Which of the following is not a good food safety practice?

insufficient cooking or reheating of food to reduce or eliminate pathogens; cross-contamination, hence use different knives for cutting vegetables and raw meat; and. poor personal hygiene while handling the food.

Which is not a good food safety practice?

Never let raw meat, poultry or seafood touch cooked meat or any ready-to-eat foods, as this can cause cross-contamination. Foodborne pathogens from raw meat can easily spread to ready-to-eat foods and cause food poisoning.

What are 4 food safety practices?

Four Steps to Food Safety: Clean, Separate, Cook, Chill. Following four simple steps at home—Clean, Separate, Cook, and Chill—can help protect you and your loved ones from food poisoning.

What are the 5 main practices to keep food safe?

What should not do in kitchen?

IQ | Food Safety Quiz | General Knowledge About Food Safety | Kids GK | EP-152

What are the 10 food safety rules?

Why are the 4 Cs of food safety important?

In the health and social care sector, the four C's are especially important for food hygiene safety. Cleaning, Cooking, Cross-contamination and Chilling all come into play during the food handling process and must be implemented properly at all times.

Which of the following is not a potentially hazardous food item?

Answer: B - Sea salt is not a potentially hazardous food. Since tomatoes, grouper, and veal have specific perishable requirements as well as other dangers, the only possible answer to this question is sea salt. With a very low water activity, sea salt is not considered a potentially hazardous food.

What are food hygiene practices?

Avoid contact between raw and cooked food. Wash hands properly before handling food and before eating. Keep all kitchen surfaces and utensils meticulously clean. Protect food from animals including insects, rodents and other animals.

What is unsuitable food?

Unsuitable food is food that is damaged, deteriorated or perished or contains anything that is not part of the food. For example: • chicken fillets that are 'slimy'; • fruit that is bruised; • cheese that is mouldy; or • a pie found with a fly in the filling.

What makes food unsafe?

Foodborne illness can be caused when food is not kept at the correct temperature and a germ in a food is allowed to multiply. Food can also become unsafe if a chemical (such as a cleaning product) is spilled into food.

How would you identify unsafe practices or food hazards?

What is poor food hygiene?

Poor food hygiene is when foods are not properly cooked, stored at the wrong temperature and get contaminated with bacteria. The practice of poor food hygiene can give rise to severe foodborne diseases that can adversely affect any food business.

What is good food practice and why is it important?

Overview. Good food hygiene means knowing how to avoid the spread of bacteria when cooking, preparing, and storing food. Foods that aren't cooked, stored and handled correctly can cause food poisoning and other conditions.

What are the health and safety practices in food preservation?

Which of the following is not a TCS food?

Non-Potentially Hazardous Food - Non-TCS

Examples of such foods are: dry goods, dry cereals, dehydrated and un-reconstituted foods, candy bars, popcorn, potato chips, canned pop and sodas.

Which of the following is considered a potentially hazardous food?

Potentially hazardous food (PHF) means any food which consists in whole or in part of milk or milk products, eggs, meat, poultry, rice ,fish, shellfish, edible crustacean, raw-seed sprouts, heat-treated vegetables and vegetable products and other ingredients in a form capable of supporting rapid and progressive growth ...

Which of the following food safety guidelines is accurate quizlet?

Which of the following food safety guidelines is accurate? Always wash your hands before eating fruits and vegetables. Unpasteurized raw milk, street foods, unpeeled fruits and vegetables are likely to lead to foodborne illness.

What are four 4 key components of a food safety program?

Similarly, food safety in manufacturing can be viewed as a pyramid with 4 critical components: compliance, traceability and culture, all supported by a Food Safety Management System (FSMS). At the top of the food safety pyramid is the culture of your organization.

What are the 4 C's of food safety discuss each?

When preparing food, just follow the 4 C's of food safety: Clean, don't Cross Contaminate, Cook, and Chill. Wash your hands, food preparation surfaces, and cooking utensils often. Start cooking with clean hands and utensils. Be sure to wash your hands after you touch any raw meat.

What are the 4 C of health and safety?

Competence: recruitment, training and advisory support. Control: allocating responsibilities, securing commitment, instruction and supervision. Co-operation: between individuals and groups. Communication: spoken, written and visible.

What are food safety hazards?

There are four different types of food safety hazard, which are: Biological. Chemical. Physical. Allergenic.

What is an important rule of food safety?

Rule #1: Keep raw food separate from cooked foods to avoid cross-contamination. If raw food is spilled, or comes in contact with cooked food, clean it up and discard cooked food. Rule #2: Know the Danger Zone!

Which of the following is an example of poor food handler hygiene?

Not washing your hands correctly.

Not washing your hands after smoking, eating, drinking or visiting the toilet. Not washing your hands after touching contaminated surfaces like waste bins. You are also not allowed to scratch any exposed part of your body (for example, your nose, head, face, etc.)

Who are most at risk from poor food hygiene practices?

Children under five years old. Adults over 65 years old. Those with weakened immune systems. Expectant mothers.