Food Safety Flashcards

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Questions and Answers

If work surfaces and utensils are not properly cleaned and sanitized, food can become unsafe.

True

A leading cause of foodborne illness is unsafe food handling by food service workers.

True

What are the Big 8 Allergens?

Milk, Soy, Eggs, Wheat, Fish, Shellfish, Peanuts, Tree Nuts

Florida Law requires food safety training for food service workers.

True Signup and view all the answers

TCS must not remain in the Temperature Danger Zone for more than ____ hours.

4 Signup and view all the answers

TCS food that has been in the Temperature Danger Zone for longer than the allowed time must be ____.

thrown out Signup and view all the answers

What are the three types of hazards that can cause contamination of food?

Biological, Chemical, and Physical Signup and view all the answers

Scientific research has proven that poor personal _____ is a leading cause in the spread of foodborne illness.

hygiene Signup and view all the answers

The TDZ between 41°F to 135°F is the Temperature range in which harmful _____ grow most rapidly.

microorganisms Signup and view all the answers

___________ occurs when there is a transfer of microorganisms from one surface to another.

Cross-Contamination Signup and view all the answers

When preparing food, work in _ batches to _ the time food spends in the TDZ.

small, minimize Signup and view all the answers

__________ is an extremely important factor in preventing contamination when preparing and serving food.

Proper Handwashing Signup and view all the answers

A foodborne illness is a disease caused when people eat contaminated food.

True Signup and view all the answers

'Excluded' employees may return to work as soon as they feel better.

False Signup and view all the answers

Employees have a legal responsibility to notify their supervisor when ill.

True Signup and view all the answers

A potentially hazardous or _____ food is capable of supporting the rapid growth of harmful microorganisms.

TCS Signup and view all the answers

_________ illnesses are commonly caused by poor personal hygiene behaviors.

Foodborne Signup and view all the answers

Employees must report certain diagnosed illnesses and certain symptoms of illness to their _____.

manager Signup and view all the answers

Microorganisms capable of causing foodborne illness include: Virus, Fungi, Parasites, and _____.

bacteria Signup and view all the answers

Which of the following is not a type of microorganism?

Acidity Signup and view all the answers

Which of the following is the acronym used to remember the conditions in which microorganisms grow best?

FAT TOM Signup and view all the answers

Which of the following illnesses result in a food employee being 'excluded' from work?

All of the above Signup and view all the answers

Employees must report which of the following symptoms of illness to his or her manager?

Sore Throat with Fever Signup and view all the answers

Employees may eat a meal and cook for customers at the same time.

False Signup and view all the answers

Employees should wash hands in the nearest prep sink.

False Signup and view all the answers

A plain metal ring, such as a wedding band, is the only jewelry allowed on hands and arms while preparing food.

True Signup and view all the answers

Employee hands must be scrubbed thoroughly for 10-15 seconds when handwashing.

True Signup and view all the answers

Cuts, burns, or sores on fingers should be covered with a clean and dry __________ and protective moisture-proof barrier, such as a finger cot.

bandage Signup and view all the answers

Expensive and dangerous food inspection violations can result when hand sinks are not __________.

stocked Signup and view all the answers

Employees must __________ hands after employee break.

wash Signup and view all the answers

Never wipe or dry ___________ on your pants or apron.

hands Signup and view all the answers

Research has shown that a common cause of foodborne illness is:

All of the above Signup and view all the answers

Food employees must wash hands:

All of the above Signup and view all the answers

Sick employees should:

Immediately tell a manager or supervisor they are ill. Signup and view all the answers

To reduce foodborne illness employees should:

Change gloves as needed, Report illness to managers, Wash hands frequently Signup and view all the answers

It is not necessary to label stored food with a date.

False Signup and view all the answers

FIFO is a foodborne illness.

False Signup and view all the answers

Lunch Rush is a good time for deliveries because lots of employees are on duty.

False Signup and view all the answers

If food is unsafe when received; it can be made safe later.

False Signup and view all the answers

Reject food when containers are _________, ice crystals are in packaging or on food, signs of pests are present, use-by / expiration dates have passed and when dry goods are damp or wet.

damaged Signup and view all the answers

FIFO stands for ___________.

first in first out Signup and view all the answers

When food is stored properly, ready-to-eat foods must be stored _________ or away from raw foods.

above Signup and view all the answers

Frozen food should be delivered __________ solid.

frozen Signup and view all the answers

What is the proper temperature for meat delivery?

41°F or lower Signup and view all the answers

When expecting a produce delivery, which of the following is acceptable?

Whole produce in good condition at room temperature Signup and view all the answers

A food thermometer is required for each of the following except:

When making a trash run Signup and view all the answers

The receiving area should be well-lighted, secure and clean.

True Signup and view all the answers

When cooling for storage, hot food must measure 70°F or lower within the first two hours.

True Signup and view all the answers

Food on menus for children must be cooked well-done.

True Signup and view all the answers

All microwave foods must be cooked to 165°F for 15 seconds and stirred to ensure that the heat is evenly distributed throughout.

True Signup and view all the answers

To ensure accurate temperature measurements, thermometers must be regularly calibrated.

True Signup and view all the answers

To measure the temperature of a food, completely insert the stem of the ________________ into the center of the thickest part of the food item.

thermometer Signup and view all the answers

Four safe methods of cooling foods are ice bath, small batch cooling, chili sticks or paddles and a ________ chiller.

blast Signup and view all the answers

________ that food at room temperature.

False Signup and view all the answers

Cooking food to its recommended internal ________________ will destroy most harmful microorganisms.

temperature Signup and view all the answers

The temperature danger zone is between:

41ºF to 135ºF Signup and view all the answers

All of the following are safe ways to thaw frozen food except:

Carefully covering the frozen food then place in a sanitized container at room temperature Signup and view all the answers

Poultry must be cooked to a minimum internal cooking temperature of:

165°F for 15 seconds Signup and view all the answers

To correctly use a thermometer, it must be calibrated and ____.

sanitized Signup and view all the answers

Sanitizing is the first step in creating a safe food contact surface.

False Signup and view all the answers

Cleaning involves removing dirt, food residue and grease.

True Signup and view all the answers

After sanitizing, dishes should always be dried with a clean towel.

False Signup and view all the answers

Cleaning and sanitizing are critical to food safety in food service operations.

True Signup and view all the answers

___________ involves the removal of food residue, dirt and grease.

Cleaning Signup and view all the answers

___________ is the step that eliminates harmful microorganisms on a food contact surface.

Sanitizing Signup and view all the answers

The two ways to sanitize surfaces and equipment in food service establishments are with _ or _ solutions.

heat, chemical Signup and view all the answers

To prevent _________ of food, cleaning supplies, equipment, and chemicals should be stored separately and well away from food, dishes, utensils, and food contact surfaces.

cross-contamination Signup and view all the answers

Which of the following must be cleaned and sanitized?

All of the above Signup and view all the answers

Which of the following are approved for sanitizing food contact surfaces and equipment?

Chlorine Signup and view all the answers

Sanitizing is done to reduce what?

Microorganisms Signup and view all the answers

Proper three compartment sink cleaning procedures are:

Pre-wash, Wash, Rinse, Sanitize, Air-dry Signup and view all the answers

Pests carry microorganisms that can contaminate food and food contact surfaces.

True Signup and view all the answers

Pest control is only the manager's responsibility.

False Signup and view all the answers

Pest control includes tight sealing and self-closing exterior doors.

True Signup and view all the answers

Rodents, insects and birds are considered pests.

True Signup and view all the answers

Regular self ____________ of the establishment are necessary to look for signs of pests.

inspections Signup and view all the answers

Carefully inspect all food deliveries for __________ of pests.

signs Signup and view all the answers

If you see damage to food packaging, gnaw marks, and rodent or insect droppings, your establishment may have a __________ infestation.

pest Signup and view all the answers

It is very important to remove _________ from the establishment so as not to feed pests.

garbage Signup and view all the answers

When self-inspecting for pests, a sign that pests are present is...

Black, greasy-looking marks on walls, pipes, or counters. Signup and view all the answers

Pests can contaminate food and food surfaces by spreading...

microorganisms Signup and view all the answers

If an employee observes signs of pests, he or she should...

Tell a manager Signup and view all the answers

Pests can be easily controlled with careful and consistent attention to __________ and maintenance.

sanitation Signup and view all the answers

Study Notes

Food Safety and Hygiene

Unsafe food handling by food service workers is a major cause of foodborne illness.
Proper cleaning and sanitization of work surfaces and utensils is critical to prevent food contamination.
Personal hygiene is essential in controlling the spread of foodborne illnesses.

Food Allergens

The Big 8 allergens include milk, soy, eggs, wheat, fish, shellfish, peanuts, and tree nuts.
Employees must be aware and cautious of these allergens when preparing and serving food.

TCS (Time/Temperature Control for Safety)

TCS foods must not remain in the Temperature Danger Zone (TDZ) of 41°F to 135°F for more than 4 hours.
Foods that exceed this time must be discarded to prevent foodborne illness.

Illness Reporting

Food service employees are legally obligated to notify supervisors when they are sick.
Employees should report symptoms such as sore throat with fever to management.

Contamination Hazards

Food contamination can arise from three primary hazards: biological, chemical, and physical.
Cross-contamination occurs when microorganisms transfer from one surface to another.

Proper Food Handling

Employees should work in small batches to minimize the time food spends in the TDZ.
Handwashing is vital; hands should be scrubbed thoroughly for 10-15 seconds after handling food.

Food Storage and Labeling

FIFO (First In, First Out) is a method used to ensure food freshness.
Properly label stored foods with dates to maintain safety and organization.

Food Temperature Management

Raw and ready-to-eat foods must be stored separately, with ready-to-eat items above raw foods in storage.
The correct delivery temperature for meat is 41°F or lower, and poultry must be cooked to a minimum internal temperature of 165°F.

Cooling Procedures

Hot foods must cool to 70°F within the first two hours using methods like ice baths or blast chillers.

Sanitizing Practices

Cleaning involves removing dirt and food residue; sanitizing eliminates harmful microorganisms.
Approved sanitizing solutions include chlorine and other chemical or heat-based methods.

Pest Control

Regular inspections are essential for identifying signs of pest infestations, such as droppings or damaged packaging.
Pests can carry microorganisms and contaminate food; thus, effective sanitation practices are needed to manage pest issues.

Employee Guidelines

Jewelry restrictions apply during food preparation; only plain metal rings are permitted.
After breaks, employees must wash hands and never dry them on clothing.

Important Temperature Protocols

Regular calibration of thermometers is necessary for accurate temperature measurements.
Microwave cooking must ensure food reaches 165°F for 15 seconds to ensure safety.

Responsibilities and Practices

Each employee plays a role in maintaining food safety, with clear guidelines on reporting illness, properly handling food, and managing cleanliness in the workspace.

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Description

Test your knowledge on food safety concepts and regulations with these flashcards. From the importance of proper cleaning to understanding allergens, this quiz covers essential topics for food service workers. Ensure you are up to date with food safety practices!

Food Safety Flashcards

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Podcast

Questions and Answers

If work surfaces and utensils are not properly cleaned and sanitized, food can become unsafe.

A leading cause of foodborne illness is unsafe food handling by food service workers.

What are the Big 8 Allergens?

Florida Law requires food safety training for food service workers.

TCS must not remain in the Temperature Danger Zone for more than ____ hours.

TCS food that has been in the Temperature Danger Zone for longer than the allowed time must be ____.

What are the three types of hazards that can cause contamination of food?

Scientific research has proven that poor personal _____ is a leading cause in the spread of foodborne illness.

The TDZ between 41°F to 135°F is the Temperature range in which harmful _____ grow most rapidly.

___________ occurs when there is a transfer of microorganisms from one surface to another.

When preparing food, work in _____ batches to _____ the time food spends in the TDZ.

__________ is an extremely important factor in preventing contamination when preparing and serving food.

A foodborne illness is a disease caused when people eat contaminated food.

'Excluded' employees may return to work as soon as they feel better.

Employees have a legal responsibility to notify their supervisor when ill.

A potentially hazardous or _____ food is capable of supporting the rapid growth of harmful microorganisms.

_________ illnesses are commonly caused by poor personal hygiene behaviors.

Employees must report certain diagnosed illnesses and certain symptoms of illness to their _____.

Microorganisms capable of causing foodborne illness include: Virus, Fungi, Parasites, and _____.

Which of the following is not a type of microorganism?

Which of the following is the acronym used to remember the conditions in which microorganisms grow best?

Which of the following illnesses result in a food employee being 'excluded' from work?

Employees must report which of the following symptoms of illness to his or her manager?

Employees may eat a meal and cook for customers at the same time.

Employees should wash hands in the nearest prep sink.

A plain metal ring, such as a wedding band, is the only jewelry allowed on hands and arms while preparing food.

Employee hands must be scrubbed thoroughly for 10-15 seconds when handwashing.

Cuts, burns, or sores on fingers should be covered with a clean and dry __________ and protective moisture-proof barrier, such as a finger cot.

Expensive and dangerous food inspection violations can result when hand sinks are not __________.

Employees must __________ hands after employee break.

Never wipe or dry ___________ on your pants or apron.

Research has shown that a common cause of foodborne illness is:

Food employees must wash hands:

Sick employees should:

To reduce foodborne illness employees should:

It is not necessary to label stored food with a date.

FIFO is a foodborne illness.

Lunch Rush is a good time for deliveries because lots of employees are on duty.

If food is unsafe when received; it can be made safe later.

Reject food when containers are _________, ice crystals are in packaging or on food, signs of pests are present, use-by / expiration dates have passed and when dry goods are damp or wet.

FIFO stands for ___________.

When food is stored properly, ready-to-eat foods must be stored _________ or away from raw foods.

Frozen food should be delivered __________ solid.

What is the proper temperature for meat delivery?

When expecting a produce delivery, which of the following is acceptable?

A food thermometer is required for each of the following except:

The receiving area should be well-lighted, secure and clean.

When cooling for storage, hot food must measure 70°F or lower within the first two hours.

Food on menus for children must be cooked well-done.

All microwave foods must be cooked to 165°F for 15 seconds and stirred to ensure that the heat is evenly distributed throughout.

To ensure accurate temperature measurements, thermometers must be regularly calibrated.

To measure the temperature of a food, completely insert the stem of the ________________ into the center of the thickest part of the food item.

Four safe methods of cooling foods are ice bath, small batch cooling, chili sticks or paddles and a ________ chiller.

________ that food at room temperature.

Cooking food to its recommended internal ________________ will destroy most harmful microorganisms.

The temperature danger zone is between:

All of the following are safe ways to thaw frozen food except:

Poultry must be cooked to a minimum internal cooking temperature of:

To correctly use a thermometer, it must be calibrated and ____.

Sanitizing is the first step in creating a safe food contact surface.

Cleaning involves removing dirt, food residue and grease.

After sanitizing, dishes should always be dried with a clean towel.

Cleaning and sanitizing are critical to food safety in food service operations.

___________ involves the removal of food residue, dirt and grease.

___________ is the step that eliminates harmful microorganisms on a food contact surface.

The two ways to sanitize surfaces and equipment in food service establishments are with _________ or _________ solutions.

To prevent _________ of food, cleaning supplies, equipment, and chemicals should be stored separately and well away from food, dishes, utensils, and food contact surfaces.

Which of the following must be cleaned and sanitized?

Which of the following are approved for sanitizing food contact surfaces and equipment?

Sanitizing is done to reduce what?

Proper three compartment sink cleaning procedures are:

Pests carry microorganisms that can contaminate food and food contact surfaces.

Pest control is only the manager's responsibility.

Pest control includes tight sealing and self-closing exterior doors.

Rodents, insects and birds are considered pests.

Regular self ____________ of the establishment are necessary to look for signs of pests.

When preparing food, work in _ batches to _ the time food spends in the TDZ.

The two ways to sanitize surfaces and equipment in food service establishments are with _ or _ solutions.