Food Safety Study Guide

The ___ ___ rule refers to using older food supplies before newer ones.

"first in, first out "

Clean and sanitize anything that touches food

1) After every use 2) When beginning to work with another type of food 3) And if using something constantly

When using a dishwashing machine to clean and sanitize:

1) Check detergent and sanitizer dispensers to make sure they are filled. 2) Check water temperature and pressure. 3) Keep the machine clean inside and out. 4) Do not overload dishwasher racks. 5) Do not double stack the racks.

Eggs held hot for service should be cooked to an internal temperature of

155 for 15 seconds

Molds

Aerobic microorganisms that cause more waste than danger and need a moist environment to grow.

Salmonella

Bacterial Source: Poultry, Milk and Eggs

___ and ___all equipment and utensils before and after every task.

Clean and Sanitize

This step only removes soil

Cleaning

When manually cleaning and sanitizing in a three-compartment sink, the first compartment is for

Cleaning

Calibrated

Ensure the accuracy of something; measure, adjust regularly

FDA (Food and Drug Administration)

Federal agency that publishes the Food Code and inspects food service operations that cross state borders.

Time-temperature abuse occurs when

Food that has been held too long at temperatures that all pathogens need to grow (in temperature danger zone)

Adulterated

Food that has been made impure by the addition of improper ingredients.

FAT TOM

Food, Acidity, Time, Temperature, Oxygen, Moisture

Food Infections

Group of illnesses caused when pathogenic bacteria are eaten along with food.

Viruses

Microorganism ~ cause of food borne illness, need living host to grow, can survive for short time on door handles, etc..., can be resistant to extreme heat/cold

Spores

Microorganisms in a dormant, inactive or resting state.

Solanine

Natural toxin found in the green portion under the skin of a potato.

___ need to live in a host to survive

Parasites

Toxin

Poisons produced by microorganisms growing in your food

FIFO (First in First Out)

Rotate refrigerated, frozen, dry foods during storage Identify food item's use-by expiration date Store items with the earliest use-by or expiration dates in front of items with later dates Once shelved, use those items stored in front first.

This step reduces microorganisms on a surface to safe levels.

Sanitizing

When manually cleaning and sanitizing in a three-compartment sink, the third compartment is for

Sanitizing

Bacteria

Single celled microorganisms found in the Air, Soil, Water, in & on our bodies

Types of chemical sanitizers include:

1) Chlorine, 2) Iodine, and 3) Quats

Microorganisms grow much faster between ___ and food must pass through this zone much more quickly to minimize bacteria growth.

125 and 70

Hot TCS food must be received at ___ or higher

135

Hot food should be held at a temperature of

135 or higher

Food that needs to be cooled, should be brought from

135 to 70 within 2 hours and then from 70 to 41 within the next 4 hours

Eggs being prepared for immediate service should be cooked to _____

145 for 15 seconds

Steaks and chops should be cooked to an internal cooking temperature of

145 for 15 seconds

Fish should be cooked to an internal cooking temperature of

145 for 15 seconds .

Roasts should be cooked to an internal cooking temperature of

145 for 4 minutes

Ground meat should be cooked to an internal cooking temperature of

155 and 15 seconds

Cook injected meat or brined ham to an internal cooking temperature of

155 for 15 seconds

Foods that are being cooked in a microwave such as eggs, poultry, fish, and meat should be cooked to an internal cooking temperature of

165

Cook poultry to an internal cooking temperature of

165 for 15 seconds

Reheat food for hot holding to an internal temperature of

165 for 15 seconds

Check the temperature every ____ If food does not meet temperature standards after 4 hours, it must be thrown out.

2 hours to allow time for corrective action

An outbreak occurs when

2 or more unrelated people get the same illness after eating the same food.

If food is held for more than __ hours, it has to be thrown out

4

Cold TCS food must be received at __ or lower

41

Cold food should be held at a temperature of

41 or lower

The temperature danger zone is

41 to 135

Shell eggs must be received at a maximum air temperature of

45

Ready to eat TCS food that has been prepped in-house and stored at 41 degrees or lower should be thrown out after ___ days

7

According to the Centers for Disease Control and Prevention (CDC), there are approximately _____ million cases of foodborne illness in the United States annually.

76

Pesticides

A substance used to destroy undesirable plants or insects.

Cross contact

Allergens transferred from food containing an allergen to the food served to the customer.

2 Hours

Amount of time perishable foods can be left at room temperature.

FAT TOM

An acronym used to explain conditions of bacterial growth, they are the keys to controlling food at the proper temperatures and controlling pathogen growth.

What does acid refer to in the acronym FATTOM?

Bacteria grow best at neutral environments between 4.6 and 7.5 pH

What does moisture refer to in the acronym FATTOM?

Bacteria grow well in moist foods. Drier food=less growth

What does food refer to in the acronym FATTOM?

Bacteria needs food to grow; bacteria likes food high in protein like eggs, meat, and dairy products

Botulism

Bacterial Source: Canned food and honey caused by the toxin of the bacterium Clostridium botulinum

E-Coli

Bacterial Source: Raw or rare ground beef, venison, fresh fruits and vegetables can cause kidney failure

Food Intoxication

Bacterial food borne illness that occurs when poisons are produced by bacteria in the food.

Approved sources

Check for USDA inspection stamp; stamps for meat & poultry are mandatory

The transfer of allergens from food containing an allergen to the food served to a customer is known as

Cross-contact

Unsafe Can

Dented, bulging, or leaking

Holding equipment

Designed to keep hot foods hot, not to reheat them.

FSIS

Food Safety and Inspection Service. An agency of the USDA responsible for ensuring that the nation's commercial supply of meat, poultry, and egg products is safe, wholesome, and correctly labeled and packaged.

HACCP

Hazard Analysis Critical Control Point: Process-control system developed for NASA that focuses on "critical control points."

Potentially hazardous foods ( TCS: Temperature Control for Safety Foods)

High-protein, low acid foods that can support rapid growth of infectious or disease causing microorganisms: milk/milk products, shell eggs, meats, baked or boiled potatoes, tofu/soy products, raw seed sprouts (alfalfa or bean sprouts).

Trichinosis

Illness caused by a parasite found in pork that is undercooked or raw that has been infected with Trichinella larvae.

Bacteria

Infectious disease-causing agents or pathogens.

Food Intoxication (Food Poisoning)

Ingestion of bacterial toxins (with or without the microbe being present)

Temperature Danger Zone

Range of temperatures where bacteria are likely to grow(41 degrees F-135 degrees F)

Moisture

Required for Pathogens to grow

When manually cleaning and sanitizing in a three-compartment sink,the second compartment is for

Rinsing

Yeast

Single celled microorganism needing a moist environment with a pH of 4-6.5 & a temperature between 20-38 C can form spores if conditions get to harsh.

Oxygen

Some bacteria need it to grow while some do not.

What does oxygen refer to in the acronym FATTOM?

Some bacteria need oxygen enriched environments to grow where as others do not need any oxygen to grow

Listeria

Source: Raw/unpasteurized dairy products, soft cheeses, meat, and ready to eat foods potentially serious illness to infants and the elderly.

The difference between spoilage microorganisms and pathogens is

Spoilage microorganisms cause food to smell bad or taste bad. Pathogens are silent but may be deadly.

What does time refer to in the acronym FATTOM?

The longer potentially hazardous food is in the TDZ, the more pathogenic bacteria will grow; Limit time in the TDZ to no more than FOUR HOURS.

Cross Contamination

The unintentional transfer of bacteria from one food or surface to another food or surface. Example: Using the same platter for raw meat, poultry, or seafood, and cooked meat, poultry or seafood

FAO

UN organization that wants to eliminate hunger & improve nutrition worldwide.

Pathogen reproduction rate

Under the right conditions, pathogens are capable of doubling every 20 minutes.

The four types of microorganisms that can contaminate food are:

a) Bacteria b) Viruses c) Parasites d) Fungi

Five common risk factors responsible for foodborne illness are:

a) Buying food from an unsafe sources b) Holding food at improper temperature c) Failing to cook properly d) Using contaminated equipment e) Poor personal hygiene

Ways an employee can contaminate food are

a) Have a foodborne illness b) Vomiting or Diarrhea c) Uncovered, infected wounds on hands or arms d) If they touch anything that can contaminate hands e) May be carrying foodborne pathogens and look healthy

Personal hygiene can contaminate food in the following ways:

a) Improper washing of hands, after restroom, or contaminating b) Coughing or sneezing into hands c) After touching open-sores of wounds d) After smoking

High-risk populations include:

a) Infants and preschool age children b) Pregnant Women c) Elderly d) Transplant Patients e) Patients on Chemotherapy f) Chronically ill people

Costs of a Foodborne-Illness Outbreak occurs in the following ways

a) Loss of customers b) Damage to your reputation c) Lawsuits d) Increased insurance premiums e) Lowered employee morale f) Employee absenteeism g) Need for retraining h) Embarrassment

What are the different types of contaminants that can occur?

a) Microbial Contaminations b) Conditions affecting growth of microorganisms c) Food supporting growth of microorganisms d) Bacteria, Viruses, Parasites, Fungi e) Biological, Chemical, and physical contaminants f) Food allergies

Gloves should:

a) Never be used in place of handwashing b) Change gloves when they are soiled or torn c) Before beginning a different task d) Change at least every 4 hours e) Change after handling raw meat f) Before handling cooked or ready to eat foods

Foodborne illness can occur through time-temperature abuse in the following ways:

a) Not held or stored at required temperatures b) Not cooked or reheated to temperature that kills microorganisms c) Not cooled properly

You should wash your hands at the following times:

a) On site at the beginning of the day b) After using the restroom c) After touching hair, face, or body d) After sneezing or coughing into hands e) After smoking, eating, drinking, or chewing tobacco, or gum f) After handling money g) After handling cleaning chemicals h) After handling trash i) Or anything else that may contaminate hands j) Before and after handling raw meat, poultry, and fish

Employees need to know how to

a) Properly wash hands b) Proper hand care c) Using gloves d) Proper attire e) Policies for smoking, eating, drinking, and chewing gum or tobacco f) Reporting illness and injury

Cool food quickly using the following methods:

a) Put food into an ice water bath b) Cool using an ice paddle c) Use a blast chiller/tumble chiller

The following factors affect TCS food:

a) Requires time and temperature control b) Has caused foodborne-illness outbreaks c) Has natural potential for contamination

Employees should avoid the following actions with hands:

a) Scratching Scalp b) Running fingers through hair c) Rubbing Ears d) Touching pimples or infected wounds e) Wiping or touching nose f) Coughing or sneezing into hands g) Wearing dirty uniform h) Spitting in operation

Employees should not work with food if:

a) Sore throat or fever b) Vomiting or diarrhea c) Must be symptom free for 24 hours or with physician's note d) Jaundice e) Food borne illness

Reject purchases if they have:

a) Tears, Holes, or Punctures in packaging b) Dirty wrappers, broken packages or seals c) Any package leaking or that has water stains d) Check code or use by date on package e) Shows signs of pests or pest damage f) Cans with swollen ends, rust or dents g) Quality of foods

Challenges to food safety

a) Time & money to train employees b) Language & culture barriers of employees c) Literacy/education level of employees d) Pathogens found more frequent & getting stronger e) Unapproved suppliers f)high-risk customers (elderly, pre-school age, compromised immune systems) g) high staff turnover (hire & train)

Food becomes unsafe in the following ways:

a) Time and Temperature Abuse b) Cross contamination c) Poor personal hygiene

The four acceptable methods for thawing food are:

a) Under cold running water (70 or lower) b) As part of the cooking process c) In a microwave if cooked immediately d) In a refrigerator at 41 or lower

When serving eggs to high-risk populations:

a) Use pasteurized eggs or egg products b) Use pasteurized shell eggs of pooling eggs? c) Can use unpasteurized shell eggs if dish will be cooked through

Preventing Cross Contact in Food Service

a)Tell customer how each dish is made b)Tell customer about any "secret" ingredients that may contain allergens. While you might not want to share these recipes with the public, you still must be able to tell the "secret" items when asked. c)Suggest alternative menu items that don't have the food allergen. d) Servers should never guess about what a menu item contains. IF they don't know, they should ask someone who does.

Always store chemicals

away from food and utensils and in locked cabinets.

The three categories of food safety hazards are

biological, physical, and chemical.

TCS foods include

egg and egg product, milk/dairy products, shellfish and crustaceans, fish, baked potatoes, sliced and cut tomatoes, textured soy protein, meat: beef, pork, and lamb, poultry, raw sprouts and sprout seeds, heated plant food, tofu or other soy protein, untreated garlic and oil mixtures.

Make sure frozen food is ___ when you receive it

frozen

Temperature

grows well between the temperatures of 41 to 135

Egg products must have an ___ stamp indicating all regulations have been enforced.

inspection

Ready to eat food

is food that can be eaten without any further preparations.

If using leftovers to prepare salads, make sure to go by their ___ and ___ to insure that they are safe to use. They should only be used if the ___ has not expired.

label, date, "use by" date

Acidity

little or no acid

Check the following for an approved USDA stamp:

meat and poultry

Pathogens are

microorganisms that grow rapidly

Cross-contamination occurs when

pathogens are transferred from one surface or food to another

Make sure that you keep your ___ separate from your raw meats.

ready to eat foods

When holding food,

regularly check the temperature

Make sure that food is never thawed at

room temperature

Foodborne illness is a disease that is

transferred to people by food

Clean and sanitize ___ before and after use

workspace

TCS Food stands for

Temperature Control for Safety Foods

Toxins

Various poisonous substances produced by some microorganisms (bacteria and viruses).

___ are the leading cause of foodborne illnesses

Viruses

What does temperature refer to in the acronym FATTOM?

When a potentially hazardous food is in the temperature danger zone (between 41oF and 135oF), pathogens multiply; Keeping food out of the TDZ will stop growth but will not kill bacteria

____ can cause signs of spoilage, including discoloration, slime, bubbles, and odors on refrigerated foods such as jams.

Yeast

Proper hand care consists of:

a) Keep finger nails clean and short b) No false fingernails or polish c) Wear clean gloves over cuts

The following steps to proper hand washing should be:

a) Wet hands as hot as you can stand b) Apply Soap c) Scrub for 10-15 seconds, washing under fingernails & between fingers d) Rinse Hands e) Dry Hands f) Use paper towel to turn off faucet

Cross-contamination can occur when the following things happen:

a) When contaminated ingredients are added to food that receives no further cooking b) When cooked or ready food is allowed to touch food contact surfaces that have not been cleaned c) When food that is contaminated is allowed to drip fluids onto ready to eat foods d) When a food handler touches food that is contaminated and then touches ready to eat foods e) When contaminated cleaning cloths are not changed and adequately cleaned

All employees should:

a)Shower or bathe daily b) Keep hair clean c) Keep clothes or uniform clean d) Wear hair restraint e) Closed toe non-skid shoes f) Wear an apron but remove for restroom g) Remove all jewelry

In a refrigerator, raw ground meat should be stored

above the whole and ground turkey

If an employee is sick or vomiting, they should

call in sick or stay home

Foods

carbohydrates and proteins

When receiving, check the quality of food by looking at the

color, texture, or smell.

Time

food has to be handled very carefully when it is thawed, cooked, cooled, and reheated.

Wash vegetables before

preparing

The first step in the flow of food is

purchasing

Prepare produce away from

raw meat and poultry