Food Safety and Hygiene Practices

The video discusses the impact of foodborne illnesses, which affect millions annually, and emphasizes the importance of proper food handling to prevent these illnesses. It categorizes food contamination into chemical, physical, and biological types, with a focus on biological contamination. The FAT TOM acronym is introduced to help remember factors that affect bacterial growth. The video also covers temperature control, personal hygiene, cleaning, sanitizing, and proper food storage as key practices to ensure food safety. It concludes with resources for further learning.

What is the estimated number of Americans affected by foodborne illness each year?

• 50 million

• 25 million

• 76 million

• 100 million

Which of the following is NOT a category of food contamination?

• Chemical

• Physical

• Nutritional

• Biological

What does the 'F' in the FAT TOM acronym stand for?

• Freshness

• Food

• Fungi

• Fermentation

At what temperature range do bacteria grow best, known as the 'danger zone'?

• 32 to 100°F

• 41 to 135°F

• 60 to 140°F

• 50 to 150°F

Which of the following is NOT a recommended practice for cooling hot foods?

• Use shallow pans

• Use an ice bath

• Divide into smaller portions

• Leave at room temperature

What should you do after handling raw foods?

• Change gloves

• Wipe hands on a towel

• Wash your hands

• Use hand sanitizer

What is the primary reason for using gloves when handling ready-to-eat foods?

• To keep hands warm

• To prevent contamination

• To avoid washing hands

• To look professional

Which of the following is NOT a recommended source for food?

• FDA regulated sources

• USDA inspected meats

• Grade A milk

• Home canned foods

What is the best way to control disease vectors like insects and rodents?

• Ignore them

• Use chemical sprays

• Deny them access to food

• Set traps everywhere

Why is it important to label everything in a food preparation area?

• To make it look organized

• To impress inspectors

• To follow written directions

• To prevent theft