Providing Safe Food
Give 3 examples of TCS Foods
milk and dairy, shell eggs, meat, poultry, fish, shellfish, baked potatoes, heat treated plant foods, tofu, sprouts, sliced melons, cut tomatoes, leafy greens, untreated garlic and oil mixtures
Name the 3 types of contaminants.
biological, chemical, and physical
What is the minimum time you should scrub your hands with soap?
10 seconds
What temps do pathogens grow fastest?
70-125 degrees F
How many days do you need to keep the shellstock tag?
90 days
Name 2 of the 3 high risk populations at risk for foodborne illness.
elderly, preschool age children, people with compromised immune system
Name the 4 types of pathogens.
Bacteria, Virus, Parasite, Fungi
When should you change your gloves after continuous use (how many hours)?
4 hours
Does buying diced onions instead of dicing them in the operation help prevent cross contamination?
yes
How do you measure the temperature of ROP products?
place the probe between two packs of food
Which agency inspects meat, poultry, and eggs.
USDA
What does FAT TOM stand for?
food, acidity, temperature, time, oxygen, moisture
Would you restrict or exclude an employee in the following situation?
the food handler has sneezing, cough, and runny nose
restrict from working with exposed food, utensils, and equipment
What are the two types of calibration methods for thermometers?
ice bath and boiling point methods
How many days can ready to eat TCS food be stored if it is held at 41 degrees F or lower? What date would you throw it out if it was sprepared on January 2nd?
7, January 8th
Which regulatory agency conducts research into foodborne-illness outbreaks
CDC & PHS
Name the Big Six.
Shigella spp, salmonella typhi, nontyphoidal salmonella (NTS), shiga toxin-producing E Coli, Hepatitis A, Norovirus
Give the two examples of when you don't need to wear single use gloves.
washing produce and when handling ready-too-eat ingredients that will be cooked
Name 2 of the 4 ways to prevent cross contamination?
separate equipment for raw and ready to eat, clean and sanitize before and after tasks, prep raw and ready to eat food at different times, buy prepared foods
Name the storage order from top to bottom in the refrigerator? (hint: there are five levels)
ready to eat, seafood, whole cuts of beef and pork, ground meat and ground fish, whole and ground poultry
Which regulatory agency writes the codes that regulate retail and foodservice operations.
state and local health departments
Name 5 of the 6 common symptoms of foodborne illness.
diarrhea, vomiting, fever, nausea, abdominal cramps, jaundice
Would you restrict or exclude an employee in the following situation and when can they return to work?
the employee has jaundice
exclude, and when they have a written release from a medical practitioner and approval from the regulatory authority
Name the type of thermometer you would use to measure the internal temperature of frying oil?
thermocouple with immersion probe
What temperature must you receive shucked shellfish, and to what temperature does it need to get down to and in how many hours?
45 degrees or below, 41 degrees or below in 4 hours