Food Safety & Hygiene Quiz

Podcast

Play an AI-generated podcast conversation about this lesson

Questions and Answers

Which group is at the highest risk for foodborne illness?

Office workers

Adults aged 30-50

Healthy teenagers

Pregnant women (correct)

What is an example of potentially hazardous food?

Canned vegetables

Raw eggs (correct)

Dry pasta

Fruit juices

What is the minimum water temperature recommended for handwashing?

80°F

90°F

110°F

100°F (correct)

When should hands be washed during food preparation?

After handling garbage or trash Signup and view all the answers

Why should fingernail polish be avoided in food preparation areas?

It can be a physical hazard Signup and view all the answers

What should be done if a food handler has a cut or wound on their hand?

Cover it with a bandage, a finger cot, and a glove Signup and view all the answers

How often should gloves be changed when performing the same task?

Every four hours Signup and view all the answers

What is an acceptable way to dry hands after washing them?

Disposable towels or continuous towel system Signup and view all the answers

What is the maximum storage temperature for food in a refrigerator?

41°F Signup and view all the answers

Which method is NOT considered safe for thawing food?

At room temperature Signup and view all the answers

Which food must be cooked to a minimum temperature of 165°F?

Poultry Signup and view all the answers

What is the ideal humidity level for dry food storage?

50% to 60% Signup and view all the answers

Which of the following is a safe method for cooling potentially hazardous food?

Using an ice water bath Signup and view all the answers

What should all food storage containers used for removed food be?

Durable and food-grade Signup and view all the answers

What is the minimum temperature for cooking ground meats and eggs?

155°F Signup and view all the answers

Which statement regarding washing produce is true?

Wash before combining with other ingredients. Signup and view all the answers

What is the minimum temperature to which foods must be reheated for safe consumption?

165°F Signup and view all the answers

What is the maximum time allowed for reheating food?

2 hours Signup and view all the answers

Which of the following is NOT a legitimate use for a blast chiller?

Holding food at proper temperatures Signup and view all the answers

What is the cold-holding temperature requirement for food safety?

41°F or colder Signup and view all the answers

Which of these foods can be re-served once initially served to a customer?

Packaged cookies Signup and view all the answers

What must be the water temperature for the rinse step in a three-compartment sink?

110°F Signup and view all the answers

What is the correct temperature for the final sanitizing rinse in high-temperature dish machines?

180°F Signup and view all the answers

Which of the following cleaning agents is used specifically for acidic soils?

Acid cleaners Signup and view all the answers

What should be done with a can that shows a bulge to the side?

It should be discarded due to potential contamination. Signup and view all the answers

Which of the following actions is part of the First In, First Out (FIFO) method?

Always use the oldest items first. Signup and view all the answers

What types of food are classified as ready-to-eat food (RTE)?

Cooked food and raw fruits and vegetables Signup and view all the answers

What is a crucial step to prevent cross-contamination in food storage?

Store raw food below cooked or ready-to-eat food. Signup and view all the answers

Which item is not permitted when handling food?

Chewing gum Signup and view all the answers

When should food thermometers be checked for accuracy?

At least once a day and after dropping Signup and view all the answers

What does proper inspection of a delivery vehicle include?

Spot checking for cleanliness and temperature control. Signup and view all the answers

When is it acceptable to leave food uncovered in storage?

When the food is hot and being cooled. Signup and view all the answers

Which of the following foodborne illnesses should be reported to a manager?

Shigella spp. and E.coli 0157:H7 Signup and view all the answers

What is the proper way to check the accuracy of a thermometer using the boiling water method?

Ensure the tip of the thermometer is submerged in the water Signup and view all the answers

What indicates that a can is safe to consume?

The seams are undented and the ends curve slightly inwards. Signup and view all the answers

Which of the following is a violation of food safety rules in storage?

Keeping raw and cooked foods on the same shelf without proper separation. Signup and view all the answers

Which action is acceptable while handling food?

Tasting food with a clean utensil Signup and view all the answers

What is the primary purpose of inspecting food upon delivery?

To minimize the risk of foodborne illness and liability. Signup and view all the answers

What must be done to the probe of a thermometer before each use?

It must be cleaned and sanitized Signup and view all the answers

What does the phrase 'looking does not guarantee proper cooking' imply?

Visual inspection is insufficient for determining food safety Signup and view all the answers

What must be done to accurately measure the strength of sanitizing solutions?

Use a test kit specifically designed for this purpose. Signup and view all the answers

Which surfaces qualify as food-contact surfaces?

Cutting boards. Signup and view all the answers

What is the correct process for immersion cleaning of food-contact surfaces?

Wash with detergent, rinse thoroughly, and immerse in a sanitizing solution. Signup and view all the answers

Where should cleaned and sanitized items be stored?

In a clean, dry location at least 6 inches above the floor. Signup and view all the answers

What should be done if chemicals are removed from their original packaging?

Label the container clearly. Signup and view all the answers

Which of the following is true regarding non-food contact surfaces?

They require washing with detergent and rinsing but do not need sanitizing. Signup and view all the answers

How should pest management professionals apply insecticides?

Carefully, to avoid contaminating food and equipment. Signup and view all the answers

What is the best practice for storing flour and similar products?

In sealable containers for freshness and pest prevention. Signup and view all the answers

Study Notes

Foodborne Illness

Caused by eating contaminated foods or beverages.
Each year, there are approximately 76 million cases of foodborne illness, 323,914 hospitalizations, and 5,194 deaths.

Who is at Risk?

Infants
Toddlers
Pregnant women
Elderly (65 years and older)
Immunocompromised individuals
Individuals taking specific medications

What Foods Cause Illness?

Any food can cause foodborne illness, even non-potentially hazardous foods.
Potentially hazardous foods are:
- Low acid
- Moist
- Contain protein

The Safe Food Handler

(No specific details given about the safe food handler)

Basics of Handwashing

Handwashing sink must have water at 100°F.
Use liquid, powder, or bar soap (antibacterial soap is not required).
Use disposable towels, continuous towel system, or hand dryer to dry hands.
Instant hand antiseptic is not required.

Always Wash Hands

After using the bathroom
After coughing, sneezing, smoking, eating, or drinking
After bussing a table
Before putting on gloves
After handling animals
When switching between raw and ready-to-eat food
After handling garbage or trash
After handling dirty equipment or utensils
During food preparation

Fingernails

Fingernails (real or artificial) and nail polish can be physical hazards.
Keep fingernails trimmed and filed.
Workers cannot wear fingernail polish or artificial fingernails.

Cover Cuts, Wounds, and Sores

Do not handle food if a sore contains pus or is infected.
Cover affected area with a bandage, finger cot, and then a single-use glove.

Single-Use Gloves

Wear non-latex gloves to avoid allergic reactions.
Change gloves when tearing, before beginning a new task, every four hours when doing the same task, and after handling raw meat, fish, or poultry.

Worker Clothing

Wear appropriate hair restraints and clean clothing.
Do not wear jewelry (including medical information jewelry) while preparing food, except for a plain wedding band.

Bare-Hand Contact

Do not use bare hands to touch ready-to-eat (RTE) foods.
RTE foods include:
- Cooked food
- Raw fruits and vegetables
- Baked goods
- Dried sausages
- Canned food
- Snack foods
- Beverages

Reporting Foodborne Illness

Report any diagnosed foodborne illness (e.g., Hepatitis A virus, E. coli 0157:H7, Salmonella Typhi, Shigella spp., Norovirus) to your manager.

Other Policies

Do not smoke, chew gum, or eat food while handling food.
You can drink from a covered container with a straw.

Thermometers

Check accuracy of all thermometers at least once per day and after being exposed to extreme temperatures.
Use the boiling water or ice-point method to calibrate
Measure food temperatures during storage, cooking, and holding as looking does not guarantee proper cooking.

Measuring Food Temperatures

Use an approved thermometer.
Locate the sensing portion of the thermometer.
Clean and sanitize the probe before use.
Insert the sensing portion of the thermometer into the thickest part or center of the food

Cleaning and Sanitizing Thermometers

Clean and sanitize probes or stems before use.
If only measuring ready-to-eat food, cleaning between uses is sufficient.

Purchasing and Receiving

Inspect delivery vehicles for cleanliness and proper temperature control.
Inspect food to minimize the risk of foodborne illness and liability.
Determine if cans are acceptable by checking for bulging ends or small leaks and for straight sides, undented seams, and flat ends with subtle inward curving.

Storage

Use FIFO (first in, first out).
Place oldest products at the front of the storage area and the newest at the back.
Properly consider the type of storage (refrigeration, freezer, or dry storage)
Use storage containers that are food grade.
Store all food-contact surfaces and sanitized items properly

Cross-contamination in Storage

Bacteria can transfer from one food item to another if not properly stored.
Cover foods except while hot foods are cooling.
Store raw foods below cooked or RTE foods.

Temperature of Storage Units

Refrigeration unit temperature should be 41°F or colder and air temperature should be 39°F or colder.
Freezer unit temperature should be 0°F or colder and air temperature should be 0°F or colder.
Best dry storage temperature is between 50°F and 70°F with 50% - 60% humidity

Storage Containers

Food removed from its original packaging should be stored in a durable container.
All containers must be food-grade and identified with the common food name unless its identity is unmistakable.

Thawing

Improper thawing can support bacteria growth.
Safe thawing methods: refrigerator, during cooking, microwave followed by cooking, and cold running water.

Washing Produce

Wash raw produce in warm water before cutting, combining with other ingredients, cooking, serving, or offering for immediate consumption.

Cooking Temperatures

Minimum cooking temperatures vary by food type.

Microwave Cooking

Raw animal foods must be rotated/stirred during cooking, covered, heated to 165°F, and allowed to stand for two minutes after.

Cooling Potentially Hazardous Foods

Cool potentially hazardous foods quickly by reducing portion size, using an ice bath, blast chiller, and stirring.
Cook food and cool from 135°F to 41°F or colder within 4 hours.

Cooling - Room Temperature Foods

Cool room temperature foods within 4 hours to 41°F or colder.

Cooling - Smaller Portions

Smaller portions cool faster.

Cooling - Ice Water Bath (Process)

(No detail given of process, just that an ice-water bath can be used)

Cooling - Ice as an Ingredient

Using ice as an ingredient to cool.

Cooling -- Blast Chiller (Process)

(No detail given of process, just that a blast chiller can be used)

Cooling -- Ice Paddles Cooling Method

Using ice paddles to cool food.

Reheating Foods

Reheat cooked and cooled food to 165°F for 15 seconds.
Reheat hazardous foods to 165°F in a microwave oven.
Total reheating time should not exceed 2 hours.

Service

Keep food at proper temperatures.
Improper holding can cause foodborne illness.
- Cold-holding: 41°F or colder
- Hot-holding: 135°F or hotter
Once food is served to a customer, it cannot be reserved.
Only non-potentially hazardous packaged foods (like cookies, chips, and juice boxes) can be reserved.

Cleaning and Sanitizing

Cleaning is removing food and other soils.
Cleaning agents include detergents, solvent cleaners, acid cleaners, and abrasive cleaners.
Sanitizing reduces microorganisms on surfaces.
Effective sanitizing takes place only after thorough cleaning and rinsing.
Methods for sanitizing include hot water and chemicals (like Chlorine 50 ppm, Quaternary Ammonia, I.e. manufacturer instructions, Iodine 12.5 ppm).
Dish machines' high-temperature sanitizing rinse should be at least 180°F or hotter.
Chemical sanitizing machines' wash water should be 120°F or hotter and rinse water should be 75°F -120°F.

Three-Compartment Sink

Wash with water at least 110F.
Rinse with water at least 110F.
Sanitize with water of 171F - 180F or 50 ppm chemical solution.
Air-dry, do not hand dry.
Do not mix chemical sanitizers with washing water detergents.

Measuring Sanitizer Strength

A test kit is required to accurately measure sanitizer solution concentration.
Sanitizer strength should be checked frequently during use.

Food-Contact Surface Definition

A food-contact surface is any surface food touches or where food might drain, drip, splash onto a surface that contacts food.

Cleaning Food-Contact Surfaces

Immerse in a properly prepared sanitizing solution after washing with detergent and rinsing.
In-place sanitizing: Spray solution

Cleaning Non-Food Contact Surfaces

Wash with detergent and rinse, but sanitizing is not required.
Keep surfaces free from dirt, dust, and debris.

Food-Contact Surface or Not?

(Images shown, but no definitions given)

Storing Cleaned and Sanitized Items

Store in a clean and dry location, not exposed to splashes, dust, or other contamination.
At least 6 inches above the floor.
In a self-draining position.
Covered or inverted

Chemicals

Store chemicals separately from food and other items.
Chemicals must be properly labeled

Material Safety Data Sheet

(No details, just the title)

Exclusion (Pest Control)

Deny pests access to food and shelter.

Insecticide Application

Leave insecticide application to professionals to avoid contaminating food/equipment.

Sanitation (Pest Control)

Keeping areas clean and dry; inspecting for rodents and cockroaches.

Pest Management

Inspect and properly label deliveries of food and supplies.
Discard infested or expired products.
Clean up possible spills promptly.

Storage Areas (Pest Control)

Keep storage areas well organized and accessible.
Store flour and similar products in sealed containers to avoid pest infestations.

Dumpsters, Trash, and Recycle Cans (Pest Control)

Keep pads and areas clean.
Keep lids closed
Use trashcan liners
Empty and clean trash frequently.

Studying That Suits You

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

Description

Test your knowledge on food safety practices, including risks, safe food handling, and cooking temperatures. This quiz covers essential procedures to prevent foodborne illnesses and ensure proper hygiene in food preparation. Perfect for food handlers and culinary students.