Food Safe Review Quiz

starts easy!

What is the main benefit of taking foodsafe training?

• Reduce food borne illness

Give 3 symptoms of food borne illness

• Nausea• Vomiting• Cramps• Diarrhoea• Fever• Headaches/dizziness

The top food handling practice that causes food borne illness?

• Improper cooling

Give several consequences of foodborne illness

• Ill customers• Loss of jobs• Legal costs• Staff absences• Damaged reputations• Workplace closures

What is a Food Safety Plan?

• Written procedures• Looks at risks in food preparation• Developed by the manager or owner

Give 6 steps in a food safety plan

• Review steps in the recipe• Assess hazards• Identify critical steps• State critical limits• Monitor• Correct problems

List the 5 types of microbes which may cause foodborne illness

• Bacteria, viruses, parasites, protozoa, fungi

Some microbes can produce

• Toxins and spores• They are not destroyed by ______?• heat

List the conditions necessary for microbes to reproduce

• Protein, moisture, warm temperature, neutral pH, oxygen

3 major parts in the cycle of transmission

• Food, food handler, environment• The most important link is??• Food handler

Give an example of direct transmission of microbes

Give an example of indirect transmission

• Also called?• Cross contamination• Because there is an intermediate step

What is a pathogen?

• Disease causing microorganism

The 2 forms of microbes which cause the most foodborne illness

• Bacteria• viruses

2 forms of bacteria found on chicken and eggs

• Salmonella• Campylobacter

In favourable conditions microbes multiply every _____ minutes

• 20

The temperature range for the danger zone

• 4 degrees C - 60 degrees C

The temperature of the human body

• 37 degrees C

Bacteria which require oxygen are called?

• Aerobic• Some require NO Oxygen – they are referred

to as......• anaerobic

These are produced by bacteria even in unfavourable conditions

• Spores• When conditions are favourable....• They can grow again

List potentially hazardous foods

• Eggs• Milk• Poultry• Fish• Seafood• Melon• tofu

Bacteria prefer _____ ph or acidity

• Neutral• They do not grow well when the pH is

below_______• 4.5• Bacteria do not grow well when pH is very

acidic or alkaline

Food intoxication is caused when bacteria produce ________

• They are odourless, colorless and tasteless!!!• Toxins• They are not destroyed by _________• Heat-• An example of a bacteria which produces a food

intoxication is ---------• Staphylococcus – where is this found ????• Meat, chicken, eggs, cuts, boils, burns, pimples

Symptoms of a Food Intoxication

• Nausea, violent vomiting, headache, dizziness, cramps

• Symptoms are rapid *1 – 8 hrs* and violent

Food Infection

• If you eat food containing living _________• Pathogens• Symptoms are......• Diarrhoea, cramps, vomiting, fever, nausea• Can be caused by salmonella – found in____• Chickens, eggs, fish and milk• Symptoms develop in 12 to 36 hours when the

bacteria have a chance to multiply

Chemical foodborne illness

• Can be caused by cleaning agents and pesticides

• How should you store these products?• Metals can dissolve into food – how can this

happen?

Yeasts, molds and mushrooms are all forms of ________

• Fungi

These microorganisms live inside a host

• parasites

Can infect water sources ex. Beaver fever

• protozoa

Proper stock rotation involves this principle

• FIFO• This means __________• First in first out

Freezer temperature

• -18 degrees C• Refrigerator temp?• 4 degrees C• Water freezes at _______• 0 degrees C

Vacuum-packaging removes _____

• oxygen

Food should be stored ______ cm from the floor

• 15• How would you store the following foods in the

fridge? Raw vegetables, meat, cooked foods • Top –• cooked foods• Middle –• Raw vegetables• Bottom – • meat

Vegetables and cereals are safe usually until they are __________

• Cooked• This is because they now contain

___________• moisture

The simplest method to control pathogen growth

• temperature

When cooking or reheating food make sure it reaches an internal temperature of ________

• 74 degrees C

Hot holding temperature

• 60 degrees C

Should not be used to heat up foods

• Holding oven, steam table or soup urn

Correct cooling technique involves

• What type of pans?• Shallow, metal• Portions should be?• Small• Cool from 60 to 21 degrees C in _____ hrs.• 2• Cool from 21 to 4 degrees or below in the next

_______ hrs• 4

Water that is safe to drink

• potable

Proper hand washing involves

• ____________ water• Warm• Use a ________________ motion• Rotary• Wash for _______ seconds• 30• Use a _____________ brush• Nail• Dry hands on a ________________ towel• Single service / disposable

To avoid allergic reactions

• Do not use ________________ gloves• Latex• Advise customers of ______________• ingredients

Manual dishwashing

• How many sinks?• 3• Water should be ________ degrees C• 45• Change water _______________• Often or frequently• __________ dry• air

Mechanical dishwashing

• Water temperature?• 60 degrees C• Sanitizing is done at _______ degrees for

_________ seconds• 82 10

WHMIS stands for?

• Workplace Hazardous Material Information System

7 steps to proper ware washing

• Scrape• Sort• Rack• Wash• Rinse• Sanitize• Dry