Podcast
Questions and Answers
Which group of individuals has a higher risk of foodborne illness?
Which group of individuals has a higher risk of foodborne illness?
Parasites are commonly associated with
Parasites are commonly associated with
Ciguatera toxin is commonly found in
Ciguatera toxin is commonly found in
Which is a TCS food?
Which is a TCS food?
Signup and view all the answers
Metal shavings are which type of contaminant?
Metal shavings are which type of contaminant?
Signup and view all the answers
Study Notes
Food Safety and Handling
- Elderly people and pregnant women have a higher risk of foodborne illness.
- Parasites are commonly associated with seafood.
- Ciguatera toxin is commonly found in amberjack.
Personal Hygiene and Handwashing
- To wash hands correctly, a food handler must first wet hands and arms, then apply soap, scrub hands and arms vigorously, and finally use a single-use paper towel to dry hands.
- Food handlers with hand wounds must bandage the wound with an impermeable cover and wear a single-use glove to safely work with food.
Contamination and Prevention
- Metal shavings are a physical contaminant.
- Hepatitis A can be prevented by excluding staff with jaundice from the operation.
- Flies can be controlled inside and outside the operation to prevent Shigella spp.
Food Storage and Handling
- Ready-to-eat foods prepared on-site can be stored for 3 to 5 days at 41°F (5°C).
- Ground fish should be stored above shellfish in a cooler.
- Fresh beef roast, fresh halibut, lettuce, and ground chicken should be stored in the following order: lettuce, fresh halibut, fresh beef roast, ground chicken.
Temperature Control
- The minimum internal cooking temperature for green beans is 145°F (63°C).
- Hot TCS food can be held without temperature control for up to 4 hours.
- Food held at 41°F (5°C) or lower before being removed from refrigeration can be held without temperature control for up to 6 hours.
HACCP and Sanitation
- The purpose of setting critical limits in a HACCP plan is to reduce hazards to safe levels.
- Sanitizing is the final step in cleaning and sanitizing a prep table.
- If a food-contact surface is in constant use, it should be cleaned and sanitized every 4 hours.
- An iodine sanitizer solution must be in contact with the object being sanitized for at least 15 seconds.
Food Allergies and Viruses
- Food allergies can cause wheezing and hives.
- Viruses require a living host to grow and cannot be destroyed by cooking.
- Staff members should eat, drink, smoke, or chew gum in designated areas outside the kitchen.
Foodborne-Illness Outbreaks
- A food handler with a sore throat and fever can return to work with or around food when the fever is gone for 24 hours.
- When responding to a foodborne-illness outbreak, a foodservice operator should segregate the product and ask customers for proof of their symptoms.
Studying That Suits You
Use AI to generate personalized quizzes and flashcards to suit your learning preferences.
Related Documents
Description
Practice test for food safety, covering topics such as high-risk groups for foodborne illness and common sources of food contamination.