Podcast
Questions and Answers
Which group of individuals has a higher risk of foodborne illness?
Parasites are commonly associated with which type of food?
Ciguatera toxin is commonly found in which fish?
Which of the following is a TCS food?
Signup and view all the answers
What type of toxin is ciguatera toxin?
Signup and view all the answers
What should food service operators do to prevent the spread of hepatitis A?
Signup and view all the answers
To wash hands correctly, a food handler must first?
Signup and view all the answers
What should food service operators do to prevent customer illness from Shigella spp?
Signup and view all the answers
What must a food handler with a hand wound do to safely work with food?
Signup and view all the answers
What item is considered acceptable work attire for a food handler?
Signup and view all the answers
What task requires food handlers to wash their hands before and after doing this?
Signup and view all the answers
Which action requires a food handler to change gloves?
Signup and view all the answers
How should the temperature of a shipment of cottage cheese be taken when it arrives at an operation?
Signup and view all the answers
When should a shipment of chicken be rejected?
Signup and view all the answers
Where should ground fish be stored in a cooler?
Signup and view all the answers
What is the maximum number of days that ready-to-eat food prepared on site can be stored if held at 41 degrees or lower?
Signup and view all the answers
On top to bottom order, how should a fresh beef roast, fresh halibut, lettuce, and a pan of ground chicken be stored in a cooler?
Signup and view all the answers
What organization requires Material Safety Data Sheets?
Signup and view all the answers
What is the minimum internal cooking temperature for rice that is hot held for service?
Signup and view all the answers
What food item does the FDA advise against offering on a children's menu?
Signup and view all the answers
TCS food reheated for hot holding must reach what temperature?
Signup and view all the answers
What method should never be used to thaw food?
Signup and view all the answers
Food that is partially cooked and then finished just before service must be heated to what temperature?
Signup and view all the answers
Food held at 41 degrees or lower before being removed from refrigeration can be held without temperature control for up to how many hours?
Signup and view all the answers
Hot TCS food can be held without temperature control for a maximum of?
Signup and view all the answers
Which food may be re-served to customers?
Signup and view all the answers
What is the purpose of setting critical limits in a HACCP plan?
Signup and view all the answers
What is the minimum water temperature required when using hot water to sanitize objects?
Signup and view all the answers
What HACCP principle is being practiced when food handlers rehash melons that have surface dirt?
Signup and view all the answers
What is the final step in cleaning and sanitizing a prep table?
Signup and view all the answers
What is the minimum time an iodine sanitizer solution must be in contact with the object being sanitized?
Signup and view all the answers
If a food contact surface is in constant use, how often should it be cleaned and sanitized?
Signup and view all the answers
What is the third step in cleaning and sanitizing items in a three-compartment sink?
Signup and view all the answers
What type of thermocouple probe should be used to check the internal temperature of a beef roast?
Signup and view all the answers
What food safety practice can prevent cross-contact?
Signup and view all the answers
Study Notes
Food Safety and Risk Factors
- Elderly individuals are at a higher risk for foodborne illnesses.
- Seafood is commonly associated with parasitic infections, making it important to handle with care.
- Ciguatera toxin is often found in Amberjack, a specific type of fish.
Time and Temperature Control
- A baked potato is classified as a Time/Temperature Control for Safety (TCS) food.
- Ciguatera toxin falls under biological toxins, highlighting the need for careful sourcing of seafood.
- Ready-to-eat food prepared onsite can be safely stored for a maximum of 7 days at or below 41°F.
Health and Hygiene Practices
- Staff with jaundice should be excluded from food service to prevent the spread of hepatitis A.
- Proper handwashing begins with wetting hands and arms to ensure effective cleaning.
- Food handlers must wash hands before and after handling raw meat, poultry, or seafood to mitigate cross-contamination risks.
- Torn gloves require immediate change to maintain hygiene standards.
Food Storage and Safety
- Thermometers should be placed into opened containers to accurately check food temperatures.
- A shipment of chicken should be rejected if the receiving temperature is at 50°F, indicating potential spoilage.
- Ground fish should be stored below pork roasts in a cooler to prevent contamination.
Cooking and Holding Temperatures
- The minimum internal cooking temperature for rice that is hot held for service is 135°F.
- The FDA advises against offering rare hamburgers on children's menus due to health risks.
- Hot TCS food must reach a minimum reheating temperature of 165°F for 15 seconds.
- Partially cooked food must also reach 165°F for 15 seconds before being served.
Food Handling Procedures
- Food held at 41°F can be maintained without temperature control for up to 6 hours; hot TCS food can be held for a maximum of 4 hours.
- Unopened, pre-packaged food can be re-served to customers, reducing waste.
- Critical limits in a HACCP plan aim to reduce hazards to safe levels, ensuring food safety throughout preparation and storage.
Cleaning and Sanitizing Practices
- The minimum water temperature for effective hot water sanitization is 171°F.
- Corrective action in HACCP involves rehashing melons with surface dirt to ensure safety prior to serving.
- The final step in cleaning and sanitizing a prep table is allowing the surface to air dry.
- An iodine sanitizer solution must remain in contact for at least 30 seconds to effectively sanitize surfaces.
- Food contact surfaces should be cleaned and sanitized every 4 hours if they are in constant use.
Equipment and Practices
- Rinsing is the third step in cleaning and sanitizing items in a three-compartment sink.
- A penetration thermocouple probe is ideal for checking the internal temperature of a beef roast, ensuring correct cooking.
- Washing, rinsing, and sanitizing utensils before each use are crucial to prevent cross-contamination and maintain food safety.
Studying That Suits You
Use AI to generate personalized quizzes and flashcards to suit your learning preferences.
Description
This quiz covers essential food safety practices, focusing on risk factors, time and temperature controls, and hygiene protocols. It highlights the importance of safeguarding food from contamination, particularly for vulnerable populations such as the elderly. Test your knowledge on handling seafood, TCS foods, and the significance of proper handwashing techniques.
