Food Handlers License Test
Smoked Fish Temperature
38 F or below because of the bacteria Clostridium botulinum
4 phases of bacteria growth
Lag, Log, Stationary and Death
the most rapid growth of bacteria
Log phase
Vacuum Packaging of any food product in retail food establishment is
Prohibited by law unless special authorization is obtained through the Department of Health
Food for storage must be covered and stored in
Vermin-proof containers
100 PPM Chlorine based sanitizing solutions
add 1 ounce bleach and 1 gallon of water and used for wiping, spraying or pouring
50 PPM Chlorine based sanitizing solutions
add 1/2 ounce of bleach to 1 gallon of water and used for soaking utensils
Potentially Hazardous foods
any food that supports the rapid growth of microorganisms
Rat droppings
are a critical violation
Salmonella Enteritidis
associated with raw poultry and raw shell eggs
Biological Hazards
bacteria, viruses, parasites and fungi
all gas-fired water heaters must be installed
by a license plumber and must be monitored for back-drift
Cross connection can be prevented
by installing hose-bib vacuum breaks
Previously cooked and refrigerated foods must be served
by rapid reheating of 165 F in a stove or oven
Hot water sanitizing
can be done by immersing utensils in water with a temp of 170F for at least 30 seconds
Viruses
cannot reproduce in food, rather they use food to get inside the body
How to avoid E-Coli
cook hamburgers and ground meats at 158F
Reasons Canned Products Must be Rejected
dents in seams, swelling, severe rust, leakage or no label. Home-canned foods are unacceptable
Physical Hazards
glass fragments, metal etc.
3 methods for defrosting frozen foods
refrigerate them, place under cold water, or microwave oven
Proper manual dish cleaning
wash, rinse, sanitize and air dry
Hot foods placed in refrigerator
must be covered only if they completely cooled at a temp of 41 F or below
Atmosphere Vacuum Breakers
must be installed in any equipment that has direct connection with potable water supply. Ex- ice machines, coffee machines, dishwashers
bathrooms for patrons
must be provided if there are 20 seats or more in a dining area
Air-breaks
must be provided in all culinary and pot/dish washing sinks
Wiping cloths
must be stored with solution strength of 50 PPM
Pathogenic bacteria
no change in appearance, taste or smell
Ciguatera Intoxication
occurs during warn weather when red algae is eaten by small fish. Predators then eat the small fish. Humans become sick once they eat the predatory fish
Scombroid Poisoning
occurs from eating certain fish with high levels of histamines due to time and temperature abuse
Chemical Hazards
pesticide, cleaning agents, prescription medicine
The Three Main Food Hazards
physical, chemical, biological
Best method to eliminate flies and roaches
proper cleaning and sanitizing
How to avoid Clostridium Perfringes
rapid cooling, rapid heating, and avoid preparing foods
To Prevent Cross Contamination
raw food must be placed under cooked food
Poultry, stuffed meat and stuffing Temperature
165 F
Hepatitis A and norovirus
2 viruses that typically contaminate our food supply through fecal contaminated waters or food
All Refrigerated Food except eggs/smoked fish Temperature
41 F or below
Raw Shell Eggs Temperature
45 F
All Food must be stored at least
6 inches off the floor
HACCP and 7 methods of this
Hazard Analysis and Critical Control Point. Identify hazard, determine critical control point, set up critical limits, monitor CCP, take corrective actions, verify system is working, and record keeping
Clostridium Botulinum
caused a disease called Botulism. This bacteria is associated with home-canned foods, swollen cans, smoked fish, garlic and il, and any foods in an anaerobic environment
CCP
citical control point- any point in the food flow where action must be taken to eliminate hazard
Staphylococcal
food intoxication bacteria carried by human beings. It can be prevented by good personal hygiene and avoiding bare hands with ready-to-eat food.
Anisaki Simplex
food-borne parasite found in marine fish
Trichinella Spiralis
food-borne parasite founded in under-cooked pork and can be eliminated by cooking pork to 150F for 5 minutes
How to rapid cool foods
immersion in an ice-water bath with stirring, 4 inch swallow cooling pans with product depth of 1 and 2 inches, rapid chill unit, and cut solid foods to smaller pieces
Artificial trans fat
increases LDL- the bad cholesterol, leading to heart disease. It is banned from all restaurant foods
HACCP
it is a system of food safety, which is mainly concerned with control of harmful microorganisms
if potentially hazardous food is left for 2 or more hours in the Temp Danger Zone
it must be discarded
All hot foods stored in hot-holding unit must be held at
140 F
Eggs, Fish, Shellfish, Lamb, and other meats Temperature
140 F
Three thermometers used for measuring food temperature
Bi-metallic stem (0-220), thermocouple, thermistor(digital)
FIFO
First In First Out- used to implement date products
6 factors that affect growth of bacteria
Food, Acidity, Temperature Danger Zone, Time, Oxygen, and Moisture (FATTOM)
