2.3 Preventing Hazards in the Flow of Food

Open Ended

Describe how infrared technology is used in the kitchen to help keep food safe.

Multiple Choice

Why is preventing hazards in the flow of food important for restaurant and foodservice professionals?

• It ensures food tastes better

• It helps reduce food waste

• It is critical for food safety and protecting customers from foodborne illnesses

• It makes food preparation faster

Open Ended

What are some common ways cross-contamination can occur in a foodservice kitchen, and why is it important to prevent it?

Multiple Choice

Which type of thermometer is best suited for checking the temperature of both hot and cold foods with a metal stem?

• Bimetallic stemmed thermometer

• Infrared thermometer

• Thermistor

• Air probe

Multiple Select

Which of the following probes are used with thermocouples and thermistors?

• Immersion probe

• Surface probe

• Penetration probe

• Air probe

Multiple Choice

What is a limitation of infrared thermometers when used in foodservice operations?

• They cannot measure air or internal food temperature

• They are slow to use

• They require direct contact with food

• They are not accurate

Multiple Choice

What is the first-in, first-out (FIFO) method used for in food storage?

• Rotating inventory to use the oldest items first

• Storing food at the highest temperature

• Labeling food with the date received

• Checking food quality

Open Ended

Explain the importance of checking for inspection and grading stamps on meat, poultry, and eggs during receiving. What do these stamps indicate?

Multiple Choice

Which of the following is the correct top-to-bottom order for storing raw meat, poultry, and seafood in a cooler to prevent cross-contamination?

• Seafood, whole cuts of beef and pork, ground meat and ground fish, whole and ground poultry

• Whole and ground poultry, ground meat and ground fish, whole cuts of beef and pork, seafood

• Ground meat and ground fish, seafood, whole cuts of beef and pork, whole and ground poultry

• Whole cuts of beef and pork, seafood, ground meat and ground fish, whole and ground poultry

Multiple Select

Which of the following are acceptable methods for thawing food safely?

• In a cooler at 41°F or lower

• Under running potable water at 70°F or lower

• On the countertop at room temperature

• In a microwave oven if it will be cooked immediately after thawing

Open Ended

Explain why it is important to store ready-to-eat food above raw meat, poultry, and seafood in a cooler.

Multiple Choice

What is the minimum internal temperature and time required for cooking poultry safely?

• 145°F for 15 seconds

• 155°F for 15 seconds

• 165°F for 15 seconds

• 135°F for 4 minutes

Multiple Select

Which of the following are safe practices for cooling food quickly and safely?

• Reduce the size of food into smaller amounts.

• Place small containers in an ice-water bath.

• Use ice paddles to stir food.

• Leave large containers of hot food to cool at room temperature.

Multiple Choice

What is the correct procedure for cooling TCS foods from 135°F to 41°F or lower?

• Cool from 135°F to 70°F within 2 hours, then from 70°F to 41°F within the next 4 hours.

• Cool from 135°F to 41°F within 2 hours.

• Cool from 135°F to 70°F within 4 hours, then from 70°F to 41°F within the next 2 hours.

• Cool from 135°F to 41°F within 6 hours without any intermediate steps.

Multiple Choice

What is the biggest threat to food that is ready to be served?

• Contamination

• Overcooking

• Improper seasoning

• Lack of refrigeration

Multiple Choice

According to the guidelines, how should service staff handle dishes and glassware to prevent contamination?

• Hold dishes by the bottom or edge and glasses by the middle, bottom, or stem.

• Hold dishes by the top and glasses by the rim.

• Stack glasses when carrying them.

• Hold flatware by the food-contact surfaces.

Open Ended

Explain why it is important to pack food in insulated containers and check internal food temperatures regularly during off-site foodservice.

Multiple Choice

What is the temperature danger zone for TCS food, and why is it important to keep food out of this range?

• 41°F to 135°F; pathogens grow quickly in this range

• 32°F to 100°F; food freezes in this range

• 100°F to 212°F; food boils in this range

• 0°F to 40°F; food spoils in this range

Open Ended

What are the ways to prevent cross-contamination?

Open Ended

Explain the FIFO method of stock rotation.