Questions and Answers
What does the acronym ALERT represent?
What type of backflow prevention must a correctly designed and installed three-compartment sink have?
When should food contact surfaces be cleaned and sanitized?
What is the most effective way of training food handlers on how to make a new recipe?
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Outside garbage containers must be
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What is the maximum number of days that sliced roast beef can remain refrigerated at 41F (5C) or below before it must be discarded?
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How can an operation reduce the likelihood of biological contamination?
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What is the most serious risk when a food handler slices roast beef continuously on a slicer for six hours?
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What is the only acceptable jewelry for a food handler?
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What is the primary source of hepatitis A?
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Which is the best way to thaw frozen shrimp?
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What item must a food handler remove before working with food?
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When is food contamination MOST LIKELY to happen?
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How should food and supplies be stored in a dry-storage area?
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Why should air curtains be installed at the delivery entrance of an operation?
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What is the correct response to a sewage backflow in an operation?
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In order from top to bottom, how should a pan of fresh chicken breasts, fresh salmon, a carton of broccoli, and fresh ground beef be stored on shelves in a cooler?
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An illness caused by what pathogen must be reported to the regulatory authority?
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What is the primary goal of Active Managerial Control?
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What is a virus of particular concern to food safety?
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Which procedure would help protect food from contamination by food handlers and customers?
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What is the third compartment in a three-compartment sink used for?
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When a food recall occurs, what must the operation do?
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Why is it a risk to leave a hose connected to a faucet submerged in a bucket while filling?
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Which is an example of 'cleaning'?
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When is a consumer advisory required?
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When may hand antiseptics be used?
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Who should the manager contact when reporting a suspected foodborne illness?
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When washing hands properly, which other body part must also be cleaned?
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Which food should be stored below all others in a cooler?
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Why must sinks be used for the correct intended purpose?
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What should operations serving highly susceptible populations NOT serve?
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When should a delivery of rice boxes be rejected?
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How long must a food handler discard commercially prepared potato salad if stored properly?
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Which food container is suitable for transporting food?
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How must shucked oysters be sourced?
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When should a food handler recalibrate a thermometer?
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What is the appropriate concentration for an iodine sanitizer?
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Which practice reduces the risk of contamination in a food-prep area?
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Why should training documentation reports be kept?
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When is food considered adulterated?
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Which food would be safe to serve to a highly susceptible population?
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Which action could lead to cross-contamination?
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Where is the BEST location for chemical detergents and sanitizers to be stored?
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What was the corrective action when a cook found poultry at 150F and cooked it until it reached 165F?
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What type of contamination is indicated by traces of pesticide found on raw poultry breasts?
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What risk might arise from allowing a disgruntled employee to enter the food prep area?
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Which activity helps to prevent food contamination?
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What item is a major food allergen?
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What is the reaction of the immune system to a specific food called?
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Study Notes
Food Safety Concepts
- ALERT: An acronym to minimize intentional food contamination risks.
- Three-compartment sink: Must have an air gap for backflow prevention.
- Cleaning and sanitizing: Food contact surfaces must be cleaned after each task.
Food Handling Practices
- New recipes: Best trained through demonstration methods for food handlers.
- Garbage containers: Should be sealed with tight-fitting lids to prevent odors and pests.
- Refrigeration limit: Sliced roast beef can be stored for a maximum of 3 days at 41°F (5°C) before discarding.
Biological Safety Measures
- Biological contamination: Can be reduced by sourcing seafood from reputable suppliers.
Food Handling Risks
- Continuous slicing of meat presents risks if not managed properly, especially regarding the handling of meat during cleaning breaks.
Jewelry Policy
- Acceptable jewelry for food handlers is very limited, often just plain wedding bands or watches without stones.
Hepatitis A and Thawing Practices
- Source of hepatitis A: Commonly transmitted through contaminated food or water.
- Thawing shrimp: Best done in a refrigeration unit to prevent bacterial growth.
Personal Hygiene in Food Preparation
- Food handlers must remove all jewelry except for approved items and must wash hands properly, including arms from elbows up.
- Proper storage in dry areas includes maintaining cleanliness and avoiding cross-contamination.
Storage and Delivery Practices
- Store food items in a cooler, with fresh chicken on the bottom to prevent drips from contaminating other foods.
- Food recalls: Operations must follow specific protocols to ensure contaminated items are removed from circulation.
Contamination Risks
- A submerged hose during filling poses a contamination risk to the water supply.
Cleaning & Sanitization
- The third compartment of a three-compartment sink is designated for sanitizing.
- Cleaning must involve thorough practices, such as rinsing after sanitization.
Pesticide Contamination
- Traces of pesticide on poultry represent a form of chemical contamination.
Employee Management
- Allowing disgruntled employees access to prep areas poses a food safety risk.
Allergen Awareness
- Major food allergens include soybeans; staff should be trained to recognize allergic reactions and comply with food safety protocols.
Corrective Actions
- Taking temperature readings during cooking processes is crucial to ensure food reaches safe temperatures.
Training Documentation
- Keeping records verifies that food safety training for staff was completed, enhancing accountability.
Overall Food Safety Protocols
- Air curtains at entrances help reduce pests, while hand sanitizers must meet specific safety criteria.
- Regulatory authorities must be contacted in case of suspected foodborne illnesses to ensure public health safety.
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Description
Test your knowledge on food safety practices and protocols with this quiz. Understand key concepts like ALERT and proper equipment for handling food. Perfect for food handlers and safety training.
