Food Handlers Q&A
The microorganism Clostridium botulinum is mainly associated with the following: A)Bloated canned goods B)Foods stored in low oxygen conditions C)Canned food with a low pH level D)All of the above
All of the above
What must hot holding units never be used for?
Hot holding units must never be used for Reheating refrigerated foods.
Plastic Microwavable Containers Allowed
Microwave-safe containers prevent harmful substances from leaching into foods. To protect diners, food establishments must use containers that display the words "microwave safe" or one of these symbol.
Raw, marinated or partially cooked fish is made safe by freezing for specified times and temperatures. What time and temperature combination is recommended:
-31°F or lower for 15 hours
Heat is effective in destroying microorganisms when what factor is considered:
Time and Temperature
Heat is effective in destroying microorganisms when what factors is considered:
Time and Temperature
To prevent illness, pork must be cooked to an internal temperature of:
150 °F
Ground meat and foods containing ground meat must be cooked to an internal temperature of:
158 °F
The correct cooking temperature for poultry, stuffed meat and stuffing is:
165 °F
Smoked fish provide ideal conditions for the growth of Botulinum spores.
38 °F
Temperature to prevent smoked fish ideal conditions for the growth of Botulinum spores.
38 °F
Food held under refrigeration must be at or below:
41 F
The New York City Health code requires that all food items must be stored at least
6 Inches off the floor
The Health Code requires that frozen foods be properly thawed before being cooked. The exception to this rule is:
A frozen hamburger patty
Hot foods placed in a refrigerator for cooling must be covered...
After being cooled
Frozen foods may be thawed in a microwave oven, but only if there is no interruption in the cooking process per what conditions?
After thawing, the food item is removed immediately for cooking in the regular oven or stove. Or The entire cooking process takes place without interruption in the microwave oven.
The microorganism Clostridium botulinum is mainly associated with which the following: A)Bloated canned goods B)Foods stored in low oxygen conditions C)Canned food with a low pH level D)All of the above
All of the above
Poultry, Stuffed Meat and Stuffing Containing Meat
All poultry, stuffed meat and stuffing containing meat must be cooked to an internal temperature of 165°F for 15 seconds. A good practice when dealing with stuffed poultry is to cook the stuffing separately from the poultry. Stuffing acts as insulation and can prevent heat from reaching the inside of the bird.
The term "potentially hazardous food" refers to:
Any food that will support the growth of microorganisms
The sensing portion of a bi-metallic stem thermometer is:
At the dimple and downward
Bacillus Cereus Gastroenteritis
Bacillus Cereus Gastroenteritis This is an intoxication in which two different toxins are formed, each with differing times of onset and symptoms. The organisms responsible for this illness are found in the soil; therefore, they can be present in virtually all those products that are grown in soil such as rice, wheat, potatoes etc. Organism Responsible Bacillus cereus Source: Soil Foods Involved: Grains, rice, flour, spices, starch, dry-mix products, meats and milk Onset: 30 minutes to five hours Both Infection AND Intoxication: Symptoms: Nausea, abdominal pain and watery diarrhea Control Measures: Do not keep foods at room temperature Rapidly reheat foods to 165°F within 2 hours Rapidly cool foods to 41°F Serve cooked foods quickly after preparation
In order to avoid cross-contamination, raw foods in a refrigerator must be stored..
Below cooked foods
The most significant threat to food safety is from:
Biological hazards
Botulism
Botulism This food-borne intoxication can result in death. The responsible organism prefers an anaerobic environment (one with no air). Home-canned products are especially prone to contain botulism; commercially canned products are treated to a temperature and pressure that cannot be duplicated at home. Vacuum packaged products and garlic in oil can be hazardous as these provide an anaerobic environment. Organism Responsible: Clostridium botulinum Source: Soil, water, intestinal tract of animals and fish Foods Involved: Home-canned foods, swollen canned foods, smoked and vacuum packaged fish, garlic products in oil and baked potatoes Onset Time: 12 to 36 hours Intoxication Symptoms: Gastrointestinal symptoms may precede neurological symptoms such as vertigo; blurred or double vision; dryness of mouth; difficulty swallowing, speaking and breathing; muscular weakness and respiratory paralysis; can lead to death Control Measures: Never use home-canned/jarred products Store vacuum packaged/sous vide products at manufacturer's recommended temperatures Do not allow cooked foods to remain in the Temperature Danger Zone Use commercially prepared garlic-in-oil products Store smoked fish at 38°F or less
Campylobacteriosis
Campylobacteriosis This is a food-borne infection of bacterial origin that occurs when eating contaminated food. These bacteria are found in the intestines of sheep, pigs, cattle and poultry, and are spread during the slaughter and processing of these animals. This illness is now more commonly reported than Salmonellosis Organism Responsible: Campylobacter jejuni. Source: Intestine of sheep, pigs, cattle and poultry Foods Involved: Raw milk, poultry, beef, liver and water Onset: 2 to 10 days Infection Symptoms: Diarrhea (often bloody), severe abdominal pain, fever, loss of appetite, malaise, headache and vomiting Control Measures: Properly sanitize equipment to prevent cross-contamination Thoroughly cook meat, poultry, and seafood Use only pasteurized milk Use potable water
Salmonella enteritidis is mainly associated with the following food item:
Chicken
The most popular chemical sanitizer is:
Chlorine
Foods in modified atmosphere packages provide ideal conditions for the growth of:
Clostridium Botulinum
Clostridium Perfringens Enteritis
Clostridium Perfringens Enteritis These bacteria can produce toxins on food (intoxication). If viable cells are present on the food in large quantities, they can cause gastroenteritis (infection) once consumed. This illness usually clears up by itself within 24 hours. Organism Responsible Clostridium perfringens Source: Soil, dust and gastrointestinal tract of healthy humans and animals (cattle, pigs, poultry and fish) Foods Involved Cooked meats, poultry, gravy and beans Onset: 8 to 22 hours Both infection AND intoxication Symptoms: Abdominal pain and diarrhea Control Measures: Rapidly cool meat dishes Rapidly reheat foods to 165°F within 2 hours Do not reheat foods on steam table or any other hot holding equipment Avoid preparing foods days in advance Hold hot cooked foods at 140°F or above
Hot Holding
Cooked foods that are held for service must be held at 140°F or higher. During this period, care must be taken to ensure that the temperature remains at that level, and that the food is protected. Some important precautions: Ensure that the hot holding unit works efficiently and is large enough to accommodate all the food items to be held without double-stacking them. The water temperature must be above 140°F to maintain foods at that temperature. The hot holding unit must also be preheated so that hot foods are placed on a hot unit. Cover food —food that is covered retains heat better than uncovered food does. Use a thermometer to ensure that food is at the proper temperature. Practice product rotation—return food items that are losing heat to the stove or oven, and replace them with hot foods kept in reserve. Do not double-stack or overfill containers. Food in the top container will not receive adequate heat; the same will happen to food in the top of overfilled containers. Do not use the hot holding unit to reheat refrigerated foods. This equipment is not designed for reheating; it is designed to keep hot foods hot.
Under favorable conditions bacteria can double their population every 20 to 30 minutes. Which of the following would provide favorable growth conditions for bacteria? Cooked chicken stored at 40 °F Cooked pork stored at 80 °F Shell eggs stored at 45 °F Smoked fish stored at 38 °F
Cooked pork stored at 80 °F
Cooked potentially hazardous food items that are held for later service must be..
Cooked potentially hazardous food items that are held for later service must be cooled rapidly and be stored in a refrigerator until ready for use. When foods are allowed to cool over a long a period of time, bacteria grow to sufficient numbers that may cause food-borne illnesses. The NYC Health Code requires that all potentially hazardous foods prepared for later service be cooled down rapidly. This means that within the first two hours of cooling, the foods must be cooled from 140°F to 70°F and then go from 70°F to 41°F within an additional four hours or less. This rapid cooling requirement limits the length of time that potentially hazardous food spends in the temperature danger zone thus limiting the opportunity for growth of harmful bacteria. Food in large, deep containers and large thick pieces of meat are difficult to cool down quickly. Great care must be taken during the cooling of soups, sauces, gravies, stews, rice, chili, whole turkey, turkey breast and whole roast beef. The temperature of cooling foods must be monitored and documented with a food product thermometer. Take the temperature of the cooling food each hour to ensure that it is cooling within the required time. Start these measurements at 140°F. Potentially hazardous foods that have been allowed to cool over an extended period of time- more than 2 hours when cooling from 140°F to 70°F, and more than 4 hours when cooling from 70°F to 41°F or below, are considered contaminated and must be discarded. It is a fact that smaller portions of food cool down faster than larger portions. Hence, to encourage faster cooling, roasts and other large cuts of meat should be cut into portions no larger than 6 pounds. Thick foods like chili and refried beans should be poured out into shallow pans 4 inches deep. In both these cases, there is more surface area thus heat escapes faster. Cooling must take place in the refrigerator or in an ice bath. Never cool foods down by simply leaving them out at room temperature. Foods do not cool at a constant rate. Hot food tends to cool relatively quickly while still very hot; the rate of cooling then slows greatly as the food temperature gets closer to the temperature of the refrigerator. The "cooling tracking sheet" is a good guide to show if foods are cooling properly. The food temperature must drop from 140°F to 90°F or lower by the end of first hour. If this doesn't happen, it clearly means that the rate of cooling is too slow and foods will never reach 70°F within 2 hours. Many food workers underestimate the amount of time it takes for foods to cool down. Under typical restaurant kitchen refrigeration, a one-gallon container of cooked ground meat may take up to 15 hours to cool down. For this reason, it is essential to monitor food temperatures during the cooling process.
Cross-Contamination
Cross-Contamination This term is typically used for any situation in which harmful microorganisms are transferred from a raw or contaminated food to cooked or ready-to-eat food. All raw products,(particularly meat, fish and eggs) contain harmful microorganisms; hence, it is important to keep them separate from cooked or ready-to-eat foods. Cross contamination can happen in many ways. Some examples include: A food worker preparing raw chicken for cooking and then preparing a fresh salad without first washing his/her hands thoroughly. A food worker preparing raw chicken on a cutting board and then slicing the cooked chicken on the same cutting board without first washing, rinsing and sanitizing the board properly. Storing a raw product above a cooked product in a way that allows the juices of the raw product above to fall on the cooked product below.
When bacteria from a raw food get into a cooked or ready-to-eat food, this is called:
Cross-contamination
PREPARING FOOD
Cutting, Chopping, Mixing, Mincing and Breading Preparation may cause food that requires refrigeration to become warm and fall into the Temperature Danger Zone; preparation must be controlled so that the least possible time is spent in this zone. Preparing or processing food in batches minimizes the amount of time it is not refrigerated, reducing the chance that microorganisms will grow. After preparation, if food is not cooked immediately, it must again be refrigerated until it is ready for cooking. Care must be taken to ensure that potentially hazardous foods are never left out in the Temperature Danger Zone when being prepared except during very short periods (no longer than an hour).
Dedicated Food-Washing Sinks
Dedicated Food-Washing Sinks Cross-contamination happens when bacteria from one food spread to another. This is a common cause of foodborne illnesses. One way to prevent this is to keep cooked and ready-to-eat foods away from potentially hazardous raw foods, such as meat, poultry and fish. To reduce the risk of cross-contamination, the Health Code now requires washing food in: A single-compartment culinary sink used for this purpose only A dedicated compartment of a multicompartment sink A food-grade container or colander (if neither of the above is available) Food-washing sinks must be cleaned and sanitized prior to use and after the washing of raw meat. A sink in which food is washed may not be used as a slop or utility sink or for hand-washing.
Ground meat such as hamburgers must be cooked to a minimum temperature of 158°F to eliminate:
E-Coli 0157:H7
Ground meats such as hamburgers must be cooked to a minimum temperature of 158°F to eliminate:
E-Coli 0157:H7
Escherichia coli
Escherichia coli This is a severe illness that is responsible for renal failure and death among children. The bacteria is found in the intestinal tract of humans and animals, particularly cattle. During slaughter the intestinal contents may come in contact with the carcass. If the meat from this carcass is not cooked properly, the bacteria will survive and cause problems. This is an even greater concern when dealing with ground meat, because the grinding process distributes the bacteria throughout the product. Cattle feces may also contaminate milk and water. Organism Responsible: Escherichia coli 0157:H7 Source: Humans, cattle and sewage-contaminated water Foods Involved: Raw foods, raw or under cooked beef, unpasteurized milk and untreated water Onset: 12-72 hours Both Infection AND Intoxication Symptoms: Severe abdominal pain, diarrhea (sometimes bloody), nausea, vomiting, chills; in children, can lead to HUS (Hemolytic Uremic Syndrome), which is now considered to be the leading cause of kidney failure in children as well as affecting their pancreas and the brain Blood transfusion may become necessary as blood poisoning occurs Control Measures: Cook ground beef to 158°F. This will destroy the microorganism Cook all foods to required minimum cooking temperatures Use pasteurized milk Reheat all foods to 165°F within 2 hours Avoid cross-contamination Wash hands thoroughly after touching raw foods or after any activity that may have contaminated hands
Established Methods to Assist Rapid Cooling:
Established Methods to Assist Rapid Cooling: _ Always leave food uncovered during cooling; this will hasten the cooling process, replace the cover or lid only after the food has cooled down to 41°F. _ Foods must be cooled in a refrigerator or in an ice bath. They should never be allowed to cool while stored at room temperature, for example, being left out on top of a counter. _ Cut large pieces of meat into smaller pieces, 6 pounds or less. Such small portions will cool rapidly. Larger pieces take longer to cool. _ Do not cool foods in large deep pots. Pour out the contents of large containers into much smaller ones or into shallow pans 4 inches deep with the product depth of 1 to 2 inches. _ Use an ice water bath. An ice water bath can be made up by filling a sink or other large container with ice and water. Place the container of hot food into the ice water bath. While foods are cooling in this ice bath, stir the food periodically. Do not forget to replace the ice as it melts away. _ You may apply ice directly into food as an ingredient. Thick soups and gravies may be cooled down rapidly by adding ice directly into the food. _ Use a Rapid Chill unit or a Blast chiller. _ Insert an ice paddle into food and stir. _ You may combine methods above, e.g., cut foods into small pieces and place in shallow pans in an ice-water bath. _ Metal containers such a stainless steel or aluminum are great conductors of heat. Use metal containers for all cooling operations.
Bacteria and viruses can be seen under intense source of light known as "candling"
F
Health Inspectors are authorized to collect permit fees and fines on behalf of the Department.
F
Home canned food products are allowed in commercial food establishments.
F
Ice intended for human consumption can be used for storing cans and bottles.
F
It is a good practice to thaw frozen foods by leaving them out on the kitchen counter overnight.
F
Sulfites can be used in food preparation as long as their use is disclosed on the menu.
F
Use of MSG ( Monsodium Glutamate) in foods is a very dangerous practice and is not allowed under any circumstances
F
This illness is caused by eating food that contains large numbers of microorganisms which then enter the human digestive tract and disrupt the functions of the intestines, resulting in diarrhea and other problems. The severity of the problem depends on the amount ingested and the particular bacterium. The first symptoms of infection occur from as early as six hours to as long as 48 hours after the contaminated food is eaten.
FOOD-BORNE INFECTION
This is caused by eating food that contains toxins generated by certain microorganisms. The longer a microorganism is on a food, the more time it has to multiply and produce its waste products. These waste products are toxins and result in intoxication when that food is eaten. It is important to note that food-borne intoxication will cause nausea and vomiting, either immediately after the food is eaten or within the first six hours. Toxins are not destroyed by heat. Once they are formed, no amount of cooking will inactivate them.
FOOD-BORNE INTOXICATION
This occurs when food that has microorganisms on it is ingested. These micro-organisms find favorable growth conditions in the intestines and produce toxins that will then cause a food-borne illness.
FOOD-BORNE TOXIN-MEDIATED INFECTION
Ground Meat and Food Containing Ground Meat
Ground meat and food containing ground meat are required to be cooked to 158°F for 15 seconds unless otherwise requested by the customer.
PARASITE:Anisakis simplex ILLNESS:Anisakiasis
ILLNESS: Anisakiasis PARASITE:Anisakis simplex SOURCE: Marine fish (saltwater species) FOODS INVOLVED: Raw, undercooked, or improperly frozen fish like pacific salmon, mackerel, halibut, monkfish, herring, flounder, fluke, cod, haddock, and other fish used for sushi, sashimi, and ceviche. ONSET TIME: Within hours SYMPTOMS: Mild cases include tingling or tickling sensation in throat, vomiting, or coughing up worms. Severe cases include debilitating stomach pains, vomiting, and diarrhea. CONTROL MEASURES: Obtain seafood from approved sources. Thoroughly cook all seafood to 145°F or higher. Only use sushi-grade fish for sushi and sashimi. Any fish to be consumed raw should be frozen at minus 31°F for 15 hours.
ILLNESS: Cyclosporiasis PARASITE: Cyclospora
ILLNESS: Cyclosporiasis PARASITE:Cyclospora cayetanensis SOURCE: Human feces; fecal contaminated water FOODS INVOLVED: Raw produce, raw milk, water. ONSET TIME: About a week SYMPTOMS: Watery diarrhea, mild fever, nausea, abdominal pains. CONTROL MEASURES: Ensure food workers practice good personal hygiene. Wash all produce- fruits and vegetables, especially berries, thoroughly. Use potable water.
Thick foods cool faster...
In small amounts, in small containers
Listeriosis
Listeriosis These bacteria are excreted in the feces of infected food animals and poultry. Raw vegetables grown on contaminated soil, dairy products and raw meats from contaminated animals are responsible for its spread This is particularly serious for pregnant women as it can cause miscarriages and stillbirths. It may also cause mental retardation and death of newborn infants. Organism Responsible: Listeria monocytogenes Source: Soil, infected animals or humans and water Foods Involved: Unpasteurized milk, raw vegetables, poultry, raw meats and cheese Onset: 1 day to 3 weeks Infection Symptoms: Low-grade fever, flu-like illness, stillbirths, meningitis and encephalitis (can be fatal) Control Measures: Cook foods thoroughly to the required temperatures. Use pasteurized milk and dairy products. Thoroughly wash raw vegetables before eating. Keep facilities clean and dry.
In which of the following foods bacteria may grow rapidly? -Low acid and neutral foods -Food stored at 40 °F -Highly acidic and foods
Low acid and neutral foods
In which of the following foods can bacteria grow rapidly? -Low acid and neutral foods -Food stored at 40 °F -Highly acidic and foods
Low acid and neutral foods
Meat and Fish
Meat, fish and other potentially hazardous foods not listed above are required to be cooked to 140°F for 15 seconds.
What type of bacteria grows best at temperatures between 50°-110°F?
Mesophilic bacteria
It may be necessary to remove foods from refrigeration during preparation and seasoning of foods. This process:
Must be done as rapidly as possible.
All of the following are indications that fish is fresh except: 1) Clear Eyes 2) Firm flesh - flesh that is squeezed and releases excess liquid has been frozen 3) Smell - yes it should smell like the sea. Any smell like ammonia - ask for your money back. 4) Gills have a good red color - with some exceptions. 5) Scales should be tightly packed.
None - all examples are indications that fish is fresh
Outdoor Cooking Requirements
Outdoor Cooking Requirements Cooking outdoors is now allowed provided the establishment protects food and equipment. To cook outdoors, the establishment must: Have permission to cook outdoors from the Buildings and Fire Departments and any other agency as required by law. Maintain complete control of the outdoor cooking space. Provide a hand wash sink if food is prepared outdoors. Protect food, utensils and cooking equipment from contamination using awnings, tents, screens or vermin-resistant containers. Store food, utensils and equipment indoors when the outdoor area is not in operation. Prevent nuisances, such as from smoke, garbage, noise or pests. Construct the floor using smooth, durable, non-absorbent and easily cleanable material that is free of gaps. Have sufficient lighting to allow safe operations and cleaning. The Health Code requires 540 Lux (50 foot candles) of lighting at surfaces where food workers are preparing and processing food or using utensils or equipment such as knives, slicers, grinders or saws.
Which of the following procedures cannot be used as an effective rapid cooling technique: A)Cooling from 170°F - 70°F in 2 hours or less, and from 70 to 40°F in 4 additional hours or less B)Placing on the counter overnight C)Using rapid cooling equipment, such as ice wands D)Stirring the food in a container placed in an ice water bath
Placing on the counter overnight
Most viral food-borne diseases are the result of:
Poor personal hygiene practice
Pork and Foods Containing Pork
Pork and any food containing pork must be cooked to an internal temperature of 150°F for 15 seconds.
Staphylococcal food intoxication is a common cause of food-borne illness that can be prevented by:
Preventing bare hand contact with ready to eat foods
Rare Roast Beef
Rare roast beef and/or rare beef steaks are to be cooked to the following minimum temperatures and times, unless otherwise requested by the customer: Temperature Time 130°F 121 minutes 132°F 77 minutes 134°F 47 minutes 136°F 32 minutes 138°F 19 minutes 140°F 12 minutes 142°F 8 minutes 144°F 5 minutes 145°F 3 minutes Cooking in a Microwave Oven Microwave cooking allows for a faster cooking process, however the cooking is uneven and can lead to "cold spots" where bacteria can easily multiply to a dangerous level. It is important to follow the guidelines below to ensure proper cooking: _ Arrange food items evenly and cover the dish with a lid or plastic wrap; the moist heat will help destroy harmful bacteria and ensure uniform cooking. _ When cooking large cuts of meats, adjust the settings to medium power, and cook for longer periods of time to ensure proper cooking. _ Stir or rotate food halfway through the process to eliminate cold spots where harmful bacteria can survive, and for more even cooking. _ Foods may be partially cooked in the microwave oven and then transferred to conventional oven for completion, however this transfer must be done immediately. _ Let food stand for at least two minutes after microwaving to allow even distribution of heat throughout the product. _ Use a food thermometer to verify that the proper temperature is reached. Due to uneven cooking process in the microwave ovens, add 25°F to the final cooking temperature to ensure thorough cooking.
Reheating
Reheating: The Health Code requires that all cooked, refrigerated potentially hazardous food that is to be served hot must be reheated to 165°F or above for 15 seconds within two hours and held at 140°F or above until served. This destroys bacteria that cause food poisoning and prevents bacteria from growing in the food. It is important to remember that reheating can only be done effectively on a stove or in an oven. A hot holding unit is designed to hold hot foods hot but is not effective in reheating cold foods. Potentially hazardous foods reheated in a microwave oven must be covered and reheated to a temperature of at least 190°F and allowed to stand covered for two minutes afterwards. Microwave ovens cook food unevenly, so the temperature is not distributed equally throughout the food. Ready-to-eat food taken from a commercially processed, hermetically sealed container or from an intact package from a food processing plant that is subject to city, state or federal inspection must be reheated to 140°F within two hours after it is removed from container or package, and held at that temperature until served. Cooked and refrigerated food that is prepared for immediate service to an individual customer may be served at any temperature the customer requests. Foods should be prepared as close to the serving time as possible and in quantities that will minimize leftovers, thus eliminating any need for cooling and reheating.
Within the Temperature Danger Zone most harmful microorganisms:
Reproduce rapidly
The following illness has been associated with undercooked shell eggs:
Salmonellosis
Salmonellosis
Salmonellosis This illness occurs after eating food contaminated by the salmonella bacteria. Salmonella may be found naturally in a product such as raw chicken, or it can be introduced to a food product through poor food handling practice. This is one of the most frequently reported food-borne infections. Organism responsible: Salmonella enteritidis. Source: Animals, poultry, eggs and humans Foods involved: Chicken, poultry and eggs Onset time: Six to 48 hours. Infection. Symptoms: Abdominal pain, diarrhea, chills, fever, nausea, vomiting and malaise. Control Measures: Cook chicken, poultry and stuffing to a minimum of 165°F for at least 15 seconds. This will destroy the microorganism. Refrigerate raw chicken, poultry, other meats and fish at 41°F or lower. This slows the growth of the microorganism and ensures that it does not multiply to dangerous levels. Pay special attention to eggs; store shell eggs in a refrigerator that is 41°F or lower, always cook them to 145°F unless a customer requests otherwise, break and cook eggs to order. Use pasteurized eggs instead of raw eggs if a food is not going to be cooked to at least 145°F. Avoid transferring the microorganism that is normally found on a raw food item to a food that is already cooked. This is called cross-contamination and can be prevented in the following ways: Wash your hands thoroughly after handling raw products and before handling cooked products. Ensure that there is no direct hand contact with a food that is ready to be eaten. Use gloves, tongs, deli paper and other utensils when handling foods that are ready to be eaten. Wash, rinse and sanitize cutting boards, dishes and utensils after using with raw products and before using with cooked products. In refrigerated storage, place cooked foods on the upper shelves and raw products on the lower shelves.
Scombroid Poisoning
Scombroid Poisoning This is an intoxication caused by histamine poisoning. Certain finfish such as tuna, bluefish, mackerel, bonito and mahi-mahi, if not refrigerated immediately after being caught, begin to decompose, producing histamine. This histamine, which is odorless, tasteless and not destroyed in the cooking process, causes scombroid poisoning. Source: Decomposition of fish Foods Involved: Tuna, bluefish, mackerel, bonito and mahi-mahi Onset Time: Minutes to two hours Intoxication Symptoms: Headache, dizziness, nausea, vomiting, peppery taste, burning throat, facial swelling and stomach pain Control Measures: Use a reputable supplier Refuse fish that have been thawed and re-frozen. Signs that fish have been re-frozen include dried or dehydrated appearance; excessive frost or ice in the package; or white blotches (freezer burn) Check temperature-fresh fish must be between 32°F and 41°F Thaw frozen fish at refrigeration temperature of 41°F or below
Shell Eggs and Foods Containing Shell Eggs
Shell eggs and foods containing shell eggs must be cooked to at least 145°F for 15 seconds. An exception may be made for an individual customer who requests the preparation of a shell egg in a style that is prepared at a temperature lower than 145°F. Commercially pasteurized eggs must be used for foods made with eggs that are served without cooking or are lightly cooked, such as Caesar salad dressing, eggnog, hollandaise or other similar sauces.
Shigella
Shigellosis This bacterial illness is sometimes called bacillary dysentery. This infection occurs when food workers who are carriers of the bacteria fail to wash their hands after using the toilet. Flies also are responsible as they can transmit the bacteria from feces to food. Organism Responsible Shigella species Source: Humans Foods Involved: Raw produce, green salads, and foods such as tuna, turkey, macaroni and potato salad Onset: 1 to 7 days Infection Symptoms: Abdominal pain, diarrhea, bloody stools and fever Control Measures: Employ proper hand washing, especially after using toilet Rapidly cool foods to 41°F or below Cook all foods to proper temperatures Eliminate flies from your establishment
The reason for refrigerating potentially hazardous foods is to:
Slow the growth of bacteria
Staphylococcal Food Intoxication
Staphylococcal Food Intoxication This is one of the most common food-borne intoxications. It occurs through the poor personal hygiene practices of food workers. Failure to wash hands after coughing and sneezing, and having infected cuts, bruises, boils and wounds are all responsible for the spread of this illness. Organism Responsible: Staphylococcus aureus Source Healthy human beings: in our nose and throat, on our hair, on infected cuts, bruises, abscesses and acne Foods Involved Baked goods, custards and pastry, cooked foods that are traditionally left out at room temperature Ham, sliced meats and other foods with low water activity Onset: One to six hours Intoxication Symptoms: Nausea, vomiting, retching, abdominal pain, diarrhea and prostration Control Measures: Prevent direct hand contact with ready-to-eat foods by using gloves, tongs, deli paper or other utensils Prevent ill food workers from working in a food establishment to reduce the opportunity to contaminate cooked foods Use refrigeration whenever possible to prevent multiplication, growth and the production of toxins Wash, rinse and sanitize any equipment that is contaminated
A high pH indicates a low level of acidity
T
All food service establishments must have a current and valid permit issued by the New York City Department Of Health and Mental Hygiene.
T
Cold temperatures slow down the growth of microorganisms.
T
Food for storage must be kept covered and/or stored in vermin-proof containers.
T
Health Inspectors have the right to inspect a food service or food processing establishment as long as it is in operation. Inspectors must be given access to all areas of establishment during an inspection.
T
Health Inspectors must show their photo identification and badge to the person in charge of an establishment when requested.
T
Obstruction or interference with Health Inspectors in the performance of their duties may result in the closing of the establishment and revocation of the permit.
T
Smoked fish provide ideal conditions for the growth of Botulinum spores.
T
Some wild mushrooms can be very toxic; therefore mushrooms must always be purchased from a reliable and trustworthy commercial source.
T
The Temperature Danger Zone is between 41°F and 140°F
T
The acronym FIFO means "First In First Out"
T
When foods are stored directly in ice, the water from that ice must be drained constantly.
T
True or False, the presence of the following in the food constitutes a chemical hazard: 7. Ciguatoxin 8. Prescription medicines 9. Roach spray 10. Hair 11. False fingernails 12. Hair dye
T Ciguatoxin T Prescription medicines T Roach spray F Hair F False fingernails T Hair dye
True or False, the presence of the following in food constitutes a physical hazard: 1. Pieces of glass 2. Metal shavings 3. Piece of wood 4. Pebbles and stones 5. MSG 6. Toothpick
T Pieces of glass T Metal shavings T Piece of wood T Pebbles and stones F MSG T Toothpick
What must you never do when working with ready-to-eat foods:
Touch with your bare hands. Not even if they were washed.
A food-borne parasite found in under-cooked pork is:
Trichinella spiralis
PARASITES: Trichinosis
Trichinosis The parasite that causes this illness is found in the flesh of pork. When under-cooked pork is eaten, humans become a host to the trichinae worm, where it causes the illness known as trichinosis. Organism Responsible: Trichinella spiralis Source: Pork, bear and walrus Foods Involved Raw and inadequately cooked pork, bear and walrus flesh that is contaminated with trichinosis Onset: 4 to 28 days Symptoms: Gastroenteritis, fever, swelling of the eyes, muscular pain, chills, prostration and labored breathing Control Measures: Cook pork and foods containing pork to 150°F for 15 seconds Wash, rinse and sanitize equipment used to process pork and pork products
Which of the following bacteria cause spoilage of food?
Undesirable bacteria
VIRUS Viral Hepatitis Hepatitis A
VIRUSES Viral Hepatitis This is a viral disease that affects the liver. The first signs appear 15 to 50 days after one becomes infected. The foods most often implicated are raw shellfish (oysters and clams), fresh salads and other lightly cooked foods. Because of the long incubation period of this illness and its association with shellfish, tags must be kept for 90 days to aid a trace back to their source. Organism Responsible: Hepatitis A Source: Fecal-contaminated waters Foods Involved Raw or lightly cooked shellfish, salads and cold cuts Onset: 15 to 50 days Symptoms: Fever, malaise, listlessness, nausea, abdominal pain and jaundice Control Measures: Food workers must practice good personal hygiene by washing their hands thoroughly Obtain shellfish from reputable, certified shellfish supplier Use potable water
VIRUSES Noroviruses
VIRUSES Noroviruses (Norwalk Virus Gastroenteritis) This illness is caused by the poor personal hygiene habits of food workers. The virus is found in the feces of infected food workers and is passed on through casual contact. Contaminated water and foods eaten raw or lightly cooked are the ones likely to be implicated. Organism Responsible Norwalk-like virus Source: Feces of infected humans Foods Involved: Raw vegetables, coleslaw, raw shellfish and eggs Onset: 24 to 48 hours Symptoms: Nausea, vomiting, abdominal pain, low-grade fever, chills and headache Control Measures: Cook shellfish thoroughly Practice good personal hygiene Use a potable water supply Avoid cross-contamination
Which of the following is true regarding water activity level? -Water activity is a measure of the available water in the food for biological activity -Water activity is a measure of the available water in the food for physical hazards -Water activity is a measure of the available water in the food for chemical activity
Water activity is a measure of the available water in the food for biological activity
Shellfish tags must be filed in order of delivery date and kept for a period of 90 days. The 90-day period begins from:
When the product is used up (NYCDOH)
