ServSafe® My Study Set

True or False. When using videos as a self-study training method, you shouldsupply staff with print materials as a supplement.

True.

True or False. With some illnesses, a person may infect others before showing any symptoms.

True.

True or False. Wounds on hands should be covered with a clean bandage and a glove or finger cot.

True.

Foodservice operaions should not use mushrooms unless they have been...

purchased from an approved, reputable supplier.

When returning to self-service lines for more food, customers hsould not _____ their dirty plates.

refill.

Cockroaches typically are found in places that are:

warm, moist and dark.

FIFO

First in, First Out rotate products to ensure the oldest inentory is used first.

Where should raw poultry be placed in a cooler?

On the bottom shelf

What should be done when throwing away chemicals?

Follow label instructions and any regulatory requirements that apply.

Eggs and peanuts are dangerous for people with which condition?

Food allergies.

Itching and tightening of the throat are symptoms of what?

Food allergy.

Whenstoring RTE TCS food prepared on site,what info must be on the label?

Sell-by or discard date.

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

Time and Temperature.

TCS

Time and temperature control for safety

True or False. When holding TCS food for service, the internal temp must be checked at least every four hours.

True.

Food safety managmenet system.

A group of procedures and practices intended to prevent foodborne illness.

Food defense

A program developed and implemented by an operation to prevent deliberate contamination of its food.

When should hand antiseptics be used?

After washing hands.

What is the only ompletely reliable method for preventing backflow?

Air gap

Time-Temperature Abuse

Food has been time-temperature abused any time it has been allowed to remain too long at a temperature favorable to the growth of foodborne microorganisms.

These illnesses can be prevented through time and temperature control:

Bacillus cereus gastroenteritis, Listeriosis, Hemorrhagic colitis, Clostridium perfringens gastroenteritis, Botulism

Pathogen commonly linked with cooked rice.

Bacillus cereus.

What is the proper procedure for handling employee wounds on hands or arms?

Bandages must be worn over wounds on hands and arms. The bandages must keep the wound from leaking. A single-use glove or finger cot must be worn over bandages on hands or fingers.

What are the three categories of food safety hazards?

Biological, Chemical and Physical Hazards.

At what temperatures do foodborne pathogens grow most quickly?

betweeen 70 F and 125 F

It is imporant to avoid lininng cooler shelves with aluminum foil because the foil...

can restrict the flow of cold air.

To prevent food allergens from being transferred to food, ...

clean and sanitize utensils before use.

A backup of raw sewage and significant lack of refrigeration can result in...

closure of the operation by the regulatory authority.

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

(RTE-S-L-A) Raw trout, Uncooked beef roast, Raw ground beef, Raw chicken

Serving utensils should be used to serve a maximum of __________ food item(s) at a time.

1

List the seven HACCP Principles, in order.

1) Conduct a hazard analysis; 2) Determine criticalcontrol points (CCPs); 3) Establish critical limits; 4) Establish monitoring procedures; 5) Identify corrective actions; 6) Verify that the system works; 7) Establish procedures for record keeping and documentation.

What are the specific steps when using active managerial control?

1) Consider the risk factors; 2) Create policies and procedures; 3) Monitor the policies and procedures to ensure followed; 4) Verify SOPs are controlling risk factores.

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

1) Cover food to prevent drying; 2) Rotate or stir halfway through; 3) Let stand 2 mins after cooking to distribute heat; 4) Heat eggs, poultry, seafood and meat to 165 F.

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

1) Describe menu items 2) Identify ingredients 3) Suggest simple items 4) wash, rinse, and sanitize cookware before preparing food 5) Wash hands and change gloves before preparing food. 6) Assign specific equipment for preparing food for customers with allergens.

Please list the components of a good personal hygiene program.

1) Following hygienic hand practices. 2) Maintaining personal cleanliness. 3) Wearing clean and appropriate uniforms and following dress codes. 4) Avoiding certain habits and actions. 5) Maintaining good health. 6) Reporting illnesses.

Key drop deliveries must be inspected for the following conditions:

1) Froman approved source; 2) It was placed in correct storage location to maintain temp; 3) It was protected from contamination in storage; 4) It has not been contaminated; 5) It is honestly presented.

What methods can be used to cool cooked food?

1) Ice-water bath; 2) Stir w/ice paddle; 3) Blast chiller or tumble chiller; 4) Adding ice or cold water as an ingredient.

Follow these guidelines when notified of a recall:

1) Identify the recalled food items by matching info from recall notice. 2) Remove item from inventoryandplacein secure and appropriate location. 3) Label the item in a way that will preventit being placed back in inventory. 4) Refer to the vendor's notification or recall notice for what to do with the item.

What can be done to help kep food safe in dry-storage areas?

1) Keep cool and dry between 50 F and 70 F.; 2) Wellventilated; 3) Store food away from walls and at least 6 " off floor.

What food safety programs must be in place for a food safety management system to be effective?

1) Personal hygiene program; 2) Supplier selection and specification program; 3) Sanitation andpest control programs; 4) Facility design and equipment maintenance programs; 5) Food safety training programs.

What are the five most common risk factors that cause foodborne illness as identified by the CDC?

1) Purchase from unsafe sources; 2) Failing to cook adequately; 3) Holding food at incorrect temps; 4) Using contaminated equip; 5) Practicing poor personal hygiene.

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

1) Rinse, scrape or soak the items; 2) Wash the items in the first sink in a dtergent solution at at least 110 F.; 3) Immerse or spray-rinse the items in the second sink; 4) Immerse the items in the third sink in hot water or checmical-sanitizing solution. If hot water, the temp must be at least 171 F. If checmical it must measure at the propr concentration; 5) Air dry

When is an establishment required to have a HACCP plan?

1) Smoking and curing food as a method of preservation; 2) Using food additives as a method of preservation; 3) Packaging food using Reduced-Oxygen Packaging (ROP); 4) Offering live, molluscan shellfish from a display tank; 5) Custom-processing animals; 6) Treating and packaging juice on site for later sale; 7) Sprouting beans or seeds.

What employee health problems pose a possible threat to food safety?

1) Sore throat w/ fever; 2) Vomiting, diarrhea or jaundice; 3) Foodborne illness by one of these pathogens: Salmonella Typhi, Shigella spp, Shiga toxin-producing E. coli, Hep A, or Norovirus

What are some ways to keep chemicals from contaminating food?

1) Store chemicals away from food, utensils,and equip. 2) Follow mfgr directions when using chemicals. 3) Be careful when using chemicals while food is being prepared. 4) Label chemical containers when transferring a chemical to a new container. 5) Only use lubricants that are made for food equipment.

What procedures must foodhandlers follow when using gloves?

1) Use single use gloves, never washed or reused. 2) Make sure fit properly 3) Never use gloves in place of handwashing. 4) Wash hands before donning gloves and when changing. 5) Change gloves when soiled, before changing tasks, every 4 hours and after handling raw meat before handling RTE food.

What are some basic work-attire requirements for employees?

1) Wear a clean hat or hair restraint, 2) Wear clean clothing daily. 4) Remove aprons when leaving food prep areas. 5) Remove jewelry from hands and arms prior to preparing food and working in food prep areas.

Five steps for proper handwashing:

1) Wet hands and arms with running water as hot as you can stand 2) Apply soap 3) Scrub hands and arms vigorously for ten to fifteen seconds 4) Rinse hands and arms thoroughly under running water 5) Dry hands and arms with a single-use paper towel or warm-air hand dryer.

What personal behaviors can contaminate food?

1) Wiping or touching the nose. 2) Rubbing an ear 3) Scratching the scalp 4) Touching a pimple or an infected wound 4) Running fingers through the hair.

The three basic rules of an integrated pest management program are

1) deny pests access, 2) Deny pests food, water and shelter, 3) Work with PCO

Acording to the CDC, the most common risk factors that cause foodborne illnesses are:

1) failing to cook food adequately, 2) holding food at incorrect temperatures, 3) using contaminated equipment, 4) practicing poor personal hygiene and 5)purchasing food from unsafe sources.

What are four proper methods for thawing food?

1) under refrigeration; 2) under running water < 70 F; 3) In a microwave if cooked immediately afterward; 4) as part of cooking process as long as product reaches required min ICT.

At what min internal temp should hot TCS food be held?

135 F

Min ICT for commercially processed, RT food (held for service)

135 F

Eggs for immediate service should be cooked to a min internal temp of...

145 F for 15 seconds

Min ICT for Pork, beef, veal and lamb steaks or chops

145 F for 15 seconds

Min ICT for fish, shellfish and crustaceans

145 F for 15 seconds.

Min ICT for Pork, beef, veal or lamb roasts

145 F for 4 minutes.

What is the min ICT for eggs that will be hot-held for later service?

155 F

What is the minimum internal cooking temperature for ground beef?

155 F

Min ICT for Ground or Injected meat, beef, pork, fish.

155 F for 15 Seconds

What is the min ICT for stuffed pork chops?

165 F

What is the minimum internal cooking temperature for eggs, meat, poultry, and seafood cooked in a microwave?

165 F

What min ICT for eggs, poultry, seafood and meat cooked in a microwave?

165 F

Min ICT for Stuffing, stuffed meat, fish, poultry, and pasta.

165 F for 15 seconds

What are the time and temp requirements for reheating TCS food for hot holding?

165 F for 15 seconds within 2 hours.

When a thermometer is calibrated using the ice-point method, it should be adjusted to _____ after the stem or probe has been placed in the ice water.

32 F

Where allowed, hot TCS food can be held without temp controlf or a max of ____ hours.

4 hours

When installing tabletop equipment on legs, the space between the base of the equipment and the table top must be at least ...

4 inches

At what max internal temp should cold TCS food be held?

41 F

What is the warmest temp ground beef can be safely stored?

41 F

What temp is correct to store chicken?

41 F or lower

What is the max acceptable receiving temperature for fresh beef?

41 F.

What is the warmest acceptable receiving temperature for eggs?

45 F.

At what temp should dry-stroage rooms be kept?

50 F to 70 F

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

6 inches off the floor, keep covered. Clean and sanitize drawers or shelves before storing clean items. Clean and sanitize trays used to carry clean tableware and utensils; Store glasses and cups upside down. Store flatware and utensils with handles up, Keep food-contact surfaces of stationary equip covered until ready for use.

A restaurant that has prepared tuna salad can store it at 41 F or lower for a max # of days?

7 days

When should food-contact surfaces be cleaned and sanitized?

After each use; Any time you begin working with a different type of food; Any time you are interrupted during a task and the tools or items you have been working with may have been contaminated; At four hour intervals, if in constant use.

Active managerial control

Approach focuses on controlling five most common risk factors that cause foodborne illness identified by the CDC.

What are some potable-water sources for an establishment? What are the testing requirements for nonpublic water systems?

Approved public water mains; Private water sources regularly maintained and tested; Clsed portable water containers filled with potable water; Properly maintained watertransport vehicles; Check with local regulatory agency on inspections, testing and other requirements. Generally, nonpublic systems should be tested at least annually and the report kept on file.

Refrigerated storage.

Areas used to hold TCS food at 41 F or lower.

What is the first task in training a large group of servers to prevent contamination of food?

Asses the training needs of the servers on this topic.

How can cross contamination be prevented in the establishment?

Assigning specific equipment to each type of food product prepared; Cleaning and sanitizing all work surfaces, equipment and utensils after each task; Preparing raw meat, fish, poultry and RTE food at different times when using same prep table; Purchasing ingredients that require minimal preparation.

What temp should canned goods be stored?

Canned goods should be stored between 50 F and 70 F.

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

Cans should be rejected if they have any of the following damage: Swollen ends; Leaks and flawed seals; Rust; Dents; Missing labels

How can foodservice managers find out which chemical sanitizers are appropriate for their operations?

Check with the local regulatory authority.

What is the difference between cleaning and sanitizing?

Cleaning is removing food or soil; Sanitizing is reducing the number of microorganisms.

What are the requirements for storing cleaning materials?

Cleaning tools should be cleaned beffore being stored in a designated area away from food and food-prep areas. Air-dry wiping clothes overnight; Hang mops, brooms, and brushes on hooks to air-dry. Clean and rinse buckets and let them air-dry.

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

Cockroach: strong oily odor,droppings like black pepper, egg cases; Rodent: Urine stain under ultraviolet light, gnawing, droppings, tracks, nesting materials, holes.

What is the first step in developing a HACCP plan?

Conduct a hazard analysis.

What factorsaffect the efficiency of a sanitizer?

Contact time, Temperature, Concentration, Water hardness, pH.

What are the keys to food safety?

Controlling time & temp, Practicing good hygiene, Preventing cross-contamination, Purchasing from approved suppliers, Cleaning & sanitizing properly.

What must you do to keep food safe after thawing it in a microwave?

Cook it immediately.

Which practice can reduce Salmonella spp. in poultry to safe levels?

Cooking food to the right 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.

Corrective action.

What should foodhandlers do if they cut their fingers while preparing food?

Cover the wound with a bandage and glove or a finger cot.

What is the danger of NOT cleaning and sanitizing a prep table between uses?

Cross-contamination

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?

Cross-contamination. The cook did not wash hands and put on new gloves before slicing the buns.

Please list 6 common food allergens

Dairy, Egg, Fish and shellfish, Wheat, Soy, and Peanuts and tree nuts.

What food items are better able to support the growth of pathogens?

Dairy, Eggs, Meat, Pultry, Fish and shellfish, baked bpotates, heat-treated plant food such as rice or beans, tofu, sprouts, melons and tomatoes, untreated garlic mixtures.

Reasonable Care Defense

Defense against a food-related lawsuit stating that an establishment did everything that could be reasonably expected to ensure that food served as safe.

Four categories of cleaners:

Detergents, Degreasers, Delimers, and Abrasive Cleaners.

Hair restraint

Device used to keep a foodhandler's hair away from food and to keep the individual from touching it.

What should a manager do duringand after an inspection?

During, ask for ID, Cooperate, Take notes, Keep professional, Provide records requested; After Discuss violations w/ inspector, Act on deficiencies noted, establish new procedures and retrain employees.

If food-contact surfaces are in constant use, how often must they be cleaned and sanitized?

Every 4 hours.

Chemical Hazards

Examples include cleaners, sanitizers, polishes, machine lubricants, and toxic metals.

Ture or False. Adults are more likely than pre-school age children to become ill from contaminated food.

False.

True or False. Utensils cleaned and sanitized in a three-compartment sink should be dried with a clean towel.

False. Allow to air-dry.

True or False. Hand antiseptics should only be used before handwashing.

False. Antiseptics, if used, should only be used after proper handwashing - never in place of it.

True or False. Health inspectors are employees of the CDC.

False. Can be employed by city, county or state.

True or False. Chemicals can be stored in food preparation areas if they are properly labeled.

False. Cleaning tools and chemicals should be placed in a storage area away from food and food-prep areas.

True or False. TCS food must be cooled from 135 F to 70 F within four hours and from 70 F to 41 F or lower in the next two hours.

False. Cool TCS fod from 135 F to 41 F within 6 hours. First cool from 135 F to 70 F within 2 hours. Then cool it to 41 F in next 4 hours.

True or False. Stationary equipment should not be covered before applying pesticides since it gives pests a place to hide.

False. Cover equipment and food contact surfaces that cannot be moved. Wash, rinse and sanitize food contact surfaces after the area has been sprayed.

True or False. Turkey should be rejected if the texture is firm and springs back when touched.

False. Criteria for rejecting poultry is a texture of stickiness under the wings and around the joints.

True or False. The main purpose of an integrated pest management (IPM) program is too control pests once they have entered the establishment

False. Deny pests access to the establishment; Deny pests, food, water and a hiding or nesting place, Work with a licensed PCO to eliminate pests that do enter.

True or False. You should refuse entry to a health inspector if you are nto ready for the inspection.

False. Do not refuse entry to an inspector.

True or False. The FDA issues food regulations that must be followed by each establishment.

False. FDA Food Code is recommendations, the state creates regulations enforced by the local level.

True or False. When mounted on legs, tabletop equipment must be at least two inches off the floor.

False. Floor mounted is 6 inches off floor. Tabletop is 4 inches of clearance.

True or False. Gloves can be used in place of handwashing.

False. Gloves must never be used in place of handwashing.

True or False. Ground beef should be cooked to a min internal temp of 140 F for 15 seconds.

False. Ground beef, pork and must be cooked to a min internal temp of 155 F for 15 seconds.

True or False. Hot TCS food must be held at an internal temp of 120 F or higher

False. Hot TCS food must be held at an internal temp of 135 F or higher.

True or False. Infrared thermometers are best for measuring the internal temperature of food.

False. Infrared thermometers are infrared technology to produce accurate temperature readingsof food and equipment surfaces.

True or False. Pesticides can be stored in food-storage areas if they are labeled properly and closed tightly.

False. Keep pesticides in their original containers and stored in a secure location away from areas where food, utensils, and equipment are stored.

True or False. Chicken salad can be held at room temperature if it has a label specifying it must be discarded after 8 hours.

False. Label must specify time removed from refrigeration and time to discard it. The time to discard must be 6 hours from the time you removed the food from refrigeration. Make sure food does not exceed 70 F while being served.

True or False. There must be a minimum of twenty foot-candles (215 lux) of light in a food-preparation area.

False. Minimum lighting intensity for food-prep areas is 50 foot-candles (540 lux).

True or False. During handwashing, foodhandlers must vigorously scrub their hands and arms for five seconds.

False. Scrub hands and arms vigorously for ten to fifteen seconds.

True or False. A thermometer calibrated by the boiling point method must be set to 135F after being placed in boiling water.

False. Set to 212F (100C)

True or False. Staff does not require further food safety training if they received initial training when they were hired.

False. Staff needs to be periodically retrained in food safety.

True or False. Tableware and utensils that have been cleaned and sanitized should be stored at least two inches off the floor.

False. Store tableware, utensils and equipment at least 6 inhes off the floor.

True or False. Fish cooked in a microwave must be heated to amin internal temp of 145 F.

False. TCS food cooked in a microwave (eggs, poultry, fish, and meat) 165 F.

If TCS food is reheated for hot holding, the internal temp must reach 155 F for 15 seconds within 2 hours.

False. TCS food reheated for hot holding must be moved through TDZ quickly. Reheat to internal temp of 165 F for 15 seconds within 2 hours.

True or False. If a food handler had a sore throat with a fever, he or she is restricted from working with food for 12 hours.

False. The food handler can work with or around food when he or she has a written release from a medical practitioner.

True or False. The temperature of the final sanitizing rinse in a high-tmperature dishwashing machine should be 140 F.

False. The temp of the final sanitizing rinse must be at least 180 F.

True or False. Glue traps are used to prevent roaches from entering the establishment.

False. Use glue traps to find out what type of roaches might be present. Check traps every 24 hours and show them to your PCO.

True or False. Washing and rinsing a cutting board will prevent it from cross-contaminatng the next product on it.

False. Wash, Rinse and Sanitize.

True or False. When checking he temperature of a roast using a bimetallic stemmed thermometer, only the tip of the thermometer stem should be inserted into the product.

False. When checking the internal temperature using bimetallic stemmed thermometer, insert the stem into product so that it is immersed from the tip to the end of the sensing area.

True or False. Cleaning reduces the number of microorganisms on a surface to safe levels.

False.Cleaning removes food and soil; Sanitizing reduces the number of microorganisms.

FAT TOM

Food, Acidity, Temperature - Time, Oxygen, Moisture

Physical Hazards

Foreign objects that accidentally get into food. Examples are hair, dirt, bandages, metal staples, and broken glass. Naturally occurring objects, such as bones.

Spore

Form that some bacteria can take to protect themselves when nutrients are not available.

What are proper methods for checking the temperatures of fresh poultry delivered onice and bulk milk? What should the temperature be for each?

Fresh poultry: Probe stem into thickest part of product, should be lower than 41 F. Bulk Milk: Fold the bag or pouch around the thermometer stem, careful not to puncture. Temp should be 41 F or lower.

How are viruses transmitted?

From person to person, people to food, and from people to food-contact surfaces.

What three points should a food defense program focus on to prevent possible threats to food?

Human elements, building interior, building exterior

Whatis the correctway to cool a stockpot of clam chowder?

Ice bath

Foodborne Illness

Illness carried or transmitted to people by food.

Toxic-metal poisoning

Illness caused when toxic metals are leached from utensils or equipment containing them.

Biological Hazards

Illness-causing microorganisms. Examples are plant, mushroom or seafood toxins.

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

Immediate closure of the area, correction of the problem and thorough cleaning.

Which thermocouple probe be used to check the temperature of a large stockpot of soup?

Immersion probe

If pesticides are stored in the operation, where should they be kept?

In a secure location, away from food

A person shows up at a restaurant claiming to be a health inspector. What should the manager ask for?

Inspector's identification

What can be done to prevent backflow in an establishment?

Install vacuum breakers on threaded faucets and install air gaps wherever practical and possible. An air gap is the only completely reliable method.

What is the most important factor in choosing an approved food supplier?

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

A foodhandler has finished trimming raw chicken on a cutting board and needs it to prep vegetables. What task must be done to the cutting board?

It must be washed, rinsed and sanitized.

Biological contaminants

Leading cause of foodborne illness. (Includes viruses, bacteria, parasites and fungi)

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

Methods of training: OJT, classroo, info search, guided discussion, jigsaw design, demonstration, role-play, tech-based training, videos, games.

FAT TOM stands for Food, Acidity,Time Temperature, Oxygen and...

Moisture

The temperature of a roast is checked to see if it has met its critical limit of 145 F for 4 mins. This is an example of which HACCP principle?

Monitoring.

Beef stew must be coled from 135 F to 70 F within __ hours and from 70 F to 41 F or lower in the next ___ hours.

Must be cooled to under 70 F in 2 hours, and from 70 F to 41 F in next 4 hours.

Foodservice equipment that has been certified as meeting certain standards may be stamped with the ____ mark.

NSF (historically - National Sanitation Foundation)

How long can you hold brewed tea?

Never hold brewed tea at room temperature for more than 12 hours.

Cross-Contamination

Occurs when microorganisms are transferred from one food or surface to another.

Generally, operations that use a private water source, such as a well, must have it tested at least...

Once a year

How should cartons of coleslaw be checked for correct receiving temperature?

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

Parasite

Organism that needs to live in a host organism to survive.

What are the storage requirements of pesticides?

PCO should storeand discard all materials used. Those kept on site should remain in original container and be stored apart from food and utensils. Check local regs on disposing of pesticides.

Flow of Food

Path through the establishment, from purchasing and receiving through storing, preparing, cooking, holding, cooling, reheating, and serving.

Carriers

People that carry pathogens and infect others without ever getting sick themselves.

Most important measure to prevent foodborne illness caused by viruses is:

Personal hygiene / practicing personal hygiene.

Who should apply pesticides?

Pest Control Operator (PCO)

Which piece of jewelry can be worn by a foodhandler?

Plain band ring.

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

Poultry should be rejected for all of the following conditions: Purple or green discolorationaround the neck; Dark wingtips (red wing tipsareacceptable); Stickiness under wings or around joints;Abnormal unpleasant odor; Temp higher than 41 F.

What are the min ICT for poultry, fish, pork, and ground beef?

Poultry-165 F; Fish-145 F; Pork-145 F; Ground beef-155 F.

How do you prepare raw vegs to avoid cross contamination?

Prepare raw vegs on a clean, sanitized work space away from raw meat, poultry, fish, and eggs, and away from RTE foods.

Contamination

Presence of harmful substances in food.

Slacking

Proces of gradualy thawing frozen food in preparation for deep-frying, allowing even heating during cooking.

Finger cot

Protective covering used to cover a properly bandaged cut or wound on the finger.

What are the most common risk factors that cause foodborne illness?

Purchasing from unsafe sources, Failing to cook food adequately, Holding food at incorrect temperatures, Using contaminated equipment, Poor personal hygiene.

What is the best way to prevent a foodborne illness caused by seafood toxins?

Purchasing seafood from approved, reputable supplies.

What is the purpose of an integrated pest management system?

Purpose of the IPM program is to prevent pests from entering, deny pests food, water, and a hiding/nesting place, work with a licensed PCO to eliminate any pests that do enter.

While commonly linked with contaminated ground beef, what pathogen has also been linked with contaminated produce?

Shiga toxin-producing E. coli

These illnesses can be prevented by practicing good personal hygiene:

Shigellosis, Staphylococcal gastroenteritis

Raw, shucked shellfish that is received in a container bigger thanone-half gallon must have the packer's name, the packer's address, a certification number, and a __________.

Shucked date.

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

Significant lack of refrigeration; Backup of sewage; Emergency such as building fire or flood; Significant infestation of insects or rodents; Long interruption of electrical or water service; Clear evidence of a foodborne-illness outbreak related to the establishment.

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

Size and complexity of operation. Inspection history of establishment.

If an employee has a health problem that poses a possible threat to food safety, what are the appropriate actions to be taken?

Sore throat w/ fever, restrict from working around or with foodand require medical release to return. For vomiting, diarrhea, jaundice or one of the following: Salmonella Typhi, Shigella spp, Shiga toxin-producing E. coli, Hep A, or Norovirus - Exclude from operation and require medical release to return.

Foodhandlers who work in a nursing home cannot work in the operation if they have which symptom?

Sore throat with fever.

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

Staff works in different locations and/or needs the same training at different times; Costly to bring staff to one place; Staff needs retraining to complete a topic; Staff has different levels of knowledge about a topic; Staff has different learning skills; Classroom training makes staff nervous; Staff needs to learn at own pace; You want to collect specific info such as time spent on different topics, test scores, # of tries until training finished, and/or problem areas.

Which pathogen is primarily found in the hair, nose, and throat of humans?

Staphylococcus aureus

Covering wounds can help prevent the spread of which pathogen?

Stapphylococcus aureus

Which agency enforces food safety in a restaurant?

State or local regulatory authority.

What kind of odor is a sign that roaches might be present?

Strong, oily.

What should foodhandlers do after prepping food and before usingthe restroom?

Take off their aprons.

What should a manager at a nursing home do if a cook calls in with a headache, nausea, and diarrhea?

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

TDZ

Temperature Danger Zone is 41 F to 135 F

An employee wants to make a sanitizersolution to spray onto food-contact surfaces. What must be done to ensure that it has been made correctly?

Test the solution with a sanitizer test kit.

Large ice crystals in a case of frozen food are evidence that the product may have been______

Thawed and refrozen.

Resiliency

The ability to react to a shock without breaking or cracking.

Immune System

The body's defense against illness.

Porosity

The extent to which a material will absorb liquids.

When a foodhandler has been diagnosed with shigellosis, what steps must be taken?

The food handler must be told to not come in to work.

A box of sirloin steaks carries a state dept of ag inspection stamp. What does this stamp indicate?

The meat and processing plant have met USDA or a state dept of ag standards.

Biological, Chemical and Physical Hazards

The three major categories or types of hazards to food safety.

Why are elderly people at a higher risk for fodborne illness?

Their immune systems are weekened with age.

What is the danger when thawing food at room temperature?

Time-temperature abuse.

What is the purpose of a food safety management system?

To identify and control possible hazards.

Cooking tomato sauce in a copper pot can cause which foodborne illness?

Toxic-metal poisoning.

What are some general guidelines fr receiving food safely?

Training employees to inspect deliveries, Planning ahead for shipments; Planning a back-up menu in case you ahve to return food items; Inspecting and storing each delivery before accepting another one; Having purchase order available; Inspecting deliveries immediately; Correcting mistakes immediately; Putting products away as quickly as possible, especially refrigerated product; Keep receiving area clean and well lit to discourage pests.

Grease on an establishment's ceiling can be a sign of inadequate ventilation.

True.

If cooking is a CCP for ground beef patties in a particular establishment, then ensuring the internal temp reaches 155 F for 15 seconds would be an apropriate critical limit.

True.

True or False. A Critical Control Point (CCP) is a pointin the flow of food where a hazard can be prevented, eliminated, or reduced to safe levels.

True.

True or False. A Foodborne-illness outbreak has occured when two or more people get the same illness after eating the same food.

True.

True or False. A delivery of fresh fish should be received at an internal temperatureof 41 F or lower.

True.

True or False. A foodborne-illness can occur if food is not cooled properly.

True.

True or False. A foodborne-illness outbreak can raise an establishment's insurance premium.

True.

True or False. A hose attached to a utility-sink faucet and left sitting in a bucket of dirty water could contaminate the water supply.

True.

True or False. A person with a shellfish allergy who unknowingly eats soupmade with clam juice may experience a tightening in the throat.

True.

True or False. A strong oily odor may indicate the presence of roaches.

True.

True or False. A supplier that has been inspected and is in compliance with local, state and federal laws can be considered an approved source.

True.

True or False. Active managerial control focuses on controlling the most common foodborne-illness risk factors identified by the CDC

True.

True or False. An establishement can be closed if it has a significant lack of refrigeration.

True.

True or False. An establishment that cures food must have a HACCP plan.

True.

True or False. Batters prepared with eggs or milk are at risk of time-temperature abuse and cross-contamination.

True.

True or False. Cold TCS food must be held at an internal temp of 41 F or lower

True.

True or False. Copper utensils and equipment can cause an illness when used to prepare acidic food.

True.

True or False. Delivery peopleand service contractors are possible food defense risks.

True.

True or False. Diseases such as AIDS, hepatitis B and C, and tuberculosis are not spread through food.

True.

True or False. Egg products require a USDA inspection stamp.

True.

True or False. Foodhandlers must wash their hands after smoking.

True.

True or False. Gloves should be changed before beginning a different task.

True.

True or False. Handwashing stations are required in dishwashing and service areas.

True.

True or False. If a food handler has a sore throat with a fever, he or she must be restricted from working with or around food.

True.

True or False. If a sack of flour is dry upon delivery, the contents may still be contaminated.

True.

True or False. If you transfer a chemical to a new container, you must label it with the name of the chemical.

True.

True or False. It is important for legal reasons to keep records of food safety trianing conducted at the establishment.

True.

True or False. It is the maanger's responsibility to provide staff with food safety training.

True.

True or False. Milk is a common food allergen.

True.

True or False. People on chemo have a higher risk of contracting a foodborne illness.

True.

True or False. Purchasing fish directly from a local fisher would be considered a risk in an active managerial control system.

True.

True or False. Servers can contaminate food simply by handling the food-contact surface of a plate.

True.

True or False. Simple acts such as rubbing an ear or scratching the scalp can contaminate food.

True.

True or False. Storage temps higher than 70 F may shorten the shelf life of canned goods.

True.

True or False. Technology-based training is an appropriate training method when staff works in different locations.

True.

True or False. You have the right to refuse any delivery that does not meet your standards.

True.

True or False. You should reject a delivery of frozen steaks coveredin large ice crystals.

True.

True or False. You should reject live shellfish received without shellstock tags.

True.

True or False. Chicken held at an internal temperature of 125 F has been temperature abused.

True. (TDZ 41F to 135F) Whenever food is held in the temperature danger zone, it is being abused.

True or False. You should accompany the health inspector during the inspection of your establishment.

True. Take notes as you walk with the inspector, this will help you remember what was said.

True or False. Food handlers who have had jaundice for less than seven days must be excluded from the operation.

True. They must have a written release from a medical practioner and approval from the regulatory authority before returning to work.

For a foodborne illness to be considered an "outbreak", a minimum of how many people must experience the same illness after eating the same food?

Two

Yeast

Type of fungus that causes food spoilage.

Mold

Type of fungus that causes food spoilage. Some produce toxins that can cause foodborne illness.

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

Use only approved suppliers.

How can plant toxinsbe prevented from getting into food?

Use only approved vendors. Cook and hold coorectly.

What are some ways to prevent toxic-metal poisoning?

Use only food-grade utensils and equipment to prepare and store food.

What practice can help prevent cross-contamination?

Using a designated cutting board when preparing meat

This illness can be prevented by purchasing from approved suppliers:

Vibrio vulnificus (primary septicemia / gastroenteritis)

Leading cause of foodborne illness is

Viruses

Four types of pathogens are:

Viruses, Bacteria, Fungi, and Parasites.

What must foodhandlers do after touching their hair, face or body?

Wash their hands.

What is the correct way to clean and sanitize a prep table.

Wash, rinse, sanitize, air dry.

What information should be posted on or near a dishwasher?

Water temperature, conveyor speed, and water pressure.

Name is a source of potable water?

Water transport vehicles.

When should staff receive food safety training?

When an employee is hired, and then periodically after that.

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

When it is not: cooked to the required minimum internal temp; cooled properly; reheated properly; held at the proper temp.

Physical contaminants

When objects get in food. Examples are, metal shavings from cas, staples fom cartons, glass from broken lightbulbs or dishes, blades from plastic or rubber spatulas, bristles from pastry brushes, fingernails, hair, bandages, dirt, bones, jewelry, fruit pits, twist ties, etc.

How hot should the hot water at a handwashing station get?

at least 100 F.

Foodborne pathogens grow well at temperatures...

between 41 F and 135 F.

Backflow is when water...

flows opposite its normal direction because of water pressure.

What type of thermometer is NOT appropriate for use in a restaurant or foodservice operation?

glass thermometer

How can an outbreak of Norovirus be prevented?

handwashing, no barehand RTE contact, not allowing Nausea and Vomiting symptoms in operation, only buying shellfish from approved vendor.

Outdoor garbage containers should be...

kept covered with tight-fitting lids.

Material Safety Data Sheets (MSDS) should be...

kept so employees can access them.

What is a cross-connection?

link between sources of safe and dirty water.

The manager's responsibility for staff food safetytrainingis to...

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

Pathogens

microorganisms that cause illness

Toxins

poisons produced by pathogens, plants or animals.

Foodhandlers should not eat, drink, smoke, or chew gum or tobacco while..

prepping food.

A food safety management system is a group of ________ preventing foodborne illness.

procedures and practices

All new staff should receive training on ...

safe chemical handling.

New employees must be trained in the critical areas of personal hygiene, cleaning and sanitizing, safe chemical handling, and...

safe food preparation.

To keep food from being contaminated by lighting, use

shields on heat lamps.

Foodhandlers should keep their fingernails...

short and unpolished.

Bacteria

single celled, living microorganisms that can spoil food and cause illness.

Microorganisims

small, living organisms that can be seen only through a microscope.

Infrared thermometers should be used to measure the...

surface temperature of a grill.

Water activity

the amount of moisture available in food for pathogen growth.

When serving, it is important to avoid touching the ____ of a plate.

top (food contact surface)

The CDC has determined ive common risk factors for foodborne illness. They are: purchaseeing food from unsafe sources, failing to cook food adequately, holding food at incorect temps, practicing poor personal hygiene and ....

using contaminated equipment.

Viruses such as Norovirus and hepatitis A can be spread when foodhandlers fail to...

wash their hands.

After pesticides have been applied, food-contact surfaces should be...

washed, rinsed, and sanitized.

Flatware and utensils that have been cleaned and sanitized should be stored...

with handles facing up.

Cross-contact

Allergens are transferred from food containing an allergen to the food served to the customer.

A person who ate raw oysters later became disoriented and suffered memory loss. What illness was most likely the cause?

Amnesic shellfish poisoning

Shelf life

Amount of time food will remain suitable for use.

How can an establishment determine its food safety training needs?

An establishment can determine its food safety training needs by doing the following: Testing employees food safety knowledge; Observing employees job performance; and Questioning employees to identify areas of weakness.

Foodborne Illness Outbreak

An incident in which two or more people experience the same illness after eating the same food.

In chich training method does a trainer ask a series of questions to draw on the knowledge and experience of the learners?

Guided discussion.

An operation that wants to smoke food as a method of preservation must have a(n) ____ plan.

HACCP (prounounced HASS-ip) Hazard Analysis Critical Control Point

Personal Hygiene

Habits that include keeping the hands, hair, and body clean and wearing clean & appropriate uniforms. Avoiding unsanitary actions, and reporting illness/injury.

What precautions must be taken both before and after pesticides are appliedin your restaurant?

Have PCO use only when closed for business and employees are not present. When applied, cover equipment and good contact surfaces. Wash, rinse, and sanitize food contact surfaces after spraying.

HACCP

Hazard Analysis Critical Control Point

Which foodborne illness has been linked with ready-to-eat food and shellfish contaminated by sewage?

Hepatitis A

In the top-to-bottom order, how should fresh pork, fresh salmon, carton of lettuse, and a pan of fresh chicken breasts be stored?

Lettuce, salmon, pork, chicken

What are the storage requirements for live shellfish?

Live shellfish must be stored in its original container at an air temperature of 45 F or lower. Shellstock ID tags must be kept on file for 90 days from date last shellfish was sold from container.

What are the potential costs associated with foodborne illness outbreaks?

Loss of customers, Negative media, Lawsuits & legal fees, Increased insurance, Loss of reputation, Lowered employee morale, Employee absenteeism, Staff retraining.

Who is responsible for keeping food safe in an operation?

Manager/operator.

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

Material porosity.

TDZ (temperature danger zone)

Range where pathogens grow well in food (between 41 deg and 135 deg)

Fungi

Ranging in size from microscopic, single-celled organisms to very large, multicellular organisms. Most often cause food to spoil. Molds, yeast, and mushrooms are examples.

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

Recommendations at federal, regulations at state and enforcement at local.

What is sanitizing?

Reducing pathogens to safe levels

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

Requirements: Hot and cold running water supplied through a mixing valve or combination faucet at a temperature of at least 100 F., Soap, Means to dry hands (usually disposable paper towels), Waste container for disposable paper towels, Signage must indicate employees are required to wash hands before returning to work. Locations: Handwashing stations are required in food-prep areas, service areas, dishwashing areas, and restrooms.

Chemical contaminants

Responsible for many cases of foodborne illness. Can come from a variety of substances normally found in the establishment.

Warranty of Sale

Rules stating how food must be handled in an establishment.

Foodhandlers cannot work in their operation if they have an illness caused by which pathogen?

Salmonella Typhi

This illness can be prevented by preventing cross-contamination:

Salmonellosis

How can you prevent pests from entering your establishment?

Screen all windows; install self-closing devices; Install air curtains abo e doors; Keep drive-through windows closed; Keep all exterior openings closed tightly.

To prevent chemical contamination, chemicals should be stored ______ from food and utensils.

Separate from