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Basic Food Safety Chapter 1: Importance of Food Safety

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Chapter 1: Importance of Food Safety
1. Foodborne illness results in ______________ hospitalizations and _____________ deaths annually.
2. Contaminated food often ____________, _____________, _____________ the same as any other food.
3. The three hazards that cause foodborne illness are: _________________, _________________,
_________________.
4. Use extra caution when serving people in these three categories ________________, _______________,
and _______________________
5. The 8 most common Food Allergens are: _____________
_____________ _____________
______________ ______________ _____________ _____________ _____________
6. PIC stands for ______________ _______ ______________.
Basic Food Safety
Basic Food Safety
Chapter 1: Importance of Food Safety
8. List 5 Biological Contaminants
1. ________________________________________________
2. ________________________________________________
3. ________________________________________________
4. ________________________________________________
5. ________________________________________________
9. List 5 possible sources Chemical Contaminants
1. ________________________________________________
2. ________________________________________________
3. ________________________________________________
4. ________________________________________________
5. ________________________________________________
10. List 5 types of Physical Contaminants:
1. ________________________________________________
2. ________________________________________________
3. ________________________________________________
4. ________________________________________________
5. ________________________________________________
Chapter 2: Health and Hygiene
1. Food Handlers must not work with food when they are sick with the following symptoms: _____________,
____________, _____________, and ___________ with ___________ ______________.
2. Food handlers may not work with food when they are sick with any of the “Big 6” illnesses. These include:
__________________________ __________________________ __________________________
__________________________ __________________________ __________________________
3. Good personal hygiene practices save lives! The most important hygiene practice is: ________________
4. Proper Handwashing is a 6 Step Process:
1. ____________________________
2. ____________________________
3. ____________________________
4. ____________________________
5. ____________________________
6. ____________________________
Basic Food Safety
5. What are six important hygiene practices that all employees must follow?
1. ________________________________________________
2. ________________________________________________
3. ________________________________________________
4. ________________________________________________
5. ________________________________________________
6. ________________________________________________
6. What is the one acceptable piece of jewelry that a food worker can wear under a glove when
prepairing food?
____________________________________________
Basic Food Safety
Chapter 2: Health and Hygiene
7. Ready-to-eat foods are foods served without additional washing or cooking to remove germs
List some examples of Ready-to-eat foods:
1. ____________________________
2. ____________________________
3. ____________________________
4. ____________________________
5. ____________________________
6. ____________________________
8. Food Handlers can prevent barehand contact with ready-to-eat food by using: _________________,
___________________, and ___________________.
Basic Food Safety
Chapter 2: Health and Hygiene
Chapter 3: Temperature Control
1. The temperature range in which bacteria can grow rapidly is between ____ ° F and ____ ° F.
We call that temperature range the Danger Zone.
2. Potentially Hazardous Foods ( PHF) left out at room temperature for more than four hours, must be:
______________________.
3. The only way to be sure that you’ve cooked something to the right temperature is with a:
______________ __________________.
4. When you are working with food it’s key to ____________ quickly in ____________ batches.
5. Use thermometers when you are working with food, cover pans, and stir food often to distribute heat evenly,
and remember to never mix __________________ with __________________.
6. Cold, cooked food that needs to be reheated for hot holding must be heated to _____°F for 15 seconds
within ___ hours, before being put onto the steam table to be held at _____°F.
7. Unsafe thawing can let ____________ grow in the outer layers of the food, while the inside stays frozen.
8. The three types of thawing methods are:
a) _________________________________
b) _________________________________
c) _________________________________
9. The three types of cooling methods are:
a) ________________________________
b) ________________________________
c) ____________________________________
Basic Food Safety
Basic Food Safety
Chapter 3: Temperature Control
10. Fill in the missing times and temperatures for proper cooking.
_____°F for ____ seconds
• Commercially raised game animals, rabbits
• Meat (Pork or Beef Roast, etc.)
• Fish (Fresh or Frozen)
• Raw eggs cooked for immediate service
_____°F for ____ seconds
• Raw eggs not for immediate service
• Tenderized meats
• Meats injected with liquids (to enhance flavoring or texture)
• Ratites (Ostrich, Rhea and Emu)
• Ground meat, fish, or commercially raised game animals (Buffalo, Elk etc.)
_____°F for ____ seconds
• Stuffing containing fish, meat, ratites & poultry
• Stuffed fish, meat, pork, pasta, ratites & poultry
• Poultry (Chicken, Turkey)
• Wild game animals (Wild - Buffalo, Elk etc.
Chapter 4: Avoiding Contamination and Cross Contamination
1. Cross contamination is the spread of contaminants from one _______ or __________ to another.
2. Prevent cross-contamination by using one __________ ___________ for fresh produce and a separate
one for raw meat, poultry, and seafood.
3. To minimize contamination from accidental drips or other contact, store meat with a ________ cooking
temperature (like chicken) below meat with a ________ cooking temperature (like fish).
4. Both of these steps are important to keeping kitchens clean and safe, but the differences are important;
____________ uses soap and water to remove dirt and food from surfaces, while _____________ uses
chemical or heat to kill germs.
5. When cleaning and sanitizing dishware in a 3-compartment sink, you must first __________, then
___________, and then ___________.
6. Store soaps, sanitizers, cleaners, and pesticides separate from ________ and ________________ areas.
7. If you have a mechanical dishwasher, you need to know that the dishes are reaching correct temperatures
for sanitization, so _____________ gauges and _____________ levels must be monitored.
8. Just like _____________ drying is not acceptable for hand washing, it is also not used for dishwashing.
9. Pesticides are harmful substances that must only be handled by _____________ _____________, and
only when food is carefully protected.
10. _________________ is the most effective way of keeping your kitchen pest-free.
Basic Food Safety
Chapter 5: Safe Food Sources
1. Foods obtained from __________ _____________ are never appropriate to serve to customers.
2. Potentially hazardous foods should be kept cold during their journey to your establishment and arrive
at or below _____°F.
3. Packaged and canned foods that are opened, rusty, or severely damaged are not in ________ condition
and _________ be returned or thrown away.
Basic Food Safety
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Completed 17 August 2020

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