Food Safety and Hygiene

Question 1

What do Southern Nevada Health District’s food regulations focus on?

Answer 1

Southern Nevada Health District’s food regulations focus on the control of foodborne illness
risk factors in food establishments

Question 2

How many foodborne illness risk factors are there?

Answer 2

Five

Question 3

What are the five foodborne illness risk factors?

Answer 3

Poor personal hygiene
Food from unsafe sources
Improper cooking temperatures/methods
Improper holding time and temperature
Food contamination

Question 4

What are the three food hazards?

Answer 4

Biological, Chemical, Physical

Question 5

Give some examples of poor personal hygiene in relation to foodborne illness

Answer 5

Improper hand washing

Bare hand contact with ready-to-eat (RTE) foods

Food handlers working while ill with the following
symptoms: vomiting, diarrhea, sore throat with a
fever, infected cuts on the hands, and jaundice

Question 6

Give two examples of food from unsafe sources in relation to foodborne illness

Answer 6

Food from an unapproved source and/or prepared in
unpermitted locations

Receiving adulterated food

Question 7

Give four examples of how food can become contaminated

Answer 7

Use of contaminated/improperly constructed
equipment

Poor employee practices

Improper food storage/preparation

Exposure to chemicals

Question 8

What are biological food hazards?

Answer 8

Microorganisms that can cause foodborne illness

Bacteria, viruses, parasites, and fungi

Question 9

What is the minimum temperature for the hot water used for handwashing?

Answer 9

100 degrees F

Question 10

How long should you vigorously rub your hands with soap during handwashing?

Answer 10

15 seconds

Question 11

What are physical food hazards?

Answer 11

Foreign objects in food such as glass, bone, metal

Question 12

When should you wash your hands whilst at work in a food service environment?

Answer 12

When entering the kitchen
After touching your face, hair, or skin  
After using the restroom
After handling raw animal products
After taking out the trash or cleaning
After handling ANYTHING dirty

Question 13

What are the five major foodborne illnesses and a fun way to remember them?

Answer 13

SEND Salmonella
SICK Shigella
EMPLOYEES E. coli
HOME Hepatitis A
NOW Norovirus

Question 14

What are the five symptoms you must inform your employer about if you experience them?

Answer 14

Vomiting
Diarrhea
Sore throat with fever
Infected cut /wound on hand or arm
Jaundice

Question 15

What does ‘TCS foods’ refer to?

Answer 15

Time/temperature control for safety

Question 16

What is an ‘approved’ food source?

Answer 16

An approved source is a reputable supplier that has been inspected and follows regulations

Question 17

Accept or Reject? A coleslaw mix packaged in good condition at 45 degrees F?

Answer 17

Reject. Temperature in within the danger zone.

Question 18

Accept or Reject? Clean and unbroken raw eggs in shell at 45 degrees F?

Answer 18

Accept. Eggs, milk and raw shellstock can be received at 45 degrees F

Question 19

Accept or Reject? Fish with sunken and cloudy eyes

Answer 19

Reject.

Question 20

Accept or Reject? Fresh beef that springs back from the touch?

Answer 20

Accept.

Question 21

What is the danger zone temperature where bacteria can grow the fastest?

Answer 21

between 41 degrees F and 135 degrees F

Question 22

What is the safest way to reduce the number of germs in foods to safe levels?

Answer 22

To cook it properly

Question 23

Above which temperature is there no growth of bacteria?

Answer 23

135 degrees F

Question 24

Below which temperature is there slow growth of bacteria?

Answer 24

41 degrees F

Question 25

Name the four approved thawing methods

Answer 25

Under refrigeration below 41 degrees F
During cooking
In microwave
Submerged under cold running water, maintaining a temperature of below 41 degrees F

Question 26

165 degrees F is the required cooking temperature for which TCS foods?

Answer 26

Reheat of TCS foods made in house for hot holding
within two hours
Poultry: chicken, duck, turkey
Stuffed Foods

Question 27

What is the required cooking temperature for tenderized/injected and ground meats and
Raw shell eggs for hot holding?

Answer 27

155 degrees F

Question 28

145 degrees F is the required cooking temperature for which TCS foods?

Answer 28

Whole muscle meat
Fish and seafood
Raw shell eggs for immediate service

Question 29

What is the required temperature for fruits, vegetables and grains for hot holding?

Answer 29

135 degrees F

Question 30

Even though the required temperature for whole muscle meat is 145 degrees, when can an exception be made for this?

Answer 30

When cooking it to a customer’s specification and when the menu clearly states that the consumption of undercooked food may carry the risk of foodborne illness

Question 31

What is the cooling process required for hot TCS foods?

Answer 31

A two-stage cooling process is required for hot TCS foods:
135°F to 70°F in two hours and 70°F to 41°F in next four
hours (not to exceed six hours total).

Question 32

Why is an efficient cooling process important?

Answer 32

Cooling foods quickly
and safely is important to ensure foods spend a minimum
amount of time in the temperature danger zone.

Question 33

When does cross contamination occur?

Answer 33

Cross contamination occurs when germs are moved from one food or surface to another