Food Safety Practices Quiz

Questions and Answers

Food handlers must scrub their hands and arms for at least how many seconds?

10 seconds

Which agency enforces food safety in a foodservice operation?

State or local regulatory authority

What must a food handler with an infected hand do?

Cover the wound with an impermeable cover and wear a single use glove

Shellstock tags must be kept on file for how many days?

90 days Signup and view all the answers

Which item is stored correctly in the cooler?

Macaroni salad stored above raw salmon Signup and view all the answers

What is the maximum amount of time that ready-to-eat TCS food can be stored at 41ºF before it must be sold, served, or thrown out?

7 days Signup and view all the answers

Which is a TCS food?

Sprouts Signup and view all the answers

Cut melons should be stored at what internal temperature?

41ºF or lower Signup and view all the answers

Which action could contaminate food at self-service areas?

Taking food temperatures every hour Signup and view all the answers

What is the first task when preparing to wash dishes in a three compartment sink?

Clean and sanitize the sinks and drain boards Signup and view all the answers

What is a cross connection?

A physical link between sources of safe and dirty water Signup and view all the answers

How high should floor-mounted equipment be from the floor?

At least 6 inches Signup and view all the answers

What happens to viruses when food is frozen?

They enter a dormant stage Signup and view all the answers

Which food must be received at 41ºF?

Raw pork Signup and view all the answers

When the water supply has been disrupted due to a natural disaster, an acceptable alternative is?

Buying commercially bottled drinking water Signup and view all the answers

An infrared thermometer is best used to measure the temperature of?

Equipment Signup and view all the answers

Food handlers with vomiting or diarrhea should be excluded from the operation until they are?

Symptom free for at least 24 hours Signup and view all the answers

What is one way to correctly cool a 25-gallon batch of chili for later use?

Reducing the amount of liquid used to cook the chili and adding ice to it after it is done cooking Signup and view all the answers

Which is a correct food safety practice?

Serving utensils are stored in the food with handles up Signup and view all the answers

A food handler must remove what item before working with food?

Medical bracelet Signup and view all the answers

When should hand antiseptics be used?

After handwashing Signup and view all the answers

Using hard water when preparing a sanitizing solution will cause the sanitizer to be?

Less effective Signup and view all the answers

A label from which organization indicates that equipment is approved for use in an operation?

National Sanitation Foundation (NSF) Signup and view all the answers

The minimum water temperature when sanitizing utensils using hot water is?

171ºF Signup and view all the answers

Ice for use as a food or cooling medium must be?

Made from drinkable water Signup and view all the answers

A recent delivery of eggs has been recalled in response to a foodborne illness outbreak. The manager should?

Remove the eggs from inventory and mark them with a sign stating 'do not use' Signup and view all the answers

When serving a highly susceptible population, time as the control for safety should never be used for?

Raw eggs Signup and view all the answers

All flooring in food prep areas must be?

Durable Signup and view all the answers

A food handler has been diagnosed with hepatitis A but is not showing signs of illness. The person in charge must?

Exclude the food handler from the operation and notify the regulatory authority Signup and view all the answers

Which procedure would help protect food from contamination by food handlers and customers?

Installing sneeze guards above the salad bar Signup and view all the answers

An operation wants to hold hot food using time as a safety factor. What must the label on the pan of food indicate?

The 4-hour time limit when the food must be discarded Signup and view all the answers

Without a variance, clams, mussels, and oysters that are stored in a shellfish tank in the dining room must be?

For display only Signup and view all the answers

Floors in food prep areas must be?

Cleaned regularly Signup and view all the answers

The temperature requirements for cooling cooked rice are to cool it from 135ºF to?

70ºF in 2 hours and then from 70º to 41º in the next 2 hours Signup and view all the answers

Do food handlers cutting raw vegetables need to change their gloves before removing garbage from the kitchen?

No, because there was no risk of cross-contamination when removing the garbage Signup and view all the answers

How many hours may meats and cheeses be served before being discarded?

6 hours Signup and view all the answers

Green beans cooked for hot holding on a buffet must reach a minimum internal temperature of?

135ºF Signup and view all the answers

With the exception of a stationary rack single temp machine, the temperature for the final sanitizing rinse in all other high-temperature dish machines must be at least?

180ºF Signup and view all the answers

Ready-to-eat TCS food must be date marked if it will be stored for longer than?

24 hours Signup and view all the answers

How long can hot food be out for?

4 hours Signup and view all the answers

Who creates regulations and inspects operations?

State and local regulatory authorities Signup and view all the answers

What are the 5 most common risk factors for foodborne illness?

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

What is the temperature danger zone?

41ºF to 135ºF Signup and view all the answers

What is the hot food holding temperature?

135ºF or higher Signup and view all the answers

What is the cold food holding temperature?

41ºF or lower Signup and view all the answers

What is the minimum internal cooking temperature for seafood?

145ºF Signup and view all the answers

What is the minimum internal cooking temperature for whole cuts of beef and pork?

145ºF Signup and view all the answers

What is the minimum internal cooking temperature for ground meat and ground fish?

155ºF Signup and view all the answers

What is the minimum internal cooking temperature for whole and ground poultry?

165ºF Signup and view all the answers

What does the ALERT acronym stand for?

Assure, look, employees, reports, threats Signup and view all the answers

What are the 3 kinds of contaminants?

Biological, chemical, physical Signup and view all the answers

What are food allergens?

Milk, soy, eggs, wheat, fish, crustaceans (shellfish), peanuts, tree nuts, sesame Signup and view all the answers

What are the big 6 foodborne illnesses?

Shigella spp, Salmonella Typhi, Nontyphoidal Salmonella (NTS), E. Coli, Hepatitis A, Norovirus Signup and view all the answers

What does FAT TOM stand for?

The 6 conditions needed for bacteria to grow (food, acidity, time, temperature, oxygen, moisture) Signup and view all the answers

What are some challenges to food safety?

Time, language and culture, literacy and education, pathogens, unapproved suppliers, high-risk populations, staff turnover Signup and view all the answers

What are viruses in relation to food safety?

Carried by humans and animals, require a living host to grow, don't grow in food but can be transferred through food Signup and view all the answers

What does FIFO stand for?

First in, first out method Signup and view all the answers

What does HACCP stand for?

Hazard Analysis Critical Control Point Signup and view all the answers

A food defense plan is a written document that records procedures to?

Control and minimize the risk of intentional contamination Signup and view all the answers

The purpose of detergent is to?

Remove food and grease Signup and view all the answers

Storing lemonade in a pewter pitcher can result in?

Chemical contamination Signup and view all the answers

What is the appropriate concentration of an iodine sanitizer?

12.5-25 ppm Signup and view all the answers

To be considered an outbreak, a foodborne illness must?

Be confirmed by laboratory analysis Signup and view all the answers

Why do pathogens pose an increasing challenge to food safety in operations?

They are being found on food items once considered safe Signup and view all the answers

Why do high-risk customers pose an increasing challenge to food safety in an operation?

Their numbers are on the rise Signup and view all the answers

Study Notes

Hand Hygiene and Food Handling Practices

Food handlers must scrub hands and arms for a minimum of 10 seconds.
A food handler with an infected hand must cover the wound with an impermeable cover and wear a single-use glove.
Food handlers with vomiting or diarrhea should be excluded until symptom-free for at least 24 hours.
Hand antiseptics should be used after handwashing.

Food Safety Regulations and Oversight

State or local regulatory authority enforces food safety in foodservice operations.
Shellstock tags must be retained for 90 days post service.
A food handler diagnosed with hepatitis A must be excluded from the operation and the regulatory authority notified.

Storage and Temperature Control

Cooked rice must cool from 135ºF to 70ºF in 2 hours, then from 70ºF to 41ºF in the following 2 hours.
Ready-to-eat TCS food should be date marked if stored longer than 24 hours, and can be stored for up to 7 days.
Cold food must be held at 41ºF or lower; hot food at 135ºF or higher.

Proper Equipment and Facilities

Floor-mounted equipment must be at least 6 inches above the floor.
All flooring in food prep areas needs to be durable and cleaned regularly.
Labels confirming equipment is approved for use are provided by the National Sanitation Foundation (NSF).

Cooking and Food Temperature Guidelines

Minimum internal cooking temperatures include:
- Seafood: 145ºF
- Whole cuts of beef and pork: 145ºF
- Ground meat and fish: 155ºF
- Whole and ground poultry: 165ºF.
Time limitations for food include:
- Hot food can be out for 4 hours before being discarded.
- Meats and cheeses may be served for a maximum of 6 hours.

Contamination and Safety Practices

Cross-connection is defined as a physical link between safe and dirty water sources.
Installing sneeze guards protects food in self-service areas.
Food allergens include milk, soy, eggs, wheat, fish, shellfish, peanuts, tree nuts, and sesame.

Pathogens and Foodborne Illness

The Big 6 foodborne illnesses: Shigella spp, Salmonella Typhi, Nontyphoidal Salmonella, E.Coli, Hepatitis A, Norovirus.
Viruses do not grow in food but can be transferred and require a living host to thrive.
FAT TOM identifies conditions needed for bacterial growth: food, acidity, time, temperature, oxygen, moisture.

Food Safety Challenges

Key challenges include time pressures, language and culture barriers, literacy and education, pathogens from unapproved suppliers, and high-risk populations.
Pathogens in safe food items pose increasing challenges to food safety.

Food Defense and Cleaning Protocols

The food defense plan aims to mitigate intentional contamination risks.
The purpose of detergent is to effectively remove food debris and grease.
Chemical remnants, like storing lemonade in a pewter pitcher, can lead to contamination.

Sanitation Concentration and Practices

Hot water sanitizing requires a minimum temperature of 171ºF for utensils.
An effective iodine sanitizer concentration ranges from 12.5 to 25 ppm.

FIFO and HAACP Methods

FIFO (first in, first out) method ensures older product dates are used or sold first.
HAACP (Hazard Analysis Critical Control Point) is a systematic approach to identify and control hazards in food handling processes.

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Description

Test your knowledge on essential food safety practices, including hand hygiene, food handling regulations, and proper storage techniques. This quiz covers various key aspects of ensuring safe food service and compliance with health regulations.