Personal hygiene
What are the correct steps to wash hands correctly?
Wet hands and arms, apply soap, scrub hands and arms vigorously for 10 to 15 seconds, rinse thoroughly, and dry hands and arms before touching anything.
What is a food safety responsibility of a manager serving guests who are returning to the self-service area to get more food?
Advise guests to use clean tableware only.
In a busy food service operation, staff members can accidentally contaminate food in which ways?
Touching dirty food-contact surfaces and equipment and then handling food.
Contact your PCO immediately if you see these or any other pest-related problems. What are the problems?
2. Nests
3. Damage on products, packaging, and the facility itself.
Salads containing TCS food.
Only use leftovers TCS food if it was cooked, held, cooled, and stored correctly. Do not use leftover TCS food that has been held for more than seven days.
Which conditions require a food handler to report their illness to a manager?
Infected wounds or boils that are open or draining.
Sore throat with fever.
Vomiting, diarrhea, and jaundice.
What are the responsibilities of a manger when monitoring delivered food after hours?
Ensure the food is received from an approved source.
Ensure the food is stored in a proper location.
Which six favorable conditions are required for bacteria to multiply rapidly, fostering the growth of food borne pathogens that cause illness?
Food, Acidity, Temperature, Time, Oxygen, Moisture. (FATTOM).
What are the three rules of pest prevention?
1. Deny pests access to the operation.
2. Deny any pests food, water, and shelter.
3. Work with a licensed pest control operator.
What are the factors that affect cooling?
Thickness or density of the food, Size of the food, Cut larger items into smaller pieces, Divide large containers of food into smaller containers or shallow pans. Storage steel transfers heat away from food faster than plastic.
Food handlers should avoid bare-hand contact with ready-to-eat food unless.
It is an ingredient in a dish that will be cooked to the required minimum internal temperature of the raw items.
Which type of food is most likely to become a haven for pathogens to grow and thrive on its surface if not handled properly?
Ready-to-eat food such as mozzarella sticks, cheese balls, packaged salads, etc.
Which symptom of food borne illness causes the yellowing of the skin and eyes?
Jaundice.
What are the possible imminent health hazards?
Power outages and refrigeration failures, security issues, fires, water supply problems, and floods and sewage backups.
What are the methods for cooling food?
Place food in an ice-water bath, Place it in a blast chiller, Stir it when an ice paddle, Use ice or cold water as an ingredient.
What are the corrective actions are carried out if a food handler touches food or food-contact surfaces with unclean hands?
Dispose of the contaminated food.
Rinse and sanitize potentially contaminated utensils or equipment.
What are examples of poor cleaning and sanitizing practices that can lead to the spread of the pathogens from equipment to food?
Dirty work surfaces are sprayed with sanitizer.
Equipment is sanitized and then any remaining bits of food are wiped off with a clean, dry cloth.
Which of the big six pathogens are found in very high numbers in an infected person's feces and can be transferred to food easily?
Hepatitis A and Nontyphoidal Salmonella.
Handwashing stations must have what.
Hot and cold running water, soap, a way to dry your hands, garbage container, signage.
What should you never serve?
Raw seed sprouts, raw or undercooked eggs, meat, or seafood, over-easy eggs, raw oysters on the half shell, rare hamburgers, unpasteurized milk or juice.
How can managers implement a personal hygiene program in a food service operation?
Train food handlers on personal hygiene policies and retrain them regularly.
What costs do food service operations bear when the food borne illness outbreak occurs during peak service operation?
Staff complaints and resignations.
Lawsuits and legal fees.
Increased insurance premiums.
Which pathogens can contaminate food and cause food borne illness?
Bacteria, Viruses, Fungi.
Food equipment must be?
Nonabsorbent, smooth, and corrosion resistant. Easy to clean. Durable. Resistant to damage.
What should you do when cooking TCS food in the microwave oven?
Cover the food to prevent drying, rotate or stir food halfway through the cooking process, let the covered food stand for at least two minutes after cooking, and check the temperature in at least two places.