Into the Flow
Name the two requirements for a supplier to be considered an approved food supplier.
They must be inspected and can show an inspection report
They must be in compliance with applicable local, state, and federal laws
Name the six conditions that favor the growth of bacteria.
Food: Specifically TCS food. Acidity: Contains little or no acid. Temperature: 41° to 135°. Time: In the temperature danger zone. Oxygen: Most bacteria need oxygen, but not all. Moisture: Need moisture in the food to grow.
Where should cleaning tools and chemicals be stored in an operation?
Once soap has been applied, how long should hands and arms be scrubbed?
10 to 15 seconds
What is the correct internal temperature for holding hot TCS food?
135° or higher
What does the acronym HACCP stand for?
Hazard Analysis Critical Control Point
How long can chicken salad, prepped in-house and held at 41° or lower, be stored?
A maximum of seven days
A person infect with this virus may not show symptoms for weeks but can be very infectious.
Hepatitis A
What is the difference between cleaning and sanitizing?
Cleaning removes food and other visible dirt from a surface.
Sanitizing reduces pathogens on a surface to safe levels
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 or boils on the hand, finger or wrist with an impermeable cover, and then placing a single-use glove over the cover, wearing single-use disposable gloves
What are the two biggest hazards to food when serving it off-site?
Time-temperature abuse, contamination
What are five common risk factor for foodborne illness that can be addressed by active managerial control?
Purchasing food from unsafe sources, failing to cook food correctly, holding food
What are the temperature requirements for receiving fresh meat and shell eggs?
Fresh meat: Internal temperature of 41° or lower
Shell eggs: Air temperature of 45° or lower
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, cleaning up vomit quickly, exclude infected food handlers, purchase shellfish from approved suppliers
What is the main purpose of a vacuum breaker?
To prevent backsiphonage or backflow
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
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
What is the first step when implemetning active managerial control in an operation?
Find and document the potential foodborne illness risks in the operation, then identify the hazards that can be controlled or eliminated
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 6th
Flies can transfer this bacteria from feces to food.
Shigella (spp)
What five factors influence the effectiveness of a sanitizer?
Sanitizer concentration, water temperature, sanitizer contact time, water hardness and water pH
Name two symptoms that require a food handler to be excluded from the operation.
Sore throat with a 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 illnes 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
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
Name an activity performed by an operation that requires a variance from the regulatory authority.
Packaging fresh juice on-site for sale at a later time, smoking food as a method of food preservation, using food additives or adding components to preserve or alter food so that it no longer requires time and temperature control for safety, curing food, custom-processing animals for personal use, packaging food using a reduced-oxygen (ROP) method, sprouting seeds or beans, offering live shellfish from a display tank
From top to bottom, what order should duck, ground beef, salmon, and strawberries be stored in the same cooler?
Strawberries
Salmon
Ground beef
Duck
Which two types of food are most commonly linked with Norovirus?
Ready-to-eat food and shellfish from contaminated water
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 that employees must wash hands before returning to work
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 requirements must be met to hold cold ready-to-eat TCS food without temperature control for up to six hours?
Check with the regulatory authority for specific requirements, hold the food at 41° or lower before removing it from refrigeration, label the food with the time you removed it from refrigeration and the time you must throw it out, the discard time on the label must be six hours from the time the food was removed from refrigeration, make sure the food temperature does not exceed 70° while it is being served; throw out any food that exceeds this temperature, sell, serve, or throw out the food within six hours
List all five 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