Serv Safe test

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What does resilliency mean when referring to flooring?

A flooring material that can react to shock without breaking or cracking.

Created a cross-connection

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?

It must be washed, rinsed, and sanitized

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

October 10th

A food handler is making chicken gumbo. The chicken has a use by date of October 10th and the sausage has a use by date of October 15th. What is the use by date of the chicken gumbo?

December 11th

A food handler prepared tuna salad on December 5th. What discard date should be written on the label?

Sore throat with fever

A food handler prepares and delivers meals to elderly people. What symptoms require this food handler to stay home from work?

Time-temperature abuse

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 potential 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?

procedures and practices

A food safety management system is a group of ___________ preventing foodborne illness?

Before working with a different type of food

A food-contact surface must be cleaned and sanitized

washed, rinsed, and sanitize

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

Food Safety Management System

A group of practices and procedures intended to prevent foodborne illnesses by controlling risks throughout flow of food

Food safety management system

A group of procedures and practices that work together to prevent foodborne illness.

Norovirus

A guest called an operation and told the manager about getting sick after eating there. The guest complained of vomiting and diarrhea a few hours after eating the raw oysters. What pathogen probably caused the illness? Norovirus, Shigella spp., Salmonella Typhi, Shiga toxin-producing E. coli

Toxin

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

9. What is a cross connection?

A link from a drinkable water system to a non-drinkable water system

Active managerial control

A manager's responsibility to actively control risk factors for foodborne illness is called

7.5-4.6

A pH of ________ is best for bacteria growth.

Use-by date and time, reheating and service instructions

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

The inspector's identification

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

inspector's ID

A person shows up at a restaurant claiming to be a health inspector, what should the manager ask for?

Amnesic shellfish poisoning

A person who ate raw oysters later became disoriented and suffered memory loss, what illness could cause this?

What is a cross-connection?

A physical link between safe water and dirty water which can come from drains, sewers, or other wastewater sources.

Store the sanitizer bottle away from the prep area.

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

Food allergen

A protein in a food or ingredient that some people are sensitive to.

Critical Limit

A requirement, such as a temperature requirement, that must be met to prevent, eliminate, or reduce a hazard.

7 days

A restaurant that has prepared tuna salad can store it at 41 degrees or lower for a maximum of how many days?

Clearing tables

After which activity must food handlers wash their hands? a. putting on gloves b. serving guests c. clearing tables d. applying hand antiseptic

How should you dry dishes?

Air dry - NEVER use a towel to dry items

4. To keep the water supply safe, a back-flow prevention device is required when an

Air gap is above the flood rim

Where should you label food in self-service areas?

All containers in self-service areas should be labeled Place name of food on ladle handles

How to label and date mark food correctly

All items not in original containers must be labeled -- should have common name of food Not necessary if it will not be mistaken for another item Label food thoroughly for retail sale Ready-to-eat TCS food must be date marked if held for longer than 24 hours -- must indicate when food should be thrown away, eaten, or sold When combining food with different dates, always use the earliest date

Labeling food for use on-site

All items not in their original containers must be labeled Food labels should include the common name of the food or a statement that clearly and accurately identifies it It is not necessary to label food if it clearly will not be mistaken for another item

General food safety

All new staff should receive training on

safe chemical handling

All new staff should receive training on..?

Can you handle food with bare hands while serving?

All ready to eat food should not be handled with bare hands Some exceptions when the food will be cooked to at least 145 degrees

Nausea, Wheezing or SOB, Hives/Rash, Swelling, Vomiting/Diarrhea, Abdominal Pain, Itchy Throat

Allergy Symptoms

Labels on repackaged bulk food for resale must include ingredients and sub-ingredients listed in which way? 1. descending order by weight 2. Alphabetical order 3. TCS ingredients listed separately 4. most nutritious ingredients first

Alphabetical order

A HACCP System must be:

Based on a written plan Specific to facility's menu, customers, equipment, processes, etc.

135°F

Beans

Why should steam pipes, water lines, and other conduits not belong in a well designed dry-storage area?

Because dripping condensation or leaks in overhead pipes can promote pathogen growth in some food items.

145°F for 4 minutes

Beef Roast

145°F

Beef Steak

The Flow of Food

Begins with buying food, and ends with you serving the food. Purchase Receive Store Prepare Cook Hold Cool Reheat Serve If any part is compromised, it could lead to a foodborne illness. Managers must ensure safety throughout the flow

The Four Temperature Zones

Below 41 d - pathogens grow slowly (fridge) From 41-135 d - DANGER ZONE - pathogens grow rapidly 70-135 d - pathogens grow FASTEST Above 135 degrees - pathogens will not grow and will begin to die (proper heating)

Water pressure

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

Take-home beverage containers can be refilled if:

Beverage is not TCS Will be refilled for the same customer Can be cleaned at home and in the operation Rinsed before refilling Will be refilled by staff in operation, or by customer in process that prevents contamination

Three categories of contaminants

Biological Physical Chemical

Symptoms of physical contaminants

Bleeding and pain are most outward symptoms

How should you label bulk food in self-service areas?

Bulk food in self service areas must be labeled, which must be in plain view. Can include the manufacturer or processor label

Checklist for maintaining a food service facility

Clean operation regularly Make sure all building systems work and are checked regularly Make sure the building is sound -- no leaks, holes, cracks, etc. Control pests Maintain outside of building correctly, including patios and parking lots

If a food handler has vomiting, diarrhea, and/or jaundice from an infectious condition, then...

EXCLUDE from the operation.

If a food handler has been diagnosed with illness caused by norovirus, shigella, nontyphoidal salmonella, shiga toxin-producing E. coli, hepatitis A, salmonella Typhi (the BIG SIX), then...

EXCLUDE the handler form the operation Doctors and local regulatory authority should determine when employee can safely return to work

What are good qualities to have in dry-storage areas?

Easy-to-clean materials that allow good air circulation. Shelving, table tops, and bins should be made of corrosion-resistant metal or food-grade plastic.

155°F

Eggs Hot Held for Service

145°F

Eggs Served Immediately

food allergies

Eggs and peanuts are dangerous for people with which condition?

High Risk Populations for food borne illness

Elderly Very young Chemo cancer, transplant recipients or people on certain medications

12. Which food could be transported in a zinc container? 1. Citrus fruit salad 2. Enriched flour 3. Vinaigrette salad dressing 4. Tomato soup

Enriched flour

How to verify that a HACCP plan and system works

Evaluate plan on regular basis, using records and patterns And determine whether it reduces or eliminates hazards

If dispensing TCS food, when should equipment be cleaned and sanitized

Every day

Chemical contaminants

Ex: cleaners, polishes, sanitizers, etc.

Shellstock Identification Tag

Shellfish must be received with this item that tells when and where the shellfish were harvested. It also ensure that the shellfish came from an approved source.

41 degrees, 135 degrees

Store TCS food at an internal temperature of ________ degrees or lower or ____________degrees or higher.

Guidelines on storage temperatures

Store TCS food at internal temp of 41 degrees or lower Store frozen food at frozen temp Need at least one air temp measuring device (+/- 3 degrees) in each refrigerator in the warmest part (or coldest part of hot-holding units) Do not overload coolers or freezers, which limits airflow Use open shelving Monitor food temperatures often

Chlorine Use Guidelines

Temp: at least 75-100 degrees Ph: less or equal to 8-10 Water Hardness: check manufacturer Sanitizer concentration: 50-99 ppm Sanitizer Contact time: at least 7 seconds

Back-Flow (reverse-flow)

Happens when high water use in one area creates a vacuum in the system -- backsiphonage Ex. running hose between the flood rim of the sink

HACCP

Hazard Analysis Critical Control Point

HACCP stands for

Hazard Analysis Critical Control Point

Contact time

The specific period of time during which objects being sanitized must be immersed in a solution. The contact time depends on the type of sanitizer being used.

Brevetoxin

Toxin Illness: Neurotoxic shellfish poisoning (NSP) Source: toxic algae eaten by shellfish in warmer waters Symptoms: tingling and numbness, dizziness, reversal of hot and cold, vomiting, diarrhea Prevention: Purchase from approved suppliers. CANNOT be eliminated by time and temperature control

How to use detergent-sanitizer blend

Use once to clean, and second time to sanitize

What is HACCP?

Hazard Analysis Critical Control Point Based on identifying significant biological, chemical, physical hazards at different points in the flow of food, in order to reduce them

Open a carton and insert a thermometer stem into the food

How should a carton of coleslaw be checked for the correct receiving temperature?

open the carton and insert a thermometer stem into the food

How should cartons of cloeslaw be checked for correct receiving temperature?

With handles facing up

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

-Good lighting -Hooks for mops, brooms, and other cleaning tools -Utility sink -Floor drain

How should storage areas for cleaning tools and supplies have?

Place the thermometer stem or probe between tow packages of the product

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

Insert the probe between the packages.

How would you measure the temperature of ROP food?

Open the package and insert the thermometer stem in the food. The sensing area must be fully immersed in the food. The stem or probe must NOT touch the package.

How would you measure the temperature of a carton of milk?

Guidelines for maintaining cleaning tools and supplies

Never clean mops, brushes, or other tools in sinks used for handwashing, food prep, or dishwashing Never dump mop water or other liquid waste into toilets or urinals Air-dry towels overnight Hang mops, brooms and brushes on hooks to air dry Clean and rinse buckets; let air dry; then store with other tools

Holding hot food guidelines

Never use hot holding equipment to reheat food unless built to do so Reheat food BEFORE moving to hot holding unit

Preventing cross-contamination

New staff must be trained in the critical areas of personal hygiene, cleaning and sanitizing, controlling time and temperature, and

Are food handlers who arrive to work with a sore throat and fever allowed to work with food? 1. No, they may not handle food 2. No, but they can wash dishes 3. Yes, they can work with and around food 4. Yes, if hands are washed once every hour

No, they may not handle food

Parasites

Need living host to live and reproduce Source: seafood, wild game, food processed with contaminated water (like produce) Prevention: Purchase from reputable suppliers, time and temperature control

Critical Control Points (CCPs)

Points in the process where the identified hazards can be prevented, eliminated, or reduced to safe levels Ex. correct cooking of chicken to reduce bacteria

Biological Toxins

Poisons produced by pathogens, plants, and animals Origins: some plants, mushrooms, some seafood (that consume toxin-producing plants), some fish that is time-temperature abused Prevention: Purchase all these types of foods from reputable suppliers. CANNOT be prevented by time temperature control. In general, people will experience illness (diarrhea or vomiting) within minutes of eating these toxins

Toxins

Poisons that make people sick

Reject

Reject or Accept? A can of green beans with a small dent on the side.

Reject

Reject or Accept? Fluids or water stains on frozen food in the bottom of the case or packaging

Accept

Reject or Accept? Fresh salmon that springs back when touched

Reject

Reject or Accept? Tears and holes in a package of single use cups.

Reject

Reject or Accept? Vacuum-packed bacon with the seal broken but no other obvious damage.

What are core items?

Relate to general sanitation, the facility, equipment design, and general maintenance.

Steps to daily dishwasher maintenance

Remove mineral deposits when needed Clear spray nozzles of food and foreign objects Fill tanks with clean water and make sure cleaner and sanitizer dispensers are full Use correct dish racks and NEVER overload dishes Scrape, rinse, and soak before loading Check cleaned dishes for dirty items and run them again if dirty

What operations does the FDA regulate?

Restaurants and retail food stores,vending operations, schools an day-care centers, and hospitals and nursing homes.

In what areas are handwashing stations required?

Restrooms, or directly next to them, also in areas used for food prep, service, and dishwashing.

Verification

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

135°F

Rice

Cook to 145 degrees for 15 seconds

Seafood, crustacean, fish, shellfish steaks and chops pork, beef, lamb Eggs served right away Commercially raised game

1

Serving utensils should be used to serve max of _________ food items at a time?

Reject items

Set aside from items delivered tell delivery person exactly what is wrong log information on the invoice or receiving document

What type of food must be delivered with documents?

Shellfish (shellstock id tags), fish that will be eaten raw or partially cooked. Shows that fish was correctly processed and frozen, and/or up to FDA standards for farm-raising

Hot TCS food received at which temperature can be accepted? 1. 130 degrees 2. 132 degrees 3. 134 degrees 4. 137 degrees

137 degrees

sneeze guards should be located inches above the counter

14 inches

Where should sneeze guards be located in self-service areas?

14 inches above the counter, and 7 inches beyond the food

minimum internal temp for cooking seafood

145 (63 C) or higher for 15 seconds

Seafood must be cooked to a minimum internal temperature of: 1. 135 degrees 2. 145 degrees 3. 155 degrees 4. 165 degrees

145 degrees

minimum internal temperature for commercially raised game

145 for 15 seconds

minimum internal temperature for seafood (fish, shellfish, and crustaceans)

145 for 15 seconds

minimum internal temperature for shell eggs that will be served immediately

145 for 15 seconds

minimum internal temperature for steaks/chops of pork, beef, veal and lamb

145 for 15 seconds

minimum internal temperature for roasts of pork, beef veal and lamb

145 for 4 minutes alternative cooking times and temperatures depending on the type of roast and oven used: 130 at 112 minutes 131 at 89 mins 133 at 56 135 at 36 136 at 28 138 at 18 140 at 12 142 at 8 144 at 5

Allow how many second for bimetallic stem to register temperatures

15 seconds

to which minimum internal temperature should chopped or minced fish be cooked?

155 F

High temperature machines final rinse temperature

180 degrees

temperature of final sanitizing rinse

180 degrees

The temperature of the final sanitizing rinse of the dishwasher must be at least...

180 degrees F

when using a single tank dishwasher, the utensil surface temperature must reach at least

180F

A sink usually has this many air gaps

2 drain and space between drain and sink drain pipe faucet and flood drain of sink

Hot-held TCS food that is being cooled must reach 70 degrees within how many hours? 1. 1 2. 2 3. 4 4. 6

2 hours

Reheat TCS foods to 165 for 15 seconds with

2 hours

Foodborne illness is considered an outbreak

2 or more people get same symptoms after eating the same food

Packaging fresh juice on site for sale at a later time, smoking food as a way of preserving it

2 ways of prepping foods that require a variance

Quat Sanitizer Concentration

200 - 300 ppm

a food handler has been vomiting. the food handler should NOT return to work until symptom-free for at least how many hours?

24 Hours

TCS foods must be marked if held longer than

24 hours and stored for 7 days at 41 degrees or cooler date starts from fist item prepared or opened

1. toxic plants such as fool's parsley or wild turnips, mistaken for the edible version 2. Honey from bees allowed to harvest nectar from toxic plants. 3. Undercooked kidney beans

3 sources of plant toxins

1. From person to person 2. Through sneezing or vomiting on to food or food contact surfaces. 3. From touching dirty food-contact surfaces and equipment and then touching food

3 ways pathogens are passed

Live shellfish should be received at...

45 degrees air temp, and 50 degrees internal temp. Once received, must be cooled to 41 degrees or lower in four hours.

milk should be delivered at

45 degrees or lower cool to 41 degrees or lower in 4 hours

shucked shellfish should be delivered at

45 degrees or lower cool to 41 degrees or lower in 4 hours

Milk should be received at...

45 degrees or lower. Cool to 41 degrees or lower in 4 hours.

Shucked shellfish should be received at...

45 degrees or lower. Cool to 41 degrees or lower in 4 hours.

Delivery temp of milk

45°F internal temperature, must be cooled to 41°F in 4 hours

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

5 ways food becomes unsafe

The correct concentration range for a chlorine sanitizing solution is: 1. 1 - 20 ppm 2. 25 - 100 ppm 3. 50 - 120 ppm 4. 120 - 125 ppm

50 - 120 ppm

chlorine sanitizer concentration

50-99 ppm

Tableware and utensils that are NOT single use must be kept at least how many inches off of the floor? 1. 6 2. 9 3. 12 4. 18

6

floor mounted equipment should be inches from ground

6

store tableware and utensils inches off the floor

6

to prevent pest prevention, keep food/supplies off wall and inches from floor

6

you can hold cold food without temperature control for up to hours

6 conditions- hold food at 41 before removing it from refridgerator label food with time you removed it and time you must throw it out discard time must be 6 hours from the time you removed it from refridgerator food cant exceed 70 degrees

store items at least inches off the floor

6 in (15 cm)

Supplies are stored

6 inches off floor and away from walls

Floor mounting equipment

6 inches off the floor set to a masonry base like a walk in cooler

What are the height equipment for floor-mounted equipment?

6 inches off the ground or sealed to a masonary base.

Ready-to-eat TCS food can be stored for how long if held at 41 degrees or lower?

7 days Count begins day food was prepped or container was open

sneeze guards should extend inches beyond the food

7 inches

maximum water temperature allowed when thawing food under running water

70

Guideline for preventing cross-contamination

Use separate equipment for raw and ready to eat food Clean and sanitize before and after tasks Prep raw and ready to eat foods at different times Buy prepared food

Guideline on using serving utensils safely

Use separate utensils for serving different items They must be cleaned and sanitized between each serving task If being used continuously, must be sanitized once every four hours

Penetration Probes

Use these to check the internal temperature of food. They are especially useful for checking the temperatures of thin food, such as hamburger patties or fish fillets

Air Probes

Use these to check the temperature inside coolers and ovens

Surface Probes

Use these to check the temperature of flat cooking equipment, such as griddles

Guidelines for water in food operations

Water must be drinkable -- may come from: public water mains, private and regularly tested water, portable water containers, water transport vehicles

Machine Dishwashing guidelines

Water must be hot enough to sanitize dishes (final rinse at least 180 d, 165 d for stationary rack or single temp machines) Dishwasher must have a thermometer to check temp at manifold (where water sprays into machine) High temp washing machines must be able to measure surface temperatures of sanitized items Check pressure, sanitizer, and temperature levels (use maximum registering thermometers or heat-sensitive tape

Safe handling of ice

Water should be safe to drink Use sanitized containers and scoops NEVER use glass to scoop ice or touch ice with hands Never use ice as an ingredient, if it was used to keep food cold Store ice scoops outside of the machine in a clean and protected location

Cleaners that contain a scouring agent that helps scrub hard-to-remove dirt.

What are abrasive cleaners?

Chemicals that remove food, dirt, rust, stains, minerals, or other deposits.

What are cleaners?

Detergents that contain a grease-dissolving agent.

What are degreasers?

Mineral deposits and other dirt that other cleaners can't dissolve.

What are delimers used for?

Surface acting agents that reduce surface tension between the dirt and surface being cleaned.

What are surfactants?

Detergents, degreasers, delimers, and abrasive cleaners.

What are the 4 categories of cleaners?

1)Rinse, scrape, or soak items before washing them. 2) Wash items in first sink 3)Rinse items in the second sink 4)Sanitize items in the third sink 5)Air-dry items on a clean and sanitized surface.

What are the 5 steps for using a three-compartment sink?

1) Scrape or remove food bits from the surface. 2) Wash the surface 3) Rinse the surface 4) Sanitize the surface 5) Allow the surface to air-dry.

What are the 5 steps of cleaning and sanitizing?

1) Type and condition of the dirt 2) Water hardness 3) Water temperature 4) Surface 5) Agitation or pressure 6) Length of treatment

What are the factors that affect the cleaning process?

Diarrhea, vomiting, fever, nausea, abdominal cramps, jaundice

What are the most common symptoms of a foodborn illness?

Smooth and durable

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

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

What are the procedures for setting up a three-compartment sink for manual dishwashing?

165 for 15 sec within 2 hours

What are the time and temp requirements for reheating TCS food for hot holding?

Chlorine, iodine, and quaternary ammonium compounds.

What are three common types of sanitizers?

Machine and manual.

What are two types of dishwashing?

time-temperature abuse

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

-Identify cleaning needs -Create a master cleaning schedule -Choosing cleaning materials -Implement the cleaning program

What do you need to consider when developing a cleaning program?

Removing fresh dirt from floors, walls, ceilings and prep surfaces.

What do you use detergents for?

A shellstock identification tag. 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 it delivery container.

What document is necessary on shellfish before a restaurant can receive them?

A variance from the regulatory authority

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

Removes food and dirt from other surfaces.

What does cleaning do?

The amount of sanitizer to water.

What does concentration mean when referring to chemical sanitizers?

Reduces pathogens on a surface to safe levels.

What does sanitizing do?

Layout, sufficient water supply, separate area for cleaning pots and pans, devices that indicate water pressure and temp, and staff trained to operate.

What does your effectiveness of your dishwashing program depend on?

Concentration, temperature, contact time, water hardness and pH.

What factors influence the effectiveness of chemical sanitizers?

Preparation (scrape, rinse, soak items), loading (use correct racks), air-dry, monitor.

What guidelines should you follow for operating dishwashing machines?

Follow manufacturers' instructions carefully, and do not use one type of cleaner in place of another.

What guidelines should you use when using cleaners?

What should be cleaned, when, by whom, and how

What information should a master cleaning schedule contain?

water temp, conveyor speed, and water pressure

What information should be posted on or near a dishwasher?

165 degrees F

What internal temperature must be reached for reheated TCS food that his hot held?

Requires a living host to grow

What is a basic characteristic of a virus?

link between sources of safe and dirty water

What is a cross-connection?

The items are placed in the correct storage location

What is a requirement for key drop deliveries?

sink of ice water

What is a safe way to cool a stockpot of meat sauce? a. cooler b. freezer c. sink of ice water d. cold-holding unit

Soak the item in chlorine solution for 7 seconds

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

Parts per million (ppm).

What is concentration (of sanitizers) measured in?

Maximum registering thermometer

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

It must be correctly frozen before you receive it

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

reducing pathogens to safe levels

What is sanitizing?

Make it as difficult as possible for someone to tamper with it

What is the best way to protect food from deliberate tampering?

Tableware, utensils, and equipment must be sanitized by soaking them in a chemical sanitizing solution, or you can rinse, swab or spray them with sanitizing solution.

What is the chemical sanitizing method?

Remove food from the surface, rinse, wash, sanitize, and air-dry

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

wash, rinse, sanitize, air-dry

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

put the stock pot in ice water

What is the correct way to cool a stockpot of clam chowder?

time-temperature abuse

What is the danger when thawing food at room temp?

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?

Assess the training needs of the servers on this topic

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

Water must be at least 171 degrees, and the item must be soaked for at least 30 seconds.

What is the heat sanitizing method?

41 degrees

What is the maximum acceptable receiving temperature for fresh beef?

70 degrees F

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

155 degrees

What is the minimum internal cooking temp for eggs that will be hot-held for later service?

165 degrees

What is the minimum internal cooking temp for eggs, meat, poultry, and seafood cooked in a microwave?

155 degrees

What is the minimum internal cooking temp for ground beef?

It has been inspected and complies with local, state, and federal laws

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

it has been inspected and complies with local, state, and federal laws

What is the most important factor in choosing an approved food supplier?

Control time and temp

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

Practice good personal hygiene

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

Air gap

What is the most reliable method for preventing backflow?

air gap

What is the only completely reliable method for preventing backflow?

Cross-contamination

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

To identify and control possible hazards throughout the flow of food.

What is the purpose of a food safety management system?

to identify and control possible hazards

What is the purpose of a food safety management system?

monitor the policies and procedures

What is the third step in active managerial control?

45 degrees

What is the warmest acceptable receiving temperature for eggs?

The amount of minerals you find in water.

What is water hardness?

Clean plate

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

strong, oily

What kind of odor is a sign that roaches might be present?

Date that the food must be thrown out

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

Cook it

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

Test the solution with a sanitizer kit

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

wash their hands

What must foodhandlers do after touching their hair, face or body?

180 degrees, or 165 degees for stationary rack.

What must the temp of the of the final sanitizing rinse?

cook it

What must you do to keep food safe after thawing it in a microwave?

NSF

What organization creates national standards for food service equipment?

Plain band ring

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

cooking food to the right temperature

What practice can reduce Salmonella spp. in poultry to safe levels?

Penetration probe

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

-Safe use and handling -Physical health, fire, and reactivity hazards -Precautions -Protective equipment to wear when using. -First-aid info -Manufacturers name, address, number -Prep date of MSDS -Hazardous ingredients

What should a Material Safety Data Sheet contain?

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?

-What should be cleaned -Who should clean it -When it should be cleaned

What should a master cleaning schedule include?

follow label instructions and any regulatory requirements that apply

What should be done when throwing away chemicals?

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

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

take off their aprons

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

Use cleaned and sanitized utensils when prepping the order

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

take off their apron

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

cover the wound with a bandage and a glove or finger cot

What should foodhandlers do if they cut their fingers while preparing food?

- Air-dry towels overnight -Hang mops, brooms, and brushes -Clean and rinse buckets.

What should you consider when storing cleaning tools?

135 degrees or higher

What temperature should HOT TCS food be received at?

41 degrees or lower

What temperature should cold TCS food be received?

41 degrees F or lower

What temperature should cut tomatoes, melons and leafy greens be held at?

Received at 45 degrees F or lower and cooled to 41 degrees F or lower within 4 hours

What temperature should milk be received at?

45 degrees F air temperature or lower

What temperature should shelled eggs be received at?

Air temp of 45 degrees F and an internal temp no higher than 50 degrees F and cool to 41 degrees F or lower within 4 hours

What temperature should shellfish be received at?

Receive at 45 degrees F or lower and cool to within 41 degrees F or lower in 4 hours.

What temperature should shucked shellfish be received at?

human elements, building interior, building exterior

What three points should a food defense program focus on to prevent possible threats to food?

Strong, oily

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

An allergic reaction

Wheezing and shortness of breath are symptoms of what? a. hepatitis A b. bacillus cereus c. an allergic reaction d. hemorrhagic colitis

Foodborne-illness outbreak

When 2 or more people have the same symptoms after eating the same food.

When should you change the water when manually dishwashing?

When water is dirty, or when temp or concentration falls below required levels

Away from the door, in the coldest part of the cooler

Where in a cooler should dairy products be stored?

on the bottom shelf

Where should raw poultry be placed in a cooler?

What do health inspecters measure?

Whether an operation is meeting minimum food safety standards.

State or local regulatory authority

Which agency enforces food safety in a restaurant?

state and local regulatory authority

Which agency enforces food safety in a restaurant?

Preparation

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

Good lighting

Which feature is most important for a chemical storage area?

Smoked salmon wrapped in a lettuce leaf

Which food contains a common allergen? a. Potatoes sauteeed in duck fat b. smoked salmon wrapped in a lettuce leaf c. melon slices wrapped with ham d. green beans dressed with olive oil and garlic

Mushrooms seasoned with soy sauce and brown sugar

Which food contains a common allergen? a. squash sauteed in corn oil b. brown rice mixed with herbs c. mixed green salad with apples and raisins d. mushrooms seasoned with soy sauce and brown sugar

Rare Hamburger

Which food should not be offered on a children's menu? a. spaghetti with meat sauce b. grilled cheese sandwich c. fried chicken tenders d. rare hamburger

Hepatitis A

Which foodborne illness has been linked with ready to eat food and shellfish contaminated by sewage?

serving raw oysters from a display tank

Which is an example of when a HACCP plan is required?

Shell eggs

Which item can be received at 45 degrees F? a. shell eggs b. ground beef c. bean sprouts d. chopped tomatoes

Chopped tomatoes for soup

Which may be handled with bare hands? a. cooked pasta for salad b. chopped tomatoes for soup c. canned tuna for sandwiches d. pickled watermelon for garnish

Top

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

Shigella spp.

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

Staphylococcus aureus

Which pathogen is primarily found in the hair, nose, and throat of humans?

Hepatitis A, norovirus, Salmonella Typhi, nontyphoidal Salmonella, Shigalla spp., and Shiga toxin-producing E. coli

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

Immersion probe

Which thermocouple probe should be used to check the temperature of a large stockpot of soup?

Infrared thermometer

Which thermometer is limited to measuring surface temperatures?

Shiga toxin-producing E. coli

While commonly linked with contaminated ground beef, what pathogen has also been linked with contaminated produce?

Calibrate the thermometer

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

A food handler whose young daughter has diarrhea

Who is most at risk of contaminating food? a. A food handler whose spouse works with high-risk populations b. A food handler whose young daughter has diarrhea c. A food handler who gets a lot of aches and pains d. A food handler who eats a lot of rare meat

Manager/Operator

Who is responsible for keeping food safe in an operation?

Pest control operator

Who should apply pesticides?

pest control operator

Who should apply pesticides?

165°F

Whole Chicken

165°F

Whole Duck

145°F

Whole Fish

165°F

Whole Turkey

their immune systems have weakened with age

Why are elderly people 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 illness?

It restricts the air flow and circulation of the cold air in the unit.

Why do you NOT line coolers or freezer shelves with aluminum foil or paper?

It's an important measure for preventing foodborne illness.

Why is preventing cross-contamination important?

To prevent cross-contamination

Why must prep tables be cleaned and sanitized between uses?

This may be evidence of thawing and refreezing, which shows the food has been time-temperature abused.

Why would you reject a frozen food item that has ice crystals or frozen liquids on the food or packaging?

Boiling-point method

adjust thermometer to 212 degrees

Ice-point method

adjust thermometer to 32 degrees Safer

Air gap

air space that separates water supply outlet from potentially contaminated source

Delivery temperature of shucked shellfish

air temp of 45 degrees, - lowered to 41 degrees within 4 hours

Delivery temperature of milk

air temp of 45 degrees, - lowered to 41 degrees within 4 hours- by gallon or what ever size container

Delivery temperature of shell eggs

air temp of 45 degrees, - lowered to 41 degrees within 4 hours- with shells on

Delivery temperature of live shellfish

air temp of 45 degrees, internal temperature no greater than 50 degrees- lowered to 41 degrees within 4 hours

live shellfish should be delivered at

air temperature of 45 degrees and internal temperature no greater than 50 degrees once received, shellfish should be cooled to 41 degrees in 4 hours ie- oysters, mussels, clams, scallops

Shell eggs should be received at...

air temperature of 45 degrees or lower

shell eggs should be delivered at

air temperature of 45 degrees or lower

the label for granola with nuts, packaged at an operation for retail sale, should include

allergens

Chemical contaminants

cleaners, sanitizers, polishes, machine lubricants, pesticides, deodorizers, first-aid products, health and beauty products like hand lotions or hair sprays.

Receiving inspection starts with

close inspection of delivery truck Check for temperature abuse, signs of pests and contaminates

Which is a common food-borne-illness risk factor? 1. not having a HACCP plan 2. managerial control 3. failing to cook food correctly 4. lack of on-the-job training

failing to cook food correctly

nontyphoidal salmonella

farm animals carry this bacteria can be found in milk/dairy products, produce, poultry Food: poultry and eggs, meat, milk/dairy, produce

Use Ice

from drinkable water and never use ice that has been used to cool foods in drinks

contaminates are passed

from person to person by sneezing or vomiting touching dirty food contact surfaces and equipment then touching food

Frozen food should be received ....

frozen solid when received

Common physical contaminants

glass, bones from fish, metal shavings, stables, jewelry, fruit pits, dirt

if a food handler has been diagnosed with an illness caused by the norovirus, the manager should require the food handler to

go home

GAP means

good agricultural practices

GMP means

good manufacturing practices

CDC & PHS

government agency that conducts research into the causes of foodborne-illness outbreaks

USDA

government agency that inspects meat, poultry & eggs

which food must be cooked to a minimum internal temperature of 155F for 15 seconds?

ground meat and injected meat

Maximum registering thermometer

indicates highest temperature reached during use when you can't observe it (ex. Inside a dishwasher)

maximum registering thermometer

indicates the highest temp reached during use and is used where temp readings cannot be continuously observed checks final rinse temp of dishwashing machines

people at high risk for food borne illness

infants and preschoolers, pregnant women, elderly, cancer/chemotherapy patiens, HIV/AIDS

check temperature of meat, poultry, fish

insert thermometer stem or probe into thickest part of the product, check surface using an appropriate thermometer

Receiving methods for meat, poultry and fish

insert thermometers stem into thickest part insert stem or probe between two packages or fold bag back on itself and measure temperature

What are some of the responsibilities of state and local regulatory authorities?

inspecting operations, enforcing operations, investigating complaints and illnesses, issuing licenses and permits, approving construction, and reviewing and approving HACCP plans.

FDA

inspects all food except meat, poultry and eggs regulates foods crossing state lines Issues Food Code

FDA (food and drug administration)

inspects all food expect meat, poultry and eggs regulates food writes Food Code

e.coli

intestines of cattle produce toxins in a persons intestines Food: ground beef, contaminated produce

Poor cleaning and santizng

not cleaned and sanitized between uses not storing washing cloth in sanitized solutions

Water guidelines for Quats water temp <_75

less or equal to 500 ppm, 30 seconds

Consumer Advisories

let customers know of foods uncooked or raw and let them know the risks they are taking by eating them.

what is a cross connection?

link between sources of safe and dirty water

impermeable

liquid cannot pass through the cover ie- bandages, finger cots

salmonella typhi

lives ONLY in humans- carried in the bloodstream and intestinal tract of humans foods: ready to eat foods and beverages prevent: cooking food correctly, hand washing

an operation is forced to close due to a natural disaster. the authorization to reopen must be issued by the

local or state regulatory authority

Costs of food borne-illness outbreak

loss of customers sales and reputation Negative media lawsuits and legal fees increase of insurance premiums loss of staff morale loss of staff training of staff on food safety concerns

Victims of food borne illness may experience

loss of work medical costs long term disability death

Hand antiseptics

lower pathogens on skin

Which of these practices requires a HACCP plan? 1. including allergens in the menu items 2 prepping rare hamburgers 3. serving raw oysters 4. making beef jerky

making beef jerky

active managerial control

managers responsibility to actively control 5 common risk factors for foodborne illnesses proactive because you must anticipate risks and plan for the risks must monitor

Active Managerial Control

managers responsibility to actively control the risk factors for food borne illness

What to do with recall items

match the recall with your items on the shelf Manufactured ID, time it was manufactured and items use by date Remove from inventory-label - do not use or throw away store away from anything it might spoil

MSDS means

material safety data sheet contains important safety info about the chemical

what is the purpose of an air gap?

prevents back flow when a hose is connected to the faucet

NSF Internation is

product testing, inspection and certification

the purpose of sneeze guards in self-service areas is to

protect from contaminants and maintain food temperatures

food allergens are a

protein in a food/ingredient that some people are sensitive to

Food Allergens

protein in food that some people are sensitive to

Food Code

provides recommendations for food safety regulations issued by FDA but not mandated to follow Created for city, state and tribal agencies

cooking TCS food (meat, seafood, poultry, eggs) in microwave

must be cooked at 165 cover the food rotate or stir it halfway let food stand for 2 mins after cooking check temp in at least 2 places

Delivery principle

must be delivered when staff has enough time to do inspections (during off-peak hours)

Dishwashing Machines

must be installed so they are reachable and conveniently located. Must also keep utensils, equipment, etc from becoming contaminated. Use detergents and sanitizers approved by the local regulatory authority. Purchase dishwashers that have the ability to measure water temp, water pressure, and cleaning and sanitizing chemical concentration Clean dishwashers as often as necessary.

Ready-to-eat TCS food

must be thrown out after 7 days

thermometer guidelines

must be washed, rinsed, and sanitized and air dried calibrate thermometers regularly take reading for 15 seconds in thickest part of food

Consumer advisory disclosure

need for rare or undercooked foods on a menu remind quests at time of ordering use table tents, signs and brochures

bare hand rules

never handle ready to eat food times you can handle ready to eat food: -food added as an ingredient that doesn't contain raw meat, seafood, poultry and cooked at 145 OR the dish will be cooked to the required minimum internal temp of the raw items

Food equipment should be

non absorbent, smooth and corrosion resistant that is easily cleaned durable and resistant to damage

garbage containers for outdoor use must be smooth, durable, and

nonabsorbent surface, have tight fitting lids, be covered at all times, have drain plugs in place

which food could be transported in a zinc container?

none

what pathogen can be caused from reusing plates/utensils

norovirus

how to prevent parasites, fungi, plant toxins, mushroom toxins, seafood toxins

purchase from approved, reputable suppliers

the first sink in a 3-compartment sink is used for

rinse, scrape, or soak the items before washing them

food handlers must drink from closed top beverage containers with a straw in order to prevent

risk of contamination in a food prep area

Cook to 145 degrees for 4 minutes

roast-pork, beef, lamb

Foods with MIT of 145 degrees for 4 minutes

roasts of pork, beef, veal, and lamb roasts may be cooked to these alternate cooking times and temps depending on the type of roast and oven used (the lower the temp, the more time)

Thermometers used to measure air temperature need to be accurate to

+- 3 degrees

Thermometers used to measure food need to be accurate to

+-2 degrees

thermometers used to measure food

+/- 2 degrees

thermometers used to measure air temp in food storage

+/- 3 degrees

Fish that will be eaten raw or partially cooked

- Documentation must show the fish was correctly frozen before being received. - Keep documents for 90 days from the sale of the fish.

Bimetallic Stemmed Thermometer

- check temperatures from 0˚F -220˚F - useful for checking temperatures during the flow of food

Tabletop equipment

- legs four inches high OR - sealed to countertop

Frozen food

-Frozen food should be frozen solid when received -REJECT if: fluids or water stains appear in case bottoms or on packaging, or there are ice crystals or frozen liquids on the food or the packaging. This may be evidence of thawing and refreezing, which shows the food has been time-temperature abused

What things should you think about when developing a plan for cleaning up vomit and diarrhea?

-How you will contain liquid and airborne substances -How you will clean, sanitize and disinfect -When to throw food away that may have been contaminated -What equipment is needed to clean up these substances -When you must wear protective equipment -How staff will be notified -How to segregate contaminated area -When staff must be restricted from area -How sick customers will be removed -How the cleaning plan will be implemented

What benefits does a regulatory reveiw of construction plans have?

-It ensures that the design meets regulatory requirements. -It ensures a safe flow of food -It may save time and money -It assures that contractors are constructing the facility correctly

Thawing fish

-ROP kept remained frozen until ready to use -if packages says to remove before thawing-thaw in refrigerator or before or immediately after thawing under running water

live display tanks for molluscan shellfish require a

-Tank carries a sign that fish are for display only OR -A variance is obtained by showing: 1. Water from other tanks will not flow into display tank 2. Display tank will not affect quality/safety of product 3. Shellstock ID tags will still be retained

What factors will a well-designed kitchen address?

-Work flow -Contamination -Equipment accessability

foodborne illness

-a disease transmitted to people by food -considered outbreak when 2+ people have same symptoms

Thaw foods by

-being held in refrigeration -running water- that would wash food down drain -fully submerged in water -microwave- use right away -part of cooking process

Shiga toxin-producing E. coli (STEC)

-can be found in the intestines of cattle -the bacteria can contaminate meat during slaughtering -bacteria is also found in infected people -eating only a small amount of these bacteria can make a person sick -once eaten, it produces toxins in the intestines, which causes the illness -bacteria is often found in a person's feces for weeks after symptoms have ended

Norovirus

-commonly linked with ready to eat food -also been linked with contaminated water -often transferred to food when infected food handlers touch food or equipment with finders that are contaminated by feces -eating only a small amount can make a person sick -very contagious -people become contagious within a few hours of eating it -the virus is often in a person's feces for days after symptoms have ended

FDA public health interventions

-control public health -protect public

Active managerial control is

-controlling the 5 risk factors -is proactive

Pest prevention

-deny access to facility -deny food and water -work with licensed pest controller -deny shelter -if see pest contact PCO -pest control operator

Sanitizers are weaker by

-food bits -leftover detergents -hard water

All food must be thrown out in the following situations

-food handled by staff that are restricted or excluded by operation -contaminated by hands, body fluids from nose and mouth -exceed time and temperature guidelines

Shigella Spp.

-found in the feces of humans with the illness (occur when people eat or drink contaminated food or water) -flies can also transfer the bacteria from feces to food -eating only a small amount of these bacteria can make a person sick -high levels of the bacteria are often in a person's feces for weeks after symptoms have ended

Staphylococcus aureus

Covering wounds can help prevent the spread of which pathogen?

What extra feature is required when using resilientor hard-surface flooring materials?

Coving, a curved sealed edge placed between the floor and the wall to eliminate sharp corners or gaps that would be hard to clean.

What kind of emergencies can affect a facility?

Crises such as electrical power outages, fire, flooding, sewage backups can affect safety of food These are considered imminent health hazards

What is the greatest challange to water safety?

Cross-connections.

Main Hazards in the Flow of Food

Cross-contamination - this can happen at any point in the flow of food Time-temperature abuse - can happen when food is cooked to wrong temperature, held at wrong temp, and cooled/reheated incorrectly

90 days

How long are shellstock identification tags kept on file?

7 days

How long can ready-to-eat TCS food that was prepped in-house be stored if it is held at 41 degrees F or lower?

At least 6 inches off the floor.

How must tableware and utensils be stored?

Every 4 hours

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

What partial cooking procedures must be approved by local regulatory authority?

How requirements will be monitored and documented Which corrective actions to take if requirements not met How food items will be marked after initial cooking How food items will be separated from ready-to-eat food during storage

145 degrees F

Minimum internal cooking temperature for seafood

165 degrees F

Minimum internal cooking temperature for whole and ground poultry

145 degrees F

Minimum internal cooking temperature for whole cuts of beef and pork

175 degrees F

Minimum internal temperature for tea, coffee, steeping

toxins

Produced by pathogens and make you sick

Pest greatest damage is

ability to spread diseases including food borne illness

Use by date

last date to use the product for peak quality

what probe should be used to check the temperature of a pork roast?

penetration

Cold TCS food receiving temperature

41°F or lower, unless otherwise specified

Delivery temp of live shellfish

45 air temp / 50*F internal temp, Must be cooled to 41*F in 4 hours

Rinsing

After scraping and washing, what is the third step in cleaning and sanitizing a prep table?

24 hours

Ready-to-eat TCS food must include date marking if it is held longer than _________.

Hot TCS food

Receive at 135˚F (57˚C) or higher

Cooling TCS from

135-41 or lower in 6 hours

Cold storage

accurite - + 3 degrees

5. identify corrective actions

*predetermined steps that must be taken when a critical limit is NOT met

TTI

(time and temp indicator) can monitor time and temperature TTI are tags attached to food by supplier -- color alert if it has been time-temperature abused

food safety management system

*identify and control possible hazards throughout the flow of food group of practices and procedures intended to prevent foodborne illness does this by actively controlling risks and hazards throughout the flow of food

Cooking Requirements: 155˚F (68˚C) for 15 seconds

-ground meat (including beef, pork, and other meat) -injected meat (including brined ham and flavor-injected roasts) -mechanically tenderized meat -ratites (including ostrich and emu) -ground seafood (including chopped or minced seafood) -shell eggs that will be hot-held for service

These need variances

-grow sprouts -packaging unpasteurized juice for later sale -smoking or curing foods (smoking for flavor -no variance) -custom processing animals -ROP or MAP (modified atmosphere packaging) -selling live shellfish from tank -using food additives or adding vinegar to preserve food as a method of food preservation or to render a food so that it is not potentially hazardous -making

Hepatitis A

-mainly found in the feces of people infected with it -the virus can contaminate water and many types of food -has also been linked with shellfish from contaminated water -often transferred to food when infected food handlers touch food or equipment with fingers that have feces on them -eating only a small amount can make a person sick -an infected person may NOT show symptoms for weeks but can be very infectious -cooking does NOT destroy Hepatitis A

Nontyphoidal Salmonella

-many farm animals carry the bacteria naturally -eating a small amount of these bacteria can make a person sick -bacteria is often found in a person's feces for weeks after symptoms have ended -how severe symptoms are depends on the health of the person and the amount of bacteria eaten

Labels on food for use on-site for customers

-name of food -quantity -list of ingredients -artificial flavor/colors -Chemical preservatives -manufactures name and address -major food allergens -labels not necessary if food has common names

Regulatory authority and partially cooked food

-need a written procedure how its cooked and prepared-on plan monitoring and documentation on corrective actions are taken the requirements are not met How par cooked foods will be marked after initial cooking how par cooked foods will be separated from ready to eat foods in storage

High-risk populations

-ok to use non pasteurized eggs in foods that are fully cooked -otherwise use pasteurized eggs

Salmonella Typhi

-only lives in humans -eating only a small amount of these bacteria can make a person sick -bacteria is often found in a person's feces for weeks after symptoms have ended

Garbage cans should be

-out of prep area -leak prof -easy to clean -covered when not in use

Cooking Requirements: 165˚F (74˚C) for 15 seconds

-poultry (including whole or ground chicken, turkey, or duck) -stuffing made with fish, meat or poultry -stuffed meat, seafood, poultry, or pasta -dishes that include previously cooked TCS ingredients (raw ingredients should be cooked to their minimum internal temperatures)

Common crises that affect operation

-power failures -physical water supply threats

Clean and sanitize surfaces by

-scraping food from surface -wash surface-green bucket -Rinse-white bucket -Sanitize- -Air dry

Cooking Requirements: 145˚F (63˚C) for 15 seconds

-seafood (including fish, shellfish, and crustaceans) -steaks/chops of pork, beef, veal, and lamb -commercially raised game -shell eggs that will be served immediately

Effectiveness of Sanitizers depends on

-temperature of water -amount of time in water -amount of solution in water -water hardness -PH

What is the frequency that regulatory authorities have inspections based on?

...

Bimetallic stemmed thermometer

0-220 degrees scale to 2 degrees dimple marks the end of the temp Good for thick foods Has a calibration nut

water activity scale

0.0 to 1.0

An illness is considered an outbreak when: (3)

1) 2 or more people have the same symptoms after eating the same food, 2) An investigation is conducted by state and local regulatory authorities, 3) the outbreak is confirmed by lab analysis

4 Parasites that cause foodborne illness

1) Anisakis simplex, 2) Cryptosporidium parvum, 3) Giardia duodenalis, 4) Cyclosporiasis cayetanensis

How should you respond to a foodborne-illness outbreak?

1) Ask the person about general contact info, food eaten, symptoms, and timeline of illness 2) Contact the local regulatory authority if an outbreak is suspected 3) Set product aside and label DO NOT USE and DO NOT DISCARD 4) Log info about the product: Description, sell-by date, pack size 5) Identify who worked during contamination 6) Interview staff about health status 7) Cooperate with regulatory authorities and provide appropriate documentation 8) Review food-handling procedures to see what didn't work

3 Types of Contaminants to Food

1) Biological (greatest threat), 2) Chemical, 3) Physical

How do you prevent chemical contamination? (8)

1) Chemicals must be approved for food establishment 2) Must be necessary for maintenance of facility 3) Purchase chemicals from approved suppliers 4) Store chemicals away from food prep areas 5) Never store above food or food-contact surfaces 6) Only handle food with approved equipment 7) Keep MSDS current and accessible 8) Follow regulatory requirements when throwing out chemicals

What are 3 Types of Chemical Sanitizers?

1) Chlorine 2) Iodine 3) Quaternary Ammonium Compounds Can also use a detergent-sanitizer blend These are regulated by state, federal, and local authorities, and the EPA (federal)

What are the 7 HACCP principles?

1) Conduct hazard analysis 2) Determine Critical Control Points (CCPs) 3) Establish critical limits 4) Establish monitoring procedures 5) Identify corrective actions 6) Verify that the system works 7) Establish procedures for record-keeping and documentation

5 Measures to Keep Food Safe

1) Control time and temperature, 2) Preventing cross contamination, 3) Practicing personal hygiene, 4) Purchasing from approved, reputable suppliers, 5) cleaning and sanitizing

When should you reject food for poor packaging?

1) Damage such as tears, holes, or punctures in packaging. Cans with bulges, or swollen ends, rusts or dents. ROP that is bloated or leaking. Items with broken seals or items with dirty or discolored packaging. Do NOT receive anything that looks tampered with. 2) Liquid - items with leaks, dampness, or water stains 3) Pests - signs of pests or pest damage 4) Dates - food items must be correctly labeled. Do NOT accept food that is missing use-by or expiration dates from the manufacturer, or food that is expired.

The FDA's 5 Public Health Interventions (to prevent foodborne illnesses)

1) Demonstration of knowledge 2) Staff health controls for personal hygiene 3) Controlling hands as a vehicle of contamination 4) Time and temperature parameters 5) Consumer advisories for any risks

3 Steps to Preventing Pests

1) Deny access 2) Deny food, water, and shelter 3) Pest control (working with licensed pest control operator or PCO)

6 Common Symptoms of Foodborne Illnesses

1) Diarrhea, 2) Vomiting, 3) Fever, 4) Nausea, 5) Abdominal cramps, 6) Jaundice (yellowing of skin and eyes). These symptoms have onset times that range from 30 min to 6 weeks, and range in severity from mild illness to death.

5 Types of Government Agencies that Prevent Foodborne Illnesses

1) FDA (Food and Drug Administration), 2) USDA (US Department of Agriculture), 3) CDC (Center for Disease Control), 4) PHS (Public Health Service), 5) State and local regulatory authorities

Two Viruses that are highly contagious and cause severe illness:

1) Hepatitis A, 2) Norovirus

5 Toxins that cause foodborne illness

1) Histamine, 2) Ciguatoxin, 3) Saxitoxin, 4) Brevetoxin, 5) Domoic acid

How can servers prevent allergic reactions to food?

1) Inform customers about potential allergens and answer questions about menu items 2) Tell customers how the item is prepared 3) Identify any secret ingredients 4) Suggest menu items that do not contain food customer is allergic to 5) Clearly mark the order for the guest with the food allergy 6) Confirm order with kitchen staff 7) Make sure no cross-contamination of plate occurs 8) Plate should be specially hand-delivered to avoid contamination by allergen

Hand care policies

1) Keep fingernails short and clean 2) No false fingernails or nail polish (unless regulatory authorities allow gloves) 3) Bandage wounds with impermeable cover (liquid can't pass) and cover with glove

The Big Eight (common food allergens)

1) Milk 2) Eggs 3) Fish (bass, flounder, cod) 4) Crustacean shellfish (lobster, shrimp, crab) 5) Wheat 6) Soy 7) Peanuts 8) Tree nuts (walnuts, almonds, pecans)

6 Components of a Good Personal Hygiene Program

1) Personal hygiene program and policies 2) Staff hand-washing and hand-care procedures 3) Actions that can contaminate food 4) Appropriate work attire 5) Policies on eating, drinking, smoking, chewing gum, or tobacco 6) Preventing food handlers from working around food in some situations

In a Food Safety Management System, it is the manager's responsibility to control what five common risk factors for foodborne illnesses?

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

General Components of Receiving Guidelines

1) Receiving and Inspecting Food 2) Inspection for Key Drop deliveries 3) Rejecting items 4) Reconditioning and using items 5) Recalls 6) Receiving temps 7) Inspecting packaging 8) Inspecting quality of food

4 Major Bacteria That Cause Foodborne Illnesses

1) Salmonella Typhi, 2) Non-Typhoidal Salmonella, 3) Shigella, 4) E. Coli Eating a small amount is harmful, and the bacteria stays in feces long after symptoms have ended. Food handlers with these illnesses can NEVER work in a food service operation while they are sick, since they are severe and highly contagious.

6 Actions Food Handlers Should Avoid

1) Scratching scalp 2) Running fingers through hair 3) Touching nose, ears, pimples, or infected wounds 4) Coughing and sneezing in hands 5) Spitting 6) Wearing a dirty uniform

The Big Six (Foodborne-causing Pathogens)

1) Shigella spp. - bacteria, 2) Salmonella Typhi - bacteria, 3) Nontyphoidal salmonella - bacteria, 4) Shiga toxin-producing Escherichia coli (E. Coli) - bacteria, 5) Hepatitis A - virus, 6) Norovirus - virus

7 Major Challenges to Food Safety

1) Time constraints for training and food prep, 2) language and culture differences, 3) literacy and education levels, 4) microorganisms, 5) unapproved suppliers not practicing food safety, 6) high -risk customers, 7) staff turnover

5 Most Common Food-Handling Mistakes

1) Unsafe sources (ex. unapproved suppliers), 2) Cooking food incorrectly, 3) incorrect temperatures, 4) contaminated equipment, 5) poor personal hygiene

How can kitchen staff avoid cross-contamination of food with allergens?

1) Wash and sanitize cookware 2) Wash hands and change gloves 3) Use separate fryers and cooking oils 4) Make sure allergen does not touch anything for allergic customer 5) Label food and name all major allergens 6) Check recipes and ingredient labels to confirm allergen is not present

7 Ways Food Handlers Can Contaminate Food

1) When they have a foodborne illness 2) When they have wounds that have pathogens 3) Sneezing or coughing Touching food with contaminated hands 4) Contact with a sick person Symptoms such as diarrhea, vomiting, or jaundice 5) A person could infect other people without showing symptoms yet or after symptoms have passed

Food must be thrown out during preparation if:

1) handled by restricted staff 2) contaminated by hands or bodily fluids 3) time or temperature abused

6 Responsibilities of Regulatory Authorities

1) inspecting operations, 2) enforcing regulations, 3) investigating complaints and illnesses, 4) Approving construction, 5) Reviewing and approving HACCP plans

7 Costs of Foodborne Illness Outbreaks

1) loss of sales and customers, 2) negative media exposure, 3) lawsuits, 4) increasing insurance premiums, 5) loss of reputation, 6) staff retraining or turnover, 7) Victims' loss of work, medical costs, long-term disabilities, and even death

4 Types of Pathogens that Can Cause Foodborne Illnesses

1) virus, 2) bacteria, 3) parasites, 4) fungi

pH scale

1-14.0 7 is nuetral

Steps of Active Managerial control in an operation

1. Identify Risks- food hazards 2. Monitor food safety requirements 3.Corrective Action 4. Management Oversite-making sure staff do corrective actions 5. Training-ensure staff is trained to follow safety procedure 6. Re-evalaute - make sure changes are working

Flow of Food Order

1. Purchasing 2. Receiving 3. Storing 4. Preparation 5. Cooking 6. Holding 7. Cooling 8. Reheating 9. Serving

5 risk factors of food borne illness

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

4 types of pathogens

1. bacteria 2. viruses 3. parasites 4. fungi

3 types of contaminates threaten food safety

1. biological (pose greatest danger) 2. chemical 3. physical

HACCP 7 Principles

1. conduct a hazard analysis 2. Determine critical control points (CCPs) 3. Establish critical limits (these limits must be met to prevent or eliminate the hazard) 4. Establish monitoring procedures 5. Identify corrective actions (steps that must be taken when a critical limit isn't met) 6. Verify that the system works 7. Establish procedures for record keeping and documentation

7 HACCP principles

1. conduct a hazard analysis 2. determine critical control points 3. establish critical limits 4. establish monitoring procedures 5. identify corrective actions 6. verify that the system works 7. establish procedures for record keeping and documentation

5 mistakes that lead to foodborne illness

1. cooking food inadequately 2. holding food at incorrect temp 3. using contaminated equipment 4. bad personal hygiene 5. purchasing food from unsafe sources

5 common risk factors for food borne illness

1. purchasing from unsafe sources 2. failing to cook food correctly 3. holding food at incorrect temperatures 4. using contaminated equipment 5. practicing poor personal hygiene

clean and sanitize steps

1. scrape/remove food bits from surface 2. wash/clean the surface 3. rinse the surface 4. sanitize the surface 5. allow the surface to airdry

Partical cooking of food

1. start cooking by not more then 90 min 2. when done cool right away 3. hold at 41 degrees away from ready to eat foods 4.take out and cook to internal temp 5. If not serving food right away cool down for storage

how to wash hands

1. wet hands and arms -use running water as hot as you can stand (at least 100 degrees) 2. apply soap 3. scrub hands and arms vigorously -scrub for 10-15 seconds 4. rinse hands and arms thoroughly 5. dry hands and arms

6. During correct hand-washing, soap must come in contact with hands for a minimum of how many seconds?

10

during correct hand washing, soap must come in contact with hands for a minimum of how many seconds?

10-15

1. Milk and dairy products 2. Shell eggs 3. Meat: beef, pork and lamb 4. Poultry 5. Fish 6. Shellfish and crustaceans 7. Baked potatoes 8. Heat-treated plant food, such as cooked rice, beans and vegetables 9. Tofu or soy protein 10. Sprouts and sprout seeds 11. Sliced melons, cut tomatoes, cut leafy greens 12. Untreated garlic and oil mixtures

12 examples of TCS Food

iodine sanitizer concentration

12.5-25 ppm

minimum internal temperature for fruit, vegatables, grains (rice, pasta), legumes (beans) that will be hot held for service

135

cooked vegetables should be

135 F ?

Hot TCS food receiving temp

135 F or higher

Reheat commercially processed and package foods to internal temp of

135 degrees

Roast beef cooked at 350 degrees and transported to a restaurant should be received at a temperature of at least: 1. 113 degrees 2. 122 degrees 3. 131 degrees 4. 135 degrees

135 degrees

reheat processed or packaged ready to eat food to an internal temp of (cheese sticks, fried vegetables)

135 degrees

How to reheat commercially processed and packaged food

135 degrees (ex. Mozzarella sticks)

Hot (TCS) food should be received at...

135 degrees or higher

What temperature should hot food be held at?

135 degrees or higher

frozen food should be delivered at

135 degrees or higher

hot food should be delivered at

135 degrees or higher

Delivery temperature of Hot TCS foods

135 or higher

hold hot food at

135 or higher

In order to reduce the risk of an illness caused by enterohemorrhagic and shiga toxin-producing E. coli, sausage should be cooked to what minimum internal temperature? 1. 135 degrees 2. 145 degrees 3. 155 degrees 4. 165 degrees

155 degrees

minimum internal temperature for ground meat (beef, pork, other meat)

155 for 15 seconds

minimum internal temperature for injected meat (brined ham and flavor injected roasts)

155 for 15 seconds

minimum internal temperature for mechanically tenderized meat

155 for 15 seconds

minimum internal temperature for shell eggs that will be hot held for service

155 for 15 seconds

minimum internal temperature ground seafood (chopped or minced seafood)

155 for 15 seconds

minimum internal temperature ratites (ostrich and emu)

155 for 15 seconds

Ground beef cooked in a microwave oven must reach an internal temperature of: 1. 135 degrees 2. 145 degrees 3. 155 degrees 4. 165 degrees

165 degrees

Leftover chili being reheated for hot holding must reach which minimum internal temperature of 15 sections? 1. 135 degrees 2. 145 degrees 3. 155 degrees 4. 165 degrees

165 degrees

reheating food for holding to an internal temperature of

165 degrees for 15 seconds

minimum internal temperature for dishes that include previously cooked TCS ingredients

165 for 15 seconds

minimum internal temperature for poultry (whole/ground chicken, turkey, duck)

165 for 15 seconds

minimum internal temperature for stuffed meat, seafood, poultry, or pasta

165 for 15 seconds

minimum internal temperature for stuffing make with fish, meat, or poultry

165 for 15 seconds

check food temperatures every hours

4

clean and santize utensils every hours

4

tabletop equipment on legs should be inches

4

you can hold hot food without temperature control for up to hours

4 conditions hold food at 135 before removing it from temperature control label food with time you must throw it out discard time must be 4 hours from the time you removed it from the temperature control

What are the height requirements for tabletop equipment?

4 inches off the ground or sealed to the countertop.

Ice-water bath, ice paddle, blast or tumble chiller, ice or cold water as an ingredient

4 methods for cooling food

1. Refrigeration 2. running water (70 degrees F or lower) 3. microwave 4. cooking

4 methods for thawing TCS food

1. Time-temperature abuse 2. Cross-contamination 3. Poor personal hygiene 4. Poor cleaning and sanitizing

4 practices related to foodborne illness

cold-herd fresh beef must be received at a temperature no higher than

41 F or lower

cut melons should be stored at what temperature

41 F or lower

Cold-held fresh beef must be received at a temperature no higher than: 1. 41 degrees 2. 45 degrees 3. 50 degrees 4. 55 degrees

41 degrees

Raw TCS food must be stored at a temperature no higher than: 1. 41 degrees 2. 44 degrees 3. 46 degrees 4. 135 degrees

41 degrees

What is the temperature danger zone?

41 degrees F - 135 degrees F

Cold TCS food should be received at...

41 degrees or lower

Delivery temperature of TCS foods

41 degrees or lower

What temperature should cold food be held at?

41 degrees or lower

refrigerate produce at degrees

41 degrees or lower ie- sliced melons, cut tomatoes, cut leafy greens

cold food should be delivered at

41 degrees or lower ie- fish

hold cold food at

41 or lower

Temperature Danger zone

41 to 135

When thawing raw beef under running water, thawed portions must NOT rise above: 1. 32 degrees for any period of time 2. 41 degrees for more that 4 hours 3. 45 degrees for more that 4 hours 4. 70 degrees for more than 2 hours

70 degrees for more than 2 hours

Pathogens grow the faster between

70-125

bacteria grows rapidly in what range

70-125

chicken salad was prepped and stored on June 1st. the discard date on the label should be June

7th

How many days must an operation retain shellstock tags or labels once the shellfish have been sold or served? 1. 30 2. 60 3. 90 4. 120

90

How long must food documents be kept on file?

90 days from the date the last item was used from its delivery container, or from sale of the item

Water guideline for Iodine

<68, PH less than 5 ppm, 12.5-25 ppm, equal or greater 30 seconds

What could happen if grease traps are not cleaned or not cleaned correctly?

A back up of wastewater could lead to odor or contamination.

Closure of the operation by the regulatory authority

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

closure of the operation by the regulatory authority

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

Shiga toxin-producing Escherichia coli

A bacteria commonly linked to GROUND BEEF and contaminated produce. Symptoms are diarrhea, abdominal cramps and kidney failure.

Camplyobacter jejuni

A bacteria commonly linked to poultry, CONTAMINATED WATER, meat, and STEWS/GRAVIES. Common symptoms are diarrhea, abdominal cramps, fever, vomiting, and headaches.

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?

Grease condensation

A buildup of grease in pipes

Reheating the soup

A chef sanitized a thermometer probe and then checked the temperature of minestrone soup being held in 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?

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?

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.

Storage

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

Foodborne Illness

A disease transmitted to people by food

Master cleaning schedule

A schedule that contains what should be cleaned, who should clean it, when it should be cleaned, and how it should be cleaned.

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?

Imminent health hazard

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

microorganism

A small living organism that can be seen only with a microscope

Cleaning Program

A system that organizes all of the cleaning and sanitizing tasks in the kitchen; restaurant and food service managers with the most effective cleaning programs focus on three things: (1) creating a master cleaning schedule, (2) training staff to follow the cleaning schedule, and (3) monitoring the program to make sure it works.

Backsiphonage

A vacuum created in the plumbing system that sucks contaminants back into the water supply

What does ALERT stand for?

ALERT is a food defense program that stands for: Assure - supervise deliveries from approved suppliers and request that vehicles are locked or sealed Look - Limit access to food areas, secure chemicals, and train staff to spot food defense threats Employees - Limit access to food, identify all visitors, and conduct background checks on staff Reports - Keep track of receiving logs, office files and documents, and conduct random food defense self-inspections Threat - Identify who you will contact and what you will do if there is a suspected attack. Hold any product suspected of contamination and contact the regulatory authority. Maintain an emergency contact list

NSF is accredited by

ANSI- American National standards Institute

When should you clean and sanitize?

After equipment is used Before working with a different type of food Any time a task is interrupted After four hours if in constant use

Washed, rinsed, and sanitized

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

washed, rinsed, and sanitized

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

Staff hand-washing and hand-care procedures

Always have a sink dedicated to handwashing. NEVER wash hands in food prep or dishwashing sink. Steps: 1) Wet hands and arms and use water that is hot as possible or at least 100 degrees 2) Apply soap and scrub hands 3) Rinse hands 4) Dry hands and be careful to not contaminate afterwards 5) Take about 20 seconds to wash hands

Lag Phase

An adjustment period where bacteria are introduced to food.

+/- 3 degrees F or +/- 1.5 degrees C

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

The ventilation system is not working correctly

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

8

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

6 hours

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?

The surface underneath should be paved with concrete or asphalt

An operation received a violation in the outside area of the facility. The manager reviews 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?

HACCP plan

An operation that wants to smoke food as a method of preservation must have a(n)?

pathogen

An organism that can cause illness

165°F

Anything cooked in the microwave

When should you reject food for poor quality?

Appearance - food that is moldy or discolored, food that has the wrong texture, or has signs of pests or pest damage Texture - reject meat, fish, or poultry that is slimy, sticky, or dry. Also reject if it has soft flesh that leaves an imprint when you touch it. Odor - reject food with an abnormal or unpleasant odor

Water that is drinkable and can be used for prepping food can come from what sources?

Approved public water mains, private water sources, closed portable water containers, and water transport vehicles.

11. Backup of sewage in the prep area or serious pest infestation are hazards that: 1. Require the implementation of a HACCP plan 2. Are grounds for immediate closure of an operation 3. Must be corrected within 90 days of an inspection 4. Are legally requiring to be reported in at least one local newspaper

Are grounds for immediate closure of an operation

Time

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

What materials are recommended for walkways and parking lots?

Asphalt and concrete.

ALERT means..

Assure Look Employees Reports Threat

A.L.E.R.T.

Assure, Look, Employees, Reports, Threat

ALERT

Assure: safe products, Look: security of products, Employees: know who is in your facility, Reports: keep info handy, Threat: what you will do in case

What temperature should water be for manual dishwashing?

At least 110 degrees

41 degrees

At what max internal temp should cold TCS food be held?

41 degrees F

At what maximum temperature should cold TCS food be held?

135 degrees

At what minimum internal temp should hot TCS food be held?

135 degrees F

At what minimum temperature should hot TCS food be held?

45 degrees F

At what temperature can you store shell eggs?

41 degrees F or lower

At what temperature should cold TCS food be received?

50 to 70 degrees

At what temperature should dry-storage rooms be kept?

between 70 and 125 degrees

At what temperatures do foodborne pathogens grow most quickly?

70 degrees F to 125 degrees F

At what temperatures do most foodborne pathogens grow most quickly?

Time-temperature indicator

Attached to packaging by the supplier to determine if food has been time-temperature abused during shipment or storage. A color change appears on the indicator and it is not reversible.

What is the best way to prevent backflow?

Avoid creating a cross connection in the first place Do not attach a hose to a faucet unless backflow prevention device attached (ex. vacuum breaker, double check valve, reduced pressure zone backflow preventers) These devices must be checked periodically by a certified technician -- this should be documented Only sure way to prevent backflow is to create air gap -- air space that separates water supply outlet from potentially contaminated source

What is the best way to prevent backflow?

Avoid creating a cross connection.

Guidelines for Prepping Produce

Avoid cross-contamination with raw meat Wash produce thoroughly before cutting When soaking or storing, do not mix different items or batches to avoid spreading pathogens Refrigerate fresh-cut produce Sliced melons, cut tomatoes, and cut leafy greens (and other fresh-cut produce) - 41 degrees or lower If serving high-risk population, DO NOT serve raw seed sprouts

How should cleaning tools and chemicals be stored?

Away from food prep areas Good lighting so staff can see chemicals Hooks for hanging mops, brooms, and other cleaning tools Utility sink for filling buckets and washing cleaning tools Floor drain for dumping dirty water

flows opposite its normal direction because of water pressure

Backflow is when water...?

7. What is the purpose of an air gap?

Back-flow prevention

Salmonella Typhi

Bacteria Illness: typhoid fever Source: lives only in humans. People with typhoid fever carry the bacteria in their blood and intestinal tract (feces). Symptoms: fever, weakness, abdominal pain, headache, loss of appetite, rash Food linked: ready-to-eat food, beverages Prevention: Exclude infected food handlers, wash hands, cook food with correct temperatures, prevent cross-contamination

Non-Typhoidal Salmonella

Bacteria Illness: salmonellosis Source: farm animals Food linked: poultry and eggs, meat, milk and dairy, produce (such as tomatoes, peppers, cantaloupes, etc.) Symptoms: diarrhea, cramps, vomiting, fever Prevention: Cook poultry and eggs to correct temps, prevent cross-contamination between poultry and ready-to-eat food, exclude infected food handlers

Bacillus cereus

Bacteria - spore-forming bacteria found in dirt. Can produce two different types of toxins if allowed to grow Illness: bacillus cereus gastroenteritis Food linked: diarrhea illness - cooked vegetables, meat, milk. Vomiting illness - cooked rice dishes Symptoms: diarrhea or vomiting Prevention: Time and temperature control

Stationary Phase

Bacteria continue to grown until conditions become unfavorable. They grow and diet at the same rate.

Clostridium botulinum

Bacteria forms spores that is found in water and dirt. Extremely dangerous if there is no medical treatment -- death is likely. Illness: botulism Food linked: incorrectly canned food, reduced-oxygen packaged (ROP) food, temperature-abused veggies, untreated garlic and oil mixtures Symptoms, vomiting, weakness, double vision, difficulty in speaking and swallowing Prevention: time and temp control, inspect canned food fro damage

Clostridium perfingens

Bacteria found in DIRT and is carried in the intestines of both animals and humans. It is commonly linked to meat, poultry, and dishes made with meat/poultry and stews.

Listeria monocytogens

Bacteria found in dirt, water and plants that grows in cool, moist environments. Pregnant women are particularly vulnerable. Linked to raw meat, unpasteurized dairy products and deli meat, hot dogs, and soft-cheeses.

Listeria monocytogenes

Bacteria found in dirt, water, and plants. Grows in cool, moist environments. Mainly infects vulnerable populations. Illness: listeriosis Food linked: raw meat, unpasteurized dairy, ready-to-eat food Symptoms: miscarriage in pregnant women, newborns - sepsis, pneumonia, meningitis Prevention: time and temperature control, avoid using unpasteurized dairy

Clostridium perfringens

Bacteria found in dirt, where it forms spores. Also found in animal and human intestines. Illness: costridium perfringens gastroenteritis Food linked: meat, poultry Symptoms: diarrhea, abdominal pain Prevention: time and temperature control

Staphylococcus aureus

Bacteria found in humans (HAIR, NOSE, THROAT, INFECTED CUTS). Transferred when people touch these areas and then handle food. Commonly linked to food that requires handling, salads containing TCS food, deli meat. Causes nausea, vomiting, retching and abdominal cramps.

staphylococcus aureus

Bacteria found in humans - in hair, nose, and throat, and infected cuts. If allowed to grow, can produce toxins that can cause illness when eaten. Ilness: staphylococcal gastroenteritis Food linked: salads with tCS food, deli meat (food that requires handling during prepping) Symptoms: vomiting, cramps Prevention: personal hygiene, time and temperature control

Shigella spp.

Bacteria found in the feces of humans with the illness. FLIES can transfer the bacteria from feces to food. Often found in TCS food or food that has made contact with contaminated water, such as produce.

Clostridium botulinum

Bacteria found in water and dirt and can contaminate almost any food. Does not grow in highly acidic food, refrigerated temps, or food with low moisture. GROWS WITHOUT OXYGEN. Linked to incorrectly canned food, reduced-oxygen packaged food, temperature abused food (BAKED POTATOES), untreated garlic and oil mixtures. Causes N/V, weakness, double vision and difficulty with speaking and swallowing.

Vibrio vulnificus and vibrio parahaemolyticus

Bacteria found in waters where shellfish are harvested. Linked to OYSTERS. Causes diarrhea, abdominal cramps and nausea, vomiting, low-grade fever chills.

Acid

Bacteria grow best in food that has little to no _________.

Campylobacter jejuni

Bacteria known to contaminate water and poultry Illness: campylobacteriosis Food linked: poultry, contaminated water, meats, stews and gravies Symptoms: diarrhea, cramps, fever, vomiting, headaches Prevention: time and temperature control, prevent cross-contamination between poultry and ready-to-eat food

Nontyphoidal Salmonella

Bacteria linked to POULTRY, EGGS, meat, milk, dairy products and produce like TOMATOES, PEPPERS, AND CANTALOUPE. Can cause diarrhea, abdominal cramps, vomiting and fever.

FAT TOM

Bacteria need 6 conditions to grow

Log Phase

Bacteria reproduce by splitting in two. Can double as often as every 20 minutes in correct conditions. Food quickly becomes unsafe.

Salmonella Typhi

Bacteria that lives only in humans. It is linked to READY-TO-EAT FOOD AND BEVERAGES. It causes high fever, weakness, abdominal pain, headache, loss of appetite and rash.

Shigella spp.

Bacteria: Illness: shegellosis Source: feces of humans with the illness, and contaminated flies Food linked: Food that is easily contaminated by hands, food that has made contact with contaminated water (such as produce) Symptoms: bloody diarrhea, abdominal pain and cramps, fever Prevention: Exclude infected food handlers, wash hands, control flies in and outside, practice personal hygiene

What do you do if a customer is exhibiting chemical contamination symptoms?

Call local emergency and poison control numbers, and check MSDS information

What do you do if someone is having an allergic reaction to food?

Call the emergency number in your area to alert them of the allergic reaction

How to set up a three-compartment sink for manual dishswashing

Clean and sanitize each sink and drain board Fill the first sink with detergent and water, which must be at least 110 d F Fill the second sink with clean water (not necessary if being spray rinsed) Fill the third sink with water and sanitizing solution, or hot water Provide a clock with a second hand to measure time in sanitizer

Before you prepare food...

Clean and sanitize everything in workstation first Only remove as much food from the cooler as you can prep in a short time

How to safely store tablewear and equipment:

Clean and sanitize storage areas before loading Store glasses upside down Store flatwear with handles up Clean and sanitize trays and carts Keep food-contact surfaces covered until ready for use

What kind of flooring is good for dining areas because it absorbs sound?

Carpet.

Viruses

Carriers: Humans, animals (requires living hosts). Can be transferred through food Sources: Food, water, any contaminated surface, fecal-oral routes, vomit (norovirus particles) Prevention: Good personal hygiene, quick removal and cleanup of vomit. They are NOT destroyed by temperatures.

CDC and PHS

Center for Disease Control and Public Health Service assist the FDA and USDA, and conduct research into the causes of foodborne illness outbreaks

What is the best wall finish in cooking areas?

Ceramic tile, light in color so it's easier to see dirt.

How to deny pests access

Check deliveries before they enter -- Refuse shipments with pests or signs of pests Make sure all openings to the building are secure -Screen windows and events -Seal cracks in floors and walls and around pipes -Install air curtains above or alongside doors

What must you do before starting any new construction or large remodeling project?

Check with your regulatory authority.

Chemical Sanitizing

Chlorine, Iodine, and Quaternary Ammonium.

warm, moist, and dark

Cockroaches typically are found in places that are?

70 degrees F

Cold food being held without temperature control for up to six hours cannot exceed which temperature while being served?

6 hours

Cold food can be held intentionally without temperature control for ____ hours as long as it does not exceed 70 degrees F.

15. If chemicals are transferred to a secondary container, the secondary containers must be labeled with the chemicals: 1. Expiration date 2. Common name 3. Usage instructions 4. SDS information

Common name

Labeling food packaged on-site for retail sale:

Common name of the food or a statement clearly identifying it Quantity of the food If the item contains two or more ingredients, list the ingredients in descending order by weight List of artificial colors and flavors in the food including chemical preservatives Name and place of business of the manufacturer, packer, or distributor Source of each major food allergen contained in the food

Operations establish supplier list based on

Company specification Standards Procedures

CDC and PHS

Conduct research into the causes of food borne illness outbreaks and investigates outbreaks

Sanitizer Effectiveness Factors

Contact Time, Termperature, Water Hardness, pH, Concentration

A food handler is diagnosed with an illness caused by Shigella spp. What must management do: 1. fire the food handler 2. contact the regulatory authority 3. arrange blood test for all food handlers 4. dispose of all food in the operation

Contact the regulatory authority

How to prepare eggs or egg mixtures

Cook promptly after combining or store at 41 degrees or lower Wash and sanitize container before making new batch Use pasteurized shell eggs or egg products in dishes that are served raw or undercooked for high-risk populations, use pasteurized eggs in raw or undercooked dishes and pooled eggs. Only use unpasteurized if eggs will be cooked all the way through.

toxic-metal poisoning

Cooking tomato sauce in a copper pot can cause which illness?

How to protect food kept in holding

Cover food and install sneeze guards Use thermometers to check internal temps Check food at least every four hours and throw out food that is in temp danger zone

Coving

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

Types of TCS foods

Dairy Products Poultry Shell eggs Cooked plant based foods meat and shell fish baked potato tofu, soybean Sliced melons, tomato or cut leafy greens Spouts Garlic and oil mixtures

What does ideal packaging look like?

Delivered in original packaging with manufacturer's label. Should be clean, intact, and protect food and food-contact surfaces from contamination

Key drop delivery policy

Delivery must be inspected once you arrive. Must be: From an approved source Placed in correct storage Protected in storage from contamination Honestly presented

FDA Public Health Interventions

Demonstration of knowledge Staff health controls Controlling hands as a vehicle of contamination Time and temperature parameters for controlling pathogens Consumer advisories

Take-home containers can be refilled if:

Designed to be reused Provided by the operation Cleaned and sanitized

Cleaning up after people who get sick

Diarrhea and vomit in the operation must be cleaned up correctly It can carry Norovirus, which is highly contagious Correct cleanup can prevent food from becoming contaminated and keep others from getting sick

Lighting requirements

Different areas of facility have different lighting intensity requirements Local jurisdictions usually require prep areas to be brighter than other areas Replace burned out bulbs, which should be the correct size Use shatter-resistant light bulbs or protective covers

Guidelines for safe dishwashing machines

Dishwasher sanitizing methods: hot water or chemical solutions Need to be reachable and conveniently located Keep food-contact surfaces from being contaminated Use detergents and sanitizers approved by the local regulatory authority Choose dishwashers that can measure water temp and pressure, and chemical concentration of cleaner Clean as needed

Self-service general guidelines

Display or package food to protect from contaminants Keep hot food at 135 d or lower, and cold food at 41 d or lower Only certain exceptions of raw food can be self-serviced (ex. sushi, shellfish, raw lobster) Do NOT let customers refill dirty plates or dirty utensils NEVER use ice used to keep food cold as an ingredient

Service staff safety guidelines

Do NOT touch any food-contact areas of dishes or glassware Carry glasses in a rack or tray -- do not stack Store flatware with handles up Avoid bare hand contact with ready to eat food Use ice scoops -- never scoop ice with bare hands or glass Preset tableware must be protected by wrapping or covering items

Partial cooking during preparation

Do not cook for longer than 60 minutes during initial cooking Cool immediately after first cooking Freeze or refrigerate Heat to required minimum temp before serving Cool if it won't be served immediately

Policy on bare-hand contact with food

Do not handle ready-to-eat food with bare hands and never handle ready-to-eat food with bare hands if you serve a high-risk population

Reduced-oxygen packaging (ROP) MAP, Vacuum Packed and sous vide food

Do not puncture Place thermometer between two bags fold bag in half

Variance

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

Which practice reduces the risk of contamination in a food-prep area? 1. using smokeless tobacco products instead of smoking in a prep area 2. drinking beverages from a covered container with a straw 3. wearing a watch while prepping food 4. tasting multiple foods with the same utensil

Drinking beverages from a covered container with a straw

According to minimum internal cooking temperatures, with ready-to-eat food on the top shelf and poultry on the bottom

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

2. Food prep equipment and utensils must be designed and constructed to be

Durable

What should a manager do if a food handler reports suffering from jaundice? 1. Tell the food handler to finish the shift and go to the doctor 2. Allow the food handler to work away from food-prep areas 3. Make sure the food handler wears gloves and hair restraint 4. Exclude the food handler and report the incident to the regulatory authority

Exclude the food handler and report the incident to the regulatory authority

moisture

FAT TOM stands for Food, Acidity, Time, Temperature, Oxygen and

What kind of signs can a pest infestation leave behind?

Feces, nests, and damage on products, packaging, and facility

What should you do, when you are facing an imminent health hazard?

First determine if there is a significant risk to food If so, stop service and notify regulatory authority Throw out spoiled or contaminated food, along with food with packaging not intact Determine how to correct problem Get approval from local authority before continuing service

How high should floor-mounted equipment be off the floor?

Floor-mounted equipment should be put on legs at least 6 inches or sealed to a masonry base

1. Purchasing and Recieving 2. Storage 3. Prep (including defrosting) 4. Cooking 5. Cooling 6. Hot and Cold Holding 7. Reheating 8. Serving

Flow of Food

Path the food takes in a business

Flow of food

When should you reject frozen food?

Fluids or water stains appear in case bottoms or on packaging There are ice crystals or frozen liquids on the food or packaging (evidence of thawing and refreezing), which shows time-temperature abuse.

what organization makes recommendations for food safety regulation of the foodservice industry?

Food and Drug Administration

Personal cleanliness policy

Food handlers should shower or bathe before work

Time-temperature abuse

Food is not held or stored at correct temp, or not reheated or cooled correctly

How long does cooked food have to cool?

Food must pass through danger temp zone quickly (70 to 125 degrees) Cool TCS food from 135 to 41 degrees or lower within 6 hours First, cool food from 135 to 70 degrees within 2 hours Then, cool to 41 or lower in the next four hours If the food has not reached 70 degrees in 2 hours, it must be reheated and cooled again Total cooling time cannot be longer than 6 hours

HACCP is a

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.

Recalls

Happens when food contamination is confirmed or suspected Or when misbranded (ex. Food allergens not identified on label)

Active Managerial Control

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

TCS Food

Food that 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. Ex: raw meat, fish, vegetables, etc.

TCS food

Food that needs time and temperature control to limit pathogen growth.

0.85

Food with a water activity of ______ or higher is ideal for the growth of bacteria.

Ready to eat food

Food without further cooking, cleaning or preparation

FATTOM

Food, Acidity, Temperature, Time, Oxygen, Moisture

between 41 and 135 degrees

Foodborne pathogens grow well at temperatures...

Individuals who deliberately contaminate food can be accused of: 1. cross-contact 2. food tampering 3. food theft 4. foodborne-illness outbreaks

Foodborne-illness outbreaks

Salmonella Typhi

Foodhandlers cannot work in their operation if they have an illness caused by which pathogen?

prepping food

Foodhandlers should not eat, drink, smoke, or chew gum or tobacco while..?

sore throat and fever

Foodhandlers who work in a nursing home cannot work in the operation if they have which symptom?

First In First Out (FIFO)

Foods items must be rotated so that those with the earliest use-by or expiration dates are used before items with later dates. This method is called________________.

What cools faster?

Foods with: reduced size thinner food metal containers (vs. plastic)

NSF

Foodservice equipment that has been certified as meeting certain standards may be stamped with the ______ mark?

purchased from an approved, reputable supplier

Foodservice operations should not use mushrooms unless then have been..?

What is lighting intensity measured in?

Foot-candles or lux.

Physical Contaminants

Foreign objects such as metal shavings, staples and bandages that get into food. Can also include glass, dirt, and even bag ties. Naturally occurring objects such as fish bones in fillets are also included.

Physical contaminants

Foreign objects that can get into food. Ex: metal shavings, jewelry, fish bones

spore

Form that some bacteria can take to protect themselves when they lack nutrients

FIFO

Frist In, First out used for rotation of foods

What should be the order of foods stored in the fridge?

From top to bottom: Ready-to-eat food, seafood, whole beef or pork, ground meat and ground fish, whole and ground poultry Commercially processed and packaged ready-to-eat and raw food (ex. beef patties) can be stored together in a freezer

Foods with MIT of 135 degrees

Fruits, vegetables, grains (rice, pasta), and legumes (beans, refried beans) that will be hot-held for service

air gap

Gap that separates water supplies from contaminating sources. Prevents backflow

once a year

Generally, operations that use a private water source, such as a well, must have it tested at least..?

Clean and sanitize the sinks and drainboards

George is getting ready to wash dishes in a 3 compartment sink. What should be his first task?

How to establish monitoring procedures

Goal is to make sure critical limits are consistently met Identify who will monitor and how often, and with what procedure

GAP

Good Agricultural Practices

GMP

Good Manufacturing Practices

Thermocouples an thermistors

Good for checking temps of thick AND thin food Measure through a metal probe, and displays temp digitally Do not have to insert stem as deeply Often have different types of probes

What's the best way to prevent foodborne illness from viruses?

Good personal hygiene

Slacking

Gradual thawing of frozen food in prep for frying

What will happen if ventilation units are not functioning correctly?

Grease and condensation will build up on walls and ceiling.

155°F

Ground Beef

165°F

Ground Chicken

165°F

Ground Duck

155°F

Ground Fish

155°F

Ground Pork

165°F

Ground Turkey

Foods with MIT of 155 degrees for 15 seconds

Ground meat (beef, pork, and other meat) Injected meat (ex. flavor injected roasts) Mechanically tenderized meat Ratites (ostrich and emu) Ground seafood Shell eggs that will be hot-held for service

Cook to 155 degrees for 15 seconds

Ground meats Injected meats or machine tenderized meats Chopped, ground minced seafood Shelled eggs held for hot service Ratities-emu or ostrich

1. Conduct a Hazard Analysis 2. Identify the Critical Control Points 3. Establish Critical Limits 4. Monitor CCP 5. Establish Corrective Action 6. Verification 7. Recordkeeping

HACCP Principles

Appropriate Work Attire Policy

Hair restraints should be worn Shirts should be neat and clean - personal clothing should be stored in other areas Keep nails short, clean, and unpolished Jewelry must be removed Dirty aprons must be changed, and removed when leaving food prep areas -- they should never be used to wipe hands

10. Which frozen food was thawed correctly? 1. Shrimp was left in a bag on the counter to thaw for 2 hours 2. Poultry breast were thawed in a sink filled with lukewarm water 3. Pork chops were thawed in a microwave and then refrigerated until they were ready to use 4. Hamburger patties were thawed by being placed directly onto a charbroil grill

Hamburger patties were thawed by being placed directly onto a charbroil grill

Guidelines for Vending Machines

Handle food with the same care Check product shelf life daily Keep TCS food at correct temperature Dispense TCS food in original container Wash and wrap fresh fruit with edible peels Throw out refrigerated food prepared for sale in a vending machine within 7 days of preparation

What areas must be no less than 20 foot candles?

Handwashing or dishwashing areas, buffet and salad bars, displays for produce or packaged food, utensil storage areas, wait stations, restrooms, and inside some peices of equipment.

HACCUP

Hazard Analyzes Critical Control Point

16. Cooked vegetables should be 1. Held at room temperature 2. Held at 135 degrees or higher 3. Cooked to 125 degrees or higher if they are to be held for later service 4. Blanched in boiling water before serving

Held at 135 degrees or higher

Handwashing stations MUST have:

Hot and cold running water Correct temperature and pressure requirements Drinkable water Soap Hand dryer Disposable towels or continuous towel system Garbage container for disposable paper Sign or poster to tell staff to wash hands before work

What are the requirements for a handwashing station?

Hot and cold running water, soap, a way to dry hands, garbage container, and sinage.

check with the local regulatory authority

How can foodservice managers find out which chemical sanitizers are appropriate for their operations?

-Unplug -Take removable parts off equipment. -Scrape or remove food from the equipment. -Wash the surfaces. -Rinse the equipment surfaces. -Allow to air-dry.

How do you clean and sanitize stationary equipment?

When selecting materials for interior construction, what factors should you consider?

How easy the operation will be to clean and maintain, and sound-absorbent surfaces that resist grease and moisture and reflect light.

At least 6 inches (15 cm)

How far above the floor should food be stored?

Up to the dimple in the thermometer stem

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

at least 100 degrees

How hot should the hot water at a handwashing station get?

When cleaning up after sick people, need to think about:

How you will contain and remove liquid and airborne surfaces Clean, sanitize, disinfect surfaces When to throw away food What equipment is needed and how it will be cleaned When a food handler must wear protective equipment How staff will be notified of procedures How to segregate contaminated areas When staff is restricted from working with food How sick customers will be removed How cleaning plan will be implemented

Shellstock identification tags

ID tag that must remain attached to the container of shellfish until all have been used. Must be retained for 90 days from the date on the tag

Acceptable methods for cooling food

Ice bath ice paddles Blast chiller Adding ice or cold water as an ingredient NEVER place a lot of hot food in a cooler

How to identify corrective actions in advance of hazard

Identify Steps that must be taken when critical limit is not met -- should be determined in advance Ex. if not met, must keep cooking until it is met

Locker room or dressing room Restroom or garbage rooms Mechanical rooms Under unshielded sewer lines or leaking water lines Under stairwells

Identify the areas where you should never store food.

Exclude from the operation

If a food handler has at least one of the following: Vomiting, diarrhea, jaundice, should they be restricted or excluded from the operation?

A document stating that the fish was raised to FDA standards. This document would be kept for 90 days from the sale of the fish.

If a restaurant is serving farmed raised fish, what documentation must be the restaurant have?

A document stating that the fish was correctly frozen before you received it. This document would be kept for 90 days from the sale of the fish.

If a restaurant is serving raw fish and sushi, what documentation must the restaurant have?

Storage Order

If all your food has to be stored in the same place, make sure you use the correct top-to-bottom order. This order is based on the minimum internal cooking temperature of each food. 1. Ready to eat food 2. Seafood 3. Whole cuts of beef and pork 4. Ground meat and ground fish 5. Whole and ground poultry

Reject Frozen food

If fluids or water stains appear in case bottoms; there are ice crystals

Every 4 hours

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

every 4 hours

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

In a secure location, away from food and equipment

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

in a secure location, away from food

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

vibrio vulnificus and vibrio parahaemolyticus

Illness: vibrio gastroenteritis or virbrio vulnificus primary septicemia Bacteria found in waters where shellfish are harvested. Can grow quickly in temp danger zone. Food linked: Oysters from contaminated water Symptoms: diarrhea, cramps, nausea, vomiting, fever and chills Prevention: Time and temperature control of oysters, purchasing from approved suppliers

What will happen if an operation does not take action when an imminent health hazard occurs? 1. negative publicity from local and state media sources 2. immediate closure by the regulatory authority 3. increased workers' compensation premiums 4. poor performance reviews by the manager

Immediate closure by the regulatory authority

Complete loss of refrigeration is grounds for: 1. citation and correction of this violation within 48 hours 2. emergency purchasing of household refrigeration units 3. substantial deduction of points from a final inspection score 4. immediate closure of suspension of an operating permit

Immediate closure of suspension of an operating permit

Different types of thermocouples and thermistors (probes)

Immersion - liquids (soups) Surface - flat surface like griddles Penetration - thin food (hamburger patty) Air - temp inside heater or cooler

A backup of sewage in the operation's storeroom would be a reason to contact the local regulatory authority because it is considered an: 1. imminent health hazard 2. cross-contamination 3. critical control point 4. OSHA hazard

Imminent health hazard

Washing dishes with non-drinkable water is considered to be a: 1. infraction that must be corrected within 30 days 2. imminent health hazard that must be corrected immediately. 3. non-critical violation that requires no action 4. non-compliant FDA regulatory offense that requires a plan review

Imminent health hazard that must be corrected immediately

Electrical power outages and sewage backups are classified as: 1. serious but not food-related violations 2. physical security threats 3. low-priority regulatory violations 4. imminent health hazards

Imminent health hazards

What is the risk of improperly installed plumbing?

Improperly installed plumbing can contaminate water and cause foodborne illnesses

What does good ventilation do?

Improves inside air Removes odors, gases, grease, dirt, mold Prevents buildup of grease and condensation

How should you store serving utensils?

In food, with handle above the rim On, clean sanitized food-contact surfaces (ex. A clean plate) Spoons or scoops stored under running water that is 135 degrees or higher

When can you recondition food?

In instances where actual food isn't harmed or contaminated Ex. can surfaces are contaminated, but can be cleaned. Beans are still good

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

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

Warm, moist, and dark

In what type of places are cockroaches typically found?

Guided discussion

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

guided discussion

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

building systems

Include plumbing, lighting, and ventilation

What should be included in a master cleaning schedule?

Include what should be cleaned, who should clean it, and when and how it should be cleaned Staff should also clean and sanitize when needed Schedule major cleaning when food will not be contaminated Post detailed cleaning instructions nearby

surface temperature of a grill

Infrared thermometers should be used to measure the...?

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

How do you check the temperature of ROP food?

Insert the thermometer between two packages

How do you check the temperature of meat, poultry, and fish?

Insert the thermometer directly into the thickest part of the food

What areas must be no less than 20 foot-candles?

Inside walk-in coolers and freezer units.

USDA

Inspects meat, poultry and eggs regulates foods that cross the state lines or involve more than one state

How long can you hold hot food WITHOUT temperature control?

It can be held up to 4 hours as long as it was: Held at 135 degrees or higher BEFORE removing from temperature control Labeled with time it must be thrown out Sold, served, or thrown out within four hours

How long can you hold cold food WITHOUT temperature control?

It can be held up to 6 hours, as long as it was.: Held at 41 degrees or lower before removing from refrigeration Labeled with time removed, and time to throw out, and Food does not exceed 70 degrees while being served Food that exceeds 6 hours or 70 degrees must be thrown out (if not sold or served before then)

Active managerial control

It is the manager's responsibility to control the five most common risk factors for foodborne illness It is ACTIVE, not REACTIVE -- planning before risk happens. Monitoring is critical. Take corrective action when needed. Can use simple tools and apply a HACCP program

What is an air gap when referring to backflow prevention?

It's an air space that separates a water supply outlet from a potentially hazardous source.

food allergies

Itching and tightening of the throat are symptoms of what?

What are priority foundation items?

Items that support a priority item like having soap at a handwashing sink.

What is a common symptom of the hepatitis A virus?

Jaundice

How can you prevent cross-contamination in the flow of food?

Keep raw and ready-to-eat food away from each other Use separate equipment for different foods Color-code equipment Clean and sanitize equipment after each task Prep ready-to-eat food at a different time from raw meat Buy food that does not require much prepping and handling

How to deny pests food, shelter, and water

Keep the operation clean by cleaning regularly Throw out garbage quickly and correctly Keep garbage containers clean and in good condition, and tightly covered Store recyclables in clean and pest-free containers -- store them as far away as possible Store all food and supplies correctly (away from walls and at least 6 inches off floor) and quickly Use FIFO (first in, first out) Clean up food and beverage spills immediately

Bimetallic stemmed thermometer

Kind used to take temp of Thanksgiving turkey Accurate from 0-220 degrees F Used for taking temps throughout the flow of food Measures temp through metal stem -- need to insert up to dimple on stem Useful for checking temp of large food, not practical for thin food Should look for features: calibration nut, easy-to-read markings, dimple, accuracy to +/- 2 degrees F

How can kitchen staff prevent allergic reactions to food?

Kitchen staff is responsible for avoiding cross-contamination of food when allergens are transferred from food containing allergen to food served to customer with food allergy. Ex. cooking different foods in the same fryer oil

How to conduct hazard analysis

Know common hazardous processes: prepping, cooking, holding, cooling, reheating, and serving Identifying biggest hazards in processes Look at how food is processed Identify TCS foods and their hazards

3 Components of Storing Food Correctly

Label and date mark food correctly Rotate food and store it at correct temperature Store items in a way that prevents cross-contamination

145°F

Lamb Chop

145°F for 4 minutes

Lamb Roast

165°F

Leftover Food

17. Using hard water when preparing a sanitizing solution will cause the sanitizer to be 1. Dangerous 2. More effective 3. Less effective 4. Useless

Less effective

8. A backflow-prevention device on a carbonated beverage dispenser is used to prevent: 1. Lines from getting clogged 2. Flavor syrups from mixing together 3. Carbonated water from flowing into copper lines 4. Grease condensation from forming in the lines

Lines from getting clogged

Never store food in:

Locker rooms or dressing rooms Restrooms or garbage rooms Mechanical rooms Under unshielded sewer lines or water lines Under stairwells

ROP includes

MAP vaummed packed sous vide food risks- clostridium botulinum listeria monocytogenes

155 degrees F

Minimum internal cooking temperature for ground meat and fish

What kind of HACCP records should you keep?

Maintain HACCP plan Keep records for following activities: Monitoring activities, taking corrective action, validating working conditions of equipment, working with suppliers

Policy on staff receiving and inspecting food

Make specific staff responsible for receiving, according to food safety guidelines Provide them with training and tools they need (purchase orders, thermometers, scales) Make sure enough staff is available to inspect food promptly and carefully Look for signs of contamination in truck Visually inspect food items Check to see if stored at right temperature Store promptly

When is it okay to NOT label bulk food in self-service areas?

Makes no claim regarding health or nutrient content, no laws requiring labeling, food is prepared on premises (ex. pastries), food is manufactured or prepared at another food operation owned by the same person

Who is responsible for notifying the regulatory authority when a food handler is diagnosed with a reportable illness" 1. inspector 2. CDC 3. employee 4. manager

Manager

What is MSDS?

Material safety data sheet Provided by chemical manufacturers and suppliers Contains information about using and handling the chemical: Safe use and handling Physical, health, fire, and reactivity hazards Precautions Appropriate personal protective equipment, or PPE to wear when using the chemical First-aid info Manufacturer contact info Preparation date Hazardous ingredients info Make sure to make these (for each chemical) accessible to staff

kept so employees can access them

Material safety data sheets (MSDS) should be..?

Infrared (laser) thermometer

Measures the surface temperature of food and equipment -- quick and easy Do not need to touch surface -- less chance for contamination and damage to food Cannot measure air temperature or internal temperature To use: hold close to food, remove barriers, and follow directions

What food does the FDA not inspect?

Meat, poultry and eggs.

Cooking TCS food in a microwave oven

Meat, seafood, poultry, and eggs - must be cooked to 165 degrees Cover the food to prevent drying Rotate or stir halfway Let the food stand for at least 2 minutes Check the temperature in at least 2 places

A food handler must remove what item before working with food 1. medical bracelet 2. plan band ring 3. clean baseball hat 4. dry bandage

Medical bracelet

Physical contaminants

Metal shavings, wood, fingernails, staples, bandages, glass, jewelry, dirt.

Bacteria

Microorganisms found almost everywhere. Some can cause illnesses. Bacteria cannot be seen, smelled, or tasted. They can grow quickly under FAT TOM conditions.

Pathogens

Microorganisms that can cause illness

135 degrees F

Minimum internal cooking temperature for fruit, vegetables, grains, and legumes (refried beans) that will be hot held for service

How can you avoid time-temperature abuse?

Monitor - identify which food should be checked, how often, and by whom. Make sure staff understands Tools - need correct thermometers, which staff should have. Use timers in prep areas Record - have food handlers record temps using simple forms that are easily accessible Time and Temperature control - limit time in temp danger zone and limit food prepped at once Corrective Actions - make sure food handlers know what to do when policies aren't being met

General thermometer guidelines

Must always be washed, rinsed, sanitized, and air-dried before and after use Must be recalibrated before each shift and before first delivery Must be accurate to +/-2 degrees for food. And +/- 3 degrees for air temp in food storage equipment. Can only use glass thermometers with shatterproof casing Allow enough time to check temperatures (ex. bimetallic thermometers take more time and must be read for at least 15 seconds)

General Purchasing Principles

Must be from approved, reputable suppliers Develop relationship with suppliers and review their inspection reports from USDA, FDA, or third-party inspector - Should be based on Good Manufacturing Practices (GMP) or Good Agricultural Practices (GAP) Make sure inspection report reviews: receiving and storage, processing, shipping, cleaning and sanitizing, personal hygiene, staff training, recall program, and HACCP program or other food safety system

How to label food for retail sale

Must be labeled with common name, quantity, list of ingredients, list of artificial colors or flavors or chemicals, and name of business of manufacturer, and source of each major food allergen

What are restroom requirements?

Must be sanitary, have self-closing doors, have toilet paper, garbage cans (if disposable paper towels are used), and have covered garbages in womens restrooms.

Guidelines for prepping chicken or other meats

NEVER thaw at room temperature Thaw TCS food by: - Refrigeration - at 41 degrees or lower - Running drinkable water that is 70 degrees or lower - Microwave, if it will be cooked immediately in conventional cooking equipment Never let the temperature go above 41 degrees for longer than four hours (includes thaw, prep, and cook time) Cooking)

Restrictions regarding Additives

NEVER: use unapproved additives use additives to alter appearance Sell produce treated with sulfites Add sulfites to produce that will be eaten raw Use additives to present food in a misleading way *misrepresented food must be thrown out

What organization crates national standards for foodservice equipment?

NSF.

fruit pits and bones

Naturally occurring physical contaminants

What are common allergy symptoms?

Nausea, hives, swelling, abdominal pain, shortness of breath, vomit and/or diarrhea, and even death. Symptoms may start out mild, but may become serious very quickly.

13. Garbage containers for outdoor use must be smooth, durable, and 1. Porous 2. Non-absorbent 3. Light color 4. NSF-certified

Non-absorbent

food prep equipment and utensils must be designed and constructed to be

Non-absorbent smooth and corrosion resistant

What are the required materials for cutting boards and baking tables?

Nonabsorbent hardwood such as smaple or oak.

What are the NSF/ANSI standards for food service equipment?

Nonabsorbent, smooth, and corrosion resistant Easy to clean, durable, and resistant to damage Make sure to check manufacturers' recommendations and local regulatory authority Floor-mounted equipment should be put on legs at least 6 inches or sealed to a masonry base Tabletop equipment should be put on legs at least four inches high, or sealed to the countertop Equipment should be regularly maintained on a schedule

What materials does the NSF require foodservice materials to be?

Nonabsorbent. smooth, and corrosion resistant.

Management must notify the regulatory authority if a food handler test positive for : 1. influenza 2. HIV 3. diabetes 4. norovirus

Norovirus

Food Recall

Occurs when there is reason to believe that a food may cause consumers to become ill

High-risk populations

Older people (weakened immune system), preschool-age children or younger (don't have strong immune systems yet), sick patients with compromised immune symptoms (those with cancer, HIV, transplants, etc.)

Floor mounted equipment

On legs at least 6 inches high or sealed to a masonry base

Storing tableware and equipment

Once utensils, tableware, and equipment have been cleaned and sanitized, they must be stored in a way that will protect them from contamination.

become certified in food safety

One way for managers to show that they know how to keep food safe is to

How do you use hand antiseptics?

Only use after hand washing -- never substitute Wait for it to dry before touching anything Make sure it complies with federal regulations and FDA standards

Check Temperature of Packaged Food

Open package and insert thermometer into the food.

How do you check the temperature of packaged food (ex. milk carton)?

Open the package and insert the thermometer into the food without touching the package

parasite

Organism that needs to live in a host organism to survive

kept covered with tight-fitting lids

Outdoor garbage containers should be?

45 degrees, 50 degrees, 4 hours

Oysters, mussels, clams, and scallops should be received at an air temperature of ___________degrees and an internal temperature no greater than ___________degrees. Once received the shellfish must be cooled to 41 degrees or lower within _____hours.

Water guidelines for Chlorine water temp <_75

PH <8, Sanitizer 50-99 ppm for 7 seconds

Water guidelines for Chlorine water temp <_100

PH<10, Sanitizer 50-99 ppm, for 7 seconds

Guidelines for transporting food for off-site service (catering)

Pack food in insulated food containers that can maintain food at 135 d or higher, or 41 d or lower Use only food-grade containers Use appropriate containers or equipment on site to control temperature Clean inside of delivery vehicles regularly Check internal food temp Label food with use-by date and time Provide reheating and service instructions Make sure service site has safe utilities available (ex. Safe water, garbage away from food, etc.) Store raw meat, seafood, poultry separately from ready-to-eat items

Giardia duodenalis (G. lambia or g. intestinalis)

Parasite Illness: giardiasis Source: feces of infected people, incorrectly treated water, produce Symptoms: fever, diarrhea, cramps, nausea, Prevention: Use correctly treated water, exclude infected handlers, wash hands, purchase from approved suppliers

Anisakis simplex

Parasite Illness: anisakiasis Source: raw or undercooked fish containing this parasite Symptoms: tingling throat, coughing up worms Prevention: time and temperature control, purchase from approved suppliers

Cryptosporidium parvum

Parasite Illness: cryptosporidiosis Source: feces of infected people, contaminated water, produce Symptoms: diarrhea, cramps, nausea, weight loss Prevention: Use correctly treated water, exclude infected food handlers, wash hands, purchase from approved suppliers

cyclospora cayetanensis

Parasite Illness: cyclosporiasis Source: contaminated water, and produce processed with contaminated water, feces of infected people Symptoms: nausea, cramps, fever, weight and appetite loss Prevention: exclude infected handlers, wash hands, purchase produce from reputable suppliers

Cyclospora cayetanesis

Parasite found in contaminated water and associated with produce irrigated or washed with contaminated water. Commonly linked to incorrectly treated water and produce like berries, lettuce, or basil. Can cause nausea, abdominal cramps, mild fever, diarrhea alternating with constipation, loss of weight and appetite.

Cryptosporidium parvum

Parasite found in the feces of infected people. Linked to contaminated water and produce. Causes watery diarrhea, abdominal cramps, nausea, and weight loss.

Giardia duodenalis

Parasite found in the feces of infected people. Linked to incorrectly treated water and produce. Initially causes fever and later causes diarrhea, abdominal cramps and nausea.

Anisakis simplex

Parasite linked to undercooked fish: Herring, Cod, Halibut, Mackerel, Pacific salmon. Symptoms include tingling in the throat and coughing up worms.

Seafood

Parasites are commonly linked to what type of food?

135°F

Pasta

fungi

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

Biological contaminants

Pathogens, harmful microorganisms, pose the greatest threat to food safety. Ex: viruses, parasites, fungi, bacteria

The PCO

Pesticides should be disposed of by

Label the working container with its contents

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

cross-connection

Physical link between safe water and dirty water

How to properly check food temperature:

Pick thermometer with correctly sized probe Check in thickest part of food Take at least 2 readings in different locations

145°F

Pork Chop

145°F for 4 minutes

Pork Roast

Foods with MIT (minimum internal temp) of 165 degrees for 15 seconds:

Poultry Stuffing made with fish, meat, or poultry Stuffed meat, seafood, poultry, or pasta Dishes that include previously cooked TCS ingredients

Cook to 165 degrees for 15 seconds

Poultry-whole or ground Stuffing made with meat stuffed pasta Casseroles made with previous cooked meats ++meat, seafood, poultry and eggs cooked in a microwave

What areas must be no less than 50 foot-candles?

Prep areas.

Contamination

Presence of harmful substance in food

3. Clean utensils should be stored handle up in-order to

Prevent contamination

What three risk designations does the FDA recommend that regulatory authorities use?

Priority items, priority foundation items, and core items.

Food prepared where is considered to be a unsafe

Private home

Sanitizing

Process of reducing the number of microorganisms on a clean surface to safe levels

Fungi

Produce toxins that cause illnesses Ex: yeast, mold, mushrooms Throw out moldy food and purchase mushrooms from reputable suppliers

What kind of sinks should you purchase?

Purchase sinks that are large enough to accommodate large equipment and utensils

Most common food-handling mistakes

Purchasing food from unsafe sources Failing to cook food correctly holding food at incorrect temperatures using contaminated equipment poor personal hygiene

What do you do when a customer requests a minimum temperature that is different from the regulation's? (ex. rare steak)

Put out consumer advisory Disclosure - note raw or undercooked TCS items on your menu Reminder - post a notice, provide info on brochures/tables/or signs Do NOT offer raw or undercooked meat to children

If a food handler has a sore throat with a fever, then...

RESTRICT them from working with around food. EXCLUDE from the operation if you serve a high-risk population. They can return to normal work when they have a written release from a dr.

How to thaw ROP frozen fish

ROP fish should remain frozen until ready for use. Remove from packaging before thawing under refrigeration, or before or after thawing under running water

24 hours

Ready to eat TCS food must be labeled if held for longer than ____________hours.

7 days

Ready to eat food TCS food can be stored for only ______days if it is held at 41 degrees or lower.

Refrigerator storage order

Ready to eat foods shell fish whole meats ground meats poultry - if packaging will not allow foods to drip on others in refrigerator an freezer they can be mixed together

7 days - 41 degrees F or lower.

Ready-to-eat TCS food can be stored for ____ days if held at ___________.

Cold TCS food

Receive at 41˚F (5˚C) or lower, unless otherwise specified.

Milk

Receive at 45˚F (7˚C) or lower Cool the milk to 41˚F (5˚C) or lower in four hours

Shucked shellfish

Receive at 45˚F (7˚C) or lower. Cool the shellfish to 41˚F (5˚C) or lower in four hours

Live shellfish (oysters, mussels, clams and scallops)

Receive at an air temperature of 45˚F (7˚C) and an internal temperature no greater than 50˚F (10˚C) Cool the shellfish to 41˚F (5˚C) or lower in four hours

Shell eggs

Receive at an air temperature of 45˚F (7˚C) or lower

135 degrees

Receive hot TCS food at ____________degrees or higher.

45 degrees 41 degrees 4 hours

Receive milk at _______degrees or lower. Cool the milk to _________degrees or lower within ___________hours.

45 degrees

Receive shell eggs at an air temperature of ________degrees or lower.

ROP

Reduced Oxygen Packaging

When should nonfood-contact surfaces be cleaned?

Regularly This includes floors, ceilings, equipment exteriors, restrooms, walls

What does the USDA do?

Regulate and inspect meat, poultry and eggs. Also, food that crosses state boundaries or involves more than one state.

135 degrees F

Reheat commercially processed or packaged ready-to-eat food to an internal temperature of _________.

18. An example of a corrective action is 1. Reusing utensils for each new task 2. Serving food on a buffet that is below 165 degrees 3. Using the same equipment for raw food and ready- to-eat-food 4. Reheating food on a buffet that is below 135 degrees

Reheating food on a buffet that is below 135 degrees

How to manually dishwash in a three-compartment sink

Rinse, scrape, or soak items before washing Clean items in the first sink with brush, towel, or scrub pad Rinse items in the second sink by dipping or spraying Sanitize items in the third sink - NEVER rinse items after sanitizing them Air dry the items upside down so they will drain

How to rotate food during storage

Rotate to maintain quality and limit growth of pathogens Use FIFO - first in, first out Items with earliest use-by or expiration dates used first (they are stored on top or in front of newer items)

How to Clean and Sanitize

Scrape and remove food bits from surface (w/ brush or towel) Wash the surface with an approved cleaner Rinse the surface with clean water with correct tool (towel) Sanitize the surface with the right sanitizer solution with towel - make sure entire surface comes in contact with solution Allow the surface to air dry

Raw ground beef

Shigra toxin-producing E. coli is commonly linked with what type of food?

What are dishwasher selection guidelines?

Should keep utensils, equipment, and food contact surfaces from being contaminated. Use detergents and sanitizers approved by regulatory authority, be able to measure water temp, pressure and cleaning and sanitizer concentrations. Should be easy to clean.

Recall policy

Should monitor notifications made by USDA and FDA If notified of recall, remove the item from inventory, and place in secure location, away from other items, and label item DO NOT USE/DO NOT DISCARD, and inform staff to not use product, and refer to recall notice for next steps

45 degrees

Shucked shellfish should be received at _______ degrees or lower.

Wash hands before returning to work

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

What are common dishwashing machines in foodservice operations?

Single tank stationary-rack machine with doors, conveyor machine, carousel or circular-conveyor machine, flight type, batch-type dump,and recirculating door-type non-dump machine.

Bacteria

Single-celled, living microorganisms that can spoil food and cause foodborne illness. They can be found almost anywhere, cannot be smelled or tasted, can grow in rapid numbers and some produce toxins.

Bacteria

Single-celled, living microorganisms that can spoil food and cause foodborne-illness

What are handwashing stations, and where should they be located?

Sinks used ONLY for handwashing Required in restrooms, food prep areas, service areas, dishwashing Should be well-stocked and well maintained, and should be available and accessible at all times

F - Food A - Acidity T - Time T - Temperature O - Oxygen M - Moisture

Six conditions bacteria need to grow

Microorganisms

Small, living organisms that can only be seen through a microscope and cause biological contamination

The floors, walls, and ceilings should be:

Smooth and durable Easy to clean Regularly maintained and repaired

What qualities are found in good flooring for a kitchen?

Smooth, durable, nonabsorbent, easy to clean, resistant of wear and slips.

How can you sanitize equipment with heat?

Soak equipment in hot water at least 171 degrees F for at least 30 seconds Run items though high-temperature dishwasher

Preparation practices with special requirements

Some require a variance (document issued by local reg. Authority that allows requirement to be waived or changed). May require you to submit a HACCP plan when you apply. Some examples: Fresh juice to be packaged for sale at a later time Smoked food for preservation (not enhancement) Food additives or components such as vinegar to preserve or alter food to change time temperature requirements Cured food (preserved) Custom-processed animals (ex. Dressing deer for hunter) Package food in ROP methods (vacuum-packed food) Sprouting seeds or beans Live shellfish from a display tank

Listeria Monocytogenes

Some types of bacteria, such as __________________grow well at refrigerated temperatures. When refrigerated for long periods of time, these bacteria can grow enough to cause illness.

Norovirus

Source: feces of those infected, contaminated ready-to-eat food and water. Food linked: ready-to-eat food, shellfish from contaminated water Illness: norovirus gastroenteritis symptoms: vomiting, diarrhea, nausea, abdominal cramps Prevention: exclude food handlers who are vomiting or have diarrhea and have been diagnosed, wash hands, avoid bare-hand contact with ready-to-eat food, purchase shellfish from approved suppliers, practice personal hygiene Extremely contagious within a few hours after eating it.

Shiga toxin-producing Eschericia coli (E. Coli)

Source: intestines of cattle, and in infected people. Once eaten, it produces toxins in the intestines, which causes the illness Illness: hemorrhagic colitis Food linked: Ground beef (raw and undercooked), contaminated produce Symptoms: diarrhea, cramps, kidney failure (if severe) Prevention: Cook food (especially ground beef) to correct temps, purchase produce from approved suppliers, prevent contamination between raw meat and ready-to-eat food, exclude staff with diarrhea, control time and temp

Bacillus cereus

Spore-forming bacteria found in dirt. Can produce 2 different toxins. May cause nausea, vomiting, diarrhea. Found in cooked vegetables, meat products, milk, cooked rice and rice pudding.

Cleaners must be

Stable, non-corrosive and safe to use detergents-degreasers, delivers and abrasive cleaners

How can you store food in order to prevent cross-contamination?

Store all items in designated storage areas Away from walls and at least 6 inches off floor Single-use items in original packaging Store food in containers intended for food - durable, leak-proof, able to be sealed or covered Never mix food and chemical containers Keep all storage areas clean and dry Clean transporting equipment often Store food in sanitized containers Store dirty equipment separately from clean equipment Follow storage order in fridge-- ready-to-eat food (on top), seafood, whole beef or pork, ground meat and ground fish, whole and ground poultry

Where should you store tablewear and equipment

Store at least 6 inches off the ground, and in a place that is protected from dirt and moisture

How to store and label chemicals

Store in original containers away from food and prep areas Label with common name when putting new containers

6

Store items away from walls and at least ________inches off the floor.

1. Tuna Salad 2. Salmon filets 3. Whole Pork Roast 4. Ground Hamburger Meat 5. Ground Poultry

Store ready to eat food separately from raw meat, poultry and fish. If raw and ready to eat food cannot be stored separately, list the storage order beginning with the top shelf of the following items. Ready to eat food, Ground poultry, ground hamburger meat, whole pork roast, tuna salad, salmon filets.

original

Store single use items in _________________packaging.

165°F

Stuffed Pasta

165°F

Stuffed Pork Chop

nonfood contact surfaces

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

Diarrhea, vomiting, fever, nausea, abdominal cramps, jaundice

Symptoms of foodborne illness

How high should tabletop equipment be off the floor?

Tabletop equipment should be put on legs at least four inches high, or sealed to the countertop

Policy for Reporting Health Issues

Tell staff they must let you know when sick -- and provide proof that you have done this: Signed notices, posting signs Staff must inform manager immediately if they get sick while working or before coming to work Restrict from working with or around food Exclude from working in the operation Check with local regulatory authorities

If you need to reject an item that is delivered to you...

Tell the delivery person what is wrong with item, and get a signed adjustment or credit slip before returning item Log the incident on the invoice

Iodine Use Guidelines

Temp: 68 degrees Ph: less or equal to 5 Water Hardness: check manufacturer Sanitizer concentration: 12.5-25 ppm Sanitizer Contact time: at least 30 seconds

Quats Use Guidelines

Temp: 75 degrees Ph: Check manufacturer Water Hardness: no greater than 500 ppm Sanitizer concentration: check manufacturer Sanitizer Contact time: at least 30 seconds

3 Main Types of Imminent Health Hazards to a Food Service Facility

Temperature control - power failures and fridge breakdowns can threaten ability to control temp of TCS foods Physical security - unauthorized people inside facility, acts of nature can weaken security of food Drinkable water supply - broken water mains, breakdowns at water, terrorist contamination

Milk, Soy, Eggs, Wheat, Fish, Shellfish, Peanuts and Tree Nuts

The Big 8 Allergens

purchasing food from unsafe sources, failing to cook food adequately, holding food at incorrect temperatures, practicing poor personal hygiene and using contaminated equipment

The CDC has determined 5 common risk factors for foodborne illness what are they?

What kind of program should you use to prevent deliberate contamination?

The Food Defense Program: ALERT

What government agencies take leading roles is the prevention of foodborne illness in the United States?

The Food and Drug Administration (FDA) and the U.S. Department of Agriculture (FDA).

USDA

The US Department of Agriculture inspects meat, poultry, and eggs. Also regulates food that crosses state lines.

What should you do if there is a backup of sewage in the operation?

The affected area should be closed right away. The probelem must be corrected and cleaned, and if the backup is a risk to the safety of food then service must be stopped.

FAT TOM

The conditions that promote rapid growth of bacteria: Food - need nutrients to survive, like the ones in TCS food Acidity - prefer foods with little or no acid (Ph of 7 or below) Temperature - grows fastest in temperature danger zone between 41 degrees F and 135 degrees F (most rapidly above 70 degrees) Time - the more time in the danger zone, the more growth of bacteria to unsafe levels Oxygen - some bacteria grows well in food with high levels of moisture. This means food with higher AW (water activity levels). We can decrease potential for bacteria growth by controlling temperature of food, and time of food in temperature danger zone.

Porosity

The extent to which a material will absorb liquids

An operation wants to hold a pan of hot food using time as a public health control. What must the label on the pan of food indicate: 1. The four hour time limit when the food must be discarded 2. the four hour time limit and the maximum internal temperature that the product cannot exceed 3. the six hour time limit when the food must be discarded 4. the six hour time limit and the maximum internal temperature that the product cannot exceed

The four hour time limit when the food must be discarded

Biological Contaminants

The greatest threat to food safety. It includes some viruses, parasites, fungi and bacteria. Some plants, mushrooms and seafood that carry harmful toxins are included.

Make sure that staff have the knowledge and skills to keep food safe

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 manager's responsibility for staff food safety training is to..?

Flow of Food

The path that food takes in an operation. It begins when you buy the food and ends when you serve it.

Contamination

The presence of harmful substances in food.

cleaning

The process of removing dirt, dust, blood, or other visible contaminants from a surface.

Key drop delivery

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

What is backflow?

The reverse flow of contaminates through a cross-connection into a drinkable water supply. Can be the result of pressure pushing contaminants back into the water supply.

41 degrees in 4 hours

The shellfish should be cooled to _________degrees or lower within ________hours.

41 degrees, 4 hours

The shellfish should be cooled to _________degrees or lower within ________hours.

virus

The smallest of the microbial food contaminants

Virus

The smallest of the microbial food contaminants. Carried by humans and animals and require a living host to grow. They do not grow in food but are transferred to food.

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?

Monitoring

The temperature of a roast is checked to see if it has met its critical limit of 145 degrees F for 4 minutes. This is an example of which HACCP principle?

Deny pests food, water, and a nesting or hiding place

The three basic rules of an integrated pest management program are: work with a PCO; deny pests access; and

Cross-Contact

The transfer of allergens

+/- 3 degrees F or +/- 1.5 degrees C

Thermometers used to measure air temperature in food storage equipment need to be accurate within ______ or _______.

+/- 2 degrees F or +/- 1 degree C

Thermometers used to measure food temperature need to be accurate within ______ or _______.

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.

What does the Public Health Service do?

They conduct research into the causes of foodborne-illness outbreaks.

What do health inspecters do?

They conduct restaurant foodservice inspections.

Chemical Contaminants

They contaminate food if used incorrectly. They can include cleaners, sanitizers, and polishes.

What services does the Centers for Disease Control and Prevention provide?

They investigate outbreaks of foodborne illness, study the causes and control of disease, publish statistical data, provide educational services, and conduct the Vessel Sanitation Program.

What are requirements for reach-ins?

They must be 6 inches of the ground with caster wheels, or mounted and sealsed on a masonary base.

What are dishwasher installation guidelines?

They must be reachable and conveniently located, and water pupes to the dishwashing machine should be as short as possible to prevent loss of heat.

What are food codes?

They regulate foodservice operations.

What should you consider when installing a walk-in?

They should be sealed to the floor and wall and should offer no access to moisture or rodents.

When should food handlers wash their hands?

They should wash hands before work, and after: Using restroom, touching body, sneezing or coughing, eating and drinking, smoking, handling money and chemicals, taking out trash or cleaning, and touching clothing, leaving and returning to the kitchen, before and after raw meat or any other animal

Food Storage Order

Top 1. Ready to eat foods 2. Seafood 3. Whole cuts of beef and pork 4. Ground meat and fish 5. Poultry Bottom

1. deny pests access to the operation, 2. deny pests food, water, and a nesting or hiding place, 3. work with a licensed PCO to eliminate pests that do enter

Three basic rules of an integrated pest management program are..?

1. Identifying risks 2. Corrective action 3. Training

Three components of active managerial control include

5. What must a food handler do with an uneaten basket of dinner rolls that was returned to the prep table

Throw the rolls out

Challenges to foodservice operations

Time Language Cultural Differences on how food is handled Literacy and Education Pathogens Unapproved suppliers High Risk populations Staff Turnover

What's the best way to prevent foodborne illness from bacteria?

Time and temperature control

mow the grass

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

shields on heat lamps

To keep food from being contaminated by lighting use..?

Spore

To keep from dying when they lack nutrients, certain bacteria change into a form called ________. They can resist heat and survive cooking temperatures. They are often found in dirt and can contaminate food grown there or exposed to dirt.

separate from

To prevent chemical contamination, chemicals should be stored________ food and utensils?

clean and sanitize utensils before use

To prevent food allergens from being transferred to food...?

Whom 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 products, keep information related to food security on file and know....

What happens if dishwasher water is too cold or too hot?

Too cold - won't sanitize Too hot - may vaporize before water has sanitized or bake food onto items (chemical sanitizing machines can work at lower temps)

What happens if a sanitizer concentration is too high or too low?

Too low can be ineffective, and too high could be unsafe Hard water, food bits, and leftover detergent can reduce the concentration

chemical hazard

cleaners, sanitizers, polishes, machine lubricants, and toxic metals

Domoic acid

Toxin Illness: amnesic shellfish poisoning (ASP) Source: toxic algae eaten by shellfish in coastal waters of pacific northwest and east coast of Canada Symptoms: vomiting, diarrhea, abdominal pain, confusion, memory loss, disorientation, seizure, coma Prevention: purchase from approved suppliers. CANNOT be eliminated by time and temp control

Ciguatoxin

Toxin Illness: ciguatera fish poisoning Source: marine algae (eaten by predatory tropical fish) Symptoms: nausea, vomiting, tingling, joint pain Prevention: purchase from approved suppliers. This CANNOT be eliminated by cooking or freezing

Saxitoxin

Toxin Illness: paralytic shellfish poisoning (PSP) Source: toxic algae eaten by shellfish found in colder waters Symptoms: numbness, tingling, dizziness, nausea, vomiting, diarrhea Prevention: purchase from approved suppliers. CANNOT be eliminated by time and temp control

Histamine

Toxin illness: scombroid poisoning Food linked: fish Symptoms: flushing, sweating, headache, burning sensation, diarrhea, vomiting Prevention: time and temperature control, purchase fish from approved suppliers

Ciguatoxin

Toxin found in marine algae. Commonly linked to barracuda, grouper, jacks and snapper. Causes reversal of hot and cold sensations, nausea, vomiting, tingling in fingers, lips and toes, joint/muscle pain.

Demoic acid

Toxin found in shellfish in coastal waters of the NW pacific like clams, mussels, oysters, and scallops. Initially causes vomiting, diarrhea, and abd pain. Later may cause confusion, memory loss, disorientation, seizure, and coma.

Saxitoxin

Toxin from shellfish found in colder waters like clams, mussels, oysters, and scallops. Causes numbness, tingling, dizziness, nausea, vomiting, and diarrhea.

Brevetoxin

Toxin from shellfish in warmer waters like clams, mussels and oysters. Causes tingling, dizziness, reversal of hot/cold sensations, vomiting, and diarrhea.

Histamine

Toxin linked to tuna, bonito, mackerel, mahimahi. Causes reddening of the face and neck, sweating, headache, and burning/tingling sensation of mouth or throat. Later may cause diarrhea and vomiting.

1. Fluids or water stains appear in case bottoms or on packaging 2. There are ice crystals or frozen liquids on the food packaging

Two reasons why frozen food should be rejected

PHS means

US Public Health Service

How to clean and sanitize stationary equipment

Unplug equipment Take removable parts off, and wash, rinse, and sanitizer Scrape or remove food from equipment surface Wash equipment surfaces with approved cleaner Rinse with clean water Sanitize surfaces Allow all surfaces to air dry and put back together

Cleaning and sanitizing stationary equipment

Unplug the equipment Take the removable parts off the equipment Wash, rinse, and sanitize them by hand or run the parts through a dishwasher if allowed Scrape or remove food from the equipment surfaces Wash the equipment surfaces Rinse the equipment surfaces with clean water Sanitize the equipment surfaces Make sure the sanitizer comes in contact with each surface Allow all surfaces to air-dry Put the unit back together

Penetration probes

Used to check the internal temperature of food such as hamburger patties or fish fillets

Air probes

Used to check the temperature inside coolers and ovens.

Surface probes

Used to check the temperature of flat cooking equipment such as griddles

Immersion probes

Used to check the temperature of liquids including soups, sauces, and frying oil

To keep an operation clean, you must be:

Using correct tools and supplies Storing cleaning tools to prevent contamination Handling cleaning chemicals safely Creating master cleaning schedule Training and monitoring food handlers

14. Live display tanks for molluscan shellfish require a: 1. Variance from the regulatory authority and a HACCP plan 2. Water filtration feature and a self-cleaning tank system 3. Cooling device to keep the water temperature below 41 F (5 C) 4. Liquid waste drain lane equipped with an air gap to defeat back-flow

Variance from the regulatory authority and a HACCP plan

Symptoms of chemical contaminants

Varies depending on chemical, but most occur within minutes. Some common symptoms: vomiting and diarrhea

What kind of materials are nonporous and resilient?

Vinyl or rubber tiles.

Hepatitis A

Virus Source: feces of infected people, contaminated water and food Food-linked: ready-to-eat food (touched by infected food handlers), shellfish from contaminated water Symptoms: fever, weakness, nausea, abdominal pain, jaundice Prevention: Excluded infected staff, exclude those who have jaundice, wash hands, avoid bare-hand contact with ready-to-eat food, purchase shellfish from approved suppliers, practice personal hygiene

Norovirus

Virus commonly linked to ready-to-eat food and shellfish from contaminated water. Often transferred to food when infected food handlers touch food or equipment with fingers that have feces on them. Commonly causes vomiting, diarrhea, nausea, and abdominal cramps.

Hepatitis A

Virus found mainly found in the feces of infected people. Commonly linked to ready-to-eat food and shellfish from contaminated water. Cooking doesn't destroy it. Causes fever, general weakness, nausea, abdominal pain and jaundice.

wash their hands

Viruses such as Norovirus and hepatitis A can be spread when foodhandlers fail to...?

In which areas do you need nonabsorbent flooring?

Walk-ins, prep and food-storage areas, dishwashing areas, restrooms, and dressing and locker rooms.

How do you use gloves correctly?

Wash hands when starting new task You don't have to rewash when changing gloves unless you're doing a different task or your hands have been contaminated Wear gloves that are correct glove size Hold gloves by edge and check for rips or tears Never blow into gloves or roll gloves to make them easier to put on

When is it acceptable to handle ready-to-eat food with bare hands?

When Food will be added to dish without raw meat, but will be cooked to at least 145 degrees F (ex. Cheese to cheese pizza) When Food will be added as ingredient to dish containing raw meat, but will be cooked to required minimum internal temp of the raw items (ex. Veggie to beef stew) For these, need to be strict about training staff about hand washing and hygiene

When should food handlers avoid eating, drinking, smoking, and chewing gum or tobacco?

When Prepping or serving food When Working in prep areas When Working in areas where equipment is cleaned These actions can spread saliva and pathogens

the foodhandler must be told to not come in to work

When a foodhandler has been diagnosed with shigellosis, what steps must be taken?

Running water at any temperature or a container of water at 135 degrees F

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

earliest

When combining food in a dish with different use-by dates, the discard date of the dish should be based on the __________________prepared food.

After they are used, before you start working with a different food, any time you're interrupted during a task and items may have been contaminated, and after 4 hours if in constant use.

When do you need to clean and sanitize food-contact surfaces?

Death Phase

When dying bacteria outnumber growing bacteria, and the population declines.

When should you use single-use gloves?

When handling ready-to-eat food Exception: when produce or ingredients will be cooked afterword NEVER wash and reuse

4 inches

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

4 inches

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

When sitting in a break area

When is it acceptable to eat in an operation?

When should you throw out (TCS) food?

When it has been in the temperature danger zone for four or more hours

July 25

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

60 minutes

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

refill

When returning to self-service lines for more food, customers should not_____ their dirty plates?

top

When serving, it is important to avoid touching the _____ of a plate?

before putting on the gloves

When should foodhandlers who wear gloves wash their hands?

after washing hands

When should hand antiseptics be used?

When hired, and then periodically after that

When should staff receive food safety training?

when an employee is hired, and then periodically after that

When should staff receive food safety training?

When to train staff

When staff is hired Ongoing document training monitor to make sure staff are following procedures

sell-by or discard date

When storing ready-to-eat TCS food that was prepared on site, what information must be included on the label?

When do you change gloves?

When they are dirty or torn Before beginning a different task After an interruption (ex. Taking a phone call) After handling raw meat, seafood, poultry, and before handling ready-to-eat food

10 seconds

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

spraying pesticide should be performed by a

a PCO (pest control operator)

a backflow-prevention device on a carbonated beverage dispenser is used to prevent

a backflow-prevention device on a carbonated beverage dispenser is used to prevent

Variance

a document that allows a regulator requirement to waived or changed.

an operation must be closed immediately in the event of a

a food borne illness outbreak

Cleaning program needs

a master cleaning schedule train staff to follow schedule monitor cleaning program

Vacuum Breaker

a mechanical device that prevents backsiphonage

Cross-connect is

a physical link between safe and dirty water

Cross-connection

a physical link between safe water and dirty water This is the biggest challenge to water safety. It creates the risk for back-flow.

a cloth that is used for wiping counters and equipment should be stored between uses in

a sanitizing solution

Critical Control Point (CCP)

a step in food handling at which control can be applied to prevent or eliminate a food safety hazard

HACCP is...

a system that is based on identifying significant biological chemical or physical hazards at specific points within a products flow

What must a food handler use to determine the concentration of sanitizing solution? 1. a test kit 2. a digital thermometer 3. a safety data sheet 4. a dishwasher log

a test kit

Reconditioning

altering and using items that might otherwise be reject

Water hardness

amount of minerals in water Work with supplier to identify correct amount of sanitizer to use with water

water activity

amount of moisture available in food for growth

Food preparation equipment shall be certified or classified for sanitation by: 1. the state regulatory authority 2. the Food and Drug Administration 3. an ANSI accredited certification program 4. a certified USDA environmental specialist

an ANSI accredited certification program

contaminates can be found in

animals we use for food air water dirt occur naturally in food

time-temperature abuse

any time food has been allowed to remain too long at temperatures that favor growth of foodborne microorganisms

Delivery inspection

approved source place in correct storage or cooler Not contaminated Honestly delivered Protected from contamination when stored

backup of sewage in the prep area or a serious pest infestation are hazards that

are grounds for immediate closure of an operation

when considering employee training, managers must

assessing training needs

CDC (centers for disease control and prevention) and PHS (US public health service)

assist the FDA, USDA and state and local departments conduct research into the causes of foodborne illness outbreaks investigate outbreaks

biological toxins

associated with plants, mushrooms, seafood symptoms: diarrhea or vomiting prevent: cooking or freezing

A container used to transport hot or cold TCS food must have an: 1. dark-colored exterior 2. vented interior 3. inside liner 4. attached label

attached label

best way to prevent backflow

avoid cross-connection

cooked rice is linked to what bacteria?

bacillus cereus

listeria monocutogenes

bacteria grows well at refrigeration temperatures ready to eat TCS food must be marked if held longer than 24 hours

e. coli

bacteria; derived from cattle, contaminated raw ingredients; severe cramping, nausea, vomiting, diarrhea; good hygiene and cleaning

non typhoidal salmonella

bacteria; found in water, food, soil, or surfaces that have been infected with feces of infected humans or animals; diarrhea, abdominal cramps, fever

shigella

bacteria; overcrowded conditions with poor hygiene; abdominal pain, diarrhea, fever, nausea; good body and hand hygiene, prevent overcrowding

salmonella typhi

bacteria; water, food or other surfaces infected; high fever, abdominal pain, diarrhea, headaches

Cook to 135-no minimum time

beans, pasta, fruits, vegetables, refried beans

biological hazard

biggest threat. includes illness-causing microorganisms, certain plant, mushroom, and seafood toxins

Storing raw food requiring a higher cooking temperature below or away from food requiring a lower cooking temperature helps prevent which type of contamination? 1. physical 2. biological 3. chemical 4. intentional

biological

HACCP is based on

biological, chemical and physical hazards -must have a written plan -hazards that can prevented, eliminated or reduced to safe levels

viruses

carried by humans and animals require a living host to grow can be transferred thru food people can get this from food, water, or contaminated surfaces can NOT be destroyed by cooking temperatures

CDC means

centers for disease control and prevention

Time temperature indicators

change color when temperature abused

penetration probes

check internal temperature of food useful for checking the temp of thin food- hamburger patties or fish fillets ie-chicken breast, roast

bimetallic stemmed thermometer

check temperatures from 0-220 during the flow of food, during receiving, or hot/cold holding unit sensing area goes from tip to dimple ie- chicken breast, roast

air probes

check the temperature inside coolers/ovens

surface probes

check the temperature of flat cooking equipment, such as griddles, grill

When checking the temperature of foods do this

check the thickest part take temperatures in an lest 2 different spots allow time to set temperature

Delivery temperature of frozen foods

check to see if frozen solid if you see fluids, water stains or ice crystals -reject

Chemical contaminants sources

chemical cleaners, sanitizers, polishes, machine lubricants, certain types of cookware that can be compromised by acidic foods (ex. copper)

What might happen when solutions used to clean a frozen yogurt machine are not completely drained? 1. damaged equipment 2. mold accumulation 3. chemical contamination 4. acid corrosion

chemical contamination

Test kits for sanitizers are from

chemical manufactures or supplies

Which type of sanitizer is bleach: 1. chlorine 2. detergent 3. Iodine 4. Quats

chlorine

Which food located at a self-service area must be protected by a sneeze guard? 1. chopped lettuce 2. unpeeled bananas 3. whole oranges 4. pre-wrapped muffins

chopped lettuce

a manager, prepping for a large catered event, notices a sewage backup in the prep area. What should the manager do?

close the operation, notify the local regulatory authority, correct the problem, and clean the area

to prevent pests from entering an operation, all doors, windows, and skylights should be

closed tightly; -use screens -use self-closing devices and door sweeps -use air curtains -keep exterior openings closed tightly

CFR means

code of federal regulations

Do not use these to misrepresent appearance of food

color lighting overwrap

factors that effect chemical sanitizers

concentration temperature contact time water hardness pH

To check sanitizer's effectiveness, check a sanitizer's:

concentration (use test kit) temperature requirement contact time water hardness pH

FATTOM

conditions required for growth of food borne pathogens; food, acidity, time, temperature, oxygen, moisture

Operations serving raw oysters should have a: 1. HACCP plan in place 2. license for the sale of raw shellfish 3. consumer advisory on the menu 4. variance approved by the local regulatory authority

consumer advisory on the menu

Reasons for Recall of items

contaminated mislabel food allergen not listed vendors tell you about recall on FDA, USDA recall list

Cross-contamination

contaminated ingredients added to food that receives no further cooking. Ex: raw chicken touching salad ingredients

how to prevent bacteria

control time and temp

to keep food safe..

control time and temperature prevent cross-contamination practice personal hygiene purchase from approved, reputable suppliers clean and santize items correctly

A food defense plan is a written document that records procedures to

control/minimize the risk of an intentional contamination of food

A variance from the local health authority is required when: 1. cooking steak to less than 145 degrees 2. using unpasteurized eggs for baked goods 3. displaying live molluscan shellfish in a tank 4. reheating food on a steam table to 165

cooking steak to less than 145 degrees

temperature requirements for cooling food

cool TCS food from 135- 41 in 6 hours first, cool food from 135-70 within 2 hours then, cool from 70-41 within 4 hours

Corrective action

correcting when something is done wrong

Guideline for developing a cleaning program

create a master cleaning schedule schedule time for training and work with small groups by area supervise daily cleaning routine and monitor that master schedule is working

only sure way to prevent backflow

create an airgap

in a self-service area, utensils should be provided for each item to prevent customers from

cross-contaminating

Sinks must be used for the correct intended purpose to prevent: 1. cross-contact 2. cross-contamination 3. equipment damage 4. high water usage

cross-contamination

Coving

curved sealed edge between floor and walls that helps protect from insects and moisture

what is coving

curved, sealed edge between a floor and wall

Reject damage items when

deep dents in the seal or side of can cans are swollen or have signs of leakage have rust or mislabeled have signs of pest damage used by date is past or information is missing ROP are leaking or bulging

Key drop delivery

delivery after the business is closed

reusable containers provided by an operation for take-home food must be

designed for reuse, provided to the customer by the operation, cleaned and sanitized correctly

Public health interventions are designed to

designed to protect public health FDA provides recommendations for control the common risk factors for foodborne illnesses

public health interventions

designed to protect public health FDA provides recommendations for control the common risk factors for foodborne illnesses

Types of cleaners

detergents, degreasers, delimers, and abrasive cleaners

3. establish critical limits

determine minimum or maximum limits that must be met to prevent or eliminate the hazard or reduce it to its safe level

4. establish monitoring procedures

determine the best way to check critical limits identify who will monitor them and how often *checking to see if critical limits are being met

Guidelines when purchasing food

develop a relationship with suppliers check their inspection reports GMP and GAP address suppliers good safety management system, recall and staff training suppliers are inspected and approved by local regulatory authorities

temperature-recording devices

devices check and record temperature inside delivery trucks

symptoms to foodborne illness

diarrhea vomiting fever nausea adominal cramps jaundice

Reject when packaging is

dirty tares or functions tampered with packages repacked

food borne illness

disease carried or transmitted to people by food

pathogens

disease causing microorganisms that make you sick when you eat them

food borne illness

disease transmitted to people through food

handling ready to eat food with bare hands is acceptable when

dish does NOT contain raw meat seafood or poultry but cooked to at least 145

partial cooking during preparation

do not cook food for longer than 60 mins during initial cooking cool the food immediately after initial cooking freeze/refrigerate food after cooling it heat food to its require minimum internal temperature before selling/serving it cool food if it will not be served immediately

Soaking produce in baths

do not mix different items in the same bath

Sulfites

do not sell produce treated with this before receiving in operation -do not add this to produce that will be eaten raw

variance

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

food has been honestly presented if it

does not mislead customers; does not have food additives or color additives, colored overwraps, lights

Hand antiseptics should be applied after: 1. removing gloves 2. wetting arms 3. rinsing soap 4. drying hands

drying hands

What are the regulatory requirements for a dumpster? 1. durable, cleanable, and resistant to insects and rodents 2. easy for staff of all heights and strengths to access 3. affordable and made of sustainable, nontoxic materials 4. resistant to tampering with ventilation holes for airing of gasses

durable, cleanable, and resistant to insects and rodents

pooled eggs

eggs that are cracked open and combined in a container cook them promptly after mixing store them at 41 degrees or lower

Pooled eggs

eggs that are cracked open and combined in container

Food handlers should wash their hands after: 1. working with ready-to-eat food and before handling raw food 2. removing gloves and before handling trash 3. engaging in activities that contaminate hands 4. entering the restroom

engaging in activities that contaminate hands

EPAs

environmental protection agenies regulate chemical sanitizers

what must a manager do when a food handler has been diagnosed with a disease caused by enterohemorrhagic and shiga

exclude the employee from the operation until they get a written clearance from a practitioner

A food handler has been diagnosed with the hepatitis A virus but is not showing signs of illness. The manager must: 1. exclude the food handler from the operation 2. exclude the food handler from the operation and notify the regulatory authority 3. restrict the food handler in the operation 4. restrict the food handler in the operation and notify the regulatory authority

exclude the food handler from the operation and notify the regulatory authority

2. determine critical control points

find the points in the process where the identified hazards can be prevented eliminated or reduced to safe levels *specific places in the flow of food where a hazard can be prevented eliminated or reduced to safe level

FIFO

first in first out

FAT TOM

food acidity temp time oxygen moisture

FDA

food & drug administration; government agency that writes the food code

reconditioning

food can be restored to a safe condition

food recalls

food contamination is confirmed or suspected, mislabeled or misbranded, allergens have not been identified on label

ALERT is a

food defense program that helps you identify the points in your operation where food is at risk

Time-Temperature abuse

food held for to long at temperatures that good for pathogens to grow

TCS foods

food requiring time and temperature for safety

Ready-to-eat food

food that can be eaten without further preparation, washing, or cooking. Ex: cooked food, washed fruit and vegetables (whole and cut), deli meat, bakery items, etc.)

Nonfood-contact surfaces are where

foods do not touch the area

key drop delivery

foodservice operators receive food after-hours when they are closed for business

Lighting is measured in

foot-candles or lux

Reheat TCS foods for hot holding to an internal temp of 165

for 15 seconds

2 or more

for a foodborne illness to be considered an

physical hazard

foreign objects that get into food: hair, dirt, bandages, metal staples, broken glass, bones in fillets

hepatitis A

found in feces of people infected with it food: ready to eat, shellfish prevent: excluding staff with JAUNDICE, handwashing

shigella spp

found in the FECES of humans with the illness can occur when ppl eat/drink contaminated food/water flies can transfer food: TCS foods (salads, potato, macaroni, and chicken), produce prevent: cooking eggs to internal temp prevent cross- contamination btwn poultry and ready to eat food

Hand-washing stations must contain which item? 1. instant hand sanitizer 2. hand-washing signage 3. antibacterial lotion 4. a cleaned and sanitized nail brush

hand-washing signage

What can reduce sanitizer concentration and effectiveness?

hard water, food bits, and leftover detergent

Approved suppliers

have been inspected and meet all applicable local, state and federal laws

HACCP means

hazard analysis critical control points

Maximum registering thermometer

heat sensitive tape

Ventilation removes

heat, steam and smoke form cooking lines

Principles 3, 4, and 5

help you establish ways for controlling those hazards

Principles 1 and 2

help you identify and evaluate your hazards

Principles 6 and 7

help you maintain the HACCP plan and system, and verify its effectiveness

Examples of backsiphonage

hose connected to faucet and sit in sink full of water place a running hose into a mop bucket to fill it

Hand washing stations should have

hot and cold running water Soap Paper towels, continue clean towels or air drier Garbage container Signage

onset time

how quickly foodborne-illness symptoms appear in a person

methods for cooling food

ice water bath blast chiller ice paddle ice or cold water as ingredient

1. conduct a hazard analysis

identify and assess potential hazards in the food you serve look at how food is processed in your operation identify TCS food *assessing risks within the flow of food

What is one common foodborne illness risk factor? 1. changing sanitize cloths every 4 hours 2. washing hands before eating 3. improper holding temperature 4. sending home an employee with a fever

improper holding temperature

Cooling TCS first from 135-70

in 2 hours

Cooling TCS second from 69 to 42

in 4 hours

Where should cleaning supplies be stored? 1. in a location away from food prep areas 2. in the dry storage areas 3. on the bottom shelf of the walk-in cooler 4. on top of dishwasher

in a location away from food prep areas

How should open, bagged, dry food such as flour, rice and sugar be stored? 1. in labeled, approved food containers with tight-fitting lids. 2. in an uncovered container until all of the contents have been used 3. on a wire rack under exposed water pipes 4. on the floor, 6 inches away from the wall

in labeled, approved food containers with tight-fitting lids.

Single-service items must be received: 1. in undamaged original packaging 2. on separate delivery trucks from those carrying food 3. separate from food items 4. if minor damage is apparent on the packing

in undamaged original packaging

food borne illness outbreak

incident in which two or more people get the same illness

Air gap

is a space that separates water outlet from potential contaminate source only sure way to prevent back flow

Backsiphonage

is also call back flow

Food items that have been recalled should be: 1. secured in the back of the walk-in cooler 2. left in inventory and labeled "return to supplier" 3. isolated and labeled "return to supplier" 4. put outside in the loading dock area

isolated and labeled "return to supplier"

Food that has been unsafe must be thrown out unless

it can safely be reconditioned

What is a common symptom of hepatitis A virus? 1. coughing 2. sneezing 3. headache 4. jaundice

jaundice

7. establish procedures for record keeping and documentation

keep records of- monitoring activities taking corrective action validating equipment (check for good working condition) working with suppliers (shelf life studies, invoices) *keep HACCP plan documents

thawing food by refridgeration

keeping temperature at 41 degrees or lower

thermocouples and thermistors

measure temperature through a metal probe temperature displayed digitally sensing area on tip of probe good for checking temperatures of thick and thin food

infrared laser thermometers

measure the temperature of food and equipment surfaces ie- grill top do not need to touch a surface to check temp can't measure air temp/internal temp of food distance: hold thermometer as close to food w/o touching it dont take readings through glass or metal

Thermocouples and thermistors

measure with metal probe probe may not be attached digital reading Tip of probe is inserted to get an accurate reading

Lighting intensity of how bright lights are

measured in foot candles or lux 10 lux for storage 20 lux for dishes 50 lux for prep

Vacuum breaker

mechanical device that prevents backsiphonage Seals water supply line shut when water flow is stopped

vacuum breaker

mechanical device that prevents backsiphonage closes a check valve and seals the water supply line shut when water flow is stopped

cross-contamination

microorganisms are transferred from one surface to another

what is a common symptom of the Hepatitis A virus?

mild fever, general weakness, nausea, abdominal pain, jaundice

Big Eight (common food allergens)

milk eggs fish- bass, flounder, cod wheat soy peanuts crustacean shellfish- crab, lobster, and shrimp tree nuts- walnuts and pecans

a delivery of chopped lettuce, shell eggs, poultry, and cottage cheese arrives in a refrigerated truck. which item can be received at 45F

milk, live and shucked shellfish

TCS food

milk/dairy products shell eggs meat: beef pork and lamb poultry fish shellfish and crustaceans baked potatoes heat- treated plant food- rice, beans, and veggies tofu/soy products sprouts/sprout seeds sliced melons cut tomatoes cut leafy greens untreated garlic and oil mixtures

Critical Limits

minimum and maximum limits at the CCP to reduce or eliminate hazard Ex. minimum temp of 165 degrees F for 15 min

reject food if

moldy, not normal color, if dry food if wet, pest damage, ice crystals (means frozen, thawed, refrozen), meat is slimy, sticky or dry, smells bad

Surfaces that touch food

must be cleaned, rinsed and sanitized

Check concentration of sanitizers

often

norovirus

one of the leading causes of foodborne illness transmitted through airborne vomit particles Food: ready to eat, shellfish

thawing food in microwave

only thaw food this way if food will be cooked immediately after thawing food must be cooked in conventional cooking equipment- oven

NSF

organization that creates these national standards for foodservice equipment foodservice equipment must meet certain standards if it will come in contact with food

NSF International

organization that develops and publishes standards for sanitary equipment design. It also assesses and certifies that equipment has met these standards. Restaurant and food service managers should look for an NSF international mark (or UL EPH product mark) on commercial foodservice equipment.

A delivery of packaged frozen vegetables should be rejected if the: 1. temperature of the product is 0 degrees 2. vegetables are hard to the touch 3. packages are covered with ice crystals 4. supplier name is missing from the package

packages are covered with ice crystals

you need to apply for variance if operation preps food by

packaging fresh juice on site for sale smoking food as a way to preserve it using food additives/food components to preserve/alter food curing food custom-processing animals for personal use packaging food use ROP sprouting seeds or beans offering live shellfish from a display tank

concentration is measured by

parts per million (ppm)

salads containing TCS foods

pasta, chicken and potatoes can be used only if it has been cooked, held, and cooled correctly throw out leftover food held at 41 degrees or lower after 7 days

flow of food

path food takes in your operation from purchasing to service be careful for cross-contamination and time-temperature abuse

staphylococcus aureus

pathogen carried in the nose of 30-50 percent of healthy adults 20-35 healthy adults carry it in their skin transferred by touching infected areas of their bodies then touch food w/o washing hands

temp danger zone

pathogens grow in this range 41-135

Carriers

people who carry pathogens and infect others without ever getting sick themselves

What programs are included within a Food Safety Management System?

personal hygiene, supplier selection, cleaning and sanitation, facility design, food safety training, quality control, standard operating procedures, and pest control

PCO

pest control operator

cross connection

physical link between safe and dirty water can come from drains sewers or other wastewater sources

To honestly prevent food means to: 1. tell customers where food is purchased and how it is prepared 2. prepare all food in plain view of customers while giving samples of the food 3. place nutrition information on menu signs and all other establishment signage 4. provide food to customers in a way that does not mislead or misinform them

place nutrition information on menu signs and all other establishment signage

Types of building systems:

plumbing, lighting, ventilation

sanitizer concentration is measured in

ppm - parts per million

how to prevent viruses

practice correct personal hygiene

How do you prevent physical contamination?

practice good personal hygiene and observe food, and purchase food from an approved supplier

Food Safety Management System is

practices and procedures to prevent food borne illness and control risks and hazards thought the flow of food -actively controls hazards and analysis of critical points

Clean utensils should be stored handle-up in order to: 1. minimize mold growth 2. prevent contamination 3. be easily accessible 4. limit breakage

prevent contamination

scombroid poisoning can be prevented by

purchasing FISH from approved, reputable suppliers

What is the best way to prevent a foodborne illness caused by shellfish toxins? 1. cooling food that contains shellfish ingredients correctly 2. practicing good personal hygiene 3. controlling flies inside and outside of the operation 4. purchasing shellfish from approved, reputable suppliers

purchasing shellfish from approved, reputable suppliers

stationary kitchen equipment with legs should be mounted at least how far off the floor?

put floor-mounted equipment on legs at least 6 inches high. Another option is to seal it to a masonry base.

A food handler's apron has become dirty, what should the food handler do? 1. wash it in the hand-washing sink 2. put it in a laundry bag for cleaning collection 3. wear it again until laundry collection day 4. turn it inside out to expose the clean side

put it in a laundry bag for cleaning collection

Receiving Milk, sour cream

put thermometer or probe inside of food being careful not to touch the package

Operations that serve high risk populations cannot serve

rare hamburger, seafood or undercooked eggs, raw sprouts and unpasteurized milk and juice

To prevent cross-contamination, which food must be stored on the top shelf of a cooler? 1. live-lobsters 2. fresh poultry 3. raspberry pie 4. cookie dough

raspberry pie

date marking

ready to eat TCS food can be stored for only 7 days if it is held at 41 degrees or lower count begins on the day that the food was prepared/opened use by date sticker

storage order

ready to eat food sea food whole cuts of beef and pork ground meat and ground fish whole and ground poultry

Inspection Reports reviews the following

receive food when staff has time to inspect food Train staff on how to receive foods Need an inspection list with accept or reject ask to see most resent inspection reports FDA, USDA or their party Staff have the correct tools, inspection lists, thermometers

an employee may return to work after being diagnosed with an illness caused by Salmonella Typhi only after the

receiving a clearance from a health practitioner

Maximum registering thermometers

records the highest temperature on item

Floor coving is used to: 1. eliminate the risk of slips and falls 2. reduce sharp corners on hard-to-clean floors 3. increase the resiliency of hard-surface flooring 4. improve noise reduction capabilities

reduce sharp corners on hard-to-clean floors

ROP means

reduced oxygen packaging

Santizing

reduces pathogens on a surface to safe levels

Sanitizing is

reducing pathogens on a surface so they are at safe levels

sanitizing

reducing pathogens to safe levels

USDA (US Department of Agriculture)

regulates and inspects meat poultry and eggs regulates food that crosses state boundaries

How to reheat TCS food for hot-holding

reheat to 165 degrees for 15 seconds within 2 hours

How to reheat food for immediate service

reheat to any temperature (if cooked and cooled correctly)

how to sanitize prep table

remove food from surface wash rinse sanitize air dry

Cleaning

removes food and dirt

Cleaning is

removing food and other dirt from a surface

parasites

require a host to live and reproduce associated with: SEAFOOD, wild game, food processed with contaminated water to avoid: purchase food from approved, reputable suppliers, cook food at minimum temperatures

To prevent food in a self-service area from becoming contaminated by guest, an operation should: 1. ensure that guest use only one plate 2. require food handlers to monitor the self-service area 3. post allergen information around the self-service area 4. list all of the ingredients in each menu item

require food handlers to monitor the self-service area

OSHA (occupational safety and health administration)

requirement guidelines for using chemicals

food code agencies regulate foodservice for these groups:

rest and retail food stores vending operations schools and day care centers hospitals and nursing homes

As part of an operation's food defense program, management should

restrict access by unauthorized personnel

Chemicals that can only be used by licensed pest control operators are considered: 1. single-use liquids 2. household-strength insecticides 3. non-toxic insect sprays 4. restricted -use pesticides

restricted - use pesticides

back flow

reverse flow of contaminants through a cross-connection into a drinkable water supply result of pressure pushing contaminatnts back into the water supply

Back flow can be a result of

reverse flow of contaminates through cross connect to a potable supply -high water use in one area of operation creates a vacuum in plumbing system that sucks contaminates back into the water supply

food code

science based code that provides recommendations for food safety regulations

Foods with MIT of 145 degrees for 15 seconds

seafood (fish, shellfish, crustaceans) Steaks/chops of pork, beef, veal, and lamb Commercially raised game Shell eggs that will be served immediately

Table top equipment

sealed to a table top mounted on legs at least 4 inches high

where can cleaning chemicals or other toxic materials be stored?

separate from food and utensils

Store chemicals

separate from food, equipment, utensils and linens and chemicals stored in original containers

Seafood documents

shell stock ID tag tells when & where fish was harvested and if from approved source -keep to original container until last fish is used Keep tag on file for 90 days -documentation on how fish is eaten- raw or partially cooked -documentation that tells if fish is correctly frozen before you receive it

documents

shellfish must be received with shellstock identification tags or fish that will be eaten raw/partially cooked tags must indicate where/when shellfish was harvested kept on file for 90 days from the date the last shellfish was used from its delivery container

big 6

shigella spp salmonella typhi nontyphoidal salmonella (NTS) shiga toxin producing escherichia (stec) aka. e coli hepatitis a norovirus

Handwashing stations

should be put in areas that make it easy for staff to wash hands often. they are Required in Restrooms. and are Required in areas used for Food Prep, Service and Dishwashing. -HW Stations need: Hot and Cold running water, Soap, a Way to dry hands, a Trash container, and Signage.

Hand washing stations

should only be used for washing hands

Imminent health hazards

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

Imminent health hazards

significant threat to health requiring immediate correction or closure

an acceptable way to dry hands after hand washing is to use a(n)

single use paper towel or hand dryer

Never dump mop water or other liquids into the

sink or stool

A food handler must wear single-use gloves when: 1. slicing fresh tomatoes that will be used for a garnish on a hamburger 2. quartering fresh tomatoes that will be sauteed in a stir fry 3. scrubbing and washing fresh clams that will be steamed for clam chowder 4. trimming and seasoning beef that will be slow roasted for a sandwich

slicing fresh tomatoes that will be used for a garnish on a hamburger

Which specialized processes require a HACCP Plan? (when variances have not been requested)

smoking food as a method to preserve it, but not to enhance it Using food additives, or components like vinegar to preserve or alter food Curing food Custom-processing animals Processing food using ROP Pasteurizing juice Sprouting seeds or beans

Outdoor garbage containers should be

smooth durable and on flat surfaces have tight fitting lids which are covered at all times have drain plugs in place

When choosing flooring, wall and ceiling materials, pick

smooth, durable and easy to clean and mantained materials

Flooring, Walls, and Ceilings must be

smooth, durable, and non-porous

Heat Sanitizers

soak in hot water which is 171 degrees for 30 seconds -use a high temperature dish washer

Chemical Sanitizers

soaking tableware, utensils and equipment in chemical rinse, spray or swab sanitizing solution -regulated by state and federal EPA

A special process that requires a HACCP plan to be in place before the process is used in an operation is: 1. making sausage 2. butchering meats 3. sous vide 4. packaging bread

sous vide

airgap

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

Cooking reduces pathogens but does not destroy

spores and toxins

Which is an example of "sanitizing" 1. pouring chlorine bleach over a cleaned and washed cutting board 2. spraying a solution of quat on slicer parts after washing 3. using a new, dry cloth to wipe condensation inside a holding cabinet 4. soaking pans from the serving line in warm water

spraying a solution of quat on slicer parts after washing

Cleaners must be:

stable, non-corrosive, and safe to use never use one type of cleaner in place of another

cleaners must be

stable, noncorrosive, and safe to use

temperature (storing foods)

store TCS food at an internal temp of 41-135 or higher storage units must have at least one air temperature measuring device (+/- 3 degrees)

thawing food by running water

submerge food under water at 70 degrees or lower use clean/sanitized prep sink never let temperature go above 41 degrees for longer than 4 hours

time-temperature indicator (TTI)

tags are attached to packages by the supplier a color change appears in the window if the food has been time-temp abused during shipment or storage

Guidelines for prepping salads containing TCS food

take extra precautions since they will not be cooked again Needs to be cooked, held, and cooled correctly throw out food (held at 41 degrees or lower) after 7 days

What action should a manager take when a food handler has a sore throat and fever?

tell them to go home

customer with known food allergy

tell your customer how item is prepared and if anything contains that allergen, clearly mark or indicate the order, deliver food without it touching other items

TCS means

temperature control safety foods

Who may deliberately contaminate food? (3)

terrorists or activists disgruntled staff or vendors competitors

FDA

the Food and Drug Administration regulates all food except meat, poultry, and eggs. Issues Food Code (recommendations for food safety), and regulates food transported across state lines, provides support and training to industry and agencies

Who is responsible for training staff to know how to properly accommodate a guest with a food allergy? 1. the manager 2. the health department 3. the host 4. the cook

the manager

to minimize cross-contamination, disposable gloves must be used

true

The last job of the shift is putting away cleaning tools and supplies. The tools are cleaned, the broom is hung on a hook, and the mop is stored in a bucket in the supply closet. Which is performed incorrectly? 1. the broom is hung on a hook 2. the mop is stored in a bucket 3. the tools are cleaned but not sanitized 4. all tasks are preformed correctly

the mop is stored in a bucket

contamination

the presence of harmful substances in food can be biological, chemical, physical most contaminates cause foodborne illness

Identify Risks

the process of determining which risks might affect the project and documenting their characteristics

Backflow

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

chemical

the three categories of food safety hazards are biological, physical and?

fecal-oral route

the way contamination is caused when food handlers do not wash hands after using the restroom

clean utensils should be stored handle up in order to

they can be picked up without touching the food-contact surfaces

If a food handler has jaundice, then..

they must be reported to the regulatory authority. If they have it for 7 days or less, they must be EXCLUDED from operation. In order to return, they must have a written release from dr. and also approval from the regulatory authority.

If a food handler has vomiting or diarrhea, then...

they must either have had no symptoms for at least 24 hours before returning to work, OR have a written release from a dr.

what must a food handler do with an uneaten basket of dinner rolls that was returned to the prep table?

throw them out

TCS food held for longer than 24 hours must be labeled with info indicating when food should be...

thrown away, eaten, or sold

TCS food

time and temperature controlled for safety foods

Managers should focus on

time and temperature of foods preventing cross-contamination staff practicing good personal hygiene purchasing from approved suppliers cleaning and sanitizing

TTI means

time temperature indicator

Reheat food for immediate service

to any temperature

Poor-Personal hygiene

touching or scratching a wound and touching food coughing or sneezing on a food working while sick failing to wash hands after using the bathroom

cross contact

transferring allergens from food containing an allergen to the food served

mold

type of fungus that causes food spoilage

yeast

type of fungus that causes food spoilage

if chemicals are transferred to secondary containers, the secondary containers must be labeled with the chemical's

usage instructions

Cross-contamination at self-service areas can be prevented by posting signs requiring customers to: 1. pay a fee for sharing meats 2. sample products before serving them 3. use a new plate for each trip 4. use the same plate for each trip

use a new plate for each trip

6. verify that the system works

use monitoring charts, records, hazard analysis determine if your plan prevents reduces or eliminates identified hazards *determine if the HACCP plan is working as intended

Immersion Probes

use these to check the temperature of liquids. This could include soups, sauces, and frying oil

immersion probes

use to check temperature of liquids (soups, sauces, frying oil)

To avoid contaminating a bagel ordered by a customer, the food handler should: 1. use tongs to pick up the bagel 2. grab the bagel with bare hands 3. use a cloth towel to pick up bagel 4. pick up the bagel quickly, holding the edges

use tongs to pick up the bagel

What information should you include about food that is provided during off-site service?

use-by date and time reheating and service instructions

What is the only reliable way to ensure that meat, poultry and eggs have been cooked to a safe internal temperature? 1. noting a change in texture 2. noting a change in color 3. using a food thermometer 4. using a timer

using a food thermometer

Live display tanks for molluscan shellfish required: 1. variance from the regulatory authority and a HACCP plan 2. water filtration feature and a self-cleaning tank system 3. cooling device to keep the water temperature below 41 degrees 4. liquid waste drain line equipped with an air gap to defeat back-flow

variance from the regulatory authority and a HACCP plan

management oversight

verify that all policies, procedures, and corrective actions are followed

norovirus

virus; fecal-oral contact including direct person to person contact; jaundice, vomiting, diarrhea, sore throat with fever; proper hand hygiene, excluding employees with symptoms

Hepatitis A

virus; fecal-oral through person to person contact; vomiting, diarrhea, jaundice; good hygiene to prevent fecal-oral person to person contact

What is the correct first step when preparing a whole tomato? 1. cutting 2. washing 3. peeling 4. cooking

washing

heat sanitizing

water must be 171 degrees and soaked for 30 seconds

heat sanitizing

water must be 171 degrees or hotter

What situation is considered an imminent health hazard and must be reported to the regulatory authority? 1. water supply to the operation has been cut off 2. employee returns to work with a doctor's note saying that the employee is free of Shigella spp. 3. The temperature of the cooler where TCS food is stored is reading 48 degrees 4. everything is being washed, rinsed and sanitized in the three compartment sink.

water supply to the operation has been cut off

Dishwashers should measure

water temperature water pressure chemical concentration have information about settings posted on the wall

potable water

water that is safe to drink

utilities include

water, electricity, gas, sewage, and garbage disposal

Types of Utilities

water, electricity, gas, sewage, garbage disposal

165 degrees

what is the minimum internal cooking temp for stuffed pork chops?

Master cleaning schedule

what should be cleaned who should clean it hot it is cleaned train staff to follow program

Key drop deliveries

when an operation receives a delivery after hours when a business is closed. The supplier has access to facility and stores delivered food.

backsiphonage

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

physical contaminants

when objects get into food ie- wood, fingernails, can shavings, staples, bandaids, glass, jewelry

cross-contamination

when pathogens are transferred from one surface/food to another

Cross-contamination

when pathogens transfer from one surface to another

use pasteurized eggs

when serving dishes that are raw or undercooked ie-Caesar salad dressing, hollandaise sauce, tiramisu, moose

to prevent deliberate contamination of food a manager should know..

who is in the facility monitor the security of products keep info related to food security on file know who to contact about suspicious activity

Wash produce

with water a little warmer than produce -can use ozone or water with chemicals for rinsing produce

When should you throw out refrigerated food in a vending machine?

within 7 days of prep

which area of the body requires extra attention during hand washing

wrists, the back of your hands, between your fingers, and under your fingernails

State and local regulatory authorities

write and adapt codes that regulate retail food service- May differ from the FDA food codes Inspect and enforce regulations investigate complaints issue licenses and permits, approve construction review and approve HACCUP plans

State and local regulatory authorities

write or adopt code that regulates food industries

State and local regulatory authorities

write or adopt code that regulates retail and foodservice operations responsibilities: inspecting operations enforcing regulations investigation complainants and illnesses issuing licenses and permits approving construction reviewing and approving HACCP plans

When applying for a variance you may need one of these

written plan

fungi includes (3 things)

yeasts, molds, and mushrooms

A manager must notify the regulatory authority when a food handler reports having which symptoms? 1. yellow skin and eyes 2. infected lesion 3. stomachache with nausea 4. sore throat with fever

yellow skin and eyes

jaundice

yellowing of the skin and eyes

Temperature Danger Zone

zone from 41F° to 135F° in which foods should not be stored or kept for long periods of time due to risk of spoilage and bacteria growth

Deny access guidelines

•check all deliveries (deny shipments with pests or signs of pests including egg cases and body parts; all points where pests can enter are secure (screen windows and vents or patch and replace them, seal cracks; install air curtains, air doors, or fly fans (same things) above or alongside doors)

Deny shelter guidelines

•throw out garbage quickly and correctly; keep trash cans (garbage containers) in good condition; outdoor trash cans tightly covered; clean up spills around trash cans immediately and wash cans regularly; store recyclables in clean, pest proof containers far away from building as regulations allow; store food and supplies correctly and quickly, away from walls, and 6in (15cm) off floor; use FIFO to rotate so pests can settle and breed) •clean spills immediately (crumbs, scraps, etc)


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