ServSafe Exam Flashcards
(189 cards)
1
Q
What is a Food borne Illness?
A
A disease transmitted to people by food
2
Q
An illness is considered an outbreak when…
A
2 or more people have the same symptoms from eating the same food;
An investigation is conducted by state/local authorities;
Confirmed by lab analysis
3
Q
What are the “Challenges to Food Safety”?
A
Time (limited time can cause safety to suffer);
Language and culture (varied communication and views);
Literacy and education (can make teaching difficult);
Pathogens (ill-causing microorganisms);
Unapproved suppliers (they may not practice adequate food safety themselves);
High-risk customers (numbers are increasing);
Staff turnover (retraining takes time)
4
Q
What are the “Costs of Foodborne Illness” for the operation?
A
Loss of customer sales; Loss of reputation; Negative media; Lowered staff morale; Lawsuits and legal fees; Staff missing work; Increased insurance premiums; Staff retraining required
5
Q
What is can be experienced by the victims of food borne illness?
A
Lost work;
Medical costs and long-term disability;
Death
6
Q
What is Contamination?
A
The presence of harmful substances in food
7
Q
What the types of contaminants that can make food unsafe?
A
Biological (pathogens);
Chemical (cleaners, sanitizers, polishes);
Physical (foreign objects, can be random or naturally occurring)
8
Q
What are Pathogens?
A
Greatest threat to food safety;
Viruses, parasites, fungi, and bacteria;
And some plants, mushrooms, and seafood carry harmful toxins (poisons)
9
Q
What are the 5 most common food-handling mistakes that make food unsafe?
A
Purchasing from unsafe sources; Failing to cook correctly; Holding at wrong temps; Using contaminated equipment; Practicing poor personal hygiene
10
Q
Most food handling mistakes can be related to what 4 factors?
A
Time-temp abuse;
Cross-contamination;
Poor personal hygiene;
Poor cleaning/sanitizing
11
Q
What is Time-Temp Abuse?
A
Food has stayed too long at temps that promote pathogen growth =
Not held/stored at correct temps;
Not cooked/reheated enough to kill pathogens;
Not cooled correctly
12
Q
What is Cross-Contamination?
A
Pathogens transferred from one surface or food to another =
Contaminated ingredients added to food that will not be cooked;
RTE foods touch contaminated surfaces;
Contaminated food touches RTE foods;
Food handler touches contaminated then RTE foods;
Contaminated cloths touch food-contact surfaces
13
Q
What is Poor Personal Hygiene?
A
Failing to wash hands after using the restroom;
Coughing or sneezing on food;
Touch/scratch wounds and then touch food;
Working while sick
14
Q
What is included in Poor Cleaning/Sanitizing?
A
Equipment/utensils are not cleaned between uses;
Food-contact surfaces are just wipe rather than washed, rinsed and sanitized;
Wiping cloths are not stored in a sanitizer solution;
Sanitizing solutions are not prepared correctly
15
Q
What are TCS foods?
A
Pathogens grow well on them so they require very specific time and temperature control to limit the growth
16
Q
What are the major TCS foods?
A
Milk/dairy;
Meat/Poultry;
Fish/Shellfish;
Baked potatoes;
Tofu, soy proteins, or synthetic ingredients;
Sliced melons, cut tomatoes, cut leafy greens,
Shell eggs;
Heat-treated plant foods (cooked rice, beans and veggies);
Sprouts/spout seeds;
Untreated garlic-and-oil mixtures
17
Q
What are RTE foods (ready to eat)?
A
Food that can be eaten without further prep, washing or cooking;
Cooked foods, washed fruit/veggies, deli meat, bakery items, sugar, spices and seasonings
18
Q
Who are the major “High Risk Populations” for food borne illness?
A
Elderly (weakened with age);
Preschool-age (not built strong immune system);
Compromised immune system (chemo/cancer, HIV/AIDS, transplants, certain meds)
19
Q
What are the key measures to keep food safe?
A
Control time/temp; Prevent cross-contamination; Practice personal hygiene; Purchase from approved suppliers; Clean/sanitize
20
Q
What is the role of the FDA?
A
Inspects all foods but meat, poultry, and eggs;
Regulate transport across state lines;
Issues the Food Code (food safety recommendations for city, county, state and tribal agencies)
21
Q
What is the role of the USDA?
A
Regulates and inspects meat, poultry, and eggs;
Regulates food across state boundaries or involves more than one state
22
Q
What is the role of the CDC and PHS?
A
Conduct research into the causes of foodborne illness and outbreaks;
Assist in investigations
23
Q
What is the role of State and Local Regulatory Authorities?
A
Write/adopt code that regulates retail and foodservice operations; Inspect operations; Enforce regulations; Investigate complaints/illness; Issue licenses and permits; Approve construction; Review/approve HACCP plans
24
Q
How can contamination occur when someone is ill?
A
From person to person;
Sneezing/vomiting onto food or food-contact surfaces;
Touching dirty food-contact surfaces and equipment and then touching food
25
What are the most common symptoms of food borne illness?
```
Diarrhea;
Vomiting;
Fever;
Nausea;
Abdominal cramps;
Jaundice
```
26
What is the onset?
Can range from 30 mins to 6 weeks
27
Bacteria
Found almost everywhere;
Cannot be seen, smelled, or tasted;
Will grow rapidly if the conditions are right (FAT TOM);
Control time and temp to prevent
28
What do bacteria need to grow?
```
FAT TOM:
Foods and nutrients;
Acidity (neutral to slightly acidic);
Temp (between 41 and 135);
Time;
Oxygen (some do, some don't);
Moisture (high levels cause rapid growth; water activity)
```
29
What are the 3 major bacteria?
Salmonella Typhi;
Shigella spp.;
E. coli
30
Salmonella Typhi
Lives only in humans (in feces for weeks);
RTE foods and beverages;
Prevent by excluding infected food handlers, wash hands, cook to minimum temp
31
Shigella spp.
Feces of humans;
Usually from contaminated food or water;
Flies can transfer;
Foods easily contaminated with hands or water;
Exclude food handlers who are infected and have diarrhea, wash hands, control flies
32
E. coli
Intestines of cattle and infected people;
Ground beef (raw/undercooked) and contaminated produce;
Exclude handlers with diarrhea or infected, cook to minimum temp, purchase from approved suppliers, prevent cross-contamination
33
Viruses
Carried by humans and animals (needs a living host);
Comes from water, food, or any contaminated surface;
Common through fecal-oral routes;
Not destroyed by normal cooking temps;
Personal hygiene is key;
Hep A and Norovirus
34
Hep. A - (FDA severe illness by VIRUS!)
Feces of infected people;
Contaminated water and many foods;
Common with RTE foods, and some shellfish from contaminated water;
Transferred mostly through infected handlers;
Symptoms may not show for weeks;
Not destroyed by cooking;
Prevent by excluding infected staff or those with jaundice, wash hands, avoid bare-hand contact, purchase from approved suppliers
35
Norovirus - (FDA severe illness by VIRUS)
Transferred mostly through infected handlers;
Very contagious and appears within a few hours; Can stay in feces for days;
Not destroyed by cooking
RTE foods and shellfish from contaminated water; Prevent by excluding infected staff and those vomiting, wash hands, avoid bare-hand contact, purchase from approved suppliers
36
Parasites
Require a host to live and reproduce;
Common with seafood, wild game, and food processed with contaminated water like produce;
Prevent by purchasing from approved suppliers and cooking to minimum temps;
Fish to be served raw should have been correctly frozen
37
Fungi
Yeasts, molds, and mushrooms;
Some molds and mushrooms produce toxins;
Throw out all moldy food, unless it is natural;
Purchase all mushrooms from approved suppliers
38
Biological toxins
Naturally associated with some plants, mushrooms and seafood;
Others can be made (histamine in tuna, mackerel and mahimahi) when time/temp abused;
Some fish (barracuda, snapper, grouper) can be infected by eating smaller fish;
Shellfish can eat contaminated marine algae
39
Symptoms of Bio Toxins
Experience symptoms within minutes of eating toxins;
Diarrhea, vomiting, neurological, flushing of the face, difficulty breathing, burning the mouth, heart palpitations, and hives
40
Prevention of Bio Toxins
Not destroyed by cooking/freezing;
| Purchase from approved suppliers and control time/temp of raw fish
41
How do you respond to a food-borne illness outbreak?
1. Gather info from infected person (contact, food eaten, symptoms, time);
2. Notify regulatory authorities
3. Segregate product with DO NOT USE/DISCARD
4. Document all the info about the product (description, date, lot number, see-by, size)
42
How should the SERVICE staff prevent Allergic Reactions?
Describe all prep and ingredients;
Suggest simple items;
Hand-deliver food
43
How should the KITCHEN prevent Allergic Reactions?
Avoid cross-contamination with cooking and prep areas;
Avoid cross-contact (washing/sanitizing of equipment, wash/glove hands);
Separate prep area for food for those allergic;
Label packaged foods for on-site retail
44
Food handlers can contaminate food when they...
-Have a foodborne illness
-Have wounds that contain a pathogen
-Sneeze or cough
-Have contact with a person who is sick
-Touch anything that may contaminate
their hands and do not wash them
-Have symptoms such as diarrhea,
vomiting, or jaundice
45
What should MGT do to promote Personal Hygiene of the Staff?
- Personal hygiene policies;
- Train/Retrain on these policies;
- Model correct behavior;
- Supervise at all times;
- Revise policies as needed
46
How should infected wounds or cuts be covered?
Hand/Wrist - impermeable cover and single-se glove;
Arm - impermeable cover (band-aid);
Other - dry, tight bandage
47
What are SINGLE-USE Gloves?
Use for RTE foods (except washing produce and ingredients for a cooked dish);
NEVER replaces hand washing;
NEVER reused;
Must fit
48
How are Single-Use Gloves Uses?
```
Wash/dry hands first;
Correct size;
Hold by the edge to put on;
Check for rips/tears;
NEVER blow into them;
NEVER roll them
```
49
BARE-HAND Contact with RTE Foods
IF allowed, must have policies on staff health and training in hand washing and personal hygiene;
NEVER bare-hand contact with high-risk populations
50
Food handler with a SORE THROAT and FEVER...
Restrict around food;
| Exclude from operation if high-risk population
51
Food handler has VOMITING or DIARRHEA...
EXCLDE from operation until
| -No symptoms for 24 hrs and written dr. release
52
Food handler dx with food-borned illness by Hep. A, Salmonella, E. coli, Norovirus, or Shigella....
EXCLUDE from operation;
| Dr. and local reg. authority decide when they can come back
53
What is the overall Flow of Food?
- Purchasing
- Receiving
- Storing
- Prep
- Cook
- Hold
- Cool
- Reheat
- Serve
54
How is food kept safe through the flow of food?
Prevent cross-contamination and time-temp abuse
55
How to prevent Cross-Contamination?
Separate equipment for types of food;
Clean and sanitize all surfaces and equipment after each use;
Prep foods at different times;
Buy prepared foods (little handling)
56
When has Time-Temp control been Abused?
Held at 41-135F;
Cooked to wrong internal temp;
Held at wrong temp;
Cooked and reheated incorrectly
57
How to avoid Time-Temp Abuse?
```
Monitor;
Correct thermometers;
Records temps and times;
Minimize time in danger zone;
Take corrective action when standards not met
```
58
Thermocouples and Thermistors (Thermometers)
```
Use metal probe;
Digital display;
Immersion probe - soup;
Surface probe - equipment/griddles;
Penetration - thin food like patties and filets;
Air - coolers and ovens
```
59
Infrared/Laser Thermometer
SURFACE temp;
Hold as close as possible w/o obstruction;
Follow manufacturer guidelines
60
Time-Temp Indicators (TTI)
Both time and temp;
Attached to packages
Color change appears when time-temp abused
61
Maximum Registering Tape
Indicates highest temp reached during use;
| Used when readings cannot be continuously observed
62
Guidelines for Thermometers
Wash, rinse, sanitize, air-dry before and after use;
Calibrate before each shift;
Accurate measure to +/- 2F;
Glass thermometers must be in shatterproof case;
Insert into thickest part of product;
More than one reading;
Only record a steady reading
63
What makes an approved, reputable supplier?
Have been inspected;
| Meet all applicable local, state and federal laws
64
How should deliveries be arranged?
At times when the staff can inspect them (NOT during busy times);
When they can correctly be received (fully inspected and approved)
65
What are Key Drop Deliveries?
Supplier is given after-hour access for deliveries
66
Deliveries must meet what criteria?
```
Inspected upon arrival;
From an approved source;
Placed in correct storage for required temp;
Protected from and NOT contaminated;
Honestly presented
```
67
How are Recalls handled?
Identify the items;
Removed and secure them appropriately;
Store separately from everything else in operation;
Label so won't be back in inventory;
Inform staff not to use;
Follow vendor's notification about what to do with them
68
How do you check temp of meat, poultry and fish?
Stem or probed into the THICKEST part (usually center)
69
How do you check temp of ROP food (MAP, vacuum packed, sous vide)?
Stem or probe between two packages OR fold packaging around the stem or probe
70
How do you check the temp of other packaged foods?
OPEN the pack and insert into the food
71
Temp criteria for Cold TCS Food
Receive at 41F or lower
72
Temp criteria for Live Shellfish
Oysters, mussels, clams, scallops;
- AIR temp of 45F
- INTERNAL no more than 50F
* Must cool to 41F in 4 hours
73
Temp criteria for Shucked Shellfish
45F or lower;
| *Must cool to 41F in 4 hours
74
What are the required documents to receive Shellfish?
Shellstock identification tags;
Indicate when and where it was harvested;
Must be kept on file for 90 days from date last shellfish was use from the container
75
Labeling food for use ON-SITE
Not in original container must be labeled;
Common name;
Not necessary if it will not be mistaken for another item
76
Labeling for On-Site RETAIL sale
Common name, clear identification;
Quantity;
Ingredients if 2 or more;
Artificial colors, flavors and chemical preservatives;
Name/place of manufacturer, packer, or distributor;
Possible food allergens
77
Date Marking Ready-to-eat TCS foods
Marked if held longer than 24 hrs;
When food should be sold, eaten, thrown out;
Can only keep stored for 7 days at 41F or lower;
Count starts when prepared or opened
78
How do you date a dish containing foods with different use-by dates?
Discard date should be based on the EARLIEST prepared food
79
Temperature guide for TCS foods
Internal temp 41F or lower OR 135F or higher;
Frozen food should be kept frozen;
Storage unit should have at least one air temp device (accurate +/- 3F);
Place device in warmest part of cold units, and coldest part of hot units
80
How should products be rotated into production?
Use the oldest first (FIFO);
1. Identify use-by/expiration date;
2. Store earliest dates in front;
3. Once shelved, pull from the front;
4. Throw out expired food
81
How to prevent Cross-Contamination in Storage
Store in designated storage areas;
2in away from wall, 6in off the floor;
Store single-use items (cups, gloves) in original packaging;
Top-to-Bottom storage order
82
What is the Top-to-Bottom Order for Storage?
1. RTE Foods;
2. Seafood
3. Whole cuts of beef and pork
4. Ground meat and ground fish
5. Whole and ground poultry
* Based on minimum internal cook temp!
83
Food should NEVER be stored in....
```
Locker/dressing rooms;
Restrooms or garbage rooms;
Mechanical rooms;
Under unshielded sewer lines or leaking water lines;
Under stairs
```
84
Proper use of Food and Color Additives
Only those approved by local reg. authority;
NEVER more than allowed by law;
NEVER to alter appearance of food;
DO NOT sell if treated with sulfites before received;
NEVER add sulfites to produce eaten raw
85
What should NOT be used that could misrepresent the appearance of food? (present honestly)
Food additives and color additives;
Colored over wraps;
Lights;
*Not honestly presented should be thrown out
86
How long do you have to take Corrective Action?
2 hours
87
When must food be thrown out?
Handled by staff who have been restricted or excluded due to illness;
Contaminated by hands or bodily fluids from nose or mouth;
Exceeded time-temp requirement for food safety
88
What are the 4 methods for Thawing Food?
In a cooler with temp before 41F;
Submerged under running water 70F or lower;
In microwave only if going to be cooked immediately;
Apart of the cooking process
*NEVER let temp about 41 for more than 4hrs.
89
How should Produce be prepared?
Don't let it touch surfaces exposed to raw meat, seafood, or poultry;
Wash thoroughly under running water before cutting, cooking or combing with other ingredients;
When soaking in standing water/ice-water don't mix items or do multiple batches;
Do NOT serve raw seed sprouts to high-risk population
90
Sliced melons, cut tomatoes and leafy greens should be....
Refrigerated and held at 41 or lower
91
How should Eggs be prepared?
Pasteurized for dished with little or no cooking;
ALWAYS pasteurized for high risk population for raw or undercooked dished;
Unpasteurized only if will be completely cooked
92
How should ice be used?
Never as an ingredient is used to keep food cold;
Transfer with clean/sanitized containers and scoops;
Never hold ice in containers from chemicals, raw meat, seafood or poultry;
Store scoops outside machines in clean location;
Never used glass scoop or touch with hands
93
When is a Variance required?
Packaging fresh juice on-sitre for sale at a later time, unless it has a warning label;
Smoking food to preserve, but not enhance flavor;
Food additives or components to preserve so no longer needs time-temp control;
Curing food;
Using Reduce-Oxygen Packaging;
Spouting seeds/beans;
Live shellfish from a tank;
Custom-processing animals for personal use
94
What must be cooking to 165F for 15 seconds?
- Poultry
- Stuffing with fish, meat, poultry
- Stuffed meat, seafood, poultry, pasta;
- Dished with precooked, TCS ingredients
95
What must be cooked to 155F for 15 seconds?
- Ground meat;
- Injected meat;
- Mechanically tenderized;
- Ratities (ostrich or emu);
- Ground seafood
- Shell eggs that will be hot-held
96
What must be cooked to 145F for 15 seconds?
- Seafood;
- Steaks/chops of pork, beef, veal and lamb;
- Shell eggs served immediately
97
What must be cooked to 135F?
Fruit, vegetables, grains (rice, pasta),
and legumes (beans, refried beans) that
will be hot-held for service
98
For partially cooked dishes containing meat, seafood, poultry, or eggs....
NEVER cook longer than 60 mins initially;
Cool immediately after initial cooking;
Freeze or fridge after cooling;
Heat 10 165F for 15 seconds before selling/serving;
Cool food not served immediately or held for service
99
If your menu includes raw or undercooked TCS foods....
Note it on the menu next to the item;
| Advise customers they are at increased risk of food borne illness
100
According to the FDA, what cannot be offered on a children's menu?
Raw or undercooked meat, poultry, seafood, or eggs
101
What foods may NEVER be served to High-Risk Populations?
Raw seed sprouts;
| Raw or undercooked eggs, meat, or seafood (over-easy eggs, raw oysters, rare burgers)
102
How should food be stored for further cooling?
Loosely covered;
Uncovered needs to be protected from cross-contamination;
Store uncovered above other food, especially raw meats
103
How is food reheated for IMMEDIATE service?
Reheated to any temp if it was cooked and cooled correctly
104
How is food reheated for HOT-HOLDING?
Internal temp of 165F for 15 seconds within 2hrs!;
| Reheated commercially processed and packaged RTE foods to at least 135F
105
What are the correct TCS holding temp?
```
Hot = 135F or higher;
Cold = 41F or lower;
-Check at least every 4 hrs;
-Throw out not before 41F;
-Check every 2hrs to allow time for corrective action
```
106
When can COLD food be held without temp control for up to 6hrs?
Held at 41F or lower before removed from fridge;
Does not exceed 70F in service;
Label specifying time removed and time to be thrown out;
*Sold, served or thrown out in 6hrs
107
When can HOT food be held without temp control for up to 4hrs?
Held at 135F or higher before removed from control;
Label specifying when to be thrown out;
*Sold, served, or thrown out in 4hrs
108
How should utensils be stored between uses? (Serving)
On a clean, sanitized food-contact surface;
| In the food with handle extended above the container rim
109
What are the guidelines for serving food to prevent cross-contamination?
Do NOT touch the food-contact areas of dishes or glassware;
Do NOT stack glasses when carrying them, use a rack;
Hold flatware by the handle, NOT contact area;
Store flatware so handles may be grasped;
NO bare-hand contact with RTE foods;
NEVER scoop ice with hands or glass, use scoops or tongs
110
Guidelines for Preset Tableware
Wrap or cover to prevent from being contaminated;
| Don't beed to wrap/cover if extra settings are removed when guests are seated or are cleaned when guests have left
111
What foods may NEVER be re-served?
```
Food returned by one customer;
Uncovered condiments;
Uneaten bread;
Plate garnishes
*ONLY unopened, pre-packed foods can be reserved (condiments pack, wrapped crackers)
```
112
How do you prevent time-temp abuse and contamination in Self-Serve Areas?
Hot food at 135F;
Cold food at 41F;
Keep raw separate from RTE foods;
Do NOT let customers refill dirty plates and use dirty utensils
113
How is bulk food labeled in Self-Service Areas?
Label is in plain view;
| Include manufacturer/processor on label
114
A label is NOT needed for bulk unpackaged foods (bakery) if....
No health/nutrient claims;
No laws requiring;
Manufactured or prepped on-site;
Manufactured or prepped another site owned by the same person
115
How should food be delivered Off-Site?
Insulated, food-grade containers that don't allow mixing, leaking or spilling;
Clean vehicles regularly;
Check internal food temps;
Labeled with use-by date and time, reheating and service instructions;
Service site should have correct utilities (safe water and garbage disposal);
Store raw separate from RTE foods
116
How is Vended food kept safe?
Check shelf life daily (fridged and kept on-site has 7days);
Follow TCS temps;
Dispense TCS food in original container;
Wash.wrap fresh fruit with edible peels before putting in machine
117
What is the Food Safety Management System?
Group of practices and procedures intended to prevent food-borne illness;
Actively controls risks and hasards throughout the flow of food
118
What are the foundations for a food safety management system?
- Personal hygiene program
- Food safety training program
- Supplier selection and spec program
- Quality control and assurance program
- Cleaning and sanitation
- Standard Operating Procedures (SOPs)
- Facility design and maintenance program
- Pest control
119
How is successful Active Managerial Control achieved?
- Training programs
- Manger supervision
- Incorporating SOPs
- HACCP
- Monitor critical activities of the operation
- Take corrective action as needed
- Verifying that actions take control of the risk factors
120
What are the FDA recommendations for controlling the common risks of food borne illness?
Demonstration of knowledge;
Staff health controls;
Controlling hands as a vehicle of contamination;
Time and temp parameters for controlling pathogens;
Consumer advisories
121
What is the HACCP Approach?
Based on identifying significant biological, chemical and physical hazards at specific points in a products flow through an operation;
Once identified, hazards can be prevented, eliminated or reduced;
Plan should be specific to each facility (menu, customers, equipment, processes, and operations)
122
What are the 7 HACCP Principles?
- Conduct hazard analysis
- Determine critical control points
- Establish critical limits
- Monitoring procedures
- Identify corrective action
- Verify the system works
- Establish record keeping and documentation
123
1. Conduct a Hazard Analysis
Identify potential hazards in the food served by looking at how it is processed;
Identify TCS food items and determine where hazards are likely to occur (biological, chemical, and physical contaminants)
124
2. Critical Control Points
Find points in the process where hazards can be prevented, eliminated, or reduced to safe levels (CCP)
125
3. Establish Critical Limits
For each CCP, establish minimum and maximum limits;
| These are to prevent/eliminate the hazard or reduce it to a safe level
126
4. Establish Monitoring
Determine the best way to check critical limits;
| Identify who will monitor and how often
127
5. Identify Corrective Actions
Identify steps that must be taken when a critical limit is not met;
Determine steps in advance
128
6. Verify the System Works
Determine if plan is working;
Evaluate on a regular basis with monitoring chards, records, hazard analysis;
Determine if your plan prevents, reduces or eliminates hazards
129
7. Establish Record Keeping and Documentation
```
Records for =
Monitoring activities;
Corrective actions;
Validating equipment;
Working with suppliers
```
130
What methods require a VARIANCE and may require a HACCP plan?
Smoking food as preservation;
Using food additives or components to preserve or alter food so it no longer is TTC (ex. vinegar);
Curing foods;
Custom-processing animals;
Packing foods using ROP (MAP, vacuum-pack, sous vide);
Treating juice on-site and packing it for sale;
Sprouting beans and seeds
131
What are the standards for foodservice equipment to come in contact with food?
```
Nonabsorbent, smooth and corrosion resistant;
Easy to clean;
Durable;
Resistant to change
(National Sanitation Foundation)
```
132
Floor-mounted equipment must be...
Mounted on legs at least 6ins high;
| Sealed to a masonry base
133
Tabletop equipment should be...
Mounted on legs at least 4ins high;
| Sealed to the counter
134
How is equipment maintained after installation?
Maintained regularly;
Only qualified people should maintain;
Set up maintenance schedule with supplier/manufacturer;
Check to regularly to make sure its working
135
How should DISHWASHERS be installed?
Are reachable and convenient;
Keeps utensils, equipment and other food-contact services from contamination;
Following manufacturer's instructions
136
How should DISHWASHERS be selected?
Detergents and sanitizers should be approved by local authority;
Have the ability to measure water temp/pressure and cleaning/sanitizing chemical concentration;
Info about correct setting should be posted on machine
137
Where are hand washing stations required?
```
Convient;
Restrooms and directly next to them;
Food-prep areas;
Service areas;
Dishwashing areas
*Hand washing sink ONLY for hand washing
```
138
What is required at Hand Washing Stations?
```
Hot/Cold running water;
Soap;
A way to dry hands;
Garbage container;
Signage
```
139
What is Back-flow?
Reverse flow of contaminants through a cross-connection into the drinkable water supply
140
What is Backsiphonage?
A vacuum created in the plumbing system that sucks contaminants back into the water supply;
Occurs when high water use in one area of the operation creates a vacuum;
Running hose in a mop bucket can lead to backsiphonage
141
How is Backflow prevented?
```
Vacuum breaker;
Air gap (separates water supply outlet from a potentially contaminated source)
```
142
How is LIGHTING correctly installed and maintained?
Different areas have different requirements;
Prep areas typically brighter than other areas;
Shatter-resistant lightbulbs and protective cover;
Replace burned out bulbs with correct size bulbs
143
How is GARBAGE stored?
*Clean inside and outside of containers regularly and covered at all times;
Store waste and recyclables separately from food and food-contact surfaces;
Storage must not create a nuisance or a health hazard;
Indoor - leak proof, waterproof, pest proof;
Outdoor - smooth, durable, nonabsorbent surface like asphalt or concrete; tight fitting lids; drains in place
144
What is an Imminent Health Hazard?
Significant threat or danger to health;
Requires immediate correction or closure to prevent injury;
EX: power outages, fire, flood, sewage backups
145
How should you respond to a crisis affecting the facility?
Determine is there is a significant risk to safety/security of food;
If YES = Stop service and notify regulatory authority;
Decide how to correct =
-Time-temp control
-clean/sanitize
-Verify water drinkable
-Reestablish physical security of facility
146
What are the 3 Rules of PEST PREVENTION?
1. Deny pests access to the operation
2. Deny pests foods, water, and shelter
3. Work with licensed Pest Control Operator (PCO)
147
How do you keep pests from entering with deliveries?
Check deliveries BEFORE they enter the operation;
| REFUSE shipments if pests or signs of pests (egg cases, body parts)
148
Securing all points where pests can access the building by....
SCREEN windows and vents;
SEAL cracks in floors and walls and around pipes;
Install AIR CURTAINS above or alongside doors
149
How do you deny pests SHELTER?
Throw out garbage quickly/correctly;
Keep containers clean and in good condition;
Clean up spills around containers immediately;
Store food and supplies quickly/correctly;
Clean operation thoroughly
150
How should FOOD and SUPPLIES be stored to prevent pests?
Keep away from walls and 6ins off the floor;
| Rotate products FIFO so they can't settle and breed
151
How should CLEANING be conducted to prevent pests?
Clean up food and beverage spills immediately;
Clean breaks rooms after use;
Keep cleaning tools and supplies clean and dry
152
How can Surfaces be sanitized?
Heat - water must be 171F and immerse item for 30sec;
| Chemicals - Chlorine, Iodine, Quats
153
What is the correct concentration of Sanitizers?
Sanitizers should be mixed with water to the correct concentration;
NOT ENOUGH is weak and useless;
TOO MUCH may be too strong, unsafe, and corrode metal
154
How do you manage the concentration of the Sanitizers?
Check concentration with a test kit designed for the sanitizer used;
Check concentration often;
CHANGE the solution when its dry or concentration is too low;
Follow temperature set by the manufacturer;
CONTACT TIME is specific for each sanitizer
155
What are the steps in Cleaning and Sanitizing?
1. SCRAPE or remove food bits from the surface
2. WASH the surface
3. RINSE the surface
4. SANITIZE the surface
5. ALLOW the surface to AIR-DRY
156
When must FOOD CONTACT SURFACES be cleaned and sanitized?
After they are used;
Before working with a different type of food;
Any time a task was interrupted and items have been contaminated;
After 4 hours of constant use
157
How do you clean and sanitize STATIONARY EQUIPMENT?
1. UNPLUG the equipment;
2. TAKE OFF removable parts and wash,rinse, and sanitize them by hand;
3. SCRAPE food from the surfaces;
4. WASH the surfaces;
5. RINSE the surfaces
6. SANITIZE the surfaces (ALL surfaces)
6. Allow to AIR-DRY
7. Put it back together
158
What type of equipment is CLEAN-IN-PLACE?
Equipment holding and dispensing TCS foods must be cleaned and sanitized EVERY DAY unless otherwise indicated
159
What are the steps for cleaning with a 3-Compartment Sinks?
1. RINSE, SCRAP, or SOAK items before washing them;
2. WASH items in the first sink;
3. RINSE items in the second sink;
4. SANITIZE items in the third sink;
5. AIR-DRY items on a clean, sanitized surface
160
How should clean and sanitized tableware and equipment be stored?
- At least 6ins off the floor;
- Clean and sanitize drawers and shelves before items are stored;
- Store glasses and cups upside down on a clean shelf or rack;
- Store flatware and utensils handles up;
- Cover food-contact surface or stationary equipment until ready to use;
- Clean and sanitize trays and carts used to carry clean tableware/utensils
161
What do you consider when cleaning up after people GET SICK?
Diarrhea and vomit must be clean up correctly (can carry Norovirus);
How will you contain the liquid and airborne substances and remove them;
How will you clean, sanitize, and disinfect;
When to throw away food that might be contaminated;
What equipment is needed and how it will be cleaned;
When a food handler must wear protective personal equipment
162
What should be in a clean up plan for vomit and diarrhea?
How staff will be notified of the correct procedures;
How to segregate contaminated areas;
When staff must be restricted/excluded from working with or around food;
How sick customers will be removed from the operation;
How the plan will be implemented
163
What should NEVER be done when cleaning and sanitizing?
Dump mop water or other liquids in the toilet/urinals;
| Clean tools in the sinks meant for hand washing, food prep and dishwashing
164
How do you prevent the INTENTIONAL contamination of food?
ALERT;
Assure (Safe sources);
Look (monitor security and limit access);
Employees (know who is in facility);
Reports (Keep all applicable info);
Threat (know what to do and who to contact)
165
What are the most common Allergy Symptoms?
- Nausea
- Wheezing/Shortness of breath
- Hives or itchy rashes
- Bodily swelling
- Vomiting/diarrhea
- Abdominal pain
* *Anaphylaxis in severe cases
166
What are the foods most responsible for Allergens?
- Milk
- Eggs
- Fish/Shellfish
- Wheat
- Soy
- Peanuts
- Tree nuts (almonds, walnuts, pecans)
167
What are common actions that can contaminate food?
- Scratching the scalp
- Running fingers in hair
- Wiping nose
- Rubbing an ear
- Touching an infected wound
- Wearing a dirty uniform
- Coughing/sneezing
- Spitting in the operation
168
Correct hand-washing procedure (20 seconds)
- Wet hands and arms with water ~100F
- Apply soap
- Scrub vigorously for 10-15 seconds
- Rinse thoroughly
- Dry with a single-use towel or air dryer
169
When must hands be washed?
- Using the restroom
- Touching the body
- Handling raw meat, seafood, poultry (before and after)
- Eating, drinking, smoking, chewing gum, or tobacco
- Handling chemicals
- Taking out garbage
- Clearing/busing tables
- Touching clothes/aprons
- Handling money
- Leaving and returning to kitchen
- Touching any other contaminate
170
What are Hand Antiseptics?
Liquids or gels that are used to lower the number of pathogens on the skin;
Must compel with CFR regulations and the FDA;
Only use after handwashing and NEVER in place of it;
Let dry before touching food/equipment
171
Proper Hand Care for Food Handlers
-Fingernails short, clean, no false, no polish;
| Infected wounds should be adequately covered
172
When do gloves need to be changed?
When they become dirty or torn;
Before changing tasks;
After an interruption, like a phone call;
After handling raw meat, seafood or poultry and before handling RTE
173
What are the Proper Work Attire Guidelines?
- Hair restraints at all times
- Clean clothing daily
- Aprons should be removed before leaving prep area and don't use to wipe hands
- Jewelry should not be worn
174
After how long in the danger zone must food be thrown out?
4hrs
175
Bimetallic Stemmed Thermometers
Metal stem that measures 0-220F;
Insert into food up to the dimple;
Large, thick foods;
Make sure has - Calibration nut, Easy-to-read, Dimple mark
176
How are items rejected?
Set aside from what accepting;
Tell delivery person;
Get a signed adjustment or credit slip;
Log the incident on the invoice
177
When is Packaging Rejected?
```
Tears, holes, punctures;
ROP/vacuum packed if bloated or leaking;
Broken cartons or seals;
Dirty packaging;
Those appear to have been tampered with;
Leaks, dampness, water stains;
Signs of pests;
Missing use-by dates or those passed them
```
178
Rejecting by Appearance
Moldy or abnormal color;
Food that is moist that should be dry;
Any signs of pests
179
Rejecting by Texture
Slimy, sticky or dry meat, fish or poultry;
| Soft flesh that leaves an imprint when touched
180
Rejecting by Odor
Abnormal or unpleasant
181
Salads with TCS foods?
Usually not cooked after prep so don't have a chance to kill pathogens;
Leftovers may only be used it was cooked, help and cooled correctly;
Throw out if not held at 41F or lower for 7days
182
Cooking TCS foods in the microwave
```
Cooked to 165F;
Cover to prevent drying;
Rotate/stir halfway so heats evenly;
Let covered food stand 2 mins to let heat even out;
Check temp in 2 places
```
183
What factors/methods affect the cooling of food?
Thickness;
Size (larger - slower);
Storage container (stainless and shallow disperse heat);
Ice-water bath;
Blast chiller (reduce at high speeds for large amounts);
Ice paddle (paddles filled with ice and stir);
Ice or cold water as an ingredient
184
What are the guidelines for Sneeze Guards?
14ins above the counter;
extend 7ins beyond the food;
Whole raw fruits, veggies and nuts in the shell that need peeling/hulling don't require
185
How does Ventilation improve the air?
Removes heat, steam, smoke, eliminates fumes and odors;
| Without grease and condensation will build up
186
What is the proper use for Foodservice Chemicals?
Store chemicals in original container away from food separated by space or partitioning;
Label if moved to a new container;
Follow any instructions on the label/by authority for disposal
187
What is a Material Safety Data Sheet (MSDS)?
```
Required by OSHA for hazardous chemicals;
Contains:
-Safe use/handling
-Physical, health, fire, and reactivity hazards;
-Precautions
-Personal protective equipment needed
-First-aid info
-Manufacturer's info
-Prep date of the MSDS
-Hazardous ingredients and identity info
```
188
What should be included in a Master Cleaning Schedule?
- What should be cleaned
- Who should clean it
- When it should be cleaned
- How it should be cleaned
189
Monitoring the Cleaning Program
- Supervise daily cleaning routines
- Check all tasks against the master schedule daily
- Change schedule as needed
- Ask staff for input
