Mixed Deck — All TFHC Topics Flashcards

How should raw fish, raw beef, and ready-to-eat salad be stored on different shelves in a walk-in cooler?

Answer: Salad on top, raw fish in the middle, raw beef on the bottom

Ready-to-eat foods go on top, then fish (145°F cook temp), then beef (155°F), with the highest-risk raw proteins on the lowest shelves.

Under Texas food handler regulations, employees must be trained on allergen awareness primarily to:

Answer: Protect customers with food allergies from potentially life-threatening reactions

Allergen awareness training is required to equip food handlers with the knowledge to prevent cross-contact and respond appropriately, ultimately protecting allergic customers from harm.

A food worker handles raw shrimp and then touches the handle of a refrigerator door without washing their hands. This is an example of what?

Answer: Cross-contamination via a contaminated surface (fomite)

Touching a surface with contaminated hands transfers pathogens to that surface (fomite), which can then spread to the next person who touches it.

Which pathogen is known as the 'Big Six' highly contagious illness that food workers must report to their manager in Texas?

Answer: Norovirus, Hepatitis A, Salmonella Typhi, E. coli O157:H7, Shigella, and Nontyphoidal Salmonella

The Big Six pathogens are the most contagious and dangerous foodborne pathogens that require immediate reporting by food workers.

Which of the following is classified as a tree nut allergen?

Answer: Almonds

Almonds are a tree nut and are one of the major allergens; peanuts are legumes, while sunflower and sesame seeds are in separate allergen categories.

What signs indicate a possible rodent infestation in a food facility?

Answer: Gnaw marks on food packaging, droppings near food storage areas, and grease marks along walls

Rodents leave characteristic signs: gnaw marks, droppings (dark pellets), and grease trails along walls from repeated travel paths.

What is the primary purpose of using separate cutting boards for different food types?

Answer: To prevent the transfer of pathogens or allergens from one food to another

Separate cutting boards create a physical barrier between different food types, preventing pathogens and allergens from transferring between them.

When should you wash your hands?

Answer: Before, during, and after food preparation

Frequent handwashing is a critical food safety practice to prevent the spread of pathogens. Washing hands before starting food preparation, periodically during tasks (especially when switching between raw and ready-to-eat foods), and after completing preparation ensures that contaminants are not transferred to food, minimizing the risk of foodborne illness.

What is the proper way to clean and sanitize food storage containers?

Answer: Wash, rinse, and sanitize

The proper three-step process for cleaning and sanitizing food contact surfaces and containers is to first wash them with detergent to remove food particles, then rinse them thoroughly to remove soap residue. Finally, they must be sanitized with an approved chemical solution or hot water to kill harmful microorganisms, ensuring they are safe for food contact.

What should a food handler do if a delivery truck arrives with frozen food that shows signs of thawing and refreezing?

Answer: Reject the delivery and document the refusal

Food that has thawed and refrozen may have reached unsafe temperatures — it must be rejected to protect food safety.

A food handler reports having jaundice (yellowing of skin/eyes). What should happen?

Answer: The food handler must be excluded from work and the manager must report it to the health department

Jaundice is a symptom of Hepatitis A, which is one of the Big Six pathogens requiring exclusion from the workplace and regulatory notification.

When should you wear gloves?

Answer: Only when handling raw meat or poultry

Wearing gloves when handling raw meat or poultry is important to prevent the transfer of harmful bacteria from these high-risk foods to other surfaces, utensils, or ready-to-eat foods. This practice significantly reduces the risk of cross-contamination, which is a major cause of foodborne illness, and also protects the food handler from direct contact with potential pathogens.

What is the maximum time food can be kept at room temperature during preparation before it must be refrigerated or discarded?

Answer: 4 hours

Food should not be left at room temperature for more than 4 cumulative hours before it is considered unsafe.

Which statement about food allergies is TRUE?

Answer: Even a tiny amount of an allergen can trigger a serious reaction in sensitive individuals

Allergic reactions can be triggered by trace amounts of an allergen, making strict cross-contact prevention critical for sensitive individuals.

What is the safest way to prevent cross-contamination when using the same knife for different foods?

Answer: Wash, rinse, and sanitize the knife between uses on different foods

The only safe method is the full wash-rinse-sanitize process, which physically removes and kills pathogens between uses.

Which practice is an example of direct cross-contamination?

Answer: Placing a cooked steak back on the same plate that held the raw steak

Returning cooked food to the raw-food plate directly transfers bacteria from the unwashed plate to the safely cooked food.

At what temperature must live shellfish (oysters, clams, mussels) be received?

Answer: 45°F (7°C) or below

Live shellfish are received at a slightly higher temperature allowance of 45°F, but must be cooled to 41°F within 4 hours of receipt.

What is the incubation period for most foodborne illnesses?

Answer: 30 minutes to several days

Symptoms of foodborne illness can appear as quickly as 30 minutes or as long as several days after eating contaminated food, depending on the pathogen.

Which practice BEST prevents allergen cross-contact in the kitchen?

Answer: Using dedicated, labeled equipment for allergen-free meal preparation

Using dedicated, labeled equipment for allergen-free preparations prevents allergen proteins from being transferred between foods.

What is the difference between food infection and food intoxication?

Answer: Infection is caused by living pathogens in food; intoxication is caused by toxins already in the food

A food infection occurs when live pathogens are ingested and grow in the body, while intoxication occurs when preformed toxins in food are consumed.