Control the Bug
Name the 6 conditions that favor the growth of bacteria
- Food: Specifically TCS food
- Acidity: Contains little or no acid
- Temperature: 41 ̊F to 135 ̊F (5 ̊C to 57 ̊C)
- Time: In the temperature danger zone
- Oxygen: May or may not be needed
- Moisture: Need moisture in the food to grow
Once soap has been applied, how long should hands and arms be scrubbed?
10 to 15 seconds
What does the acronym HACCP stand for?
Hazard Analysis Critical Control Point
Where should cleaning tools and chemicals be stored in an operation?
In a designated area away from food.
What is the correct internal temperature for holding hot TCS food?
135 ̊F (57 ̊C) or higher
A person infected with this virus may not show symptoms for weeks, but it can be very infectious
Hepatitis A
Name a hand care practice, in addition to handwashing, that can prevent the spread of pathogens.
• Keeping fingernails trimmed and filed
• Keeping fingernails short and clean
• Not wearing nail polish or false fingernails
• Covering infected wounds on the hand or wrist with an impermeable cover, and then placing a single-use glove over the cover
• Wearing single-use disposable gloves
A food handler is prepping a pot of chili on May 1 using sausage and ground beef. The sausage has a use-by date of May 10. The ground beef has a use-by date of May 6. What should the use-by date of the chili be?
May 6
What is the difference between cleaning and sanitizing?
• Cleaning removes food and other dirt from a surface
• Sanitizing reduces pathogens on a surface to safe levels
What are the two biggest hazards to food when serving it off-site?
• Time-temperature abuse
• Contamination
What is one practice that can prevent the spread of viruses?
• Practicing good personal hygiene when handling food and food-contact surfaces.
• Avoid bare-hand contact with ready-to-eat food.
• The quick cleanup of vomit is also important.
• Exclude infected food handlers.
• Purchase shellfish from approved suppliers.
Name two instances when food handlers must change their gloves.
• 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
From top to bottom, what order should duck, ground beef, salmon, and strawberries be stored in the same cooler?
• Strawberries
• Salmon
• Ground beef
• Duck
What are the five necessary items in a handwashing station?
• Hot and cold running water
• Soap
• A way to dry hands
• Garbage container
• Sign to indicate staff members are to wash hands before returning to work
Name two ways to prevent customers from contaminating self-service areas.
• Install sneeze guards.
• Label food items.
• Do not let guests refill dirty plates or use dirty utensils at self-service areas.
• Place food in display cases, or package it in a way that protects it from contamination.
• Keep raw unpackaged meat, poultry, and seafood separate from ready-to-eat food except where allowed.
• Stock food displays with the correct utensils for dispensing food (tongs, ladles, etc.).
• Never use ice used to keep food or beverages cold as an ingredient.
Flies can transfer this bacteria from feces to food.
Shigella spp.
Name two symptoms that require a food handler to be excluded from the operation.
• 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 spp., nontyphoidal Salmonella, or shiga toxin- producing E. coli
• Has been diagnosed with an illness caused by hepatitis A or Salmonella Typhi
Meat cooked in a microwave oven must be heated to what minimum internal temperature?
165 ̊F (74 ̊C)
What is the first step when implementing active managerial control in an operation?
Identfiy risks: Find and document the potential foodborne illness risks in the operation. Then, identify the hazards that can be controlled or eliminated.
Name two alternatives for avoiding bare-hand contact with ready-to-eat food.
• Wearing single-use gloves
• Using spatulas, tongs, deli sheets, or other utensils
Which two types of food are most commonly linked with Norovirus?
Ready-to-eat food and shellfish from contaminated water.
Name two components of correct work attire.
• Clean hair restraint
• Clean clothing
• Correct apron use
• No jewelry on hands or arms, except for a plain band ring
What are the time and temperature requirements for cooling TCS food?
Cool food from 135 ̊F to 70 ̊F (57 ̊C to 21 ̊C) within
two hours, and from 70 ̊F to 41 ̊F (21 ̊C to 5 ̊C) or lower in the next four hours
What five factors influence the effectiveness of a sanitizer?
• Sanitizer concentration
• Water temperature
• Sanitizer contact time
• Water hardness
• Water pH
What are the requirements for holding potato salad without temperature control?
• Hold the potato salad at 41 ̊F (5 ̊C) or lower before removing it from refrigeration.
• Label it with the time you removed it from refrigeration and the time you must throw it out.
• Make sure the food temperature does not exceed 70 ̊F (21 ̊C) while it is being served; throw out any food that exceeds this temperature.
• Sell, serve, or throw out the potato salad within six hours.