Student Fill-In Notes
Name: __________________________________________________________________________
Lesson 1—Why Is Food Safety Important? Where Do
the Rules Come From?
1. What are your odds (each year) of contracting a foodborne illness? _______ in _______
2. Record four of the seven impacts of foodborne illness to a food service establishment:
a) _ __________________________________________________________________________
b) _ __________________________________________________________________________
c) _ __________________________________________________________________________
d) _ __________________________________________________________________________
3. The woman on the audiotape suffered from ___________ poisoning. How was the food
mishandled that caused the problem?
______________________________________________________________________________
4. What groups of people are at higher risk than the general population for contracting a
foodborne illness?
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
5. Where can Idaho’s food safety rules for food service establishments be found?
______________________________________________________________________________
6. Who enforces Idaho’s food safety rules? _________________________________________
7. Food service employees have a responsibility to deliver _________________ ,
_________________ food to the person eating it.
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Student Fill-In Notes
Name: __________________________________________________________________________
Lesson 2—What Are the Hazards to Safe Food?
1. Anything that interferes with providing safe food is defined as a ____________________.
2. For the 3 categories of food hazards, give one example and one prevention:
Hazard Category
Physical
Chemical
Biological
Example
Prevention
3. List four categories of microorganisms. Some of the microbes in these categories are
pathogenic (harmful).
4. Biological hazards are responsible for more foodborne illness than any other hazard:
TRUE or FALSE
5. Bacteria and fungi can ______________ in foods.
Bacteria, yeasts, and molds can be ______________ or bad.
Viruses and parasites do ______________ ______________ in foods.
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6. FAT TOM is an acronym used to remember what affects bacterial growth.
What does the How does it affect
letter stand for? bacterial growth?
What does the How does it affect
letter stand for? bacterial growth?
F
T
A
O
T
M
7. Which form of a bacterial cell is more resistant to heat? (Circle one.)
Vegetative cell or Spore
a) Spores return to vegetative cells under ______________ conditions.
b) Normal cooking temperatures do NOT ______________ spores.
8. Foods that support the rapid growth of bacteria are defined as:
______________________________________________________________________________
9. Potentially Hazardous Foods are generally high in ______________, low in ______________,
and high in ______________.
10.The Idaho Food Code’s definition of a PHF includes:
a) _ __________________________________________________________________________
b) _ __________________________________________________________________________
c) _ __________________________________________________________________________
d) _ __________________________________________________________________________
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Student Fill-In Notes
Name: __________________________________________________________________________
Lesson 3—What Are Some Important Foodborne
Pathogens?
1. Foodborne illness occurs when consumed food contains:
a)____________________________________________________________________________
b)____________________________________________________________________________
2. List six common symptoms of foodborne illnesses:
a)________________________ b)_______________________ c)______________________
d)________________________ e)_ ______________________ f)______________________
3. Norovirus
a) Name a food that has been a source of norovirus infection: ______________________
b) List a control measure for Norovirus: __________________________________________
4. Campylobacter jejuni
a) Name a food that has been a source of a Campylobacter infection:_______________
b) List two control factors for Campylobacter:
___________________________________________________________________________
___________________________________________________________________________
5. Salmonella
a) Name a food that has been a source of a Salmonella infection:___________________
b) List two control factors for Salmonella:
___________________________________________________________________________
___________________________________________________________________________
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6. E. coli 0157:H7
a) Name a food that has been a source of a E. coli 0157:H7 infection:________________
b) List two control factors for E. coli 0157:H7.
___________________________________________________________________________
___________________________________________________________________________
7. Clostridium botulinum
a) Clostridium botulinum is bacteria that can form ______________ that survive boiling.
b) List two control factors for Clostridium botulinum.
___________________________________________________________________________
___________________________________________________________________________
8. If food employees are infected with any of the following 5 pathogens, they must be
excluded from working at the food service facility:
a) _ __________________________________________________________________________
b) _ __________________________________________________________________________
c) _ __________________________________________________________________________
d) _ __________________________________________________________________________
e) _ __________________________________________________________________________
9. What control measure is essential to prevent the spread of foodborne illness via the
fecal-oral route? ______________________________________________________________
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Student Fill-In Notes
Name: __________________________________________________________________________
Lesson 4—Food Flow: Keeping Food Safe from Gate
to Plate
1. Label the steps of the food flow process or system:
2. FIFO stands for __________________________, which means stored items are rotated so
that the oldest items are used first.
3. What does “SOP” stand for? _ __________________________________________________
a) What is a SOP? _____________________________________________________________
b) Give one example of a food service procedure that should have a SOP:
___________________________________________________________________________
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4. To measure food temperature accurately, the stem of a dial thermometer must be
inserted _________ inches into the center of the food. For a digital thermometer the
bottom _________ inch of the stem must be inserted into the center of the food.
5. The number of people affected by food allergies in the U.S. is ______________________.
6. The “Big Eight” common food allergens are:
_____________________________________
_ _____________________________________
_____________________________________
_ _____________________________________
_____________________________________
_ _____________________________________
_____________________________________
_ _____________________________________
7. To avoid serving food that could cause an allergic reaction, food servers should be able
to: ______________________, ______________________, and _________________________.
8. To avoid serving food that could cause an allergic reaction, kitchen staff must avoid
cross-contact by:
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
9. Water used in food service establishments must be from an ________________________.
10.A private well may be used as a water source for a food service establishment if it is
tested _ ______________________________ and found to meet water quality standards.
11.A cross-connection is a situation where contaminated water can flow backwards into the
__________________________________.
12.What should you do if you observe another worker wiping the spills up around the salad
bar with his finger and then licking it?
______________________________________________________________________________
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Student Fill-In Notes
Name: __________________________________________________________________________
Lesson 5—Clean: Do You Want to Eliminate a
Million… Bacteria?
1. The hand washing area in a food service establishment is required to have these five
items:
a) _ _________________________________ b) ____________________________________
c) _ _________________________________ d) _ ___________________________________
e) _ _________________________________
2. Hands are to be washed for at least ____ seconds in food service settings.
3. List four times food service employees need to wash their hands and/or change gloves:
a) _ _________________________________ b) ____________________________________
c) _ _________________________________ d) _ ___________________________________
4. The “no bare-hand contact” rule means that gloves must be worn (or tongs or deli
tissues used) when handling ready-to-eat foods that are not _______________________
before being served.
5. Gloves must be changed at these times:
_____________________________________ _______________________________________
_____________________________________ _______________________________________
_____________________________________ _______________________________________
6. When working in food service with an infected cut on your hand, what three actions
must be taken to prevent transferring microbes to food?
a) _ __________________________________________________________________________
b) _ __________________________________________________________________________
c) _ __________________________________________________________________________
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7. A food contact surface is _______________________________________________________.
Food contact surfaces must be washed, rinsed, and _______________________________.
8. The six steps of the warewashing cycle are:
a)___________________________________ b)_____________________________________
c)___________________________________ d)_____________________________________
e)___________________________________ f)_ ____________________________________
9. The three-compartment sink method of warewashing includes a wash sink with a water
temperature of __________ degrees F, a ________________ sink, and a ________________
sink.
10.Chlorine sanitizing solutions should be changed every __________ hours or when they
become ________________________, because _____________________________________
______________________________________________________________________________.
11.A sanitizing solution of 100 ppm chlorine can be made by adding __________ Tablespoon
of chlorine bleach to __________ gallons of water.
12.________________________ means free of any visible soil, and ________________________
means free of harmful microbes and pathogens.
13.A sick employee may not handle food if they have the following symptoms:
a) _ __________________________________________________________________________
b) _ __________________________________________________________________________
c) _ __________________________________________________________________________
d) _ __________________________________________________________________________
14.Employee may not work in food service at all if they have any of these five infections:
a) _ __________________________________________________________________________
b) _ __________________________________________________________________________
c) _ __________________________________________________________________________
d) _ __________________________________________________________________________
e) _ __________________________________________________________________________
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Student Fill-In Notes
Name: __________________________________________________________________________
Lesson 6—Keep It Straight, Don’t Cross-contaminate
1. List five areas in a food service environment to consider when planning how to avoid
cross-contamination:
a) _ _________________________________ b) ____________________________________
c) _ _________________________________ d) _ ___________________________________
e) _ _________________________________
2. To avoid cross-contamination in refrigerated storage:
• Store cooked or ready-to-eat food above ____________ foods.
• Keep raw meats on the ____________ shelves in ____________ to catch juices.
3. Food items need to be stored at least ____________ inches off of the floor.
4. Cleaning products/chemicals and food products should be stored __________________.
5. Why is it important to label products that are removed from their original containers?
______________________________________________________________________________
6. Show how you would store the listed foods on the shelves of a walk-in cooler. Tell why
you chose this order.
Box of unwashed lettuce
----------------------------------------------------
Box of hamburger patties
----------------------------------------------------
Box of cheese slices
----------------------------------------------------
Bowl of prepared potato salad
---------------------------------------------------Walk-in cooler shelves
______________________________________________________________________________
______________________________________________________________________________
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7. How does using color-coded equipment, such as cutting boards, help to avoid crosscontamination? _______________________________________________________________
8. List three steps needed to control food service pests:
a) _ __________________________________________________________________________
b) _ __________________________________________________________________________
c)____________________________________________________________________________
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Student Fill-In Notes
Name: __________________________________________________________________________
Lesson 7—Hot Tips: Cooking, Hot Holding, and
Reheating
1. Keeping food safe includes: Avoiding __________________________ where bacteria
can grow, and cooking raw animal foods to recommended temperatures to
__________________________.
2. What temperature range is the Danger Zone? ____________________________________
3. The longer ______________ a potentially hazardous food (PHF) is in the Danger Zone, the
greater the risk of people getting ______________ from the food.
4. Potentially hazardous foods (PHF) may not be in the Danger Zone for longer than
______________.
5. The batch method involves preparing several ____________________________ of food
instead of one ____________________________.
6. List the minimum cooking temperatures from the Idaho Food Code for the following
foods:
Idaho Food Code Temperature
Requirement
Type of Food
a) Beef, Pork, Lamb, Fish, Eggs* (examples: steaks,
pork chop, fish fillet)
b) Injected Meat, Ground Meat and Fish (examples:
hamburger, fish cakes)
c) Poultry, Wild Game, Stuffed Meats, (examples:
turkey, chicken, venison) Microwaved Foods**
* If eggs are prepared for hot holding, minimum temperature is 155°F.
** Microwaved food must be allowed to stand for 2 minutes.
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7. Hot holding rules:
a) Never use a _______________________ to cook food.
b) Keep hot foods at _____________ or higher.
c) Check temperature at least every _____________ with a clean and sanitized
thermometer.
8. Reheating rule: Reheat foods quickly, within _______ hours, to _____________ for
15 seconds.
9. Insert a dial, (bimetallic coil) thermometer up to the _____________ or 2½ inches for an
accurate reading.
10.Insert a digital thermometer so that the bottom _______ inch of the stem is in the center
of the food for an accurate reading.
11.A _______________________ thermometer is unacceptable for food service use.
12.Using a thermometer:
a) Insert thermometers into the _______________________ part of the food.
b) Avoid letting the thermometer touch the _______________________,
_______________________, or _______________________.
13.Wash and sanitize thermometers and protective sheaths _______________________ and
_______________________ each use.
14.To calibrate a dial thermometer, use an _______________________. If the dial does not
read _______°F, change the pointer to the correct temperature using the hex adjusting
nut under the head.
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Student Fill-In Notes
Name: __________________________________________________________________________
Lesson 8—Chill Out: The Importance of Cold
Temperatures in Food Safety
1. Describe how the growth or survival of bacterial pathogens in food is affected by
a) Refrigeration (41°F or below): ________________________________________________
b) Freezing: ___________________________________________________________________
2. The three common errors that occur in food service temperature handling of potentially
hazardous foods (PHF) are:
a) _ __________________________________________________________________________
b) _ __________________________________________________________________________
c) _ __________________________________________________________________________
3.
Three methods for thawing frozen potentially hazardous foods (PHF):
a) _ __________________________________________________________________________
b) _ __________________________________________________________________________
c) _ __________________________________________________________________________
4. Potentially hazardous food (PHF) held cold must be below a temperature of _________.
5. What do you do with PHF after it has been in the Danger Zone for 4 hours or longer?
______________________________________________________________________________
6. Foods to be held refrigerated for more than 24 hours must be labeled with the _________
_______________________________ before being refrigerated.
7. When using two-stage cooling of PHF, the food must be cooled to _____°F within _____
hours, and to _____°F within an additional _____ hours, for a total of _____ hours.
8. Three techniques for safe cooling of PHF:
a) _ __________________________________________________________________________
b) _ __________________________________________________________________________
c) _ __________________________________________________________________________
9. Load the refrigerator or freezer so air can ________________________________________.
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Student Fill-In Notes
Name: __________________________________________________________________________
Lesson 9—Managing Food Safety—Putting It All
Together
1. For day-to-day food safety, food service establishments often use one of two
management tools:
a) _ __________________________________________________________________________
b) _ __________________________________________________________________________
2. Active Managerial Control identifies procedures to control the _____________________
_______________________________________ that cause foodborne illness. These are:
a) _ __________________________________________________________________________
b) _ __________________________________________________________________________
c) _ __________________________________________________________________________
d) _ __________________________________________________________________________
e) _ __________________________________________________________________________
3. The Idaho __________________________________________________ is based on the five
most common risk factors that cause foodborne illness.
4. What does the abbreviation “HACCP” stand for?
H = __________________________________________________________________________
A = __________________________________________________________________________
C = __________________________________________________________________________
C = __________________________________________________________________________
P = _ _________________________________________________________________________
5. HACCP is a prevention-based system for identifying __________________________ and
implementing procedures to control the hazards.
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6. List the four principles or steps of HACCP.
a) _ __________________________________________________________________________
b) _ __________________________________________________________________________
c) _ __________________________________________________________________________
d) _ __________________________________________________________________________
7. Give an example of how HACCP principles could be applied to preparation of a lettuce
salad in a restaurant.
HACCP Step
Critical Control Point
Corrective Limit
Corrective Action
Document Action
Example of step for lettuce salad preparation
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