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According to the Centers for Disease Control and Prevention (CDC), there are approximately _____ million cases of foodborne illness in the United States annually.
76
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
Decomposed food is called
Adulterated food
Why are the elderly at a higher risk for getting food borne illness?
As people age, there are changes in their organs. For example, stomach-acid production decreases as people get older. This allows more pathogens that may have been eaten to enter the intestines. A change in the stomach and intestinal tract also allows the body to store food for longer periods. This gives toxins more time to form.
When must a food handler change gloves?
As soon as they become dirty or torn.
What is the first task in training a large group of servers to prevent contamination of food?
Assess the training needs of the servers on this topic
Vibrio vulnificus
Associated with a history of consumption of raw shell fish
When can raw, unpackaged meat be offered for self-service?
At Mongolian barbeques
How far above the floor should food be stored?
At least 6 inches (15 cm)
What is one way that food should never be thawed
At room temperature
How should chemicals be stored?
Away from prep areas
What should foodservice operators do to prevent costumer illness from shigella spp?
Control flies inside and outside the operation
What is the most important way to prevent a food borne illness from bacteria?
Control time and temperature
What is the most important way to prevent a foodborne illness from bacteria?
Control time and temperature
Cleans a grill backsplash
Degreaser
Removes mineral deposits from a steam table
Delimer
Unsafe Can
Dented, bulging, or leaking
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.
Holding equipment
Designed to keep hot foods hot, not to reheat them.
Thermometer
Device for accurately measuring the internal temperature of food, he air temperature inside a freezer or cooler, or the temperature of equipment.
The pathogen associated with undercooked beef is...
E.coli
pooled eggs
Eggs that have been cracked open and combined in a common container.
The greatest threat of salmonella can be traced to which foods?
Eggs, turkey, chicken
What group of individuals is at high risk for a food borne illness
Elderly people
Calibrated
Ensure the accuracy of something; measure, adjust regularly
What is the best way to dispense ice?
From a designated container with a scoop.
How should glass cups be held?
From the bottom or stem
All new staff should receive training on
General food safety
A foodhandler comes to work with diarrhea. What should the manager tell them to do?
Go home
How do you thaw a 15 pound frozen turkey
Gradually in the fridge
Pasteurized food is food that has been
Heat treated
Jaundice is a symptom of which foodborne illness?
Hepatitis A
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
Most Common Symptoms for Salmonella Typhi - Typhoid Fever
High Fever Weakness Abdominal pain Headache Loss of appetite Rash
HACCP Principle 5
Identify corrective actions
Critical Limit
In a HACCP system, the minimum or maximum limit a critical control point (CCP) must meet in order to prevent eliminate, or reduced a hazard to an acceptable level.
critical control point (CCPS)
In a HACCP system, the points in the process where you can intervene to prevent, eliminate, or reduce identified hazards to safe levels.
Bovine Spongiform Encephalopathy
Mad Cow Disease
What organization requires a material safety data sheet?
OSHA
The Occupational Safety and Health Adminitstration
OSHA - has requirements for suing chemicals. requires chemical manufactures and supplies to provide a Material Safety Data Sheet for each chemical they sell
What must an operation do before packing fresh juice in sight for later sale
Obtain a variance
Carriers
People who carry pathogens and infect others, yet never get sick themselves
Who should apply pesticides?
Pest Control Operator (PCO)
Metal shavings are which type of contaminant?
Physical
Chicken bones
Physical hazards
What is cross connection?
Physical link between safe water and dirty water
Cross-Connection
Physical link through which contaminates from drains, sewers, or other wastewater sources can enter a drinkable water supply. A hose connected to a faucet and submerged in a mop bucket is an example.
physical contaminants
Physical objects such as hair, dirt, metal stales, and broken glass, as well as bones in fillets, which have contaminated food.
What is a sign of a possible rodent infestation
Piles of soft materials in a corner
How should food NEVER be thawed
Place the item on a prep counter
How should the temperature of a shipment of cottage cheese be taken when it arrives
Place the thermometer in an open container
How do you avoid spoiling food in the refrigerator?
Placing dates of arrival on all foods
Toxins
Poisons produced by pathogens, plants, or animals. Some occur in animals as a result of their diet.
Using different color cutting boards can
Reduce the risk for cross contamination
What pathogen is found in chicken?
Salmonella
In rare cases, the bacteria ________ can be found inside shell eggs.
Salmonella enteritidis
reduces microorganisms on a surface to safe levels.
Sanitizing
Home infused olive oil with garlic and herbs can lead to what?
Serious illness and maybe even death
material safety data sheets (MSDS)
Sheets supplied by the chemical manufacturer listing the chemical and its common names, its potential physical and health hazards, information about using and handling it safely, and other important information. OSHA requires employers to store these sheets so they are accessible to staff
Oxygen
Some bacteria need it to grow while some do not.
Neurotoxic shellfish poisoning
Some types of shellfish can become contaminated as they filter toxic algae from the water. People get sick with neurotoxic shellfish poisoning (NSP) when they et these shellfish. Brevetoxin cannot be smelled or tasted. It is not destroyed by cooking or freezing.
The difference between spoilage microorganisms and pathogens is
Spoilage microorganisms cause food to smell bad or taste bad. Pathogens are silent but may be deadly.
Which produce requires a variance from the regulatory authority
Sprouting seeds or beans
Which is a TCS food?
Sprouts (1-6)
What metal is proper for a food service surface
Stainless steal
most regulations for foodservice operations are at what level?
State
Which agency enforces food safety in a restaurant?
State or local regulatory authority
A food handler has diarrhea and has been diagnosed with an illness from Shigella spp. What should the manager tell his food handler to do?
Stay home until a doctor approves a return to work
What smell may be a sign that cockroaches are present?
Strong, oily
What is an infrared (laser) thermometer used to measure?
Surface temperature
Food(F)
TCS food support growth of bacteria better than others, need nutrients like carbs/proteins to survive ( in meat, poultry, dairy)
Concentration
The amount of sanitizer to water measured in parts per million (ppm) The concentration of sanitizer affects the effectiveness of the sanitizer solution.
immune system
The body's defense system against illness. People with compromised immune systems are more susceptible to food borne illness
food allergy
The body's negative reaction to a particular food protein
Cross Contamination
The unintentional transfer of bacteria from one food or surface to another food or surface. Example: Using the same platter for raw meat, poultry, or seafood, and cooked meat, poultry or seafood
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
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.
What happens when the water temperature in a high temperature dishwasher is too high
The water vaporizes before items can be sanitized
Why are people who take certain medications at risk for food borne illness?
Their immune system is compromised
Why are preschool-age children at high risk for foodborne illness?
Their immune system isn't strong yet
Thermocouples
Thermometers that check food temperature through a sensor on the tip of a metal probe.
If food falls on the floor, what should happen to it?
Throw it away
The most expensive jar of caviar was just spilled, what should happen to it?
Throw it out
You see a hair in the soup you are about to serve. What should you do?
Throw out all of the soup in the kitchen
The labels of a bottle of bleach and a bottle of pesticides have fallen off and nobody can tell which is which. What should happen?
Throw out both bottles. When in doubt, throw it out!!!
An employee mixes raw chicken and raw celery in a food bucket, what should happen?
Throw out the celery but keep the chicken
most common symptoms of Neurotoxic shellfish poisoning
Tingling and numbness of the lips, tongue, and throat. Dizziness, reversal of hot and cold sensations, vomiting, diarrhea
Most Common Symptoms of Anisakiasis
Tingling in throat Coughing up worms
An individual comes to the kitchen door offering to sell "fresh fish" that they caught in the river a few hours before. What should you do?
Turn them away and don't buy the fish
yeast
Type of fungus that causes food spoilage.
What food may be reserved to customers?
Unopened pre packaged food
HACCP Principle 6
Verify that the system works
In what type of places are cockroaches typically found?
Warm, moist, and dark
In what type of places are cockroaches typically found?
Warm, moist, and dark places
Signage posted at a handwashing station must include a reminder to staff to
Wash hands before returning to work
Signage posted at a handwashing station must include a reminder to staff to
Wash hands before returning to work.
Single use gloves are not required when....
Washing produce
resiliency
a material can react to shock without breaking or cracking, resilient flooring good choice- vinyl or rubber tiles
food allergen
a naturally occurring protein in food or in an ingredient that some people are sensitive to. If enough of an allergen is eaten an allergic reaction can occur
Reject purchases if they have:
a) Tears, Holes, or Punctures in packaging b) Dirty wrappers, broken packages or seals c) Any package leaking or that has water stains d) Check code or use by date on package e) Shows signs of pests or pest damage f) Cans with swollen ends, rust or dents g) Quality of foods
Challenges to food safety
a) Time & money to train employees b) Language & culture barriers of employees c) Literacy/education level of employees d) Pathogens found more frequent & getting stronger e) Unapproved suppliers f)high-risk customers (elderly, pre-school age, compromised immune systems) g) high staff turnover (hire & train)
In a refrigerator, raw ground meat should be stored
above the whole and ground turkey
Bi-metallic stemmed thermometers
accuracy to within +- 2 degrees
Molds grow particularly well in ________ food with low water activity.
acidic
lag phase
adjustment period, numbers stable as they prepare to grow
when to clean and sanitize
after they are used before food handlers start working with a different type of food any time food handlers are interrupted during a task and the items being used may have been contaminated after four hours if items are in constant use
shell eggs
air temp 45F or lower
live shellfish
air temp at 45 F, internal no greater than 50F
Make sure storage units have at least one ____________.
air temp measuring device
A list of _______ and ______ in the food is part of labeling requirements for food that is being sold to customers for use at home
artificial colors and flavors and chemical preservatives
what is A.L.E.R.T
assure,look,employees, reports, and threat
How far off the floor should you store tableware and utensils?
at least 6 inches off the floor
Tomatoes, avocados, pears, and bananas ripen best _________.
at room temp
what is one way that food should NEVER be thawed?
at room temperature
Where is a time-temperature indicator (TTI) most commonly found?
attached to packaging of food shipment
Always store chemicals
away from food and utensils and in locked cabinets.
____________ is the best place to store meat, poultry, dairy, and seafood items.
away from the cooler door
where can you most often find cockroaches
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
time temp abuse happens at what temperature?
between 41F and 135F= temp danger zone
useful for checking large or thick food
bimetallic stemmed thermometer
A ____ contaminant is considered to be the greatest threat to food safety.
biological
The three categories of food safety hazards are
biological, physical, and chemical.
Cleaners, polishes, and sanitizers are all examples of ________ contaminants.
chemical
Cut melons, cut tomatoes, and cut leafy greens are
considered to be TCS food.
Unsafe food is usually the result of _________.
contamination
What environment are pests attracted to
damp, dark and dirty
___________ must indicate when a food must be sold, eaten, or thrown out.
date markings
reasonable care defense
defense against a food related lawsuit stating that an establishment did everything reasonably expected to ensure that the food served was safe
These types of eggs are required by law to be pasteurized.
dehydrated
off-site service
delivery, mobile kitchens, vending machines
Master cleaning schedule
detailed schedule listing all cleaning tasks in an operation, when and how they are to be performed and who will perform them.
wash a kitchen wall
detergent
degreasers
detergents that contain a grease-dissolving agent. these cleaners work well in areas where grease has been burned on
Trichinosis
disease caused by eating raw or undercooked meat, usually pork, infected with Trichinella larvae.
food borne illness
disease transmitted to people by food
hepatitis A
disease-causing inflammation of the liver. It is transmitted to food by poor personal hygiene or contact with contaminated water
Garbage
dispose of garbage quickly and correctly.
What can prevent backflow from happening?
double check valve
When taking orders of customers with food allergies, a server should
fully describe each menu item to customers who ask, including any "secret" ingredients
A training need is a
gap between what an employee knows and what an employee needs to know
All new staff should receive training on
general food saftey
critical thing in preventing contamination and food borne illness
good personal hygiene
toxins in fish
histamine, ciguatoxin, saxitoxin, brevetoxin, domoic acid
Most common symptoms of Giardiasis
initially, fever later, diarrhea, abdominal cramps, nauseas
labeling/packaging fresh juice
label according to HACCP plan, if not pasteurized ..must indicated in long warning label
growth stages of bacteria
lag, log, stationary, death
bacterial growth
lag, log, stationary, death. splits in two.
Two types of dishwashing
machine and manual
principle 7- record keeping/documentation
maintain HACCP plan and keep all documentation created when developing it, keep records for everything
assure
make sure food products received are from safe source, supervise product deliveries, approved suppliers, request delivery vehicles locked and sealed
The manager's responsibility for staff food safety training is to...
make sure that staff have the knowledge and skills to keep food safe.
The adjustment of the calibration nut
makes the thermometer accurate.
Who is responsible for ensuring that food safety standards are met in a foodservice operation?
manager
active managerial control
manager responsible for actively controlling risk factors for food borne illness
What is required for measuring the sanitizing rinse temp in a high temp dishwashing machine
maximum registering thermometer
PH
measure of a food's acidity or alkalinity. The pH scale ranges from 0 to 14.0. A pH between 71 and 14 is alkaline, while a pH between 0.0, and 6.9 is acidic. A pH of 7.0 is neutral. Food borne microorganisms grow well in food that has a neutral to slightly acidic pH (7.5 to 4.6)
Check the following for an approved USDA stamp:
meat and poultry
crisis response
media relations (contacting media so they have all the facts), direct communication to audience, solution ( communicate to audience and media the solution)
physical contaminant
metal shavings, staples, bandages, glass dirt, bag ties
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. the ice water surrounding the hot food container disperses the heat quickly.
First-in, first out (FIFO)
method of stock rotation in which products are shelved based on their use-by or expiration dates, so oldest products are used first
first in, first out (FIFO)
method to rotate refrigerated, frozen and dry food during storage- identify date on food, store items with earliest use-by or exp date in front of items with later dates
Pathogens are
microorganisms that grow rapidly
Biological contaminants
microorganisms, such as viruses, bacteria, parasites, and fungi, as well as toxins found in certain plants, mushrooms, and seafood that have contaminated food.
general purpose detergents
mildly alkaline cleaners that remove fresh dirt from floors, walls, ceilings, prep surfaces and most equipment and utensils
_________ cooking equipment may lower the equipment or oil temperature and the food might not cook fully.
overloading
reduced-oxygen packaging (ROP)
packaging method that reduces the amount of oxygen available in order to slow microbial growth. ROP methods include MAP and vacuum packaging
what area of operation must be the brightest?
preparation areas
cleaning the surfaces of some cans of tomato sauce so that they can be accepted is an example of what?
reconditioning
FDA Food code
science based code provides recommendations for food safety regulations. it was created for city country state and tribal agencies. regulate food service for the following groups 1. restaurants and retail food stores 2. vending operations. 3. schools and day care centers 4. hospitals and nursing homes
hand washing station
sink designated for hand washing only Handwashing stations must be conveniently located in restrooms, food preparation areas, service areas, and dishwashing areas
Install _______ above buffets to protect food from contaminants.
sneeze guards
chemical sanitizing
soak in chemical sanitizing solution or you can rise, swab or spray. chlorine, iodine and quaternary ammonium compounds or quats.
heat sanitizing
soak in hot water. at least 171 F for at least 30 seconds.
agitation or pressure
souring or scrubbing a surface helps remove the outer layer of dirt
yeast
spoil food quickly, smell/taste like alcohol, might bubble, grows in acidic food with little moisture, throw out any food spoiled by yeast
Bacillus cereus gastroenteritis
spore-forming bacteria found in dirt. causes two different toxins which result in 2 different illnesses
Bacillus cereus
spore-forming bacteria found in soil. produces two diff. toxins when allowed to grow to high levels.
food codes
state level food safety regulations that are written and adopted
The label must include the common name of the food or a __________ that clearly identifies it is required for food that will be consumed at home.
statement
batch type, dump washing machine
stationary rack combines wash and rinse cycles in single tank, each cycle timed
recirculating door type, non dump, machine
stationary rack machine is not fully drained of water between cycles, wash water is diluted with fresh water and reused from cycle to cycle
Storing and labeling foodservice chemicals
store chemicals in their original containers away from food and prep areas. separate by spacing or partitioning. if chemicals are transferred to a new container, the label on that contain must list the common name of the chemical
recyclables
store them in clean, pest proof containers as far from your building as regulatory requirements allow.
food-contact surface
surface that comes into direct contact with food, such as a cutting board
Some fish toxins are a natural part of the fish - these are called _______toxins.
systemic
when should you reject food items (packaging wise)
tears, holes, punctures, no labels, leaks, dampness, large ice crystals, signs of pests, dates wrong, expiration
Hand washing
temp 100, 10-15 sec
surface probes
temp of flat cooking equipment (griddles)
4 things to focus on when inspecting deliveries
temperature, packaging, documentation, and quality of the food
Recording __________ regularly, and posting them on clipboards outside of coolers, freezers, near prep areas and next to cooking and holding equipment is one way to avoid time-temperature abuse.
temperatures
is used to control risks and hazards throughout the flow of food
the HACCP system
What is the FDA Food Code?
the federal goverment's recommendations for foodservice sanitation regulations
length of treatment
the longer dirt on a surface is exposed to cleaner, the easier it is to remove
At the conclusion of an inspection, the manager is asked to sign the inspection report. Signing it indicates
the operation has received a copy of that report
useful for thick and thin foods
thermocouples
good for checking the temperature of thick and thin food
thermocouples and thermistors
whats bad about glass thermometers?
they can be physical contaminant if broken
ow can hoods, fans, guards, and ductwork cause contamination?
they can drip on food
how to prevent Listeriosis?
throw away expired product cook raw meat to min internal temps prevent cross contamination between raw/undercooked food and ready to eat food avoid using unpasteurized dairy products control time & tempe
how to achieve managerial control?
training programs, manger supervision, incorporation of SOPs, HACCP program, monitoring critical activities in operation
Foodborne illness is a disease that is
transferred to people by food
If you package fresh fruit and vegetable juice in-house for later sale,
treat the juice according to an approved HACCP plan.
Food commonly linked with toxin scombroid poisioning
tuna, bonito, mackerel, mahimahi
considered outbreak when...
two or more people have same symptoms after eating same food, investigation conducted by state/local authorities, confirmed by lab analysis
factors affecting cleaning
type and condition of dirt water hardness water temp surface agitation or pressure length of treatment
mold
type of fungus that causes food spoilage. Some molds produce toxins that can cause food borne illness.
biological contaminant
viruses, parasites, fungi, bacteria
clean
visibly free of soils
should you document when staff has completed training?
yes, for legal reasons keep all records of training in the operation
What temperature must TCS food be reheated to if it will be hot-held?
165 degrees F for 15 seconds
An operation is located in a jurisdiction that allows it to hold TCS food without temperature control. How many hours can it display hot TCS without temperature control before the food must be sold, served, or thrown out?
4 hours
How long can hot food be held without temperature control?
4 hours
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)
bacteria needs these six conditions to grow:
(F) food, (A) acidity, (T) time, (T) temp, (O)oxygen, (M) moisture
The temperature danger zone is
41 to 135
The internal temperature to store TCS food is _____________.
41 to 135F
what is minimum internal temp for eggs that will be hot-held for service?
155 for 15 seconds
screen all windows and vents with at least
16 mesh per square inch screening
Minimum cooking temp for foods with raw eggs in the recipie
160
What is the minimum internal cooking temperature for TCS food cooked in the microwave
165
What temperature should leftover food be heated?
165
What is the minimum internal cooking temperature for eggs, meat, poultry, and seafood cooked in a microwave oven?
165 degrees F
The ___ ___ rule refers to using older food supplies before newer ones.
"first in, first out "
Campylobacterosis
A gastrointestinal condition characterized by diarrhea, abdominal cramps, and fever, caused by eating raw meat or unpasteurized milk contaminated with Campylobacter jejuni, a bacterium that infects poultry, cattle, and sheep.
Where is the only place a food borne virus can reproduce?
A persons intestines
CDC Centers for Disease Control and Prevention
Agencies of the US Department of Health and Human Services that investigate foodborne-illness outbreaks, study the causes and control of disease publish statistical data, and conduct the Vessel Sanitation Program
What is the only completely reliable method for preventing backflow?
Air gap
What is the only way to prevent backflow in drainage and sewage pipes?
Air gap
degreasers
Alkaline detergents, often called degreasers, that contain a grease-dissolving agent
Cross contact
Allergens transferred from food containing an allergen to the food served to the customer.
Wheezing and shortness of breath are symptoms of what?
Allergic reaction
Wheezing, hives, and puffy eyes are symptoms of
Allergies
What must a food handler with a hand wound do to safely work with food?
Bandage the wound with an impermeable cover and wear a single use glove
When should food handlers who wear gloves wash their hands?
Before putting on the gloves
A food handler will be wearing single-use gloves to chop lettuce for an hour. When must the food handler's hands be washed?
Before starting the task
At what temperatures do most foodborne pathogens grow most quickly?
Between 70 and 125 degrees F.
At what temperatures do most food borne pathogens grow most quickly?
Between 70-125 degrees F
What can give someone salmonella typhi?
Beverages
Sneezing on food is a .... hazard
Biological
Norovirus in shellfish
Biological contaminant
The presence of microorganisms is a form of
Biological hazard
histamine
Biological toxin associated with temperature-abused scombroid fish (and other affected species), which causes scombroid poisoning
What are the 3 major types of contaminants?
Biological, Chemical, and Physical Biological: bacteria, viruses, parasites, and fungi Chemical: cleaners, sanitizers, and polishes Physical: foreign objects such as metal shavings, staples, bandages, glass, and dirt; also naturally occurring objects such as fish bones in fillets
Most Common Symptoms of Shigellosis
Bloody Diarrhea Abdominal pain and cramps Fever (occasionally)
Packaging
Both food items and nonfood items such as single-use cups, utensils, and napkins, must be packaged correctly when you receive them. Items should be delivered in their original packaging with a manufacturer's label. The packaging should be intact, clean, and protect food and food-contact surfaces from contamination. Reject food and nonfood items if packaging has any of the following problems.
If you are running very low on detergent for the dishwasher, and can't make it last the whole day, what should you do?
Buy some
What should be done with present unwrapped utensils that spear to be unused after guests have left the table?
Clean and sanitize them
What should food handlers do to prevent food allergens from being transferred to food?
Clean and sanitize utensils after use.
What should food handlers do to prevent food allergens from being transferred to food?
Clean and sanitize utensils before use
What item must customers take each time they return to a self-service area for more food?
Clean plate
What are the steps in a 3 compartment sink
Clean rinse and sanitize
If a food contact surface has been soiled, what three actions must be performed before it can be used again?
Clean, rinse, sanitize
When manually cleaning and sanitizing in a three-compartment sink, the first compartment is for
Cleaning
only removes soil
Cleaning
After which activity must food handlers wash their hands?
Clearing tables
After which activity should food handlers wash their hands?
Clearing tables
A backup of raw sewage has occurred in the kitchen . What should happen next?
Close the kitchen and clean it
hemorrhagic colitis
Enterohemoryhagic and shiga toxin E. coli can be found in the intestines of cattle. It can also be found in people.
HACCP Principle 3
Establich critical limits
If a food contact surface is in constant use, how often must it be cleaned
Every 4 hours
If food-contact surfaces are in constant use, how often must they be cleaned and sanitized?
Every 4 hours
How often should sugar used by customers in coffee and beverages?
Every day
A food handler who spends an entire shift deboning chicken should change gloves
Every hour
How often should fry oil be changed?
Every night
Live shellfish must be received with what documentation?
Shellstock identification tag
TCS Food stands for
Temperature Control for Safety Foods
The grill is broken and you are out of water, what should happen?
Have the food prepared off site until it is repaired
Bacteria, viruses, parasites, and mold are all causes of food borne illnesses. What is the other kind?
Toxic contamination
Cooking tomato sauce in a copper pot can cause which illness?
Toxic metal poisoning
A customer had a reversal of hot and cold sensations after eating seafood. What most likely caused the illness?
Toxin
Prevention Measures for Cryptosporidiosis
Use correctly treated water Keep food handlers with diarrhea out of the operation Wash hands Purchase from approved reputable suppliers
Food quality
Poor food quality can be a sign that the food has been time-temperature abused and therefore, may be unsafe. Work with your suppliers to define specific safety and quality criteria for the food items you typically receive. Reject food if it has any of the following problems.
What is the purpose of material safety data sheets?
Inform employees of safe use and hazard associated with chemicals used in the operation
Mice can squeeze through a hole the size of a ....
Nickle
Toxin
Poisons produced by microorganisms growing in your food
A server cleans a dining room 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
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
Odor
Reject food with an abnormal or unpleasant odor In addition to the guidelines above, you should always reject any its that does not meet your company's standards for quality.
Liquid
Reject items with leaks, dampness, or water stains
Pests
Reject items with signs of pests or pest damage
Damage
Reject items with tears, holes, or punctures Reject cans with labels that are not intact, or have bulging or swollen ends, rust, or dents. All food packaged in a reduced-oxygen environment, such as vacuum-packed mean, must be rejected if the packaging is bloated or leaking. Do Not Accept Cases or Packages that appear to have been tampered with.
texture
Reject meat, fish, or poultry that is slimy, sticky, or dry. Also reject it if it has soft flesh that leads an imprint when you touch it.
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
If an item is given with torn packaging?
Rejected
What are core items?
Relate to general sanitation, the facility, equipment design, and general maintenance.
What is the correct way to clean and sanitize a prep table?
Remove food from the surface, was, rinse, sanitize, air-dry
What is the correct way to clean and sanitize a prep table?
Remove food from the surface, wash, 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 should be done with an item that has been recalled?
Remove the item from inventory, and place it in a secure location.
bacterial growth
Reproduction of bacteria by splitting in two. When conditions are favorable, bacterial growth can be rapid-doubling the population as often as every 20 min. Growth in 4 phases, lag phase, log phase, stationary phase, and death phase.
Moisture
Required for Pathogens to grow
What is a basic characteristic of a virus
Requires a living host to grow
food handler has a sore throat with a fever
Restrict the food handler from working with or around food. Food handler can work with or around food when he/she has a written release from a medical practitioner Exclude from the operation if you primarily serve a high-risk population.
What should a foodhandler do to make gloves easier to put on?
Select the correct size
How should an item that has been recalled by its manufacturer be stored in an operation?
Separately from food that will be served
Live shellfish must be received with what documentation?
Shell-stock identification tag.
food commonly linked with the toxin paralytic shellfish poisoning
Shellfish found in colder waters, such as those of the Pacific and New England coasts. Clams, mussels, oysters, scallops
food commonly linked with the toxin Amnesic Shellfish poisoning (ASP)
Shellfish found in the coastal waters of the Pacific Northwest and the dash coat of Canada Clams, mussels, oysters, scallops
Food commonly linked with the toxin Neurotoxic shellfish poisoning
Shellfish found in the warmer waters of the west cost of Florida, the Gulf of Mexico, and the Caribbean Sea Clams, mussels, oysters
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 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 minimum internal cooking temp for precooked ham?
140
Minimum internal cooking temp for New York strip steak?
145
Minimum internal cooking temperature for pork
145
What is the minimum internal cooking temperature for for veal chop?
145
Eggs being prepared for immediate service should be cooked to _____
145 for 15 seconds
Steaks and chops should be cooked to an internal cooking temperature of
145 for 15 seconds
temp for chops of pork/beef/lamb, seafood
145 for 15 seconds
Fish should be cooked to an internal cooking temperature of
145 for 15 seconds .
Minimum internal temperature for seafood, steak, pork chops, and eggs served immediately?
145 for 4 minutes
Roasts should be cooked to an internal cooking temperature of
145 for 4 minutes
temp of roasts of pork.veal/lamb
145 for 4 minutes- roast can vary depending on type of roast and oven used
minimal internal temp for seafood, steaks/ chops of pork beef veal and lamb, commercially raised game, shell eggs that will be served immediately
145F (63C) for 15 seconds
Min internal temp for roasts of pork, beef, veal, and lamb
145F (63C) for 4 minutes
Ground meat should be cooked to an internal cooking temperature of
155 and 15 seconds
What is the minimal internal cooking temperature and time for tea's traditional steeping method?
175F for 5 minutes
In a heat sanitizing dishwasher, what is the minimum temperature for the final rinse?
180
Check the temperature every ____ If food does not meet temperature standards after 4 hours, it must be thrown out.
2 hours to allow time for corrective action
An outbreak occurs when
2 or more unrelated people get the same illness after eating the same food.
What is the minimum lighting intensity of handwashing and dishwashing areas?
20 foot candles
How long should you wash your hands?
20 seconds
The entire handwashing process should take at least ___________.
20 seconds
You should label all ready to eat TCS food that is prepped in house and held longer than...
24 hours
How long can chicken salad be stored?
3 to 5 days
How long can macaroni salad be stored?
3 to 5 days
It is recommended to store fresh shell eggs at a maximum temperature of __________.
45 or lower
Receive live shellfish at a temperature of
45-41F
milk temp
45F or lower, cooled to 41F or lower in 4 hours
shucked shellfish
45F or lower, must be cooled to 41F or lower in 4 hrs
The 5 common mistakes that can lead to food borne illness are 1) failing to cook food adequately, 2) holding food at incorrect temperatures, 3) using contaminated equipment, 4) practicing poor personal hygiene, and...
5) Purchasing food from unsafe sources
minimum lighting for prep areas
50 foot candles
What is the highest internal temperature for receiving live shellfish?
50F
store tableware and utensils inches off the floor
6
How long should the entire food cooking process take?
6 hours
A tuna salad is removed from the cooler at 9:00 a.m and put out for a buffet at 11:00 a.m. what time should the tuna salad be served or thrown out?
6 hours after being removed from the cooler. (3:00 p.m)
reach in cooler/freezer units should be how many inches off the floor?
6 inches
floor mounted equipment should be how many inches off floor?
6 inches (15cm)
how many inches should dishwasher be off the floor?
6 inches (15cm)
If you plan to partially cook TCS food, do not cook it for longer than _______ minutes.
60
Following the general guidelines for effective use, what is the minimum water temperature for iodine to be an effective sanitizer at a concentration of 12.5 ppm?
68F
Ready to eat TCS food that has been prepped in-house and stored at 41 degrees or lower should be thrown out after ___ days
7
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
How many days can bacon be stored in the refrigerator?
7 days
how long can ready to eat TCS food that was prepped in house be stored if held at 41F or lower?
7 days
What is the maximum water temperature allowed when thawing food under running water?
70 degrees F (21 C)
What is the maximum temperature water temperature allowed when thawing food under running water?
70 degrees F (21 degrees C)
Deliveries
Used approved, reputable suppliers check all deliveries before they enter your operation refuse shipments that have pests of signs of pests, such as egg cases and body parts
Prevention Measures for Staphylococcal gastroenteritis
Wash hands, particularly after touching the air, far, or body Cover wounds on hands and arms Hold, cool, and reheat food correctly Practice personal hygiene
If you are going to switch between cutting raw chicken to onions, what should happen?
Wash rinse and sanitize the cutting board
Viruses such as norovirus and hepatitis A can be spread when food handlers fail to
Wash their hands
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
Most Common Symptoms of Cryptosporidiosis
Watery diarrhea, abdominal cramps,nausea,weight loss
The ice and boiling points are
Ways to calibrate the thermometer
A customer having an allergic reaction may show which symptom?
Wheezing
foodborne outbreak
When 2 or more people experience a similar Illness after eating a common 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
To prevent the deliberate contamination of food, a manager should know who is in the facility, monitor the security of the products, keep information related to food security on file, and know...
Who to contact about suspicious activity
Anisakis food poisoning is commonly associated with which type of food?
Wild salmon
Wiping cloths stored in a sanitary bucket with a sanitizer solution are for?
Wiping spills
How should flatware and utensils that have been cleaned and sanitized be stored?
With handles facing up
What is the best way to eliminate pests that have entered the operation?
Work with a licensed pest control operator aka P C O
HACCP Plan
Written document based on HAACP principles describing procedures a particular operation will follow to ensure the safety of food served. See Hazard Analysis Critical Control Point
____ can cause signs of spoilage, including discoloration, slime, bubbles, and odors on refrigerated foods such as jams.
Yeast
A restaurant wants to make pickles and sell them as homemade. They will not be canned. They will be soaked in a pickling solution for two days and then served. Is this legal?
Yes
where do you store dry foods like flour and cereal?
airtight containers, quickly become stale in humid room, moody with too much moisture
Signs of yeast spoilage can include a smell or taste of _______.
alcohol
cross-contact
allergens transferred from food containing allergen to food served to customer -different foods in (same fryer or putting cho chips on same plate as PB)
Wheezing and shortness of breath are symptoms of what?
allergic reaction
chemical contaminant
cleaners, sanitizes, pesticides, and polishes
water hardness
cleaning is more difficult in hard water. minerals react with the detergent and decrease how effective it is. hard water can also cause scale or lime deposists to build up on equipment.
dishwashing machine operations
cleanliness preparation loading air-drying monitoring
how to prevent bacillus cereus gastroenteritis?
cook food to minimum internal temps hold food at correct temps cool food correctly control time and temperature
Prevention Measures for Vibrio gastroenteritis Vibrio vulni cus primary septicemia
cook oysters to minimum internal temps purchase from approved reputable suppliers
Food commonly linked with vomiting illness caused by bacillus cereus gastroenteritis?
cooked rice dishes including fried rice and rice pudding
Food commonly linked with diarrhea illness caused by bacillus cereus gastroenteritis?
cooked veggies meat products milk
can reduce salmonella spp. in poultry to safe levels
cooking food in the right temperature
The _____ route of contamination states that once food is eaten that a food handler touched with feces on their fingers, a foodborne illness may result.
fecal-oral
Hep A
feces of contaminated ppl; ready to eat foods and shellfish;
labeling allergens
federal law requires manufactured products containing 1 or more of the big eight to clearly identify on label or in common name of the food
principle 2- determine critical control points (CCP)
find points in the process where the identified hazards can be prevented eliminated or reduced to save levels
variance
from a regulatory authority that is required before a specialize processing method (smoking food, food additives, curing food etc)
Freezers are more efficient when they are free of ________.
frost
Make sure frozen food is ___ when you receive it
frozen
4 things of critical food safety knowledge for staff
good personal hygiene, controlling time and temp, preventing cross contamination, cleaning and sanitizing
what happens when ventilation is not working?
grease and condensation build up on walls and ceilings
food safety management system
group of practices and procedures intended to prevent food borne illness, actively controlling risks and hazards throughout the flow of food
stationary phase
grow until conditions become unfavorable, grow and diet at same rate
most common symptoms of toxins scombroid poisioning
initially, reddening of the face/neck, sweating, headache, burning or tingling sensation in the mouth or throat possibly later, diarrhea, vomiting
Most common symptoms if Amnesic Shellfish poisoning (ASP)
initially, vomiting, diarrhea, abdominal pain possibly later, confusion, memory loss, disorientation seizure, coma
State and local regulatory authorities
inspect operation enforce regulation investigate complaints and illnesses issuing licenses and permits approving construction reviewing and approving HACCP plans
Egg products must have an ___ stamp indicating all regulations have been enforced.
inspection
Screens
install screens over ventilation pipes and ducts on the roof
what food items should be displayed in self service area without use of packaging sneeze guards or display case?
nuts in the shell
FDA and USDA
leading roles in prevention of foodborne illness in the US. inspects food and perform other critical duties
___________ can restrict air circulation in a temperature-controlled storage unit.
lining shelves
hand antiseptics
liquids or gels to help lower the number of pathogens on your skin (hand sanitizer)
Acidity
little or no acid
Check with ____ regarding requirements for cleaning up vomit and diarrhea
local regulatory authority
cost for workers of food borne illness
lost work, medical costs, long term disability, death
high or low porosity flooring and why?
low, high has absorbency make ideal for pathogen growth and can cause people to slip and fall and deteriorates quickly
vending machine
machines that dispense hot and cold food, beverages, and snacks.
New staff must be trained in the critical areas of personal hygiene, cleaning and sanitizing, controlling time and temperature, and...
preventing cross-contamination
3 risk designations when evaluating operations
priority items - most crucial, ex: correct hand washing priority foundation items - support a priority item ex: having soap to wash hands core items - general sanitation ex: keeping equipment in good repair
What three risk designations does the FDA recommend that regulatory authorities use?
priority items, priority foundation items, core items
hazard analysis
process of identifying and evaluating potential hazards associated with food in order to determine what most be addressed in the HACCP PLAN
demonstration
process of illustrating a skill or tsk in front of another person or group
pest control operator (PCO)
professionals that use safe current ways of preventing and controlling pests. 1 deny pests access to operation 2. deny pests food and shelter 3. work with a licensed PCO to eliminate pests that do enter
food defense
program developed and implemented bye an operation to prevent deliberate contamination of its food
exclusion
prohibiting food handlers from working in the operation due to specific medical conditions
sneeze guards and where should they be located (dimensions)
protect food on display from contamination-14 inches above counter and extend 7 inches beyond food
finger cot
protective covering used to cover a correctly bandaged cut or wound on the finger
food allergen
protein in a food or ingredient that she people are sensitive to
Ice
must be made from water that is safe to drink
Storing cleaning tools and supplies
must have good lighting so that staff can see the chemicals easily hooks for hanging mops, brooms and other tools utility sink for filling buckets and washing cleaning tools Floor drain for dumping dirty water
Shellstock identification tags
must indicate when are where the shellfish was harvested.
label food
name of product, date, exp for 7 days later and initials
allergy symptoms
naseau, shortness of breath, hives, swelling, vomiting, abdominal pain, death if severe
costs of food borne illness
national restaurant association figures show that food borne illness outbreaks cost the US billions of dollar every year and cost an operation thousands
most common symptoms of vomiting illness caused by bacillus cereus gastroenteritis?
nausea vomiting
most common symptoms of cyclosporiasis
nausea, abdominal cramps, mild fever, diarrhea alternating with constipation, loss of weight loss of appetite
crisis management plan
needed incase of a outbreak/crisis, includes preparation, response and recovery plan
pH (7.5 to 4.6)
neutral to slightly acidic pH that foodborne microorganisms grow well in
Wiping towels
never use towels meant for wiping up food spills for any other purpose. store them in a sanitizer solution between uses. keep towels that come in contact with raw meat, fish, or poultry separate from other cleaning tools
Vomit and diarrhea can carry what virus
norovirus
PHS
public health service, assists FDA and USDA and state and local regulatory authorities. conduct research into the causes of foodborne illness outbreaks. assist in investigating too.
how to prevent parasites
purchase food from approved reputable suppliers, cook food minimum internal temp, fish correctly cooked/stored
how to prevent toxins
purchase from reputable, reliable approved suppliers!
prevention measures for Ciguatera fish poisoning
purchase predatory tropical reef fish from approved, reputable suppliers
prevention measures for cyclosporiasis
purchase produce from approved reputable suppliers keep food handlers with diarrhea out of operation, wash hands
when to change gloves?
right when they become dirty, beginning a first task, after interruption like a phone, after handling raw food
Pipes
rodents and insects use pipes as highways thru an operation.
Make sure that food is never thawed at
room temperature
Warranty of Sale
rules stating how food must be handled in an establishment
define: training need
s a gap between what staff should know to do their jobs and what they actually know.- hard to determine in experienced staff
A thermometer used to measure the temperature of food must be accurate to what temperature?
+/- 2 degrees F or +/- 1 degree C
best ways to prevent back flow
-avoid cross connection -vacuum breakers, double check valve back flow preventers, and reduced pressure zone back flow prevents all prevent it -air gap is best way
nonporous resilient flooring should be used for?
-break rooms, staff dressing rooms or food service offices - not ding rooms or public areas
backflow
-cross connection can let back flow occur -it is the reverse flow of contaminants though a cross connection into drinkable water supply
hard-surface flooring pros and cons
-durable and nonabsorbent used in public restrooms and high dirt areas -may crack/chip when heavy objects drop, do not absorb sounds, expensive, difficult to clean
Hot food in a vending machine must be held at
135F or higher
Receive hot TCS food at a temperature of
135F or higher
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
A hose connected to a running faucet that is left submerged in a bucket Isaí example of what?
Cross connection
The transfer of allergens from food containing an allergen to the food served to a customer is known as
Cross-contact
What can occur if prep tables are not cleaned and sanitized between uses?
Cross-contamination
What is the problem with storing raw ground beef above prepped salads?
Cross-contamination
Most Common Symptoms of Campylobacteriosis
Diarrhea (may be watery or bloody) Abdominal cramps Fever Vomiting Headaches
Food Commonly L:inked with Parasite Giardiasis
Incorrectly treated water, produce
On the job training works best for...
Individuals and small groups
removes bits of baked cheese from a pot
abrasive cleaner
Vibrio parahaemolyticus, Vulnificus
found in waters where shellfish are harvested.
Check food temperature at least every
four hours.
clean
free of visible dirt. It refers only to the appearance of a surface
storage procedures for produce
fridge, don't mix cases
cross-contamination
pathogens transferred from one surface or food to another
At what minimum temperature should hot TCS food be held?
135°F (57°C)
Hold hot food at an internal temperature of
135°F (57°C) or higher.
ROP (reduce-oxygen packaged) food storage
41F or lower
Reconstituted dried egg items should be stored at __________.
41F or lower
danger zone
41F to 135F
At what maximum internal temperature should cold TCS food be held?
41°F (5°C)
Hold cold food at an internal temperature of
41°F (5°C) or lower.
Shell eggs must be received at a maximum air temperature of
45
When should hand antiseptics be used?
After washing hands
E-Coli
Bacterial Source: Raw or rare ground beef, venison, fresh fruits and vegetables can cause kidney failure
Food Intoxication
Bacterial food borne illness that occurs when poisons are produced by bacteria in the food.
___ and ___all equipment and utensils before and after every task.
Clean and Sanitize
Most common symptoms of Hepatitis A
Fever (mild) General weakness Nausea Abdominal Pain Jaundice (appears later
The two categories of microbial induced food borne illness can be described as
Infection and intoxication
Bacteria
Infectious disease-causing agents or pathogens.
restriction
Prohibiting food handlers from working with or around food , food equipment, and utensils.
How to clean and sanitize
1 scrape food 2 wash surface 2 rinse surface 4 sanitize surface 5 allows the surface to air-dry
The correct amount of bleach for a quart of water is
1 teaspoon
Food Commonly linked with the bacteria Salmonella Typhi - Typhoid Fever
Ready-to-eat food Beverages
Food Commonly Linked with the virus Norovirus gastroenterirtis
Ready-to-eat food Shellfish from contaminated water
Food that needs to be cooled, should be brought from
135 to 70 within 2 hours and then from 70 to 41 within the next 4 hours
Which part of the plate should a food handler avoid touching when serving customers?
Top of the plate
TCS food has been __________ if it remains in the temperature danger zone for extended periods of time.
abused
When reheating commercially packaged deep-fried cheese sticks, what is the minimum internal temperature that the food must reach?
135F
temp for fruits/vegetables, legumes, grains
135F
5 of the FDA's public health interventions
(designed to protect public health) 1.demonstration of knowledge 2. staff health controls- procedures put in place 3. controlling hands as vehicle of contamination 4. time and temp parameters for controlling pathogens 5. consumers advisories- notices for raw/undercooked food
(O) oxygen
-some products can grow when oxygen is not there
A dial thermometer should have what range?
0-220
What level of water activity is required for microorganisms to grow?
0.85
Clean and sanitize anything that touches food
1) After every use 2) When beginning to work with another type of food 3) And if using something constantly
When using a dishwashing machine to clean and sanitize:
1) Check detergent and sanitizer dispensers to make sure they are filled. 2) Check water temperature and pressure. 3) Keep the machine clean inside and out. 4) Do not overload dishwasher racks. 5) Do not double stack the racks.
Types of chemical sanitizers include:
1) Chlorine, 2) Iodine, and 3) Quats
The steps for cooling TCS food
1. Cool from 135 to 70 within 2 hours 2. Cool it from 70 to 41 in the next 4 hours
What are the basic rules of integrated pest management (IPM)
1. Deny pests access to operation 2. Deny pests food, water, and a hiding place 3. Work with a licensed PCO to eliminate pests that do enter the operation
The 3 basic rules of an integrated pest management program are?
1. Deny pests food 2. Water 3. Nesting or hiding place
Information search and classroom training
1. Put staff in small groups. 2. Give them questions to answer within a set time. 3. Give them the following types of tools to answer the questions
Food order in a fridge
1. Ready to eat food, fruit, veggies 2. milk, eggs, butter 3. Fish, shellfish 4. Beef 5. Chicken
boiling point method
1. bring water to boil in deep pan 2.themometer stem/probe into boiling water, wait 30 seconds 3. adjust so it reads 212
Min internal temp for fruit, vegetables, grains, legumes that will be hot held for service
135F (57C)
ice point method
1. fill large container with crushed ice- add tap water till full 2. stem or probe into ice water and wait 30 seconds until indicator stops moving 3. adjust therm. to 32
Signs of rodents
1. gnawing 2. droppings and urine stains 3. tracks 4. nesting materials 5. holes
Developing a cleaning plan
1. identify what operation needs 2 master cleaning sched 3. train staff 4. monitor the program to ensure that it is
implementing cleaning program
1. kickoff meeting to tell them about it 2. training 3. motivation - provide lots of motivation 4. monitor
To prevent pests
1. screen all windows and vents with at least 16 mesh per square inch (anything larger will let in mosquitoes or flies). check them often and patch if needed 2. install self-closing devices ad door sweeps on all doors. repair gaps and cracks. 3. install air curtains above or alongside doors. these devices blow a steady stream of air across the entryway 4. keep all exterior openings tightly closed
Inspection frequency factors
1. size and complexity - larger operations might be inspected more 2. inspection history - low sanitation scores might be inspected more 3. at risk populations 4. resources - number of inspectors and workload
preventing cross contamination
1. use serape equipment for each food 2. clean/santizie work surface 3. prep ready to eat before raw 4. buy more prepped foods
How long do you have to correct priority foundation items
10 days
mim lighting intensity for cooler/freezers/dry storage areas and dining rooms
10 foot candles
A sanitizer test strip should be dipped in the sanitation solution for how long?
10 seconds
What temperature does water need to be at for washing hands?
100
For proper handwashing, the temperature of the water should be at least _________.
100 F
Microorganisms grow much faster between ___ and food must pass through this zone much more quickly to minimize bacteria growth.
125 and 70
Hot TCS food must be received at ___ or higher
135
Minimum internal temperature for commercially processed food being hot held, fruits, vegetables, grains, and beans being hot held
135
What temperature must cooked veggies reach to be safely hit held for service
135
At what minimum temperature should hot TCS food be held?
135 degrees F
Hot food should be held at a temperature of
135 or higher
hot TCS food
135 or higher
TCS food must be cooled from ______ temp to _____temp within _____ hours
135 to 70 in 2 hours
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
What is the minimum internal cooking temperature for eggs that will be hot-held for service?
155 degrees F for 15 seconds
What is the minimum internal cooking temperature for ground beef?
155 degrees F for 15 seconds
Cook injected meat or brined ham to an internal cooking temperature of
155 for 15 seconds
Eggs held hot for service should be cooked to an internal temperature of
155 for 15 seconds
minimum internal cooking temperature of ground meat or seafood, injected meat and eggs held for hot service
155 for 15 seconds
temp for ground/injected beef/pork/seafood
155 for 15 seconds
min internal temp for ground meat, injected meat (flavor injected roasts), mechanically tenderized meat, ratites (emu meat), ground seafood,, shell eggs that will be hold held for service
155F (68C) for 15 seconds
Foods that are being cooked in a microwave such as eggs, poultry, fish, and meat should be cooked to an internal cooking temperature of
165
cooking TCS food in the microwave should be what temp
165
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)...
What is the minimum internal cooking temperature for stuffed pork chops?
165 degrees F for 15 seconds
Cook poultry to an internal cooking temperature of
165 for 15 seconds
Reheat food for hot holding to an internal temperature of
165 for 15 seconds
What is the minimum cooking temperature for poultry, stuffing, stuffed meat, seafood, or pasta
165 for 15 seconds
temp for poultry
165 for 15 seconds
what temp must TCS food be reheated to if it will be hot-held?
165 for 15 seconds
TCS food must be reheated to what temperature for 15 seconds within 2 hours?
165F
Min internal temperature for poultry, stuffing made with meat, fish or poultry, stuffed meat, seafood, poultry or pasta, dishes the include previously cooked TCS ingredients
165F (74C) for 15 seconds
You must reheat TCS food for hot-holding to an internal temperature of ______ seconds.
165F for 15 seconds
TCS food reheated for hot-holding must reach what temperature?
165°F (74°C) 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 temperature must stuffed lobster be cooked to?
165°F for 15 seconds
At what minimum temperature should hot water be at to sanitize objects
171 degrees
What is the minimal internal cooking temperature and time for tea's traditional steeping method?
175 for 5 minutes
An operation is located in a jurisdiction that allows it to hold TCS food without temperature control. How many hours can it display hot TCS food without temperature control before the food must be sold, served, or thrown out?
4
If food is held for more than __ hours, it has to be thrown out
4
When installing tabletop equipment on legs, the space between the base of the equipment and the tabletop must be at least
4 inches (10 cm)
how many inches for tabletop equipment?
4 inches (10cm)
At what maximum temp should a refrigerator be?
40
Cold TCS food must be received at __ or lower
41
Receive cold TCS food at a temperature of
41 F or lower
At what maximum internal temperature should cold TCS food be held?
41 degrees F
Cold TCS food must be received at what internal temperature?
41 degrees F (5 C) or lower
What is the correct temperature for receiving cold TCS food?
41 degrees F (5 C) or lower.
What is the correct temperature for receiving cold TCS food?
41 degrees F or lower
At what internal temperature should raw meat, poultry, and seafood be stored?
41 or lower
Cold food should be held at a temperature of
41 or lower
cold TCS food temp
41 or lower
That is the time temperature danger zone?
41-135
Cut melons, cut tomatoes, and cut leafy greens are TCS food and should be stored at _________.
41F or lower
SUPER DANGER ZONE
70-125
How long do you have to correct priority items
72 hours
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
How long must shellstock tags be kept on file?
90 days after the container has been emptied or the last shellfish was served from the container
documentation for fish raw/partially cooked must be kept for how long?
90 days- must indicate fish was correctly frozen
What types of food are most commonly linked with campylobacteriosis?
?
examples of impermeable covers for wounds/cuts
bandage or finger cot (protective covering)
sliced cantaloupe is an example of...
A TCS food
When a food comes into contact with toxic chemicals
A chemical hazard occurs
Date Marking
A date on ready-to-eat TCS food held for more than 24 hours indicating by when the food must be sold, eaten, or thrown out.
where should you store food?
clean dry location away from dust and other contaminants
Pesticides
A substance used to destroy undesirable plants or insects.
Giardia lamblia
A type of intestinal parasite
When can a food handler with a sore throat and a fever return to work around food?
A written medical release is provided
analogy used to help identify the points where food is at risk
A.L.E.R.T
The acronym used to help you identify points in your operation where food is at risk is called __________.
ALERT
Why should food not be stored in a galvanized container
Acids in the food can leach zinc into the food
Fat tom
Acronym for the conditions needed by most food borne microorganisms to grow, food, acidity, temperature, time, oxygen, moisture
Molds
Aerobic microorganisms that cause more waste than danger and need a moist environment to grow.
2 Hours
Amount of time perishable foods can be left at room temperature.
A parasite is defined as
An animal that requires another animal host for growth
Food prepared sous vide can get what bacteria?
Anaerobic
ready-to-eat food
Any food that is edible without further preparation, washing, or cooking. It includes washed fruit and vegetables, both whole and cut, deli meats, and bakery items. Sugars, spices,seasonings,and correctly cooked food items are also considered ready to eat.
Which bacteria is commonly linked to cooked rice?
Bacillus cereus
Vibrio gastroenteritis Vibrio vulni cus primary septicemia
Bacteria found in the waters where shellfish are harvested.
Botulism
Bacterial Source: Canned food and honey caused by the toxin of the bacterium Clostridium botulinum
Salmonella
Bacterial Source: Poultry, Milk and Eggs
a food handler can cool a stockpot of clam chowder by placing it into a... A. cooler B. freezer C. sink of ice water D. cold-holding unit
C- sink of ice water
Which governmental organization provides educational services in the field of sanitation?
CDC
Staphylococcal gastroenteritis
Can be found in humans-particularly in the hair, nose, and throat, and in infected cuts. It is often transferred to food when people touch these areas on their bodies and then handle food without washing their hands. Cooking cannot destroy these toxins, so preventing bacterial growth is critical.
Cryptosporidiosis
Can be found in the feces of infected people. Food handlers transfer it to food when they touch food with fingers have feces on them. Day-care and medical communities have been frequent locations of person-to-person spread of this parasite. Symptoms will be more severe in people with weakened immune systems.
The food clostridium botulinum is often associated with which of the following foods?
Canned, herb infused oils, and smoked or salted fish
Inspection Stamp
Carcasses and packages of meat that have been inspected will have an inspection stamp with abbreviations for "inspected and passed" by the inspecting agency, along with a number identifying the processing plant.
What does USDA do?
Cares for quality of the meat
Approved sources
Check for USDA inspection stamp; stamps for meat & poultry are mandatory
Bleach
Chemical contaminant
Chemical contaminants
Chemical substances such as cleaners, sanitizes, polishes, machine lubricants, and toxic metals that leach from cookware and equipment which have contaminated food.
pesticide
Chemical used to control pests, usually insects
sanitizer
Chemical used to sanitize. Chlorine, iodine, and quats are the three most common types of chemical sanitizer in the restaurant and foodservice industry
The three categories of food contamination are...
Chemical, biological, and physical hazards
Occupational Safety and Health Administration (OSHA) has requirements for using
Chemicals
cleaners
Chemicals that remove food, dirt, rust, stains, minerals, or other deposits from surfaces.
Food safety is of particular importance for what group of people
Children under the age of 6, adults over 65, and people with immune problems
Health Inspector
City, county, or state staff member who conducts foodservice inspections. Health inspectors are also known as sanitarians health officials, and environmental health specialists.
Botulism
Clostridium botulinum forms spores that are often found in water and dirt. Spores can contaminate almost any food. The bacteria does not grow well in refrigerated or highly acidic food. However, the bacteria grows without oxygen and can produce a lethal toxin when food is time-temperature abused.
Foods that are left in the danger zone for more than 4 hours are most often associated with which type of food borne illness?
Clostridium prefringens
A backup of raw sewage and significant lack of refrigeration can result in...
Closure of the operation by the regulatory authority
The effectiveness of chemical sanitizers are not affected by its...
Color
Cladosporium is a
Common food mold
Campylobacteriosis
Commonly associated with poultry and ready to eat food Often occurs when poultry is incorrectly cooked and has even allowed to cross-contaminate other food and food contact surfaces.
Chlorine
Commonly used chemical sanitizer due to its low cost and effectiveness. It kills a wide range of microorganisms
HACCP Principle 1
Conduct a hazard analysis
What is the first step in developing a HACCP Plan?
Conduct a hazard analysis
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
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.
Food Commonly Linked with the Parasite Cryptosporidiosis
Contaminated water, produce
What is an important measure for preventing foodborne illness?
Controlling time and temperature
Prevention Measures for Salmonella
Cook Poultry and eggs to minimum internal temps. Prevent cross-contamination between poultry and ready-to-eat food. Keep food handlers who have been diagnosed with salmonellosis out of the operation.
Prevention Measures fir Anisakiasis
Cook fish to minimum internal temps If serving raw or undercooked fish, purchase sushi-grade fish that has been frozen to correct time-temperature requirements purchase from approved reputable suppliers
Prevention Measures for hemorrhagic colitis
Cook food (especially ground beef to min. internal temps. Purchase produce from approved suppliers Prevent cross-contamination between raw meat and ready-to-eat food. Keep staff with diarrhea out off the operations Keep staff who have been diagnosed with hemorrhagic colitis out of the operation. Control time and temperature.
What must food handlers do to food immediately after thawing it in the microwave oven?
Cook it
What must food handlers do to food immediately after thawing it in the microwave oven?
Cook it.
Prevention Measures for Campylobacteriosis
Cook poultry to required minimum internal temps Prevent cross-contamination between raw poultry and ready-to-eat food
Toxic metals
Copper, brass, tin, galvanized metals
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 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
Most Common Symptoms of hemorrhagic colitis
Diarrhea (eventually becomes bloody) Abdominal cramps Kidney failure (in several cases
after which activity should you wash your hands? a. putting on gloves b. serving customers c. applying hand santizer d. clearing tables
D
What must be included on the label of TCS food that was prepped in-house?
Date that the food should be thrown out
what must be included on the lable of TCS food that was prepped in-house?
Date that the food should be thrown out.
Vacuum breaker
Device preventing the back flow of contaminants into a drinkable water system
Hair Restraint
Device used to keep a food handler's hair away from food and to keep the individual from touching it
Most Common Symptoms of Salmonella
Diarrhea Abdominal Cramps Vomiting Fever
Most common symptoms for Vibrio gastroenteritis Vibrio vulni cus primary septicemia
Diarrhea Abdominal cramps and nausea vomiting low-grade fever and chills
What are the most common symptoms of a food borne illness?
Diarrhea, vomiting, fever, nausea, abdominal cramps, and jaundice
What are the most common symptoms of a food-borne illness?
Diarrhea, vomiting, fever, nausea, abdominal cramps, and jaundice
single-use gloves
Disposable gloves designed for one time use.
How do bacteria reproduce?
Dividing in two
variance
Document issued why a regulatory agency that allows a requirement to be waived or modified
Prevention Measures for Salmonella Typhi - Typhoid Fever
Exclude food handlers who have been diagnosed with an illness caused by Salmonella Typhi from the operation. Wash hands Cook food to minimum internal temps prevent cross-contamination
Prevention Measures for Shigellosis
Exclude food handlers who have been diagnosed with an illness caused by Shigella from the operation Exclude food handlers who have diarrhea from the operation wash hands control flies inside and outside the operation practice personal hygiene
prevention measures for Norovirus gastroenterirtis
Exclude staff who have been diagnosed win Norovirus Exclude staff with diarrhea and vomiting wash hands avoid bare-hand contact with ready-to-eat food purchase shellfish from approved reputable suppliers practice personal hygiene
Prevention Measures for Hepatitis A
Exclude staff who have been diagnosed with hepatitis A from the operation Exclude staff who have jaundice from the operation wash hands avoids bare-hand contact with ready-to-eat food purchase shellfish from approved reputable suppliers practice personal/hygiene
What should food service operators do to prevent spread of hepatitis a
Exclude staff with jaundice from the operation
Food handler has at least one of these symptoms from an infectious condition: vomiting, diarrhea, jaundiced (yellow skin or eyes
Exclude the food handler from operation Vomiting and diarrhea Food handlers must meet one of these requirements before they can return to work: Have had no symptoms for at least 24 hours Have a written release from a medical practitioner Jaundice Food handlers with jaundice must be reported to the regulatory authority. Food handlers who have and jaundice for less than seven days must be excluded from the operation. Food Handlers must have a written release from practitioner and approval from the regulatory authority before returning to work
The food handler has been diagnosed wish a food borne illness caused by one of these pathogens and has symptoms Hepatitis A, Salmonella Typhi, Enterohemoryhagic and shiga toxin-producing e.coli norovirus shigella
Exclude the food handler from the operation. Work sigh the food handler's medical practitioner, and the local regulatory authority to decide when the person can go back to work
Farm-raised fish must come with documentation that shows that it was produced up to ___________ standards.
FDA
The system that many restaurants use to properly rotate their food is called __________.
FIFO
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
Earrings can ...... and become unsafe
Fall into food
T or F Freezing food kills pathogens.
False
T or F Only cut, not whole, washed fruit and vegetables fall under the category of ready-to-eat food.
False
T or F The grading of eggs, meat, and poultry is required.
False
USDA - US Department of Agriculture
Federal agency responsible for the inspection and quality grading of meat, meat products, poultry, dairy products, eggs, and egg produce, and fruit and vegetables shipped across state lines
Food and Drug Administration (FDA)
Federal agency that issues FDA food code working jointly with the US Dept of Agriculture (USDA) and the CDC. The FDA also inspects foodservice operations that cross state borders-interstate operations such as food manufacturers and processors.
FDA (Food and Drug Administration)
Federal agency that publishes the Food Code and inspects food service operations that cross state borders.
occupational safety and health administration (OSHA)
Federal agency that regulates and monitors workplace safety
Fresh food should be added to a buffet line in what method?
First in/ first out
What should be done when throwing away chemicals?
Follow label instructions and regulatory requirements.
FSIS
Food Safety and Inspection Service. An agency of the USDA responsible for ensuring that the nation's commercial supply of meat, poultry, and egg products is safe, wholesome, and correctly labeled and packaged.
Eggs and peanuts are dangerous for people with what condition?
Food allergies
What is the most likely cause of wheezing and hives
Food allergies
time-temperature abuse
Food has been time-temperature abused any time it has been allowed to remain too long at a temperature favorable to the growth of food borne microorganisms.
Dates
Food items most be correctly labeled. Do not accept food that is missing use-by or expiration dates from the manufacturer. Reject items that have passed their use-by or expiration dates. Some operations label food items with the date the item was received two help sigh sock rotation during storage.
Documents
Food items must be delivered sigh the correct documents. For example, shellfish met be received with shell stock identification tags These tags indicate when and where the shellfish were harvested. They must be kept on file for 90 days from the date the last shellfish was used from its delivery container. Fish that will be eaten raw or partially cooked must also be received with the correct documentation. These documents must indicate the fish was correctly frozen before you received it. Keep these documents for 90 days from the sale of the fish. If the fish was farm raised, it must have documentation that stages the fish was raised to FDA standards. These documents must also be kept for 90 days from the sale of the fish.
vacuum packed food
Food processed by removing air from around it while in a sealed package. This process increases the product's shelf life.
What is TCS food?
Food requiring time and temperature control for safety Example: Sprouts
Hazard Analysis Critical Control Point (HACCP)
Food safety management system based on the idea that if significant biological, chemical, or physical hazards are identified at specific points within a product's flow through the operation, they can be prevented, eliminated, or reduced to safe levels.
sneeze guard
Food shield placed over self-service displays and food bars that extends seven inches beyond the food and 14 inches above the food counter.
TCS food
Food that contains moisture and protein and has a neutral or slightly acidic pH. Such food requires time-temperature control to prevent the growth of microorganisms and the production of toxins.
Time-temperature abuse occurs when
Food that has been held too long at temperatures that all pathogens need to grow (in temperature danger zone)
Adulterated
Food that has been made impure by the addition of improper ingredients.
Food Commonly Linked with the Bacteria Shigellosis
Food that is easily contaminated by hands, such as salads containing TCDS food, (potato,tuna,shrimp,macaroni, and chicken) Food that has made contact with contaminated water, such as produce
Food commonly linked with the bacteria Staphylococcal gastroenteritis
Food that requires handling during prepping Salads continuing TCS food (egg, tuna, chicken and macaroni) Deli meat
FAT TOM
Food, Acidity, Time, Temperature, Oxygen, Moisture
physical hazards
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 kin fillets.
spore
Form that some bacteria can take to protect themselves when nutrients are not available. Spores are commonly found in dirt and can contaminate food grown there.
Shigellosis
Found in the feces of humans with the illness. Most illness occur when people eat or drink contaminated food or water. Flies can also transfer the bacteria from feces to food.
Giardiasis
Found in the feces of infected people. Can be transferred by food handlers with feces on fingers
Salmonella Typhi - Typhoid Fever
Found in the fences of human with the illness. Most illnesses occur when people eat her drink contaminated food or water. Flies can also transfer the bacteria from feces to food. Eating only a small amount of these bacteria can make a person sick.
The most frequent cause of fires.
Greasy hood vent systems
The greatest threat of e. Coli can be traced to which of the following foods
Ground beef
Food Commonly Linked with the Bacteria hemorrhagic colitis
Ground beef (raw or undercooked), Contaminated produce
Food Infections
Group of illnesses caused when pathogenic bacteria are eaten along with food.
Quaternary ammonium compounds (quats)
Group of sanitizers all having the same basic chemical structure. They work in most temperature and pH ranges.
food safety management system
Grow of programs, procedures, and measures designed to prevent food borne illness by actively controlling risks and hazards throughout the flow of food
In which training method does a trainer ask a series of questions to draw on the knowledge and experience of the learners?
Guided discussion
HACCP
Hazard Analysis Critical Control Point: Process-control system developed for NASA that focuses on "critical control points."
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, nonthyphodial Salmonella, Shigella spp., and shiga toxin-producing E. coli
College students are not...
High risk
Potentially hazardous foods ( TCS: Temperature Control for Safety Foods)
High-protein, low acid foods that can support rapid growth of infectious or disease causing microorganisms: milk/milk products, shell eggs, meats, baked or boiled potatoes, tofu/soy products, raw seed sprouts (alfalfa or bean sprouts).
toxins scombroid poisioning
Histamine poisoning can occur when high levels of histamine is scombroid and other species of fish are eaten. When the fish are time-temperature abused, bacteria on the fish make the toxin. In cannot be destroyed by freezing, cooking, smoking or curing
Prevention Measures for Botulism
Hold, cool and reheat food correctly Inspect canned food for damage Control time and temperature
What is not acceptable to serve in a restaurant
Home made anything
What is norovirus
Human feces on hands. Foodhandler must wash hands before returning to work
The best way to deal with pests is to have an...
IPM program
What is the purpose of a food safety management system?
Identify and control possible hazards throughout the flow of food
What is the purpose of a food safety management system?
Identify and control possible hazards throughout the flow of food.
Foodborne illness
Illness carried or transmitted to people by food.
Pathogens
Illness-causing microorganisms
pathogenic bacteria
Illness-causing microorganisms
Use these to check the temperature of liquid like soup, sauces and fry oil
Immersion probe
What probe should be used to check the temperature of a large stockpot of chili?
Immersion probe
What probe should be used to check the temperature of a large stockpot of chili?
Immersion probe.
verification
In a HACCP system, the process of confirming that critical control points and critical limits are appropriate, that monitoring is alerting you to hazards, that corrective actions are adequate to prevent food borne illness from occurring, and that staff are following established procedures.
Where should pesticides be stored?
In a locked storage area 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 use-by dates
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
How should condiments be served?
In their original container
Food Commonly :Linked with the Bacteria Botulism
Incorrectly canned food Reduced-Oxygen packaged food (ROP) Temperature-abused vegetables such as baked potatoes Untreated garlic-and-oil mixtures
What is the first task in training a large group of servers to prevent contamination of food?
Information search
Which type of thermometer can read temperature without touching the item's surface?
Infrared
Most Common Symptoms of Botulism
Initially - Nausea and vomiting Later - Weakness, Double Vision, Difficulty in speaking and swallowing
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 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 is the right way to measure the temperature of fresh meat, poultry, or seafood when it is delivered?
Insert the thermometer into the thickest part of the product
A person arrives at a restaurant claiming to be a health inspector. What should the manager ask for?
Inspector's Identification
A person arrives at a restaurant claiming to be a health inspector. What should the manager ask for?
Inspectors identification
What type of container should be used to transport TCS food from the place of preparation to the place of service?
Insulated
Hepatitis A
Mainly found in the feces of people infected wit it. The virus can contaminate wear and many types of food. Commonly linked with ready-to-eat food, however has also been linked to shellfish from contaminated water. Virus often transferred to food when infected food handlers touch food or equipment with fingers that have feces on them. An infected person may not show symptoms for weeks but can be very infectious. Cooking does not destroy hepatitis A
Listeria monocytogenes is a concern because...
It can slowly grow in a refrigerator
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
Milk can be received at 45°F (7°C) under what condition?
It is cooled to 41 degrees F or lower in 4 hours.
What is required when receiving fish that will be served raw or partially cooked?
It must be correctly frozen before you receive it
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
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.
What are priority foundation items?
Items that support a priority item like having soap at a handwashing sink.
A food handler must be excluded from the operation for what symptom?
Jaundice
What Is the calibration nut on the bimetallic stemmed thermometer used for
Keep it accurate
Controlling time and temperature helps to
Keep the food fresh, control microbial growth, and make the food last longer
What should a manager do when a food handler reports being diagnosed with Shigellosis
Keep the food handler away from duties involving food
regulations
Laws determining standards of behavior. Restaurant and food service regulations are typically written at the state level and based on the USDA Food Code.
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.
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
pest control operator (PCO)
Licensed professional who uses safe, current methods to prevent control pests
Norovirus gastroenterirtis
Like hepatitis A, norovirus is commonly linked with ready-to-eat food. It has also been linked with contaminated water. Norovirus is often transferred when infected food handlers touch food or equipment with fingers that have feces on them. Eating only a small amount of norovirus can make a person sick. It is also very contagious. People become contagious within a few hours after eating its. The virus is often in a person's feces for days after symptoms have ended.
Hand antiseptic
Liquid or gel used to lower the number of microorganisms on the skin's surface. Hand antiseptics should only be used after correct hand washing, not in place of it. Only those hand antiseptics that are compliant with the Food and Drug Admin (FDA) should be used
What are the potential costs associated with food borne-illnesses outbreaks?
Loss of customers and sales Loss of reputation Negative media exposure Lawsuits and legal fees Increased insurance premiums Lowered staff morale Staff absenteeism Closure Human costs, such as lost work, medical costs, long-term disability, and death
What is the purpose of antiseptics
Lower the number of pathogens on skin
The manager's responsibility for staff food safety training is to...
Make sure that staff have the knowledge and skills to keep food safe
Who is responsible for keeping food safe in an operation?
Manager / operator
Who is responsible for keeping food safe in an operation?
Manager/operator
Salmonella
Many farm animals carry Salmonella naturally. Eating only a small amount of these bacteria can make a person sick. The severity of the symptoms depends on the health of the person and the amount of bacteria eaten. The bacteria are often in a person's feeds for weeks after symptoms have ended.
OSHA requires chemical manufacturers and suppliers to provide a ... for each hazardous chemical they sell
Material safety data sheet
Which thermometer should be used to monitor the temperature of the sanitizing rinse in a dishwashing machine?
Maximum registering
What is required for measuring the sanitizing rinse temperature in a high-temperature dishwashing machine?
Maximum registering thermometer
Viruses
Microorganism ~ cause of food borne illness, need living host to grow, can survive for short time on door handles, etc..., can be resistant to extreme heat/cold
Spores
Microorganisms in a dormant, inactive or resting state.
Yersiniosis is associated with...
Milk
Big 8 food allergens
Milk, eggs, fish, peanuts, soy, wheat, shellfish, and tree nuts
When using bottom to top shelving order, what determines the placement of food?
Minimum internal cooking temperature
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
Bimetallic stemmed thermometer
Most common and versatile types of thermometer measuring temperature through a metal probe with a sensor in the end. Most can measure temps from zero to 220F and are accurate to within they are easily calibrated.
does freezing kill pathogens?
NO
Do gloves replace hand washing?
NO!
Should uneaten bread be reserved?
NO!!!
What organization creates national standards for foodservice equipment?
NSF
Solanine
Natural toxin found in the green portion under the skin of a potato.
Most Common Symptoms of Staphylococcal gastroenteritis
Nausea Vomiting and retching Abdominal cramps
what item should customers take each time they return to self service area for more food?
clean plate
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
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.
What's is the most common rat found in restaurants?
Norwalk rats
most common symptoms of paralytic shellfish poisoning
Numbness, tingling of the mouth, face, arms, and legs dizziness, nausea, vomiting, diarrhea
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 a shell
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
food borne infection
Occurs when bacteria from bad food enters the blood stream
Cross-contamination
Occurs when microorganisms are transferred from one food or surface to another.
How should flour not be stored?
On the floor
How should cartons of coleslaw be checked for the correct receiving temperature?
Open a carton and insert a thermometer stem into the food
How should cartons of coleslaw be checked for the correct receiving temperature?
Open a carton and insert a thermometer stem into the food.
parasite
Organism that needs to live in a host organism to survive.
NSF
Organization that develops and publishes standards for sanitary equipment design.
The greatest threat of norovirus contamination can be traced to which food?
Oyster
Food commonly linked with the bacteria Vibrio gastroenteritis Vibrio vulni cus primary septicemia
Oysters from contaminated water
Sous Vide food
Packaging method by which cooked or partially cooked food is vacuum packed in individual pouches and then chilled.
modified atmosphere packaging (MAP)
Packaging method by which the air inside of a package is altered using gases, such as carbon dioxide and nitrogen. Many fresh-cut produce items are packaged this way.
What should you dry your hands with?
Paper napkins NOT cloth
single use paper towel
Paper towel designed to be used once, then discarded.
___ need to live in a host to survive
Parasites
Raw or undercooked dishes made for high risk populations must use eggs that have been...
Pasteurized
Flow of Food
Path food takes through an establishment, from purchasing and receiving through storing, preparing, cooking, holding, cooling, reheating, and serving
Flow of food
Path food takes through an operation, from purchasing and receiving through storing, preparing, cooking, holding, cooling, rehearing, and serving
Aflatoxin are associated with
Peanuts
Anisakiasis
People can get sick when they eat raw and undercooked fish containing this parasite
high risk populations
People susceptible to foodborne illness due to the effects of age or health on their immune systems, including infants and preschool age children, pregnant women, elders, medicated ppl, diseased or weakened immune systems
A material safety data sheet required for all chemicals that a restaurant uses informs about
Physical hazards of the chemicals
Which piece of jewelry can be worn on a food handler's hand or arm?
Plain band ring
For any workstation in a kitchen, which clothing articles should be found?
Plastic hand gloves, red bucket filled with diluted bleach water, and head gear
Which type of thermometer should not be used?
Pop up thermometer
Foods that have a water activity of 0.85 or above are considered...
Potentially hazardous food
Foods with a ph of 4.6 or above are considered
Potentially hazardous food
Food Commonly Linked with the Bacteria Campylobacteriosis
Poultry Water contaminated with the bacteria Meats Stews/gravies
Food Commonly Linked with the Bacteria Salmonella
Poultry and eggs Dairy products Produce
What is the most important way to prevent a food borne illness from viruses?
Practice good personal hygiene
To learn a new skill, learners must be given the opportunity to
Practice the skill
Corrective action
Predetermined step taken when food does not meet a critical limit
Which area of the operation is usually required to be the brightest?
Preparation
Contamination
Presence of harmful substances in food. Some food safety hazards occur naturally, while others are introduced why humans and the environment
New staff must be trained in the critical areas of personal hygiene, cleaning and sanitizing, controlling time and temperature, and...
Preventing cross-contamination
Calibration
Process of ensuring that a thermometer gives accurate readings by adjusting it to a known standard, such as the freezing point or boiling point of water
sanitizing
Process of reducing the number of microorganisms on a clean surface to safe levels
cleaning
Process of removing food and other types of dirt from a surface such as a countertop or plate
Prevention Measures for Neurotoxic shellfish poisoning
Purchase shellfish from approved, reputable suppliers
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.
Temperature Danger Zone
Range of temperatures where bacteria are likely to grow(41 degrees F-135 degrees F)
Fungi
Ranging in size from microscopic, single-celled organisms to very large, multicellular organisms. Fungi most often cause food to spoil. Molds, yeasts, and mushrooms are examples
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
Food Commonly linked with the parasite Anisakiasis
Raw and undercooked fish Herring Cod Halibut Mackerel Pacific Salmon
Enterohemorrhagic and shiga toxin-producing E. coli are commonly linked with what type of food?
Raw ground beef
Shiga toxin-producing E. Coli is commonly linked with what type of food?
Raw ground beef
Norwalk virus is associated with which vectors
Raw oysters, person to person contact, and water
shelf life
Recommended period of time during which food can be bored and remain suitable for use
Cleaning the surfaces of some cans of tomato sauce so that they can be accepted is an example of
Reconditioning
What is sanitizing?
Reducing pathogens to safe levels
The definition of sanitizing is
Reducing the microbial load on a food surface
A chef sanitized a thermometer probe and then checked the temperature of a minestrone soup being held in a hot-holding unit. The temperature was 120 degrees F, which did not meet the operation's critical limit of 135 degrees F. The chef recorded the temperature in the log and reheated the soup to 165 degrees F for 15 seconds within 2 hours. Which was the corrective action?
Reheating the soup
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
Appearance
Reject food that is moldy or has an abnormal color. Food that is moist when it should be dry, such as salami, should also be rejected. Do not accept any food that shows signs of pests or pest damage
What is the third step in cleaning and sanitizing items in a three compartment sink
Rinsing
When manually cleaning and sanitizing in a three-compartment sink,the second compartment is for
Rinsing
FIFO (First in First Out)
Rotate refrigerated, frozen, dry foods during storage Identify food item's use-by expiration date Store items with the earliest use-by or expiration dates in front of items with later dates Once shelved, use those items stored in front first.
FIFO method
Rotation of food in storage to use the oldest inventory first.
Some signs of rodent infestation are?
Rub marks along the wall, small brown matter around the walls of the kitchen, and teeth marks on food in the dry storage areas.
Cans with ........ can't be used.
Rust, dents, and past expiration dates
When manually cleaning and sanitizing in a three-compartment sink, the third compartment is for
Sanitizing
FDA food code
Science-based reference for retail food operations on how to prevent food borne illness. These recommendations are issued by the FDA to assist state health departments in developing regulations for a foodservice inspection program
Parasites are commonly associated with what food?
Seafood
Parasites are commonly linked with what type of food?
Seafood
Which pathogen can be controlled by washing hands and controlling flies inside and outside the operation?
Shigella species (spp.)
Which pathogen can be controlled by washing hands and controlling flies inside and outside the operation?
Shigella spp.
Yeast
Single celled microorganism needing a moist environment with a pH of 4-6.5 & a temperature between 20-38 C can form spores if conditions get to harsh.
A food handler can cool a stockpot of clam chowder by placing it into a
Sink of ice water
A food handler can cool a stockpot of clam chowder by placing it into a
Sink of ice.
What can lead to contamination of food when using a deli slicer?
Slicing cheese without cleaning the slicer, using a rag to clean the blade, and wiping the blade with a sanitary liquid
Microorganisms
Small, living organisms that can be seen only with the aid of a microscope. There are four types of microorganisms that can contaminate food and cause food borne illness: bacteria, viruses, parasites, and fungi.
virus
Smallest of the microbial food contaminants Viruses rely on a living host to reproduce. They usually contaminate food through a food handler's incorrect personal hygiene. Some survive freezing and cooking temperatures.
What are the most important food safety features to look for when selecting flooring, wall, and ceiling materials?
Smooth and durable
Amnesic Shellfish poisoning (ASP)
Some types of shellfish can become contaminated as they filter toxic algae from the water. People get sick with this poisoning when they eat these shellfish. The severity of symptoms depends on the amount of toxin eaten and health of the person. Dominic acid cannot be smelled or tasted. It is not destroyed by cooking or freezing.
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
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.
Listeria
Source: Raw/unpasteurized dairy products, soft cheeses, meat, and ready to eat foods potentially serious illness to infants and the elderly.
Cooking food in airtight bag in hot water at 140 degrees for a long period of time
Sous vide
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.
A deli serves cold sandwiches in a self-serve display. Which step in the flow of food would be a critical control point?
Storage
A deli serves cold sandwiches in a self-serve display. which step in the flow of food would be a critical control point?
Storage
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 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?
Stored the sanitizer bottle away from the prep area
T or F- serving raw or undercooked food the restaurant must inform the customer of risk of food borne illness?
TRUE
true or false: hand antiseptics must only be used after hand washing and not in place of it
TRUE
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 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.
A customer requests medium rare chicken. What should you do?
Tell them no
What must food handlers do to make sure sanitizing solution for use on food-contact surfaces has been made correctly?
Test the solution with a sanitizer kit
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.
What is FATTOM?
The 6 conditions that pathogens need to grow: Food, Acidity,Temperature, Time, Oxygen, Moisture.
USDA
The US dep. of agriculture regulates and inspects meat, poultry and eggs. also regulates food that crosses state boundaries or involved more than one state
detergent
cleaner designed to penetrate and soften dirt to help remove it from a surface
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
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.
Labels on containers of ready to eat TCS food that was prepped in sight must include
The date the food should be sold
Exotic meats can be served as long as...
The meat comes from an approved USDA meat plant
Minimum internal temperature
The required minimum temperature the internal portion of food must reach to sufficiently reduce the number of microorganisms that might be present. This temperature is specific to the type of food being cooked. Food must reach and hold its required internal temperature for a specified amount of time.
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.
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
Temperature danger zone
The temperature range between 41F and 135F within which most food borne microorganisms rapidly grow.
Cross-Contact
The transfer of an allergen from a food containing an allergen to a food that does not contain the allergen.
thermistors
Thermometers that check food temperature through a sensor on the tip of a metal probe.
What are priority items that the FDA recommends that regulatory authorites use?
They are the most critical, they are procedures that prevent, eliminate, or reduce hazards associated to foodborne illness.
Why are preschool-age children at a higher risk for foodborne illnesses?
They have not built up strong immune systems
Why are preschool-age children at a higher risk for foodborne illnesses?
They have not built up strong immune systems.
People who are carriers are able to carry pathogens in their systems and infect others yet
They never become ill themselves
When preparing anything with canned tomatoes and they smell funny and have foam, what should happen?
Throw them out
Which FAT TOM condition will a foodservice operation be most able to control?
Time
How do microorganisms grow so quickly
Time and temperature abuse
time-temperature indicator (TTI)
Time and temperature monitoring device attached to a food shipment to determine if the product's temperature has exceeded safe limits during shipment or subsequent storage.
What can cause food to become unsafe?
Time temp abuse, cross contamination, and bad hygiene
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
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
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 delivery of food?
Time-temperature indicator
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 is the purpose of setting critical limits for a HACCP plan?
To reduce hazards to safe levels
Which part of the plate should a food handler avoid touching when serving customers?
Top
Tetrodotoxin
Toxin from puffer fish
What organization includes inspecting food as one of its primary responsibly
USDA
liquid frozen and dehydrated eggs inspection rules?
USDA inspection stamp and by law must be pasteurized
meats must be purchased from plants inspected by who?
USDA or a state department of agriculture
Packages of poultry must have the ___ stamp to be legal
USDA's
Pathogen reproduction rate
Under the right conditions, pathogens are capable of doubling every 20 minutes.
Salmonella poisoning in the US is most commonly due to ingestion of
Undercooked eggs and poultry
What is the first step of cleaning and sanitizing stationary equipment
Unplug the unit
How long should fried eggs be cooked?
Until the yolks and whites are firm
How far must a bimetallic stemmed thermometer be inserted into food to give an accurate reading?
Up to the dimple of the thermometer stem
How far must a bimetallic stemmed thermometer be inserted into food to give an accurate reading?
Up to the dimple of the thermometer stem.
How should staff make sure the chemical sanitizer being used on a food prep surface is the correct strength?
Use a test kit to check the concentration when mixing it
Chemical sanitizing
Using a chemical solution to reduce the number of microorganisms on a clean surface to safe levels. Items can be sanitized by immersing in a specific concentration of sanitizing solution for a required period of time or by rinsing, swabbing, or spraying the items with a specific concentration of sanitizing solution
heat sanitizing
Using heat to reduce the number of microorganisms on a clean surface to safe levels. One common way to heat sanitize tableware, utensils, or equipment is to submerge them in or spray them with hot water
What is the only certain way way to prevent backflow?
Vacuum breaker
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
Which pathogen is linked to raw or undercooked seafood
Vibrio vulnificus
What type of pathogen is hepatitis A
Virus
___ are the leading cause of foodborne illnesses
Viruses
What should staff do when receiving a delivery of food and supplies?
Visually inspect all food items
When should employees receive food safety training?
When hired, and then periodically after that
When should staff receive food safety training?
When hired, and then periodically after that
When is it acceptable to eat in an operation?
When sitting in a break area
When is it acceptable to eat in an operation?
When sitting in a break area.
Who should apply pesticides?
a Pest control operator
What item must customers take each time they return to a self-service area for more food?
a clean plate
Parasites cannot grow in food. They require _____ to live and reproduce.
a host
For all cleaning efforts you will need
a master cleaning schedule. making this also means training and monitoring your staff to be sure they can follow it
you must remove all jewelry except what?
a plain band ring
imminent health hazard
a significant threat or danger to health that requires immediate correction or closure too prevent injury
Flies
a threat to human health bc they feed on garbage and animal wastes. they spread pathogens such as shigella spp
The four types of microorganisms that can contaminate food are:
a) Bacteria b) Viruses c) Parasites d) Fungi
Five common risk factors responsible for foodborne illness are:
a) Buying food from an unsafe sources b) Holding food at improper temperature c) Failing to cook properly d) Using contaminated equipment e) Poor personal hygiene
Ways an employee can contaminate food are
a) Have a foodborne illness b) Vomiting or Diarrhea c) Uncovered, infected wounds on hands or arms d) If they touch anything that can contaminate hands e) May be carrying foodborne pathogens and look healthy
Personal hygiene can contaminate food in the following ways:
a) Improper washing of hands, after restroom, or contaminating b) Coughing or sneezing into hands c) After touching open-sores of wounds d) After smoking
High-risk populations include:
a) Infants and preschool age children b) Pregnant Women c) Elderly d) Transplant Patients e) Patients on Chemotherapy f) Chronically ill people
Proper hand care consists of:
a) Keep finger nails clean and short b) No false fingernails or polish c) Wear clean gloves over cuts
Costs of a Foodborne-Illness Outbreak occurs in the following ways
a) Loss of customers b) Damage to your reputation c) Lawsuits d) Increased insurance premiums e) Lowered employee morale f) Employee absenteeism g) Need for retraining h) Embarrassment
What are the different types of contaminants that can occur?
a) Microbial Contaminations b) Conditions affecting growth of microorganisms c) Food supporting growth of microorganisms d) Bacteria, Viruses, Parasites, Fungi e) Biological, Chemical, and physical contaminants f) Food allergies
Gloves should:
a) Never be used in place of handwashing b) Change gloves when they are soiled or torn c) Before beginning a different task d) Change at least every 4 hours e) Change after handling raw meat f) Before handling cooked or ready to eat foods
Foodborne illness can occur through time-temperature abuse in the following ways:
a) Not held or stored at required temperatures b) Not cooked or reheated to temperature that kills microorganisms c) Not cooled properly
You should wash your hands at the following times:
a) On site at the beginning of the day b) After using the restroom c) After touching hair, face, or body d) After sneezing or coughing into hands e) After smoking, eating, drinking, or chewing tobacco, or gum f) After handling money g) After handling cleaning chemicals h) After handling trash i) Or anything else that may contaminate hands j) Before and after handling raw meat, poultry, and fish
Employees need to know how to
a) Properly wash hands b) Proper hand care c) Using gloves d) Proper attire e) Policies for smoking, eating, drinking, and chewing gum or tobacco f) Reporting illness and injury
Cool food quickly using the following methods:
a) Put food into an ice water bath b) Cool using an ice paddle c) Use a blast chiller/tumble chiller
The following factors affect TCS food:
a) Requires time and temperature control b) Has caused foodborne-illness outbreaks c) Has natural potential for contamination
Employees should avoid the following actions with hands:
a) Scratching Scalp b) Running fingers through hair c) Rubbing Ears d) Touching pimples or infected wounds e) Wiping or touching nose f) Coughing or sneezing into hands g) Wearing dirty uniform h) Spitting in operation
Employees should not work with food if:
a) Sore throat or fever b) Vomiting or diarrhea c) Must be symptom free for 24 hours or with physician's note d) Jaundice e) Food borne illness
Food becomes unsafe in the following ways:
a) Time and Temperature Abuse b) Cross contamination c) Poor personal hygiene
The four acceptable methods for thawing food are:
a) Under cold running water (70 or lower) b) As part of the cooking process c) In a microwave if cooked immediately d) In a refrigerator at 41 or lower
When serving eggs to high-risk populations:
a) Use pasteurized eggs or egg products b) Use pasteurized shell eggs of pooling eggs? c) Can use unpasteurized shell eggs if dish will be cooked through
The following steps to proper hand washing should be:
a) Wet hands as hot as you can stand b) Apply Soap c) Scrub for 10-15 seconds, washing under fingernails & between fingers d) Rinse Hands e) Dry Hands f) Use paper towel to turn off faucet
Cross-contamination can occur when the following things happen:
a) When contaminated ingredients are added to food that receives no further cooking b) When cooked or ready food is allowed to touch food contact surfaces that have not been cleaned c) When food that is contaminated is allowed to drip fluids onto ready to eat foods d) When a food handler touches food that is contaminated and then touches ready to eat foods e) When contaminated cleaning cloths are not changed and adequately cleaned
All employees should:
a)Shower or bathe daily b) Keep hair clean c) Keep clothes or uniform clean d) Wear hair restraint e) Closed toe non-skid shoes f) Wear an apron but remove for restroom g) Remove all jewelry
Preventing Cross Contact in Food Service
a)Tell customer how each dish is made b)Tell customer about any "secret" ingredients that may contain allergens. While you might not want to share these recipes with the public, you still must be able to tell the "secret" items when asked. c)Suggest alternative menu items that don't have the food allergen. d) Servers should never guess about what a menu item contains. IF they don't know, they should ask someone who does.
mushroom toxins
almost always caused by eating toxic wild mushrooms called by amateur hunters, not destroyed in cooking or freezing
Ciguatera toxin is commonly found in
amberjack
water activity
amount of moisture available in food for microorganisms to grow. It is measured in a scale from 0.0 to 0.85 or higher.
water activity
amount of moisture available in food for microorganisms to grow. measured in a scale from 0.0 to 1.0, with water having a water activity of 1.0. TCS food has water act. val. of .85 or higher.
water activity (aw)
amount of moisture available in food for this growth
Shigellosis
an acute infection of the intestine by Shigella bacteria
air gap
an air space that separates a water supply outlet from a potentially contaminated source -a sink correctly designed will have two air gaps
Cover wounds on the arm with ____________.
an impermeable bandage
food borne-illness outbreak
an incident in which 2 or more people experience the same illness symptoms after eating the same food. An investigation is conducted bye the state and local regulatory authorities, and the outbreak is confirmed why a laboratory analysis
NSF
an organization that creates these national standards for foodservice equipment
Giardiasis
animal droppings that contaminate waters
major parasites
anisakis simplex, cryptosporidium parvum, giardia duodenalis, cyclospora cayetansis
time temperature abuse
any time it has been allowed to remain too long at a temperature favorable to the growth of foodborne microorganisms
Easy-to-read temperature markings
are the degree increments that allow people to read the thermometer.
delimers
are used on mineral deposits and other dirt that other cleaners cannot removev
To prevent contamination, supplies should be stored..
away from walls
(A) acidity
bacteria grows best in food with little to no acid, best in neutral to slightly acidic a ph a 7.5 to 4.6
(T) temperature
bacteria grows rapidly between 41F and 135F - temp danger zone
(M) moisture
bacteria grows well in high levels of moisture
4 types of microorganisms/pathogens
bacteria, viruses, parasites, fungi
Why should food temperatures be taken in two different locations?
because the temperature may vary in the food.
When should you clean and sanitizes drawers and shelves?
before storing clean items
food safety hazards
biological, physical, chemical
Cycloporiasis
bird intestinal tracts, berries
All food packaged in a reduced-oxygen environment must be rejected if the packaging is ________.
bloated or leaking
immune system
body's defense against illness. ppl with compromised immune systems are more susceptible to foodborne illness
two ways to calibrate a thermometer
boiling point method or ice point method
FoodborneToxin-mediated infections
both are getting you
what symptom requires food handler to stay home from work? a. thirst with itching b. soreness with fatigue c. sore throat with fever d. headache with soreness
c
If an employee is sick or vomiting, they should
call in sick or stay home
chemical sanitizing machines
can clean and sanitize at much lower temp
Which type of food has a pH that is ideal for bacterial growth?
cantaloupe
inspection stamp
caracasses and packages of meat inspected must have this with abbreviations "inspected and passed"
Foods
carbohydrates and proteins
_________ carry pathogens and infect others without getting sick themselves.
carriers
food borne intoxication
caused by consuming food containing toxins produced by pathogens
Salmonellaosis
caused by salmonella commonly linked to poultry, eggs, dairy, produce
backsiphonage
causes back flow, when high water use in one area of an operation creates a vacuum in the plumbing system that sucks contaminants back into the water supply
CDC
center for disease control and prevent, assist the FDA, USDA and state and local regulatory authorities by providing the following services 1. investigate outbreaks of foodborne illness 2. study the causes and controls of disease 3. publish statistical data and case studies 4 provide educational services in the field of sanitation 5 conduct the vessel sanitation program - an inspection program for cruise ships
how to not contaminate ice
clean sanitized scoop, do not transfer ice into containers that were used for raw foods, store ice scoops outside of ice machine, never touch ice with hands
type and condition of the dirt
certain types of dirt require special cleaning methods. the condition of the dirt also affects how easily it can be removed
Why are elderly people at high risk for foodborne illness?
changes occur in their organs
elderly people high risk why?
changes occur in their organs
air probe
check temp of inside of coolers or ovens
immersion probes
check temp of liquids
penetration probes
check temp of thin food (chicken breast.fish)
What is the best way to check to make sure food cooked in a microwave is thoroughly cooked?
check the temp in at least two places
How often should you clean trays and carts?
check them daily and clean as often as needed
thermocouples /thermistors
check through metal probe, digital, senses on tip of probe, do not need to insert into the food
bimetallic stemmed theometer
checks temps from 0-220F, measures through a metal stem, insert into the food up to the dimple
pesticides
chemical agents used to destroy pests
what information should be posted on dishwashing machines?
chemical concentration , water temp, and water pressure
chemical hazards
chemical substances that can contaminate food, such as cleaners, sanitizers, polishes, machine lubricants and toxic metals, that leach from cookware and equipment.
Manual dishwashing
clean and sanitize each sink and drain board fill the first sink with detergent and water fill the second sink with clean water fill the third sink with water and sanitizer to the correct concentration provide a clock with a second hang this will let food handlers time how long items have been in sanitizer
how to prevent physical contamination
closely inspect food you receive, close attention through operation
A backup of raw sewage and significant lack of refrigeration can result in...
closure of the operation by the regulatory authority.
The _____ of battered and breaded food acts as an insulator that can prevent food from being thoroughly cooked.
coating
ultra high temp (UHT) food is what?
coffee creamers for example
different ways to thaw foods
color at temp of 41F or lower, running water at temp of 70F, microwave if cooked immediately after, cooking, slacking
When receiving, check the quality of food by looking at the
color, texture, or smell.
When a container of ______________ has a use-by date that is less than seven days from the date the container was opened, the container should be marked with this use-by date as long as the date is based on food safety.
commercially processed food
labeling food for use on-site must include what?
common name of food that clearly identifies it
labeling food packaged for retail sale on-site must include what?
common name, quantity, list of ingredients in descending order by weight, list of artificial colors/flavors/chemical preservatives, name and place of business of the manufacturer,packer,distruster, source of each major food allergen
Factors that affect sanitizer effectiveness
concentration - the amount of sanitizer to water temp - water in sanitizing solution must be correct temp according to manufacturers' recommend contact time - must make contact for a specific amount of time water hardness pH
what are the 7 principles to consider when developing a HACCP plan?
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/documentation
Health inspectors
conduct restaurant and foodservice inspections in most states.
In addition to regulating and inspecting meat, poultry, and eggs, what is the other primary responsibility of the USDA?
conducting research involving food borne illness
broken water main caused water to turn brown, what should u do?
contact local regular authority before use
abrasive cleaners
contain a scouring agent that helps scrub hard-to-remove dirt. these cleaners are often used to remove baked-on food in pots and pans.
Material Safety Data Sheet (MSDS)
contains the following: safe use and handling physical health fire and reactivity hazards precautions appropriate personal protective equipment to wear when using the chemical first aid info and steps to take in case of an emergency manufacturer's name, address, and phone number preparation date of MSDS hazardous ingredients and identity info
conveyor machine
conveyor moves rack of items through various cycles (other one)
Tomato sauce made in ________ kitchenware is at risk for chemical contamination.
copper
toxic metals
copper, zinc, nickel
pot of beef stew has not met the critical limit, throwing it out is what HACCP principle?
corrective action
Fish that will be eaten raw or partially cooked must have proper documentation of being __________ before you received it.
correctly frozen
Grates
cover floor drains with hinged grates to keep rodents out.
major concerns in the flow of food
cross-contamination and time temperature abuse
coving
curved, sealed edge placed between the floor and the wall to eliminate sharp corners or gaps impossible to clean
how to prepare for a crisis
emergency contact list and crisis communication plan , train staff, incident report form (includes when/what customer ate, when they got sick etc)
principle 4- establish monitoring process
determine best way for operation to check critical limits, identify who will monitor them and how often
HACCP Principle 2
determine critical control points
principle 6- verify that the system works
determine if the plan is working as intended, evaluate on regular basis, use monitoring charts, records
Rely on your PCO to do the following
develop an integrated approach to pest management stay current on new equipment and products provide prompt service to aggress problems as they occur keep records of al steps taken to prevent and control pests
Integrated pest management (IPM)
develop and implement one, it is key. uses prevention measures to keep pests from entering the operation and control measure to eliminate those that do get inside
symptoms of food borne illness
diarrhea, vomiting, fever, nausea, abdominal cramps
sufrace
dif surfaces call for dif cleaners
labeling combined food
discard date should be based on earliest prepared food
Once hand antiseptic is applied, food handlers should not touch food or equipment until the substance has __________.
dried
death phase
dying bacteria outnumber growing bacteria, the population declines
pathogens are microorganisms that cause illness by...
eating the pathogens themselves and through a toxin produced by bacteria
TCS foods include
egg and egg product, milk/dairy products, shellfish and crustaceans, fish, baked potatoes, sliced and cut tomatoes, textured soy protein, meat: beef, pork, and lamb, poultry, raw sprouts and sprout seeds, heated plant food, tofu or other soy protein, untreated garlic and oil mixtures.
pooled eggs
eggs cracked open and combined in container, cook promptly after to store at 41F or lower
Hemorrhagic Colitis (E Coli
found in the intestines of cattle or person's feces
allergic reaction
enough of an allergen is eaten, the immune system mistakenly considers it harmful and attacks the food protein
classroom training
entertain and teach, activity based (role-play,demonstrations)
Control measures
environmentally sound and safe for operations.
blast chiller
equipment designed to cool food quickly. Many are able to cool food from 135F to 37F
hot-holding equipment
equipment such as chafing dishes, steam tables, and heated cabinets specifically designed to hold food at an internal temperature of 135F or higher
principle 3- establish critical limits
establish min and max limits for each CCP, these limits must be met to prevent eliminate or reduce to safe level
HACCP Principle 4
establish monitoring procedures
HACCP Principle 7
establish procedures for record keeping and documentation
If food-contact surfaces are in constant use, how often must they be cleaned and sanitized?
every 4 hours
A foodhandler who has sore throat with fever should be _____________ from the operation if you primarily serve a high-risk population.
excluded not restricted
porosity
extent to which a material will absorb liquid
Scombroid poisoning
fish, vomiting, seafood toxin
Using cleaners correctly
follow manufacturers' instructions
Eggs and peanuts are dangerous for people with which condition?
food allergies
If you do not keep your facility and equipment clean and sanitary what can happen
food can easily become contaminated
Time
food has to be handled very carefully when it is thawed, cooked, cooled, and reheated.
time-temp abuse
food not stored at correct temp, not cooked or reheated to kill pathogens, not cooled correctly
What kind of food is the safest type to serve out of a temporary unit?
food prepackaged and ready to eat
TCS food
food requiring time and temperature control for safety
key drop deliveries
food service operations receive food after-hours when they are closed for business, supplier is given key or access to operation
ready-to-eat food
food that can be eaten without further preparation, washing or cooking (cooked food, washed fruit/veg, deli meat)
FAT TOM
food, acid, temp, time, oxygen, moisture
sources of virus
food, water or contaminated surface, fecal-oral routes, norovirus is one of the leading causes of food borne illness
spores
form of bacteria that they change into when they are dying from lack of nutrients, found in dirt, contaminate food in dirt, resist heat and survive cooking temps
Clostridium Botulism
forms spores that are commonly found in water and soil. can contaminate any food. dont grow well in acidic food or fridge temps
Listeriosis (Listeria monocytogenes)
found in dirt, water and plants. Grows in cool, moist environments unlike other bacteria. Uncommon in healthy people.
Staphylococcal
found in salad containing TCS food, deli meat. symptoms include nausea, vomiting and retching, abdominal cramps
Listeriosis
found in soil, water, and plants. grows in cool, moist climates. uncommon in healthy people.
Clostridium perfingens
found in soil, where it forms spores that allow it to survive. carried in intestines. does not grow at fridge temps
Ciguatera fish poisoning
found in some marine algae. The toxin builds up in certain fish when they eat smaller fish that have eaten the toxic algae. Ciguatoxin cannot be detected why smell or taste. It is not eliminated by cooking or freezing the fish. Symptoms may last months or years depending on how severe the illness is
mold
grows under any condition, well in acidic food with low water activity, cooler temps may slow growth
Temperature
grows well between the temperatures of 41 to 135
personal hygiene
habits that include keeping the hands, hair, and body clean and wearing clean and appropriate uniforms. Avoiding unsanitary actions and reporting illness and injury are also features of good personal hygiene
_______________ are liquids or gels that help lower the number of pathogens on skin.
hand antiseptics
Hand antiseptics must only be used after ___________ and not in place of it.
hand washing
when to wear single use gloves
handling ready to eat food, not washing produce, not things that will be cooked
What is the proper way to store mops, brooms, and brushes?
hanging on hooks
hair restraint
hat or anything to keep hair away from food in any prep area
why are preschool age children under high risk?
have not built up strong immune systems yet
HACCP
hazard analysis critical control point- identifying significant biological, chemical, or physical hazards at specific points within a products flow
booster heater
helps maintain water temp for washing/sanitizing b/c most general purpose water heaters will not heat to high enough temp
Color coding each set of tools
helps to reinforce their different uses
major viruses
hepatitis A and norovirus
flight type washing machine
high capacity multiple tank machine with a peg type conveyor, may have built in dryer
temperature range of holding cold food without temp control
hold at 41 or lower before removing from fridge and make sure food temp does not exceed 70F while being served
conditions for holding hot for without temp control
hold food at 135F or higher before removing from temp control
When a regulatory authority requires written procedures for prepping and storing partially cooked food items, what must be included in the description?
how these items will be marked to indicate they need further cooking
When calibrating a thermometer, the method involving adjusting it based on the temperature at which water freezes is called the ________.
ice point method
nonslip surfaces
ideal for entire kitchen and in traffic areas, rubber mats in area where standing water may occur
Steps in the inspection process
identification cooperation notes professionalism records - be prepared to provide purchasing records, PCO treatment plan, proof of food safety knowledge, HAACP records Correction Action - correct within 72 hours or 10 days
principle 1- conduct hazard analysis
identify and asses hazards in food you serve, look at how food is processed in operation, identify TCS foods and hazards involved
how to deal with recalls ?
identify item, remove from inventory and place in secure location, label it, refer to vendors for what to do or for recall notice
principle 5- identify corrective actions
identify steps that must be taken when critical limit is not met- in advance
threat
identify what you will do and who will contact if there is suspicious activity or a threat at your operation
When can raw unpackaged meat, seafood, and poultry be offered for self-service in a restaurant?
if it will be cooked or eaten immediately on the premises
food borne illness
illness carried or transmitted to people by food
pathogens
illness-causing microorganism
After partial cooking food items should be
immediately cooled. The food must then be heated to its minimum internal temperature before serving.
A(n) _________ probe should be used to check the temperature of a large stockpot of chili.
immersion
types of thermocouples
immersion probes, surface probes, penetration probes, air probes
infected wounds should be covered with what?
impermeable cover and single use glove
what does ventilation do?
improves air inside an operation -removes heat, steam and smoke from cooking lines
monitoring
in a HACCP system, the process of analyzing whether critical limits are being met and procedures are being followed.
record keeping
in a HACCP system, the process of collecting documents that allow you to show you are continuously preparing and serving safe food
Self inspection
in addition and more often than regulatory inspections
water temp
in general, the higher the water temp, the better a detergent will dissolve and the better it will loosen the dirt
Outbreak of foodborne illness
incident in which two or more people experience the same illness after eating the same food
food commonly linked with parasite cyclosporiasis
incorrectly treated water produce such as berries, lettuce or basil
Ready to eat food
is food that can be eaten without any further preparations to it.
FAT TOM
is the key to controlling food at the proper temperatures and controlling pathogen growth.
The dimple
is the mark on the stem of the thermometer that shows the end of the temperature-sensing area.
who should be a crisis management team?
large operations- senior management, risk management, public relations, finance, marketing, human resources small operation- may include chef, general manager, owner
When using first-in first-out rotation, items that are stored at the back of the shelf should be used_________.
last
The long metal part of the thermometer just under the indicator head
is the stem.
What is a benefit of a regulatory authority review of construction plans?
it ensures a safe flow of food
what is the most important factor in choosing a food supplier?
it has been inspected and complies with local, state, and federal laws
HACCP plan is unique to each operation why?
it is specific to each facilities menu customers, equipment processes, and operations, one plan may not work for another
Which illness requires approval from the regulatory authority before a food handler is allowed to return to work?
jaundice
Storing pesticides
keep in original container in secure location away from food, utensils, and food equipment
Storing stationary equipment
keep the food-contact surfaces of stationary equipment covered until ready for use
reports
keeping information related to food defense accessible
employees
know who is in your facility: limit access to prep/storage areas, identify all visitors/credentials, conduct background checks
If using leftovers to prepare salads, make sure to go by their ___ and ___ to insure that they are safe to use. They should only be used if the ___ has not expired.
label, date, "use by" date
Big eight common food allergens
milk, eggs, fish, shellfish, wheat, soy, peanuts, tree nuts (walnuts/pecans)
Most illnesses that are a result of ingesting chemicals occur within ______.
minutes
most common symptoms of Listeriosis in Pregnant woman ?
miscarriage
Why is stainless steel an appropriate finish for interior walls in cooking areas?
moisture resistant
2 types of Fungi
mold and yeast
fungi
mold/yeast, spoil food, found in air/dirt/plants/water
what foods should you reject (food quality wise)?
moldy, abnormal color, moist, pests, meat fish or poultry that is slimy or dry, unpleasant odor
look
monitor the security of products in the facility, limit access to prep/storage areas, store chemicals securely
temp of pot roast is checked to see if it has met the critical limit of 145F for 4 mins - what principle?
monitoring
time (T)
more time bacteria spends in temp danger zone, the more opportunity they have to grow in unsafe levels
carousel or circular conveyor machine
multiple tank machines moves things on a peg-type conveyor
Nonfood contact surfaces
must be cleaned regularly. examples include floors, ceilings, equipment exteriors, restrooms, and walls.
cross-contamination
occurs when microorganisms are transferred from one food or surface to another
Anisakiasis
ocean fish, bottom feeders, crabs lobsters, flounders
marketing food safety
offer training courses and evaluate them, discuss exceptions, document food handling procedures, consider awarding certificates for training, set example
cockroaches
often carry Salmonella Typhi, fungi, parasite eggs, and viruses.
Infestation
once pests have entered the operation in large numbers, can be difficult to eliminate
how long should ready to eat TCS food be stored?
only seven days if held at 41F or lower, count begins on day food prepared
minimum internal temperature
only way to reduce pathogen in food to safe levels is it cook it to this and hold that temp for specific amount of time
How should fresh whole fish be stored?
packed in self draining ice beds
An illness from a ____________ is not as common as one caused by a virus.
parasite
cyclosporiasis
parasite found in contaminated water associated with produce irrigated or washed with contaminated water. It can also be found in the feces of infected people. Food handlers transfer parasite to food they touch with fingers with feces on them.
Trichinella spiralis
parasitic nematode occurring in the intestines of pigs and rats and human beings and producing larvae that form cysts in skeletal muscles
Cross-contamination occurs when
pathogens are transferred from one surface or food to another
high-risk population
people susceptible to food borne illness due to the effects of age or health on their immune systems, including infants and preschool-age children, older people, people taking certain medications, and those with certain diseases or weakened immune systems
carriers
people who carry pathogens and infect others without getting sick themselves
how often should staff be retrained?
periodically
how are viruses transferred?
person to person, people to food, people to food contact surfaces
host
person, animal, or plant on which another organism lives and from which it takes nourishment.
Illnesses from Hepatitis A and Norovirus gastroenteritis can be prevented by practicing _________.
personal hygiene
preventing viruses
personal hygiene, prohibit food handlers who are vomiting/diarrhea from working, washing hands, avoid bare hand contact with ready to eat food
Dirt, fish bones, and insects would be considered to be ______ contaminants.
physical
cross-connection
physical link between safe water and dirty water with can come from drains, sewers and other wastewater sources -greatest challenge to water safety
ice paddle
plastic paddle filled with ice or water and then frozen. used to stir hot food to cool it quickly
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.
biological toxins
poisons produced by pathogens, plants or animals. They can also occur in animals as a result of their diet.
factors that affect growth of food borne pathogens
poor personal hygiene, illness, cross contamination, failure to spot signs of pests, storing good or cleaning products incorrectly
mobile units
portable facilities ranging from concession vans to elaborate filed kitchens - frozen/packaged food follow basic sanitation, TCS food- same rules as in a permanent kitchen
Which surface would make a good place to keep outdoor garbage containers?
poured concrete
How can hepatitis A and norovirus gastroenteritis be prevented?
practice good hygiene
What is the most important way to prevent a foodborne illness from viruses?
practice good personal hygiene..
food commonly linked with the toxin Ciguatera fish poisoning
predatory tropical reef fish from the Pacific Ocean, the western part of the Indian Ocean, and the Caribbean Sea Barracuda, grouper, jacks, snapper
Wash vegetables before
preparing
high risk populations of food borne illness
preschool age children, elderly and people with compromised immune systems
contamination
presence of harmful substances in food.
why should we not overload coolers and freezers?
prevent good air flow and make units work harder to stay cold
prevention measures for toxins scombroid poisioning
prevent time-temperature abuse during storage and prepping purchase from approved reputable suppliers
prevention measure for Amnesic Shellfish poisoning (ASP)
purchase shellfish from approved reputable suppliers
prevention measures for paralytic shellfish poisoning
purchase shellfish from approved, reputable suppliers
The first step in the flow of food is
purchasing
what are the 5 common risk factors for food borne illness?
purchasing food from unsafe sources, failing to cook food correctly, holding food at incorrect temperatures, using contaminated equipment, practicing poor personal hygiene
flow of food
purchasing, receiving, storing, prepping, cooking, holding, cooling, reheating, and serving
For food packaged onsite for retail sale, the label must include the ______________ of the food that is being sold for home use.
quantity
infrared laser thermometers
quick/easy, do not need to touch a surface to check temp, less chance for cross-contamination, cannot measure air or internal temp of food
Food commonly linked with Listeriosis?
raw meat unpasteurized dairy products ready to eat food (deli meat, hot dogs, soft cheeses, etc)
Prepare produce away from
raw meat and poultry
If your operation primarily serves high-risk populations, do not serve
raw seed sprouts.
If it will be held for longer than 24 hours, _________ TCS food must include date marking.
ready to eat
date marking
ready to eat TCS food must include this if it will be held for longer than 24 hours, must include when food must be sold, eaten and thrown out
Some regulatory authorities allow bare-hand contact with _________, if you have a specific policy in place.
ready to eat food
order of storing food in fridge- from furthest from ground to closest
ready to eat food, seafood, whole cuts of beef and pork, ground meat/ground fish, whole and ground poultry
Make sure that you keep your ___ separate from your raw meats.
ready to eat foods
norovirus
ready to eat foods and water. -vomiting, diarrhea, nausea, abdominal cramps
Food commonly linked with the virus Hepatitis A
ready-to-eat food shellfish from contaminated water
Sometimes food can be restored to a safe condition. The process of __________ can be used to do this.
reconditioning
methods/things that help foods cool quickly
reduce its size, cut large food items into smaller pieces, divide large containers into smaller ones, use ice water bath, use blast or tumble chiller
sanitary
reduced amount of microorganisms to safe level
sanitizing
reduces pathogens on a surface to safe levels. food contact surfaces must be sanitized after they have been cleaned and rinsed. this can be done using heat or chemicals
When holding food,
regularly check the temperature
how often should thermometers be calibrated?
regularly, do this before each shift and before the first delivery arrives
Modified Atmosphere Packaging (MAP)
removal of oxygen
Cleaning
removes food and other dirt from a surface
log phase
reproduce by splitting in two, double every 20 mins, food is unsafe
parasite
require host to live/reproduce, associated with seafood, wild game, and contaminated water
why not line shelves with foil or sheet pans?
restricts circulation of cold air in the unit
where are hand washing stations required?
restrooms or directly next to them, areas used for food prep, service and dishwashing (must not be used for anything else)
Most common symptoms of Ciguatera fish poisoning
reversal of hot/cold sensations nausea, vomiting,tingling in fingers,lips, or toes joint and muscle pain
iodine
sanitizer effective at low concentrations and not as quickly inactivated by dirt s chlorine. It might stain surfaces and is less effective than chlorine
What can happen to equipment that is cleaned using hard water?
scale or lime deposits build up
most common symptoms of Listeriosis in newborns?
sepsis pneumonia meningitis
off-site service
service of food to someplace other than where it is prepared or cooked, including catering and vending.
all lights in operation should be --------
shatter-resistant light bulbs or have protective covers- prevent physical contaminating food
shell stock identification tags
shellfish must have these. indicated when and where they were harvested. must be kept on file for 90 days from the date the last shellfish was used from delivery container
There are two groups of seafood toxins - fish toxins and _______ toxins.
shellfish toxins
linked with contaminated ground beef and produce
shiga toxin producing e coli
what pathogen can be controlled by washing hands and controlling flies inside/outside operation
shigella spp
big six highly contagious illnesses
shigella spp, shiga toxin producing ecoli, salmonella typhi, nontyphodial salmonella, hepatitis A, norovirus
food defense program
should address the points in your operation where food is at risk
Hot-holding equipment
should not be used for reheating, because most units do not pass food through the temperature danger zone quickly enough.
dealing with ROP fish
should remain frozen in package and only removed before thawing in fridge or before thawing in running water
imminent health hazard
significant threat or danger to health that requires immediate correction or closure to prevent injury (sewage backup, power outage, fire)
bacteria
single celled living microorganism that can spoil food and cause foodborne illness. can quickly multiply to dangerous levels when food is improperly cooked, held, or reheated. some form spores that can survive freezing and very high temps.
Bacteria
single-celled, living microorganisms that can spoil food and cause food borne illness
washing hands how/where?
sink designated for hand washing, whole process should take 20 seconds
To prevent contamination never clean mops, brushes or other tool is ____
sinks used for handwashing
infestation
situation that exists when pests overrun or inhabit an operation in large numbers
In two-stage cooling, total cooling time cannot be more than _____ hours.
six
Store food, linens, and single-use items at least ______ off the floor
six
The yeast itself may look like a white or pink discoloration or _____.
slime
microorganism
small living organisms that can be only seen through a microscope
microorganisms
small, living organisms that can be seen only with iad of microscope.
virus
smallest of the microbial for contaminants, carried by human beings/animals, require host to grow, do not grow in food, transferred through and reman infectious in food
what is the most important food safety features to look at when selecting floors, wall, ceiling materials?
smooth and durable
good flooring for a operation
smooth, durable, nonabsorbent, and easy to clean, resist wear and prevent slips
slacking
some frozen food can be slacked before cooking, it is the gradual thawing of frozen food to prep it for deep frying
paralytic shellfish poisoning
some types of shellfish can become contaminated as they filter toxic algae from the water. People get sick with paralytic shellfish poisoning (PSP) when they eat these shellfish. Saxitoxin cannot e smelled or tasted It is not destroyed by cooking or freezing. Death from paralysis may result if high levels of he toxin are eaten
flood rim
spill-over point of a sink
where to store food, linens, and single use items specifically?
stored away from walls and at least 6 inches off the floor, single use should be in original packaging
Signs of cockroaches
strong oily odor droppings feces that look like grains of black pepper capsule shaped egg cases that are brown, dark red or black and possibly leathery, smooth or shiny appearance
food additives
substances added to food to lengthen its shelf life. They are also used to alter food so it does not need time temperature control. Some are used to enhance flavor
Produce that has been treated with _______ should not be served to customers.
sulfites
approved, reputable suppliers
suppliers have been inspected and can show you reports, meet applicable local,state, and federal laws
how to improve receiving deliveries to reduce hazards?
suppliers should deliver when staff has time to inspect it, train specific staff to be responsible for it, plan ahead (enough space etc), visually inspect for signs of contamination
Approved Suppliers
suppliers that have been inspected and meet applicable local, state, and federal laws
food contact surfaces
surface that comes into direct contact with food, such as a cutting board
shellstock id tags
tags that document where the shellfish are harvested
key drop delivery
the receipt of food by a foodservice operation after-hours while closed for business
The temperature to store frozen food is _________.
the temp at which it stays frozen
preventing mold
throw out all moldy foods unless natural, cutting away moldy areas on hard cheese
TCS food that has been in the temperature danger zone for four hours or more should be ___________.
thrown out
hot TCS food that has been held below 135 for over 4 hours should be
thrown out immediately
fat tom condition foodservice operation is most able to control
time
what is the most important way to prevent bacteria from causing food borne illness?
time and temp control
factors that make food unsafe
time-temp abuse,cross contamination, poor personal hygiene, poor cleaning and sanitizing,
what device should be used to record tim-temp abuse during delivery of food?
time-temp indicator
What can cause histamine to form in tuna?
time-temperature abuse
Food stored in a dry-storage area should NOT be
touching the walls
Some fish can also become contaminated when they eat smaller fish that have eaten a___________.
toxin
temporary units
typically operate in 1 location for less than 14 days, food service tent/kiosks
Leaving food __________ can lead to cross-contamination.
uncovered
foot-candle
unit of lighting equal to the illumination one food from a uniform light source. Also called lux
cleaning and sanitizing stationary equipment
unplug the equipment take the removable parts off the equipment wash rinse and sanitize them by hang scrap food wash rinse sanitize allow all surface to air dry
Backflow
unwanted reverse flow of contaminants through a cross-connection into a drinkable water system -pressure in drinkable water drops below pressure in contaminated water
how long can you hold hot food without temp control?
up to 4 hours
how long can you hold cold food without temperature control?
up to 6 hours
A bimetallic stemmed thermometer must be inserted __________ into food to give an accurate reading.
up to the dimple on the stem
How to store glasses and cups
upside down on a clean and sanitized shelf or rack.
Concrete
use concrete to fill holes or sheet metal to cover openings around pipes.
prevention measures for Giardiasis
use correctly treated water keep- food handlers with diarrhea out of the operation wash hands purchase from approved reputable suppliers
high temp machines
use hot water to sanitize and clean. if water not hot enough it will not sanitize.
pecial care of eggs in high risk populations?
use of pasteurized eggs/egg products when dishes need eggs will be served raw/undercooked, shell eggs must be paseutrized, unpasteurized must be cooked all the way through in omelet or cake
preventing chemical contamination
use only utensils and equipment made for handling food, store chemical away from food,
Using and storing pesticides
use only when you are closed and staff is not on site prepare the area to be sprayed by taking everything off wash rinse and sanitize food contact surfaces after the area has been sprayed have a corresponding MSDS any time one will be used or stored
labeling commercially processed food
use-by date included that is less than seven days
detergents
used for different cleaning tasks.all detergents contain surfactants (surface acting agents) that reduce surface tension btwn the dirt and the surface being cleaned. these allow the detergent to quickly penetrate and soften the dift.
When washing dishes in a three compartment sink, the water and detergent in the first sink needs to be changed when the water becomes dirty or
when the suds are gone
disposal of chemicals
when throwing out chemicals, follow the instructions on the label and any requirements from your local regulatory authority
revising temp logs and other records to make sure that the HACCP plan is working as intended is what principle?
verification
Most common symptoms of Norovirus gastroenterirtis
vomiting diarrhea nausea abdominal cramps
What should a server do after clearing a table?
wash hands
A food handler has finished trimming raw chicken on a cutting board and needs it to prep vegetables. This cutting board must be ___________ before doing this.
washed, rinsed, and sanitized
single tank, stationary rack machines with doors
washing machine holds a stationary rack of tableware/utensils (the single one we use near our lab station i think?)
Gloves do not need to be worn when ___________.
washing produce
toxins
waste of microorganism
Hard water
water containing minerals such as calcium and iron in concentrations higher than 120 parts per million
most common symptoms of diarrhea illness caused by bacillus cereus gastroenteritis?
watery diarrhea no vomiting
To wash hands correctly, a food handler must first
wet hands and arms
How a wound is covered depends on _____________.
where it is located
different types of plant toxins
wild turnips, honey from bees allowed to harvest on toxic plants, undercooked kidney beans
how to store flatware and utensils
with handles up so that staff can pick them up without touching food-contact surfaces
crisis recovery and assessment
work with regulatory authority to resolve issues, clean/santize operation, throw out all suspect food, investigate, develop plan to reasure customers
On-the job training positive and negatives?
works well with small groups, not large groups, takes away experienced staff from their jobs, effective in teaching skills
Clean and sanitize ___ before and after use
workspace
Food codes
written by regulatory authorities that regulate retail and food service operations
jaundice
yellowing of the skin and eyes that could indicate a person is sick with hepatitis A