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Questions and Answers
Only authorized individuals are allowed in the food preparation or utensil washing areas.
Only authorized individuals are allowed in the food preparation or utensil washing areas.
True
What must food employees do to ensure personal hygiene?
What must food employees do to ensure personal hygiene?
Clean their hands and exposed portions of their arms thoroughly.
Which of the following are signs of a leader?
Which of the following are signs of a leader?
What are the three categories of potential hazards to food safety?
What are the three categories of potential hazards to food safety?
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Which of the following is NOT a symptom of alcohol intoxication?
Which of the following is NOT a symptom of alcohol intoxication?
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Foodborne illness is caused by eating ______ food.
Foodborne illness is caused by eating ______ food.
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What is the first step in the flow of food in an establishment?
What is the first step in the flow of food in an establishment?
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What is the recommended maximum temperature for storing refrigerated foods?
What is the recommended maximum temperature for storing refrigerated foods?
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Match the following stages of alcohol intoxication with their symptoms:
Match the following stages of alcohol intoxication with their symptoms:
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What is a key technique to prevent unsafe behaviors in food safety?
What is a key technique to prevent unsafe behaviors in food safety?
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What is foodborne illness?
What is foodborne illness?
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Foodborne illness can be prevented by following basic food safety rules.
Foodborne illness can be prevented by following basic food safety rules.
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Who is NOT at risk for foodborne illness?
Who is NOT at risk for foodborne illness?
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What are the common types of microorganisms that cause food contamination?
What are the common types of microorganisms that cause food contamination?
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What system does the FDA Food Code recommend for ensuring food safety?
What system does the FDA Food Code recommend for ensuring food safety?
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What can happen as a result of foodborne illness?
What can happen as a result of foodborne illness?
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Employees with a communicable illness should inform their supervisor and not handle food.
Employees with a communicable illness should inform their supervisor and not handle food.
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An ‘occupational hazard’ is any workplace condition that causes a risk to __________ health.
An ‘occupational hazard’ is any workplace condition that causes a risk to __________ health.
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Cleaning is concerned with the removal of visible soil, while sanitized involves reducing the number of __________ microorganisms.
Cleaning is concerned with the removal of visible soil, while sanitized involves reducing the number of __________ microorganisms.
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Match the following categories of occupational hazards:
Match the following categories of occupational hazards:
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Which of the following are tips for workplace safety?
Which of the following are tips for workplace safety?
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What should food handlers do regarding personal hygiene?
What should food handlers do regarding personal hygiene?
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It is acceptable for food service workers to wear jewelry while handling food.
It is acceptable for food service workers to wear jewelry while handling food.
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Body odor is often caused by sweat and can be controlled by ___________ regularly.
Body odor is often caused by sweat and can be controlled by ___________ regularly.
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What should employees do if they cut or burn themselves while working?
What should employees do if they cut or burn themselves while working?
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Study Notes
Food Safety and Sanitation
- Foodborne illness arises from consuming contaminated food, affecting public health and the economy.
- Responsible food practices by establishments are crucial to prevent foodborne illnesses and maintain client trust.
- Vulnerable groups at risk of foodborne illnesses include young children, pregnant or lactating women, the elderly, and individuals with compromised immune systems.
Contamination
- Contamination refers to harmful substances or conditions present in food.
- Food can be contaminated at multiple points in the supply chain, from harvest to consumption.
- Preventative measures must start at harvest and continue until the food is consumed.
Microorganisms
- Common food contaminants include bacteria, viruses, parasites, and fungi.
- Controlling microbial presence is essential to prevent foodborne illnesses and spoilage.
Hazard Analysis Critical Control Point (HACCP)
- The FDA Food Code recommends HACCP to identify critical points in food preparation where contamination may occur.
- Facility design and cleanliness play a key role in operational safety.
- Education and training on food safety are critical for minimizing contamination risks.
Government and Food Industry Roles
- Government regulations oversee food safety to protect the food production system.
- The food industry is responsible for ensuring the safety of its operations and products.
Occupational Hazards
- In 2019, the U.S. recorded 5,333 fatal work injuries, particularly in high-risk industries like fishing, construction, and waste management.
- Transportation incidents, falls, and exposure to harmful substances contribute significantly to these statistics.
Types of Occupational Hazards
- Safety hazards involve conditions that can physically injure workers (e.g., machinery, heights).
- Chemical hazards include exposure to toxic substances (e.g., cleaning products, solvents).
- Biological hazards arise in environments like hospitals, where employees may encounter harmful microorganisms.
- Physical hazards involve environmental dangers such as radiation and extreme temperatures.
- Ergonomic hazards result from repetitive motions and poor work posture.
- Work organization hazards refer to mental health risks like workplace violence and discrimination.
Worker Rights and OSHA
- OSHA ensures workplace safety by granting rights to workers, including safe equipment usage and the right to request inspections.
Tips for Workplace Safety
- Maintain a clean, organized work area to prevent accidents.
- Use personal protective equipment and operate machinery only after proper training.
- Follow emergency procedures diligently.
Common Safety Hazards
- Working at heights contributes significantly to workplace fatalities; training in fall protection is necessary.
- Poor housekeeping can lead to fall hazards and obstruct emergency exits.
- Electrical hazards often arise from improper use of extension cords.
- Forklift operations require attentive management to avoid accidents.
- Following lockout/tagout procedures is critical to prevent equipment-related injuries.
- Chemicals in the workplace must be handled with care to avoid exposure risks.
- Confined spaces present specific dangers that require risk assessments and permits.
Personal Hygiene Standards for Food Service Workers
- Adherence to hygiene protocols helps reduce foodborne illness risks.
- Cleanliness and grooming are crucial for all food service employees.
Employee Health Responsibility
- Illnesses like colds or infections can contaminate food; managers should encourage ill workers to avoid food handling.
- Employees should be aware of the role of asymptomatic carriers in spreading foodborne pathogens.
Personal Hygiene Practices
- Regular hair washing can control oils and flakiness.
- Daily bathing and deodorant use prevent body odor.
- Brushing teeth and proper dental care are essential to avoid bad breath and maintain oral hygiene.
Healthy Food Handler Requirements
- Food handlers must prevent cross-contamination and maintain a clean appearance.
- Handwashing facilities should be readily available and used frequently.
Employer's Responsibility
- Food businesses must enforce health regulations to prevent foodborne illnesses and ensure food handlers are trained and competent.
Essential Personal Habits
- Employees should practice hygiene diligently, including regular grooming and avoiding jewelry during food preparation.
- Clean clothing and adherence to hair restraints are required to maintain food safety standards.
- Proper handwashing protocols must be followed to minimize contamination risks.### Kitchen Safety and Hygiene
- Only authorized personnel and individuals necessary for operations are allowed in food preparation and utensil washing areas.
- Food employees must thoroughly clean hands and exposed arms, paying special attention to under fingernails and between fingers.
- Smoking or tobacco use is strictly prohibited in food storage, preparation, and utensil cleaning areas.
- Health habits impact food service employees' health and that of others.
Management and Supervisory Safety Responsibilities
- Accidents can lead to untracked costs: loss of manpower, retraining expenses, equipment damage, low morale, and reduced profits.
- Accident prevention is critical; supervisors play a significant role in leading and addressing safety issues using techniques like DuPont and BBS.
- Supervisors are responsible for training staff, enforcing rules, communicating effectively, and investigating accidents.
Leadership Qualities
- True leaders command and exhibit respect, communicating clearly and actively training others.
- Effective leaders possess good listening skills, provide feedback, and understand human behavior.
Influences on Safety
- Key factors affecting safety include management systems (policies and culture), work factors (tools and environment), and human elements (behaviors and skills).
- Most safety programs focus on physical factors but should also examine human behavior to address unsafe acts effectively.
Behavior-Based Safety
- Focus on observable unsafe behaviors rather than internal attitudes, which are harder to change.
- Practice positive reinforcement and disciplinary actions when needed; catch employees doing right and reward them.
Foodborne Illness
- Foodborne illness occurs from consuming contaminated food and commonly arises from temperature abuse, poor hygiene, and cross-contamination.
- Basic food safety rules must be followed to prevent outbreaks, defined as incidents where two or more people get sick from the same food.
Food Safety Hazards
- Contamination, resulting in unsafe food, can arise from biological, chemical, or physical hazards.
- Biological hazards are the most dangerous, including bacteria, viruses, parasites, and prions, with symptoms often leading to foodborne illnesses classified as infection, intoxication, or toxin-mediated infection.
Alcohol Intoxication
- Alcohol intoxication can lead to serious physiological effects and is categorized into stages from sobriety to death, each with distinct symptoms and associated blood alcohol concentration (BAC) levels.
- The progression includes stages from low-level intoxication (BAC 0.01-0.05) to potential death (BAC above 0.45).
Food Flow
- The path food follows includes stages such as purchasing, receiving, storage, preparation, cooking, cooling, hot and cold holding, reheating, and serving.
- Strict guidelines are in place for each stage to ensure food safety.
Food Storage Guidelines
- First In, First Out (FIFO) should be practiced to maintain food freshness.
- Store chemicals away from food and ensure proper labeling and dating of repackaged items.
Food Preparation and Handling
- Employees should wash hands before and during food preparation, using separate utensils for different food types to prevent cross-contamination.
- Food should be prepared as close to serving time as possible, with safe thawing methods enforced.
Cooking and Cooling Food
- Food must cool from 60ºC (140ºF) to 4ºC (40ºF) within 4 to 6 hours, employing strategies to reduce cooling time.
- Internal temperatures should be verified during cooking to avoid hot and cold spots.
Hot and Cold Holding Procedures
- Maintain hot food above 60°C (140°F) and cold food at or below 4ºC (40°F).
- Reheat hazardous food quickly to original cooking temperatures; avoid slow reheating in hot holding units.
Serving Food Safely
- Ensure servers maintain hygiene standards and use clean utensils.
- Regularly clean service areas and manage food transportation to uphold safety standards.
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Description
Test your knowledge about risk management as it pertains to food safety and sanitation. This quiz will cover the causes and impacts of foodborne illnesses, emphasizing the importance of food safety practices to protect public health. Understand the responsibilities involved in preventing contamination and promoting well-being.
