Podcast
Questions and Answers
What are the three types of hazards that make food unsafe?
What are the three types of hazards that make food unsafe?
Some bacteria, viruses, parasites, and fungi that can't be seen, tasted, or smelled can cause an illness. What are these known as?
Some bacteria, viruses, parasites, and fungi that can't be seen, tasted, or smelled can cause an illness. What are these known as?
pathogens
A foodhandler accidentally spills sanitizer into the fryer grease. Which type of hazard is this?
A foodhandler accidentally spills sanitizer into the fryer grease. Which type of hazard is this?
chemical
A foodhandler cleans dirty dishes using hot water and then puts them away with the rest of the clean dishes. This is an example of what?
A foodhandler cleans dirty dishes using hot water and then puts them away with the rest of the clean dishes. This is an example of what?
Signup and view all the answers
A foodhandler washes hands and changes gloves after prepping hamburgers and before chopping lettuce. The foodhandler is what?
A foodhandler washes hands and changes gloves after prepping hamburgers and before chopping lettuce. The foodhandler is what?
Signup and view all the answers
A foodhandler who was called away while prepping a bowl of fruit put the bowl of fruit in the cooler. This is an example of what?
A foodhandler who was called away while prepping a bowl of fruit put the bowl of fruit in the cooler. This is an example of what?
Signup and view all the answers
A foodhandler uses different cutting boards to chop raw beef and slice melons. This is an example of what?
A foodhandler uses different cutting boards to chop raw beef and slice melons. This is an example of what?
Signup and view all the answers
What is the correct order for handwashing?
What is the correct order for handwashing?
Signup and view all the answers
During the handwashing process, hands and arms should be scrubbed for how many seconds?
During the handwashing process, hands and arms should be scrubbed for how many seconds?
Signup and view all the answers
Hands should be dried with what?
Hands should be dried with what?
Signup and view all the answers
When should hand antiseptics be used?
When should hand antiseptics be used?
Signup and view all the answers
Foodhandlers should wash hands before what?
Foodhandlers should wash hands before what?
Signup and view all the answers
Handwashing sinks should be used for what?
Handwashing sinks should be used for what?
Signup and view all the answers
A foodhandler places dirty pans in the handwashing sink because there is no room in the three-compartment sink. Is this acceptable?
A foodhandler places dirty pans in the handwashing sink because there is no room in the three-compartment sink. Is this acceptable?
Signup and view all the answers
What jewelry can foodhandlers wear while working?
What jewelry can foodhandlers wear while working?
Signup and view all the answers
A foodhandler does not have time to get a clean apron before the shift starts. What should the foodhandler do?
A foodhandler does not have time to get a clean apron before the shift starts. What should the foodhandler do?
Signup and view all the answers
Foodhandlers must tell their managers when they have which symptom?
Foodhandlers must tell their managers when they have which symptom?
Signup and view all the answers
Pathogens grow well between which temperatures?
Pathogens grow well between which temperatures?
Signup and view all the answers
Which food item needs time and temperature control to keep it safe?
Which food item needs time and temperature control to keep it safe?
Signup and view all the answers
Before use, a thermometer must be what?
Before use, a thermometer must be what?
Signup and view all the answers
Where should a foodhandler check the temperature of food?
Where should a foodhandler check the temperature of food?
Signup and view all the answers
Cold food must be kept at or lower than what temperature?
Cold food must be kept at or lower than what temperature?
Signup and view all the answers
A foodhandler puts a thermometer into a pot of soup that is being hot-held. The reading is 139 F (59 C). Can the foodhandler serve the soup?
A foodhandler puts a thermometer into a pot of soup that is being hot-held. The reading is 139 F (59 C). Can the foodhandler serve the soup?
Signup and view all the answers
Ready-to-eat food that was prepped by a foodhandler must have a label that includes the name of the and the what?
Ready-to-eat food that was prepped by a foodhandler must have a label that includes the name of the and the what?
Signup and view all the answers
In the cooler, an item is labeled 'fish: use by today.' What should the foodhandler do?
In the cooler, an item is labeled 'fish: use by today.' What should the foodhandler do?
Signup and view all the answers
The transfer of pathogens from one surface to another is called what?
The transfer of pathogens from one surface to another is called what?
Signup and view all the answers
A foodhandler is carrying clean utensils by holding the parts that touch food. Is this the right way to carry them?
A foodhandler is carrying clean utensils by holding the parts that touch food. Is this the right way to carry them?
Signup and view all the answers
A foodhandler, in a hurry to refill a customer's drink, cannot find the ice scoop. What should the foodhandler do?
A foodhandler, in a hurry to refill a customer's drink, cannot find the ice scoop. What should the foodhandler do?
Signup and view all the answers
A cook uses a cleaning towel to wipe up spills on the counter. When the cook is not using the towel, where should it be stored?
A cook uses a cleaning towel to wipe up spills on the counter. When the cook is not using the towel, where should it be stored?
Signup and view all the answers
A foodhandler suspects that juice from raw ground beef stored above a wrapped pan of whole strawberries has dripped onto the pan of strawberries. What should the foodhandler do?
A foodhandler suspects that juice from raw ground beef stored above a wrapped pan of whole strawberries has dripped onto the pan of strawberries. What should the foodhandler do?
Signup and view all the answers
A foodhandler suspects that a food item has been contaminated. What should the foodhandler do with the food?
A foodhandler suspects that a food item has been contaminated. What should the foodhandler do with the food?
Signup and view all the answers
Identify three of the most common food allergens.
Identify three of the most common food allergens.
Signup and view all the answers
A customer orders a slice of apple pie for dessert but doesn't know it is served with a scoop of vanilla ice cream. The customer is allergic to dairy products. What should the server do?
A customer orders a slice of apple pie for dessert but doesn't know it is served with a scoop of vanilla ice cream. The customer is allergic to dairy products. What should the server do?
Signup and view all the answers
Surfaces that touch food must be what?
Surfaces that touch food must be what?
Signup and view all the answers
Cleaning and sanitizing food-contact surfaces helps reduce what?
Cleaning and sanitizing food-contact surfaces helps reduce what?
Signup and view all the answers
Which of these items are not stored in the correct area?
Which of these items are not stored in the correct area?
Signup and view all the answers
What should a dishwasher do to make sure a sanitizer will work well?
What should a dishwasher do to make sure a sanitizer will work well?
Signup and view all the answers
Where is the best place for a foodhandler to clean a garbage container?
Where is the best place for a foodhandler to clean a garbage container?
Signup and view all the answers
A foodhandler notices signs of pet activity. When should the foodhandler tell the manager?
A foodhandler notices signs of pet activity. When should the foodhandler tell the manager?
Signup and view all the answers
Droppings that look like grains of black pepper are a sign of what?
Droppings that look like grains of black pepper are a sign of what?
Signup and view all the answers
Study Notes
Food Safety Hazards
- Three types of hazards that make food unsafe: chemical, physical, and biological.
- Pathogens, which include bacteria, viruses, parasites, and fungi, are invisible causes of foodborne illness.
Cross-Contamination and Hygiene
- Chemical hazard example: sanitizer mistakenly spilled into fryer grease.
- Cross-contamination occurs when contaminated items, like dirty dishes, mix with clean ones.
- Good personal hygiene practices include washing hands and changing gloves appropriately.
Safe Food Handling Practices
- Controlling time and temperature is essential, such as refrigerating food when unattended.
- Preventing cross-contamination involves using separate cutting boards for different food items.
Handwashing Protocol
- Correct handwashing order: wet hands, apply soap, scrub for 10-15 seconds, rinse, dry with a single-use paper towel.
- Hand antiseptics should only be used after proper handwashing.
- Handwashing sinks must be designated for handwashing only, not for washing pans or other items.
Jewelry and Food Handler Regulations
- Foodhandlers may only wear plain metal rings while working.
- Notify managers of symptoms like diarrhea to prevent food contamination.
Temperature Control
- Pathogens thrive in temperature ranges between 41°F (5°C) and 135°F (57°C).
- Fried chicken breast requires time and temperature control to ensure safety.
- Thermometers need to be washed, rinsed, and sanitized before use and checked in the thickest part of food.
Food Storage and Labeling
- Cold food must be kept at or below 41°F (5°C).
- Ready-to-eat food prepared by foodhandlers must be labeled with the handler’s name and a use-by date.
- Report items labeled “use by today” to a manager without using them.
Contamination Prevention
- Cross-contamination happens when pathogens transfer from one surface to another.
- Utensils should be handled by their non-food contact parts.
- Ice scoops must be used for serving ice; avoid makeshift tools.
Cleaning and Sanitization
- Cleaning cloths should be stored in sanitizer solution when not in use.
- Suspicion of juice contamination from raw meats should be addressed by setting aside the affected food and notifying a manager.
- All surfaces that touch food must be cleaned and sanitized to eliminate pathogens.
Allergen Awareness
- Common food allergens include eggs, peanuts, and shellfish.
- Servers must accommodate food allergies by offering alternatives when notified by customers.
Proper Handling of Cleaning Supplies
- Cleaning and sanitizing food-contact surfaces help reduce pathogen levels.
- Sanitizers and raw foods should not be stored inappropriately together.
Reporting and Observations
- Report signs of pest activity immediately to management.
- Droppings resembling black pepper grains indicate possible cockroach infestation.
Studying That Suits You
Use AI to generate personalized quizzes and flashcards to suit your learning preferences.
Description
This quiz covers essential food safety hazards including chemical, physical, and biological risks. It also addresses cross-contamination, safe food handling practices, and proper handwashing protocols. Test your knowledge on maintaining hygiene and ensuring food safety in various situations.
