Safety & Sanitation

Question 1

Direct and Cross Contamination defs

Answer 1

Direct- when the animal or plant is contaminated from the soil, water, air, or anything from the original habitat.
Cross- when humans transfer pathogens to food while cooking or serving (biological, physical, chemical)

Question 1

Clean and Sanitary defs

Answer 1

Clean is to remove things from an area (surface)
Sanitation kills bacteria

Question 2

FBI

Answer 2

FoodBorne Illness- A disease transmitted to people by food

Question 3

Costs of FBI

Answer 3

-Loss of customers and sales
-Loss of reputation/negative media
-Loss of staff
-Lawsuits and legal fees
-Increased insurance
-Staff retraining

Question 4

Microorganism

Answer 4

Small, living organisms that can be seen only with the aid of a microscope

Question 5

Cooked foods must be cooled from __°F to __°F within _ hours.

Answer 5

135°F to 70°F within 2 hours or less

Question 6

When cooling hot, full cooked food the total cooling time cannot exceed how many hours?

Answer 6

6 hours

Question 7

What are the three types of contaminants/hazards

Answer 7

• Biological (bacteria, viruses, etc)
• Chemical (cleaning counter tops around food)
• Physical (hair, nails, etc)

Question 8

PHF’s

Answer 8

Potentially Hazardous Foods- foods that support rapid growth of microorganisms

Question 9

OSHA

Answer 9

Occupational Safety and Health Administration (OSHA)- the federal agency that creates and enforces safety-related standards and regulations in the workplace

Question 10

**PCO

Answer 10

Pest control operator- provide service when needed due to an infestation; checks for pests

Question 11

TDZ

Answer 11

Temperature Danger Zone- A temperature range in which bacteria grow and thrive

Question 12

Temperature Danger Zone temperatures

Answer 12

41-135 degrees F

Question 13

Causes of Food Contamination

Answer 13

bacteria, yeast, molds, viruses or fungi

Question 14

Thawing Procedures

Answer 14

1. running under cold water
2. Microwave (only if immediately cooked after
3. Refrigeration
4. Cook while frozen

Question 15

Washing Hands

Answer 15

Should be done in a designated sink
Hand should be lathered in soap and washed in hot water

Question 16

HACCP

Answer 16

Hazard analysis and critical control points- A management tool used to protect the food supply against biological, physical, and chemical hazards

Question 17

When should you wash your hands

Answer 17

• before beginning a work shift
• after using the restroom
• after eating, drinking, smoking, or taking a break
• at the end of each job task
• after handling toxic chemicals
• after taking out the trash
• after handling dirty dishes or linens * after coughing or sneezing
• after touching hair or skin