CONTROL THE BUG
Name the six conditions that favor the growth of bacteria.
FOOD--TCS
A--ACIDITY--LOWER THAN 4.6 pH
TIME
TEMPERATURE 41-135 DEGREES
OXYGEN MOISTURE
Once soap has been applied, how long should hands and arms be scrubbed?
10 to 15 seconds
Where should cleaning tools and
chemicals be stored in an operation?
In a designated area away from food.
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 does the acronym HACCP stand for?
Hazard Analysis Critical Control Point
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.
Keeping fingernails trimmed and filed
Keeping fingernails short and clean
Not wearing nail polish or false fingernails
Covering infected wounds on hands with band-aid and single use glove
Wearing single use disposable gloves
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
How long can chicken salad, prepped
in-house and held at 41˚F (5˚C) or lower,
be stored?
A maximum of seven days
What are five common risk factors for
foodborne illness that can be addressed by
active managerial control?
•• Purchasing food from unsafe sources
•• Failing to cook food correctly
•• Holding food at incorrect temperatures
•• Using contaminated equipment
•• Practicing poor personal hygiene
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 interruptiom, such as taking a phone call
After handling raw meat, seafood or poultry and before handling rte foods
After 4 hours of continuous use
What is the main purpose of a
vacuum breaker?
To prevent back-siphonage
What are the temperature requirements for
receiving fresh meat and shell eggs?
•• Fresh meat: Internal temperature of 41˚F (5˚C) or lower
•• Shell eggs: Air temperature of 45˚F (7˚C) or lower
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
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.
Vomiting, diarrhea, jaundice, sore throat with fever
Diagnosed with these FBI: Norovirus, Hepatitis A, Shigella spp., E. coli, Salmonella
What five factors influence the
effectiveness of a sanitizer?
•• Sanitizer concentration
•• Water temperature
•• Sanitizer contact time
•• Water hardness
•• Water pH
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
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
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 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
From top to bottom, what order
should duck, ground beef, salmon,
and strawberries be stored in the
same cooler?
•• Strawberries
•• Salmon
•• Ground beef
•• Duck
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