Podcast
Questions and Answers
Tools for cleaning to prevent contamination should be ____ before putting them away.
Tools for cleaning to prevent contamination should be ____ before putting them away.
cleaned
Which of the following is a proper way to store glasses and cups?
Which of the following is a proper way to store glasses and cups?
- Store them in a sink
- Store them upside down (correct)
- Store them right side up
- Store them on a dirty shelf
What is the safest way to store foodservice chemicals?
What is the safest way to store foodservice chemicals?
- Mixed with food
- Above food and utensils
- In original containers (correct)
- In a cupboard
It is acceptable to store foodservice chemicals above food and utensils.
It is acceptable to store foodservice chemicals above food and utensils.
What should be done to garbage containers?
What should be done to garbage containers?
What actions can help prevent food safety problems due to the facility?
What actions can help prevent food safety problems due to the facility?
Match the following foodservice management practices to their purposes:
Match the following foodservice management practices to their purposes:
Who is defined as the person in charge at a food service operation?
Who is defined as the person in charge at a food service operation?
How do foodborne illnesses occur?
How do foodborne illnesses occur?
What types of contaminants exist?
What types of contaminants exist?
Name some biological contaminants.
Name some biological contaminants.
Name some chemical contaminants.
Name some chemical contaminants.
What are some examples of physical contaminants?
What are some examples of physical contaminants?
What are the five risk factors for foodborne illness?
What are the five risk factors for foodborne illness?
How can food become unsafe?
How can food become unsafe?
Define time-temperature abuse.
Define time-temperature abuse.
What is cross-contamination?
What is cross-contamination?
What are some poor personal hygiene practices?
What are some poor personal hygiene practices?
What do microorganisms need to grow?
What do microorganisms need to grow?
What is TCS?
What is TCS?
What is the temperature danger zone?
What is the temperature danger zone?
Name common food allergens.
Name common food allergens.
What can service staff do to prevent allergic reactions?
What can service staff do to prevent allergic reactions?
What can kitchen staff do to prevent allergic reactions?
What can kitchen staff do to prevent allergic reactions?
How can food handlers contaminate food?
How can food handlers contaminate food?
What behaviors can contaminate food?
What behaviors can contaminate food?
What is good personal hygiene?
What is good personal hygiene?
Outline the proper handwashing procedure.
Outline the proper handwashing procedure.
Hand antiseptics can be used in place of handwashing.
Hand antiseptics can be used in place of handwashing.
Food handlers must wash their hands after ___ and before handling food.
Food handlers must wash their hands after ___ and before handling food.
What is necessary for hand maintenance?
What is necessary for hand maintenance?
What are the requirements for gloves used in food handling?
What are the requirements for gloves used in food handling?
RTE stands for ___ food.
RTE stands for ___ food.
When should gloves be changed?
When should gloves be changed?
What are the requirements for food handlers regarding hair restraints?
What are the requirements for food handlers regarding hair restraints?
What clothing standards must food handlers follow?
What clothing standards must food handlers follow?
What should food handlers avoid wearing while preparing food?
What should food handlers avoid wearing while preparing food?
Where can food handlers eat, drink, or smoke?
Where can food handlers eat, drink, or smoke?
Food handlers can drink from any container while in the prep area.
Food handlers can drink from any container while in the prep area.
What proof do you need that staff have been informed about reporting sickness?
What proof do you need that staff have been informed about reporting sickness?
What symptoms must staff report as per the Ohio Uniform Food Safety Code?
What symptoms must staff report as per the Ohio Uniform Food Safety Code?
What actions may be necessary if food handlers are sick?
What actions may be necessary if food handlers are sick?
How can you prevent cross-contamination?
How can you prevent cross-contamination?
What practices prevent time-temperature abuse?
What practices prevent time-temperature abuse?
What are the components of a bimetallic stemmed thermometer?
What are the components of a bimetallic stemmed thermometer?
Describe thermometer guidelines.
Describe thermometer guidelines.
How do you calibrate thermometers using the ice-point method?
How do you calibrate thermometers using the ice-point method?
List areas where food must not be stored.
List areas where food must not be stored.
What are the refrigerated storage guidelines for raw meat, poultry, and fish?
What are the refrigerated storage guidelines for raw meat, poultry, and fish?
What is the top-to-bottom order for storing food?
What is the top-to-bottom order for storing food?
How can you prevent contamination when serving food?
How can you prevent contamination when serving food?
What steps should be taken when preparing produce?
What steps should be taken when preparing produce?
When cooking TCS food, what must the internal portion achieve?
When cooking TCS food, what must the internal portion achieve?
What is the minimum internal cooking temperature for poultry?
What is the minimum internal cooking temperature for poultry?
What is the guideline for reheating food for immediate service?
What is the guideline for reheating food for immediate service?
What is the reheating guideline for food intended for hot-holding?
What is the reheating guideline for food intended for hot-holding?
What are the cooking requirements for ground meat?
What are the cooking requirements for ground meat?
What is the minimum internal cooking temperature for fish?
What is the minimum internal cooking temperature for fish?
What is the storage guideline for cooked and RTE foods?
What is the storage guideline for cooked and RTE foods?
What are the holding guidelines for TCS hot food?
What are the holding guidelines for TCS hot food?
What is the guideline for holding TCS cold food?
What is the guideline for holding TCS cold food?
Describe the three-compartment sink process.
Describe the three-compartment sink process.
What is the process of cleaning?
What is the process of cleaning?
What does sanitizing mean?
What does sanitizing mean?
When must food contact surfaces be washed, rinsed, and sanitized?
When must food contact surfaces be washed, rinsed, and sanitized?
What are the general steps for cleaning and sanitizing stationary equipment?
What are the general steps for cleaning and sanitizing stationary equipment?
What are the methods for sanitizing surfaces?
What are the methods for sanitizing surfaces?
What are guidelines for sanitizing surfaces with heat?
What are guidelines for sanitizing surfaces with heat?
What are guidelines for sanitizing surfaces with chemicals?
What are guidelines for sanitizing surfaces with chemicals?
How can you check sanitizing concentration?
How can you check sanitizing concentration?
How can food-contact surfaces be sanitized?
How can food-contact surfaces be sanitized?
What is the requirement for high-temperature dishwashing machines?
What is the requirement for high-temperature dishwashing machines?
What should be followed for chemical-sanitizing dishwashing machines?
What should be followed for chemical-sanitizing dishwashing machines?
How should clean and sanitized tableware and equipment be stored?
How should clean and sanitized tableware and equipment be stored?
Study Notes
Food Safety Overview
- Person in Charge: Responsible individual present during a food operation inspection.
- Foodborne Illnesses: Result from contamination, highlighting the importance of safe food practices.
Contaminants in Food
- Types of Contaminants: Three categories - biological, chemical, and physical.
- Biological Contaminants: Include bacteria, viruses, parasites, and fungi.
- Chemical Contaminants: Encompass cleaners, sanitizers, and polishes.
- Physical Contaminants: Exhibit hazards like metal shavings, glass, and dirt.
Food Safety Risk Factors
- Five Risk Factors: Include unsafe food sourcing, improper cooking, incorrect holding temperatures, contaminated equipment, and poor personal hygiene.
- Food Safety Methods: Time-temperature abuse, cross-contamination, poor hygiene, and ineffective cleaning/sanitizing are major contributors to food safety issues.
Microorganisms and Growth Conditions
- FAT TOM: Acronym defining conditions required for microorganism growth: Food, Acidity, Temperature, Time, Oxygen, Moisture.
- TCS: Refers to temperature control for safety, essential for preventing foodborne illness.
Personal Hygiene Best Practices
- Good Hygiene: Involves cleanliness, appropriate attire, hygienic practices, and health maintenance.
- Proper Handwashing: Includes thorough washing, drying, and not substituting with antiseptics.
- Glove Usage: Single-use, job-specific; must be changed frequently and not a replacement for handwashing.
Allergen Management
- Common Allergens: Milk, eggs, fish, shellfish, wheat, soy, peanuts, and tree nuts.
- Preventing Allergic Reactions: Staff should be trained to communicate preparation methods and ingredients containing allergens.
Safe Food Handling Guidelines
- Cross-Contamination Prevention: Use separate equipment for different food types and sanitize surfaces regularly.
- Food Hygiene: Avoid bare hand contact with RTE food and maintain cleanliness in food preparation areas.
Food Cooking and Storage
- Minimum Internal Cooking Temperatures: Varied by food type; poultry requires 165°F, ground meat 155°F, and seafood 145°F.
- Food Storage: Raw meat stored separately from cooked and RTE foods, properly labeled, and maintained at safe temperatures.
Cleaning and Sanitizing Procedures
- Cleaning: Removal of food and soil from surfaces.
- Sanitizing: Reducing microorganisms to safe levels; requires prior cleaning.
- Dishwashing Methods: High-temperature and chemical-sanitizing methods for effective sanitization.
Chemical Safety
- Storage of Chemicals: Must be kept separate from food and utensils, in original containers, and below food items for safety.
Garbage Management
- Garbage Removal: Should be expediently managed to prevent contamination and maintain hygiene.
Facility Maintenance
- Regular cleaning, building inspections, pest control, and maintenance are essential to prevent food safety issues related to the facility.
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Description
Test your knowledge on food safety, including key concepts such as the role of the person in charge during inspections and the types of contaminants that can affect food. Learn about foodborne illnesses and critical risk factors that impact food safety. This quiz will help solidify your understanding of safe food practices.
