Keeping Food Safe- Chapter 1 - PowerPoint

Multiple Choice

What are the key practices for keeping food safe in a kitchen environment?

• Proper cooking temperatures

• Using expired ingredients

• Ignoring hygiene practices

• Storing food at room temperature

Multiple Choice

What are the criteria for an illness to be considered a foodborne outbreak?

• Two or more people have the same symptoms after eating the same food.

• An investigation is conducted by state and local regulatory authorities.

• The outbreak is confirmed by laboratory analysis.

• All of the above.

Multiple Choice

What are most foodborne illnesses caused by?

• parasites

• pathogens

• viruses

• mold

Multiple Choice

It is an illness that we get from eating contaminated food.

• Contamination Illness

• Food Poisoning

• Foodborne Illness

• Hazard Illness

Multiple Choice

What are some challenges to food safety mentioned in the image?

• Time

• Pathogens

• High-risk populations

• All of the above

Multiple Choice

What are some of the costs associated with foodborne illnesses?

• Loss of customers and sales

• Increased insurance premiums

• Lawsuits and legal fees

• All of the above

Multiple Select

What are the three categories of food contamination?

• Biological

• Chemical

• Physical

• Nutritional

Multiple Select

What are the five risk factors for foodborne illness?

• Purchasing food from unsafe sources

• Failing to cook food correctly

• Holding food at incorrect temperatures

• Using contaminated equipment

• Practicing poor personal hygiene

Multiple Choice

What are the conditions under which food has been time-temperature abused?

• It has not been held at correct temperatures.

• It is cooked or reheated enough to kill pathogens.

• It is cooled correctly.

• It has been stored in a freezer.

Multiple Choice

What should a manager of a hospital cafeteria do if a cook calls in with a headache, nausea, and diarrhea?

• Tell the cook to stay away from work and see a doctor.

• Tell the cook to come in for a couple of hours and then go home.

• Tell the cook to rest for a couple of hours and then come to work.

• Tell the cook to go to the doctor and then immediately come to work.

Multiple Choice

What can cause a foodborne illness due to poor cleaning and sanitizing?

• Equipment and utensils are not washed, rinsed, and sanitized between uses.

• Food-contact surfaces are wiped clean instead of being washed, rinsed, and sanitized.

• Wiping cloths are stored in a sanitizer solution between uses.

• All of the above

Multiple Choice

What does TCS stand for in food safety?

• Time Control Safety

• Temperature Control Safety

• Time and Temperature Control for Safety

• Total Control Safety

Multiple Choice

Which populations are at higher risk for foodborne illnesses?

• Preschool-age children

• Elderly people

• People with compromised immune systems

• All of the above

Multiple Select

What are the requirements for the person in charge of an operation regarding food safety?

• Be a Certified Food Protection Manager

• Be onsite during operating hours

• Have a degree in food science

• Complete a food safety course

Multiple Select

What are the responsibilities of a food safety manager according to the FDA?

• Monitoring staff handwashing

• Ensuring TCS food is cooked to required temperatures

• Inspecting deliveries

• Training staff on food safety

Multiple Choice

What are some key practices to ensure food safety in a kitchen environment?

• Offer training and evaluate it regularly

• Ignore food safety expectations

• Avoid documenting food-handling procedures

• Do not set a good example

Poll

How confident do you feel about this topic now?

• Keep Going I understand

• I am a little Confused

• Stop I need Help