Questions and Answers
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?
Foodborne illnesses are?
Very contagious and dangerous
Which of the following would be considered a food borne outbreak?
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The temperature danger zone is from ___ to ___
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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?
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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?
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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 ____
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What should you do before putting on clean gloves?
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Gloves for preparing food should be ____
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What should sick employees do?
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Jaundice is an example of?
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Which of the following is required when serving ready-to-eat food?
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The temperature of the refrigerators should never exceed?
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What happens to bacterial growth when foods are kept in refrigeration?
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What is the minimum receiving temperature for hot food?
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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?
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Thermometers should be: ____
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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?
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CROW is an acronym of proper methods for?
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Which of the following is not an approved thawing method?
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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?
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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?
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The person in charge (PIC) is responsible for?
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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?
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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?
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Which of the following can be considered a ready-to-eat food?
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Reducing pathogens to safe levels is called ____
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After sanitizing a food contact surface, you should?
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Which of the following is not an approved sanitizer?
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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.
