Demonstrate Your Knowledge
PIC is the acronym for
What is person-in-charge
Common symptoms of food poisoning
diarrhea, vomiting, upset stomach or nausea
True or false: you can prepare food if you have a fever
FALSE
cold and hot holding temperatures
what is 41 F and 135 F
the difference between cleaning & sanitizing
cleaning: removing soil, food residue, or other contaminants from a surface
sanitizing: reducing the number of germs on a clean surface to safe levels
What is at least 1 person per shift in a risk level I, II, III, or IV food service operation licensed after March 1, 2010
The top food that caused outbreak associated illnesses from 2009 to 2018
what is chicken (12%)
to prevent a person from working in a FSO or RFE or entering the facility as an employee
what is exclusion
the term for the transfer of microorganisms from one surface or food to another
what is cross-contamination
what concentration does quaternary ammonia sanitizer need to be at in a 3 compartment sink
Per the manufacturer
Why is a PIC needed?
what is to prevent foodborne illness or disease in a food service operation or retail food establishment
FAT TOM is the acronym for the favorable conditions that foodborne microorganisms can grow. What does this acronym stand for?
Food; acidity; temperature; time; oxygen; moisture
limiting the activities of a food employee so there is no risk of transmitting a disease that is transmissible through food, and the employee does not work with exposed food, clean equipment, utensils, linens or unwrapped single-service articles
what is restriction
the 4 steps to food safety
true or false: wet wiping cloths can be stored on the counter when not being used
FALSE: wet wiping cloths must be stored in sanitizer when not in use
Older adults, young children, pregnant women and people with compromised immune systems are examples of what?
What is high risk population for foodborne illness
Name the top 5 germs that cause illness from food eaten in the US
norovirus; salmonella; clostridium perfringens; campylobacter; staphylococcus aureus (staph)
true or false: jewelry can be worn on the hand or arm as long as it looks nice
FALSE. No hand or arm jewelry can be worn, except plain wedding band. A medical alert bracelet is permitted when a reasonable accommodation is made, such as wearing the bracelet high on the arm or secured so that it does not pose a risk to the food
define biological, chemical and physical hazards
biological: bacteria, viruses, parasites and fungi
chemical: pesticides, food additives, preservatives, cleaning supplies & toxic metals
physical: foreign matter-dirt, broken glass and other objects
where and how should chemicals and sanitizers be stored
separate from food items and equipment in a designated area with proper labels
The PIC demonstrates knowledge to the inspector by
what is having no critical violations during the current inspection, being certified in food protection, or by responding correctly to the inspector's questions as they relate to the food operation
Germs that don't cause as many illnesses, but when they do the illness is more likely to lead to hospitalization
Clostridium botulinum (botulism); listeria; escherichia coli (E. coli); vibrio
When should you wash your hands-before AND after
before: handling food; putting on clean gloves
after: using the toilet; handling raw food; taking a break/smoking; coughing, sneezing, eating or drinking; cleaning/taking out trash; as often as necessary to remove soil and contamination
What are the 8 major allergens?
milk; eggs; wheat; soy; tree nuts; fish; peanuts; shellfish
TRICK QUESTION! what is the cooling process?
all hot foods from 135F to 70F in 2 hours or less; from 70F to 41F or below in another 4 hours or less