ServeSafe

When should food-contact surfaces be cleaned and sanitized?

-After they are used -Before working with a different type of food -After handling different raw TCS fruits and veggies -Any time there is an interruption during a task and the items being used may have been contaminated -After four hours if items are in constant use

What are some approved water sources for an operation? What are the testing requirements for nonpublic water systems?

-Approved public water mains -Private water sources regularly maintained and tested -Closed portable water containers -Water transport vehicles It should check with the local regulatory authority for information and inspections, testing, and other requirements. (Should be tested annually and kept on file)

What should a manager do during and after an inspection?

-Ask for ID -Cooperate -Take notes -Keep the relationship professional -Be prepared to provide records requested by the inspector After the inspection the manager should: -Discuss violations and time frames for correction with the inspector -Act on all deficiencies noted in the report by determining why each problem occured, and then establish new procedures or revise existing ones

What can be done to prevent backflow in an operation?

-Avoid creating cross contamination -Install air gaps where necessary

How should a three-compartment sink be prepared for dishwashing?

-Clean and sanitize each sink and drain board -Fill the first sink with detergent and water (at least 110 degrees F) -Fill the second sink with clean water -Fill the third sink with water and sanitizer to the correct concentration -Provide a clock with a second hand

Explain the labeling requirements for food packaging on-site for retail sale.

-Common name of the food or a statement that clearly IDs it -Quantity of the food -Ingredients in descending order by weight -Artificial colors or flavors -Chemical preservatives -Name and place of business of a manufacturer, packer or distributor -Source of each major food allergen contained in food

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

-Cover food to prevent the surface from drying out -Rotate or stir food halfway through the cooking process -Let food stand for at least 2 min to let temp even out -Check the temp in at least two places -Heat seafood, poultry, and eggs to 165 degrees F

What is the correct procedure for covering infected wounds on hands or arms?

-Cover wounds on the hand or wrist with impermeable cover, such as a bandage or finder cot. Next, place a single-use glove over the cover -Cover all bodily wounds with impermeable, dry, durable, and tight fitting bandages

What practices should be followed to serve catered food off-site?

-Ensure there is safe water for cooking, dishwashing, and handwashing -Make sure garbage is stored away from food-prep, storage, and serving areas -Store food properly -Serve cold food in containers on ice or in chilled containers -Label any leftovers for guests

What precautions must be taken both before and after pesticides are applied in your operation?

Have PCO use pesticides only when you are closed for business and staff are not on site. Make sure to remove all food and movable food contact surfaces away from treated area. Cover equipment Wash, rinse, sanitize areas that have been exposed

What are some general guidelines for receiving food safety?

-Have suppliers deliver food during a time that you are able to inspect it -Make specific staff responsible for receiving -Plan ahead for deliveries -Inspect deliveries immediately upon receipt

What types of external damage to cans causes for rejection?

-Holes and visible signs of leaking -Severe dents in the can seams -Deep dents in the can body -Missing labels -Swollen or bulging ends -Rust

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

-Hot and cold running water that is drinkable, and meets temp/pressure requirements -Soap -A way to dry hands -A garbage container -A clearly visible sign or poster that tells staff to wash their hands before returning to work They are required in restrooms or directly next to them, in areas of food prep, service, and dishwashing areas.

Pathogens

Illness-causing microorganisms

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

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

Critical Control Points (CCPs)

In a HACCP system, the points in the process where you can intervene to prevent, eliminate, or reduce identified hazards to safe levels.

What staff health problems pose a possible threat to food safety? what are the appropriate actions that should be taken?

-Infected wounds -Sore throat or fever -Persistent coughing, sneezing, and or runny nose -Vomiting, diarrehea, or jaundice -Foodbore illnesses

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

-On the job training -Classroom training -Information search -Guided discussion -Games -Role play -Demonstrations -Jigsaw design -Training videos and DVDs -Technology-based training

What hazards are associated with the transportation of food and how can they be prevented?

-Pack food in insulated food-grade containers -Clean the inside of delivery vehicles regularly -Practice food personal hygiene when distributing food -Check internal food temp -Label food with a use-by date and time and with reheating and service instructions -Store raw meat, poultry, and seafood and ready-to-eat items separately

What are the minimum internal cooking temp for poultry, fish, pork, and ground beef?

-Poultry: 165 degrees F for 15 sec -Fish: 145 degrees F for 15 sec -Pork: 145 degrees F for 15 sec (roasts for 4 min) -Ground beef: 155 degrees F for 15 sec

What can be done to minimize contamination in self-serve areas?

-Protect food on display using sneeze guards, display cases, or packaging -Label food located in self-service areas -Do not let guests refill dirty plates/utensils at self-serve areas -Stock food displays with the correct utensils for dispensing food

IPM

Integrated Pest Management

Partial cooking (par cooking)

Intentionally stopping the cooking process to cool a food item, so cooking can be finished just before service or sale.

What are some ways to keep food safe from physical contaminants?

-Purchase from approves, reputable suppliers -Closely inspect the food you recieve -Take steps to make sure no physical contaminates can get into food in your operation. This includes making sure that food handlers practice food personal hygiene

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

-Purple or green discoloration -Dark wing tips (red tips are acceptable) -Stickiness under wings or around joints -Abnormal odor -Temp above 41 degrees F

What are the requirements for installing stationary equipment?

-Put wet floor mounted equipment on legs and least 6 inches high -Put tabletop equipment on legs at least 4 inches high

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

-Significant lack of refrigeration -Backup of sewage into the operation or its water supply -Emergency, such as a 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 operation

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

-Size and complexity of the operation -Inspection history of the operation -Clienteles susceptibility to foodborne illness -Workload of the local health department and the number of inspectors available

How can you tell if your operation had been infested with cockroaches or rodents?

Signs of cockroach infestation: -Strong oily odor -Droppings that look like grains of black pepper -Capsule shaped egg cases that are brown, dark red, or black Signs of a rodent infestation include: -Signs of gnawing - Urine stains revealed by a black light (UV light) - Tracks - Nesting materials - Holes in quiet places near food and water

Infestation

Situation that exists when pests overrun or inhabit an establishment in large numbers

Microorganisms

Small, living organisms that can be seen only through a microscope There are 4 main types: 1. bacteria 2. viruses 3. parasites 4. fungi

Which food contains a common allergen?

Smoked salmon wrapped in a lettuce leaf (seafood allergy) AND Mushrooms seasoned with soy sauce and brown sugar (soy allergy)

What specialized food prep processes require a variance from the regulatory authority?

-Smoking food as a method to preserve it -Using food additives or adding comoneser to preserve or alter it so it not longer requires time and temp control for safety -Curing food -Custom processing animals -Packaging food using reduced oxygen packaging (ROP) methods -Packaging fresh juice on site for sale at a later time, unless the juice has a warning label that complies with local regulations -Sprouting seeds or beans -Offering lice shellfish from a display tank

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

-Store tableware utensils at least 6 inches off the floor -Clean and sanitize drawers and shelves before storing clean items -Store glasses and cups upside down on a clean and sanitized shelf or rack -Clean and sanitize trays and carts used to carry clean tableware and utensils daily or as often as needed -Keep the food contact surfaces of stationary equipment covered until ready for use

How can an operation determine its food safety training needs?

-Testing staff members food safety knowledge -Observing staff job performance -Questioning or surveying staff members to ID areas of weakness

What are some ways to achieve active managerial control?

-Training programs -Manager supervision -SOPs -HACCP program

Expiration date

Last date recommended for a product to be at peak quality.

Pest control operator (PCO)

Licensed professional who uses safe, current methods to prevent and control pests

Hand antiseptics

Liquids/gels that help lower the number of pathogens on skin (must meet FDA standards)

How can you prevent pests from entering your operation?

-Use approved, reputable suppliers -Screen all windows and vents with at least 16 mesh per square inch screening -Install self closing devices and door sweeps on all doors -Repair gaps and cracks in door frames and thresholds -Install air curtains above or alongside doors -Keep all exterior openings closed tightly -Use concrete to fill holes or sheep metal to cover openings around pipes -Install screens over ventilation pipes and ducts on the roof -Cover floor drains with hinged grates -Seal all cracks in floors and walls

How can cross contamination be prevented in the operation?

-Using seperate equipment when preparing each type of food -Cleaning and sanitizing all work surfaces, equipment, and utensils -Preparing raw meat, fish, and pulty and ready-to-eat food at different times (when using he same prep table) -Purchasing ingredients that require minimal preparation

What procedures must food handlers follow when using gloves?

-Wash hands before putting on gloves when starting a new task -Choose the correct glove size -Hold gloves by the edge when putting them on. Avoid touching the glove as much as possible -Check gloves for rips or tears -NEVER blow, roll (to make them easier to put on), or wash/reuse gloves

What are some basic work-attire requirements for staff?

-Wear clean hat or other hair restraint -Wear clean clothing daily -Remove aprons when leaving food prep areas -Remove jewelry from hands and arms before preparing food or when working around prep areas

What personal hygiene behaviors can contaminate food?

-Wiping or touching face/hair

What are the potential costs associated with foodborne illness outbreaks?

Loss of guests and sales Loss of reputation Negative media exposure Lawswuits and legal fees Increased insurance premiums Lowered staff morale Staff absenteeism Staff retraining Closure of the operation Human costs, suchs as lost work, medical costs, long-term disability, and death

Food codes

State or local food safety regulations for retail and foodservice operations

What are the requirements for storing shellfish?

Must be stored in its original container at an air temp of 41 degrees F or lower. Shellstock ID tags must be kept on file for 90 days from the date the last shellfish was sold or served from the container

Approved Suppliers

Suppliers that have been inspected, are able to provide an inspection report, and that meet applicable local, state, and federal laws.

Nonfood contact surfaces

Surfaces in an operation that do not normally come in contact with food, such as floors, walls, ceilings, and equipment exteriors.

Bimetallic stemmed thermometer

The most common and versatile type of thermometer, measuring temperature through a metal probe with a sensor in the end.

What factors affect the effectiveness of sanitizing solution?

The most critical include concentration, water temp, contact time, water hardness, and pH

Key drop delivery

The receipt of food by a foodservice operation after-hours while closed for business.

Minimum internal temperature

The required minimum temperature the internal portion of food must reach to sufficiently reduce the number of microorganisms that might be present. This temperature is specific to the type of food being cooked. Food must reach and hold its required internal temperature for a specified amount of time.

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

Time and temp To control time limit how long TCS food spends in the temp danger zone. To control temp, keep TCS food out of the temperature danger zone.

Time-temperature indicator (TTI)

Time and temperature monitoring device attached to a food shipment to determine if the product's temperature has exceeded safe limits during shipment or subsequent storage.

Onset time

Time it takes for the symptoms of a foodborne illness to appear after exposure to the pathogen, toxin, or parasite that caused the illness. This time varies depending on the type of foodborne illness and other factors.

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.

The five common risk factors that can lead to foodborne illnesses are...

1. Failing to cook food adequate 2. Holding food at incorrect temperatures 3. Using contaminated equipment 4. Practicing poor personal hygiene 5. Purchasing food from unsafe sources

How is a thermometer calibrated using the ice-point method?

1. Fill a large container with ice 2.Put thermometer stem or probe into ice water 3. Adjust the thermometer so that it reads 32 degree F

What are the 6 conditions that support the growth of bacteria?

1. Food: carbs or proteins 2. Acidity: food the contains little or no acid 3. Temp: temp between 41-135 degrees F 4. Time: the longer food spends between 41-135 degrees F, the more opportunity bacteria in the food have to grow to unsafe levels 5. Oxygen: some bacteria grow with oxygen, and others without it 6. Moisture: Food with high levels of available moisture

Explain the FIFO method of stock rotation.

1. ID the food items or expiration date 2. Store items with the earliest use-by or expiration dates in front of items with later dates 3. Once shelved, use those items stored in front first 4. Throw out food that has passed its manufacturers use-by or expiration date

1. What 6 pathogens have been dubbed the "Big Six"? 2. Why have they been singled out by the FDA?

1. Include: - Shigella spp. - Salmonella typhi. - Shiga toxin producing E. coli - Non Typhoidal salmonella - Hepatitis A - Norovirus 2. The are highly infectious

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

1. Scrape items before washing them 2. Wash items in first sink 3. Rinse items in second sink 4. Sanitize items in the third sink (Change water when temp drops below requirements) 5. Air dry items on a clean and sanitized surface

What are the four correct methods for thawing food?

1. Thaw in refrigerator 2. Submerge it under running, drinkable water at room temp (70 degrees F) 3. Thaw it in a microwave oven to be cooked immediately after 4. Thaw it as park of the cooking process

What is the recommended top-to-bottom order for storing the following food in the same cooler? -Raw trout -Uncooked beef roast -Raw chicken -Pecan pie -Raw ground beef

1. pecan pie 2. raw trout 3. uncooked beef roast 4. raw ground beef 5. raw chicken

1. What are the correct methods for checking the temp of fresh poultry delivered on ice and a carton of milk? 2. What should the temp be for each?

1.For poultry: Insert the thermometer stem or probe into thickest part of meat. For milk: open the caron and insert probe into liquid. 2. 41 degrees F or lower for poultry/45 degrees F or lower for milk

Temperature Danger Zone (TDZ)

141°F to 135°F

Backsiphonage

A backflow that occurs when high water use in one area of an operation creates a vacuum that sucks contaminates into the drinkable water system

Date marking

A date on ready-to-eat TCS food held for more than 24 hours indicating by when the food must be sold, eaten, or thrown out.

Public Health Service (PHS)

A federal agency that conducts research into the causes of foodborne illness and assists with the investigation of outbreaks.

Imminent health hazard

A significant threat or danger to health that requires immediate correction or closure to prevent injury.

In the fall of 1984, the single largest bioterrorist attack in the U.S. occurred in Oregon. The bioterrorist attack sprinkled Salmonella Typhimurium on salad bars at 10 local restaurants. As a result, over 750 individuals got sick and 45 were hospitalized. What could have been done to prevent what happened?

A staff member should have been monitoring guests. Especially those using the salad bar.

Inspection stamp

A stamp indicating carcasses and packages of meat have been inspected by the USDA or a state department of agriculture.

Air gap

An air space that separates a water supply outlet from a potentially contaminated source

Foodborne-illness outbreak

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

Ready-to-eat food

Any food that is edible without further preparation, washing, or cooking. It includes washed fruit and vegetables, both whole and cut, deli meats, and bakery items. Sugars, spices,seasonings,and correctly cooked food items are also considered ready to eat.

Why the elderly at a higher risk for getting food borne illnesses?

As people age, there are changes in their organs. For example, stomach acid reduces and therefore allows more pathogens to enter the intestines.

How can an outbreak of Norovirus be prevented?

By practicing food personal hygiene. This is the most important prevention measure and includes the following: -Excluding staff with diarrhea, vomiting, have been diagnosed with norovirus from the operation. -Washing hands -Avoiding bare-hand contact with ready-to-eat food

Coving

Curved, sealed edge placed between the floor and wall to eliminate sharp corners or gaps that would be impossible to clean.

Best-by-date

Date by which the product should be eaten for best flavor or quality

Temporary units

Operations that function in a location for typically no more than 14 days; for example, foodservice tents or kiosks set up for food fairs, special celebrations, or sporting events

NSF

Organization that develops and publishes standards for sanitary equipment design.

Flow of food

Path food takes through an establishment, from purchasing and receiving through storing, preparing, cooking, holding, cooling, reheating, and serving

Fungi

Pathogens that can spoil food and sometimes make people sick. Molds and yeast are examples

High-risk populations

People susceptible to foodborne illness due to the effects of age or health on their immune systems, including infants and preschool age children, pregnant women, elders, medicated ppl, diseased or weakened immune systems

Carriers

People who carry pathogens and infect others, yet never get sick themselves.

Mobile units

Portable foodservice operations, ranging from concession vans to full field kitchens, capable of preparing and cooking elaborate meals.

Air curtains

Devices installed above or alongside doors that blow a steady stream of air across an entryway, creating an air shield around open doors. Insects avoid them. Also called air doors or fly fans.

Cleaning

Removing food and other dirt from a surface.

What types of food safety programs must be in place as a foundation for food safety management systems?

Different programs: -Personal hygiene -Food safety training -Supplier selection and specification -Quality control and assurance -Cleaning and sanitation -Standard operating procedures (SOPs) -Facility designs and equipment maintenance -Pest control

FDA Food Code

Science-based reference for retail food operations on how to prevent foodborne illness. These recommendations are issued by the FDA to assist state health departments in developing regulations for a food service inspection program.

What measurements can be taken to help ensure the safety of guests with food allergies?

Service Staff: -Describe dishes so guests know what is being prepared -Tell guests if the food they are allergic to i in the menu item Kitchen Staff: -Check recipies -Wash, rinse, and sanitize anything that will be used to prepare food -Make sure that allergen does not touch other foods -Label food packaging on site

The owner of a popular italian restaurant needed a new manager. After careful consideration, the owner decided to promote a young cook that showed a lot of potential. In his new role as a manager, the new manager would be directly responsible for food safety. 1. What will the regulatory authority hold accountable for the new manager in regards to food safety?

Everything. He needs to know everything. For example: -Maintenance -Food monitoring -Cleaning and sanitizing procedures

Porosity

Extent to which water and other liquids are absorbed by a substance. Term usually used in relation to flooring material.

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

Floor porosity

What are the storage requirements for pesticides?

Should be stored by PCO -Keep pesticides in their original container -Store pesticides in a secure location away from where food, utensils, and food equipment rare stored

HACCP plan

Written document based on HACCP principles describing procedures a particular operation will follow to ensure the safety of food served.

A thermometer used to measure temp of food must be accurate to what temp?

a. +/- 2 F OR +/- 1 degree C

When partially cooking food for later service, what is the maximum amount of time that the food can be heated during the initial cooking step?

a. 60 min

What is the maximum water temp allowed when thawing food under running water?

a. 70 degrees F

When should hand antiseptics be used?

a. after washing hands

What is the most reliable method for preventing backflow?

a. air gap

What item must guests take each time they return to a self-service area for more food?

a. clean plate

What is the most important way to prevent a foodborne illness caused by bacteria?

a. control time and temp

A food handler drops the end of a hose into a mop bucket and turns the water on to fill it. What has the food handler done wrong?

a. created a cross-contamination

What is the problem with storing raw ground turkey above faw ground pork?

a. cross-contamination

The three basic rules of an integrated pest management program are: 1. Work with PCO 2. Deny pests access 3. ???

a. deny pests food, water, and a nesting or hiding place

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

a. every 4 hours

Which feature is most important for a chemical storage area?

a. good lighting

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

a. in a secure location, away from the food and equipment

Pete the buser poured some cleaner from its original container into a smaller, working container. What else does he need to do?

a. label the working container with its contants

In top-to-bottom order, how should a fresh pork roast, fresh salmon, a container of lettuce, and a pan of fresh chicken breasts be stored in a cooler?

a. lettuce, fresh salmon, fresh pork roast, fresh chicken breasts

to deny pests food and shelter in outside dining areas and around your operation, it is important to..

a. mow the grass

A guest called an operation and told the manager about getting sick after eating there. The guest complained of vomiting and diarrhea a few hours after eating raw oysters. What pathogen probably caused the illness?

a. norovirus

A chef sanitized a thermometer probe and then checked the temperature of minestrone soup being held in a hot-holding unit. The temperature was 120°F (49°C), which did not meet the operation's critical limit of 135° F (57°). The chef recorded the temperature in the log and reheated the soup to 165°F (74°C) for 15 seconds withing 2 hours. which was the corrective action?

a. reheating the soup

Which items can be received at 45 degrees fahrenheit (7 degrees celsius)?

a. shell eggs

A deli serves cold sandwiches in a self-serve display. Which step in the flow of food would be a critical control point?

a. storage

A prep cook stores a bottle of sanitizer on a shelf above a prep table. To prevent chemical contamination, what should be done differently?

a. store the sanitizer bottle away from the prep area

What type of smell may be a sign that cockroaches are present?

a. strong, oily

What should a manager of a hospital cafeteria do if a cook calls in with a headache, nausea, and diarrhea?

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

What must food handlers do to make sure sanitizing solution for use on food-contact surfaces had been made correctly?

a. test the solution with a sanitizer

An operation has a buildup of grease and condensation on the walls and ceiling. What is the most likely problem?

a. the ventilation system is not working correctly

A guest had a reversal of hot and cold sensations after eating seafood. What most likely caused the illness?

a. toxin

What should food handlers do to prevent food allergens from being transferred to food?

a. use cleaned and sanitized utensils when preparing the order

A pan of lasagna at 165 degrees F was packed in a heated cabinet for off-site delivery. What is the minimum information that should be on the pan label?

a. use-by day and time and reheating and serve instructions

Signage posted at a handwashing station must include a reminder to staff to..

a. wash hands before returning to work

How should flatware and utensils that have been cleaned and sanitized be stored?

a. with handles facing up

Water hardness

amount of minerals in the water

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

b

When washing hands, what is the minimum time you should scrub with soap?

b. 10 seconds

An operation is located in a jurisdiction that allows it to hold TCS food without temperature control. How many hours can it display hot TCS food without temperature control before the food must be sold, served, or thrown out?

b. 4

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

b. 4 inches (10 cm)

What is the correct temp for receiving cold TCS food?

b. 41 degrees F or lower

At what air temperature can you store shell eggs?

b. 45 degrees F or lower

Which pathogens are found in high numbers in an infected person's feces, are highly infectious, and can cause severe illness?

b. Hep A, Norovirus, Salmonella Typhi, nontyphoidal Salmonella, Shigella spp., and Shiga toxin-producing E. coli

Which pathogen can be controlled by washing hands and controlling flies inside and outside the operation?

b. Shigella app.

Who is most at risk of contaminating food?

b. a food handler whose young daughter has diarrhea

How often must you check the temp of food that is being held with temp control?

b. a least every 4 hours

While getting ready to check the temperature of a roast chicken, a chef dropped a bimetallic stemmed thermometer onto a prep table. What should the chef do next?

b. calibrate the thermometer

Which may be handled with bare hands?

b. chopped tomatoes for soup

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

b. closer to the operation by the regulatory authority

What is the first step in developing a HACCP plan?

b. conduct a hazard analysis

A broken water main has caused the water in an operation to appear brown. What should the manager do?

b. contact the local regulatory authority before use

What must food handlers do to food immediately after thawing it in the microwave oven?

b. cook it

What is the best method of checking the temp of delivery of fresh fish?

b. insert the thermometer probe into the thickest part of the fish

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

b. monitoring

How should the temp of vacuum-packed meat be checked during receiving?

b. place the thermometer stem or probe between who packages of product

Which area of the operation is required to be the brightest?

b. preparation

Qhat is the correct way to clean and sanitize a prep table?

b. remove food from the surface, wash, rinse, sanitize, and air-dry

When a utensil is stored in water between uses, what are the requirements?

b. running water at any temperature, or a container of water at 135 degrees F or higher

Pesticides should be disposed of by...

b. the PCO

A cook work single-use gloves while forming raw ground beef into patties. The cook continued to wear them while slicing hamburger buns. What mistake was made?

b. the cook did not wash hands and put on new gloves before slicing the hamburger buns

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

b. the inspectors ID

Why are preschool-age children at a higher risk for foodborne illnesses?

b. they have not built up strong immune systems

Aside from temperature, which other FAT TOM condition will a foodservice operation be most able to control?

b. time

Why must tables be cleaned and sanitized between uses?

b. to prevent cross-contamination

Reviewing temp logs and other records to make sure that the HACCP plan is working as intended is an example of which HACCP principle?

b. verification

All new staff should receive training on..

c

The managers responsibility for staff food safety training is to..

c

An air-temperature measuring device used to measure the temperature in a cooler must be how accurate?

c. +/- 3 degrees F OR +/- 1.5 degrees C

At which minimum temp should HOT TCS food be held?

c. 135 degrees F (57 degrees C)

What is the minimum internal cooking temp of ground beef?

c. 155 degrees F for 15 seconds

At what maximum internal temp should COLD TCS food be held?

c. 41 degrees F (5 degrees C)

How long can ready-to-eat TCS food that was prepped in-house be stored if it was held at 41°F (5°C) or lower?

c. 7 days

Due to an operation's space limits, ready-to-eat and uncooked food must be stored in the same cooler. How should food be stored, in top-to-bottom order?

c. according to minimum internal cooking temps, with ready-to-eat food on the on shelf and poultry on the bottom

Wheezing and shortness of breath are symptoms of what?

c. an allergic reaction

At what temperature do most foodborne pathogens grow most quickly?

c. between 70-125 degrees F

George is getting ready to wash dishes in a three-compartment sink. What should be his first task?

c. clean and sanitize the sinks and drainboards

After which activity must food handlers wash their hands?

c. clearing tables

What must be included on the label of TCS food that was prepped in-house?

c. date that the food should be thrown out

What is the most common symptoms of a foodborne illness?

c. diarrhea, vomiting, fever, nausea , abdominal cramps, and JAUNDICE

Which thermometer is limited to measuring surface temperatures?

c. infrared thermometer

A food handler has finished trimming raw chicken on a cutting board and needs it to prep vegetables. what must be done to the cutting board?

c. it must be washed, rinsed, and sanitized

When must you discard tuna salad that was prepped on July 19?

c. july 25th

Who is responsible for keeping food safe in an operation?

c. manager/operator

What is required for measuring the sanitizing rinse temperature in a high-temp dishwashing machine?

c. maximum registering themometer

Who should apply pesticides?

c. pest control operator

Which piece of jewelry can be worn on a food handler's hand or arm?

c. plain band ring

What is the most important way to prevent foodborne illnesses caused by viruses?

c. practice good personal hygiene

What is an important measure for preventing foodborne illness?

c. preventing cross contamination

Parasites are commonly linked with what type of food?

c. seafood

A safe way to cool a stockpot of meat sauce is to put it into a..

c. sink of ice water

What is an acceptable sanitizing method and contact time fo a food-contact surface?

c. soak the item in a chlorine solution for 7 seconds

A food handler prepares and delivers meals to elderly individuals receiving cancer care services at home. What symptoms require this food handler to stay home from work?

c. sore throat with fever

Which is a TCS food?

c. sprouts

Which agency enforces food safety in a restaurant?

c. state or local regulatory authority

An operation recievd a violation in the outside area of the facility. The manager reviewed the area and saw the the dumpster was placed on a freshly graveled drive. The lids were closed, and the drain plug was in place to prevent the dumpster from draining. What was the problem?

c. surface underneath the dumpster should have been paved with concrete or asphalt

What causes large ice crystals to form on frozen food and its packaging?

c. time-temperature

A food handler pulled a hot pan of tuna salad from the cooler and used it to prepare six tuna salad sandwiches. What is the potential problem with this situation?

c. time-temperature abuse

Raw chicken breast are left out at room temperature on a prep table. What is the main risk that could cause a foodborne illness?

c. time-temperature abuse

What device can be used to record time-temperature abuse during the delivery of food?

c. time-temperature indicator

What is the purpose of a food safety management system?

c. to identify and control possible hazards throughout the flow of food

How far must a bimetallic stemmed thermometer be inserted into food to give an accurate reading?

c. up to the dimple of the thermometer stem

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

c. washed, rinsed, and sanitized

Besides information on chemical concentration and water temperature, what other machine setting information should be posted on dishwashing machines?

c. water pressure

What information should a master cleaning schedule contain?

c. what should be cleaned, when, by whom, and how SIde note: NOT WHY

What is a foodborne-illness outbreak?

c. when two or more people report the same illness from eating the same food

New staff must be trained in the critical areas of: 1. Personal hygiene 2.cleaning and sanitizing 3. Controlling time and temp 4. ???

d

What temp must TCS food be reheated to if it will be hot-held?

d. 165 degrees F for 15 seconds

An operation has a self-service salad bar with 8 different items on it. How many serving utensils are needed to serve the items in the salad bar?

d. 8

Where in a cooler should dairy products be stored?

d. AWAY from the door, in the COLDEST part of the cooler

What organization creates national standards for foodservice equipment?

d. NSF

What does an operation that wants to smoke food as a method of preservation need to have before processing food this way?

d. a variance from the regulatory authority

How far above the floor should food be stored?

d. at least 6 inches (15 cm)

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?

d. corrective action

What is TCS food?

d. food requiring time and temp control for safety

What is the most important factor in choosing a food supplier?

d. it has been inspected and compiles with local, state, and federal laws

What is required when receiving fish that will be served raw or partially cooked?

d. it must be correctly frozen before you recieve it

How should cartons of coleslaw be checked for the correct receiving temp?

d. open the carton and insert the thermometer stem into the food

What probe should be used to check the temperature of chicken breast?

d. penetration tip

A server cleans a dining table with a wiping cloth and then puts the wiping cloth in an apron pocket. What is the risk that could cause a foodborne illness?

d. poor cleaning and sanitizing

Which food should NOT be offered on a children's menu?

d. rare hamburger

Shiga toxin-producing E. Coli is commonly linked with what type of food?

d. raw ground beef

What should be done with an item that has been recalled?

d. remove the item from inventory, put it in a secure location, and label it to keep it from being used or discarded

What are the most important food safety features to look for when selecting flooring, wall, and ceiling materials?

d. smooth and durable

What should food handlers do after prepping food and before using the restroom?

d. take off their apron

Which is a requirement for key drop deliveries?

d. the items are placed in the correct storage location

A food handler thaws several frozen turkeys on a prep table. What is the danger that this poses to the food?

d. time-temperature abuse

Which part of the plate should a food handler avoid touching when serving customers?

d. top

In what type of places are cockroaches typically found?

d. warm, moist, an dark

When is it acceptable to eat in an operation?

d. when sitting in a break room

To prevent the deliberate contamination of food, a manager should know who is in the facility, monitor the security of products, keep information related to food security on file, and know..

d. whom to contact about suspicious activity

Degreasers

detergents that contain a grease-dissolving agent

Pooled egs

eggs that are cracked open and combined in a common container

Food and Drug Administration (FDA)

federal agency responsible for the regulation and enforcement of drug evaluation and distribution policies

Potable

fit to drink

Food safety management system

group of programs, procedures, and measures designed to prevent foodborne illness by actively controlling risks and hazards throughout the flow of food

Impermeable

material that water (liquid) cannot pass through

cross-connection

physical link through which contaminates from drains, sewers, or other wastewater sources can enter drinkable water supply. A hose connected to a faucet and submerged in a mop bucket is an example

Contamination

presence of harmful substances in food

Food defense program

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

Off-site service

service of food to someplace other than where it is prepared or cooked, including catering and vending.

Anaphylaxis

severe allergic reaction that can lead to death

Bacteria

single-celled, living microorganisms that can spoil food and cause foodborne illnesses

Concentration

the amount of sanitizer for a given amount of water measures in parts per million (ppm)

Immune system

the body's system of defense against disease

pH

the measurement of how acidic or basic a substance is from a range of 0-14. With 0 being more acide, 7 neutral, and 14 most basic

Parasite

the organism that benefits by living on or in a host in a parasitism interaction

Calibration

the process of adjusting an instrument to ensure its accuracy

Cross-contamination

the transfer of harmful bacteria (pathogens) from one food to another food

Time-temperature abuse

when food has stayed too long at temperatures that are good for the growth of pathogens

Jaundice

yellowing of the skin, which can be a symptoms of a foodborne illeness

What is the purpose of an integrated pest management program?

To prevent pests from entering the operation and eliminate any pest that do get inside

Booster heater

Water heater attached to hot-water lines leading to dishwashing machines or sinks. Raises water to temperature required for heat sanitizing of tableware and utensils.

List the seven HACCP principles in order

1. Conduct a hazard analysis 2. Determine critical control 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 some ways food can be time-temperature abused?

-It is cooked to the wrong minimum internal temp -It is held at the wrong temp -It is cooled or reheated incorrectly

What are some general guidelines for inspecting food?

-Make sure TCS food is received at safe temps -Make sure packaging is intact and clean and protects food and food-contact surfaces -Make sure items have the correct documentation and stamps -Make sure food quality is acceptable and meets your operations standards

What are some ways to keep chemicals from contaminating food?

-Make sure chemicals are approved for use in food service operation -Purchase chemicals from approved, reputable suppliers -Store chemical away from prep areas, food-storage areas, and service areas -Separate chemicals form food an food-contact surfaces by spacing and partitioning -Do not store chemicals above food or food-contact surfaces -Use chemicals for their intended use -Only handle food with equipment and utensils approved for food service use -Make sure the labels on chemicals are on their original containers and are easily readable -Follow regulations on proper chemical disposal.

What are some ways to prevent the deliberate contamination of food?

-Make sure that the products you recieve are form safe sources -Monitor the security of products in the operation -Know who is the operation -Keep information related to food defense accessible -Identify what you will do and who you will contact if there is suspicious activity or a threat at your operation

What are the three major types of contaminants?

1. Biological: includes bacteria, viruses, parasites, and fungi 2. Chemical: include food service chemicals such as cleaners 3. Physical: includes foreign objects such as glass

A group of 25 children and two chaperones went on a field trip. All got sick after a stop at a local family owned restaurant. The chicken used to make their lunch sandwiches for the group was not fully cooked. Apparently, the cooks were in a rush and failed to check the internal temperature of the chicken. Most of the children became ill and had to be hospitalized. 1. What caused the outbreak? 2. Why did so many children get sick?

1. Chicken was temperature abused. It was not cooked enough for the pathogens to die 2. Preschool age children have a higher risk of getting foodborne illnesses. They have not have enough time to build up their immune systems.

A.L.E.R.T.

Acronym developed by the FDA to help operations develop a food defense program. Stands for: Assure, Look, Employees, Reports, and Threat

F.A.T. T.O.M.

Acronym for the conditions needed by most foodborne microorganisms to grow: Food Acidity Temperature Time Oxygen Moisture

Centers for Disease Control and Prevention (CDC)

Agencies of the U.S. Department of Health and Human Services that investigate foodborne-illness outbreaks, study the causes and control of disease, publish statistical data, and conduct the Vessel Sanitation Program.

A day-care center decided to prepare stir-fried rice to serve for lunch the next day. The rice was cooked to the correct temp at 1pm. It was then covered and placed on a countertop, where it was allowed to cool to room temp. At 6pm the cook placed the rice in the cooler. At 9am the following morning, the rice wax contaminated with the other ingredients for stir-fried rice and cooked to 165 degrees fahrenheit for at least 15 seconds. The cook covered the rice and left it on the stove until noon, when she reheated it. Within an hour of eating the rice, several of the children complained that they were nauseous and began to vomit. 1. What pathogen caused the illness and why?

Bacillus cereou. It is common in cooked rice.

Health inspectors

City, county, or state employee who conducts food service inspections. Health inspectors are also known as sanitarians, health officials, and environmental health specialists. They are generally trained in food safety, sanitation, and public health principles.

Abrasive Cleaners

Cleaners containing a scouring agent used to scrub off hard-to-remove soils. They may scratch some surfaces.

Detergents

Cleaners designed to penetrate and soften dirt to help remove it from a surface.

Delimers

Cleaning agents used on mineral deposits and other soils that other cleaners cannot remove, such as scale, rust, and tarnish.

What are the requirements for using time rather than temperature as the only method to control when holding TCS food?

Cold Food: -it was not held at 41 degrees F or lower before removing it from refrigeration -it does not exceed 70 degrees F while it is being served -it has a label that specifies both the time it was removed from refrigeration and the time it must be thrown out -is is sold, served, or thrown out withing six hours Hot Food: -it was held at 135 degrees F or higher before removing it from temp control -It has a label that specifies when the item should be thrown away -it is sold, serverd, or thrown out within 4 hours

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

Food must be purchased from an approved, reputable supplier. This is the single most important prevention measure.

Reduced-oxygen packaged (ROP) food

Food packaged in a way that reduces the amount of oxygen available in order to slow microbial growth. ROP methods include sous vide, modified atmosphere packaged (MAP), and vacuum packaging.

HACCP

Food safety management system based on the idea that if significant biological, chemical, or physical hazards are identified at specific points within a product's flow through the operation, they can be prevented, eliminated, or reduced to safe levels.

Active Managerial Control

Food safety management system designed to prevent foodborne illness by addressing the five most common risk factors identified by the Centers for Disease Control and Prevention (CDC)

TCS food

Food that requires time and temperature control for safety.

Ice-point method

Method of calibrating thermometers based on the freezing point of water

First-In, First-Out (FIFO)

Method of stock rotation in which products are shelved based on their use-by or expiration dates, so oldest products are used first.

Boiling-point method

Method used to calibrate thermometers based on the boiling temp of water

Cross-contact

The transfer of allergens from food containing an allergen to the food served to a customer.

Fecal-oral route

The transfer of pathogens from a person's feces to his or her hands, and then from that person's unwashed or improperly washed hands to food that is eaten by someone else. A foodborne illness may result.

Thermistors

Thermometers that check food temperature through a sensor on the tip of a metal probe.

Thermocouples

Thermometers that check food temperature through a sensor on the tip of a metal probe.

Yeast

Type of fungus that causes food spoilage.

Backflow

Unwanted reverse flow of contaminants through a cross-connection into a potable water system

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

a

When should staff receive food safety training?

a

Food allergen

a naturally occurring protein in food or in an ingredient that some people are sensitive to. If enough of an allergen is eaten an allergic reaction can occur