Learn2Serve Food Manager Certification - Notes

Tracking the operation to ensure food safety and identifying if there is a trend toward loss of control is the purpose of what stage in the HACCP system?

#4) Monitoring Procedures

What are four possible hazards that might be analyzed during the first step of the HACCP plan?

Ingredients and raw materials, steps in the process, product storage and distribution, final prep and use by the consumer

What are the pros and cons of using Iodine for sanitizing?

Pro- works quickly, Cons - stains silver and copper

Hepatitis A - Prevention

Proper sanitation, personal hygeine, water treatment with chlorination, heating to 185 degrees for one minute

What are the pros and cons of using Chlorine for sanitizing?

Pros - effective in both hard and soft water, Cons - may corrode metals when used at high temps

What are the pros and cons of using Quaternary Ammonium for sanitizing?

Pros - odor free and non-corrosive, Cons - does not work in hard water (500mg/L or less), not effective for some bacteria

Thawing food can be part of the cooking process if

cooked to the requirements of the FDA food code

Employees cannot eat in the prep area but they can drink only if

from containers with both a straw and lid

Norovirus - Symptoms

gastroenteritis or "stomach flu"

Sanitization can be achieved by what two methods?

heat or chemicals

What is the method of holding and reheating TCS foods not intended for immediate consumption?

hold at 135 degrees or above, reheat to at least 165 degrees, rapidly cool and refrigerate or hold at 41 degrees or less for no longer than 2 hours

The final stage of the HACCP system should include what four components?

1) a summary of the hazard analysis, 2) the goals of the HACCP plan (including the preliminary tasks - team members, product description, distribution method, flow chart), 3) supporting documentation such as validation records, 4) records of any and all corrections made by operating the HACCP system.

Establish Corrective Actions requires what three steps?

1) determine and correct the cause of non-compliance - including who is responsible for implementing the corrective action, 2) determine the disposition of the non-compliant product, 3) record the corrective actions that have been taken

The CDC has identified five contributors to foodborne illness. What are the top five contributors?

1) improper hot/cold holding, 2) improper cooking temps, 3) dirty and/or contaminated utensils and equipment, 4) poor employee hygiene, 5) food from unsafe sources

What is the best kind of cleaning agent to use for cleaning burned-on grease?

Abrasive cleaner

What bacteria does not cause food borne illness?

Acidophilus milk

Anne has been asked to receive the food order at the loading dock from the restaurant's food distributor. What is a good idea for Anne to have with her before she meets the delivery person?

An apron to keep her clothes clean

Creation of which of the following quality programs is a management responsibility?

Assurance

When is it unsafe to thaw frozen foods?

At room temperature

Common Prerequisite Programs include

Facility; Supplier Control programs; Ingredient Specifications; Production Equipment calibration schedules; Cleaning & Sanitation procedures; Personal Hygiene requirements; Training; Chemical Control; Receiving, Storage and Shipping; Traceability & Recall; Pest Control

Prerequisite programs to HACCP are based on what?

Good Manufacturing Practices (cGMPs)

Ingredients for which critical limits have been established; Processing, Storage and Distribution records; and Deviation & Corrective Action records are examples of

HACCP records to keep following the 7th principle of HACCP system

HACCP stands for

Hazard Analysis Critical Control Point system

What are methods of cooling hot food?

In a blast chiller, dividing food into smaller or thinner portions and/or smaller containers, dividing into shallow pans 2-3 inches deep

Wiping cloths that are not dry should be stored in what way between uses?

In a sanitizer solution of adequate concentration

The NOAA stands for what?

National Oceanic Atmospheric Administration

Who should validate that the Verification Procedures are scientifically sound and that all hazards have been identified?

Outside experts, such as an unbiased independent authority, can also include individuals internal to the food operation

A food handler's duties regarding food safety include all of the following EXCEPT

Periodically test food for illness causing microorganisms.

"Management should establish a linear product flow and traffic control to minimize cross-contamination from raw to cooked materials" is an example of what, when related to HACCP?

Prerequisite programs

Which one of the following food contaminations is usually associated with undercooked chicken?

Salmonella

Frozen foods enter the danger zone when

Thawing - ice crystals may remain in the center of large foods not thawed properly

According to the Food Code, proper food labels should NOT contain

The date that frozen preparation-needed foods are to be consumed

Corrective action needs to be taken immediately if you see a food handler.

Using hand sanitizer instead of washing their hands.

Monitoring Procedures should provide written documentation for use during what later step?

Verification

________ Procedures validate that the plan is accurate and the HACCP system operates according to plan.

Verification

When, during the HACCP development process, might a decision tree be used?

When determining the CCPs *note it may not be substituted for expert knowledge*

Deciding how often the entire HACCP system will be checked for flaws and efficiency is a part of what stage?

#6) Establishing Verification Procedures

Dehydration and Overheating can be used to reduce

pathogenic biological contaminants

To reduce dramatically all potential contamination, the most highly critical training for all employees is

personal hygeine

Storage areas should be near _______ areas, and if possible, delivered should never be carried through _______ _______ areas

delivery; food prep

Shigella - Infection

develops within 2-3 days of exposure

E. Coli - Infection

develops within 3-4 days

Critical Control Points, or CCPS, are defined as

potential hazards that can be prevented, eliminated or reduced to acceptable levels

Control Limits must ______, _______, or ______ the occurrence of the food safety hazard. They must be _________ based.

prevent, eliminate or reduce. Scientifically

Effectiveness of a HACCP system depends on

regular verification activities

The NOAA inspects for _______ & _______

sanitation and quality

What is the method for sanitizing with steam? (think dishwasher)

steam at least 200 degrees F applied for a minimum of 5 seconds

What is the method for sanitizing with hot water? (think jacuzzi)

submerged in water at a minimum of 171 degrees F for at least 30 seconds

Norovirus - Infection

sudden onset, 1-2 days, extremely contagious

Hepatitis A - Infection

sudden onset, lasts less than two months

Food preservation does not prevent

the growth of microorganisms

Prerequisite programs are essential to the development & implementation of the HACCP plan because

they provide the environmental and operating conditions required to produce safe foods. Whereas, HACCP is limited to ensuring the safety of food consumption.

What is the goal of the HACCP system?

to streamline food safety practices, provides the best security against contamination (biological, chemical and physical)

In order for pests to feel comfortable and survive well in a food facility they need access to

warmth and shelter

What situation requires local regulatory authority to be contacted immediately

water service interrupted for 2 hours

When deigning a diagram of the work flow process, it is important that the diagram be

employee training

Prerequisite programs are the ______ of a successful HACCP system

foundation

What is the best way to thaw frozen fresh to maintain quality?

gradually overnight in the refrigerator

During an inspection, health inspectors will sometimes ask employees questions. They do this because they want to know

if the employee is properly trained

If you must thaw frozen fish quickly, what is the best method?

immerse plastic bag in cold water for about an hour, stop the defrost cycle while the fish is icy but pliable

The most important and most effective way to control pests in a food establishment is to

keep the facility clean

Workers following a planned sequence of observations or measurements is a form of ______, where the goal is to asses if _______ is under control?

monitoring, CCP

Clostridium botulinum - Causes

occurs in badly packaged or damaged canned and vacuum-sealed foods including canned vegetables

Minimum concentration for Chlorine in a three-compartment sink is ________ppm

50

Iodine must be at a minimum temp of _____ at a PH of ____ or higher, and a concentration between _________ mg/L

68 degrees F, 5, 12.5 - 25

What is the minimum temp for Quats sanitization to be effective?

75 degrees F

Fresh fish must be received at what temperature?

41 degrees F or lower

Bacteria only need _____ amount of time in the danger zone to multiply

10-20 mins

More than half of the seafood eaten in the U.S. is imported from how many countries?

135

Reheated food items must be heated for a minimum of 15 seconds to at least

165 degrees F

Cooked seafood should NOT be kept unrefrigerated or unfrozen for what length of time?

2 hours

Salmonella - Cause

Can be found on any food item exposed to animal waste

When should Prerequisite programs be reviewed for effectiveness?

During the design and implementation of the HACCP plan

Which of the following food contaminations is best prevented by cooking to safe temperatures?

E. Coli

Which method has the most continuous effect in promoting prevention of food contamination?

Educating employees about clean, responsible, and legal food handling.

Effective ventilation systems

Maintain proper humidity

What is most important for the HACCP program to be successful?

Management's commitment

If a health inspector comes for a health inspection and there is no manager present, the employee on duty should

allow the inspector to come in and do the inspection

If all proper hand washing steps are followed, how long should the entire process take?

at least 20 seconds

Fresh fish have what color gills?

bright red, free of slime

Eyes of fresh fish should be _____ and _____

clear and bulge a little

You may only microwave foods to thaw safely if

foods are cooked immediately afterwards

What are the two main stages of the Hazard Analysis step during the development of the HACCP system?

Hazard Identification - lists all possible hazards (bio, chem, phys, or historically health-related adverse effects of the product) and Hazard Evaluation - rates the severity of the hazard and likelihood of occurrence

E.Coli - Cause

Poor processing and handling of food that has been contaminated (i.e. manure-based fertilizers). Bacteria found in digestive tract of humans, most strains harmless.

All poultry products should come from facilities inspected by the

USDA

What is Ultra Heat Treatment (UHT)?

a type of heat preservation like pasteurization but uses higher temps

What is Sterilization & Canning?

a type of heat preservation, which heats foods at high temps for a long enough time to destroy all organisms and foods often lose quality - canned foods

Using the FIFO principle, how should foods be stored?

foods with the longest shelf life below foods with short shelf life

The maximum amount of time foods can be held without a temperature control is

four hours

What 5 tasks must be completed prior to developing a HACCP system?

1) Assemble a team, 2) Describe the food products and method of distribution, 3) Describe the intended use and consumers of the product, 4) Develop a Flow Diagram which briefly describes the steps in the process, 5) Verify the Flow Diagram

What are the three main types of chemical sanitizing compounds approved for use on food premises?

1) Chlorine, 2) Iodine, 3) Quaternary Ammonium (Quats)

What are the 7 principles of the HACCP plan?

1) Conduct a hazard analysis, 2) Determine the CCPs (critical control points), 3) Establish Critical Limits, 4) Establish Monitoring Procedures, 5) Establish Corrective Actions, 6) Establish Verification Procedures, 7) Establish Record-Keeping and Documentation Procedures

Conditions that cause disease causing bacteria to multiply include (5)

1) Foods high in protein, moist and slightly acidic PH; 2) Time; 3) Temp in the danger zone 41 to 135 degrees F; 4) Oxygen; 5) Moisture

Chemicals used for sanitization must meet requirements by what two regulatory bodies?

FDA food code and OSHA (limits for gases dissolved in solutions)

The danger zone temperature is between

41 and 135 degrees F

Building Materials - the best type of floors are those which do not have what?

90 degrees angles where the walls and floors meet; should be coved to shed water away from the wall

"All employees must wash hands under soapy water for a minimum of 10 seconds before rinsing and drying" is an example of what? What is the Critical Control Point?

A Critical Limit, Handwashing

What must be applied at each CCP?

A control measure based on the facility layout, equipment used, ingredients and processes

What is Pasteurization?

A type of heat preservation, which heats food to mild temps and cools immediately, that still requires refrigeration afterwards. Commonly for dairy products, eggs and wine.

Clostridium botulinum - Symptoms

Botulism, neurotoxicity - double vision, inability to swallow, speech difficulty, progressive paralysis of respiratory system, can be fatal

Refrigeration of a pre-cooked food to prevent hazardous microorganisms from multiplying is an example of what staged in the HACCP system?

Critical Control Point

Who should not develop the HACCP team alone?

Experts outside of the organization

What is the only food code approved wood for cutting boards, blocks and pizza paddles?

Maple and similar close-grained hardwoods

Does Cold Preservation kill bacteria?

No, it only slows the growth. Refrigeration temps must be 34-40 degrees F for short term storage

What are types of Heat Preservation?

Pasteurization , Ultra Heat Treatment (UHT), Sterilization & Canning

Top Food Allergens include (8):

Peanuts, Soybeans, Milk, Eggs, Fish, Shellfish, Tree nuts, Wheat

Shigella - Cause

Pests or human-to-human by infected feces. Shigella is a bacteria found in the digestive tract of humans

What is the safest way to reheat food?

Reheat to at least 165 degrees for 15+ seconds; only reheat once

What is the main focus of the initial Hazard Analysis?

Safety, not quality

Foodborne Pathogens easily transmitted through food

Salmonella, Shigella, Norovirus, E Coli, Hepatits A, Clostridium Botulinum

How can you thaw food using running water?

Submerged under running water at or below 70 degrees F

TCS foods include (9 categories)

Time/Temp Control for Safety: 1) raw and most cooked meat, poultry and seafood; 2) most milk and dairy products; 3) eggs; 4) cooked veggies and pasta; 5) raw seed sprouts and soy products; 6) cut melons; 7) cut leafy greens; 8) garlic in oil that have not been processed; 9) cut tomatoes

What moisture rating do bacteria need to become pathogenic?

above 0.85 AW

Items must be allowed to fully _____ after a method is applied in order to be considered sanitized. Do not _____ after items have been sanitized.

air dry, rinse

Food must be stored at what level above the floor?

at least 6 inches off of the floor

When should you check temperature of TCS foods?

at receipt of delivery, towards end of cooking or reheating, toward the end of thawing, frequently during hot/cold holding, once of the actual freezer

Salmonella - Prevention

avoid cross contamination, maintain personal hygiene, clean workspaces, cook foods properly

When should surfaces be cleaned and sanitized? (5 different times)

before using the equipment, when switching to another type of food, every four hours if in constant use, immediately after use, at the end of the shift

Vegetables regularly covered in soil, like potatoes and mushrooms, should be stored

below or beneath other veggies so that any loose soil will not fall on clean items

Raw foods must be stored above or below ready-to-eat foods? why?

below to avoid contamination

What is the ideal temperature to store dry foods?

between 50 and 70 degrees F

E. Coli - Symptoms

bloody diarrhea, severe cases cause blood problems and kidney failure

Norovirus - Prevention

can be infectious three days - two weeks after recovery

Clostridium botulinum - Prevention

canned and packaged items are in good condition upon receipt, even small dents can be potentially dangerous (best to return to vendor)

What is a danger of storing non-dry wiping cloths?

cloths soiled with organic material may overcome the effectiveness of, and neutralize, the sanitizer

You may thaw foods in the refrigerator at what temperature?

colder than 41 degrees F

Wiping a surface with a dry disposable towel using a spray bottle containing pre-mixed sanitizing solution alone...

does not constitute proper cleaning and sanitizing of food contact surfaces required by the food code

Cooking at high enough temps with kill most bacteria BUT

does not destroy all dangers of toxins; contamination can occur after cooking

If in constant use, surfaces should be cleaned and sanitized at least how often?

every 4 hours

Hepatitis A - Symptoms

fever, nausea, loss of appetite, abdominal discomfort, dark urine, jaundice

Hot food should be cooled between what temps for what amount of time to be considered safe?

first between 135 - 70 degrees F within 2 hours, then from 70 - 41 degrees F within the next 4 hours

Norovirus - Cause

food items or water sources contaminated with infected feces or fluids

Salmonella - Symptoms

food poisoining

Salmonella - Infection

immediate, develops within 12-72 hours and lasts 4-7 days

How must raw shell eggs be received at a food establishment?

in refrigerated equipment at a temp of 45 degrees or less

Food employees should wear clothing of what color and without what two things?

light color; without buttons and buckles

Shigella - Symptoms

loose, watery stool. Dysentery in severe cases

Shigella - Prevention

may spread to others through contaminated stool up to 4 weeks after symptoms have passed

What is the keep time and temp of Ready-To-Eat foods that are not frozen?

no longer than 7 days at 41 degrees F or less

Clostridium botulinum - Infection

onset 4-6 hours, targets the nervous system and may cause permanent damage if not treated immediately

Hand washing sinks must be separate from

other sinks in the establishment (i.e. food prep)

E. Coli - Prevention

proper handling and cooking to safe temperatures, proper hand washing after restroom, proper fruit and veg washing

High Risk foods include:

protein rich, moist and at room temperature; "Ready-to-Eat" foods

Hepatitis A - Cause

raw or undercooked shellfish harvested from polluted waters, other infected individuals, cold cuts, fresh squeeze juices, raw fruits and veg, water contaminated with sewage

Food spoilage is caused by

rough handling, exaggerated high or ow keeping temps, bacteria, enzymes, mold and pests

Wiping down a surface with a reusable wet cloth stored in a sanitizer solution is acceptable to clean up food spills and wipe down equipment surfaces but it does not satisfy what?

the requirements by the food code for methods and frequency of cleaning and sanitizing of food contact surfaces

What is the purpose of establishing critical limits during the development of the HACCP system?

to set the minimum standards for processes (i.e. max or min value to which a hazard parameter must be controlled)