Food Safety Quiz
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Questions and Answers

What does 'offsite foodservice' refer to?

  • Location with greater risk of time-temperature abuse and contamination (correct)
  • A type of food delivery service
  • Location with low risk of time-temperature abuse
  • A method of storing food
  • What does FIFO stand for?

    First-in, first-out

    Why is it important to calibrate thermometers?

    To remain accurate

    What does TCS stand for?

    <p>Time and temperature control for safety</p> Signup and view all the answers

    What is a bimettalic thermometer used for?

    <p>Checking temperatures of hot and cold food between 0F and 220F</p> Signup and view all the answers

    What is the temperature danger zone?

    <p>The range of temperatures where pathogens grow most rapidly</p> Signup and view all the answers

    What is cross-contamination?

    <p>The spread of pathogens from one surface or food to another</p> Signup and view all the answers

    What is the flow of food?

    <p>The path that food takes within the foodservice operation</p> Signup and view all the answers

    Who should inspect food deliveries?

    <p>Trained staff</p> Signup and view all the answers

    What does USDA stand for?

    <p>United States Department of Agriculture</p> Signup and view all the answers

    What is infrared radiation?

    <p>A frequency of radiation waves of the electromagnetic spectrum</p> Signup and view all the answers

    What is a thermocouple?

    <p>A device used to measure temperatures through the use of a metal probe and digital readout</p> Signup and view all the answers

    What can microwave thaw?

    <p>Frozen food that will be cooked immediately</p> Signup and view all the answers

    What are pathogens?

    <p>Microorganisms that cause illness</p> Signup and view all the answers

    When does a foodborne illness occur?

    <p>When two or more people get the same illness after eating the same food</p> Signup and view all the answers

    Why are elderly people at a higher risk for foodborne illness?

    <p>Their immune systems have weakened with age</p> Signup and view all the answers

    Approximately how many cases of foodborne illness occur in the United States annually?

    <p>76 million</p> Signup and view all the answers

    What are the three categories of food safety hazards?

    <p>Biological, Physical, and Chemical</p> Signup and view all the answers

    At what temperatures do pathogens grow well?

    <p>Between 41F and 135F</p> Signup and view all the answers

    If FAT TOM conditions are right, bacteria will double their number as often as every ________ minutes.

    <p>20</p> Signup and view all the answers

    What can yeast cause in refrigerated food?

    <p>Signs of spoilage, including discoloration, slime, bubbles, and odors</p> Signup and view all the answers

    What type of contaminant is glass from a broken lightbulb?

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

    What is cross-contact?

    <p>The transfer of allergens from food containing an allergen to the food served to a customer</p> Signup and view all the answers

    Hands and arms should be scrubbed with soap for at least _______ seconds.

    <p>20</p> Signup and view all the answers

    When washing hands, the water should be?

    <p>As hot as you can comfortably stand</p> Signup and view all the answers

    What should you do to use gloves properly?

    <p>Wash your hands before putting on gloves</p> Signup and view all the answers

    If a foodservice employee has diarrhea or vomiting, what should they do?

    <p>Call in sick and stay home</p> Signup and view all the answers

    At what minimum temperature should hot TCS food be held?

    <p>135F</p> Signup and view all the answers

    Which probe should be used to check the temperature of soup?

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

    Which thermometer measures the temperature of both food and equipment surfaces without touching the surface?

    <p>Infrared thermometer</p> Signup and view all the answers

    Which type of probe should be used to check the temperature of a hamburger?

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

    Surface probes check the temperature of?

    <p>Flat cooking equipment</p> Signup and view all the answers

    What does the 'first-in, first-out' rule refer to?

    <p>Using older food supplies before newer ones</p> Signup and view all the answers

    What should you do if a delivery of fresh fish has dark spots of discoloration?

    <p>Reject the fish</p> Signup and view all the answers

    At what maximum air temperature must shell eggs be received?

    <p>45F</p> 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?

    <p>7</p> Signup and view all the answers

    In a refrigerator, raw ground meat should be stored?

    <p>Above the whole and ground turkey</p> Signup and view all the answers

    Brined ham must be cooked to an internal temperature of what for at least 15 seconds?

    <p>155F</p> 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.

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    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.

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