ServSafe

Cool TCS food from _____ to _____ or lower within _____ hours First, cool food from _____ to _____ within _____ hours Then, cool food from _____ to _____ in the next _____ hours

135 degrees F (57 degrees C) to 41 degrees F (5 degrees C) 6 hours 135 to 70 degrees F (57 to 21 degrees C) 4 hours

Meat, seafood, poultry, and eggs that you cook in a microwave oven must be cooked to what temperature?

165 degrees F (74 degrees C)

The reverse flow of contaminants through a cross-connection into a drinkable water supply

Backflow

What information should a master cleaning schedule contain? A. What to clean and when B. What to clean, when, and by who C. What to clean, when, by who, and how D. What to clean, when, by who, how, and why

C

What is required for measuring the sanitizing rinse temperature in a high temperature dishwashing machine? A. Infrared thermometer B. Time-temp indicator C. Maximum registering thermometer D. Thermocouple with immersion probr

C

When must you discard tuna salad prepped on July 19? A. July 21 B. July 23 C. July 25 D. July 27

C

When pathogens are transferred from one surface or food to another

Cross-contamination

Found in dirt, water, and plants. Unlike other bacteria, it grows in cool, moist, environments. The illness is uncommon in healthy people, but high-risk populations are especially vulnerable - particularly pregnant women

Listeria monocytogenes

What is a toxin

Poison

Re-serve or throw out? A washed and wrapped pear that has been in a vending machine for 8 days

Re-serve

When partially cooking food for later service, what is the maximum amount of time that food can be heated during the initial cooking step? A. 650 min B. 70 min C. 80 min D. 90 min

A

Milk can be received at 45 degrees F (7 degrees C) under what condition? A. It's thrown out after 2 days B. It's cooled to 41 degrees F (5 degrees C) or lower in 4 hours C. Immediately cooled to 41 degrees F (5 degrees C) or lower D. It's served or used within 2 hours

B

What is the correct temp for receiving cold TCS food? A. 32 degrees F (0 degrees C) or lower B. 41 degrees F (5 degrees C) or lower C. 45 degrees F (7 degrees C) or lower D. 50 degrees F (10 degrees C) or lower

B

A maximum registering thermometer indicates the _____ temperature reached during use and is used where ____________________

Highest Temperature readings cannot be continually observed

A document issued by your regulatory authority that allows a regulatory requirement to be waived or changed

Variance

What does the state and local regulatory authorities do?

Write and adopts codes that regulate retail and food service operations

Tabletop equipment need to be on legs a least how many inches off of the floor?

4in (10cm)

Store items away from walls and at least how many inches off of the floor?

6 inches (15cm)

What are the 3 types of contaminants?

1. Biological 2. Chemical 3. Physical

Lucas was not happy bc he was working by himself. His coworker had called in sick, and they were expecting their regular Wednesday night group of softball players. Lucas was not feeling too well himself, On top of this, the large group cancelled at last minute. Unfortunately, Lucas had already started cooking a dozen burgers on the grill. Lucas finished cooking the hamburger patties until they were well done, then put them in a pan on the counter. "Maybe someone will order a burger later" he thought. Because there were no customers yet, he made a quick run to the restroom. When he finished, he wiped his hands on his apron, combed his hair, and headed back into the kitchen. 20 min later, Lucas got his first customers of the evening. They were an elderly man and his 4 yr old granddaughter. Lucas was happy when they ordered a burger to share. "Cook it to medium," the man said. It looked like the remade burgers would stay on the counter for a while. Lucas went back to the kitchen and put a fresh patty on the grill. Then he wiped off the cutting board he had used earlier for prepping raw chicken. He sliced the tomatoes and onion. When the burger just passed medium-rare, he plated it up. What did Lucas do wrong? What should Lucas have done?

*Came into work sick *Left cooking burgers sitting out at room temperature *Wore apron to restroom. Did not wash hands after restroom - wiped hands on apron *Sliced tomatoes and onion on a cutting board that been used for chicken *Should have called in sick *Should have stored burgers in hold-holding or thrown them out *Should have washed hands after restroom and after touching his hair. Should have removed apron before going to bathroom *Should have washed, rinsed, and sanitized cutting board after using it on raw chicken, or used a separate cutting board

Chris started work just as the breakfast rush had begun. A load of dirty dishes had just been put into the new dishwasher. There already were a lot of pots and pans to wash in the three-compartment sink, so Chris quickly got started. He scraped the dishes into a garbage container and stacked them on the drain board next to the first compartment sink. Then he filled the first compartment with hot water and added dish detergent. He put several pans in the soapy water to soak. Next, Chris filled the remaining two sinks with warm water. He added iodine sanitizer to the third compartment. He used a thermometer to check the water temperature and then a test kit to check the sanitizer concentration. Both were good. Using a nylon scrub pad, Chris worked on the pans until they were clean. As he finished each one, he dipped it in the sanitizing solution. Because customers had complained of an iodine flavor on tableware, Chris wanted to make sure there was no sanitizer left on the pans. As he pulled each pan out of the sanitizer, He placed it into the rinse water to soak for a few seconds. Then he put it on the clean rain board to air-dry. What did Chris do wrong?

*He did not clean and sanitize the sink compartments and drain boards before starting *Did not check water temperature in the first compartment sink *Did not rinse items before sanitizing them. Rinsed items AFTER sanitizing, which could contaminate them *Did not time how long pots and pans were in sanitizer solution

Shawn, the chef at Sunnyside Cafe, decided to prepare his famous potato salad. After cooking the potatoes, he started to gather all the ingredients to make the potato salad. However, he stopped to run to the restroom., as his stomach was upset. He came back to the kitchen and started prepping the potato salad as the lunch rush would soon begin. The next day, Sunnyside Cafe received several complaints from customers complaining of vomiting and diarrhea. Shawn took the callers' information and offered to send them each a coupon for 2 free meals. Shawn suspected the potato salad was the problem, but all of it had been used the previous day. Shawn immediately closed the cafe and threw away any food that had been opened. He also had staff clean and sanitize the prep areas. Then he called an emergency crew meeting to review standards and procedures. Satisfied that he had addressed any problem, he reopened the next day. What did Shawn do right? What did Shawn do wrong?

*He got the customers' contact information and information about their experiences *He reviewed standards and procedures with his staff *He bought food from a supplier without first checking the suppliers credentials *Did not wash hands before handling eggs and again before handling the toast, orange slices, and plates of food *Failed to document information about suspected product *Failed to notify the local regulatory authority of the suspected outbreak *Failed to identify staff who may have been in contact with the suspected product

A shipment was delivered to Francesca's Italian Restaurant on a warm summer day. Alyce, who was in charge of receiving, began inspecting the shipment. First, she inspected the bags of frozen shrimp. Alyce noticed the ice crystals inside the bags and took that as a good sign that the shrimp were still frozen. Next, she used sa thermometer to test the temperature the vacuum-packed packages of ground beef, which was 40 degrees F (4 degrees C). Then Alyce used the same thermometer to measure the temperature of the fresh salmon. The salmon was on ice, although it seemed as though much of the ice had melted. The internal temperature of the salmon was 43 degrees F (6 degrees C), and the flesh sprung back after she touched it. She accepted the ground beef and the salmon. Once she finished receiving the food, Alyce was ready to put it into storage. First, she carried the bags of shrimp to the freezer. Next, she wheeled several cases of fresh ground beef and the fresh salmon over to the walk-in cooler. She noticed that the reading on the outside of the cooler indicated 39 degrees F (4 degrees C). Alyce pushed through the cold curtains and bumped into a stockpot of soup as she moved inside. She moved the soup over and made a space for the ground beef. She was able to put the salmon on the shelf above the soup. What receiving and storage mistakes did Alyce make?

*She should have rejected the shrimp. Ice crystals are evidence of thawing and refreezing *Did not clean and sanitize the probe she used to measure the temperature of the ground beef and the fish *Should have rejected the salmon. Temperature was above 41 degrees F (5 degrees C), and the melted ice could be evidence of time-temp abuse *Alyce checked the cooler's readout temperature, which was good, but she also should have spot checked the internal temperatures of the food stored inside *Put the raw salmon above ready-to-eat food (soup)

At 6:00 a.m., Annie started her workday at The Little Bistro. After a quick meeting with the chef, her first task was to make the broccoli quiches for the lunch special. By 6:15 a.m., she had collected all the ingredients. She set salt, eggs, cream, butter and cheese on the prep table. On her last trip to the cooler, she got the broccoli. It took over an hour to wash and chop it. Finally, Annie was able to make the quiche filling. Leaving the leftover eggs and cream on the table, she got out the premade quiche crusts from the freezer and poured the filling. By the time she got the quiches in the oven, it was 10:45 a.m. 25 minutes later, Annie checked the quiches. They were supposed to bake for about 30 minutes. However, she did not want to overcook them. The chef said their internal temperature needed to be 155 degrees F (68 degrees C). Annie used an infrared thermometer to check the temperatures of one quiche in two places. The readings were in the correct range. She took the quiches out of the oven and set them on a table to cool. While the quiches cooled, Annie went to work making fruit salad. She washed her hands and put on gloves. As she headed back to the prep table with the melon, strawberries, and grapes, she noticed the eggs and cream she left out. She quickly put them back in the cooler. Then she wiped down the table and started prepping the melon. What did Annie do wrong?

*Should have washed her hands before making the quiches *Left the eggs and dairy at room temperature for too long. The quiche filling was at room temperature for 4 hours and 30 minutes. The leftover eggs and dairy were at room temperature for 5 hours. She should have thrown away the leftover eggs and dairy *Used wrong kind of thermometer check internal temperature of quiches *Let quiches cool at room temperature and did not store them properly *She did not clean and sanitize the prep table after she finished preparing the quiches and before prepping the fruit

When washing hands, what is the minimum time you should scrub with soap? A. 5 sec B. 10 sec C. 20 sec D. 40 sec

B

How far must a bimetallic stemmed thermometer be inserted into food to give an accurate reading? A. Just past the tip of the stem B. Halfway between the tip of the stem and the dimple C. To dimple in stem D. Past dimple of stem

C

Parasites are commonly linked with what type of food? A. Rice B. Poultry C. Seafood D. Canned food

C

Tells store how long to display product for sale

Use-by date

Carolyn, a new manager for Bobo's Bistro, felt a lot of pressure from her district manager to do well. Carolyn thought she could save money by purchasing produce from her friend, who has a large garden in his yard. This would have a couple hundred dollars per month. She placed an order for delivery the next day. Next, she walked around the restaurant to make sure that everything was going to be ready for the dinner rush. She noticed the cook took the temperature of salmon as it cake out of the oven. It read 125 degrees F (52 degrees C). Carolyn then checked the soups that were in the hot-holding wells. She took the temperature of the lobster bisque, which she did every 2 hours, and it read 105 degrees F(41 degrees C). She asked the lead cook, Tom, to reheat the soup. Carolyn walked past Eddie, who was prepping ground beef for burgers,She noticed he did not have a hat on and his apron was very dirty. She asked Eddie to put on a clean apron. Carolyn was finally finished making her rounds and started back to her office when she saw Eddie switch from prepping burgers to making Caesar salads. He was using the same cutting board and knife to prep the lettuce. She told Eddie to wash, rinse, and sanitize the cutting board and to toss any lettuce that he has already cut. She thought it would probably be best to conduct a quick training session on cross-contamination for all staff What did Carolyn do correctly? What did Carolyn do incorrectly?

Correctly: *Asked lead cook to reheat food *Asked prep cook to put on a clean apron *Asked prep cook to use a clean cutting board and knife *Asked prep cook to throw out any contaminated lettuce Incorrectly: *Purchased food from a friend instead of an approve, reputable supplier *Should have had the chef cook the salmon longer, to the correct internal temperature *Should have told prep cook to put a hair restraint on

What are the 6 condition bacteria need to grow? (FAT TOM)

Food Acidity Temperature Time Oxygen Moisture

Ijnfared thermometer measure temperature of _____ and __________

Food, equipment surfaces

A disease transmitted to people by food

Foodborne illness

Jeff wanted to test whether his customers would buy fresh juice to take home. He created a special display by the cash register to store the juice on ice. He labeled each bottle with the ingredients and use-by date. Was the food prepared correctly? Why or why not?

No. He either should have gotten a variance from his local regulatory authority before selling the juice without a warning label or included earning labels on the juice

Jonathan filled a clean and sanitized prep sink with cold water and ice. Then he soaked a partial case of spinach that he had gotten from the cooler. Next he added a new case of spinach that was delivered that morning. Was the food prepped correctly? Why or why not?

No. One batch of spinach could contaminate another case of spinach. Between batches, he should have emptied the sink, cleaned and sanitized it, and changed the ice water

Maria, the manager of Franklin's Tavern, arrived at work at her usual time. A delivery was being checked in by one of her employees. The cooks were prepping for the lunch rush. Today would be a busy day, so Maria greeted her employees and went to her office to get some paperwork done before the lunch rush. Tom, the person receiving the delivery, knocked on Maria's door. He explained that some of the boxes he checked in had gnaw marks and insect wings. He went on to say that the cooks needed these food items for the lunch rush. Maria told him to accept the delivery. Maria finished her paperwork at 10:45am. She walked through the kitchen to make sure everything was coming together for the lunch rush. Numerous lightbulbs were out, so she asked one of her employees to replace them immediately. She also noticed a pile of garbage stacked by the back door with the door propped open. She quickly shut the door. Maria washed her hands and went to throw out the single-use towel, but there was no garbage can. Now, she began to smell a strange odorant noticed a puddle of brown liquid around a floor drain. The orders started coming in for lunch, so she would have to take care of these problems later. What dd Maria do right? What did Maria do wrong?

Right: *Had the burned-out lightbulbs replace *Closed the door to prevent pests from entering the operation Wrong: *Should have rejected delivery. Gnawed food items and insect wings are signs of pests *Should have had garbage removed from by the back door; this can attract pests *Should have placed a garbage container near hand washing station *Should not have ignored brown liquid by floor drain. Should have determined if it was a risk to food safety

Lives only in humans. People with typhoid fever carry the bacteria in their bloodstream and intestinal tract. Eating only a small amount of thieves bacteria can make a person sick. The severity of symptoms depends on the health of the person and the amount of bacteria eaten. The bacteria are often on a person's feces for weeks after symptoms have ended

Salmonella Typhi

Jill, a line cook on the morning shift at Memorial Hospital, was also filling in for the kitchen manager, who usually supervises lunch in the cafeteria. Jill was also responsible for making sure meals were trayed and put into food carts for transport to the patients' rooms. The staff also packed 2 dozen meals each day for a neighborhood group that delivered them to homebound elderly people. Knowing the delivery driver would arrive soon to pick up the meals, Jill looked for insulated food containers to hold them. When she could not find any, she loaded the meals into cardboard boxes she found near the back door. The cafeteria was busy, and the staff had many meals to tray and deliver. As the lunch period was ending, Jill breathed a sigh of relief. She moved down the cafeteria serving line, checking food temperatures. 1 of the casseroles was at 130 degrees F (54 degrees C). Jill checked the water level in the steam table and turned up the thermostat. She then went to clean up the kitchen and finish her shift. What did Jill do wrong? What should Jill have done?

Wrong: *She packed the deliveries in cardboard boxes instead of food-grade, insulated containers *She did not make sure that the internal temperature of the food on the steam table was checked at least every 4 hours. Then she would have known that the steam table was not maintaining the correct temperature and the casserole was in the temperature danger zone Should have done: *Should have kept the delivery meals in a hot-holding cabinet or left the food in a steam table until suitable containers were found or the driver arrived *She should have thrown out the casserole and any other food that was not at the correct temperature, because she did not know how long the food was in the temperature danger zone

Amanda had a busy day ahead of her at the company cafeteria. Looking in the freezer, she realized that she had forgotten to thaw the chicken breasts she had planned to serve for lunch. Moving quickly, she placed the frozen chicken in a prep sink and turned on the hot water. While waiting for the chicken to thaw, she grabbed a pan of leftover clam chowder from the cooler and place it in the steam table to heat up. When the lunch hour ended at 1:30pm, Amanda had a lot of cooked chicken breasts left over. "No problem," Amanda thought. :We can use the leftover chicken to make chicken salad." Amanda left the still-hot chicken breasts in a pan on the prep table while she started putting other food away and cleaning up. At 9:45pm when everything else was clean, Amanda put her hand over the pan of chicken breasts and decided they were cool enough to be put away. She covered the pan with plastic wrap and put it in the cooler. What did Amanda do wrong? What should Amanda have done differently?

Wrong: *Thawed chicken breasts the wrong way. Should not have thawed under hot water *She cooled the leftover chicken breasts the wrong way. Should not have left them out to cool at room temperature *Did not make sure that the clam chowder reached at least 165 degrees F (75 degrees D) for 15 seconds Should have done differently: *If Amanda needed to thaw the chicken breasts quickly, she should have either used a microwave or placed them under running water at 70 degrees F (21 degrees C) or lower *Should have ensured the clam chowder was heated to at least 165 degrees F (75 degrees C) for at least 15 seconds before moving it to the steam table *To cool the chicken breasts, she could have used a blast chiller or placed the container of chicken breasts in an ice-water bath. Then she could move them to the cooler

What is acceptable contact time when sanitizing food-contact surfaces? A. Soak item in hot water for 7 sec B. Soak in iodine solution for 7 sec C. Soak in chlorine solution for 7 sec D. Soak in ammonia solution for 7 sec

C

What is the maximum water temperature allowed when thawing food under running water? A. 41 degrees F (5 degrees C) B. 60 degrees F (16 degrees C) C. 70 degrees F (21 degrees C) D. 135 degrees F (57 degrees C)

C

What should happen to food right after it is thawed in a microwave oven? A. Freeze it solid B. Cool to 41 degrees F (5 degrees C) C. Cook in conventional cooking equipment D. Hold in equipment that maintains correct temperature

C

Commonly associated with poultry. Has been known to contaminate water. Illness often occurs when poultry is incorrectly cooked and when raw poultry has been allowed to cross-contaminate other food and food-contact surfaces. Best controlled through correct cooking and prevention of cross-contamination

Campylobacter jejuni

This toxin is found in some marine algae. The toxin builds up in certain fish when they eat smaller fish that have eaten the toxic algae. Cannot be detected by smell or taste. It is not eliminated by cooking or freezing the fish. Symptoms may last months or years depending on how severe the illness is

Ciguatoxin

Forms spores that are often found in water and dirt. These spores can contaminate almost any food. The bacteria does not grow well in refrigerated or highly acidic food or in food with low moisture. However, it grows without oxygen and can produce a lethal toxin when food is time-temp abused. Without treatment, death is likely

Clostridium botulinum

Found in dirt, where it forms spores that allow it to survive. Also carried in the intestines of both animals and humans. Does not grow at refrigeration temperatures. It does grow rapidly in food in the temperature danger zone. Commercially prepped food is not often involved in outbreaks. People who get sick usually do not have nausea, fever, or vomiting

Clostridium perfringens

Which of the following food need time and temperature control to keep it safe? 1. Chopped lettuce 2. Sliced watermelon 3. Dry rice 4. Flour 5. Cooked carrots 6. Cheese

1, 2, 5, 6

Most pathogens grow much faster between _____ and _____ degrees F

70 and 125 degrees F

A manager's responsibility to actively control risk factors for food borne illnesses

Active managerial control

The FDA has created a tool that can be used to develop a food defense program. (A.L.E.R.T) What does this stand for?

Assure Look Employees Reports Threat

The presence of harmful substances in food

Contamination

Lighting intensity is usually measured in units called what?

Foot candles or lux

Cecilia mixed an iodine sanitizer with 68 degree F (20 degree C) water. A test kit showed to concentration was 8 ppm. She put a hotel pan in the solution for 30 seconds. Was the hotel pan sanitized correctly?

No

John mixed a chlorine sanitizer with 75 degree F (24 degree C) water. A test kit showed the concentration was 2 ppm. He soaked some plates in the solution for 7 seconds. Was the tableware sanitized correctly?

No

Marc filled a sink with 165 degree F (74 degree C) water. He put the slicer parts in the hot water to soak for 30 seconds. Were the slicer parts sanitized correctly?

No

Mashed potatoes were cooled from 135 to 70 degrees F (57 to 21 degrees C) in 3 hours and then from 70 to 41 degrees F (21 to 3 degrees C) in 2 hours

No

Food that can be eaten without further prep, washing, or cooking

Ready-to-eat food

What does the food code provide?

Recommendations for food safety regulations

What is it called when food can be restored to a safe condition?

Reconditioning

What am I? *I am carried in the bloodstream and intestinal tract of humans *I am commonly linked with beverages and ready-to-eat food 3. Cooking food correctly can prevent me *Handwashing can stop me

Salmonella Typhi

Some types of fish can become contaminated as they filter toxin algae from the water. People get sick with paralytic shellfish poisoning (PSP) when they eat these shellfish. It cannot be smell ed or tasted. It is not destroyed by cooking or freezing. Death from paralysis may result if high levels of the toxin are eaten

Saxitoxin

What top-to-bottom order does raw meat, poultry, and seafood need to be stored?

Seafood Whole cuts of beef and pork Ground meat and ground fish Whole and ground poultry

Can be found in the intestines of cattle. Also found in infected people. The bacteria can contaminate meat during slaughtering, Eating only a small amount of the bacteria can make a person sick. Once eaten, it-reduces toxins in the intestines, which causes the illness. The bacteria are often in a person's feces food weeks after symptoms have ended

Shiga toxin-producing Escherichia coli AKA E. Coli (STEC)

Can be found in humans - particularly in the hair, noise, and throat; and in infected cuts. Often transferred to food when people carrying it touch these ares on their bodies and then handle food without washing their hands. If allowed to grow to large numbers in food, the bacteria can produce toxins that cause the illness when eaten. Cooking cannot destroy these toxins, so preventing bacterial growth in critical

Staphylococcus aureus

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

Time-temp abuse

These bacteria are found in the waters where shellfish are harvested. They can grow very rapidly at temperatures in the middle of the temperature danger zone. People with chronic conditions (such as diabetes or cirrhosis) who become sick from these bacteria may get primary septicemia. This severe illness can lead to death

Vibrio vulnificus and Vibrio parahaemolticus

What are key-drop deliveries?

When operations receive food after-hours when they are closed for business. The supplier is given a key to the operation

What 3 things confirm a food borne-illness outbreak?

When: 1. 2 or more people have the same symptoms after eating the same food 2. An investigation is made by state and local regulatory authorities 3. Outbreak is confirmed by lab analysis

Jarmin mixed a chlorine sanitizer with 100 degrees F (38 degree C) water. A test kit showed the concentration was 50 ppm. She put mixing bowl in the solution for 7 seconds. Was the mixing bowl sanitized correctly?

Yes

When the order was ready, Daniel confirmed with the kitchen that it was the allergen special order. He also checked the plate to make sure that there was not anything with any dairy on it. Then he hand-delivered the chicken sandwich order to the customer with the dairy allergy. Another server brought out the cheeseburger for the customers friend. Did Daniel do the right thing to keep the customer safe? Why or why not?

Yes. First, he checked with kitchen staff to make sure he was getting the allergen special order. He made sure that the plate did not have any garnishes or other items containing the allergen. He hand-delivered the allergen special order to the guest, and this was done separately from the other food to prevent contact with allergens

TCS food has been time-temp abused any time it remains between _____ and _____ degrees F )temperature danger zone) If food is held in this range for _____ or more hours, you must throw it out

41 and 135 degrees F 4 hours

Sliced melons, cut tomatoes, and cut leafy greens need to be refrigerated and held at what temperature?

41 degrees F (5 degrees C) or lower

What internal temperature does TCS food need to be kept at?

41 degrees F (5 degrees C) or lower OR 135 degrees F (57 degrees C) or higher

How long can ready-to-eat TCS food be stored for if it is held at 41 degrees F (5 degrees C) or lower?

7 days

A pan of lasagna at 165 degrees F (74 degrees C) was packed in a heated cabinet for the off-site delivery. What is the minimum information that should be on the pan label? A. Use-by date, time, reheating and service instructions B. Use-by date, reheating and service instructions C. Use-by time, reheating and service instructions D. Use-by date, time, reheating instructions

A

What is the most important way to prevent a food borne illness from bacteria? A. Control time and temperature B. Prevent cross-contamination C. Practice good personal hygiene D. Practice good cleaning and sanitizing

A

3 components of active managerial control include: A. Identifying risks, creating specifications, training B. Identifying risks, corrective action, training C. Identifying risks, creating purchase orders, training D. Identifying risks, record keeping, training

B

Food requiring time and temperature control for safety

TCS food

Lucas was not happy bc he was working by himself. His coworker had called in sick, and they were expecting their regular Wednesday night group of softball players. Lucas was not feeling too well himself, On top of this, the large group cancelled at last minute. Unfortunately, Lucas had already started cooking a dozen burgers on the grill. Lucas finished cooking the hamburger patties until they were well done, then put them in a pan on the counter. "Maybe someone will order a burger later" he thought. Because there were no customers yet, he made a quick run to the restroom. When he finished, he wiped his hands on his apron, combed his hair, and headed back into the kitchen. 20 min later, Lucas got his first customers of the evening. They were an elderly man and his 4 yr old granddaughter. Lucas was happy when they ordered a burger to share. "Cook it to medium," the man said. It looked like the remade burgers would st

*Came into work sick *Left cooking burgers sitting out at room temperature *Wore apron to restroom. Did not wash hands after restroom - wiped hands on apron *Sliced tomatoes and onion on a cutting board that been used for chicken *Should have called in sick *Should have stored burgers in hold-holding or thrown them out *Should have washed hands after restroom and after touching his hair. Should have removed apron before going to bathroom *Should have washed, rinsed, and sanitized cutting board after using it on raw chicken, or used a separate cutting board

Sarah noticed that the dirty dishes had started to pile up. She quickly unloaded the dishwashing machine and got a dish cart for the clean dishes. Sarah saw a few crumbs on the cart. To clean it, she dipped a cloth towel in the dishwasher in her three-compartment sink and wiped off the crumbs. In the meantime, the carts of dirty dishes had grown. Sarah quickly loaded a dish rack with as many dishes as she could fit into it. She glance into the dishwasher before pushing in the rack. She noticed a heavy buildup of mineral deposits on the spray arm and inside the compartment. She closed the door and started the dishwasher. What did Sarah do wrong?

*Did not clean and sanitize the cart for clean tableware *Did not rinse, scrape, or soak dirty dishes before putting them into the dish rack *Overloaded dish rack *Did not clean heavy mineral buildup from the machine before starting the day

Robert is a food handler at a deli. It is 7:47 a.m., and he has just woken up. e is scheduled to be at work and ready to go by 8:00 a.m. When he gets out of bed his stomach feels queazy. He blames that on the beer he had the day before. Fortunately, Robert lives only 5 minted from work. Despite this, he doe not have enough time to take a shower. He grabs the same uniform he had worn the day before when prepping chicken. He also puts on his watch and several rings. When Robert gets to work, he realizes that he has left his hat at home. Robert is greeted by an angry manager. The manager puts Robert to work right away, loading the rotisserie with raw chicken. Robert then moves on to serving a customer who orders a freshly made salad. Robert is known for his salads and makes the salad to the customer's approval Robert made several errors. Identify as many as you can

*Did not take a bath or shower before work *Wore a dirty uniform to work *Should have removed watch and rings before prepping and serving food *Did not wear a hair restraint *Did not report his illness to the manager before coming to work *Did not wash his hands before handling raw chicken *Did not wash hands after handling raw chicken

Chris started work just as the breakfast rush had begun. A load of dirty dishes had just been put into the new dishwasher. There already were a lot of pots and pans to wash in the three-compartment sink, so Chris quickly got started. He scraped the dishes into a garbage container and stacked them on the drain board next to the first compartment sink. Then he filled the first compartment with hot water and added dish detergent. He put several pans in the soapy water to soak. Next, Chris filled the remaining two sinks with warm water. He added iodine sanitizer to the third compartment. He used a thermometer to check the water temperature and then a test kit to check the sanitizer concentration. Both were good. Using a nylon scrub pad, Chris worked on the pans until they were clean. As he finished each one, he dipped it in the sanitizing solution. Because customers had complained of an iodine flavor on tableware, Chri

*He did not clean and sanitize the sink compartments and drain boards before starting *Did not check water temperature in the first compartment sink *Did not rinse items before sanitizing them. Rinsed items AFTER sanitizing, which could contaminate them *Did not time how long pots and pans were in sanitizer solution

Shawn, the chef at Sunnyside Cafe, decided to prepare his famous potato salad. After cooking the potatoes, he started to gather all the ingredients to make the potato salad. However, he stopped to run to the restroom., as his stomach was upset. He came back to the kitchen and started prepping the potato salad as the lunch rush would soon begin. The next day, Sunnyside Cafe received several complaints from customers complaining of vomiting and diarrhea. Shawn took the callers' information and offered to send them each a coupon for 2 free meals. Shawn suspected the potato salad was the problem, but all of it had been used the previous day. Shawn immediately closed the cafe and threw away any food that had been opened. He also had staff clean and sanitize the prep areas. Then he called an emergency crew meeting to review standards and procedures. Satisfied that he had addressed any problem, he reopened the next day. W

*He got the customers' contact information and information about their experiences *He reviewed standards and procedures with his staff *He bought food from a supplier without first checking the suppliers credentials *Did not wash hands before handling eggs and again before handling the toast, orange slices, and plates of food *Failed to document information about suspected product *Failed to notify the local regulatory authority of the suspected outbreak *Failed to identify staff who may have been in contact with the suspected product

Emma, the manager of Tiny's Sandwich Shop, took a phone call from a customer who complained of diarrhea and vomiting after eating a tuna salad sandwich the day before. Emma was not worried about the complaint, but she interviewed the customer for details anyway. After several more calls like that one, she knew there was a problem. Emma threw away all the tuna salad so no one else would get sick. Then she called her local regulatory authority for guidance. While she was waiting for the authority to arrive, she made a list of the staff who were working the day before. What did Emma do right? What did Emma do wrong?

*She gathered detailed information from customers who called *Notified regulatory authorities Identified staff who were scheduled at the time of the suspected contamination *She threw away the suspected product rather than segregating it *Failed to document information about suspected product

You must heat TCS food for hot holding to an internal temperature of _____ for 15 seconds Make sure food reaches temperature within _____ hours from start to finish

165 degrees F (74 degrees C) 2 hours

A shipment was delivered to Francesca's Italian Restaurant on a warm summer day. Alyce, who was in charge of receiving, began inspecting the shipment. First, she inspected the bags of frozen shrimp. Alyce noticed the ice crystals inside the bags and took that as a good sign that the shrimp were still frozen. Next, she used sa thermometer to test the temperature the vacuum-packed packages of ground beef, which was 40 degrees F (4 degrees C). Then Alyce used the same thermometer to measure the temperature of the fresh salmon. The salmon was on ice, although it seemed as though much of the ice had melted. The internal temperature of the salmon was 43 degrees F (6 degrees C), and the flesh sprung back after she touched it. She accepted the ground beef and the salmon. Once she finished receiving the food, Alyce was ready to put it into storage. First, she carried the bags of shrimp to the freezer. Next, she wheeled sever

*She should have rejected the shrimp. Ice crystals are evidence of thawing and refreezing *Did not clean and sanitize the probe she used to measure the temperature of the ground beef and the fish *Should have rejected the salmon. Temperature was above 41 degrees F (5 degrees C), and the melted ice could be evidence of time-temp abuse *Alyce checked the cooler's readout temperature, which was good, but she also should have spot checked the internal temperatures of the food stored inside *Put the raw salmon above ready-to-eat food (soup)

At 6:00 a.m., Annie started her workday at The Little Bistro. After a quick meeting with the chef, her first task was to make the broccoli quiches for the lunch special. By 6:15 a.m., she had collected all the ingredients. She set salt, eggs, cream, butter and cheese on the prep table. On her last trip to the cooler, she got the broccoli. It took over an hour to wash and chop it. Finally, Annie was able to make the quiche filling. Leaving the leftover eggs and cream on the table, she got out the premade quiche crusts from the freezer and poured the filling. By the time she got the quiches in the oven, it was 10:45 a.m. 25 minutes later, Annie checked the quiches. They were supposed to bake for about 30 minutes. However, she did not want to overcook them. The chef said their internal temperature needed to be 155 degrees F (68 degrees C). Annie used an infrared thermometer to check the temperatures of one quiche in two

*Should have washed her hands before making the quiches *Left the eggs and dairy at room temperature for too long. The quiche filling was at room temperature for 4 hours and 30 minutes. The leftover eggs and dairy were at room temperature for 5 hours. She should have thrown away the leftover eggs and dairy *Used wrong kind of thermometer check internal temperature of quiches *Let quiches cool at room temperature and did not store them properly *She did not clean and sanitize the prep table after she finished preparing the quiches and before prepping the fruit

Temperature of food must be accurate within _____ degrees F or _____ degrees C

+- 2 degrees F or +- 1 degree C

Temperatures must be accurate to what degree?

+- 3 degrees F or +- 1.5 degrees C

Thermometers used to measure air temperature in food-storage equipment must be accurate to within _____ degrees F or _____ degrees C

+- 3 degrees For +- 1.5 degree C

If food has not cooled to 70 degrees F (21 degrees C) within _____ hours, it must be reheated and then cooled again Total cooling time cannot be greater than _____ hours

2 hours 6 hours

Bacteria grow rapidly between _____ and _____ degrees F What is this range called?

41. and 135 degrees F Temperature danger zone

An operation has a buildup of grease and condensation on the walls and ceiling. What is the most likely problem? A. Ventilation system not working correctly B. Cleaning chemicals not being used correctly C. Staff not cleaning correctly D. Grill not being operated at a high enough temperature

A

Which feature is most important for a chemical storage area? A. Good lighting B. Single-use towels C. Nonskid floor mats D. Emergency shower system

A

What causes large ice crystals to form on frozen food and its packaging? A. Cross-contact B. Cross-contamination C. Time-temp abuse D. Incorrect cleaning and sanitizing

C

What 3 things does the Center for Disease Control and prevention (CDC) and the U.S. Public Health Service (PHS) do?

1. Assist the FDA, USDA, and State and Local Health Departments 2. Conducts research into the causes of food borne-illness outbreaks 3. Assists in investigating outbreaks

What are the 4 types of pathogens that can contaminate food and cause food borne illness?

1. Bacteria 2. Viruses 3. Parasites 4. Fungi

What are the 6 common symptoms of food borne illness?

1. Diarrhea 2. Vomiting 3. Fever 4. Nausea 5. Abdominal cramps 6. Jaundice

Deliveries must meet what 5 conditions?

1. From an approved source 2. Placed in correct storage location to maintain temperature 3. Protected from contamination in storage 4. Has not been contaminated 5. Is honestly presented

What 7 things should you consider when responding to an outbreak?

1. Gathering information 2. Notifying authorities 3. Segregating products 4. Documenting information 5. Identifying staff 6. Cooperating with authorities 7. Reviewing procedures

What 2 viruses are highly contagious and can cause severe illness?

1. Hep A 2. Norovirus

What are the 2 ways to calibrate a thermometer?

1. Ice point method 2. Boiling point method

What are 4 effective methods for cooling food quickly and safely?

1. Ice-water bath 2. Blast chiller 3. Ice paddles 4. Ice or cold water as ingredient

What are the 6 responsibilities that the state and local regulatory authorities have related to food safety?

1. Inspecting operations 2. Enforcing regulations 3. Investigating complaints and illnesses 4. Issuing licenses and permits 5. Approving licenses and permits 6. Reviewing and approving HACCP plans

What 4 things does the Food and Drug Administration (FDA) do?

1. Inspects all food except meat, poultry, and eggs 2. Regulates food transported across state lines 3. Issues a food code 4. Provides technical support and training

What 5 things can you do to help keep food safe in your operations?

1. Purchase from approved, reputable suppliers 2. Controlling time and temperature 3. Preventing cross-contamination 4. Practicing personal hygiene 5. Cleaning and sanitizing

What are the 5 most common food-handling mistakes or risk factors that can cause food borne illnesses?

1. Purchasing food from unsafe sources 2. Failing to cook food correctly 3. Holding food at incorrect temperature 4. Using contaminated equipment 5. Practicing poor personal hygeine

What 2 things does the Department of Agriculture (USDA) do?

1. Regulates and inspects meat, poultry, and eggs 2. Regulates food that crosses state boundaries or involves more than one state

The FDA identified 4 bacteria that are highly contagious and can cause severe illness. What are they?

1. Salmonella Typhi 2. Nontyphoidal salmonella (NTS) 3. Shigella spp. 4. Shiga toxin-producing E. coli (STEC)

What are the 6 bacteria, viruses, parasites, and fungi are singled out by the FDA? (Big Six)

1. Shigella spp. 2. Salmonella Typhi 3. Nontyphoidal salmonella (NTS) 4. Shiga toxin-producing Escherichia coli (STEC), aka E. coli 5. Hep A 6. Norovirus

Pathogens grow much faster at temperature between what?

125 and 70 degrees F (52 and 21 degrees C)

Reheat commercially processed and packaged ready-to-eat food to an internal temperature of at least what? Ex: mozz., deep-fried veggies

135 degrees F (57 degrees C)

An air space that separates a water supply outlet from a potentially contaminated source A sink that is correctly designed and installed usually has 2 _____

Air gap Air gaps

A safe way to cool a stockpot of meat is to put it into a: A. Cooler B. Freezer C. Sink of ice water D. Cold-holding unit

C

People can get sick when they eat raw or undercooked fish containing this parasite

Anisakis simplex

At what temperatures do most food borne pathogens grow most rapidly? A. 0 and 41 degrees F (-17 and 5 degrees C) B. 45 and 65 degrees F (7 and 18 degrees C) C. 70 and 125 degrees F (21 and 52 degrees C) D. 130 and 165 degrees F (54 and 74 degrees C)

C

How does most contamination of food happen? A. Through contaminated water B. When contaminants are airborne C. When people cause contamination D. Through use of contaminated animal products

C

Raw chicken breasts are left out at room temperature on a prep table. What is the risk that could cause a food borne illness? A. Cross-contamination B. Poor personal hygiene C. Time-temp abuse D. Poor cleaning and sanitizing

C

What is one possible function of a government agency that is responsible for food safety? A. Ensuring product's appeal B. Approving construction project C. Monitoring operation's revenue D. Protecting product's brand name

B

A spore-forming bacteria found in dirt. It can produce 2 different toxins when allowed to grow to high levels. The toxins cause different illnesses

Bacillus cereus

When high water use in one area of an operation creates a vacuum in the plumbing system that sucks contaminants back into the water supply

Backsiphonage

The date by which product should be eaten for best quality or flavor

Best-by date

Some types of shellfish can become contaminated as they filter toxin algae from the water. People get sick with neurotoxic shellfish poisoning (NSP) when they eat these shellfish. Cannot be smelled or tested. It is not destroyed by cooking or freezing

Brevetoxin

A guest had a reversal of hot and cold sensations after eating seafood. What most likely caused the illness? A. Parasites B. Allergic reaction C. Biological toxins D. Chemical contamination

C

A pest-control program is an example of: A. HACCP program B. Workplace safety program C. Food safety program D. Active managerial control program

C

Carolyn, a new manager for Bobo's Bistro, felt a lot of pressure from her district manager to do well. Carolyn thought she could save money by purchasing produce from her friend, who has a large garden in his yard. This would have a couple hundred dollars per month. She placed an order for delivery the next day. Next, she walked around the restaurant to make sure that everything was going to be ready for the dinner rush. She noticed the cook took the temperature of salmon as it cake out of the oven. It read 125 degrees F (52 degrees C). Carolyn then checked the soups that were in the hot-holding wells. She took the temperature of the lobster bisque, which she did every 2 hours, and it read 105 degrees F(41 degrees C). She asked the lead cook, Tom, to reheat the soup. Carolyn walked past Eddie, who was prepping ground beef for burgers,She noticed he did not have a hat on and his apron was very dirty. She asked Eddie t

Correctly: *Asked lead cook to reheat food *Asked prep cook to put on a clean apron *Asked prep cook to use a clean cutting board and knife *Asked prep cook to throw out any contaminated lettuce Incorrectly: *Purchased food from a friend instead of an approve, reputable supplier *Should have had the chef cook the salmon longer, to the correct internal temperature *Should have told prep cook to put a hair restraint on

Making sure that allergens are not transferred from food or food-contact surfaces containing an allergen to the customer

Cross contact

A physical link between safe water and dirty water Ex: drains, sewers, etc.

Cross-connection

This parasite can be found in the feces of infected people. Food handlers can transfer it to food when they touch food with fingers that have feces on them. Day-care and medical communities have been frequent locations of person-to-person spread of this parasite. Symptoms will be more severe in people with weakened immune systems

Cryptosporidium parvum

This parasite has been found in contaminated water and has been associated with produce irrigated or washed with contained water. It can also be found in the feces of infected people. Food handlers can transfer the parasite to food when they touch it with fingers containing feces. For this reason, food handlers with diarrhea must be excluded from the operation. It is also critical to purchase produce from approved, reputable suppliers

Cyclospora cayetanensis

A food handler left a pan of roasted turkey breasts to cool at room temperature overnight. In addition to throwing away the turkey, what is an appropriate corrective action? A. Complete incident report B. Order additional turkey breasts C. Deduct cost from food handlers pay D. Make sure food handler understands safe cooling procedures

D

How long can food stay in temperature danger zone before it must be throw out? A. 1 hour B. 2 hours C. 3 hours D. 4 hours

D

To prevent deliberate contamination of food, a manager should know who is in the facility, monitor security of products, keep information related to food security on file, and know: A. When to register with the EPA B. How to fill out an incident report C. Where to find the safety data sheets D. Who to contact about suspicious activity

D

What is the most important factor in choosing a food supplier? A. Recommended by others in industry B. Has HACCP program or other food safety systems C. Has documented manufacturing and packaging practices D. Has been inspected and complies with local, state, and federal laws

D

What organization creates national standards for foodservice equipment? A. CDC B. EPA C. FDA D. NSF

D

Some types of shellfish can become contaminated as they filter toxic algae from the water. People get sick with amnesic shellfish poisoning (ASP) wen they eat these shellfish. The severity of symptoms depends on the amount of toxin eaten and the health of the person. Cannot be smelled or tasted. Cannot be destroyed by cooking or freezing

Domoic acid

Andy also watched many other staff members perform cleaning and sanitizing tasks that week. With the help of some senior staff, Andy created a master cleaning schedule What steps should Andy take to make sure everyone follows the master cleaning schedule?

He should do the following: * Train staff on cleaning and sanitizing tasks * Supervise daily cleaning routines * Check all cleaning tasks against master cleaning schedule daily * Change master schedule as needed for any changes in the menu, procedures, or equipment * Ask staff during meetings for input on the program

What is a protein in a food to ingredient that some people are sensitive to?

Food allergen

Mainly found in the feces of people infected with it. This virus can contaminate water and many types of food. Commonly linked with ready-to-eat food,. However, it has also been linked with shellfish from contaminated water. The virus is often transferred to food when infected handlers touch food or equipment with fingers that have feces on them. Eating only a small amount of the virus can make a person sick. An infected person may not show symptoms for weeks but can be very infectious. Cooking does not destroy this virus

Hep A

What is a group of practices and procedures intended to prevent food borne illness?

Food safety management system

What am I? *I am commonly linking with ready-to-eat food *I am found in feces of infected people *Excluding staff with jaundice can stop me *Handwashing can prevent me

Hep A

Bacteria grow well in food with _____ levels of moisture Scale range is _____ to _____ The _____ the value, the more available moisture in the food

High 0.0 to 1.0 Higher

This poisoning can occur with high levels of histamine in scombroid and other species of fish are eaten. When the fish are time-temp abused, bacteria on the fish make the toxin. It cannot be destroyed by freezing, cooking, smoking, or curing

Histamine

Boiling point method

Method of calibrating a thermometer based on the boiling point of water (212 degrees F or 100 degrees C)

Ice-point method

Method of calibrating thermometers based on the freezing point of water (32 degrees F or 0 degrees C)

What does biological contamination occur from?

Microorganisms

What am I? *Many farm animals carry me naturally *I have been found in milk and art products, produce, and poultry *Cooking eggs to minimum internal temperature can prevent me *Preventing cross-contamination between poultry and ready-to-eat food can stop me

Nontyphoidal salmonella

This virus is commonly linked with ready-to-eat food. It has also been linked with contaminated water. Often transferred to food when infected handlers touch food or equipment with fingers that have feces on them. Eating only a small amount can make a person sick. It is very contagious. People become contagious within a few hours after eating it. The virus is often in a persons' feces for days after symptoms have ended

Norovirus

What is one of the leading causes of food borne illness that is often transmitted through airborne vomit particles?

Norovirus

This parasite can be found in the feces of infected people. Food handles can transfer the parasite to food when they touch food with fingers that have feces on them

Giardia duodenalis

What are liquids or gels that are used to lower the number of pathogens on the skin?

Hand antiseptics (hand sanitizers)

Bacteria grows best in food that contains _____ acid A pH value of _____ is highly acidic, a value of _____ is highly alkaline. _____ is neutral

Little or no 0 14 7

Thermocouples and thermistors measure temperature through a _____. Temperatures are displayed _____ Good for checking temperature of _____ and _____ food

Metal probe Digitally Thick, thin

A bimetallic stemmed thermometer measures temperature through what? It is used fro checking temperature of _____ or _____ food

Metal stem Large, thick food

A customer told Daniel the server that he had a dairy allergy. The customer wanted to know if the chicken salad had dairy in it. Daniel was honest and told him that he was not totally sure, but it was probably fine. Did Daniel do the right thing to keep the customer safe? Why or why not?

No. Daniel should not have guessed about the ingredients. Servers must be able to describe how a dish is prepared. Servers should also be able to suggest menu items that they are certain do not have food allergens

Sally is a cook at the Springfield Retirement Community. As a special treat, she set up a picnic for some of the elderly residents. The picnic included a buffet of cold chicken, potato salad, Coleslaw, rolls, and cupcakes. There was no equipment to keep the food cold. The food was served 1 hour after it was removed from the cooler. Is the food safe to eat? Why or why not?

No. Food cannot be held without temperature control if it is primarily for high-risk populations, such as elderly people

at 9am, Lin clocked in, said hello to her manager, and started to set up the buffet. 15 min later, she headed to the walk-in cooler, where she grabbed a stockpot of chili that had been made a few days earlier. She placed the stockpot on the stove and started reheating it. At 11:30am, she checked the temperature of the chili, which had reached 155 degrees F (68 degrees C). Satisfied, she moved on to her next task. Is the chili safe to serve? Why or why not

No. The chili did not reach an internal temperature of 165 degrees F (74 degrees C) within 2 hours

Marcie needed to make 15 chef salads for lunch in 3 hours. She got out the lettuce, meat and cheese and left them on the prep table so that she could make the salads in between her other tasks. Was the food prepped correctly? Why or why not?

No. The lettuce, meat, and cheese are being time-temp abused

At 6am, Alvin removed deli meat, sliced cheese, apples, and pudding cups from the cooler to make box lunches for a high school class field trip. When he finished making the lunches, Alvin left them on a table for the teacher. The lunches were left on the bus that warm spring day while the students toured a museum. At 1pm, they returned to a very warm bus to get their lunches, which they ate in a picnic area. Is the food safe to serve? Why or why not?

No. The lunches were left too long outside of temperature control. The temperature of the food probable rose higher than 70 degrees F (21 degrees C) as the bus warmed in the sun

Many farm animals carry this naturally. Eating only a small amount of these bacteria can make a person sick. ow severe symptoms are depends on the health of the person and the amount of bacteria eaten. The bacteria are often found in a person's feces for weeks after symptoms have ended

Nontyphoidal Salmonella

Partially cooking food during prep and then finishing cooking it just before service

Partial cooking (parcooking)

Most food borne illnesses are caused by _____ - form of biological contamination

Pathogens

What are harmful microorganisms called?

Pathogens

Eggs that are cracked open and combined in a container

Pooled eggs

Water that is drinkable can be used for prep of food and come in contact with food contact surfaces. This is called?

Potable water

Cooking requirements for specific types of food: Poultry Ground meat, injected meat Seafood, steaks, pork chops Roasts Fruit, veggies, grains

Poultry: 165 degrees F (74 degrees C) for 15 sec Ground meats: 155 degrees F (68 degrees C) for 15 sec Seafood: 145 degrees F (63 degrees C) for 15 sec Roasts: 145 degrees F (63 degrees C) for 4 min Fruit: 135 degrees F (57 degrees C) no minimum time

Put the steps for cleaning and sanitizing in order: Sanitize surface Wash surface Allow surface to air-dry Rinse surface Remove food from surface

Remove food from surface Wash surface Rinse surface Sanitize surface Allow surface to a air-dry

Maria, the manager of Franklin's Tavern, arrived at work at her usual time. A delivery was being checked in by one of her employees. The cooks were prepping for the lunch rush. Today would be a busy day, so Maria greeted her employees and went to her office to get some paperwork done before the lunch rush. Tom, the person receiving the delivery, knocked on Maria's door. He explained that some of the boxes he checked in had gnaw marks and insect wings. He went on to say that the cooks needed these food items for the lunch rush. Maria told him to accept the delivery. Maria finished her paperwork at 10:45am. She walked through the kitchen to make sure everything was coming together for the lunch rush. Numerous lightbulbs were out, so she asked one of her employees to replace them immediately. She also noticed a pile of garbage stacked by the back door with the door propped open. She quickly shut the door. Maria washed h

Right: *Had the burned-out lightbulbs replace *Closed the door to prevent pests from entering the operation Wrong: *Should have rejected delivery. Gnawed food items and insect wings are signs of pests *Should have had garbage removed from by the back door; this can attract pests *Should have placed a garbage container near hand washing station *Should not have ignored brown liquid by floor drain. Should have determined if it was a risk to food safety

Found in the feces of humans with the illness. Most illnesses occur when people eat or drink contaminated food or water. Flies can also transfer the bacteria from feces to food. Eating only a small amount of these bacteria can make a person sick. High levels of the bacteria are often in a person's feces for weeks after symptoms have ended

Shigella spp

Less than 160 food items account for 90% of all allergic reactions in the U.S.. What are these known as? List them

The Big 8 1. Milk 2. Eggs 3. Fish 4. Peanuts 5. Soy 6. Wheat 7. Crustacean shellfish 8. Tree nuts

Andy watched Clara, a new prep cook, to see how she cleaned and sanitized her areas. Clara cut some melons on a cutting board. Then she wiped it down with a cloth towel. Clara put the cloth towel in a bucket of sanitizing solution to soak while she chopped some fresh spinach. Using the same cloth towel, she wiped down the board after she finished the spinach. Then, she butterflied some pork chops on the same board. Afterward, Clara wiped the board a third time with the same cloth towel. Did Clara do anything wrong? If yes, what changes should Andy suggest?

Yes. Clara should have washed, rinsed, and sanitized the cutting board at these times: * Before cutting melons * After cutting melons and before chopping spinach *After chopping spinach and before butterflying the pork chops * After butterflying pork chops

Re-serve or throw out? Chili held without temperature control for 5 hours

Throw out

A back flow prevention device; a mechanical device tat prevents backsinophage What other 2 mechanical devices are used to prevent back flow?

Vacuum breaker 1. Double check valves 2. Reduced pressure zone back flow preventers

The customer with the dairy allergy then asked about the chicken sandwich. Now Danial was positive that there was no dairy in that one, so he let him know. The customer ordered the chicken sandwich and fries, and Daniel made sure to note the gallery on the order. The customer's friend ordered a cheeseburger. Did Daniel do the right thing to keep the customer safe? Why or why not?

Yes. Daniel was able to confirm that there was no dairy in the item. He also clearly identified the allergen special order on the ticket

Phillip, the chef at a nursing home, wanted to treat the residents to his famous chocolate mousse. He whipped egg whites using pasteurized egg whites with chocolate, cream, sugar, and vanilla and poured the mixture into individual serving dishes. Was the food pepped correctly? Why or why not?

Yes. He used pasteurized eggs because raw shell eggs and undercooked, unpasteurized eggs cannot be served in a nursing home

Jill, a line cook on the morning shift at Memorial Hospital, was also filling in for the kitchen manager, who usually supervises lunch in the cafeteria. Jill was also responsible for making sure meals were trayed and put into food carts for transport to the patients' rooms. The staff also packed 2 dozen meals each day for a neighborhood group that delivered them to homebound elderly people. Knowing the delivery driver would arrive soon to pick up the meals, Jill looked for insulated food containers to hold them. When she could not find any, she loaded the meals into cardboard boxes she found near the back door. The cafeteria was busy, and the staff had many meals to tray and deliver. As the lunch period was ending, Jill breathed a sigh of relief. She moved down the cafeteria serving line, checking food temperatures. 1 of the casseroles was at 130 degrees F (54 degrees C). Jill checked the water level in the steam ta

Wrong: *She packed the deliveries in cardboard boxes instead of food-grade, insulated containers *She did not make sure that the internal temperature of the food on the steam table was checked at least every 4 hours. Then she would have known that the steam table was not maintaining the correct temperature and the casserole was in the temperature danger zone Should have done: *Should have kept the delivery meals in a hot-holding cabinet or left the food in a steam table until suitable containers were found or the driver arrived *She should have thrown out the casserole and any other food that was not at the correct temperature, because she did not know how long the food was in the temperature danger zone

Amanda had a busy day ahead of her at the company cafeteria. Looking in the freezer, she realized that she had forgotten to thaw the chicken breasts she had planned to serve for lunch. Moving quickly, she placed the frozen chicken in a prep sink and turned on the hot water. While waiting for the chicken to thaw, she grabbed a pan of leftover clam chowder from the cooler and place it in the steam table to heat up. When the lunch hour ended at 1:30pm, Amanda had a lot of cooked chicken breasts left over. "No problem," Amanda thought. :We can use the leftover chicken to make chicken salad." Amanda left the still-hot chicken breasts in a pan on the prep table while she started putting other food away and cleaning up. At 9:45pm when everything else was clean, Amanda put her hand over the pan of chicken breasts and decided they were cool enough to be put away. She covered the pan with plastic wrap and put it in the cooler

Wrong: *Thawed chicken breasts the wrong way. Should not have thawed under hot water *She cooled the leftover chicken breasts the wrong way. Should not have left them out to cool at room temperature *Did not make sure that the clam chowder reached at least 165 degrees F (75 degrees D) for 15 seconds Should have done differently: *If Amanda needed to thaw the chicken breasts quickly, she should have either used a microwave or placed them under running water at 70 degrees F (21 degrees C) or lower *Should have ensured the clam chowder was heated to at least 165 degrees F (75 degrees C) for at least 15 seconds before moving it to the steam table *To cool the chicken breasts, she could have used a blast chiller or placed the container of chicken breasts in an ice-water bath. Then she could move them to the cooler

Beef barley soup was cooled from 135 to 70 degrees F (57 to 70 degrees C) in 1 hour and then from 70 to 41 degrees F (21 to 5 degrees C) in four hours. Was the food prepped correctly?

Yes

Chili was cooled from 135 to 70 degrees F (57 to 21 degrees C) in 2 hours and then from 70 to 41 degrees F (21 to 5 degrees C) in 4 h ours Was the food prepped correctly?

Yes

Jack mixed a quad sanitizer with 75 degree F (24 degree C) water. A test kit showed to concentration was correct according to the manufacturer's recommendations. He soaked some utensils in solution for 30 seconds. Were the utensils sanitized correctly?

Yes

Andy was just hired as the new general manager at the Twin Trees Family Restaurant. One of his first projects was to create a new cleaning program. He started by taking a walk through the operation. His first stop was the storage are for cleaning tools and supplies. It had a utility sink and a floor drain, but the hot water in the sink was not working. He also noticed two sets of mops and brooms stored on the floor. The storage area was small, but it was well organized and well lit. All the containers were clearly labeled. Should Andy suggest any changes to the storage room, tools, or chemicals? If yes, what changes should he suggest?

Yes. Andy should have the hot water fixed. Also should have hooks installed to hang up the mops and brooms

Thursday at lunch, a customer ordered a stacked hot roast beef and cheddar sandwich. Mina took precooked slices of beef from the reach-in cooler and put them in a Bain of hot au jus. She heated the slices of beef for a few minutes. Then she made the sandwich, topping it with melted cheddar, and placed it on the counter for pickup. Is the sandwich safe to serve? Why or why not?

Yes. Assuming the roast beed was cooked and stored correctly, it can be reheated to any temperature because it is being served immediately

In the kitchen, Laura the cook noted the allergen special order. She could not remember if the breaded chicken used in the sandwich was dairy-free, so she double checked the label. Fortunately, it did not have any dairy. Did Laura do the right thing to keep the customer safe? Why or why not?

Yes. Laura check he ingredient label to confirm that the breaded chicken did not contain any dairy

Before starting the order, Laura washed, rinsed, and sanitized the prep stationing got out clean utensils. Then she washed her hands and put on nw gloves. She used the fryer that is only for allergen special orders to cook the chicken and fries. As she finished assembling the sandwich and plating the order, she was careful to use the clean prep station and keep the special order separated from the other orders. Did Laura do the right thing to keep the customer safe? Why or why not?

Yes. Laura washed, rinsed, and sanitized the equipment before preparing the order, She sed the fryer designated for allergy special orders. She made sure that no dairy touched the order as she was prepping it

Krista deveined raw shrimp on a blue cutting board for the restaurant's signature shrimp scampi. Then she washed her hands, cleaned and sanitized the prep table, and then used a different knife to close melons on a green cutting board. Was the food prepped correctly? Why or why not?

Yes. She used separate equipment for the shrimp and the produce

Roy prepared pans of pasta with meat sauce and held them in a 200 degree F (93 degree C) oven for 2 hours. At 5pm, he packed them in an insulated container to take to a wedding reception at the beach. There was no equipment to keep the food hot. t 8pm, 3 hours after Roy removed the pasta from the oven in his operation, the pasta was served to the guests. Is the food safe to serve? Why or why not?

Yes. The food was held above 135 degrees F (57 degrees C) and then served within 4 hours after being removed from temperature control