Podcast
Questions and Answers
Which of the following is NOT a high risk population group for food borne illness?
Which of the following is NOT a high risk population group for food borne illness?
Which of the following would NOT be considered a condition that can cause your immune system to be impaired?
Which of the following would NOT be considered a condition that can cause your immune system to be impaired?
Foodborne illnesses are?
Foodborne illnesses are?
Very contagious and dangerous
Which of the following would be considered a food borne outbreak?
Which of the following would be considered a food borne outbreak?
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The temperature danger zone is from ___ to ___
The temperature danger zone is from ___ to ___
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When pathogens transfer from one place to another, we call this?
When pathogens transfer from one place to another, we call this?
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What is the acronym that describes conditions that promote bacterial growth?
What is the acronym that describes conditions that promote bacterial growth?
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Using the same knife and cutting board to prep raw chicken and raw beef can be a threat for ____
Using the same knife and cutting board to prep raw chicken and raw beef can be a threat for ____
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What type of contamination could result from a food handler spraying a cleaner into the fryer oil and continuing to use the fryer?
What type of contamination could result from a food handler spraying a cleaner into the fryer oil and continuing to use the fryer?
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A sandwich contaminated with the Hepatitis A virus is an example of what?
A sandwich contaminated with the Hepatitis A virus is an example of what?
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Employees must wash their hands for a minimum time of ____
Employees must wash their hands for a minimum time of ____
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What should you do before putting on clean gloves?
What should you do before putting on clean gloves?
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Gloves for preparing food should be ____
Gloves for preparing food should be ____
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What should sick employees do?
What should sick employees do?
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Jaundice is an example of?
Jaundice is an example of?
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Which of the following is required when serving ready-to-eat food?
Which of the following is required when serving ready-to-eat food?
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The temperature of the refrigerators should never exceed?
The temperature of the refrigerators should never exceed?
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What happens to bacterial growth when foods are kept in refrigeration?
What happens to bacterial growth when foods are kept in refrigeration?
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What is the minimum receiving temperature for hot food?
What is the minimum receiving temperature for hot food?
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To ensure proper inspection, deliveries should be scheduled during?
To ensure proper inspection, deliveries should be scheduled during?
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Where in the walk-in cooler should ready-to-eat food be stored?
Where in the walk-in cooler should ready-to-eat food be stored?
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Thermometers should be: ____
Thermometers should be: ____
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Pork chops should be cooked for 15 seconds to a minimum temperature of ____
Pork chops should be cooked for 15 seconds to a minimum temperature of ____
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A restaurant is preparing salmon fillets. What temperature should they be cooked to?
A restaurant is preparing salmon fillets. What temperature should they be cooked to?
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CROW is an acronym of proper methods for?
CROW is an acronym of proper methods for?
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Which of the following is not an approved thawing method?
Which of the following is not an approved thawing method?
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Hot food must be cooled rapidly to slow down?
Hot food must be cooled rapidly to slow down?
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During the first stage of the cooling process, you are required to cool the food from?
During the first stage of the cooling process, you are required to cool the food from?
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Which of the following foods is NOT an allergen?
Which of the following foods is NOT an allergen?
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If a customer is having an allergic reaction, the food worker should?
If a customer is having an allergic reaction, the food worker should?
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The person in charge (PIC) is responsible for?
The person in charge (PIC) is responsible for?
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Food contact surfaces must be washed and sanitized at least once every ____
Food contact surfaces must be washed and sanitized at least once every ____
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Which of the following is not an approved material for a food contact surface?
Which of the following is not an approved material for a food contact surface?
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Which are the only items that customers are allowed to bring up and reuse at a buffet line?
Which are the only items that customers are allowed to bring up and reuse at a buffet line?
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Which of the following is true about ready-to-eat food?
Which of the following is true about ready-to-eat food?
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Which of the following can be considered a ready-to-eat food?
Which of the following can be considered a ready-to-eat food?
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Reducing pathogens to safe levels is called ____
Reducing pathogens to safe levels is called ____
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After sanitizing a food contact surface, you should?
After sanitizing a food contact surface, you should?
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Which of the following is not an approved sanitizer?
Which of the following is not an approved sanitizer?
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What is the MOST important step when preparing the sanitizing solution?
What is the MOST important step when preparing the sanitizing solution?
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Study Notes
Food Safety and High-Risk Populations
- Teenagers are not classified as a high-risk population for foodborne illnesses.
Conditions Affecting Immunity
- Muscle ache does not impair the immune system.
Nature of Foodborne Illnesses
- Foodborne illnesses are highly contagious and can pose significant health risks.
Definition of Foodborne Outbreak
- An outbreak occurs when two or more individuals become sick after consuming the same contaminated food.
Temperature Danger Zone
- The temperature danger zone for food is between 41°F and 135°F.
Cross Contamination
- Cross contamination refers to the transfer of pathogens from one surface or food to another.
Conditions for Bacterial Growth
- FAT TOM is an acronym representing the conditions that encourage bacterial growth: Food, Acidity, Time, Temperature, Oxygen, Moisture.
Risk of Cross Contamination
- Using the same knife and cutting board for raw chicken and raw beef can lead to cross contamination.
Chemical Contamination
- Spraying cleaner into fryer oil creates the risk of chemical contamination.
Biological Hazards
- A sandwich contaminated with Hepatitis A is a biological hazard.
Handwashing Protocol
- Food handlers must wash their hands for a minimum of 20 seconds.
Proper Glove Use
- Hands must be washed before putting on clean, single-use gloves, which should be changed when switching tasks.
Employee Responsibility When Sick
- Sick employees are required to notify the person in charge (PIC) immediately.
Reportable Symptoms
- Jaundice is categorized as a reportable symptom indicating a potential food safety risk.
Ready-to-Eat Food Handling
- When serving ready-to-eat food, wearing single-use latex gloves is required.
Refrigerator Temperature Standards
- Refrigerator temperatures must never exceed 41°F to ensure food safety.
Refrigeration and Bacterial Growth
- Refrigeration slows down the growth of bacteria in food.
Minimum Receiving Temperature
- The minimum receiving temperature for hot food is 135°F or higher.
Delivery Inspection Timing
- Deliveries should be scheduled during slow periods for proper inspection.
Storage in Walk-In Coolers
- Ready-to-eat food should be stored on the top shelf of a walk-in cooler.
Thermometer Specifications
- Metal stem thermometers are preferred for measuring food temperatures.
Cooking Temperatures for Pork and Salmon
- Pork chops must be cooked to a minimum temperature of 145°F.
- Salmon should also be cooked to a minimum temperature of 145°F.
Thawing Methods
- CROW is an acronym for proper thawing methods: Cold water, Running water, or In the Refrigerator.
- Leaving food at room temperature is an unapproved thawing method.
Rapid Cooling of Hot Food
- Hot food must be cooled quickly to minimize bacterial growth.
Cooling Process Requirements
- Food must be cooled from 135°F to 70°F within 2 hours during the first stage of the cooling process.
Allergen Awareness
- Alfalfa sprouts are not considered an allergen.
Responding to Allergic Reactions
- In case of an allergic reaction, food workers should seek emergency help immediately.
Responsibilities of Person-in-Charge (PIC)
- The person in charge is responsible for overseeing food safety and compliance.
Sanitization Frequency
- Food contact surfaces must be washed and sanitized at least every 4 hours.
Approved Materials for Food Contact Surfaces
- Cork is not an approved material for food contact surfaces.
Buffet Line Policy
- Customers are only allowed to bring and reuse cups at a buffet line.
Definition of Ready-to-Eat Foods
- Ready-to-eat foods can be consumed without further preparation.
Examples of Ready-to-Eat Foods
- Bread is an example of a ready-to-eat food.
Sanitizing Definition
- Reducing pathogens to safe levels is known as sanitizing.
Post-Sanitizing Procedure
- After sanitizing a food contact surface, it should be allowed to air dry.
Approved Sanitizers
- Isopropyl alcohol is not an approved sanitizer for food contact surfaces.
Key Step in Sanitizing Solution Preparation
- The most important step in preparing a sanitizing solution is ensuring the correct concentration and dilution process.
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Description
Test your knowledge on food safety and high-risk populations with these informative flashcards. Each card explores different aspects of foodborne illnesses and their impact. Perfect for anyone looking to enhance their understanding of food safety protocols.
