Food Safety for Food Handlers
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A food handler's duties regarding food safety include all of the following practices EXCEPT:

  • Cooling food quickly
  • Periodically test food for illness causing microorganisms (correct)
  • Proper handwashing
  • Using clean utensils

    • What is the most direct cause of customer loyalty?

    High standards in food safety

    What is the best way to prevent poor food safety?

    Employee training

    A food safety policy is a statement that lists the manner in which an establishment will maintain a food-safe environment. Essentially this lists the _______ of the establishment with respect to the level of food safety to be maintained.

    <p>goals</p> Signup and view all the answers

    All of the following are the most common Critical Control Points (CCPs) EXCEPT:

    <p>Customer service</p> Signup and view all the answers

    Which agency publishes the food code?

    <p>FDA</p> Signup and view all the answers

    _______ are the items of food handling most likely to be vulnerable to hazards.

    <p>Critical Control Points</p> Signup and view all the answers

    Minor violations may be granted upwards of _______ days for correction.

    Signup and view all the answers

    Local health codes establish requirements for all of the following subjects EXCEPT:

    <p>Price controls</p> Signup and view all the answers

    Normally the establishment has up to _______ days to correct detected violations.

    <p>10</p> Signup and view all the answers

    An organism that lives in or on another organism, often with harmful side effects—but without benefits is a:

    <p>Parasite</p> Signup and view all the answers

    The viral infection Hepatitis A can be most effectively controlled if:

    <p>All food personnel practice personal hygiene, such as thorough handwashing</p> Signup and view all the answers

    What is the easiest way to recognize foods contaminated with spoilage bacteria?

    <p>Changes in color and smell</p> Signup and view all the answers

    Which one of the following situations would MOST LIKELY promote bacterial contamination?

    <p>Touching raw chicken and then cooked chicken without changing gloves</p> Signup and view all the answers

    One of the most important reasons for using only reliable water sources is to reduce:

    <p>The number of parasites, such as Cyclospora Cayetanensis, that can infest foods</p> Signup and view all the answers

    Which bacteria cause the greatest harm in the food industry?

    <p>Pathogenic</p> Signup and view all the answers

    All of the following bacteria can cause foodborne illness EXCEPT:

    <p>Acidophilus milk</p> Signup and view all the answers

    Which one of the following food contaminations would be suspected if the end of a can of tomatoes had begun to swell?

    <p>Botulism</p> Signup and view all the answers

    Which one of the following food contaminations is usually associated with undercooked chicken?

    <p>Salmonella</p> Signup and view all the answers

    Which one of the following food contaminations is best prevented by cooking to safe temperatures?

    <p>E.coli</p> Signup and view all the answers

    Contamination of food items by other living organisms is known as:

    <p>Biological contamination</p> Signup and view all the answers

    Because they are living organisms, which one of the following methods would be both effective and safe to help reduce pathogenic contaminants in food?

    Signup and view all the answers

    Perhaps the most common vehicle of contamination in the food industry is:

    <p>Hands, and so should be washed often</p> Signup and view all the answers

    The contamination that results from the spread of bacteria from meat to vegetables is called:

    <p>Cross</p> Signup and view all the answers

    Which one of the following contaminants is a physical contaminant?

    <p>Hair</p> Signup and view all the answers

    You notice a food handler trim excess fat from a T-bone steak and then move toward a bowl of potatoes to begin peeling them with the same knife. What action should you take?

    <p>Caution the food handler that she must clean and sanitize her knife.</p> Signup and view all the answers

    A coworker brings you a bag of oatmeal in which he has found black specks. What is the MOST LIKELY cause of those specks?

    <p>Pests have gotten into the bag and left waste secretions in the oatmeal.</p> Signup and view all the answers

    Checking the dining areas of an eating establishment for evidence of flaking paint, broken light bulbs, and wood damage will reduce the chances of:

    <p>Physical contamination</p> Signup and view all the answers

    Toxins from seafood, mushrooms, and molds present the greatest potential for:

    Signup and view all the answers

    Although all of the following methods will promote the prevention of food contamination, which one has the most continuous effect?

    <p>Educating about clean, responsible, and legal food handling</p> Signup and view all the answers

    Food preservation does all of the following EXCEPT:

    <p>Promote the growth of microorganisms</p> Signup and view all the answers

    Reheated food items must be heated for a minimum of 15 seconds to at least:

    <p>165° F</p> Signup and view all the answers

    The preservation technique that attempts to remove moisture is:

    <p>Dehydration</p> Signup and view all the answers

    Bacterial contamination can spread quickly because if the conditions are right, bacteria can multiply in:

    <p>10 to 20 minutes</p> Signup and view all the answers

    It is important that food servers are trained to know food ingredients because:

    <p>They will need to help customers who have food allergies.</p> Signup and view all the answers

    The best temperature for short-term refrigeration storage is:

    <p>Below 41° F</p> Signup and view all the answers

    Which preservation technique involves heating foods to mild temperatures and then cooling them down immediately?

    <p>Pasteurization</p> Signup and view all the answers

    As a food handler you are asked to prepare a salad but have a small cut on your hand. You should:

    <p>Put a watertight bandage over the cut and wear gloves.</p> Signup and view all the answers

    Gabe fries chicken at Country Boy Restaurant. Gabe wears gloves as he preps the raw chicken in flour. Today during the lunch rush, his manager asks him to fill chicken orders for impatient customers. Gabe immediately begins putting cooked chicken in boxes and on plates. What are the hazards created by Gabe's actions?

    <p>Although he is wearing gloves, Gabe has created a cross-contamination hazard by touching raw chicken and then touching cooked chicken.</p> Signup and view all the answers

    When might you expect a manager to offer a gentle reminder about hand washing?

    <p>If you reach down to pet a service animal.</p> Signup and view all the answers

    If all proper hand washing steps are followed, how long should the entire process take?

    <p>At least 20 seconds</p> Signup and view all the answers

    Because of the risk of spreading Staphyloccocus aureus, which area of your body should you be trained to avoid touching?

    <p>Mouth and nose</p> Signup and view all the answers

    Why should you stock only brightly colored bandages for first aid supplies?

    <p>So they can be more easily found should they fall into food.</p> Signup and view all the answers

    Employees should wash their hands often, should handle food only when necessary, should taste food only with clean utensils, should never _______ in preparation areas.

    <p>spit or smoke</p> Signup and view all the answers

    Corrective action will be taken IMMEDIATELY if your manager sees a food handler:

    <p>Using hand sanitizer instead of washing his or her hands.</p> Signup and view all the answers

    The MOST important reason for having food handlers wear hair restraints is to:

    <p>Prevent food handlers from contaminating their hands by touching their hair.</p> Signup and view all the answers

    If an employee is properly trained, he should be able to demonstrate all of the following competencies EXCEPT:

    <p>Identify by price and quality the most desirable suppliers</p> Signup and view all the answers

    Which of these food items upon receiving should be given priority in storage?

    <p>Frozen items</p> Signup and view all the answers

    A shipment of frozen fish arrives at your food establishment. You see that the outside bottoms of the shipping cartons have too much ice and the fish fillets held within the cartons have brown edges. These are signs of:

    <p>Thawing and refreezing</p> Signup and view all the answers

    Employees trained to receive foods properly will complete all of the following steps EXCEPT:

    <p>Labeling and dating rejected items</p> Signup and view all the answers

    Your latest shipment of chicken has some items with USDA stickers and some items with USDA GRADE stamps. What is the difference in these items?

    <p>Stamps mean the chicken's quality has been rated.</p> Signup and view all the answers

    The best place to store grains to reduce the risk of cross-contamination is:

    <p>Next to canned peaches</p> Signup and view all the answers

    Rotating stock so that the oldest items move first is often referred to as:

    <p>FIFO</p> Signup and view all the answers

    Labels should include all of the following EXCEPT:

    <p>Possible contaminants</p> Signup and view all the answers

    To ensure proper protection for foods during storage, the bottom shelf should be AT LEAST:

    <p>Six inches off the floor</p> Signup and view all the answers

    Study Notes

    Food Handler Safety Practices

    • Food handlers must periodically test food for illness-causing microorganisms.
    • Employee training is the most effective method to prevent poor food safety.
    • High standards in food safety are the primary drivers of customer loyalty.

    Food Safety Policies and Critical Control Points

    • A food safety policy outlines the establishment's goals for maintaining a food-safe environment.
    • Common Critical Control Points (CCPs) do not include customer service.
    • The FDA is the agency responsible for publishing the food code.

    Contamination Sources and Types

    • Critical Control Points are areas where food handling is most vulnerable to hazards.
    • Minor violations may be allowed correction periods of several days.
    • Local health codes do not regulate price controls.
    • Biological contamination occurs when food items are infected by living organisms.
    • Cross-contamination can happen when raw food contacts cooked food without proper handling.

    Foodborne Illness and Prevention

    • Pathogenic bacteria pose the greatest threat in the food industry.
    • Symptoms of contaminated food include changes in color and odor.
    • Hepatitis A can be mitigated through strict personal hygiene among food personnel.
    • Undercooked chicken can lead to Salmonella contamination; E.coli is prevented through proper cooking.

    Safe Food Handling Practices

    • Food handlers should avoid touching their mouths and noses to reduce the spread of Staphylococcus aureus.
    • Proper hand washing takes at least 20 seconds, and food handlers should avoid spitting or smoking in preparation areas.
    • Wearing hair restraints is crucial to prevent contamination from hands.

    Storage and Inventory Management

    • Foods should be prioritized in storage, focusing on frozen items first.
    • FIFO (First In, First Out) is a method for rotating stock to minimize waste.
    • Frozen fish showing excessive ice and brown edges indicates thawing and refreezing issues.

    Labels and Safety Standards

    • Labels must not include potential contaminants but should have details like storage instructions.
    • The bottom shelf for food storage should be at least six inches off the floor to prevent contamination.

    Personal Hygiene and Training

    • Food handlers should accurately identify food ingredients to assist customers with allergies.
    • Employees are trained to handle food safely, ensuring they know when to wash hands and handle food responsibly.
    • Stocking brightly colored bandages for first aid helps in easily identifying them if they fall into food.

    Corrective Actions and Food Handling Hazards

    • Immediate corrective actions are required when a food handler uses hand sanitizer instead of performing a proper hand wash.
    • If a food handler transitions from handling raw to cooked food without changing gloves, it creates a cross-contamination risk.

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    Description

    Test your knowledge on food safety practices essential for food handlers. This quiz covers key concepts regarding food safety duties, customer loyalty, and employee training. Ensure you know how to maintain high food safety standards to protect consumers.

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