Podcast
Questions and Answers
What does 'offsite foodservice' refer to?
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?
What does FIFO stand for?
First-in, first-out
Why is it important to calibrate thermometers?
Why is it important to calibrate thermometers?
To remain accurate
What does TCS stand for?
What does TCS stand for?
What is a bimettalic thermometer used for?
What is a bimettalic thermometer used for?
What is the temperature danger zone?
What is the temperature danger zone?
What is cross-contamination?
What is cross-contamination?
What is the flow of food?
What is the flow of food?
Who should inspect food deliveries?
Who should inspect food deliveries?
What does USDA stand for?
What does USDA stand for?
What is infrared radiation?
What is infrared radiation?
What is a thermocouple?
What is a thermocouple?
What can microwave thaw?
What can microwave thaw?
What are pathogens?
What are pathogens?
When does a foodborne illness occur?
When does a foodborne illness occur?
Why are elderly people at a higher risk for foodborne illness?
Why are elderly people at a higher risk for foodborne illness?
Approximately how many cases of foodborne illness occur in the United States annually?
Approximately how many cases of foodborne illness occur in the United States annually?
What are the three categories of food safety hazards?
What are the three categories of food safety hazards?
At what temperatures do pathogens grow well?
At what temperatures do pathogens grow well?
If FAT TOM conditions are right, bacteria will double their number as often as every ________ minutes.
If FAT TOM conditions are right, bacteria will double their number as often as every ________ minutes.
What can yeast cause in refrigerated food?
What can yeast cause in refrigerated food?
What type of contaminant is glass from a broken lightbulb?
What type of contaminant is glass from a broken lightbulb?
What is cross-contact?
What is cross-contact?
Hands and arms should be scrubbed with soap for at least _______ seconds.
Hands and arms should be scrubbed with soap for at least _______ seconds.
When washing hands, the water should be?
When washing hands, the water should be?
What should you do to use gloves properly?
What should you do to use gloves properly?
If a foodservice employee has diarrhea or vomiting, what should they do?
If a foodservice employee has diarrhea or vomiting, what should they do?
At what minimum temperature should hot TCS food be held?
At what minimum temperature should hot TCS food be held?
Which probe should be used to check the temperature of soup?
Which probe should be used to check the temperature of soup?
Which thermometer measures the temperature of both food and equipment surfaces without touching the surface?
Which thermometer measures the temperature of both food and equipment surfaces without touching the surface?
Which type of probe should be used to check the temperature of a hamburger?
Which type of probe should be used to check the temperature of a hamburger?
Surface probes check the temperature of?
Surface probes check the temperature of?
What does the 'first-in, first-out' rule refer to?
What does the 'first-in, first-out' rule refer to?
What should you do if a delivery of fresh fish has dark spots of discoloration?
What should you do if a delivery of fresh fish has dark spots of discoloration?
At what maximum air temperature must shell eggs be received?
At what maximum air temperature must shell eggs be received?
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?
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?
In a refrigerator, raw ground meat should be stored?
In a refrigerator, raw ground meat should be stored?
Brined ham must be cooked to an internal temperature of what for at least 15 seconds?
Brined ham must be cooked to an internal temperature of what for at least 15 seconds?
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.
