Food Safety & Hygiene Quiz

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.