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:
- 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?
What is the most direct cause of customer loyalty?
High food safety standards
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 lists the _______ of the establishment with respect to food safety.
A food safety policy lists the _______ of the establishment with respect to food safety.
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:
Which agency publishes the food code?
Which agency publishes the food code?
_______ 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.
Minor violations may be granted upwards of _______ days for correction.
Minor violations may be granted upwards of _______ days for correction.
Local health codes establish requirements for all of the following subjects EXCEPT:
Local health codes establish requirements for all of the following subjects EXCEPT:
Normally the establishment has up to _______ days to correct detected violations.
Normally the establishment has up to _______ days to correct detected violations.
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:
The viral infection Hepatitis A can be most effectively controlled if:
The viral infection Hepatitis A can be most effectively controlled if:
What is the easiest way to recognize foods contaminated with spoilage bacteria?
What is the easiest way to recognize foods contaminated with spoilage bacteria?
Which one of the following situations would MOST LIKELY promote bacterial contamination?
Which one of the following situations would MOST LIKELY promote bacterial contamination?
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:
Which bacteria cause the greatest harm in the food industry?
Which bacteria cause the greatest harm in the food industry?
All of the following bacteria can cause foodborne illness EXCEPT:
All of the following bacteria can cause foodborne illness EXCEPT:
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?
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?
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?
Contamination of food items by other living organisms is known as:
Contamination of food items by other living organisms is known as:
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?
Perhaps the most common vehicle of contamination in the food industry is:
Perhaps the most common vehicle of contamination in the food industry is:
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:
Which one of the following contaminants is a physical contaminant?
Which one of the following contaminants is a physical contaminant?
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?
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?
What is the MOST LIKELY cause of black specks found in a bag of oatmeal?
What is the MOST LIKELY cause of black specks found in a bag of oatmeal?
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:
Toxins from seafood, mushrooms, and molds present the greatest potential for:
Toxins from seafood, mushrooms, and molds present the greatest potential for:
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?
Food preservation does all of the following EXCEPT:
Food preservation does all of the following EXCEPT:
In degrees Fahrenheit, what is the temperature range of the Danger Zone?
In degrees Fahrenheit, what is the temperature range of the Danger Zone?
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:
The preservation technique that attempts to remove moisture is:
The preservation technique that attempts to remove moisture is:
"Chilling" is most commonly practiced by:
"Chilling" is most commonly practiced by:
All of the following are Time/Temperature Control for Safety Food (TCS) EXCEPT:
All of the following are Time/Temperature Control for Safety Food (TCS) EXCEPT:
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:
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:
The best temperature for short-term refrigeration storage is:
The best temperature for short-term refrigeration storage is:
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?
As a food handler, if you are asked to prepare a salad but have a small cut on your hand, you should:
As a food handler, if you are asked to prepare a salad but have a small cut on your hand, you should:
What are the hazards created by a food handler touching raw chicken and then cooked chicken?
What are the hazards created by a food handler touching raw chicken and then cooked chicken?
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?
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?
Because of the risk of spreading Staphylococcus aureus, which area of your body should you be trained to avoid touching?
Because of the risk of spreading Staphylococcus aureus, which area of your body should you be trained to avoid touching?
Why should you stock only brightly colored bandages for first aid supplies?
Why should you stock only brightly colored bandages for first aid supplies?
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.
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:
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:
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:
Raw shell eggs must be received in refrigerated equipment that keeps them at a temperature of _______ or less.
Raw shell eggs must be received in refrigerated equipment that keeps them at a temperature of _______ or less.
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?
What are the signs of a frozen fish shipment that has thawed and refrozen?
What are the signs of a frozen fish shipment that has thawed and refrozen?
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:
What is the difference between chicken items with USDA stickers and those with USDA GRADE stamps?
What is the difference between chicken items with USDA stickers and those with USDA GRADE stamps?
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:
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:
Labels should include all of the following EXCEPT:
Labels should include all of the following EXCEPT:
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 _______.
According to the Food Code, proper food labels should NOT contain:
According to the Food Code, proper food labels should NOT contain:
Cross-contamination has occurred when:
Cross-contamination has occurred when:
Sanitization can be accomplished by all of the following means EXCEPT:
Sanitization can be accomplished by all of the following means EXCEPT:
Which of the following steps comes last?
Which of the following steps comes last?
If heated water is used to sanitize, it must be at:
If heated water is used to sanitize, it must be at:
It is very important to sanitize all of the following items EXCEPT:
It is very important to sanitize all of the following items EXCEPT:
The presence or growth of microorganisms is a type of _______ hazard.
The presence or growth of microorganisms is a type of _______ hazard.
To prevent cross-contamination, you should:
To prevent cross-contamination, you should:
Food surfaces and equipment are not fully cleaned and sanitized until:
Food surfaces and equipment are not fully cleaned and sanitized until:
Most of your cooking equipment is copper and your utensils are silver, so which sanitizer would you NOT want to use?
Most of your cooking equipment is copper and your utensils are silver, so which sanitizer would you NOT want to use?
Which one of the following conditions in an outside waste disposal area needs to be corrected IMMEDIATELY?
Which one of the following conditions in an outside waste disposal area needs to be corrected IMMEDIATELY?
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.
