Personnel
Bacteria & viruses are the most common cause of foodborne illness. What can we do to prevent the transfer of bacteria or virus to the food we prepare?
What is always wash hands before preparing food and use gloves when handling ready-to-eat foods.
Receiving food is a critical control point in HACCP. What visual inspection may indicate that the foods are not acceptable and should be rejected?
What is:
Inside of truck not clean
Temperature not acceptable (thawing)
Torn/crushed boxes, leaking, mold on box
Food out of date
When should probe thermometers be calibrated?
What is Calibrate daily, after the thermometer has been dropped and if in doubt that it’s reading correctly. Probe thermometers must be cleaned & sanitized each time used.
Food contact surface that are thoroughly cleaned do NOT need to be sanitized (true or false)
What is False: The cleaning process removes visible debris. Sanitization kills unseen bacteria that may make food unsafe.
When do you first temp your food to record on temperature log to comply with HACCP?
What is Right when it is cooked and then random recording of food as it is delivered or held
Food handlers should not work if they have a sore throat (True or False).
What is False: Food handlers only needs to be restricted from working around food. They would be permitted to clean, do paper work, cashier, or remove trash.
Foods that have expire date on package do NOT need to have delivery date written on case (true or false)
What is False: Foods should be dated with month, day, & year received.
Fresh fruits & vegetables that will be peeled prior to cutting do NOT need to be cleaned or washed (true or false)
What is False: Wash raw fruits & vegetables thoroughly prior to use. Processed packaged produce that is labeled ready to eat (triple washed) does NOT need to be washed again.
What are SDS (Safety Data Sheets)?
What is SDS are stored in the chemical storage area. They list the ingredients of the chemical & should be accessible to all staff in case needed.
Walk in coolers & freezers that have 24/7 temperature monitoring do NOT need temperatures recorded on storage log (true or false)
What is
False: All storage units must have temperature checked & recorded daily.
Should kitchen staff come to work if they are vomiting and/or have diarrhea?
What is NO – they should stay home until they are symptom free for 24 hours and/or have medical release to come to work.
Correct refrigerator temperature 41° or below (true or false)
What is True: Refrigerator 41°F or below, Freezer -10° to 0°F, Dry storage 50° to 70°F
Cold food held for service must remain below what temperature _____?
Hot food held for service must remain above what temperature ______?
What is
Cold food must remain below 41° F
Hot food must remain above 135° F
Sanitizer (Quat-Based) solution must be checked each day to verify the concentration. What is the correct concentration ____ppm?
*ppm (parts per million)
What is
Spray bottles sanitizer solution MUST be 200 ppm.
1 tab per 1 1/2 gallon of water
Temperature of hot food on serving line will need mid-point temperature recorded if the item may be used as leftover (true or false)
What is
True: Hot food that may be saved for future use will need mid-temperature recorded as well as cold food that may be saved for future use.
Kitchen staff that have been diagnosed with one of the “deadly six” foodborne illness must report illness to the DPH. Name one of these illness?
What is:
Salmonella Typhi
Nontyphoidal Salmonella
Shigella
Shiga toxin – E. coli
Hepatitis A
Norovirus
Refrigerated foods must be dated and then discarded within how many days?
What is
Seven days, the day the food prepared is day one.
Hot food that will be saved for future service must be cooled down to what temperature in what amount of time?
What is
Cool hot food down to 70° F within 2 hours and down to 41° F within the next 4 hours.
All hand wash sinks must be stocked with three items. What are those items?
What is
Hand wash sinks must be stocked with hand soap, towels or dryer, & trash can.
Briefly describe the steps to cool down hot food that can be saved for future service.
What is
Place food in shallow pan, uncovered in cooler/freezer, log temperature, must be below 70 within 2 hours. Log temperature during cool down process. Label & date prior to storage.
Stud earrings can be worn by SN staff in the kitchen as long as they have screw backing (true or false)
What is NO – all jewelry is prohibited except for plan ring such as wedding band without stones.
Briefly describe the steps that should be taken once kitchen staff is notified of a recalled or product on hold.
What is Physically segregate the product including open containers, leftovers or items in production. Mark the product “Do not use” and “Do not discard”. Inform all kitchen staff. Notify managers and administrators amount on hand and wait for further instructions.
Cold food that is placed on serving line does not need monitoring if all equipment is working correctly (true or false)
What is False: Cold or hot food that is being controlled by temperature must be monitored & temperature recorded from the start of production, throughout service, & until cooled down to save for future service.
Dish machine does not need temperature recorded if the chemicals are working properly (true or false)
What is
False: Dish machine chemicals do not replace the need to record wash & rinse temperatures.
What is the correct temperature reading for ice water method to calibrate probe thermometer?
What is
Probe should remain at 32° F while in ice water bath. Temperature should be recorded on calibration log.