Serv Safe

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

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

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

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

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

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?

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?

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

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?

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?

Before working with a different type of food

A food-contact surface must be cleaned and sanitized

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?

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?

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.

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?

Washed, rinsed, and sanitized

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

Rinsing

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

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

General food safety

All new staff should receive training on

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

Allergy Symptoms

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?

Time

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

A.L.E.R.T.

Assure, Look, Employees, Reports, Threat

41 degrees F

At what maximum temperature should cold 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?

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.

Stationary Phase

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

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.

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.

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 _________.

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.

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.

Water pressure

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

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.

Variance

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

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?

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

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.

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.

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?

Slacking

Gradual thawing of frozen food in prep for frying

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

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?

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?

Every 4 hours

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

Open a carton and insert a thermometer stem into the food

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

With handles facing up

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

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

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

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?

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?

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?

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

Physical contaminants

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

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

155 degrees F

Minimum internal cooking temperature for ground meat and fish

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

fruit pits and bones

Naturally occurring physical contaminants

Preventing cross-contamination

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

become certified in food safety

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

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?

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?

Toxins

Poisons that make people sick

7 days - 41 degrees F or lower.

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

24 hours

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

135 degrees F

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

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?

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.

Raw ground beef

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

Wash hands before returning to work

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

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.

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

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.

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

Symptoms of foodborne illness

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

The Big 8 Allergens

Porosity

The extent to which a material will absorb liquids

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

Contamination

The presence of harmful substances in food.

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 _______.

Chemical Contaminants

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

1. Identifying risks 2. Corrective action 3. Training

Three components of active managerial control include

mow the grass

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

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.

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....

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

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

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.

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?

time-temperature abuse

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

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?

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

What information should a master cleaning schedule contain?

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?

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?

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?

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

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

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

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

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?

70 degrees F

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

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

What is the most important factor in choosing a 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?

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?

Clean plate

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

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?

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?

Penetration probe

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

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?

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?

135 degrees or higher

What temperature should HOT TCS food be received at?

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?

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.

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?

Death Phase

When dying bacteria outnumber growing bacteria, and the population declines.

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?

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?

after washing hands

When should hand antiseptics be used?

When hired, and then periodically after that

When should staff receive food safety training?

10 seconds

When washing hands, what is the minimum time you should scrub with soap?

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

Where in a cooler should dairy products be stored?

State or 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

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?

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?

Infrared thermometer

Which thermometer is limited to measuring surface temperatures?

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?

They have not built up strong immune systems

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

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?

Chemical contaminants

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