Food Handling Safety Training from SafetyVideos.com

Created from Youtube video: https://www.youtube.com/watch?v=n7jWt7IF3QYvideo

Concepts covered:foodborne illnesses, contamination hazards, personal hygiene, cross-contamination, temperature control

The video from SafetyVideos.com emphasizes the importance of food handling safety to prevent foodborne illnesses, detailing the hazards of contamination and the necessary materials, equipment, and practices to ensure food safety. It covers personal hygiene, proper handwashing techniques, cleaning and sanitizing processes, preventing cross-contamination, and controlling food temperatures to reduce pathogen activity.

Table of Contents1.Preventing Food-Borne Illnesses: Contamination Hazards and Safe Practices 2.Essential Hygiene Practices for Food Handlers 3.Essential Hygiene Practices for Food Handlers 4.Preventing Cross-Contamination in Food Handling 5.The Importance of Temperature Control in Preventing Foodborne Illnesses

chapter

Preventing Food-Borne Illnesses: Contamination Hazards and Safe Practices

Concepts covered:food-borne illnesses, pathogens, contamination hazards, safe work practices, temperature danger zone

The United States has one of the safest food supplies globally, yet millions of Americans suffer from food-borne illnesses annually. This chapter discusses the contamination hazards associated with food handling, the pathogens involved, and the safe work practices necessary to prevent these illnesses.

Question 1

Employees play a vital role in preventing food contamination.

Question 2

How can you prevent pathogen growth in food?

Question 3

Businesses that market, prepare, or serve foods must ensure their food is _____ to eat.

Question 4

CASE STUDY: A restaurant recently experienced an outbreak of foodborne illness. The investigation revealed that the food was kept at temperatures between 41°F and 135°F for several hours.

All of the following are correct applications of food safety practices except:

Question 5

CASE STUDY: A school cafeteria wants to prevent foodborne illnesses among its students, especially those with weak immune systems.

Select three correct safety practices out of the following:

chapter

Essential Hygiene Practices for Food Handlers

Concepts covered:personal hygiene, handwashing, foodborne illnesses, contamination prevention, food preparation

This chapter emphasizes the importance of personal hygiene for food handlers to prevent foodborne illnesses. It provides detailed instructions on proper handwashing techniques, appropriate attire, and behaviors to avoid contamination in the food preparation area.

Question 6

Hair can contaminate food directly or indirectly.

Question 7

What should you do if feeling sick?

Question 8

Before entering the food preparation area, you should always _____ your hands.

Question 9

CASE STUDY: You notice a coworker entering the food prep area without washing their hands.

All of the following are correct actions except:

Question 10

CASE STUDY: You are about to start your shift in the food prep area.

Select three correct hygiene practices out of the following:

chapter

Essential Hygiene Practices for Food Handlers

Concepts covered:hand washing, food preparation, cleaning, sanitizing, foodborne diseases

Food handlers must wash their hands frequently and thoroughly, especially before entering food preparation areas, after handling different types of food, and after various activities like cleaning or taking breaks. Cleaning removes visible dirt and particles, while sanitizing kills microscopic organisms; both steps are essential to prevent foodborne diseases.

Question 11

Food handlers should wash hands after handling dirty dishes.

Question 12

When should food handlers wash their hands?

Question 13

To prevent foodborne diseases, food prep areas must be both clean and _____.

Question 14

CASE STUDY: You are training a new food handler on how to properly sanitize surfaces in the kitchen.

All of the following are correct about sanitizing except...

Question 15

CASE STUDY: You are responsible for ensuring that all utensils and equipment are properly cleaned and sanitized at the end of the day.

Select two correct actions to prevent contamination.

chapter

Preventing Cross-Contamination in Food Handling

Concepts covered:cross-contamination, pathogens, food storage, utensils, foodborne illness

Cross-contamination occurs when active pathogens transfer from one type of food to another, posing serious health risks. To prevent this, raw foods should be stored below ready-to-eat foods, and separate utensils and surfaces should be used for different types of food during preparation.

Question 16

Use separate cutting boards for raw and ready-to-eat foods.

Question 17

Why should raw foods be stored near the floor?

Question 18

Utensils used in food prep should be _____ before use with ready-to-eat foods.

Question 19

CASE STUDY: A chef is preparing a salad and uses the same knife and cutting board that were just used to cut raw chicken.

All of the following are correct applications of safe food handling except...

Question 20

CASE STUDY: During a busy dinner service, a chef uses the same tongs to handle both raw and cooked seafood.

Select two correct food handling practices out of the following...

chapter

The Importance of Temperature Control in Preventing Foodborne Illnesses

Concepts covered:temperature control, pathogens, foodborne illness, storage, cooking temperatures

Proper temperature control is crucial in preventing foodborne illnesses. Foods should be stored below 41°F or frozen below 32°F to inhibit pathogen activity, and cooked to appropriate internal temperatures to ensure safety.

Question 21

Hot foods should be kept above 135 degrees Fahrenheit.

Question 22

Why is it important to use a clean food thermometer?

Question 23

Foodborne illnesses can be prevented by maintaining good _____ habits.

Question 24

CASE STUDY: A salad bar is set up for a large event. The temperature of the food is being monitored.

All of the following are correct practices except...

Question 25

CASE STUDY: You are training new staff on food safety. They need to understand the importance of temperature control.

Select three correct practices for preventing foodborne illnesses out of the following...

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