Food Safety Hazards Overview
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Questions and Answers

What are the three types of hazards that make food unsafe?

  • Biological
  • Chemical
  • Physical
  • All of the above (correct)

    • 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?

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

    Where should cleaning supplies be stored?

    <p>In a designated area</p> Signup and view all the answers

    What is a foodborne illness?

    <p>A disease that is transmitted to people from food.</p> Signup and view all the answers

    Name four ways that people make food unsafe.

    <p>Poor Personal Hygiene, Cross-Contamination, Time-Temperature Abuse, Poor Cleaning and Sanitizing</p> Signup and view all the answers

    What is time-temperature abuse?

    <p>Allowing food to stay at temperatures good for the growth of pathogens</p> Signup and view all the answers

    What are the Big Eight food allergens?

    <p>Eggs, Milk, Peanuts, Soy, Tree Nuts, Shellfish, Fish, and Wheat</p> Signup and view all the answers

    What part of the food is the best place to check the temperature?

    <p>The thickest part</p> Signup and view all the answers

    What is the danger temperature zone for pathogens to best grow in?

    <p>41 degrees F and 135 degrees F (5 degrees C and 57 degrees C)</p> Signup and view all the answers

    Cooked poultry must reach what minimum temperature for at least 15 seconds?

    <p>165 degrees F</p> Signup and view all the answers

    Hot TCS foods must be kept at what minimum temperature?

    <p>135 degrees F or higher</p> Signup and view all the answers

    When you are not sure what to do in a food situation, what should you do?

    <p>Set the food aside and ask the manager what to do</p> Signup and view all the answers

    What are the steps to cleaning and sanitizing?

    <p>Scrape or remove food from surface, wash, rinse, sanitize and air dry</p> Signup and view all the answers

    Is it important to leave a sanitizer on a surface for a certain period of time?

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

    After how many hours of consistent use must a food-contact surface be cleaned and sanitized?

    <p>4 hours</p> Signup and view all the answers

    The third compartment of a sink must be filled with?

    <p>Water and sanitizer</p> Signup and view all the answers

    What can a dishwasher do to make sure that a sanitizer is working effectively?

    <p>Use a test kit to test the sanitizer's strength</p> Signup and view all the answers

    Name a food item that needs time and temperature control to keep it safe.

    <p>Rice, meat</p> Signup and view all the answers

    What items should be stocked at the handwashing sink?

    <p>Running hot and cold water, soap, trash container, single paper towels or hand dryer</p> Signup and view all the answers

    What is cross-contamination?

    <p>Transferring pathogens from one surface or food to another</p> Signup and view all the answers

    What is it called when an allergen and food make contact and mix proteins?

    <p>Cross-contamination</p> Signup and view all the answers

    After cutting up honeydew melon, a food handler puts the melon in the cooler. What is this an example of?

    <p>Controlling time and temperature</p> Signup and view all the answers

    When must hair restraints be used?

    <p>When preparing food</p> Signup and view all the answers

    What date must ready-to-eat TCS food held more than 24 hours be labeled with?

    <p>The date that it is stored</p> Signup and view all the answers

    What is the correct way to thaw TCS food?

    <p>As part of the cooking process, in a cooler at 41 degrees F or lower, in a microwave oven if the food is cooked immediately, submerged under running water at 70 degrees F or lower</p> Signup and view all the answers

    What are the two types of contamination that pests can cause?

    <p>Biological and physical</p> Signup and view all the answers

    A customer with a tree nut allergy is served a slice of pecan pie. What should the server do?

    <p>Prep a new dessert with no nuts and place on a clean and sanitized plate, and then serve it to the customer</p> Signup and view all the answers

    A surface must be what before food touches it?

    <p>Cleaned and sanitized</p> Signup and view all the answers

    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.

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