Download Food Safety and Sanitation: Ensuring a Healthy Dining Experience and more Exams Nursing in PDF only on Docsity!
Questions And Answers 2023
Define foodborne illness. - Answer a disease transmitted to people by food When is a foodborne illness considered an outbreak? - Answer when 2 or more people have the same symptoms after eating the same food What food saftey challenges do operations face? - Answer time pressure, potentially unsafe supplies, high risk populations, and staff related challenges What does a foodborne illness cost? - Answer guests and operations After a foodborne illness, what may an operation experience? - Answer negative publicity, decreased business, lawsuits, legal fees, increased insurance premiums, and personnel issues What are the types of contaminants that threaten food safety? - Answer biological, chemical, and physical Which type of contaminant poses the greatest danger? - Answer biological contaminants What can happen if a food handler does not follow the correct procedures? - Answer they can threaten the safety of food How can a food handler threaten the safety of food? - Answer by failing to cook the food enough, holding food at incorrect temperatures, contaminating equipment, and practicing poor personal hygiene When has food been time temperature abused? - Answer when it has stayed too long at temperatures that are good for the growth of pathogens How can pathogens be spread to food? - Answer if equipment has not been cleaned and sanitized correctly between uses Define cross contamination. - Answer when pathogens are transferred from one surface or food to another What find of food do pathogens grow well in? - Answer TCS food How can the growth of pathogens be prevented in food? - Answer by giving the food time and temperature control What groups of people are considered high risk? - Answer young children, the elderly, people with cancer or on chemotherapy, people with HIV/AIDS, transplant recipients, and people on certain medications What are important prevention measures to keep food safe? - Answer controlling time and temperature, preventing cross contamination, practicing good personal
Questions And Answers 2023
hygiene, purchasing from approved, reputable suppliers, and cleaning and sanitizing items correctly What conditions do bacteria need to grow? - Answer FAT TOM- food, acidity, temperature, time, oxygen, and moisture What temperatures are in the temperature danger zone? - Answer 41 F to 135 F What can some bacteria change into? - Answer spores Why do some bacteria change into spores? - Answer to preserve themselves when lacking nutrients What can bacteria produce in food? - Answer toxins that can make people sick What is the leading cause of foodborne illnesses? - Answer viruses What cannot grow in food? - Answer viruses What can viruses survive? - Answer refrigeration and freezing temperatures What can help prevent the spread of viruses? - Answer good personal hygiene What do parasites need to survive? - Answer to be in another animal What can parasites contaminate? - Answer food and water What kind of water is often contaminated by parasites? - Answer water used to irrigate produce How can foodborne illnesses caused by parasites be prevented? - Answer by purchasing products from approved, reputable suppliers What are example of fungi? - Answer mold and yeast What does fungi do? - Answer spoil food What can some molds produce? - Answer harmful toxins What should be done with food that has mold? - Answer it should be discarded unless the mold is a natural part of the product What can spoil food quickly? - Answer yeast What should be done with food spoiled by yeast? - Answer it should be thrown out What can be a natural part of a fish? - Answer fish toxins
Questions And Answers 2023
What symptoms make a food handler unable to work around food? - Answer sneezing, coughing, vomiting, diarrhea, or jaundice What parts of their body could a food handler touch that they should not when working with food? - Answer their scalp, hair, nose, ear,s pimple, or wound What kind of sink must hands be washed at? - Answer a sink designated for hand washing What must be cared for and washed correctly? - Answer hands When must hands be washed? - Answer before preparing food, working with clean equipment and utensils, putting on single use gloves, after returning from the restroom, and starting a new task What should never be used in place of hand washing? - Answer hand antiseptics When must single use gloves be worn? - Answer when handling ready to eat food What should be done before putting on gloves? - Answer wash hands What should one ensure when using single use gloves? - Answer that they are the correct size What should you avoid when putting on gloves? - Answer touching them When should gloves be changed? - Answer if they are dirty or torn, before starting a new task, after an interruption of your task, after handling raw meat, seafood, or poultry, after 4 hours of continuous use, and before handling ready to eat food What should you never do if you are serving a primarily high risk population? - Answer handle ready to eat food with bare hands What should food handlers do before going to work? - Answer shower or bathe What must food handlers do before handling food or working in prep areas? - Answer put on clean clothes and a hair restraint and remove jewelry from hands and arms What should be done with aprons when staff members leave the prep area? - Answer they should always be removed and stored away What must be done if a staff member has a wound or boil? - Answer it must be covered correctly What should food handlers never do in food prep or service areas, or areas designated for cleaning? - Answer eat, smoke, or chew gum
Questions And Answers 2023
What are staff required to report to management? - Answer health problems What should managers watch for? - Answer staff illnesses Who must managers exclude or restrict? - Answer food handlers who have certain symptoms or medical conditions Define the flow of food. - Answer the path food takes in your operation from purchasing to service What are the major concerns during the flow of food? - Answer cross contamination and time temperature abuse How can cross contamination be prevented? - Answer keep ready to eat and raw food separated, use separate equipment for each type food, and clean and sanitize all work surfaces, equipment, and utensils before and after each task What should be done if separate equipment cannot be used? - Answer prep ready to eat food, and raw meat, poultry, and fish at different times What minimizes the chances of contamination? - Answer prepping ready to eat food first and buying food items that do not require much preparation or handling What is the range of 41 F and 135 F called? - Answer the temperature danger zone How can time temperature abuse be avoided? - Answer by having policies and procedures that include monitoring food and recording temperatures and times, making sure the correct types of thermometers are available, using timbers to check how long food is in the temperature danger zone, and making sure food handlers know what to do if time and temperature standards are not met What is the most important tool you can use to prevent time temperature abuse? - Answer a thermometer What should be done to thermometers before and after each use? - Answer they should be cleaned and sanitized When checking food temperatures, where should the thermometer stem or probe be placed, and what should be done next? - Answer into the thickest part of the food and take another reading in a different spot Before recording the temperature of a food, what should you wait for? - Answer for the thermometer reading to steady When using a bimetallic stemmed thermometer, how should it be placed in the food?
- Answer put it into the food from the tip to the end of the sensing area
Questions And Answers 2023
What should be done when food items are recalled by manufacturers? - Answer identify these items, remove them from inventory, secure them in an appropriate location, and mark the so staff does not use or discard them When must key drop deliveries be inspected? - Answer as soon as staff arrive What must be ensure of key drop deliveries? - Answer that they are from approved suppliers, are placed in the correct storage location, are not contaminated, and are honestly presented What can be a sign that food has been time temperature abused and is unsafe? - Answer poor food quality What should be defined with your suppliers? - Answer specific safety and quality criteria for the food regarding its apprentice, texture, and odor What must be labeled? - Answer any item not stored in its original container What must labels include? - Answer the common name of the food or a statement that clearly and accurately identifies it If a TCS food is prepped in house and will be stored longer than 24 hours, what should be printed on the label? - Answer the date After how many days in storage must a TCS food be discarded? - Answer 7 days What temperature should a TCS food be stored at? - Answer 41 F What information must be labeled on food that is packaged in the operation and sold to the customers for home use? - Answer the food name, quantity, ingredients, artificial colors and flavors, chemical preservatives, major allergens, and the manufacturer's, packer's, or distributor's name and place of business Where should food, linen, and single use items be stored? - Answer designated storage areas, away from walls How high off the ground must storage shelves be? - Answer 6 in Why should stored food items always be rotated? - Answer so that older items are used first What should be done with TCS foods? - Answer randomly sample the internal temperature of stored food, and follow storage and maintenance guidelines Why should you follow storage and maintenance guidelines? - Answer to ensue coolers and freezers can function properly
Questions And Answers 2023
When storing ready to eat food, what should it be stored above? - Answer raw meat, poultry, and seafood What food items may have special storage requirements? - Answer meat, poultry, fish, shellfish, eggs, fresh produce, ROP food, UHT and aseptically packaged food, canned food, and dry food When preparing food, how can cross contamination and time temperature abuse be prevented? - Answer prepping food in small batches, keeping workstations, cutting boards, and utensils clean and sanitized, only removing food from the cooler as you can prep in a short period, returning prepped food that is not going to be immediately cooked to the cooler, following guidelines for the use of additives, and thawing food correctly When should additional prep guidelines be followed? - Answer when handling specific food items, handling ice, and when using preparation practices that require a variance When should food be thrown away? - Answer when it has become unsafe and cannot become safely reconditioned, and if it has not been presented honestly How should frozen foods be thawed? - Answer in the cooler, under running water, in a microwave, or as part of the cooking process How should food never be thawed? - Answer at room temperature Operations that parcook food must have what? - Answer written procedures to explain how food cooked this way will be prepped and stored Who must approve parcooked food procedures? - Answer the regulatory authority How should food be reheated and cooked? - Answer at required minimum internal temperatures for a specific amount of time What internal temperature and time should TCS foods that will be hot held be reheated at? - Answer 165 F for 15 seconds What should be ensured when reheating food? - Answer that it reaches the required temperature within 2 hours What temperature must meat, seafood, poultry, and eggs be reheated at? - Answer 165 F What is the process of reheating meat, seafood, poultry, and eggs? - Answer cover the food, rotate or stir it halfway through, let the food stand for at least 2 minutes, then check the temperature in at least 2 places
Questions And Answers 2023
In the event of a crisis, what should your written plan focus on? - Answer preparation, response, and recovery What should be identified in each phase of your written crisis plan? - Answer resources needed and procedures to be followed Who must approve plans for new construction or extensive remodeling? - Answer the local regulatory authority and the local building department When choosing flooring, wall, and ceiling materials, what should you ensure? - Answer that they are smooth and durable Why should you choose smooth and durable flooring, wall, and ceiling materials? - Answer so it is easier to clean What should be smooth, nonabsorbent, and easy clean? - Answer equipment that will come in contact with food What are the requirements of floor mounted equipment? - Answer that the legs are at least 6 in. off the ground or it is sealed to a masonry base What are the requirements of tabletop equipment? - Answer that they are put on legs at least 4 in. high or are sealed to the counter top Where are hand washing stations required? - Answer in areas used for food prep, service, and dishwashing What should hand washing stations include? - Answer hot and cold running, drinkable water, soap, a way to dry hands, a sign to remind staff to wash hands, and a garbage container if paper towels are provided Define backflow. - Answer the reverse flow of contaminants through a cross connection into a drinkable water supply How can backflow be prevented? - Answer by vacuuming breakers, an air gap, double checking valve backflow preventers, and reduced pressure zone backflow preventers What is the best way to prevent backflow? - Answer an air gap What are the requirements of garbage containers? - Answer they must be leak proof, water proof, and pest proof What does cleaning do? - Answer remove food and other dirt from a surface What does sanitizing do? - Answer reduce the number of pathogens on a surface to safe levels
Questions And Answers 2023
What must surfaces be sanitized with? - Answer hot water or a chemical sanitizing solution What are the categories of cleaners? - Answer detergents, degreasers, delimers, and abrasive cleaners How often should food contact surfaces be cleaned? - Answer after every use What is the process of cleaning and sanitizing? - Answer remove food from the surface, wash and rinse, sanitize, then allow the surface to air dry Before using chemicals, what should be done to the food around them? - Answer it should be covered or removed from the area What does an IPM program do? - Answer uses prevention measures to keep pests from entering the operation and control measures to eliminate any pests that do get inside What kind of environment do roaches live and breed in? - Answer dark, warm, and moist places What are signs of roaches? - Answer a strong, oily odor, droppings that look like grains of pepper, and egg cases What are signs of rodents? - Answer droppings, tracks, holes, nesting materials, and signs of gnawing What are PCOs trained to do? - Answer determine the best pesticide for each pest and how and where to apply it What are the levels of government control regarding food safety in the US? - Answer federal, state, and local At what levels is the FDA Food Code written and enforced? - Answer state and local How can a staff's food safety training needs be identified? - Answer by testing their knowledge, observing their performance, and noting their areas of weakness
