ServSafe Food Manager Exam Review
True or False. Handwashing stations are required in dishwashing and service areas.
True.
True or False. It is the maanger's responsibility to provide staff with food safety training.
True.
True or False. Technology-based training is an appropriate training method when staff works in different locations.
True.
Which of the following diseases could be largely prevented by avoiding the use of unpasteurized dairy products?
listeriosis
Minimum Internal Temperature to which hot-held TCS foods must be reheated
165 degrees Fahrenheit (74C) for 15 seconds
Previously cooked, TCS food that has been reheated for hot holding must be heated to what internal temperature for 15 seconds?
165°F
Reduces pathogens on a surface to safe levels.
What does sanitizing do?
Means that liquid cannnot pass through the cover
What does the word "impermeable" mean?
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 without temperature control before the food must be sold, served, or thrown out?
4 hours
Temperature Danger Zone
41 Degrees - 135 Degrees (F)
Cold food should be held at what internal temperature?
5°C or lower
Where do you frequently find roaches?
-Behind coolers, freezers, and stoves -In sink and floor drains -In spaces around hot water pipes -Inside equipment -Under shelf liners and wallpaper -Underneath rubber mats -In delivery bags and boxes -Behind unsealed coving
What is the difference between cleaning and sanitizing?
Cleaning is removing food or soil; Sanitizing is reducing the number of microorganisms.
What is the best way to prevent backflow?
Avoid creating a cross connection.
To ensure an accurate reading, the internal cooking temperature of TCS food should be checked at:
15 seconds.
What symptom requires a food handler to be excluded from the operation given the choices: a. Jaundice b. coughing c. stomach cramps d. sore throat
A. Jaundice
How far do mice travel from their nests?
About 10-30 ft away.
Who should apply pesticides?
a Pest control operator
Principle 5 of HACCP
identify corrective actions
Minimum Internal Cooking temperature for dishes that include potentially hazardous ingredients
165 degrees Fahrenheit (74 degrees Celsius) for 15 seconds
What temperature must TCS food be reheated to if it will be hot-held?
165°F (74°C) for 15 seconds
What is the minimum internal cooking temperature for chicken breast?
165°F for 15 seconds
A tuna salad is removed from the cooler at 9:00 a.m. and put out for a buffet at 11:00 a.m. By what time must the tuna salad be served or thrown out?
3:00 p.m.
What is the correct temperature for receiving cold TCS food?
41 degrees F (5 C) or lower.
Target internal temperature of Foods in Refrigerated storage
41 degrees Fahrenheit (5 degrees Celsius). 45 degrees Fahrenheit for shell eggs. (7 degrees Celsius)
At what maximum internal temperature should cold TCS food be held?
41°F (5°C)
A food handler has cooled a container of chili to 70°F in 1 hour. How much time is left to cool the chili to 41°F?
5 hours
How many hours can cold food be held without refrigeration before it must be sold, served, or thrown out?
6 hours
Common Food Allergens
Common food allergens: -Milk -Eggs -Fish -Shellfish, including lobster, shrimp, and crab -Wheat -Soy -Peanuts -Tree nuts, such as almonds, walnuts, and pecans
What factors influence the effectiveness of a chemical sanitizer?
Concentration, temperature, contact time, pH, and water hardness.
What is the first step in developing a HACCP plan?
Conduct a hazard analysis.
A broken water main has caused the water in an operation to appear brown. What should the manager do?
Contact the local regulatory authority before use.
What factorsaffect the efficiency of a sanitizer?
Contact time, Temperature, Concentration, Water hardness, pH.
What is the most important way to prevent a foodborne illness from bacteria?
Control time and temperature
Prevention of Bacteria foodborne illness
Controlling Time and Temperature Preventing Cross Contamination Practicing Personal Hygiene Purchasing from approved, reputatable suppliers
What is an important measure for preventing foodborne illness?
Controlling time and temperature
What must a food handler with an infected hand wound do to work safely with food?
Cover the wound with an impermeable cover and wear a single use glove?
Time-Temperature Abuse
Allowing food to remain too long at a temperature favorable to the growth of foodborne microorganisms.
Water Activity
Amount of moisture available in food for this growth.
How can an establishment determine its food safety training needs?
An establishment can determine its food safety training needs by doing the following: Testing employees food safety knowledge; Observing employees job performance; and Questioning employees to identify areas of weakness.
Foodborne-illness outbreak
An incident in which two or more people get the same illness after eating the same food.
The temperature of clam chowder is checked during holding. According to the operation's policy, the chowder must be thrown out. What HACCP principle is being practiced by throwing out the soup? A. Verification B. Hazard analysis C. Monitoring D. Corrective action
Answer : Corrective action
What is the minimum internal temperature hot food must be held at to prevent pathogens from growing? A. 135F B. 125F C. 145F D. 115F
Answer: A. 135F
How many hours can cold food be held without refrigeration before it must be sold, served, or thrown out? A. 6 hours B. 2 hours C. 4 hours D. 8 hours
Answer: A. 6 hours
What temperature must a high-temperature dishwasher's final sanitizing rinse be? A. At least 180F B. At least 150F C. At least 160F D. At least 170F
Answer: A. At least 180F
How should chemicals be stored? A. Away from prep areas B. With kitchenware C. Above food D. In food storage areas
Answer: A. Away from prep areas
What symptom requires a food handler to be excluded from the operation? A. Jaundice B. Stomach cramps C. Sore Throat D. Coughing
Answer: A. Jaundice
When transporting food off-site, how should information such as a use-by date and time be communicated to the off-site staff? A. Labels on food B. Telephone C. Text or email message D. Verbal instructions
Answer: A. Labels on food
What thermometer is best suited to checking a dishwashing machine's final rinse temperature? A. Maximum registering thermometer B. Immersion probe C. Time-temperature indicator D. Infrared thermometer
Answer: A. Maximum registering thermometer
What should a food handler do to make gloves easier to put on? A. Select the correct size gloves B. Sprinkle flour in the gloves C. Roll the gloves up D. Blow into gloves
Answer: A. Select the correct size gloves
What scenario can lead to pest infestation? A. Storing recyclables in paper bags B. Rotating products using the FIFO method C. Cleaning up spills around garbage containers D. Installing air curtains above doors
Answer: A. Storing recyclables in paper bags
When can raw, unpackaged meat be offered for self-service? A. At organic food stands B. At Mongolian barbeques C. When the meat is frozen D. When the meat is high quality
Answer: B. At Mongolian barbeques
What factors influence the effectiveness of a chemical sanitizer? A. Concentration, absorbency, moisture, alkalinity, salinity B. Concentration, temperature, contact time, pH, and water hardness C. Concentration, protein, acidity, air temperature, strength D. Concentration, water activity, reactivity, pressure, density
Answer: B. Concentration, temperature, contact time, pH, and water hardness
What practice should be used to prevent seafood toxins from causing a foodborne illness? A. Cooking food to correct internal temperatures B. Purchasing food from approved, reputable suppliers C. Handwashing throughout the day D. Microwaving fish to be served raw for 15 seconds
Answer: B. Purchasing food from approved, reputable suppliers
What temperatures do infrared thermometers measure? A. Air B. Surface C. Internal food D. Oven
Answer: B. Surface
Single-use gloves are not required when A. prepping ready-to-eat food B. washing produce C. handling cooked food D. the food handler has a latex sensitivity
Answer: B. washing produce
What should be done with preset, unwrapped utensils that appear to be unused after guests have left the table? A. Wipe off the utensils and reuse B. Leave the utensils for the next guest C. Clean and sanitize the utensils D. Wrap the utensils with clean napkin
Answer: C. Clean and sanitize the utensils
What should staff do when receiving a delivery of food and supplies? A. Inspect non-food items first B. Store it immediately and inspect it later C. Visually inspect all food items D. Stack the delivery neatly and inspect it within 12 hours
Answer: C. Visually inspect all food items
What information must be posted on a dishwasher? A. Recommended sanitizing amounts B. Manufacturer phone number C. Schedule for cleaning D. Correct settings
Answer: D. Correct settings
Which operations are subject to inspection?
Any that serve food to the public
What kind of flooring is good for dining areas because it absorbs sound?
Carpet.
What must you do before starting any new construction or large remodeling project?
Check with your regulatory authority.
Chemical hazard
Chemical substances that can contaminate food, such as cleaners, sanitizers, polishes, machine lubricants, and toxic metals that leach from cookware and equipment.
What should be done with preset, unwrapped utensils that appear to be unused after quests have left the table?
Clean and sanitize the utensils
What is a cross-connection?
Physical link between safe water and dirty water.
What information must be included on the label of a container of ready-to-eat TCS food prepped on site for retail sale?
Potential allergens
People groups with a higher risk of getting a foodborne illness
Preschool children and Infants Elderly People with compromised immune systems
In what areas are handwashing stations required?
Restrooms, or directly next to them, also in areas used for food prep, service, and dishwashing.
What do cockroaches carry?
Salmonella spp. , fungi, parasite eggs, and viruses.
60%
Sanitizers typically contain at least what percent of alcohol?
Which of the following statements about dishwashing machine operation is the most accurate?
Scrape, rinse or soak items before washing them.
What are dishwasher selection guidelines?
Should keep utensils, equipment, and food contact surfaces from being contaminated. Use detergents and sanitizers approved by regulatory authority, be able to measure water temp, pressure and cleaning and sanitizer concentrations. Should be easy to clean.
Single use paper towel/hand dryer
Should you use a single-use paper towel/hand dryer or a multiple use towel when drying hands after hand-washing?
What are some hazards that require the closure of an establishment?
Significant lack of refrigeration; Backup of sewage; Emergency such as building fire or flood; Significant infestation of insects or rodents; Long interruption of electrical or water service; Clear evidence of a foodborne-illness outbreak related to the establishment.
The three basic rules of an integrated pest management program are: work with a PCO; deny pests access; and
Deny pest food, water, and a nesting or hiding place.
Where should a food handler wash his or her hands after prepping food?
Designated sink for handwashing
Four categories of cleaners:
Detergents, Degreasers, Delimers, and Abrasive Cleaners.
Vending machine
Dispenses hot and cold food, beverages, and snacks.
No
Do gloves need to be worn when washing produce?
Shellstock identification tags
Documentation attached to delivery containers listing where shellfish was harvested and when the last shellfish from the container was sold.
True or False. Utensils cleaned and sanitized in a three-compartment sink should be dried with a clean towel.
False. Allow to air-dry.
True or False. Chemicals can be stored in food preparation areas if they are properly labeled.
False. Cleaning tools and chemicals should be placed in a storage area away from food and food-prep areas.
True or False. Stationary equipment should not be covered before applying pesticides since it gives pests a place to hide.
False. Cover equipment and food contact surfaces that cannot be moved. Wash, rinse and sanitize food contact surfaces after the area has been sprayed.
True or False. The main purpose of an integrated pest management (IPM) program is too control pests once they have entered the establishment
False. Deny pests access to the establishment; Deny pests, food, water and a hiding or nesting place, Work with a licensed PCO to eliminate pests that do enter.
True or False. You should refuse entry to a health inspector if you are nto ready for the inspection.
False. Do not refuse entry to an inspector.
True or False. There must be a minimum of twenty foot-candles (215 lux) of light in a food-preparation area.
False. Minimum lighting intensity for food-prep areas is 50 foot-candles (540 lux).
True or False. Staff does not require further food safety training if they received initial training when they were hired.
False. Staff needs to be periodically retrained in food safety.
FDA (Food and Drug Administration)
Federal agency that publishes the Food Code and inspects food service operations that cross state borders
Food Codes
Federal recommendations for regulating food service. They are not law.
Which of the following statements about holding food without temperature control is accurate?
Food can be held without temperature control if it meets set conditions.
Personal Hygiene & Contamination
Food handlers can contaminate food through storage prep to serving/eating
Active Managerial Control
Food safety management system designed to prevent foodborne illness by addressing the 5 common risk factors.
Sneeze Guard
Food shield placed over self-service displays and food bars, which extends 7 inches beyond the food and 14 inches above the food counter.
Food Handlers Contaminates
Foodborne Illness Symptoms wounds Sneezing/Coughing Contact with sick people unwashed hands
Physical hazard
Foreign objects that can accidentally get into food and contaminate it, such as hair, dirt, metal staples, and broken glass, as well as naturally-occurring objects, such as bones in fillets.
Which of the following statements about food products in vending machines is the most accurate?
Fresh fruit with edible peels should be washed and wrapped before being put into the machine.
A food handler comes to work with diarrhea. what should the manager tell the food handler to do?
Go home
Why does a malfunctioning ventilation system create a risk of contamination in a kitchen?
Grease and condensation will build up on walls and ceilings.
Which pathogens are found in high numbers in an infected person's feces, are highly infectious, and can cause severe illness?
Hepatitis A, Norovirus, Salmonella Typhi, Shigella species (spp.), and enterohemorrhagic and shiga toxin-producing E. coli
-Unplug -Take removable parts off equipment. -Scrape or remove food from the equipment. -Wash the surfaces. -Rinse the equipment surfaces. -Allow to air-dry.
How do you clean and sanitize stationary equipment?
10-15 seconds
How long should you scrub your hands when washing your hands?
At least 6 inches off the floor.
How must tableware and utensils be stored?
When notified of a food recall, which of the following steps should be done first?
Identify the recalled food items by matching information from the recall notice to the item.
Placed in a seperate dish and tasted with clean utensils
If food must be tasted during prepping, it should be what?
What is the primary reason all food should be wrapped or covered properly?
If it is not, it can lead to contamination problems.
What action must be taken in the event of a backup of raw sewage in an establishment?
Immediate closure of the area, correction of the problem and thorough cleaning.
Which statement about labeling is most accurate?
It lists chemical preservatives in the food.
Why is it important to emphasize equipment accessibility when creating a kitchen layout?
It will make it easier to clean the equipment.
What are the required materials for cutting boards and baking tables?
Nonabsorbent hardwood such as smaple or oak.
What thermometer is best suited to checking a dish-washing machine's final rinse temperature?
Maximum registering thermometer.
Thermocouple and Thermistor
Measure temperatures through a metal probe or sensing area and display results on a digital readout.
Surface probe
Measures temperatures of flat cooking equipment like griddles.
Methods of Reduced oxygen packaging
Modified Atmospheric Packaging (MAP) Vacuum-packed Sous vide
Foodservice equipment that has been certified as meeting certain standards may be stamped with the ____ mark.
NSF (historically - National Sanitation Foundation)
What organization crates national standards for foodservice equipment?
NSF.
What is the primary reason that nail polish should be avoided in the kitchen?
Nail polish can disguise dirt hiding under the fingernails.
What must an operation do before packaging fresh juice on site for later sale?
Obtain a variance
ROP
Packaging method that inhibits growth of microorganisms by reducing the amount of oxygen in packaged foods.
What type of eggs must be used when preparing raw or undercooked dishes for high-risk populations?
Pasteurized
Biological Toxins: Brevetoxin Neurotxin Shellfish Poisoning
Source Filtering toxin algae Food Link Shellfish - Clams, Mussels, Oysters, Prevention -Purchase from approved, reputable suppliers
Virus: Hepatits A
Source: - Human Feces Food Linked with the Virus - Ready to easy food - Shellfish from contaminated Water Prevention Measures: -Exclude staff who have been diagnosed with hepatitis A from the operation -Exclude staff who have jaundice from the operation - Wash hands -Avoid bare-hand contact with ready-to-eat food - Purchase shellfish from approved, reputable suppliers
Virus: Norovirus
Source: -Human Feces Food linked with the Virus - Ready to eat food -Shellfish from contaminated water Prevention Measures - Exclude staff who have been diagnosed with norovirus from the operation - Exclude staff who have diarrhea and vomiting from the operation - Wash Hands - Avoid bare-hand contact with ready-to-eat food - Purchase shellfish from approved, reputable suppliers
Bacteria: Vibro
Source: Water where shellfish harvest In TDZ Food Link: Oysters from Contaminated water Prevention Measure: Cook oysters to minimum internal temperatures
Physical Contaminants: Sources
Sources: -Common objects that get into food -Metal shavings from cans -Wood -Fingernails -Staples -Bandages -Glass -Jewelry -Dirt -Naturally occurring objects such as fruit pits and bones
What are some situations where technology-based training would be appropriate?
Staff works in different locations and/or needs the same training at different times; Costly to bring staff to one place; Staff needs retraining to complete a topic; Staff has different levels of knowledge about a topic; Staff has different learning skills; Classroom training makes staff nervous; Staff needs to learn at own pace; You want to collect specific info such as time spent on different topics, test scores, # of tries until training finished, and/or problem areas.
Which agency enforces food safety in a restaurant?
State or local regulatory authority.
A food handler has been diagnosed with a illness from shigella species. What should the manager tell this food handler to do?
Stay home until a doctor approves a return to work.
Which of the following should be done in order to minimize customers contaminating self-service areas?
Stock food displays with tongs, ladles and other serving utensils.
A deli serves cold sandwiches in a self-serve display. which step in the flow of food would be a critical control point?
Storage
what temperatures do infrared thermometers measure?
Surface temperatures: good for measuring surface temperature of grills.
Why should clean flatware and utensils be stored with handles pointed up?
They can be picked up without touching the food-contact surfaces.
Why are some populations at a higher risk for developing a foodborne illness?
They have compromised immune systems.
What are dishwasher installation guidelines?
They must be reachable and conveniently located, and water pupes to the dishwashing machine should be as short as possible to prevent loss of heat.
What should be done with items that have dried-on food before putting them in the dishwashing machine?
They should be presoaked.
What should you consider when installing a walk-in?
They should be sealed to the floor and wall and should offer no access to moisture or rodents.
Hand antiseptic
This is a liquid/gel that helps lower a number of pathogens on the skin.
What should be done with food that has been handled by a food handler who has been restricted or excluded from the operation due to illness?
Throw it out
True or False. You should accompany the health inspector during the inspection of your establishment.
True. Take notes as you walk with the inspector, this will help you remember what was said.
1)Rinse, scrape, or soak items before washing them. 2) Wash items in first sink 3)Rinse items in the second sink 4)Sanitize items in the third sink 5)Air-dry items on a clean and sanitized surface.
What are the 5 steps for using a three-compartment sink?
1) Scrape or remove food bits from the surface. 2) Wash the surface 3) Rinse the surface 4) Sanitize the surface 5) Allow the surface to air-dry.
What are the 5 steps of cleaning and sanitizing?
Parts per million (ppm).
What is concentration (of sanitizers) measured in?
After washing hands
When should antiseptics be used?
The jigsaw method is based on what principle?
You have learned something when you can teach another how to do it.
pile of soft materials in a corner
__is a sign of a possible rodent infestation
Jaundice
a foodhandler must be excluded from the operation for which symptom?
1 hour
a foodhandler who spends an entire shift deboning chicken should change gloves after
Food Allergen
a protein in a food or ingredient that some people are sensitive to
The Material Safety Data Sheet is written for:
anyone using the related chemical products.
All of the followings statements about food codes are accurate:
are written and adopted by regulatory authorities, regulate retail and foodservice operations, differ from the FDA Model Food Code
Rubber mats are typically allowed in what areas of the kitchen?
areas where standing water may occur
Food handlers must change their gloves at all of the following times:
as soon as either one of the gloves becomes dirty or torn for any reason, after handling raw meat, seafood, or poultry, after any type of interruption, such as a telephone call
41 or lower
at what internal temperature should raw meat, poultry, and seafood be stored?
How should chemicals be stored
away from prep areas.
Which of these foods would be acceptable to serve a high-risk population, such as in nursing homes or day care centers?
breaded shrimp vs raw seed sprouts, over-easy eggs, rare hamburger
Principle 3 of HACCP
establish critical limits
90 days after the container has been emptied or the last shellfish was served from the container
how lons must shellstock tags be kept on file?
Some common physical contaminants are
metal shavings, wood, fingernails, staples, bandages, glass, jewelry, dirt...natural ones can be bones and fruit pitts
The term "hardness" refers to the amount of:
minerals in the water.
155 for 15 seconds
minimum internal temperature for ground meat or seafood, injected meat, and eggs for hot held service
third step of active managerial control
monitor policies and procedures
state
most regulations for foodservice operations are at what level?
If a foodservice operation closes voluntarily after a significant health hazard has been discovered during an inspection, the operation does not have to
post a suspension order at a public entrance to the operation
New staff must be trained in the critical areas of personal hygiene, cleaning and sanitizing, controlling time and temperature, and...
preventing cross-contamination
What type of special documentation is needed with fish that will be eaten raw or partially cooked?
proof it was frozen correctly before it was received
Identifying food safety training needs involves all of the following EXCEPT:
providing regular training in safety laws. Involves: observing workers as they do their jobs, testing workers' safety knowledge, recognizing areas of weakness
When checking the temperature of reduced oxygen packaged and bulk food, it is important not to:
puncture the package.
Almost all food-handling mistakes are related to time-temperature abuse, cross-contamination, poor personal hygiene, or poor cleaning and sanitizing. Which of the following mistakes is NOT related to these practices?
purchasing food from unsafe sources
Food can be rejected at receiving if it does not met the company's:
quality standards.
Which of the following techniques should NOT be used when putting on gloves?
rolling them to make it easier to put them on
New employees must be trained in the critical areas of personal hygiene, cleaning and sanitizing, safe chemical handling, and...
safe food preparation.
16 mesh per square inch screening
screen all windows and vents with at least
145 for 15 seconds
seafood, steaks, pork chop, and eggs that will be served immediately
Tabletop equipment should be on legs at least four inches high or:
sealed to the countertop.
What should a food handler do to make gloves easier to put on?
select the correct size gloves
To ensure a game is an effective training method, it should be all of the following:
suitable for all time frames, easy to transport to the training site, simple to play and understand.
color
the effectiveness of chemical sanitizers is NOT affected by its
What do bubbles in reduced-oxygen packaged foods typically indicate?
the possible presence of the pathogen clostridium botulinum
establish monitoring procedures
what is the fourth step in developing a HACCP plan?
155
what is the minimum internal cooking temperature for TCS food cooked in a microwave?
165
what is the minimum internal cooking temperature for poultry?
Proper way to handle cups and glassware
- Hold cups by their handles - Hold glassware by its middle, bottom, or stem.
Acceptable methods for Thawing Food
- In a refrigerator or cooler, at 41 degrees Fahrenheit or lower. - Submerged under running potable water at a temperature of 70 degrees Fahrenheit or lower. - In a microwave oven, if the food will be cooked immediately after thawing. - As part of the cooking process.
Services provided by the CDC
- Investigate outbreaks of foodborne illness - Study the causes and control of disease - Publish statistical data and case studies in the Morbidity and Mortality Weekly Report - Provide educational services in the field of sanitation -Conduct the Vessel Sanitation Program for cruise ships
Five Common Risk Factors for Foodborne Illness
- Purchasing food from unsafe sources. - Failing to cook food correctly. - Holding food at incorrect temperatures. - Using contaminated equipment. - Practicing poor personal hygiene.
Groups regulated by Local agencies :
- Restaurants and retail food stores - Vending operations - Schools and day-care centers - Hospitals and nursing homes
General Rules for Holding Food
- Use a thermometer to check the internal temperature of food. - Check the temperature of food at least every 4 hours. - Establish a policy for discarding food. - Cover food and install sneeze guards. - Prepare food in small batches.
In which training method does a trainer ask a series of questions to draw on the knowledge and experience of the learners?
Guided discussion
What areas must be no less than 20 foot candles?
Handwashing or dishwashing areas, buffet and salad bars, displays for produce or packaged food, utensil storage areas, wait stations, restrooms, and inside some peices of equipment.
The "Big Five" 4
Hepatitis A
Code of Federal Regulations (CFR), Food and Drug Administration (FDA)
If Hand Antiseptics are used, they must comply with what standards?
Signs of spoilage in fresh produce.
-Insect infestation. -Mold -Cuts -Wilting and mushiness -Discoloration and dull appearance -Unpleasant odors and tastes
Which type of thermometer can read temperature without touching the item's surface?
Infrared
A person arrives at a restaurant claiming to be a health inspector. What should the manager ask for?
Inspector's Identification
Hygrometer
Instrument used to measure relative humidity in storage areas.
Parasite: Prevention
-Purchase food from approved, reputable suppliers -Cook food to required minimum internal temperatures -Fish that will be served raw or undercooked must be frozen correctly by the manufacturer
Top-to-bottom order for storing foods in the refrigerator.
-Ready-to-eat food (Top shelf) -Seafood -Whole cuts of beef and pork -Ground meat and fish -Whole and ground poultry
What is the most important factor in choosing a food supplier?
It has been inspected and complies with local, state, and federal laws.
Milk can be received at 45°F (7°C) under what condition?
It is cooled to 41 degrees F or lower in 4 hours.
Contaminate
Simple acts, such as running fingers through the hair, wiping or touching the nose, rubbing an ear, scratching the scalp, or touching a pimple or an infected wound can do what to food?
What must staff members do when transferring chemicals to a new container?
Label the container.
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?
Lettuce, fresh salmon, fresh pork roast, fresh chicken breasts.
Health Inspector
State or local official who conducts restaurant and foodservice inspections in most states.
What are restroom requirements?
Must be sanitary, have self-closing doors, have toilet paper, garbage cans (if disposable paper towels are used), and have covered garbages in womens restrooms.
Resiliency
The ability to react to a shock without breaking or cracking.
What temperature should the water be for manual dishwashing?
110°F
Trainers believe that learners retain what percentage of material that they both see and hear?
50 percent
An operation has a small salad bar with 8 different items on it. How many serving utensils are needed to serve the items on the salad bar?
8 are needed, one for each
Imminent Health Hazard
A significant threat or danger to health that requires immediate correction or closure of the operation to prevent serious injury.
Which of the following statements about the effectiveness of sanitizers is the most accurate?
A solution should be changed whenever its effectiveness is reduced by bits of food.
What temperature must cooked vegetables reach to be safely hot-held for service? A. 165F B. 145F C. 135F D. 155F
Answer: C. 135F
What is the minimum internal cooking temperature for a veal chop? A. 165 degrees F B. 155 degrees F C. 145 degrees F D. 135 degrees F
Answer: C. 145 degrees
What temperature must stuffed lobster be cooked to? A. 145F B. 155F C. 165F D. 135F
Answer: C. 165F
What rule for serving bread should food handlers practice? A. Reheat uneaten bread before serving to other customers B. Recycle unused, uncovered butter for use in other food items C. Do not re-serve uneaten bread D. Clean and sanitize bread baskets between each customer
Answer: C. Do not re-serve uneaten bread
Which item is a potential physical contaminant? A. Hand sanitizer B. Sanitizer C. Jewelry D. Sweat
Answer: C. Jewelry
What must an operation do before packaging fresh juice on-site for later sale? A. Contact OSHA B. Freeze the juice C. Hold product at 41F or lower D. Obtain a variance
Answer: D. Obtain a variance
When should food handlers who wear gloves wash their hands?
Before putting on the gloves
Types of Food hazards
Biological Chemical Physical
Blast or Tumble chiller
Blast chillers blast cold air across food at high speeds to remove heat. Tumble chillers tumble bags of hot food in cold water.
Which of these food processes does not require a variance from a regulatory authority?
Buying bean sprouts from a reputable supplier.
When must a food handler change gloves?
As soon as they become dirty or torn.
What materials are recommended for walkways and parking lots?
Asphalt and concrete.
ALERT
Assure: Make sure products received are from safe sources Look : Monitor the security of products in the facility Employees: Know who is in your facility Reports: Keep information related to food defense accessible Threat: Develop a plan for responding to suspicious activity or a threat to the operation
When can raw, unpackaged meat be offered for self-service?
At Mongolian barbeques
what temperature must a high-temperature dishwasher's final sanitizing rinse be?
At least 180°F
What is the best way to prevent backflow?
Avoid creating a cross-connection.
The "Big Five" 5
Norovirus
Which of the following should NOT be done during an inspection?
Offering food or drink
What is the problem with storing raw ground beef above prepped salads?
Cross-contamination
What should food handlers do as soon as they realize they are sick while working?
Report the illness to the manager or supervisor.
What should a manager do duringand after an inspection?
During, ask for ID, Cooperate, Take notes, Keep professional, Provide records requested; After Discuss violations w/ inspector, Act on deficiencies noted, establish new procedures and retrain employees.
Which of the following statements about crisis management is the most accurate?
Each crisis management plan needs to be customized to the specific operation.
Cold-holding equipment
Equipment specifically designed to hold cold food at an internal temperature of 41 degrees Fahrenheit or lower.
Hot-holding equipment
Equipment specifically designed to hold food at an internal temperature of 135 degrees Fahrenheit or higher. (Chafing dishes, steam tables, heated cabinets)
Good Hygiene Practice
Establish hygiene policies training & retraining on hygiene policies modeling good personal hygiene Supervising safety practices at all times Revising policies to changing laws & Food safety sciences
If food-contact surfaces are in constant use, how often must they be cleaned and sanitized?
Every 4 hours.
What is one of the first steps to take if delivery vehicles are not holding food at the correct temperature?
Explore possible ways to shorten the overall delivery route.
What does Bacteria need to Grow? 6 conditions FAT TOM
F- Food A - Acidity T - Temperature T- Time O - Oxygen M - Moisture
What should be done when throwing away chemicals?
Follow label instructions and regulatory requirements.
Food Allergens
Food allergen: - A protein in a food or ingredient some people are sensitive to - These proteins occur naturally - When an enough of an allergen is eaten, an allergic reaction can occur
gap between what an employee knows and what an employe needs to know
a training need is a
What is the most important for preventing time-temperature abuse?
accurate thermometers
Food Defense
addresses the points in your operation when food is at risk
sliced cantaloupe
an example of TCS food is
What is the first step in developing a HACCP plan? A. Conduct a hazard analysis B. Identify corrective actions C. Determine critical control points D. Establish monitoring procedures
answer: A. Conduct a hazard analysis
Which of the following is an example of a physical contaminant?
bandages
cooking food in the right temperature
can reduce salmonella spp. in poultry to safe levels
What do the FDA's public health interventions focus on primarily?
controlling the common risk factors for foodborne illness
Using ice to keep chicken cold and then using that same ice to cool a beverage could result in what type of risk?
cross-contamination
The NSF is responsible for establishing national standards for what?
foodservice equipment
All new staff should receive training on
general food saftey
thrown out immediately
hot TCS food that has been held below 135 for over 4 hours should be
What do the abbreviations found on an inspection stamp stand for?
inspected and passed
Key drop deliveries must meet all of the following requirements EXCEPT they:
must not contain supplies that are time-temperature sensitive
What health condition requires the food handler to be excluded from the operation, plus full cooperation with the handler's medical practitioner and local regulatory authority?
norovirus
become ill themselves
people who are carriers are able to carry pathogens in their systems and infect others, yet they never
After chopping up raw chicken on a cutting board, it is essential that board is washing, rinsed, and:
sanitized.
Where should recyclables be stored in kitchens?
separately from food and food-contact surfaces
To keep food from being contaminated by lighting, use
shields on heat lamps.
The total cooling time for food should not exceed:
six hours
Floor-mounted equipment should be on legs at least how high?
six inches
Which of the following steps in receiving cannot be done ahead of time?
taking sample temperatures of all TCS foods
cool food from 135 to 70 within 2 hours
the first step in cooling TCS food
Food that has remained in the temperature danger zone for more than four hours must be:
thrown out.
immersion probes
use these to check the temperature of liquids, like soups, sauces, and frying oil
Principle 6 of HACCP
verify that the system works
In what type of places are cockroaches typically found?
Warm, moist, and dark places
What should food handlers do after leaving and returning to the prep area?
Wash hands
Water must be at least 171 degrees, and the item must be soaked for at least 30 seconds.
What is the heat sanitizing method?
when can a food handler diagnosed with Jaundice return to work?
When approved by the regulatory authority
When should staff receive food safety training?
When hired, and then periodically after that
Which of the following statements about pesticides is the most accurate?
When pesticides are going to be used, remove all food and movable food-contact surfaces
When is it acceptable to eat in an operation?
When sitting in a break area.
If an inspector asks to see records, you can ask him/her
Why do you want to see the records?
Steps in Identifying Food Safety Training Needs
- Observe staff performance on the job. - Test staff food safety knowledge. - Identify areas of weakness in staff's performance or food safety knowledge.
Guidelines for Properly Handling Meat, Fish, and Poultry during Preparation
- Use clean and sanitized work areas, cutting boards, knives, and utensils. - Wash hands properly. - If wearing gloves, wash hands and change gloves before starting each new task. - Remove from refrigerated storage only as much product as you can prepare at one time. - Return raw prepared meat to refrigeration, or cook it as quickly as possible. (Store properly to prevent cross-contamination.
Proper Preparation & Handling of Ice
- Use drinking water to make ice that will be consumed or used to chill food. - Ice used to chill food or beverages should not be used as an ingredient. - Use a clean, sanitized container and ice scoop to transfer ice from an ice machine to other containers. - Never handle ice with your hands or scoop with a glass. - Do not transport ice in containers that have held raw meat, fish, poultry, or chemicals.
Guidelines for Preparing Produce
- Fruit and vegetables should not come into contact with surfaces exposed to raw meat and poultry. (Clean & sanitize all work spaces and utensils that will be used). - Wash fruit and vegetables under running water before using. - When soaking or storing produce in standing water or an ice water slurry, do not mix different items or multiple batches of the same item. - Refrigerate and hold cut melons at 41 degrees Fahrenheit or lower. - Do not add sulfates (preservatives). - Do not serve raw seed sprouts to high-risk populations.
Why are preschool-age children at a higher risk for foodborne illnesses?
They have not built up strong immune systems.
What are pesticides?
Chemical agents used to destroy pests.
When must a food handler change gloves?
Answer: C. As soon as they become dirty or torn
Why are people who take certain medications at risk for foodborne illness? A. They only eat TCS food B. They have not built up strong immune systems C. Their immune systems are compromised D. They have hidden allergies
Answer: C. Their immune systems are compromised
what must food handlers do when handling ready to eat food? a: wear an apron b: wear single-use-gloves c: Sanitize their hands d: use bare hands
B: wear single use gloves
What must food handlers do to food immediately after thawing it in the microwave oven?
Cook it.
Two-stage Cooling
Cooked food must be cooled from 135 - 70 degrees Fahrenheit within 2 hours and from 70 - 41 degrees Fahrenheit or lower within the next 4 hours (Total cooling time of 6 hours).
Atleast 20 seonds
How long should the entire handwashing process take?
FIFO (First in, first out)
Method of rotating stored food according to its use-by or expiration dates so that oldest products are used first.
Which of the following types of food carries the highest risk of causing a foodborne illness?
Milk and dairy products
What organization creates national standards for foodservice equipment?
NSF
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?
Sore throat with fever.
Parasite Cyclospora
Source Contaminated water Food Link Produce - Berries, Lettuce or Basil Prevention Measures Purchase produce from reputable suppliers Wash Hands Exclude food handlers with diaherrhea
Biological hazard
The greatest threat to food safety: Illness-causing pathogens that can contaminate food.
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
Who to contact about suspicious activity
How should flatware and utensils that have been cleaned and sanitized be stored?
With handles facing up
When a food item shows signs of thawing and refreezing, that generally indicates that it has:
been time-temperature abused.
Mowing the grass and pulling weeds can help reduce the risk of what type of pest from entering the kitchen?
bees and wasps
How can heat be better distributed during microwave cooking?
by stirring the food halfway through the cooking process
The term "quats" refers to types of:
chemical sanitizers.
degreaser
clean a grill backsplash
In a self service area, bulk unpackaged food does not need a label if the product...
does not make a claim about health or nutrient content.
Which thermometer presents a danger in a restaurant or foodservice operation?
glass
The best protection against foodborne illness is:
having a strong immune system.
A recall can occur when all of the following occurs:
if food contamination is suspected or confirmed, if the product has been mislabeled or misbranded, if a food allergen has not been properly identified on a label
A carrier is someone who is:
infected with a pathogen but does not manifest any symptoms.
What is one element that tends to increase for a business after a foodborne-illness outbreak?
insurance premiums
the HACCP system
is used to control risks and hazards throughout the flow of food
Outdoor garbage containers should be...
kept covered with tight-fitting lids.
Material Safety Data Sheets (MSDS) should be...
kept so employees can access them.
Food is rotated in order to maintain quality and to:
limit the growth of pathogens.
What role does the kitchen staff have in preventing allergic reactions?
making sure that there is no cross-contamination of allergens
165 for 15 seconds
minimum internal temperature for poultry, stuffing, stuffed meat or seafood or pasta, dishes that include previously cooked, TCS ingredients
Which of the following foods is typically not offered for self-service?
raw fish
pasteurized
raw or undercooked dishes made for high-risk populations must use eggs that have been__.
delimer
remove mineral deposits from a steam table
when a HACCP plan is required
smoking food as a method to preserve it, using food additives or adding components such as vinegar, curing food, custom-processing animals, packaging food using ROP methods, treating and packaging juice, sprouting seeds or beans, offering live molluscan shellfish from a display tank
Dairy products should be rejected if they have a:
sour or bitter smell.
If a jurisdiction does allow bare-hand contact with ready-to-eat food, they should have:
specific policies in place about staff health.
What should be done immediately if all ventilation hoods or fans stop working?
stop all cooking
IPM program
the best way to deal with pets is to have an
Evaluation of water heaters should be based on all of the following EXCEPT:
the location of the heater in relation to food coolers. Should be: how quickly the heater is able to produce hot water, the size of the heater's holding tank, how well the water heater can meet demand during peak hours
use a test kit to check the sanitizer's concentration when mixing it
to make sure that the chemical sanitizer is at the correct strength,__
One of the hallmark definitions of TCS food is that it is:
unusually vulnerable to the growth of various pathogens.
bimetallic stemmed thermometer
useful for checking large or thick food
What is the last step in the proper handwashing process?
using a paper towel to turn off the faucet and open the restroom door
Which of the following is an example of a priority item used in an inspection?
using correct handwashing procedures
establish procedures for record keeping and documentation
what is the seventh step in developing a HACCP plan?
verify that the system works
what is the sixth step in developing a HACCP plan?
41 to 135
what is the temperature range for the danger zone?(_ to _, just put the #s)
work with a licensed PCO to eliminate pests that do enter the operation
what is the third basic rule of an integrated pest management(IPM) program?
insulated
what type of container should be used to transport TCS food from the place of preparation to the place of service?
How should the service staff get ice for customers' drinks?
with scoops or tongs
An effective HACCP plan must be based on:
written plans.
When should hand antiseptics be used?
After washing hands
1. Which food item has been associated with salmonella typhi given the choices: a. produce b. undercooked ground beef c. beverages D. Shellfish from contaminated water
C. Beverages
Which is an example of physical contamination: a. sneezing on food b. touching dirty food contact surfaces c. Bones in fish d. cooking tomato sauce in a copper pan
C. Bones in fish
Two methods of calibrating a thermometer
Freezing point method Boiling point method
Air temperature probe
Measures temperatures inside refrigerators or ovens.
Which is a TCS food?
Sprouts (1-6)
According to your regulatory authority, what must be done with food items that have been partially cooked?
The items must be marked to indicate they need additional cooking.
Spore
To keep from dying when they lack nutrients, certain bacteria can change forms.
wheezing
a customer having an allergic reaction may show which symptom?
Food handlers should be especially careful about avoiding bare-hand contact with ready-to-eat food when serving:
high-risk populations.
cleaned, rinsed, and sanitized
if a food contact surface has been soiled, what three actions must be performed before it can be used again?
Which of the following foods has to maintain an internal temperature no greater than 50°F?
live shellfish
The manager's responsibility for staff food safety training is to...
make sure that staff have the knowledge and skills to keep food safe.
Where should information about the correct settings about washing dishes be posted?
on the machine
individuals and small groups
on-the-job training works best for
A kitchen's ventilation system removes all of the following from kitchens EXCEPT:
pathogens. vs heat, smoke, fumes
145 for 4 minutes
roasts of pork, beef
All of the following practices should be done when handling glasses EXCEPT:
stacked to increase efficiency. vs held by the middle, bottom or stem, put in a rack or tray if possible, never be used to scoop ice
6 inches
store tableware and utensils at least___off the floor.
What determines what jewelry can be worn in a kitchen?
the company policy
After pesticides have been applied, food-contact surfaces should be...
washed, rinsed, and sanitized.
All of the following are types of probes EXCEPT:
water vs surface, immersion, penetration
clean, rinse, and sanitize
what are the the steps in a three compartment sink
Proper way to handle a dish
Hold by the bottom or the edge
Penetration probe
Measures internal temperature of food.
What is the best way to ensure the integrated pest management program works?
Work closely with a licensed pest control operator.
What is the best way to eliminate pests that have entered the operation?
Work with a licensed pest control operator aka P C O
Eggs and peanuts are dangerous for people with which condition?
food allergies
botulism
food commonly linked with the bacteria are dented cans, baked potatoes
What condition (temp) promotes the growth of bacteria?
food held between 70°F and 125 °F
What temperature must stuffed lobster be cooked to?
165°F for 15 seconds
When taking food out of refrigeration, it must be labeled with the time it was removed and when it must be:
discarded.
Principle 7 of HACCP
establish procedures for record keeping and documentation
Which type of dishwashing machine may use a built-in dryer?
flight type
what does the "L" stand for in the FDA's ALERT tool?
the whole tool is: Assure, LOOK, Employees, Reports, Threat. the L is for Look.
Which items are a potential physical contaminant?
things like fishbones, chicken bones, JEWELRY, glass and metal. any thing that can cause injury to your mouth or cause you to choke.
Creating a master cleaning schedule, training your employees to follow it, and monitoring the program to make sure it works
three things to focus on when developing a cleaning program
Which of the following elements play the largest role in TCS food safety?
time and temperature
What is one of the most common symptoms associated with the toxins from seafood?
tingling in various parts of the body
What is the purpose of date marking?
to indicate when food should be sold, eaten or thrown out
practice the skill
to learn a new skill, learners must be given the opportunity to__.
Why do kitchens put coverings over their lighting sources?
to protect against contamination from broken bulbs
Grease on an establishment's ceiling can be a sign of inadequate ventilation.
True.
True or False. A hose attached to a utility-sink faucet and left sitting in a bucket of dirty water could contaminate the water supply.
True.
True or False. A strong oily odor may indicate the presence of roaches.
True.
True or False. It is important for legal reasons to keep records of food safety trianing conducted at the establishment.
True.
True or False. When using videos as a self-study training method, you shouldsupply staff with print materials as a supplement.
True.
Food handlers are typically monitored by foodservice managers to ensure that the handlers are:
ensuring that all types of TCS food are cooked to the required temperatures.
Which of the following surfaces is considered a nonfood-contact surface?
equipment exteriors
Principle 4 of HACCP
establish monitoring procedures
Cutting boards should be all of the following EXCEPT:
made of synthetic materials. Should be: made of nonabsorbent wood, nontoxic, free of cracks and seams
For safety reasons, every four hours, food-contact surfaces should be:
cleaned and sanitized.
A backup of raw sewage and significant lack of refrigeration can result in...
closure of the operation by the regulatory authority.
41 or lower
cold TCS food must be received at what inernal temperature
135
commercially processed food that will be hot held
Principle 1 of HACCP
conduct a harzard analysis
first step of active managerial control
consider the risk factors
If using a microwave to thaw a product, the food should be:
cooked immediately following the thawing process.
sous-vide
cooking food in an airtight bag in hot water at 140 degrees for a long period of time
toxic metal poisoning
cooking tomato sauce in a copper pot can cause which food borne illness
During a crisis response, it is essential to:
cooperate with the regulatory authority to resolve the crisis.
What informatino must be posted on a dishwasher?
correct settings
second step of active managerial control
create policies and procedures
How often should product shelf life be checked in vending machines?
daily
Which type of cleaner is most effective for removing mineral deposits?
delimers
Principle 2 of HACCP
determine critical control points, where identified hazards can be prevented, eliminated, or reduced to safe levels
If leftovers are sent home with a catering company's customers, what should be sent along with the food?
directions on how to store and reheat the food
Which of the following is NOT a phase in the typical crisis management program?
discipline vs response, preparation, recovery
If food-contact surfaces are in constant use, how often must they be cleaned and sanitized?
every 4 hours
How often should clean-in-place equipment be sanitized?
every day unless otherwise indicated
How often should food safety training be documented for legal reasons?
every time an employee completes it
What practice is useful for preventing Norovirus from causing foodborne illness.
excluding staff with vomiting from the operation.
The water in handwashing stations must be all of the following EXCEPT:
filtered. Should be: hot and cold, drinkable, meet pressure requirements
Backflow is when water...
flows opposite its normal direction because of water pressure.
Manager Food Safety Responsibilties
food not prepared in private home restrict non food handlers in the kitchen Maintenance & delivery workers follow food safety practice Staff wash hands inspect deliveries after hours delivery monitored TCS food cooked in proper time/temp TCS fod cooked rapdily
touching the walls
food stored in a dry-storage area should NOT be
All of the following places are unacceptable for storing food EXCEPT:
freezer units
135
fruit, vegetables, grains like rice, and legumes or beans that will be hot held for service
thermocouples and thermistors
good for checking the temperature of thick and thin food
Generally speaking, the longer the time period between preparation and consumption, the:
greater the chance of possible contamination.
Which of these foods needs to be cooked at the highest temperature in order to be safe?
ground duck
The temperature danger zone refers to temperatures in which bacteria:
grows rapidly.
All of the following factors should be considered when developing a plan for cleaning up vomit and diarrhea:
how to contain airborne substances, when to throw out contaminated food, how to implement the cleaning plan with the staff
every 4 hours
if a food contact surface is in constant use, how often must it be cleaned and sanitized
180
in a heat-sanitizing dishwashing machine, what is the minimum temperature for the final rinse?(just put the #)
Receiving food shipments after hours is known as what kind of delivery?
key drop
A training need is defined as the gap between what staff should know to do their jobs and what they actually:
know.
the date the food should be sold
lables on containers of ready to eat TCS food that was prepped on site must include
Which of the following is one of the costs a foodborne illness brings to an operation?
lawsuits and legal costs
Temporary units typically operate in a single location for:
less than two weeks.
What is a cross-connection?
link between sources of safe and dirty water.
shiga toxin producing e coli
linked with contaminated ground beef and produce
What type of food products are required by law to be pasteurized?
liquid or frozen eggs
In order to know the current regulations about chemical sanitizers, you should check with the:
local regulatory authority.
Which of the following is NOT a type of physical contaminant?
machine lubricants
The manager's responsibility for staff food safetytrainingis to...
make sure that staff have the knowledge and skills to keep food safe.
All of the following are reasons not to apply pesticides on your own EXCEPT that some pesticides:
must be kept in their original containers. Reasons not to: are potentially dangerous, are not approved for use in food operations, can be applied incorrectly and be ineffective
chemicals
occupational safety and health administration(OSHA) has requirements for using__
When two or more people display the same symptoms of illness after eating the same food, it is considered to be a(n):
outbreak.
A risk of contamination exists if a food handler has any of the following EXCEPT: pain fever jaundice a wound)
pain. (vs fever, jaundice, a wound)
All of the following steps should be done by a food service operation to prepare for a PCO's visit EXCEPT:
planning on how to keep the kitchen closed for days. Should be: preparing the staff to answer the PCO's questions, providing the building plans and equipment layouts, pointing out possible trouble spots
A thermometer used to measure the temperature of food must be accurate to what temperature?
plus or minus 2 degrees F or plus or minus 1 degrees C.
What word means the closest to toxin?
poison
All of the following are HACCP principles, EXCEPT:
posting posters and notices about potential hazards. vs identifying and evaluating hazards, establishing ways for controlling potential hazards, maintaining plans to handle hazards and verifying their effectiveness
An air gap is an air space that separates a water supply outlet from a:
potentially contaminated source
The greatest risk of pathogen growth is during which type of imminent health hazard?
power outage
What is the most important way to prevent a foodborne illness from viruses?
practice good personal hygiene..
What practice should be used to prevent seafood toxins from causing a foodborne illness?
purchasing food from approved, reputable suppliers
abrasive cleaner
removes bits of baked cheese from a pot
To properly recover from a foodborne-illness crisis, the operation must do all of the following EXCEPT:
report the illness to the regulatory authority.vs sanitize the entire operation, throw out all suspicious food, review food handling procedures for errors
All new staff should receive training on ...
safe chemical handling.
If food needs to be tested during prepping, it should be placed in a:
separate dish to be tasted with a clean utensil.
Service must be stopped if there is:
significant risk to the safety of food due to wastewater overflow
Handwashing stations are required to have:
signs to remind employees to wash their hands.
Which of the following types of jewelry would be permitted in the majority of kitchens?
simple wedding bands
When cleaning and sanitizing a surface, how much of the surface should come into contact with the cleaning solution?
the entire surface
What is the order of how meat must be stored in a cooler based on?
the food's minimum internal cooking temperature
Who makes the final decision on how to respond to food hander illness?
the local regulatory authority
Whose job is it to ultimately control risk factors for foodborne illnesses?
the manager
cool it from 70 to 41 in the next four hours
the second step in cooling TCS food
Cross-contact
the transfer of an allergen from a food containing an allergen to a food that does not contain the allergen
A pest control operator should be called in to do which of these actions?
to remove a hive or nest
what scenario can lead to pest infestation? can storing recyclable in paper bags? T/F
true
When installing a dishwashing machine, the thermometer should have increments no greater than:
two °F.
Which of the following is permissible to re-serve to customers?
unopened cracker packages
fourth step of active managerial control
verifying the system
When transporting food off site, how should information such as a use by date and time be communicated to the off site staff?
via labels on food
Which of the following diseases is especially lethal to people with chronic conditions such as diabetes or cirrhosis?
vibrio gastroenteritis
wash their hands
viruses such as norovirus and hepatitis a can be spread when foodhandlers fail to
Cockroaches typically are found in places that are:
warm, moist and dark.
When storing shell eggs, all of the following should be done EXCEPT:
washing the shells before putting them in storage. vs putting them in cold storage until the time they are used, using all the shell eggs within four to five weeks of the packing dates, keeping the shell eggs at an air temperature of 45°F
time-temperature abuse
what can cause histamine to form in tuna?
show if food has been time-termpature abused during shipment
what do time-temperature indicators do?
at room temperature
what is one way that food should NEVER be thawed?
the federal goverment's recommendations for foodservice sanitation regulations
what is the FDA food code?
keep it accurate
what is the calibration nut on a bimetallic stemmed thermometer used for?
identify corrective actions
what is the fifth step in developing a HACCP plan?
deny pests access to the operation
what is the first basic rule of an integrated pest management program?
conduct a hazard analysis
what is the first step in developing a HACCP plan?
vacuum-breaker
what is the only certain way to prevent backflow?
inform employees of safe use and hazards associated with chemicals used in the operation
what is the purpose of Material Safety Data Sheets
insert the thermometer of the stem into the thickest part of the product
what is the right way to measure the temperature of fresh meat, poultry, or seafood when it is deliverd
deny pests food, water, and a nesting or hiding place
what is the second basic rule of an integrated pest management(IPM) program?
determine critical control points(CCPs)
what is the second step in developing a HACCP plan?
establish critical limits
what is the third step in developing a HACCP plan?
keep the foodhandler away from duties that involve food
what should a manager do when a foodhandler reports being diagnosed with shigellosis?
100
what temperature does the water have to be for washing hands
Consumer advisories about raw or undercooked menu items must include a statement about:
what the risks of eating these foods are.
Virus
what type of pathogen is hepatitis A?
Physical contamination is...
when foreign objects get into food. This also includes natural objects like fish bones.
when hired, and then periodically after that
when should employees receive food safety training?
fully describe each menu item to customers who ask, including any secret ingredients
when taking the orders of customers with food allergies, a server should
minimum internal cooking temperature of food
when using a bottom to top shelving order, what determines the best placement of food in a cooler?
person's intestines
where is the only place a foodborne virus can reproduce?
state or local regulatory authority
which agency enforces food safety in a foodservice operation?
acids in the food can leach zinc into the food
why should food NOT be stored in a galvanized container
Which of the following should NOT be done with an apron?
wiping your messy hands on the apron
Flatware and utensils that have been cleaned and sanitized should be stored...
with handles facing up.
24 hours
you should label all ready to eat TCS food that is prepped in house and held longer than
When a customer asks about what is in the "secret" ingredient of a dish, how should service staff respond?
"I will go to the kitchen and get a complete list of ingredients for you."
Causes of cross-contamination of food
*Contaminated ingredients are added to food that receives no further cooking. *Contaminated food touches or drips fluids onto ready-to-eat food. *A foodhandler touches contaminated food and then touches ready-to-eat food. *Ready-to-eat food touches contaminated surfaces. *Contaminated cleaning towels touch food-contact surfaces.
Guidelines to Having a Successful Inspection
- Ask for I.D. Do not allow entry into the back of your operation without seeing proper identification. - Cooperate. Do not refuse entry to an inspector, answer all questions, listen carefully and keep lines of communication open. - Notes. Make notes about what the inspector says for future reference. - Be Professional. Be polite, friendly, and respectful. - Be ready to provide inspector with all requested records. - Take Action. Make any corrections that the inspector deems necessary.
Four types of pathogens can contaminate food and cause foodborne illness:
- Bacteria - Viruses - Parasites - Fungi
First T in FAT TOM: Temperature
- Bacteria grow rapidly between 41˚F and 135˚F (5˚C and 57˚C) -This range is known as the temperature danger zone -Bacteria growth is limited when food is held above or below the temperature danger zone Instructor Notes -Bacteria grow even more rapidly from 70° F to 125° F (21°C to 52°C).
7 HACCP Principles
- Conduct a hazard analysis. - Determine critical control points. - Establish critical limits. - Establish monitoring procedures. - Identify corrective actions. - Verify that the system works. - Establish procedures for record keeping and documentation.
Procedures to follow in order to ensure that both the operation and the food are safe following an outbreak of foodborne illness
- Consult with a regulatory authority to resolve issues. - Clean & sanitize all areas of the operation. - Throw out all suspect food. - Review food handling procedures to identify unmet standards or flawed procedures and make corrections. - Develop a plan to reassure customers that the food you serve is safe.
Guidelines for Preparing Untreated Eggs
- Cook or store pooled eggs promptly after mixing. - Use pasteurized shell eggs or egg products when preparing egg dishes requiring little or no cooking. - When serving high-risk populations use pasteurized eggs or egg products when serving raw or undercooked eggs, or when pooling eggs for a recipe. - Promptly clean and sanitize all equipment and utensils used to prepare eggs.
Guidelines for Preparing Salads using Potentially Hazardous Foods
- Cook, hold, and store potentially hazardous foods properly. - Leave food in refrigerator until all ingredients are ready to be mixed. - Chill ingredients and utensils before using them to prepare the salad. - Prepare food in small batches.
Proper steps when partially cooking meat, seafood, poultry, or eggs (or dishes containing them)
- Do not cook for longer that 60 minutes during initial cooking. - Cool food immediately after initial cooking. - Freeze or refrigerate food after cooling it (41 degrees Fahrenheit (5C) or lower). - Heat food to 165 degrees Fahrenheit (74C) for 15 seconds before selling or serving it. - Cool the food if it will not be served immediately or held for service.
Rules for Re-Serving Food Safely
- Do not re-serve a customer's unused menu items to another customer. - Do not re-serve plate garnishes. - Never re-serve condiments. - Do not re-serve uneaten bread or rolls. - Only unopened, prepackaged food can be re-served.
Guidelines for Servers to Follow in Serving Food Safely
- Do not touch the food-contact areas of plates, bowls, glasses, or cups. - Do not stack glassware and dishes. - Hold flatware and utensils by their handles. - Minimize bare-handed contact with food that is cooked or ready-to-eat. - Use ice scoops or tongs to get ice. - Practice good hygiene. - Use disposable, dry cloths to wipe up spills and discard immediately. Tables should be cleaned with a moist cloth that has been stored in a fresh sanitizer solution.
Proper Storage of Fresh Produce
- Do not wash before storing. - Cut melons, tomatoes, and leafy greens should be kept at 41 degrees Fahrenheit (5C) or lower. - Keep whole citrus fruit, hard-rind squash, eggplant, and root vegetables in cool, dry storage at 60-70 degrees Fahrenheit (16-21C). - Keep relative humidity at 85-95 percent. - Do not mix different items or multiple batches of the same item when storing in standing water or an ice-water slurry.
Critical Food Safety Knowledge for Staff
- Elements of Good Personal Hygiene - How to Control Time and Temperature - How to Prevent Cross-Contamination - Proper Cleaning and Sanitizing Procedures
Rules for labeling potentially hazardous food in storage.
- Food that has been prepared on site and held for 24 hours must be labeled with (1) Name of the food, and (2) Date by which is should be sold, consumed, or discarded. -If an item (such as ground beef) has been previously cooked and then mixed with another food (added to sauce), then the new dish (meat sauce) must be labeled with the discard date of the previously cooked item (ground beef).
Methods for Cooling Food
- Ice water bath - Ice Paddle - Blast Chiller or Tumbler Chiller - Adding ice or cold water as an ingredient
Rules for Storing Utensils used in Serving Food
- In the food, with the handle extended above the rim of the container. - Place on a clean, sanitized food-contact surface. - Spoons or scoops can be stored under running water.
Responsibilities of State and Local Regulatory Agencies
- Inspecting operations - Enforcing regulations - Investigating complaints and illnesses - Issuing licenses and permits - Approving construction - Reviewing and approving HACCP plans
Cold Food can be held without temperature control for up to 6 hours if....
- It was held at 41 degrees F or lower prior to removing it from refrigeration. - It does not exceed 70 degrees F during the 6 hours. - It is labeled with the time is was removed from refrigeration and the time it must be discarded (6 hours later).
Hot Food can be held without temperature control for up to 4 hours if ...
- It's minimum internal temperature was 135 degrees F or higher prior to removing it from temperature control. - It is labeled with the time it must be discarded. - It is sold, served, or discarded withing 4 hours.
Procedures to Keep Vended Food Safe
- Keep potentially hazardous food at the right temperature. - Check product shelf life daily. - Dispense potentially hazardous food in its original container. - Wash and wrap fresh fruit with edible peels before loading them into the vending machine.
Elements of a Crisis Communication Plan
- List of media responses or a question/answer sheet with suggestions of what to say. - Sample press releases. - List of media contacts, including a media-relations plan. - Plan for employee communication.
Procedures to Follow When Catering
- Make sure safe water is available for cooking, dish-washing, and hand-washing. - Ensure that adequate power is available for all equipment. - Use insulated containers to hold potentially hazardous food. - Serve cold food in containers on ice or in chilled, gel-filled containers. - Store raw food and ready-to-eat items separately. - Use single-use items. - Provide instructions to customers on how leftovers should be handled. - Place garbage-disposal containers away from food-preparation and serving areas.
The FDA inspects all food except.....
- Meat - Poultry - Eggs
Methods of Training Staff in Food Safety
- On-the-Job Training: Training the foodhandler while he/she is working. - Classroom Training: Educating staff during off-work hours using activity-based instruction. - Technology-Based Training: On-line learning allows staff to train during non-work hours and off-site, progressing at their own pace.
Guidelines for Preparing Batters and Breading
- Prepare batter in small batches and store unused portions at 41 degrees Fahrenheit in a covered container. - When breading food that will be cooked at a later time, store it in the refrigerator as soon as possible. - Throw out unused batter or breading after each shift. - Do not use batter or breading for more than one product.
Guidelines for Preventing Contamination of Food Held in Buffets or Food Bars
- Protect food with sneeze guards or food shields. - Identify (label) all food items. - Maintain proper food temperatures. - Replenish food on a timely basis - practice FIFO - Keep raw meat, fish, and poultry separate from cooked and ready-to-eat food. - Do not allow customers to refill soiled plates or use soiled silverware at the food bar.
Hazards that Require an Establishment to Close
- 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.
Factors that Determine the Frequency of Health Inspections
- Size and complexity: larger establishments will be inspected more frequently. - Inspection history: Establishments with a history of low sanitation scores or consecutive violations may be inspected more often. - At-Risk Populations: Nursing homes, schools, day-care centers, and hospitals will be inspected frequently. - Resources: The workload and number of inspectors will determine how frequently an agency can do inspections.
Activities that require food establishments to get a variance
- Smoking foods as a method of preservation. - Using food additives or adding other components to preserve or alter foods so that they no longer require Time and Temperature Control for Safety. - Curing food. - Custom-processing animals. - Packaging food using ROP methods. - Treating juice on-site (such as pasteurization) and packaging it for later sale. - Sprouting seeds or beans.
Guidelines for Kitchen Staff to Follow in Serving Food Safely
- Use clean and sanitized utensils. - Use long-handled utensils. - Store serving utensils properly. - Minimize bare-hand contact with food that is cooked or ready to eat. (Use tongs, deli sheets, or gloves). - Practice good personal hygiene.
Specific Rules for Holding Cold Food
- Use only cold-holding equipment that can keep potentially hazardous food at the proper temperature (41 degrees F). - Do not store food directly on ice.
Specific Rules for Holding Hot Food
- Use only hot-holding equipment that can keep food at the proper temperature (135 degrees F) - Never use hot-holding equipment to reheat food. - Stir food at regular intervals to distribute heat evenly.
Procedures to Follow When Transporting Food
- Use rigid, insulated food containers that can hold food at correct temperatures. - Clean the inside of delivery trucks regularly. - Label food with storage, shelf life, and reheating instructions. - Practice good personal hygiene. - Store raw meat, poultry, seafood, and ready-to-eat items separately.
Rules for Keeping Utensils Clean & Sanitized for Serving Food
- Use separate utensils for each food item, and properly clean & sanitize them after each serving task. - Utensils should be cleaned & sanitized at least once every 4 hours during continuous use.
How do you prevent pests from entering with deliveries?
- use approved, reputable sources. - check all deliveries -refuse shipments that have pests or signs of pests.
What can you do to prevent pests from entering through pipes?
- use concrete to fill holes around pipes - install screens -cover floor drains with grates
Contaminants come from a variety of places:
-Animals we use for food -Air, contaminated water, and dirt -People: deliberately, accidentally
Why should you not buy and apply pesticides on your own?
-Applied incorrectly, they may have been ineffective or harmful. -Pests can develop resistance and immunity to pesticides. -Each region has its own pest-control problems and control measures may vary. -Pesticides are regulated by federal, state and local laws and some are not approved in restaurants.
Physical Barriers for Preventing Cross-Contamination
-Assign specific equipment to each type of food product. -Clean and sanitize all work surfaces, equipment, & utensils.
M in FAT TOM: Moisture
-Bacteria grow well in food with high levels of moisture -aw = water activity; the amount of moisture available in food for bacterial growth -aw scale ranges from 0.0 to 1.0 -Water has a water activity of 1.0
Second T in FAT TOM: Time
-Bacteria need time to grow -The more time bacteria spend in the temperature danger zone, the greater chance they have to grow to unsafe levels
General Food Purchasing Principles
-Buy only from suppliers who get their products from approved food sources. - Make sure suppliers are reputable.
What are some guidelines for cleaning assure pests are denied food and shelter?
-Clean food and beverage spills right away -celan toilets and restrooms often -train staff to keep lockers and break areas clean -keep cleaning tools and supplies clean and dry -empty water from buckets.
Methods for preventing time-temperature abuse of TCS food.
-Cook TCS food to the required minimum internal temperatures. -Cool, reheat, & hold TCS food properly. -Remove from the refrigerator only the amount of food that can be prepared in a short period of time. -Refrigerate utensils and ingredients before preparing certain recipes (tuna & chicken salad).
What are the three basic rules to integrated pest management?
-Deny pest access to the operation -Deny pests food and shelter -Work with licensed pest control operator to eliminate pests that enter.
What are some things you should include in a written contract when employing a pest control operator?
-Description of services to be provided. -Period of service. -Your duties including preventative measures, and facility prep. -Records to be kept by the PCO.
What can you rely on a pest control operator for if you have an infestation?
-Develop an integrated approach to pest management. -Stay current on new equipment and products. -Provide prompt service to address problems as they occur. -Keep records of all steps taken to prevent and control pests.
Common symptoms of foodborne illness:
-Diarrhea -Vomiting -Fever -Nausea -Abdominal cramps -Jaundice (yellowing of skin and eyes) Onset times: -Depend on the type of foodborne illness -Can range from 30 minutes to six weeks
After your PCO's initial inspection, what should you expect in a follow up treatment plan?
-Exactly what treatments that will be used. -Dates and times of each treatment -Steps you can take to control pests. -Any building defects that may be barrier to prevention. -Timing of follow up visits.
Criteria for receiving frozen processed food
-Frozen foods should be frozen. -Ice cream should be 6 F to 10 F (-14 C to -12 C). -Packaging should be intact and in food condition.
Criteria for receiving/storing ROP food
-Frozen foods should be frozen. -Temperature of 41 F (5 C) or lower (unless specified by the manufacturer). -Product should have acceptable color. -Packaging intact and in good condition; current code dates.
Criteria for receiving/storing ROP food
-Frozen foods should be frozen. -Temperature of 41 F (5 C) or lower (unless specified by the manufacturer). -Product should have acceptable color. -Packaging intact and in good condition; current code dates. -Immediately discard if packaging is torn or slimy, contains excessive liquid, or the food item bubbles.
Responding to a Foodborne-Illness Outbreak
-Gather information -Notify authorities -Segregate product -Document information -Identify staff -Cooperate with authorities -Review procedures
What things should you think about when developing a plan for cleaning up vomit and diarrhea?
-How you will contain liquid and airborne substances -How you will clean, sanitize and disinfect -When to throw food away that may have been contaminated -What equipment is needed to clean up these substances -When you must wear protective equipment -How staff will be notified -How to segregate contaminated area -When staff must be restricted from area -How sick customers will be removed -How the cleaning plan will be implemented
What benefits does a regulatory reveiw of construction plans have?
-It ensures that the design meets regulatory requirements. -It ensures a safe flow of food -It may save time and money -It assures that contractors are constructing the facility correctly
Proper procedures for holding food in refrigeration and freezer units.
-Keep food at internal temperature of 41 degrees Fahrenheit (5 degrees Celsius). Freezing temperatures for frozen items. -Monitor internal food and unit temperatures regularly. -Do not overload refrigerator/freezer unit. -Label food properly (name & delivery/expiration dates). -Use open shelving (refrigerators). -Never place hot food in refrigerators or freezers (risks putting other food in the temperature danger zone). -Keep refrigerator/freeser doors closed as much as possible. -Store raw meat, poultry, and fish separately from cooked and ready-to-eat food to prevent cross-contamination (refrigerators). -Wrap food properly.
Proper Care of Canned Goods
-Keep in a clean, dry area. -Wipe cans clean with a sanitized cloth before opening. -Discard damaged cans
Procedures for properly storing food in dry storage.
-Keep storerooms cool, dry, clean, and well-ventilated. -Store dry food in airtight containers away from walls and at least 6 inches off the floor. -Keep dry food out of direct sunlight.
General Food Storage Guidelines
-Label food. (Name and discard date) -Rotate products to ensure that oldest inventory is used first. -Ensure that stored product is depleted on a regular basis. -Discard food that has passed the manufacturer's expiration date. -Transfer food between containers properly. -Keep TCS food out of the temperature danger zone. -Check temperatures of stored food and storage areas at the beginning of each shift. -Store food in designated areas. (Away from chemicals, cleaning supplies, restrooms, locker rooms, janitor closets, furnace rooms, vestibules, or under stairways or pipes). -Keep all storage areas clean and dry. -Clean dollies, carts, transporters, and trays often.
Biological Contamination
-Microorganism: Small, living organism that can be seen only with a microscope -Pathogen: Harmful microorganism, Makes people sick when eaten or produces toxins that cause illness -Toxin: Poison
Criteria for receiving crustaceans.
-Mild ocean or seaweed odor. -Shipped alive: (Tail should curl when lobster is picked up indicating is is alive); packed with seaweed and kept moist. -Processed: internal temperature of 41 F ( 5 C).
Criteria for receiving shellfish.
-Mild ocean or seaweed smell. -Closed and unbroken shells. -Alive, if received fresh. -Temperature: Live - on ice or at an air temperature of 45 F (7 C) or lower. Shucked - Internal temperature of 45 F (7 C) or lower.
F in FAT TOM: Food
-Most bacteria need nutrients to survive -TCS food supports the growth of bacteria better than other types of food
What are some guidelines to keeping grounds and outdoor dining areas free of pests?
-Mow grass, pullweeds, get rid of standing water, pick up litter. -cover all outdoor garbages -remove uneaten food and dirty dishes -clean spills quickly -do not allow staff or cutomers to feed birds/wildlife -locate insect eliminators away from food -call pco to remove hives/ nests.
Criteria for receiving shell eggs.
-No odor. -Shells clean and unbroken. -Air temperature of 45 F (7 C) or lower.
Criteria for receiving/storing UHT and Aseptically packaged food.
-Packaging and seals should be intact. -UHT food aseptically packaged should be at room temperature. -UHT food not aseptically packaged: should be at 41 Fahrenheit (5 C) or lower, or follow manufacturer's directions.
Criteria for receiving bakery goods
-Packaging should be intact and in good condition. --Product should be at temperatures specified by manufacturer.
What should be included in the records a PCO keeps for you?
-Pests sighted and trapped. -Building and maintenance problems noted and fixed. -Facility maps or photos showing location of traps, bait and chemicals. -Schedule for checking and cleaning traps, replacing bait and reapplying chemicals. -Regular written summary reports.
Proper procedure for transferring food between containers.
-Place food in a clean, sanitized container and cover. -Label the container with the name of the food and the expiration date. -Never put food in empty chemical containers, or use empty food containers to store chemicals.
How can you help your PCO get a better picture of the situation?
-Prepare staff to answer questions. -Provide building plans and layouts. -Point out possible trouble spots.
The FDA has identified three types of bacteria that cause severe illness and are highly contagious:
-Salmonella Typhi -Shigella spp. -Enterohemorrhagic and shiga toxin-producing Escherichia coli Instructor Notes: Food handlers with illnesses from these bacteria can NEVER work in a foodservice operation while they are sick. These three bacteria are included in the FDA's "Big Five" pathogens.
Principals of Receiving Food Shipments
-Schedule deliveries for off-peak hours. -Receive only one delivery at a time. -Inspect deliveries and put items away immediately. -Make sure enough trained staff are available to receive, inspect, and store food. -Check shipments for intact packaging and signs of refreezing, prior wetness, and pest infestation. -Use calibrated thermometers to sample temperatures of received food items.
Procedures for maintaining proper temperature in refrigeration units.
-Set temperature at 41 degrees Fahrenheit (5 degrees Celsius). -Check temperature of the unit at least once per shift. -Place hanging thermometers in the warmest part of the refrigerator. -Check thermometers regularly for accuracy.
O in FAT TOM: Oxygen
-Some bacteria need oxygen to grow, while others grow when oxygen isn't there
Methods for keeping TCS food out of the temperature danger zone.
-Store deliveries as soon as they have been inspected. -Take out only as much food as you can prepare at one time. -Put prepared food away until needed. -Properly cool and store cooked food as soon as it is no longer needed.
FAT TOM: Conditions we can control
-Temperature Keep TCS food out of the temperature danger zone -Time Limit how long TCS food is in the temperature danger zone in the log phase
People can contaminate food when:
-They don't wash their hands after using the restroom -They are in contact with a person who is sick -They sneeze or vomit onto food or food-contact surfaces -They touch dirty food-contact surfaces and equipment and then touch food
Proper procedure for discarding food that has passed its expiration date.
-Throw out the product. -Clean and sanitize the container. -Refill the container with new product.
Guidelines for using thermometers.
-Wash, rinse, sanitize, and air-dry before and after each use to prevent cross-contamination. -Calibrate thermometers regularly to insure accuracy. -Never use glass thermometers to measure food temps. -Insert the stem or probe into the thickest part of the product. - Wait for the reading to steady before recording the temperature of a food item.
Procedural Barriers for Preventing Cross-Contamination
-When using the same prep table, prepare raw meat, seafood, poultry and ready-to-eat food at different times and clean & sanitize utensils and surfaces after each prep. -Purchase ingredients that require minimal preparation (precooked meats).
What factors will a well-designed kitchen address?
-Work flow -Contamination -Equipment accessability
What are some guidelines to deny pests food and shelter?
-dispose of garbage quickly and correctly -store recyclables in clean, pest-proof containers -keep food and supplies away from walls and off the floor -careful cleaning
What can you do to prevent pests from entering through doors, windows, and vents?
-use screens. -use self-closing devices and door sweeps. -use air curtains -keep exterior openings closed tightly.
Lasagna was removed from hot holding for service at 11:00 am. By what time must it be served or thrown out? A. 4:00 p.m. B. 12:00 p.m. C. 2:00 p.m. D. 3:00 p.m
. Answer: D. 3:00 p.m.
Steps in calibrating a thermometer using the Boiling-Point method
1. Bring clean tap water to a boil in a deep pan. 2. Put thermometer stem or probe into the boiling water so the sensing area is completely submerged. 3. Hold the calibration nut securely with a wrench or other tool and rotate the head of the thermometer until it reads 212 F (100 C) or the appropriate boiling-point temperature for your elevation.
Chemical Contaminants are...
1. Chemicals such as cleaners, sanitizers, polishers, lubricants, pesticides, deodorizers and first-aid products. 2. Certain types of kitchenware made of pewter, copper, zink and some types of painted pottery.
Service staff can ensure the safety of their customers with food allergies by...(4)
1. Describe dishes so that customers know how they are prepared. 2. Identify secrete ingredients if asked. 3. Suggest simple menu items. 4. Deliver food separately from other food delivered to table.
Steps in calibrating a thermometer using the Ice-Point method
1. Fill large container with crushed ice. Add tap water until container is full. 2. Put thermometer stem or probe into the ice water so the sensing area is completely submerged. Wait 30 seconds or until the indicator stops moving. 3. Hold the calibration nut securely with a wrench or other tool and rotate the head of the thermometer until it reads 32 F (0 C).
To prevent the deliberate contamination of food, a food manager should know (5 things)
1. Know who is in the facility 2. Monitor the security of the products 3. Keep information about food security of file 4. Who to contact about suspicious activity 5. Make sure that products you receive are from a safe source.
Kitchen staff can ensure the safety of their customers with food allergies by...(5)
1. Wash, rince, sanitize any equipment after handling a food allergen. 2. Wash hands and change gloves before preparing food. 3. Assign specific equipment for preping food for customers with food allergies. 4. Prep food for customers with food allergies in a separate area than the other food. 5. Label food packaged on-site for retail, naming all major food allergens.
Depending on the type of roast and the oven being used, roasts can be reheated up to alternative temperatures ranging from 145°F to:
130°F
Minimum Internal Cooking Temperature for Fruit, Vegetables, Grains (rice or pasta), and legumes (beans, refried beans) that will be hot-held for service.
135 degrees Fahrenheit (57 degrees Celsius)
Minimum Internal Cooking Temperature for Commercially processed, Ready-to-Eat food hot held for service (cheese sticks, deep-fried vegetables, and chicken wings)
135 degrees Fahrenheit (57 degrees Celsius) for 15 seconds
What is the minimum internal temperature hot food must be held at to prevent pathogens from growing?
135°F
What temperature must cooked vegetables reach to be safely hot-held for service?
135°F
What temperature should hot TCS food be kept when receiving it?
135°F
At what minimum temperature should hot TCS food be held?
135°F (57°C)
Hot food should be held at what internal temperature?
135°F or higher
Proper placement of Sneeze Guards
14 inches above the food counter and the shield should extend 7 inches beyond the food.
Minimum Internal Cooking Temperature for Steaks/Chops, Ground, Chopped, or Minced Fish
145 degrees Fahrenheit (63 degrees Celsius for 15 seconds
Minimum Internal Cooking Temperature for Roasts
145 degrees Fahrenheit (63 degrees Celsius) for 4 minutes
what is the minimum internal cooking temperature for a veal chop?
145°F
What is the minimum internal cooking temperature for eggs that will be hot-held for service?
155 degrees F (68 C) for 15 seconds
What is the minimum internal cooking temperature for ground beef?
155 degrees F (68 C) for 15 seconds
Minimum Internal Cooking temperature for Ground Meat or Injected meat
155 degrees Fahrenheit (68 degrees Celsius) for 15 seconds
What is the minimum internal cooking temperature for stuffed pork chops?
165 degrees F (74 C) for 15 seconds.
What is the minimu internal cooking temperature for eggs, meat, poultry, and seafood cooked in a microwave oven?
165 degrees F (74 C)...
Minimum Internal Cooking temperature for eggs, poultry, fish, and meat cooked in the microwave
165 degrees Fahrenheit (74 degrees Celsius)
Minimum Internal Cooking temperature for Meat, Fish, Poultry, Pasta, and Stuffing
165 degrees Fahrenheit (74 degrees Celsius) for 15 seconds
Ready-to-eat TCS food prepped in house must be date marked if it is held for more than how many hours?
24 hours
Lasagna was removed from hot holding for service at 11:00 am. By what time must it be served or thrown out?
3:00 p.m.
TCS food most be thrown out if it stays in the Temperature Danger Zone for
4 hours or longer
When installing tabletop equipment on legs, the space between the base of the equipment and the table top must be at least ...
4 inches
When installing tabletop equipment on legs, the space between the base of the equipment and the tabletop must be at least
4 inches (10 centimeters)
What are the height requirements for tabletop equipment?
4 inches off the ground or sealed to the countertop.
Target temperature and humidity of foods in Dry Storage
50 degrees Fahrenheit to 70 degrees Fahrenheit (10 degrees Celsius to 21 degrees Celsius): Relative humidity of 50 to 60 percent.
The minimum lighting intensity for prep areas in a kitchen is:
50-foot candles.
How should clean and sanitized tableware, utensils, and equipment be stored?
6 inches off the floor, keep covered. Clean and sanitize drawers or shelves before storing clean items. Clean and sanitize trays used to carry clean tableware and utensils; Store glasses and cups upside down. Store flatware and utensils with handles up, Keep food-contact surfaces of stationary equip covered until ready for use.
What are the height equipment for floor-mounted equipment?
6 inches off the ground or sealed to a masonary base.
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?
7 days
Maximum length of time ready-to-eat food that is prepared in-house can be safely stored.
7 days at 41 degrees Fahrenheit (5 degrees Celsius)
The Temperature range within which microorganisms grow most rapidly.
70 F - 125 F (21 C - 52 C)
What is the maximum water temperature allowed when thawing food under running water?
70 degrees F (21 C)
How long does a foodservice operation typically have to correct a violation of a priority item?
72 hours
How long does a shellstock identification tag have to be kept on file?
90 days from when the last shellfish was used from its delivery container
Crisis-Management Team
A group of representatives from various departments of the establishment, as well as outside resources, that develop and implement the crisis management policy.
Emergency Contact List
A list of the names and numbers of all the crisis-management team members.
Which of the following statements about developing a cleaning program is the most accurate?
A master cleaning schedule should include who, what, when and how cleaning should be done
Which of the following items about using a three-compartment sink is the most accurate?
A nylon scrub is helpful for loosening dirt.
What is a cross-connection?
A physical link between safe water and dirty water which can come from drains, sewers, or other wastewater sources.
A local nursing home has a yearly barbecue for its residents. Which food item should bot be served? a. raw hamburgers, b. Raw carrots, c. potato salad or d. Deviled eggs
A. Raw hamburgers.
What is the only completely reliable method for preventing backflow?
Air gap
Modified atmosphere packaging (MAP)
Air inside of a package is altered using gases (carbon dioxide and nitrogen).
Wheezing and shortness of breath are symptoms of what?
Allergic reactions
Allergy Symptoms & Reactions
Allergy symptoms: -Nausea -Wheezing or shortness of breath -Hives or itchy rashes -Swelling of the body, including the face, eyes, hands, or feet -Vomiting and/or diarrhea -Abdominal pain Allergic reactions: -Symptoms can become serious quickly -A severe reaction, called anaphylaxis, can lead to death
After sanitizing items in a three-compartment sink, what should be done?
Allow them to air-dry.
How should staff make sure the chemical sanitizer being used on a food-prep surface is at the correct strength? A. Heat it to the temperature recommended by the manufacturer B. Test the surface first to confirm that there are no pathogens C. Rinse it from the surface and then apply it a second time D. Use a test kit to check the sanitizer's concentration when mixing it
Answer D. Use a test kit to check the sanitizer's concentration when mixing it
Ready-to-eat TCS food prepped in-house must be date marked if it is held for more than how many hours? A. 24 hours B. 48 hours C. 72 hours D. 12 hours
Answer: A. 24 hours
What organization requires a Material Safety Data Sheet (MSDS) to be included with hazardous chemicals? A. Occupational Safety and Health Administration B. People for the Ethical Treatment of Animals C. National Restaurant Association D. Environmental Protection Agency
Answer: A. Occupational Safety and Health Administration
Which responsibility is included in the Food and Drug Administration's role? A. Regulating food transported across state lines B. Approving HACCP plans C. Issuing licenses and permits D. Inspecting meat, poultry, and eggs
Answer: A. Regulating food transported across state lines
What should be done with a package of flour that is received with signs of dampness on the bag? A. Reject the flour and return it to the supplier B. Store the bag in a cooler at 41F or lower C. Dry the bag thoroughly before use D. Accept the flour and place in dry storage
Answer: A. Reject the flour and return it to the supplier
A food handler has just finished storing a dry food delivery. Which step was done correctly? A. Stored food away from the wall B. Stored food 4 inches off the floor C. Stored food underneath a stairwell D. Stored food in an empty chemical containe
Answer: A. Stored food away from the wall
What practice is useful for preventing Norovirus from causing foodborne illness? A. Cooling food rapidly B. Excluding staff with vomiting from the operation C. Cooking food to minimum internal temperature D. Encouraging staff to get flue shots
Answer: B. Excluding staff with vomiting from the operation
A food handler comes to work with diarrhea. What should the manager tell the food handler to do? A. Do not work with food B. Go home C. Only bus tables D. Clean the restroom after each use
Answer: B. Go home
What must staff members do when transferring chemicals to a new container? A. Complete and MSDS request B. Label the container C. Store the chemical in a locked cabinet D. Log the transfer in the MSDS
Answer: B. Label the container
What is a cross-connection? A. Backflow of clean water into dirty water B. Physical link between safe water and dirty water C. Water transport vehicle D. Approved public water main
Answer: B. Physical link between safe water and dirty water
Nursing home cafeteria staff are creating new menu items for a breakfast for residents and their family members. What item is not safe to serve? A. Mayonnaise B. Soft boiled eggs C. Pancakes D. Corned beef hash
Answer: B. Soft boiled eggs
Which process requires a variance from the regulatory authority? A. Service wild game B. Sprouting seeds or beans C. Serving imported cheese D. Smoking food to enhance flavor
Answer: B. Sprouting seeds or beans
What is the first step of cleaning and sanitizing stationary equipment? A. Wash the equipment surface using hot water B. Unplug the unit C. Spray the surface with cleanser D. Take off removable parts
Answer: B. Unplug the unit
When can a food handler diagnosed with jaundice return to work? A. Seven days after the last symptom is observed B. When approved by the regulatory authority C. After 1 week D. When his or her skin returns to a natural color
Answer: B. When approved by the regulatory authority
When can glass thermometers be used? A. When hanging in a cooler B. When enclosed in a shatterproof casing C. When checking liquids D. When candy is being made
Answer: B. When enclosed in a shatterproof casing
A food handler has cooled a container of chili to 70F in 1 hour. How much time is left to cool the chili to 41F? A. 4 hours B. 3 hours C. 5 hours D. 2 hours
Answer: C. 5 hours
Which item should be rejected? A. Bottled milk at 41 degrees F B. Live oysters at 50 degrees F C. Bags of organic cookies in torn packaging D. Shell eggs at an air temperature of 45 degrees F
Answer: C. Bags of organic cookies in torn packaging
What strategy can prevent cross-contamination? A. Prep food on both sides of a cutting board B. Avoid time-temperature abuse C. Buy food that does not require prepping D. Prep raw food and ready-to-eat food at the same time
Answer: C. Buy food that does not require prepping
The temperature of duck breast is checked during cooking. According to the operation's policy, the duck breast must be cooked for 16 minutes to allow the internal temperature to reach 165F. What HACCP principle is addressed by cooking the duck breast to 165F? A. Verification B. Hazard Analysis C. Critical Limit D. Monitoring
Answer: C. Critical Limit
Where should a food handler wash his or her hands after prepping food? A. Food prep sink B. Three-compartment sink C. Designated sink for handwashing D. Utility sink
Answer: C. Designated sink for handwashing
What information must be included on the label of food packaged on-site for retail sale? A. Pack date B. Serving size C. List of ingredients D. Storage guidelines
Answer: C. List of ingredients
What does the L stand for in the FDA's ALERT tool? A. Listen B. Limit C. Look D. Leave
Answer: C. Look Assure, Look, Employees, Report, Threat
What is the purpose of hand antiseptic? A. Increase the use of sanitizing solutions B. Eliminate the need for handwashing C. Lower the number of pathogens on the skin D. Eliminate the need for use of gloves
Answer: C. Lower the number of pathogens on the skin
What information must be included on the label of a container of ready-to-eat TCS food prepped on-site for retail sale? A. Storage requirements B. Reheating instructions C. Potential allergens D. Quality of the food
Answer: C. Potential allergens
A local nursing home has a yearly barbecue for its residents. Which food item should not be served? A. Potato salad B. Raw carrots C. Rare hamburgers D. Deviled eggs
Answer: C. Rare hamburgers
What rule for serving condiments should be practiced? A. Serve bottle condiments that remain open between uses B. Serve condiments in antimicrobial containers C. Serve condiments in original containers D. Combine bowls of leftover condiments with fresh ones
Answer: C. Serve condiments in original containers
What practice can help prevent allergic reactions? A. Providing home delivery service B. Cooking different food types in the same oil C. Telling customers how an item is prepared D. Using parchment paper when baking cookies
Answer: C. Telling customers how an item is prepared
Why should food temperatures be taken in two different locations? A. It is required by the manufacturer B. To ensure the thermometer is calibrated correctly C. Temperature may vary in the food D. To ensure the thermometer is accurate to +/-2 degrees F or +/-1 degrees C
Answer: C. Temperature may vary in the food
What should be done with food that has been handled by a food handler who has been restricted or excluded from the operation due to illness? A. Make sure food has not been time-temperature abused B. Recondition the food C. Throw it out D. Heat the food to destroy pathogens
Answer: C. Throw it out
Which organization includes inspecting food as one of its primary responsibilities? A. Occupational Safety and Health Administration B. Centers for Disease Control C. U.S. Department of Agriculture D. U.S. Public Health Service
Answer: C. U.S. Department of Agriculture
What symptom can indicate a customer is having an allergic reaction? A. Coughing blood B. Appetite Loss C. Wheezing or shortness of breath D. Left arm pain
Answer: C. Wheezing or shortness of breath
Parasites are commonly associated with what food? A. Whole wheat B. Dairy products C. Wild game D. Mushrooms
Answer: C. Wild game
What is the minimum internal cooking temperature for chicken breast? A. 135F for 4 minutes B. 155F for 15 seconds C. 145F for 4 minutes D. 165F for 15 seconds
Answer: D. 165F for 15 seconds
A food handler is prepping a seafood dish on April 4, using shrimp and scallops. The shrimp has a use-by date of April 8, and the scallops have a use-by date of April 10. What is the use-by date for the seafood dish? A. April 4 B. April 12 C. April 10 D. April 8
Answer: D. April 8
Which Food item has been associated with Salmonella Typhi? A. Undercooked ground beef B. Produce C. Shellfish from contaminated water D. Beverages
Answer: D. Beverages
Which is an example of physical contamination? A. Touching dirty food-contact surfaces B. Cooking tomato sauce in a copper pan C. Sneezing on food D. Bones in fish
Answer: D. Bones in fish
Which of these food processes does not require a variance from a regulatory authority? A. Curing food B. Smoking food as a method to preserve it C. Pasteurizing juice on-site D. Buying bean sprouts from a reputable supplier
Answer: D. Buying bean sprouts from a reputable supplier
What should a food handler do with food after it is thawed in the microwave? A. Check the temperature in at least 2 places B. Let the food stand for 2 minutes before cooking C. Cover the food to prevent it from drying out D. Cook it using conventional cooking equipment
Answer: D. Cook it using conventional cooking equipment
What must a food handler with an infected hand wound do to work safely with food? A. Place a bandage on the wound B. Apply hand sanitizer to the wound C. Avoid working with raw food until the wound is completely dry D. Cover the wound with an impermeable cover and wear a single-use glove
Answer: D. Cover the wound with an impermeable cover and wear a single-use glove
What should a server do when taking a food order from customers who have concerns about food allergies? A. Tell customers with food allergies they will not be able to receive service B. Explain the symptoms of an allergic reaction to customers before they order C. When customers arrive, tell them the food may cause allergic reactions D. Describe each menu item to customers who ask, including any "secret" ingredients
Answer: D. Describe each menu item to customers who ask, including any "secret" ingredients
What temperature should the water be for manual dishwashing? A. Must be at least 70F B. Must be at least 100F C. Must be at least 90F D. Must be at least 110F
Answer: D. Must be at least 110F
How should an item that has been recalled by its manufacturer be stored in an operation? A. in self-draining containers B. Together with food that will be served C. in vacuum-packed bags D. Separately from food that will be served
Answer: D. Separately from food that will be served
What causes preschool-age children to be at risk for foodborne illness? A. They have hidden allergies B. They have not received all of their immunizations. C. They only eat ready-to-eat food D. Their immune systems are not strong?
Answer: D. Their immune systems are not strong?
What should a server do after clearing a table? A. Apply hand antiseptic B. Rinse hands in warm water C. Put disposable gloves back on D. Wash hands
Answer: D. Wash hands
What should food handlers do after leaving and returning to the prep area? A. Apply hand antiseptic B. Put on gloves C. Remove their apron D. Wash hands
Answer: D. Wash hands
In a self-service area, bulk unpackaged food does not need a label if the product A. makes a claim about health or nutrient content B. has been prepared at a vendor's processing plant C. has been prepared at an unregulated processing plant D. does not make a claim about health or nutrient content
Answer: D. does not make a claim about health or nutrient content
A tuna salad is removed from the cooler at 9:00 a.m. and put out for a buffet at 11:00 a.m. By what time must the tuna salad be served or thrown out? A. 2:00 p.m. B. 12:00 p.m. C. 3:00 p.m. D. 4:00 p.m.
Answser: C. 3:00 p.m.
Water that is drinkable and can be used for prepping food can come from what sources?
Approved public water mains, private water sources, closed portable water containers, and water transport vehicles.
What are some potable-water sources for an establishment? What are the testing requirements for nonpublic water systems?
Approved public water mains; Private water sources regularly maintained and tested; Clsed portable water containers filled with potable water; Properly maintained watertransport vehicles; Check with local regulatory agency on inspections, testing and other requirements. Generally, nonpublic systems should be tested at least annually and the report kept on file.
A food handler is prepping a seafood dish on april 4, using shrimp and scallops. The shrimp has a use-by date of April 8, and the scallops have a use-by date of April 10. What is the use-by date for the seafood dish?
April 8th
What is the first task in training a large group of servers to prevent contamination of food?
Asses the training needs of the servers on this topic.
How far above the floor should food be stored?
At least 6 inches (15 cm)
How to prevent Allergic Reactions: Kitchen Staff
Avoid cross-contact -Do NOT cook different types of food in the same fryer oil -Do NOT put food on surfaces that have touched allergens -Wash, rinse, and sanitize cookware, utensils, and equipment after handling an allergen -Wash your hands and change gloves before prepping food -Prep food for customers with food allergies in a separate area from other food -Label food packaged on-site for retail use
Chemicals should be stored...
Away from food storage areas, prep areas and service areas.
What must food handlers do when handling ready-to-eat food? A. Sanitize their hands B. Wear single-use gloves C. Wear an apron D. Use bare hands
B. Wear single-use gloves
When using the boiling point method for calibration, which is the first step of the process?
Bringing clean tap water to a full boil in a deep pan
Nursing home cafeteria staff are creating new menu items for a breakfast for residents and their family members. What item is not safe to serve? A: Mayonnaise B: Corned beef has C: Soft boiled eggs D: Pancakes
C: soft boiled eggs.
What should food handlers do to prevent food allergens from being transferred to food?
Clean and sanitize utensils after use.
What are the requirements for storing cleaning materials?
Cleaning tools should be cleaned beffore being stored in a designated area away from food and food-prep areas. Air-dry wiping clothes overnight; Hang mops, brooms, and brushes on hooks to air-dry. Clean and rinse buckets and let them air-dry.
How can you tell if your establishment has been infested with cockroaches or rodents?
Cockroach: strong oily odor,droppings like black pepper, egg cases; Rodent: Urine stain under ultraviolet light, gnawing, droppings, tracks, nesting materials, holes.
How does color-coding make it simpler to work in a kitchen?
Color coding helps to prevent cross-contamination.
4 Keys to food safety
Controlling time and temperature Preventing cross-contamination Practicing good hygiene Purchasing food from approved, reputable suppliers Cleaning and sanitizing properly
What should a food handler do with food after it is thawed in the microwave?
Cook it using conventional cooking equipment.
Sous Vide packaging
Cooked, or partially cooked food is vacuum packed in individual pouches and then chilled.
After initially cooking partially cooked food, what should be done as soon as you are finished?
Cool the food.
The temperature of a pot of beef stew is checked during holding. The stew has not met the critical limit and is thrown out according to house policy. Throwing out the stew is an example of which HACCP principle?
Corrective action
The temperature of clam chowder is checked during holding. According to the operation's policy, the chowder must be thrown out. What HACCP principle is being practiced by throwing out the soup?
Corrective action
TCS FOOD
Dairy Products Meat Fish Baked potatoe Tofu Sliced melon Shelled eggs poultry Shellfish Heated treated plant - rice & Beans Sprouts Untreated garlic and oil
what must be included on the lable of TCS food that was prepped in-house?
Date that the food should be thrown out.
Reasonable Care Defense
Defense against a food-related lawsuit stating that an establishment did everything that could be reasonably expected to ensure that the food served was safe.
What should a server do when taking a food order from customers who have concerns about food allergies?
Describe each menu item to customer who ask, including any "secret" ingredients.
What are the most common symptoms of a food-borne illness?
Diarrhea, vomiting, fever, nausea, abdominal cramps, and jaundice
Single-use item
Disposable tableware designed to be used only once. (plastic flatware, paper or plastic cups, plates and bowls)
Prepping/serving food, working in prep, working in areas to clean utensils
Do not eat, drink, smoke, or chew gum or tobacco when doing any of the following:
What rule for serving bread should food handlers practice?
Do not re-serve uneaten bread.
Variance
Document that allows a safety requirement to be waived or changed.
Foodborne Illness Incident Report
Document that seeks to discover - What and when the customer ate at the operation - When the customer first got sick, his symptoms, and the length of time he was ill - When and where the customer sought medical attention, what the diagnosis was, and what treatment was received - What other food was eaten by the customer
What are good qualities to have in dry-storage areas?
Easy-to-clean materials that allow good air circulation. Shelving, table tops, and bins should be made of corrosion-resistant metal or food-grade plastic.
Pooled Eggs
Eggs that are cracked open and combined in a common container.
The "Big Five" 3
Enterohemorrhagic and shiga toxin producing E. Coli
Which statement about foodservice equipment is the most accurate?
Equipment that has been approved by the NSF will have a mark on it to indicate that approval.
A food handler was assigned to clean a slicer that was too difficult to move. The slicer was unplugged. Then the removable parts were taken off the slicer and cleaned and sanitized in a three-compartment sink. Food bits on the slicer were removed. After the machine was wiped down with detergent and water, it was sanitized and allowed to air-dry. Then the food handler put the machine back together. What mistake did the food handler make?
Failed to rinse the machine after wiping it down with detergent and water
True or False. Health inspectors are employees of the CDC.
False. Can be employed by city, county or state.
True or False. The FDA issues food regulations that must be followed by each establishment.
False. FDA Food Code is recommendations, the state creates regulations enforced by the local level.
True or False. When mounted on legs, tabletop equipment must be at least two inches off the floor.
False. Floor mounted is 6 inches off floor. Tabletop is 4 inches of clearance.
True or False. Pesticides can be stored in food-storage areas if they are labeled properly and closed tightly.
False. Keep pesticides in their original containers and stored in a secure location away from areas where food, utensils, and equipment are stored.
True or False. Tableware and utensils that have been cleaned and sanitized should be stored at least two inches off the floor.
False. Store tableware, utensils and equipment at least 6 inhes off the floor.
True or False. The temperature of the final sanitizing rinse in a high-tmperature dishwashing machine should be 140 F.
False. The temp of the final sanitizing rinse must be at least 180 F.
True or False. Glue traps are used to prevent roaches from entering the establishment.
False. Use glue traps to find out what type of roaches might be present. Check traps every 24 hours and show them to your PCO.
True or False. Cleaning reduces the number of microorganisms on a surface to safe levels.
False.Cleaning removes food and soil; Sanitizing reduces the number of microorganisms.
3 Levels of U.S. Government Control of food
Federal - Issues recommendations for regulations, and enforces regulations for interstate or international establishments. State - Regulations are written and enforced for establishments operating within state borders. Local - Regulations are enforced by county or city agencies.
What should be done when throwing away chemicals?
Follow label instructions and any regulatory requirements that apply.
Eggs and peanuts are dangerous for people with what condition?
Food Allergies
Hand antiseptics must be in compliance with the Code of Federal Regulations and the:
Food and Drug Administration.
Physical contaminant
Food handlers should always wear a clean hat, or hair restraint, but should NOT wear hair accessories, because they could become what kind of contaminant?
Pathogens need conditions to grow these are?
Food, Acidity, Temperature, Time, Oxygen, Moisture
What is lighting intensity measured in?
Foot-candles or lux.
What are signs that an operation is infested with mice or rats?
Gnawing, droppings and urine stains, tracks, nesting materials, and holes.
What will happen if ventilation units are not functioning correctly?
Grease and condensation will build up on walls and ceiling.
In chich training method does a trainer ask a series of questions to draw on the knowledge and experience of the learners?
Guided discussion.
Personal hygiene
Habits that include keeping the hands, hair, and body clean and wearing clean and appropriate uniforms.
What precautions must be taken both before and after pesticides are appliedin your restaurant?
Have PCO use only when closed for business and employees are not present. When applied, cover equipment and good contact surfaces. Wash, rinse, and sanitize food contact surfaces after spraying.
HACCP
Hazard Analysis Critical Control Point System based on identifying significant biological, chemical, or physical hazards at specific points within a product's flow.
The FDA has identified two viruses that are highly contagious and can cause severe illness:
Hepatitis A Norovirus
What are the requirements for a handwashing station?
Hot and cold running water, soap, a way to dry hands, garbage container, and sinage.
When selecting materials for interior construction, what factors should you consider?
How easy the operation will be to clean and maintain, and sound-absorbent surfaces that resist grease and moisture and reflect light.
-Good lighting -Hooks for mops, brooms, and other cleaning tools -Utility sink -Floor drain
How should storage areas for cleaning tools and supplies have?
What is the purpose of a food safety management system?
Identify and control possible hazards throughout the flow of food.
Which of the following should be the first step taken in developing a cleaning program?
Identify cleaning needs.
Pathogens
Illness causing microorganisms.
Biological Toxins: Illness: General Symptoms
Illness: -Symptoms and onset times vary with illness -People will experience illness within minutes General symptoms: -Diarrhea or vomiting -Neurological symptoms: tingling in extremities, reversal of hot and cold sensations -Flushing of the face and/or hives -Difficulty breathing -Heart palpitations
Basic Types of Thermometer Probes
Immersion Surface Penetration Air temperature
What probe should be used to check the temperature of a large stockpot of chili?
Immersion probe.
If pesticides are stored in the operation, where should they be kept?
In a secure location, away from food
If pesticides are stored in the operation, where should they be kept?
In a secure location, away from food and equipment
When storing food using the FIFO method, where should the food with the earliest use-by dates be stored?
In front of the food with the later used-by dates
All of the following statements about garbage handling are accurate EXCEPT:
Indoor garbage containers can be kept uncovered when not being actively used. (Should be: Garbage containers should be removed from prep areas as quickly as possible, Garbage containers should not be cleaned near prep or food-storage areas, Garbage containers should be placed on surfaces such as concrete or asphalt)
What is the best method of checking the temperature of a delivery of fresh fish?
Insert a thermometer probe into the thickest part of the fish.
What areas must be no less than 20 foot-candles?
Inside walk-in coolers and freezer units.
What is the best way to avoid or prevent temperature abuse in the receiving area?
Inspect and store each delivery before accepting another one
A person shows up at a restaurant claiming to be a health inspector. What should the manager ask for?
Inspector's identification
What can be done to prevent backflow in an establishment?
Install vacuum breakers on threaded faucets and install air gaps wherever practical and possible. An air gap is the only completely reliable method.
Yes
Is it acceptable to wear a plain band ring in the food area?
No
Is it ever okay to use a multiple use towel to dry hands?
Yes
Is it possible to be infected by a foodborne illness and infect a person without showing symptoms?
Which of the following is the most accurate statement about deliberate food contamination?
It can occur anywhere in the food supply chain.
How does the FIFO process help food service operations?
It determines when to rotate food during the storage process
Why should you not use a temperature gauge on a holding unit to check food temperatures?
It does not check the internal temperature of the food.
During receiving, food may be rejected for all of the following safety reasons:
It has an unusual smell, It has the wrong texture, It has an altered appearance
What is the primary reason a dirty utensil table should not be placed next to a salad-prep sink?
It increases the risk of cross-contamination due to splashes or spills
What is the primary reason a food is on the high-risk list of TCS foods?
It is at risk for developing pathogens depending on its temperature.
What is required when receiving fish that will be served raw or partially cooked?
It must be correctly frozen before you receive it.
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?
It must be washed, rinsed, and sanitized.
Why does overloading coolers or freezers cause a problem?
It prevents good airflow to the food items.
Why should food not be stored in lockers or dressing rooms?
It risks temperature abuse.
What should be done with food during the defrosting process?
It should be moved to another freezer while defrosting.
Why should freezer units be defrosted regularly?
It will keep the unit working more efficiently.
What is an air gap when referring to backflow prevention?
It's an air space that separates a water supply outlet from a potentially hazardous source.
Cost of Food Foodborne Illnesses
Loss of Customer Loss of Reputation Negative Media Exposure Lower Staff Morale Lawsuit & Legal Fee Staff Missing work Increases insurance Staff retraining
what is the purpose of hand antiseptic?
Lower the number of pathogens on the skin.
The FDA Model Food Code
Makes recommendations for food safety regulations. Created for city, county, state, and tribal agencies.
Who is responsible for keeping food safe in an operation?
Manager / operator
Who is responsible for keeping food safe in an operation?
Manager/operator.
what is one of the most important considerations when choosing flooring for food-preparation areas?
Material porosity.
Which thermometer should be used to monitor the temperature of the sanitizing rinse in a dishwashing machine?
Maximum registering
Immersion probe
Measures temperatures of liquids or frying oil.
Ice Water Bath
Method of cooling food in which a container holding hot food is placed into a sink or larger container of ice water.
What are some methods that can be used to deliver training?
Methods of training: OJT, classroo, info search, guided discussion, jigsaw design, demonstration, role-play, tech-based training, videos, games.
The temperature of a roast is checked to see if it has met its critical limit of 145° F (63°C) for 4 minutes. This is an example of which HACCP principle?
Monitoring
Why does staff turnover challenge the ability to follow food safety rules?
More time has to be spent in job training, so there is less available for food safety.
Which of the following statements about mop water is accurate?
Never dump this water into toilets or urinals.
Which of the following statements about food safety training is the most accurate?
No one type of training works best as people learn in different ways.
The "Big Five" 6
NonTyphoidal Salmonella
What materials does the NSF require foodservice materials to be?
Nonabsorbent. smooth, and corrosion resistant.
What are the most highly contagious virus(es)?
Norovirus and Hepatitis A
A customer called an operation and told the manager about getting sick after eating there. The customer complained of vomiting and diarrhea a few hour after eating the raw oysters. what pathogen probably caused the illness?
Norovirus.
Once wastewater overflow has been contained and repaired, what final step should be done?
Notify the regulatory authority.
Material Safety Data sheet
OSHA requires chemical manufacturers and suppliers to provide a____ for each hazardous chemical they sell
Cross-contamination
Occurs when microorganisms are transferred from one food source or surface to another
Generally, operations that use a private water source, such as a well, must have it tested at least...
Once a year
How should cartons of coleslaw be checked for the correct receiving temperature?
Open a carton and insert a thermometer stem into the food.
When checking the temperature of a packaged food, what is the first step to take?
Open the package and insert the thermometer.
Biological Toxins: Origins: Seafood Toxins:
Origin: -Naturally occur in certain plants, mushrooms, and seafood Seafood toxins: -Produced by pathogens found on certain fish -Tuna, bonito, mahimahi -Histamine produced when fish is time-temperature abused Occur in certain fish that eat smaller fish that have consumed the toxin -Barracuda, snapper, grouper, amberjack -Ciguatera toxin is an example
Who should apply pesticides?
Pest Control Operator (PCO)
Which piece of jewelry can be worn on a food handler's hand or arm?
Plain band ring
Ice Paddle
Plastic paddle filled with ice, or with water and then frozen, used to stir hot food to cool it quickly.
Toxins
Poisons produced by Pathogens
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?
Poor cleaning and sanitizing
What areas must be no less than 50 foot-candles?
Prep areas.
Which area of the operation is usually required to be the brightest?
Preparation
High Rish Population
Preschool Age Children Elderly Immune defencies
Chemical Contaminants: Prevention
Prevention: -Only use chemicals approved for use in foodservice operations -Purchase chemicals from approved, reputable suppliers -Store chemicals away from prep areas, food-storage areas, and service areas: Chemicals must be separated from food and food-contact surfaces by spacing and partitioning -Chemicals must NEVER be stored above food or food-contact surfaces -Use chemicals for their intended use and follow manufacturer's directions -Only handle food with equipment and utensils approved for foodservice use -Make sure the manufacturer's labels on original chemical containers are readable -Keep MSDS current, and make sure they are accessible to staff at all times -Follow the manufacturer's directions and local regulatory requirements when throwing out chemicals
Health Inspection
Procedure by which a local government official observes a foodservice operation to ensure that the establishment is meeting minimum food safety standards.
Prevention of Virus borne illnesses
Prohibit food handlers who are vomiting or who have diarrhea or jaundice from working Make sure food handlers wash their hands regularly and correctly Avoid bare-hand contact with ready to eat food
PHS
Public Health Service - assists the federal, state, and local regulatory agencies in conducting research in the causes of foodborne-illness outbreaks and in investigating outbreaks.
Prevention of Parasite borne illnesses?
Purchase food from approved, reputable suppliers.
The Nine steps of the Flow of Food
Purchasing Receiving Storing Preparing Cooking Holding Cooling Reheating Serving
Risk factors causing foodborne illnesses
Purchasing food from unsafe sources Failing to cook food adequately Holding food at incorrect temperatures Using contaminated equipment Poor personal hygiene
The five common mistakes that can lead to foodborne illness are failing to cook food adequately, holding food at incorrect temperatures, using contaminated equipment, practicing poor personal hygiene, and
Purchasing food from unsafe sources.
What is the purpose of an integrated pest management system?
Purpose of the IPM program is to prevent pests from entering, deny pests food, water, and a hiding/nesting place, work with a licensed PCO to eliminate any pests that do enter.
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?
Reheating the soup
What should be done with a package of flour that is received with signs of dampness on the bag?
Reject the flour and return it to the supplier.
What is the correct way to clean and sanitize a prep table?
Remove food from the surface, was, rinse, sanitize, air-dry
What should be done with an item that has been recalled?
Remove the item from inventory, and place it in a secure location.
What are the requirements of a handwashing station? In what areas of an establishment are handwashing stations required?
Requirements: Hot and cold running water supplied through a mixing valve or combination faucet at a temperature of at least 100 F., Soap, Means to dry hands (usually disposable paper towels), Waste container for disposable paper towels, Signage must indicate employees are required to wash hands before returning to work. Locations: Handwashing stations are required in food-prep areas, service areas, dishwashing areas, and restrooms.
The "Big Five" 2
Salmonella Typhi
How can you prevent pests from entering your establishment?
Screen all windows; install self-closing devices; Install air curtains abo e doors; Keep drive-through windows closed; Keep all exterior openings closed tightly.
Parasites are commonly linked with what type of food?
Seafood
Which of the following statements about serving utensils is the most accurate?
Separate serving utensils should be used for serving each food item.
How should an item that has been recalled by its manufacturer be stored in an operation?
Separately from food that will be served.
What rule for serving condiments should be practiced?
Serve condiments in original containers
Off-site service
Service of food to someplace other than where it is prepared or cooked. (catering and vending)
How To Prevent Allergic Reactions: Service Staff
Service staff: -Describe how the dish is prepared -Identify ingredients -Suggest simple menu items -Hand-deliver food to customers with food allergies
Live shellfish must be received with what documentation?
Shell-stock identification tag.
The "Big Five" 1
Shigella
Which pathogen can be controlled by washing hands and controlling flies inside and outside the operation?
Shigella species (spp.)
What pathogens can flies spread?
Shigella spp.
What are common dishwashing machines in foodservice operations?
Single tank stationary-rack machine with doors, conveyor machine, carousel or circular-conveyor machine, flight type, batch-type dump,and recirculating door-type non-dump machine.
Bacteria
Single-celled, living microorganisms that can spoil food and cause foodborne illness.
A food handler can cool a stockpot of clam chowder by placing it into a
Sink of ice.
Microorganisms
Small, living organisms that can be seen only through a microscope.
Virus
Smallest of the microbial food contaminates.
What are the most important food safety features to look for when selecting flooring, wall, and ceiling materials?
Smooth and durable
What qualities are found in good flooring for a kitchen?
Smooth, durable, nonabsorbent, easy to clean, resistant of wear and slips.
Carriers
Some people can carry pathogens and infect others without getting sick themselves. These people are called what?
Biological Toxins: Saxitoxin Paralytic shellfish poisoning and Biological Toxins: Domoic Acid Amnesic Shellfish Poisoning
Source Filtering toxin algae Food Link Shellfish - Clams, Mussels, Oysters, Scallops Prevention -Purchase from approved, reputable suppliers
Biological Toxins: Ciguatoxin
Source Marine Algae Food link Predatory Tropical fish, Barracuda, grouper, jacks, snapper Prevention -Purchase Tropical Fish from approved, reputable suppliers
Bacteria Salmonella Typhi
Source: -People Food Linked with the Bacteria: -Ready-to-eat food -Beverages Prevention Measures: -Exclude food handlers diagnosed with an illness caused by Salmonella Typhi from the operation -Wash hands -Cook food to minimum internal temperatures
Bacteria NonTyphoidal Salmonella
Source: Animals Food Linked with the Bacteria: Poultry & Eggs Meat Milk & Dairy Produce - tomato, peppers, & Cantaloupes Prevention: -Cook food, poultry/eggs, to minimum internal temperatures -Prevent Cross Contaminatio -Excludes food handlers who are sick with the bacteria
Parasite Giardiasis
Source: Feces of People Food Link Incorrectly Treated water and produce Prevention Measure use Correctly treated water Wash Hands Exclude food handlers with diaherrhea
Bacteria Bacillus Cereus
Source: Found in dirt. Can produce toxin in high levels of growth Food Linked with the Bacteria: -Cooked rice and vegetables, -Milk -Meat Products Symptoms - Diaherrhea -Vomiting Prevention Measures: -Hold food at correct temperature -Cool food correctly -Cook food to minimum internal temperatures
Bacteria Campylobacter jejuni
Source: Poultry Food Linked with the Bacteria: -poultry, meats, -Stews/gravy -Water contaminated with bacteria Prevention: -Cook food, especially poultry, to minimum internal temperatures -Prevent Cross Contamination
Parasite: Anisaki
Source: Raw or uncook fish containing the parasite Food Link Raw/uncook fish Herring, cod, halibut, Mackerel, Pacific Salmon Prevention Measure: Cook fish ti internal temperature purchase susi grade fish for raw consumption
Biological Toxins: Histamine Scrombroid
Source: TDZ of Fish Other fish Eaten by contaminated fish Food Link Tuna, bonito, mahimahi Prevention Prevent Time/Temperature abuse during storage or prepping
Bacteria Listeria
Source: Water, dirt, and plants Food Link Raw meat, Unpasteurized Dairy, Ready to eat Fool - Deli meat, hot dogs, 7 soft cheese Prevention: -Discard out of date products -Cook food to minimum internal temperatures -Prevent cross contamination -avoid unpasteurized products
Bacteria: Shigella spp.
Source: - Human Feces Foodlinked with the Bacteria: -Food easily contaminated by hands, such as salads containing TCS food (potato, tuna, shrimp, macaroni, chicken) -Food that has made contact with contaminated water, such as produce Prevention Measures: -Exclude food handlers diagnosed with an illness caused by Shigella spp. from the operation -Exclude food handlers who have diarrhea from the operation - Wash Hands - Control flies inside and outside the operation
Bacteria: Enterohemorrhagic and shiga toxin-producing Escherichia coli
Source: -Intestines of cattle; Infected people Food Linked with the Bacteria - Ground Beef - Contaminated Produce Prevention Measures: -Exclude food handlers who have diarrhea or have been diagnosed with a disease from the bacteria -Cook food, especially ground beef, to minimum internal temperatures -Purchase produce from approved, reputable suppliers -Prevent cross-contamination between raw meat and ready-to-eat food
Parasite Cryptosporidium
Source: Feces of People Food Link Contaminated water and produce Prevention Measure use Correctly treated water Wash Hands Exclude food handlers with diaherrhea
Bacteria Clostridium perfringen
Source: Food in TDZ dirt intestine of animals & Human Food Link: Meat, Poultry, dishes made with these Prevention measures: -Cool/reheat food correctly -Hold at correct temperature
Bacteria Clostridium Botulinum or Botulism
Source: Spores in Water & Dirt grows w/out oxygen Food Link: Canned food ROP - Reduced Oxygen Food Temp abused vegetable & baked potatoe untreated garlic & Oil Prevention measures: -Cool/reheat/Hold at correct temperature -Inspecgt can goods
Chemical Contaminants: Sources
Sources: -Certain types of kitchenware and equipment (items made from pewter, copper, zinc, and some types of painted pottery) -Cleaners, sanitizers, polishes, machine lubricants, and pesticides -Deodorizers, first-aid products, and health and beauty products (hand lotions, hairsprays, etc.)
Which agency is responsible for issuing licenses and permits, as well as enforcing regulations?
State and local regulatory authorities
Which agency enforces food safety in a restaurant?
State or local regulatory authority
A food handler stored a sanitizer spray bottle on a shelf above the prep table that had just been sanitized. Throughout the day, the food handler used the sanitizer on the prep table, storing it in the same spot. What should the food handler have done differently?
Store the sanitizer bottle away from the prep area.
A food handler has just finished storing a dry food delivery. Which step was done correctly? Stored food...away from the wall, 4 inches off floor, underneath stairwell, or stored food in an empty chemical container?
Stored food away from the wall.
A food handler stored a sanitizer spray bottle on a shelf above the prep table that had just been sanitized. What should the food handler have done differently?
Stored the spray bottle away from the prep area.
What signs can you check for if you think you have a roach problem?
Strong oily odor, droppings, capsule-shaped egg cases that are brown, dark red, or black and possibly leathery, smooth, or shiny in appearance.
What smell may be a sign that cockroaches are present?
Strong, oily
What kind of odor is a sign that roaches might be present?
Strong, oily.
Which statement about allergy symptoms is the most accurate?
Symptoms vary from very mild to potentially life-threatening
Physical Contaminants: Symptoms & Prevention
Symptoms: -Mild to fatal injuries are possible -Cuts, dental damage, and choking -Bleeding and pain Prevention: -Purchase food from approved, reputable suppliers -Closely inspect food received -Take steps to prevent physical contamination, including practicing good personal hygiene
Chemical Contaminants: Symptoms
Symptoms: -Vary depending on chemical consumed -Most illnesses occur within minutes -Vomiting and diarrhea are typical
165
TCS food must be reheated to what temperature for 15 seconds within 2 hours
What should you do if there is a backup of sewage in the operation?
The affected area should be closed right away. The probelem must be corrected and cleaned, and if the backup is a risk to the safety of food then service must be stopped.
Immune system
The body's defense system against illness.
Why do some dishwashing machines require a booster heater?
The booster heaters help reach the temperature required for sanitizing
A customer had a reversal of hot and cold sensations after eating seafood. What most likely caused the illness?
The cause is a Toxin (see page 2-27)
A cook wore single-use gloves while forming raw ground beef into patties. The cook continued to wear them while slicing hamburger buns. What mistake was made?
The cook did not wash hands and put on new gloves before slicing the hamburger buns.
Which of the following statements about cleaners is the most accurate?
The different types of cleaners often overlap.
Porosity
The extent to which a material will absorb liquids.
Slacking
The gradual thawing of frozen food to prep it for deep-frying. Do not allow food to get any warmer than 41 degrees Fahrenheit (5C)
Bulk unpackaged food in self-service areas must be labeled when?
The manufacturer claims the food is healthy.
Flow of Food
The path food takes through an establishment.
Contamination
The presence of harmful substances in food.
Minimum internal cooking temperature
The required minimum temperature the internal portion of food must reach in or to sufficiently reduce the number of microorganisms that might be present.
What is backflow?
The reverse flow of contaminates through a cross-connection into a drinkable water supply. Can be the result of pressure pushing contaminants back into the water supply.
Before placing clean items in drawers and on shelves, what should be done first?
The shelves and drawers should be cleaned and sanitized.
An operation received a violation in the outside area of the facility. The manager reviewed the area and saw that 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?
The surface underneath the Dumpster should have been paved with concrete or asphalt.
After a staff member has completed food safety training, what should be done next for legal reasons?
The training should be documented.
Cross-Contamination
The transfer of microorganisms from one food or surface to another.
An operation has a buildup of grease and condensation on the walls and ceiling. What is the most likely problem?
The ventilation system is not working correctly.
why are people who take certain medications at risk for foodborne illness?
Their immune systems are compromised.
What causes preschool-age children to be at risk for foodborne illness?
Their immune systems are not strong.
Shower/bathe
There is a greater risk of pathogens spreading to food and equipment if food handlers do not do what before work?
Why are eggs considered a TCS food?
They are able to support the growth of microorganisms
Which of the following statements about cockroaches is the most accurate?
They are sometimes found inside equipment and near motors.
What are requirements for reach-ins?
They must be 6 inches of the ground with caster wheels, or mounted and sealsed on a masonary base.
What special precaution should be taken with towels that have been in contact with raw meat, fish or poultry?
They must be kept separate from other cleaning towels.
Why are rodents considered a serious health hazard?
They spread disease.
Challenges to food safety
Time - Language & Culture Literacy & Education Pathogens unapproved suppliers High Risk population staff turnover
A food handler pulled a hotel pan of tuna salad from the cooler and used it to prepare six tuna salad sandwiches. What is the problem with this situation?
Time-temperature abuse
A food handler thaws several frozen turkeys on a prep table. What is the danger that this poses to the food?
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?
Time-temperature abuse
Frozen shrimp is rejected during receiving for having large ice crystals on the food and packaging. What is the problem that caused this?
Time-temperature abuse.
What device can be used to record time-temperature abuse during the delivery of food?
Time-temperature indicator
Which FAT TOM condition will a foodservice operation be most able to control?
Time.
What should you consider when pesticides will be used?
Timing, preparation, post application, MSDS, storage and disposal.
True or False. An establishement can be closed if it has a significant lack of refrigeration.
True.
Which organization includes inspecting food as one of its primary responsibilities?
U.S. Department of Agriculture aka USDA
Poor Cleaning & Sanitizing
Unclean equipment Surfaces not cleaned properly using un-sanitized clothes Sanitation solution not at required levels
USDA
United States Department of Agriculture - regulates and inspects meat, poultry, and eggs, and all food that crosses state boundaries or involves more than one state.
How far must a bimetallic stemmed thermometer be inserted into food to give an accurate reading?
Up to the dimple of the thermometer stem.
What should be done to all cracks or decaying masonry in order to prevent pest access?
Use a permanent sealant.
How should staff make sure the chemical sanitizer being used on a food-prep surface is at the correct strength?
Use a test kit to check the sanitizer's concentration when mixing it.
Infrared Thermometer
Use laser technology to produce accurate temperature reading of food and equipment surfaces. They reduce the risk of cross-contamination and damage to food because they do not require contact with food.
In addition to providing protective coverings over light bulbs, what else can staff do to prevent the risk of contamination from lighting sources?
Use shatter-resistant light bulbs.
What should be done to repair a door that does not have a threshold?
Use weather stripping.
Bimetallic stemmed thermometer
Useful for measuring the temps of everything from incoming shipments to the internal temperature of food in hot-holding units. Uses a metal probe with a sensor at the end and an indicator head at the top.
What is an integrated pest management program?
Uses prevention measures to keep pests from entering the operation and control measures to eliminate those that get inside.
What does an operation that wants to smoke food as a method of preservation need to have before processing food this way?
Variance from the regulatory authority
Reviewing temperature logs and other records to make sure that the HACCP plan is working as intended is an example of which HACCP principle?
Verification
After thawing food as part of the cooking process, what should be done before serving it?
Verify the final internal cooking temperature with a thermometer
What kind of materials are nonporous and resilient?
Vinyl or rubber tiles.
Which statement is the most accurate about the list of high-risk TCS foods?
Virtually all types of meat and animal products are on the list.
What should staff do when receiving a delivery of food and supplies?
Visually inspect all food items
In which areas do you need nonabsorbent flooring?
Walk-ins, prep and food-storage areas, dishwashing areas, restrooms, and dressing and locker rooms.
Signage posted at a handwashing station must include a reminder to staff to
Wash hands before returning to work.
What is the correct way to clean and sanitize a prep table.
Wash, rinse, sanitize, air dry.
What should be done with food-contact surfaces after pesticides have been applied?
Washed, rinsed, and sanitized
Besides information on chemical concentration and water temperature, what other machine setting information should be posted on dishwashing machines?
Water pressure
What information should be posted on or near a dishwasher?
Water temperature, conveyor speed, and water pressure.
Name is a source of potable water?
Water transport vehicles.
Cleaners that contain a scouring agent that helps scrub hard-to-remove dirt.
What are abrasive cleaners?
Chemicals that remove food, dirt, rust, stains, minerals, or other deposits.
What are cleaners?
Detergents that contain a grease-dissolving agent.
What are degreasers?
Mineral deposits and other dirt that other cleaners can't dissolve.
What are delimers used for?
Surface acting agents that reduce surface tension between the dirt and surface being cleaned.
What are surfactants?
Detergents, degreasers, delimers, and abrasive cleaners.
What are the 4 categories of cleaners?
1) Type and condition of the dirt 2) Water hardness 3) Water temperature 4) Surface 5) Agitation or pressure 6) Length of treatment
What are the factors that affect the cleaning process?
-Clean and sanitize each sink and drain board -Fill first sink with detergent and water at 110 degrees -Fill second sink with clean water -Fill third sink with water and sanitizer to correct concentration. -Provide clock with a second hand
What are the procedures for setting up a three-compartment sink for manual dishwashing?
Chlorine, iodine, and quaternary ammonium compounds.
What are three common types of sanitizers?
Machine and manual.
What are two types of dishwashing?
Staphylococcus aureus
What bacteria is carried in the nose of 30 to 50 percent of healthy adults?
-Identify cleaning needs -Create a master cleaning schedule -Choosing cleaning materials -Implement the cleaning program
What do you need to consider when developing a cleaning program?
Removing fresh dirt from floors, walls, ceilings and prep surfaces.
What do you use detergents for?
Removes food and dirt from other surfaces.
What does cleaning do?
The amount of sanitizer to water.
What does concentration mean when referring to chemical sanitizers?
Layout, sufficient water supply, separate area for cleaning pots and pans, devices that indicate water pressure and temp, and staff trained to operate.
What does your effectiveness of your dishwashing program depend on?
Concentration, temperature, contact time, water hardness and pH.
What factors influence the effectiveness of chemical sanitizers?
Preparation (scrape, rinse, soak items), loading (use correct racks), air-dry, monitor.
What guidelines should you follow for operating dishwashing machines?
Follow manufacturers' instructions carefully, and do not use one type of cleaner in place of another.
What guidelines should you use when using cleaners?
Tableware, utensils, and equipment must be sanitized by soaking them in a chemical sanitizing solution, or you can rinse, swab or spray them with sanitizing solution.
What is the chemical sanitizing method?
Practicing good personal hygiene
What is the most critical measure to practice in order to prevent foodborne illness?
Washing hands
What is the most important part of personal hygiene?
The amount of minerals you find in water.
What is water hardness?
180 degrees, or 165 degees for stationary rack.
What must the temp of the of the final sanitizing rinse?
-Safe use and handling -Physical health, fire, and reactivity hazards -Precautions -Protective equipment to wear when using. -First-aid info -Manufacturers name, address, number -Prep date of MSDS -Hazardous ingredients
What should a Material Safety Data Sheet contain?
-What should be cleaned -Who should clean it -When it should be cleaned
What should a master cleaning schedule include?
Fingercot/single use glove
What should be put over an impermeable bandage after the bandage is placed?
Take off their apron
What should food handlers do after prepping food and before using the restroom?
- Air-dry towels overnight -Hang mops, brooms, and brushes -Clean and rinse buckets.
What should you consider when storing cleaning tools?
Atleast 100 degrees
What temperature should the running water be when washing hands?
What symptom can indicate a customer is having an allergic reaction?
Wheezing or shortness of breath.
After they are used, before you start working with a different food, any time you're interrupted during a task and items may have been contaminated, and after 4 hours if in constant use.
When do you need to clean and sanitize food-contact surfaces?
When can glass thermometers be used?
When enclosed in a shatter proof casing
Before putting on gloves
When should food handerls who wear gloves wash their hands?
When handling ready to eat food
When should gloves ALWAYS be worn?
When should a food handler with a sore throat and fever be excluded from the operation?
When the customers served are primarily a highrisk population.
Designated handwashing sink
Where should hands be washed?
Hepatitis A/Norovirus
Which illness can be spread and infect people without showing any symptoms?
Plain band ring
Which piece of jewelry can be worn on a food handler's hand or arm?
Why do women need a different type of garbage container in the restroom than men?
Women have a different type of garbage that requires covers to the containers.
Fungi: Basic Characteristics
Yeasts, molds, and mushrooms: -Some molds and mushrooms produce toxins -Throw out moldy food unless mold is a natural part of the food -Purchase mushrooms from approved, reputable suppliers
close the affected area and clean it
a backup of raw sewage has occured in the kitchen. what should happen next?
What item must customers take each time they return to a self-service area for more food?
a clean plate
cross-connection
a hose connected to a running faucet that is left submerged in a bucket is an example of a
Equipment that comes into contact with food should be all of the following EXCEPT:
absorbent - Should be: smooth, easy to clean, durable
The flooring in kitchens should be all of the following EXCEPT:
absorbent. Should be: smooth, durable, easy to clean
Wheezing and shortness of breath are symptoms of what?
allergic reaction
What type of eggs must be used when preparing raw or undercooked dishes for high-risk populations? A. Pooled B. Hard-boiled C. Shelled D. Pasteurized
answer: D. Pasteurized
Which of the following foods is least likely to cause an allergic reaction? apples milk peanuts wheat
apples (vs milk, peanuts, wheat)
active managerial control
approach that focuses on controlling the 5 most common risk factors that cause foodborne illness
How hot should the hot water at a handwashing station get?
at least 100 F.
What percentage of the time spent washing hands should be spent in scrubbing the hands and arms?
at least 50 percent
How often should you check food temperature?
at least every four hours
How long should microwaved food stand before being served to ensure the temperature has equalized?
at least two minutes
The stationary-rack machine that combines the wash and rinse cycles in a single tank is known as the:
batch type.
Why should food temperatures be taken in two different locations?
because the temperature may vary in the food.
What kind of raw food has the highest risk of being contaminated by shiga toxin-producing E. Coli O145:H7?
beef
How often should thermometers be calibrated in order to remain accurate?
before each shift
What cooling technique shoots cold air across food at high speeds?
blast chiller
What is the primary safety problem if food handlers wear dirty clothes?
carrying pathogens that can contaminate the food
Designated areas for eating, drinking and smoking are also commonly used for:
chewing gum and/or tobacco.
Which type of interior finish must be sealed with oil-resistant, easy-to-wash, glossy paints?
cinder-block walls
Criteria for receiving ready-to-eat food
-Temperature of 41 F (5 C) or lower (unless otherwise specified by law). -Packaging intact in good condition.
Criteria for receiving fish.
-Temperature of 41 F (5 C) or lower. -Bright red gills; bright shiny skin. -Firm flesh that springs back when touched. -Mild ocean or seaweed smell. -Bright, clear, full eyes. -Product should be crushed, self-draining ice.
Criteria for receiving dairy foods.
-Temperature of 45 F (7 C) or lower (unless otherwise specified by law). -Milk should have a sweetish flavor. -Butter should have a sweet flavor, uniform in color, firm texture. -Cheese should have typical flavor, texture, and uniform color.
What is the maximum distance that sneeze guards can be located from the self service counter to protect food from contamination?
14 inches (35 cm)
What is the final step when you clean and sanitize a surface?
Allow the surface to air-dry.
Criteria for receiving potentially hazardous hot food
-Temperature of 135 F (57 C) or higher. -Containers are undamaged and able to maintain proper temperatures.
What are the steps that should be taken (in order) when cleaning and sanitizing items in a three-compartment sink?
1) Rinse, scrape or soak the items; 2) Wash the items in the first sink in a dtergent solution at at least 110 F.; 3) Immerse or spray-rinse the items in the second sink; 4) Immerse the items in the third sink in hot water or checmical-sanitizing solution. If hot water, the temp must be at least 171 F. If checmical it must measure at the propr concentration; 5) Air dry
Steps to wash hands
1) Wet Hands and arms - 100°f water 2) Apply Soap 3) Scrub hands & arms vigorously 4) Rinse hands & arms 5) Dry hands & Arms 6) Discard paper towels
The three basic rules of an integrated pest management program are
1) deny pests access, 2) Deny pests food, water and shelter, 3) Work with PCO
The most dangerous part of the Temperature Danger Zone
125 - 70 degrees Fahrenheit ( 52-21 degrees Celsius)
Foodborne illness
A disease carried or transmitted to people by food.
What does resilliency mean when referring to flooring?
A flooring material that can react to shock without breaking or cracking.
When gloves become dirty/ torn, before beginning a new task, after interruption, after handling raw meat, before handling ready to eat food
A food handler MUST change their gloves at these times:
Sore throat with fever
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?
Which statement about active managerial control is most accurate?
Active managerial control centers on controlling any possible risk factors for foodborne illness
A in FAT TOM: Acidity
Bacteria grow best in food that contains little or no acid -The pH scale ranges from 0 to 14.0. -A value of 0 is highly acidic, while a value of 14 is highly alkaline. -A pH of 7 is neutral. -Bacteria grow best in food that is neutral to slightly acidic.
which item should be rejected? bags of orgainc cookies in torn packaging, bottled milk at 41°F, shell eggs at an air temp of 45°F, or Live oysters at 50°F.
Bags of organic cookies in torn packaging should be rejected.
Why should steam pipes, water lines, and other conduits not belong in a well designed dry-storage area?
Because dripping condensation or leaks in overhead pipes can promote pathogen growth in some food items.
At what temperatures do most foodborne pathogens grow most quickly?
Between 70 and 125 degrees F.
Types of Thermometers used in food establishments.
Bimetallic Stemmed Thermometers Thermocouples/Thermistors Infrared (laser) Thermometers
What strategy can prevent cross-contamination?
Buy food that does not require prepping
What is the first task in training a large group of servers to prevent contamination of food?
Information search
Which of the following statements about kitchen lighting is the most accurate?
Lights should have shatter-resistant light bulbs or protective covers installed.
What information must be included on the label of food packaged on site for retail sale?
List of ingredients
Calibration
Process of ensuring that a thermometer gives accurate readings by adjusting it to a known standard.
Which food should NOT be offered on a children's menu: a rare hamburger, fried chicken tenders, grilled cheese sandwich, or spaghetti with meat sauce?
Rare hamburger
Enterohemorrhagic and shiga toxin-producing E. coli are commonly linked with what type of food?
Raw ground beef
Shelf Life
Recommended period of time during which food can be stored and remain suitable for use.
What should food handlers do after prepping food and before using the restroom?
Take off their aprons
What should a manager of a hospital cafeteria do if a cook calls in with a headache, nausea, and diarrhea?
Tell the cook to stay away from work and see a doctor.
What practice can help prevent allergic reactions?
Telling customers how an item is prepared.
What must food handler do to make sure sanitizing solution for use on food-contact surfaces has been made correctly?
Test the solution with a sanitizer kit.
An employee wants to make a sanitizersolution to spray onto food-contact surfaces. What must be done to ensure that it has been made correctly?
Test the solution with a sanitizer test kit.
Which of the following statements about the PCO is the most accurate?
The PCO should provide a written service contract outlining what work will be performed.
Temperature Danger Zone
The Temperature range between 41 F - 135 F (5 C - 57 C), within which most foodborne microorganisms grow quickly.
Why should food handlers wait until antiseptics have dried before touching food or equipment?
The antiseptic could get on the food and leave a residue.
Training Need
The gap between what staff should know to do their jobs and what they actually know.
What is the first step of cleaning and sanitizing stationary equipment?
Unplug the unit
What are some factors that determine the frequency of health inspections in an establishment?
Size and complexity of operation. Inspection history of establishment.
detergent
wash a kitchen wall
What should a server do after clearing a table?
wash hands
spore
what is form some bacteria take to keep from dying when they do not have enough food?
Single use gloves are not required when...
Washing produce
the water vaporizes before items can be sanitized
what happends when the water temperature in a high temperature dishwashing machine is too high?
surface temperature
what is an infrared thermometer used to measure?
FDA
Food & Drug Administration
What is sanitizing?
Reducing pathogens to safe levels
Criteria for receiving dry food and canned goods
-Packaging is intact and in good condition. -Product has normal color and odor.
What could happen if grease traps are not cleaned or not cleaned correctly?
A back up of wastewater could lead to odor or contamination.
What condition promotes the growth of bacteria? A. Food held between 70 degrees and 125 degrees F B. Food with a pH that is highly alkaline C. Low levels of moisture D. High acidity
A. Food held between 70 degrees and 125 degrees F
What is the only ompletely reliable method for preventing backflow?
Air gap
When should a food handler with a sore throat and fever be excluded from the operation? A.After the food handler has a sore throat that has lasted for more than 5 days B. When the customers served are primarily a high-risk population C. Before the regulatory authority is notified D. When the food handler's fever is over 100 degrees F
A.After the food handler has a sore throat that has lasted for more than 5 days B. When the customers served are primarily a high-risk population C. Before the regulatory authority is notified D. When the food handler's fever is over 100 degrees F ANSWER: B. When the customers served are primarily a high-risk population
How far do rats travel from their nests?
About 100-150 ft away.
When should food-contact surfaces be cleaned and sanitized?
After each use; Any time you begin working with a different type of food; Any time you are interrupted during a task and the tools or items you have been working with may have been contaminated; At four hour intervals, if in constant use.
Vacuum-packed food
Air around the product is removed before package is sealed.
CDC
Centers for Disease Control and Prevention, agencies of the U.S. Department of Health and Human Services
What is the best wall finish in cooking areas?
Ceramic tile, light in color so it's easier to see dirt.
What special need arises when using ceramic tile in the kitchen?
Ceramic tiles must be monitored for grout loss and re-grouted if any occurs.
How can foodservice managers find out which chemical sanitizers are appropriate for their operations?
Check with the local regulatory authority.
After which activity must food handlers wash their hands?
Clearing tables
What extra feature is required when using resilientor hard-surface flooring materials?
Coving, a curved sealed edge placed between the floor and the wall to eliminate sharp corners or gaps that would be hard to clean.
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?
Created a cross-connection
The temperature of duck breast is checked during cooking. According to the operation's policy, the duck breast must be cooked for 16 minutes to allow the internal temperature to reach 165°F. What HACCP principle is addressed by cooking the duck breast to 165°F?
Critical limit
What is the greatest challange to water safety?
Cross-connections.
What can occur if prep tables are not cleaned and sanitized between uses?
Cross-contamination
Why is it a health risk to have restrooms that customers have to pass through prep areas to reach?
Customers might contaminate food or food-contact surfaces.
Which process requires a variance from the regulatory authority? given: a: smoking food to enhance flavor b: serving wild game c: serving imported cheese d: sprouting seeds or beans
D. sprouting seeds or beans
Minimum Internal Cooking Temperature for Eggs
For immediate service: 145 degrees Fahrenheit (63 degrees Celsius) for 15 seconds Hot held for service: 155 degrees Fahrenheit (68 degrees Celsius) for 15 seconds
Deliberate Contamination of Food:
Groups who may attempt to contaminate food: -Terrorists or activists -Disgruntled current or former staff -Vendors -Competitors FDA defense tool: A.L.E.R.T.
Which of the following illnesses has the ability to result in a miscarriage?
Listeriosis.
Viruses: Location Sources
Location: -Carried by human beings and animals -Require a living host to grow -Do not grow in food -Can be transferred through food and remain infectious in food Sources: -Food, water, or any contaminated surface -Typically occur through fecal-oral routes
Parasites: Location Source:
Location: Require a host to live and reproduce Source: Seafood, wild game, and food processed with contaminated water, such as produce
What are the shared Characteristics of BACTERIA
Location: Found almost everywhere Detection: Cannot be seen, smelled, or tasted Growth: Will grow rapidly if FAT TOM conditions are correct Prevention: Control time and temperature
Viruses: Destruction
Not destroyed by normal cooking temperatures Good personal hygiene must be practiced when handling food and food-contact surfaces Quick removal and cleanup of vomit is important
Which food items can be displayed in a self-service area without the use of packaging, sneeze guards, or a display case to protect them from contamination?
Nuts in the shell
Which of the following statements about MSDS is the most accurate?
OSHA requires all chemical manufacturers to provide the MSDS.
What organization requires a Material Safety data sheet to be included with hazardous chemicals?
Occupational safety and health administration.
What are the storage requirements of pesticides?
PCO should storeand discard all materials used. Those kept on site should remain in original container and be stored apart from food and utensils. Check local regs on disposing of pesticides.
Parasites are commonly associated with what food?
Parasites are commonly associated with seafood, WILD GAME, and food processed with contaminated water, such as produce. (pg. 2-20)
What are the roles of federal, state and local agencies regarding the regulation of food safety in establishments?
Recommendations at federal, regulations at state and enforcement at local.
Cleaning the surfaces of some cans of tomato sauce so that they can be accepted is an example of
Reconditioning
Which responsibility is included in the Food and Drug Administration's role?
Regulating food transpored across state lines.
Which of these is a typical example of a corrective action if time and temperature standards are not met?
Reheat the food to the correct temperature if within the safe guidelines of reheating.
Time & Temperature Indicator
Self-adhesive tags that monitor time and temperature abuse of food shipments..
Trim fingernails, no false fingernails, no nail polish
To prevent foodborne illness, what should foodhandlers do to their fingernails?
Which part of the plate should a food handler avoid touching when serving customers?
Top of the plate
When should staff receive food safety training?
When an employee is hired, and then periodically after that.
Preparation Methods that Require a Variance
When an establishment - smokes food or uses food additives for preservation. - cures food - custom-processes animals for personal use - packages food using a reduced-oxygen packaging method - serves raw or undercooked fish, eggs, shellfish, or meat (excluding steaks). - sprouts seeds or beans
Approved gloves, disposable gloves, different types, multiple sizes, latex alternatives
When buying gloves, make sure they follow these 3 guidlines
When sitting in a break area
When is it acceptable to eat in an operation?
Inspection reports can be from all of the following EXCEPT
Good Manufacturing Practices vs U.S. Department of Agriculture, The Food and Drug Administration, third-party inspectors
In the A.L.E.R.T. program, what does the "R" refer to?
Report information in receiving logs, files, and other documentation. -- A=Assure, L=Look, E=Employees, R=Reports, T=Threat
Before food handlers who have been vomiting can return to work, they must have had no symptoms for at least 24 hours or have:
a written release from a medical practitioner.
All wounds must be:
completely covered.
When spoiled food drips onto cooked or ready-to-eat food, what is the common result?
cross-contamination
Bulging and swollen ends are sometimes found in:
damaged cans.
Food chain suppliers include all of the following EXCEPT:
managers. vs growers, warehouses, local markets
The manager of a foodservice operation is responsible for monitoring all of the following:
staff hand washing practices delivery of food after-hours. inspection of deliveries from approved sources.
In the acronym, "Fat Tom", the "M" stands for:
moisture -- Food, Acidity, Time, Temperature, Oxygen and Moisture
Which type of wound requires an impermeable bandage and a protective covering?
one on the hand or wrist
All of the following products should be stored in the coldest part of the unit EXCEPT:
pasta.
If a customer has a cut in his mouth after eating something at your food service operation, he most likely came into contact with what kind of contaminant?
physical
Which of the following food products should be surrounded by crushed, self-draining ice in order to be accepted into receiving?
poultry
Which type of probe would be used to measure the temperature of a griddle?
surface
What should food handlers do before they start to work their shift?
Wash their hands properly.
What should food handlers do immediately after leaving and returning to the kitchen/prep area?
Wash their hands.
Which type of contaminant is responsible for the majority of foodborne illnesses?
biological
Language differences can create a conflict in maintaining food safety, as can differences in an employee's:
culture.
Bacillus cereus is a spore-forming bacteria that is found in:
dirt.
Nail polish is allowed by some regulatory agencies as long as the handler:
wears single use gloves.
