Control
the Bug
the Bug
Name six conditions that favor the growth of most foodborne microorganisms.
Food - Acidity - Temperature - Time - Oxygen - Moisture
Once soap has been applied, how long should hands and arms be scrubbed?
At least 20 seconds
Name the 2 requirements for a supplier to be considered an approved food source.
They must be inspected and they must be in compliance with applicable local, state, and federal law.
What are 4 acceptable methods for thawing food?
Refrigerator - Submerged in Water - Microwave - Cooking
What should be the internal temperature for holding hot, potentially hazardous food?
135 degrees F or higher
What is the first step in a HACCP system?
Conducting a hazard analysis
Where should cleaning tools and supplies be stored in an establishment?
In an area away from food and food prep areas.
Symptoms of this viral foodborne illness include abdominal pain initially and jaundice later.
Hepatitis A
Name a handcare practice, in addition to handwashing, that can prevent contamination.
Keep fingernails short & clean. No nail polish or false fingernails. Covering hand cuts and sores with clean bandages and gloves or finger cots.
How long can chicken salad, prepared in-house and held at 41 degrees F be stored?
A maximum of 7 days.
Meat cooked in a microwave oven must be heated to what minimum internal temperature?
165 degrees F for 15 seconds
What are the two biggest hazards to food when serving it off site?
Time-temperature abuse and contamination.
Which food safety system is used to address the CDC risk factors for foodborne illness?
Active managerial control
What is the difference between cleaning and sanitizing?
Cleaning removes food and other soil from a surface. Sanitizing reduces the number of microorganisms on a clean surface to safe levels.
When a person eats pathogens that grow in his or her intestines and cause illness, the illness is classified as this.
foodborne infection
Name 2 instances when foodhandlers must change their gloves.
When soiled or torn. Before beginning a different task. At least every 4 hours. After handling raw meat and before handling cooked or ready-to-eat food.
What are the temperature requirements for receiving fresh meat, shell eggs, and live shellfish?
Fresh meat: internal temperature 41 degrees F or lower. Shell eggs/live shellfish: air temperature 45 degrees F.
What are the time and temperature requirements for reheating beef stew that will be held for service?
Must be reheated to 165 degrees F for 15 seconds within 2 hours.
Name 2 ways to prevent customers from contaminating self-service areas.
Sneeze guards. Label food items. Fresh plates for return visits. Separate raw and ready-to-eat food.
This is a point in the flow of food where identified hazards can be prevented, eliminated, or reduced to safe levels.
Critical Control Point (CCP)
What is the main purpose of a backflow-prevention device such as a vacuum breaker or air gap?
To prevent cross-contamination of contaminated water to a potable water source.
What foodborne illness is most often associated with poultry and eggs.
Salmonellosis
Name 2 symptoms that require a foodhandler to be excluded from working with food.
Sore throat with fever. Diarrhea. Vomiting. Jaundice. Diagnosed with foodborne illness.
List the steps for calibrating a bimetallic stemmed thermometer using the ice-point method.
Fill a container with crushed ice and tap water. Submerge the sensing area of the thermometer stem or probe in ice for 30 seconds. Hold the calibration nut with a wrench and rotate the head of the thermometer until it reads 32 degrees F.
List the required minimum internal cooking temperatures for beef roasts, stuffed pork chops, and shell eggs for immediate service.
Beef roasts: 145 degrees F for 4 minutes. Stuffed pork chops: 165 degrees F for 15 seconds. Shell eggs: 145 degrees F for 15 seconds.
Name 2 alternatives for minimizing bare-hand contact with cooked or ready-to-eat food.
Wearing gloves. Using tongs or deli sheets to handle food.
Name an activity performed by an establishment that requires a HACCP plan.
Smoking, curing, or using additives to preserve food. Using reduced oxygen packing method. Offering live shellfish from a display tank. Custom processing animals for personal use. Packaging unpasturized juice. Sprouting seeds or beans.
What 3 factors influence the effectiveness of a sanitizer?
Contact time. Temperature. Concentration.
Restricting foodhandlers with skin infections from handling food can prevent an illness from this pathogen.
Staphylococcus aureus
Name 2 components of proper work attire.
Clean hat or hair net. Clean clothing. Appropriate shoes. No jewelry on hands and arms.
From top to bottom, what order should duck, ground beef, salmon, and strawberries be stored in the same refrigerator?
Strawberries. Salmon. Ground beef. Duck.
What are the time and temperature requirements for cooling food using two-stage cooling.
Cool food from 135 degrees F to 70 degrees F within 2 hours, and from 70 degrees F to 41 degrees F or lower in an additional 4 hours.
What are the requirements for holding potato salad without temperature control?
Prior to removal from temp control it must be at 41 degrees F or lower. It must not exceed 70 degrees F. It must contain a label stating when it must be discarded. It must be sold, served, or discarded within 6 hours.
Cooking ground beef to 155 degrees F for 15 seconds is an example of this HACCP principle.
A critical limit.
What are the 5 necessary pieces of equipment in a handwashing station?
Hot and cold running water. Soap. Means to dry hands. Waste container. Sign to tell employees to wash hands before returning to work.