Control The Bug
(Forms of Contamination)
(Forms of Contamination)
Name the six conditions that favor the growth of bacteria.
Food: Specifically TCS food
Acidity: Contains little or no acid
Temperature: 41° F to 135° F
Time: In the temperature danger zone
Oxygen: May or may not be needed
Moisture: Need moisture in food to grow
Once soap has been applied, hands and arms should be scrubbed for how long?
10 to 15 seconds
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,
What are the four acceptable methods for thawing TCS foods?
In a cooler, keeping its temperature at 41°F or lower
Submerged in running, drinkable water at 70°F or lower
In a microwave oven if it will be cooked immediately after thawing
As part of the cooking process
What is the correct internal temperature for holding hot TCS food?
135°F or higher
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.
A person infected with this virus may not show symptoms for weeks but can be very infectious.
Hepatitis A
Name a hand care practice, in addition to handwashing, that can prevent the spread of pathogens.
Fingernails trimmed, filed, clean and short
No nail polish or false nails
Cover infected wounds with an impermeable cover and then a finger cot or glove
Wearing single use disposable gloves
How long can chicken salad, prepped in-house and held at 41 F or lower be stored?
A maximum of seven days.
Meat cooked in a microwave oven must be heated to what minimum internal temperature?
165° F
What are the two biggest hazards to food when serving it off-site?
Time and temperature abuse
Contamination
What are the five common risk factors for foodborne illness that can addressed by active managerial control 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
What is the difference between cleaning and sanitizing?
Cleaning removes food and other dirt from a surface
Sanitizing reduces pathogens on a surface to a safe level.
Name one practice that can prevent the spread of viruses.
Practicing good personal hygiene when handling food
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
What are the temperature requirements for receiving fresh meat and shell eggs?
Fresh meat: internal temperature of 41° F
Shell eggs: Air temperature of 45° F or lower
What are the time and temperature requirements for reheating beef stew that will be held for service?
It must be reheated to 165° F for 15 seconds within two hours.
Name two ways to prevent customers from contaminating self service areas.
Sneeze guards
Label food items
Clean Plates and utensils only
Food in display cases, package it individually
Never use ice used to keep food or beverages cold as an ingredient
What is the first step when implementing active managerial control in an operation?
Identify risks:Find and document the potential foodborne illness risks in the operation. Then, identify the hazards that can be controlled or eliminated.
What is the main purpose of a vacuum breaker?
To prevent backsiphonage
Flies can transfer this bacteria from feces to food.
Shigella spp.
Name two symptoms that require a food handler from being excluded from work.
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 has been vomiting or has diarrhea and been diagnosed with an illness caused by Norovirus, Shigella spp,. nontyphoidal Salmonella, or E. Coli
Has been diagnosed with an illness caused by hepatitis A or salmonella Typhi
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
List the required minimum internal cooking temperatures for beef roasts, stuffed pork chops, and shell eggs for immediate service.
Beef roasts: 154° F for four minutes
Stuffed pork chops: 165° F for <1 second
Shell eggs for immediate service: 145° F for 15 seconds
Name two alternatives for avoiding bare hand contact with ready to eat foods.
Wear single use gloves
Use 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 - making it no longer a TCS food
Curing food
Using ROP (reduced oxygen packaging)
Sprouting seeds or beans
Offering live shellfish from a display tank
What five factors influence the effectiveness of a sanitizer?
Sanitizer concentration
Water temperature
Sanitizer Contact time
Water Hardness
Water PH
The two types of food 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
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 time and temperature requirements for cooling TCS food?
Cool food from 135°F to 70°F within two hours, and from 70°F to 41°F or lower in the next four hours.
What are the requirements for holding potato salad without temperature control?
Maintain written procedures that have been approved by the regulatory authority
Hold the potato salad at 41°F or lower before removing it from refrigeration
Label it with the time you removed it from refrigeration and what time it must be thrown out
Make sure the temperature does not exceed 70°F while it is being served; throw out any food that exceeds this temperature
Sell, serve, or throw out the potato salad 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
What are the five necessary items in a handwashing station?
Hot and Cold running water
Soap
A way to dry hands
Garbage container
Sign indicating staff members are to wash hands before returning to work.