Food Safety Quiz

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Questions and Answers

Which of the following are considered higher risk populations? (Select all that apply)

Teenagers

The elderly (correct)

Infants (correct)

Pregnant women (correct)

What are TCS foods?

Milk, Eggs, Shellfish, Fish, Meats, Meat Alternatives, Untreated garlic/oil mixture, Baked Potatoes, Raw Sprouts, Cooked Rice, Cut Tomatoes, and cut melons.

Name the CDC's top 5 reasons for outbreaks.

1.) Purchasing food from unsafe sources 2.) Failing to cook food adequately 3.) Holding food at incorrect temperatures 4.) Contaminated equipment 5.) Poor personal hygiene

What are the three ways food becomes contaminated?

1.) Time-Temperature Control 2.) Cross Contamination 3.) Poor Personal Hygiene Signup and view all the answers

What does FAT TOM stand for?

Food, Acidity, Temperature, Time, Oxygen, Moisture Signup and view all the answers

What are the two fish toxins?

Scombroid and Ciguatera Signup and view all the answers

Who can buy pesticides?

Only a licensed professional Signup and view all the answers

What is the key to protecting food?

Making it as difficult as possible for tampering to occur by addressing potential human interior and exterior elements. Signup and view all the answers

Gloves must be changed after how many hours?

4 hours Signup and view all the answers

When should you restrict employees from working with or around food if they have a sore throat or fever?

If serving a high risk population Signup and view all the answers

When should you exclude employees from working with food?

If they have jaundice, diarrhea, or vomiting; they can return after being symptom-free for 24 hours. Signup and view all the answers

Notify the health department and exclude employees from working with food if they are diagnosed with what?

The big 5 Signup and view all the answers

You should never use glass thermometers when?

Measuring food temperatures or if it doesn't have a shatterproof glass casing. Signup and view all the answers

What temperature should delivered TCS foods be at?

41°F or lower Signup and view all the answers

What temperature should delivered live shellfish and shelled eggs be at?

45°F or lower Signup and view all the answers

What temperature should delivered hot TCS food be at?

135°F or higher Signup and view all the answers

All packaging and containers should be labeled with what?

Name of the food and the expiration date. Signup and view all the answers

TCS foods prepared on site can be stored for how long and at what temperature?

A maximum of 7 days at 41°F or lower. Signup and view all the answers

Dry storage areas should be at what temperature?

Between 50 to 70 degrees Fahrenheit. Signup and view all the answers

Food in dry storage should be stored off the ground at least how many inches?

6 inches or 15 centimeters. Signup and view all the answers

Shellfish stock identification tags must be kept for how many days from when the last one was sold or served?

90 days. Signup and view all the answers

What does ROP mean?

Reduced Oxygen Packaging. Signup and view all the answers

What are the 4 ways to thaw food?

In the refrigerator, under cool running water, in a microwave oven, or as part of the cooking process. Signup and view all the answers

What temperature does chicken, stuffed meats, stuffed pastas, leftovers, or food cooked in the microwave need to be cooked at?

165°F. Signup and view all the answers

What temperature does ground meat, injected meat, and eggs to be held for later service need to be cooked at?

155°F. Signup and view all the answers

What temperature does steak, chops, fish, roasts, and eggs for short order need to be cooked at?

145°F. Signup and view all the answers

What temperature does ready-to-eat food need to be at?

135°F. Signup and view all the answers

What is the two-stage cooling process?

135°F to 70°F within 2 hours, then 70°F to 41°F within 2 hours. Signup and view all the answers

What temperature is hot holding?

135°F or higher. Signup and view all the answers

What temperature is cold holding?

41°F or lower. Signup and view all the answers

Hot food can be held for how many hours?

4 hours. Signup and view all the answers

Cold food can be held for how many hours?

6 hours. Signup and view all the answers

Study Notes

Higher Risk Populations

Higher risk groups include infants, preschool children, pregnant women, the elderly, individuals on medication, and those who are seriously ill.

TCS Foods

TCS foods (Time/Temperature Control for Safety) include milk, eggs, shellfish, fish, meats, meat alternatives, untreated garlic/oil mixtures, baked potatoes, raw sprouts, cooked rice, cut tomatoes, and cut melons.

CDC's Top 5 Reasons for Outbreaks

Purchasing from unsafe sources
Inadequate cooking of food
Improper holding temperatures
Contaminated equipment
Poor personal hygiene

Food Contamination Sources

Three main causes of food contamination are time-temperature abuse, cross-contamination, and poor personal hygiene.

FAT TOM Acronym

Stands for:
- Food
- Acidity
- Temperature
- Time
- Oxygen
- Moisture

Fish Toxins

Two main fish toxins:
- Scombroid: histamine toxin from time-temperature abused tuna.
- Ciguatera: ciguatoxin from predatory reef fish associated with marine algae.

Pesticide Purchase

Pesticides must only be purchased by licensed professionals.

Food Protection

Key protection against food tampering involves addressing potential human factors both inside and outside the operation.

Gloves Use

Gloves must be changed every 4 hours during use.

Employee Restrictions

Employees with a sore throat or fever should be restricted if serving high-risk populations.

Employee Exclusion

Exclusion occurs for employees with jaundice, diarrhea, or vomiting, who can return after being symptom-free for 24 hours.

Health Department Notification

Notify health authorities and exclude employees diagnosed with the "Big 5" illnesses.

Glass Thermometers

Glass thermometers are prohibited for food temperature measurements unless they have shatterproof casings.

TCS Food Delivery Temperature

Delivered TCS foods must be at 41°F (5°C) or lower.

Shellfish and Eggs Delivery Temperature

Delivered live shellfish and shelled eggs must be at 45°F (7°C) or lower.

Hot TCS Food Delivery Temperature

Delivered hot TCS food must be at 135°F (57°C) or higher.

Food Packaging Labels

All food packaging must be clearly labeled with the food name and expiration date.

On-Site Prepared TCS Food Storage

TCS foods made on-site can be stored for a maximum of 7 days at 41°F (5°C) or lower.

Dry Storage Temperature

Ideal dry storage temperature ranges from 50°F to 70°F (10°C to 21°C).

Food Storage Clearance

Food in dry storage should be at least 6 inches (15 cm) off the ground.

Shellfish Stock Tags

Shellfish stock identification tags must be retained for 90 days from the date sold or served.

ROP Definition

ROP stands for Reduced Oxygen Packaging.

Food Thawing Methods

Four approved methods for thawing food include refrigeration, cool running water, microwave cooking, or as part of the cooking process.

Cooking Temperatures

Chicken, stuffed meats, stuffed pasta, leftovers, and microwave-cooked food must be cooked at 165°F (74°C).
Ground meat, injected meat, and eggs for later service should be cooked at 155°F (68°C).
Steak, chops, fish, roasts, and short-order eggs need a cooking temperature of 145°F (63°C).
Ready-to-eat foods must be held at 135°F (57°C).

Two-Stage Cooling Process

Food must cool from 135°F (57°C) to 70°F (21°C) within 2 hours, then from 70°F to 41°F (5°C) within an additional 2 hours, with a total cooling time not exceeding 6 hours.

Holding Temperatures

Hot food must be held at 135°F (57°C) or higher.
Cold food must be held at 41°F (5°C) or lower.

Holding Duration

Hot food can be held for a maximum of 4 hours and cold food for an unspecified duration in the excerpt provided.

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Description

Test your knowledge on food safety, including higher risk populations, TCS foods, and the causes of food contamination. This quiz will also cover important food safety concepts like the FAT TOM acronym and fish toxins. Perfect for anyone looking to improve their understanding of food handling practices.