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Questions and Answers
Shellfish tags must be kept for 90 days.
True
Light bulbs must be shatter resistant at or near food prep station areas.
True
What is an acceptable alternative to the two-stage cooling method?
blast chiller
How can an operation deny pests access?
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What does the acronym ALERT represent?
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What illness must be reported to the regulatory authority if caused by Clostridium botulinum?
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Ventilation in a food prep area should remove heat, fumes, and moisture.
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Why must an operation keep shell stock tags?
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When receiving fresh meat, its temperature must not be higher than 41 degrees.
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Fish received for sale or service must be packed on ice at 45 degrees or lower.
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Scombrotoxin is primarily associated with fish.
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The best way to avoid cross-contact when working with shellfish is to fry shellfish in separate oil.
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What temperature must raw eggs that will be hot held reach for 15 seconds?
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List symptoms of a food handler that require exclusion from work.
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What is one way to correctly cool a 25-gallon batch of chili for later use?
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If hand antiseptics are used, they should be used before hand washing.
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The only piece of jewelry that may be worn when preparing foods is a plain metal wedding band.
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An infrared thermometer measures the internal temperature of the chicken breast.
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Cross-contact occurs when different types of food are cooked on the same fryer.
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Who is responsible for the inspection and grading of meat?
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Study Notes
Shellfish and Food Safety
- Shellfish tags must be retained for 90 days to track source and ensure safety.
- Keeping garbage cans cleaned and sanitized helps deny pests access to food operations.
Food Preparation Regulations
- Light bulbs in food prep areas must be shatter-resistant to prevent contamination.
- Ventilation systems are necessary in food prep areas to remove heat, fumes, and moisture.
Food Cooling Methods
- A blast chiller is an acceptable alternative to the two-stage cooling method for cooling food properly.
- To correctly cool a 25-gallon batch of chili, reduce liquid during cooking and add ice afterwards.
Pathogens and Illness
- Clostridium botulinum is a pathogen that must be reported to regulatory authorities if linked to illness.
- Scombrotoxin is primarily associated with fish and poses a food safety risk.
Receiving Standards
- Fresh meat must be received at a temperature not exceeding 41 degrees Fahrenheit.
- Fish for sale must be packed on ice and received at a temperature of 45 degrees Fahrenheit or lower.
Cross-Contact Prevention
- Frying shellfish in separate oil is an effective method to avoid cross-contact with other foods.
- Cross-contact can also occur when different types of food are cooked in the same fryer.
Temperature Control
- Raw eggs intended for hot holding must be cooked to a minimum temperature of 155 degrees Fahrenheit for at least 15 seconds.
Health and Hygiene
- Symptoms like fever, nausea, diarrhea, muscle aches, and jaundice indicate a food handler may need to be excluded from work.
- When using hand antiseptics, they should only be used after proper hand washing.
- The only permissible piece of jewelry in food preparation is a plain metal wedding band.
Equipment and Practices
- An infrared thermometer should not be used to measure the internal temperature of cooked foods, as it does not provide accurate readings of internal temperatures.
- The USDA is responsible for the inspection and grading of meat to ensure food safety standards are met.
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Description
Test your knowledge on essential food safety practices, from shellfish handling to food cooling methods. This quiz covers regulations, pathogen identification, and proper receiving standards to ensure a safe food preparation environment.
