Questions and Answers
What are the three types of hazards that make food unsafe?
How many seconds should you scrub your hands during handwashing?
10-15 seconds
What are the steps in order for washing your hands?
Wet hands and arms, apply soap, scrub hands and arms, rinse hands and arms and dry with single paper towel or hand dryer
What type of hazard is spraying Windex into frying oil?
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Where should cleaning supplies be stored?
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What is a foodborne illness?
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Name four ways that people make food unsafe.
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What is time-temperature abuse?
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What are the Big Eight food allergens?
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What part of the food is the best place to check the temperature?
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What is the danger temperature zone for pathogens to best grow in?
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Cooked poultry must reach what minimum temperature for at least 15 seconds?
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Hot TCS foods must be kept at what minimum temperature?
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When you are not sure what to do in a food situation, what should you do?
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What are the steps to cleaning and sanitizing?
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Is it important to leave a sanitizer on a surface for a certain period of time?
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After how many hours of consistent use must a food-contact surface be cleaned and sanitized?
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The third compartment of a sink must be filled with?
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What can a dishwasher do to make sure that a sanitizer is working effectively?
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Name a food item that needs time and temperature control to keep it safe.
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What items should be stocked at the handwashing sink?
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What is cross-contamination?
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What is it called when an allergen and food make contact and mix proteins?
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After cutting up honeydew melon, a food handler puts the melon in the cooler. What is this an example of?
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When must hair restraints be used?
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What date must ready-to-eat TCS food held more than 24 hours be labeled with?
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What is the correct way to thaw TCS food?
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What are the two types of contamination that pests can cause?
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A customer with a tree nut allergy is served a slice of pecan pie. What should the server do?
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A surface must be what before food touches it?
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Study Notes
Food Safety Hazards
- Three types of hazards making food unsafe: Biological, Chemical, and Physical.
- Chemical hazards can occur if substances like cleaning agents contaminate food.
Handwashing Protocol
- Hands should be scrubbed thoroughly for 10-15 seconds.
- Steps for washing hands: Wet hands and arms, apply soap, scrub, rinse, and dry with a single paper towel or hand dryer.
Foodborne Illness
- Defined as diseases transmitted to humans via food.
Unsafe Food Practices
- Four main causes of unsafe food: Poor Personal Hygiene, Cross-Contamination, Time-Temperature Abuse, and Poor Cleaning and Sanitizing.
- Time-Temperature Abuse refers to food being kept at temperatures favorable for pathogen growth.
Allergen Awareness
- The Big Eight food allergens include: Eggs, Milk, Peanuts, Soy, Tree Nuts, Shellfish, Fish, and Wheat.
- Cross-contamination occurs when allergens mix with food, transferring pathogens.
Temperature Control
- The danger zone for pathogen growth is between 41°F and 135°F (5°C and 57°C).
- Cooked poultry must reach a minimum temperature of 165°F for at least 15 seconds.
- Hot TCS (Time/Temperature Controlled for Safety) foods need to be maintained at 135°F or higher.
Cleaning and Sanitizing
- Steps to clean and sanitize: Scrape food off, wash, rinse, sanitize, and air dry.
- Sanitizer effectiveness requires contact time on surfaces to reduce pathogens effectively.
- A food-contact surface must be cleaned and sanitized at least every 4 hours of use.
Sink and Dishwasher Protocol
- The third compartment in a sink should contain water mixed with sanitizer.
- To ensure a sanitizer's effectiveness, use a test kit for checking its strength.
Handling Food Safely
- A food item like rice or meat requires time and temperature control to remain safe.
- Handwashing sinks should be equipped with running hot/cold water, soap, a trash container, and single-use towels or a hand dryer.
- Hair restraints should be used during food preparation to maintain hygiene.
Proper Food Labeling
- Ready-to-eat TCS food held over 24 hours must be labeled with the storage date.
Thawing Techniques
- Correct methods to thaw TCS food include: during cooking, in a refrigerator at 41°F or lower, in a microwave (if cooked immediately afterward), or submerged under running water at 70°F or lower.
Pest Contamination
- Pests can introduce biological and physical contamination to food.
Food Safety in Service
- If a customer with a tree nut allergy is served nuts, a new nut-free dessert must be prepared and served on a clean plate.
- A surface must be cleaned and sanitized before any food is placed on it.
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Description
Test your knowledge on essential food handling safety concepts with this quiz. You'll learn about the types of hazards that can make food unsafe and the proper handwashing techniques to prevent contamination. Perfect for beginners in the food service industry or anyone interested in food safety.
