Food Safety
Two stages of cooling, temperatures?
-1st stage is max of 2 hours -2nd stage is max of 4 hours
What should a manager focus on when observing associates working in the food preparation area?
-Associate observation of cooler temps -Associate use of thermometers -Associates handling of equipment -Personal hygiene and health habits
What do you avoid when dealing with a regulatory inspector?
-Being uncooperative -Being argumentative
What should you avoid when dealing with a regulatory inspector?
-Being uncooperative -Being argumentative -Volunteering unrelated information -Not having a sense of urgency and correcting findings
How often should a food-contact surface used to prepare PHF items, such as a serving spoon be cleaned?
-Between uses -Every 4 hours -Anytime contamination occurs
What applies to use of single-use glove?
-Can be used only for one task -Discard when soiled
What are three types of sanitizer solutioin?
-Chlorine -Iodine -Quaternary ammonia
What are the two methods for washing, rinsing, and sanitizing?
-Clean in place (CIP) -3 compartment sink
What are the requirements for microwave heating?
-Commercially processed items are heated to an internal temperature of, at, or above 165 degrees -Food is covered, rotated, or stirred during heating -Food is allowed to stand covered for two minutes after reheating
What should not be done in the preparation of chicken salad?
-Cooling the chicken to room temperature with fan the day before -Leaving the chicken salad at room temperature for 1.5 hours before lunch -Storing the chicken in 12 inch deep layers for cooling process -Deboning chicken with bare hands
The Food and Drug Administration has been identified five risk that contribute to most food-borne illness in the U.S.
-Food from unsafe source -Inadequate cooking -Improper holding temperature -Contaminated equipment -Poor personal hygiene
A chicken casserole has been cooled to 41 degrees. Now, it's time to reheat for hot holding. You want to heat in the microwave, what are the requirements?
-Food is covered, rotated, or stirred during heating -Food heated to an internal temperature of, at, or 165 degrees -The food is allowed to stand covered for two minutes after reheating
Must be at lest one of each in a food service facility?
-Handwashing sinks -Toilet -Mop Sink
What are good hygiene pratices?
-Having cleaned and trimmed fingernails -Washing hands appropriately -Not wearing any jewelry
What are approved methods for thawing?
-In refrigerator -As part of the cooking process -Under cool running water
How should utensils be in use be stored?
-In the food, with handle above the top of the food and the container -On clean portion of the food preparation area, but only if both the utensil and food contact surface are cleaned and sanitize every 4 hours -In running water of sufficient velocity to flush any particles into the drain. If used with moist food such as ice cream -In a container of water, as long as the water is maintained at a temperature of at least 135 degrees is refreshed with clean water frequently
What applies to date marking?
-PHF prepared and packaged must be date marked at the time the original container is opened -PHF prepared and packaged must be date marked if the food is held for more than 24 hours -PHF prepared and packaged must be date marked with same date as the earliest date marking of any of its ingredients
What are two ways that parasites most commonly from food to people?
-Parasites present in human fecal matter may contaminate drinking water or foods handled by infected persons -The parasite may develop in the tissue of the food animal and infect the humans who eat the meat
What are key concepts of the Pest S.O.S?
-Pest, identify and report -Structural, fix it/seal it -Operational, follow operational best practices -Sanitation, keep it clean
What applies to conducting a hazard analysis?
-Potentially hazardous foods are identified -The objective is to become familiar with every step in the flow of food -Provides a blueprint of he overall operation
3 compartment sink process?
-Prepare surface, pre-scrape, pre-rinse, soak -Wash -Rinse -Sanitize -Air dry
Who is highly susceptible population for food-borne illness?
-Preschool aged children -Pregnant women -Individuals with impaired immune systems -Older adults in health care facilities
When selecting equipment for a food preparation area, what characteristics need to be considered?
-Safe material -Durability -Smooth service -Non absorbment
What should you do when a product is recalled?
-Secure product and move it to the claims area -Follow the product disposition instructions per the recall notification message -If instructed, palletize, and shrink wrap with sign "Do not sell recall" -Direct cashiers not to sell the item -Honor customer or member returns of recalled item -Process recalled product for a credit
You heated a ham to an internal temperature of 135 degrees. Which cooling method is appropriate for quickly cooling this type of food?
-Separate food into smaller or thinner portions -Separate containers in the cooler to allow circulation of cold air around each one
Which cooling method is appropriate for quickly cooling ham?
-Separate food into smaller or thinner portions -Separate containers in the cooler to allow circulation of cold air around each other
What are two components to the Don't Cross Contaminate High Five Concept?
-Separation of raw and ready to eat food -Storage of raw products
Light bulbs in food preparation areas must have what?
-Shielded -Coated -Shatter proof
You just received a food shipment, some items included in the shipment violate packaging guidelines. What are they?
-Spoiled or out of date food -Damaged packaging
What is the purpose of proper washing, rinsing, and sanitizing?
-To reduce harmful microorganisms to contact surfaces -To provide safe products and a clean shopping experience to our customers and members -To stop cross contamination -To avoid making people sick
You need to cool a large pot of chicken soup for the next day, what is a safe method?
-Transfer soup to several shallow plans then place in refrigerator -Put some ice cubes in the soup to help with cooling
What is not accurate about thermometers?
-Two methods for calibrating a thermometer -Ice point and room temperature point
Single use gloves should be changed after what situation?
-Whenever they become soiled -After touching unsanitary surfaces -When changing tasks
When sanitizing, you must submerge the item for at least how long?
1 minute
Minimal internal temperature, frozen pizza?
135 degrees
What is the minimum temperature for hot food?
135 degrees
What temperature should you heat ham for safe eating?
135 degrees
For hot holding case, what does rotisserie chicken need to be held at?
135 degrees or above
Minimum internal temperature, pork chops?
145 degrees
Minimum internal temperature, shrimp?
145 degrees
Minimum internal temperature, ground beef?
155 degrees
Minimum internal temperature, chicken breast?
165 degrees
What internal temperature must the food reach when cooked in the microwave before it's considered safe to eat?
165 degrees
What should internal temperature of dish be when cooking, cooling, and reheating a large amount of chicken casserole?
165 degrees
What temperature do you cook a raw chicken casserole?
165 degrees
Refrigerator surfaces may not need to be cleaned frequently, but should never go more than?
24 hours before cleaning
Second stage of cleaning takes food down from 70 degrees to 41 degrees in how many hours?
4 hours
Eggs, temperature?
41 degrees or below
For food safety purpose, at what temperature should you keep cold foods?
41 degrees or below
Milk, temperature?
41 degrees or below
Raw beef, temperature?
41 degrees or below
What is the minimum temperature for cold food?
41 degrees or below
What is the danger zone?
41 degrees to 135 degrees
How far above the floor should clean and sanitized surfaces be located to prevent contaminatioin?
6 inches
Where should deli meat be stored?
Above raw chicken
What is the last thing you should do after washing, rinsing, and sanitizing food contact surface?
Air dry
A ham has been cooled to 41 degrees. Now you need to reheat it for hot holding. What is the minimum temperature for reheating?
All food must be reheated to a minimum of 165 degrees for 15 seconds
When reheating cold roast beef to a customer or member, what temperature does it need to be?
Any temperature you'd life
How often should you clean food contact surfaces that come in contact with PHF item?
As needed, but no less than every 4 hours
What are examples of biological hazards?
Bacteria, viruses, parasites
When is it necessary for an associate to report their illness symptoms to a manager?
Before working with food
CIP?
Clean in place
At correct temperatures and humidity, fresh air prevents what?
Condensation
At correct temperatures and humidity, what does fresh air prevent?
Condensation
What will not prevent backflow?
Cross connection
Which item will not prevent backflow?
Cross connection
What foods are contact surfaces?
Cutting board, knife, spatula, deli utensil, deli slicer
Out of date deli package, what do you do?
Discard it
What do you do if you believe food product has been contaminated?
Disgard
A large amount of chicken cooked to the internal temperature of 165 degrees. What is the best method for cooling?
Divide it between several shallow containers and place in the refridgerator
When receiving a delivery what should be stored first?
Eggs, milk, and butter
How often must food contact surfaces that don't come in contact with PHF foods be cleaned?
Every 24 hours
Food contact surfaces used to handle PHF items should be clean when?
Every 4 hours
A cross-connection is a physical link through which contaminants from drains, sewers, or other wastewater sources enter the grease trap before going in the sewer.
False
Always store ready to eat food below raw products.
False
Always store ready to eat foods below raw products.
False
Bacteria grow best in warm, dry food.
False
Bacteria thrive in foods with a low pH.
False
Best way to keep flies out of a facility is to install plastic door strips.
False
Clean every 24 hours, receptacles for refuse, recyclables, and returnables.
False
Food-borne illnesses are most likely the result of contamination by a chemical substance.
False
If instructed to hold recalled product, you should palatalize, shrink wrap, and include a sign that states "HOLD FOR RETURN"
False
If you see a rat run out of delivery truck, you should continue receiving the delivery while monitoring the rats location.
False
In the event of an emergency that causes water at your store to be unusable, you can use water from the outdoor hose bib.
False
Keep receptacles only if filled so they are easily accessible.
False
Light bulbs in food preparation areas must be fluorescent and do not need to be shielded.
False
Organic containers can be held without lids if they are completely full.
False
Outdoor refuse areas should be at least 1000 feet from the store or club entrance.
False
Possibly harmful foods are foods that support the growth of bacteria.
False
Raw ready to eat food, such as sushi, does not need to be separated from raw animal products.
False
The water source, excluding hot water, must be able meet peak demand with adequate water pressure.
False
Use dented cans first.
False
Use pesticides only on floors of areas where food is being prepared.
False
When a pest is seen, your initial action should be to ignore it.
False
You can override the sales restriction of a recalled item if the customer or member is an accredited member of the media.
False
Clean in place (CIP) and In the Food Prep sink are the two methods to wash, rinse, sanitize food contact surface?
False 2 methods are CIP and 3 compartment sink
Mount stationary equipment on legs that are at least 4 inches off the ground?
False, 6 inches
During delivery, store dry goods first to create a clear path to the cooler.
False, cold foods first
Toxic containers should be washed, rinsed, and sanitize before use?
False, never use
What are common symptoms of food-borne illness?
Fever, diarrhea, vomiting
What conditions encourage bacteria to multiply?
Food, Acidity, Temperature, Oxygen, Moisture
What symptom is an employee not required to report to their manager?
Gout or swollen ankles
If sewage backs up in the floor drain, what should you do?
Immediately close the affected area and all the prep areas in the store or club, and areas are to be washed, rinsed, and sanitized prior to start food for production
How should you store a clean glass cup?
Inverted or bottom up in a clean, dry location
What is not accurate about hand washing sinks?
It's okay to wash a few small dishes in the hand washing sink.
One of the cooking methods have specific guidelines to ensure food is prepared safely. What is it?
Microwave
32 degrees to 41 degrees Fahrenheit?
Minimal bacteria growth
165 degrees to 200 degrees Fahrenheit?
Most bacteria are killed
If you are not sick, but someone in your family has been diagnosed with one of the big five food-borne illness, is it okay to work food area?
No
Is it okay to store food in a container that previously held a toxic material?
No
Dry foods, PHF or non PHF?
Non PHF
Raw fruits, PHF or non PHF?
Non PHF
Cooked vegetables, PHF or non PHF?
PHF
Poultry, PHF or non PHF?
PHF
Raw meat, PHF or non PHF?
PHF
What is most likely to cause food-borne illness?
Potentially hazardous food between 80 degrees and 130 degrees for 5 hours
PHF
Potentially hazardous foods
If scraping and pre-rinsing doesn't remove stubborn residue, what should you do?
Pre-soak equipment in a soapy water mixture
What should not be cleaned using the 3 compartment sink?
Prep table
71 degrees to 134 degrees Fahrenheit?
Rapid bacteria growth
What will minimize cross-contaimination?
Raw beef below vegetables
What should you do when an associate says they have food-borne illness?
Remove associate from food handling area
Bread, temperature?
Room temperature
Canned foods, temperature?
Room temperature
What should you do to prevent metal fragments from contaminating food when opening containers?
Sharpen cutting piercing parts of can openers
What is not true when it comes to refrigerator items?
Shelves should be lined with shallow pans to prevent cross contaimination
135 degrees to 164 degrees Fahrenheit?
Some bacteria are killed
42 degrees to 70 degrees Fahrenheit?
Steady bacteria growth
How should you store clean pans and mixing bowls?
Stored upside down or inverted in a clean, dry locaiton
The new food storage containers you received from your supplier have the UL Sanitation mark but not the NSF International mark. According to the FDA code, are these containers acceptable use for commercial food storage?
The NSF International or the UL Sanitation mark on food service equipment indicates it has been evaluated, tested, and certified as meeting international commercial food equipment standards, These containers are acceptable under the FDA code
Where should you insert the tip of the thermometer to get the most accurate reading?
Thickest part
A backflow prevention device prevents cross contamination in the water supply.
True
A cut of sliced watermelon is an example of PHF.
True
All ready to eat food must be 6 inches or more above the ground.
True
All ready to eat food, excluding milk crates and pressured beverage containers must be stored no less than 6 inches above floor.
True
An air gap is an example of back flow prevention.
True
An air gap must be at least twice the diameter of the water supply inlet but no less than 1 inch.
True
Bacteria flourish in temperatures 41 degrees to 135 degrees.
True
Bacteria grow best in PHF foods such as deli turkey meat and cheeses.
True
Bacteria is likely to grow quickly in PHF with water activity of 0.85 or higher.
True
Clean in outdoor refuse areas.
True
Clean to prevent units from becoming attractants for insects and rodents.
True
Equipment must me made from materials that are designed for food production so that they are smooth, easy to clean, non-absorbent and in good repair.
True
Examples of critical points are the cooking process and chilling process.
True
For PHF with high water activity, cold holding temperatures should be maintained at 41 degrees or less.
True
Garbage and organics waste handling receptacles should be cleaned to prevent a buildup of debris, which could serve as attractants for insects and rodents.
True
Grease traps must be easy to access, installed by a license plumber, and cleaned on routine basis.
True
If something is not easy to clean, it has potential to hold contaminants or bacteria.
True
In case of an emergency that causes water at your store or club to be unusable, an acceptable substitute is bottle water.
True
Information on emergency procedures is on the food safety and health page of OneWalmart.
True
It's okay to store and display frozen, commercially packaged raw food with frozen commercially packaged ready to eat food.
True
Many food establishments get their water from a public water system that meets national drinking water regulations.
True
Must eliminate sheltering conditions.
True
Must routinely inspect incoming shipments of food and supplies.
True
One way to remove refuse from the premises is by a target vehicle that is constructed, maintained, and operate according to law.
True
PHF support the growth of harmful bacteria.
True
Physical sign of infestation include droppings, damage, odors, and remains.
True
Product tampering is considered a crisis situation?
True
Protect against the entry of insects and rodents by keeping doors and openings closes between uses.
True
Refuse and organic handling receptacles should be cleaned to prevent them from developing a buildup of soil or becoming attractants for insects and rodents.
True
Refuse refers to solid waste not carried by water through the sewage system.
True
Remove the premises to minimize development of objectionable odors.
True
Some bacteria can form spores that can survive cooking and may grow if food is not properly cooled or held after cooking.
True
Some forms of consumer advisory disclosures includes brochures, deli case advisories and label statements.
True
Spore-forming bacteria develop a "shell" capable of protecting the cell under harsh conditions.
True
Temperature abuse applies to foods that have not been kept at safe temperature to control bacteria?
True
The higher the pH of a food, the lower acidity.
True
Toxic materials and personal care items as lotions, must have the manufactures label on them.
True
Under no circumstances should you allow the media or any non Walmart or Sam's club personnel to access a restricted area of the store or club without prior permission or notification from home office.
True
You can contact Alarm Central for guidance in an crisis event.
True
You should courteously ask the regulatory for their credentials.
True
You should maintain an 18 inch vegetation free zone around the facility.
True
You should never display read to eat foods besides raw animal without a proper divider?
True
You should never display ready to eat foods besides raw animal products without a proper divider.
True
0 degrees to 31 degrees Fahrenheit?
Very limited or no pathogenic bacteria growth
Correct steps for hand-washing in order.
Wet, soap, later, rinse, dry
Do you need to wash your hands after touching tobacco porducts?
Yes
Should food contact surfaces be smooth and easy to clean?
Yes
Three associates have come to tell you about a food safety inspector that is in the food-preparation area taking pictures. Choose best option.
You don't know what that inspector is taking pictures of or where they might end up. I would tell him to stop until you get approval from the Home Office
