Exam 2 (Week 8,9,10)

Examples of hazards...

(micro)biological, chemical, and physical

Automatic dish machine method

(once per day) test with correct test strips or use a simulated plate thermometer to check hot water temperature (> 180 degrees F)

Considerations for a food facility include:

- Designing and arranging equipment/fixtures to comply with the "Food Code" - Choosing wall, floor, and ceiling materials that are easily cleaned - Designing utilities to properly service the facility (e.g. hot water) - Designing a layout that enables handling trash and wastes

Active Managerial Control consists of:

- IDENTIFY risks specific to your operation - MONITOR those critical activities that control the identified risks - ensure appropriate steps are taken to CORRECT a problem - always VERIFY POLICIES ARE IMPLEMENTED - TRAIN all employees - periodically RE-EVALUATE this program

Where/how does a waitperson learn about allergens in foods AND allergens in the specific foods your operation serves? Mark ALL that apply.

- as part of in-house training by management - discuss dishes with the Chef or Sous Chef

Mark ALL items that are not approved as a food contact surface. If an item is only partially prohibited, mark it as well.

- cast iron - pewter, copper, or zinc equipment or wares - galvinized metal equipment - ceramic, china or glass containing lead

Sanitizing with heat

- hot water is used as a sanitizer - no residue - contact time > 30 sec

clean and sanitize food contact surfaces:

- immediately after use, before working with a different type of food, between different raw TCS produce items, after an interruption in a task, after 4 hours if used continuously

A crisis management plan or emergency management plan is designed to control risks during emergencies (no power, no water, sewage spill, etc) associated with which of the five major risk factors? Mark ALL that apply. [Hint: If an emergency occurred where there was no power and no water]... Group of answer choices

- improper hot/cold temperatures of foods - personal hygiene (hand washing) - contaminated utensils/equipment - improper cooking

Sanitizing with chemicals

- most common - chlorine, iodine, QUAT

Food facility surfaces should: mark ALL that apply.

- resist grease - be approved by the health authority during initial plan review - resist moisture intrusion - be non-porous

A customer asks your waitperson whether the chicken breast sandwich has any allergens. Which are the correct responses when the staff member does not know the answer? Mark ALL that apply.

- tell the customer you do not know and to consider the sandwich has allergens - check with the chef to ask them about allergens in that dish

Hold hot food at ______ degrees F.

135

Fish

145

eggs cracked just before cooking for service

145

intact beef or pork

145

Ground beef temp

155

pooled eggs cooked for hot holding

155

Chicken temp

165

Meat, seafood, poultry, and eggs cooked in a microwave have to be cooked to _______ degrees F.

165

stuffing or stuffing made with meat, seafood, or poultry

165

Hot water is an approved sanitizer provided the temperature is ____ degrees F and the contact time is 30 seconds or more (in a 3-compartment sink).

171

Hot water is an approved sanitizer provided the temperature is ____ degrees F (in an automatic dish machine).

180

Additionally, foods cooked in the microwave must be covered, cooked, and must be left to stand for ________ minutes.

2

The required cooling process cools food from 135F to 70F in ["2", "6", "8", "4"] hours and then 135F to 41F in ["6", "4", "2", "8"] hours.

2; 6

When a refrigerator is installed in a food facility it must have a thermometer that is accurate to plus or minus ____ degrees F.

3

Hot foods can be held without temperature control if starting at ≥ 135F and the food remains at any temperature for up to _______ hours.

4

Hot held food must be checked for temperature at least every _______ hours.

4

When using bleach as a sanitizer the required strength is ___ ppm.

50-99

After cleaning and sanitizing wares, they must be placed in a clean/dry place at least ___ inches off the floor.

6

Cold foods can be held without temperature control if removed from ≤ 41F refrigeration and they remain ≥ 70F for up to _______ hours.

6

The best pest management is ____ percent prevention and ____ percent application of pest chemicals.

90 ; 10

What is a manager's responsibility called to "personally ensure" that risk factors for foodborne illnesses are controlled?

Active managerial control

[NEVER or ALWAYS] use shatter-proof light covers or protected bulbs over any food preparation area.

Always

A.L.E.R.T

Assure, Look, Employees, Reports, Threats

As an element of Active Managerial Control it is recommended to use these TWO items to help ensure a clean and sanitary facility.

Create cleaning and sanitizing standard operating procedures (instructions), Create a Master Cleaning Schedule

Which answer is NOT a recommended practice to minimize hazards during food preparation?

It is acceptable to add food colorants to alter the appearance of a food as it loses quality

all food contact surfaces...

MUST be sanitized after proper cleaning

Who is permitted to apply pest chemical controls?

Pest Control Officer

What is the primary purpose of a food safety management system?

Prevent foodborne illness by controlling risks and hazards.

Historically, whole, clean, uncracked shell eggs were considered bacteria-free. We know now that in rare cases the foodborne illness bacteria ______ may actually be present INSIDE the shell. Therefore extra steps may be needed when working with raw eggs and raw pooled eggs, especially when serving a high risk consumer.

Salmonella

Master cleaning schedule

Training, motivation, monitoring, updates, maintenance, third party cleaners

Which answer is NOT a recommended method to assist with food cooling? Group of answer choices

air cool food to 120F, then start cooling

Back flow is a dangerous cross connection where wastewater could "back up" into potable water. Back flow devises must be installed to prevent sewage back flow into potable water. This can be accomplished by ["gate valve", "air gap", "air valve"] or ["hose", "back flow preventer", "sanitary valve"] device.

air gap ; back glow preventer

After proper cleaning and sanitizing which answer below is required?

allow items to air dry

Which item is safe to re-serve?

an unopened portion pack condiment

intact beef steak (!!what internal temperature is required!!)

any

Which is NOT a recommended safe method to thaw foods? Thaw ... Group of answer choices

at room temperature ≤ 24 hours

Which answer below is not a requirement for a food contact surface?

bear a CERTIFICATION seal

Which answer is NOT a type of cleaner?

bleach

you [can or cannot] buy or use foods from home kitchens (cottage foods) or damaged foods resellers

cannot

for best success...

choose a reputable cleaning chemical company

Ice is a "food". When transferring ice from a machine use a ?

clean and sanitized scoop and container

Sanitizer effectiveness factors

concentration, temperature, contact time, water hardness

In the Active Managerial Control food safety system, there are THREE general controls for staff hygiene a food safety manager must monitor for compliance. They are...

consumer advisories, hand washing, illness reporting

Mark ALL that are true regarding reheating foods. Reheat ...

cooked and cooled foods to ≥ 165F for hot holding; ready-to-eat foods to any temperature for immediate service; cooked and cooled foods to any temperature for immediate service

A manager asks a dish washer to rewash dishes after determining that the sanitizing rinse was not properly made. This is an example of which step in the managerial control program for food safety?

corrective actions

Throughout the food facility all wall-floor junctions must be covered by?

cove molding

The TCS (temperature control for safety) concept is extremely important. TCS foods are high risk for foodborne illness. Which of the answers below is NOT a TCS food. (note the answer was provided in the course in a pdf labeled "FDA job aid"

cut garlic (in oil) commercially canned

types of cleaners

detergents, degreasers, delimers, abrasive cleaners

When using sanitizer for food contact surfaces which answer is best?

dilute according to the manufacturers directions and verify using a sanitizer test strip

Which answer is acceptable regarding food facility surfaces?

dinning rooms may have carpet

Mary, a food handler, had a nose bleed. After the incident was over she noticed a blood drop on her cutting board where she was cutting up raw chicken. What should she do?

discard all of the chicken that might have come into contact with the blood (everything on that cutting board)

When serving undercooked foods at the request of a consumer, you must provide a ["disclosure", "notice", "reminder"] e.g. an asterix on your menu item.

disclosure

[do or do not] store any cleaning chemicals or sanitizing chemicals in or around foods

do NOT

You may have frequently seen the acronym "FCS". What does FCS stand for?

food contact surface

food safety management system

group of practices or policies-procedures intended to prevent food borne illnesses

Which answer is NOT true about partial cooking during food preparation?

heat partially cooked food to ≥ 180F before service

When first designing or remodeling a food facility, one of the most important aspects is to consider...

how that facility will function to promote food safety

food contact surfaces must be cleaned and sanitized...

immediately after use, but in no case later than every 4 hours

Which answer is NOT required for cleaning and sanitizing frequency?

immediately before use even if that item was cleaned and sanitized the night before

Which answer is NOT true about off-site food service.

internal food temperatures are not required

Which answer is NOT part of active managerial control?

lab testing for pathogens in foods

being a knowledgeable food safety manager makes you [more or less] likely to contribute to a foodborne illness outbreak

less

Sally is serving a guest. The guest has said they are allergic to soy, but they knowingly order a soy sauce dish. What must Sally do?

let the customer know that they may knowingly consume an allergen

examples of protecting your food

locking it up at night, minimizing visitors or unauthorized persons, locking up hazardous chemicals so they can't be used to contaminate foods

the best way to protect food is to...

make it as difficult as possible for someone to tamper with it

When managing the potential for intentional contamination of foods, it is recommended to?

make it as hard as possible on someone intent on contaminating foods

Which answer is most true regarding freezing of foods? Freezing kills ...

nematodes (e.g. sushi worms) in about 3 days

newer sanitizers include...

ozone, peracetic acid, electrolyzed water

How to clean and sanitize

pre-clean, clean, rinse, sanitize, air dry

1 of the 5 risk factors cited as causing more than 90% of all retail-foodservice food borne illnesses is...

purchasing food from unsafe sources

You must also provide a ["disclosure", "reminder", "notice"] telling consumers there is a higher risk of foodborne illness when consuming certain raw foods.

reminder

When thawing in the refrigerator, reduced oxygen packaged (vacuum sealed) fish must be...? Group of answer choices

removed from its packaging

Mark ALL that apply. Self service areas should have....

sneeze guards; clean and sanitary utensils; labels for foods

quality assurance covers...

the organoleptic properties of foods and can include specifications for size, color, source etc..

Using a product like "Glo-Germ" is an example of what element of Active Managerial Control?

training staff

factors that affect cleaning

type/condition of soils, water hardness, water temperature, surface being cleaned, agitation or scrubbing, length of treatment

Which answer is TRUE about bread served to a table.

uneaten portions cannot be re-served

Which answer is NOT a best practice for sanitizing?

use the hottest water and 10X sanitizer strength

A hospital food operations manager placed monitoring and corrective actions into a recipe as follows: [old version] cook roast until done. [new version] cook roast to 145F measured with a calibrated thermometer. Insert the calibrated thermometer into the thickest portion of the roast. If the temperature is not ≥ 145F; keep cooking and re-measure in 15 minutes. This is an example of:

using HACCP-based recipes

Which item does not require sanitizing after cleaning?

walls

Which of the THREE answers below (5 steps to manual warewashing) belong in the required three compartment sink?

wash, rinse, sanitize

Which answer is NOT true when prepping cooked protein salads (e.g. chicken, tuna, egg, or pasta salad).

you are not permitted to mix in leftovers