Learn2Serve Food Manager Certification - Notes
Tracking the operation to ensure food safety and identifying if there is a trend toward loss of control is the purpose of what stage in the HACCP system?
#4) Monitoring Procedures
What are four possible hazards that might be analyzed during the first step of the HACCP plan?
Ingredients and raw materials, steps in the process, product storage and distribution, final prep and use by the consumer
What are the pros and cons of using Iodine for sanitizing?
Pro- works quickly, Cons - stains silver and copper
Hepatitis A - Prevention
Proper sanitation, personal hygeine, water treatment with chlorination, heating to 185 degrees for one minute
What are the pros and cons of using Chlorine for sanitizing?
Pros - effective in both hard and soft water, Cons - may corrode metals when used at high temps
What are the pros and cons of using Quaternary Ammonium for sanitizing?
Pros - odor free and non-corrosive, Cons - does not work in hard water (500mg/L or less), not effective for some bacteria
Thawing food can be part of the cooking process if
cooked to the requirements of the FDA food code
Employees cannot eat in the prep area but they can drink only if
from containers with both a straw and lid
Norovirus - Symptoms
gastroenteritis or "stomach flu"
Sanitization can be achieved by what two methods?
heat or chemicals
What is the method of holding and reheating TCS foods not intended for immediate consumption?
hold at 135 degrees or above, reheat to at least 165 degrees, rapidly cool and refrigerate or hold at 41 degrees or less for no longer than 2 hours
The final stage of the HACCP system should include what four components?
1) a summary of the hazard analysis, 2) the goals of the HACCP plan (including the preliminary tasks - team members, product description, distribution method, flow chart), 3) supporting documentation such as validation records, 4) records of any and all corrections made by operating the HACCP system.
Establish Corrective Actions requires what three steps?
1) determine and correct the cause of non-compliance - including who is responsible for implementing the corrective action, 2) determine the disposition of the non-compliant product, 3) record the corrective actions that have been taken
The CDC has identified five contributors to foodborne illness. What are the top five contributors?
1) improper hot/cold holding, 2) improper cooking temps, 3) dirty and/or contaminated utensils and equipment, 4) poor employee hygiene, 5) food from unsafe sources
What is the best kind of cleaning agent to use for cleaning burned-on grease?
Abrasive cleaner
What bacteria does not cause food borne illness?
Acidophilus milk
Anne has been asked to receive the food order at the loading dock from the restaurant's food distributor. What is a good idea for Anne to have with her before she meets the delivery person?
An apron to keep her clothes clean
Creation of which of the following quality programs is a management responsibility?
Assurance
When is it unsafe to thaw frozen foods?
At room temperature
Common Prerequisite Programs include
Facility; Supplier Control programs; Ingredient Specifications; Production Equipment calibration schedules; Cleaning & Sanitation procedures; Personal Hygiene requirements; Training; Chemical Control; Receiving, Storage and Shipping; Traceability & Recall; Pest Control
Prerequisite programs to HACCP are based on what?
Good Manufacturing Practices (cGMPs)
Ingredients for which critical limits have been established; Processing, Storage and Distribution records; and Deviation & Corrective Action records are examples of
HACCP records to keep following the 7th principle of HACCP system
HACCP stands for
Hazard Analysis Critical Control Point system
What are methods of cooling hot food?
In a blast chiller, dividing food into smaller or thinner portions and/or smaller containers, dividing into shallow pans 2-3 inches deep
Wiping cloths that are not dry should be stored in what way between uses?
In a sanitizer solution of adequate concentration
The NOAA stands for what?
National Oceanic Atmospheric Administration
Who should validate that the Verification Procedures are scientifically sound and that all hazards have been identified?
Outside experts, such as an unbiased independent authority, can also include individuals internal to the food operation
A food handler's duties regarding food safety include all of the following EXCEPT
Periodically test food for illness causing microorganisms.
"Management should establish a linear product flow and traffic control to minimize cross-contamination from raw to cooked materials" is an example of what, when related to HACCP?
Prerequisite programs
Which one of the following food contaminations is usually associated with undercooked chicken?
Salmonella
Frozen foods enter the danger zone when
Thawing - ice crystals may remain in the center of large foods not thawed properly
According to the Food Code, proper food labels should NOT contain
The date that frozen preparation-needed foods are to be consumed
Corrective action needs to be taken immediately if you see a food handler.
Using hand sanitizer instead of washing their hands.
Monitoring Procedures should provide written documentation for use during what later step?
Verification
________ Procedures validate that the plan is accurate and the HACCP system operates according to plan.
Verification
When, during the HACCP development process, might a decision tree be used?
When determining the CCPs *note it may not be substituted for expert knowledge*
Deciding how often the entire HACCP system will be checked for flaws and efficiency is a part of what stage?
#6) Establishing Verification Procedures
Dehydration and Overheating can be used to reduce
pathogenic biological contaminants
To reduce dramatically all potential contamination, the most highly critical training for all employees is
personal hygeine
Storage areas should be near _______ areas, and if possible, delivered should never be carried through _______ _______ areas
delivery; food prep
Shigella - Infection
develops within 2-3 days of exposure
E. Coli - Infection
develops within 3-4 days
Critical Control Points, or CCPS, are defined as
potential hazards that can be prevented, eliminated or reduced to acceptable levels
Control Limits must ______, _______, or ______ the occurrence of the food safety hazard. They must be _________ based.
prevent, eliminate or reduce. Scientifically
Effectiveness of a HACCP system depends on
regular verification activities
The NOAA inspects for _______ & _______
sanitation and quality
What is the method for sanitizing with steam? (think dishwasher)
steam at least 200 degrees F applied for a minimum of 5 seconds
What is the method for sanitizing with hot water? (think jacuzzi)
submerged in water at a minimum of 171 degrees F for at least 30 seconds
Norovirus - Infection
sudden onset, 1-2 days, extremely contagious
Hepatitis A - Infection
sudden onset, lasts less than two months
Food preservation does not prevent
the growth of microorganisms
Prerequisite programs are essential to the development & implementation of the HACCP plan because
they provide the environmental and operating conditions required to produce safe foods. Whereas, HACCP is limited to ensuring the safety of food consumption.
What is the goal of the HACCP system?
to streamline food safety practices, provides the best security against contamination (biological, chemical and physical)
In order for pests to feel comfortable and survive well in a food facility they need access to
warmth and shelter
What situation requires local regulatory authority to be contacted immediately
water service interrupted for 2 hours
When deigning a diagram of the work flow process, it is important that the diagram be
employee training
Prerequisite programs are the ______ of a successful HACCP system
foundation
What is the best way to thaw frozen fresh to maintain quality?
gradually overnight in the refrigerator
During an inspection, health inspectors will sometimes ask employees questions. They do this because they want to know
if the employee is properly trained
If you must thaw frozen fish quickly, what is the best method?
immerse plastic bag in cold water for about an hour, stop the defrost cycle while the fish is icy but pliable
The most important and most effective way to control pests in a food establishment is to
keep the facility clean
Workers following a planned sequence of observations or measurements is a form of ______, where the goal is to asses if _______ is under control?
monitoring, CCP
Clostridium botulinum - Causes
occurs in badly packaged or damaged canned and vacuum-sealed foods including canned vegetables
Minimum concentration for Chlorine in a three-compartment sink is ________ppm
50
Iodine must be at a minimum temp of _____ at a PH of ____ or higher, and a concentration between _________ mg/L
68 degrees F, 5, 12.5 - 25
What is the minimum temp for Quats sanitization to be effective?
75 degrees F
Fresh fish must be received at what temperature?
41 degrees F or lower
Bacteria only need _____ amount of time in the danger zone to multiply
10-20 mins
More than half of the seafood eaten in the U.S. is imported from how many countries?
135
Reheated food items must be heated for a minimum of 15 seconds to at least
165 degrees F
Cooked seafood should NOT be kept unrefrigerated or unfrozen for what length of time?
2 hours
Salmonella - Cause
Can be found on any food item exposed to animal waste
When should Prerequisite programs be reviewed for effectiveness?
During the design and implementation of the HACCP plan
Which of the following food contaminations is best prevented by cooking to safe temperatures?
E. Coli
Which method has the most continuous effect in promoting prevention of food contamination?
Educating employees about clean, responsible, and legal food handling.
Effective ventilation systems
Maintain proper humidity
What is most important for the HACCP program to be successful?
Management's commitment
If a health inspector comes for a health inspection and there is no manager present, the employee on duty should
allow the inspector to come in and do the inspection
If all proper hand washing steps are followed, how long should the entire process take?
at least 20 seconds
Fresh fish have what color gills?
bright red, free of slime
Eyes of fresh fish should be _____ and _____
clear and bulge a little
You may only microwave foods to thaw safely if
foods are cooked immediately afterwards
What are the two main stages of the Hazard Analysis step during the development of the HACCP system?
Hazard Identification - lists all possible hazards (bio, chem, phys, or historically health-related adverse effects of the product) and Hazard Evaluation - rates the severity of the hazard and likelihood of occurrence
E.Coli - Cause
Poor processing and handling of food that has been contaminated (i.e. manure-based fertilizers). Bacteria found in digestive tract of humans, most strains harmless.
All poultry products should come from facilities inspected by the
USDA
What is Ultra Heat Treatment (UHT)?
a type of heat preservation like pasteurization but uses higher temps
What is Sterilization & Canning?
a type of heat preservation, which heats foods at high temps for a long enough time to destroy all organisms and foods often lose quality - canned foods
Using the FIFO principle, how should foods be stored?
foods with the longest shelf life below foods with short shelf life
The maximum amount of time foods can be held without a temperature control is
four hours
What 5 tasks must be completed prior to developing a HACCP system?
1) Assemble a team, 2) Describe the food products and method of distribution, 3) Describe the intended use and consumers of the product, 4) Develop a Flow Diagram which briefly describes the steps in the process, 5) Verify the Flow Diagram
What are the three main types of chemical sanitizing compounds approved for use on food premises?
1) Chlorine, 2) Iodine, 3) Quaternary Ammonium (Quats)
What are the 7 principles of the HACCP plan?
1) Conduct a hazard analysis, 2) Determine the CCPs (critical control points), 3) Establish Critical Limits, 4) Establish Monitoring Procedures, 5) Establish Corrective Actions, 6) Establish Verification Procedures, 7) Establish Record-Keeping and Documentation Procedures
Conditions that cause disease causing bacteria to multiply include (5)
1) Foods high in protein, moist and slightly acidic PH; 2) Time; 3) Temp in the danger zone 41 to 135 degrees F; 4) Oxygen; 5) Moisture
Chemicals used for sanitization must meet requirements by what two regulatory bodies?
FDA food code and OSHA (limits for gases dissolved in solutions)
The danger zone temperature is between
41 and 135 degrees F
Building Materials - the best type of floors are those which do not have what?
90 degrees angles where the walls and floors meet; should be coved to shed water away from the wall
"All employees must wash hands under soapy water for a minimum of 10 seconds before rinsing and drying" is an example of what? What is the Critical Control Point?
A Critical Limit, Handwashing
What must be applied at each CCP?
A control measure based on the facility layout, equipment used, ingredients and processes
What is Pasteurization?
A type of heat preservation, which heats food to mild temps and cools immediately, that still requires refrigeration afterwards. Commonly for dairy products, eggs and wine.
Clostridium botulinum - Symptoms
Botulism, neurotoxicity - double vision, inability to swallow, speech difficulty, progressive paralysis of respiratory system, can be fatal
Refrigeration of a pre-cooked food to prevent hazardous microorganisms from multiplying is an example of what staged in the HACCP system?
Critical Control Point
Who should not develop the HACCP team alone?
Experts outside of the organization
What is the only food code approved wood for cutting boards, blocks and pizza paddles?
Maple and similar close-grained hardwoods
Does Cold Preservation kill bacteria?
No, it only slows the growth. Refrigeration temps must be 34-40 degrees F for short term storage
What are types of Heat Preservation?
Pasteurization , Ultra Heat Treatment (UHT), Sterilization & Canning
Top Food Allergens include (8):
Peanuts, Soybeans, Milk, Eggs, Fish, Shellfish, Tree nuts, Wheat
Shigella - Cause
Pests or human-to-human by infected feces. Shigella is a bacteria found in the digestive tract of humans
What is the safest way to reheat food?
Reheat to at least 165 degrees for 15+ seconds; only reheat once
What is the main focus of the initial Hazard Analysis?
Safety, not quality
Foodborne Pathogens easily transmitted through food
Salmonella, Shigella, Norovirus, E Coli, Hepatits A, Clostridium Botulinum
How can you thaw food using running water?
Submerged under running water at or below 70 degrees F
TCS foods include (9 categories)
Time/Temp Control for Safety: 1) raw and most cooked meat, poultry and seafood; 2) most milk and dairy products; 3) eggs; 4) cooked veggies and pasta; 5) raw seed sprouts and soy products; 6) cut melons; 7) cut leafy greens; 8) garlic in oil that have not been processed; 9) cut tomatoes
What moisture rating do bacteria need to become pathogenic?
above 0.85 AW
Items must be allowed to fully _____ after a method is applied in order to be considered sanitized. Do not _____ after items have been sanitized.
air dry, rinse
Food must be stored at what level above the floor?
at least 6 inches off of the floor
When should you check temperature of TCS foods?
at receipt of delivery, towards end of cooking or reheating, toward the end of thawing, frequently during hot/cold holding, once of the actual freezer
Salmonella - Prevention
avoid cross contamination, maintain personal hygiene, clean workspaces, cook foods properly
When should surfaces be cleaned and sanitized? (5 different times)
before using the equipment, when switching to another type of food, every four hours if in constant use, immediately after use, at the end of the shift
Vegetables regularly covered in soil, like potatoes and mushrooms, should be stored
below or beneath other veggies so that any loose soil will not fall on clean items
Raw foods must be stored above or below ready-to-eat foods? why?
below to avoid contamination
What is the ideal temperature to store dry foods?
between 50 and 70 degrees F
E. Coli - Symptoms
bloody diarrhea, severe cases cause blood problems and kidney failure
Norovirus - Prevention
can be infectious three days - two weeks after recovery
Clostridium botulinum - Prevention
canned and packaged items are in good condition upon receipt, even small dents can be potentially dangerous (best to return to vendor)
What is a danger of storing non-dry wiping cloths?
cloths soiled with organic material may overcome the effectiveness of, and neutralize, the sanitizer
You may thaw foods in the refrigerator at what temperature?
colder than 41 degrees F
Wiping a surface with a dry disposable towel using a spray bottle containing pre-mixed sanitizing solution alone...
does not constitute proper cleaning and sanitizing of food contact surfaces required by the food code
Cooking at high enough temps with kill most bacteria BUT
does not destroy all dangers of toxins; contamination can occur after cooking
If in constant use, surfaces should be cleaned and sanitized at least how often?
every 4 hours
Hepatitis A - Symptoms
fever, nausea, loss of appetite, abdominal discomfort, dark urine, jaundice
Hot food should be cooled between what temps for what amount of time to be considered safe?
first between 135 - 70 degrees F within 2 hours, then from 70 - 41 degrees F within the next 4 hours
Norovirus - Cause
food items or water sources contaminated with infected feces or fluids
Salmonella - Symptoms
food poisoining
Salmonella - Infection
immediate, develops within 12-72 hours and lasts 4-7 days
How must raw shell eggs be received at a food establishment?
in refrigerated equipment at a temp of 45 degrees or less
Food employees should wear clothing of what color and without what two things?
light color; without buttons and buckles
Shigella - Symptoms
loose, watery stool. Dysentery in severe cases
Shigella - Prevention
may spread to others through contaminated stool up to 4 weeks after symptoms have passed
What is the keep time and temp of Ready-To-Eat foods that are not frozen?
no longer than 7 days at 41 degrees F or less
Clostridium botulinum - Infection
onset 4-6 hours, targets the nervous system and may cause permanent damage if not treated immediately
Hand washing sinks must be separate from
other sinks in the establishment (i.e. food prep)
E. Coli - Prevention
proper handling and cooking to safe temperatures, proper hand washing after restroom, proper fruit and veg washing
High Risk foods include:
protein rich, moist and at room temperature; "Ready-to-Eat" foods
Hepatitis A - Cause
raw or undercooked shellfish harvested from polluted waters, other infected individuals, cold cuts, fresh squeeze juices, raw fruits and veg, water contaminated with sewage
Food spoilage is caused by
rough handling, exaggerated high or ow keeping temps, bacteria, enzymes, mold and pests
Wiping down a surface with a reusable wet cloth stored in a sanitizer solution is acceptable to clean up food spills and wipe down equipment surfaces but it does not satisfy what?
the requirements by the food code for methods and frequency of cleaning and sanitizing of food contact surfaces
What is the purpose of establishing critical limits during the development of the HACCP system?
to set the minimum standards for processes (i.e. max or min value to which a hazard parameter must be controlled)
