Food Safety

Question 1

Common risk factors

Answer 1

Purchasing food from unsafe sources, failing to cook right way, holding at wrong temp, using contaminated equipment and practicing poor personal hygiene

Question 2

Number one cause of food poisoning

Answer 2

Biological pathogens

Question 3

Cross contamination

Answer 3

Pathogen filled foods touching ready to eat food (food that will not be cooked further)

Question 4

TCS food

Answer 4

Time and temperature control for safety

Question 5

TCS foods

Answer 5

Eggs, meat, dairy , fish, baked potatoes, tofu, cooked rice beans and veggies etc cut tomatoes and lettuce

Question 6

Why is it important to be certified in food safety

Answer 6

It helps control risk for foodborne illness like poor personal hygiene

Question 7

Which group writes are adopts codes that regulate retail and food service operations?

Answer 7

State and local regulatory authorities

Question 8

To be an outbreak, foodborne illness must be confirmed by lab analysis after…

Answer 8

Two or more people have the same symptoms after eating the same food

Question 9

Glass in a bevarage is what type of hazard

Answer 9

Physical

Question 10

Chicken wings left out for seven hours is what type of hazard?

Answer 10

Time-temperature abuse

Question 11

Why are preschool age children at a higher risk for foodborne illness?

Answer 11

They have not built up a strong immune system

Question 12

When should staff be trained in food safety?

Answer 12

When first hired and periodically after that

Question 13

Which org issues the food code?

Answer 13

Us food and drug administration (FDA)

Question 14

Big six foodborne illness

Answer 14

1. Shigella spp
2. Salmonella typhi
3. Nontyphoidal salmonella (NTS)
4. E coli
5. Hepatitis A
6. Norovirus

Question 15

Onset time

Answer 15

How quickly food-borne illness shows symptoms

Question 16

Does bacteria grow well on highly acidic foods?

Answer 16

No they dont

Question 17

pH scale

Answer 17

0 = Acidic and 14 = alkali and 7 is neutral (food bacteria grows best on slightly acidic to neutral foods)

Question 18

Best temp range for growth of bacteria (danger zone)

Answer 18

41 to 135 degrees F (best to keep foods colder or hotter than this) 5 degrees C and 57 degrees C

Question 19

Extra danger zone

Answer 19

Between 70 and 125 degrees F (21 and 52 degrees C)

Question 20

Do bacteria require oxygen to grow?

Answer 20

It depends on the bacteria

Question 21

Does moisture impact bacteria growth?

Answer 21

Bacteria grows well in environments with high levels of moisture

Question 22

What is FAT TOM?

Answer 22

Conditions that impact the growth of bacteria (food, acidity, temp, time, oxygen and moisture)

Question 23

Moisture sign and scale

Answer 23

Aw (0 to 1.0)

Question 24

Four highly contagious bacterias

Answer 24

1. Salmonella typhi
2. Nontyphoidal salmonella
3. Shigella spl
4. E. Coli

Question 25

Salmonella typhi

Answer 25

Caused by typhoid fever. Inside humans only. Ready to eat food and beverages. Hand washing to prevent!

Question 26

Nontyphoidal salmonella

Answer 26

Farm animals. Poultry, eggs, meat, milk/dairy, produce (tomatoes and peppers) Prevention: cook things correctly, prevent cross contamination, exclude sick handlers

Question 27

Shigella spp

Answer 27

Found in feces of infected (flies can transfer) linked to salads, food that has made conraxt with contaminated water (anything touched with hands.) Prevention: exclude sick people from operations, reduce flies and hand washing

Question 28

E. Coli

Answer 28

Intestines of cattle. Toxins released in intestines. Raw and undercooked beef or contaminated produce. Prevention: exclude sick handlers, cook to required internal temp (especially beef), get produce from reputable providers

Question 29

Where does Food poisoning usually transfer from?

Answer 29

Fecal oral routes

Question 30

How is norovirus spread

Answer 30

Airborne vomit particles

Question 31

Hepatitis A: where is it found?

Answer 31

Mostly found in fecal matter of people infected so fecal oral passing (or contaminated water) Risky foods: ready to eat food and shell fish from contaminated water Keep sick handlers out of operations (cannot be killed by regular cooking temps) turns people jaundice

Question 32

Norovirus

Answer 32

Spreads through fecal oral or shellfish from contaminated water Linked to ready to eat food, very contagious Symptoms are vomiting. Wash hands and keep sick handlers away

Question 33

Prevention of toxins

Answer 33

- cannot be prevented with freezing and cooking - purchase foods from reputable sources

Question 34

Chemical Contamination examples

Answer 34

- cleaners - beauty products - sanitizers - lubricant Should all be separated from foods and only used per their instructions

Question 35

Physical contamination examples

Answer 35

- bones - glass - metal shaving - bandages - finger nails - dirt Prevention: inspect food and store food in a safe place and practice safe handling

Question 36

Deliberate food contamination can come from…

Answer 36

- terrorists or activists - disgruntled employees or ex employees - vendors - competitors

Question 37

Acronym to prevent deliberate contamination

Answer 37

A.L.E.R.T Assure, look, employees, reports and threat

Question 38

What is an allergen?

Answer 38

A protein your body responds to negatively

Question 39

The big 8 allergens

Answer 39

- gluten - dairy - eggs - soy - fish - tree nuts - peanuts - shell fish

Question 40

Prevention if allergic reactions

Answer 40

Know what is in the food you are serving

Question 41

How does most contamination happen?

Answer 41

When people cause the contamination

Question 42

What is the most important way to prevent foodborne illnesses from viruses?

Answer 42

Personal hygiene like hand washing

Question 43

What is the most important way to prevent foodborne illnesses from biological toxins?

Answer 43

Purchasing from approved and reputable suppliers

Question 44

Store chemicals away…

Answer 44

From food and food prep areas

Question 45

Knowing whom to contact, monitor product security and file food security is part of what system?

Answer 45

ALERT system of deliberate food contamination

Question 46

What steps should be taken if a manager suspects a food-borne illness outbreak?

Answer 46

Segregate the suspected product and label it with “do not use” and “do not discard”

Question 47

How long can food be left out before discarding?

Answer 47

4 hrs or less (don’t have to discard)