Food Safety Overview and Contaminants
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Questions and Answers

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?

  • 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?

  • 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.

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

    What should be done to garbage containers?

    <p>Clean the inside and outside frequently</p> Signup and view all the answers

    What actions can help prevent food safety problems due to the facility?

    <p>Regularly clean the operation</p> Signup and view all the answers

    Match the following foodservice management practices to their purposes:

    <p>Clean all tools before putting them away = Prevent contamination Store chemicals in original containers = Ensure safety Remove garbage quickly = Maintain hygiene Regularly check building systems = Prevent food safety problems</p> Signup and view all the answers

    Who is defined as the person in charge at a food service operation?

    <p>The individual present responsible for operations at inspection</p> Signup and view all the answers

    How do foodborne illnesses occur?

    <p>Result of contamination</p> Signup and view all the answers

    What types of contaminants exist?

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

    Name some biological contaminants.

    <p>Bacteria, viruses, parasites, and fungi</p> Signup and view all the answers

    Name some chemical contaminants.

    <p>Cleaners, sanitizers, and polishes</p> Signup and view all the answers

    What are some examples of physical contaminants?

    <p>Metal shavings, staples, bandages, glass, dirt, natural objects</p> Signup and view all the answers

    What are the five risk factors for foodborne illness?

    <p>Purchasing food from unsafe sources, failing to cook food correctly, holding food at incorrect temperatures, using contaminated equipment, practicing poor personal hygiene</p> Signup and view all the answers

    How can food become unsafe?

    <p>Time-temperature abuse, cross-contamination, poor personal hygiene, poor cleaning and sanitizing</p> Signup and view all the answers

    Define time-temperature abuse.

    <p>Food not held or stored at correct temperatures, not cooked or reheated enough to kill pathogens, or not cooled correctly</p> Signup and view all the answers

    What is cross-contamination?

    <p>Contaminated ingredients added to food without further cooking, or ready-to-eat food touching contaminated surfaces</p> Signup and view all the answers

    What are some poor personal hygiene practices?

    <p>Failing to wash hands after restroom use, coughing or sneezing on food, touching wounds and then food, working while sick</p> Signup and view all the answers

    What do microorganisms need to grow?

    <p>FAT TOM</p> Signup and view all the answers

    What is TCS?

    <p>Temperature control for safety</p> Signup and view all the answers

    What is the temperature danger zone?

    <p>41 degrees Fahrenheit to 135 degrees Fahrenheit</p> Signup and view all the answers

    Name common food allergens.

    <p>Milk and dairy products, eggs, fish, shellfish, wheat, soy, peanuts, tree nuts</p> Signup and view all the answers

    What can service staff do to prevent allergic reactions?

    <p>Inform customers about dish preparation, identify secret ingredients, suggest simple menu items</p> Signup and view all the answers

    What can kitchen staff do to prevent allergic reactions?

    <p>Avoid cross-contact with allergens, maintain cleanliness in equipment, use separate utensils for allergen-free food</p> Signup and view all the answers

    How can food handlers contaminate food?

    <p>Have a foodborne illness, show gastrointestinal symptoms, touch contaminated surfaces, etc.</p> Signup and view all the answers

    What behaviors can contaminate food?

    <p>Scratching the scalp, running fingers through hair, touching the nose, etc.</p> Signup and view all the answers

    What is good personal hygiene?

    <p>Maintaining cleanliness, proper work attire, hygienic hand practices, and reporting illnesses</p> Signup and view all the answers

    Outline the proper handwashing procedure.

    <p>Wet hands with hot water, apply soap, scrub for 10-15 seconds, rinse thoroughly, dry with a paper towel</p> Signup and view all the answers

    Hand antiseptics can be used in place of handwashing.

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

    Food handlers must wash their hands after ___ and before handling food.

    <p>using the restroom</p> Signup and view all the answers

    What is necessary for hand maintenance?

    <p>Keep fingernails short and clean, bandage cuts, wear gloves if false nails are worn</p> Signup and view all the answers

    What are the requirements for gloves used in food handling?

    <p>Must be single-use, fit properly, and be for the specific task</p> Signup and view all the answers

    RTE stands for ___ food.

    <p>ready-to-eat</p> Signup and view all the answers

    When should gloves be changed?

    <p>When soiled or torn, before different tasks, at least every four hours</p> Signup and view all the answers

    What are the requirements for food handlers regarding hair restraints?

    <p>Wear a clean hat or hair restraint, wear a beard restraint, avoid hair accessories that could contaminate food</p> Signup and view all the answers

    What clothing standards must food handlers follow?

    <p>Wear clean clothing daily, change soiled uniforms, keep personal belongings in designated areas</p> Signup and view all the answers

    What should food handlers avoid wearing while preparing food?

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

    Where can food handlers eat, drink, or smoke?

    <p>In designated areas only</p> Signup and view all the answers

    Food handlers can drink from any container while in the prep area.

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

    What proof do you need that staff have been informed about reporting sickness?

    <p>Signed statements, training documentation, posted signs</p> Signup and view all the answers

    What symptoms must staff report as per the Ohio Uniform Food Safety Code?

    <p>Vomiting, diarrhea, jaundice, sore throat with fever, pus lesions on hands</p> Signup and view all the answers

    What actions may be necessary if food handlers are sick?

    <p>Restrict them from working with food, exclude them from the operation</p> Signup and view all the answers

    How can you prevent cross-contamination?

    <p>Use separate equipment, clean and sanitize work surfaces</p> Signup and view all the answers

    What practices prevent time-temperature abuse?

    <p>Regularly recording temperatures, minimizing TDZ time, taking corrective actions</p> Signup and view all the answers

    What are the components of a bimetallic stemmed thermometer?

    <p>Indicator head, calibration nut, holding clip, stem, sensing area, dimple</p> Signup and view all the answers

    Describe thermometer guidelines.

    <p>Keep thermometers clean, insert into the thickest part of food, wash before and after use</p> Signup and view all the answers

    How do you calibrate thermometers using the ice-point method?

    <p>Fill a container with ice and water, submerge sensing area, adjust to read 32 degrees Fahrenheit</p> Signup and view all the answers

    List areas where food must not be stored.

    <p>Near chemicals, restrooms, locker rooms, janitor closets, under stairways</p> Signup and view all the answers

    What are the refrigerated storage guidelines for raw meat, poultry, and fish?

    <p>Store separately from cooked and RTE food, below cooked and RTE food</p> Signup and view all the answers

    What is the top-to-bottom order for storing food?

    <p>RTE food, seafood, whole cuts of beef, ground pork, whole and ground poultry</p> Signup and view all the answers

    How can you prevent contamination when serving food?

    <p>Avoid bare hand contact with RTE food, use sanitized utensils</p> Signup and view all the answers

    What steps should be taken when preparing produce?

    <p>Wash thoroughly, prevent contact with raw meat surfaces, clean workspace</p> Signup and view all the answers

    When cooking TCS food, what must the internal portion achieve?

    <p>Reach the required minimum internal temperature</p> Signup and view all the answers

    What is the minimum internal cooking temperature for poultry?

    <p>165 degrees Fahrenheit for 15 seconds</p> Signup and view all the answers

    What is the guideline for reheating food for immediate service?

    <p>Can be reheated to any temperature if previously cooked and cooled correctly</p> Signup and view all the answers

    What is the reheating guideline for food intended for hot-holding?

    <p>Reheat within two hours to 165 degrees for 15 seconds</p> Signup and view all the answers

    What are the cooking requirements for ground meat?

    <p>155 degrees Fahrenheit for 15 seconds</p> Signup and view all the answers

    What is the minimum internal cooking temperature for fish?

    <p>145 degrees Fahrenheit for 15 seconds</p> Signup and view all the answers

    What is the storage guideline for cooked and RTE foods?

    <p>135 degrees Fahrenheit for 15 seconds minimum</p> Signup and view all the answers

    What are the holding guidelines for TCS hot food?

    <p>Heat to 135 degrees Fahrenheit or higher, use proper equipment</p> Signup and view all the answers

    What is the guideline for holding TCS cold food?

    <p>Hold at an internal temperature of 41 degrees Fahrenheit or lower</p> Signup and view all the answers

    Describe the three-compartment sink process.

    <p>Rinse/scrape/soak, wash/rinse, sanitize, air dry</p> Signup and view all the answers

    What is the process of cleaning?

    <p>Removing food and other types of soil from a surface</p> Signup and view all the answers

    What does sanitizing mean?

    <p>Reducing microorganisms on a clean surface to safe levels</p> Signup and view all the answers

    When must food contact surfaces be washed, rinsed, and sanitized?

    <p>After each use, when switching food types, after interruptions, every 4 hours if in constant use</p> Signup and view all the answers

    What are the general steps for cleaning and sanitizing stationary equipment?

    <p>Unplug equipment, remove parts, scrape surfaces</p> Signup and view all the answers

    What are the methods for sanitizing surfaces?

    <p>Heat or chemicals</p> Signup and view all the answers

    What are guidelines for sanitizing surfaces with heat?

    <p>Water must be at least 171 degrees; immerse for 30 seconds</p> Signup and view all the answers

    What are guidelines for sanitizing surfaces with chemicals?

    <p>Follow manufacturer temperature guidelines for chemicals</p> Signup and view all the answers

    How can you check sanitizing concentration?

    <p>Using a test kit made for the sanitizer, check concentrations often</p> Signup and view all the answers

    How can food-contact surfaces be sanitized?

    <p>Immerse in sanitizing solution or rinse/spray with it</p> Signup and view all the answers

    What is the requirement for high-temperature dishwashing machines?

    <p>Final sanitizing rinse must be at least 180 degrees</p> Signup and view all the answers

    What should be followed for chemical-sanitizing dishwashing machines?

    <p>Temperature guidelines provided by the manufacturer</p> Signup and view all the answers

    How should clean and sanitized tableware and equipment be stored?

    <p>At least six inches off the floor</p> Signup and view all the answers

    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.

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