Food Safety and Illness Awareness

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Questions and Answers

Match the following food safety requirements with their corresponding area of focus:

Maintain critical temperatures = Catering and Restaurant Safety Sanitize equipment and segregate according to product type = Food Truck Safety Ensure effective removal without harming individuals or the environment = Pest Control Adhere to health district safety regulations = Food Truck Safety

Match these items with the area of food service where they are most critical:

Food handler cards = Catering and Restaurant Safety Properly sized fresh and wastewater tanks = Food Truck Safety Consult with a licensed company = Pest Control Dedicated containers for raw animal products = Catering and Restaurant Safety

Match the following practices with the area it primarily addresses:

Written plan and regular temperature checks = Catering and Restaurant Safety Mobile food establishments must be properly licensed = Food Truck Safety Effective ventilation systems with clean air filters = Food Truck Safety Safe and approved pest removal methods = Pest Control

Match the following regulations with the appropriate domain of application:

TCS foods require meticulous temperature control = Food Truck Safety Include relevant consumer advisories on menus = Catering and Restaurant Safety Ensure good manufacturing practices = Food Truck Safety Ensure effective removal without harming individuals = Pest Control Signup and view all the answers

Match common safety practices with where they're most relevant:

Clean air filters = Food Truck Safety Food contact surfaces must be cleaned = Catering and Restaurant Safety Temperature control for TCS foods = Food Truck Safety Prevent cross-contamination of raw animal products = Catering and Restaurant Safety Signup and view all the answers

Match the following requirements with their corresponding area of food handling:

Regularly check backup generators = Food Truck Safety Use appropriate containers for food transport = Catering and Restaurant Safety Food equipment must be sanitized = Food Truck Safety Food handlers must possess valid safety cards = Catering and Restaurant Safety Signup and view all the answers

Match the following safety elements with their appropriate area:

Licensed driver and vehicle = Food Truck Safety Functional power sources or generators = Catering and Restaurant Safety Follow good manufacturing practices = Food Truck Safety Licensed pest control company = Pest Control Signup and view all the answers

Match the food safety procedures with the environment they primarily address:

Maintain refrigerators at safe temperatures = Food Truck Safety Written plan to ensure food safety = Catering and Restaurant Safety Fresh and wastewater tanks = Food Truck Safety Safe removal of pests without harming individuals = Pest Control Signup and view all the answers

Match the following food safety practices with their description:

Handwashing = Critical for preventing the spread of germs Gloves = Used to avoid bare hand contact with ready-to-eat foods Hair nets = Prevents cross-contamination Cover Cuts = Prevents contamination from wounds Signup and view all the answers

Match the following requirements with their correct temperature requirements:

Refrigerators = 41°F or below Heat Sanitizing Dish Machine = 180°F Hot Foods = 135°F or higher Cooling Process Start = 135°F Signup and view all the answers

Match the food with their required cooking temperature:

Chicken = 165°F for 1 second Ground and cut up meats = 155°F for 17 seconds Steak, pork, fish, and eggs = 145°F for 15 seconds Reheated foods = 165°F within 2 hours Signup and view all the answers

Match the method with the proper way to cool food:

Shallow Pans = Increases surface area for faster cooling Ice water bath = Cools food quickly Ice paddles = Stirs food and increases cooling Blast chiller = Rapidly cools food Signup and view all the answers

Match the thawing method with its description:

Refrigerator = Safest thawing method Cold running water = Quick thawing method Microwave = Acceptable if cooking immediately Room temperature = Unsafe thawing method Signup and view all the answers

Match the hazard type with its description:

Biological Hazard = Germs such as bacteria and viruses Physical Hazard = Objects that should not be in food Chemical Hazard = Cleaning products that contaminate food Pest Infestation = Droppings, chew marks, or dead pests Signup and view all the answers

Match the cleaning steps with the correct order for manual dishwashing:

First basin = Wash with hot soapy water Second basin = Rinse with clean water Third basin = Sanitize with chemical sanitizer Air Dry = Allow equipment to air dry Signup and view all the answers

Match the category with its correct definition or description:

Foodborne Illness = Caused by contaminated food Outbreak = More cases than expected in a specific area Temperature Danger Zone = 41°F to 135°F Cross-contamination = Germs traveling from one place to another Signup and view all the answers

Match the temperature control practices with their goal:

Hot foods at 135°F or higher = Prevents bacteria growth Cold foods below 41°F = Slows bacteria growth Cooling food from 135°F to 70°F in 2 hours = Minimizes time in temperature danger zone Reheating to 165°F within 2 hours = Eliminates bacteria Signup and view all the answers

Match the food item with the proper storage temperature:

TCS Foods = 41°F or below Eggs = 45°F or below Live Shellfish = 45°F or below Frozen Foods = Frozen solid Signup and view all the answers

Match the food handling requirement with its description:

Food Handler Card = Must be available to all food handlers Food Thermometer = Ensures food is cooked to proper temperature Calibration = Required routinely and after being dropped Ice Point Method = Verifies thermometer is working properly Signup and view all the answers

Match the food safety principle with best practice:

FIFO = First In, First Out method Date Marking = Required for ready-to-eat foods over 24 hours Shelf Placement = At least 6 inches off the floor Raw and ready-to-eat = Store raw below or away from ready-to-eat foods Signup and view all the answers

Match the hazard prevention strategy with its application:

Color-coded Cutting Boards = Prevents cross contamination of raw and cooked foods Sanitizer in buckets = Sanitizes surfaces between use Test Strips = Verify sanitizer concentration Label Chemicals = Avoids accidental contamination of food Signup and view all the answers

Match the facility sanitation requirement with its correct description:

Restrooms = Well maintained with handwashing signs Food Prep Areas = Segregated to prevent cross contamination Dish Machine = Proper temperature and sanitizer levels Sanitizer Buckets = Must be available for employees Signup and view all the answers

Match the sign of a food item to reject with the reason:

Swollen or dented = Sign of spoilage or tampering Above appropriate temperature = Sign of temperature abuse Expired food = Loss of quality and safety Signs of pests = May contain dangerous pathogens Signup and view all the answers

Study Notes

Foodborne Illness

Foodborne illness, or food poisoning, is an infection caused by contaminated food.
Symptoms include stomach cramps, fever, nausea, vomiting, and potentially death.
An outbreak is more cases of foodborne illness than expected in a specific area or group of people over a period of time.
Foodborne illness outbreaks can result in lawsuits, significant economic losses, and business closures.

Food Safety Practices

Proper handwashing is crucial to prevent germ spread.
Wash hands for 10-15 seconds with soap and warm water.
Wash hands after touching the face, nose, or scratching an itch.
Wash hands before and after handling raw meat, eggs. Wash hands after sneezing, coughing, handling trash or dirty dishes.
Wash hands after touching animals, smoking, or taking a break.
Food handlers must wash hands in the bathroom and again upon entering the kitchen.
Never wash food or utensils in a handwashing sink.
Employees must follow good manufacturing practices while handling food.
Never touch ready-to-eat foods with bare hands; use utensils or gloves instead.
Wash hands when changing tasks or before putting on gloves.
Wear hair/beard nets, aprons, and gloves to prevent cross-contamination.
Remove gloves before entering a restroom.
Change gloves after touching raw animal food, garbage, walls, floors, cleaning supplies, or unclean objects.
Food handlers should not wear artificial fingernails, bracelets, or rings with stones (plain wedding bands are acceptable).
Wash hands after scratching the skin to avoid contamination.
Cover cuts and abrasions with clean bandages.
Never try to catch falling knives.
Sick employees should not handle food or be near food-handling areas until symptom-free for 24 hours.
Do not work with food if experiencing vomiting, diarrhea, jaundice, fever/sore throat, or an infected wound.

Facility Sanitation

Facilities must be clean and organized.
Restrooms must have functioning hand sinks and signs promoting handwashing.
Segregate food preparation areas to prevent cross-contamination.
Smoking is prohibited inside food establishments; designated outside areas only.
Refrigerators must maintain internal temperatures at 41°F.
Freezers must keep food frozen.
Heat sanitizing dish machines require water at 180°F to sanitize dishes, pans, pots, and utensils (utensil surface temperature must reach 160°F).
Low-temperature dish machines must have proper sanitizer levels.
Ensure equipment functions properly; report any malfunctions.
Sanitizer buckets with towels and handwashing stations must be available.
Keep clean and dirty equipment and utensils separate to prevent cross-contamination.

Food Handling Requirements

Food handlers must have and maintain a valid food handler card.
Individuals without a food handler card should not handle food or beverages.
Be respectful to coworkers to foster teamwork.
Communicate promptly any problems, questions, or concerns to the appropriate individuals.
Use a thermometer to ensure food is cooked and held at the correct temperatures.
Regularly calibrate thermometers and immediately after any drop.
Employ the ice point method to verify food probe thermometer accuracy.

Storing Food

Food must come from approved sources, be within its expiration date, and meet quality standards.
Use the FIFO (First In, First Out) method for food storage.
Measure food temperatures to avoid the temperature danger zone.
TCS (Time Temperature Control for Safety) Foods are generally received and stored at 41°F (with exceptions):
- Eggs may be received and stored at 45°F.
- Live shellfish (oysters, mussels, clams) may be received at 45°F.
Frozen foods must remain frozen upon arrival and during storage.
Inspect and document newly received food.
Reject foods above proper temperature, swollen, expanded, dented, water-damaged, or showing signs of thawing and refreezing.
Reject spoiled, expired, and unlabeled food.
Reject food with signs of pests, holes, or rust.
Food must be stored on shelves at least 6 inches off the floor.
Refrigerators and coolers must have accessible internal thermometers placed in the warmest part of the unit.
Store raw animal products below or away from ready-to-eat foods.
Date mark ready-to-eat food opened or prepared in the establishment for more than 24 hours.
Ready-to-eat foods must be consumed or discarded within 7 days.

Temperature Danger Zone

The temperature danger zone is 41°F to 135°F.
Bacteria thrive in this temperature range.
Food handlers must be mindful of the danger zone during cooking, cooling, thawing, and chilling of food.
TCS foods include:
- Raw animal products
- Dairy products
- Eggs
- Garlic in oil
- Cut foods (melons, tomatoes, leafy greens)
- Cooked rice, potatoes, beans, vegetables, and grains.
Dry foods that can be stored at room temperature are not considered TCS.

Cooking Food Properly

Cooking food properly kills most microorganisms.
Cook raw animal products to these internal temperatures:
- Chicken: 165°F for at least 1 second.
- Ground and cut-up meats: 155°F for at least 17 seconds.
- Steak, pork, fish, and eggs: 145°F for at least 15 seconds.
Handle cooked foods safely to prevent bare-hand contact and cross-contamination.
Never store cooked foods next to raw animal products.
Undercooked food increases the risk of foodborne illness.
Establishments are allowed to sell undercooked options with menu advisories.

Temperature Control

Hot foods must be held at 135°F or higher.
Regularly check and stir hot foods.
Cold foods must be maintained below 41°F.
Cooling and reheating foods are potentially hazardous due to travel through the danger zone.
Cooling process:
- Cool from 135°F to 70°F within 2 hours.
- Cool to 41°F or below within a total of 6 hours.
Methods for cooling food:
- Place uncovered foods in shallow pans.
- Use an ice water bath.
- Use ice paddles.
- Utilize a blast chiller.
Reheat cooled food to 165°F within 2 hours.
Do not use hot holding equipment to reheat food.
Methods for reheating food:
- On the stove
- In the oven
- In the microwave.
Thawing frozen foods:
- Avoid thawing frozen foods at room temperature.
- Methods for safe thawing:
  - In the refrigerator
  - Under cold running water
  - In the microwave, but only if immediately cooking afterward.

Understanding Cross-Contamination

Cross-contamination occurs when harmful germs spread to new food sources.
Utensils, cutting boards, and food handlers' hands facilitate germ transmission.
For the prevention of cross-contamination:
- Keep raw and cooked foods separate.
- Utilize color-coded cutting boards: raw meat, vegetables, cooked meats, raw poultry/seafood, cheese, and bread.
- Use specific utensils for each type of food.
- Clean and sanitize countertops and cutting boards before each use.

Food Hazards

Food hazards can be biological, physical, or chemical in nature.
Biological hazards include germs like bacteria and viruses.
Physical hazards relate to objects that should not be in food.
Chemical hazards involve cleaning agents.

Cleaning and Sanitizing

Cleaning removes grease and debris.
Sanitizing reduces germs to safe levels.
Clean and sanitize equipment in dishwashing machines or manually.
Review dishwashing machine data plates for proper operation instructions.
Verify machines are functional by checking temperatures or chemical sanitizer levels.
Manual washing involves a three-compartment sink:
- First basin: Wash with hot soapy water (at least 110°F) to remove grease and food.
- Second basin: Rinse to remove detergent and food remnants.
- Third basin: Sanitize with chlorine or quat sanitizer.
Allow equipment to soak in sanitizer for the designated time.
Air dry sanitized equipment; do not rinse or towel dry.
Proper manual washing sequence: pre-wash, wash, rinse, sanitize, air dry.
Wash hands in a handwashing sink after handling dirty dishes and before handling clean dishes.

Facility Cleanliness

Clean and sanitize food contact surfaces (tables, large equipment) outside of three-compartment sinks, following the wash, rinse, sanitize process.
Maintain a sanitizer bucket whenever open food is present.
Verify sanitizer concentration with test strips; clean the bucket if the concentration is low or the sanitizer is dirty.
Store cleaners and sanitizers safely, away from food preparation areas; label them.

Pest Control

The workplace should be pest-free.
Do not provide pests with food, water, or hiding places.
Evidence of pests (mouse droppings, dead cockroaches, chew marks) signifies an infestation.
Avoid using household pesticides; contact a licensed pest control company for safe, approved methods.

Food Truck Safety

Food trucks must follow good manufacturing practices and health district regulations.
Food handlers must be licensed and have their food handler cards on duty.
Mobile food establishments require licenses, licensed drivers, and properly licensed vehicles.
Food service equipment must be appropriately sanitized and separated by food type.
Refrigerators must be maintained at safe temperatures to prevent food spoilage.
TCS foods require meticulous temperature control.
Non-food contact surfaces must be smooth, non-absorbent, and easily cleaned.
Designated handwashing and food preparation sinks are essential.
Fresh and wastewater tanks must be sized for the daily food volume.
Effective ventilation systems with clean air filters are required.
Backup generators must be regularly checked for functionality.

Catering and Restaurant Safety

Food safety is critical for catering and restaurant operations.
Catering businesses must comply with health district regulations similar to restaurants.
Food handlers must have valid food handler safety cards.
Maintain proper temperatures for food storage and preparation according to previous modules.
Use the correct containers when storing and transporting food, ensuring temperature control.
Dedicated containers are essential for raw animal products to prevent cross-contamination.
Establish a written plan and routinely check food temperatures when a time-as-a-public-health-control system isn't used.
Include appropriate consumer advisories on menus.
Properly clean, sanitize, and store equipment and utensils used for food service and storage.
Caterers must ensure a functional power source or generator and maintain clean food contact surfaces.

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Description

This quiz covers essential information about foodborne illnesses, including symptoms and the impact of outbreaks. It also emphasizes the importance of proper handwashing and food safety practices to prevent the spread of germs. Test your knowledge on how to ensure food safety in your daily life.