Food Safety

Question 1

Temps

Answer 1

41 or 135

Question 2

5 Major Risks CDC

Answer 2

Improper holding temp
Inadequate cooking
Contaminated equipment
Food from unsafe sources
Poor personal hygiene

Question 3

Five Key Areas to protect consumers health

Answer 3

Demonstration of knowledge
Associate health controls
Proper cleaning of hands
Time and temp for controlling pathogens
Proper use of consumer advisory

Question 4

Critical control Points (CCP)

Answer 4

Cooking process/ chilling process

Question 5

Hand wash Sink

Answer 5

Must be fully equipped soap, paper towel, warm running water.

Question 6

FAT TOM conditions for food borne bacteria

Answer 6

F(Food)
A(Acidity)
T(time)
T(temperature)
O(oxygen)
M(moisture)

Question 7

Food

Answer 7

Meat, poultry, seafood, dairy, rice, beans, potatoes.

Question 8

Acidity

Answer 8

Slightly acidic conditions. pH 4.6-7.0

Question 9

Time

Answer 9

4+ hours for bacteria to cause illness.

Question 10

Temperature

Answer 10

41-135 which most bacteria can grow.

Question 11

Oxygen

Answer 11

Some need oxygen

Question 12

Moisture

Answer 12

Higher moister content of food more likely bacteria. >.85

Question 13

Allergens

Answer 13

Milk
Eggs
Fish(bass, flounder, or cod)
Crustacean shellfish
Tree nuts
Wheat
Peanuts
Soybeans
Sesame

Question 14

Allergic reactions

Answer 14

Skin red, wheezing cough, sweeping of face, headache, runny nose / sneezing, itchy/ watery eyes, nausea/ diarrhea.

Question 15

Cross contamination

Answer 15

Contact between different types of food.

Question 16

Biological hazards

Answer 16

Bacteria- not cooked to proper temp, or held at proper temp

Virus- water, produce, shellfish, or food worker

Parasites- cross contamination

Question 17

Single use gloves

Answer 17

Change when damaged or soiled.
For one task only

Question 18

High five handwash

Answer 18

Wash with water
Apply soap
Scrub hands for at least 20 seconds
Rinse
Dry

Question 19

Hand wash sink needs

Answer 19

Soap
Paper towels
Waste receptacle
Hand wash sign
Plastic glove holder

Question 20

Handwash donts

Answer 20

Block access to sink
Use sink for anything besides washing hands
Store items in sink

Question 21

Sink must

Answer 21

Not use steam mixing valve
Run uninterrupted for 15 seconds
Run at 100

Question 22

Big 6 Foodborne illness

Answer 22

Norovirus
Salmonella typhi
E. coli
Shigella spp
Hepatitis A
Nontyphhodial salmonella

Question 23

Associate food borne illness symptoms

Answer 23

Vomiting
Diarrhea
Jaundice (yellow skin eyes)
Sore throat with fever
Infected burns and cuts with outs on hands / wrists

Question 24

Personal Hygiene Considerations

Answer 24

Fingernails trimmed
No nail polish unless using un damaged gloves
May only wear plain wedding band no other jewelry
Wear clean outer clothing
No eat or drink around food prep areas
Wear hair restraints, hat / hair net

Question 25

When to handwash

Answer 25

After touching bare human parts except clean hands / arms After restroom After coughing/ sneezing Before and during food prep When switching between raw and cooked foods Before wearing or changing gloves After handling money / register

Question 26

Danger zone FDA

Answer 26

41-135

Question 27

Temperature abuse

Answer 27

Foods that have not been heated to safe temp or kept at proper temp to control bacteria growth.

Question 28

PHF

Answer 28

Raw meat Fish and shellfish Poultry Cooked fruits and vegetables

Question 29

Non PHF

Answer 29

Raw uncut fruit Raw uncut vegetables Peanut butter and jelly sandwiches Dry foods

Question 30

Maximum time in danger zone

Answer 30

4 hours

Question 31

Thawing

Answer 31

Under refrigeration- maintains 41 or less Completely submerged under running water at 70 or below Where food doesnt go above 41 for more than 4 hours Thawed in microwave and immediately moved conventional cooking equipment

Question 32

Receiving

Answer 32

Check temp gage on truck Inspect cleanliness of truck Look for signs of pests Inspect packing for damage Take food temp(infrared or between) Reject food received at unsafe temp.

Question 33

Receiving Temps

Answer 33

41 or below Eggs 45 or less Frozen should be solid

Question 34

Receiving shucked shellfish and Shellstock

Answer 34

Nonreturnable packaging that has certification number and sell by date Shellstock in containers with harvesters ID, date of harvest, and quality. Free of mud, dead shellfish, and shellfish with broken shells Dead shellfish or damaged are discarded

Question 35

Storing

Answer 35

First store refrigerated Second store frozen Store dry after

Question 36

Best storing practices

Answer 36

Store at 41 or below Do not store raw over ready-to-eat Freezers 32 or below Dry foods in dry clean area at least 6 inches off of floor Don’t store where splash or contamination Don’t store chemicals over or near food.

Question 37

Displaying / labeling product

Answer 37

Refrigerated product below case load limit line Freezer displays defrosted Hot areas above 135 Cold below 41

Question 38

Date Marking

Answer 38

Mark the day original container opened Mark of food held for more than 24 hours Date container opened is Day 1 May not exceed manufacturers use by date Date may not be 7 days in advance