ServSafe

a thermometer used to measure the temperuater of a food must be accurate to what temperuater

+/- 2 F

Cold food

.Receive cold TCS food, such as fish at 41 F or lower

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.

Develop a cleaning program

1. create a master cleaning schedule 2. train your staff to follow it 3. monitor the program to make sure it works.

Rules to keep operation pest free

1. deny pests access to the operation 2. deny pests food, water and shelter 3. work with a licensed pest control operator

How to clean and sanitize

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

a food handler is reheating commercially processed cheese sticks, which will be hot held on a buffet. what temperature must the cheese sticks be reheated to

135 F

at what minimum temperature should hod TCS food be held

135 F

what is the max distance that sneeze guards can be located from the self service counter to protect food from contamination

14 inches

What is the minimum internal cooking temperature for eggs that will be hot held for service

155 F for 15 seconds

what is the minimum internal cooking temperature for ground beef

155 F for 15 seconds

what is the minimum internal cooking temperature for eggs, meat poultry and seafood cooked in a microwave oven

165 F

what is the minimum internal cooking temperature for stuffed pork chops

165 F for 15 seconds

what temperature must TCS food be reheated to if it will be hot held

165 F for 15 seconds

when reheating partially cooked food for service, what minimum internal temperature must be reached

165 F for 15 seconds

an operation is located in a jurisdiction that allows it to hold TCS food without temp control. how many hours can it display hot TCS food without temp control before food must be sold, served or thrown out

4

when installing tabletop equipment on legs, the space between the base of the equipment and the tabletop must be at least

4 inches (10 centimeters)

at what maximum internal temp should cold TCS food be held

41 F

what is the correct temperature receiving cold TCS food

41 F or lower

how long can TCS food that was prepped in house be stored

7 days

what is the maximum water temperature allowed when thawing food under running water

70 F

an operation has a small salad bar with 8 different items on it. how many serving utensils are needed

8

Staphyloccus aureus

A pathogen carried in the nose of 30 to 50 percent of adults

CDC and PHS

Assist the FDA, USDA and state and local health departments. Conduct research into causes of foodborne illness outbreaks. Also assist in investigating outbreaks

ALERT Program

Assure make sure that products you receive are from safe sources. Look monitor the security of products int eh facility. Employees know who is in your facility. Reports keep information related to food defense. Threat identify what you will do and who you will contact.

Food, Acidity, Temperature, Time, Oxygen, and Moisture

Bacteria need six conditions to grow (FAT TOM)

Bimetallic stemmed thermometers

Check temperatures from 0 to 220 F. Measures temperatures through its metal stem. Insert the stem into the food up to the dimple

Biological, Chemical and Physical

Contaminants are divided into three categories

Within two hours

Cool food from 135 F to 70 F

Within the next four hours

Cool food from 70 F to 41 F

Populations at high risk for foodborne illnesses

Elderly people, preschool-age children; people with compromised immune systems

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

Five most common food-handling mistakes

Guidelines for holding food

Food covers and sneeze guards; hold TCS food at 135 F hot or 41 F or lower cold; use a thermometer to check temperature at least every four hours; never use hold holding equipment to reheat food

Chemical contaminants

Foodservice chemicals can contaminate food if they are used incorrectly. Chemical contaminants can include cleaners, sanitizers, and polishes

Shigella spp

Found in feces of humans with the illness. Most illnesses occur when people eat or drink contaminated food or water. Flies can also transfer the bacteria from feces to food. Found in food easily contaminated by hands such as salads containing TCS food, food that has made contact with contaminated water. Prevent by excluding food handlers who have been diagnosed, exclude food handlers who have diarrhea, wash hands, control flies

Escherichia Coli

Found in intestines of cattle also found in infected people. The bacteria can contaminate meat during slaughtering. Once eaten it produces toxins in the intestines. Found in ground beef, contaminated produce. Prevent by excluding food handlers who have diarrhea or who have been diagnoses with a disease from the bacteria; cook food to minimum internal temperatures; purchase produce from approved reputable suppliers; prevent cross contamination between raw meat and ready to eat food.

Bacteria, viruses, parasites and fungi

Four types of pathogens that can contaminate food and cause foodborne illness.

135 F

Fruit, vegetables, grains and legumes that will be hot held for service

Fungi

Fungi include yeasts, molds and mushrooms. Some molds and mushrooms produce toxins that cause foodborne illness.

155 F for 15 seconds

Ground meat, injected meat, mechanically tenderized meat, ratites, ground seafood, shell eggs

A good personal hygiene program

Hand practices (handwashing; hand care; glove use; preventing bare hand contact with ready to eat food); personal cleanliness; clothing, hair restraints and jewelry

HACCP

Hazard Analysis Critical Control Point based on identifying significant biological, chemical or physical hazards at specific points within a product's flow.

Methods for cooling food quickly and safely

Ice water bath; blast chiller; ice paddle; ice or water as ingredient

Reject Frozen food

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

FDA

Inspects all food except meat, poultry and eggs. REgulates food transported across state lines issues a Food Code

Milk can be received at 45 F under what condition

It is cooled to 41F or lower in 4 hours

Norovirus

Linked with ready to eat food. Transferred to food when infected food handlers touch food or equipment with fingers that have feces on them. Linked with ready to eat food; shellfish from contaminated water. Prevented through excluding staff who have been diagnosed; exude staff with diarrhea and vomiting; wash hands; avoid bare hand contact with ready to eat food; purchase shellfish from approved reputable suppliers.

Salmonella Typhi

Lives only in humans. People with typhoid fever carry the bacteria in their bloodstream and intestinal tract. Found in ready to eat food and beverages; Prevent by excluding food handlers who have been diagnosed, wash hands and cook food to minimum internal temperatures

Cost of Foodborne Illness to an operation

Loss of customers and sales, loss of reputation, negative media exposure, lowered staff morale, lawsuits and legal fees, staff missing work, increased insurance premiums, staff retraining, human costs

Time-Temperature abuse, cross-contamination, poor personal hygiene, and poor cleaning and sanitizing

Main factors of how food becomes unsafe

Hepatits A

Mainly found in feces of people infected with it. Can contaminate water and many types of food. Linked with ready to eat food or shellfish. Transferred to food when infected food handlers touch food or equipment with fingers that have feces on them. Cooking does not destroy hepatitis A. Food linked with the virus: ready to eat food;shellfish. Prevented through excluding staff who have been diagnosed, excluding staff with jaundice; wash hands; avoid bare hand contact with ready to eat food; purchase shellfish from approved reputable suppliers

Salmonella Typhi; Shigella spp; Enterohemorrhagic and shiga toxin producing escherichia coli

Major bacteria that cause foodborne illness

Hepatitis A Norovirus

Major viruses that cause foodborne illness

Infrared Thermometers

Measure the temperatures of food and equipment surfaces

Food Most likely to become unsafe

Milk and dairy products; shell eggs; meat: beef, pork, and lamb; poultry; fish; shellfish and crustaceans; baked potatoes; heat treated plant food i.e. cooked rice, beans and vegetables; tofu or other soy protein; sprouts; sliced melons, cut tomatoes, cut leafy greens; untreated garlic and oil mixtures.

Policies and procedures to avoid time-temperature abuse

Monitoring; tools; recording; time and temperature control; corrective actions

what organization creates national standards for foodservice equipment?

NSF

Tabletop equipment

On legs at least 4 inches high or sealed to countertop

Floor mounted equipment

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

Biological contaminants

Pathogens are the greatest threat to food safety. They include certain viruses, parasites, fungi and bacteria. Some plants, mushrooms, and seafood carry harmful toxins also included in this group. Biological contaminants are responsible for most foodborne illness

Cross-Contamination

Pathogens can be transferred from one surface or food to another. Contaminated ingredients are added to food that receives no further cooking; ready to eat food touches contaminated surfaces; contaminated food touches or drips fluids onto cooked food; a food handler touches contaminated food and then touches ready to eat food; contaminated cleaning cloths touch food contact surfaces

41 F to 135 F

Pathogens survive and grow

The path that food takes through your operation

Purchasing; receiving; storing; preparation; cooking; holding; cooling; reheating; serving

Storage order

Ready to eat food; seafood; whole cuts of beef and pork; ground meat and ground fish; whole and ground poultry

Milk

Receive at 45 F cool to 41F or lower in four hours

Shucked shellfish

Receive at 45F or lower. Cool the shellfish to 41 F or lower in four hours

Shell eggs

Receive at an air temperature of 45 F or lower

Hot food

Receive hot TCS food at 135F or higher

Live shellfish

Receive oysters, mussels, clams and scallops at air temperature of 45 F and internal temperature no greater than 50 F. Once received the shellfish must be cooled to 41F or lower in four hours

USDA

Regulates and inspects meat, poultry and eggs. REgulates food that crosses state boundries or involves more than one state

145 F for 15 seconds

Seafood, steaks/chops of pork, beef, veal and lamb, commercially raised game, shell eggs that will be served immediately

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

Symptoms of foodborne illness

70 F to 125 F

Temperature danger zone

Factors affecting how quickly food will cool

Thickness or density of the food; size of the food; storage container

Operations Challenges to food safety

Time, language and culture, literacy and education, pathogens, unapproved suppliers, high-risk customers, staff turnover

Food borne Illness Outbreak

Two or more people have the same symptoms after eating the same food; an investigation is conducted by state and local regulatory authorities; the outbreak is confirmed by a laboratory analysis

Situations that can lead to contaminating food

When they have a food borne illness; when they have wounds that contain a pathogen; when sneezing or coughing; when they have contact with a person who is ill, when they touch anything that they may contaminate their hands; when they have symptoms such as diarrhea, vomiting or jaundice

State and local regulatory authories

Write or adopt code that regulates retail and foodservice operations. Inspect operations, enforce regulations, investigate complains and illnesses, issue licenses and permits, approve construction review and approve HACCP plans

Food Safety management system

a group of practices and procedures intended to prevent foodborne illness.

when should hand antiseptics be used

after washing hands

what is the only completely reliable method for preventing backflow?

air gap

Reject food if it has the following problems

appearance; texture or odor

Store TCS food

at an internal temperature of 41 F or lower or 135 F or higher

how many inches from the floor should food be stored

at least 6"

when should food handlers who wear gloves wash their hands

before putting on the gloves

at what temperatures do most foodborne pathogens grow most quickly

between 70F and 125 F

Three types of thermometers commonly used in operations

bimetallic stemmed thermometers, thermocouples, thermistors

what should food handlers do to prevent food allergens from being transfered to food

clean and sanitize utensils after use

what item must customers take each time they return to self service areas for more food

clean plate

after which activity must food handlers wash their hands

clearing tables

what is the first step in developing a HACCP plan?

conduct a hazard analysis.

a broken water main has caused the water in an operation to appear brown. what should the manager do?

contact the local regulatory authority before use.

what is the most important way to prevent a foodborne illness from bacteria

control time and temperature

what is an important measure for previnting foodborne illness

controlling time and temperature

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

cook it

the temperature of a pot of beef stew is checked during holding. the stew has not met the critical limit and is thrown out according to house policy. throwing out the stew is an example of which HACCP principle?

corrective action

a food handler drops the end of a hose into a mop bucket and turns the water on to fill it. what has the food handler done wrong?

created a cross-connection.

what can occur if prep tables are not cleaned and sanitized between uses

cross contamination

what is the problem with storing raw ground beef abve prepped salads

cross contamination

what must be included on teh label of TCS food that was prepped in house

date that the food should be thrown out

What are the most common types of a foodborne illness

diarrhea, vomiting, fever, nausea, abdominal cramps, and jaundice

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

every 4 hours

a food handler was assigned to clean a slicer that was too difficult to move. the slicer was unplugged. then the removable parts were taken off the slicer and cleaned and sanitized in a three-compartment sink. food bits on the slicer were removed. after the machine was wiped down with detergent and water, it was sanitized and allowed to air-dry. then the food handler put the machine back together. what mistake did the food handler make?

failed to rinse the machine after wiping it down with detergent and water.

what should be done when throwing away chemicals?

follow label instructions and regulatory requirements.

Poor personal hygiene

food handlers can cause a foodborne illness if they do any of the following actions fail to wash their hands correctly after using the restroom; cough or sneeze on food; touch or scratch wounds then touch food; work while sick

Time-temperature abuse

food has stayed too long at temperatures that are good for the growth of pathogens (held or stored at the incorrect temperature; not cooked or reheated enough to kill pathogens; not cooled correctly)

Physical contaminants

foreign objects such as metal shavings, staples and bandages can get into food. So can glass, dirt, and even bag ties. Naturally occurring objects such as fish bones are another example.

Responding to a foodborne illness outbreak

gather information; notifying authorities; segregating product; documenting information; identifying staff; cooperating with authorities; reviewing procedures

Pathogens

harmful microorganisms

what is the purpose of a food safety management system?

identify and control possible hazards throughout the flow of food.

which probe should be used to check the temperature oa large stockpot of chili

immersion probe

Types of thermocouples and thermistors

immersion probes; surface probes; penetration probes, air probes

when storing food using the FIFO method, where should the food with the earliest use by dates be stored

in front of food with later use by dates

which type of thermometer can read temperature without touching the items surface

infrared

what is the best method of checking the temperature of a delivery of fresh fish

insert a thermometer probe into the thickest part of the fish

what is the most imporatnat factor in choosing a food supplier

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

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

it must be correctly frozen before you receive it

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

it must be washed, rinsed and sanitized

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

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

which thermometer should be used to monitor the temperature of the sanitizing rinse in a dishwashing machine?

maximum registering

165 F

meat, seafood, poultry and eggs that you cook in a microwave oven

Common food allergens

milk; eggs; fish; shellfish; wheat; soy; peanuts; tree nuts

the temperature of a roast is checked to see if it has met its critical line of 145 F (63 C) for 4 minutes. this is an example of which HACCP principle?

monitoring

Allergy symptoms

nausea; wheezing or shortness of breath; hives; swelling; vomiting and or/diarrhea; abdominal pain

a guest called a restaruant 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

what food items can be displayed in a self service area without the use of packaging, sneeze guards, or a display case to protect them from contamination

nuts in the shell

Preparation practices that require a variance

packaging fresh juice; smoking food as a way to preserve it; using food additives to preserve or alter food; curing food; custom processing animals; packaging using ROP packaging; sprouting seeds or beans; offering live shellfish from a display tank

Poor cleaning and sanitizing

pathogens can be spread to food if equipment has not been cleaned and sanitized correctly between uses.

which piece of jewelry can be worn on a food hander's hand or arm

plain band ring

a server cleans a dining table with a wiping cloth and then puts the cloth in an apron pocket. what is the risk that could cause a foodborne illness

poor cleaning and sanitizing

165 F for 15 seconds

poultry; stuffing made with fish, meat or poultry, stuffed meat, seafood poultry or pasta; dishes that include previously cooked TCS ingredients

what is the most imporatant way to prevent a foodborne illness from viruses

practice good personal hygiene

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

preparation

the 5 common mistakes that can lead to foodborne illness are failing to cook food adequately, holding food at incorrect temperatures, using contaminated equipment, practicing poor personal hygiene and

purchasing food from unsafe sources

which food should not be offered on a children's menu: a rare hamburger, fried chicken tenders, grilled cheese or spaghetti

rare hamburger

enterohemorrhagic and shiga toxin producing E coli are commonly linked with what type of food

raw ground beef

what is sanitizing?

reducing pathogens to safe levels.

Methods of thawing

refrigeration; running water (submerge in 70F or lower); microwave (must cook food immediately after); cooking

a chef sanitized a thermometer probe and then checked the temperature of minestrone soup being held in a hot-holding unit. the temperature was 120 F (49 C), which did not meet the operation's critical limit of 135 F (57 C). the chef recorded the temperature in the log and reheated the soup to 165 F (74 C) for 15 seconds. which was the corrective action?

reheating the soup.

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

remove food from the surface, wash, rinse, sanitize, air-dry.

145 for 4 minutes

roasts of pork, beef, veal and lamb

Actions that can contaminate food

scratching the scalp; running fingers through the hair; wiping or touching the nose; rubbing an ear; touching a pimple or an infected wound; wearing a dirty uniform; coughing or sneezing into the hand; spitting in the operation.

Parasites are commonly linked with what type of food

seafood

a food handler can cool a stockpot of clam chowder by placing it into a

sink of ice water

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

smooth and durable

a food handler prepares and delivers meals to elderly individuals receiving cancer care services at home. what symptoms require this food handler to stay home from work

sore throat with fever

which is a TCS food

sprouts

a food handler has been diagnosed with illness from shigella spp. what should the manager tell this food handler to do

stay home until a doctor approves a return to work

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

storage

a food hander stored a sanitizer spray bottle on the shelf above the prep table that had just been sanitized. throughout the day, the food hander used the sanitizer on the prep table, storing it in the same spot. what should the food handler have done differenlty?

stored the sanitizer bottle away fromt he prep area

what should food handlers do after prepping food and before using hte restroom

take off their aprons

what should a manager of a hospital cafeteria do if a cook calls in with a haedache, nausea and diarrhea

tell the cook to stay away from work and see a doctor

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

test the solution with a sanitizer kit.

a cook wore single-use gloves while forming raw ground beef into patties. the cook continued to wear them while slicing hamburger buns. what mistake was made?

the cook did not wash hands and put on new gloves before slicing the hamburger buns

cross connection

the greatest challenge to water safety. A physical link between safe water and dirty water which can come from drains, sewers or other waste water sources

an operation received a violation in the outside area of the facility. the manager reviewed the area and saw that the Dumpster was placed on a freshly graveled drive. the lids were closed, and the drain plug was in place to prevent the Dumpster from draining. what was the problem?

the surface underneath the Dumpster should have been paved with concrete or asphalt.

an operation has a buildup of grease and condensation on the walls and ceiling. what is the most likely problem?

the ventilation system is not working correctly.

Why are preschool-age children at a higher risk for foodborne illnesses

they have not built up strong immune systems

a food handler pulled a hotel pan of tuna salad from the cooler and used it to prepare six tuna salad sandwiches. what is the problem with this situation

time temperature abuse

a food handler thaws several frozen turkeys ona prep table. what is the danger that this poses to the food

time temperature abuse

raw chicken breasts are left out at room temperature on a prep talbe. what is the risk that could cause a foodborne illness

time temperature abuse

What device can be used to record time temperature abuse during the delivery of food

time temperature indicator

Frozen shrimp is rejected during receiving for having large ice crystals on the food and packaging. what is the problem that caused this

time-temperature abuse

which part of the plate should a food handler avoid touching when serving customers

top

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

toxin

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

up to the dimple in the thermometer stem

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

variance from the local regulatory authority.

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

verification

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

wash hands before returning to work.

besides information on chemical concentration and water temperature, what other machine setting information should be posted on dishwashing machines?

water pressure

when is it acceptable to eat in an operation

when sitting in a break area

to prevent the deliberate contamination of food, a manager should know who is in the facility, monitor the security of produts keep information related to food security on file and know

who to contact about suspicious activity

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

with handles facing up.

what is the best way to eliminate pests that have entered the operation?

work with a licensed pest control operator (PCO).