Food Safety Practices Quiz
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Questions and Answers

What are food covers and sneeze guards used for?

  • To hold food
  • Protect from contaminants
  • Maintain food temperatures
  • All of the above (correct)

    • What temperature should hot TCS food be held at?

    135 F or higher

    What temperature should cold TCS food be held at?

    41 F or lower

    How often should temperatures of held food be checked?

    <p>Every 4 hours, or every 2 to leave room for corrective action</p> Signup and view all the answers

    You can use hot holding equipment to reheat food.

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

    How long can cold food be held without temperature control?

    <p>Up to 6 hours</p> Signup and view all the answers

    How long can hot food be held without temperature control?

    <p>Up to 4 hours</p> Signup and view all the answers

    What should be used when handling ready to eat foods?

    <p>Single use gloves, spatulas, or tongs</p> Signup and view all the answers

    What must be done with serving utensils?

    <p>Sanitize every 4 hours</p> Signup and view all the answers

    Where should serving utensils be stored?

    <p>On a clean food-contact surface, in the food with the handle above the rim</p> Signup and view all the answers

    Table settings need to be wrapped if extra settings are removed when guests are seated.

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

    Take home food containers must be designed for reuse.

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

    What can take home containers for beverages be refilled with?

    <p>Non-TCS food</p> Signup and view all the answers

    Which items should never be reserved?

    <p>All of the above</p> Signup and view all the answers

    Only unopened, prepackaged food in good condition can be reserved.

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

    How high must sneeze guards be located?

    <p>14 inches above the counter</p> Signup and view all the answers

    What must self-service areas keep separate?

    <p>Raw meat, fish, and poultry from ready to eat food</p> Signup and view all the answers

    Customers can refill dirty plates at self-service areas.

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

    When labeling bulk food in self-service areas, what must be included?

    <p>A label in plain view that includes the manufacturer or processor label</p> Signup and view all the answers

    A label is not needed for unpackaged food under certain conditions.

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

    What should you check when delivering food off-site?

    <p>Ensure the service site has the correct utilities</p> Signup and view all the answers

    What are examples of correct utilities on-site?

    <p>Safe water for cooking, dishwashing, hand washing</p> Signup and view all the answers

    How can you keep food in vending machines safe?

    <p>Check product shelf life daily</p> Signup and view all the answers

    What is a food safety management system?

    <p>A group of practices and procedures intended to prevent foodborne illness</p> Signup and view all the answers

    What foundation do food safety programs provide?

    <p>Foundation of a food safety management system</p> Signup and view all the answers

    What are some examples of food safety programs?

    <p>Personal hygiene program, food safety training program, supplier selection</p> Signup and view all the answers

    Match the focus areas of active managerial control:

    <p>Purchasing food from unsafe sources = Focus area 1 Failing to cook food adequately = Focus area 2 Holding food at incorrect temperatures = Focus area 3 Using contaminated equipment = Focus area 4 Practicing poor personal hygiene = Focus area 5</p> Signup and view all the answers

    How can active managerial control be achieved?

    <p>Through training programs, manager supervision, and monitoring</p> Signup and view all the answers

    What are FDA recommendations for controlling common risk factors for foodborne illness?

    <p>Demonstration of knowledge, staff health controls, time and temp parameters</p> Signup and view all the answers

    What does HACCP stand for?

    <p>Hazard Analysis Critical Control Points</p> Signup and view all the answers

    What are the 7 HACCP principles?

    <ol> <li>Conduct hazard analysis 2) Determine critical control points... 7) Establish procedures for record keeping</li> </ol> Signup and view all the answers

    Floors, walls, and ceilings must be smooth and durable for easier cleaning.

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

    Equipment that contacts food must be absorbent.

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

    How high must floor-mounted equipment be off the ground?

    <p>15 inches off the floor</p> Signup and view all the answers

    How high must tabletop equipment be?

    <p>4 inches high</p> Signup and view all the answers

    What abilities must a dishwasher have?

    <p>Measure water temp, pressure, and chemical concentration</p> Signup and view all the answers

    Where must handwashing stations be located?

    <p>Restrooms, food prep areas, service areas, dishwashing areas</p> Signup and view all the answers

    Handwashing stations must not have a way to dry hands.

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

    What are acceptable sources of drinking water?

    <p>Approved public water mains, regularly tested private sources</p> Signup and view all the answers

    What is a cross-connection?

    <p>A physical link between safe and dirty water</p> Signup and view all the answers

    What is backflow?

    <p>Reverse flow of contaminants into the drinkable water supply</p> Signup and view all the answers

    What is backsiphonage?

    <p>Vacuum created in the plumbing system sucking contaminants back</p> Signup and view all the answers

    When can backsiphonage occur?

    <p>High water use creates a vacuum in the system</p> Signup and view all the answers

    What does a vacuum breaker do?

    <p>Prevents backsiphonage</p> Signup and view all the answers

    What must be considered when installing lighting?

    <p>Different areas have different lighting intensity requirements</p> Signup and view all the answers

    Indoor garbage containers must be leak and waterproof.

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

    Storage for garbage must not create a public health hazard.

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

    Outdoor garbage containers do not need to be covered at all times.

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

    What are imminent health hazards?

    <p>Electrical power outages, fire, flood, sewage backups</p> Signup and view all the answers

    What are the three rules of pest prevention?

    <p>Deny pests access, deny them food and water, work with licensed pest control</p> Signup and view all the answers

    How can you keep pests from entering with deliveries?

    <p>Check deliveries before entrance</p> Signup and view all the answers

    What are points of access for pests?

    <p>Screen windows, vents, cracks, pipes</p> Signup and view all the answers

    What should be contacted if you see signs of pest activity?

    <p>Contact PCO (Pest Control Operator)</p> Signup and view all the answers

    Cleaners must not be stable and noncorrosive.

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

    What must be followed when using cleaners?

    <p>Manufacturer instructions</p> Signup and view all the answers

    What temperature must water be for sanitizing?

    <p>171 F</p> Signup and view all the answers

    What are examples of sanitizing chemicals?

    <p>Chlorine, quats, iodine</p> Signup and view all the answers

    How can food contact surfaces be sanitized?

    <p>Soaking in sanitizing solution, rinsing or spraying with sanitizing solution</p> Signup and view all the answers

    A detergent sanitizer blend can be used multiple times.

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

    What concentration of sanitizer should be mixed with water?

    <p>To correct concentration</p> Signup and view all the answers

    Too much sanitizer in solution can be unsafe.

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

    What should be done to check sanitizer concentration?

    <p>Use a test kit</p> Signup and view all the answers

    When should sanitizer solution be changed?

    <p>When it's dirty or the concentration is too low</p> Signup and view all the answers

    What factors affect sanitizer effectiveness?

    <p>Temperature, pH, and time of contact</p> Signup and view all the answers

    What are the steps to clean and sanitize?

    <ol> <li>Remove food bits 2) Wash 3) Rinse 4) Sanitize 5) Air dry</li> </ol> Signup and view all the answers

    What is the process for cleaning and sanitizing stationary equipment?

    <p>Unplug, wash removable parts, sanitize surfaces, air dry, reassemble</p> Signup and view all the answers

    Equipment holding TCS food must be sanitized every day.

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

    What is the final sanitizing rinse temperature for a high temp machine?

    <p>180 F</p> Signup and view all the answers

    How do chemical sanitizing machines operate?

    <p>They clean and sanitize at lower temperatures</p> Signup and view all the answers

    What guidelines should be followed for dishwashing?

    <p>Clean as necessary, scrape items, use the correct dish rack, air dry</p> Signup and view all the answers

    How should a high temp dishwashing machine be monitored?

    <p>Use maximum registering thermometers or temperature sensitive tape</p> Signup and view all the answers

    What should the first sink in a 3 compartment sink contain?

    <p>Detergent and water at least 110 F</p> Signup and view all the answers

    What should the second sink in a 3 compartment sink contain?

    <p>Clean water</p> Signup and view all the answers

    What should the third sink in a 3 compartment sink contain?

    <p>Water and sanitizer</p> Signup and view all the answers

    What does OSHA require for using chemicals?

    <p>Manufacturers to provide Material Safety Data Sheet (MSDS)</p> Signup and view all the answers

    Study Notes

    Food Safety Practices

    • Food covers and sneeze guards protect held food from contaminants and help maintain temperatures.
    • Hot TCS (Time/Temperature Control for Safety) food must be held at 135°F or higher.
    • Cold TCS food should be maintained at 41°F or lower.
    • Temperature checks for held food are required every 4 hours; every 2 hours allows time for corrective measures.

    Food Holding and Handling

    • Hot holding equipment should only be used for reheating if specifically designed for that purpose.
    • Cold food can be safely held for up to 6 hours without temperature control if it was initially at 41°F or lower, does not exceed 70°F during service, is properly labeled with times, and disposal requirements.
    • Hot food can be maintained for up to 4 hours without temperature control if it was held at 135°F or higher before removal and has a disposal time label.

    Utensil and Server Practices

    • Use single-use gloves, spatulas, or tongs when handling ready-to-eat foods to minimize contamination.
    • Different serving utensils must be used for each food item and cleaned and sanitized every 4 hours.
    • Serving utensils should be stored on a clean food-contact surface or within food, with handles above the rim.

    Take-Home Food Policies

    • Take-home containers must be designed for reuse, provided by the operation, and cleaned and sanitized appropriately.
    • Beverage containers can be refilled for the same customer if they meet certain cleaning and sanitation criteria.

    Food Reservation Policies

    • Never reserve food that is returned by a customer, including uncovered condiments and uneaten bread.
    • Only unopened, prepackaged food in good condition can be reserved.

    Hygiene and Safety Measures

    • Sneeze guards must be positioned 14 inches above the counter and extend 7 inches beyond the food.
    • Self-service areas must maintain separation between raw meats, fish, poultry, and ready-to-eat items.

    Vending Machine Standards

    • Vending machines must have regular checks on product shelf life, and fresh fruit should be washed and wrapped appropriately before being placed inside.

    Food Safety Management

    • A food safety management system employs practices to prevent foodborne illnesses through the control of food flow risks.
    • Effective food safety programs include personal hygiene, staff training, supplier specifications, and quality assurance.

    Active Managerial Control

    • Active managerial control addresses risks such as purchasing unsafe food, inadequate cooking, incorrect food holding temperatures, and poor personal hygiene.
    • Achieving this control involves training, supervision, standard operating procedures, and monitoring critical operation activities.

    HACCP Principles

    • HACCP focuses on identifying and managing significant hazards through a structured approach, including 7 key principles that guide the process.

    Cleaning and Sanitizing Practices

    • Floors, walls, and ceilings should be smooth, durable, and easily cleaned.
    • Food contact surfaces must be non-absorbent and easy to clean; equipment should be appropriately positioned for sanitation.

    Water and Cross-Connection Safety

    • Acceptable sources of drinking water include approved public systems and maintained private sources.
    • Cross connections pose risks of backflow, which can introduce contaminants into clean water supplies; vacuum breakers are essential to prevent this.

    Pest Control and Waste Management

    • Pests should be denied access through effective facility maintenance and timely inspections of deliveries.
    • Garbage containers must be leakproof, waterproof, and cleaned regularly; they should be stored away from food preparation areas.

    Chemical Safety Requirements

    • Cleaners should be stable, non-corrosive, and safe; they must be used according to manufacturer instructions.
    • Chemical sanitizers like chlorine, quats, and iodine should be verified for proper concentration and effectiveness regularly.

    Dishwashing and Sanitization

    • Procedures for cleaning and sanitizing include washing with detergent, rinsing, and then sanitizing, with temperature checks essential for high-temperature dishwashers.
    • The three-compartment sink method includes a detergent wash, a clean water rinse, and a sanitizing solution.

    Occupational Safety and Health Administration (OSHA) Guidelines

    • OSHA mandates that chemical manufacturers provide material safety data sheets (MSDS) for safe chemical handling in food operations.

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    Description

    Test your knowledge on food safety practices, including temperature control and proper holding techniques for food. This quiz covers essential guidelines for maintaining food safety and reducing contamination risks in food service. Ensure you understand the best practices to protect public health.

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