THC (Lesson 2- food safety sanitation)

Question 1

Why is Food Safety and Sanitation in Child Care Settings Important?

Answer 1

Infants and preschool aged children are
a high-risk population for contracting
food borne illness

Their bodies have not built up adequate
immune systems to fight illness

Question 2

Commonly known as food poisoning,
it is caused by eating food that is contaminated by bacteria or other harmful substances

Answer 2

Food borne Illness

Question 3

What contaminates food?

Answer 3

Chemical hazards
Physical hazards
Biological hazards

Question 4

cleaning supplies

Answer 4

Chemical hazards

Question 5

foreign objects, i.e. dirt, hair, glass

Answer 5

Physical hazards

Question 6

bacteria & viruses (microorganisms)
*Greatest threat to food safety, responsible for
majority of food borne illness outbreaks

Answer 6

Biological hazards

Question 7

is the contamination of a food product from another source

Answer 7

Cross-contamination

Question 8

also need to grow before they become a foodborne threat

Answer 8

Bacteria

Question 9

are important to reduce the likelihood that bacteria will be allowed to grow and contaminate food:

Answer 9

Proper food handling practices

Question 10

Preventative Measures

Answer 10

Good Personal Hygiene
No Bare Hand Contact With Food
Purchase Safe Food
Store Food Properly
Prepare and Cook Food Adequately
Clean and Sanitize

Question 11

The most important tool you have to prevent
food borne illness is _____________

Answer 11

good personal hygiene

Question 12

Bacteria like _________ are found on the hair, skin,
mouth, nose and in the throat of healthy people.

Answer 12

Staphylococci

Question 13

According to one estimate, nearly _____ percent of healthy food handlers carry disease agents that can be transmitted by food.

Answer 13

50 percent

Question 14

The single most important means of preventing the spread of infection and illness, and cross-contamination

Answer 14

Hand Washing

Question 15

Proper Hand Washing Procedure:

Answer 15

Wet your hands with running water as hot as you can comfortably stand

Apply Soap

Vigorously scrub hands and arms for ten to fifteen seconds

Rinse thoroughly under running water

Dry hands and arms with a single-use paper towel or warm-air hand dryer

Question 16

How many seconds to wash your hands?

Answer 16

ten to fifteen seconds

Question 17

Hands should be washed:

Answer 17

Before preparing food

After using the toilet

After sneezing, coughing or blowing your nose,

After touching foods or other items that may be contaminated with bacteria or other harmful substances

Question 18

SINGLE-USE gloves shall be used when working with

Ready-to-eat food items (bread, fruits/vegetables, deli meats and cheeses, tuna fish)
Raw animal food (chicken, pork, beef)

Answer 18

Food Preparers

Question 19

one pair of gloves may not be used for multiple tasks. When interruptions occur in the operation (ex. food preparer needs to get something from refrigerator/storage room) gloves need to be replaced because they become contaminated with touching door handles, packaging, etc.

Answer 19

SINGLE-USE Gloves

Question 20

(food preparer, teacher, helper)

Use utensils (tongs, serving spoons, spatulas) when serving or handling food

Use SINGLE-USE gloves

Have children serve themselves family style with utensils. Kids can also grab food themselves – opportunity to teach

Answer 20

Food Servers

Question 21

When handling glassware, dishes and utensils do not touch food contact areas with _____

Answer 21

bare hands

Question 22

*Buy only from reputable suppliers

*Inspect deliveries carefully

*Sample temperatures of received food items

*Put refrigerated and frozen items away immediately

Answer 22

VENDORS

Question 23

do not buy food that is past the “sell-by,” “use-by,” or other expiration dates

Answer 23

Read the label

Question 24

Ground beef should be __________ or _________ if in vacuum packaging

Answer 24

cherry-red or purple-red

Question 25

Place meat, poultry and seafood in plastic bags to prevent juices from dripping on other foods in the cart

Answer 25

truee

Question 26

Keep raw meat, poultry and seafood separate from other food items

Answer 26

truee poo

Question 27

Refrigerator – 40°F or lower Freezer - 0°F or lower

Answer 27

Keep out of temperature danger zone

Question 28

Leftover prepared food which was not served must be __________________, refrigerated promptly and used within 36 hours, or frozen immediately for later use

Answer 28

labeled and dated

Question 29

Leftover prepared food which was not served must be labeled and dated, refrigerated promptly and used within ______ hours, or frozen immediately for later use

Answer 29

36 hours

Question 30

Commercially-prepared, ready-to-serve opened food items can be kept up to _____ days when they are properly stored/refrigerated

Answer 30

7 days

Question 31

Dry food should be stored in sealed containers (zip-type bags, metal, glass or food-grade plastic containers with tight-fitting covers) and shall be labeled

Answer 31

Dry Storage

Question 32

Clean, dry, ventilated and lighted storerooms or areas protected from contamination by sewage, wastewater backflow, condensation, leakage or vermin

Answer 32

Dry Storage

Question 33

Store Food Properly

Answer 33

*Keep out of temperature danger zone *Label and date food *Dry Storage

Question 34

Thaw Foods Properly In Refrigerator

Answer 34

At 40°F or lower

Question 35

Thaw Foods Properly Under Cold Running Water

Answer 35

Water must be 70°F or lower

Question 36

Thaw Foods Properly in Microwave

Answer 36

Food must be cooked immediately after thawing

Question 37

Thaw Foods Properly Part of Cooking Process

Answer 37

Food must meet the required minimum internal cooking temperature

Question 38

Poultry Stuffing/Casserole Hazardous food cooked in microwave (eggs, poultry, meat, fish)

Answer 38

165° F

Question 39

is subjective. It is the appearance, texture, color, smell and flavor of food

Answer 39

Doneness

Question 40

is cooking to the required minimum temperature to destroy bacteria. Use a food thermometer to accurately measure

Answer 40

Safety

Question 41

Heat to 165°F and bring gravies and sauces to a rolling boil before serving In microwave, beware of cold spots and use a food thermometer to check the temperature in several places

Answer 41

Leftovers

Question 42

When cold food goes above 40° F When hot food falls below 135° F

Answer 42

DANGER ZONE

Question 43

When ____ food goes above 40° F

Answer 43

COLD

Question 44

When ______ food falls below 135° F

Answer 44

HOT

Question 45

Bacteria can multiply rapidly in perishable food left in the danger zone for more than ___ hours

Answer 45

2 hours

Question 46

Throw away perishable food that has been left at room temperature for more than ____ hours

Answer 46

2 hours

Question 47

Any surface that comes in contact with food must be _______

Answer 47

cleaned and sanitized

Question 48

Remove food and other types of soil from a surface

Answer 48

Clean

Question 49

Reduce the number of microorganisms on a clean surface to safe levels

Answer 49

Sanitize

Question 50

One capful bleach (1 ½ tsp) to one gallon of water

Answer 50

Bleach Solution

Question 51

What surfaces needs to be clean and sanitize

Answer 51

Kitchen counters Knives, mixing spoons and other utensils Mixing bowls and other food preparation containers Cutting boards Tables children eat on

Question 52

Dishwashing Procedures

Answer 52

*Rinse, scrape or soak items before washing *Wash in 110° - 125°F water, using soap/detergent *Rinse by immersing in clean, hot water to remove soap/detergent or by spraying soap/detergent off, removing all traces of food and detergent. If dipping the items, change the rinse water when it becomes dirty or full of suds. *Sanitize for minimum 2 minutes in 1 ½ teaspoons of bleach per gallon of water (or other Department of Health Services approved sanitizer) *Air-dry Items – upside down so they will drain

Question 53

If your center has a two compartment sink, you must arrange for all three steps: ___________

Answer 53

Wash, rinse and sanitize:

Question 54

Wash and rinse dishes in the two sinks, drain the rinse sink, make a sanitizing solution and sanitize the_____ after

Answer 54

dishes

Question 55

Dishwashing Procedures continued

Answer 55

Commercial Home-type dish washer

Question 56

*Dishwasher shall have a visible temperature gauge *Wash at 130°F to 150°F for 20 seconds, rinse and sanitize at 180°F for 10 seconds or more OR use chemical sanitizer *All dishes/utensils must be air dried

Answer 56

Commercial

Question 57

*After dishwasher is done, sanitize dishes/utensils by submerging for minimum 2 minutes in 1 ½ teaspoons of bleach per gallon of water (or other Department of Health Services approved sanitizer) *All dishes/utensils must be air dried

Answer 57

Home-type dish washer

Question 58

difference between cleaning and sanitizing

Answer 58

Clean is only to clean the surfaces but in terms of sanitizing you disinfect (uses alcohol or chemicals like chlorine and Zonrox hehe)