TAP Series: Food Safety Training
Quizzes And Ans.
Highly Susceptible Populations - ANSWER- -The very young
-The elderly
-The chronically ill
-Those with immune problems
5 most common risk factors - ANSWER- -Food from unsafe sources
-Contaminated equipment
-Poor personal hygiene
-Inadequate cooking
-Inadequate hot and cold holding
USDA - ANSWER- United States Department of Agriculture
Regulates meat, poultry, eggs, and food crossing state boundaries/involves more than 1
state
FDA - ANSWER- Food and Drug Administration
Regulates all food other than meat, poultry, and eggs
Publishes food code
CDC and PHS - ANSWER- Centers for Disease Control and Prevention
Public Health Service
Conducts research into causes of illness and assists in investigations
Role of manager - ANSWER- -Ensure safety of customers
-Ensure food is safe from time it is delivered until food service
-Ensure rules are in place and followed
-Ensure staff knows their roles
-Be prepared for inspection
Active Management controls - ANSWER- -Create a set of standard operating
procedures (SOPs)
- Ensure SOPs are followed
-Train staff
-Evaluate and revise
-Identify and control possible hazards throughout the flow of food
,Time and Temperature Controlled For Safety (TCS) - ANSWER- Most likely to become
unsafe
ex. Dairy, eggs, chicken, cooked rice, melons, sprouts, vacuum packaged food, meats,
fish, cooked potatoes
Ready to Eat Food - ANSWER- ex. Vegetables, fruits, deli, and bakery items
Biological Contaminants - ANSWER- Also known as Pathogens.
Bacteria, viruses, parasites, fungi
Chemical Contaminants - ANSWER- -Cleaners, sanitizers, poisons, pesticides
-Can cause Vomiting and Diarrhea
-Ready to eat food and acidic foods are at risk
-Can be prevented by using approved chemicals, keeping chemicals in their original
containers and stored away from food, following the manufacturer's directions, and
using appropriate kitchenware
Physical Contaminants - ANSWER- -Hair, fingernails, bandages, glass, metal shavings,
staples, bones, dirt, bits of packaging
-Symptoms include cuts, dental damage, choking, bleeding, and pain
-All foods are at risk
-Can be prevented by watching for items that can spill into food, limit wearing jewelry
(plain wedding band is permitted), wearing hair and beard nets, closely inspecting food
when receiving and rejecting broken or damaged packaging, and taking precautions
when cleaning up broken glass and other broken packaging
FATTOM: the 6 factors that affect bacterial growth - ANSWER- Food
Acidity
Temperature
Time
Oxygen
Moisture
Consumer Advisory - ANSWER- -Statements related to increased risk of eating raw or
under cooked animal derived foods
-Must be on menus and/or menu boards, placards, table tents, or accessible & readable
materials
Shigella spp.
Characteristics - ANSWER- -Found in human feces, remains for weeks after symptoms
have ended
-Occurs when eating/ drinking contaminated food
-Transferred by flies
-Only small amounts needed for infection
, Shigella spp.
Food most at risk - ANSWER- -Those easily contaminated by hands
-Salads with TCS foods
-Foods washed in contaminated water
Shigella spp.
Prevention - ANSWER- -Exclude food workers with diarrhea who have been diagnosed
with illness caused by Shigella spp.
-Use proper handwashing techniques
-Control flies
Salmonella Typhi
Characteristics - ANSWER- -Bacteria found in blood and feces of humans infected with
Typhoid Fever
-Bacteria can remain in feces for weeks after symptoms have ended
-Only a small amount is needed for infection
Severity depends on health of infected individual
-Found in ready to eat food and beverages
Salmonella Typhi
Prevention - ANSWER- -Exclude food workers with diarrhea who have been diagnosed
with illness caused by Salmonella Typhi
-Use proper handwashing techniques
-Cook foods to minimum internal temperatures
Non-Typhoidal Salmonella
Characteristics - ANSWER- -Bacteria carried by farm animals
-Only small amount is needed for illness
-Severity of symptoms is based on health of impacted person and amount ingested
Non-Typhoidal Salmonella
Food Most at Risk - ANSWER- -Poultry and Eggs
-Meat
-Dairy
-Produce (tomatoes, peppers, cantaloupe)
Non-Typhoidal Salmonella
Prevention - ANSWER- -Cooking poultry and eggs to minimum internal
temperatures
-Prevent cross contamination between poultry and ready to eat foods
-Exclude food workers vomiting or with diarrhea who have been diagnosed with illness
caused by Nontyphoidal Salmonella
Escherichia coli (E. coli)
Characteristics - ANSWER- -Bacteria found in intestines of cattle
-Contamination happens during slaughter
Quizzes And Ans.
Highly Susceptible Populations - ANSWER- -The very young
-The elderly
-The chronically ill
-Those with immune problems
5 most common risk factors - ANSWER- -Food from unsafe sources
-Contaminated equipment
-Poor personal hygiene
-Inadequate cooking
-Inadequate hot and cold holding
USDA - ANSWER- United States Department of Agriculture
Regulates meat, poultry, eggs, and food crossing state boundaries/involves more than 1
state
FDA - ANSWER- Food and Drug Administration
Regulates all food other than meat, poultry, and eggs
Publishes food code
CDC and PHS - ANSWER- Centers for Disease Control and Prevention
Public Health Service
Conducts research into causes of illness and assists in investigations
Role of manager - ANSWER- -Ensure safety of customers
-Ensure food is safe from time it is delivered until food service
-Ensure rules are in place and followed
-Ensure staff knows their roles
-Be prepared for inspection
Active Management controls - ANSWER- -Create a set of standard operating
procedures (SOPs)
- Ensure SOPs are followed
-Train staff
-Evaluate and revise
-Identify and control possible hazards throughout the flow of food
,Time and Temperature Controlled For Safety (TCS) - ANSWER- Most likely to become
unsafe
ex. Dairy, eggs, chicken, cooked rice, melons, sprouts, vacuum packaged food, meats,
fish, cooked potatoes
Ready to Eat Food - ANSWER- ex. Vegetables, fruits, deli, and bakery items
Biological Contaminants - ANSWER- Also known as Pathogens.
Bacteria, viruses, parasites, fungi
Chemical Contaminants - ANSWER- -Cleaners, sanitizers, poisons, pesticides
-Can cause Vomiting and Diarrhea
-Ready to eat food and acidic foods are at risk
-Can be prevented by using approved chemicals, keeping chemicals in their original
containers and stored away from food, following the manufacturer's directions, and
using appropriate kitchenware
Physical Contaminants - ANSWER- -Hair, fingernails, bandages, glass, metal shavings,
staples, bones, dirt, bits of packaging
-Symptoms include cuts, dental damage, choking, bleeding, and pain
-All foods are at risk
-Can be prevented by watching for items that can spill into food, limit wearing jewelry
(plain wedding band is permitted), wearing hair and beard nets, closely inspecting food
when receiving and rejecting broken or damaged packaging, and taking precautions
when cleaning up broken glass and other broken packaging
FATTOM: the 6 factors that affect bacterial growth - ANSWER- Food
Acidity
Temperature
Time
Oxygen
Moisture
Consumer Advisory - ANSWER- -Statements related to increased risk of eating raw or
under cooked animal derived foods
-Must be on menus and/or menu boards, placards, table tents, or accessible & readable
materials
Shigella spp.
Characteristics - ANSWER- -Found in human feces, remains for weeks after symptoms
have ended
-Occurs when eating/ drinking contaminated food
-Transferred by flies
-Only small amounts needed for infection
, Shigella spp.
Food most at risk - ANSWER- -Those easily contaminated by hands
-Salads with TCS foods
-Foods washed in contaminated water
Shigella spp.
Prevention - ANSWER- -Exclude food workers with diarrhea who have been diagnosed
with illness caused by Shigella spp.
-Use proper handwashing techniques
-Control flies
Salmonella Typhi
Characteristics - ANSWER- -Bacteria found in blood and feces of humans infected with
Typhoid Fever
-Bacteria can remain in feces for weeks after symptoms have ended
-Only a small amount is needed for infection
Severity depends on health of infected individual
-Found in ready to eat food and beverages
Salmonella Typhi
Prevention - ANSWER- -Exclude food workers with diarrhea who have been diagnosed
with illness caused by Salmonella Typhi
-Use proper handwashing techniques
-Cook foods to minimum internal temperatures
Non-Typhoidal Salmonella
Characteristics - ANSWER- -Bacteria carried by farm animals
-Only small amount is needed for illness
-Severity of symptoms is based on health of impacted person and amount ingested
Non-Typhoidal Salmonella
Food Most at Risk - ANSWER- -Poultry and Eggs
-Meat
-Dairy
-Produce (tomatoes, peppers, cantaloupe)
Non-Typhoidal Salmonella
Prevention - ANSWER- -Cooking poultry and eggs to minimum internal
temperatures
-Prevent cross contamination between poultry and ready to eat foods
-Exclude food workers vomiting or with diarrhea who have been diagnosed with illness
caused by Nontyphoidal Salmonella
Escherichia coli (E. coli)
Characteristics - ANSWER- -Bacteria found in intestines of cattle
-Contamination happens during slaughter
