Questions and Answers
Which of the following is a foodborne illness risk factor related to personal hygiene?
What can cause foodborne illnesses from unsafe sources?
Food contamination can occur through the use of _____ equipment.
contaminated
Biological hazards include microorganisms that can cause foodborne illness.
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What is the importance of maintaining handwashing in food handling?
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Which of the following is an approved thawing method?
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What temperature should TCS foods be held at for safety?
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What is the danger zone for food temperatures?
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You cannot work with food if you have a cut on your hand and cannot wash it.
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What should you do when receiving food that does not meet safety standards?
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What should you do after handling raw animal products?
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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.
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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.
