1. Why is continuous follow-up a critical step in employee food safety training?

Employees generally do not like following rules

Behaviors are more likely to be sustained over a longer period of time

It is inexpensive and effective for corrective action.

FDA regulations change annually

2. Cite the risk associated with the improper reheating of food.

Improperly reheated food runs the risk of contamination from employees. If food does not reach 165°F (74°C) within 2 hours the risk of Hepatitis A growth is greater.
Improperly reheated food runs the risk of pathogen growth. If food does not reach 165°F (74°C) within 2 hours the risk of grow-out of Clostridium perfringens spores is greater.
Improperly reheated food runs the risk of contamination from increased handling. If food does not reach 165°F (74°C) within 2 hours the risk of Listeria monocytogenes growth is greater.
Improperly reheated food runs the risk of contamination from toxin formation. If food does not reach 165°F (74°C) within 2 hours the risk of Salmonella Enteritidis toxin formation is greater.

3. A kitchen is designed as follows:

The warewashing area is at the rear of the kitchen
The receiving area is also at the rear of the kitchen, next to the cooler
The cooler is across from the food prep area
The food prep area is next to the hot food line

4. Why would a kitchen be designed in such a fashion?

To comply with the Americans with Disabilities Act (ADA)
To adhere to local health department requirements
To control temperatures and minimize the chance of cross contamination
To control personal hygiene and minimize the opportunity for food tampering.