What kind of food needs time and temperature control for safety?

Which government agencies help the local regulatory authorities investigate outbreaks?

Why should you monitor your staff once you have trained them?

These are some ways that a food handler can cause foodborne illness:

• Not washing hands after using the bathroom
• Coughing or sneezing near food
• Touching a cut or burn and then touching food
• Working while sick

What risk factor is demonstrated by these examples?

Is food prepared in a private home considered to be from an unsafe source?

What should be done when a food handler completes training?

These food-handling mistakes can cause foodborne illness by allowing pathogens to grow in food to unsafe levels:

• Not cooling hot food properly before storage
• Holding or storing food at the wrong temperature
• Not cooking or reheating food to a high enough internal temperature

What risk factor is demonstrated by these examples?

Besides purchasing food from unsafe sources, what four main practices are the five most common food-handling mistakes related to?

• Time-temperature abuse
• Cross-contamination
• Poor personal hygiene
• Poor cleaning and sanitizing

Which government agencies conduct research into the causes of foodborne-illness outbreaks?

What does the FDA provide for industry and other regulatory agencies?

Besides purchasing food from unsafe sources, what four main practices are the five most common food-handling mistakes related to?
• Time-temperature abuse
• Cross-contamination
• Poor personal hygiene
• Poor cleaning and sanitizing

These food-handling mistakes can cause foodborne illness by allowing pathogens to grow in food to unsafe levels:
• Not cooling hot food properly before storage
• Holding or storing food at the wrong temperature
• Not cooking or reheating food to a high enough internal temperature
What risk factor is demonstrated by these examples?

Which government agency regulates and inspects meat, poultry, and eggs?

What is usually the cause of unsafe food?

When should your staff have food safety training?

When should you train staff how to follow your procedures?

These are examples of chemicals used in food service that can become chemical contaminants:
• Cleaners
• Sanitizers
• Polishes
How can these chemicals get into food and cause chemical contamination?

Which government agency inspects all food except meat, poultry, and eggs?

Which people are more likely to get a foodborne illness because their immune system has not yet developed?

What can happen when food is time-temperature abused?

How are parasites prevented from causing foodborne illnesses?

What kind of pathogen is commonly linked with these foods?
• Seafood
• Wild game
• Food processed with contaminated water (produce)

What must not touch anything for a guest with food allergies, such as their food and beverages, or the utensils, equipment, and gloves used to prepare their order?

The FDA has created a tool that can help you identify the points in your operation where food is at risk. What acronym is the FDA’s food defense tool based on?

Parasites can get into fruits and vegetables irrigated or washed with contaminated water. What other kind of food is a risk for parasites?

What is an important tool that can be used to identify allergens in the products that you purchase?

Why shouldn’t chocolate chip cookies be put on the same parchment paper that was used for peanut butter cookies?

Purchasing plants, mushrooms, and seafood from approved, reputable suppliers is the most important way to prevent a foodborne illness from biological toxins. What is another important prevention measure?

What kind of biological contaminant is a natural poison produced by some plants, mushrooms, and seafood?

How quickly do symptoms appear if smeone has consumed a chemical contaminant?

To avoid cross-contact, when does cookware, utensils and equipment need to be washed, rinsed, and sanitized?

What kind pathogens can be prevented by making sure that fish that will be served raw or undercooked has been correctly frozen by the manufacturer?

Which government agency created a tool based on the acronym A.L.E.R.T., that can be used to develop a food defense program?

Metal shavings from cans, wood, fingernails, staples, bandages, glass, jewelry, and dirt are exmples of what kind of common objects?

What do you need to make sure your staff knows about food allergens?

• Describe Dishes
• Identify Ingredients
• Suggest Items
• Identify the Allergen Special Order
• Deliver Food

What form of biological contamination causes the most foodborne illnesses?

What should service staff do when picking up the the allergen special order from the kitchen staff?

Kitchenware and equipment made from these materials can cause chemical contamination when used for acidic foods.
• Zinc
• Pewter
• Copper
• Painted pottery

What should you do if a customer is having a severe allergic reaction to food?

Who should determine when the employees can safely return to the operation and/or carry out their regular food-handling duties?

Why should you cooperate with medical staff and your regulatory authority when making a decision to excluded or restrict a food handler?

What should you do when a food handler does NOT have symptoms, but has been dignosed with Hepatitis A or Salmonella Typhi?

No Question

When can a food handler who has been excluded for jaundice return to work?

What should you do if a food handler has any of these issues?
• A sore throat with a fever
• Constant sneezing, coughing, or runny nose
• An infected cut or burn that is not covered

What should you do if a food handler has any of these issues?
• Is sick and vomiting
• Is sick and has diarrhea
• Is diagnosed with Hepatitis A
• Becomes jaundiced within a week
• Is diagnosed with Salmonella Typhi
• Has a fever with a sore throat and you serve a high-risk population

When can a food handler who has been excluded for vomiting or diarrhea return to work?

Jaundice is a yellowing of the skin, eyes, or fingernails and is a symptom of the foodborne illness Hepatitis A. If a food handler suddenly (within a week) appears jaundiced, exclude them from the operation. What other symptoms require you to exclude a food handler?

What should you do if a food handler is coughing, sneezing or has a runny nose?

If you serve a high-risk population and exclude a food handler for having a sore throat with a fever, when can they return to work?

What should you do when a food handler has a sore throat with a fever, and you primarily serve a high-risk population?

What should you do when a food handler has both a sore throat and a fever?

What should you do when a food handler has a cut or burn that has become infected?

Why should you be aware of these conditions in your staff?
• Fever
• Vomiting
• Diarehha
• Sneezing
• Runny nose
• Chills/cold sweats
• Frequent bathroom use
• Yellowing of the skin or eyes

You must report to your regulatory authority when a food handler is diagnosed with what kind of illness?

Staff must report it to you if they are sickened by one of the Big Six Pathogens. And you must report it to your regulatory authority.
• Norovirus
• Hepatitis A
• Shigella spp.
• Salmonella Typhi
• Nontyphoidal Salmonella
• Shiga-toxin producing E. coli (STEC)
Which Big Six Pathogens also require that your staff report to you if someone they live with has been sickened?

What do you need to do if a food handler is diagnosed with an illness caused by one of these pathogens?
• Norovirus
• Hepatitis A
• Shigella spp.
• Salmonella Typhi
• Nontyphoidal Salmonella
• Shiga-toxin producing E. coli (STEC)

What must a food handler do if they are diagnosed with an illness caused by one of these pathogens?
• Norovirus
• Hepatitis A
• Shigella spp.
• Salmonella Typhi
• Nontyphoidal Salmonella
• Shiga-toxin producing E. coli (STEC)

What are the Big Six Pathogens?

What might you need to do if a food handler has any of these symptoms?
• Vomiting
• Diarrhea
• Jaundice
• Sore throat with fever
• Infected wound or boil

What is it called when you prohibit an employee from coming into the operation for a medical reason?

What is it called when you prohibit an employee from working with exposed food, utensils, and equipment for a medical reason?

What should staff do if they get sick while working?

When do staff need to report illnesses to you?

How can you prove to your regulatory authority that you have instructed your staff to report to you when they are sick?

Your staff needs know that they must report to you when they are sick. Does this include staff who have just been hired and have not started working yet?

When are servers allowed to wear jewelry?

Why do staff need to remove jewelry from their hands and arms before prepping food or when working around prep areas?

What are some examples of the type of jewelry that your company may not allow staff to wear?

No Question

When do food handlers need to remove these types of jewelry?
• Watches
• Earrings
• Necklaces
• Facial jewelry • Rings (except for a plain band)
• Bracelets (including medical bracelets)

When is it acceptable to wipe your hands on your apron?

What do food handlers need to do with their aprons at these times?
• Before using the restroom • Before taking out the trash
• Before leaving food prep areas

When dirty clothing is stored in the operation (aprons, chef coats, uniforms) how can it be kept away from food and prep areas?

When dirty clothing is stored in the operation, what does it need to be kept away from?

Where should street clothing and personal belongings such as backpacks, jackets, electronic devices, keys, and personal medications be stored?

When it’s possible, where is the best place for staff to change into their work clothes?

Why do staff need to wear clean clothing every day and change their uniforms and aprons when they become soiled?

What do food handlers with facial hair need to wear?

Why are staff not allowed to wear false eyelashes?

What are the only kind of hair accessories that staff should be allowed to wear?

Staff should only be allowed to wear hair accessories that are designed to keep hair out of food and to help staff avoid touching their hair. Why shouldn’t you allow other kinds of hair accessories?

Why do staff need to wear a clean hat or other hair restraints in food-prep areas?

No Question

Staff beverage containers must be covered with a lid to prevent contamination of these:
• Their hands
• The beverage container
• Food, utensils, and equipment
What does the lid need to include?

Don’t allow your staff to eat, drink, chew gum or use tobacco while prepping or serving food. What areas of the operation should these activities be banned?

Where should employees eat, drink, smoke, and chew gum or tobacco?

What can be transferred to the hands or to food when eating, drinking, smoking, or chewing gum or tobacco?

What can small droplets of saliva contain that could cause a foodborne illnesses?

A dress code should be set up in your operation to prevent pathogens from being transferred from clothing to food. How can you make sure the dress code works?

Dirty clothing may carry pathogens that can cause foodborne illnesses. How can these pathogens be transferred from the clothing to the food being prepared?

What can dirty clothing carry that could cause a foodborne illnesses?

If your jurisdiction allows bare-hand contact with ready-to-eat food, what kind of training does your staff need?

If your jurisdiction allows bare-hand contact with ready-to-eat food, what kind of policies does your operation need to have in place?

When is it acceptable to handle ready-to-eat food with bare hands?

If you primarily serve a high-risk population, when is it acceptable to handle ready-to-eat food with bare hands?

What do food handlers need to do at these times?
• Every four hours
• After a break from a task
• Before handling ready-to-eat food
• When they have a tear or get dirty
• Before you start doing something else
• After handling raw meat, seafood, or poultry

After putting on gloves, what should you check them for?

To avoid touching the glove as much as possible, how should you hold a glove when putting it on?

Why is it important to wear the correct glove size?

As long as your hands have not become contaminated, when is it acceptable to change gloves without rewashing your hands?

Why should you consider providing gloves that are not made from latex?

What should have these features?
• Food safe
• Single-use
• Various sizes
• Latex alternatives

What kind of ready-to-eat food can be handled with bare hands?

What must NOT be used as a replacement for handwashing?

When used properly, how can single-use gloves help to keep food safe?

What should be done with single-use gloves after a task?

When a wound or boil is located on the body (NOT hands or arms), what kind of bandage should it be covered with?

How should a wound or boil on the arm be covered?

How should a wound or boil on the hand or wrist be covered?

Why is it important where an infected cut or burn is located?

Why must Infected cuts and burns be covered if they are open or draining?

Why are food handlers only allowed to wear nail polish if they are wearing single-use gloves?

Why are food handlers only allowed to wear false fingernails if they are wearing single-use gloves?

What are food handlers allowed to wear only when they are also wearing single-use gloves?

Why should food handlers keep their fingernails clean?

Why should food handlers keep their fingernails trimmed and filed?

What will happen if a food handlers fingernail chips or breaks off into food?

Why should food handlers keep their fingernails short?

After using a hand antiseptic what must happen before you touch food or equipment?

When is it acceptble to use hand antiseptics in place of hand washing?

What should be done before using hand antiseptics?

What standards do hand sanitizers and antiseptics need to comply with if they are used in a food service operation?

What are hand antiseptics, also called hand sanitizers, used to lower the number of on the skin?

What are the liquids and gels called that some people use to kill pathogens on their hands or skin?

What may be necessary when food handlers are not following proper handwashing procedures?

What should you do if food or food-contact surfaces may have been contaminated after being touched by unwashed hands?

What should you do when you see a food handler who is not following proper handwashing procedures?

What do food handlers need to do after these activities?
• Handling money
• Handling animals
• Completing a task
• Using the bathroom
• Taking out the trash
• Handling hazardous chemicals
• Touching their clothes or body
• Using a handkerchief or tissue
• Handling anything that is dirty
• Using a phone or personal device
• Handling raw meat, seafood, or poultry
• Leaving and returning to their work area
• Coughing, sneezing, or blowing their nose
• Touching dirty equipment or surfaces
• Eating, drinking, smoking, or chewing gum or tobacco

What must food handlers do before before putting on single-use gloves?

What must food handlers do before preparing food or working with clean equipment and utensils?

How can a paper towel be used to avoid contaminating your hands after washing them in the restroom?

How many seconds should be spent vigorously scrubing hands and arms during handwashing?

How long should the whole handwashing process take?

Are the steps the same for washing hands as they are for washing a prosthetic device?

What are the steps to correct hand washing?

What should never be done in a sink designated for food prep or dishwashing or sinks used for discarding waste water?

How can you make sure that food handlers are washing their hands in the correct sink?

Where should food handlers wash their hands?

What should you do after training food handlers to wash their hands?

Can healthy people spread pathogens?

What do our hands touch every day that we cannot see?

Do most food handlers wash their hands correctly or as often as they should?

Wht is the most important part of personal hygiene?

What is proper handwashing and hand care critical in preventing?

No Question

These actions by a manager will ensure that a personal hygeine program is successful.
• Make personal hygiene policies
• Train staff to follow your policies and retrain them regularly
• Be a good role model by always demonstrating the correct behavior
• Always supervise any activities that can affect food safety
• Keep your personal hygiene policies current with science and the law
As the manager, what role do you play in your operations personal hygeine program?

No Question

What program does your operation need to keep food handlers from contaminating food?

Why should these actions be avoided?
• Scratching the scalp
• Running fingers through the hair
• Wiping or touching the nose
• Rubbing an ear
• Touching a pimple or an infected wound/boil
• Wearing and touching a dirty uniform
• Coughing or sneezing into the hand
• Spitting in the operation

What is a person called who carries pathogens and infects others but never gets sick themself?

What is the fecal-oral route of contamination?

What could happen when a food handler in your operation has any of these issues?
• They’re sneezing or coughing
• They have a foodborne illness
• They have an infected cut or burn
• They have been in contact with a sick person
• They don’t wash their hands after using the bathroom
• They have an infectous symptom like diarrhea, vomiting, or jaundice

Can a food handler who appears to be healthy spread foodborne pathogens?

Your staff need to know that they must report to you when they are sick. What food safety program is reporting illnesses a part of?

What do food handlers need to record in order to avoid time-temperature abuse?

Some thermometers are not designed to be calibrated by the user. What must be done when a thermometer loses its accuracy but it can’t be calibrated?

What kind of probe can be attatched to a thermocouple or thermistor and used to check the temperature inside coolers and ovens?

When using the boiling-point method to calibrate a thermometer, what should the reading be adjusted to while measuring the temperature of boiling water?

What kind of probe can be attatched to a thermocouple or thermistor and used to check the internal temperature of food?

What trait makes a bimetallic stemmed thermometer useful for checking the temperature of large or thick food?

What happens when food is handled in these ways?
• Cooled incorrectly
• Reheated incorrectly
• Held at an incorrect temperature
• Cooked to an incorrect temperature

What is it called when TCS food remains between 41°F and 135°F?

Why should you make procedures for food preparation that limit the amount of removed from a cooler at once?

Why is the range of temperatures between 41°F and 135°F called the temperature danger zone?

What kind of thermometer can monitor both time and temperature?

What type of food should have it’s own set of cutting boards, utensils, and containers?

What are thermocouples and thermistors good for checking the temperature of?

What is the most important tool you have for monitoring temperatures?

What do we need to do in order to control the amount of time food spends in the temperature danger zone?

What kind of thermometer should have these features?
• Calibration nut
• Easy-to-read markings
• Dimple

A bimetallic stemmed thermometer must be scaled in at least two-degree increments. What are two-degree increments?

What kind of thermometers do you need have available?

No Question

What must be reduced in order to keep food safe?

When there is a food recall and you must store unsafe food until it can be returned to the vendor, what should you do to prevent it from contaminating the other food in your operation?

No Question

What should be done with expired, damaged, spoiled, or incorrectly stored food that has become unsafe?

To avoid contamination, what should NOT be stored in these areas?
• Bathrooms
• Locker rooms
• Garbage rooms
• Dressing rooms
• Under stairwells
• Mechanical rooms
• Under leaking water lines
• Under unprotected sewer lines

What kind of location should food be stored in?

Dirty linens should be stored in containers that are kept away from food. What kind of container do dirty linens need to be stored in?

Never use empty food containers to store chemicals and never store food in empty chemical containers. What kind of container does food need to be stored in?

What method of storage rotation is described in these steps?
• Identify the use-by or expiration date on the foods label
• Shelf food with earlier dates in front of food with later dates
• Use the food stored in front before the food behind it
• Throw out food past its use-by or expiration date

Why does food need to be rotated when it’s in storage?

You can verify that the cooler is working by randomly checking the temperature of the food stored inside. What should you do with the food if its not at the correct temperature?

Why should you use open shelving and never line shelves with aluminum foil, sheet pans, or paper?

Why should you avoid frequently opening the door of a cooler?

Why should you avoid overloading coolers or freezers?

Each storage unit must have at least one device that measures air temperature, such as a hanging thermometer in a cooler. Where should the device be located in the storage unit?

What temperature does frozen food need to be stored at?

What internal temperature does TCS food need to be stored at?

Why does food need to be stored at the correct temperature?

Ready-to-eat TCS food that is held at 41°F or lower must be thrown out after seven days. How do you determine which day this count begins?

How many days can ready-to-eat TCS food be held at 41°F or lower before it must be thrown out?

Why does ready-to-eat TCS food need to be date-marked when it will be held for more than 24 hours?

Food that is packaged on-site for retail sale must be labeled with specific information. What situation does not require this labeling?

If food containing a major food allergen is packaged on-site for retail sale, the allergen must be listed on the label. What is the only exception to this rule?

Food that is packaged on-site for retail sale must be labeled. When does this lable need to include a list of ingredients and sub-ingredients in descending order by weight?

When does food need to be labeled with this information?
• The amount of the food
• Chemical preservatives
• List of major food allergens
• The name or a description of the food
• The name and location of the business
• List of ingredients in order by weight
• List of artificial colors and flavors

When is it NOT necessary to label stored food that will be used on-site?

What does food need to be labeled with when it’s transferred into a different container?

What example demonstrates why labeling food is important?

What information is stated on the documents that must be included with farm-raised fish?

What information is stated on the documents that must be included with a delivery of fish that will be eaten raw or partially cooked?

Frozen fish only need to be received with documents when they will be served in what way?

Deliveries of shellfish and farm-raised fish must come with documents. And frozen fish that will be served raw or undercooked also need documents. How long should you save these documents?

What should be written on the shell stock identification tag once all of the shellfish in that container have been used?

The shell stock identification tag must remain on it’s container until when?

What kind of container should shellfish be stored in?

A delivery of shellfish must be received with shell stock identification tags. What information is on these documents?

What are the documents often called that must be included with a delivery of shellfish?

What code date indicates the last day the product should be eaten for the best flavor or quality?