Control the Bug
The six conditions that promote the growth of bacteria
What is-
Food: Specifically TCS food
Acidity: Contains little or no acid
Temperature: 41 degrees to 135 degrees
Time: Spent in the danger zone
Oxygen: May or may not be needed
Moisture: Need moisture in the food to grow
Once soap has been applied, hands and arms should be scrubbed for this long
What is 10 to 15 seconds?
Two requirements for a supplier to be considered an approved food supplier
What is-
They must be inspected and can show an inspection report
They must be in compliance with applicable local, state, and federal lawsAcceptable methods for thawing TCS food
What is-
In a cooler, keeping temp at or below 41 degrees
Submerged under running, drinkable water at 70 degrees or lower
In a microwave oven, if it will be cooked immediately after thawing
As part of the cooking process(frozen hamburgers)
Correct temperature for holding hot TCS food
What is 135 degrees or higher
The acronym HACCP stands for
What is-
Hazard Analysis Critical Control Point
Cleaning tools and chemicals should be stored here
What is in a designated area away from food
A person infected with this virus may not show symptoms for weeks but can be very infectious
What is Hepatitis A?
Hand care practices that can prevent the spread of pathogens
What is-
Keeping nails trimmed and filed
Keeping nails short and clean
Not wearing nail polish or false fingernails
Covering infected wounds on the hand, finger, or wrist with an impermeable cover, then single use glove over the cover
Wearing single use, disposable gloves
How long TCS food, prepped in house, held at 41 degrees or lower, can be stored
What is a maximum of seven days?
Meat cooked in a microwave must be heated to this minimum internal temperature
What is 165 degrees?
Two biggest hazards to food when serving off-site
What is-
Time-temperature abuse
Contamination
The five common risk factors for foodborne illness that can be addressed by active managerial control
What is-
Purchasing food from unsafe sources
Failing to cook food correctly
Holding food at incorrect temperatures
Using contaminated equipment
Practicing poor personal hygiene
The difference between cleaning and sanitizing
What is-
Cleaning removes food and other dirt from a surface
Sanitizing reduces pathogens on a surface to safe levels
Practices that can prevent the spread of viruses
What is-
Practicing good personal hygiene when handling food and food contact surfaces
Avoid bare hand contact with ready to eat food
Quick clean up of vomit
Exclude infected food handlers
Purchase shellfish from approved,reputable suppliers
Instances where food handlers must change their gloves
What is-
As soon as they become dirty or torn
Before beginning a different task
After an interruption, such as taking a phone call
After handling raw meat, seafood, or poultry, and before handling ready to eat food
After four hours of continuous use
Temperature requirements for receiving fresh meat and shell eggs
What is-
Fresh meat- Internal temperature of 41 degrees or lower
Shell eggs- Air temperature of 45 degrees or lower
Time and temperature requirements for reheating beef stew that will be held for service
What is-
Must be reheated to 165 degrees for 15 seconds within 2 hours
Ways to prevent customers from contaminating self-service areas
What is-
Install sneeze guards
Label food items
Do not let guests refill dirty plates or use dirty utensils
Place food in display cases
Keep raw and ready to eat food separated
Stock food displays with correct utensils
Never use ice used to keep food or beverages cold as an ingredient
The first step when implementing active managerial control in an operation
What is-
Identify risks- find and document the potential foodborne illness risks in the operation
Purpose of a vacuum breaker
What is to prevent backsiphonage?
Flies can transfer this bacteria from feces to food
What is shigella spp. ?
Symptoms that require a food handler to be excluded from the operation
What is-
Sore throat with fever in an operation that primarily serves a high risk population
Diarrhea
Vomiting
Jaundice for seven days or less
Food handler is vomiting or has diarrhea and has been diagnosed with an illness caused by Norovirus, Shigella, nontyphoidal Salmonella, shiga toxin-producing E. coli
Food handler has been diagnosed with an illness caused by hepatitis A or Salmonella Typhi
Use by date for Chili using sausage that has a use by date of May 10 and beef that has a use by date of May 6
What is May 6?
Minimum internal cooking temperature for-
Beef Roasts
Stuffed Pork Chops
Shell eggs for immediate service
What is-
Beef Roasts- 145 degrees for 4 minutesStuffed Pork Chops- 165 for <1 second
Shell eggs for immediate service- 145 for 15 seconds
Two alternatives for avoiding bare hand contact with ready to eat food
What is-
wearing single use gloves
using spatulas, tongs, deli sheets, or other utensils
Name an activity performed by an operation that requires a variance from the regulatory authority
What is-
Packaging fresh juice on-site for sale at a later time
Smoking food as a method of food preparation
Using food additives or adding components to preserve food
Curing food
Custom processing animals for personal use
Packaging food using a reduced oxygen method
Sprouting seeds or beans
Offering live shellfish from a display tank
The five factors that influence effectiveness of sanitizer
What is-
Sanitizer concentration
Water temperatureSanitizer contact time
Water hardness
Water pH
The two types of food commonly linked with Norovirus
What is ready to eat food and shellfish from contaminated water?
Components of correct work attire
What is-
Clean hair restraint
Clean clothing
Correct apron use
No jewelry on hands or arms, except for a plain band ring
Top to bottom order for duck, ground beef, salmon, and strawberries
What is-
Strawberries
Salmon
Ground Beef
Duck
Time and temperature requirements for cooling TCS food
What is cool from 135 to 70 degrees within two hours, then from 70 to 41 degrees or lower in the next four hours?
Requirements for holding cold food without temperature control
What is-
Maintain written procedures that have been approved by the regulatory authority
Hold the cold food at 41 degrees or lower before removing it from refrigeration
Label the food with the time that it must be thrown out
Make sure the food does not exceed 70 degrees while it is being served Discard any food that exceeds this temperature
Sell, serve, or throw out the food within 6 hours
FDA Public Health Interventions
What is-
Demonstration of knowledge
Staff health controls
Controlling hands as a vehicle of contamination
Time and temperature parameters for controlling pathogens
Consumer advisories
The five necessary items at a handwashing station
What is-
Hot and cold running water
Soap
A way to dry hands
Garbage container
Hand washing signage