Podcast
Questions and Answers
Which is TRUE regarding food safety training? (Select all that apply)
Which is TRUE regarding food safety training? (Select all that apply)
- Employees only require food safety knowledge that is specific to their tasks
- Further training is unnecessary if employees received training upon being hired
- Training records should be used to document training (correct)
- The ideal length for a training session is one to two hours
What are the three categories of contamination to food safety?
What are the three categories of contamination to food safety?
- Biological, Chemical, Physical (correct)
- Biological, Practical, Poisons
- Infectious, Chemical, Hazardous
- Biological, Chemical, Environmental
Which food would most likely cause a foodborne illness?
Which food would most likely cause a foodborne illness?
- Powdered milk
- Whole wheat flour
- Diced tomatoes (correct)
- Grape juice
Cross-contamination would likely occur if...
Cross-contamination would likely occur if...
A foodhandler scratches a cut and continues to prepare a sandwich. This is an example of:
A foodhandler scratches a cut and continues to prepare a sandwich. This is an example of:
Leftover chili is left sitting out to cool on the counter; this is an example of:
Leftover chili is left sitting out to cool on the counter; this is an example of:
A foodhandler sprays cleaner on a prep table next to ready-to-eat tuna salad; this is an example of:
A foodhandler sprays cleaner on a prep table next to ready-to-eat tuna salad; this is an example of:
Cross-contamination can be prevented if utensils are washed after each use.
Cross-contamination can be prevented if utensils are washed after each use.
Time-temperature abuse is when food stays too long at temperatures between 41°F-135°F.
Time-temperature abuse is when food stays too long at temperatures between 41°F-135°F.
Adults are more likely than pre-school age children to get sick from contaminated food.
Adults are more likely than pre-school age children to get sick from contaminated food.
An example of preventing cross-contamination is when you prepare raw meats separately from ready-to-eat foods.
An example of preventing cross-contamination is when you prepare raw meats separately from ready-to-eat foods.
The FDA Food Code Model is an actual law that food establishments must follow.
The FDA Food Code Model is an actual law that food establishments must follow.
Purchasing fresh fish from a recreational fisherman could pose a threat to food safety.
Purchasing fresh fish from a recreational fisherman could pose a threat to food safety.
A foodborne-illness outbreak is two or more people sick from eating at the same place.
A foodborne-illness outbreak is two or more people sick from eating at the same place.
USDA is a federal agency responsible for inspection of meats, poultry and shell eggs.
USDA is a federal agency responsible for inspection of meats, poultry and shell eggs.
Which condition does NOT typically support the growth of bacteria?
Which condition does NOT typically support the growth of bacteria?
What is the best way to prevent a foodborne illness from viruses?
What is the best way to prevent a foodborne illness from viruses?
Which statement is NOT true about E-coli?
Which statement is NOT true about E-coli?
Which statement is NOT true about Salmonella Typhi?
Which statement is NOT true about Salmonella Typhi?
Which food is most likely to be contaminated with the virus that causes Hepatitis A?
Which food is most likely to be contaminated with the virus that causes Hepatitis A?
Symptoms of food allergies could include:
Symptoms of food allergies could include:
What is the most important way to prevent a foodborne illness from bacteria?
What is the most important way to prevent a foodborne illness from bacteria?
Flashcards are hidden until you start studying
Study Notes
Food Safety Training
- Effective food safety training sessions should last one to two hours.
- Documenting training records is essential for accountability.
- Training should be relevant to specific job responsibilities.
- Continuous training is necessary beyond initial onboarding.
Types of Contamination
- Three main categories of food contamination: Biological, Chemical, and Physical.
- Biological hazards include bacteria and viruses; chemical hazards involve cleaning agents, while physical hazards include foreign objects.
Foodborne Illness Risks
- Diced tomatoes are among the foods most likely to cause foodborne illness compared to others such as grape juice or powdered milk.
Cross-Contamination
- Cross-contamination happens when cutting boards are not properly cleaned between uses or when employees fail to wash hands after restroom use.
- Prevent cross-contamination by preparing raw meats separately from ready-to-eat foods.
Personal Hygiene in Food Handling
- Scratching a cut and continuing to handle food exemplifies poor personal hygiene.
- Time-temperature abuse occurs when food is improperly cooled or stored.
Chemical Contamination
- Spraying cleaner near ready-to-eat foods, such as tuna salad, leads to chemical contamination.
Food Safety Practices
- Time-temperature abuse happens when food is stored between 41°F - 135°F for too long.
- Fresh fish purchased from unregulated sources poses significant safety risks.
Regulatory Agencies
- The USDA oversees the inspection of meats, poultry, and shell eggs to ensure safety.
Bacterial Growth Conditions
- Bacteria thrive in moist environments, with protein and time also supporting their growth.
- High acidity levels do not typically encourage bacteria growth.
Preventing Foodborne Illness
- Good personal hygiene is the most effective way to prevent foodborne illnesses caused by viruses.
- Cooking meat to proper temperatures helps eliminate bacteria like E. coli and Salmonella Typhi.
Symptoms of Food Allergies
- Common symptoms of food allergies include swelling, itching, hives, and difficulty breathing.
Key Statements for Understanding Food Safety
- Physical contamination includes objects found in food, while biological contamination encompasses all living microorganisms impacting food safety.
- Misconceptions about foodborne illness outbreaks, such as the requirement of just two affected individuals, can lead to misunderstandings of food safety protocols.
Studying That Suits You
Use AI to generate personalized quizzes and flashcards to suit your learning preferences.
