Why is food safety important? - ANSWER- to prevent and stop foodborne illness and contaminants from
getting food and creating outbreaks
- no loss of sales or business
- to maintain a good reputation for the business
what is five most common risk factors to keep food safe - ANSWERPurchasing ingredients from unsafe
sources, holding foods at the wrong temperature,poor hygiene practices, using contaminated tolls &
equipment, improper cooking of foods
When a food service worker avoids personal behaviors that can contaminate food, they are -
ANSWERpracticing proper personal hygiene
what is the proper technique to wash hands - ANSWERwet hands and arms, apply soap, scrub hands and
arms for 10-15 seconds, rinse hands and arms, dry hands and arms.
A foodborne illness can be caused by cross-contamination when... - ANSWER-foods touch contaminated
surfaces right before being served
-dirty unwashed towels are used to clean food-contact surfaces
cross-contamination is - ANSWERThe spread of bacteria or pathogens from one tool, food item or
surface to another
The temperature zone of 41 degrees F to 135 degrees F is know as: - ANSWERThe temperature danger
zone
Food that has been held in temperature danger zone has been subjected to.... - ANSWERTime-
temperature Abuse
, An example of proper sanitization is - ANSWERWashing, rinsing and sanitizing all food contact surfaces
between use and as needed.
Food contact surfaces can be sanitized by which methods - ANSWER- Immersing in water at least 171
degrees F for 30 seconds
- Using an approved chemical solution of: Chlorine, iodine or quats.
Time and temperature abuse happens when: - ANSWERFoods are not held at the proper temperature or
cooled properly
At which part of the flow of food is food safety the biggest concern? - ANSWER- Purchasing, receiving &
storing
- prep, cooking , reheating & serving
- Holding & cooling
After touching the hair, scratching the skin or rubbing the face a food service worker must -
ANSWERWash hands
Food service workers can use hand sanitizer in place of hand washing when: - ANSWERHand sanitizer is
never to be used in place of hand washing
Food can be contaminated: - ANSWER- Accidently
- During processing or manufacturing
- from poor personal hygiene of food handlers
Food contaminants include..... - ANSWER-biological
-physical
-chemical
An example of a corrective action to time-temperature abuse is: - ANSWERReheating food that was
being held below 135 degrees.
getting food and creating outbreaks
- no loss of sales or business
- to maintain a good reputation for the business
what is five most common risk factors to keep food safe - ANSWERPurchasing ingredients from unsafe
sources, holding foods at the wrong temperature,poor hygiene practices, using contaminated tolls &
equipment, improper cooking of foods
When a food service worker avoids personal behaviors that can contaminate food, they are -
ANSWERpracticing proper personal hygiene
what is the proper technique to wash hands - ANSWERwet hands and arms, apply soap, scrub hands and
arms for 10-15 seconds, rinse hands and arms, dry hands and arms.
A foodborne illness can be caused by cross-contamination when... - ANSWER-foods touch contaminated
surfaces right before being served
-dirty unwashed towels are used to clean food-contact surfaces
cross-contamination is - ANSWERThe spread of bacteria or pathogens from one tool, food item or
surface to another
The temperature zone of 41 degrees F to 135 degrees F is know as: - ANSWERThe temperature danger
zone
Food that has been held in temperature danger zone has been subjected to.... - ANSWERTime-
temperature Abuse
, An example of proper sanitization is - ANSWERWashing, rinsing and sanitizing all food contact surfaces
between use and as needed.
Food contact surfaces can be sanitized by which methods - ANSWER- Immersing in water at least 171
degrees F for 30 seconds
- Using an approved chemical solution of: Chlorine, iodine or quats.
Time and temperature abuse happens when: - ANSWERFoods are not held at the proper temperature or
cooled properly
At which part of the flow of food is food safety the biggest concern? - ANSWER- Purchasing, receiving &
storing
- prep, cooking , reheating & serving
- Holding & cooling
After touching the hair, scratching the skin or rubbing the face a food service worker must -
ANSWERWash hands
Food service workers can use hand sanitizer in place of hand washing when: - ANSWERHand sanitizer is
never to be used in place of hand washing
Food can be contaminated: - ANSWER- Accidently
- During processing or manufacturing
- from poor personal hygiene of food handlers
Food contaminants include..... - ANSWER-biological
-physical
-chemical
An example of a corrective action to time-temperature abuse is: - ANSWERReheating food that was
being held below 135 degrees.
