Control the Bug
What is a pathogen?
Harmful or illness-causing microorganism
Name four times that food handlers should wash their hands?
After handling soiled items
Taking out the garbage
Using electronic devices
Using the restroom
Coughing,sneezing, blowing your nose
Should food handlers accept a shipment of frozen shrimp that has ice crystals on the packaging? Why or why not?
The shrimp should be rejected, because ice crystals may indicate thawing and refreezing of the product.
What is the correct holding temperature for cut leafy greens such as lettuce?
41 degrees F. or lower
What is the maximum internal temperature for holding cold TCS food?
Cold TCS food must be held at a maximum of 41 F.
What type of food safety management system is based on identifying significant biological, chemical, or physical hazards at specific points within a product's flow?
HACCP, or Hazard Analysis Critcal Control points.
All surfaces must be cleaned and rinsed. What additional task must be preformed for food-contact surfaces?
Sanitizing
What are the two factors that you can control to reduce the growth of bacteria?
Time and temperature
Describe the five steps of handwashing.
Wet hands and arms with warm running water
Apply enough soap to build up a good lather
Scrub hands and arms vigorously for 10-15 second
Rinse hands and arms thoroughly under warm running water
Dry hands and arms with a single-use paper towel or hand dryer.
True or False. Receiving cut tomatoes at room temperature is acceptable. Why or why not?
What is the temperature danger zone?
The temperature danger zone is the temperature range from 41 to 135 degrees F. in which pathogens grow well.
Name two ways to avoid bare-hand contact with ready-to-eat food?
Use single-use gloves
Use deli sheets
Use tools such as tongs or spatulas
Name two programs that should be a part of a food safety management system?
Personal hyigene
Food Safety training
Supplier selection and specification
Cleaning and sanitation
Standard operation
Facility design and equipment maintenance
Pest control
What organizations regulate chemical sanitizers?
State and federal Environmental Protection Agencies. (EPA)
True or false, all viruses are destroyed by normal cooking temperatures?
False. Some viruses, such as Hep A are not destroyed by normal cooking temperatures.
What must a food handler do before putting on gloves when starting a new task?
Wash hands
What is the best way to take the receiving temperature of packages of vacuum-packed bacon?
Insert the thermometer stem or probe between two packages.
Name three items that must not be used to misrepresent the appearance of food.
Food additives or color additives
Colored overwraps
Lights
What part of dishes and utensils must servers avoid touching?
The food contact surface, such as the top of a plate or the rim of a glass.
List two of the five common risk factors for foodborne illness.
Purchasing food from unsafe sources
Failing to cook food correctly
Holding food at incorrect temperatures
Using contaminated equipment
Practicing poor personal hygiene
Name two places where handwashing stations should be located in an operation.
Restrooms
Food Prep areas
Service areas
Dishwashing area
Salmonella Typhi is most often linked with which typer of food?
Ready to eat food and beverages.
What is the correct way to care for an infected wound on a food handler's finger?
Cover infected wounds or boils on the hand, finger, or wrist with an impermeable cover such as a bandage or finger cot.
Place a single-use glove over the cover
What must be done to all ready-to-eat TCS Food that is prepped in-house and held longer than 24 hours?
The food must be date marked; the mark must indicate when the food must be sold, eaten, or thrown out.
List the minimum internal cooking temperature for poultry, ground pork and pork chops.
Poultry 165 F for 1 second
Ground Pork 155 for 17 seconds
Pork chops 145 F for 15 seconds
What are the only types of food that may be re-served to another customer?
In general, you may re-serve only unopened, prepackaged food in good condition; these include condiment packets and wrapped crackers; you may re-serve bottles of condiments as well.
The first three steps in implementing active managerial control are:
Identify the risks
Monitor
Corrective action
What are the last three steps?
Management oversight
Training
Re-evaluation
What is the measurement for lighting intensity?
Lux or food-candles
What are two actions you can take to prevent the spread of viruses?
Quickly remove and clean up vomit in the operation.
Purchase shellfish from approved, reputable supplier
Practice good personal hygiene
Exclude food handlers diagnosed with specific viruses.
How should a manager respond to a food handler who has vomiting, diarrhea, or jaundice for seven days or less?
Exclude the food handler from the operation
Define FIFO and explain why it is used.
FIFO stands for first-in, first-out; food items must be rotated so that those with the earliest use-by-date or expiration dates are used before items with later dates.
What is the minimum internal temperature that TCS food must reach when it is being reheated for hot-holding?
Within two hours, the food must reach a minimum internal temperature or 165 F for 15 seconds.
List all the conditions that must be met to hold hot TCS food without temperature control.
Check the regulatory authority for specific requirements.
Hold the food at 135 F or higher before removing ir from temperature control
Label the food with the time you must throw it out, which is four hours after it was removed from temperature control.
Sell, serve, or throw out the the food within four hours
Name two FDA public health interventions.
Demonstration of knowledge
Staff health controls
Controlling hands as a vehicle of contamination
Time and temperature parameters for controlling pathogens
Consumer advisories
What are the five steps to clean and sanitize items in a three-compartment sink?
Rinse, scrape, or soak items before washing them
Wash items in the first sink
Rinse items in the second sink
Sanitize items in the third sink
Air-dry items on a clean and sanitized surface