Podcast
Questions and Answers
Which group of individuals has a higher risk of foodborne illness?
Which group of individuals has a higher risk of foodborne illness?
- Elderly people (correct)
- Children
- Teenagers
- Adults
Parasites are commonly associated with which type of food?
Parasites are commonly associated with which type of food?
- Seafood (correct)
- Dairy
- Meat
- Vegetables
Ciguatera toxin is commonly found in which fish?
Ciguatera toxin is commonly found in which fish?
- Amberjack (correct)
- Trout
- Tuna
- Salmon
Which of the following is a TCS food?
Which of the following is a TCS food?
What type of toxin is ciguatera toxin?
What type of toxin is ciguatera toxin?
What should food service operators do to prevent the spread of hepatitis A?
What should food service operators do to prevent the spread of hepatitis A?
To wash hands correctly, a food handler must first?
To wash hands correctly, a food handler must first?
What should food service operators do to prevent customer illness from Shigella spp?
What should food service operators do to prevent customer illness from Shigella spp?
What must a food handler with a hand wound do to safely work with food?
What must a food handler with a hand wound do to safely work with food?
What item is considered acceptable work attire for a food handler?
What item is considered acceptable work attire for a food handler?
What task requires food handlers to wash their hands before and after doing this?
What task requires food handlers to wash their hands before and after doing this?
Which action requires a food handler to change gloves?
Which action requires a food handler to change gloves?
How should the temperature of a shipment of cottage cheese be taken when it arrives at an operation?
How should the temperature of a shipment of cottage cheese be taken when it arrives at an operation?
When should a shipment of chicken be rejected?
When should a shipment of chicken be rejected?
Where should ground fish be stored in a cooler?
Where should ground fish be stored in a cooler?
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?
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?
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?
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?
What organization requires Material Safety Data Sheets?
What organization requires Material Safety Data Sheets?
What is the minimum internal cooking temperature for rice that is hot held for service?
What is the minimum internal cooking temperature for rice that is hot held for service?
What food item does the FDA advise against offering on a children's menu?
What food item does the FDA advise against offering on a children's menu?
TCS food reheated for hot holding must reach what temperature?
TCS food reheated for hot holding must reach what temperature?
What method should never be used to thaw food?
What method should never be used to thaw food?
Food that is partially cooked and then finished just before service must be heated to what temperature?
Food that is partially cooked and then finished just before service must be heated to what temperature?
Food held at 41 degrees or lower before being removed from refrigeration can be held without temperature control for up to how many hours?
Food held at 41 degrees or lower before being removed from refrigeration can be held without temperature control for up to how many hours?
Hot TCS food can be held without temperature control for a maximum of?
Hot TCS food can be held without temperature control for a maximum of?
Which food may be re-served to customers?
Which food may be re-served to customers?
What is the purpose of setting critical limits in a HACCP plan?
What is the purpose of setting critical limits in a HACCP plan?
What is the minimum water temperature required when using hot water to sanitize objects?
What is the minimum water temperature required when using hot water to sanitize objects?
What HACCP principle is being practiced when food handlers rehash melons that have surface dirt?
What HACCP principle is being practiced when food handlers rehash melons that have surface dirt?
What is the final step in cleaning and sanitizing a prep table?
What is the final step in cleaning and sanitizing a prep table?
What is the minimum time an iodine sanitizer solution must be in contact with the object being sanitized?
What is the minimum time an iodine sanitizer solution must be in contact with the object being sanitized?
If a food contact surface is in constant use, how often should it be cleaned and sanitized?
If a food contact surface is in constant use, how often should it be cleaned and sanitized?
What is the third step in cleaning and sanitizing items in a three-compartment sink?
What is the third step in cleaning and sanitizing items in a three-compartment sink?
What type of thermocouple probe should be used to check the internal temperature of a beef roast?
What type of thermocouple probe should be used to check the internal temperature of a beef roast?
What food safety practice can prevent cross-contact?
What food safety practice can prevent cross-contact?
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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.
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