Podcast
Questions and Answers
A food handler's duties regarding food safety include all of the following practices EXCEPT:
A food handler's duties regarding food safety include all of the following practices EXCEPT:
What is the most direct cause of customer loyalty?
What is the most direct cause of customer loyalty?
High standards in food safety
What is the best way to prevent poor 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.
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.
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All of the following are the most common Critical Control Points (CCPs) EXCEPT:
All of the following are the most common Critical Control Points (CCPs) EXCEPT:
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Which agency publishes the food code?
Which agency publishes the food code?
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_______ are the items of food handling most likely to be vulnerable to hazards.
_______ are the items of food handling most likely to be vulnerable to hazards.
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Minor violations may be granted upwards of _______ days for correction.
Minor violations may be granted upwards of _______ days for correction.
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Local health codes establish requirements for all of the following subjects EXCEPT:
Local health codes establish requirements for all of the following subjects EXCEPT:
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Normally the establishment has up to _______ days to correct detected violations.
Normally the establishment has up to _______ days to correct detected violations.
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An organism that lives in or on another organism, often with harmful side effects—but without benefits is a:
An organism that lives in or on another organism, often with harmful side effects—but without benefits is a:
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The viral infection Hepatitis A can be most effectively controlled if:
The viral infection Hepatitis A can be most effectively controlled if:
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What is the easiest way to recognize foods contaminated with spoilage bacteria?
What is the easiest way to recognize foods contaminated with spoilage bacteria?
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Which one of the following situations would MOST LIKELY promote bacterial contamination?
Which one of the following situations would MOST LIKELY promote bacterial contamination?
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One of the most important reasons for using only reliable water sources is to reduce:
One of the most important reasons for using only reliable water sources is to reduce:
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Which bacteria cause the greatest harm in the food industry?
Which bacteria cause the greatest harm in the food industry?
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All of the following bacteria can cause foodborne illness EXCEPT:
All of the following bacteria can cause foodborne illness EXCEPT:
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Which one of the following food contaminations would be suspected if the end of a can of tomatoes had begun to swell?
Which one of the following food contaminations would be suspected if the end of a can of tomatoes had begun to swell?
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Which one of the following food contaminations is usually associated with undercooked chicken?
Which one of the following food contaminations is usually associated with undercooked chicken?
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Which one of the following food contaminations is best prevented by cooking to safe temperatures?
Which one of the following food contaminations is best prevented by cooking to safe temperatures?
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Contamination of food items by other living organisms is known as:
Contamination of food items by other living organisms is known as:
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Because they are living organisms, which one of the following methods would be both effective and safe to help reduce pathogenic contaminants in food?
Because they are living organisms, which one of the following methods would be both effective and safe to help reduce pathogenic contaminants in food?
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Perhaps the most common vehicle of contamination in the food industry is:
Perhaps the most common vehicle of contamination in the food industry is:
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The contamination that results from the spread of bacteria from meat to vegetables is called:
The contamination that results from the spread of bacteria from meat to vegetables is called:
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Which one of the following contaminants is a physical contaminant?
Which one of the following contaminants is a physical contaminant?
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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?
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?
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A coworker brings you a bag of oatmeal in which he has found black specks. What is the MOST LIKELY cause of those specks?
A coworker brings you a bag of oatmeal in which he has found black specks. What is the MOST LIKELY cause of those specks?
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Checking the dining areas of an eating establishment for evidence of flaking paint, broken light bulbs, and wood damage will reduce the chances of:
Checking the dining areas of an eating establishment for evidence of flaking paint, broken light bulbs, and wood damage will reduce the chances of:
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Toxins from seafood, mushrooms, and molds present the greatest potential for:
Toxins from seafood, mushrooms, and molds present the greatest potential for:
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Although all of the following methods will promote the prevention of food contamination, which one has the most continuous effect?
Although all of the following methods will promote the prevention of food contamination, which one has the most continuous effect?
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Food preservation does all of the following EXCEPT:
Food preservation does all of the following EXCEPT:
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Reheated food items must be heated for a minimum of 15 seconds to at least:
Reheated food items must be heated for a minimum of 15 seconds to at least:
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The preservation technique that attempts to remove moisture is:
The preservation technique that attempts to remove moisture is:
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Bacterial contamination can spread quickly because if the conditions are right, bacteria can multiply in:
Bacterial contamination can spread quickly because if the conditions are right, bacteria can multiply in:
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It is important that food servers are trained to know food ingredients because:
It is important that food servers are trained to know food ingredients because:
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The best temperature for short-term refrigeration storage is:
The best temperature for short-term refrigeration storage is:
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Which preservation technique involves heating foods to mild temperatures and then cooling them down immediately?
Which preservation technique involves heating foods to mild temperatures and then cooling them down immediately?
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As a food handler you are asked to prepare a salad but have a small cut on your hand. You should:
As a food handler you are asked to prepare a salad but have a small cut on your hand. You should:
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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?
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?
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When might you expect a manager to offer a gentle reminder about hand washing?
When might you expect a manager to offer a gentle reminder about hand washing?
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If all proper hand washing steps are followed, how long should the entire process take?
If all proper hand washing steps are followed, how long should the entire process take?
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Because of the risk of spreading Staphyloccocus aureus, which area of your body should you be trained to avoid touching?
Because of the risk of spreading Staphyloccocus aureus, which area of your body should you be trained to avoid touching?
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Why should you stock only brightly colored bandages for first aid supplies?
Why should you stock only brightly colored bandages for first aid supplies?
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Employees should wash their hands often, should handle food only when necessary, should taste food only with clean utensils, should never _______ in preparation areas.
Employees should wash their hands often, should handle food only when necessary, should taste food only with clean utensils, should never _______ in preparation areas.
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Corrective action will be taken IMMEDIATELY if your manager sees a food handler:
Corrective action will be taken IMMEDIATELY if your manager sees a food handler:
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The MOST important reason for having food handlers wear hair restraints is to:
The MOST important reason for having food handlers wear hair restraints is to:
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If an employee is properly trained, he should be able to demonstrate all of the following competencies EXCEPT:
If an employee is properly trained, he should be able to demonstrate all of the following competencies EXCEPT:
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Which of these food items upon receiving should be given priority in storage?
Which of these food items upon receiving should be given priority in storage?
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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:
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:
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Employees trained to receive foods properly will complete all of the following steps EXCEPT:
Employees trained to receive foods properly will complete all of the following steps EXCEPT:
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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?
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?
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The best place to store grains to reduce the risk of cross-contamination is:
The best place to store grains to reduce the risk of cross-contamination is:
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Rotating stock so that the oldest items move first is often referred to as:
Rotating stock so that the oldest items move first is often referred to as:
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Labels should include all of the following EXCEPT:
Labels should include all of the following EXCEPT:
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To ensure proper protection for foods during storage, the bottom shelf should be AT LEAST:
To ensure proper protection for foods during storage, the bottom shelf should be AT LEAST:
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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.
