Food Safety for Handlers Flashcards
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Questions and Answers

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

  • Periodically test food for illness causing microorganisms (correct)
  • Regular hand washing
  • Proper food storage
  • Temperature control during cooking

    • What is the most direct cause of customer loyalty?

    High food safety standards

    What is the best way to prevent poor food safety?

    Employee training

    A food safety policy lists the _______ of the establishment with respect to food safety.

    <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.

    <p>90</p> 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?

    <p>Heat</p> 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

    What action should you take if 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?

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

    What is the MOST LIKELY cause of black specks found in a bag of oatmeal?

    <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:

    <p>Chemical contamination</p> 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

    In degrees Fahrenheit, what is the temperature range of the Danger Zone?

    <p>41 to 135</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

    "Chilling" is most commonly practiced by:

    <p>Commercial food distributors</p> Signup and view all the answers

    All of the following are Time/Temperature Control for Safety Food (TCS) EXCEPT:

    <p>Processed garlic oil mixtures</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, if 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

    What are the hazards created by a food handler touching raw chicken and then cooked chicken?

    <p>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 Staphylococcus 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

    Raw shell eggs must be received in refrigerated equipment that keeps them at a temperature of _______ or less.

    <p>45°F</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

    What are the signs of a frozen fish shipment that has thawed and refrozen?

    <p>The outside bottoms of the shipping cartons have too much ice and the fish fillets held within the cartons have brown edges.</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

    What is the difference between chicken items with USDA stickers and those with USDA GRADE stamps?

    <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

    According to the Food Code, proper food labels should NOT contain:

    <p>The date that frozen preparation-needed foods are to be consumed</p> Signup and view all the answers

    Cross-contamination has occurred when:

    <p>The same unwashed gloves are used to handle different meats.</p> Signup and view all the answers

    Sanitization can be accomplished by all of the following means EXCEPT:

    <p>Air drying</p> Signup and view all the answers

    Which of the following steps comes last?

    <p>Air dry</p> Signup and view all the answers

    If heated water is used to sanitize, it must be at:

    <p>171°F for 30 seconds</p> Signup and view all the answers

    It is very important to sanitize all of the following items EXCEPT:

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

    The presence or growth of microorganisms is a type of _______ hazard.

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

    To prevent cross-contamination, you should:

    <p>Wash off rubber boots before entering food storage areas.</p> Signup and view all the answers

    Food surfaces and equipment are not fully cleaned and sanitized until:

    <p>They have been allowed to air dry completely.</p> Signup and view all the answers

    Most of your cooking equipment is copper and your utensils are silver, so which sanitizer would you NOT want to use?

    <p>Iodine-based</p> Signup and view all the answers

    Which one of the following conditions in an outside waste disposal area needs to be corrected IMMEDIATELY?

    <p>Containers without covers</p> Signup and view all the answers

    Study Notes

    Food Handler Responsibilities and Safety

    • Food handlers must avoid testing food for microorganisms regularly.
    • Customer loyalty is primarily influenced by high food safety standards.
    • Effective prevention of poor food safety relies heavily on employee training.

    Food Safety Policies

    • A food safety policy outlines the goals of an establishment in maintaining a food-safe environment.
    • Common Critical Control Points (CCPs) do not include customer service.

    Regulatory Agencies and Contaminants

    • The FDA is responsible for publishing the food code.
    • Critical Control Points are food handling items most susceptible to hazards.
    • Minor violations can often be corrected within 90 days, while detected violations typically require correction within 10 days.

    Contaminants and Foodborne Illness

    • Parasites are organisms living on hosts, causing harm without offering any benefits.
    • Hepatitis A is effectively controlled by ensuring all food personnel practice good personal hygiene.
    • Detecting spoilage bacteria often involves observing changes in color and smell.

    Sources of Contamination

    • Touching raw chicken and then cooked chicken without changing gloves increases the risk of bacterial contamination.
    • Reliable water sources help minimize the number of parasites, such as Cyclospora Cayetanensis.

    Bacterial Pathogens

    • Pathogenic bacteria are the most harmful in the food industry.
    • Common causes of foodborne illnesses include bacteria, with certain items like acidophilus milk being safe from outbreaks.
    • Botulism is suspected in swollen can ends, while Salmonella is linked to undercooked chicken.

    Food Safety Practices

    • Cooking food to safe temperatures prevents E. coli contamination.
    • Biological contamination refers to food contamination by living organisms.
    • The most effective way to reduce pathogenic contaminants is through heat.

    Handling and Hygiene

    • Frequent handwashing is crucial as hands are a common vehicle for contamination.
    • Cross-contamination occurs when bacteria spread from raw to cooked foods.
    • Physical contaminants include items like hair that can accidentally fall into food.

    Training and Compliance

    • Food handlers must wash hands frequently and must never spit or smoke in preparation areas.
    • Hand sanitizer does not replace proper handwashing; corrective action is required if used improperly.
    • Hair restraints prevent food handlers from contaminating their hands by touching their hair.

    Food Storage and Preservation

    • Raw shell eggs must be kept at or below 45°F to prevent spoilage.
    • Frozen items should be prioritized in storage upon receipt.
    • FIFO (First In, First Out) method helps maintain stock rotation to reduce waste.

    Labels and Safety

    • Food labels must not include the date that frozen preparation-needed foods should be consumed.
    • Proper storage involves keeping the bottom shelves at least six inches off the floor to prevent contamination.

    Sanitization Procedures

    • Sanitization excludes methods like air drying and requires complete air drying after cleaning for full effectiveness.
    • Heated water sanitization must be at 171°F for 30 seconds.
    • Certain sanitisers, such as iodine-based, should be avoided on copper equipment.

    Immediate Corrective Actions

    • Immediate corrective action is necessary for uncovered containers in waste disposal areas to prevent contamination.

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    Description

    This quiz consists of flashcards that cover essential practices and policies regarding food safety for food handlers. It focuses on topics such as customer loyalty, prevention of food safety issues, and the importance of employee training. Test your knowledge and ensure you're equipped to maintain high standards in food safety.

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