Food Safety Basics

What is the purpose of recognizing the importance of food safety?

• To improve cooking skills

• To prevent foodborne illness

• To enhance food flavor

• To reduce food costs

What does TCS food refer to?

• Food that is Time and Temperature Controlled for Safety

• Food that is Thoroughly Cooked and Seasoned

• Food that is Traditionally Cultured and Sourced

• Food that is Treated with Chemicals and Solutions

What are the risk factors for foodborne illness that one should recognize?

• Nutritional content and flavor profiles

• Cooking techniques and presentation

• Biological, chemical, and physical hazards

• Food packaging and marketing strategies

What is a foodborne illness?

• A type of medication

• A disease transmitted to people through food

• A cooking method

• A certification for food safety

What is considered a challenge to food safety due to the potential for introducing harmful microorganisms?

• Pathogens

• High-risk customers

• Staff turnover

• Literacy and education

How can a foodborne illness affect staff within an operation?

• Increased staff morale

• Lowered staff morale

• More staff training opportunities

• Staff promotions

Which item is commonly used in food service that can be a source of chemical contamination if not used properly?

• Polishes

• Cooking oil

• Water

• Vegetables

What is an example of a natural object that can be a physical hazard in food?

• Plastic wrap

• Fish bones in a fillet

• Cleaning chemicals

• Hair

What is a risk factor for foodborne illness related to temperature?

• Holding food at incorrect temperatures

• Storing food in large containers

• Serving food on clean dishes

• Washing hands before handling food

What can cause cross-contamination in a kitchen?

• Cleaning and sanitizing surfaces regularly

• Using a thermometer to check food temperatures

• Using the same cutting board for raw meat and vegetables

• Storing food in airtight containers