Food Safety

Two stages of cooling, temperatures?

-1st stage is max of 2 hours -2nd stage is max of 4 hours

What should a manager focus on when observing associates working in the food preparation area?

-Associate observation of cooler temps -Associate use of thermometers -Associates handling of equipment -Personal hygiene and health habits

What do you avoid when dealing with a regulatory inspector?

-Being uncooperative -Being argumentative

What should you avoid when dealing with a regulatory inspector?

-Being uncooperative -Being argumentative -Volunteering unrelated information -Not having a sense of urgency and correcting findings

How often should a food-contact surface used to prepare PHF items, such as a serving spoon be cleaned?

-Between uses -Every 4 hours -Anytime contamination occurs

What applies to use of single-use glove?

-Can be used only for one task -Discard when soiled

What are three types of sanitizer solutioin?

-Chlorine -Iodine -Quaternary ammonia

What are the two methods for washing, rinsing, and sanitizing?

-Clean in place (CIP) -3 compartment sink

What are the requirements for microwave heating?

-Commercially processed items are heated to an internal temperature of, at, or above 165 degrees -Food is covered, rotated, or stirred during heating -Food is allowed to stand covered for two minutes after reheating

What should not be done in the preparation of chicken salad?

-Cooling the chicken to room temperature with fan the day before -Leaving the chicken salad at room temperature for 1.5 hours before lunch -Storing the chicken in 12 inch deep layers for cooling process -Deboning chicken with bare hands

The Food and Drug Administration has been identified five risk that contribute to most food-borne illness in the U.S.

-Food from unsafe source -Inadequate cooking -Improper holding temperature -Contaminated equipment -Poor personal hygiene

A chicken casserole has been cooled to 41 degrees. Now, it's time to reheat for hot holding. You want to heat in the microwave, what are the requirements?

-Food is covered, rotated, or stirred during heating -Food heated to an internal temperature of, at, or 165 degrees -The food is allowed to stand covered for two minutes after reheating

Must be at lest one of each in a food service facility?

-Handwashing sinks -Toilet -Mop Sink

What are good hygiene pratices?

-Having cleaned and trimmed fingernails -Washing hands appropriately -Not wearing any jewelry

What are approved methods for thawing?

-In refrigerator -As part of the cooking process -Under cool running water

How should utensils be in use be stored?

-In the food, with handle above the top of the food and the container -On clean portion of the food preparation area, but only if both the utensil and food contact surface are cleaned and sanitize every 4 hours -In running water of sufficient velocity to flush any particles into the drain. If used with moist food such as ice cream -In a container of water, as long as the water is maintained at a temperature of at least 135 degrees is refreshed with clean water frequently

What applies to date marking?

-PHF prepared and packaged must be date marked at the time the original container is opened -PHF prepared and packaged must be date marked if the food is held for more than 24 hours -PHF prepared and packaged must be date marked with same date as the earliest date marking of any of its ingredients

What are two ways that parasites most commonly from food to people?

-Parasites present in human fecal matter may contaminate drinking water or foods handled by infected persons -The parasite may develop in the tissue of the food animal and infect the humans who eat the meat

What are key concepts of the Pest S.O.S?

-Pest, identify and report -Structural, fix it/seal it -Operational, follow operational best practices -Sanitation, keep it clean

What applies to conducting a hazard analysis?

-Potentially hazardous foods are identified -The objective is to become familiar with every step in the flow of food -Provides a blueprint of he overall operation

3 compartment sink process?

-Prepare surface, pre-scrape, pre-rinse, soak -Wash -Rinse -Sanitize -Air dry

Who is highly susceptible population for food-borne illness?

-Preschool aged children -Pregnant women -Individuals with impaired immune systems -Older adults in health care facilities

When selecting equipment for a food preparation area, what characteristics need to be considered?

-Safe material -Durability -Smooth service -Non absorbment

What should you do when a product is recalled?

-Secure product and move it to the claims area -Follow the product disposition instructions per the recall notification message -If instructed, palletize, and shrink wrap with sign "Do not sell recall" -Direct cashiers not to sell the item -Honor customer or member returns of recalled item -Process recalled product for a credit

You heated a ham to an internal temperature of 135 degrees. Which cooling method is appropriate for quickly cooling this type of food?

-Separate food into smaller or thinner portions -Separate containers in the cooler to allow circulation of cold air around each one

Which cooling method is appropriate for quickly cooling ham?

-Separate food into smaller or thinner portions -Separate containers in the cooler to allow circulation of cold air around each other

What are two components to the Don't Cross Contaminate High Five Concept?

-Separation of raw and ready to eat food -Storage of raw products

Light bulbs in food preparation areas must have what?

-Shielded -Coated -Shatter proof

You just received a food shipment, some items included in the shipment violate packaging guidelines. What are they?

-Spoiled or out of date food -Damaged packaging

What is the purpose of proper washing, rinsing, and sanitizing?

-To reduce harmful microorganisms to contact surfaces -To provide safe products and a clean shopping experience to our customers and members -To stop cross contamination -To avoid making people sick

You need to cool a large pot of chicken soup for the next day, what is a safe method?

-Transfer soup to several shallow plans then place in refrigerator -Put some ice cubes in the soup to help with cooling

What is not accurate about thermometers?

-Two methods for calibrating a thermometer -Ice point and room temperature point

Single use gloves should be changed after what situation?

-Whenever they become soiled -After touching unsanitary surfaces -When changing tasks

When sanitizing, you must submerge the item for at least how long?

1 minute

Minimal internal temperature, frozen pizza?

135 degrees

What is the minimum temperature for hot food?

135 degrees

What temperature should you heat ham for safe eating?

135 degrees

For hot holding case, what does rotisserie chicken need to be held at?

135 degrees or above

Minimum internal temperature, pork chops?

145 degrees

Minimum internal temperature, shrimp?

145 degrees

Minimum internal temperature, ground beef?

155 degrees

Minimum internal temperature, chicken breast?

165 degrees

What internal temperature must the food reach when cooked in the microwave before it's considered safe to eat?

165 degrees

What should internal temperature of dish be when cooking, cooling, and reheating a large amount of chicken casserole?

165 degrees

What temperature do you cook a raw chicken casserole?

165 degrees

Refrigerator surfaces may not need to be cleaned frequently, but should never go more than?

24 hours before cleaning

Second stage of cleaning takes food down from 70 degrees to 41 degrees in how many hours?

4 hours

Eggs, temperature?

41 degrees or below

For food safety purpose, at what temperature should you keep cold foods?

41 degrees or below

Milk, temperature?

41 degrees or below

Raw beef, temperature?

41 degrees or below

What is the minimum temperature for cold food?

41 degrees or below

What is the danger zone?

41 degrees to 135 degrees

How far above the floor should clean and sanitized surfaces be located to prevent contaminatioin?

6 inches

Where should deli meat be stored?

Above raw chicken

What is the last thing you should do after washing, rinsing, and sanitizing food contact surface?

Air dry

A ham has been cooled to 41 degrees. Now you need to reheat it for hot holding. What is the minimum temperature for reheating?

All food must be reheated to a minimum of 165 degrees for 15 seconds

When reheating cold roast beef to a customer or member, what temperature does it need to be?

Any temperature you'd life

How often should you clean food contact surfaces that come in contact with PHF item?

As needed, but no less than every 4 hours

What are examples of biological hazards?

Bacteria, viruses, parasites

When is it necessary for an associate to report their illness symptoms to a manager?

Before working with food

CIP?

Clean in place

At correct temperatures and humidity, fresh air prevents what?

Condensation

At correct temperatures and humidity, what does fresh air prevent?

Condensation

What will not prevent backflow?

Cross connection

Which item will not prevent backflow?

Cross connection

What foods are contact surfaces?

Cutting board, knife, spatula, deli utensil, deli slicer

Out of date deli package, what do you do?

Discard it

What do you do if you believe food product has been contaminated?

Disgard

A large amount of chicken cooked to the internal temperature of 165 degrees. What is the best method for cooling?

Divide it between several shallow containers and place in the refridgerator

When receiving a delivery what should be stored first?

Eggs, milk, and butter

How often must food contact surfaces that don't come in contact with PHF foods be cleaned?

Every 24 hours

Food contact surfaces used to handle PHF items should be clean when?

Every 4 hours

A cross-connection is a physical link through which contaminants from drains, sewers, or other wastewater sources enter the grease trap before going in the sewer.

False

Always store ready to eat food below raw products.

False

Always store ready to eat foods below raw products.

False

Bacteria grow best in warm, dry food.

False

Bacteria thrive in foods with a low pH.

False

Best way to keep flies out of a facility is to install plastic door strips.

False

Clean every 24 hours, receptacles for refuse, recyclables, and returnables.

False

Food-borne illnesses are most likely the result of contamination by a chemical substance.

False

If instructed to hold recalled product, you should palatalize, shrink wrap, and include a sign that states "HOLD FOR RETURN"

False

If you see a rat run out of delivery truck, you should continue receiving the delivery while monitoring the rats location.

False

In the event of an emergency that causes water at your store to be unusable, you can use water from the outdoor hose bib.

False

Keep receptacles only if filled so they are easily accessible.

False

Light bulbs in food preparation areas must be fluorescent and do not need to be shielded.

False

Organic containers can be held without lids if they are completely full.

False

Outdoor refuse areas should be at least 1000 feet from the store or club entrance.

False

Possibly harmful foods are foods that support the growth of bacteria.

False

Raw ready to eat food, such as sushi, does not need to be separated from raw animal products.

False

The water source, excluding hot water, must be able meet peak demand with adequate water pressure.

False

Use dented cans first.

False

Use pesticides only on floors of areas where food is being prepared.

False

When a pest is seen, your initial action should be to ignore it.

False

You can override the sales restriction of a recalled item if the customer or member is an accredited member of the media.

False

Clean in place (CIP) and In the Food Prep sink are the two methods to wash, rinse, sanitize food contact surface?

False 2 methods are CIP and 3 compartment sink

Mount stationary equipment on legs that are at least 4 inches off the ground?

False, 6 inches

During delivery, store dry goods first to create a clear path to the cooler.

False, cold foods first

Toxic containers should be washed, rinsed, and sanitize before use?

False, never use

What are common symptoms of food-borne illness?

Fever, diarrhea, vomiting

What conditions encourage bacteria to multiply?

Food, Acidity, Temperature, Oxygen, Moisture

What symptom is an employee not required to report to their manager?

Gout or swollen ankles

If sewage backs up in the floor drain, what should you do?

Immediately close the affected area and all the prep areas in the store or club, and areas are to be washed, rinsed, and sanitized prior to start food for production

How should you store a clean glass cup?

Inverted or bottom up in a clean, dry location

What is not accurate about hand washing sinks?

It's okay to wash a few small dishes in the hand washing sink.

One of the cooking methods have specific guidelines to ensure food is prepared safely. What is it?

Microwave

32 degrees to 41 degrees Fahrenheit?

Minimal bacteria growth

165 degrees to 200 degrees Fahrenheit?

Most bacteria are killed

If you are not sick, but someone in your family has been diagnosed with one of the big five food-borne illness, is it okay to work food area?

No

Is it okay to store food in a container that previously held a toxic material?

No

Dry foods, PHF or non PHF?

Non PHF

Raw fruits, PHF or non PHF?

Non PHF

Cooked vegetables, PHF or non PHF?

PHF

Poultry, PHF or non PHF?

PHF

Raw meat, PHF or non PHF?

PHF

What is most likely to cause food-borne illness?

Potentially hazardous food between 80 degrees and 130 degrees for 5 hours

PHF

Potentially hazardous foods

If scraping and pre-rinsing doesn't remove stubborn residue, what should you do?

Pre-soak equipment in a soapy water mixture

What should not be cleaned using the 3 compartment sink?

Prep table

71 degrees to 134 degrees Fahrenheit?

Rapid bacteria growth

What will minimize cross-contaimination?

Raw beef below vegetables

What should you do when an associate says they have food-borne illness?

Remove associate from food handling area

Bread, temperature?

Room temperature

Canned foods, temperature?

Room temperature

What should you do to prevent metal fragments from contaminating food when opening containers?

Sharpen cutting piercing parts of can openers

What is not true when it comes to refrigerator items?

Shelves should be lined with shallow pans to prevent cross contaimination

135 degrees to 164 degrees Fahrenheit?

Some bacteria are killed

42 degrees to 70 degrees Fahrenheit?

Steady bacteria growth

How should you store clean pans and mixing bowls?

Stored upside down or inverted in a clean, dry locaiton

The new food storage containers you received from your supplier have the UL Sanitation mark but not the NSF International mark. According to the FDA code, are these containers acceptable use for commercial food storage?

The NSF International or the UL Sanitation mark on food service equipment indicates it has been evaluated, tested, and certified as meeting international commercial food equipment standards, These containers are acceptable under the FDA code

Where should you insert the tip of the thermometer to get the most accurate reading?

Thickest part

A backflow prevention device prevents cross contamination in the water supply.

True

A cut of sliced watermelon is an example of PHF.

True

All ready to eat food must be 6 inches or more above the ground.

True

All ready to eat food, excluding milk crates and pressured beverage containers must be stored no less than 6 inches above floor.

True

An air gap is an example of back flow prevention.

True

An air gap must be at least twice the diameter of the water supply inlet but no less than 1 inch.

True

Bacteria flourish in temperatures 41 degrees to 135 degrees.

True

Bacteria grow best in PHF foods such as deli turkey meat and cheeses.

True

Bacteria is likely to grow quickly in PHF with water activity of 0.85 or higher.

True

Clean in outdoor refuse areas.

True

Clean to prevent units from becoming attractants for insects and rodents.

True

Equipment must me made from materials that are designed for food production so that they are smooth, easy to clean, non-absorbent and in good repair.

True

Examples of critical points are the cooking process and chilling process.

True

For PHF with high water activity, cold holding temperatures should be maintained at 41 degrees or less.

True

Garbage and organics waste handling receptacles should be cleaned to prevent a buildup of debris, which could serve as attractants for insects and rodents.

True

Grease traps must be easy to access, installed by a license plumber, and cleaned on routine basis.

True

If something is not easy to clean, it has potential to hold contaminants or bacteria.

True

In case of an emergency that causes water at your store or club to be unusable, an acceptable substitute is bottle water.

True

Information on emergency procedures is on the food safety and health page of OneWalmart.

True

It's okay to store and display frozen, commercially packaged raw food with frozen commercially packaged ready to eat food.

True

Many food establishments get their water from a public water system that meets national drinking water regulations.

True

Must eliminate sheltering conditions.

True

Must routinely inspect incoming shipments of food and supplies.

True

One way to remove refuse from the premises is by a target vehicle that is constructed, maintained, and operate according to law.

True

PHF support the growth of harmful bacteria.

True

Physical sign of infestation include droppings, damage, odors, and remains.

True

Product tampering is considered a crisis situation?

True

Protect against the entry of insects and rodents by keeping doors and openings closes between uses.

True

Refuse and organic handling receptacles should be cleaned to prevent them from developing a buildup of soil or becoming attractants for insects and rodents.

True

Refuse refers to solid waste not carried by water through the sewage system.

True

Remove the premises to minimize development of objectionable odors.

True

Some bacteria can form spores that can survive cooking and may grow if food is not properly cooled or held after cooking.

True

Some forms of consumer advisory disclosures includes brochures, deli case advisories and label statements.

True

Spore-forming bacteria develop a "shell" capable of protecting the cell under harsh conditions.

True

Temperature abuse applies to foods that have not been kept at safe temperature to control bacteria?

True

The higher the pH of a food, the lower acidity.

True

Toxic materials and personal care items as lotions, must have the manufactures label on them.

True

Under no circumstances should you allow the media or any non Walmart or Sam's club personnel to access a restricted area of the store or club without prior permission or notification from home office.

True

You can contact Alarm Central for guidance in an crisis event.

True

You should courteously ask the regulatory for their credentials.

True

You should maintain an 18 inch vegetation free zone around the facility.

True

You should never display read to eat foods besides raw animal without a proper divider?

True

You should never display ready to eat foods besides raw animal products without a proper divider.

True

0 degrees to 31 degrees Fahrenheit?

Very limited or no pathogenic bacteria growth

Correct steps for hand-washing in order.

Wet, soap, later, rinse, dry

Do you need to wash your hands after touching tobacco porducts?

Yes

Should food contact surfaces be smooth and easy to clean?

Yes

Three associates have come to tell you about a food safety inspector that is in the food-preparation area taking pictures. Choose best option.

You don't know what that inspector is taking pictures of or where they might end up. I would tell him to stop until you get approval from the Home Office