Introduction to Food Safety - Study Guide REVIEW

Question 1

What is a food borne illness?

Answer 1

Disease transmitted to people from food.

Question 2

What 3 things must occur to signal a food borne illness outbreak?

Answer 2

2 or more people get sick, Same food, investigation conducted.

Question 3

List the ways food borne illness can impact an operation (cost of food borne illness):

Answer 3

Loss of guest and sales, Lawsuits and Legal fees, Loss of reputation,Staff absenteeism, Negative media exposure, Increased insurance premiums, lowered staff morale, staff retraining.

Question 4

Why are some people at a higher risk of getting a food borne illness?

Answer 4

Their immune system may not be fully developed or able to fight off the food illness.

Question 5

What are the three main groups of high-risk population?

Answer 5

Elders, Preschool children, People with compromised immune systems.

Question 6

Define Hazard:

Answer 6

Potential to cause harm.

Question 7

Define Contamination:

Answer 7

Harmful items present in food that makes it unsafe to eat.

Question 8

What are the three categories of hazards in food preparation?

Answer 8

Biological, Chemical, and Physical.

Question 9

Define Pathogens:

Answer 9

Food safety threat.

Question 10

Define Cross-Contamination:

Answer 10

Transfers pathogens from one surface or food to the next.

Question 11

Define Microorganisms:

Answer 11

Small living organisms human carry.

Question 12

List the 4 types of pathogens that contaminate food:;.

Answer 12

Viruses, Bacteria, Parasites, Fungi.

Question 13

What are 2 examples of viruses that can cause food borne illness?

Answer 13

Hepatitis A and Norovirus.

Question 14

How can a restaurant employee with a virus keep from passing their illness on to guests?

Answer 14

Stay home, wash their hands, avoid using bare hands on guests food.

Question 15

Under optimum conditions, how quickly will bacteria grow in contaminated food?

Answer 15

Every 20 minutes.

Question 16

Write out the meaning of the phrase FAT TOM:

Answer 16

F - Food
A - Acidity
T - Temperature
T - Time
O - Oxygen
M - Moisture

Question 17

What is a TCS food?

Answer 17

Food with the potential to become unsafe to eat, or cause food borne illness.

Question 18

List 6 examples of a TCS foods:

Answer 18

Poultry, Shell fish, Shell eggs, Sprouts and sprout seeds, Fish, Baked Potato.

Question 19

What is the temperature danger zone?

Answer 19

41 degrees F to 135 degrees F.

Question 20

What is ready-to-eat food?

Answer 20

Food that requires no more preparation, cooking, or washing.

Question 21

What is the best precaution a food service manager can take to prevent serving food with parasites?

Answer 21

They can purchase their food from approved reputable suppliers.

Question 22

What types of foods do Yeast grow well in?

Answer 22

Foods with high acidity and little moisture.

Question 23

What are 2 precautions that can be taken to prevent chemical contamination?

Answer 23

Chemicals should be stored in a separate area away from food, utensils, ad equipment, follow manufacturer directions when using chemicals.

Question 24

What are 3 examples of physical contamination?

Answer 24

Hair and fingernails, Fruit pits, lass bits from broken light bulb, Jewlery.

Question 25

What are 3 ways to prevent physical contamination to food products?

Answer 25

Inspect food closely, Practice good personal hygiene, Follow safe preparation procedures

Question 26

What can be done to prevent purposeful food contamination in a restaurant?

Answer 26

Make it as difficult as possible for someone to tamper with the food. Control access to the operation of food-storage and preparation areas.

Question 27

What role does the FDA (food and drug administration) play in food safety regulations?

Answer 27

It writes the FD food code, and recommends specific food safety regulations.

Question 28

What can happen to a food service operation if they are found to be violating food safety laws?

Answer 28

They will be temporarily closed, or permanently closed.

Question 29

What is a food allergy?

Answer 29

The body’s negative reaction to food proteins.

Question 30

What is a food allergen?

Answer 30

Proteins in a food that cause an allergic reactions.

Question 31

What are the “Big Eight” food allergens:

Answer 31

Shellfish, eggs, fish, milk, peanuts, soy, tree nuts, wheat.

Question 32

How can servers help to keep guest safe from food allergies?

Answer 32

Tell guest how dish is made, hand deliver the order to guests, suggest alternative options.

Question 33

What are the 5 steps that must be taken to prevent cross-contact?

Answer 33

a. check recipes, ingredients
b. wash Rinse, and sanitize cookware and surfaces
c. make sure the allergen does not touch anything going to the customer
d. wash your hands and change gloves
e. use equipment assigned only for preparing allergen special orders