Foundations of Restaurant Management
Level 1 Chapter 2
Keeping Food Safe
34 QUESTIONS
Name
________________________________
Due date
Sept. 5 (Friday)_________
Quiz date
Sept 5 (Friday)
You need to READ the information in the chapter and complete the following questions. This information will
be on chapter tests and on the ProStart National Restaurant Association Level 1 test. You may use your
completed chapter assignments on the chapter quizzes and chapter tests. NO SUPPORT materials may be
used when taking the Level 1 test. If you have any questions please contact me at:
mary.june@adams12.org or 303.859.3304 cell
Section 2.1 Introduction to Food Safety
1. Define a Food-Borne Illness
2. What are 3 categories of High-Risk Populations for Foodborne Illness?
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3. The 3 forms of food contamination hazards are _____________, _______________, _____________?
4. What is the most common form of Biological contamination? ___________________
5. What does FATTOM stand for?
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6. What are the 3 characteristics of TCS foods?
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7. Why is a food defense system needed?
8. What are the 4 of the most common allergens?
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9. How can kitchen employees make sure that allergens are not transferred from food containing an
allergen to the food served to the customer?
10. Who recommends specific food safety regulations for the restaurant and foodservice industry?
11. What are the requirements to become a Public Health Inspector?
Section 2.2 Good Personal Hygiene
12. How can you prevent foodhandlers from spreading foodborne illnesses?
13. What is the most important part of personal hygiene?
14. What should you do before putting on a pair of gloves when handling food?
15. How often should you change your gloves when handling food?
Section 2.3 Preventing Hazards in the Flow of Food
16. What is cross-contamination?
17. How do you prevent cross-contamination when handling food?
18. What is the temperature range if foods are in the Temperature Danger Zone?
19. What temperature range do pathogens grow especially fast?
20. What is the most common type of food thermometer? (like the one in your knife kit)
21. What does FIFO stand for?
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F
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22. What are the 4 acceptable ways to thaw TCS food?
____________________, ______________________, ____________________, __________________
23. Cooking Requirements for Specific Types of Food
Type of Food
Poultry
Reheated food
Ground meat
Seafood
Eggs served immediately
Roasts (pork, beef, veal, lamb)
R-T-E foods that will be hot-held for service
Fruit, veg, grains, legumes that will be hot-held
for service
Minimum Internal
Temperature & for how long?
24. Show the temperatures and process
for the 2-stage process for cooling TCS foods
25. What are the 3 ways to cool large quantities of food quickly and safely?
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Section 2.4 Food Safety Management Systems
26. What does HACCP stand for?
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27. HACCP principles (information only)
Principle #
HACCP Principles
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Conduct a Hazard Analysis
Determine Critical Control Points
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Establish critical limits
Establish monitoring procedures
Identify corrective actions
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Verify the system works
Establish procedures for record keeping
28. What is a critical control point (CCP)?
29. What types of records should you keep when establishing procedures for record keeping and
documentation?
Section 2.5 Cleaning and Sanitizing
30. What is the difference between cleaning and sanitizing?
31. LABEL the 5-step process used when washing kitchen equipment in THE ProStart three-compartment
sink? (Go into the dish room if you need to look at the sink)
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Garbage disposal
on/off switch
32. What are the 4 elements of a Master Cleaning Schelude?
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33. Why is a Master Cleaning Schedule important in a foodservice operation?
34. What is an Integrated Pest Management (IPM) system?