Serv Safe test
What does resilliency mean when referring to flooring?
A flooring material that can react to shock without breaking or cracking.
Created a cross-connection
A food handler drops the end of a hose into a mop bucket and turns the water on to fill it. What has the food handler done wrong?
It must be washed, rinsed, and sanitized
A food handler has finished trimming raw chicken on a cutting board and needs the cutting board to prep vegetables. What must be done to the cutting board?
October 10th
A food handler is making chicken gumbo. The chicken has a use by date of October 10th and the sausage has a use by date of October 15th. What is the use by date of the chicken gumbo?
December 11th
A food handler prepared tuna salad on December 5th. What discard date should be written on the label?
Sore throat with fever
A food handler prepares and delivers meals to elderly people. What symptoms require this food handler to stay home from work?
Time-temperature abuse
A food handler pulled a hotel pan of tuna salad from the cooler and used it to prepare six tuna salad sandwiches. What is the potential problem with this situation?
Time-temperature abuse
A food handler thaws several frozen turkeys on a prep table. What is the danger that this poses to the food?
procedures and practices
A food safety management system is a group of ___________ preventing foodborne illness?
Before working with a different type of food
A food-contact surface must be cleaned and sanitized
washed, rinsed, and sanitize
A foodhandler has finished trimming a raw chicken on a cutting board and needs it to prep vegetables. What must be done to the cutting board?
Food Safety Management System
A group of practices and procedures intended to prevent foodborne illnesses by controlling risks throughout flow of food
Food safety management system
A group of procedures and practices that work together to prevent foodborne illness.
Norovirus
A guest called an operation and told the manager about getting sick after eating there. The guest complained of vomiting and diarrhea a few hours after eating the raw oysters. What pathogen probably caused the illness? Norovirus, Shigella spp., Salmonella Typhi, Shiga toxin-producing E. coli
Toxin
A guest had a reversal of hot and cold sensations after eating seafood. What most likely caused the illness?
9. What is a cross connection?
A link from a drinkable water system to a non-drinkable water system
Active managerial control
A manager's responsibility to actively control risk factors for foodborne illness is called
7.5-4.6
A pH of ________ is best for bacteria growth.
Use-by date and time, reheating and service instructions
A pan of lasagna at 165 degrees F was packed in a heated cabinet for off-site delivery. What is the minimum information that should be on the pan label?
The inspector's identification
A person arrives at a restaurant claiming to be a health inspector. What should the manager ask for?
inspector's ID
A person shows up at a restaurant claiming to be a health inspector, what should the manager ask for?
Amnesic shellfish poisoning
A person who ate raw oysters later became disoriented and suffered memory loss, what illness could cause this?
What is a cross-connection?
A physical link between safe water and dirty water which can come from drains, sewers, or other wastewater sources.
Store the sanitizer bottle away from the prep area.
A prep cook stores a bottle of sanitizer on a shelf above a prep table. To prevent chemical contamination, what should be done differently?
Food allergen
A protein in a food or ingredient that some people are sensitive to.
Critical Limit
A requirement, such as a temperature requirement, that must be met to prevent, eliminate, or reduce a hazard.
7 days
A restaurant that has prepared tuna salad can store it at 41 degrees or lower for a maximum of how many days?
Clearing tables
After which activity must food handlers wash their hands? a. putting on gloves b. serving guests c. clearing tables d. applying hand antiseptic
How should you dry dishes?
Air dry - NEVER use a towel to dry items
4. To keep the water supply safe, a back-flow prevention device is required when an
Air gap is above the flood rim
Where should you label food in self-service areas?
All containers in self-service areas should be labeled Place name of food on ladle handles
How to label and date mark food correctly
All items not in original containers must be labeled -- should have common name of food Not necessary if it will not be mistaken for another item Label food thoroughly for retail sale Ready-to-eat TCS food must be date marked if held for longer than 24 hours -- must indicate when food should be thrown away, eaten, or sold When combining food with different dates, always use the earliest date
Labeling food for use on-site
All items not in their original containers must be labeled Food labels should include the common name of the food or a statement that clearly and accurately identifies it It is not necessary to label food if it clearly will not be mistaken for another item
General food safety
All new staff should receive training on
safe chemical handling
All new staff should receive training on..?
Can you handle food with bare hands while serving?
All ready to eat food should not be handled with bare hands Some exceptions when the food will be cooked to at least 145 degrees
Nausea, Wheezing or SOB, Hives/Rash, Swelling, Vomiting/Diarrhea, Abdominal Pain, Itchy Throat
Allergy Symptoms
Labels on repackaged bulk food for resale must include ingredients and sub-ingredients listed in which way? 1. descending order by weight 2. Alphabetical order 3. TCS ingredients listed separately 4. most nutritious ingredients first
Alphabetical order
A HACCP System must be:
Based on a written plan Specific to facility's menu, customers, equipment, processes, etc.
135°F
Beans
Why should steam pipes, water lines, and other conduits not belong in a well designed dry-storage area?
Because dripping condensation or leaks in overhead pipes can promote pathogen growth in some food items.
145°F for 4 minutes
Beef Roast
145°F
Beef Steak
The Flow of Food
Begins with buying food, and ends with you serving the food. Purchase Receive Store Prepare Cook Hold Cool Reheat Serve If any part is compromised, it could lead to a foodborne illness. Managers must ensure safety throughout the flow
The Four Temperature Zones
Below 41 d - pathogens grow slowly (fridge) From 41-135 d - DANGER ZONE - pathogens grow rapidly 70-135 d - pathogens grow FASTEST Above 135 degrees - pathogens will not grow and will begin to die (proper heating)
Water pressure
Besides information on chemical concentration and water temperature, what other machine setting information should be posted on dish-washing machines?
Take-home beverage containers can be refilled if:
Beverage is not TCS Will be refilled for the same customer Can be cleaned at home and in the operation Rinsed before refilling Will be refilled by staff in operation, or by customer in process that prevents contamination
Three categories of contaminants
Biological Physical Chemical
Symptoms of physical contaminants
Bleeding and pain are most outward symptoms
How should you label bulk food in self-service areas?
Bulk food in self service areas must be labeled, which must be in plain view. Can include the manufacturer or processor label
Checklist for maintaining a food service facility
Clean operation regularly Make sure all building systems work and are checked regularly Make sure the building is sound -- no leaks, holes, cracks, etc. Control pests Maintain outside of building correctly, including patios and parking lots
If a food handler has vomiting, diarrhea, and/or jaundice from an infectious condition, then...
EXCLUDE from the operation.
If a food handler has been diagnosed with illness caused by norovirus, shigella, nontyphoidal salmonella, shiga toxin-producing E. coli, hepatitis A, salmonella Typhi (the BIG SIX), then...
EXCLUDE the handler form the operation Doctors and local regulatory authority should determine when employee can safely return to work
What are good qualities to have in dry-storage areas?
Easy-to-clean materials that allow good air circulation. Shelving, table tops, and bins should be made of corrosion-resistant metal or food-grade plastic.
155°F
Eggs Hot Held for Service
145°F
Eggs Served Immediately
food allergies
Eggs and peanuts are dangerous for people with which condition?
High Risk Populations for food borne illness
Elderly Very young Chemo cancer, transplant recipients or people on certain medications
12. Which food could be transported in a zinc container? 1. Citrus fruit salad 2. Enriched flour 3. Vinaigrette salad dressing 4. Tomato soup
Enriched flour
How to verify that a HACCP plan and system works
Evaluate plan on regular basis, using records and patterns And determine whether it reduces or eliminates hazards
If dispensing TCS food, when should equipment be cleaned and sanitized
Every day
Chemical contaminants
Ex: cleaners, polishes, sanitizers, etc.
Shellstock Identification Tag
Shellfish must be received with this item that tells when and where the shellfish were harvested. It also ensure that the shellfish came from an approved source.
41 degrees, 135 degrees
Store TCS food at an internal temperature of ________ degrees or lower or ____________degrees or higher.
Guidelines on storage temperatures
Store TCS food at internal temp of 41 degrees or lower Store frozen food at frozen temp Need at least one air temp measuring device (+/- 3 degrees) in each refrigerator in the warmest part (or coldest part of hot-holding units) Do not overload coolers or freezers, which limits airflow Use open shelving Monitor food temperatures often
Chlorine Use Guidelines
Temp: at least 75-100 degrees Ph: less or equal to 8-10 Water Hardness: check manufacturer Sanitizer concentration: 50-99 ppm Sanitizer Contact time: at least 7 seconds
Back-Flow (reverse-flow)
Happens when high water use in one area creates a vacuum in the system -- backsiphonage Ex. running hose between the flood rim of the sink
HACCP
Hazard Analysis Critical Control Point
HACCP stands for
Hazard Analysis Critical Control Point
Contact time
The specific period of time during which objects being sanitized must be immersed in a solution. The contact time depends on the type of sanitizer being used.
Brevetoxin
Toxin Illness: Neurotoxic shellfish poisoning (NSP) Source: toxic algae eaten by shellfish in warmer waters Symptoms: tingling and numbness, dizziness, reversal of hot and cold, vomiting, diarrhea Prevention: Purchase from approved suppliers. CANNOT be eliminated by time and temperature control
How to use detergent-sanitizer blend
Use once to clean, and second time to sanitize
What is HACCP?
Hazard Analysis Critical Control Point Based on identifying significant biological, chemical, physical hazards at different points in the flow of food, in order to reduce them
Open a carton and insert a thermometer stem into the food
How should a carton of coleslaw be checked for the correct receiving temperature?
open the carton and insert a thermometer stem into the food
How should cartons of cloeslaw be checked for correct receiving temperature?
With handles facing up
How should flatware and utensils that have been cleaned and sanitized be stored?
-Good lighting -Hooks for mops, brooms, and other cleaning tools -Utility sink -Floor drain
How should storage areas for cleaning tools and supplies have?
Place the thermometer stem or probe between tow packages of the product
How should the temperature of vacuum-packed meat be checked during receiving?
Insert the probe between the packages.
How would you measure the temperature of ROP food?
Open the package and insert the thermometer stem in the food. The sensing area must be fully immersed in the food. The stem or probe must NOT touch the package.
How would you measure the temperature of a carton of milk?
Guidelines for maintaining cleaning tools and supplies
Never clean mops, brushes, or other tools in sinks used for handwashing, food prep, or dishwashing Never dump mop water or other liquid waste into toilets or urinals Air-dry towels overnight Hang mops, brooms and brushes on hooks to air dry Clean and rinse buckets; let air dry; then store with other tools
Holding hot food guidelines
Never use hot holding equipment to reheat food unless built to do so Reheat food BEFORE moving to hot holding unit
Preventing cross-contamination
New staff must be trained in the critical areas of personal hygiene, cleaning and sanitizing, controlling time and temperature, and
Are food handlers who arrive to work with a sore throat and fever allowed to work with food? 1. No, they may not handle food 2. No, but they can wash dishes 3. Yes, they can work with and around food 4. Yes, if hands are washed once every hour
No, they may not handle food
Parasites
Need living host to live and reproduce Source: seafood, wild game, food processed with contaminated water (like produce) Prevention: Purchase from reputable suppliers, time and temperature control
Critical Control Points (CCPs)
Points in the process where the identified hazards can be prevented, eliminated, or reduced to safe levels Ex. correct cooking of chicken to reduce bacteria
Biological Toxins
Poisons produced by pathogens, plants, and animals Origins: some plants, mushrooms, some seafood (that consume toxin-producing plants), some fish that is time-temperature abused Prevention: Purchase all these types of foods from reputable suppliers. CANNOT be prevented by time temperature control. In general, people will experience illness (diarrhea or vomiting) within minutes of eating these toxins
Toxins
Poisons that make people sick
Reject
Reject or Accept? A can of green beans with a small dent on the side.
Reject
Reject or Accept? Fluids or water stains on frozen food in the bottom of the case or packaging
Accept
Reject or Accept? Fresh salmon that springs back when touched
Reject
Reject or Accept? Tears and holes in a package of single use cups.
Reject
Reject or Accept? Vacuum-packed bacon with the seal broken but no other obvious damage.
What are core items?
Relate to general sanitation, the facility, equipment design, and general maintenance.
Steps to daily dishwasher maintenance
Remove mineral deposits when needed Clear spray nozzles of food and foreign objects Fill tanks with clean water and make sure cleaner and sanitizer dispensers are full Use correct dish racks and NEVER overload dishes Scrape, rinse, and soak before loading Check cleaned dishes for dirty items and run them again if dirty
What operations does the FDA regulate?
Restaurants and retail food stores,vending operations, schools an day-care centers, and hospitals and nursing homes.
In what areas are handwashing stations required?
Restrooms, or directly next to them, also in areas used for food prep, service, and dishwashing.
Verification
Reviewing temperature logs and other records to make sure that the HACCP plan is working as intended is an example of which HACCP principle?
135°F
Rice
Cook to 145 degrees for 15 seconds
Seafood, crustacean, fish, shellfish steaks and chops pork, beef, lamb Eggs served right away Commercially raised game
1
Serving utensils should be used to serve max of _________ food items at a time?
Reject items
Set aside from items delivered tell delivery person exactly what is wrong log information on the invoice or receiving document
What type of food must be delivered with documents?
Shellfish (shellstock id tags), fish that will be eaten raw or partially cooked. Shows that fish was correctly processed and frozen, and/or up to FDA standards for farm-raising
Hot TCS food received at which temperature can be accepted? 1. 130 degrees 2. 132 degrees 3. 134 degrees 4. 137 degrees
137 degrees
sneeze guards should be located inches above the counter
14 inches
Where should sneeze guards be located in self-service areas?
14 inches above the counter, and 7 inches beyond the food
minimum internal temp for cooking seafood
145 (63 C) or higher for 15 seconds
Seafood must be cooked to a minimum internal temperature of: 1. 135 degrees 2. 145 degrees 3. 155 degrees 4. 165 degrees
145 degrees
minimum internal temperature for commercially raised game
145 for 15 seconds
minimum internal temperature for seafood (fish, shellfish, and crustaceans)
145 for 15 seconds
minimum internal temperature for shell eggs that will be served immediately
145 for 15 seconds
minimum internal temperature for steaks/chops of pork, beef, veal and lamb
145 for 15 seconds
minimum internal temperature for roasts of pork, beef veal and lamb
145 for 4 minutes alternative cooking times and temperatures depending on the type of roast and oven used: 130 at 112 minutes 131 at 89 mins 133 at 56 135 at 36 136 at 28 138 at 18 140 at 12 142 at 8 144 at 5
Allow how many second for bimetallic stem to register temperatures
15 seconds
to which minimum internal temperature should chopped or minced fish be cooked?
155 F
High temperature machines final rinse temperature
180 degrees
temperature of final sanitizing rinse
180 degrees
The temperature of the final sanitizing rinse of the dishwasher must be at least...
180 degrees F
when using a single tank dishwasher, the utensil surface temperature must reach at least
180F
A sink usually has this many air gaps
2 drain and space between drain and sink drain pipe faucet and flood drain of sink
Hot-held TCS food that is being cooled must reach 70 degrees within how many hours? 1. 1 2. 2 3. 4 4. 6
2 hours
Reheat TCS foods to 165 for 15 seconds with
2 hours
Foodborne illness is considered an outbreak
2 or more people get same symptoms after eating the same food
Packaging fresh juice on site for sale at a later time, smoking food as a way of preserving it
2 ways of prepping foods that require a variance
Quat Sanitizer Concentration
200 - 300 ppm
a food handler has been vomiting. the food handler should NOT return to work until symptom-free for at least how many hours?
24 Hours
TCS foods must be marked if held longer than
24 hours and stored for 7 days at 41 degrees or cooler date starts from fist item prepared or opened
1. toxic plants such as fool's parsley or wild turnips, mistaken for the edible version 2. Honey from bees allowed to harvest nectar from toxic plants. 3. Undercooked kidney beans
3 sources of plant toxins
1. From person to person 2. Through sneezing or vomiting on to food or food contact surfaces. 3. From touching dirty food-contact surfaces and equipment and then touching food
3 ways pathogens are passed
Live shellfish should be received at...
45 degrees air temp, and 50 degrees internal temp. Once received, must be cooled to 41 degrees or lower in four hours.
milk should be delivered at
45 degrees or lower cool to 41 degrees or lower in 4 hours
shucked shellfish should be delivered at
45 degrees or lower cool to 41 degrees or lower in 4 hours
Milk should be received at...
45 degrees or lower. Cool to 41 degrees or lower in 4 hours.
Shucked shellfish should be received at...
45 degrees or lower. Cool to 41 degrees or lower in 4 hours.
Delivery temp of milk
45°F internal temperature, must be cooled to 41°F in 4 hours
1. Purchasing from unsafe sources. 2. Failing to cook food correctly. 3. Holding food at incorrect temperatures. 4. Using contaminated equipment. 5. Practicing poor personal hygiene.
5 ways food becomes unsafe
The correct concentration range for a chlorine sanitizing solution is: 1. 1 - 20 ppm 2. 25 - 100 ppm 3. 50 - 120 ppm 4. 120 - 125 ppm
50 - 120 ppm
chlorine sanitizer concentration
50-99 ppm
Tableware and utensils that are NOT single use must be kept at least how many inches off of the floor? 1. 6 2. 9 3. 12 4. 18
6
floor mounted equipment should be inches from ground
6
store tableware and utensils inches off the floor
6
to prevent pest prevention, keep food/supplies off wall and inches from floor
6
you can hold cold food without temperature control for up to hours
6 conditions- hold food at 41 before removing it from refridgerator label food with time you removed it and time you must throw it out discard time must be 6 hours from the time you removed it from refridgerator food cant exceed 70 degrees
store items at least inches off the floor
6 in (15 cm)
Supplies are stored
6 inches off floor and away from walls
Floor mounting equipment
6 inches off the floor set to a masonry base like a walk in cooler
What are the height equipment for floor-mounted equipment?
6 inches off the ground or sealed to a masonary base.
Ready-to-eat TCS food can be stored for how long if held at 41 degrees or lower?
7 days Count begins day food was prepped or container was open
sneeze guards should extend inches beyond the food
7 inches
maximum water temperature allowed when thawing food under running water
70
Guideline for preventing cross-contamination
Use separate equipment for raw and ready to eat food Clean and sanitize before and after tasks Prep raw and ready to eat foods at different times Buy prepared food
Guideline on using serving utensils safely
Use separate utensils for serving different items They must be cleaned and sanitized between each serving task If being used continuously, must be sanitized once every four hours
Penetration Probes
Use these to check the internal temperature of food. They are especially useful for checking the temperatures of thin food, such as hamburger patties or fish fillets
Air Probes
Use these to check the temperature inside coolers and ovens
Surface Probes
Use these to check the temperature of flat cooking equipment, such as griddles
Guidelines for water in food operations
Water must be drinkable -- may come from: public water mains, private and regularly tested water, portable water containers, water transport vehicles
Machine Dishwashing guidelines
Water must be hot enough to sanitize dishes (final rinse at least 180 d, 165 d for stationary rack or single temp machines) Dishwasher must have a thermometer to check temp at manifold (where water sprays into machine) High temp washing machines must be able to measure surface temperatures of sanitized items Check pressure, sanitizer, and temperature levels (use maximum registering thermometers or heat-sensitive tape
Safe handling of ice
Water should be safe to drink Use sanitized containers and scoops NEVER use glass to scoop ice or touch ice with hands Never use ice as an ingredient, if it was used to keep food cold Store ice scoops outside of the machine in a clean and protected location
Cleaners that contain a scouring agent that helps scrub hard-to-remove dirt.
What are abrasive cleaners?
Chemicals that remove food, dirt, rust, stains, minerals, or other deposits.
What are cleaners?
Detergents that contain a grease-dissolving agent.
What are degreasers?
Mineral deposits and other dirt that other cleaners can't dissolve.
What are delimers used for?
Surface acting agents that reduce surface tension between the dirt and surface being cleaned.
What are surfactants?
Detergents, degreasers, delimers, and abrasive cleaners.
What are the 4 categories of cleaners?
1)Rinse, scrape, or soak items before washing them. 2) Wash items in first sink 3)Rinse items in the second sink 4)Sanitize items in the third sink 5)Air-dry items on a clean and sanitized surface.
What are the 5 steps for using a three-compartment sink?
1) Scrape or remove food bits from the surface. 2) Wash the surface 3) Rinse the surface 4) Sanitize the surface 5) Allow the surface to air-dry.
What are the 5 steps of cleaning and sanitizing?
1) Type and condition of the dirt 2) Water hardness 3) Water temperature 4) Surface 5) Agitation or pressure 6) Length of treatment
What are the factors that affect the cleaning process?
Diarrhea, vomiting, fever, nausea, abdominal cramps, jaundice
What are the most common symptoms of a foodborn illness?
Smooth and durable
What are the most important food safety features to look for when selecting flooring, wall and ceiling materials?
-Clean and sanitize each sink and drain board -Fill first sink with detergent and water at 110 degrees -Fill second sink with clean water -Fill third sink with water and sanitizer to correct concentration. -Provide clock with a second hand
What are the procedures for setting up a three-compartment sink for manual dishwashing?
165 for 15 sec within 2 hours
What are the time and temp requirements for reheating TCS food for hot holding?
Chlorine, iodine, and quaternary ammonium compounds.
What are three common types of sanitizers?
Machine and manual.
What are two types of dishwashing?
time-temperature abuse
What causes large ice crystals to form on frozen food and its packaging?
-Identify cleaning needs -Create a master cleaning schedule -Choosing cleaning materials -Implement the cleaning program
What do you need to consider when developing a cleaning program?
Removing fresh dirt from floors, walls, ceilings and prep surfaces.
What do you use detergents for?
A shellstock identification tag. These tags indicate when and where the shellfish were harvested. They must be kept on file for 90 days from the date the last shellfish was used from it delivery container.
What document is necessary on shellfish before a restaurant can receive them?
A variance from the regulatory authority
What does an operation that wants to smoke food as a method of preservation need to have before processing food this way?
Removes food and dirt from other surfaces.
What does cleaning do?
The amount of sanitizer to water.
What does concentration mean when referring to chemical sanitizers?
Reduces pathogens on a surface to safe levels.
What does sanitizing do?
Layout, sufficient water supply, separate area for cleaning pots and pans, devices that indicate water pressure and temp, and staff trained to operate.
What does your effectiveness of your dishwashing program depend on?
Concentration, temperature, contact time, water hardness and pH.
What factors influence the effectiveness of chemical sanitizers?
Preparation (scrape, rinse, soak items), loading (use correct racks), air-dry, monitor.
What guidelines should you follow for operating dishwashing machines?
Follow manufacturers' instructions carefully, and do not use one type of cleaner in place of another.
What guidelines should you use when using cleaners?
What should be cleaned, when, by whom, and how
What information should a master cleaning schedule contain?
water temp, conveyor speed, and water pressure
What information should be posted on or near a dishwasher?
165 degrees F
What internal temperature must be reached for reheated TCS food that his hot held?
Requires a living host to grow
What is a basic characteristic of a virus?
link between sources of safe and dirty water
What is a cross-connection?
The items are placed in the correct storage location
What is a requirement for key drop deliveries?
sink of ice water
What is a safe way to cool a stockpot of meat sauce? a. cooler b. freezer c. sink of ice water d. cold-holding unit
Soak the item in chlorine solution for 7 seconds
What is an acceptable sanitizing method and contact time for a food-contact surface?
Parts per million (ppm).
What is concentration (of sanitizers) measured in?
Maximum registering thermometer
What is required for measuring the sanitizing rinse temperature in a high-temperature dishwashing machine?
It must be correctly frozen before you receive it
What is required when receiving fish that will be served raw or partially cooked?
reducing pathogens to safe levels
What is sanitizing?
Make it as difficult as possible for someone to tamper with it
What is the best way to protect food from deliberate tampering?
Tableware, utensils, and equipment must be sanitized by soaking them in a chemical sanitizing solution, or you can rinse, swab or spray them with sanitizing solution.
What is the chemical sanitizing method?
Remove food from the surface, rinse, wash, sanitize, and air-dry
What is the correct way to clean and sanitize a prep table?
wash, rinse, sanitize, air-dry
What is the correct way to clean and sanitize a prep table?
put the stock pot in ice water
What is the correct way to cool a stockpot of clam chowder?
time-temperature abuse
What is the danger when thawing food at room temp?
Conduct a hazard analysis
What is the first step in developing a HACCP plan?
conduct a hazard analysis
What is the first step in developing a HACCP plan?
Assess the training needs of the servers on this topic
What is the first task in training a large group of servers to prevent contamination of food?
Water must be at least 171 degrees, and the item must be soaked for at least 30 seconds.
What is the heat sanitizing method?
41 degrees
What is the maximum acceptable receiving temperature for fresh beef?
70 degrees F
What is the maximum temperature allowed when thawing food under running water?
155 degrees
What is the minimum internal cooking temp for eggs that will be hot-held for later service?
165 degrees
What is the minimum internal cooking temp for eggs, meat, poultry, and seafood cooked in a microwave?
155 degrees
What is the minimum internal cooking temp for ground beef?
It has been inspected and complies with local, state, and federal laws
What is the most important factor in choosing a food supplier?
it has been inspected and complies with local, state, and federal laws
What is the most important factor in choosing an approved food supplier?
Control time and temp
What is the most important way to prevent foodborne illness caused by a bacteria
Practice good personal hygiene
What is the most important way to prevent foodborne illness caused by viruses?
Air gap
What is the most reliable method for preventing backflow?
air gap
What is the only completely reliable method for preventing backflow?
Cross-contamination
What is the problem with storing raw ground turkey above raw ground pork?
To identify and control possible hazards throughout the flow of food.
What is the purpose of a food safety management system?
to identify and control possible hazards
What is the purpose of a food safety management system?
monitor the policies and procedures
What is the third step in active managerial control?
45 degrees
What is the warmest acceptable receiving temperature for eggs?
The amount of minerals you find in water.
What is water hardness?
Clean plate
What item must guests take each time they return to a self-service are for more food?
strong, oily
What kind of odor is a sign that roaches might be present?
Date that the food must be thrown out
What must be included on the label of TCS food that was prepped in-house?
Cook it
What must food handlers do to food immediately after thawing it in the microwave oven?
Test the solution with a sanitizer kit
What must food handlers do to make sure sanitizing solution for use on food-contact surfaces has been made correctly?
wash their hands
What must foodhandlers do after touching their hair, face or body?
180 degrees, or 165 degees for stationary rack.
What must the temp of the of the final sanitizing rinse?
cook it
What must you do to keep food safe after thawing it in a microwave?
NSF
What organization creates national standards for food service equipment?
Plain band ring
What piece of jewelry can be worn on a food handler's hand or arm?
cooking food to the right temperature
What practice can reduce Salmonella spp. in poultry to safe levels?
Penetration probe
What probe should be used to check the temperature of a chicken breast?
-Safe use and handling -Physical health, fire, and reactivity hazards -Precautions -Protective equipment to wear when using. -First-aid info -Manufacturers name, address, number -Prep date of MSDS -Hazardous ingredients
What should a Material Safety Data Sheet contain?
Tell the cook to stay away from work and see a doctor
What should a manager of a hospital cafeteria do if a cook calls in with a headache, nausea, and diarrhea?
-What should be cleaned -Who should clean it -When it should be cleaned
What should a master cleaning schedule include?
follow label instructions and any regulatory requirements that apply
What should be done when throwing away chemicals?
Remove the item from inventory, put it in a secure location, and label it to keep it from being used or discarded
What should be done with an item that has been recalled?
take off their aprons
What should food handlers do after prepping food and before using the restroom?
Use cleaned and sanitized utensils when prepping the order
What should food handlers do to prevent food allergens from being transferred to food?
take off their apron
What should foodhandlers do after prepping food and before using the restroom?
cover the wound with a bandage and a glove or finger cot
What should foodhandlers do if they cut their fingers while preparing food?
- Air-dry towels overnight -Hang mops, brooms, and brushes -Clean and rinse buckets.
What should you consider when storing cleaning tools?
135 degrees or higher
What temperature should HOT TCS food be received at?
41 degrees or lower
What temperature should cold TCS food be received?
41 degrees F or lower
What temperature should cut tomatoes, melons and leafy greens be held at?
Received at 45 degrees F or lower and cooled to 41 degrees F or lower within 4 hours
What temperature should milk be received at?
45 degrees F air temperature or lower
What temperature should shelled eggs be received at?
Air temp of 45 degrees F and an internal temp no higher than 50 degrees F and cool to 41 degrees F or lower within 4 hours
What temperature should shellfish be received at?
Receive at 45 degrees F or lower and cool to within 41 degrees F or lower in 4 hours.
What temperature should shucked shellfish be received at?
human elements, building interior, building exterior
What three points should a food defense program focus on to prevent possible threats to food?
Strong, oily
What type of smell may be a sign that cockroaches are present?
An allergic reaction
Wheezing and shortness of breath are symptoms of what? a. hepatitis A b. bacillus cereus c. an allergic reaction d. hemorrhagic colitis
Foodborne-illness outbreak
When 2 or more people have the same symptoms after eating the same food.
When should you change the water when manually dishwashing?
When water is dirty, or when temp or concentration falls below required levels
Away from the door, in the coldest part of the cooler
Where in a cooler should dairy products be stored?
on the bottom shelf
Where should raw poultry be placed in a cooler?
What do health inspecters measure?
Whether an operation is meeting minimum food safety standards.
State or local regulatory authority
Which agency enforces food safety in a restaurant?
state and local regulatory authority
Which agency enforces food safety in a restaurant?
Preparation
Which area of the operation is usually required to be the brightest?
Good lighting
Which feature is most important for a chemical storage area?
Smoked salmon wrapped in a lettuce leaf
Which food contains a common allergen? a. Potatoes sauteeed in duck fat b. smoked salmon wrapped in a lettuce leaf c. melon slices wrapped with ham d. green beans dressed with olive oil and garlic
Mushrooms seasoned with soy sauce and brown sugar
Which food contains a common allergen? a. squash sauteed in corn oil b. brown rice mixed with herbs c. mixed green salad with apples and raisins d. mushrooms seasoned with soy sauce and brown sugar
Rare Hamburger
Which food should not be offered on a children's menu? a. spaghetti with meat sauce b. grilled cheese sandwich c. fried chicken tenders d. rare hamburger
Hepatitis A
Which foodborne illness has been linked with ready to eat food and shellfish contaminated by sewage?
serving raw oysters from a display tank
Which is an example of when a HACCP plan is required?
Shell eggs
Which item can be received at 45 degrees F? a. shell eggs b. ground beef c. bean sprouts d. chopped tomatoes
Chopped tomatoes for soup
Which may be handled with bare hands? a. cooked pasta for salad b. chopped tomatoes for soup c. canned tuna for sandwiches d. pickled watermelon for garnish
Top
Which part of the plate should a food handler avoid touching when serving guests?
Shigella spp.
Which pathogen can be controlled by washing hands and controlling flies inside and outside the operation?
Staphylococcus aureus
Which pathogen is primarily found in the hair, nose, and throat of humans?
Hepatitis A, norovirus, Salmonella Typhi, nontyphoidal Salmonella, Shigalla spp., and Shiga toxin-producing E. coli
Which pathogens are found in high numbers in an infected person's feces, are highly contagious, and can cause severe illness?
Immersion probe
Which thermocouple probe should be used to check the temperature of a large stockpot of soup?
Infrared thermometer
Which thermometer is limited to measuring surface temperatures?
Shiga toxin-producing E. coli
While commonly linked with contaminated ground beef, what pathogen has also been linked with contaminated produce?
Calibrate the thermometer
While getting ready to check the temperature of a roast chicken, a chef dropped a bimetallic stemmed thermometer onto a prep table. What should the chef do next?
A food handler whose young daughter has diarrhea
Who is most at risk of contaminating food? a. A food handler whose spouse works with high-risk populations b. A food handler whose young daughter has diarrhea c. A food handler who gets a lot of aches and pains d. A food handler who eats a lot of rare meat
Manager/Operator
Who is responsible for keeping food safe in an operation?
Pest control operator
Who should apply pesticides?
pest control operator
Who should apply pesticides?
165°F
Whole Chicken
165°F
Whole Duck
145°F
Whole Fish
165°F
Whole Turkey
their immune systems have weakened with age
Why are elderly people at a higher risk for foodborne illnesses?
They have not built up strong immune systems
Why are preschool-age children at a higher risk for foodborne illness?
It restricts the air flow and circulation of the cold air in the unit.
Why do you NOT line coolers or freezer shelves with aluminum foil or paper?
It's an important measure for preventing foodborne illness.
Why is preventing cross-contamination important?
To prevent cross-contamination
Why must prep tables be cleaned and sanitized between uses?
This may be evidence of thawing and refreezing, which shows the food has been time-temperature abused.
Why would you reject a frozen food item that has ice crystals or frozen liquids on the food or packaging?
Boiling-point method
adjust thermometer to 212 degrees
Ice-point method
adjust thermometer to 32 degrees Safer
Air gap
air space that separates water supply outlet from potentially contaminated source
Delivery temperature of shucked shellfish
air temp of 45 degrees, - lowered to 41 degrees within 4 hours
Delivery temperature of milk
air temp of 45 degrees, - lowered to 41 degrees within 4 hours- by gallon or what ever size container
Delivery temperature of shell eggs
air temp of 45 degrees, - lowered to 41 degrees within 4 hours- with shells on
Delivery temperature of live shellfish
air temp of 45 degrees, internal temperature no greater than 50 degrees- lowered to 41 degrees within 4 hours
live shellfish should be delivered at
air temperature of 45 degrees and internal temperature no greater than 50 degrees once received, shellfish should be cooled to 41 degrees in 4 hours ie- oysters, mussels, clams, scallops
Shell eggs should be received at...
air temperature of 45 degrees or lower
shell eggs should be delivered at
air temperature of 45 degrees or lower
the label for granola with nuts, packaged at an operation for retail sale, should include
allergens
Chemical contaminants
cleaners, sanitizers, polishes, machine lubricants, pesticides, deodorizers, first-aid products, health and beauty products like hand lotions or hair sprays.
Receiving inspection starts with
close inspection of delivery truck Check for temperature abuse, signs of pests and contaminates
Which is a common food-borne-illness risk factor? 1. not having a HACCP plan 2. managerial control 3. failing to cook food correctly 4. lack of on-the-job training
failing to cook food correctly
nontyphoidal salmonella
farm animals carry this bacteria can be found in milk/dairy products, produce, poultry Food: poultry and eggs, meat, milk/dairy, produce
Use Ice
from drinkable water and never use ice that has been used to cool foods in drinks
contaminates are passed
from person to person by sneezing or vomiting touching dirty food contact surfaces and equipment then touching food
Frozen food should be received ....
frozen solid when received
Common physical contaminants
glass, bones from fish, metal shavings, stables, jewelry, fruit pits, dirt
if a food handler has been diagnosed with an illness caused by the norovirus, the manager should require the food handler to
go home
GAP means
good agricultural practices
GMP means
good manufacturing practices
CDC & PHS
government agency that conducts research into the causes of foodborne-illness outbreaks
USDA
government agency that inspects meat, poultry & eggs
which food must be cooked to a minimum internal temperature of 155F for 15 seconds?
ground meat and injected meat
Maximum registering thermometer
indicates highest temperature reached during use when you can't observe it (ex. Inside a dishwasher)
maximum registering thermometer
indicates the highest temp reached during use and is used where temp readings cannot be continuously observed checks final rinse temp of dishwashing machines
people at high risk for food borne illness
infants and preschoolers, pregnant women, elderly, cancer/chemotherapy patiens, HIV/AIDS
check temperature of meat, poultry, fish
insert thermometer stem or probe into thickest part of the product, check surface using an appropriate thermometer
Receiving methods for meat, poultry and fish
insert thermometers stem into thickest part insert stem or probe between two packages or fold bag back on itself and measure temperature
What are some of the responsibilities of state and local regulatory authorities?
inspecting operations, enforcing operations, investigating complaints and illnesses, issuing licenses and permits, approving construction, and reviewing and approving HACCP plans.
FDA
inspects all food except meat, poultry and eggs regulates foods crossing state lines Issues Food Code
FDA (food and drug administration)
inspects all food expect meat, poultry and eggs regulates food writes Food Code
e.coli
intestines of cattle produce toxins in a persons intestines Food: ground beef, contaminated produce
Poor cleaning and santizng
not cleaned and sanitized between uses not storing washing cloth in sanitized solutions
Water guidelines for Quats water temp <_75
less or equal to 500 ppm, 30 seconds
Consumer Advisories
let customers know of foods uncooked or raw and let them know the risks they are taking by eating them.
what is a cross connection?
link between sources of safe and dirty water
impermeable
liquid cannot pass through the cover ie- bandages, finger cots
salmonella typhi
lives ONLY in humans- carried in the bloodstream and intestinal tract of humans foods: ready to eat foods and beverages prevent: cooking food correctly, hand washing
an operation is forced to close due to a natural disaster. the authorization to reopen must be issued by the
local or state regulatory authority
Costs of food borne-illness outbreak
loss of customers sales and reputation Negative media lawsuits and legal fees increase of insurance premiums loss of staff morale loss of staff training of staff on food safety concerns
Victims of food borne illness may experience
loss of work medical costs long term disability death
Hand antiseptics
lower pathogens on skin
Which of these practices requires a HACCP plan? 1. including allergens in the menu items 2 prepping rare hamburgers 3. serving raw oysters 4. making beef jerky
making beef jerky
active managerial control
managers responsibility to actively control 5 common risk factors for foodborne illnesses proactive because you must anticipate risks and plan for the risks must monitor
Active Managerial Control
managers responsibility to actively control the risk factors for food borne illness
What to do with recall items
match the recall with your items on the shelf Manufactured ID, time it was manufactured and items use by date Remove from inventory-label - do not use or throw away store away from anything it might spoil
MSDS means
material safety data sheet contains important safety info about the chemical
what is the purpose of an air gap?
prevents back flow when a hose is connected to the faucet
NSF Internation is
product testing, inspection and certification
the purpose of sneeze guards in self-service areas is to
protect from contaminants and maintain food temperatures
food allergens are a
protein in a food/ingredient that some people are sensitive to
Food Allergens
protein in food that some people are sensitive to
Food Code
provides recommendations for food safety regulations issued by FDA but not mandated to follow Created for city, state and tribal agencies
cooking TCS food (meat, seafood, poultry, eggs) in microwave
must be cooked at 165 cover the food rotate or stir it halfway let food stand for 2 mins after cooking check temp in at least 2 places
Delivery principle
must be delivered when staff has enough time to do inspections (during off-peak hours)
Dishwashing Machines
must be installed so they are reachable and conveniently located. Must also keep utensils, equipment, etc from becoming contaminated. Use detergents and sanitizers approved by the local regulatory authority. Purchase dishwashers that have the ability to measure water temp, water pressure, and cleaning and sanitizing chemical concentration Clean dishwashers as often as necessary.
Ready-to-eat TCS food
must be thrown out after 7 days
thermometer guidelines
must be washed, rinsed, and sanitized and air dried calibrate thermometers regularly take reading for 15 seconds in thickest part of food
Consumer advisory disclosure
need for rare or undercooked foods on a menu remind quests at time of ordering use table tents, signs and brochures
bare hand rules
never handle ready to eat food times you can handle ready to eat food: -food added as an ingredient that doesn't contain raw meat, seafood, poultry and cooked at 145 OR the dish will be cooked to the required minimum internal temp of the raw items
Food equipment should be
non absorbent, smooth and corrosion resistant that is easily cleaned durable and resistant to damage
garbage containers for outdoor use must be smooth, durable, and
nonabsorbent surface, have tight fitting lids, be covered at all times, have drain plugs in place
which food could be transported in a zinc container?
none
what pathogen can be caused from reusing plates/utensils
norovirus
how to prevent parasites, fungi, plant toxins, mushroom toxins, seafood toxins
purchase from approved, reputable suppliers
the first sink in a 3-compartment sink is used for
rinse, scrape, or soak the items before washing them
food handlers must drink from closed top beverage containers with a straw in order to prevent
risk of contamination in a food prep area
Cook to 145 degrees for 4 minutes
roast-pork, beef, lamb
Foods with MIT of 145 degrees for 4 minutes
roasts of pork, beef, veal, and lamb roasts may be cooked to these alternate cooking times and temps depending on the type of roast and oven used (the lower the temp, the more time)
Thermometers used to measure air temperature need to be accurate to
+- 3 degrees
Thermometers used to measure food need to be accurate to
+-2 degrees
thermometers used to measure food
+/- 2 degrees
thermometers used to measure air temp in food storage
+/- 3 degrees
Fish that will be eaten raw or partially cooked
- Documentation must show the fish was correctly frozen before being received. - Keep documents for 90 days from the sale of the fish.
Bimetallic Stemmed Thermometer
- check temperatures from 0˚F -220˚F - useful for checking temperatures during the flow of food
Tabletop equipment
- legs four inches high OR - sealed to countertop
Frozen food
-Frozen food should be frozen solid when received -REJECT if: fluids or water stains appear in case bottoms or on packaging, or there are ice crystals or frozen liquids on the food or the packaging. This may be evidence of thawing and refreezing, which shows the food has been time-temperature abused
What things should you think about when developing a plan for cleaning up vomit and diarrhea?
-How you will contain liquid and airborne substances -How you will clean, sanitize and disinfect -When to throw food away that may have been contaminated -What equipment is needed to clean up these substances -When you must wear protective equipment -How staff will be notified -How to segregate contaminated area -When staff must be restricted from area -How sick customers will be removed -How the cleaning plan will be implemented
What benefits does a regulatory reveiw of construction plans have?
-It ensures that the design meets regulatory requirements. -It ensures a safe flow of food -It may save time and money -It assures that contractors are constructing the facility correctly
Thawing fish
-ROP kept remained frozen until ready to use -if packages says to remove before thawing-thaw in refrigerator or before or immediately after thawing under running water
live display tanks for molluscan shellfish require a
-Tank carries a sign that fish are for display only OR -A variance is obtained by showing: 1. Water from other tanks will not flow into display tank 2. Display tank will not affect quality/safety of product 3. Shellstock ID tags will still be retained
What factors will a well-designed kitchen address?
-Work flow -Contamination -Equipment accessability
foodborne illness
-a disease transmitted to people by food -considered outbreak when 2+ people have same symptoms
Thaw foods by
-being held in refrigeration -running water- that would wash food down drain -fully submerged in water -microwave- use right away -part of cooking process
Shiga toxin-producing E. coli (STEC)
-can be found in the intestines of cattle -the bacteria can contaminate meat during slaughtering -bacteria is also found in infected people -eating only a small amount of these bacteria can make a person sick -once eaten, it produces toxins in the intestines, which causes the illness -bacteria is often found in a person's feces for weeks after symptoms have ended
Norovirus
-commonly linked with ready to eat food -also been linked with contaminated water -often transferred to food when infected food handlers touch food or equipment with finders that are contaminated by feces -eating only a small amount can make a person sick -very contagious -people become contagious within a few hours of eating it -the virus is often in a person's feces for days after symptoms have ended
FDA public health interventions
-control public health -protect public
Active managerial control is
-controlling the 5 risk factors -is proactive
Pest prevention
-deny access to facility -deny food and water -work with licensed pest controller -deny shelter -if see pest contact PCO -pest control operator
Sanitizers are weaker by
-food bits -leftover detergents -hard water
All food must be thrown out in the following situations
-food handled by staff that are restricted or excluded by operation -contaminated by hands, body fluids from nose and mouth -exceed time and temperature guidelines
Shigella Spp.
-found in the feces of humans with the illness (occur when people eat or drink contaminated food or water) -flies can also transfer the bacteria from feces to food -eating only a small amount of these bacteria can make a person sick -high levels of the bacteria are often in a person's feces for weeks after symptoms have ended
Staphylococcus aureus
Covering wounds can help prevent the spread of which pathogen?
What extra feature is required when using resilientor hard-surface flooring materials?
Coving, a curved sealed edge placed between the floor and the wall to eliminate sharp corners or gaps that would be hard to clean.
What kind of emergencies can affect a facility?
Crises such as electrical power outages, fire, flooding, sewage backups can affect safety of food These are considered imminent health hazards
What is the greatest challange to water safety?
Cross-connections.
Main Hazards in the Flow of Food
Cross-contamination - this can happen at any point in the flow of food Time-temperature abuse - can happen when food is cooked to wrong temperature, held at wrong temp, and cooled/reheated incorrectly
90 days
How long are shellstock identification tags kept on file?
7 days
How long can ready-to-eat TCS food that was prepped in-house be stored if it is held at 41 degrees F or lower?
At least 6 inches off the floor.
How must tableware and utensils be stored?
Every 4 hours
How often must you check the temperature of food that is being held with temperature control?
What partial cooking procedures must be approved by local regulatory authority?
How requirements will be monitored and documented Which corrective actions to take if requirements not met How food items will be marked after initial cooking How food items will be separated from ready-to-eat food during storage
145 degrees F
Minimum internal cooking temperature for seafood
165 degrees F
Minimum internal cooking temperature for whole and ground poultry
145 degrees F
Minimum internal cooking temperature for whole cuts of beef and pork
175 degrees F
Minimum internal temperature for tea, coffee, steeping
toxins
Produced by pathogens and make you sick
Pest greatest damage is
ability to spread diseases including food borne illness
Use by date
last date to use the product for peak quality
what probe should be used to check the temperature of a pork roast?
penetration
Cold TCS food receiving temperature
41°F or lower, unless otherwise specified
Delivery temp of live shellfish
45 air temp / 50*F internal temp, Must be cooled to 41*F in 4 hours
Rinsing
After scraping and washing, what is the third step in cleaning and sanitizing a prep table?
24 hours
Ready-to-eat TCS food must include date marking if it is held longer than _________.
Hot TCS food
Receive at 135˚F (57˚C) or higher
Cooling TCS from
135-41 or lower in 6 hours
Cold storage
accurite - + 3 degrees
5. identify corrective actions
*predetermined steps that must be taken when a critical limit is NOT met
TTI
(time and temp indicator) can monitor time and temperature TTI are tags attached to food by supplier -- color alert if it has been time-temperature abused
food safety management system
*identify and control possible hazards throughout the flow of food group of practices and procedures intended to prevent foodborne illness does this by actively controlling risks and hazards throughout the flow of food
Cooking Requirements: 155˚F (68˚C) for 15 seconds
-ground meat (including beef, pork, and other meat) -injected meat (including brined ham and flavor-injected roasts) -mechanically tenderized meat -ratites (including ostrich and emu) -ground seafood (including chopped or minced seafood) -shell eggs that will be hot-held for service
These need variances
-grow sprouts -packaging unpasteurized juice for later sale -smoking or curing foods (smoking for flavor -no variance) -custom processing animals -ROP or MAP (modified atmosphere packaging) -selling live shellfish from tank -using food additives or adding vinegar to preserve food as a method of food preservation or to render a food so that it is not potentially hazardous -making
Hepatitis A
-mainly found in the feces of people infected with it -the virus can contaminate water and many types of food -has also been linked with shellfish from contaminated water -often transferred to food when infected food handlers touch food or equipment with fingers that have feces on them -eating only a small amount can make a person sick -an infected person may NOT show symptoms for weeks but can be very infectious -cooking does NOT destroy Hepatitis A
Nontyphoidal Salmonella
-many farm animals carry the bacteria naturally -eating a small amount of these bacteria can make a person sick -bacteria is often found in a person's feces for weeks after symptoms have ended -how severe symptoms are depends on the health of the person and the amount of bacteria eaten
Labels on food for use on-site for customers
-name of food -quantity -list of ingredients -artificial flavor/colors -Chemical preservatives -manufactures name and address -major food allergens -labels not necessary if food has common names
Regulatory authority and partially cooked food
-need a written procedure how its cooked and prepared-on plan monitoring and documentation on corrective actions are taken the requirements are not met How par cooked foods will be marked after initial cooking how par cooked foods will be separated from ready to eat foods in storage
High-risk populations
-ok to use non pasteurized eggs in foods that are fully cooked -otherwise use pasteurized eggs
Salmonella Typhi
-only lives in humans -eating only a small amount of these bacteria can make a person sick -bacteria is often found in a person's feces for weeks after symptoms have ended
Garbage cans should be
-out of prep area -leak prof -easy to clean -covered when not in use
Cooking Requirements: 165˚F (74˚C) for 15 seconds
-poultry (including whole or ground chicken, turkey, or duck) -stuffing made with fish, meat or poultry -stuffed meat, seafood, poultry, or pasta -dishes that include previously cooked TCS ingredients (raw ingredients should be cooked to their minimum internal temperatures)
Common crises that affect operation
-power failures -physical water supply threats
Clean and sanitize surfaces by
-scraping food from surface -wash surface-green bucket -Rinse-white bucket -Sanitize- -Air dry
Cooking Requirements: 145˚F (63˚C) for 15 seconds
-seafood (including fish, shellfish, and crustaceans) -steaks/chops of pork, beef, veal, and lamb -commercially raised game -shell eggs that will be served immediately
Effectiveness of Sanitizers depends on
-temperature of water -amount of time in water -amount of solution in water -water hardness -PH
What is the frequency that regulatory authorities have inspections based on?
...
Bimetallic stemmed thermometer
0-220 degrees scale to 2 degrees dimple marks the end of the temp Good for thick foods Has a calibration nut
water activity scale
0.0 to 1.0
An illness is considered an outbreak when: (3)
1) 2 or more people have the same symptoms after eating the same food, 2) An investigation is conducted by state and local regulatory authorities, 3) the outbreak is confirmed by lab analysis
4 Parasites that cause foodborne illness
1) Anisakis simplex, 2) Cryptosporidium parvum, 3) Giardia duodenalis, 4) Cyclosporiasis cayetanensis
How should you respond to a foodborne-illness outbreak?
1) Ask the person about general contact info, food eaten, symptoms, and timeline of illness 2) Contact the local regulatory authority if an outbreak is suspected 3) Set product aside and label DO NOT USE and DO NOT DISCARD 4) Log info about the product: Description, sell-by date, pack size 5) Identify who worked during contamination 6) Interview staff about health status 7) Cooperate with regulatory authorities and provide appropriate documentation 8) Review food-handling procedures to see what didn't work
3 Types of Contaminants to Food
1) Biological (greatest threat), 2) Chemical, 3) Physical
How do you prevent chemical contamination? (8)
1) Chemicals must be approved for food establishment 2) Must be necessary for maintenance of facility 3) Purchase chemicals from approved suppliers 4) Store chemicals away from food prep areas 5) Never store above food or food-contact surfaces 6) Only handle food with approved equipment 7) Keep MSDS current and accessible 8) Follow regulatory requirements when throwing out chemicals
What are 3 Types of Chemical Sanitizers?
1) Chlorine 2) Iodine 3) Quaternary Ammonium Compounds Can also use a detergent-sanitizer blend These are regulated by state, federal, and local authorities, and the EPA (federal)
What are the 7 HACCP principles?
1) Conduct hazard analysis 2) Determine Critical Control Points (CCPs) 3) Establish critical limits 4) Establish monitoring procedures 5) Identify corrective actions 6) Verify that the system works 7) Establish procedures for record-keeping and documentation
5 Measures to Keep Food Safe
1) Control time and temperature, 2) Preventing cross contamination, 3) Practicing personal hygiene, 4) Purchasing from approved, reputable suppliers, 5) cleaning and sanitizing
When should you reject food for poor packaging?
1) Damage such as tears, holes, or punctures in packaging. Cans with bulges, or swollen ends, rusts or dents. ROP that is bloated or leaking. Items with broken seals or items with dirty or discolored packaging. Do NOT receive anything that looks tampered with. 2) Liquid - items with leaks, dampness, or water stains 3) Pests - signs of pests or pest damage 4) Dates - food items must be correctly labeled. Do NOT accept food that is missing use-by or expiration dates from the manufacturer, or food that is expired.
The FDA's 5 Public Health Interventions (to prevent foodborne illnesses)
1) Demonstration of knowledge 2) Staff health controls for personal hygiene 3) Controlling hands as a vehicle of contamination 4) Time and temperature parameters 5) Consumer advisories for any risks
3 Steps to Preventing Pests
1) Deny access 2) Deny food, water, and shelter 3) Pest control (working with licensed pest control operator or PCO)
6 Common Symptoms of Foodborne Illnesses
1) Diarrhea, 2) Vomiting, 3) Fever, 4) Nausea, 5) Abdominal cramps, 6) Jaundice (yellowing of skin and eyes). These symptoms have onset times that range from 30 min to 6 weeks, and range in severity from mild illness to death.
5 Types of Government Agencies that Prevent Foodborne Illnesses
1) FDA (Food and Drug Administration), 2) USDA (US Department of Agriculture), 3) CDC (Center for Disease Control), 4) PHS (Public Health Service), 5) State and local regulatory authorities
Two Viruses that are highly contagious and cause severe illness:
1) Hepatitis A, 2) Norovirus
5 Toxins that cause foodborne illness
1) Histamine, 2) Ciguatoxin, 3) Saxitoxin, 4) Brevetoxin, 5) Domoic acid
How can servers prevent allergic reactions to food?
1) Inform customers about potential allergens and answer questions about menu items 2) Tell customers how the item is prepared 3) Identify any secret ingredients 4) Suggest menu items that do not contain food customer is allergic to 5) Clearly mark the order for the guest with the food allergy 6) Confirm order with kitchen staff 7) Make sure no cross-contamination of plate occurs 8) Plate should be specially hand-delivered to avoid contamination by allergen
Hand care policies
1) Keep fingernails short and clean 2) No false fingernails or nail polish (unless regulatory authorities allow gloves) 3) Bandage wounds with impermeable cover (liquid can't pass) and cover with glove
The Big Eight (common food allergens)
1) Milk 2) Eggs 3) Fish (bass, flounder, cod) 4) Crustacean shellfish (lobster, shrimp, crab) 5) Wheat 6) Soy 7) Peanuts 8) Tree nuts (walnuts, almonds, pecans)
6 Components of a Good Personal Hygiene Program
1) Personal hygiene program and policies 2) Staff hand-washing and hand-care procedures 3) Actions that can contaminate food 4) Appropriate work attire 5) Policies on eating, drinking, smoking, chewing gum, or tobacco 6) Preventing food handlers from working around food in some situations
In a Food Safety Management System, it is the manager's responsibility to control what five common risk factors for foodborne illnesses?
1) Purchasing food from unsafe sources 2) Failing to cook food adequately 3) Holding food at incorrect temperatures 4) Using contaminated equipment 5) Practicing poor personal hygiene
General Components of Receiving Guidelines
1) Receiving and Inspecting Food 2) Inspection for Key Drop deliveries 3) Rejecting items 4) Reconditioning and using items 5) Recalls 6) Receiving temps 7) Inspecting packaging 8) Inspecting quality of food
4 Major Bacteria That Cause Foodborne Illnesses
1) Salmonella Typhi, 2) Non-Typhoidal Salmonella, 3) Shigella, 4) E. Coli Eating a small amount is harmful, and the bacteria stays in feces long after symptoms have ended. Food handlers with these illnesses can NEVER work in a food service operation while they are sick, since they are severe and highly contagious.
6 Actions Food Handlers Should Avoid
1) Scratching scalp 2) Running fingers through hair 3) Touching nose, ears, pimples, or infected wounds 4) Coughing and sneezing in hands 5) Spitting 6) Wearing a dirty uniform
The Big Six (Foodborne-causing Pathogens)
1) Shigella spp. - bacteria, 2) Salmonella Typhi - bacteria, 3) Nontyphoidal salmonella - bacteria, 4) Shiga toxin-producing Escherichia coli (E. Coli) - bacteria, 5) Hepatitis A - virus, 6) Norovirus - virus
7 Major Challenges to Food Safety
1) Time constraints for training and food prep, 2) language and culture differences, 3) literacy and education levels, 4) microorganisms, 5) unapproved suppliers not practicing food safety, 6) high -risk customers, 7) staff turnover
5 Most Common Food-Handling Mistakes
1) Unsafe sources (ex. unapproved suppliers), 2) Cooking food incorrectly, 3) incorrect temperatures, 4) contaminated equipment, 5) poor personal hygiene
How can kitchen staff avoid cross-contamination of food with allergens?
1) Wash and sanitize cookware 2) Wash hands and change gloves 3) Use separate fryers and cooking oils 4) Make sure allergen does not touch anything for allergic customer 5) Label food and name all major allergens 6) Check recipes and ingredient labels to confirm allergen is not present
7 Ways Food Handlers Can Contaminate Food
1) When they have a foodborne illness 2) When they have wounds that have pathogens 3) Sneezing or coughing Touching food with contaminated hands 4) Contact with a sick person Symptoms such as diarrhea, vomiting, or jaundice 5) A person could infect other people without showing symptoms yet or after symptoms have passed
Food must be thrown out during preparation if:
1) handled by restricted staff 2) contaminated by hands or bodily fluids 3) time or temperature abused
6 Responsibilities of Regulatory Authorities
1) inspecting operations, 2) enforcing regulations, 3) investigating complaints and illnesses, 4) Approving construction, 5) Reviewing and approving HACCP plans
7 Costs of Foodborne Illness Outbreaks
1) loss of sales and customers, 2) negative media exposure, 3) lawsuits, 4) increasing insurance premiums, 5) loss of reputation, 6) staff retraining or turnover, 7) Victims' loss of work, medical costs, long-term disabilities, and even death
4 Types of Pathogens that Can Cause Foodborne Illnesses
1) virus, 2) bacteria, 3) parasites, 4) fungi
pH scale
1-14.0 7 is nuetral
Steps of Active Managerial control in an operation
1. Identify Risks- food hazards 2. Monitor food safety requirements 3.Corrective Action 4. Management Oversite-making sure staff do corrective actions 5. Training-ensure staff is trained to follow safety procedure 6. Re-evalaute - make sure changes are working
Flow of Food Order
1. Purchasing 2. Receiving 3. Storing 4. Preparation 5. Cooking 6. Holding 7. Cooling 8. Reheating 9. Serving
5 risk factors of food borne illness
1. Purchasing food from unsafe sources 2. Failing to cook food adequately 3. Holding food at incorrect temperatures 4. Using contaminated equipment 5. Poor personal hygiene
4 types of pathogens
1. bacteria 2. viruses 3. parasites 4. fungi
3 types of contaminates threaten food safety
1. biological (pose greatest danger) 2. chemical 3. physical
HACCP 7 Principles
1. conduct a hazard analysis 2. Determine critical control points (CCPs) 3. Establish critical limits (these limits must be met to prevent or eliminate the hazard) 4. Establish monitoring procedures 5. Identify corrective actions (steps that must be taken when a critical limit isn't met) 6. Verify that the system works 7. Establish procedures for record keeping and documentation
7 HACCP principles
1. conduct a hazard analysis 2. determine critical control points 3. establish critical limits 4. establish monitoring procedures 5. identify corrective actions 6. verify that the system works 7. establish procedures for record keeping and documentation
5 mistakes that lead to foodborne illness
1. cooking food inadequately 2. holding food at incorrect temp 3. using contaminated equipment 4. bad personal hygiene 5. purchasing food from unsafe sources
5 common risk factors for food borne illness
1. purchasing from unsafe sources 2. failing to cook food correctly 3. holding food at incorrect temperatures 4. using contaminated equipment 5. practicing poor personal hygiene
clean and sanitize steps
1. scrape/remove food bits from surface 2. wash/clean the surface 3. rinse the surface 4. sanitize the surface 5. allow the surface to airdry
Partical cooking of food
1. start cooking by not more then 90 min 2. when done cool right away 3. hold at 41 degrees away from ready to eat foods 4.take out and cook to internal temp 5. If not serving food right away cool down for storage
how to wash hands
1. wet hands and arms -use running water as hot as you can stand (at least 100 degrees) 2. apply soap 3. scrub hands and arms vigorously -scrub for 10-15 seconds 4. rinse hands and arms thoroughly 5. dry hands and arms
6. During correct hand-washing, soap must come in contact with hands for a minimum of how many seconds?
10
during correct hand washing, soap must come in contact with hands for a minimum of how many seconds?
10-15
1. Milk and dairy products 2. Shell eggs 3. Meat: beef, pork and lamb 4. Poultry 5. Fish 6. Shellfish and crustaceans 7. Baked potatoes 8. Heat-treated plant food, such as cooked rice, beans and vegetables 9. Tofu or soy protein 10. Sprouts and sprout seeds 11. Sliced melons, cut tomatoes, cut leafy greens 12. Untreated garlic and oil mixtures
12 examples of TCS Food
iodine sanitizer concentration
12.5-25 ppm
minimum internal temperature for fruit, vegatables, grains (rice, pasta), legumes (beans) that will be hot held for service
135
cooked vegetables should be
135 F ?
Hot TCS food receiving temp
135 F or higher
Reheat commercially processed and package foods to internal temp of
135 degrees
Roast beef cooked at 350 degrees and transported to a restaurant should be received at a temperature of at least: 1. 113 degrees 2. 122 degrees 3. 131 degrees 4. 135 degrees
135 degrees
reheat processed or packaged ready to eat food to an internal temp of (cheese sticks, fried vegetables)
135 degrees
How to reheat commercially processed and packaged food
135 degrees (ex. Mozzarella sticks)
Hot (TCS) food should be received at...
135 degrees or higher
What temperature should hot food be held at?
135 degrees or higher
frozen food should be delivered at
135 degrees or higher
hot food should be delivered at
135 degrees or higher
Delivery temperature of Hot TCS foods
135 or higher
hold hot food at
135 or higher
In order to reduce the risk of an illness caused by enterohemorrhagic and shiga toxin-producing E. coli, sausage should be cooked to what minimum internal temperature? 1. 135 degrees 2. 145 degrees 3. 155 degrees 4. 165 degrees
155 degrees
minimum internal temperature for ground meat (beef, pork, other meat)
155 for 15 seconds
minimum internal temperature for injected meat (brined ham and flavor injected roasts)
155 for 15 seconds
minimum internal temperature for mechanically tenderized meat
155 for 15 seconds
minimum internal temperature for shell eggs that will be hot held for service
155 for 15 seconds
minimum internal temperature ground seafood (chopped or minced seafood)
155 for 15 seconds
minimum internal temperature ratites (ostrich and emu)
155 for 15 seconds
Ground beef cooked in a microwave oven must reach an internal temperature of: 1. 135 degrees 2. 145 degrees 3. 155 degrees 4. 165 degrees
165 degrees
Leftover chili being reheated for hot holding must reach which minimum internal temperature of 15 sections? 1. 135 degrees 2. 145 degrees 3. 155 degrees 4. 165 degrees
165 degrees
reheating food for holding to an internal temperature of
165 degrees for 15 seconds
minimum internal temperature for dishes that include previously cooked TCS ingredients
165 for 15 seconds
minimum internal temperature for poultry (whole/ground chicken, turkey, duck)
165 for 15 seconds
minimum internal temperature for stuffed meat, seafood, poultry, or pasta
165 for 15 seconds
minimum internal temperature for stuffing make with fish, meat, or poultry
165 for 15 seconds
check food temperatures every hours
4
clean and santize utensils every hours
4
tabletop equipment on legs should be inches
4
you can hold hot food without temperature control for up to hours
4 conditions hold food at 135 before removing it from temperature control label food with time you must throw it out discard time must be 4 hours from the time you removed it from the temperature control
What are the height requirements for tabletop equipment?
4 inches off the ground or sealed to the countertop.
Ice-water bath, ice paddle, blast or tumble chiller, ice or cold water as an ingredient
4 methods for cooling food
1. Refrigeration 2. running water (70 degrees F or lower) 3. microwave 4. cooking
4 methods for thawing TCS food
1. Time-temperature abuse 2. Cross-contamination 3. Poor personal hygiene 4. Poor cleaning and sanitizing
4 practices related to foodborne illness
cold-herd fresh beef must be received at a temperature no higher than
41 F or lower
cut melons should be stored at what temperature
41 F or lower
Cold-held fresh beef must be received at a temperature no higher than: 1. 41 degrees 2. 45 degrees 3. 50 degrees 4. 55 degrees
41 degrees
Raw TCS food must be stored at a temperature no higher than: 1. 41 degrees 2. 44 degrees 3. 46 degrees 4. 135 degrees
41 degrees
What is the temperature danger zone?
41 degrees F - 135 degrees F
Cold TCS food should be received at...
41 degrees or lower
Delivery temperature of TCS foods
41 degrees or lower
What temperature should cold food be held at?
41 degrees or lower
refrigerate produce at degrees
41 degrees or lower ie- sliced melons, cut tomatoes, cut leafy greens
cold food should be delivered at
41 degrees or lower ie- fish
hold cold food at
41 or lower
Temperature Danger zone
41 to 135
When thawing raw beef under running water, thawed portions must NOT rise above: 1. 32 degrees for any period of time 2. 41 degrees for more that 4 hours 3. 45 degrees for more that 4 hours 4. 70 degrees for more than 2 hours
70 degrees for more than 2 hours
Pathogens grow the faster between
70-125
bacteria grows rapidly in what range
70-125
chicken salad was prepped and stored on June 1st. the discard date on the label should be June
7th
How many days must an operation retain shellstock tags or labels once the shellfish have been sold or served? 1. 30 2. 60 3. 90 4. 120
90
How long must food documents be kept on file?
90 days from the date the last item was used from its delivery container, or from sale of the item
Water guideline for Iodine
<68, PH less than 5 ppm, 12.5-25 ppm, equal or greater 30 seconds
What could happen if grease traps are not cleaned or not cleaned correctly?
A back up of wastewater could lead to odor or contamination.
Closure of the operation by the regulatory authority
A backup of raw sewage and significant lack of refrigeration can result in
closure of the operation by the regulatory authority
A backup of raw sewage and significant lack of refrigeration can result in..?
Shiga toxin-producing Escherichia coli
A bacteria commonly linked to GROUND BEEF and contaminated produce. Symptoms are diarrhea, abdominal cramps and kidney failure.
Camplyobacter jejuni
A bacteria commonly linked to poultry, CONTAMINATED WATER, meat, and STEWS/GRAVIES. Common symptoms are diarrhea, abdominal cramps, fever, vomiting, and headaches.
Contact the local regulatory authority before use.
A broken water main has caused the water in an operation to appear brown. What should the manager do?
Grease condensation
A buildup of grease in pipes
Reheating the soup
A chef sanitized a thermometer probe and then checked the temperature of minestrone soup being held in hot-holding unit. The temperature was 120 degrees F, which did not meet the operation's critical limit of 135 degrees F. The chef recorded the temperature in the log and reheated the soup to 165 degrees F for 15 seconds within 2 hours. Which was the corrective action?
The cook did not wash hands and put on new gloves before slicing the hamburger buns
A cook wore single-use gloves while forming raw ground beef into patties. The cook continued to wear them while slicing hamburger buns. What mistake was made?
Date marking
A date on ready-to-eat TCS food held for more than 24 hours indicating by when the food must be sold, eaten, or thrown out.
Storage
A deli serves cold sandwiches in a self-serve display. Which step in the flow of food would be the critical control point?
Foodborne Illness
A disease transmitted to people by food
Master cleaning schedule
A schedule that contains what should be cleaned, who should clean it, when it should be cleaned, and how it should be cleaned.
Poor cleaning and sanitizing
A server cleans a dining table with a wiping cloth and then puts the wiping cloth in an apron pocket. What is the risk that could cause a foodborne illness?
Imminent health hazard
A significant threat or danger to health that requires immediate correction or closure to prevent injury.
microorganism
A small living organism that can be seen only with a microscope
Cleaning Program
A system that organizes all of the cleaning and sanitizing tasks in the kitchen; restaurant and food service managers with the most effective cleaning programs focus on three things: (1) creating a master cleaning schedule, (2) training staff to follow the cleaning schedule, and (3) monitoring the program to make sure it works.
Backsiphonage
A vacuum created in the plumbing system that sucks contaminants back into the water supply
What does ALERT stand for?
ALERT is a food defense program that stands for: Assure - supervise deliveries from approved suppliers and request that vehicles are locked or sealed Look - Limit access to food areas, secure chemicals, and train staff to spot food defense threats Employees - Limit access to food, identify all visitors, and conduct background checks on staff Reports - Keep track of receiving logs, office files and documents, and conduct random food defense self-inspections Threat - Identify who you will contact and what you will do if there is a suspected attack. Hold any product suspected of contamination and contact the regulatory authority. Maintain an emergency contact list
NSF is accredited by
ANSI- American National standards Institute
When should you clean and sanitize?
After equipment is used Before working with a different type of food Any time a task is interrupted After four hours if in constant use
Washed, rinsed, and sanitized
After pesticides have been applied, food-contact surfaces should be
washed, rinsed, and sanitized
After pesticides have been applied, food-contact surfaces should be..?
Staff hand-washing and hand-care procedures
Always have a sink dedicated to handwashing. NEVER wash hands in food prep or dishwashing sink. Steps: 1) Wet hands and arms and use water that is hot as possible or at least 100 degrees 2) Apply soap and scrub hands 3) Rinse hands 4) Dry hands and be careful to not contaminate afterwards 5) Take about 20 seconds to wash hands
Lag Phase
An adjustment period where bacteria are introduced to food.
+/- 3 degrees F or +/- 1.5 degrees C
An air-temperature measuring device used to measure the temperature in a cooler must be how accurate?
The ventilation system is not working correctly
An operation has a buildup of grease and condenstation on the walls and ceiling. What is the most likely problem?
8
An operation has a self service salad bar with 8 different items on it. How many serving utensils are needed to serve the items on the salad bar.
6 hours
An operation is located in a jurisdiction that allows it to hold TCS food without temperature control. How many hours can it display hot TCS food without temperature control before the food must be sold, served, or thrown out?
The surface underneath should be paved with concrete or asphalt
An operation received a violation in the outside area of the facility. The manager reviews the area and saw that the dumpster was placed on a freshly graveled drive. The lids were closed, and the drain plug was in place to prevent the dumpster from draining. What was the problem?
HACCP plan
An operation that wants to smoke food as a method of preservation must have a(n)?
pathogen
An organism that can cause illness
165°F
Anything cooked in the microwave
When should you reject food for poor quality?
Appearance - food that is moldy or discolored, food that has the wrong texture, or has signs of pests or pest damage Texture - reject meat, fish, or poultry that is slimy, sticky, or dry. Also reject if it has soft flesh that leaves an imprint when you touch it. Odor - reject food with an abnormal or unpleasant odor
Water that is drinkable and can be used for prepping food can come from what sources?
Approved public water mains, private water sources, closed portable water containers, and water transport vehicles.
11. Backup of sewage in the prep area or serious pest infestation are hazards that: 1. Require the implementation of a HACCP plan 2. Are grounds for immediate closure of an operation 3. Must be corrected within 90 days of an inspection 4. Are legally requiring to be reported in at least one local newspaper
Are grounds for immediate closure of an operation
Time
Aside from temperature, which other FAT TOM condition will a food service operation be most able to control?
What materials are recommended for walkways and parking lots?
Asphalt and concrete.
ALERT means..
Assure Look Employees Reports Threat
A.L.E.R.T.
Assure, Look, Employees, Reports, Threat
ALERT
Assure: safe products, Look: security of products, Employees: know who is in your facility, Reports: keep info handy, Threat: what you will do in case
What temperature should water be for manual dishwashing?
At least 110 degrees
41 degrees
At what max internal temp should cold TCS food be held?
41 degrees F
At what maximum temperature should cold TCS food be held?
135 degrees
At what minimum internal temp should hot TCS food be held?
135 degrees F
At what minimum temperature should hot TCS food be held?
45 degrees F
At what temperature can you store shell eggs?
41 degrees F or lower
At what temperature should cold TCS food be received?
50 to 70 degrees
At what temperature should dry-storage rooms be kept?
between 70 and 125 degrees
At what temperatures do foodborne pathogens grow most quickly?
70 degrees F to 125 degrees F
At what temperatures do most foodborne pathogens grow most quickly?
Time-temperature indicator
Attached to packaging by the supplier to determine if food has been time-temperature abused during shipment or storage. A color change appears on the indicator and it is not reversible.
What is the best way to prevent backflow?
Avoid creating a cross connection in the first place Do not attach a hose to a faucet unless backflow prevention device attached (ex. vacuum breaker, double check valve, reduced pressure zone backflow preventers) These devices must be checked periodically by a certified technician -- this should be documented Only sure way to prevent backflow is to create air gap -- air space that separates water supply outlet from potentially contaminated source
What is the best way to prevent backflow?
Avoid creating a cross connection.
Guidelines for Prepping Produce
Avoid cross-contamination with raw meat Wash produce thoroughly before cutting When soaking or storing, do not mix different items or batches to avoid spreading pathogens Refrigerate fresh-cut produce Sliced melons, cut tomatoes, and cut leafy greens (and other fresh-cut produce) - 41 degrees or lower If serving high-risk population, DO NOT serve raw seed sprouts
How should cleaning tools and chemicals be stored?
Away from food prep areas Good lighting so staff can see chemicals Hooks for hanging mops, brooms, and other cleaning tools Utility sink for filling buckets and washing cleaning tools Floor drain for dumping dirty water
flows opposite its normal direction because of water pressure
Backflow is when water...?
7. What is the purpose of an air gap?
Back-flow prevention
Salmonella Typhi
Bacteria Illness: typhoid fever Source: lives only in humans. People with typhoid fever carry the bacteria in their blood and intestinal tract (feces). Symptoms: fever, weakness, abdominal pain, headache, loss of appetite, rash Food linked: ready-to-eat food, beverages Prevention: Exclude infected food handlers, wash hands, cook food with correct temperatures, prevent cross-contamination
Non-Typhoidal Salmonella
Bacteria Illness: salmonellosis Source: farm animals Food linked: poultry and eggs, meat, milk and dairy, produce (such as tomatoes, peppers, cantaloupes, etc.) Symptoms: diarrhea, cramps, vomiting, fever Prevention: Cook poultry and eggs to correct temps, prevent cross-contamination between poultry and ready-to-eat food, exclude infected food handlers
Bacillus cereus
Bacteria - spore-forming bacteria found in dirt. Can produce two different types of toxins if allowed to grow Illness: bacillus cereus gastroenteritis Food linked: diarrhea illness - cooked vegetables, meat, milk. Vomiting illness - cooked rice dishes Symptoms: diarrhea or vomiting Prevention: Time and temperature control
Stationary Phase
Bacteria continue to grown until conditions become unfavorable. They grow and diet at the same rate.
Clostridium botulinum
Bacteria forms spores that is found in water and dirt. Extremely dangerous if there is no medical treatment -- death is likely. Illness: botulism Food linked: incorrectly canned food, reduced-oxygen packaged (ROP) food, temperature-abused veggies, untreated garlic and oil mixtures Symptoms, vomiting, weakness, double vision, difficulty in speaking and swallowing Prevention: time and temp control, inspect canned food fro damage
Clostridium perfingens
Bacteria found in DIRT and is carried in the intestines of both animals and humans. It is commonly linked to meat, poultry, and dishes made with meat/poultry and stews.
Listeria monocytogens
Bacteria found in dirt, water and plants that grows in cool, moist environments. Pregnant women are particularly vulnerable. Linked to raw meat, unpasteurized dairy products and deli meat, hot dogs, and soft-cheeses.
Listeria monocytogenes
Bacteria found in dirt, water, and plants. Grows in cool, moist environments. Mainly infects vulnerable populations. Illness: listeriosis Food linked: raw meat, unpasteurized dairy, ready-to-eat food Symptoms: miscarriage in pregnant women, newborns - sepsis, pneumonia, meningitis Prevention: time and temperature control, avoid using unpasteurized dairy
Clostridium perfringens
Bacteria found in dirt, where it forms spores. Also found in animal and human intestines. Illness: costridium perfringens gastroenteritis Food linked: meat, poultry Symptoms: diarrhea, abdominal pain Prevention: time and temperature control
Staphylococcus aureus
Bacteria found in humans (HAIR, NOSE, THROAT, INFECTED CUTS). Transferred when people touch these areas and then handle food. Commonly linked to food that requires handling, salads containing TCS food, deli meat. Causes nausea, vomiting, retching and abdominal cramps.
staphylococcus aureus
Bacteria found in humans - in hair, nose, and throat, and infected cuts. If allowed to grow, can produce toxins that can cause illness when eaten. Ilness: staphylococcal gastroenteritis Food linked: salads with tCS food, deli meat (food that requires handling during prepping) Symptoms: vomiting, cramps Prevention: personal hygiene, time and temperature control
Shigella spp.
Bacteria found in the feces of humans with the illness. FLIES can transfer the bacteria from feces to food. Often found in TCS food or food that has made contact with contaminated water, such as produce.
Clostridium botulinum
Bacteria found in water and dirt and can contaminate almost any food. Does not grow in highly acidic food, refrigerated temps, or food with low moisture. GROWS WITHOUT OXYGEN. Linked to incorrectly canned food, reduced-oxygen packaged food, temperature abused food (BAKED POTATOES), untreated garlic and oil mixtures. Causes N/V, weakness, double vision and difficulty with speaking and swallowing.
Vibrio vulnificus and vibrio parahaemolyticus
Bacteria found in waters where shellfish are harvested. Linked to OYSTERS. Causes diarrhea, abdominal cramps and nausea, vomiting, low-grade fever chills.
Acid
Bacteria grow best in food that has little to no _________.
Campylobacter jejuni
Bacteria known to contaminate water and poultry Illness: campylobacteriosis Food linked: poultry, contaminated water, meats, stews and gravies Symptoms: diarrhea, cramps, fever, vomiting, headaches Prevention: time and temperature control, prevent cross-contamination between poultry and ready-to-eat food
Nontyphoidal Salmonella
Bacteria linked to POULTRY, EGGS, meat, milk, dairy products and produce like TOMATOES, PEPPERS, AND CANTALOUPE. Can cause diarrhea, abdominal cramps, vomiting and fever.
FAT TOM
Bacteria need 6 conditions to grow
Log Phase
Bacteria reproduce by splitting in two. Can double as often as every 20 minutes in correct conditions. Food quickly becomes unsafe.
Salmonella Typhi
Bacteria that lives only in humans. It is linked to READY-TO-EAT FOOD AND BEVERAGES. It causes high fever, weakness, abdominal pain, headache, loss of appetite and rash.
Shigella spp.
Bacteria: Illness: shegellosis Source: feces of humans with the illness, and contaminated flies Food linked: Food that is easily contaminated by hands, food that has made contact with contaminated water (such as produce) Symptoms: bloody diarrhea, abdominal pain and cramps, fever Prevention: Exclude infected food handlers, wash hands, control flies in and outside, practice personal hygiene
What do you do if a customer is exhibiting chemical contamination symptoms?
Call local emergency and poison control numbers, and check MSDS information
What do you do if someone is having an allergic reaction to food?
Call the emergency number in your area to alert them of the allergic reaction
How to set up a three-compartment sink for manual dishswashing
Clean and sanitize each sink and drain board Fill the first sink with detergent and water, which must be at least 110 d F Fill the second sink with clean water (not necessary if being spray rinsed) Fill the third sink with water and sanitizing solution, or hot water Provide a clock with a second hand to measure time in sanitizer
Before you prepare food...
Clean and sanitize everything in workstation first Only remove as much food from the cooler as you can prep in a short time
How to safely store tablewear and equipment:
Clean and sanitize storage areas before loading Store glasses upside down Store flatwear with handles up Clean and sanitize trays and carts Keep food-contact surfaces covered until ready for use
What kind of flooring is good for dining areas because it absorbs sound?
Carpet.
Viruses
Carriers: Humans, animals (requires living hosts). Can be transferred through food Sources: Food, water, any contaminated surface, fecal-oral routes, vomit (norovirus particles) Prevention: Good personal hygiene, quick removal and cleanup of vomit. They are NOT destroyed by temperatures.
CDC and PHS
Center for Disease Control and Public Health Service assist the FDA and USDA, and conduct research into the causes of foodborne illness outbreaks
What is the best wall finish in cooking areas?
Ceramic tile, light in color so it's easier to see dirt.
How to deny pests access
Check deliveries before they enter -- Refuse shipments with pests or signs of pests Make sure all openings to the building are secure -Screen windows and events -Seal cracks in floors and walls and around pipes -Install air curtains above or alongside doors
What must you do before starting any new construction or large remodeling project?
Check with your regulatory authority.
Chemical Sanitizing
Chlorine, Iodine, and Quaternary Ammonium.
warm, moist, and dark
Cockroaches typically are found in places that are?
70 degrees F
Cold food being held without temperature control for up to six hours cannot exceed which temperature while being served?
6 hours
Cold food can be held intentionally without temperature control for ____ hours as long as it does not exceed 70 degrees F.
15. If chemicals are transferred to a secondary container, the secondary containers must be labeled with the chemicals: 1. Expiration date 2. Common name 3. Usage instructions 4. SDS information
Common name
Labeling food packaged on-site for retail sale:
Common name of the food or a statement clearly identifying it Quantity of the food If the item contains two or more ingredients, list the ingredients in descending order by weight List of artificial colors and flavors in the food including chemical preservatives Name and place of business of the manufacturer, packer, or distributor Source of each major food allergen contained in the food
Operations establish supplier list based on
Company specification Standards Procedures
CDC and PHS
Conduct research into the causes of food borne illness outbreaks and investigates outbreaks
Sanitizer Effectiveness Factors
Contact Time, Termperature, Water Hardness, pH, Concentration
A food handler is diagnosed with an illness caused by Shigella spp. What must management do: 1. fire the food handler 2. contact the regulatory authority 3. arrange blood test for all food handlers 4. dispose of all food in the operation
Contact the regulatory authority
How to prepare eggs or egg mixtures
Cook promptly after combining or store at 41 degrees or lower Wash and sanitize container before making new batch Use pasteurized shell eggs or egg products in dishes that are served raw or undercooked for high-risk populations, use pasteurized eggs in raw or undercooked dishes and pooled eggs. Only use unpasteurized if eggs will be cooked all the way through.
toxic-metal poisoning
Cooking tomato sauce in a copper pot can cause which illness?
How to protect food kept in holding
Cover food and install sneeze guards Use thermometers to check internal temps Check food at least every four hours and throw out food that is in temp danger zone
Coving
Curved, sealed edge placed between the floor and wall to eliminate sharp corners or gaps that would be impossible to clean.
Types of TCS foods
Dairy Products Poultry Shell eggs Cooked plant based foods meat and shell fish baked potato tofu, soybean Sliced melons, tomato or cut leafy greens Spouts Garlic and oil mixtures
What does ideal packaging look like?
Delivered in original packaging with manufacturer's label. Should be clean, intact, and protect food and food-contact surfaces from contamination
Key drop delivery policy
Delivery must be inspected once you arrive. Must be: From an approved source Placed in correct storage Protected in storage from contamination Honestly presented
FDA Public Health Interventions
Demonstration of knowledge Staff health controls Controlling hands as a vehicle of contamination Time and temperature parameters for controlling pathogens Consumer advisories
Take-home containers can be refilled if:
Designed to be reused Provided by the operation Cleaned and sanitized
Cleaning up after people who get sick
Diarrhea and vomit in the operation must be cleaned up correctly It can carry Norovirus, which is highly contagious Correct cleanup can prevent food from becoming contaminated and keep others from getting sick
Lighting requirements
Different areas of facility have different lighting intensity requirements Local jurisdictions usually require prep areas to be brighter than other areas Replace burned out bulbs, which should be the correct size Use shatter-resistant light bulbs or protective covers
Guidelines for safe dishwashing machines
Dishwasher sanitizing methods: hot water or chemical solutions Need to be reachable and conveniently located Keep food-contact surfaces from being contaminated Use detergents and sanitizers approved by the local regulatory authority Choose dishwashers that can measure water temp and pressure, and chemical concentration of cleaner Clean as needed
Self-service general guidelines
Display or package food to protect from contaminants Keep hot food at 135 d or lower, and cold food at 41 d or lower Only certain exceptions of raw food can be self-serviced (ex. sushi, shellfish, raw lobster) Do NOT let customers refill dirty plates or dirty utensils NEVER use ice used to keep food cold as an ingredient
Service staff safety guidelines
Do NOT touch any food-contact areas of dishes or glassware Carry glasses in a rack or tray -- do not stack Store flatware with handles up Avoid bare hand contact with ready to eat food Use ice scoops -- never scoop ice with bare hands or glass Preset tableware must be protected by wrapping or covering items
Partial cooking during preparation
Do not cook for longer than 60 minutes during initial cooking Cool immediately after first cooking Freeze or refrigerate Heat to required minimum temp before serving Cool if it won't be served immediately
Policy on bare-hand contact with food
Do not handle ready-to-eat food with bare hands and never handle ready-to-eat food with bare hands if you serve a high-risk population
Reduced-oxygen packaging (ROP) MAP, Vacuum Packed and sous vide food
Do not puncture Place thermometer between two bags fold bag in half
Variance
Document issued by your regulatory authority that allows a regulatory requirement to be waived or changed
Which practice reduces the risk of contamination in a food-prep area? 1. using smokeless tobacco products instead of smoking in a prep area 2. drinking beverages from a covered container with a straw 3. wearing a watch while prepping food 4. tasting multiple foods with the same utensil
Drinking beverages from a covered container with a straw
According to minimum internal cooking temperatures, with ready-to-eat food on the top shelf and poultry on the bottom
Due to an operation's space limits, ready-to-eat food and uncooked food must be stored in the same cooler. How should food be stored, in top-to-bottom order?
2. Food prep equipment and utensils must be designed and constructed to be
Durable
What should a manager do if a food handler reports suffering from jaundice? 1. Tell the food handler to finish the shift and go to the doctor 2. Allow the food handler to work away from food-prep areas 3. Make sure the food handler wears gloves and hair restraint 4. Exclude the food handler and report the incident to the regulatory authority
Exclude the food handler and report the incident to the regulatory authority
moisture
FAT TOM stands for Food, Acidity, Time, Temperature, Oxygen and
What kind of signs can a pest infestation leave behind?
Feces, nests, and damage on products, packaging, and facility
What should you do, when you are facing an imminent health hazard?
First determine if there is a significant risk to food If so, stop service and notify regulatory authority Throw out spoiled or contaminated food, along with food with packaging not intact Determine how to correct problem Get approval from local authority before continuing service
How high should floor-mounted equipment be off the floor?
Floor-mounted equipment should be put on legs at least 6 inches or sealed to a masonry base
1. Purchasing and Recieving 2. Storage 3. Prep (including defrosting) 4. Cooking 5. Cooling 6. Hot and Cold Holding 7. Reheating 8. Serving
Flow of Food
Path the food takes in a business
Flow of food
When should you reject frozen food?
Fluids or water stains appear in case bottoms or on packaging There are ice crystals or frozen liquids on the food or packaging (evidence of thawing and refreezing), which shows time-temperature abuse.
what organization makes recommendations for food safety regulation of the foodservice industry?
Food and Drug Administration
Personal cleanliness policy
Food handlers should shower or bathe before work
Time-temperature abuse
Food is not held or stored at correct temp, or not reheated or cooled correctly
How long does cooked food have to cool?
Food must pass through danger temp zone quickly (70 to 125 degrees) Cool TCS food from 135 to 41 degrees or lower within 6 hours First, cool food from 135 to 70 degrees within 2 hours Then, cool to 41 or lower in the next four hours If the food has not reached 70 degrees in 2 hours, it must be reheated and cooled again Total cooling time cannot be longer than 6 hours
HACCP is a
Food safety management system based on the idea that if significant biological, chemical, or physical hazards are identified at specific points within a product's flow through the operation, they can be prevented, eliminated, or reduced to safe levels.
Recalls
Happens when food contamination is confirmed or suspected Or when misbranded (ex. Food allergens not identified on label)
Active Managerial Control
Food safety management system designed to prevent foodborne illness by addressing the five most common risk factors identified by the Centers for Disease Control and Prevention (CDC)
TCS Food
Food that contains moisture and protein and has a neutral or slightly acidic pH. Such food requires time-temperature control to prevent the growth of microorganisms and the production of toxins. Ex: raw meat, fish, vegetables, etc.
TCS food
Food that needs time and temperature control to limit pathogen growth.
0.85
Food with a water activity of ______ or higher is ideal for the growth of bacteria.
Ready to eat food
Food without further cooking, cleaning or preparation
FATTOM
Food, Acidity, Temperature, Time, Oxygen, Moisture
between 41 and 135 degrees
Foodborne pathogens grow well at temperatures...
Individuals who deliberately contaminate food can be accused of: 1. cross-contact 2. food tampering 3. food theft 4. foodborne-illness outbreaks
Foodborne-illness outbreaks
Salmonella Typhi
Foodhandlers cannot work in their operation if they have an illness caused by which pathogen?
prepping food
Foodhandlers should not eat, drink, smoke, or chew gum or tobacco while..?
sore throat and fever
Foodhandlers who work in a nursing home cannot work in the operation if they have which symptom?
First In First Out (FIFO)
Foods items must be rotated so that those with the earliest use-by or expiration dates are used before items with later dates. This method is called________________.
What cools faster?
Foods with: reduced size thinner food metal containers (vs. plastic)
NSF
Foodservice equipment that has been certified as meeting certain standards may be stamped with the ______ mark?
purchased from an approved, reputable supplier
Foodservice operations should not use mushrooms unless then have been..?
What is lighting intensity measured in?
Foot-candles or lux.
Physical Contaminants
Foreign objects such as metal shavings, staples and bandages that get into food. Can also include glass, dirt, and even bag ties. Naturally occurring objects such as fish bones in fillets are also included.
Physical contaminants
Foreign objects that can get into food. Ex: metal shavings, jewelry, fish bones
spore
Form that some bacteria can take to protect themselves when they lack nutrients
FIFO
Frist In, First out used for rotation of foods
What should be the order of foods stored in the fridge?
From top to bottom: Ready-to-eat food, seafood, whole beef or pork, ground meat and ground fish, whole and ground poultry Commercially processed and packaged ready-to-eat and raw food (ex. beef patties) can be stored together in a freezer
Foods with MIT of 135 degrees
Fruits, vegetables, grains (rice, pasta), and legumes (beans, refried beans) that will be hot-held for service
air gap
Gap that separates water supplies from contaminating sources. Prevents backflow
once a year
Generally, operations that use a private water source, such as a well, must have it tested at least..?
Clean and sanitize the sinks and drainboards
George is getting ready to wash dishes in a 3 compartment sink. What should be his first task?
How to establish monitoring procedures
Goal is to make sure critical limits are consistently met Identify who will monitor and how often, and with what procedure
GAP
Good Agricultural Practices
GMP
Good Manufacturing Practices
Thermocouples an thermistors
Good for checking temps of thick AND thin food Measure through a metal probe, and displays temp digitally Do not have to insert stem as deeply Often have different types of probes
What's the best way to prevent foodborne illness from viruses?
Good personal hygiene
Slacking
Gradual thawing of frozen food in prep for frying
What will happen if ventilation units are not functioning correctly?
Grease and condensation will build up on walls and ceiling.
155°F
Ground Beef
165°F
Ground Chicken
165°F
Ground Duck
155°F
Ground Fish
155°F
Ground Pork
165°F
Ground Turkey
Foods with MIT of 155 degrees for 15 seconds
Ground meat (beef, pork, and other meat) Injected meat (ex. flavor injected roasts) Mechanically tenderized meat Ratites (ostrich and emu) Ground seafood Shell eggs that will be hot-held for service
Cook to 155 degrees for 15 seconds
Ground meats Injected meats or machine tenderized meats Chopped, ground minced seafood Shelled eggs held for hot service Ratities-emu or ostrich
1. Conduct a Hazard Analysis 2. Identify the Critical Control Points 3. Establish Critical Limits 4. Monitor CCP 5. Establish Corrective Action 6. Verification 7. Recordkeeping
HACCP Principles
Appropriate Work Attire Policy
Hair restraints should be worn Shirts should be neat and clean - personal clothing should be stored in other areas Keep nails short, clean, and unpolished Jewelry must be removed Dirty aprons must be changed, and removed when leaving food prep areas -- they should never be used to wipe hands
10. Which frozen food was thawed correctly? 1. Shrimp was left in a bag on the counter to thaw for 2 hours 2. Poultry breast were thawed in a sink filled with lukewarm water 3. Pork chops were thawed in a microwave and then refrigerated until they were ready to use 4. Hamburger patties were thawed by being placed directly onto a charbroil grill
Hamburger patties were thawed by being placed directly onto a charbroil grill
Guidelines for Vending Machines
Handle food with the same care Check product shelf life daily Keep TCS food at correct temperature Dispense TCS food in original container Wash and wrap fresh fruit with edible peels Throw out refrigerated food prepared for sale in a vending machine within 7 days of preparation
What areas must be no less than 20 foot candles?
Handwashing or dishwashing areas, buffet and salad bars, displays for produce or packaged food, utensil storage areas, wait stations, restrooms, and inside some peices of equipment.
HACCUP
Hazard Analyzes Critical Control Point
16. Cooked vegetables should be 1. Held at room temperature 2. Held at 135 degrees or higher 3. Cooked to 125 degrees or higher if they are to be held for later service 4. Blanched in boiling water before serving
Held at 135 degrees or higher
Handwashing stations MUST have:
Hot and cold running water Correct temperature and pressure requirements Drinkable water Soap Hand dryer Disposable towels or continuous towel system Garbage container for disposable paper Sign or poster to tell staff to wash hands before work
What are the requirements for a handwashing station?
Hot and cold running water, soap, a way to dry hands, garbage container, and sinage.
check with the local regulatory authority
How can foodservice managers find out which chemical sanitizers are appropriate for their operations?
-Unplug -Take removable parts off equipment. -Scrape or remove food from the equipment. -Wash the surfaces. -Rinse the equipment surfaces. -Allow to air-dry.
How do you clean and sanitize stationary equipment?
When selecting materials for interior construction, what factors should you consider?
How easy the operation will be to clean and maintain, and sound-absorbent surfaces that resist grease and moisture and reflect light.
At least 6 inches (15 cm)
How far above the floor should food be stored?
Up to the dimple in the thermometer stem
How far must a bimetallic stemmed thermometer be inserted into food to give an accurate reading?
at least 100 degrees
How hot should the hot water at a handwashing station get?
When cleaning up after sick people, need to think about:
How you will contain and remove liquid and airborne surfaces Clean, sanitize, disinfect surfaces When to throw away food What equipment is needed and how it will be cleaned When a food handler must wear protective equipment How staff will be notified of procedures How to segregate contaminated areas When staff is restricted from working with food How sick customers will be removed How cleaning plan will be implemented
Shellstock identification tags
ID tag that must remain attached to the container of shellfish until all have been used. Must be retained for 90 days from the date on the tag
Acceptable methods for cooling food
Ice bath ice paddles Blast chiller Adding ice or cold water as an ingredient NEVER place a lot of hot food in a cooler
How to identify corrective actions in advance of hazard
Identify Steps that must be taken when critical limit is not met -- should be determined in advance Ex. if not met, must keep cooking until it is met
Locker room or dressing room Restroom or garbage rooms Mechanical rooms Under unshielded sewer lines or leaking water lines Under stairwells
Identify the areas where you should never store food.
Exclude from the operation
If a food handler has at least one of the following: Vomiting, diarrhea, jaundice, should they be restricted or excluded from the operation?
A document stating that the fish was raised to FDA standards. This document would be kept for 90 days from the sale of the fish.
If a restaurant is serving farmed raised fish, what documentation must be the restaurant have?
A document stating that the fish was correctly frozen before you received it. This document would be kept for 90 days from the sale of the fish.
If a restaurant is serving raw fish and sushi, what documentation must the restaurant have?
Storage Order
If all your food has to be stored in the same place, make sure you use the correct top-to-bottom order. This order is based on the minimum internal cooking temperature of each food. 1. Ready to eat food 2. Seafood 3. Whole cuts of beef and pork 4. Ground meat and ground fish 5. Whole and ground poultry
Reject Frozen food
If fluids or water stains appear in case bottoms; there are ice crystals
Every 4 hours
If food-contact surfaces are in constant use, how often must they be cleaned and sanitized?
every 4 hours
If food-contact surfaces are in constant use, how often must they be cleaned and sanitized?
In a secure location, away from food and equipment
If pesticides are stored in the operation, where should they be kept?
in a secure location, away from food
If pesticides are stored in the operation, where should they be kept?
vibrio vulnificus and vibrio parahaemolyticus
Illness: vibrio gastroenteritis or virbrio vulnificus primary septicemia Bacteria found in waters where shellfish are harvested. Can grow quickly in temp danger zone. Food linked: Oysters from contaminated water Symptoms: diarrhea, cramps, nausea, vomiting, fever and chills Prevention: Time and temperature control of oysters, purchasing from approved suppliers
What will happen if an operation does not take action when an imminent health hazard occurs? 1. negative publicity from local and state media sources 2. immediate closure by the regulatory authority 3. increased workers' compensation premiums 4. poor performance reviews by the manager
Immediate closure by the regulatory authority
Complete loss of refrigeration is grounds for: 1. citation and correction of this violation within 48 hours 2. emergency purchasing of household refrigeration units 3. substantial deduction of points from a final inspection score 4. immediate closure of suspension of an operating permit
Immediate closure of suspension of an operating permit
Different types of thermocouples and thermistors (probes)
Immersion - liquids (soups) Surface - flat surface like griddles Penetration - thin food (hamburger patty) Air - temp inside heater or cooler
A backup of sewage in the operation's storeroom would be a reason to contact the local regulatory authority because it is considered an: 1. imminent health hazard 2. cross-contamination 3. critical control point 4. OSHA hazard
Imminent health hazard
Washing dishes with non-drinkable water is considered to be a: 1. infraction that must be corrected within 30 days 2. imminent health hazard that must be corrected immediately. 3. non-critical violation that requires no action 4. non-compliant FDA regulatory offense that requires a plan review
Imminent health hazard that must be corrected immediately
Electrical power outages and sewage backups are classified as: 1. serious but not food-related violations 2. physical security threats 3. low-priority regulatory violations 4. imminent health hazards
Imminent health hazards
What is the risk of improperly installed plumbing?
Improperly installed plumbing can contaminate water and cause foodborne illnesses
What does good ventilation do?
Improves inside air Removes odors, gases, grease, dirt, mold Prevents buildup of grease and condensation
How should you store serving utensils?
In food, with handle above the rim On, clean sanitized food-contact surfaces (ex. A clean plate) Spoons or scoops stored under running water that is 135 degrees or higher
When can you recondition food?
In instances where actual food isn't harmed or contaminated Ex. can surfaces are contaminated, but can be cleaned. Beans are still good
lettuce, fresh salmon, fresh pork roast, fresh chicken breasts
In top-to-bottom order, how should a fresh pork roast, fresh salmon, a carton of lettuce, and a pan of fresh chicken breasts be stored in a cooler?
Warm, moist, and dark
In what type of places are cockroaches typically found?
Guided discussion
In which training method does a trainer ask a series of questions to draw on the knowledge and experience of learners?
guided discussion
In which training method does a trainer ask a series of questions to draw on the knowledge and experience of the learners?
building systems
Include plumbing, lighting, and ventilation
What should be included in a master cleaning schedule?
Include what should be cleaned, who should clean it, and when and how it should be cleaned Staff should also clean and sanitize when needed Schedule major cleaning when food will not be contaminated Post detailed cleaning instructions nearby
surface temperature of a grill
Infrared thermometers should be used to measure the...?
What is the best method of checking the temperature of a delivery of fresh fish?
Insert a thermometer probe into the thickest part of the fish
How do you check the temperature of ROP food?
Insert the thermometer between two packages
How do you check the temperature of meat, poultry, and fish?
Insert the thermometer directly into the thickest part of the food
What areas must be no less than 20 foot-candles?
Inside walk-in coolers and freezer units.
USDA
Inspects meat, poultry and eggs regulates foods that cross the state lines or involve more than one state
How long can you hold hot food WITHOUT temperature control?
It can be held up to 4 hours as long as it was: Held at 135 degrees or higher BEFORE removing from temperature control Labeled with time it must be thrown out Sold, served, or thrown out within four hours
How long can you hold cold food WITHOUT temperature control?
It can be held up to 6 hours, as long as it was.: Held at 41 degrees or lower before removing from refrigeration Labeled with time removed, and time to throw out, and Food does not exceed 70 degrees while being served Food that exceeds 6 hours or 70 degrees must be thrown out (if not sold or served before then)
Active managerial control
It is the manager's responsibility to control the five most common risk factors for foodborne illness It is ACTIVE, not REACTIVE -- planning before risk happens. Monitoring is critical. Take corrective action when needed. Can use simple tools and apply a HACCP program
What is an air gap when referring to backflow prevention?
It's an air space that separates a water supply outlet from a potentially hazardous source.
food allergies
Itching and tightening of the throat are symptoms of what?
What are priority foundation items?
Items that support a priority item like having soap at a handwashing sink.
What is a common symptom of the hepatitis A virus?
Jaundice
How can you prevent cross-contamination in the flow of food?
Keep raw and ready-to-eat food away from each other Use separate equipment for different foods Color-code equipment Clean and sanitize equipment after each task Prep ready-to-eat food at a different time from raw meat Buy food that does not require much prepping and handling
How to deny pests food, shelter, and water
Keep the operation clean by cleaning regularly Throw out garbage quickly and correctly Keep garbage containers clean and in good condition, and tightly covered Store recyclables in clean and pest-free containers -- store them as far away as possible Store all food and supplies correctly (away from walls and at least 6 inches off floor) and quickly Use FIFO (first in, first out) Clean up food and beverage spills immediately
Bimetallic stemmed thermometer
Kind used to take temp of Thanksgiving turkey Accurate from 0-220 degrees F Used for taking temps throughout the flow of food Measures temp through metal stem -- need to insert up to dimple on stem Useful for checking temp of large food, not practical for thin food Should look for features: calibration nut, easy-to-read markings, dimple, accuracy to +/- 2 degrees F
How can kitchen staff prevent allergic reactions to food?
Kitchen staff is responsible for avoiding cross-contamination of food when allergens are transferred from food containing allergen to food served to customer with food allergy. Ex. cooking different foods in the same fryer oil
How to conduct hazard analysis
Know common hazardous processes: prepping, cooking, holding, cooling, reheating, and serving Identifying biggest hazards in processes Look at how food is processed Identify TCS foods and their hazards
3 Components of Storing Food Correctly
Label and date mark food correctly Rotate food and store it at correct temperature Store items in a way that prevents cross-contamination
145°F
Lamb Chop
145°F for 4 minutes
Lamb Roast
165°F
Leftover Food
17. Using hard water when preparing a sanitizing solution will cause the sanitizer to be 1. Dangerous 2. More effective 3. Less effective 4. Useless
Less effective
8. A backflow-prevention device on a carbonated beverage dispenser is used to prevent: 1. Lines from getting clogged 2. Flavor syrups from mixing together 3. Carbonated water from flowing into copper lines 4. Grease condensation from forming in the lines
Lines from getting clogged
Never store food in:
Locker rooms or dressing rooms Restrooms or garbage rooms Mechanical rooms Under unshielded sewer lines or water lines Under stairwells
ROP includes
MAP vaummed packed sous vide food risks- clostridium botulinum listeria monocytogenes
155 degrees F
Minimum internal cooking temperature for ground meat and fish
What kind of HACCP records should you keep?
Maintain HACCP plan Keep records for following activities: Monitoring activities, taking corrective action, validating working conditions of equipment, working with suppliers
Policy on staff receiving and inspecting food
Make specific staff responsible for receiving, according to food safety guidelines Provide them with training and tools they need (purchase orders, thermometers, scales) Make sure enough staff is available to inspect food promptly and carefully Look for signs of contamination in truck Visually inspect food items Check to see if stored at right temperature Store promptly
When is it okay to NOT label bulk food in self-service areas?
Makes no claim regarding health or nutrient content, no laws requiring labeling, food is prepared on premises (ex. pastries), food is manufactured or prepared at another food operation owned by the same person
Who is responsible for notifying the regulatory authority when a food handler is diagnosed with a reportable illness" 1. inspector 2. CDC 3. employee 4. manager
Manager
What is MSDS?
Material safety data sheet Provided by chemical manufacturers and suppliers Contains information about using and handling the chemical: Safe use and handling Physical, health, fire, and reactivity hazards Precautions Appropriate personal protective equipment, or PPE to wear when using the chemical First-aid info Manufacturer contact info Preparation date Hazardous ingredients info Make sure to make these (for each chemical) accessible to staff
kept so employees can access them
Material safety data sheets (MSDS) should be..?
Infrared (laser) thermometer
Measures the surface temperature of food and equipment -- quick and easy Do not need to touch surface -- less chance for contamination and damage to food Cannot measure air temperature or internal temperature To use: hold close to food, remove barriers, and follow directions
What food does the FDA not inspect?
Meat, poultry and eggs.
Cooking TCS food in a microwave oven
Meat, seafood, poultry, and eggs - must be cooked to 165 degrees Cover the food to prevent drying Rotate or stir halfway Let the food stand for at least 2 minutes Check the temperature in at least 2 places
A food handler must remove what item before working with food 1. medical bracelet 2. plan band ring 3. clean baseball hat 4. dry bandage
Medical bracelet
Physical contaminants
Metal shavings, wood, fingernails, staples, bandages, glass, jewelry, dirt.
Bacteria
Microorganisms found almost everywhere. Some can cause illnesses. Bacteria cannot be seen, smelled, or tasted. They can grow quickly under FAT TOM conditions.
Pathogens
Microorganisms that can cause illness
135 degrees F
Minimum internal cooking temperature for fruit, vegetables, grains, and legumes (refried beans) that will be hot held for service
How can you avoid time-temperature abuse?
Monitor - identify which food should be checked, how often, and by whom. Make sure staff understands Tools - need correct thermometers, which staff should have. Use timers in prep areas Record - have food handlers record temps using simple forms that are easily accessible Time and Temperature control - limit time in temp danger zone and limit food prepped at once Corrective Actions - make sure food handlers know what to do when policies aren't being met
General thermometer guidelines
Must always be washed, rinsed, sanitized, and air-dried before and after use Must be recalibrated before each shift and before first delivery Must be accurate to +/-2 degrees for food. And +/- 3 degrees for air temp in food storage equipment. Can only use glass thermometers with shatterproof casing Allow enough time to check temperatures (ex. bimetallic thermometers take more time and must be read for at least 15 seconds)
General Purchasing Principles
Must be from approved, reputable suppliers Develop relationship with suppliers and review their inspection reports from USDA, FDA, or third-party inspector - Should be based on Good Manufacturing Practices (GMP) or Good Agricultural Practices (GAP) Make sure inspection report reviews: receiving and storage, processing, shipping, cleaning and sanitizing, personal hygiene, staff training, recall program, and HACCP program or other food safety system
How to label food for retail sale
Must be labeled with common name, quantity, list of ingredients, list of artificial colors or flavors or chemicals, and name of business of manufacturer, and source of each major food allergen
What are restroom requirements?
Must be sanitary, have self-closing doors, have toilet paper, garbage cans (if disposable paper towels are used), and have covered garbages in womens restrooms.
Guidelines for prepping chicken or other meats
NEVER thaw at room temperature Thaw TCS food by: - Refrigeration - at 41 degrees or lower - Running drinkable water that is 70 degrees or lower - Microwave, if it will be cooked immediately in conventional cooking equipment Never let the temperature go above 41 degrees for longer than four hours (includes thaw, prep, and cook time) Cooking)
Restrictions regarding Additives
NEVER: use unapproved additives use additives to alter appearance Sell produce treated with sulfites Add sulfites to produce that will be eaten raw Use additives to present food in a misleading way *misrepresented food must be thrown out
What organization crates national standards for foodservice equipment?
NSF.
fruit pits and bones
Naturally occurring physical contaminants
What are common allergy symptoms?
Nausea, hives, swelling, abdominal pain, shortness of breath, vomit and/or diarrhea, and even death. Symptoms may start out mild, but may become serious very quickly.
13. Garbage containers for outdoor use must be smooth, durable, and 1. Porous 2. Non-absorbent 3. Light color 4. NSF-certified
Non-absorbent
food prep equipment and utensils must be designed and constructed to be
Non-absorbent smooth and corrosion resistant
What are the required materials for cutting boards and baking tables?
Nonabsorbent hardwood such as smaple or oak.
What are the NSF/ANSI standards for food service equipment?
Nonabsorbent, smooth, and corrosion resistant Easy to clean, durable, and resistant to damage Make sure to check manufacturers' recommendations and local regulatory authority Floor-mounted equipment should be put on legs at least 6 inches or sealed to a masonry base Tabletop equipment should be put on legs at least four inches high, or sealed to the countertop Equipment should be regularly maintained on a schedule
What materials does the NSF require foodservice materials to be?
Nonabsorbent. smooth, and corrosion resistant.
Management must notify the regulatory authority if a food handler test positive for : 1. influenza 2. HIV 3. diabetes 4. norovirus
Norovirus
Food Recall
Occurs when there is reason to believe that a food may cause consumers to become ill
High-risk populations
Older people (weakened immune system), preschool-age children or younger (don't have strong immune systems yet), sick patients with compromised immune symptoms (those with cancer, HIV, transplants, etc.)
Floor mounted equipment
On legs at least 6 inches high or sealed to a masonry base
Storing tableware and equipment
Once utensils, tableware, and equipment have been cleaned and sanitized, they must be stored in a way that will protect them from contamination.
become certified in food safety
One way for managers to show that they know how to keep food safe is to
How do you use hand antiseptics?
Only use after hand washing -- never substitute Wait for it to dry before touching anything Make sure it complies with federal regulations and FDA standards
Check Temperature of Packaged Food
Open package and insert thermometer into the food.
How do you check the temperature of packaged food (ex. milk carton)?
Open the package and insert the thermometer into the food without touching the package
parasite
Organism that needs to live in a host organism to survive
kept covered with tight-fitting lids
Outdoor garbage containers should be?
45 degrees, 50 degrees, 4 hours
Oysters, mussels, clams, and scallops should be received at an air temperature of ___________degrees and an internal temperature no greater than ___________degrees. Once received the shellfish must be cooled to 41 degrees or lower within _____hours.
Water guidelines for Chlorine water temp <_75
PH <8, Sanitizer 50-99 ppm for 7 seconds
Water guidelines for Chlorine water temp <_100
PH<10, Sanitizer 50-99 ppm, for 7 seconds
Guidelines for transporting food for off-site service (catering)
Pack food in insulated food containers that can maintain food at 135 d or higher, or 41 d or lower Use only food-grade containers Use appropriate containers or equipment on site to control temperature Clean inside of delivery vehicles regularly Check internal food temp Label food with use-by date and time Provide reheating and service instructions Make sure service site has safe utilities available (ex. Safe water, garbage away from food, etc.) Store raw meat, seafood, poultry separately from ready-to-eat items
Giardia duodenalis (G. lambia or g. intestinalis)
Parasite Illness: giardiasis Source: feces of infected people, incorrectly treated water, produce Symptoms: fever, diarrhea, cramps, nausea, Prevention: Use correctly treated water, exclude infected handlers, wash hands, purchase from approved suppliers
Anisakis simplex
Parasite Illness: anisakiasis Source: raw or undercooked fish containing this parasite Symptoms: tingling throat, coughing up worms Prevention: time and temperature control, purchase from approved suppliers
Cryptosporidium parvum
Parasite Illness: cryptosporidiosis Source: feces of infected people, contaminated water, produce Symptoms: diarrhea, cramps, nausea, weight loss Prevention: Use correctly treated water, exclude infected food handlers, wash hands, purchase from approved suppliers
cyclospora cayetanensis
Parasite Illness: cyclosporiasis Source: contaminated water, and produce processed with contaminated water, feces of infected people Symptoms: nausea, cramps, fever, weight and appetite loss Prevention: exclude infected handlers, wash hands, purchase produce from reputable suppliers
Cyclospora cayetanesis
Parasite found in contaminated water and associated with produce irrigated or washed with contaminated water. Commonly linked to incorrectly treated water and produce like berries, lettuce, or basil. Can cause nausea, abdominal cramps, mild fever, diarrhea alternating with constipation, loss of weight and appetite.
Cryptosporidium parvum
Parasite found in the feces of infected people. Linked to contaminated water and produce. Causes watery diarrhea, abdominal cramps, nausea, and weight loss.
Giardia duodenalis
Parasite found in the feces of infected people. Linked to incorrectly treated water and produce. Initially causes fever and later causes diarrhea, abdominal cramps and nausea.
Anisakis simplex
Parasite linked to undercooked fish: Herring, Cod, Halibut, Mackerel, Pacific salmon. Symptoms include tingling in the throat and coughing up worms.
Seafood
Parasites are commonly linked to what type of food?
135°F
Pasta
fungi
Pathogens that can spoil food and sometimes make people sick. Molds and yeast
Biological contaminants
Pathogens, harmful microorganisms, pose the greatest threat to food safety. Ex: viruses, parasites, fungi, bacteria
The PCO
Pesticides should be disposed of by
Label the working container with its contents
Pete the buser poured some cleaner from its original container into a smaller, working container. What else does he need to do?
cross-connection
Physical link between safe water and dirty water
How to properly check food temperature:
Pick thermometer with correctly sized probe Check in thickest part of food Take at least 2 readings in different locations
145°F
Pork Chop
145°F for 4 minutes
Pork Roast
Foods with MIT (minimum internal temp) of 165 degrees for 15 seconds:
Poultry Stuffing made with fish, meat, or poultry Stuffed meat, seafood, poultry, or pasta Dishes that include previously cooked TCS ingredients
Cook to 165 degrees for 15 seconds
Poultry-whole or ground Stuffing made with meat stuffed pasta Casseroles made with previous cooked meats ++meat, seafood, poultry and eggs cooked in a microwave
What areas must be no less than 50 foot-candles?
Prep areas.
Contamination
Presence of harmful substance in food
3. Clean utensils should be stored handle up in-order to
Prevent contamination
What three risk designations does the FDA recommend that regulatory authorities use?
Priority items, priority foundation items, and core items.
Food prepared where is considered to be a unsafe
Private home
Sanitizing
Process of reducing the number of microorganisms on a clean surface to safe levels
Fungi
Produce toxins that cause illnesses Ex: yeast, mold, mushrooms Throw out moldy food and purchase mushrooms from reputable suppliers
What kind of sinks should you purchase?
Purchase sinks that are large enough to accommodate large equipment and utensils
Most common food-handling mistakes
Purchasing food from unsafe sources Failing to cook food correctly holding food at incorrect temperatures using contaminated equipment poor personal hygiene
What do you do when a customer requests a minimum temperature that is different from the regulation's? (ex. rare steak)
Put out consumer advisory Disclosure - note raw or undercooked TCS items on your menu Reminder - post a notice, provide info on brochures/tables/or signs Do NOT offer raw or undercooked meat to children
If a food handler has a sore throat with a fever, then...
RESTRICT them from working with around food. EXCLUDE from the operation if you serve a high-risk population. They can return to normal work when they have a written release from a dr.
How to thaw ROP frozen fish
ROP fish should remain frozen until ready for use. Remove from packaging before thawing under refrigeration, or before or after thawing under running water
24 hours
Ready to eat TCS food must be labeled if held for longer than ____________hours.
7 days
Ready to eat food TCS food can be stored for only ______days if it is held at 41 degrees or lower.
Refrigerator storage order
Ready to eat foods shell fish whole meats ground meats poultry - if packaging will not allow foods to drip on others in refrigerator an freezer they can be mixed together
7 days - 41 degrees F or lower.
Ready-to-eat TCS food can be stored for ____ days if held at ___________.
Cold TCS food
Receive at 41˚F (5˚C) or lower, unless otherwise specified.
Milk
Receive at 45˚F (7˚C) or lower Cool the milk to 41˚F (5˚C) or lower in four hours
Shucked shellfish
Receive at 45˚F (7˚C) or lower. Cool the shellfish to 41˚F (5˚C) or lower in four hours
Live shellfish (oysters, mussels, clams and scallops)
Receive at an air temperature of 45˚F (7˚C) and an internal temperature no greater than 50˚F (10˚C) Cool the shellfish to 41˚F (5˚C) or lower in four hours
Shell eggs
Receive at an air temperature of 45˚F (7˚C) or lower
135 degrees
Receive hot TCS food at ____________degrees or higher.
45 degrees 41 degrees 4 hours
Receive milk at _______degrees or lower. Cool the milk to _________degrees or lower within ___________hours.
45 degrees
Receive shell eggs at an air temperature of ________degrees or lower.
ROP
Reduced Oxygen Packaging
When should nonfood-contact surfaces be cleaned?
Regularly This includes floors, ceilings, equipment exteriors, restrooms, walls
What does the USDA do?
Regulate and inspect meat, poultry and eggs. Also, food that crosses state boundaries or involves more than one state.
135 degrees F
Reheat commercially processed or packaged ready-to-eat food to an internal temperature of _________.
18. An example of a corrective action is 1. Reusing utensils for each new task 2. Serving food on a buffet that is below 165 degrees 3. Using the same equipment for raw food and ready- to-eat-food 4. Reheating food on a buffet that is below 135 degrees
Reheating food on a buffet that is below 135 degrees
How to manually dishwash in a three-compartment sink
Rinse, scrape, or soak items before washing Clean items in the first sink with brush, towel, or scrub pad Rinse items in the second sink by dipping or spraying Sanitize items in the third sink - NEVER rinse items after sanitizing them Air dry the items upside down so they will drain
How to rotate food during storage
Rotate to maintain quality and limit growth of pathogens Use FIFO - first in, first out Items with earliest use-by or expiration dates used first (they are stored on top or in front of newer items)
How to Clean and Sanitize
Scrape and remove food bits from surface (w/ brush or towel) Wash the surface with an approved cleaner Rinse the surface with clean water with correct tool (towel) Sanitize the surface with the right sanitizer solution with towel - make sure entire surface comes in contact with solution Allow the surface to air dry
Raw ground beef
Shigra toxin-producing E. coli is commonly linked with what type of food?
What are dishwasher selection guidelines?
Should keep utensils, equipment, and food contact surfaces from being contaminated. Use detergents and sanitizers approved by regulatory authority, be able to measure water temp, pressure and cleaning and sanitizer concentrations. Should be easy to clean.
Recall policy
Should monitor notifications made by USDA and FDA If notified of recall, remove the item from inventory, and place in secure location, away from other items, and label item DO NOT USE/DO NOT DISCARD, and inform staff to not use product, and refer to recall notice for next steps
45 degrees
Shucked shellfish should be received at _______ degrees or lower.
Wash hands before returning to work
Signage posted at a handwashing station must include a reminder to staff to
What are common dishwashing machines in foodservice operations?
Single tank stationary-rack machine with doors, conveyor machine, carousel or circular-conveyor machine, flight type, batch-type dump,and recirculating door-type non-dump machine.
Bacteria
Single-celled, living microorganisms that can spoil food and cause foodborne illness. They can be found almost anywhere, cannot be smelled or tasted, can grow in rapid numbers and some produce toxins.
Bacteria
Single-celled, living microorganisms that can spoil food and cause foodborne-illness
What are handwashing stations, and where should they be located?
Sinks used ONLY for handwashing Required in restrooms, food prep areas, service areas, dishwashing Should be well-stocked and well maintained, and should be available and accessible at all times
F - Food A - Acidity T - Time T - Temperature O - Oxygen M - Moisture
Six conditions bacteria need to grow
Microorganisms
Small, living organisms that can only be seen through a microscope and cause biological contamination
The floors, walls, and ceilings should be:
Smooth and durable Easy to clean Regularly maintained and repaired
What qualities are found in good flooring for a kitchen?
Smooth, durable, nonabsorbent, easy to clean, resistant of wear and slips.
How can you sanitize equipment with heat?
Soak equipment in hot water at least 171 degrees F for at least 30 seconds Run items though high-temperature dishwasher
Preparation practices with special requirements
Some require a variance (document issued by local reg. Authority that allows requirement to be waived or changed). May require you to submit a HACCP plan when you apply. Some examples: Fresh juice to be packaged for sale at a later time Smoked food for preservation (not enhancement) Food additives or components such as vinegar to preserve or alter food to change time temperature requirements Cured food (preserved) Custom-processed animals (ex. Dressing deer for hunter) Package food in ROP methods (vacuum-packed food) Sprouting seeds or beans Live shellfish from a display tank
Listeria Monocytogenes
Some types of bacteria, such as __________________grow well at refrigerated temperatures. When refrigerated for long periods of time, these bacteria can grow enough to cause illness.
Norovirus
Source: feces of those infected, contaminated ready-to-eat food and water. Food linked: ready-to-eat food, shellfish from contaminated water Illness: norovirus gastroenteritis symptoms: vomiting, diarrhea, nausea, abdominal cramps Prevention: exclude food handlers who are vomiting or have diarrhea and have been diagnosed, wash hands, avoid bare-hand contact with ready-to-eat food, purchase shellfish from approved suppliers, practice personal hygiene Extremely contagious within a few hours after eating it.
Shiga toxin-producing Eschericia coli (E. Coli)
Source: intestines of cattle, and in infected people. Once eaten, it produces toxins in the intestines, which causes the illness Illness: hemorrhagic colitis Food linked: Ground beef (raw and undercooked), contaminated produce Symptoms: diarrhea, cramps, kidney failure (if severe) Prevention: Cook food (especially ground beef) to correct temps, purchase produce from approved suppliers, prevent contamination between raw meat and ready-to-eat food, exclude staff with diarrhea, control time and temp
Bacillus cereus
Spore-forming bacteria found in dirt. Can produce 2 different toxins. May cause nausea, vomiting, diarrhea. Found in cooked vegetables, meat products, milk, cooked rice and rice pudding.
Cleaners must be
Stable, non-corrosive and safe to use detergents-degreasers, delivers and abrasive cleaners
How can you store food in order to prevent cross-contamination?
Store all items in designated storage areas Away from walls and at least 6 inches off floor Single-use items in original packaging Store food in containers intended for food - durable, leak-proof, able to be sealed or covered Never mix food and chemical containers Keep all storage areas clean and dry Clean transporting equipment often Store food in sanitized containers Store dirty equipment separately from clean equipment Follow storage order in fridge-- ready-to-eat food (on top), seafood, whole beef or pork, ground meat and ground fish, whole and ground poultry
Where should you store tablewear and equipment
Store at least 6 inches off the ground, and in a place that is protected from dirt and moisture
How to store and label chemicals
Store in original containers away from food and prep areas Label with common name when putting new containers
6
Store items away from walls and at least ________inches off the floor.
1. Tuna Salad 2. Salmon filets 3. Whole Pork Roast 4. Ground Hamburger Meat 5. Ground Poultry
Store ready to eat food separately from raw meat, poultry and fish. If raw and ready to eat food cannot be stored separately, list the storage order beginning with the top shelf of the following items. Ready to eat food, Ground poultry, ground hamburger meat, whole pork roast, tuna salad, salmon filets.
original
Store single use items in _________________packaging.
165°F
Stuffed Pasta
165°F
Stuffed Pork Chop
nonfood contact surfaces
Surfaces in an operation that do not normally come in contact with food, such as floors, walls, ceilings, and equipment exteriors.
Diarrhea, vomiting, fever, nausea, abdominal cramps, jaundice
Symptoms of foodborne illness
How high should tabletop equipment be off the floor?
Tabletop equipment should be put on legs at least four inches high, or sealed to the countertop
Policy for Reporting Health Issues
Tell staff they must let you know when sick -- and provide proof that you have done this: Signed notices, posting signs Staff must inform manager immediately if they get sick while working or before coming to work Restrict from working with or around food Exclude from working in the operation Check with local regulatory authorities
If you need to reject an item that is delivered to you...
Tell the delivery person what is wrong with item, and get a signed adjustment or credit slip before returning item Log the incident on the invoice
Iodine Use Guidelines
Temp: 68 degrees Ph: less or equal to 5 Water Hardness: check manufacturer Sanitizer concentration: 12.5-25 ppm Sanitizer Contact time: at least 30 seconds
Quats Use Guidelines
Temp: 75 degrees Ph: Check manufacturer Water Hardness: no greater than 500 ppm Sanitizer concentration: check manufacturer Sanitizer Contact time: at least 30 seconds
3 Main Types of Imminent Health Hazards to a Food Service Facility
Temperature control - power failures and fridge breakdowns can threaten ability to control temp of TCS foods Physical security - unauthorized people inside facility, acts of nature can weaken security of food Drinkable water supply - broken water mains, breakdowns at water, terrorist contamination
Milk, Soy, Eggs, Wheat, Fish, Shellfish, Peanuts and Tree Nuts
The Big 8 Allergens
purchasing food from unsafe sources, failing to cook food adequately, holding food at incorrect temperatures, practicing poor personal hygiene and using contaminated equipment
The CDC has determined 5 common risk factors for foodborne illness what are they?
What kind of program should you use to prevent deliberate contamination?
The Food Defense Program: ALERT
What government agencies take leading roles is the prevention of foodborne illness in the United States?
The Food and Drug Administration (FDA) and the U.S. Department of Agriculture (FDA).
USDA
The US Department of Agriculture inspects meat, poultry, and eggs. Also regulates food that crosses state lines.
What should you do if there is a backup of sewage in the operation?
The affected area should be closed right away. The probelem must be corrected and cleaned, and if the backup is a risk to the safety of food then service must be stopped.
FAT TOM
The conditions that promote rapid growth of bacteria: Food - need nutrients to survive, like the ones in TCS food Acidity - prefer foods with little or no acid (Ph of 7 or below) Temperature - grows fastest in temperature danger zone between 41 degrees F and 135 degrees F (most rapidly above 70 degrees) Time - the more time in the danger zone, the more growth of bacteria to unsafe levels Oxygen - some bacteria grows well in food with high levels of moisture. This means food with higher AW (water activity levels). We can decrease potential for bacteria growth by controlling temperature of food, and time of food in temperature danger zone.
Porosity
The extent to which a material will absorb liquids
An operation wants to hold a pan of hot food using time as a public health control. What must the label on the pan of food indicate: 1. The four hour time limit when the food must be discarded 2. the four hour time limit and the maximum internal temperature that the product cannot exceed 3. the six hour time limit when the food must be discarded 4. the six hour time limit and the maximum internal temperature that the product cannot exceed
The four hour time limit when the food must be discarded
Biological Contaminants
The greatest threat to food safety. It includes some viruses, parasites, fungi and bacteria. Some plants, mushrooms and seafood that carry harmful toxins are included.
Make sure that staff have the knowledge and skills to keep food safe
The manager's responsibility for staff food safety training is to
make sure that staff have the knowledge and skills to keep food safe
The manager's responsibility for staff food safety training is to..?
Flow of Food
The path that food takes in an operation. It begins when you buy the food and ends when you serve it.
Contamination
The presence of harmful substances in food.
cleaning
The process of removing dirt, dust, blood, or other visible contaminants from a surface.
Key drop delivery
The receipt of food by a foodservice operation after-hours while closed for business.
What is backflow?
The reverse flow of contaminates through a cross-connection into a drinkable water supply. Can be the result of pressure pushing contaminants back into the water supply.
41 degrees in 4 hours
The shellfish should be cooled to _________degrees or lower within ________hours.
41 degrees, 4 hours
The shellfish should be cooled to _________degrees or lower within ________hours.
virus
The smallest of the microbial food contaminants
Virus
The smallest of the microbial food contaminants. Carried by humans and animals and require a living host to grow. They do not grow in food but are transferred to food.
Corrective Action
The temperature of a pot of beef stew is checked during holding. The stew has not met the critical limit and is thrown out according to house policy. Throwing out the stew is an example of which HACCP principle?
Monitoring
The temperature of a roast is checked to see if it has met its critical limit of 145 degrees F for 4 minutes. This is an example of which HACCP principle?
Deny pests food, water, and a nesting or hiding place
The three basic rules of an integrated pest management program are: work with a PCO; deny pests access; and
Cross-Contact
The transfer of allergens
+/- 3 degrees F or +/- 1.5 degrees C
Thermometers used to measure air temperature in food storage equipment need to be accurate within ______ or _______.
+/- 2 degrees F or +/- 1 degree C
Thermometers used to measure food temperature need to be accurate within ______ or _______.
What are priority items that the FDA recommends that regulatory authorites use?
They are the most critical, they are procedures that prevent, eliminate, or reduce hazards associated to foodborne illness.
What does the Public Health Service do?
They conduct research into the causes of foodborne-illness outbreaks.
What do health inspecters do?
They conduct restaurant foodservice inspections.
Chemical Contaminants
They contaminate food if used incorrectly. They can include cleaners, sanitizers, and polishes.
What services does the Centers for Disease Control and Prevention provide?
They investigate outbreaks of foodborne illness, study the causes and control of disease, publish statistical data, provide educational services, and conduct the Vessel Sanitation Program.
What are requirements for reach-ins?
They must be 6 inches of the ground with caster wheels, or mounted and sealsed on a masonary base.
What are dishwasher installation guidelines?
They must be reachable and conveniently located, and water pupes to the dishwashing machine should be as short as possible to prevent loss of heat.
What are food codes?
They regulate foodservice operations.
What should you consider when installing a walk-in?
They should be sealed to the floor and wall and should offer no access to moisture or rodents.
When should food handlers wash their hands?
They should wash hands before work, and after: Using restroom, touching body, sneezing or coughing, eating and drinking, smoking, handling money and chemicals, taking out trash or cleaning, and touching clothing, leaving and returning to the kitchen, before and after raw meat or any other animal
Food Storage Order
Top 1. Ready to eat foods 2. Seafood 3. Whole cuts of beef and pork 4. Ground meat and fish 5. Poultry Bottom
1. deny pests access to the operation, 2. deny pests food, water, and a nesting or hiding place, 3. work with a licensed PCO to eliminate pests that do enter
Three basic rules of an integrated pest management program are..?
1. Identifying risks 2. Corrective action 3. Training
Three components of active managerial control include
5. What must a food handler do with an uneaten basket of dinner rolls that was returned to the prep table
Throw the rolls out
Challenges to foodservice operations
Time Language Cultural Differences on how food is handled Literacy and Education Pathogens Unapproved suppliers High Risk populations Staff Turnover
What's the best way to prevent foodborne illness from bacteria?
Time and temperature control
mow the grass
To deny pests food and shelter in outside dining areas around your operation, it is important to
shields on heat lamps
To keep food from being contaminated by lighting use..?
Spore
To keep from dying when they lack nutrients, certain bacteria change into a form called ________. They can resist heat and survive cooking temperatures. They are often found in dirt and can contaminate food grown there or exposed to dirt.
separate from
To prevent chemical contamination, chemicals should be stored________ food and utensils?
clean and sanitize utensils before use
To prevent food allergens from being transferred to food...?
Whom to contact about suspicious activity
To prevent the deliberate contamination of food, a manager should know who is in the facility, monitor the security of products, keep information related to food security on file and know....
What happens if dishwasher water is too cold or too hot?
Too cold - won't sanitize Too hot - may vaporize before water has sanitized or bake food onto items (chemical sanitizing machines can work at lower temps)
What happens if a sanitizer concentration is too high or too low?
Too low can be ineffective, and too high could be unsafe Hard water, food bits, and leftover detergent can reduce the concentration
chemical hazard
cleaners, sanitizers, polishes, machine lubricants, and toxic metals
Domoic acid
Toxin Illness: amnesic shellfish poisoning (ASP) Source: toxic algae eaten by shellfish in coastal waters of pacific northwest and east coast of Canada Symptoms: vomiting, diarrhea, abdominal pain, confusion, memory loss, disorientation, seizure, coma Prevention: purchase from approved suppliers. CANNOT be eliminated by time and temp control
Ciguatoxin
Toxin Illness: ciguatera fish poisoning Source: marine algae (eaten by predatory tropical fish) Symptoms: nausea, vomiting, tingling, joint pain Prevention: purchase from approved suppliers. This CANNOT be eliminated by cooking or freezing
Saxitoxin
Toxin Illness: paralytic shellfish poisoning (PSP) Source: toxic algae eaten by shellfish found in colder waters Symptoms: numbness, tingling, dizziness, nausea, vomiting, diarrhea Prevention: purchase from approved suppliers. CANNOT be eliminated by time and temp control
Histamine
Toxin illness: scombroid poisoning Food linked: fish Symptoms: flushing, sweating, headache, burning sensation, diarrhea, vomiting Prevention: time and temperature control, purchase fish from approved suppliers
Ciguatoxin
Toxin found in marine algae. Commonly linked to barracuda, grouper, jacks and snapper. Causes reversal of hot and cold sensations, nausea, vomiting, tingling in fingers, lips and toes, joint/muscle pain.
Demoic acid
Toxin found in shellfish in coastal waters of the NW pacific like clams, mussels, oysters, and scallops. Initially causes vomiting, diarrhea, and abd pain. Later may cause confusion, memory loss, disorientation, seizure, and coma.
Saxitoxin
Toxin from shellfish found in colder waters like clams, mussels, oysters, and scallops. Causes numbness, tingling, dizziness, nausea, vomiting, and diarrhea.
Brevetoxin
Toxin from shellfish in warmer waters like clams, mussels and oysters. Causes tingling, dizziness, reversal of hot/cold sensations, vomiting, and diarrhea.
Histamine
Toxin linked to tuna, bonito, mackerel, mahimahi. Causes reddening of the face and neck, sweating, headache, and burning/tingling sensation of mouth or throat. Later may cause diarrhea and vomiting.
1. Fluids or water stains appear in case bottoms or on packaging 2. There are ice crystals or frozen liquids on the food packaging
Two reasons why frozen food should be rejected
PHS means
US Public Health Service
How to clean and sanitize stationary equipment
Unplug equipment Take removable parts off, and wash, rinse, and sanitizer Scrape or remove food from equipment surface Wash equipment surfaces with approved cleaner Rinse with clean water Sanitize surfaces Allow all surfaces to air dry and put back together
Cleaning and sanitizing stationary equipment
Unplug the equipment Take the removable parts off the equipment Wash, rinse, and sanitize them by hand or run the parts through a dishwasher if allowed Scrape or remove food from the equipment surfaces Wash the equipment surfaces Rinse the equipment surfaces with clean water Sanitize the equipment surfaces Make sure the sanitizer comes in contact with each surface Allow all surfaces to air-dry Put the unit back together
Penetration probes
Used to check the internal temperature of food such as hamburger patties or fish fillets
Air probes
Used to check the temperature inside coolers and ovens.
Surface probes
Used to check the temperature of flat cooking equipment such as griddles
Immersion probes
Used to check the temperature of liquids including soups, sauces, and frying oil
To keep an operation clean, you must be:
Using correct tools and supplies Storing cleaning tools to prevent contamination Handling cleaning chemicals safely Creating master cleaning schedule Training and monitoring food handlers
14. Live display tanks for molluscan shellfish require a: 1. Variance from the regulatory authority and a HACCP plan 2. Water filtration feature and a self-cleaning tank system 3. Cooling device to keep the water temperature below 41 F (5 C) 4. Liquid waste drain lane equipped with an air gap to defeat back-flow
Variance from the regulatory authority and a HACCP plan
Symptoms of chemical contaminants
Varies depending on chemical, but most occur within minutes. Some common symptoms: vomiting and diarrhea
What kind of materials are nonporous and resilient?
Vinyl or rubber tiles.
Hepatitis A
Virus Source: feces of infected people, contaminated water and food Food-linked: ready-to-eat food (touched by infected food handlers), shellfish from contaminated water Symptoms: fever, weakness, nausea, abdominal pain, jaundice Prevention: Excluded infected staff, exclude those who have jaundice, wash hands, avoid bare-hand contact with ready-to-eat food, purchase shellfish from approved suppliers, practice personal hygiene
Norovirus
Virus commonly linked to ready-to-eat food and shellfish from contaminated water. Often transferred to food when infected food handlers touch food or equipment with fingers that have feces on them. Commonly causes vomiting, diarrhea, nausea, and abdominal cramps.
Hepatitis A
Virus found mainly found in the feces of infected people. Commonly linked to ready-to-eat food and shellfish from contaminated water. Cooking doesn't destroy it. Causes fever, general weakness, nausea, abdominal pain and jaundice.
wash their hands
Viruses such as Norovirus and hepatitis A can be spread when foodhandlers fail to...?
In which areas do you need nonabsorbent flooring?
Walk-ins, prep and food-storage areas, dishwashing areas, restrooms, and dressing and locker rooms.
How do you use gloves correctly?
Wash hands when starting new task You don't have to rewash when changing gloves unless you're doing a different task or your hands have been contaminated Wear gloves that are correct glove size Hold gloves by edge and check for rips or tears Never blow into gloves or roll gloves to make them easier to put on
When is it acceptable to handle ready-to-eat food with bare hands?
When Food will be added to dish without raw meat, but will be cooked to at least 145 degrees F (ex. Cheese to cheese pizza) When Food will be added as ingredient to dish containing raw meat, but will be cooked to required minimum internal temp of the raw items (ex. Veggie to beef stew) For these, need to be strict about training staff about hand washing and hygiene
When should food handlers avoid eating, drinking, smoking, and chewing gum or tobacco?
When Prepping or serving food When Working in prep areas When Working in areas where equipment is cleaned These actions can spread saliva and pathogens
the foodhandler must be told to not come in to work
When a foodhandler has been diagnosed with shigellosis, what steps must be taken?
Running water at any temperature or a container of water at 135 degrees F
When a utensil is stored in water between uses, what are the requirements?
earliest
When combining food in a dish with different use-by dates, the discard date of the dish should be based on the __________________prepared food.
After they are used, before you start working with a different food, any time you're interrupted during a task and items may have been contaminated, and after 4 hours if in constant use.
When do you need to clean and sanitize food-contact surfaces?
Death Phase
When dying bacteria outnumber growing bacteria, and the population declines.
When should you use single-use gloves?
When handling ready-to-eat food Exception: when produce or ingredients will be cooked afterword NEVER wash and reuse
4 inches
When installing tabletop equipment on legs, the space between the base of the equipment and the tabletop must be at least
4 inches
When installing tabletop equipment on legs, the space between the base of the equipment and the tabletop must be at least?
When sitting in a break area
When is it acceptable to eat in an operation?
When should you throw out (TCS) food?
When it has been in the temperature danger zone for four or more hours
July 25
When must you discard tuna that was prepped on July 19?
60 minutes
When partially cooking food for later service, what is the maximum amount of time that the food can be heated during the initial cooking step?
refill
When returning to self-service lines for more food, customers should not_____ their dirty plates?
top
When serving, it is important to avoid touching the _____ of a plate?
before putting on the gloves
When should foodhandlers who wear gloves wash their hands?
after washing hands
When should hand antiseptics be used?
When hired, and then periodically after that
When should staff receive food safety training?
when an employee is hired, and then periodically after that
When should staff receive food safety training?
When to train staff
When staff is hired Ongoing document training monitor to make sure staff are following procedures
sell-by or discard date
When storing ready-to-eat TCS food that was prepared on site, what information must be included on the label?
When do you change gloves?
When they are dirty or torn Before beginning a different task After an interruption (ex. Taking a phone call) After handling raw meat, seafood, poultry, and before handling ready-to-eat food
10 seconds
When washing hands, what is the minimum time you should scrub with soap?
spraying pesticide should be performed by a
a PCO (pest control operator)
a backflow-prevention device on a carbonated beverage dispenser is used to prevent
a backflow-prevention device on a carbonated beverage dispenser is used to prevent
Variance
a document that allows a regulator requirement to waived or changed.
an operation must be closed immediately in the event of a
a food borne illness outbreak
Cleaning program needs
a master cleaning schedule train staff to follow schedule monitor cleaning program
Vacuum Breaker
a mechanical device that prevents backsiphonage
Cross-connect is
a physical link between safe and dirty water
Cross-connection
a physical link between safe water and dirty water This is the biggest challenge to water safety. It creates the risk for back-flow.
a cloth that is used for wiping counters and equipment should be stored between uses in
a sanitizing solution
Critical Control Point (CCP)
a step in food handling at which control can be applied to prevent or eliminate a food safety hazard
HACCP is...
a system that is based on identifying significant biological chemical or physical hazards at specific points within a products flow
What must a food handler use to determine the concentration of sanitizing solution? 1. a test kit 2. a digital thermometer 3. a safety data sheet 4. a dishwasher log
a test kit
Reconditioning
altering and using items that might otherwise be reject
Water hardness
amount of minerals in water Work with supplier to identify correct amount of sanitizer to use with water
water activity
amount of moisture available in food for growth
Food preparation equipment shall be certified or classified for sanitation by: 1. the state regulatory authority 2. the Food and Drug Administration 3. an ANSI accredited certification program 4. a certified USDA environmental specialist
an ANSI accredited certification program
contaminates can be found in
animals we use for food air water dirt occur naturally in food
time-temperature abuse
any time food has been allowed to remain too long at temperatures that favor growth of foodborne microorganisms
Delivery inspection
approved source place in correct storage or cooler Not contaminated Honestly delivered Protected from contamination when stored
backup of sewage in the prep area or a serious pest infestation are hazards that
are grounds for immediate closure of an operation
when considering employee training, managers must
assessing training needs
CDC (centers for disease control and prevention) and PHS (US public health service)
assist the FDA, USDA and state and local departments conduct research into the causes of foodborne illness outbreaks investigate outbreaks
biological toxins
associated with plants, mushrooms, seafood symptoms: diarrhea or vomiting prevent: cooking or freezing
A container used to transport hot or cold TCS food must have an: 1. dark-colored exterior 2. vented interior 3. inside liner 4. attached label
attached label
best way to prevent backflow
avoid cross-connection
cooked rice is linked to what bacteria?
bacillus cereus
listeria monocutogenes
bacteria grows well at refrigeration temperatures ready to eat TCS food must be marked if held longer than 24 hours
e. coli
bacteria; derived from cattle, contaminated raw ingredients; severe cramping, nausea, vomiting, diarrhea; good hygiene and cleaning
non typhoidal salmonella
bacteria; found in water, food, soil, or surfaces that have been infected with feces of infected humans or animals; diarrhea, abdominal cramps, fever
shigella
bacteria; overcrowded conditions with poor hygiene; abdominal pain, diarrhea, fever, nausea; good body and hand hygiene, prevent overcrowding
salmonella typhi
bacteria; water, food or other surfaces infected; high fever, abdominal pain, diarrhea, headaches
Cook to 135-no minimum time
beans, pasta, fruits, vegetables, refried beans
biological hazard
biggest threat. includes illness-causing microorganisms, certain plant, mushroom, and seafood toxins
Storing raw food requiring a higher cooking temperature below or away from food requiring a lower cooking temperature helps prevent which type of contamination? 1. physical 2. biological 3. chemical 4. intentional
biological
HACCP is based on
biological, chemical and physical hazards -must have a written plan -hazards that can prevented, eliminated or reduced to safe levels
viruses
carried by humans and animals require a living host to grow can be transferred thru food people can get this from food, water, or contaminated surfaces can NOT be destroyed by cooking temperatures
CDC means
centers for disease control and prevention
Time temperature indicators
change color when temperature abused
penetration probes
check internal temperature of food useful for checking the temp of thin food- hamburger patties or fish fillets ie-chicken breast, roast
bimetallic stemmed thermometer
check temperatures from 0-220 during the flow of food, during receiving, or hot/cold holding unit sensing area goes from tip to dimple ie- chicken breast, roast
air probes
check the temperature inside coolers/ovens
surface probes
check the temperature of flat cooking equipment, such as griddles, grill
When checking the temperature of foods do this
check the thickest part take temperatures in an lest 2 different spots allow time to set temperature
Delivery temperature of frozen foods
check to see if frozen solid if you see fluids, water stains or ice crystals -reject
Chemical contaminants sources
chemical cleaners, sanitizers, polishes, machine lubricants, certain types of cookware that can be compromised by acidic foods (ex. copper)
What might happen when solutions used to clean a frozen yogurt machine are not completely drained? 1. damaged equipment 2. mold accumulation 3. chemical contamination 4. acid corrosion
chemical contamination
Test kits for sanitizers are from
chemical manufactures or supplies
Which type of sanitizer is bleach: 1. chlorine 2. detergent 3. Iodine 4. Quats
chlorine
Which food located at a self-service area must be protected by a sneeze guard? 1. chopped lettuce 2. unpeeled bananas 3. whole oranges 4. pre-wrapped muffins
chopped lettuce
a manager, prepping for a large catered event, notices a sewage backup in the prep area. What should the manager do?
close the operation, notify the local regulatory authority, correct the problem, and clean the area
to prevent pests from entering an operation, all doors, windows, and skylights should be
closed tightly; -use screens -use self-closing devices and door sweeps -use air curtains -keep exterior openings closed tightly
CFR means
code of federal regulations
Do not use these to misrepresent appearance of food
color lighting overwrap
factors that effect chemical sanitizers
concentration temperature contact time water hardness pH
To check sanitizer's effectiveness, check a sanitizer's:
concentration (use test kit) temperature requirement contact time water hardness pH
FATTOM
conditions required for growth of food borne pathogens; food, acidity, time, temperature, oxygen, moisture
Operations serving raw oysters should have a: 1. HACCP plan in place 2. license for the sale of raw shellfish 3. consumer advisory on the menu 4. variance approved by the local regulatory authority
consumer advisory on the menu
Reasons for Recall of items
contaminated mislabel food allergen not listed vendors tell you about recall on FDA, USDA recall list
Cross-contamination
contaminated ingredients added to food that receives no further cooking. Ex: raw chicken touching salad ingredients
how to prevent bacteria
control time and temp
to keep food safe..
control time and temperature prevent cross-contamination practice personal hygiene purchase from approved, reputable suppliers clean and santize items correctly
A food defense plan is a written document that records procedures to
control/minimize the risk of an intentional contamination of food
A variance from the local health authority is required when: 1. cooking steak to less than 145 degrees 2. using unpasteurized eggs for baked goods 3. displaying live molluscan shellfish in a tank 4. reheating food on a steam table to 165
cooking steak to less than 145 degrees
temperature requirements for cooling food
cool TCS food from 135- 41 in 6 hours first, cool food from 135-70 within 2 hours then, cool from 70-41 within 4 hours
Corrective action
correcting when something is done wrong
Guideline for developing a cleaning program
create a master cleaning schedule schedule time for training and work with small groups by area supervise daily cleaning routine and monitor that master schedule is working
only sure way to prevent backflow
create an airgap
in a self-service area, utensils should be provided for each item to prevent customers from
cross-contaminating
Sinks must be used for the correct intended purpose to prevent: 1. cross-contact 2. cross-contamination 3. equipment damage 4. high water usage
cross-contamination
Coving
curved sealed edge between floor and walls that helps protect from insects and moisture
what is coving
curved, sealed edge between a floor and wall
Reject damage items when
deep dents in the seal or side of can cans are swollen or have signs of leakage have rust or mislabeled have signs of pest damage used by date is past or information is missing ROP are leaking or bulging
Key drop delivery
delivery after the business is closed
reusable containers provided by an operation for take-home food must be
designed for reuse, provided to the customer by the operation, cleaned and sanitized correctly
Public health interventions are designed to
designed to protect public health FDA provides recommendations for control the common risk factors for foodborne illnesses
public health interventions
designed to protect public health FDA provides recommendations for control the common risk factors for foodborne illnesses
Types of cleaners
detergents, degreasers, delimers, and abrasive cleaners
3. establish critical limits
determine minimum or maximum limits that must be met to prevent or eliminate the hazard or reduce it to its safe level
4. establish monitoring procedures
determine the best way to check critical limits identify who will monitor them and how often *checking to see if critical limits are being met
Guidelines when purchasing food
develop a relationship with suppliers check their inspection reports GMP and GAP address suppliers good safety management system, recall and staff training suppliers are inspected and approved by local regulatory authorities
temperature-recording devices
devices check and record temperature inside delivery trucks
symptoms to foodborne illness
diarrhea vomiting fever nausea adominal cramps jaundice
Reject when packaging is
dirty tares or functions tampered with packages repacked
food borne illness
disease carried or transmitted to people by food
pathogens
disease causing microorganisms that make you sick when you eat them
food borne illness
disease transmitted to people through food
handling ready to eat food with bare hands is acceptable when
dish does NOT contain raw meat seafood or poultry but cooked to at least 145
partial cooking during preparation
do not cook food for longer than 60 mins during initial cooking cool the food immediately after initial cooking freeze/refrigerate food after cooling it heat food to its require minimum internal temperature before selling/serving it cool food if it will not be served immediately
Soaking produce in baths
do not mix different items in the same bath
Sulfites
do not sell produce treated with this before receiving in operation -do not add this to produce that will be eaten raw
variance
document issued by your regulatory authority that allows a regulatory requirement to be waived or changed
food has been honestly presented if it
does not mislead customers; does not have food additives or color additives, colored overwraps, lights
Hand antiseptics should be applied after: 1. removing gloves 2. wetting arms 3. rinsing soap 4. drying hands
drying hands
What are the regulatory requirements for a dumpster? 1. durable, cleanable, and resistant to insects and rodents 2. easy for staff of all heights and strengths to access 3. affordable and made of sustainable, nontoxic materials 4. resistant to tampering with ventilation holes for airing of gasses
durable, cleanable, and resistant to insects and rodents
pooled eggs
eggs that are cracked open and combined in a container cook them promptly after mixing store them at 41 degrees or lower
Pooled eggs
eggs that are cracked open and combined in container
Food handlers should wash their hands after: 1. working with ready-to-eat food and before handling raw food 2. removing gloves and before handling trash 3. engaging in activities that contaminate hands 4. entering the restroom
engaging in activities that contaminate hands
EPAs
environmental protection agenies regulate chemical sanitizers
what must a manager do when a food handler has been diagnosed with a disease caused by enterohemorrhagic and shiga
exclude the employee from the operation until they get a written clearance from a practitioner
A food handler has been diagnosed with the hepatitis A virus but is not showing signs of illness. The manager must: 1. exclude the food handler from the operation 2. exclude the food handler from the operation and notify the regulatory authority 3. restrict the food handler in the operation 4. restrict the food handler in the operation and notify the regulatory authority
exclude the food handler from the operation and notify the regulatory authority
2. determine critical control points
find the points in the process where the identified hazards can be prevented eliminated or reduced to safe levels *specific places in the flow of food where a hazard can be prevented eliminated or reduced to safe level
FIFO
first in first out
FAT TOM
food acidity temp time oxygen moisture
FDA
food & drug administration; government agency that writes the food code
reconditioning
food can be restored to a safe condition
food recalls
food contamination is confirmed or suspected, mislabeled or misbranded, allergens have not been identified on label
ALERT is a
food defense program that helps you identify the points in your operation where food is at risk
Time-Temperature abuse
food held for to long at temperatures that good for pathogens to grow
TCS foods
food requiring time and temperature for safety
Ready-to-eat food
food that can be eaten without further preparation, washing, or cooking. Ex: cooked food, washed fruit and vegetables (whole and cut), deli meat, bakery items, etc.)
Nonfood-contact surfaces are where
foods do not touch the area
key drop delivery
foodservice operators receive food after-hours when they are closed for business
Lighting is measured in
foot-candles or lux
Reheat TCS foods for hot holding to an internal temp of 165
for 15 seconds
2 or more
for a foodborne illness to be considered an
physical hazard
foreign objects that get into food: hair, dirt, bandages, metal staples, broken glass, bones in fillets
hepatitis A
found in feces of people infected with it food: ready to eat, shellfish prevent: excluding staff with JAUNDICE, handwashing
shigella spp
found in the FECES of humans with the illness can occur when ppl eat/drink contaminated food/water flies can transfer food: TCS foods (salads, potato, macaroni, and chicken), produce prevent: cooking eggs to internal temp prevent cross- contamination btwn poultry and ready to eat food
Hand-washing stations must contain which item? 1. instant hand sanitizer 2. hand-washing signage 3. antibacterial lotion 4. a cleaned and sanitized nail brush
hand-washing signage
What can reduce sanitizer concentration and effectiveness?
hard water, food bits, and leftover detergent
Approved suppliers
have been inspected and meet all applicable local, state and federal laws
HACCP means
hazard analysis critical control points
Maximum registering thermometer
heat sensitive tape
Ventilation removes
heat, steam and smoke form cooking lines
Principles 3, 4, and 5
help you establish ways for controlling those hazards
Principles 1 and 2
help you identify and evaluate your hazards
Principles 6 and 7
help you maintain the HACCP plan and system, and verify its effectiveness
Examples of backsiphonage
hose connected to faucet and sit in sink full of water place a running hose into a mop bucket to fill it
Hand washing stations should have
hot and cold running water Soap Paper towels, continue clean towels or air drier Garbage container Signage
onset time
how quickly foodborne-illness symptoms appear in a person
methods for cooling food
ice water bath blast chiller ice paddle ice or cold water as ingredient
1. conduct a hazard analysis
identify and assess potential hazards in the food you serve look at how food is processed in your operation identify TCS food *assessing risks within the flow of food
What is one common foodborne illness risk factor? 1. changing sanitize cloths every 4 hours 2. washing hands before eating 3. improper holding temperature 4. sending home an employee with a fever
improper holding temperature
Cooling TCS first from 135-70
in 2 hours
Cooling TCS second from 69 to 42
in 4 hours
Where should cleaning supplies be stored? 1. in a location away from food prep areas 2. in the dry storage areas 3. on the bottom shelf of the walk-in cooler 4. on top of dishwasher
in a location away from food prep areas
How should open, bagged, dry food such as flour, rice and sugar be stored? 1. in labeled, approved food containers with tight-fitting lids. 2. in an uncovered container until all of the contents have been used 3. on a wire rack under exposed water pipes 4. on the floor, 6 inches away from the wall
in labeled, approved food containers with tight-fitting lids.
Single-service items must be received: 1. in undamaged original packaging 2. on separate delivery trucks from those carrying food 3. separate from food items 4. if minor damage is apparent on the packing
in undamaged original packaging
food borne illness outbreak
incident in which two or more people get the same illness
Air gap
is a space that separates water outlet from potential contaminate source only sure way to prevent back flow
Backsiphonage
is also call back flow
Food items that have been recalled should be: 1. secured in the back of the walk-in cooler 2. left in inventory and labeled "return to supplier" 3. isolated and labeled "return to supplier" 4. put outside in the loading dock area
isolated and labeled "return to supplier"
Food that has been unsafe must be thrown out unless
it can safely be reconditioned
What is a common symptom of hepatitis A virus? 1. coughing 2. sneezing 3. headache 4. jaundice
jaundice
7. establish procedures for record keeping and documentation
keep records of- monitoring activities taking corrective action validating equipment (check for good working condition) working with suppliers (shelf life studies, invoices) *keep HACCP plan documents
thawing food by refridgeration
keeping temperature at 41 degrees or lower
thermocouples and thermistors
measure temperature through a metal probe temperature displayed digitally sensing area on tip of probe good for checking temperatures of thick and thin food
infrared laser thermometers
measure the temperature of food and equipment surfaces ie- grill top do not need to touch a surface to check temp can't measure air temp/internal temp of food distance: hold thermometer as close to food w/o touching it dont take readings through glass or metal
Thermocouples and thermistors
measure with metal probe probe may not be attached digital reading Tip of probe is inserted to get an accurate reading
Lighting intensity of how bright lights are
measured in foot candles or lux 10 lux for storage 20 lux for dishes 50 lux for prep
Vacuum breaker
mechanical device that prevents backsiphonage Seals water supply line shut when water flow is stopped
vacuum breaker
mechanical device that prevents backsiphonage closes a check valve and seals the water supply line shut when water flow is stopped
cross-contamination
microorganisms are transferred from one surface to another
what is a common symptom of the Hepatitis A virus?
mild fever, general weakness, nausea, abdominal pain, jaundice
Big Eight (common food allergens)
milk eggs fish- bass, flounder, cod wheat soy peanuts crustacean shellfish- crab, lobster, and shrimp tree nuts- walnuts and pecans
a delivery of chopped lettuce, shell eggs, poultry, and cottage cheese arrives in a refrigerated truck. which item can be received at 45F
milk, live and shucked shellfish
TCS food
milk/dairy products shell eggs meat: beef pork and lamb poultry fish shellfish and crustaceans baked potatoes heat- treated plant food- rice, beans, and veggies tofu/soy products sprouts/sprout seeds sliced melons cut tomatoes cut leafy greens untreated garlic and oil mixtures
Critical Limits
minimum and maximum limits at the CCP to reduce or eliminate hazard Ex. minimum temp of 165 degrees F for 15 min
reject food if
moldy, not normal color, if dry food if wet, pest damage, ice crystals (means frozen, thawed, refrozen), meat is slimy, sticky or dry, smells bad
Surfaces that touch food
must be cleaned, rinsed and sanitized
Check concentration of sanitizers
often
norovirus
one of the leading causes of foodborne illness transmitted through airborne vomit particles Food: ready to eat, shellfish
thawing food in microwave
only thaw food this way if food will be cooked immediately after thawing food must be cooked in conventional cooking equipment- oven
NSF
organization that creates these national standards for foodservice equipment foodservice equipment must meet certain standards if it will come in contact with food
NSF International
organization that develops and publishes standards for sanitary equipment design. It also assesses and certifies that equipment has met these standards. Restaurant and food service managers should look for an NSF international mark (or UL EPH product mark) on commercial foodservice equipment.
A delivery of packaged frozen vegetables should be rejected if the: 1. temperature of the product is 0 degrees 2. vegetables are hard to the touch 3. packages are covered with ice crystals 4. supplier name is missing from the package
packages are covered with ice crystals
you need to apply for variance if operation preps food by
packaging fresh juice on site for sale smoking food as a way to preserve it using food additives/food components to preserve/alter food curing food custom-processing animals for personal use packaging food use ROP sprouting seeds or beans offering live shellfish from a display tank
concentration is measured by
parts per million (ppm)
salads containing TCS foods
pasta, chicken and potatoes can be used only if it has been cooked, held, and cooled correctly throw out leftover food held at 41 degrees or lower after 7 days
flow of food
path food takes in your operation from purchasing to service be careful for cross-contamination and time-temperature abuse
staphylococcus aureus
pathogen carried in the nose of 30-50 percent of healthy adults 20-35 healthy adults carry it in their skin transferred by touching infected areas of their bodies then touch food w/o washing hands
temp danger zone
pathogens grow in this range 41-135
Carriers
people who carry pathogens and infect others without ever getting sick themselves
What programs are included within a Food Safety Management System?
personal hygiene, supplier selection, cleaning and sanitation, facility design, food safety training, quality control, standard operating procedures, and pest control
PCO
pest control operator
cross connection
physical link between safe and dirty water can come from drains sewers or other wastewater sources
To honestly prevent food means to: 1. tell customers where food is purchased and how it is prepared 2. prepare all food in plain view of customers while giving samples of the food 3. place nutrition information on menu signs and all other establishment signage 4. provide food to customers in a way that does not mislead or misinform them
place nutrition information on menu signs and all other establishment signage
Types of building systems:
plumbing, lighting, ventilation
sanitizer concentration is measured in
ppm - parts per million
how to prevent viruses
practice correct personal hygiene
How do you prevent physical contamination?
practice good personal hygiene and observe food, and purchase food from an approved supplier
Food Safety Management System is
practices and procedures to prevent food borne illness and control risks and hazards thought the flow of food -actively controls hazards and analysis of critical points
Clean utensils should be stored handle-up in order to: 1. minimize mold growth 2. prevent contamination 3. be easily accessible 4. limit breakage
prevent contamination
scombroid poisoning can be prevented by
purchasing FISH from approved, reputable suppliers
What is the best way to prevent a foodborne illness caused by shellfish toxins? 1. cooling food that contains shellfish ingredients correctly 2. practicing good personal hygiene 3. controlling flies inside and outside of the operation 4. purchasing shellfish from approved, reputable suppliers
purchasing shellfish from approved, reputable suppliers
stationary kitchen equipment with legs should be mounted at least how far off the floor?
put floor-mounted equipment on legs at least 6 inches high. Another option is to seal it to a masonry base.
A food handler's apron has become dirty, what should the food handler do? 1. wash it in the hand-washing sink 2. put it in a laundry bag for cleaning collection 3. wear it again until laundry collection day 4. turn it inside out to expose the clean side
put it in a laundry bag for cleaning collection
Receiving Milk, sour cream
put thermometer or probe inside of food being careful not to touch the package
Operations that serve high risk populations cannot serve
rare hamburger, seafood or undercooked eggs, raw sprouts and unpasteurized milk and juice
To prevent cross-contamination, which food must be stored on the top shelf of a cooler? 1. live-lobsters 2. fresh poultry 3. raspberry pie 4. cookie dough
raspberry pie
date marking
ready to eat TCS food can be stored for only 7 days if it is held at 41 degrees or lower count begins on the day that the food was prepared/opened use by date sticker
storage order
ready to eat food sea food whole cuts of beef and pork ground meat and ground fish whole and ground poultry
Inspection Reports reviews the following
receive food when staff has time to inspect food Train staff on how to receive foods Need an inspection list with accept or reject ask to see most resent inspection reports FDA, USDA or their party Staff have the correct tools, inspection lists, thermometers
an employee may return to work after being diagnosed with an illness caused by Salmonella Typhi only after the
receiving a clearance from a health practitioner
Maximum registering thermometers
records the highest temperature on item
Floor coving is used to: 1. eliminate the risk of slips and falls 2. reduce sharp corners on hard-to-clean floors 3. increase the resiliency of hard-surface flooring 4. improve noise reduction capabilities
reduce sharp corners on hard-to-clean floors
ROP means
reduced oxygen packaging
Santizing
reduces pathogens on a surface to safe levels
Sanitizing is
reducing pathogens on a surface so they are at safe levels
sanitizing
reducing pathogens to safe levels
USDA (US Department of Agriculture)
regulates and inspects meat poultry and eggs regulates food that crosses state boundaries
How to reheat TCS food for hot-holding
reheat to 165 degrees for 15 seconds within 2 hours
How to reheat food for immediate service
reheat to any temperature (if cooked and cooled correctly)
how to sanitize prep table
remove food from surface wash rinse sanitize air dry
Cleaning
removes food and dirt
Cleaning is
removing food and other dirt from a surface
parasites
require a host to live and reproduce associated with: SEAFOOD, wild game, food processed with contaminated water to avoid: purchase food from approved, reputable suppliers, cook food at minimum temperatures
To prevent food in a self-service area from becoming contaminated by guest, an operation should: 1. ensure that guest use only one plate 2. require food handlers to monitor the self-service area 3. post allergen information around the self-service area 4. list all of the ingredients in each menu item
require food handlers to monitor the self-service area
OSHA (occupational safety and health administration)
requirement guidelines for using chemicals
food code agencies regulate foodservice for these groups:
rest and retail food stores vending operations schools and day care centers hospitals and nursing homes
As part of an operation's food defense program, management should
restrict access by unauthorized personnel
Chemicals that can only be used by licensed pest control operators are considered: 1. single-use liquids 2. household-strength insecticides 3. non-toxic insect sprays 4. restricted -use pesticides
restricted - use pesticides
back flow
reverse flow of contaminants through a cross-connection into a drinkable water supply result of pressure pushing contaminatnts back into the water supply
Back flow can be a result of
reverse flow of contaminates through cross connect to a potable supply -high water use in one area of operation creates a vacuum in plumbing system that sucks contaminates back into the water supply
food code
science based code that provides recommendations for food safety regulations
Foods with MIT of 145 degrees for 15 seconds
seafood (fish, shellfish, crustaceans) Steaks/chops of pork, beef, veal, and lamb Commercially raised game Shell eggs that will be served immediately
Table top equipment
sealed to a table top mounted on legs at least 4 inches high
where can cleaning chemicals or other toxic materials be stored?
separate from food and utensils
Store chemicals
separate from food, equipment, utensils and linens and chemicals stored in original containers
Seafood documents
shell stock ID tag tells when & where fish was harvested and if from approved source -keep to original container until last fish is used Keep tag on file for 90 days -documentation on how fish is eaten- raw or partially cooked -documentation that tells if fish is correctly frozen before you receive it
documents
shellfish must be received with shellstock identification tags or fish that will be eaten raw/partially cooked tags must indicate where/when shellfish was harvested kept on file for 90 days from the date the last shellfish was used from its delivery container
big 6
shigella spp salmonella typhi nontyphoidal salmonella (NTS) shiga toxin producing escherichia (stec) aka. e coli hepatitis a norovirus
Handwashing stations
should be put in areas that make it easy for staff to wash hands often. they are Required in Restrooms. and are Required in areas used for Food Prep, Service and Dishwashing. -HW Stations need: Hot and Cold running water, Soap, a Way to dry hands, a Trash container, and Signage.
Hand washing stations
should only be used for washing hands
Imminent health hazards
significant threat or danger to health that requires immediate correction to prevent injury
Imminent health hazards
significant threat to health requiring immediate correction or closure
an acceptable way to dry hands after hand washing is to use a(n)
single use paper towel or hand dryer
Never dump mop water or other liquids into the
sink or stool
A food handler must wear single-use gloves when: 1. slicing fresh tomatoes that will be used for a garnish on a hamburger 2. quartering fresh tomatoes that will be sauteed in a stir fry 3. scrubbing and washing fresh clams that will be steamed for clam chowder 4. trimming and seasoning beef that will be slow roasted for a sandwich
slicing fresh tomatoes that will be used for a garnish on a hamburger
Which specialized processes require a HACCP Plan? (when variances have not been requested)
smoking food as a method to preserve it, but not to enhance it Using food additives, or components like vinegar to preserve or alter food Curing food Custom-processing animals Processing food using ROP Pasteurizing juice Sprouting seeds or beans
Outdoor garbage containers should be
smooth durable and on flat surfaces have tight fitting lids which are covered at all times have drain plugs in place
When choosing flooring, wall and ceiling materials, pick
smooth, durable and easy to clean and mantained materials
Flooring, Walls, and Ceilings must be
smooth, durable, and non-porous
Heat Sanitizers
soak in hot water which is 171 degrees for 30 seconds -use a high temperature dish washer
Chemical Sanitizers
soaking tableware, utensils and equipment in chemical rinse, spray or swab sanitizing solution -regulated by state and federal EPA
A special process that requires a HACCP plan to be in place before the process is used in an operation is: 1. making sausage 2. butchering meats 3. sous vide 4. packaging bread
sous vide
airgap
space that separates a water supply outlet from a potentially contaminated source
Cooking reduces pathogens but does not destroy
spores and toxins
Which is an example of "sanitizing" 1. pouring chlorine bleach over a cleaned and washed cutting board 2. spraying a solution of quat on slicer parts after washing 3. using a new, dry cloth to wipe condensation inside a holding cabinet 4. soaking pans from the serving line in warm water
spraying a solution of quat on slicer parts after washing
Cleaners must be:
stable, non-corrosive, and safe to use never use one type of cleaner in place of another
cleaners must be
stable, noncorrosive, and safe to use
temperature (storing foods)
store TCS food at an internal temp of 41-135 or higher storage units must have at least one air temperature measuring device (+/- 3 degrees)
thawing food by running water
submerge food under water at 70 degrees or lower use clean/sanitized prep sink never let temperature go above 41 degrees for longer than 4 hours
time-temperature indicator (TTI)
tags are attached to packages by the supplier a color change appears in the window if the food has been time-temp abused during shipment or storage
Guidelines for prepping salads containing TCS food
take extra precautions since they will not be cooked again Needs to be cooked, held, and cooled correctly throw out food (held at 41 degrees or lower) after 7 days
What action should a manager take when a food handler has a sore throat and fever?
tell them to go home
customer with known food allergy
tell your customer how item is prepared and if anything contains that allergen, clearly mark or indicate the order, deliver food without it touching other items
TCS means
temperature control safety foods
Who may deliberately contaminate food? (3)
terrorists or activists disgruntled staff or vendors competitors
FDA
the Food and Drug Administration regulates all food except meat, poultry, and eggs. Issues Food Code (recommendations for food safety), and regulates food transported across state lines, provides support and training to industry and agencies
Who is responsible for training staff to know how to properly accommodate a guest with a food allergy? 1. the manager 2. the health department 3. the host 4. the cook
the manager
to minimize cross-contamination, disposable gloves must be used
true
The last job of the shift is putting away cleaning tools and supplies. The tools are cleaned, the broom is hung on a hook, and the mop is stored in a bucket in the supply closet. Which is performed incorrectly? 1. the broom is hung on a hook 2. the mop is stored in a bucket 3. the tools are cleaned but not sanitized 4. all tasks are preformed correctly
the mop is stored in a bucket
contamination
the presence of harmful substances in food can be biological, chemical, physical most contaminates cause foodborne illness
Identify Risks
the process of determining which risks might affect the project and documenting their characteristics
Backflow
the reverse flow of contaminants through a cross-connection into a drinkable water supply
chemical
the three categories of food safety hazards are biological, physical and?
fecal-oral route
the way contamination is caused when food handlers do not wash hands after using the restroom
clean utensils should be stored handle up in order to
they can be picked up without touching the food-contact surfaces
If a food handler has jaundice, then..
they must be reported to the regulatory authority. If they have it for 7 days or less, they must be EXCLUDED from operation. In order to return, they must have a written release from dr. and also approval from the regulatory authority.
If a food handler has vomiting or diarrhea, then...
they must either have had no symptoms for at least 24 hours before returning to work, OR have a written release from a dr.
what must a food handler do with an uneaten basket of dinner rolls that was returned to the prep table?
throw them out
TCS food held for longer than 24 hours must be labeled with info indicating when food should be...
thrown away, eaten, or sold
TCS food
time and temperature controlled for safety foods
Managers should focus on
time and temperature of foods preventing cross-contamination staff practicing good personal hygiene purchasing from approved suppliers cleaning and sanitizing
TTI means
time temperature indicator
Reheat food for immediate service
to any temperature
Poor-Personal hygiene
touching or scratching a wound and touching food coughing or sneezing on a food working while sick failing to wash hands after using the bathroom
cross contact
transferring allergens from food containing an allergen to the food served
mold
type of fungus that causes food spoilage
yeast
type of fungus that causes food spoilage
if chemicals are transferred to secondary containers, the secondary containers must be labeled with the chemical's
usage instructions
Cross-contamination at self-service areas can be prevented by posting signs requiring customers to: 1. pay a fee for sharing meats 2. sample products before serving them 3. use a new plate for each trip 4. use the same plate for each trip
use a new plate for each trip
6. verify that the system works
use monitoring charts, records, hazard analysis determine if your plan prevents reduces or eliminates identified hazards *determine if the HACCP plan is working as intended
Immersion Probes
use these to check the temperature of liquids. This could include soups, sauces, and frying oil
immersion probes
use to check temperature of liquids (soups, sauces, frying oil)
To avoid contaminating a bagel ordered by a customer, the food handler should: 1. use tongs to pick up the bagel 2. grab the bagel with bare hands 3. use a cloth towel to pick up bagel 4. pick up the bagel quickly, holding the edges
use tongs to pick up the bagel
What information should you include about food that is provided during off-site service?
use-by date and time reheating and service instructions
What is the only reliable way to ensure that meat, poultry and eggs have been cooked to a safe internal temperature? 1. noting a change in texture 2. noting a change in color 3. using a food thermometer 4. using a timer
using a food thermometer
Live display tanks for molluscan shellfish required: 1. variance from the regulatory authority and a HACCP plan 2. water filtration feature and a self-cleaning tank system 3. cooling device to keep the water temperature below 41 degrees 4. liquid waste drain line equipped with an air gap to defeat back-flow
variance from the regulatory authority and a HACCP plan
management oversight
verify that all policies, procedures, and corrective actions are followed
norovirus
virus; fecal-oral contact including direct person to person contact; jaundice, vomiting, diarrhea, sore throat with fever; proper hand hygiene, excluding employees with symptoms
Hepatitis A
virus; fecal-oral through person to person contact; vomiting, diarrhea, jaundice; good hygiene to prevent fecal-oral person to person contact
What is the correct first step when preparing a whole tomato? 1. cutting 2. washing 3. peeling 4. cooking
washing
heat sanitizing
water must be 171 degrees and soaked for 30 seconds
heat sanitizing
water must be 171 degrees or hotter
What situation is considered an imminent health hazard and must be reported to the regulatory authority? 1. water supply to the operation has been cut off 2. employee returns to work with a doctor's note saying that the employee is free of Shigella spp. 3. The temperature of the cooler where TCS food is stored is reading 48 degrees 4. everything is being washed, rinsed and sanitized in the three compartment sink.
water supply to the operation has been cut off
Dishwashers should measure
water temperature water pressure chemical concentration have information about settings posted on the wall
potable water
water that is safe to drink
utilities include
water, electricity, gas, sewage, and garbage disposal
Types of Utilities
water, electricity, gas, sewage, garbage disposal
165 degrees
what is the minimum internal cooking temp for stuffed pork chops?
Master cleaning schedule
what should be cleaned who should clean it hot it is cleaned train staff to follow program
Key drop deliveries
when an operation receives a delivery after hours when a business is closed. The supplier has access to facility and stores delivered food.
backsiphonage
when high water use in one area of an operation creates a vacuum in the plumbing systems that sucks contaminants back into the water supply
physical contaminants
when objects get into food ie- wood, fingernails, can shavings, staples, bandaids, glass, jewelry
cross-contamination
when pathogens are transferred from one surface/food to another
Cross-contamination
when pathogens transfer from one surface to another
use pasteurized eggs
when serving dishes that are raw or undercooked ie-Caesar salad dressing, hollandaise sauce, tiramisu, moose
to prevent deliberate contamination of food a manager should know..
who is in the facility monitor the security of products keep info related to food security on file know who to contact about suspicious activity
Wash produce
with water a little warmer than produce -can use ozone or water with chemicals for rinsing produce
When should you throw out refrigerated food in a vending machine?
within 7 days of prep
which area of the body requires extra attention during hand washing
wrists, the back of your hands, between your fingers, and under your fingernails
State and local regulatory authorities
write and adapt codes that regulate retail food service- May differ from the FDA food codes Inspect and enforce regulations investigate complaints issue licenses and permits, approve construction review and approve HACCUP plans
State and local regulatory authorities
write or adopt code that regulates food industries
State and local regulatory authorities
write or adopt code that regulates retail and foodservice operations responsibilities: inspecting operations enforcing regulations investigation complainants and illnesses issuing licenses and permits approving construction reviewing and approving HACCP plans
When applying for a variance you may need one of these
written plan
fungi includes (3 things)
yeasts, molds, and mushrooms
A manager must notify the regulatory authority when a food handler reports having which symptoms? 1. yellow skin and eyes 2. infected lesion 3. stomachache with nausea 4. sore throat with fever
yellow skin and eyes
jaundice
yellowing of the skin and eyes
Temperature Danger Zone
zone from 41F° to 135F° in which foods should not be stored or kept for long periods of time due to risk of spoilage and bacteria growth
Deny access guidelines
•check all deliveries (deny shipments with pests or signs of pests including egg cases and body parts; all points where pests can enter are secure (screen windows and vents or patch and replace them, seal cracks; install air curtains, air doors, or fly fans (same things) above or alongside doors)
Deny shelter guidelines
•throw out garbage quickly and correctly; keep trash cans (garbage containers) in good condition; outdoor trash cans tightly covered; clean up spills around trash cans immediately and wash cans regularly; store recyclables in clean, pest proof containers far away from building as regulations allow; store food and supplies correctly and quickly, away from walls, and 6in (15cm) off floor; use FIFO to rotate so pests can settle and breed) •clean spills immediately (crumbs, scraps, etc)
