Podcast
Questions and Answers
What does 'offsite foodservice' refer to?
What does FIFO stand for?
First-in, first-out
Why is it important to calibrate thermometers?
To remain accurate
What does TCS stand for?
Signup and view all the answers
What is a bimettalic thermometer used for?
Signup and view all the answers
What is the temperature danger zone?
Signup and view all the answers
What is cross-contamination?
Signup and view all the answers
What is the flow of food?
Signup and view all the answers
Who should inspect food deliveries?
Signup and view all the answers
What does USDA stand for?
Signup and view all the answers
What is infrared radiation?
Signup and view all the answers
What is a thermocouple?
Signup and view all the answers
What can microwave thaw?
Signup and view all the answers
What are pathogens?
Signup and view all the answers
When does a foodborne illness occur?
Signup and view all the answers
Why are elderly people at a higher risk for foodborne illness?
Signup and view all the answers
Approximately how many cases of foodborne illness occur in the United States annually?
Signup and view all the answers
What are the three categories of food safety hazards?
Signup and view all the answers
At what temperatures do pathogens grow well?
Signup and view all the answers
If FAT TOM conditions are right, bacteria will double their number as often as every ________ minutes.
Signup and view all the answers
What can yeast cause in refrigerated food?
Signup and view all the answers
What type of contaminant is glass from a broken lightbulb?
Signup and view all the answers
What is cross-contact?
Signup and view all the answers
Hands and arms should be scrubbed with soap for at least _______ seconds.
Signup and view all the answers
When washing hands, the water should be?
Signup and view all the answers
What should you do to use gloves properly?
Signup and view all the answers
If a foodservice employee has diarrhea or vomiting, what should they do?
Signup and view all the answers
At what minimum temperature should hot TCS food be held?
Signup and view all the answers
Which probe should be used to check the temperature of soup?
Signup and view all the answers
Which thermometer measures the temperature of both food and equipment surfaces without touching the surface?
Signup and view all the answers
Which type of probe should be used to check the temperature of a hamburger?
Signup and view all the answers
Surface probes check the temperature of?
Signup and view all the answers
What does the 'first-in, first-out' rule refer to?
Signup and view all the answers
What should you do if a delivery of fresh fish has dark spots of discoloration?
Signup and view all the answers
At what maximum air temperature must shell eggs be received?
Signup and view all the answers
Ready-to-eat TCS food that has been prepped in-house and stored at 41F or lower should be thrown out after how many days?
Signup and view all the answers
In a refrigerator, raw ground meat should be stored?
Signup and view all the answers
Brined ham must be cooked to an internal temperature of what for at least 15 seconds?
Signup and view all the answers
Study Notes
Food Safety Terminology
- Offsite foodservice: Increased risk of time-temperature abuse and contamination due to location.
- FIFO (First-In, First-Out): Inventory management method to rotate food, minimizing spoilage.
- Calibrate: Essential process for thermometers to ensure they provide accurate temperature readings.
- TCS (Time and Temperature Control for Safety): Foods that require monitoring to prevent spoilage and pathogen growth.
Thermometers and Temperature Control
- Bimetallic thermometer: Device for measuring food temperatures from 0°F to 220°F.
- Temperature danger zone: Range between 41°F and 135°F where pathogens grow rapidly.
- Thermocouple: Measures temperature using a metal probe with digital output.
Food Safety Practices
- Cross-contamination: Transfer of pathogens between food items or surfaces, increasing illness risk.
- Flow of food: Path that food follows in a foodservice establishment, crucial for safety.
- Receiving food: Trained staff should inspect food deliveries promptly to ensure safety.
Regulatory Bodies and Safety Standards
- USDA: Ensures food products meet national safety standards set by the government.
- Chemical hazards: One of three major food safety hazards, alongside biological and physical hazards.
Foodborne Illness and Risks
- Pathogens: Microorganisms responsible for foodborne illnesses.
- Foodborne illness occurrence: Defined as two or more individuals getting ill from the same contaminated food.
- Elderly population: More susceptible to foodborne illnesses due to weakened immune systems.
Bacterial Growth Conditions
- Fat TOM: Refers to the conditions (Food, Acidity, Time, Temperature, Oxygen, Moisture) necessary for bacterial growth.
- Bacterial doubling time: Under optimal conditions, bacteria can double as often as every 20 minutes.
- Temperature range for pathogenic growth: 41°F to 135°F is optimal for bacteria proliferation.
Allergen Management
- Cross-contact: Occurs when allergens transfer from one food item to another, posing risk to sensitive individuals.
Hand Hygiene and Employee Health
- Handwashing: Should be done for at least 20 seconds with comfortably hot water.
- Glove use: Hands must be washed before donning gloves to avoid contamination.
- Employee illness policy: Workers with diarrhea or vomiting must stay home to prevent spreading illness.
Safe Cooking Temperatures
- TCS food temperature standards: Hot TCS food must be held at a minimum of 135°F.
- Soup temperature check: Immersion probes are recommended for measuring soup temperatures.
- Hamburger temperature check: Penetration probes should be used to ensure proper cooking temperatures.
Food Storage and Inspection
- Rejected food signs: Fresh fish with dark spots of discoloration should be rejected.
- Shell egg storage: Maximum receiving temperature must be 45°F.
- Ready-to-eat TCS food: Must be discarded after 7 days if stored at or below 41°F.
Proper Food Storage Practices
- Raw ground meat storage: Should be stored above whole and ground turkey to avoid cross-contamination.
- Brined ham cooking temperature: Must reach an internal temperature of 155°F for at least 15 seconds for safety.
Studying That Suits You
Use AI to generate personalized quizzes and flashcards to suit your learning preferences.
Description
Test your knowledge on essential food safety terminology and practices. This quiz covers critical concepts such as temperature control, cross-contamination, and effective food handling methods to ensure food safety. Ideal for those in the food service industry or anyone interested in food safety standards.