Enumaration

Question 1

three main hazard types:

Answer 1

•Physical hazards
• Chemical hazards
• Microbiological

Question 2

what are conditions the bacteria to multiply

Answer 2

• Water.
• Food.
• Correct temperatures.
• Time.
• Most, but not all, need oxygen

Question 3

what are the causes of food poisoning

Answer 3

•Food at incorrect temperatures
•Cross-contamination
•Poor personal hygiene
•Unclean food premises
•Poor pest control

Question 4

name sources on which food poisoning bacteria that could originate

Answer 4

• Food handlers (especially their hands).
• Raw foods, such as meat, poultry, shellfish and vegetables.
• Pests and animals.
• Air and dust.
• Dirt and food waste.

Question 5

Prevention of food poisoning

Answer 5

•Temperature control
•Avoid cross-contamination
•Personal hygiene
•Hand washing facilities
•Cleaning and sanitising without a dishwasher
•Pest Control
•Waste management
•Food safety supervisors
•Food safety programs

Question 6

Food handling controls

Answer 6

•Supply
•Receival
•Storage
•Preparation
•Cooking
•Cooling
•Reheating
•Thawing
•Displaying
•Hot holding
•Packaging
•Transporting
•Food disposal
•Food recall

Question 7

Hazard Analysis of Critical Control Points (HACCP)

Answer 7

■ Purchasing
■ Receiving
■ Storing
■ Preparing
■ Cooking
■ Serving and holding
■ Cooling
■ Reheating

Question 8

Evaluate suppliers

Answer 8

Purchasing

Question 9

■ Licensed food distributor/establishment
■ Compliance with State Public Health Code
■ USDA inspected meat, poultry
■ Verify supplier as a safe source

Answer 9

Approved Food Sources

Question 10

Verify safe/fresh foods

Answer 10

Receiving

Question 11

Check supplies upon receipt for:
■ signs of spoilage
■ color, odor, texture, slime, mold, dirt, insects ■ swollen, pierced, rusted, wet containers
■ Quality, temperature, general condition
■ Arrange delivery for off-peak hours
■ Plan ahead to ensure sufficient storage space

Answer 11

Receipt and Storage

Question 12

•Dry Storage
•Refrigerated storage
•Freezing

Answer 12

Storing

Question 13

Purchase foods that will be used ASAP
■ Place in properly maintained storage area
■ Use food quickly
■ Keep potentially hazardous food outside of danger zone
■ < 40 F –> Danger <—- < 140 F
■ Keep cleaning materials away from food

Answer 13

Storage

Question 14

•Thawing and Marinating
•Marinate meats/fish in refrigerator
•Sanitize cutting boards, knives between use

Answer 14

Preparing

Question 15

Handle raw, high risk foods in separate area at separate time (Border Café in Cambridge, MA)
■ Sanitize surfaces/equipment immediately after contact with potentially hazardous food
■ Hand washing prior to handling food
■ ill or infected workers not allowed to handle food
■ For big or catered events, hold reference sample of all foods served for 72 hours

Answer 15

Preparation

Question 16

Beef, poultry, pork, gravies, soups
■ Meat or fish stuffing
■ Finfish, shellfish, raw fish
■ Dairy products
■ Eggs, cream-filled pastries, custards
■ Vegetables (cooked, raw sprouts, cabbage)
■ Starchy foods (grains, rice, potatoes)

Answer 16

Potentially Hazardous Foods

Question 17

•Cook foods to proper internal temperature
•Stir foods in deep pots frequently
• Regulate size/thickness of foods (uniformity)
•Always use sanitary cooking/serving utensils
•Never touch prepared foods with bare hands

Answer 17

Cooking

Question 18

Training
■ Food borne infection
■ Reporting to public health authorities
■ Carrier state
■ during incubation, illness or recovery
■ asymptomatic chronic shedding
■ Salmonella typhi (Typhoid Mary)
■ Personal hygiene

Answer 18

The Safe Food Handler

Question 19

Keep hot food above 140 F
Keep cold food below 40 F
Check temperature periodically
Discard food held in danger zone (4 hours)
Never add “fresh” food to food already out for serving

Wash hands before serving food
■ Clean/sanitary long handled ladles and spoons
for serving
■ Never touch parts of cups/plates that will have contact w/food
■ Cover cuts w/ bandages and cover with gloves
■ Change gloves after contact with contaminated surface

Answer 19

Serving and Holding

Question 20

Rigid personal hygiene requirements
Don’t wear jewelry
Use utensils for serving
Don’t taste food with finger
Report any illness to management, avoid
handling food
Healthy workers, hair washing, bathing, with frequent hand washing

Answer 20

Serving

Question 21

•Problems here are #1 cause of food borne illness
•Rapid cooling important
•Store in covered containers

Answer 21

Cooling

Question 22

•Cleaning & Sanitization
•Pest Control
•Inspections
•Cleanliness of dishwasher

Answer 22

Sanitary Facilities and Equipment

Question 23

•Boil/heat to > 165 F within 2 hours of removal from refrigeration
• Never reheat more than once
•Never mix leftover and fresh food
•Discard leftovers refrigerated for more than a week from preparation date

Answer 23

Reheating