Enabled Member Basic Food Safety

Please watch the training video below. After you complete the training, please answer the questions to receive an automated certificate of training to your email.

Links to resources:

Acceptable Produce Toolkit

Unacceptable Meat Guidelines

Container Evaluation

Can Safety

FoodKeeper

FoodKeeper website/app

Infrared Thermometer Tips

How to Calibrate a Thermometer

Who is required to take this training?*

Food Program Supervisor onlyOne person who picks up donations from retailersAnyone who picks up donations from retailers

What should you do to prepare your vehicle for food donation pickup? (Select all that apply.)*

Clean your vehicle as often as necessaryMake sure your vehicle is pest-freeLeave your vehicle unlocked so that pickup is easierBring your pet with you to keep you companyKeep items away that could contaminate food (e.g., motor oil)

Q2 value

Which of the following are examples of temperature-control devices that could be used for retail donation pickup? (Select all that apply.)*

Refrigerated truckVehicle air conditioningCommercial grade ice chestsThermal blankets

Q3 value

What should you do if the retail donor has left your donated food sitting outside for you?*

Accept the donationReject the donation

What temperature should refrigerator/cooler foods be stored at?*

0°F or below41°F or below45°F or below

What temperature should freezer foods be stored at?*

0°F or below41°F or below45°F or below

At the pickup, you check the temperature of some frozen foods, and they are temping at 5°F. You feel several packages, and they are frozen solid. What should you do?*

Accept the donationReject the donation

Which of the following statements is correct?*

You should store raw food above ready-to-eat food.You should store ready-to-eat food above raw food.

When you arrive at the pantry with the donation after your 35 minute drive, you check the temperature of several products again. The cooler product is now temping at 60°F. What should you do?*

Discard the cooler product because it is temping over 45°FAssess the product promptly and quickly get it into cooler storage because it is temping lower than 70°F

It's a very hot day, and you are running late to your retail donation pickup. You get there in time and realize you didn't remember to bring the thermal blankets. You take the donation anyway. As you are starting your 1 hour drive back to the pantry, you realize that you do not have enough gas to make it. You stop at the gas station to fill up. You are also feeling hungry and very thirsty, so you stop at a cafe to grab lunch and a cold drink. When you arrive at the pantry, the frozen food is temping at 30°F and is no longer frozen solid. The cooler food is temping 78°F. What should you do?*

Discard the cooler food onlyDiscard the frozen food onlyDiscard both the cooler and frozen foodPut the cooler and frozen food away promptly since it's a hot day

True or False: Cut produce needs to be refrigerated at 41°F or below.*

TrueFalse

When calibrating a bimetallic stem thermometer, what temperature should the thermometer indicate?*

0°F32°F41°F45°F

Your Name (that will be printed on your certificate)*

First NameLast Name

Your Food Program Name (that will be printed on your certificate)*

Your Email Address (to receive your certificate by email)*

example@example.com

Today's Date*

Calculation

Outcome

Basic Food Safety Training for Enabled Members