Food Safety Guide

Question 1

What is Food borne illness?

Answer 1

A disease that is transmitted to people through food.

Question 2

What are the biological hazards?

Answer 2

Bacteria, Viruses, Parasites, and Fungi

Question 3

What are the chemical hazards?

Answer 3

Cleaners, Sanitizers, and Polishes

Question 4

What are the physical hazards?

Answer 4

-Bones in fillets
-fruit pits
-metal shavings
-staples
-dirt
-glass

Question 5

What is poor personal hygiene?

Answer 5

Transferring pathogens from your body to food

Question 6

What is cross contamination?

Answer 6

Transferring pathogens from one surface or food to another

Question 7

What is time-temperature abuse?

Answer 7

Letting food stay too long at temperatures that are good for pathogen growth

Question 8

What is poor cleaning and sanitizing?

Answer 8

Transferring pathogens from incorrectly cleaned surfaces to food

Question 9

How to wash your hands?

Answer 9

-Use running water as hot as you can comfortably stand
-Apply enough soap to build up a good lather
-Scrub hands for 10-15 seconds and clean under fingernails and between fingers
-Use a single-use paper towel but do not dry with part of your clothes

Question 10

What tools do you need to wash your hands?

Answer 10

-Hot and cold running water
-Soap
-Single-use paper towels
-Garbage container

Question 11

What are things you don’t use in hand-washing sinks?

Answer 11

-Never dump dirty water in them
-Never prep food in them
-Never wash dishes in them
-Never stack food, equipment, or supplies in them or in front of them

Question 12

When should you change your gloves?

Answer 12

-When they’re dirty or being torn
-Doing a different task
-After handling raw meat or seafood
-After using your phone

Question 13

What should you wear when prepping food?

Answer 13

-Hair net
-Apron
-No Jewelry
-Clean clothes
-Shoes
-Gloves

Question 14

What areas should you not eat, drink, or chew gum?

Answer 14

-In prep areas
-Areas to clean utensils and equipment
- In service areas

Question 15

What symptoms you should not have while cooking?

Answer 15

-Vomiting
-Diarrhea
-Jaundice
-Sore throat with a fever

Question 16

What foods are likely to grow pathogens when the temperature is not correct?

Answer 16

-Milk products
-Shell eggs
-Meat products
-Seafood
-Baked potatoes
-Cooked rice, beans and vegetables
-Soy protein
-Sliced fruits and vegetables
-Sprouts
-Garlic and oil mixtures

Question 17

What temperatures makes pathogens grow well?

Answer 17

41F to 135F (5 C to 57C)

Question 18

When should you reject frozen foods if it has these things?

Answer 18

-Fluids
-Water Stains
-Ice Crystals

Question 19

What are four acceptable ways to thaw food?

Answer 19

-In a cooler at 41 F (5 C) or lower
-In a microwave
-Submerged under running water at 70 F (21 C) or lower
-Part of the cooking process

Question 20

What foods should ready-to-eat not touch?

Answer 20

Raw meat, seafood, or poultry

Question 21

Why should you never scoop ice with a glass cup?

Answer 21

Cause the glass could break and leave pieces

Question 22

How should the utensils be when they’re dry?

Answer 22

Facing down so they could dry quickly

Question 23

What are the common foods that people can have allergies from?

Answer 23

-Milk
-Soy
-Eggs
-Fish and other seafood
-All types of nuts
-Wheat

Question 24

What surfaces need to be cleaned and sanitized?

Answer 24

-Walls
-Floors
-Storage Shelves
-Garbage Containers

Question 25

How to clean and sanitize surfaces?

Answer 25

-Scrape or remove food from the surface
-Wash the surface
-Rinse the surface
-Sanitize the surface
-Allow the surface to air-dry

Question 26

What are the things you need to look out for from pests?

Answer 26

-Droppings
-Nests
-Damage to products, packaging and the facility