Podcast
Questions and Answers
What are food covers and sneeze guards used for?
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?
What temperature should hot TCS food be held at?
135 F or higher
What temperature should cold TCS food be held at?
What temperature should cold TCS food be held at?
41 F or lower
How often should temperatures of held food be checked?
How often should temperatures of held food be checked?
You can use hot holding equipment to reheat food.
You can use hot holding equipment to reheat food.
How long can cold food be held without temperature control?
How long can cold food be held without temperature control?
How long can hot food be held without temperature control?
How long can hot food be held without temperature control?
What should be used when handling ready to eat foods?
What should be used when handling ready to eat foods?
What must be done with serving utensils?
What must be done with serving utensils?
Where should serving utensils be stored?
Where should serving utensils be stored?
Table settings need to be wrapped if extra settings are removed when guests are seated.
Table settings need to be wrapped if extra settings are removed when guests are seated.
Take home food containers must be designed for reuse.
Take home food containers must be designed for reuse.
What can take home containers for beverages be refilled with?
What can take home containers for beverages be refilled with?
Which items should never be reserved?
Which items should never be reserved?
Only unopened, prepackaged food in good condition can be reserved.
Only unopened, prepackaged food in good condition can be reserved.
How high must sneeze guards be located?
How high must sneeze guards be located?
What must self-service areas keep separate?
What must self-service areas keep separate?
Customers can refill dirty plates at self-service areas.
Customers can refill dirty plates at self-service areas.
When labeling bulk food in self-service areas, what must be included?
When labeling bulk food in self-service areas, what must be included?
A label is not needed for unpackaged food under certain conditions.
A label is not needed for unpackaged food under certain conditions.
What should you check when delivering food off-site?
What should you check when delivering food off-site?
What are examples of correct utilities on-site?
What are examples of correct utilities on-site?
How can you keep food in vending machines safe?
How can you keep food in vending machines safe?
What is a food safety management system?
What is a food safety management system?
What foundation do food safety programs provide?
What foundation do food safety programs provide?
What are some examples of food safety programs?
What are some examples of food safety programs?
Match the focus areas of active managerial control:
Match the focus areas of active managerial control:
How can active managerial control be achieved?
How can active managerial control be achieved?
What are FDA recommendations for controlling common risk factors for foodborne illness?
What are FDA recommendations for controlling common risk factors for foodborne illness?
What does HACCP stand for?
What does HACCP stand for?
What are the 7 HACCP principles?
What are the 7 HACCP principles?
Floors, walls, and ceilings must be smooth and durable for easier cleaning.
Floors, walls, and ceilings must be smooth and durable for easier cleaning.
Equipment that contacts food must be absorbent.
Equipment that contacts food must be absorbent.
How high must floor-mounted equipment be off the ground?
How high must floor-mounted equipment be off the ground?
How high must tabletop equipment be?
How high must tabletop equipment be?
What abilities must a dishwasher have?
What abilities must a dishwasher have?
Where must handwashing stations be located?
Where must handwashing stations be located?
Handwashing stations must not have a way to dry hands.
Handwashing stations must not have a way to dry hands.
What are acceptable sources of drinking water?
What are acceptable sources of drinking water?
What is a cross-connection?
What is a cross-connection?
What is backflow?
What is backflow?
What is backsiphonage?
What is backsiphonage?
When can backsiphonage occur?
When can backsiphonage occur?
What does a vacuum breaker do?
What does a vacuum breaker do?
What must be considered when installing lighting?
What must be considered when installing lighting?
Indoor garbage containers must be leak and waterproof.
Indoor garbage containers must be leak and waterproof.
Storage for garbage must not create a public health hazard.
Storage for garbage must not create a public health hazard.
Outdoor garbage containers do not need to be covered at all times.
Outdoor garbage containers do not need to be covered at all times.
What are imminent health hazards?
What are imminent health hazards?
What are the three rules of pest prevention?
What are the three rules of pest prevention?
How can you keep pests from entering with deliveries?
How can you keep pests from entering with deliveries?
What are points of access for pests?
What are points of access for pests?
What should be contacted if you see signs of pest activity?
What should be contacted if you see signs of pest activity?
Cleaners must not be stable and noncorrosive.
Cleaners must not be stable and noncorrosive.
What must be followed when using cleaners?
What must be followed when using cleaners?
What temperature must water be for sanitizing?
What temperature must water be for sanitizing?
What are examples of sanitizing chemicals?
What are examples of sanitizing chemicals?
How can food contact surfaces be sanitized?
How can food contact surfaces be sanitized?
A detergent sanitizer blend can be used multiple times.
A detergent sanitizer blend can be used multiple times.
What concentration of sanitizer should be mixed with water?
What concentration of sanitizer should be mixed with water?
Too much sanitizer in solution can be unsafe.
Too much sanitizer in solution can be unsafe.
What should be done to check sanitizer concentration?
What should be done to check sanitizer concentration?
When should sanitizer solution be changed?
When should sanitizer solution be changed?
What factors affect sanitizer effectiveness?
What factors affect sanitizer effectiveness?
What are the steps to clean and sanitize?
What are the steps to clean and sanitize?
What is the process for cleaning and sanitizing stationary equipment?
What is the process for cleaning and sanitizing stationary equipment?
Equipment holding TCS food must be sanitized every day.
Equipment holding TCS food must be sanitized every day.
What is the final sanitizing rinse temperature for a high temp machine?
What is the final sanitizing rinse temperature for a high temp machine?
How do chemical sanitizing machines operate?
How do chemical sanitizing machines operate?
What guidelines should be followed for dishwashing?
What guidelines should be followed for dishwashing?
How should a high temp dishwashing machine be monitored?
How should a high temp dishwashing machine be monitored?
What should the first sink in a 3 compartment sink contain?
What should the first sink in a 3 compartment sink contain?
What should the second sink in a 3 compartment sink contain?
What should the second sink in a 3 compartment sink contain?
What should the third sink in a 3 compartment sink contain?
What should the third sink in a 3 compartment sink contain?
What does OSHA require for using chemicals?
What does OSHA require for using chemicals?
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.
