Food Safety Basics

Questions and Answers

Food should be stored in a clean, dry location away from ______.

dust and other contaminants

Which of the following areas should food never be stored in? (Select all that apply)

Locker rooms (correct)

Clean, dry storage area

Restrooms (correct)

Dressing rooms (correct)

Food must be thrown out if it is handled by staff who are excluded due to illness.

True

What is the minimum internal cooking temperature for poultry?

165˚F (74˚C) Signup and view all the answers

What should be done to food that is not presented honestly?

It must be thrown out. Signup and view all the answers

Match the following temperatures to their respective food situations:

135˚F (57˚C) = Fruit, vegetables, grains, and legumes that will be hot-held for service 145˚F (63˚C) = Seafood, steaks, and shell eggs served immediately 155˚F (68˚C) = Ground meat and injected meat 165˚F (74˚C) = Poultry, stuffing made with fish, meat, or poultry Signup and view all the answers

What is the maximum time food must be reheated to 165˚F (74˚C) for hot-holding?

Within two hours Signup and view all the answers

Ice should never be used as an ingredient if it was used to keep food cold.

True Signup and view all the answers

Which of the following must be monitored for TCS foods during service? (Select all that apply)

Checked every four hours Signup and view all the answers

Food must be cooled from 135˚F to 70˚F in less than ______.

two hours Signup and view all the answers

What is the recommended method to cool food quickly and safely?

Place food in an ice-water bath or stir it with an ice paddle. Signup and view all the answers

What should be done if a food handler is diagnosed with an illness caused by pathogens like Hepatitis A or Salmonella Typhi?

Exclude the food handler from the operation and work with their medical practitioner to decide when they can return to work. Signup and view all the answers

Which of the following actions can help prevent cross-contamination? (Select all that apply)

Use separate equipment for each type of food Signup and view all the answers

Holding food between 41˚F and 135˚F is considered safe.

False Signup and view all the answers

What should be monitored to prevent time-temperature abuse?

Time and temperature should be monitored regularly. Signup and view all the answers

Which thermometer is used for measuring the surface temperature of food?

Infrared thermometer Signup and view all the answers

Match the food item with its correct receiving temperature:

Cold TCS food = Receive at 41˚F (5˚C) or lower Live shellfish = Receive at 45˚F (7˚C) or lower, internal max 50˚F (10˚C) Milk = Receive at 45˚F (7˚C) or lower Hot TCS food = Receive at 135˚F (57˚C) or higher Signup and view all the answers

What should be done with rejected food items after inspection?

Separate rejected items from accepted items and inform the delivery person of the rejection. Signup and view all the answers

____ is a method to organize food storage to use the oldest items first.

FIFO Signup and view all the answers

What temperature should TCS food be stored at?

At an internal temperature of 41˚F (5˚C) or lower, or 135˚F (57˚C) or higher. Signup and view all the answers

It is acceptable to use empty food containers to store chemicals.

False Signup and view all the answers

Which of the following must a container be able to do?

Prevent contamination during refilling Signup and view all the answers

Which of the following items should you never re-serve?

Garnishes on a plate Signup and view all the answers

Sneeze guards must be located at least 14 inches above the counter.

True Signup and view all the answers

What temperature should hot food be kept at?

135°F (57°C) or higher Signup and view all the answers

What should be done when delivering food off-site to prevent contamination?

Use insulated, food-grade containers Signup and view all the answers

The temperature to keep cold food is _____ or lower.

41°F (5°C) Signup and view all the answers

What is the first principle of HACCP?

Conduct a hazard analysis Signup and view all the answers

What must be done if a critical limit is not met according to HACCP?

Identify corrective actions Signup and view all the answers

What are the three basic rules of pest prevention?

Deny pests access Signup and view all the answers

According to food safety management systems, regular maintenance of equipment is unnecessary.

False Signup and view all the answers

Match the HACCP principle with its description:

Conduct a hazard analysis = Identify potential hazards in food Determine critical control points (CCPs) = Find points to prevent hazards Establish monitoring procedures = Determine ways to check limits Identify corrective actions = Plan what to do if limits are not met Signup and view all the answers

What is the definition of a foodborne illness outbreak?

An outbreak occurs when two or more people have the same symptoms after eating the same food, an investigation is conducted, and the outbreak is confirmed by laboratory analysis. Signup and view all the answers

Which of the following are challenges to food safety? (Select all that apply)

Pathogens Signup and view all the answers

What are the costs of a foodborne illness to an operation? (Select all that apply)

Loss of customers and sales Signup and view all the answers

What are the three types of contaminants that can make food unsafe?

Biological, chemical, and physical Signup and view all the answers

Which of the following is NOT a biological contaminant?

Cleaners Signup and view all the answers

The five risk factors for foodborne illness are purchasing food from unsafe sources, failing to cook food correctly, holding food at incorrect ___, using contaminated equipment, practicing poor personal hygiene.

temperatures Signup and view all the answers

Cross-contamination occurs when pathogens are transferred from one surface or food to another.

True Signup and view all the answers

What is considered TCS food?

Food that requires time and control of temperature to remain safe Signup and view all the answers

Who are populations at high risk for foodborne illnesses?

Elderly people, preschool-age children, people with compromised immune systems Signup and view all the answers

Which of the following measures can help keep food safe? (Select all that apply)

Practicing personal hygiene Signup and view all the answers

Match the major bacteria to their sources:

Salmonella Typhi = Humans Nontyphoidal Salmonella = Farm animals Shigella spp. = Human feces Shiga toxin-producing Escherichia coli = Intestines of cattle Signup and view all the answers

Viruses destroy normal cooking temperatures.

False Signup and view all the answers

Common symptoms of foodborne illness include diarrhea, ___, fever, nausea, and abdominal cramps.

vomiting Signup and view all the answers

What should you do if pests or signs of pests are found in deliveries?

Refuse shipments Signup and view all the answers

Which of the following actions help prevent pests from accessing the building? (Select all that apply)

Install air curtains above doors Signup and view all the answers

You should throw out garbage quickly and correctly to deny pests shelter.

True Signup and view all the answers

What should food-contact surfaces be cleaned and sanitized after?

All of the above Signup and view all the answers

Chemicals for sanitizing include chlorine, iodine, and ___?

Quats Signup and view all the answers

What temperature must water be to sanitize surfaces using heat?

At least 171˚F (77˚C) Signup and view all the answers

What is the minimum contact time for chlorine sanitizer?

7 seconds Signup and view all the answers

Overloading dish racks is recommended for efficiency.

False Signup and view all the answers

What is the correct temperature for the final sanitizing rinse in high-temperature machines?

180˚F (82˚C) Signup and view all the answers

Food-contact surfaces should be cleaned after ___ hours if items are in constant use.

four Signup and view all the answers

What do parasites require to live and reproduce?

a host Signup and view all the answers

Which of these are sources of parasites? (Select all that apply)

Food processed with contaminated water Signup and view all the answers

Fish that will be served raw or undercooked must be frozen correctly by the manufacturer.

True Signup and view all the answers

What should you do if you encounter moldy food?

Throw it out Signup and view all the answers

What are the Big Eight food allergens?

Milk, Eggs, Soy, Fish, Tree nuts, Peanuts, Crustacean shellfish, Wheat Signup and view all the answers

Which symptoms can occur from a biological toxin illness? (Select all that apply)

Heart palpitations Signup and view all the answers

Food allergens are a protein in a food or ingredient that some people are sensitive to. These proteins occur __________.

naturally Signup and view all the answers

You should use hand antiseptics as a substitute for handwashing.

False Signup and view all the answers

What is the FDA defense tool used to prevent deliberate contamination of food?

A.L.E.R.T. Signup and view all the answers

What should you do if a food handler has a sore throat with a fever?

Exclude them from working with or around food. Signup and view all the answers

If a food handler has vomiting or diarrhea, what is the required action before returning to work?

Have had no symptoms for at least 24 hours. Signup and view all the answers

What must food handlers do before and after handling raw meat, poultry, and seafood?

Wash their hands Signup and view all the answers

Study Notes

Importance of Food Safety

Foodborne illnesses stem from contaminated food; outbreaks require investigation and lab confirmation.
Safe food handling practices are crucial to prevent illness.

Challenges to Food Safety

Key challenges include time, financial constraints, cultural differences, education levels, pathogens, unapproved suppliers, high-risk customers, and staff turnover.

Costs of Foodborne Illness

Significant costs to businesses include loss of customers, reputation damage, legal fees, staff absenteeism, low morale, and higher insurance premiums.

Contamination Types

Contamination can be biological (bacteria, viruses, parasites, fungi), chemical (cleaners, sanitizers), or physical (foreign objects like metal or glass).

Risk Factors for Foodborne Illness

Five main risk factors: unsafe food sourcing, improper cooking, improper food temperatures, contaminated equipment, and poor personal hygiene.

Time-Temperature Abuse

Occurs when food remains in optimal temperature ranges for pathogen growth; includes improper storage and inadequate cooking or cooling temperatures.

Cross-Contamination

Results from the transfer of pathogens from one location to another, often due to contaminated surfaces or improper handling.

Poor Personal Hygiene

Illness can occur when food handlers neglect to wash hands, are sick, or improperly handle food.

Food Safety Measures

Essential safety practices include controlling temperature, preventing cross-contamination, practicing good hygiene, sourcing from reputable suppliers, and consistent cleaning and sanitizing.

High-Risk Populations

Elderly, preschool-age children, and immunocompromised individuals are at greater risk for foodborne illnesses.

Food Most Likely to Become Unsafe

TCS (Temperature Control for Safety) foods require careful handling due to their susceptibility to pathogens.

Biological Contamination and Pathogens

Harmful microorganisms (pathogens) can cause foodborne illness, with symptoms such as diarrhea, vomiting, fever, and jaundice. Onset times vary with illness type.

Major Pathogens

The "Big Six" includes Shigella spp., Salmonella Typhi, Nontyphoidal Salmonella, Shiga toxin-producing E. coli, Hepatitis A, and Norovirus, leading to strict exclusion from foodservice operations when diagnosed.

Bacteria Growth Conditions

Growth requires nutrients, low acidity, specific temperature ranges (41°F to 135°F), time in the danger zone, oxygen, and high moisture (water activity).

Control Measures for Bacteria

Maintaining temperature control and limiting time in hazardous conditions are essential in preventing bacterial growth.

Major Bacteria Causing Illness

Key bacteria include:
- Salmonella Typhi: linked to ready-to-eat food and beverages, prevent by excluding infected food handlers.
- Nontyphoidal Salmonella: found in farm animals; prevent through proper cooking and avoiding cross-contamination.
- Shigella spp.: linked to hand-contaminated foods, prevent by good hygiene practices and excluding symptomatic handlers.
- E. coli: linked to raw meat and contaminated produce, prevent through thorough cooking and careful food handling.

Viruses in Food Safety

Hepatitis A and Norovirus significantly impact food safety, spreading primarily through contaminated food and surfaces. Exclusion from the operation for infected individuals is mandatory.

Prevention of Contamination

Focus on proper hand washing, avoiding bare-hand contact with ready-to-eat foods, and sourcing foods from reputable suppliers.### Parasites
Depend on hosts for survival and reproduction.
Common sources include seafood, wild game, and contaminated produce.

Prevention of Parasites

Buy food from approved and reputable suppliers.
Cook food to the required minimum internal temperatures.
Raw or undercooked fish should be properly frozen by manufacturers.

Fungi

Includes yeasts, molds, and mushrooms; certain molds and mushrooms can produce toxins.
Discard moldy food unless the mold is a natural part.
Purchase mushrooms from reputable suppliers.

Biological Toxins

Naturally found in certain plants, mushrooms, and seafood.
Seafood toxins arise from pathogens in fish (e.g., histamine in improperly stored fish).
Fish that consume toxins from smaller fish may contain harmful substances (e.g., ciguatera toxin).

Illness from Biological Toxins

Symptoms can vary; onset may occur within minutes.
General symptoms include diarrhea, vomiting, neurological issues (tingling), flushing, difficulty breathing, and heart palpitations.

Chemical Contaminants

Arise from certain kitchenware, cleaners, and health/beauty products.
Symptoms vary by chemical, commonly resulting in vomiting and diarrhea soon after exposure.

Prevention of Chemical Contaminants

Use only foodservice-safe chemicals from reputable suppliers.
Store chemicals away from food and prep areas; never above food-contact surfaces.
Follow manufacturer directions and local regulations when discarding chemicals.

Physical Contaminants

Include common objects like metal shavings, wood, fingernails, and glass, as well as natural items like fruit pits and bones.
Risks include potential cuts, dental damage, choking, and pain.

Prevention of Physical Contaminants

Buy from reputable suppliers and inspect food closely.
Maintain good personal hygiene practices to reduce contamination risks.

Deliberate Contamination

Potential threats could come from terrorists, disgruntled employees, vendors, or competitors.
FDA recommends the A.L.E.R.T. tool for food defense: Assure, Look, Employees, Reports, Threat.

Responding to Foodborne-Illness Outbreak

Key steps include gathering information, notifying authorities, segregating products, documenting details, identifying staff involved, cooperating with authorities, and reviewing procedures.

Food Allergens

Defined as proteins in food causing adverse reactions in sensitive individuals; Big Eight allergens include milk, eggs, soy, fish, tree nuts, peanuts, shellfish, and wheat.
Symptoms range from nausea and hives to severe reactions like anaphylaxis.

Prevention of Allergic Reactions

Service staff should clearly communicate allergen information and suggest safe alternatives.
Kitchen staff must avoid cross-contact and sanitize surfaces, utensils, and equipment effectively.

Safe Food Handler Practices

Emphasis on personal hygiene to avoid food contamination.
Food handlers must wash hands regularly and wear appropriate work attire.

Handwashing Procedures

Effective handwashing should last at least 20 seconds, including scrubbing under fingernails and thorough drying.

Use of Hand Antiseptics

Hand antiseptics should only supplement washing, not replace it, and must comply with health standards.

Wound Care

Infected wounds must be covered, with specific coverage methods depending on the wound's location on the body.

Single-Use Gloves

Essential for handling ready-to-eat food; never substitute for handwashing and must be changed frequently.

Cross-Contamination Prevention

Use separate equipment for different food types and clean surfaces and utensils after each use.

Time-Temperature Abuse Prevention

Food should be held outside the danger zone (41°F - 135°F), ensuring correct cooking temperatures and methods are used consistently.### Monitoring Time and Temperature
Regularly record temperatures and the timings for food safety compliance.
Minimize time in the temperature danger zone (41°F to 135°F) to prevent foodborne illness.
Implement corrective actions if time-temperature standards are not adhered to.

Thermometers

Bimetallic stemmed thermometer: Essential for accurate temperature readings.
Thermocouples and thermistors:
- Metal probe measures temperature with digital display.
- Comes with various interchangeable probes (immersion, surface, penetration, air).
- Sensing area located at the probe tip for precision.
Infrared (laser) thermometers:
- Measures surface temperature of food and equipment.
- Maintain proximity to the surface without obstruction for accurate readings.
- Follow manufacturer's instructions for operation.
Time-temperature indicators (TTI):
- Monitor exposure to time and temperature, changing color upon abuse.
Maximum registering tape: Indicates the highest temperature reached during a process.

General Thermometer Guidelines

Clean thermometers before and after use; wash, rinse, sanitize, and air-dry.
Calibrate thermometers before each shift; ensure accuracy to +/- 2°F or +/- 1°C.
Insert probes into the thickest part of food for accurate readings.
Take multiple readings at different spots and wait for stabilization before recording.

Flow of Food: Purchasing, Receiving, and Storage

Source food only from approved suppliers with necessary inspections and legal compliance.
Schedule deliveries for optimal receiving conditions; ensure staff can inspect items properly.

Receiving Principles

Designate specific trained staff to receive food, ensuring they follow safety guidelines.
Inspect delivery trucks and food items for signs of contamination and check temperatures.
Promptly store received items to minimize risk.

Key Drop Deliveries

Suppliers may deliver after hours; deliveries must meet inspection, source approval, and temperature criteria.

Rejecting Deliveries

Clearly differentiate rejected items from accepted ones; communicate issues with delivery personnel.
Obtain signed documentation for rejected items.

Recalls

Identify recalled items and remove from inventory; store separately and label to prevent use.
Inform staff and follow vendor guidance regarding recalled products.

Temperature Criteria for Deliveries

Cold TCS foods: 41°F (5°C) or lower.
Live shellfish: air temp 45°F (7°C), internal temp ≤50°F (10°C) and must be cooled to 41°F (5°C) within 4 hours.
Shucked shellfish: 45°F (7°C) or lower.
Other specific criteria exist for shell eggs, milk, hot TCS foods, and frozen food.

Assessing Food Quality

Reject items with abnormal appearance, texture, or odors indicating spoilage or contamination.

Food Storage and Labeling

Clearly label all food not in original containers, including name and allergen information.
Use date markings for ready-to-eat TCS foods held over 24 hours.
Follow FIFO (First In, First Out) to minimize waste.

Storage Temperature Guidelines

Store TCS foods at 41°F (5°C) or lower; maintain frozen foods as solid.
Avoid overloading storage units to ensure proper airflow; monitor temperatures regularly.

Preventing Cross-Contamination

Store food in designated areas, keeping items off the floor and away from walls.
Use sealed, durable containers for food storage; keep clean and dry at all times.
Separate storage for raw meats, poultry, and seafood from ready-to-eat foods.

General Preparation Practices

Limit removal of food from coolers to reduce temperature abuse.
Handle food presentation honestly without using misleading techniques.

Thawing

Thaw food safely: in a cooler (<41°F), under running water (<70°F), in a microwave (if cooked immediately), or as part of the cooking process.

Prepping Specific Foods

Always wash produce thoroughly before use; prevent contact with raw meat.
Use pasteurized eggs for dishes requiring minimal cooking, especially for high-risk populations.

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Description

This quiz covers the essential aspects of food safety, including the importance of preventing foodborne illnesses, how food can become unsafe, and recognizing TCS (Time/Temperature Control for Safety) food. Test your knowledge on the risk factors and prevention measures that ensure safe food handling practices.