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?
- Chemical (correct)
- Electrical
- Physical (correct)
- Biological (correct)
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?
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?
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?
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?
What is the correct order for handwashing?
What is the correct order for handwashing?
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?
Hands should be dried with what?
Hands should be dried with what?
When should hand antiseptics be used?
When should hand antiseptics be used?
Foodhandlers should wash hands before what?
Foodhandlers should wash hands before what?
Handwashing sinks should be used for what?
Handwashing sinks should be used for what?
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?
What jewelry can foodhandlers wear while working?
What jewelry can foodhandlers wear while working?
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?
Foodhandlers must tell their managers when they have which symptom?
Foodhandlers must tell their managers when they have which symptom?
Pathogens grow well between which temperatures?
Pathogens grow well between which temperatures?
Which food item needs time and temperature control to keep it safe?
Which food item needs time and temperature control to keep it safe?
Before use, a thermometer must be what?
Before use, a thermometer must be what?
Where should a foodhandler check the temperature of food?
Where should a foodhandler check the temperature of food?
Cold food must be kept at or lower than what temperature?
Cold food must be kept at or lower than what temperature?
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?
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?
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?
The transfer of pathogens from one surface to another is called what?
The transfer of pathogens from one surface to another is called what?
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?
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?
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?
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?
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?
Identify three of the most common food allergens.
Identify three of the most common food allergens.
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?
Surfaces that touch food must be what?
Surfaces that touch food must be what?
Cleaning and sanitizing food-contact surfaces helps reduce what?
Cleaning and sanitizing food-contact surfaces helps reduce what?
Which of these items are not stored in the correct area?
Which of these items are not stored in the correct area?
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?
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?
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?
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?
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.
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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.
