Food Safety WMCTC

Cleaning and sanitizing are both necessary to serve safe food. Describe the difference between the two.

Cleaning removes visible dirt and food. Sanitizing kills the invisible germs.

List the four different types of microorganisms.

- Bacteria - Viruses - Parasites - Fungi

What three steps compose the ice-bath method of the thermometer calibration?

1. Fill large glass with equal parts of crushed ice and clean tap water and stir 2. Completely submerge the sensing area of the thermometer or probe in the ice water 3. Adjust the thermometer until it reads 32F

Proper hand-washing is essential to prevent cross-contamination and foodborne illnesses. What are the six steps of the proper hand-washing procedure?

1. Wet your hands with hot running water 2. Apply soap and lather hands and arms 3. Rub hands together for at least 20 seconds 4. Clean under fingernails and between fingers 5. Rinse hands thoroughly under running water 6. Dry hands with a single-use paper towel

Food safety guidelines recommended cleaning and sanitizing food contact surfaces and equipment after what three circumstances?

1. after each use 2. between tasks 3. at four hour intervals if equipment is in continual use

What is the minimum recommended cooking temperature for poultry?

165 Degrees F

What temperature must reheated foods reach?

165F

At what temperature should you keep refrigerated storage units to ensure keeping your food out of the Temperature Danger Zone?

38F. Keeping refrigerator units 2-3 degrees lower than the recommended food temperature is the best way to accommodate temperature deviations and ensure safe temperatures throughout the unit.

How long is food allowed to remain in the Temperature Danger Zone before it is considered unsafe?

4 Hours

The Temperature Danger Zone is the temperature range in which most bacteria grow and reproduce rapidly. What temperature range does the Temperature Danger Zone include?

41F - 135F In 2003, the FDA Model Food Code updated the Temperature Danger Zone based on the most current scientific studies. The previous upper limit of 140F was reduced to 153F.

What is a flow of food?

A flow of food is the path food takes from receiving and storage through preparation and cooking, holding, serving, cooling, and reheating.

Which is a true statement about ice? a. Ice can cause a foodborne illness b. Ice buckets should be stored right side up c. Food can be safely displayed directly on ice d. Ice kills all bacteria

A. Ice does not kill bacteria or viruses. It preserves them until conditions are more favorable for growth. The cause of illnesses linked to ice is usually handling ice with contaminated hands or utensils. Storing ice buckets upside down keeps contaminants out of the ice bucket.

Which of the following is an example of proper personal hygiene? a. Showering or bathing daily b. Having long fake fingernails and nail polish c. Wearing watching, earrings, and other jewelry d. Using a soiled apron

A. Proper personal hygiene is one of the most important ways to protect foods. Proper practices include bathing daily, keeping nails short, not wearing fake nails or polish, limiting jewelry to smooth wedding bands, and wearing clean clothes, uniforms or aprons.

How long must cooking foods maintain their minimum internal temperatures?

At least 15 seconds.

What information should be included on labels for food prepared in the kitchen? a. Product name, quantity, and ingredients b. Product name, prep date, and use by date c. Prep date, ingredients, and manager's name d. Restaurant name, product name, and prep date

B. Food labels should correctly identify the contents of the container, the date it was prepared and when the food should be discarded. It may also be useful to list the name of the employee who prepared the food.

Which of the following is a common cause of cross-contamination? a. Changing food handling gloves too frequently b. Using the same knife to cut raw meats and vegetable without sanitizing it between tasks c. Holding foods below 41F d. Failing to use proper wet floor signage

B. Using the same knife to cut raw meets and ready-to-eat foods such as vegetables without sanitizing it between tasks is one of the most common causes of cross-contamination.

Employee sores and wounds should be covered with a bandage. Are brown or blue bandages recommended?

BLUE. Employee wounds should be covered with blue bandages to ensure easy identification of the bandage in the event it falls off.

Properly storing food in the cooler reduces the chances of a foodborne illness. From top to bottom, place these foods in the proper refrigerator storage order. a. raw fish, seafood and shellfish b. Raw poultry including chicken and turkey c. Ready to eat foods including produce, dairy and cooked foods d. Raw ground beef and pork e. Raw whole cuts of beef and pork

C, A, E, D, B

Which is not true of bacteria? a. They are frequently linked to foodborne illnesses b. Some can survive freezing c. They need little moisture to thrive d. They are single-celled, living organisms

C. Conditions favorable for the growth of bacteria provide ample moisture.

Which of the following foods is not a potentially hazardous food? a. Sprouts b. Cooked rice c. Crackers d. Sliced melons

C. Crackers are too dry to allow bacteria to grow. Cooked rice is very moist and bacteria can grow quickly in it. Foods that come in contact with soil, such as sprouts, melons, and potatoes, should be thoroughly washed before serving.

What is an effective way to kill microorganisms present in food? a. Make the food less acidic b. Add moisture to the food c. Cook food to appropriate minimum internal temperatures d. Keep food temperatures between 41F-135F

C. Keeping food out of the Temperature Danger Zone is a good way to minimize bacterial growth. Cooking food to appropriate internal temperatures, however, is the only way to effectively kill any microorganisms present.

When should you change your disposable gloves? a. Every hours during continual use b. After you have prepared the meat and vegetables for the day c. When you are finished working for the day d. After handling raw meat

D. As a general rule, food handlers should change their gloves as soon as they have become soiled or torn, between food handling tasks, at least every four hours when in continuous use, after handling raw meat of any kind and before handling ready-to-eat foods.

Where should chemicals be stored? a. On prep tables where they will be used b. Above food in dry storage areas c. On top of the ice bin d. Away from food in separate storage areas

D. Chemicals, such as cleaners and sanitizers, should have a dedicated storage area away from the areas where food is being stored or prepared. This will lessen the chance that chemicals get into food.

According to the FDA Model Food Code, which foods do not need to be labeled? A. Foods prepared in a food establishment b. Commercially processed foods c. Foods and ingredients removed from their original containers d. Foods being cooked

D. Foods should be labeled during storage, but are not required to maintain labels when being prepped and cooked.

Which of the following is not an example of a chemical contaminant? a. Toxic metals b. Cleaning chemicals c. Pesticides d. Hair

D. Hair is a physical contaminant. Chemical contaminants include chemicals such as pesticides and cleaners that are accidentally added to food during preparation. Toxic metals, like lead, can leach from cookware and equipment.

How often should holding food temperatures be checked? a. Once every shift b. Whenever is convenient c. Every four hours d. Every two hours

D. Holding temperatures should be checked at least every two hours and should be recorded in a log.

Which is not of the three main causes of foodborne illness? a. Time-temperature abuse b. Cross-Contamination c. Poor personal hygiene d. Improper equipment storage

D. Improper equipment storage, while not a recommended practice, is not considered one of the main causes of foodborne illness.

Who is most at risk of falling ill to a foodborne illness? a. Healthy men in their 20's b. Healthy women in their 40's c. Teenagers d. Infants and the elderly

D. Populations at high risk of contracting a foodborne illness include individuals with compromised immune systems, That includes children whose immune systems are not yet fully developed and elderly people whose immune systems have weakened with age.

What should you do with food that has spent more than 4 hours in the Temperature Danger Zone? a. Freeze it and re-thaw before preparing b. Nothing, food is allowed in the zone 6 hours c. Heat it up to its minimum internal temperature as quickly as possible d. Throw it out

D. The Temperature Danger Zone is the temperature range in which microorganisms grow and reproduce rapidly. Food that has spent more than four hours in the zone is considered unsafe and should be thrown out.

How do you know if food has been cooked enough? a. Ensure the oven is at the right temperature b. Check the food color and appearance c. Use a thermometer to test the outside temperature of the food d. Use a thermometer to test the inside temperature of the food

D. The only way to accurately determine if food has been cooked to its minimum internal temperature is to use a thermometer to test the inside temperature of the food.

After which task is it necessary to wash your hands? a. Using the restroom b. handling raw meat c. Sneezing, coughing, or using a tissue d. Taking out the trash e. All of the above

E. All of the above. One of the biggest mistakes employees make is not washing their hands enough. Food safety guidelines require employees to wash their hands after touching anything that might contaminate their hands.

What food is the most common source of Salmonella?

Eggs

True or False The clock starts ticking on the time food can spend in the Temperature Danger Zone when it is being prepped for cooking.

FALSE. Assuming your suppliers do not subject food to dangerous temperatures, the clock starts ticking on the four hours food is allotted in the Temperature Danger Zone the minute you receive it. This is why it is imperative to store food immediately in appropriate refrigerated areas.

True or False Dry storage environments should be kept cold, dark and damp.

FALSE. Dry storage rooms should be kept cool, dry and well ventilated. Temperatures should remain between 50F and 70F and humidity should measure 50-60%.

TRUE or FALSE After food has spent four hours in the Temperature Danger Zone, it must be cooled and then reheated to at least 165F before it is considered safe.

FALSE. Food that has spent more that four hours in the Temperature Danger Zone is considered unsafe and should be thrown out.

TRUE or FALSE Gloves are an acceptable substitute for washing hands when you cannot get to a sink.

FALSE. Gloves are never an acceptable substitute for proper handwashing procedures. Gloves should be used in addition to handwashing to further help prevent cross-contamination.

TRUE or FALSE Ground beef should be cooked to a minimum temperature of 135F.

FALSE. Ground beef should be cooked to at least 155F.

TRUE or FALSE If they have not been used, it is okay to re-serve bread baskets.

FALSE. It is never acceptable to reserve food. Only unopened, prepackaged foods like crackers and condiments may be safely re-served to healthy populations. These items should never be re-served to individuals with weakened immune systems.

TRUE or FLASE Internal cooking temperatures should be measured at the edge or the thinnest part of the meat to ensure accuracy.

False. Internal cooking temperatures should be measured at the thickest part of the meat, usually toward the center, to ensure minimum temperatures have been met throughout the entire piece of meat.

The acronym FAT-TOM represents the six conditions that favor the growth of foodborne microorganisms. What for FAT-TOM stand for?

Food, Acidity, Temperature, Time, Oxygen, Moisture

Potentially hazardous foods, which are ______ in protein, _____ in moisture and _______ in acidity, are more likely to cause a foodborne illness.

High in Protein, High in Moisture and Low in Acidity.

Why should a plastic scoop, instead of a glass, be used to scoop ice?

If a glass is broken in the ice bin, the bin must be completely emptied and thoroughly cleaned to remove any glass shards.

What is an MSDS and why is it important?

Material Safety Data Sheets list the chemical and common name of the ingredients found in chemical solutions. They are valuable resources when chemicals are spilled and when chemicals are accidentally ingested.

Describe physical contamination.

Physical contamination occurs when foods are contaminated with foreign objects not naturally found in the food. Common physical contaminants include metal shavings from cans, fingernails, hair, bandages and dirt.

TRUE or FALSE The container a food is stored in will affect how quickly it will cool.

TRUE. For example, shallow pans allow food to cool quicker than deep pans, and stainless steel releases heat faster than plastic.

TRUE or FALSE Cleaning equipment can cause cross-contamination.

TRUE. The gems found on cleaning towels and mops, as well as in mop buckets and dustpans, can easily be spread throughout the operation. For example, dirty towels used to wipe down food contact surfaces can easily transfer germs from one surface to another.

TRUE or FALSE Thermometer probes must be sanitized before and after use.

TRUE. Thermometers can serve as vehicles for cross-contamination if they are not properly sanitized before and after each use.

TRUE or FALSE Viruses can survive freezing temperatures.

TRUE. Viruses can survive freezing. The best defense against a foodborne illness caused by viruses is to limit hand contact with ready-to-eat-foods and to practice good personal hygiene.

Explain the FIFO method.

The first-in first-out (FIFO) method of food rotation calls for using foods with the earliest expiration dates first, before foods with later expiration dates. To accomplish this, store foods so products expiring first are the most accessible and therefore used first without inconvenience.

What is thermometer calibration and why is it important?

Thermometer calibration is the process of adjusting a thermometer to a known standard to ensure it renders accurate temperature readings. If thermometers are not correctly calibrated they may read temperatures incorrectly, potentially causing food to not be cooked to safe temperatures.

Hot holding equipment should keep foods at or above_____ degrees F and cold holding equipment should keep foods at or below ____ degrees F.

To prevent time-temperature abuse, hot foods should be held or above 135F and the cold foods should be held at or below 41F.

What is cross-contamination?

Transferring microorganisms from one surface to another or from one food to another.

Which of the following actions reduce the time needed to cool foods? a. Splitting one large batch of food into many small batches b. Placing food in large containers c. Stirring food with an ice wand d. A and C

Using shallow pans to store food increases the surface area, allowing food to cool quickly. Tools like ice wands can be used to stir food and cool the center of larger containers.

What is the best way to handle a spill on the floor? a. Finish the task you are working on and clean it up when you get a chance b. Leave it. Somebody else will clean it for you. c. Immediately clean it up and display appropriate floor warning signs. d. Place a towel over it until you get time to clean it up later.

c. Floor spills can be a dangerous hazard to both employees and guests. They should be cleaned up immediately and appropriate caution signs should be displayed to warn passers-by of potential danger.

Which is NOT a safe way to thaw food? a. Refrigerate food at 41F or lower b. Submerge food under running, potable water of 70F or lower c. Leave over night at room temperature d. Microwave

c. Food left to thaw at room temperature overnight will spend well over the acceptable four hours in the Temperature Danger Zone. Only procedure that pass food through the zone in less than four hours are considered safe, appropriate ways to thaw food.