Basic Food Safety Course Questions and Answers 2023
food born illlness - answer consuming bad food
48 million get sick, 128000 hospitlaized 3000 deaths - answer miscommunication, unorganized, cleaniness
3 types of hazards - answer biological, chemical and physical
biological hazards - answer bacteria, most common, most spread through working with food when ill, washing hands, temp control, salmonella, e coli, norovirius
salmonella - answer lives in the intestial tract and is usually associated with : undercooked meats, eggs, fruits, veggies, symptoms: fever, diarrhea, vomitting
e coli - answer lives in your intestines and is usually associated with the following foods:
undercooked meats, unpasteurized milk, raw veggies and fruits
symptoms: severe diarrhea, kidney damage
harmful form is O157: H7
Norovirus - answer is the most common form of foodborne illness. it is often referred to as "food poisoning or stomach flu"
symptoms: diarrhea, vomitting, stomach pain
chemical hazards - answer poionous substance that occur naturally or accidnetly
soaps, sanitizers, pesticides, certain metals
must be stored away from food, kitchen ares, and cannot be drip into the food
physical hazards - answer hard soft objects in food
broken glass, jewelry, bandages, staples, fingernails,
always examine food closely before serving
extra caution must be used - answer undercooked eggs, meats, raw oyster, milk,
allergies - answer allergic reactions could be fatal
symptoms: tingling sensations, hives, swelling mouth throat, breathing hardly
most common:
milk, soy egg, wheat penuts, shelfish, nuts fish
unsure of food rules - answer contact PIC, person in charge responsible for food code.
PIC Person in charge - answer follow safe food handling rules, make sure sanitation,
always on the premise, in charge of what goes in and out. must be knowledgable
24hr rule - answer sympotoms to know to stay home:
vomiting, diarrhea, fever with sore throat, jaundice (yellow skin)
for good hygine - answer wash hands, keeping fingernails clean, uses hair restraints , wear proper clothing, always cover cuts and burns
sympotoms of the big six - answer fever, diarrhea, vomitting jaudice.
big six illnesses - answer the big six illness
nontyphoidal salmonella
shigella
shiga toxin producing e coli
heptatis a
norovirus
drinks must be - answer covered with caps
hair must be - answer restraint with barrets, hairnets, hats
finger nails - answer trimmed and cleaned, wear gloves, dont wear watches or jewlerey.
personal items - answer must be stored away from food and linens
proper hand washing - answer throughout the day, always wash before food prep, and exposure to germs, touching face, raw meat, sneezing, coughing, garbage, dirty dishes, money, or taking a break.
wash hands before gloves, 6 step:
hot an cold sink, soap, paper towels
10-15 seconds, scrub back and between fingers and forearms,
desginaged sink - answer this is where you wash your hands
is hand sanitizer a good subsitutie - answer no
why is it important - answer fail to wash, use poor technique, 70% food borne illness happens
