Food Safety Quiz: Temperature & Contamination

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Questions and Answers

Which characteristic does NOT define potentially hazardous food?

PH level of 4.6 to 7.5

Contains protein

Low nutritional value (correct)

High moisture content (water activity level of .85)

Which of the following is considered a potentially hazardous food?

Hard cheeses

Raw meat (correct)

Fruit cakes

Unopened canned goods

What storage condition can cause food to be considered potentially hazardous?

Stored in a dry environment

Displayed above 5 degrees Celsius (correct)

Stored below 0 degrees Celsius

Sealed in airtight containers

Which food item is NOT considered potentially hazardous?

Salted dried meats Signup and view all the answers

What is a recommended practice to protect food from pests?

Use covered waste bins for rubbish Signup and view all the answers

What is the primary purpose of cleaning and sanitizing knives and cutting boards after every use?

To prevent cross-contamination Signup and view all the answers

Why should food handlers refrain from using aluminum foil or plastic wrap more than once?

They can harbor bacteria on reused surfaces Signup and view all the answers

Which of the following should food handlers not do to maintain hygiene?

Eat or drink while preparing food Signup and view all the answers

What should be included in a food worker's personal hygiene routine?

Taking a daily bath Signup and view all the answers

When should food handlers report to management?

If they have a runny nose Signup and view all the answers

What is an example of a biological contaminant that requires food handlers to stay home?

Hepatitis A Signup and view all the answers

How should food be stored in terms of labeling?

Containers must be labeled with type and date Signup and view all the answers

Which of the following actions is part of good personal hygiene for food handlers?

Wearing appropriate kitchen attire Signup and view all the answers

What is a recommended practice to reduce food to food cross-contamination?

Keep raw meat, poultry, and seafood separately. Signup and view all the answers

Which of the following should be avoided to maintain food safety?

Using nail polish and artificial nails. Signup and view all the answers

What is a proper method for washing hands?

Use soap and water for at least 20 seconds. Signup and view all the answers

What is the best practice for storing raw meat in the refrigerator?

In a sealed plastic bag on the bottom shelf. Signup and view all the answers

Which of these is a common source of bacteria leading to equipment to food cross-contamination?

Using the same cutting board for raw meat and veggies. Signup and view all the answers

How should kitchen utensils be maintained to prevent contamination?

Regularly sanitize and store them properly. Signup and view all the answers

What is a common physical contaminant that may be found in food?

Dust Signup and view all the answers

What is the primary reason for using color-coded cutting boards?

To differentiate between raw and cooked food. Signup and view all the answers

Which of the following practices is NOT recommended when handling food?

Wearing jewelry when cooking. Signup and view all the answers

Which of the following is NOT a recommended practice to prevent physical contamination?

Use glass containers for storage Signup and view all the answers

Which physical contaminant can arise from poorly maintained equipment?

Screws Signup and view all the answers

What should food handlers do to minimize the risk of physical contamination?

Wear hair nets Signup and view all the answers

How can empty packages contribute to physical contamination?

They can attract pests Signup and view all the answers

Which of the following should be regularly checked to prevent physical contamination?

Equipment Signup and view all the answers

What type of physical contamination can be caused by building defects?

Paint flakes Signup and view all the answers

Which of the following would be an effective policy in a food preparation area?

Implement a 'NO Glass' policy Signup and view all the answers

What temperature range is considered the Temperature Danger Zone for food safety?

40°F to 140°F Signup and view all the answers

Which of the following can lead to Time-Temperature Abuse?

Food not being cooled quickly enough Signup and view all the answers

What is a common cause of cross-contamination during food preparation?

Food handler touching raw food and then ready-to-eat food Signup and view all the answers

Why is personal hygiene critical for food handlers in preventing disease spread?

It reduces the risk of bacteria transfer to food. Signup and view all the answers

What should food handlers do to minimize hand-to-food cross-contamination?

Wash hands properly before food handling Signup and view all the answers

How long can food be held at room temperature before it should be discarded?

4 hours Signup and view all the answers

What action can help control time-temperature abuse during food storage?

Monitor the food temperature regularly Signup and view all the answers

Which of the following is a sign that food handler may contribute to cross-contamination?

Having uncovered cuts or wounds Signup and view all the answers

Study Notes

Time Temperature Abuse

Food should not be exposed to the Temperature Danger Zone (40°F - 140°F / 4.4°C - 60°C) for more than 4 hours.
Food should be held at the proper temperature during receiving and storage.
Food should be cooked or reheated to a temperature high enough to kill harmful microorganisms.
Food should be cooled quickly to a safe temperature.
Food prepared in advance should be held at a safe internal temperature.

Cross contamination

Cross-contamination occurs when disease-causing microorganisms spread from one food, surface, utensil, or equipment to another.
Bacteria can spread through hand-to-food, food-to-food, and equipment-to-food contact.

Hand to Food Cross-Contamination

Food handlers are a key factor in spreading diseases due to poor personal hygiene.
Avoid cross-contamination by:
- Washing hands thoroughly and frequently.
- Wearing single-use disposable gloves and changing them frequently, especially when activity changes.
- Covering cuts, sores, and wounds.
- Avoiding wearing jewelry except for a plain ring such as a wedding band.
- Avoiding wearing nail polish and artificial nails.

Food to Food Cross-Contamination

Raw meat, poultry, fish, and vegetables are breeding grounds for bacteria.
Bacteria can travel through flies and drippings.
Prevent cross-contamination by:
- Separating raw meat, poultry, and seafood from other groceries.
- Keeping raw meat, poultry, and seafood in sealed plastic bags or covered containers to prevent juices from dripping.
- Storing eggs in their original carton and refrigerating as soon as possible.
- Storing raw food at the bottom of the refrigerator.

Equipment to Food Cross-Contamination

Bacteria can be passed on from dirty and unsanitized kitchen equipment and utensils.
Prevent cross-contamination by:
- Using color-coded cutting boards for different foods.
- Cleaning and sanitizing cutting boards and knives after each use.
- Maintaining a clean and sanitary facility.
- Using kitchen paper towels to wipe spills.
- Using specific containers for specific foods.
- Labeling each container.
- Washing and sanitizing food thermometers and can openers after every use.
- Keeping kitchen utensils in a tightly closed container.
- Not reusing plastic wrap or aluminum foil.
- Never touching dishes, trays, flatware, or glassware where food will be placed or where a person's mouth will touch.

Poor Personal Hygiene

Good personal hygiene is essential for food quality and safety.
We carry bacteria on our hair skin, mouth, nose, hands, throat, intestinal tract, and clothing.
Food handlers should not handle food when they are sick or have open wounds.
Stay home if you have: -Hepatitis A -Shigella
- E. Coli infection
- Salmonella
Notify management if you are sick or injured.
Wear a proper uniform including a chef jacket, apron, hairnets, headbands, beard cover, and close-toed rubber-soled shoes.
Remove all jewelry such as rings, brooches, watches, earrings, necklaces, false nails, false eyelashes, and any other object that may cause contamination while preparing food.
Food establishments should provide:
- Lockers and locker rooms
- Separate toilets
- Hand washing areas
- Lunch rooms
- Medical facilities
Food handlers should observe the following:
- Take a bath every day.
- Brush their teeth.
- Trim their fingernails.
- Shave.
- Wash their hands, including sanitizing.
- Remove jewelry and other objects that might accidentally fall into food.
- Wear a clean uniform.
- Avoid chewing gum, smoking cigarettes, and drinking beverages in the food preparation area.
- Check food packages when receiving them to make sure they are not contaminated or damaged.
- Keep equipment and utensils in good condition.
- Use appropriate food-safe oils and grease to maintain equipment.
Use food additives correctly and follow the correct measurements.

Physical Contamination

Physical contamination can occur accidentally or deliberately at any stage of food service.
Common physical contaminants found in food:
- Hair strands
- Chips or fingernails
- Plastic
- Dust
- Metal shavings
- Fish bones
- Vegetable or fruit peels
- Eggshells
- Pieces of glass
- Staple wire
Physical contamination can come from:
- Buildings: broken bricks, flakes of paint, electric cables, broken tiles
- Equipment: screws, bolts, pieces of metal, nuts
- Packaging: paper, plastic, staple wire, elastic bands
- Food handlers: hair, fingernails, buttons, earrings
- Insects: flies, ants, rodent hair, or droppings
Prevent physical contamination by:
- Wash fruits and vegetables thoroughly to remove dirt.
- Keep premises clean and well-maintained. Repair defects immediately.
- Remove food and containers away from the area being repaired.
- Check equipment regularly and report any problems or broken equipment.
- Ensure food packages are free from staples.
- Store excess ingredients in sealed containers.
- Throw away empty packages immediately.
- There should be a “NO Glass” policy in the food preparation area. Use plastic cups for drinking.
- Wear appropriate protective clothing. Work clothes should not have pockets, as they may contain small objects that might fall.
- Always wear a hair net and remove all jewelry.
- Always cut fingernails short and free from nail polish.
- Avoid wearing makeup and tie up your hair with an elastic band.
- Protect food from pests by maintaining facilities.
- Do not store food directly on the floor.
- Put all rubbish and food waste away outside and store it in covered waste bins.

Potentially Hazardous Foods

Potentially hazardous foods require time and temperature control to limit the growth of pathogenic microorganisms that can cause food infection or food intoxication.
Potentially hazardous foods have the following characteristics:
- High moisture content
- Contain protein
- pH level of 4.6 to 7.5
Examples of potentially hazardous foods:
- Raw meat (beef, pork, poultry)
- Seafood (fish, shellfish)
- Dairy products (milk, custard, dairy desserts, unbaked cakes)
- Fruits and vegetables (salads, melons)
- Cooked pasta and rice
- Foods containing eggs, beans, and other high-protein foods
- Warm food stored less than 60°C (140°F) in a bain marie
- Salad and cut meats displayed in a countertop above 5°C (41°F)
- Pre-cut sandwiches and rolls
- Displayed sushi in a sushi bar
- Displayed grilled chicken, roast ducks, and pork
- Filled cream or custard cream sandwiches and cakes
Foods that are NOT considered potentially hazardous:
- Unopened canned goods
- Pickles
- Salted dried meats
- Honey and Jam
- Fruitcakes
- Biscuits and crackers
- Hard cheeses

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Description

Test your knowledge on food safety practices concerning temperature abuse and cross-contamination. This quiz covers essential concepts on proper food handling, cooking temperatures, and hygiene practices to ensure food is safe for consumption. Perfect for food handlers and safety students!