Food Safety Quiz: Risk Factors & Hazards

Study Notes

Foodborne Illness Risk Factors

Poor personal hygiene can lead to the spread of foodborne illnesses; includes not washing hands, bare hand contact with ready-to-eat foods, and working while ill.
Food sourced from unapproved or unpermitted locations increases the risk of contamination.
Improper cooking temperatures and methods, such as inadequate reheating, can fail to kill pathogens.
Incorrect holding temps can put TCS (Time and Temperature Control for Safety) foods at risk; includes both hot and cold holding errors.
Food contamination arises from contaminated equipment, poor employee practices, improper storage, and exposure to chemicals.

Food Hazards

Biological hazards are microorganisms like bacteria, viruses, parasites, and fungi that cause foodborne illness.
Chemical hazards include sanitizers and cleaning agents that should be kept separate from food.
Physical hazards refer to foreign objects such as glass, metal, or bone that can cause injury.

Proper Handwashing Technique

Use a designated handwashing sink.
Wash hands with warm water (minimum 100°F) and soap for at least 15 seconds, then rinse, dry, and turn off water using a paper towel.

When to Wash Hands

Always wash hands upon entering the kitchen, after touching your face or hair, using the restroom, handling raw animal products, taking out trash or cleaning, and after anything dirty.

Handling Cuts and Wounds

Clean hands, apply a bandage, and wear gloves if you have a cut on your hand.
If unable to wash hands due to splints or bandages, do not handle food.

Personal Hygiene and Ready-to-Eat Foods

Avoid bare hand contact with ready-to-eat foods; use barriers like gloves, utensils, or deli paper.
Ready-to-eat foods include cooked items, raw fruits and vegetables, baked goods, snack foods, and ice.

Uniform Standards

Maintain proper hair restraint, clean clothes, covered wounds, and no wrist jewelry during food handling.
Opt for plain band rings, and ensure nails are short, clean, and free of polish or artificial enhancements.

Employee Health Policy

Food handlers must be vigilant about personal health and report illnesses like Salmonella, Shigella, E. coli O157:H7, Hepatitis A, or Norovirus.
Symptoms necessitating reporting include diarrhea, vomiting, sore throat with fever, infected cuts, and jaundice.
Employees can return to work only after being symptom-free for 24 hours without medication.

Approved Sources

Only use approved suppliers that are reputable and follow regulations; unsafe food cannot be made safe.
TCS (Potentially Hazardous Foods) require proper time and temperature control to limit pathogen growth.

Receiving Food

Ensure food safety by checking temperatures: hot foods must be above 135°F, cold foods below 41°F.
Reject any unsafe items: dented or leaking cans, frozen foods with ice crystals, or spoiled items.
Check for proper labeling and keep shellstock tags on file for 90 days.

Thawing Methods

Maintain foods at 41°F or below when thawing, using methods such as refrigeration or cooking directly from frozen.
Approved methods include using the microwave (immediate cooking afterward) or submerged under cold running water.

Cooking and Temperature Safety

Properly cook TCS foods to required temperatures to ensure safety.
Use a calibrated thermometer to measure food temperatures, inserting it into the thickest part, away from bones.

Description

Test your knowledge on foodborne illness risk factors and hazards. This quiz covers personal hygiene, cooking methods, food contamination, and various types of food hazards including biological, chemical, and physical risks. Enhance your understanding of food safety practices.