Standards

Facilities must meet minimum standards for sanitary design and layout.
Facilities should be kept clean and organized.
Restrooms should be well-maintained with operating hand sinks.
Facilities should have segregated food preparation areas and controlled access to prevent cross-contamination.
Smoking is prohibited inside food establishments.
Designated smoking areas should be located outside of food production areas.

Equipment Maintenance

Maintain equipment to avoid malfunction.
Refrigerators must keep food at an internal temperature of 41°F.
Freezers must keep food frozen solid.
Heat sanitizing dish machines must have water at 180°F to effectively sanitize dishes, pans, pots, and utensils.
Low-temperature dish machines must have proper sanitizer levels.
Ensure equipment is working properly and inform the PIC if there are any malfunctions.
Sanitizer buckets with towels and handwashing stations should be readily available.
Clean and dirty equipment and utensils should be kept separate.

Food Handler Card

Workers need a food handler card and must keep it accessible.
Those without a food handler card should not handle food or drinks.
Hosts who answer phones or greet guests, but do not serve food or drinks, do not need a food handler card.

Workplace Culture

Respectful workplaces encourage positive teamwork.
Communicate any problems, questions, or concerns to the PIC or fellow employees.

Temperature Verification

Use a thermometer to ensure food is held and cooked at the proper temperature.
Verify that the thermometer is calibrated correctly.
Probe or stem type thermometers are the most common type and are the only ones that can measure internal food temperature.
To verify the thermometer's accuracy, use the Ice Point Method.
The probe thermometer should read 32°F when placed in ice water for 30 seconds.
Recalibrate or discard thermometers that are not accurate within the 30°F to 34°F range.

Food Quality

All food products should meet quality standards and be properly stored.
Food products must be from approved sources and within their expiration date.
Foods that have been in storage for longer should be used first.
Food handlers are responsible for checking food temperature and ensuring that it is not in the Temperature Danger Zone.
Food received at a temperature higher than appropriate should be rejected.
Reject food products with these characteristics (physical signs of spoilage): swollen, expanded, dented cans; cardboard boxes with water marks, frozen foods with water crystals; moldy cheese/bread/sour milk; expired products; unlabeled food; food/packaging with signs of pests, holes, or rust.

Food Storage

Store food on shelves at least 6 inches off the floor.
Keep coolers and refrigerators at a temperature of 41°F or less.
Place refrigerators' internal thermometer in the warmest part of the unit.
Store raw meats, fish, and poultry below or away from ready-to-eat foods.
Date mark ready-to-eat foods opened or prepared in the establishment and refrigerated for more than 24 hours. (Include preparation and expiration dates). Ready-to-eat foods must be consumed or discarded within seven days, including the day of preparation.
Ready-to-eat products (cooked rice, sliced deli meat, chicken and tuna salad, cooked vegetables, soups) must be held below 41°F for a maximum of seven days.

Temperature Control for Safety (TCS) Foods

TCS foods are any foods with a short shelf life needing refrigeration for safety.
TCS foods that are expired or kept at unacceptable temperatures must be discarded.
Food handlers must understand the Temperature Danger Zone (41°F to 135°F).
Food must be cooked to the required temperature to eliminate bacteria.
Common TCS Foods include: raw animal products (beef, pork, fish, seafood, poultry), dairy products (milk, sour cream, ice cream, some cheeses), eggs, garlic in oil, cut foods (melons, tomatoes, leafy greens), cooked rice, potatoes, beans, vegetables, and grains.
Dry foods stored at room temperature are not considered TCS foods.

Cooking Temperatures

Cook raw animal products to specific internal temperatures. Use a probe thermometer to measure.
Cooking temperatures:
- Chicken: 165°F for at least one second.
- Ground and cut-up meats: 155°F for at least 15 seconds.
- Steak, pork, fish, and eggs: 145°F for at least 15 seconds.
After cooking, never store cooked products next to raw animal products.
Establishments may offer undercooked foods (rare meats, sunny-side-up eggs, raw oysters) with a consumer advisory notice on the menu.

Holding Foods at Temperature

Hot foods should be held above 135°F.
Cold foods should be held below 41°F.
Check the temperature of foods regularly and stir to ensure even heat distribution.

Cooling and Reheating Foods

Foods being cooled or reheated are at risk of entering the Temperature Danger Zone. Monitor temperature and keep a log.
Cool foods from 135°F to 70°F within two hours, then to 41°F or below within six hours. Methods: shallow pans, ice water bath, ice paddles, blast chiller.
Reheat cooled foods to 165°F within two hours. Methods: stovetop, oven, microwave. Do not use hot-holding equipment to reheat.
Avoid thawing frozen foods at room temperature. Thawing methods: refrigerator, cold running water, microwave (if cooking immediately).

Cross-Contamination

Cross-contamination is the transfer of germs from one place to another (utensils, cutting boards, hands).
Keep raw and cooked foods separate.
Use color-coded cutting boards: raw meat, vegetables, cooked meats, raw poultry/seafood, cheeses/breads. Use separate utensils (tongs, spatulas). Clean and sanitize countertops and cutting boards before each use.

Food Hazards

Food hazards can be biological (bacteria, viruses), physical (bones, hair, jewelry), or chemical (cleaning supplies).

Cleaning and Sanitizing Dishes and Utensils

Cleaning removes grease, sanitizing reduces germs.
Use dishwashing machines (chemical sanitizers or heat). Follow instructions on the data plate. Verify the machine is working correctly by measuring temperature or chemical used for sanitizing.
Manual washing: three-compartment sink: pre-wash, wash (hot soapy water, at least 110°F), rinse, sanitize (quat or chlorine), air dry. Use a proper concentration of sanitizer based on the instructions.

Cleaning and Sanitizing Surfaces

Use a wash-rinse-sanitize procedure for food-contact surfaces. Keep sanitizer bucket with cloth available. Maintain proper sanitizer concentration. Clean and sanitize food-contact surfaces with the cloths. Replace the sanitizer bucket when the solution is too low or dirty. Label chemicals and store them away from food prep areas.

Pest Control

Eliminate pests (ants, flies, cockroaches, mice, rats, birds). Eliminate pest access to food, water, and hiding places. If pests are found, contact a licensed pest control company.

Food Truck Operations

Adhere to food safety regulations (health districts) for good manufacturing practices. Maintain proper licenses (vehicle and driver) and food handler cards. Sanitize equipment/utensils, separate based on product type, and store following guidelines. Monitor temperatures including for refrigerated products; use verified thermometers. Refrigerators must maintain compliant temperatures to prevent compromising TCS foods. Non-food contact surfaces need to be easy to clean. Establish dedicated handwashing sinks and food preparation sinks. Fresh and wastewater tanks have compatible dimensions. Proper ventilation and clean air filters; backup generators.

Catering and Restaurant Safety

Food handlers must display food handler safety cards at all times. Critical temperatures for food storage and preparation must be maintained. Proper containers needed for transportation, especially raw products. Written plans needed for temperature checks when time is not used as a public health control. Consumer advisories must be on menus where necessary. Equipment for food storage and customer service needs to be cleaned, sanitized, and stored appropriately. Proper power sources are essential. Well-maintained food-contact surfaces needed.

Studying That Suits You

Use AI to generate personalized quizzes and flashcards to suit your learning preferences.

Description

This quiz explores the critical aspects of foodborne illnesses and the importance of handwashing in preventing food contamination. Participants will learn about the symptoms of foodborne illnesses, the role of food handlers, and proper hand hygiene techniques. Ensure your knowledge is up-to-date to promote food safety in your environment.