Podcast
Questions and Answers
Food handlers must scrub their hands and arms for at least how many seconds?
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?
Which agency enforces food safety in a foodservice operation?
State or local regulatory authority
What must a food handler with an infected hand do?
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?
Shellstock tags must be kept on file for how many days?
Which item is stored correctly in the cooler?
Which item is stored correctly in the cooler?
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?
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?
Which is a TCS food?
Which is a TCS food?
Cut melons should be stored at what internal temperature?
Cut melons should be stored at what internal temperature?
Which action could contaminate food at self-service areas?
Which action could contaminate food at self-service areas?
What is the first task when preparing to wash dishes in a three compartment sink?
What is the first task when preparing to wash dishes in a three compartment sink?
What is a cross connection?
What is a cross connection?
How high should floor-mounted equipment be from the floor?
How high should floor-mounted equipment be from the floor?
What happens to viruses when food is frozen?
What happens to viruses when food is frozen?
Which food must be received at 41ºF?
Which food must be received at 41ºF?
When the water supply has been disrupted due to a natural disaster, an acceptable alternative is?
When the water supply has been disrupted due to a natural disaster, an acceptable alternative is?
An infrared thermometer is best used to measure the temperature of?
An infrared thermometer is best used to measure the temperature of?
Food handlers with vomiting or diarrhea should be excluded from the operation until they are?
Food handlers with vomiting or diarrhea should be excluded from the operation until they are?
What is one way to correctly cool a 25-gallon batch of chili for later use?
What is one way to correctly cool a 25-gallon batch of chili for later use?
Which is a correct food safety practice?
Which is a correct food safety practice?
A food handler must remove what item before working with food?
A food handler must remove what item before working with food?
When should hand antiseptics be used?
When should hand antiseptics be used?
Using hard water when preparing a sanitizing solution will cause the sanitizer to be?
Using hard water when preparing a sanitizing solution will cause the sanitizer to be?
A label from which organization indicates that equipment is approved for use in an operation?
A label from which organization indicates that equipment is approved for use in an operation?
The minimum water temperature when sanitizing utensils using hot water is?
The minimum water temperature when sanitizing utensils using hot water is?
Ice for use as a food or cooling medium must be?
Ice for use as a food or cooling medium must be?
A recent delivery of eggs has been recalled in response to a foodborne illness outbreak. The manager should?
A recent delivery of eggs has been recalled in response to a foodborne illness outbreak. The manager should?
When serving a highly susceptible population, time as the control for safety should never be used for?
When serving a highly susceptible population, time as the control for safety should never be used for?
All flooring in food prep areas must be?
All flooring in food prep areas must be?
A food handler has been diagnosed with hepatitis A but is not showing signs of illness. The person in charge must?
A food handler has been diagnosed with hepatitis A but is not showing signs of illness. The person in charge must?
Which procedure would help protect food from contamination by food handlers and customers?
Which procedure would help protect food from contamination by food handlers and customers?
An operation wants to hold hot food using time as a safety factor. What must the label on the pan of food indicate?
An operation wants to hold hot food using time as a safety factor. What must the label on the pan of food indicate?
Without a variance, clams, mussels, and oysters that are stored in a shellfish tank in the dining room must be?
Without a variance, clams, mussels, and oysters that are stored in a shellfish tank in the dining room must be?
Floors in food prep areas must be?
Floors in food prep areas must be?
The temperature requirements for cooling cooked rice are to cool it from 135ºF to?
The temperature requirements for cooling cooked rice are to cool it from 135ºF to?
Do food handlers cutting raw vegetables need to change their gloves before removing garbage from the kitchen?
Do food handlers cutting raw vegetables need to change their gloves before removing garbage from the kitchen?
How many hours may meats and cheeses be served before being discarded?
How many hours may meats and cheeses be served before being discarded?
Green beans cooked for hot holding on a buffet must reach a minimum internal temperature of?
Green beans cooked for hot holding on a buffet must reach a minimum internal temperature of?
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?
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?
Ready-to-eat TCS food must be date marked if it will be stored for longer than?
Ready-to-eat TCS food must be date marked if it will be stored for longer than?
How long can hot food be out for?
How long can hot food be out for?
Who creates regulations and inspects operations?
Who creates regulations and inspects operations?
What are the 5 most common risk factors for foodborne illness?
What are the 5 most common risk factors for foodborne illness?
What is the temperature danger zone?
What is the temperature danger zone?
What is the hot food holding temperature?
What is the hot food holding temperature?
What is the cold food holding temperature?
What is the cold food holding temperature?
What is the minimum internal cooking temperature for seafood?
What is the minimum internal cooking temperature for seafood?
What is the minimum internal cooking temperature for whole cuts of beef and pork?
What is the minimum internal cooking temperature for whole cuts of beef and pork?
What is the minimum internal cooking temperature for ground meat and ground fish?
What is the minimum internal cooking temperature for ground meat and ground fish?
What is the minimum internal cooking temperature for whole and ground poultry?
What is the minimum internal cooking temperature for whole and ground poultry?
What does the ALERT acronym stand for?
What does the ALERT acronym stand for?
What are the 3 kinds of contaminants?
What are the 3 kinds of contaminants?
What are food allergens?
What are food allergens?
What are the big 6 foodborne illnesses?
What are the big 6 foodborne illnesses?
What does FAT TOM stand for?
What does FAT TOM stand for?
What are some challenges to food safety?
What are some challenges to food safety?
What are viruses in relation to food safety?
What are viruses in relation to food safety?
What does FIFO stand for?
What does FIFO stand for?
What does HACCP stand for?
What does HACCP stand for?
A food defense plan is a written document that records procedures to?
A food defense plan is a written document that records procedures to?
The purpose of detergent is to?
The purpose of detergent is to?
Storing lemonade in a pewter pitcher can result in?
Storing lemonade in a pewter pitcher can result in?
What is the appropriate concentration of an iodine sanitizer?
What is the appropriate concentration of an iodine sanitizer?
To be considered an outbreak, a foodborne illness must?
To be considered an outbreak, a foodborne illness must?
Why do pathogens pose an increasing challenge to food safety in operations?
Why do pathogens pose an increasing challenge to food safety in operations?
Why do high-risk customers pose an increasing challenge to food safety in an operation?
Why do high-risk customers pose an increasing challenge to food safety in an operation?
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.
