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Question 1

Major contributors to foodborne illness

Answer 1

1. Improper holding temperatures 37%
2. Poor personal hygiene and improper handwashing 19%
3. Contaminated equipment 16%
4. Inadequate cooking 11%
5. Food from unsafe sources 6%
6. Other 11%

Question 2

temperature abuse

Answer 2

• Exposed to temperatures in the temperature danger zone
• Not cooked or reheated sufficiently

Question 3

Thermometers, thermo-couples
👫

Answer 3

measure temperature of stored, cooked, cooling, hot-held…

Question 4

food temperature-measuring device with small diameter probe

Answer 4

thin foods, such as: meat patties, fish filets

Question 5

(Thermometer) Dial-face, metal stem

Answer 5

Most common type of thermometer used

type (bi-metallic)

• measure internal food temperature at every stage
  in the flow of food
• Measures temperatures ranging from 0℉ (-18℃) to
  220℉ (104℃) with 2℉ increments
• Stem of bi-metallic thermometer must be inserted at least
  2 inches into the food item being measured

Question 6

Digital

Answer 6

• Displays temperature numerically
• Measures wider range of temperatures

Question 7

Thermocouple

Answer 7

• digital readout of temperature
• interchangeable probes
• Sensing portion is often at the tip of the probe

Question 8

Infrared

Answer 8

• surface temperature of food without touching the food
• 20 minutes to adjust after use for hot and cold temperatures (“Thermal shock”) before use
• Accuracy must be checked frequently

Question 9

T-Sticks (melt devices)

Answer 9

• Measure only one temperature
• Change color when indicated temperature is reached
• Used to monitor food temperatures and sanitizing temperature in dishwashing machines

Question 10

Maximum Registering (holding)

Answer 10

• temperature of hot water used to
  sanitize items in mechanical warewashing machines

Question 11

Before you use a thermometer

Answer 11

calibrate it or make sure it is working correctly.

Question 12

Calibrate means to

Answer 12

compare and adjust with a known standard.

Question 13

Dial-face metal stem type (bi-metal thermometers should calibrated

Answer 13

• Before first use
• regular intervals
• If dropped or otherwise damaged
• If used to measure extreme temperatures
• Whenever accuracy is in question

Question 14

Boiling Point Method

Answer 14

2 inches of stem from the tip (the sensing part of the probe) into
boiling water and adjust the needle to 212℉ (100℃).

Question 15

Ice Point Method

Answer 15

Insert probe into a cup of crushed ice.

Add enough cold water to remove any air pockets that might remain.

Wait until the temperature stabilizes and adjust the needle to 32℉ (0℃).

Question 16

Measuring Food Temperature

Answer 16

• sensing portion of a food
• thermometer is at the end of the stem of probe.

Question 17

On the bi-metal thermometer

Answer 17

• tip to the “dimple” mark that is typically 1 inch up to the stem.
• The stem or probe to make good contact with the packaging.
• The sensing portion for digital and thermocouple thermometers is closer to the tip of the probe.

Question 18

Accurate readings are only possible when

Answer 18

• temperature-measuring device is inserted deeply into the food.

Question 19

For bi-metal thermometers,

Answer 19

immerse the needle tip at least 2 inches into the food to be measured.

Question 20

For digital and thermocouple thermometers,

Answer 20

the tip must be inserted 1 inch or more. Always insert the sensing element of the thermometer into the center or thickest part of the food. When possible stir the food before measuring the temperature.

Question 21

The approximate temperature of packaged foods

Answer 21

measured accurately without opening the package. Place the stem or probe of the thermometer between two packages of food or fold the package around the stem or probe to make good contact with the packaging.

Question 22

How to Accurately and Safely Measure Food Temperatures:

Answer 22

• Use an approved temperature measuring device that measures temperatures from
0℉ (−18℃) 𝑡𝑜 220℉ (104℃).
• Locate the sensing portion of the measuring device
• Calibrate the measuring device using the ice or boiling point method
• Clean and sanitize the probe of the temperature-measuring device according to
procedure
• Measure the internal temperature of the food by inserting the probe into the center or
thickest part of the item at least 2 inches for a dial thermometer and 1 inch for digital
thermometers
• Always wait for the temperature reading to stabilize.

Question 23

Frozen foods should be

Answer 23

kept solidly frozen until they are ready to be used.

Freezing helps to retain product quality.

Proper frozen food temperatures do not permit disease-causing and spoilage microorganisms to grow.

Cold temperatures preserve the color and flavor characteristics.

Question 24

Frozen foods can be stored

Answer 24

for long periods of time without losing their wholesomeness and quality.

Question 25

Refrigerated foods are held cold,

Answer 25

not frozen.

Question 26

Cold foods should be maintained

Answer 26

at 41℉ (5℃) or below.

Question 27

Do not forget that some harmful bacteria can grow at temperatures below

Answer 27

41℉ (5℃), their growth is slow.

Question 28

By keeping cold foods at 41℉ (5℃) or below,

Answer 28

you can reduce the growth of most harmful microorganisms and extend shelf life of the product. For maximum quality and freshness, hold cold foods for the shortest amount of time possible.

Question 29

during food production

Answer 29

foods must be in the temperature danger zone.
- time spent in the temperature danger zone should be minimal for PHF (TCS) food items.

Question 30

To destroy many of the bacteria that may have grown during the cooling process,

Answer 30

reheat foods to 165℉ (74℃) within 2 hours to prevent the number of organisms from reaching level that can cause foodborne illness.

Question 31

The preferred method for thawing foods is

Answer 31

in the refrigerator at 41℉ (5℃) or below. This prevents the food from entering the food temperature danger zone.

Question 32

methods for thawing include using a microwave oven,

Answer 32

as a part of the cooking process, or submerging under cool running water (70℉ (21℃) for controlled amount of time.

Question 33

Proper thawing reduces

Answer 33

chances for bacterial growth, outer surfaces of food.

Question 34

The Importance of handwashing and Good Personal Hygiene
Desirable behaviors include:

Answer 34

• Knowing when and how to properly wash hands
• Wearing clean clothing
• Maintaining good personal habits (bathing, washing, restraining hair, keeping fingernails short and clean, washing hands after using toilet etc.)
• Maintaining good health and reporting when sick to avoid spreading possible infections

Question 35

Proper Handwashing Technique

Answer 35

1. Wet hands
2. Apply soap
3. Briskly Rub Hands for Twenty seconds
4. Scrub Fingertips and Between Fingers
5. Scrub Forearm to Just Below Elbow
6. Rinse Forearms and Hands
7. Dry hands and Forearms
8. Turn Off Water
9. Turn Doorknob and Open-Door Using Paper Towel
10. Discard Towel

Question 36

Always Wash Hands

Answer 36

• Before food preparation
• After touching bare human body parts, except clean hands and clean exposed arms
• After using the toilet
• After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating
or drinking
• During food preparation when switching between working with raw foods and ready-to-
eat products
• After engaging in any activities that may contaminate hands (taking out the garbage,
wiping counters or tables, handling cleaning chemicals, picking up dropped items, etc.)
• After caring for or touching service animals or aquatic animals

Question 37

Disposable Gloves

Answer 37

• extra barrier to help prevent contamination
• can protect food from direct contact by human hands.
• impermeable, meaning they do not allow anything to penetrate the porous texture of the glove.

Question 38

Proper Use of Disposable Gloves

Answer 38

1. Wash Hands
2. Select Gloves
3. Put on Gloves
4. Food Handling Activity
5. Discard Gloves After Each Task
6. Wash Hands When Returning to Work

Question 39

Jewelry can harbor

Answer 39

germs causing a potential physical hazard.

Question 40

food employees may not

Answer 40

wear jewelry, including medical information jewelry, on their arms and hands while preparing food.

Question 41

Things You Can Do to Prevent Food Contamination

Answer 41

• Wear clean clothing
• If your clothing is contaminated, change into a new set of work clothes
• Change your apron between working with raw foods and ready-to-eat foods. Aprons should be left in the department when going on break or to the restroom.
• Don’t dry or wipe your hands on your apron
• Wear a hat, hair coverings or nets, and beard restraints to discourage you from touching
your hair or beard. These restraints also prevent hair from falling into food or onto food-contact surfaces.
• Keep in mind, however, protection apparel is similar to a disposable glove. They no longer protect food when contaminated

Question 42

The following preventive measures can be used to eliminate the possibility of cross contamination between products:

Answer 42

• Always store cooked and ready-to-eat-foods over raw products.
• Keep raw and ready-to-eat foods separate during storage
• Use good personal hygiene and handwashing
• Keep all food-contact surfaces clean and sanitary
• Avoid bare hand contact with ready-to-eat food
• Keep species of meat and poultry separate
• Use separate equipment, such as cutting boards, for raw foods and ready-to-eat foods
(color coding may be helpful for this task).
• Use clean, sanitized equipment and utensils for food production.
• Prepare ready-to-eat foods first – then raw foods
• Prepare raw and ready-to-eat foods in separate areas of the establishment.