Podcast
Questions and Answers
What is a food borne illness?
What is a food borne illness?
Disease transmitted by people through food
What are the types of hazards?
What are the types of hazards?
- Biological
- Chemical
- Physical
- All of the above (correct)
What are biological hazards?
What are biological hazards?
Bacteria, viruses, fungi, and parasites
What are chemical hazards?
What are chemical hazards?
What are physical hazards?
What are physical hazards?
What makes food unsafe?
What makes food unsafe?
What does poor cleaning and sanitizing allow?
What does poor cleaning and sanitizing allow?
What is cross contamination?
What is cross contamination?
What is time-temperature abuse?
What is time-temperature abuse?
What are acts of poor hygiene?
What are acts of poor hygiene?
What is the most important act to prevent the spread of pathogens?
What is the most important act to prevent the spread of pathogens?
What is the first step in washing hands?
What is the first step in washing hands?
What is the second step in washing hands?
What is the second step in washing hands?
What is the third step in washing hands?
What is the third step in washing hands?
What is the fourth step in washing hands?
What is the fourth step in washing hands?
What is the fifth step in washing hands?
What is the fifth step in washing hands?
When should you change gloves?
When should you change gloves?
When should you wash your hands?
When should you wash your hands?
Pathogens grow well in which temperature range?
Pathogens grow well in which temperature range?
How to hold TCS food safely?
How to hold TCS food safely?
Keep hot food at?
Keep hot food at?
Keep cold food at?
Keep cold food at?
Keep frozen food?
Keep frozen food?
Check temperature on TCS food every?
Check temperature on TCS food every?
What does FIFO stand for?
What does FIFO stand for?
How do you prevent cross-contamination?
How do you prevent cross-contamination?
What are surfaces that touch food called?
What are surfaces that touch food called?
How should you hold dishes/glasses?
How should you hold dishes/glasses?
How should you carry glasses?
How should you carry glasses?
How should you hold utensils?
How should you hold utensils?
How should ready-to-eat food be handled?
How should ready-to-eat food be handled?
How do you get ice?
How do you get ice?
Where should towels for cleaning food spills be stored?
Where should towels for cleaning food spills be stored?
When serving different food items, what should be used?
When serving different food items, what should be used?
What does cleaning do?
What does cleaning do?
What does sanitizing do?
What does sanitizing do?
To ensure sanitizer efficiency, make sure it is?
To ensure sanitizer efficiency, make sure it is?
What do pests carry?
What do pests carry?
What are signs of rodents?
What are signs of rodents?
What are signs of cockroaches?
What are signs of cockroaches?
How to keep food safe during prep?
How to keep food safe during prep?
What is step 1 of calibrating a thermometer?
What is step 1 of calibrating a thermometer?
What is step 2 of calibrating a thermometer?
What is step 2 of calibrating a thermometer?
What is step 3 of calibrating a thermometer?
What is step 3 of calibrating a thermometer?
Thaw food in a cooler at?
Thaw food in a cooler at?
Thaw food submerged under running water at?
Thaw food submerged under running water at?
Thaw food in a microwave oven if?
Thaw food in a microwave oven if?
Thaw food as a part of the?
Thaw food as a part of the?
Pork, beef, and fish should have a temperature of?
Pork, beef, and fish should have a temperature of?
Ground meat should have a temperature of?
Ground meat should have a temperature of?
Poultry should have a temperature of?
Poultry should have a temperature of?
Cool food first from 135°F to 70°F within?
Cool food first from 135°F to 70°F within?
Then cool to 41°F or lower in the next?
Then cool to 41°F or lower in the next?
To reheat food, heat to?
To reheat food, heat to?
Sink 1 in a 3 compartment sink should have water temp at?
Sink 1 in a 3 compartment sink should have water temp at?
Sink 2 in a 3 compartment sink should be?
Sink 2 in a 3 compartment sink should be?
Sink 3 in a 3 compartment sink should have?
Sink 3 in a 3 compartment sink should have?
What is step 1 of washing dishes in a 3 compartment sink?
What is step 1 of washing dishes in a 3 compartment sink?
What is step 2 of washing dishes in a 3 compartment sink?
What is step 2 of washing dishes in a 3 compartment sink?
What is step 3 of washing dishes in a 3 compartment sink?
What is step 3 of washing dishes in a 3 compartment sink?
What is step 4 of washing dishes in a 3 compartment sink?
What is step 4 of washing dishes in a 3 compartment sink?
What is step 5 of washing dishes in a 3 compartment sink?
What is step 5 of washing dishes in a 3 compartment sink?
What is step 1 in cleaning and maintaining a dishwasher?
What is step 1 in cleaning and maintaining a dishwasher?
What is step 2 in cleaning and maintaining a dishwasher?
What is step 2 in cleaning and maintaining a dishwasher?
What is step 3 in cleaning and maintaining a dishwasher?
What is step 3 in cleaning and maintaining a dishwasher?
Study Notes
Food Safety Fundamentals
- Foodborne illness is a disease transmitted by consuming contaminated food.
- Hazards in food safety are categorized into biological, chemical, and physical types.
Biological Hazards
- Biological hazards include bacteria, viruses, fungi, and parasites that can contaminate food.
Chemical Hazards
- Chemical hazards consist of substances such as cleaners, sanitizers, polishes, and machine lubricants that can pose risks to food safety.
Physical Hazards
- Physical hazards involve foreign objects like glass, metal shavings, fruit pits, staples, dirt, bandages, and jewelry which can contaminate food.
Unsafe Food Practices
- Acts of poor hygiene, time-temperature abuse, cross-contamination, and inadequate cleaning and sanitizing contribute to food safety issues.
- Cross contamination occurs when pathogens transfer from one surface or food to another.
- Time-temperature abuse happens when food is held at temperatures conducive to pathogen growth, specifically between 41°F and 135°F.
Handwashing Importance
- Handwashing is vital for preventing the spread of pathogens. The process includes five steps:
- Wet hands and arms.
- Apply soap.
- Scrub hands and arms thoroughly.
- Rinse hands and arms.
- Dry hands and arms.
Glove Use Protocol
- Change gloves immediately when they become dirty or torn, before starting a new task, after handling raw foods, and every four hours during continuous use.
Temperature Control for TCS Foods
- Hot food must be maintained at 135°F (57°C) and cold food at 41°F (5°C) for safety.
- Frozen food should remain frozen.
- Regular temperature checks for TCS foods should occur every four hours.
Cross-Contamination Prevention
- Prevent cross-contamination by covering food before storage, using designated containers, and ensuring food storage areas are clean and organized.
- Ready-to-eat food must be stored above raw proteins.
Cleaning and Sanitizing
- Cleaning removes food and dirt, while sanitizing reduces pathogens to safe levels.
- Ensure sanitizer efficiency by checking temperature, correct amount, and proper soaking time.
Pest Control
- Pests can carry pathogens; signs of rodents include gnaw marks, droppings, and nests.
- Cockroach signs consist of capsule-shaped egg cases, a strong odor, and droppings resembling black pepper grains.
Safe Food Preparation
- Maintain cleanliness by sanitizing workstations, avoiding raw food contact with ready-to-eat items, and cleaning surfaces between different food products.
Thermometer Calibration
- Calibrate thermometers using crushed ice and water, waiting for stabilization before adjusting to 32°F if necessary.
Food Thawing Methods
- Thaw food in a refrigerator at or below 41°F, under running water at 70°F or lower, in a microwave before immediate cooking, or as part of the cooking process.
Cooking Temperatures for Proteins
- Pork, beef, and fish must be cooked to 145°F for at least 15 seconds.
- Ground meat requires 155°F for 15 seconds.
- Poultry must reach 165°F for 15 seconds.
Cooling Food Safely
- Cool food from 135°F to 70°F within 2 hours and then to 41°F or lower within an additional 4 hours.
Dishwashing Procedures
- Use a three-compartment sink for washing dishes involving rinsing, cleaning with detergent, rinsing again, and sanitizing.
- Dishes should then air dry upside down.
Dishwasher Maintenance
- Regularly maintain dishwashers by clearing spray nozzles and food traps, ensuring dispensers are full, and using descalers to remove mineral deposits.
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Description
Test your knowledge on food safety fundamentals, including the different types of hazards that can affect food. This quiz covers biological, chemical, and physical hazards, as well as unsafe food practices. Enhance your understanding of how to prevent foodborne illnesses by taking this quiz.
