Podcast
Questions and Answers
If work surfaces and utensils are not properly cleaned and sanitized, food can become unsafe.
If work surfaces and utensils are not properly cleaned and sanitized, food can become unsafe.
True (A)
A leading cause of foodborne illness is unsafe food handling by food service workers.
A leading cause of foodborne illness is unsafe food handling by food service workers.
True (A)
What are the Big 8 Allergens?
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.
Florida Law requires food safety training for food service workers.
TCS must not remain in the Temperature Danger Zone for more than ____ hours.
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 ____.
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?
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.
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.
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.
___________ 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.
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.
__________ 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.
A foodborne illness is a disease caused when people eat contaminated food.
'Excluded' employees may return to work as soon as they feel better.
'Excluded' employees may return to work as soon as they feel better.
Employees have a legal responsibility to notify their supervisor when ill.
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.
A potentially hazardous or _____ food is capable of supporting the rapid growth of harmful microorganisms.
_________ illnesses are commonly caused by poor personal hygiene behaviors.
_________ illnesses are commonly caused by poor personal hygiene behaviors.
Employees must report certain diagnosed illnesses and certain symptoms of illness to their _____.
Employees must report certain diagnosed illnesses and certain symptoms of illness to their _____.
Microorganisms capable of causing foodborne illness include: Virus, Fungi, Parasites, and _____.
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 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 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?
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 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 may eat a meal and cook for customers at the same time.
Employees should wash hands in the nearest prep sink.
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.
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.
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.
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 __________.
Expensive and dangerous food inspection violations can result when hand sinks are not __________.
Employees must __________ hands after employee break.
Employees must __________ hands after employee break.
Never wipe or dry ___________ on your pants or apron.
Never wipe or dry ___________ on your pants or apron.
Research has shown that a common cause of foodborne illness is:
Research has shown that a common cause of foodborne illness is:
Food employees must wash hands:
Food employees must wash hands:
Sick employees should:
Sick employees should:
To reduce foodborne illness employees should:
To reduce foodborne illness employees should:
It is not necessary to label stored food with a date.
It is not necessary to label stored food with a date.
FIFO is a foodborne illness.
FIFO is a foodborne illness.
Lunch Rush is a good time for deliveries because lots of employees are on duty.
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.
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.
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 ___________.
FIFO stands for ___________.
When food is stored properly, ready-to-eat foods must be stored _________ or away from raw foods.
When food is stored properly, ready-to-eat foods must be stored _________ or away from raw foods.
Frozen food should be delivered __________ solid.
Frozen food should be delivered __________ solid.
What is the proper temperature for meat delivery?
What is the proper temperature for meat delivery?
When expecting a produce delivery, which of the following is acceptable?
When expecting a produce delivery, which of the following is acceptable?
A food thermometer is required for each of the following except:
A food thermometer is required for each of the following except:
The receiving area should be well-lighted, secure and clean.
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.
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.
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.
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 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.
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.
Four safe methods of cooling foods are ice bath, small batch cooling, chili sticks or paddles and a ________ chiller.
________ that food at room temperature.
________ that food at room temperature.
Cooking food to its recommended internal ________________ will destroy most harmful microorganisms.
Cooking food to its recommended internal ________________ will destroy most harmful microorganisms.
The temperature danger zone is between:
The temperature danger zone is between:
All of the following are safe ways to thaw frozen food except:
All of the following are safe ways to thaw frozen food except:
Poultry must be cooked to a minimum internal cooking temperature of:
Poultry must be cooked to a minimum internal cooking temperature of:
To correctly use a thermometer, it must be calibrated and ____.
To correctly use a thermometer, it must be calibrated and ____.
Sanitizing is the first step in creating a safe food contact surface.
Sanitizing is the first step in creating a safe food contact surface.
Cleaning involves removing dirt, food residue and grease.
Cleaning involves removing dirt, food residue and grease.
After sanitizing, dishes should always be dried with a clean towel.
After sanitizing, dishes should always be dried with a clean towel.
Cleaning and sanitizing are critical to food safety in food service operations.
Cleaning and sanitizing are critical to food safety in food service operations.
___________ involves the removal of food residue, dirt and grease.
___________ involves the removal of food residue, dirt and grease.
___________ is the step that eliminates harmful microorganisms on a food contact surface.
___________ 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.
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.
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 must be cleaned and sanitized?
Which of the following are approved for sanitizing food contact surfaces and equipment?
Which of the following are approved for sanitizing food contact surfaces and equipment?
Sanitizing is done to reduce what?
Sanitizing is done to reduce what?
Proper three compartment sink cleaning procedures are:
Proper three compartment sink cleaning procedures are:
Pests carry microorganisms that can contaminate food and food contact surfaces.
Pests carry microorganisms that can contaminate food and food contact surfaces.
Pest control is only the manager's responsibility.
Pest control is only the manager's responsibility.
Pest control includes tight sealing and self-closing exterior doors.
Pest control includes tight sealing and self-closing exterior doors.
Rodents, insects and birds are considered pests.
Rodents, insects and birds are considered pests.
Regular self ____________ of the establishment are necessary to look for signs of pests.
Regular self ____________ of the establishment are necessary to look for signs of pests.
Carefully inspect all food deliveries for __________ of pests.
Carefully inspect all food deliveries for __________ of pests.
If you see damage to food packaging, gnaw marks, and rodent or insect droppings, your establishment may have a __________ infestation.
If you see damage to food packaging, gnaw marks, and rodent or insect droppings, your establishment may have a __________ infestation.
It is very important to remove _________ from the establishment so as not to feed pests.
It is very important to remove _________ from the establishment so as not to feed pests.
When self-inspecting for pests, a sign that pests are present is...
When self-inspecting for pests, a sign that pests are present is...
Pests can contaminate food and food surfaces by spreading...
Pests can contaminate food and food surfaces by spreading...
If an employee observes signs of pests, he or she should...
If an employee observes signs of pests, he or she should...
Pests can be easily controlled with careful and consistent attention to __________ and maintenance.
Pests can be easily controlled with careful and consistent attention to __________ and maintenance.
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!
