Food Safety Terminology Quiz

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Questions and Answers

What must be done when using additives in food to help extend its shelf life?

Get permission from the USDA

What is an example of a physical contaminant?

A stone in a bag of dried beans

What does it mean to honestly present food?

Provide food to customers in a way that does not mislead or misinform them

Ice added to cool hot soups must be made from what type of water?

Drinkable Signup and view all the answers

What was the corrective action when a cook found the poultry at 150 degrees F?

Continuing the cooking process Signup and view all the answers

How can contamination of hot food on display in a self-service area be prevented?

Providing fresh plates for return visits by customers Signup and view all the answers

Which food should be stored below all others in a cooler?

Raw poultry Signup and view all the answers

What should be done immediately if there is a backup of sewage from the floor drain?

Close the operation immediately Signup and view all the answers

To prevent food in a self-service area from becoming contaminated by guests, what should an operation do?

Require food handlers to monitor the self-service area Signup and view all the answers

How many hours must a food handler who has been vomiting stay away from work?

24 Signup and view all the answers

Under what condition may a food handler diagnosed with norovirus continue to be excluded from work?

If the operation serves a highly susceptible population Signup and view all the answers

Key drop deliveries are allowed when food is placed in what?

The correct storage location Signup and view all the answers

What is the minimum clearance required for countertop equipment mounted on legs for easy cleaning?

4 inches Signup and view all the answers

An operation must be closed immediately in the event of what?

Rodent infestation Signup and view all the answers

What is considered an item at the correct temperature for receiving?

Raw chicken breast at 40 degrees F (4 C) Signup and view all the answers

What surface is made easy to clean by equipment mounted on casters?

Floors underneath it Signup and view all the answers

What are the regulatory requirements for the surface where the dumpster is placed?

Smooth, durable, and sloped for drainage Signup and view all the answers

Why is an adequate ventilation system important in an operation?

It prevents the buildup of grease and condensation on walls and ceilings Signup and view all the answers

What is the safest way to thaw a large frozen turkey?

Under refrigeration at 41 degrees F (5 C) or below Signup and view all the answers

Which sink is specifically used for food handler hygiene?

Handwashing Signup and view all the answers

Which procedure would help protect food from contamination by food handlers and customers?

Installing sneeze guards about the salad bar Signup and view all the answers

What was the mistake made by the food handler who applied hand antiseptic?

Used hand antiseptic instead of an approved soap Signup and view all the answers

What should management do as part of a food defense program?

Report suspicious activity to the CDC Signup and view all the answers

Which practice reduces the risk of contamination in a food prep area?

Drinking beverages from a covered container with a straw Signup and view all the answers

What violation occurs when an operation bottles tap water and sells it as natural spring water?

Honestly presented Signup and view all the answers

During which step of making a sandwich is bare hand contact allowed?

Washing lettuce Signup and view all the answers

How many hours must a food handler who has diarrhea stay away from work?

24 Signup and view all the answers

What does potable water refer to?

Drinkable Signup and view all the answers

What is a requirement for outer clothing worn by food handlers?

Clean Signup and view all the answers

For effective handwashing, how many seconds must soap remain in contact with hands?

10 Signup and view all the answers

What procedures must an operation have for cleaning up vomit and diarrhea?

Specific procedures for employees Signup and view all the answers

How should a food handler ensure a sanitizing solution for a food prep surface works correctly?

Use a test kit to check its concentration Signup and view all the answers

What may be required in an emergency that disrupts the normal water supply?

Single-use disposable plates, forks, knives, and spoons Signup and view all the answers

How is a significant threat to public health, requiring immediate action, classified?

Imminent health hazard Signup and view all the answers

For how many days must the shell stock tag be retained after shellfish has been displayed?

90 Signup and view all the answers

What affects a chemical sanitizing solution's effectiveness?

Water hardness, pH, and temperature of the solution Signup and view all the answers

What control measure should be taken for molluscan shellfish to prevent contamination when eaten raw?

Purchase the food from an approved supplier Signup and view all the answers

What can individuals who deliberately contaminate food be accused of?

Food tampering Signup and view all the answers

When must a consumer advisory be given?

When an operation serves raw oysters Signup and view all the answers

What must a food handler use to determine the concentration of sanitizing solution?

A test kit Signup and view all the answers

How many days should shellstock records be maintained for diagnosing hepatitis A infections?

90 Signup and view all the answers

Which agency's approval is required for an operation to reopen after closing due to an imminent health hazard?

The CDC Signup and view all the answers

What should ventilation in a food prep area remove?

Heat, fumes, and moisture Signup and view all the answers

Fresh beef must be received at or below what temperature?

41 degrees F (5 C) Signup and view all the answers

What is one approved way to preset utensils?

Wrap them in a napkin Signup and view all the answers

What should a cook do if a hot stockpot of beef stew is placed directly in the cooler?

Throw it out Signup and view all the answers

The space between a wall-mounted faucet and the sink rim is an example of what?

Air gap Signup and view all the answers

What is the required internal temperature for leftover chicken stew before placing it in hot holding?

165 degrees F (74 C) Signup and view all the answers

What food safety hazard occurs when cleaning solutions used to clean a frozen yogurt machine are not completely drained?

Chemical contamination Signup and view all the answers

What is the minimum internal cooking temperature of stuffing made with TCS ingredients?

158 degrees F (63 C) for 15 seconds Signup and view all the answers

What is a food handler allowed to wear while preparing food?

Plain metal band Signup and view all the answers

What symptom restricts a food handler from food handling duties but allows them to come to work?

Sore throat and fever Signup and view all the answers

What must a manager do when notified of a food item recall?

Separate recalled food in an area away from other food and equipment Signup and view all the answers

When should hand antiseptics be used in an operation?

After handwashing Signup and view all the answers

What is the minimum internal cooking temperature for ground veal?

155 degrees F (68 C) for 15 seconds Signup and view all the answers

Which temperature is acceptable for TCS food being thawed in a cooler?

40 degrees F (4 C) Signup and view all the answers

How is the concentration of a chemical sanitizer expressed?

ppm Signup and view all the answers

Where should soiled aprons be placed at the end of a shift?

In a clean laundry bag Signup and view all the answers

What should a cook do to prepare food safe for a customer with a food allergy?

Wear gloves when prepping food that contains allergens Signup and view all the answers

What are biological contaminants that can result in food poisoning?

Bacteria, viruses, and toxins Signup and view all the answers

What is a requirement for hand antiseptics used in operations?

They must be FDA approved Signup and view all the answers

What is the first step in the correct hand washing process?

Wet hands with warm water Signup and view all the answers

Which method of thawing food is considered correct?

As part of the cooking process Signup and view all the answers

At what temperature can chopped lettuce be safely received?

45 degrees F (7 C) Signup and view all the answers

What essential quality should floors in the ware washing area have?

Easy to clean Signup and view all the answers

What is an example of a corrective action?

Reheating food on a buffet that is below 135 degrees F (57 C) Signup and view all the answers

After how many days should commercially prepared potato salad be discarded once opened?

7 Signup and view all the answers

What constitutes a critical operational failure?

Loss of refrigeration Signup and view all the answers

What is a cross-connection?

A link from a drinkable water system to a non-drinkable water system Signup and view all the answers

What must food displayed on a salad bar have?

Must be protected by food guards Signup and view all the answers

Under what condition may a food handler continue to work?

If the food handler has hives Signup and view all the answers

Garbage containers used by an operation should be what?

Leak proof, waterproof, and easy to clean Signup and view all the answers

Where can cleaning chemicals or other toxic materials be stored?

Below food equipment or food contact surfaces Signup and view all the answers

When should food handlers wash their hands?

After engaging in activities that contaminate hands Signup and view all the answers

What is the correct procedure for delivering prepared hot food off-site?

Maintain hot food temperature about 135 degrees F (57 C) Signup and view all the answers

What should the manager do upon receiving customer complaints about overflowing sewage?

Close the operations and report the incident to the regulatory authority Signup and view all the answers

What is one way to prevent backflow?

Using an appropriately placed air gap Signup and view all the answers

What should be done to milk received at 47 degrees F?

Rejected Signup and view all the answers

What is a common foodborne illness risk factor?

Lack of on-the-job training Signup and view all the answers

If a backflow prevention device cannot be installed, what is an alternative method to avoid backsiphonage?

Air gap Signup and view all the answers

Why is it important to frequently clean dumpsters inside and out?

It aids in controlling pests Signup and view all the answers

What temperature should cooked vegetables be held at?

135 degrees F (57 C) or higher Signup and view all the answers

When cooking a hamburger, which type of contamination are you trying to control?

Biological Signup and view all the answers

What symptom must a manager notify the regulatory authority about?

Yellow skin and eyes Signup and view all the answers

At which minimum height off the floor should a new oven be installed?

6 in (15.24 cm) Signup and view all the answers

When choosing prep area equipment for food safety, what should managers look for?

Commercial foodservice equipment with an NSF or equivalent product mark Signup and view all the answers

What should a manager do during a 12-hour power outage if the temperature of the freezer reached 55 degrees F?

Discard the TCS food with a temperature higher than 41 degrees F and refrigerate the remaining thawed food Signup and view all the answers

What effect does using hard water have when preparing a sanitizing solution?

The sanitizer becomes less effective Signup and view all the answers

What is the term for the ratio of chemical sanitizer to water?

Concentration Signup and view all the answers

What components are included in a good personal hygiene program?

Training on employee hand practices Signup and view all the answers

Study Notes

Safe Food Practices

Additives require USDA permission for use in extending food shelf life.
An example of physical contamination includes foreign objects like stones in dried goods.

Food Presentation and Safety

Honestly presenting food means avoiding misrepresentation to customers.
Ice for cooling hot soups must be made from drinkable water.

Monitoring and Corrective Actions

Corrective actions include continuing to cook food until it reaches safe internal temperatures, such as poultry reaching 165°F (74°C).
Procedures must be in place to monitor self-service areas and provide fresh plates to prevent contamination.

Food Storage Guidelines

Raw poultry should always be stored below other foods in refrigeration.
Shellfish must have tags retained for 90 days after removing from the original container.

Food Handler Policies

Food handlers must avoid work until symptom-free for 24 hours after vomiting or diarrhea.
A diagnosed norovirus can lead to continued exclusion if the operation serves vulnerable populations.

Sanitation and Hygiene

Effective handwashing requires at least 10 seconds of soap contact time.
Hand antiseptics should only be used after handwashing; they must also be FDA approved.

Health and Safety Violations

Operations must close immediately due to rodent infestations or sewage backups.
Imminent health hazards result in critical operational failures that necessitate immediate action.

Equipment and Cleaning Standards

Countertop equipment should have a clearance of at least 4 inches for easy cleaning.
Smooth, durable surfaces with slope for drainage are required for dumpster placement.

Safe Temperature Practices

TCS foods, like chopped lettuce, are acceptable to receive at 45°F (7°C), while raw meats require lower temperatures.
Thawing should occur in refrigerators at 41°F (5°C) or below, or as part of cooking.

Food Safety Hazards

Food tampering can result from intentional contamination.
Biological contaminants that cause foodborne illnesses include bacteria, viruses, and toxins.

Proper Food Handling

Food handlers must use gloves when dealing with allergens, maintaining hygiene in food prep areas.
Discard commercially prepared foods after 7 days of opening if stored correctly.

Food Defense and Reporting

Management should report any suspicious activity as part of a food defense program.
Customer complaints regarding health hazards require immediate action to close operations and notify authorities.

Ventilation and Environmental Considerations

Adequate ventilation is essential in food prep areas to manage grease and moisture.
Maintaining hot food at 135°F (57°C) during delivery is crucial for food safety.

Containers and Storage Regulations

Garbage containers must be leak-proof, waterproof, and easy to clean.
Cleaning chemicals should always be stored away from food contact surfaces.

Summary of Handling Protocols

Employees should wash hands after any activity that could contaminate hands.
Continuous cross-training can mitigate common foodborne illness risks.

Safety Procedures and Standards

Sneeze guards help protect food from contamination in self-service stations like salad bars.
Cooking food to its minimum internal temperatures, such as 165°F (74°C) for leftovers, ensures safety for consumption.

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Description

Test your knowledge on essential food safety terms and definitions. This quiz covers key concepts related to the use of additives, contaminants, and ethical presentation of food. Perfect for anyone looking to enhance their understanding of food safety guidelines.