10 Questions
What is a key step to ensure food safety in terms of cooking TCS food?
Calibrating thermometers
Which of the following is a recommended practice to ensure food safety related to handling ready-to-eat food?
Using clean tableware in self-service areas
How can restaurants ensure guests are properly notified about food safety?
Having no consumer advisors for raw or partially cooked food
What is a crucial step in monitoring staff to ensure food safety practices?
Ensuring staff are trained in allergy awareness
How can marketing help promote food safety in restaurants?
Documenting and maintaining food-handling procedures
What are some examples of poor personal hygiene practices that can lead to foodborne illnesses?
Fail to wash hands correctly, cough or sneeze on food, touch wounds and then touch food, work while sick
How can cross-contamination occur in a food service setting?
When contaminated ingredients are added to food, ready-to-eat food touches contaminated surfaces, contaminated food touches cooked food, a food handler touches food
Why is controlling time and temperature crucial for food safety?
To prevent pathogen growth, ensure food is stored and cooked correctly, and avoid the 'Danger Zone' of 41 to 135 degrees Fahrenheit
What are the consequences of poor cleaning and sanitizing practices in a food establishment?
Equipment not properly sanitized, food-contact surfaces not cleaned correctly, wiping cloths not stored in sanitizer solution, sanitizing solutions not at required levels
What key practices can help prevent cross-contamination in a food service environment?
Separating raw and cooked foods, using separate cutting boards for different food types, washing hands after handling raw meat, storing food properly
Test your knowledge on food safety, foodborne illnesses, and ways to keep food safe with this quiz based on Chapter 1 of NSD 114 course. Topics include disease transmission through food, outbreak investigation, and symptoms of foodborne illnesses.
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