SAFE FOOD HANDLING QUESTIONS AND ANSWERS
food borne illness: - Answers- transmitted to people through food. this is almost always
preventative.
What are the 3 potential hazards that can contaminate food? - Answers- Biological,
Physical, Chemical
What is a Biological Hazard? - Answers- when living organisms are found in food that
make you sick
What is a pathogen? - Answers- Disease-producing germs, such as bacteria, viruses
and parasits
What is a Physical Hazard? - Answers- when foreign objects are found in food usually
large enough to see (glass, metal shavings, jewelry, hair, bandages, small bones)
What is a Chemical Hazard? - Answers- When food is contaminated by cleaning
products or food additives, pesticides, First aid products
What does TDZ stand for? - Answers- Temperature Danger Zone
What is the Temperature Danger Zone? - Answers- the zone in which bacteria grows
rapidly
41- 135 degrees
Bacteria grows rapidly between which temperatures? - Answers- 41- 135 degrees
What does TCS stand for? - Answers- Time or Temperature Control for Safety
What is Time or Temperature Control for Safety mean? - Answers- It is foods that need
time and temperature control to limit the growth of bacteria
How does one take temperature of foods? - Answers- wash your hands and put on
gloves if needed
wash/rinse/air dry the thermometer before using
place thermometer in center of meat, record once temperature is steady
wash/rinse/sanitize/air dry after using thermometer.
Give 5 examples of TCS Foods. - Answers- Sprouts, Poultry, Eggs, Baked Potatoes,
untreated garlic and oil mixtures
, Name the groups of people that have a higher risk of getting a food borne illness. -
Answers- Pre-school children, Elderly people, and people with a compromised immune
system
How do you prevent people from getting sick? - Answers- 1.Purchase from approved,
reliable suppliers
2.Control time and temperature
3.Prevent cross-contamination
4.Practice personal hygiene
5.Cleaning and Sanitizing
When should you wash your hands when using single use gloves? - Answers- Before
putting on gloves and when changing to a new pair
What are the 5 steps when washing hands? - Answers- 1. Wet hands and arms with
running water to a temperature of at least 100 degrees
2.Apply soap
3.Scrub hands and arms
4.Rinse hands and arms with warm running water
5.Dry hands and arms with a single use paper towel
In addition to washing your hands what else can you do to prevent the spread of
pathogens? - Answers- 1.Keep fingernail length short and clean
2.Do not wear false nails or nail polish
3.Cover cuts or wounds with bandages or finger cots
When should you wash your hands? - Answers- 1.when using the restroom
2.Before or After handling raw meat, chicken or seafood
3.Sneezing or coughing or using a tissue
4.Handling money
5.Taking out the garbage
6.Clearing tables or busing dirty dishes
What do you need when you set up cutting board station? - Answers- Cutting board,
wet towel, knife, 1 waste container, 1 product container, peeler if necessary
food borne illness: - Answers- transmitted to people through food. this is almost always
preventative.
What are the 3 potential hazards that can contaminate food? - Answers- Biological,
Physical, Chemical
What is a Biological Hazard? - Answers- when living organisms are found in food that
make you sick
What is a pathogen? - Answers- Disease-producing germs, such as bacteria, viruses
and parasits
What is a Physical Hazard? - Answers- when foreign objects are found in food usually
large enough to see (glass, metal shavings, jewelry, hair, bandages, small bones)
What is a Chemical Hazard? - Answers- When food is contaminated by cleaning
products or food additives, pesticides, First aid products
What does TDZ stand for? - Answers- Temperature Danger Zone
What is the Temperature Danger Zone? - Answers- the zone in which bacteria grows
rapidly
41- 135 degrees
Bacteria grows rapidly between which temperatures? - Answers- 41- 135 degrees
What does TCS stand for? - Answers- Time or Temperature Control for Safety
What is Time or Temperature Control for Safety mean? - Answers- It is foods that need
time and temperature control to limit the growth of bacteria
How does one take temperature of foods? - Answers- wash your hands and put on
gloves if needed
wash/rinse/air dry the thermometer before using
place thermometer in center of meat, record once temperature is steady
wash/rinse/sanitize/air dry after using thermometer.
Give 5 examples of TCS Foods. - Answers- Sprouts, Poultry, Eggs, Baked Potatoes,
untreated garlic and oil mixtures
, Name the groups of people that have a higher risk of getting a food borne illness. -
Answers- Pre-school children, Elderly people, and people with a compromised immune
system
How do you prevent people from getting sick? - Answers- 1.Purchase from approved,
reliable suppliers
2.Control time and temperature
3.Prevent cross-contamination
4.Practice personal hygiene
5.Cleaning and Sanitizing
When should you wash your hands when using single use gloves? - Answers- Before
putting on gloves and when changing to a new pair
What are the 5 steps when washing hands? - Answers- 1. Wet hands and arms with
running water to a temperature of at least 100 degrees
2.Apply soap
3.Scrub hands and arms
4.Rinse hands and arms with warm running water
5.Dry hands and arms with a single use paper towel
In addition to washing your hands what else can you do to prevent the spread of
pathogens? - Answers- 1.Keep fingernail length short and clean
2.Do not wear false nails or nail polish
3.Cover cuts or wounds with bandages or finger cots
When should you wash your hands? - Answers- 1.when using the restroom
2.Before or After handling raw meat, chicken or seafood
3.Sneezing or coughing or using a tissue
4.Handling money
5.Taking out the garbage
6.Clearing tables or busing dirty dishes
What do you need when you set up cutting board station? - Answers- Cutting board,
wet towel, knife, 1 waste container, 1 product container, peeler if necessary
