Food Safety Training - From purchase to service

What are the three main potential food safety hazards when dealing with food purchase and delivery?

- Bacterial multiplication, either during or at the point of delivery - Chemical contamination - Physical contamination

What are the two best ways to monitor the reheating of food?

- Check reheating temperatures using a sanitized thermometer - Regularly audit the reheating procedures used

What are three safety checks to make when monitoring refrigerated food storage?

- Check the fridge thermometer regularly throughout the day - keep a record of food temps and review it regularly - audit fridges regularly looking for improper loading, cleaning, or other problems

Which two potential hazards are associated with the service of food?

- Contamination from utensils - Multiplication of food poisoning bacteria

Which two statements about cooling food are correct?

- Cool TCS foods quickly after cooking - Refrigerate food within 2 hours of cooking

Which three statements are true regarding the proper storage of dairy products?

- Dairy containers cannot be reused or refilled - Milk, dairy products, and foods with fillings containing dairy products must be stored at 41 degrees F or lower - Fluid milk must be Grade A pasteurized

What can the monitoring of food cooking procedures allow you to do?

- Determine whether further staff training is needed on best working practices, personal hygiene or the use of thermometers - Check whether better and safer cooking processes can be introduced

What does the regular auditing of reheating procedures allow you to do?

- Determine whether further staff training is needed on best working practices, personal hygiene or the use of thermometers - Check whether better or safer reheating processes can be introduced

What are three methods of cross-contamination

- Direct - Drip - Indirect

Which three statements are true regarding the proper storage of eggs?

- Eggs should be stored at 45 degrees F or lower - If egg products are delivered frozen, they should be stored in the freezer in a timely manner so that they do not have an opportunity to thaw - Eggs should not be subjected to fluctuating humidity or temperatures

What are the three controls that can be used to help ensure food safety during cooking?

- Ensure that pans and utensils are made of suitable materials - Ensure that the heat source is under the whole pan base - Only taste food with a clean, sanitized spoon

What are two things to check when monitoring frozen food storage?

- Keep a record of food temps and review it regularly - Check the freezer thermometer regularly throughout the day

What are two practices that can help ensure proper storage of frozen food?

- Locate freezers in well-ventilated areas - Never leave frozen food out at room temp

What are two rules to follow to ensure properly frozen food?

- Maintain an inventory of food items and rotate - Check the freezer temp daily

What are three examples of controls for ensuring food safety?

- Maintain proper temp control - Choose the safest ingredients - Use reputable suppliers

What are three features a food establishment's refrigerator should ideally have?

- Open shelving - Well-ventilated location -Alarm system

Which two statements are true regarding food safety and stock rotation?

- Out-of-date foods must be removed and destroyed or stored separately pending appropriate action - All TCS foods and perishable foods should be checked daily

What are two steps employees can take to protect against food service contamination?

- Practice good personal hygiene - Minimize handling of food

What are two rules to follow to ensure food safety during preparation?

- Prepare raw foods and ready-to-eat foods with different, clean equipment - Prepare raw foods and ready-to-eat foods in separate areas

Which two actions should you take when rejecting food from a food delivery?

- Record the rejection on the delivery note or purchase order - Keep the rejected food away from other food

Which actions should you take based on the temperature of food in a delivery you check?

- Reject frozen food that has a temp above 0 degrees F - Reject chilled food that has a temp above 41 degrees F

What are two food service controls that can be used to minimize the risk of contamination?

- Serve food quickly after cooking, cooling, or reheating - Protect food on display for self-service

What are the two main potential hazards of reheating food?

- Survival and multiplication of bacteria - Contamination

Which two characteristics should you check when evaluating food quality?

- Temperature - General condition and appearance

What are qualities you should look for in reputable food suppliers?

- They ensure the good condition of the food delivered and the standard of the driver and vehicle - They have a food safety or HACCP program in place - They use only approved food sources that meet all federal regulations and operate under government inspection

For which two reasons are written stock records important for food safety?

- To help maintain correct stock levels - To determine when out-of-date food should be discarded

What are two ways to help prevent cross-contamination?

- Use a different area for preparing raw foods than is used to prepare RTE foods - Store raw foods below RTE foods

What are three things staff members can do to help ensure food safety during preparation?

- Use disposable cloths for wiping hands - Follow a "clean as you go" policy -Minimize the handling of food

What are three controls for the proper reheating of food?

- Use proper microwave procedures - Use the proper equipment - Reheat food to the proper temperature

Which rule applies to thawing food in a microwave?

After thawing, the food must be cooked immediately

Why is it so crucial to follow safe practices when thawing food?

Because dormant bacteria remains in frozen food and can start to multiply when the food temp is raised

What two things should you check during a regular food service audit?

Cleaning procedures The personal hygiene of food handlers

What do regular audits of reheating procedures allow you to do?

Determine whether further training is needed for your staff Check whether better and safer reheating processes can be introduced

What are three rules to follow for proper frozen food storage?

Do not store warm food Do not store food above the freezer's load line Rotate stock properly

Which food items are examples of TCS foods?

Eggs Milk and milk products Meat, poultry, fish, shellfish, and crustaceans Sliced Melons

Which two controls can you put into place to avoid the hazards associated with cooling food?

Fill cooling pans no more than two inches deep Cool food quickly after cooking

What rule ensures proper stock rotation?

First in, first out

What are TCS foods?

Food products that can support the growth of foodborne illness-causing microorganisms Foods high in protein Foods that have a high moisture content

Which two steps can employees take to protect against food service contamination?

Handle ice properly Thoroughly clean and sanitize all equipment and utensils

Which three foods support the growth of microorganisms?

Meats Melons Custards

What is one way to prevent food temperatures from being in the danger zone for too long?

Occasionally check the temp of food during preparation

What is the best method of monitoring the thawing of food?

Perform regular audits

What are three safe methods of cooling food?

Placing it in a blast chiller Placing the food in an ice bath Stirring with ice paddles

Which three actions can help prevent time-temperature abuse for food?

Setting schedules for monitoring food Employing standards for food safety Using thermometers and timers

What are two rules to follow for proper dry food storage?

Storage areas should be well-lit and ventilated Storage areas should be well lit and ventilated

What are two good ways to help prevent cross-contamination?

Store food properly Use separate food prep areas for raw and RTE foods

Which statement is true regarding the cooling of TCS foods?

The foods must be cooled from 135 degrees F to 70 degrees F within two hours and within a total of 6 hours from 135 degrees F to 41 degrees F or less

What are the three requirements for the safe purchase, delivery and storage of shellfish?

They must arrive with ID tags They must have certification Any ID tags must be kept on file for 90 days

Non-continuous cooking includes any cooking procedure intentionally interrupted. True or false?

True

What is the best way to check that food has been reheated properly?

Use a clean and sanitized thermometer to check the temp of the food

What is a good way to make employees aware of and help prevent cross-contamination?

Use color-coded equipment