Food Safety Fundamentals Quiz

Questions and Answers

What is a food borne illness?

Disease transmitted by people through food

What are the types of hazards?

Biological

Chemical

Physical

All of the above (correct)

What are biological hazards?

Bacteria, viruses, fungi, and parasites

What are chemical hazards?

Cleaners, sanitizers, polishes, and machine lubricants Signup and view all the answers

What are physical hazards?

Glass, fruit pits, metal shavings, staples, dirt, bandages, and jewelry Signup and view all the answers

What makes food unsafe?

Acts of poor hygiene, time-temp abuse, cross contamination, poor cleaning and sanitizing Signup and view all the answers

What does poor cleaning and sanitizing allow?

Allows contaminated surfaces to touch food Signup and view all the answers

What is cross contamination?

When pathogens are transferred from one surface/food to another Signup and view all the answers

What is time-temperature abuse?

Food stays at temperature ideal for pathogen growth Signup and view all the answers

What are acts of poor hygiene?

Potentially transfer pathogens from your body to food Signup and view all the answers

What is the most important act to prevent the spread of pathogens?

Handwashing Signup and view all the answers

What is the first step in washing hands?

Wet hands and arms Signup and view all the answers

What is the second step in washing hands?

Apply soap Signup and view all the answers

What is the third step in washing hands?

Scrub hands and arms Signup and view all the answers

What is the fourth step in washing hands?

Rinse hands and arms Signup and view all the answers

What is the fifth step in washing hands?

Dry hands and arms Signup and view all the answers

When should you change gloves?

After handling raw foods Signup and view all the answers

When should you wash your hands?

All the time Signup and view all the answers

Pathogens grow well in which temperature range?

41°F to 135°F Signup and view all the answers

How to hold TCS food safely?

Keep frozen food frozen Signup and view all the answers

Keep hot food at?

135°F or 57°C Signup and view all the answers

Keep cold food at?

41°F or 5°C Signup and view all the answers

Keep frozen food?

Frozen Signup and view all the answers

Check temperature on TCS food every?

4 hours Signup and view all the answers

What does FIFO stand for?

First in, first out Signup and view all the answers

How do you prevent cross-contamination?

Wrap/cover food before storage; Store food only in containers intended for food; Store food only in designated areas; Store ready to eat food above raw proteins; Store food and nonfood items away from walls and 6in off ground Signup and view all the answers

What are surfaces that touch food called?

Food-contact surfaces Signup and view all the answers

How should you hold dishes/glasses?

By the bottom or edge/middle, bottom, or stem Signup and view all the answers

How should you carry glasses?

In a rack or tray, DO NOT STACK Signup and view all the answers

How should you hold utensils?

By the handle Signup and view all the answers

How should ready-to-eat food be handled?

Using tongs, deli sheets, or gloves Signup and view all the answers

How do you get ice?

Use ice scoops or tongs Signup and view all the answers

Where should towels for cleaning food spills be stored?

In a sanitizer solution when not in use Signup and view all the answers

When serving different food items, what should be used?

Separate utensils Signup and view all the answers

What does cleaning do?

Removes food and dirt Signup and view all the answers

What does sanitizing do?

Reduces pathogens to safe levels Signup and view all the answers

To ensure sanitizer efficiency, make sure it is?

At the right temperature and use the right amount by using a test strip; leave items in sanitizer for correct amount of time Signup and view all the answers

What do pests carry?

Pathogens that could make people sick Signup and view all the answers

What are signs of rodents?

Gnaw marks, dirt tracks, droppings, and nests made of soft materials Signup and view all the answers

What are signs of cockroaches?

Capsule-shaped egg cases, a strong oily odor, and droppings that look like grains of black pepper Signup and view all the answers

How to keep food safe during prep?

Clean and sanitize workstations, cutting boards, and utensils; Do not allow ready-to-eat foods to come in contact with raw protein; Clean and sanitize work surfaces and utensils between products Signup and view all the answers

What is step 1 of calibrating a thermometer?

Fill a container with crushed ice; add tap water until full; stir mixture Signup and view all the answers

What is step 2 of calibrating a thermometer?

Put thermometer stem into ice water; wait until the indicator stops fluctuating Signup and view all the answers

What is step 3 of calibrating a thermometer?

Cold calibration but with a wrench and rotate thermometer head until it reads 32°F Signup and view all the answers

Thaw food in a cooler at?

41°F or lower Signup and view all the answers

Thaw food submerged under running water at?

70°F or lower Signup and view all the answers

Thaw food in a microwave oven if?

It will be cooked immediately Signup and view all the answers

Thaw food as a part of the?

Cooking process Signup and view all the answers

Pork, beef, and fish should have a temperature of?

145°F for 15 seconds Signup and view all the answers

Ground meat should have a temperature of?

155°F for 15 seconds Signup and view all the answers

Poultry should have a temperature of?

165°F for 15 seconds Signup and view all the answers

Cool food first from 135°F to 70°F within?

2 hours Signup and view all the answers

Then cool to 41°F or lower in the next?

4 hours Signup and view all the answers

To reheat food, heat to?

165°F for 15 seconds within 2 hours Signup and view all the answers

Sink 1 in a 3 compartment sink should have water temp at?

110°F and filled with detergent Signup and view all the answers

Sink 2 in a 3 compartment sink should be?

Empty if you spray rinse Signup and view all the answers

Sink 3 in a 3 compartment sink should have?

Sanitizer Signup and view all the answers

What is step 1 of washing dishes in a 3 compartment sink?

Rinse, scrap, or soak items before washing Signup and view all the answers

What is step 2 of washing dishes in a 3 compartment sink?

Clean items in sink 1; use a brush, cloth, or nylon scrub to loosen foods Signup and view all the answers

What is step 3 of washing dishes in a 3 compartment sink?

Rinse items in sink 2 Signup and view all the answers

What is step 4 of washing dishes in a 3 compartment sink?

Sanitize items in sink 3 and soak as directed Signup and view all the answers

What is step 5 of washing dishes in a 3 compartment sink?

Allow dishes to air dry and place upside down Signup and view all the answers

What is step 1 in cleaning and maintaining a dishwasher?

Clear spray nozzles and food traps and fill tanks with clean water as needed Signup and view all the answers

What is step 2 in cleaning and maintaining a dishwasher?

Fixture detergent and sanitizer dispensers are full Signup and view all the answers

What is step 3 in cleaning and maintaining a dishwasher?

Use a delimer to remove mineral deposits when needed Signup and view all the answers

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.

Studying That Suits You

Use AI to generate personalized quizzes and flashcards to suit your learning preferences.

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.