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SAFETYANDSANITATION
Question | Answer |
---|---|
foodborne illness | illness carried or transmitted to people by food |
foodborne illness outbreak | an incident where two or more people have the same illness after eating the same food. An investigation is conducted by the local authorities and the outbreak is confirmed by a lab analysis |
contamination | presence of harmful substances in food. Some food safety hazards occur naturally, while others are introduced by humans of the environment |
time temperature abuse | food has been time temperature abused any time it has been allowed to remain too long at a temperature favorable to the growth of foodborne microorganisms |
cross contamination | occurs when microorganisms are transferred from one food or surface to another |
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 |
Ready to eat food | any food that is edible without further preparation washing or cooking. it includes washed fruit, veggies, deli meat, bakery items. sugars, spices, seasonings and correctly cooked food items are also considered ready to eat |
High risk populations | people susceptible to foodborne illness because of age or health these people are infants, preschool aged children, pregnant women, the elderly, people taking certain meds or those with diseases or weakened immune systems |
Immune system | the body's defense system against illness. people with compromised immune systems are more susceptible to foodborne illness |
What are the potential costs associated with foodborne illness outbreaks? | loss of customers sales and reputation, negative media exposure, lawsuits and legal fees, increased insurance premiums, lowered staff morale, staff absenteeism and retraining, closure, human costs such as work med costs longterm disability and death |
why are the elderly at a higher risk for getting foodborne illnesses? | as people age there are changes to their organs like reduced stomach acid production which allows more pathogens to enter intestines. a change in the GI tract allows the body to store food longer giving toxins more time to form |
What are three major types of contaminants? | biological (parasites, bacteria, viruses, fungi) chemical (cleaners, sanitizers, polishes) physical (metal shavings, staples, bandages, glass, dirt, fish bones) |
Why are preschool aged children at a higher risk for foodborne illnesses? | they have not built up strong immune systems |
Which is a TCS food? Bread, Flour, Sprouts, Strawberries | sprouts |
The five common mistakes that can lead to foodborne illness are failing to cook food adequately, holding food at incorrect temperatures, using contaminated equipment, practicing poor personal hygiene, and...? | purchasing food from unsafe sources |
What is an important measure for preventing foodborne illness? | controlling time and temperature |
Raw chicken breasts are left out at room temperature on a prep table. What is the main risk that could cause a foodborne illness? | time temperature abuse |
A server cleans a dining table with a wiping cloth and then puts the wiping clothe in an apron pocket. What is the risk that could cause a foodborne illness? | poor cleaning and sanitizing |
microorganisms | small living organisms that can be seen only with a microscope. there are 4 types of microorganisms that can contaminate food and cause foodborne illness: bacteria, viruses, parasites, and fungi |
pathogens | illness causing microorganisms |
toxins | poisons produced by pathogens, plants or animals. Some occur in animals as a result of their diet |
bacteria | single celled organisms that spoil food and cause foodborne illness. When present in food can quickly multiply to dangerous levels when food is incorrectly cooked, held or reheated some form spores |
FAT TOM | acronym for the conditions needed by most foodborne microorganisms to grow: food, acidity, temperature, time, oxygen, moisture |
Temperature danger zone | the temperature range between 41˚ to 135˚ within which most foodborne microorganisms rapidly grow |
water activity | amount of moisture available in food for microorganisms to grow. It is measured on a scale from 0.0 to 1.0. TCS food typically has a high water activity value of .85 or higher |
Spore | form that some bacteria take to protect themselves when nutrients are not available |
virus | smallest of the microbial food contaminants. viruses rely on a living host to reproduce. they usually contaminate food through a food handlers incorrect personal hygiene. some survive freezing and cooking temperatures |
parasite | organism that needs to live in a host to survive. can be found in water and animals such as cows, pigs, chickens, and fish. correct cooking and freezing will kill them. avoiding cross contamination and good handwashing can also prevent illness |
fungi | ranging in size from microscopic, single celled organisms, to very large multicellular organisms. fungi most often cause food to spoil. molds, yeasts, and mushrooms are examples |
mold | type of fungi that causes food spoilage. some molds produce toxins that can cause foodborne illness |
yeast | type of fungus that causes food spoilage |
What are the six conditions that support the growth of pathogens? | Food: carbs or proteins Acidity: foods with little to no acid Temp: temps between 41-135 Time: time in TDZ for pathogens to grow Oxygen: aerobic/anaerobic Moisture: high levels of available moisture |
What two FAT TOM conditions are easiest for an operation to control? | time and temperature |
How can an outbreak of Norovirus be prevented? | excluding staff with diarrhea and vomiting, who have been diagnosed with it from operation washing hands avoiding bare hand contact with ready to eat foods |
What measures should be taken to prevent a seafood-specific foodborne illness? | food must be purchased from approved reputable suppliers |
What five pathogens have been named the "Big Five"? Why have they been singled out by the FDA? | Shigella spp. salmonella Typhi Enerohemorrhagic and shiga toxin-producing E. coli. hepatitis A Norovirus |
What are the most common symptoms of a foodborne illness? | Diarrhea, vomiting, fever, nausea, abdominal cramps, jaundice |
What is the most important way to prevent a foodborne illness from bacteria? | control time and temperature |
Enterohemorrhagic and shiga toxin-producing E. coli are commonly linked with what type of food? | raw ground beef |
What is the most important way to prevent a foodborne illness from viruses? | practice good personal hygiene |
A customer called an operation are told the manager about getting sick after eating there. The customer complained of vomiting and diarrhea a few hours after eating the raw oysters. What pathogen probably caused the illness? | norovirus |
Parasites are commonly linked with what type of food? | seafood |
A customer had a reversal of hot and cold sensations after eating seafood. What most likely caused the illness? | toxin |
Which pathogens are found in high numbers in an infected person's feces, are highly infections, and can cause severe illness? | hepatitis A, norovirus, salmonella typhi, shigella spp, enterohemorrhagic and shiga toxin producing E. coli |
Which FAT TOM condition will a foodservice operation be most able to control? | time |
Which pathogen can be controlled by washing hands and controlling flies in an operation? | shigella spp |
Food defense | program developed and implemented by an operation to prevent deliberate contamination of its food |
food allergen | a naturally occurring protein in a food or in an ingredient that some people are sensitive to. if enough of an allergen is eaten, an allergic reaction can occur |
cross-contact | the transfer of an allergen from a food containing an allergen to a food that does not contain the allergen |
What are some ways to keep chemicals from contaminating food? | use approved chemicals, purchase from reputable supplier, store chemicals away and not above food, use manufactures instructions, MSDS, use only for intended uses |
What are some ways to prevent the deliberate contamination of food? | make sure that the products received are from safe sources, monitor the security of products in operation, know who is in operation, keep info related to food defense accessible, identify what to do when there is a threat |
What measures can be taken to help ensure the safety of customers with food allergies? | describe dishes, identify secret ingredients, suggest simple menu items, deliver food separately, wash rinse sanitize, use gloves, prep food in different area, label packaged foods in retail |
A food handler stored a sanitizer spray bottle on a shelf above the prep table that had just been sanitized. Throughout the day the food handler used the sanitizer on the prep table storing it in the same spot. What should he have done differently? | store the sanitizer bottle away from prep area |
Eggs and peanuts are dangerous for people with which condition? | food allergies |
Wheezing and shortness of breath are symptoms of what? | allergic reaction |
What should food handlers do to prevent food allergens from being transferred to food? | clean and sanitize utensils after use |
To prevent the deliberate contamination of food a manager should know who is in the facility, monitor the security of products, keep information related to food security on file and know...? | who to contact about suspicious activity |
carriers | people who carry pathogens and infect others, yet never get sick themselves |
hand antiseptics | liquids or gels used to lower the number of microorganisms on the skins surface. these should only be used after correct hand washing, not in place of it. only those that are compliant with the FDA should be used |
finger cots | protective coverings used to cover a correctly bandaged cut or wound on the finger |
hair restraint | device used to keep a food handlers hair away from food and to keep the individual from touching it |
What are some basic work attire requirements for staff? | wear clean hat or hair restraint, wear clean clothing, remove apron when leaving food prep areas, remove jewelry from hands and arms before prepping or working with food |
What personal behaviors can contaminate food? | wiping or touching the nose, rubbing an ear, scratching the scalp, touching a pimple or infected wound, running fingers through hair |
What is the correct procedure for covering infected wounds on hands or arms? | cover wounds on hands wrists and arms with impermeable cover, on other parts of the body with dry durable tight fitting bandages |
What procedures must food handlers follow when using gloves? | wash and dry hands before using gloves, use correct size, handle gloves by the edge, check for rips and tears, don't blow into, don't roll on, never wash and reuse, never use in place of washing hands |
What staff health problems pose a possible threat to food safety? What are the appropriate actions that should be taken? | sore throat and fever- restrict from working around food, exclude if high risk vomiting diarrhea jaundice- exclude from operation, 24 hr period, report if necessary, foodborne illness from the big five |
After which activity must food handlers wash their hands? | cleaning tables |
what should food handlers do after prepping food and before using the restroom? | take off their aprons |
Which piece of jewelry can be worn on a food handler's hand or arm? | plain band ring |
when should hand antiseptics be used? | after washing hands |
when should food handlers who wear gloves wash their hands? | before putting on the gloves |
A cook wore single use gloves while forming raw ground beef into patties. The cook continued to wear them while slicing hamburger buns. What mistake was made? | the cook did not wash hands and put on new gloves before slicing the hamburger buns |
A food handler has been diagnosed with an illness from Shigella spp. What should the manager tell this food handler to do? | stay home until a doctor approves a return to work |
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 |
when is it acceptable to eat in an operation? | when sitting in a break area |
What should a manager of a hospital cafeteria do if a cook calls in with a headache, nausea, and diarrhea? | tell the cook to stay away from work and see a doctor |
Flow of food | path food takes through an operation, from purchasing and receiving through storing, preparing, cooking, holding, cooling, reheating and serving |
bimetallic stemmed thermometer | the most common and versatile type of thermometer, measuring temp through a metal probe with a sensor in the end. most can measure temps from 0-220 and are accurate within 2 degrees |
thermocouples | thermometers that check food temps through a sensor on the tip of a metal probe |
thermistors | thermometers that check food temperatures through a sensor on the tip of a metal probe |
time temperature indicator | time and temp monitoring device attached to a food shipment to determine if the products temp has exceeded safe limits during shipment or subsequent storage |
calibration | process of ensuring that a thermometer gives accurate readings by adjusting it ti a known standard such as the freezing point or boiling point of water |
ice point method | method of calibrating a thermometer based on the freezing point of water |
boiling point method | method of calibrating a thermometer based on the boiling point of water |
What are some ways food can be time temperature abused? | cooked to wrong min internal temp, held at wrong temp, cooled or reheated wrong |
How can cross contamination be prevented in the operation? | using separate equipment when prepping each type of food, cleaning and sanitizing all work surfaces, equipment and utensils after each task, prepping raw meat fish and poultry at a different time than ready to eat food, use min prep foods |
How is a thermometer calibrated sing the ice point method? | fill container with crushed ice, add clean tap water until full, stir, place thermometer in and wait 30 seconds , keep probe in ice water, hold calibration nut and move head until reads 32 |
A food handler has finished trimming raw chicken on a cutting board and needs it to prep vegetables. What must be done to the cutting board? | it must be washed, rinsed and sanitized |
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 probe should be used to check the temperature of a large stockpot of chili? | immersion probe |
What device can be used to record time temperature abuse during the delivery of food? | time temperature indicator |
At what temperatures do most foodborne pathogens grow most quickly? | between 70 and 125 |
Which type of thermometer can read temperature without touching the items surface? | infrared |
A thermometer used to measure the temperature of food must be accurate to what temperature? | +/- 2 F or +/- 1 C |
approved suppliers | suppliers that have been inspected, are able to provide an inspection report, and that meet applicable local, state, and federal laws |
key drop delivery | the receipt of food by a foodservice operation after hours while closed for business |
shellstock identification tags | each container of live, molluscan shellfish received must have an ID tag that must remain attached to the container until all the shellfish have been used. Tags are to be kept on file for 90 days from the date recorded on the tag |
inspection stamps | a stamp indicating carcasses and packages of meat have been inspected by the USDA or a state department of agriculture |
What are correct methods for checking the temperatures of fresh poultry delivered on ice and a carton of milk? What should the temperature for each be? | fresh poultry- insert the probe into thickest part, should be 41 or lower carton of milk- open carton and insert probe into milk, temp should be 45 or lower, if 45 cool to 41 or lower within four hours |
What are three conditions that would result in rejecting a shipment of fresh poultry? | purple or green discoloration around the neck, dark wing tips (red is acceptable), stickiness under wings or around joints, abnormal unpleasant odor, temp above 41 F |
What types of external damage to cans are causes for rejection? | bulging or swollen ends, rust or dents, labels that are not intact |
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 best method of checking the temperature of a delivery of fresh fish? | insert a thermometer into thickest part of fish |
What is the correct temperature for receiving cold TCS food? | 41 F or lower |
Milk can be received at 45° under what condition? | it is cooled to 41 F or lower in four hours or less |
Frozen shrimp is rejected during receiving for having large ice crystals on the food and packaging. What is the problem that caused this? | time temperature abuse |
What is required when receiving fish that will be served raw or partially cooked? | it must be correctly frozen before you receive it |
Live shellfish must be received with what documentation? | shellstock identification tag |
How should cartons of coleslaw be checked for the correct receiving temperature? | open a carton and insert a thermometer stem into the food |
What should be done with an item that has been recalled? | remove the item from inventory, and place it in a secure location |
Cleaning he surfaces of some cans of tomato sauce so that the can be accepted is an example of...? | reconditioning |
Date marking | a date on a ready to eat TCS food held for more than 24 hours indicating by when the food must be sold, eaten or thrown out |
FIFO first in, first out | method of stock rotation in which products are shelved based on their use by or expiration dates, so oldest products are used first |
ROP reduced oxygen packaged food | packaging method that reduces the amount of oxygen available in order to slow microbial growth. ROP methods include sous vide, MAP, and vacuum packaging |
What is the recommended top-to-bottom order for storing the following food in the same cooler: raw trout, an uncooked beef roast, raw chicken, pecan pie, raw ground beef? | pecan pie raw trout uncooked beef roast raw ground beef raw chicken |
What are storage requirements for live shellfish? | must be stored in its original container at an air temp of 41 F or lower. |
Explain the labeling requirements for live shellfish? | shellstock identification tags must be kept on file for 90 days from the date the last shellfish was sold or served from the container |
Explain the FIFO method of stock rotation. | identify the foods expiration or use by date, store items with the earliest use by or expiration date in front of items with later dates, once shelved use those items stored in front first, throw out food that has passed the use by or expiration date |
What must be included on the label of TCS food that was prepped in house? | date that the food should be thrown out |
How long can ready to eat TCS food hat was prepped in house be stored if it was held at 41° or lower? | 7 days |
When storing food using the FIFO method, where should the food with the easiest use by dates be stored? | in front of food with later use by dates |
How far above the floor should food be stored? | at least 6 inches |
What is the problem with storing raw ground beef above prepped salads? | cross contamination |
In top to bottom order how should a fresh pork roast, fresh salmon, a container of lettuce, a pan of fresh chicken breast be stored in a cooler? | lettuce, fresh salmon, fresh pork, fresh chicken breasts |
slacking | process of gradually thawing frozen food in preparation for deep frying |
minimum internal temperature | the required min temp the internal portion of food must reach to sufficiently reduce the number of microorganisms that might be present. this temp is specific to the type of food being cooked food must reach and hold its required temp for a specified time |
What are the minimum internal cooking temperatures for poultry, fish, pork, and ground beef? | poultry- 165 for 15 seconds fish- 145 for 15 seconds pork- 145 for 15 seconds- roasts 4 minutes ground beef- 155 for 15 seconds |
What are four correct methods for thawing food? | thaw in refrigerator submerge in water no warmer than 70 F thaw in microwave then cook immediately thaw it as part of the cooking process as long as it reaches the required minimum internal temperature |
What methods can be used to cool cooked food? | using ice water baths stirring food with ice paddle using a blast chiller or tumble chiller adding ice or cold water as an ingredient |
What are the rules for correctly cooking food in a microwave oven? | cover food to prevent surface from drying, rotate or stir halfway through, let food stand for 2 minutes after cooking, check the temp in two places, heat seafood, poultry and eggs to 165 F |
what is the maximum water temperature allowed when thawing food under running water? | 70 F |
What must food handlers do to food immediately after thawing it in the microwave? | cook it |
What can occur if prep tables are not cleaned and sanitized between uses? | cross contamination |
A food handler thaws several frozen turkeys on a prep table. What is the danger that this poses to the food? | time temperature abuse |
A food handler pulled a whole 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 |
What is the minimum internal cooking temperature for stuffed pork chops? | 165 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 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 |
Which should not be offered on a children's menu: a rare hamburger, fried chicken tenders, grilled cheese sandwich, or spaghetti with meat sauce? | rare hamburger |
A food handler can cool a stockpot of clam chowder by placing it into a...? | sink of ice water |
What a temperature must TCS food be reheated to if it will be hot held? | 165 F for 15 seconds |
sneeze guards | food shields placed over self service displays and food bars that extend seven inches beyond the food and fourteen inches above the food counter |
offsite service | service of food to someplace other than where it is prepared or cooked including catering or vending |
temporary units | operations operating in one location for no more that 14 consecutive days in conjunction with a special event or celebration. usually serve prepackaged food or food requiring only limited preparation |
mobile units | portable foodservice operations, ranging from concession vans to full field kitchens, capable of preparing and cooking elaborate meals |
What can be done to minimize contamination in self-service areas? | protect food on display using sneeze guards, display cases or packaging label food located in self service areas don't let customers refill dirty plates or use dirty utensils stock food displays with the correct utensils for dispensing food |
What hazards are associated with the transportation of food and how can they be prevented? | pack food in insulated containers, clean inside of delivery vehicles regularly, practice good personal hygiene, check food temps, label food with use by dates, store raw meat poultry and seafood separately from ready to eat foods |
What practices should be followed to serve food correctly off site? | make sure staff practice good hygiene, ensure safe water supply, check internal temps regularly, label food with use by dates and times, store garbage away from food, sore ready to eat away from raw, use insulated containers to hold TCS food |
Which part of the plate should a food handler avoid touching when serving customers? | top |
An operation has a small salad bar with 8 different items on it. How many utensils are needed to serve the items on the salad bar? | 8 |
At what maximum internal temperature should cold TCS food be held? | 41 F |
What item must customers take each time they return to a self-service area for more food? | clean plate |
At what minimum temperature should hot TCS food be held? | 135 F |
An operation is located in a jurisdiction that allows it to hold TCS food without temperature control. How many hours can it display hot TCS food without temperature control before the food must be sold, served, or thrown out? | 4 |
Which food items can be displayed in a self-service area without the use of packaging, sneeze guards, or a display case to protect them from contamination? | nuts in the shell |
What is the maximum distance that sneeze guards can be located from the self-service counter to protect food from contamination? | 14 inches |
Food safety management system | group of programs, procedures, and measures designed to prevent foodborne illness by actively controlling risks and hazards throughout the flow of food |
active managerial control | food safety management system designed to prevent foodborne illness by addressing the five most common risk factors is identified by the CDC |
HACCP | food safety management system based on the idea that if significant biological, chemical, or physical hazards are identified at specific points within a products flow through the operation they can be prevented eliminated or reduced to safe levels |
HACCP plan | written document based on HACCP principles describing procedures a particular operation will follow to ensure the safety of food served |
CCP's critical control points | in a HACCP system, the points in the process where you can intervene to prevent, eliminate, or reduce identified hazards to safe levels |
variance | document issued by a regulatory agency that allows a requirement to be waived or modified |
Imminent health hazard | a significant threat or danger to health that requires immediate correction or closure to prevent injury |
What are some ways to achieve active managerial control? | training programs, manager supervision, and the incorporation of SOP's also through HACCP programs |
List the seven HACCP principles in order. | conduct hazard analysis identify critical control points establish critical limits establish monitoring procedures identify corrective actions verify that the system works establish procedures for record keeping and documentation |
The temperature of a roast is checked to see if it has met its critical limit of 145° for 4 minutes. This is an example of which HACCP principle? | monitoring |
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 deli serves cold sandwiches in a self service display. Which step in the flow of food would be a critical control point? | storage |
A chef sanitized a thermometer and then checked the temp of soup being hot held. The temp was 120° the chef reheated it to 165° for 15 secs within 2 hours. Which is the corrective action? | reheating the soup |
What is the purpose of food safety management system? | identify and control possible hazards throughout the flow of food |
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 |
What is the first step in developing a HACCP plan? | conduct a hazard analysis |
What does an operation that wants to smoke food as a method of preservation need to have before processing food this way? | variance from the regulatory authority |
porosity | extent to which water and other liquids are absorbed by a substance. Term usually used in relation to flooring material |
resiliency | ability of a surface to react to a chock without breaking or cracking, usually in relation to flooring material |
coving | curved, sealed edge placed between the floor and wall to eliminate sharp corners or gaps that would be impossible to clean. Coving also eliminates hiding places for pests and prevents moisture from deteriorating walls |
NSF | organization that develops and publishes standards for sanitary equipment design. also assesses and certifies that equipment has met these standards. foodservice managers should look for an NSF mark on commercial foodservice equipment |
booster heater | water heater attached to hot water lines leading to dishwashing machines or sinks. Raises water to temperature required for heat sanitizing of tableware and utensils |
cross connection | physical link where contaminants from drains, sewers or other wastewater sources can enter a drinkable water supply. A hose connected to a faucet and submerged in a mop bucket is an example |
backflow | unwanted reverse flow of contaminants through a crossconnection into a drinkable water system. it occurs when the pressure in the drinkable water drops below the pressure of the contaminated supply |
air gap | air space used to separate a water supply outlet from any potentially contaminated source. the air space between the floor drain and the drainpipe of a sink is an example. an air gap is the only completely reliable method for preventing backflow |
what is one of the most important considerations when choosing flooring for food-prep areas? | the materials porosity, absorbancy makes it ideal for pathogen growth. flooring should be smooth, durable, and easy to clean, it should resist wear and help prevent slips |
what action must be taken in the event of a backup of raw sewage in an operation? | a backup of raw sewage is cause for immediate closure of the area, correction of the problem and thorough cleaning. if the backup is a significant risk to the safety of food, service must be stopped and local regulatory authority notified |
what can be done to prevent backflow in an operation? | avoid creating a cross connection, install air gaps where necessary, this is the only sure way to prevent backflow |
what are some approved water sources for an operation? What are the testing requirements for nonpublic water systems? | approved public water mains, private water sources regularly maintained and tested, closed portable water containers, water transport vehicles |
what are the requirements of a handwashing station? In what areas are handwashing stations required? | hot and cold potable water, soap, a way to dry hands with disposable paper towels need a continuous towel system, a trash can, clearly visible sign for washing hands before returning to work |
What are the requirements for installing stationary equipment? | put floor mounted equipment on legs at least 6 inches high, another option is to seal it to an masonry base, put tabletop equipment on legs at least 4 inches high or seal it to the counter top |
What are the most important food safety features to look for when selecting flooring, wall and ceiling materials? | smooth and durable |
What organization creates national standards for foodservice equipment? | NSF |
When installing tabletop equipment on legs, the space between the base of the equipment and the tabletop must be at least...? | 4 inches |
Besides information on chemical concentration and water temperature, what other machine setting information should be posted on dishwashing machines? | water pressure |
signage posted at a handwashing station must include a reminder to staff to...? | wash hands before returning to work |
What is the only completely reliable method for preventing backflow? | air gap |
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 |
Which area of the operation is usually required to be the brightest? | preparation |
An operation has a buildup of grease and condensation on the walls and ceiling. What is the most likely problem? | the ventilation system is not working correctly |
an operation received a violation in the outside area of the facility. The manager reviewed and saw the dumpster was placed on a gravel drive. The lids and drain plugs closed to prevent draining. What was the problem? | the surface underneath the dumpster should have been paved with concrete or asphalt |
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 best way to eliminate pests that have entered the operation? | work with a licensed PCO |
cleaning | process of removing food and other types of dirt from a surface, such as a countertop or plate |
detergents | cleaners designed to penetrate and soften dirt to help remove it from a surface |
degreasers | alkaline detergents, often called degreasers, that contain a grease-dissolving agent |
delimers | used on mineral deposits and other soils that alkaline cleaners cannot remove, such as scale, rust, and tarnish |
abrasive cleaners | cleaners containing a scouring agent used to scrub off hard to remove dirt. They may scratch some surfaces |
sanitizing | process of reducing the number of microorganisms on a clean surface to safe levels |
concentration | the amount of sanitizer to water measured in parts per million (ppm). The concentration of sanitizer affects the effectiveness of the sanitizer solution |
water hardness | the amount of minerals in water. Water hardness affects how well a sanitizer works |
MSDS material safety data sheet | sheets supplied by the manufactures listing the chemical and its common names, its potential physical and health hazards, information about potential physical and health hazards, info about using safely and other important info. OSHA requires these |
When should food-contact surfaces be cleaned and sanitized? | after they are used, before food handlers start working with a different type of food, any time food handlers are interrupted during a task and the items used may have been contaminated, after four hours if items are in constant use |
what is the difference between cleaning and sanitizing? | cleaning is the process of removing food and other types of dirt from a surface, sanitizing is the process of reducing the number of pathogens on that surface to safe levels |
how should clean and sanitized tableware, utensils, and equipment be stored? | store tableware and utensils at least 6 inches from the floor, clean and sanitize drawers and shelves, store glasses and cups upside down, keep the food contact surfaces of stationary equipment covered until ready for use |
what factors affect the efficiency of a sanitizer? | several factors affect the efficiency of a sanitizer. the most critical include concentration, water temperature, contact time, water hardness and pH |
Which thermometer should be used to monitor the temperature of the sanitizing rinse in a dishwashing machine? | maximum registering |
What is sanitizing? | reducing pathogens to safe levels |
If food contact surfaces are in constant use, how often must they be cleaned and sanitized? | every 4 hours |
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 |
The food handler took apart a meat slicer and cleaned all of the detachable parts and sanitized them. What did he do wrong? | 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 |
How should flatware and utensils that have been cleaned and sanitized be stored? | with handles facing up |
What is the correct way to clean and sanitize a prep table? | remove food from the surface, wash, rinse, sanitize, air dry |
infestation | situation that exists when pests overrun or inhabit an operation in large numbers |
IPM integrated pest management | Program using prevention measures to keep pets from entering an operation and control measures to eliminate any pests that do get inside |
PCO pest control officer | Licensed professional who uses safe, current methods to prevent and control pests |
air curtains | devices installed above or alongside doors that blow a steady stream of air across an entryway, creating an air shield around open doors. Insects avoid them |
Pesticides | chemicals used to control pests, usually insects |
What is the purpose of an integrated pest management program? | is to prevent pests from entering the operation and eliminate any pests that do get inside |
How can you tell if your operation has been infested with cockroaches or rodents? | cockroaches- strong oily odor, droppings like black pepper, brown capsule shaped eggs rodents- gnawing, urine stains by black light, droppings that are shiny and black or gray, tracks, nesting materials, holes in quiet places near food water and building |
What are the storage requirements for pesticides? | should be stored by PCO, keep pesticides in their original containers, store them in secure location away from food, utensils or equipment |
What precautions must be taken both before and after pesticides are applied in your operation? | use when closed, remove all food and moveable things, cover equipment, wash rinse and sanitize after sprayed |
Who should apply pesticides? | PCO |
in what type of places are cockroaches typically found? | warm, moist, and dark |
What smell may be a sign that cockroaches are present? | strong and oily |
The three basic rules of an integrated pest management program are: work with a PCO; deny pests access; and...? | deny pests food, water, and a nesting or hiding place |
What should be done with food contact surfaces after pesticides have been applied? | washed rinsed and sanitized |
If pesticides are stored in the operation, where should they be kept? | in a secure location, away from food and equipment |
FDA food and drug administration | works with the USDA and the CDC, inspects foodservice operations that cross state borders-interstate operations such as manufactures and processors, and planes and trains because they overlap the jurisdictions of two or more states |
USDA US department of agriculture | Federal agency responsible for the inspection and quality grading of meat, meat products, poultry, dairy products, eggs and egg products, and fruit and veggies shipped across state lines |
FDA model food code | Science based reference for retail food operations on how to prevent foodborne illness.these recommendations are issued by the FDA to assist state health departments in making regulations for a foodservice inspection program |
CDC centers for disease control and prevention | agencies of the US department of health and human services that investigate foodborne illness outbreaks, study the causes and control of disease, publish statistical data, and conduct the Vessel Sanitation Program |
PHS public health service | a federal agency that conducts research into the causes of foodborne illness and assists with the investigation of outbreaks |
food codes | state level food safety regulations that are written and adopted |
health inspectors | city, county or state staff members who conduct foodservice inspections. They are generally trained in food safety, sanitation, and public health principles. |
What are some hazards that require the closure of an operation? | significant lack of refrigeration, backup of sewage into operation or water supply, emergency like fire or flood, significant infestation, long interruption of water or electrical service, clear evidence of foodborne illness outbreak from the operation |
what should a manager do during and after an inspection? | ask for identification cooperate take notes keep the relationship professional be prepared to provide requested records discuss violations and time frames for corrections act on all deficiencies, establish new procedures may need to retrain staff |
What are some factors that determine the frequency of health inspections in an operation? | size and complexity of operation, inspection history of the operation, clientele's susceptibility to foodborne illness, workload of the local health department and the number of inspectors available |
A backup of raw sewage and significant lack of refrigeration can result in...? | closure of the operation by the regulatory authority |
A person arrives at a restaurant claiming to be a health inspector. What should the manager ask for? | inspector's identification |
Which agency enforces food safety in a restaurant? | state or local regulatory authority |
Who is responsible for keeping food safe in an operation? | manager/operator |
training need | gap between what staff are required to know to do their jobs and what they actually know. Ways to identify food safety training needs: observing job performance, testing food safety knowledge, and surveying staff to identify areas of weakness |
how can an operation determine its food safety training needs? | testing staff's food safety knowledge, observing staff job performance, questioning or surveying staff to identify areas of weakness |
What are some methods that can be used to deliver training? | on the job, classroom, info search, guided discussion, games, role play, demonstrations, jigsaw design, training videos, technology based training |
What are some situations where technology-based training would be appropriate? | staff have: different levels of knowledge, different learning skills staff need: retraining, to learn at own pace staff work in different locations at different times you want to collect specific info |
When should staff receive food safety training? | when hired, and then periodically after that |
New staff must be trained in the critical areas of personal hygiene, cleaning and sanitizing, controlling time and temperature, and...? | preventing cross contamination |
The manager's responsibility for staff food safety training is to...? | make sure that the staff have the knowledge and skills to keep food safe |
All new staff should receive training on...? | general food safety |
What is the first task in training a large group of servers to prevent contamination of food? | assess the training needs of the servers on this topic |
In which training method does a trainer ask a series of questions of questions to draw on the knowledge and experience of the learners? | guided discussion |
The FDA requires that foods containing the eight most common food allergens or ingredients made from them carry special labels to alert consumers to the presence of these foods. What are these eight foods? | milk soy peanuts tree nuts wheat eggs fish shellfish |
what are the 5 common risk factors associated with unsafe food described by the CDC? | purchasing food from unsafe sources failing to cook food correctly holding food at incorrect temperatures using contaminated equipment practicing poor hygiene |
it was discussed in class that, in addition to assuring the food is prepared and handled safely, there are a number of challenges that face the food industry when striving to produce and serve safe food. identify three of these | not everyone is or can be educated on food safety the food service industry has staff that do not hold jobs for more than an year so it is hard to train them on food safety bacteria and microorganisms are everywhere |
an incident in which 2 or more people become ill from eating the same food is a...? | foodborne illness outbreak |
which of the foods listed is a TCS food? pickles saltine crackers baked potato apple | baked potato |
to help survive adverse conditions, some bacteria form...? | spores |
the majority of bacterial foodborne illnesses are caused by just four organisms. These are...? | salmonella spp campylobacter spp staphylococcus aureus clostridium perfringens |
a bed and breakfast in a colonial home wants to carry out the colonial theme by serving orange juice at breakfast in pewter pitchers. You advise them against this by telling them it could present a risk of...? | toxic-metal poisoning |
a negative response of the body's immune system to a food protein is a...? | food allergy |
organisms that negatively affect the taste and appearance of foods but do not cause foodborne illness are...? | spoilage organisms |
the best approach to preventing bacteria from growing to harmful levels is to extend the _______ phase of the growth curve. | lag |
Which practice can help in avoiding illnesses caused by Salmonella enteriditis? | avoiding foods containing raw or undercooked eggs |
One of the major differences between the Food Code and the Arkansas Rules and Regulations Pertaining to Retail Food Operations are...? | The Food Code is recommendations while the Arkansas Rules are requirements |
Most foodborne illness is caused by...? | Biological hazards |
To help prevent food contamination on the farm, the Food and Drug Administration has published a set of scientifically-based recommendations for safely producing foods. These recommendations are the...? | Good Agricultural Practices |
According to your book, there are three groups of people considered at high risk for foodborne illness. What are these groups? | The elderly, the immune suppressed, and infants or preschoolers. |
explain the difference between cleaning and sanitizing. | Cleaning is removing soil while sanitizing is reducing the amount of microbes present to a safe level. |
This is found in some marine algae and builds up in shellfish as they filter algae from the water. People who eat these shellfish can get sick from Paralytic Shellfish Poisoning. | Saxitoxin |
This occurs when scromboid fish, like tuna, mackerel, and mahi-mahi are time- temperature abused. | Histamine poisoning |
The crabs arrived in a box containing a shellstock identification tag. How long do you need to keep this tag? | 90 days from the time the box was emptied |
All of the following are rules for prepping produce but: -wash thoroughly under running water before cutting -if soaking in standing water or ice slurry, don't mix different types of produce -store sliced apples, peaches and squash at 41 or lower | store sliced apples, peaches, and squash at 41 or lower |
What are the two additional food safety risk factors on the CDC's list? | getting food from unapproved sources, and ??? |