Podcast
Questions and Answers
What are toxins, mold, and contaminants?
What are toxins, mold, and contaminants?
- Moldy bread
- Ingredients
- Spices
- Food hazards (correct)
The Big 6 foodborne pathogens are easily transmissible to food.
The Big 6 foodborne pathogens are easily transmissible to food.
True (A)
Why is it important that you stop handling food which will be served to consumers if you are sick and have been diagnosed with one of the Big 6 pathogens?
Why is it important that you stop handling food which will be served to consumers if you are sick and have been diagnosed with one of the Big 6 pathogens?
You could easily pass on your illness to your customers.
You can always tell if food is contaminated with a foodborne-causing bacteria by simply looking at it.
You can always tell if food is contaminated with a foodborne-causing bacteria by simply looking at it.
What should you do if you experience symptoms like diarrhea while at work?
What should you do if you experience symptoms like diarrhea while at work?
To help ensure you are preventing the spread of foodborne illnesses, what should you do when hand washing?
To help ensure you are preventing the spread of foodborne illnesses, what should you do when hand washing?
You can order food from any supplier for your restaurant.
You can order food from any supplier for your restaurant.
What are some ways you can help ensure food is safe for consumers?
What are some ways you can help ensure food is safe for consumers?
Which demonstrates an example of the proper way to wear single-use gloves?
Which demonstrates an example of the proper way to wear single-use gloves?
Good hygiene includes?
Good hygiene includes?
How should you hand a customer an already baked cookie from your bakery display?
How should you hand a customer an already baked cookie from your bakery display?
Prepared food which will remain hot until serving must remain at a temperature above?
Prepared food which will remain hot until serving must remain at a temperature above?
What is an example of cross-contamination?
What is an example of cross-contamination?
How can you help reduce potential pest infestations?
How can you help reduce potential pest infestations?
What can you do to prevent cross-contamination?
What can you do to prevent cross-contamination?
There are alternative manual ware washing equipment including which of the following?
There are alternative manual ware washing equipment including which of the following?
Which explains part of the proper way to use a 3-compartment sink?
Which explains part of the proper way to use a 3-compartment sink?
When using hot water to sanitize in a 3-compartment sink, the water must be at least what temperature?
When using hot water to sanitize in a 3-compartment sink, the water must be at least what temperature?
Sanitizing reduces the number of microorganisms and bacteria on surfaces.
Sanitizing reduces the number of microorganisms and bacteria on surfaces.
Is it acceptable to load dishes and let the dishwasher run if there is food debris or grease residue on the inside of the machine?
Is it acceptable to load dishes and let the dishwasher run if there is food debris or grease residue on the inside of the machine?
If TCS food is maintained in the danger zone (41 to 135) for more than 4 hours while being prepared, what should you do?
If TCS food is maintained in the danger zone (41 to 135) for more than 4 hours while being prepared, what should you do?
You do not feel well and go to the doctor where you are diagnosed with one of the Big 6. What should you do?
You do not feel well and go to the doctor where you are diagnosed with one of the Big 6. What should you do?
The only way to know for certain if food has been cooked to its safe minimum internal cooking temperature is to:
The only way to know for certain if food has been cooked to its safe minimum internal cooking temperature is to:
How should you store items in the refrigerator?
How should you store items in the refrigerator?
What are the foodborne illnesses?
What are the foodborne illnesses?
The Big 6 foodborne pathogens are:
The Big 6 foodborne pathogens are:
How often should you change your single-use gloves?
How often should you change your single-use gloves?
Which of the following should you not do in order to ensure food is prepared in a sanitary manner?
Which of the following should you not do in order to ensure food is prepared in a sanitary manner?
What is an example of a biological hazard which can cause foodborne illnesses?
What is an example of a biological hazard which can cause foodborne illnesses?
Which of the following is a common symptom of a foodborne illness?
Which of the following is a common symptom of a foodborne illness?
If using a dishwasher machine for washing and sanitizing, what should you do before using it?
If using a dishwasher machine for washing and sanitizing, what should you do before using it?
You should wash your __________.
You should wash your __________.
Study Notes
Food Safety and Hygiene
- Toxins, mold, and contaminants pose serious risks in food handling.
- Big 6 foodborne pathogens are easily transmissible to food and can lead to significant health risks.
- Workers diagnosed with one of the Big 6 pathogens must stop food handling to prevent customer illness.
- It is impossible to visually determine if food is contaminated with foodborne bacteria.
Reporting and Symptoms
- Report symptoms such as diarrhea immediately to a supervisor or person in charge (PIC).
- Maintaining good hygiene, including thorough hand washing, is essential to prevent the spread of illnesses.
Supplier and Food Handling
- Food should only be sourced from approved suppliers to ensure safety.
- Identifying safe food preparation practices includes adhering to established guidelines.
Gloves and Hygiene Practices
- Proper glove usage begins with washing hands before donning single-use gloves.
- Good hygiene practices include wearing fitted clothing to avoid food contamination.
Food Service Best Practices
- Use utensils like tongs when serving baked goods to customers.
- Hot prepared food must be kept at a minimum temperature above 135°F until serving.
Cross-Contamination and Pest Control
- Cross-contamination examples encompass various food handling errors.
- To minimize pest infestations, clean thoroughly beneath and between equipment.
Sanitization Procedures
- Maintain a 3-compartment sink properly by ensuring items are fully submerged during washing.
- Hot water used for sanitization should be maintained at a minimum temperature of 170°F.
- Sanitizing surfaces reduces the presence of harmful microorganisms.
Dishwashing and Food Safety
- Avoid using a dishwasher with food debris or grease residue inside; it compromises sanitation.
- TCS (Time/Temperature Control for Safety) food in the danger zone (41-135°F) for more than 4 hours must be discarded.
Communication and Cooking Safety
- If diagnosed with a Big 6 pathogen, notify your manager promptly.
- Always use a thermometer to verify that food has reached the safe minimum internal cooking temperature.
Storage and Foodborne Illnesses
- Store raw meats separately in the refrigerator to prevent cross-contamination.
- Foodborne illnesses stem from consuming contaminated food or beverages containing harmful pathogens.
- The Big 6 pathogens are particularly infectious and warrant strict attention in food safety practices.
Glove Usage and Personal Hygiene
- Change single-use gloves when necessary, such as after handling raw meats.
- Long hair should be secured away from food preparation areas for hygiene.
Biological Hazards and Symptoms
- Mold is an example of a biological hazard that can lead to foodborne illnesses.
- Common symptoms of foodborne illnesses include fever, diarrhea, and nausea.
Dishwasher Use and Maintenance
- Prior to using a dishwasher for washing and sanitizing, ensure it is clean and functioning properly.
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Description
This quiz covers essential information for food handlers, focusing on food safety, food borne pathogens, and handling procedures. Understand the importance of hygiene and the risks associated with food service to ensure safe food practices. Perfect for anyone preparing for food safety certification.
