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1
Q

what is a foodborne-illness outbreak?

A

When two or more people report the same illness from eating the same food

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2
Q

what is a TCS food?

A

Food requiring time and temperature control for safety

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3
Q

Who’s population is at high risk for foodborne illness?

A

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

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4
Q

which is a TCS food?

A

Dairy products, shell eggs, meat: beef, pork, and lamb, poultry, fish, shellfish and crustaceans, baked potatoes, heat-treated plant food, soy protein, sliced melons, sprouts and sprout seeds, and untreated garlic-and-oil mixtures

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5
Q

The five common risk factors 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 …

A

Purchasing food from unsafe sources

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6
Q

what is an important measure for preventing foodborne illness?

A

Preventing cross-contamination

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7
Q

Raw chicken breasts are left out at room temperature on a prep table. what is the main risk that could cause a foodborne illness?

A

Time-temperature abuse

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8
Q

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?

A

Poor cleaning and sanitizing

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9
Q

what are the most common symptoms of a foodborne illness?

A

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

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10
Q

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

A

Control time and temperature

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11
Q

Shiga toxin-producing E. coil is commonly linked with what type of food?

A

Raw ground beef

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12
Q

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

A

Practice good personal hygiene

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13
Q

A guest called an operation and told the manager about getting sick after eating there. the guest complained od vomiting and diarrhea a few hours after eating the raw oysters. what pathogen probably caused the illness?

A

Norovirus

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14
Q

Parasites are commonly linked with what type of food?

A

Seafood

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15
Q

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

A

Toxin

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16
Q

Which pathogens are found in high numbers in an infected person’s feces, are highly infectious, and can cause severe illness that’s called the big six?

A

Hepatitis A, Norovirus, Salmonella Typhi, nontphoidal Salmonella, Shigella spp., and Shiga toxin-producing E. coil

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17
Q

what is FAT TOM?

A

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

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18
Q

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

A

Time

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19
Q

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

A

Shigella spp.

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20
Q

What are the four types of pathogens that can be contaminate in food?

A

Viruses, bacteria, parasites, and fungi

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21
Q

what is a biological pathogen?

A

Toxins

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22
Q

What is a physical contaminants?

A

Metal shavings, wood, fingernails, staples, bandages, glass, jewerly, and dirt

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23
Q

What is a chemical contaminants?

A

Cleaners, sanitizers, polishes, machine lubricants, pesticides, deodorizers, first-aid products, health and beauty products

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24
Q

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

A

Store the sanitizer bottle away from the prep area

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25
What does A.L.E.R.T. stand for?
Assure, look, employees, reports, and threat
26
What are allergy symptoms?
Nausea, wheezing or shortness of breath, hives or itchy rashes, swelling of various parts of the body, vomiting and/or diarrhea, abdominal pain, and itchy throat
27
Common food allergens called the big eight allergens?
Milk, soy, eggs, wheat, fish, crustacean shellfish, peanut, and tree nuts
28
what should food handlers do to prevent food allergeNS from being transferred to food?
Use cleaned and sanitized utensils when prepping the order
29
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...
Whom to contact about suspicious activity
30
How to wash hands?
1. ) Wet hands and arms at 100F 2. ) Apply soap. 3. ) Scrub hands and arms vigorously for 10 to 15 seconds. 4.) Rinse hands and arms thoroughly. 5. ) Dry hands and arms.
31
When should hand antiseptics be used?
After washing hands
32
What should food handlers do after prepping food and before using the restroom?
Take off their aprons
33
Which piece of jewelry can be worn on a food handler's hand or arm?
Plain band ring
34
what symptoms require for food handler to stay home from work?
Sore throat with fever
35
when is it acceptable to eat in an operation?
when sittting in a break area
36
what should a manager do if a cook calls in with a headache, nausea, and diarrhea?
Tell the cook to stay away from work and see a doctor
37
Time temperature abused
Between 41°F and 135°F (5°C and 57°C)
38
Temperature danger zone
Grow especially fast between 70°F and 125°F (21°C and 52°C)
39
Boiling-point water
212°F (100°C)
40
Ice-point water
32°F (0°C)
41
What temperature of food need to be accurate?
within +- 2°F or +-1°C
42
What temperature of air in food storage?
within +-3°F or +-1.5°C
43
To prevent cross-contamination surfaces, equipment, and utensils
It must be washed, rinsed, and sanitized
44
How far must a bimetallic stemmed thermometer be inserted into food to give an accurate reading?
Up to the dimple in the thermometer stem
45
what prode should be used to check the temperature of a chicken breasts?
Penetration probe
46
what device can be used to record time-temperature abuse during the delivery of food?
Time-temperature indicator
47
which thermometer is limited to measuring surface temperatures?
Infrared thermometer
48
If a chef dropped a bimetallic stemmed thermometer onto a prep table. what should the chef do next?
Calibrate the thermometer
49
Checking temperatures: Meat, poultry, and fish
Insert the thermometer stem or probe directly into the thickest part of the food
50
Checking temperatures: Reduced-oxygen packaging (ROP) food, modified atmosphere packaging (MAP, vaccum-packed, and sous vide food
Insert the thermometer stem or probe between two packages.
51
Checking temperatures: others packaged food
open the package and insert the thermometer stem or probe into the food
52
Cold TCS food
Recive at 41°F (5°C) or lower
53
Live shellfish
Receive at an air temperature of 45°F (7°C) and internal temperature no greater than 50°F (10°C) Cool to. 41°F (5°C) or lower in favour hours
54
Shucked shellfish
Receive at 45°F (7°C) or lower | Cool to 41°F (5°C) or lower in four hours
55
Milk
Receive at 45°°F (7°C) or lower | Cool to 41°F (5°C) or lower in four hours
56
Shell eggs
Receive at an air temperature of 45°F (7°C) or lower
57
Hot TCS food
Receive at 135°F (57°C) or higher
58
Frozen food
Should be frozen solid when received
59
Shellstock indentification tag
Keep the tag on file for 90 days from that date
60
what is the most important factor in choosing an food supplier?
It has been a inspected and complies with local, State, and federal laws
61
What causes large ice crystals to form on frozen food and it's packaging?
Time-temperature abuse
62
What should be done with an items that has been recalled?
Removing the item from inventory, put it in a secure location, and label it to keep it from being used or discarded
63
Which is requirement for key drop deliveries?
The items are placed in the correct one storage location
64
what does FIFO stand for?
First in, first out
65
Ready to eat food
Can be stored for only seven days if held at 41°F (5°C) or lower
66
Why should food temperature be taken in two different locations?
Temperature may vary in the food
67
What is a cross-connection?
Physical link between safe water and dirty water
68
What should be done with food that has been handled by a food handler who has been restricted or excluded from operation due to illness?
Throw it out
69
What is the first step of cleaning and sanitizing stationary equipment?
Unplug the unit
70
Bulk unpackaged food in self-service areas must be labeled when...
The manufacturer claims the food is healthy
71
A food handlers comes to work with diarrhea. what should the manager tell the food handler to do?
go home
72
Date marking
be held for longer than 24
73
Storage order, top to bottom: minimum internal cooking temperature
``` Ready to eat food N/A Seafood 145°F Whole cuts of beef and pork 145°F Ground meat and fish 155°F whole and ground poultry 165°F ```
74
165°F (74°C) for 15 seconds
Poultry including whole or ground chicken, turkey, or duck Stuffing made with fish, meat, or poultry Stuffed meat, seafood, poultry, or pasta
75
155°F (63°C) for 15 seconds
Ground meat including beef, pork, and other meat Injected meat including brined ham and flavor injected roasts Mechanically tenderized meat Raities including ostrich and emu Ground seafood including chopped or minced seafood shell eggs that will be hot held for service
76
145°F (63°C) for 15 seconds
Seafood including fish, shellfish, and crustaceans steak/chops of pork, beef, veal, and lamb Commerically raised game shell eggs that will be served immmediately
77
135°F (57°C) no minimum time
Friut, vegetables, grains, and legumes that will be hot held for service
78
175°F (80°C)
Tea
79
Partial cooking during prepping
cook no longer than 60 minutes
80
cooling TCS food
135F to 41F (57C to 5C) or lower within six hours
81
Reheating TCS food
165F (74C) for 15 seconds
82
Holding cold food without temperature control
At 41F (5C) for up to six hours
83
Holding hot food without temperature control
At 135F (57C) for up to four hours
84
how often must you check the temperature of food that is being held with temperature control?
At least every four hours
85
What does HACCP stand for?
Hazard analysis critical control point
86
The seven HACCP principles
1. ) Conduct a hazard analysis 2. ) Determine critical control points (CCPs) 3. ) Establish critical limits 4. ) Establish monitoring procedures 5. ) Identify corrective actions 6. ) Verify that the system works 7. ) Establish procedures for record keeping and documentation
87
Supplies store
Away from walls and at least six inches off the floor
88
Methods for thawing TCS food
Refrigeration- temp 41 or lower Running water- clean water at 70 Microwave- set at temp 165 Cooking- grill or deep fryer
89
Cool food within two hours
135F to 70F
90
Cool food within four hours
70F to 41F
91
Partial cooking
No longer than 60 minutes
92
What is a active managerial control?
It's the manager's responsibility to actively these and other risk factors for foodborne illness.
93
Active managerial control: five common risk factors
``` Purchasing food from unsafe sources failing to cook food correctly Holding food at incorrect temperatures Using contaminated equipment Practicing poor personal hygiene ```
94
Specialized processing methods that need a variance
``` Smoking food to preserve it Using food additives or adding components Curing food Custom-processing animals Packaging food using ROP Packaging fresh juice Sprouting seeds or beans Offering live shellfish from a display tank ```
95
Flooring
Should be smooth, durable, nonabsorbent, and easy to clean.
96
Finishes for interior walls and ceilings
Needs to be smooth, nonabsorbent, durable, and easy to clean.
97
Requirements at a handwashing station
``` Hot and cold running water Soap A way to dry hands Garbage container Signage ```
98
Service sinks
Cleaning mops and disposing of wastewater
99
What is the NSF?
A organization that creates these national standards
100
What dose the NSF stand for?
National sanitation foundation
101
Floor-mounted equipment on legs
at least six inches high
102
Tabletop equipment on legs
at least four inches high
103
What is potable water?
Drinkable water
104
What is a backflow?
The reverse flow of contaminates through a cross-connection into a drinkable water supply
105
What is a Backsiphonage?
When high water use in one areas of an operation creates a vacuum in the plumbing system that suck contaminants back into the water supply
106
What is a vacuum breaker?
A mechanical device that prevents backsiphonage.
107
An air gap is?
Is an air space that separates a water supply outlet from a potentially contaminated source.
108
Lighting regulatory authorities require...
Prep areas
109
If ventilation system isn't working correctly
Grease and condensation will build up on walls and ceilings.
110
Indoor garbage containers
Must be leakproof, waterproof, and pestproof, and easy to clean
111
Outdoor garbage containers
Place on a surface that"s smooth, durable, and nonabsorbent.
112
Types of cleaners
Detergenta, degreasers, delimers, and abrasive cleaners
113
Cleaning
Remove food and other dirt from a surface.
114
Sanitizing
Reduces pathogens on a surface to safe levels.
115
Heat sanitizing
The water must be at least 171F and soaked for at least 30 seconds
116
Chemical sanitizing
Chlorine: 50-99 ppm for 7 seconds Iodine: 12.5-25 ppm for 30 seconds Quats: about 500 ppm for 30 seconds
117
How to clean and sanitize
``` Scrape or remove food bites from the surface Wash the surface Rinse the surface Sanitize the surface Allow the surface to air-dry ```
118
High-temperature dishwashing machines
Temperature must be at least 180F and checking temperature by using maximum registering thermometers
119
Cleaning and sanitizing in a three-compartment sink
``` Scrape items before washing them wash items in the first sink at 110F Rinse items in the second sink Sanitize items in the thrid sink at 171F Air-dry items ```
120
What dose IPM stand for?
Integrated pest management
121
What dose PCO stand for?
Pest control operator
122
An IPM program has three basic rules
1. ) Deny pests access to the operation 2. ) Deny pests food, water, and shelter 3. ) Work with a licensed pest control operator
123
The role of the FDA
- Inspects all foodd except meat, poultry, and eggs - Regulates food transprorted across state lines - Agency issues FDA food code that regulate retail and foodservice operations
124
What dose USDA stand for?
The U.S. department of agriculture
125
What is the USDA?
Inspects meat, poultry, and eggs | Regulates food that crosses boundaries or involes more than one state
126
What dose CDC stand for?
Centers for disease control and prevention
127
What is the CDC?
A agencies of the U.S. department of health and human services
128
The CDC, FDA, USDA, and state and local regulatory authorities assist by providing services:
- Investigating outbreaks of foodborne illness - Studying the causes and control of disease - Pubishing statistical data and case studies - Providing educational services in the field of sanitation - Conducting the vessel sanitation program
129
What dose PHS stand for?
Public health service
130
What is the PHS?
Conducts research into the causes of foodborne illness outbreaks and assists in investigating outbreaks
131
State and local regulatory authorities have some responsibilities reated to food safety
- Inspecting operation - Enforcing regulations - Investigating complaints and illnesses - Issuing licenses and permits - Approving construction - Reviewing and approving HACCP plans
132
The FDA recommends that regulatory authoritites use the following three risk when evaluating operation:
Priority items Priority foundation items core items
133
Steps in the inspection process
``` Idenification Cooperation Notes Professionalism Records Correction Action ```
134
Closure
- lack of refrigeration - Backup sewage - Emergergency, like fire or flood - Infestation - Interruption of electrical or water service - Evidence of a foodborne-illness outbreak
135
Critical food safety knowledge for staff
Good personal hygiene Controlling time and temperature Preventing cross-contamination Cleaning and sanitizing

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