Food Safety Regulations and Protocols

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Questions and Answers

Which agency enforces food safety in a restaurant or foodservice operation? (Select all that apply)

Centers for Disease Control and Prevention

U.S. Department of Agriculture

State or local regulatory authority (correct)

Food and Drug Administration

Three components of active managerial control include?

Identifying risks, Creating specifications, and training.

Identifying risks, Record keeping, and training.

Identifying risks, Creating purchase orders, and training.

Identifying risks, Corrective action, and training. (correct)

A broken water main has caused the water in an operation to appear brown. What should the manager do?

Contact the local regulatory authority before use. (correct)

Boil the water for 1 minute before use.

Use the water for everything except dishwashing.

Use the water for everything except hand washing.

To prevent the deliberate contamination of food, a manager should know who is in the facility, monitor the security of products, keep information related to food security on file, and know...

Whom to contact about suspicious activity. Signup and view all the answers

A food handler who has just bused tables must do what before handling food?

Wash hands Signup and view all the answers

As part of hand washing, food handlers must scrub their hands and arms for at least...

10 seconds Signup and view all the answers

To work with food, a food handler with an infected hand wound must...

Cover the wound with an impermeable cover and wear a single-use glove. Signup and view all the answers

How should food handlers keep their fingernails?

Short and unpolished Signup and view all the answers

What should a manager of a quick-service operation do if a food handler reports having a sore throat and a fever?

Restrict the food handler from working with food. Signup and view all the answers

What action should a manager take when a food handler reports having diarrhea and being diagnosed with a foodborne illness caused by Shigella spp.?

Exclude the food handler from the operation. Signup and view all the answers

Where should staff members eat, drink, smoke, or chew gum?

Designated areas. Signup and view all the answers

How long must shellstock tags be kept on file?

90 days after the last shellfish was sold or served from the container. Signup and view all the answers

When receiving a delivery of food for an operation, it is important to...

Inspect all food immediately before storing it. Signup and view all the answers

Which item is stored correctly in the cooler?

Macaroni salad stored above raw salmon Signup and view all the answers

Ready-to-eat TCS food must be date marked if it will be stored for longer than...

24 hours Signup and view all the answers

A recall has been issued for a specific brand of orange juice. The store manager has matched the information from the recall notice to the item, removed the item from inventory, and stored it in a secure location. What should the manager do next?

Label the item to prevent it from accidentally being placed back in inventory Signup and view all the answers

What is the maximum amount of time that ready-to-eat TCS food can be stored in a cooler at 41ºF (5ºC) before it must be sold, served, or thrown out?

7 days Signup and view all the answers

Pathogens are likely to grow well in a meat stew that is...

Between 41ºF and 135ºF (5ºC and 57ºC) Signup and view all the answers

Which is a TCS food?

Sprouts Signup and view all the answers

Cut melons should be stored at what internal temperature?

41ºF (5ºC) or lower Signup and view all the answers

Why are preschool-age children at higher risk for getting a foodborne illness?

They have not yet built up their immune systems. Signup and view all the answers

What is one factor that affects the growth of bacteria in food?

Acidity Signup and view all the answers

Using one set of cutting boards for raw poultry and another set of cutting boards for ready-to-eat food reduces the risk of...

Cross-contamination Signup and view all the answers

Peanuts and soy products are two possible food items that can be dangerous for people with...

Food allergies Signup and view all the answers

Wheezing and hives are symptoms of...

Food allergies Signup and view all the answers

A catering employee removed a tray of lasagna from hot-holding for service in a hotel conference room at 11:00 am. By what time must the lasagna be thrown out?

3:00 pm Signup and view all the answers

How often must you check the temperature of hot food that is being held with temperature control?

At least every 4 hours Signup and view all the answers

Which action could contaminate food at a self-service area?

Allowing customers to reuse plates Signup and view all the answers

Which food item may be handled with bare hands?

Chopped potatoes for soup Signup and view all the answers

When preparing to wash dishes in a three-compartment sink, what is the first task?

Clean and sanitize the sinks and drain boards Signup and view all the answers

When pouring sanitizer from its original container into a spray bottle, the spray bottle must be labeled with the...

Common name of the chemical Signup and view all the answers

Which does not require sanitizing?

Walls Signup and view all the answers

What is the definition of sanitizing?

Reducing the pathogens on a surface to safe levels Signup and view all the answers

To make sure that the chemical sanitizer being used on a food-prep surface is at the correct strength...

Use a test kit to check the sanitizer's concentration when mixing it. Signup and view all the answers

Outdoor garbage containers must be...

Kept covered with tight-fitting lids Signup and view all the answers

What is a cross-connection?

Physical link between sources of safe and dirty water Signup and view all the answers

What step must managers take after creating a master cleaning schedule and training staff to use it?

Monitor the cleaning program Signup and view all the answers

A hand washing station should have a garbage container, hot and cold water, signage, a way to dry hands, and...

Soap Signup and view all the answers

What is the best way to eliminate pests that have entered the operation?

Work with a licensed pest control operator (PCO) Signup and view all the answers

How high should floor-mounted equipment be from the floor?

At least 6 inches (15 centimeters) Signup and view all the answers

Study Notes

Food Safety Agencies and Responsibilities

The agency that enforces food safety in restaurants is the State or local regulatory authority.
Essential components of active managerial control include identifying risks, corrective action, and training staff.

Responding to Contamination and Safety Concerns

In case of a brown water issue, the manager should contact the local regulatory authority before use.
Preventing food contamination involves knowing whom to contact about suspicious activity.

Personal Hygiene Protocols

A food handler must wash hands after bus table activities before handling food.
Hands and arms should be scrubbed for at least 10 seconds during hand washing.
Food handlers with infected hand wounds must cover the wound with an impermeable cover and wear a single-use glove.
Fingernails must be kept short and unpolished to ensure hygiene.

Food Handler Illness Reporting

A food handler with a sore throat and fever should be restricted from working with food.
If diagnosed with a foodborne illness from Shigella, the handler must be excluded from the operation.

Safe Food Handling Practices

Staff members can only eat, drink, smoke, or chew gum in designated areas.
Shellstock tags must be retained for 90 days after the last shellfish served.

Food Receiving and Storage Guidelines

All food must be inspected immediately before storing upon delivery.
Proper food storage in coolers requires macaroni salad to be above raw salmon and ready-to-eat TCS food must be date marked if stored for longer than 24 hours.

Food Safety Limits and Regulations

Ready-to-eat TCS food can be stored at 41ºF (5ºC) or lower and should be thrown away if not consumed within 7 days.
Pathogen growth occurs in meat stews held between 41ºF and 135ºF (5ºC and 57ºC).

Allergen Awareness

Food allergies can manifest symptoms like wheezing and hives; common allergens include peanuts and soy products.
Sprouts are categorized as TCS food which is highly susceptible to contamination.

Serving and Waste Disposal Regulations

Food must be discarded after being out of hot-holding for 3 hours.
Food temperature of hot items must be checked at least every 4 hours.

Preventing Cross-Contamination

Using separate cutting boards for raw poultry and ready-to-eat foods minimizes the risk of cross-contamination.
Chopped potatoes for soup can be handled with bare hands while other items require utensils.

Cleaning and Sanitizing Procedures

The first step in washing dishes is to clean and sanitize the sinks and drain boards prior to use.
Spray bottles containing sanitizer must be labeled with the common name of the chemical used.

Effective Waste Management

Outdoor garbage containers should be kept covered with tight-fitting lids to deter pests.
A cross-connection is defined as a physical link between safe and dirty water sources.

Management Responsibilities

After implementing a master cleaning schedule, managers must monitor the cleaning program to ensure compliance and effectiveness.

Handwashing Facilities

A handwashing station must include soap, hot and cold water, signage, and a way to dry hands.

Pest Control Measures

The most effective way to deal with pests is to collaborate with a licensed pest control operator (PCO).

Equipment Height Regulations

Floor-mounted equipment should be elevated at least 6 inches (15 centimeters) off the floor for proper sanitation and cleaning.

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Description

This quiz focuses on key food safety regulations, the responsibilities of food safety agencies, and personal hygiene protocols for food handlers. It covers essential steps for preventing contamination and managing illness in food service environments, ensuring that food is safe for consumers.