ServSafe

Which pathogen can be controlled by washing hands and controlling flies inside and outside the operation A. Hepatitis A B. Shigella spp. C. Clostridium botulinum D. Vibrio parahaemolyticus

B. Shigella spp.

When should food contact surfaces be cleaned and sanitized?

Food contact surfaces must be cleaned and sanitized at the following times: After they are used Before food handlers start working with a different type of food Any time food handlers are interrupted during a task and the items being used may have been contaminated After four hours if items are in constant use

How can you tell if your operation has been infested with cockroaches or rodents?

Signs of a cockroach infestation include: Strong oily odor Droppings (feces) that look like grains of black pepper Capsule-shaped egg cases that are brown, dark red, ror black and possibly leathery, smooth, or shiny in appearance Signs of a rodent infestation include: Signs of gnawing Urine stains revealed by black (ultraviolet) light Droppings that are shiny and black ( fresh) or gray (older) Nesting materials, such as scraps of paper, cloth, hair, and other soft materials Holes in quiet places, near food and water, and next to buildings

7.Bacillus Cereus bacteria

It forms spores on cooked rice that has been improperly cooled or held hot

4.E. Coli Bacteria

It is found in ground beef that has not been cooked to 155 F for at least 15 seconds

6. Staphylococcus Aureus Bacteria

It is found on the skin, nose and mouth of 50-70 % of all people Heat can kill toxins caused by this bacteria

What are some approved water sources for an operation? What are the testing requirements for nonpublic water systems?

Sources of approved water include: Approved public water mains Private water sources regularly maintained and tested Closed portable water containers Water transport vehicles If an operation uses a private water supply, such as a well, rather than an approved public source, it should check with the local regulatory authority for information on inspections, testing, and other requirements. Nonpublic water systems should be tested at least annually, and the report kept on file in the operation.

What are some basic work-attire requirements for staff?

Staff must meet the following work attire requirements: Wear a clean hat or other hair restraint Wear clean clothing daily Remove aprons when leaving food-preparation areas Remove jewelry from hands and arms before preparing food or when working around prep areas

What are storage requirements for live shellfish?

Live shellfish must be stored in tis original container at an air temperature of 41 F or lower. Shellstock identification tags must be kept on file for 90 days from the dat the last shellfish was sold or served from the container.

What are some ways food can be time-temperature abused?

TCS food is being time-temperature abused whenever it is handled in the following ways: Cooked to the wrong minimum internal temperature Held at the wrong temperature Cooled or reheated incorrectly

What are some situations where technology based training would be appropriate?

Technology-based training is most appropriate in the following situations: Staff work in different locations and/or need the same training at different times It is costly to bring staff to the same place Staff need retraining Staff have different levels of knowledge about a topic Staff have different learning skills Staff need to learn at their own pace You want to collect specific information, such as time spent on different topics, test scores, number of tries until the training was finished, and/or problem areas

What are the roles of federal, state, and local agencies regarding the regulation of food safety in operations?

The FDA and USDA inspect food and regulate food transported across state lines. The FDA also issues the FDA Model Food Code, which is the government's recommendations for food safety regulations. The CDC and the PHS assist the FDA and the USDA by conducting research into the causes of foodborne-illness outbreaks. State and local regulatory authorities write or adopt food codes that regulate retail and foodservice operations. These codes differ widely from one state or locality to another. State and local regulatory authorities enforce these food codes. In addition, they investigate complaints and illnesses, isue licenses and permits, and approve construction.

What are some hazards that require the closure of an operation?

The following hazards require the closure of an operation: Significant lack of refrigeration Backup of sewage into the operation or its water supply Emergency, such as a building fire or flood Significant infestation of insects or rodents Long interruption of electrical or water service Clear evidence of a foodborne-illnes out break related to the operation

What personal behaviors can contaminate food?

The following personal behaviors can contaminate food: Wiping or touching the nose Rubbing an ear Scratching the scalp Touching a pimple or an infected wound Running fingers through the hair

What types of food safety programs must be in place as a foundation for a food safety management system?

The following programs are a foundation for a food safety management system: Personal hygiene program Food safety training program Supplier selection and specification program Quality control and assurance program Cleaning and sanitation program Standard operating procedures (SOPs) Facility design and equipment maintenance program Pest control program

What are four correct methods for thawing food?

The four correct methods for thawing food are: Thaw it in a refrigerator at a product temperature of 41 F or lower Submerge it under running, drinkable water at a temperature of 70 F or lower Thaw it in a microwave oven if it will be cooked immediately afterward Thaw it as part of the cooking process as long as the product reaches the required minimum internal cooking temperature.

What are the minimum internal temperatures for poultry, fish, pork, and ground beef?

The minimum internal cooking temperatures are: Poultry: 165 F for 15 seconds Fish: 145 F for 15 seconds Pork: 145 F for 15 seconds (roasts for four minutes) Ground beef: 155 F for 15 seconds

What are the potential costs associated with foodborne-illness outbreaks?

The potential costs associated with foodborne-illness out breaks include the following: Loss of customers and sales Loss of reputation Negative media exposure Lawsuits and legal fees Increased insurance premiums Lowered staff morale Staff absenteeism Staff retraining Closure Human costs, such as lost work, medicla costs, long-term disability, and death

What is the purpose of an integrated pest management program?

The purpose of an integrated pest management program is to prevent pests from entering the operation and eliminate any pests that do get inside.

What is the recommended top-to-bottom order for storing the following food in the same cooler: raw trout, an uncooked beef roast, raw chicken, pecan pie, and raw ground beef?

The recommended top-to-bottom order for storing the items in the same cooler is: Pecan Pie Raw trout Uncooked beef roast Raw ground beef Raw chicken

3.Bacteria Growth

1. Food (high in protein) 2. Moisture (foods with water) 3. Warm temperature (70-135) 4. Time (time to reproduce) 5. Adequate pH (4.6 - 7.5)

What can be done to minimize contamination in self-service areas?

To minimize contamination in self-service areas: Protect food on display using sneeze guards, display cases, or packaging to protect it form contamination Label food located in self-service areas Do not let customers refill dirty plates or use dirty utensils at self-service areas Stock food displays with the correct utensils for dispensing food

What action must be taken in the event of a backup of raw sewage in an operation?

A backup of raw sewage in an operation is cause for immediate closure of the area, correction of the problem, and through cleaning. If the backup is a significant risk to the safety of food, service must be stopped. Then the local regulatory authority must be notified/

What are three conditions that would result in rejecting a shipment of fresh poultry?

A shipment of fresh poultry should be rejected under the following conditions: Purple or green discoloration around the neck Dark wing tips (red tips are acceptable) Stickiness under wings or around joints Abnormal, unpleasant odor Temperature above 41 F

A thermometer used to measure the temperature of food must be accurate to what temperature? A. +/- 2 F or +/- 1 C B. +/- 4 F or +/- 3 C C. +/- 6 F or +/- 5 C D. +/- 8 F or +/- 7 C

A. +/- 2 F or +/- 1 C

What is the maximum water temperature allowed when thawing food under running water? A. 70 F B. 65 F C. 60 F D. 55 F

A. 70 F

When should hand antiseptics be used? A. After washing hands B. Before washing hands C. When soap is unavailable D. When gloves are not being used

A. After washing hands

What is the only completely reliable method for preventing backflow? A. Air gap B. Ball valve C. Cross-connection D. Vacuum breaker

A. Air gap

What should food handlers do to prevent food allergens from being transferred to food? A. Clean and sanitize utensils before use B. Buy from approved, reputable supplies C. Store cold food at 41 F (5 C) or lower D. Label chemical containers correctly

A. Clean and sanitize utensils before use

What item must customers take each time they return to a self-service area for more food? A. Clean plate B. Extra napkins C. Hand sanitizer D. New serving spoon

A. Clean plate

What is the most important way to prevent a foodborne illness from bacteria? A. Control time and temperature B. Prevent cross-contamination C. Practice good personal hygiene D. Practice correct cleaning and sanitizing

A. Control time and temperature

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? A. Created a cross-connection B. Created an air gap separation C. Prevented backflow D. Prevented atmospheric vacuuming

A. Created a cross-connection

What is the problem with storing raw ground beef above prepped salads? A. Cross-contamination B. Poor personal hygiene C. Time-temperature abuse D. Cross-contact with allergens

A. Cross-contamination

If food-contact surfaces are in constant use, how often must they be cleaned and sanitized? A. Every 4 hours B. Every 5 hours C. Every 6 hours D. Every 7 hours

A. Every 4 hours

In top-to-bottom order, how should a fresh pork roast, fresh salmon, a container of lettuce, and a pan of fresh chicken breast be stored in a cooler? A. Lettuce, fresh salmon, fresh pork roast, fresh chicken breasts B. Fresh salmon, fresh pork roast, fresh chicken breasts, lettuce C. Lettuce, fresh chicken breasts, fresh pork roast, fresh salmon D. Fresh salmon, lettuce, fresh chicken breasts, fresh pork roast

A. Lettuce, fresh salmon, fresh pork roast, fresh chicken breasts

A customer called an operation and told the manager about getting sick after eating there. The customer complained of vomiting and diarrhea a few hours after eating the raw oysters. What pathogen probably caused the illness? A. Norovirus B. Shigela spp. C. Salmonella Typhi D. Shiga toxin-producign E. coli

A. Norovirus

Which food should NOT be offered on a children's menu: a rare hamburger, friend chicken tenders, grilled cheese sandwich, or spaghetti with meat sauce? A. Rare hamburger B. Fried chicken tenders C. Grilled cheese sandwich D. Spaghetti

A. Rare hamburger

A chef sanitized a thermometer probe and then checked the temperature of minestrone soup being held in a hot-holding unit. The temperature was 120 F, which did not meet the operation's critical limit of 135 F. The chef recorded the temperature in the log and reheated the soup to 165 F for 15 seconds within 2 hours. Which was the corrective action? A. Reheating the soup B. Checking the critical limit C. Sanitizing the thermometer probe D. Recording the temperature in the log

A. Reheating the soup

What is the correct way to clean and sanitize a prep table? A. Remove food from the surface, wash, rinse, sanitize, air dry B. Remove food from the surface, sanitize, rinse, wash, air dry C. Remove food from the surface, wash, sanitize, air dry, rinse D. Remove food from the surface, air-dry, wash, rinse, sanitize

A. Remove food from the surface, wash, rinse, sanitize, air dry

Live shellfish must be received with what documentation? A. Shellstock identification tag B. USDA inspection stamp C. Certified fisheries tag D. USDA grading stamp

A. Shellstock identification tag

A food handler has diarrhea and has been diagnosed with an illness from Shigella spp. What should the manager tell this food handler to do? A. Stay home until a doctor approves a return to work B. Wear gloves while handling food C. Work in a nonfood-handling position D. Wash hands frequently while handling food

A. Stay home until a doctor approves a return to work

A deli serves cold sandwiches in a self-service display. Which step in the flow of food would be a critical control point? A. Storage B. Cooling C. Cooking D. Reheating

A. Storage

A food handler stored a sanitizer spray bottle on a shelf above the prep table that had just been sanitized. Throughout the day, the food handler used the sanitizer on the prep table, storing it in the same spot. What should the food handler have done differently? A. Stored the sanitizer bottle away from the prep area B. Stored the sanitizer bottle on the floor between uses C. Stored the sanitizer bottle on the prep table between uses D. Stored the sanitizer bottle with food supplies below the prep table

A. Stored the sanitizer bottle away from the prep area

What smell may be a sign that cockroaches are present? A. Strong, oily B. Warm, spicy C. Sharp, musty D. Mild, seaweed

A. Strong, oily

What should a manager of a hospital cafeteria do if a cook calls in with a headache, nausea, and diarrhea? A. Tell the cook to stay away from work and see a doctor B. Tell the cook to come in for a couple of hours and then go home C. Tell the cook to rest for a couple of hours and then come to work D. Tell the good to go to the doctor and then immediately come to work

A. Tell the cook to stay away from work and see a doctor

What must food handlers do to make sure sanitizing solution for use on food-contact surfaces has been made correctly? A. Test the solution with a sanitizer kit B. Use very hot water when making the solution C. Try out the solution on a food contact surface D. Mix the solution with equal parts of water

A. Test the solution with a sanitizer kit

An operation has a buildup of grease and condensation on teh walls and ceiling. What is the most likely problem? A. The ventilation system is not working correctly B. Te cleaning chemicals are not being used correctly C. The staff are not cleaning athe walls correctly D. The grill is not being operated at a high-enough temperature

A. The ventilation system is not working correctly

Why are preschool-age children at a higher risk for foodborne illnesses? A. They have not built up strong immune systems B. They are more likely to spend time in the hospital C. They are more likely to suffer allergic reactions D. Their appetites have increased since birth

A. They have not built up strong immune systems

A customer had a reversal of hot and cold sensations after eating seafood. What most likely caused the illness? A. Toxin B. Virus C. Bacteria D. Parasite

A. Toxin

Signage posed as a hand washing station must include a reminder to staff to A. Wash hands before returning to work B. use hot running water when washing C. scrub hands and arms for 10 to 15 seconds D. Avoid touching faucet handles after washing

A. Wash hands before returning to work

When should staff receive food safety training? A. When hired, and then periodically after that B. When they do not have foodservice experience C. When a new FDA Food Code comes out D. Only when they request it

A. When hired, and then periodically after that

How should flat ware and utensils that have been cleaned and sanitized be stored? A. With handles facing up B. Below cleaning supplies C. In drawers that have been washed and rinsed D. Four inches from the floor

A. With handles facing up

What is the first task in training a large group of servers to prevent contamination of food? A. assess the training needs of the servers on this topic B. make a list of possible information to cover C. provide servers with operation manuals on the topic D. put the servers into small groups based on service experience

A. assess the training needs of the servers on this topic

The three basic rules of an integrated pest management program are: work with a PCO; deny pests access; and A. deny pests food, water, and a nesting or hiding place B. document all infestations with the local regulatory authority C. prepare a chemical application schedule and post it publicly D. notify the EPA that pesticides are being used in the operation

A. deny pests food, water, and a nesting or hiding place

If pesticides are stored in the operation, where should they be kept? A. in a secure location, away from food and equipment B. in a glass container, in a walk-in cooler C. washed, rinsed, and sanitized D. replaced with new equipment

A. in a secure location, away from food and equipment

Cleaning the surfaces of some cans of tomato sauce so that they can be accepted is an example of A. reconditioning B. spot-inspection C. calibration D. documenting

A. reconditioning

How can an operation determine its food safety training needs?

An operation can determine its food safety training needs by doing the following: Testing staff members' food safety knowledge Observing staff job performance Questioning or surveying staff members to identify areas of weakness

How can an outbreak of Norovirus be prevented?

An outbreak of Norovirus can be prevented by practicing personal hygiene. This is the most important prevention measure and includes the following: Excluding staff with diarrhea and vomiting from the operation Excluding staff who have been diagnosed with Norovirus from the operation Washing hands Avoiding bare-hand contact with ready-to-eat food

Why are the elderly at a higher risk for getting foodborne illnesses?

As people age, there are changes in their organs. For example, stomach-acid production decreases as people get older. This allows more pathogens that may have been eaten to enter the intestines. A change in the stomach and intestinal tract also allows the body to store food for longer periods. This gives toxins more time to form.

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? A. 2 B. 4 C. 6 D. 8

B. 4

What installing table top equipment on legs, the space between the base of the equipment and the tabletop must be at least A. 2 inches B. 4 inches C. 6 inches D. 8 inches

B. 4 inches

What is the correct temperature for receiving cold TCS food? A. 32 F or lower B. 41 F or lower C. 45 F or lower D. 50 F or lower

B. 41 F or lower

A food handler will be wearing single-use gloves to chop lettuce for an hour. When must the food handler's hand be washed? A. After putting on gloves B. Before starting the task C. Half-way through the task D. Each time gloves are changed

B. Before starting the task

What is the first step in developing a HACCP plan? A. Identify corrective actions B. Conduct a hazard analysis C. Establish monitoring procedures D. Determine critical control plans

B. Conduct a hazard analysis

A broken water main has caused the water in an operation to appear brown. What should the manager do? A. Boil water for 1 minute before use B. Contact the local regulatory authority before use C. Use the water for everything except dishwashing D. use the water for everything except handwashing

B. Contact the local regulatory authority before use

What can occur if prep tables are not cleaned and sanitized between uses? A. Off flavors in food B. Cross-Contamination C. Toxic-metal poisoning D. Time-temperature abuse

B. Cross-Contamination

Eggs and peanuts are dangerous for people with which condition? A. FAT TOM B. Food allergies C. Chemical sensitivity D. Poor personal hygiene

B. Food allergies

At what minimum temperature should hot TCS food be held? A. 115 F B. 125 F C. 135 F D. 145 F

C. 135 F

What is the minimum internal cooking temperature for ground beef? A. 135 F for 15 seconds B. 145 F for 15 seconds C. 155 F for 15 seconds D. 165 F for 15 seconds

C. 155 F for 15 seconds

At what maximum internal temperature should cold TCS food be held? A. 0 F B. 32 F C. 41 F D. 60 F

C. 41 F

How long can ready-to-eat TCS food that was prepped in-house be stored if it was held at 41 F? A. 3 days B. 5 days C. 7 days D. 9 days

C. 7 days

Wheezing and shortness of breath are symptoms of what? A. Hepatitis A B. Bacillus cereus C. Allergic reaction D. Hemorrhagic colitis

C. Allergic reaction

At what temperatures do most foodborne pathogens grown most quickly? A. Between 0 F and 41 F B. Between 45 F and 65 F C. Between 70 F and 125 F D. Between 130 F and 165 F

C. Between 70 F and 125 F

What must be included on the label of TCS food that was prepped in-house? A. Date that the food was received B. Name of each TCS ingredient included C. Date that the food should be thrown out D. List of all potential ingredients in the food

C. Date that the food should be thrown out

What are the most common symptoms of a foodborne illness? A. Diarrhea, vomiting, fever, nausea, abdominal cramps, and dizziness B. Diarrhea, vomiting, fever, nausea, abdominal cramps, and headache C. Diarrhea, vomiting, fever, nausea, abdominal cramps and jaundice D.Diarrhea, vomiting, fever, nausea, abdominal cramps, and tiredness

C. Diarrhea, vomiting, fever, nausea, abdominal cramps and jaundice

Which agency enforces food safety in a restaurant? A. centers for disease control and prevention B. Food and Drug administration C. State or local regulatory authority D. U.S. Department of Agriculture

C. State or local regulatory authority

5. Listeria Bacteria

Often found in the intestine of animals. They can grow at temperatures below 41 F

How can cross-contamination be prevented in the operation?

Cross-contamination can be prevented in the operation by: Using separate equipment when preparing each type of food Cleaning and sanitizing all work surfaces, equipment, and utensils after each task Preparing raw meat, fish, and poultry and ready-to-eat food at different times (when using the same prep table)

What is the maximum distance that sneeze guards can be located from the self-service counter to protect food from contamination? A. 8 inches B. 10 inches C. 12 inches D. 14 inches

D. 14 inches

What is the minimum internal cooking temperature for eggs, meat, poultry, and seafood cooked in a microwave oven? A. 135 F B. 145 F C. 155 F D. 165 F

D. 165 F

What is the minimum internal cooking temperature for stuffed pork chops? A. 135 F for 15 seconds B. 145 F for 15 seconds C. 155 F for 15 seconds D. 165 F for 15 seconds

D. 165 F for 15 seconds

What temperature must TCS food be reheated to if it will be hot-held? A. 135 F for 15 seconds B. 145 F for 15 seconds C. 155 F for 15 seconds D. 165 F for 15 seconds

D. 165 F for 15 seconds

An operation has a small salad bar with 8 different items on it. How many serving utensils are needed to serve the items on the salad bar? A. 2 B. 4 C. 6 D. 8

D. 8

How far above the floor should food be stored? A. At least 1" B. At least 2" C. At least 4" D. At least 6"

D. At least 6"

What is an important measure for preventing foodborne illness? A. Serving locally grown food B. Using new equipment C. Measuring pathogens D. Controlling time and temperature

D. Controlling time and temperature

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? A. Monitoring. B. Verification C. Hazard analysis D. Corrective action

D. Corrective action

What is the most important factor in choosing a food supplier? A. It has a HACCP program or other food safety system B. It has documented manufacturing and packing practices. C. Its warehouse is close to the operation, reducing shipping time. D. It has been inspected and complies with local, state, and federal laws.

D. It has been inspected and complies with local, state, and federal laws.

What is required when receiving fish that will be served raw or partially cooked? A. It must be alive when received B. It must be thawed in the microwave C. It must be used within 24 hours of receiving D. It must be correctly frozen before you receive it

D. It must be correctly frozen before you receive it

What organization creates national standards for foodservice equipment? A. CDC B. EPA C. FDA D. NSF

D. NSF

Shiga toxin-producing E. coli is commonly linked with what type of food? A. Potato salad B. Thick stews C. Dairy products D. Raw ground beef

D. Raw ground beef

What is sanitizing? A. Reducing dirt from a surface B. Reducing the pH of a surface C. Reducing the hardness of water D. Reducing pathogens to safe levels

D. Reducing pathogens to safe levels

What should be done with an item that had been recalled? A. Throw it out B. Arrange a pick-up from the vendor C. Record the item's use-by date, and place the item in storage D. Remove the item from inventory, and place it in a secure location

D. Remove the item from inventory, and place it in a secure location

What are the most important food safety features to look for when selecting flooring, wall, and ceiling materials? A. Absorbent and durable B. Hard and durable C. Porous and durable D. Smooth and durable

D. Smooth and durable

What should food handlers do after prepping food and before using the restroom? A. Wash their hands B. Take off their hats C. Change their gloves D. Take off their aprons

D. Take off their aprons

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? A. The cook did not wear reusable gloves while handling the raw ground beef and hamburger buns B. The cook did not clean and sanitize the gloves before handling the hamburger buns C. The cook did not wash hands before putting on the same gloves to slice the hamburger buns D. The cook did not wash hands and put on new gloves before slicing the hamburger buns

D. The cook did not wash hands and put on new gloves before slicing the hamburger buns

A food handler thaws several frozen turkeys on a prep table. What is the danger that this poses to the food? A. Off flavors in food B. Cross-Contamination C. Toxic- Metal poisoning D. Time-temperature abuse

D. Time-temperature abuse

Raw chicken breasts are left out at room temperature on a prep table. What is the main risk that could cause a foodborne illness? A. Cross-contamination B. Poor cleaning and sanitizing C. Poor personal hygiene D. Time-temperature abuse

D. Time-temperature abuse

Which part of the plate should a food handler avoid touching when serving customers? A. Bottom B. Edge C. Side D. Top

D. Top

How far must a bimetallic stemmed thermometer be inserted into food to give an accurate reading? A. Up to the tip of the thermometer stem B. Just past the tip of the thermometer stem C. Past the dimple of the thermometer stem D. Up to the dimple of the thermometer stem

D. Up to the dimple of the thermometer stem

What does an operation that wants to smoke food as a method of preservation need to have before processing food this way? A. Food safety certificate B. Crisis-management plan C. Master cleaning schedule D. Variance from the regulatory authority

D. Variance from the regulatory authority

In what type of places are cockroaches typically found? A. Cold, dry, and light B. Warm, dry, and light C. Cold, moist, and dark D. Warm, moist, and dark

D. Warm, moist, and dark

New staff must be trained in the critical areas of personal hygiene, cleaning and sanitizing, controlling time and temperature, and A. crisis management B. equipment handling C. HACCP plan creation D. preventing cross-contamination

D. preventing cross-contamination

The five common mistakes that can lead to foodborne illlness are failing to coo food adequately, holding food at incorrect temperatures, using contaminated equipment, practicing poor personal hygiene, and A. Reheating leftover food B. Serving ready-to-eat food C. Using single-use, disposable gloves D. purchasing food from unsafe sources

D. purchasing food from unsafe sources

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 A. When to register with the EPA B. How to fill out an incident report C. Where to find MSDS in the operation D. who to contact about suspicious activity

D. who to contact about suspicious activity

After which activity must food handlers wash their hands? A. Putting on gloves B. Serving customers C. Applying hand antiseptic D.Clearing tables

D.Clearing tables

What is one of the most important considerations when choosing flooring for food-preparation areas?

One of the most imporatant considerations when selecting flooring for food-preparation areas is the material's porosity, or the extent to which it will absorb liquids. Avoid high porosity flooring. Its absorbency often makes it ideal for pathogen growth. Flooring should also be smooth, durable, and easy to clean. It should resist wear and help prevent slips.

11. Trichinella

Parasites found in pork It can be killed if cooked at 145 for at least 15 sec

9. Hepatitis A

Poor hygiene. Wash your hands!

What are the requirements for using time rather than temperature as the only means of control when holding ready-to-eat TCS food?

Ready -to-eat, TCS food can be displayed or held witout temperature control (up to 6 hours for cold food and up to four hours for hot food) under the following conditions: Cold food: It was held at 41 F or lower before removing it from regrigeration It does not exceed 70 F while it is being served It has a label that specifies both the time it was removed from refrigeration and the time it must be thrown out. It is sold, served, or thrown out within 6 hours Hot food: It was held at 135 F or higher before removing it from temperature control It has a label that specifies when the item must be thrown out It is sold, served, or thrown out within 4 hours

2. Simonella Bacteria

Domestic and Wild Animals 165 F for 15 sec.

What should a manager do during and after an inspection?

During an inspection, a manager should do the following: Ask for identification Cooperate Take notes Keep the relationship professional Be prepared to provide records requested by the inspector After the inspection, the manager should do the following: Discuss violations and time frames for correction with the inspector Act on all deficiencies noted in the report by determining why each problem occurred, and then established new procedures or revise existing ones. It may also be necessary to retrain staff.

What factors affect the efficiency of a sanitizer?

Several factors affect the efficiency of a sanitizer.The most critical include concentration, water temperature, contact time, water hardness, and pH.

Which pathogens are found in high numbers in an infected person's feces, are highly infectious, and can cause sever illness? A. Histamine, aflatoxin, brevetoxin, ciguatoxin, saxitoxin, and domoic acid B. Hepatitis A, Norovirus, salmonella typhi, nontyphoidal Salmonella, Shigella spp., and shiga toxin-producing E. coli C. Anisakis simplex, Cryptosporidium parvum, Giardia duodenalis, Vibrio vulnificus, and Clostridium botulinum D. Bacillus cereus, Listeria monocytogenes, Staphylococcus aureus, Clostridium perfrigens, Campylobacter jejuni, and Vibrio patahaemolyticus

B. Hepatitis A, Norovirus, salmonella typhi, nontyphoidal Salmonella, Shigella spp., and shiga toxin-producing E. coli

Which type of thermometer can read temperature without touching the item's surface? A. TTI B. Infrared C. Air probe D. Immersion probe

B. Infrared

What is the best method of checking the temperature of a delivery of fresh fish? A. Feel the fish, making sure that it is cold to the touch B. Insert a thermometer probe in to the thickest part of the fish C. Place a time-temperature indicator on the surface of the fish D. Use an infrared thermometer to check the fish's temperature

B. Insert a thermometer probe in to the thickest part of the fish

Milk can be received 45 F under what condition? A. It is thrown out after 2 days B. It is cooled to 41 F or lower in 4 hours C. It is immediately cooled to 41 F or lower D. It is served or used in the operation within 2 hours

B. It is cooled to 41 F or lower in 4 hours

The temperature of a roast is checked to see if it has met its critical limit of 145 F for 4 minutes. This is an example of which HACCP principle? A. Verification B. Monitoring C. Record keeping D. Hazard analysis

B. Monitoring

Which food item can be displayed in a self-service area without the use of packaging, sneeze guards, or a display case to protect them from contamination? A. Bulk deli rolls B. Nuts in the shell C. Sushi-grade fish D. Cooked shrimp

B. Nuts in the shell

How should cartons of coleslaw be checked for the correct receiving temperature? A. Check the interior air temperature of the delivery truck B. Open a carton and insert a thermometer stem into the food C. Place a thermometer against the outside of the carton D. Touch the carton to see if it is cold

B. Open a carton and insert a thermometer stem into the food

A server cleans a dining table with a wiping cloth then puts the wiping cloth in an apron pocket. What is the risk that could cause a foodborne illness? A. Cross-contamination B. Poor cleaning and sanitizing C. Poor personal hygiene D. Time-temperature abuse

B. Poor cleaning and sanitizing

Which area of the operation is usually required to be the brightest? A. Dry storage B. Preparation C. Refrigerated storage D. Service

B. Preparation

14. Foods that should be cooked for 155 for at least 15 sec.

ground meats such as; beef, turkey, chicken, seafood

15. Foods that should be cooked at 145 for at lest 15 sec. and 3 min.

pork, beef, fish, seafood, eggs Beef roast (medium)- 3 minutes Pork roast- 3 min ham- 3 min

13. Foods that should be cooked at 165 for at least 15 sec.

poultry, stuffed meats, soups, stews

12.Ciguatera

type of seafood poisoning found in predatory fish like snapper and barracuda

What precautions must be taken both before and after pesticides are applied in your operation?

To minimize the hazard to people, have your PCO use pesticides only when you are closed for business, and staff are not on-site/ When pesticides will be applied, prepare the area to be sprayed by removing all food and movable food-contact surfaces. Cover equipment and food-contact surfaces that cannot be moved. Wash, rinse, and sanitize food-contact surfaces after the area has been sprayed. Any time pesticides are used or stored on the premises, you should have a corresponding Material Safety Data Sheets (MSDS), because they are hazardous materials.

What measures should be taken to prevent a seafood-specific foodborne illness?

To prevent a seafood-specific foodborne illness, food must be purchased from an approved, reputable supplier. This is the single most important prevention measure.

What can be done to prevent back flow in an operation?

To prevent backflow in an operation: Avoid creating a cross-connection. Do not attach a hose to a faucet unless a backflow prevention device, such as a vacuum breaker, is attached Install air gaps where necessary. This is the only sure way to prevent backflow. An air gap is an air space that separates a water supply outlet from a potentially contaminated source.

What are the requirements for installing stationary equipment?

When installing stationary equipment: Put floor mounted equipment on legs at least 6 inches high. Another option is to seal it to a masonry base Put table top equipment on legs at least four inches high. Or, seal it to the countertops.

What practices should be followed to serve food correctly off-site?

When serving food off-site, you must protect it from contamination and time-temperature abuse: Make sure staff practice good personal hygiene Ensure there is safe water for cooking, dishwashing, and handwashing Check internal food temperaures regulary Label food with use-by dates and times Make sure garbage is stored away from food-prep, storage, and serving areas Store ready-to-eat food separately from raw food Use insulated containers to hold TCS food

Which is a TCS food? A. Bread B. Flour C. Sprouts D. Strawberries

C. Sprouts

What six pathogens have been dubbed the "Big Six"? Why have they been singled out by the FDA?

According to the FDA, there are over 40 different kinds of bacteria, viruses, parasites, and molds that can occur in food and cause a foodborne illness. Of these, six have been singled out by the FDA. These have been dubbed the "Big Six" because they are highly infectious. They include the bacteria Shigella spp., Salmonella Typhi, nontypholidal Salmonella, and shiga toxin-producing E. coli. They also include two viruses- hepatitis A and Norovirus. These pathogens are often fount in very high numbers in an infected person's feces and can be transferred to food easily. A person does not have to eat much of the pathogen in order to get sick and that illness is often severe. For this reason, food handlers diagnosed with illness from these pathogens cannot work in a foodservice operation while they are sick.

What are the storage requirements for pesticides?

All pesticides used in your operation should also be stored by your PCO. If they are stored on the premises, follow these guidelines: Keep pesticides in their original containers Store pesticides in a secure location away form where food, utensils, and food equipment are stored

Which FAT TOM condition will a foodservice operation be most able to control? A. Acidity B. Time C. Oxygen D. Moisture

B. Time

Reviewing temperature logs and other records to make sure that the HACCP plan is workign as intended is an example of which HACCP principle? A. Monitoring B. Verification C. Hazard analysis D. Record keeping

B. Verification

A backup of raw sewage and significant lack of refrigeration can result in A. a delay of an inspection until the situation is corrected B. closure of the operation by the regulatory authority C. improved inspection scores D. being issued a permit to operate

B. closure of the operation by the regulatory authority

What must food handlers do to food immediately after thawing it in the microwave oven? A. hold it B. cook it C. cool it D. freeze it

B. cook it

In which training method does a trainer ask a series of quiestions to draw on the knowledge and experience of the learners? A. information search B. guided discussion C. jigsaw design D. games

B. guided discussion

A person arrives at a restaurant claiming to be a health inspector. What should the manager ask for? A. inspection warrant B. inspector's identification C. hearing to determine if the inspection is necessary D. one day postponement to prepare for the inspection

B. inspector's identification

A food handler was assigned to clean a slicer that was too difficult to move. The slicer was unplugged. Then the removable parts were taken off the slicer and cleaned and sanitized in a three-compartment sink. Food bits on the slicer were removed. After the machine was wiped down with detergent and water, it was sanitized and allowed to air-dry. Then the food handler put the machine back together. What mistake did the food handler make? A. Failed to dry the machine with a clean cloth after sanitizing it B. Failed to sanitize the machine before taking the removable parts off C. Failed to rinse the machine after wiping it down with detergent and water D. Failed to wash the machine with detergent and water before taking it apart

C. Failed to rinse the machine after wiping it down with detergent and water

What should be done with throwing away chemicals? A. Seal the container and recycle it B. Seal the container in a bag and place it in the garbage C. Follow label instructions and regulatory requirements D. Pour leftover chemicals into a drain and throw the container away

C. Follow label instructions and regulatory requirements

What is the purpose of a food safety management system? A. Keep all areas of the facility clean and pest free B. Identify, tag, and repair faulty equipment within the facility C. Identify and control possible hazards throughout the flow of food D. Identify, document, and use the correct methods for receiving food

C. Identify and control possible hazards throughout the flow of food

What probe should be used to check the temperature of a large stockpot of chili? A. Air probe B. Surface probe C. Immersion probe D. Penetration probe

C. Immersion probe

When storing food using the FIFO method, where should the food with the earliest use-by dates be stored? A. below food with later use-by dates B. Behind food with later use-by dates C. In front of food with later use-by dates D. Alongside food with later use-by dates

C. In front of food with later use-by dates

A food handler has finished trimming raw chicken on a cutting board and needs it to prep vegetables. What must be done to the cutting board? A. It must be dried with a paper towel B. It must be turned over to the other side C. It must be washed, rinsed, and sanitized D. It must be rinsed in hot water and air-dried

C. It must be washed, rinsed, and sanitized

Who is responsible for keeping food safe in an operation? A. Food and Drug Administration B. Health inspector C. Manager/ operator D. State health department

C. Manager/ operator

What is required for measuring the sanitizing rinse temperature in a high-temperature dishwashing machine? A. Infrared thermometer B. Time-temperature indicator C. Maximum registering thermometer D. Thermocouple with immersion probe

C. Maximum registering thermometer

Who should apply pesticides? A. Shift manager B. Person in charge C. Pest control operator D. Designated pest staff member

C. Pest control operator

Which piece of jewelry can be worn on a food handler's hand or arm? A. Watch B. Diamond ring C. Plain band ring D. Medical bracelet

C. Plain band ring

What is the most important way to prevent a foodborne illness form viruses? A. Control time and temperature B. Prevent cross-contamination C. Practice good personal hygiene D. Practice correct cleaning and sanitizing

C. Practice good personal hygiene

Parasites are commonly linked with what type of food? A. Rice B. Poultry C. Seafood D. Canned food

C. Seafood

A food handler can cool a stockpot of clam chowder by placing it into a A. cooler B. freezer C. Sink of ice water D. Cold-holding unit

C. Sink of ice water

A food handler prepares and delivers meals to elderly individuals receiving cancer care services at home. What symptoms require this food handler to stay home from work? A. Thirst with itching B. Soreness with fatigue C. Sore throat with fever D. Headache with soreness

C. Sore throat with fever

An operation received a violation in the outside area of the facility. The manager reviewed the area and saw that the dumpster was placed on a freshly graveled drive. The lids were closed, and the drain plus was in place to prevent the dumpster from draining. What was the problem? A. The dumpster lids should have been open to allow sit to air out B. The drain plug should have been removed to allow the dumpster to drain correctly C. The surface underneath the Dumpster should have been paved with concrete or asphalt D. The Dumpster should have been freshly painted so that food debris would not stick to surfaces

C. The surface underneath the Dumpster should have been paved with concrete or asphalt

A food handler pulled a hotel pan of tuna salad from the cooler and used it to prep six tuna salad sandwiches. What is the problem with this situation? A. Cross-contamination B. Poor personal hygiene C. Time-temperature abuse D. Poor cleaning and sanitizing

C. Time-temperature abuse

Frozen shrimp is rejected during receiving for having large ice crystals on the food and packaging. What is the problem that caused this? A. Cross-contact B. Cross-contamination C. Time-temperature abuse D. Incorrect cleaning and sanitizing

C. Time-temperature abuse

What device can be used to record time-temperature abuse during the delivery of food? A. Thermocouple B. Thermistor C. Time-temperature indicator D. Bimetallic stemmed thermometer

C. Time-temperature indicator

Besides information on chemical concentration and water temperature, what other machine setting information should be posted on dishwashing machines? A. Water pH B. Water salinity C. Water pressure D. Water hardness

C. Water pressure

When is it acceptable to eat in an operation? A. When prepping food B. When washing dishes C. When sitting in a break area D. When handling utensils

C. When sitting in a break area

All new staff should receive training on A. HACCP B. crisis management C. general food safety D. active managerial control

C. general food safety

The manager's responsibility for staff food safety training is to A. test staff's food safety knowledge B. provide all staff with videos and DVDs for training C. make sure that staff have the knowledge and skills to keep food safe D. let staff learn on their own

C. make sure that staff have the knowledge and skills to keep food safe

What should be done with food contact surfaces after pesticides have been applied? A. used only after a 20 minute wait B. checked with a sanitizer test kit C. washed, rinsed, and sanitized D. replace with new equipment

C. washed, rinsed, and sanitized

What types of external damage to cans are causes for rejection?

Cans must be rejected for the following reasons: Bulging or swollen ends Rest or dents Labels that are not intact

10. Norwalk Virus

Causes a large amount of viral illnesses Raw foods like vegetables, salads, shellfish and contaminated waters

8. Clostridium Botulinum bacteria

Causes botulism. It forms spores and grows only when there is no air. Often found in canned food and vacuum packed foods. If suspected discard immediately

What specialized food prep processes require a variance from the regulatory authority?

Certain specialized food-prep processes require a variance from the regulatory authority. They include the following: Smoking food as a method to preserve it (but not to enhance flavor) Using food additives or adding components, such as vinegar, to preserve or alter it so it no longer requires time and temperature control for safety Curing food Custom-processing animals. For example, this may include dressing deer in the operation for personal use Packaging food using reduced-oxygen packaging (ROP) methods. This includes MAP, vacuum-packed, and sous vide food. Clostridium botulinum and listeria monocytogenes are risks to food packaged in these ways. Treating juice on-site, and packaging it for later sale Sprouting seeds or beans

How should clean and sanitized tableware, utensils, and equipment be stored?

Clean and sanitized tableware, utensils, and equipment should be stored in the following way: Store tableware and utensils at least 6 inches off the floor. Protect them from dirt and moisture Clean and sanitize drawers and shelves before storing clean items Store glasses and cups upside down on a clean and sanitized shelf or rack. Store flatware and utensils with handles up so staff can then pick them up without touching food-contact surfaces Clean and sanitize trays and carts used to carry clean tableware and utensils. Check them daily, and clean as often as needed Keep the food-contact surfaces of stationary equipment covered util ready for use

What is the difference between cleaning and sanitizing?

Cleaning is the proces of removing food and other types of dirt from a surface, while sanitizing is the process of reducing the number of pathogens on that surface to safe levels.

What are some factors that determine the frequency of health inspections in an operation?

Factors that determine the frequency of a health inspection" Size and complexity of the operation. Larger operations offering a large number of TCS food items might be inspected more frequently Inspection history of the operation. Operations with a history of low sanitation scores or consecutive violations might be inspected more frequently Clientele's susceptibility to foodborne illness. Nursing homes, schools, day-care centers, and hospitals might receive more frequent inspections Workloads of the local health department and the number of inspectors available

What procedures must food handlers follow when using gloves?

Food handlers must follow these procedures when wearing gloves to handle food: Wash hands before putting on gloves when starting a new task. Hands do not need to be rewashed each time gloves are changed as long as food handlers are performing the same task and hands have not become contaminated. Never use gloves in place of hand washing. Choose the correct glove size. Hold gloves by the edge when putting them on. Avoid touching the glove as much as possible. Check gloves for rips and tears after they have been put on. Never blow into gloves. Never roll gloves to make them easier to put on. Never wash and reuse gloves

Explain the labeling requirements for food packaged on-site for retail sale.

Food packaged in the operation that is being sold to customers for use at home, such as bottled salad dressing, must be labeled. The label must include the following information: Common name of the food or a statement that clearly identifies it. Quantity of the food List of ingredients and sub-ingredients in descending order by weight. This is necessary if the item contains two or more ingredients List of artificial colors and flavors in the food. Chemical preservatives must also be listed. Name and place of business of the manufacturer, packer, or distributor Source of each major food allergen contained in the food. This is not necessary if the source is already part of the common name of the ingredient.

1. FAT TOM

Food, Acidity, Temperature, Time, Oxygen, Moisture

What are some general guidelines for receiving food safely?

Here are some general guidelines for receiving food safely: Have suppliers deliver food when there is time to inspect it Make specific staff responsible for receiving. Train them to follow food-safety procedures including checking items for correct temperatures, expired code dates, signs of thawing and refreezing, and pest damage Make sure there are enough trained staff to receive and inspect food promptly Visually inspect delivery trucks for signs of contamination Inspect and store each delivery before accepting another one Receive cold TCS food at 41 F or lower unless otherwise specified. Receive hot TCS food at 135 F or higher Make sure packaging is intact and clean and protects food and food-contact surfaces from contamination. Reject frozen food that has large ice crystals on it. This may be evidence of thawing and refreezing. Reject meat, fish, or poultyr that is slimy, sticky, or dry. Also reject it if it has soft flesh that leaves an imprint when you touch it Reject food with an abnormal or unpleasant odor

What are correct methods for checking the temperatures of fresh poultry delivered on ice and a carton of milk? What should the temperature be for each?

Here is how to check the temperature of each product: Fresh poultry: insert the thermometer stem or probe into the thickest part of the poultry. The center is usually the thickest part/ The temperature should be 41 F or lower Carton of Milk: open the carton and insert the thermometer stem or probe into the milk. Fully immerse the sensing area. The stem or probe must not touch the carton. The temperature should be 45 F or lower when receiving the milk. However, it must be fooled to 41 F or lower in four hours.

What is the correct procedure for covering infected wounds on hands or arms?

How an infected wound is covered depends on where it is located: Cover wounds on the hand or wrist with an impermeable cover. "Impermeable" means that liquid cannot pass through the cover. Examples include bandages and finger cots-protective coverings. Next, place a single-use glove over the cover. Cover wounds on the arm with an impermeable cover, such as a bandage. The wound must be completely covered. Cover wounds on other parts of the body with a dry, durable, tight-fitting bandage.

What hazards are associated with the transportation of food and how can they be prevented?

Many operations prep food at one location and then deliver it to remote sites. The longer the time between preparation and consumption, the greater the risk that food will be exposed to contamination or time-temperature abuse. To prevent these hazards do the following: Pack food in insulated food-grad containers. They should be designed so food cannot mix, leak, or spill Clean the inside of delivery vehicles regularly Practice good personal hygiene when distributing food Check internal food temperatures. If containers or delivery vehicles are not maintaining the correct temperature, reevaluate the length of the delivery route or the efficiency of the equipment being used label food with a use-by date and time, and reheating and service instructions for staff at offsite locations Store raw meat, poultry, and seafood and ready-to-eat items separately

Explain the FIFO method of stock rotation.

Many operations use the first-in, first-out (FIFO) method to rotate their refrigerated, frozen, and dry food during storage. Here is one way to use the FIFO method: Identify the food item's use-by or expiration date Store items with the earliest use-by or expiration dates in front of items with later dates Once shelved, use those items stored in from first Throw out food that has passed its manufacturer's use-by or expiration date

What are some methods that can be used to delver training?

Methods that can be used to deliver training include: On-the-job traingin Classromm training Information search Guided discussion Games Role-play Demonstrations Jigsaw design Training videos and DVDs Technology-based training

What are the requirements of a handwashing station? In what areas of an operation are handwashing stations required?

The requirements of a handwashing station include: Hot and cold running water that is drinkable, and meets temperature and pressure requirements Soap in liquid, bar, or powder form A way to dry hands. Disposable paper towels or a continuous towel system that supplies the user with a clean towel can be used. Hands can also be dried with a hand dryer using either warm air or room-temperature air delivered at high velocity. A garbage container. This is required if disposable paper towels are used A clearly visible sign or poster that tells staff to wash hands before returning to work. The message should be in all languages used by staff in the operation. Hand washing stations are required in restrooms or directly next to them. Hand washing stations are also required in areas used for food prep, service, and dishwashing. Hand washing sinks must be used only for hand washing and not for any other purpose. Make sure these stations work correctly an dare well stocked and maintained. They must also be available at all times. Hand washing stations cannot be blocked by portable equipment or stacked full of dirty kitchenware.

What are the rules for correctly cooking food in a microwave oven?

The rules for correctly cooking food in a microwave include: Cover food to prevent the surface from drying out Rotate or stir food halfway through the cooking proces to allow heat to reach the food more evenly Let food stand for at least two minutes after cooking to let the food temperature even out Check the temperature in at least two place to make sure the food is cooked enough Heat seafood, poultry, and eggs to 165 F

List the seven HACCP principles in order.

The seven HACCP principles are: Principle 1: Conduct a hazard analysis Principle 2: Determine critical control points (CCPs) Principle 3: Establish critical limits Principle 4: Establish monitoring procedures Principle 5: Identify corrective actions Principle 6: Verify that the system works Principle 7: Establish procedures for record keeping and documentation

What are the six conditions that support the growth of bacteria?

The six conditions that support the growth of bacteria are: Food: carbohydrates ro proteins Acidity: food that contains little or no acid Temperature: temperature between 41 F and 135 F (5 C and 57 C) Time: the longer food spends at temperature between 41 F and 135 F, the more opportunity bacteria in the food have to grow to unsafe levels Oxygen: some grow with oxygen, other grow without it Moisture: food with high levels of available moisture

What are the three major type of contaminants?

The three major types of contaminants are: biological, chemical, and physical. Biological contaminants include bacteria, viruses, parasites, and fungi. Chemical contaminants include foodservice chemicals such as cleaners, sanitizers, and polishes. Physical hazards include foreign objects such as metal shavings, staples, bandages, glass, and dirt. Naturally occurring objects, such as fish bones in fillets, are another example.

What methods can be used for cool cooked food?

There are a number of methods that can be used to cool food, including: Using ice-water baths Stirring food with an ice paddle Using a last chiller or tumble chiller Adding ice or cold water as an ingredient

What are some ways to achieve active managerial control?

There are many ways to achieve active managerial control in the operation. According to the Food and Drug Administration (FDA), you can use simple tools such as training programs, manager supervision, and the incorporation of SOPs. Active managerial control can also be achieved through more complex solutions, such as a HACCP program. Monitoring is critical to the success of active managerial control. Food will be safe if managers monitor critical activities in the operation. Managers must take the necessary corrective action when required. They must also verify that the actions taken to control the risk factors for food-borne illness are actually working.

What measures can be taken to help ensure the safety of customers with food allergies?

There are several measures that can be taken by both service staff and kitchen staff to ensure the safety of customers with food allergies. Service Staff: Describe dishes so customers know how they are prepared Tell customers if the food they are allergic to is in the menu item Identify any secret ingredients Suggest menu items that do not contain the food that the customer is allergic to Clearly mark the order for the guest with the identified food allergy Deliver food separately from other food delivered to a table Kitchen Staff: Check recipes and ingredient labels to confirm that the allergen is not present Wash, rinse, and sanitize cookware, utensils, and equipment before prepping food Make sure the allergen does not touch anything from customers with food allergies, including food, beverages, utensils, equipment and gloves Wash your hands and change gloves before prepping food Use separate fryers and cooking oils when frying food for customers with food allergies Label food packaged on-site for retail sale. Name all major allergens on the label, and follow any additional labeling requirements.

What are some ways to keep chemicals form contaminating food?

There are several ways to keep chemical from contaminating food: Make sure chemicals are approved for use in a foodservice operation Purchase chemicals from approved, reputable suppliers Store chemicals away from prep areas, food-storage areas, and service areas Separate chemicals from food and food-contact surfaces by spacing and partitioning Do not store chemicals above food or food-contact surfaces Use chemicals for their intended use and follow manufacture's directions Only handle food with equipment and utensils approved for foodservice use Make sure the manufacturer's labels on original chemical containers are readable Keep MSDS current, and make sure they are accessible to staff at all times Follow the manufacturer's directions and local regulatory requirements when trowing out chemicals

What are some ways to prevent the deliberate contamination of food?

There are several ways to prevent the deliberate contamination of food: Make sure that the products you receive are from safe sources Monitor the security of products in the operation Know who is in the operation Keep information related to food defense accessible Identify what you will do and who you will contact if there is suspicious activity or a threat at your operation

How is a thermometer calibrated using the ice-point method?

These are the steps for calibrating a thermometer using the ice-point method: Fill a large container with crushed ice. Add clean tap water until the container is full. Stir the mixture well. Put the thermometer stem or probe into the ice water so the sensing area is completely submerged. Wait 30 seconds, or until the indicator stops moving. Do not let the stem or probe touch the sides or bottom of the container. Keep the stem or probe in the ice water. Hold the calibration nut securely with a wrench or other tool and rotate the head of the thermometer until it reads 32 F. On some thermocouples or thermistors, you can press a reset button.

What are the steps that should be taken (in order) when cleaning and sanitizing items in a three- compartment sink?

These are the steps that must be taken when cleaning and sanitizing items in a three-compartments sink: Rinse, scrape, or soak items before washing them. If items are being soaked in the first sink, change the solution when food bits start to build up or the suds are gone. Wash items in the first sink. Use a brush, cloth towel, or nylon scrub pad to loosen dirt. Change the water and detergent when the suds are gone or the water is dirty Rinse items in the second sink. Spray the items with water or dip them in it. Make sure to remove all traces of food and detergent from the items being rinsed. if dipping the items, change the rinse water when it becomes dirty or full of suds Sanitize items in the third sink. Change the sanitizing solution when the temperature of the water or the sanitizer concentration falls below requirements. Never rinse items after sanitizing them. This could contaminate their surfaces. The only exception to this rule is when you are washing items in a dishwasher that can safely rinse items after they have been sanitized Air-dry items on a clean and sanitized surface. Place items upside down so they will drain

How can you prevent pests from entering your operation?

To prevent pests from entering your operation: Used approved, reputable suppliers. Check all deliveries before they enter your operation. Refuse shipments that have pests or signs of pests, such as egg cases and body parts. Screen all windows and vents with at least 16 mesh per square inch screening Install self closing devices and door sweeps on all doors Repair gaps and cracks in the door frames and thresholds. Use weather stripping on doors with no thresholds Install air curtains above or alongside doors Keep all exterior openings closed tightly Use concrete to fill holes or sheet metal to cover openings around pipes Install screens over ventilation pipes and ducts on the roof Cover floor drains with hinged grates Seal all cracks in floor and walls

What two FAT TOM conditions are easiest for an operation to control?

You can help keep food safe by controlling FAT TOM. In your operation, however, you will most likely be able to control only time and temperature. To control time, limit how long TCS food spends in the temperature danger zone. To control temperature, keep TCS food out of the temperature danger zone.