Essential Food Safety Practices and Emergency Response

The video covers food safety topics, including allergens, shellfish tag regulations, and cooking temperatures. It emphasizes the importance of handwashing and hygiene in preventing foodborne illnesses. Personal anecdotes are used to illustrate allergy management, and practical advice is given on maintaining food safety standards in restaurants.

What should you inform the ambulance dispatcher in case of a food allergen emergency?

• The customer's preference for hospital

• The type of food consumed by the customer

• The customer's insurance information

• The time the allergic reaction started

What is the first step to take when a customer is having an allergic reaction?

• Ask the customer to leave

• Give the customer water

• Have someone stay with the customer

• Immediately call an ambulance

Can a child outgrow a food allergy according to the personal story shared?

• No, never

• Yes, always

• Yes, but it's uncertain

• Only with medical treatment

How long must shellfish tags be kept after selling the last shellfish?

• 30 days

• 120 days

• 60 days

• 90 days

What is the minimum cooking temperature for poultry?

• 155°F

• 165°F

• 145°F

• 135°F

How should food be stored in a refrigerator to prevent cross-contamination?

• Dairy products in the door

• Cooked foods below raw foods

• Meats on the top shelf

• Vegetables above poultry

What is the correct procedure for washing hands in a food service environment?

• Use cold water for 10 seconds

• Use warm water for at least 20 seconds

• Use hot water for 5 seconds

• Dry hands with a reusable cloth

What temperature range is considered the temperature danger zone?

• 0°F to 40°F

• 41°F to 135°F

• 100°F to 212°F

• Below freezing

What is the purpose of the flood ring in a sink?

• To control water temperature

• To prevent overflow

• For decorative purposes

• To filter food particles

What should be done if a food handler has a cut on their hand?

• Stop working immediately

• Work with one hand

• Use more sanitizer

• Cover the cut and wear a glove