Food Safety Quiz

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?

Time and temperature control for safety Signup and view all the answers

What is a bimettalic thermometer used for?

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

What is the temperature danger zone?

The range of temperatures where pathogens grow most rapidly Signup and view all the answers

What is cross-contamination?

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

What is the flow of food?

The path that food takes within the foodservice operation Signup and view all the answers

Who should inspect food deliveries?

Trained staff Signup and view all the answers

What does USDA stand for?

United States Department of Agriculture Signup and view all the answers

What is infrared radiation?

A frequency of radiation waves of the electromagnetic spectrum Signup and view all the answers

What is a thermocouple?

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

What can microwave thaw?

Frozen food that will be cooked immediately Signup and view all the answers

What are pathogens?

Microorganisms that cause illness Signup and view all the answers

When does a foodborne illness occur?

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

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

Their immune systems have weakened with age Signup and view all the answers

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

76 million Signup and view all the answers

What are the three categories of food safety hazards?

Biological, Physical, and Chemical Signup and view all the answers

At what temperatures do pathogens grow well?

Between 41F and 135F Signup and view all the answers

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

20 Signup and view all the answers

What can yeast cause in refrigerated food?

Signs of spoilage, including discoloration, slime, bubbles, and odors Signup and view all the answers

What type of contaminant is glass from a broken lightbulb?

Physical Signup and view all the answers

What is cross-contact?

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

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

20 Signup and view all the answers

When washing hands, the water should be?

As hot as you can comfortably stand Signup and view all the answers

What should you do to use gloves properly?

Wash your hands before putting on gloves Signup and view all the answers

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

Call in sick and stay home Signup and view all the answers

At what minimum temperature should hot TCS food be held?

135F Signup and view all the answers

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

Immersion Signup and view all the answers

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

Infrared thermometer Signup and view all the answers

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

Penetration Signup and view all the answers

Surface probes check the temperature of?

Flat cooking equipment Signup and view all the answers

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

Using older food supplies before newer ones Signup and view all the answers

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

Reject the fish Signup and view all the answers

At what maximum air temperature must shell eggs be received?

45F 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?

7 Signup and view all the answers

In a refrigerator, raw ground meat should be stored?

Above the whole and ground turkey Signup and view all the answers

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

155F 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.