Basic Food Safety

Question 1

Define:

foodborne illness

Answer 1

A disease that is transmitted to people through food.

Question 2

What are the three types of hazards that make food unsafe?

Answer 2

1. Biological
2. Chemical
3. Physical

Question 3

What are examples of biological hazards?

Answer 3

• Bacteria
• Viruses
• Parasites
• Fungi

Question 4

What can cause chemical hazards in food?

Answer 4

• Cleaners
• Sanitizers
• Polishes

Question 5

What are some examples of physical hazards?

Answer 5

• Bones in fillets
• Fruit pits
• Metal shavings
• Staples
• Dirt
• Glass
• Bandages
• Jewelry

Question 6

What practice is the number one cause of foodborne illness outbreaks in foodservice operations?

Answer 6

Poor Personal Hygiene

Question 7

Define:

cross-contamination

Answer 7

Transferring pathogens from one surface or food to another.

Question 8

Define:

time-temperature abuse

Answer 8

Letting food stay too long at temperatures that are good for pathogen growth.

Question 9

At what temperature does Listeria thrive in the refrigerator?

Answer 9

37°F

Listeria can grow at refrigeration temperatures, making it a serious threat.

Question 10

What temperature should parasites be frozen at for safety?

Answer 10

-4°F for 7 days

Freezing kills many parasites, making food safer to consume.

Question 11

What should you do to prevent cross-contamination?

Answer 11

• Don’t transfer pathogens from one surface to another.
• Don’t transfer pathogens from one food to another.

Question 12

How does your personal hygiene relate to keeping food safe?

Answer 12

Good personal hygiene can limit pathogens that spread from your body to food.

Question 13

What is the correct manner of cleaning and sanitizing surfaces?

Answer 13

1. Keep everything clean.
2. Sanitize anything that touches food.

Question 14

True or False:

Food safety laws can be different from one city to the next.

Answer 14

True

Question 15

What does TCS stand for?

Answer 15

Time & Temperature Control for Safety

TCS foods are those that require specific time and temperature controls to prevent foodborne illness.

Question 16

What does the ‘F’ in FAT TOM represent?

Answer 16

Food

Food is one of the essential components for the growth of pathogens.

Question 17

What is the range of acidity (pH) for the ‘A’ in FAT TOM?

Answer 17

4.6 - 7.0

This range indicates the ideal acidity for pathogen growth.

Question 18

How often does the number of pathogens double in time?

Answer 18

Every 20 minutes.

This highlights the importance of controlling time in food safety.

Question 19

What does the ‘O’ in FAT TOM refer to?

Answer 19

Oxygen

Oxygen is necessary for some pathogens to grow.

Question 20

What is the moisture level (Aw) range in FAT TOM?

Answer 20

0.8 - 1.0

This moisture level supports the growth of microorganisms.

Question 21

What is one of the five most common risk factors for foodborne illness?

Answer 21

Improper hot/cold holding temperatures of TCS food.

Maintaining proper temperatures is critical for food safety.

Question 22

What is another common risk factor for foodborne illness?

Answer 22

Improper cooking temperatures of food.

Cooking food to the right temperature kills harmful pathogens.

Question 23

What risk factor involves utensils and equipment?

Answer 23

Dirty and/or contaminated utensils and equipment.

Cleanliness of utensils is essential to prevent cross-contamination.

Question 24

What employee-related risk factor can contribute to foodborne illness?

Answer 24

Poor employee health and hygiene.

Employee practices directly affect food safety.

Question 25

What is a risk factor related to **food sourcing**?

Answer 25

Food from unsafe sources. ## Footnote Sourcing food from unreliable suppliers can lead to contamination.

Question 26

What does **SDS** stand for and why is it required?

Answer 26

**S**afety **D**ata **S**heet; required by OSHA for first-aid information. ## Footnote SDS provides essential safety and handling information for hazardous substances.

Question 27

What should be done with **chemical sanitizers and cleaning agents**?

Answer 27

They should be locked up and separated. ## Footnote This helps prevent accidental contamination or misuse.

Question 28

Who is allowed to **apply pesticide** on premises?

Answer 28

Only Certified Pesticide Operator (CPO). ## Footnote This regulation ensures that pesticides are applied safely and correctly.

Question 29

Which **metals** should not mix with acidic food?

Answer 29

Copper, Brass, Tin (CBT) ## Footnote Mixing these metals with acidic foods can lead to toxic reactions.

Question 30

What should **clay pots** be free of?

Answer 30

Lead ## Footnote Lead can leach into food, causing health risks.

Question 31

What are examples of **physical threats** in food?

Answer 31

Bone, wood, plastic ## Footnote These items can cause choking or injury if ingested.

Question 32

# Define: cross-contamination

Answer 32

Transfer of harmful substances from meat to vegetables, often via cutting boards or towels. ## Footnote Cross-contamination can lead to foodborne illnesses.

Question 33

What type of bacteria is **E. Coli** associated with?

Answer 33

Beef ## Footnote E. Coli is commonly found in undercooked or contaminated beef.

Question 34

What type of bacteria is **Salmonella** associated with?

Answer 34

Poultry ## Footnote Salmonella can cause severe gastrointestinal illness.

Question 35

Which bacteria is linked to **canned food**?

Answer 35

Clostridium Botulinum ## Footnote This bacteria can produce a deadly toxin if food is improperly canned.

Question 36

What is **Shigella** associated with?

Answer 36

Human feces and not washing hands. ## Footnote Poor hygiene practices can lead to Shigella contamination.

Question 37

What is **Staphylococcus** spread by?

Answer 37

Sneezing, coughing, nose, skin ## Footnote This bacteria can contaminate food easily through personal contact.

Question 38

What virus is associated with **poor personal hygiene**?

Answer 38

Norovirus ## Footnote It is highly contagious and often spreads in food service settings.

Question 39

What is the consequence of poor hand washing related to **Hepatitis A**?

Answer 39

It increases the risk of transmission. ## Footnote Hepatitis A can cause liver disease and is easily spread through contaminated food.

Question 40

Which parasite is associated with **pork and wild game**?

Answer 40

Trichinella ## Footnote Proper cooking of these meats is essential to avoid infection.

Question 41

What type of fish is **Anisakis** associated with?

Answer 41

Fish, sushi ## Footnote This parasite can cause gastrointestinal issues if ingested.

Question 42

What is **Giardia** commonly found in?

Answer 42

Contaminated water ## Footnote Giardia can lead to severe gastrointestinal illness when ingested.

Question 43

What are **aflatoxins** associated with?

Answer 43

Mold ## Footnote Aflatoxins can contaminate crops like corn and peanuts.

Question 44

What **seafood toxin** is caused by time/temperature abuse?

Answer 44

Scombroid ## Footnote This occurs in fish like Mahi-Mahi and tuna that are improperly stored.

Question 45

What causes **Ciguatera** toxin?

Answer 45

Algae that contain ciguatoxin. ## Footnote Ciguatera is often found in tropical fish and can cause food poisoning.

Question 46

What is the annual **death toll** from foodborne illness?

Answer 46

Over 5,000 people. ## Footnote This statistic emphasizes the seriousness of food safety issues.

Question 47

What is the average number of people who become **sick** due to foodborne illness each year?

Answer 47

Over 76 million people. ## Footnote This statistic is reported by the Centers for Disease Control and Prevention (CDC).

Question 48

What is the average **cost** of each foodborne illness incident to the food service industry?

Answer 48

$74,000 ## Footnote This cost can impact the sustainability of food service businesses.

Question 49

How many people are **hospitalized** annually due to foodborne illness?

Answer 49

Over 325,000 people. ## Footnote This data highlights the significant impact of foodborne illnesses on public health.