Control The Bug
What is a pathogen?
Harmful or illness-causing microorganism
Name four times when food handlers should wash their hands (other than the start of a shift).
Hands should be washed before putting on gloves when starting a new task.
Hands should be washed after: using the restroom, touching hair, face, body, clothing, coughing, sneezing, blowing nose, eating, drinking, smoking, chewing gum, taking out garbage, using chemicals, handling money, or touching anything that may contaminate hands.
Should a food handler 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°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 Critical Control Point
All surfaces must be cleaned and rinsed. What additional tasks must be performed 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 a good lather
Scrub hands and arms vigorously for 10-15 seconds
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?
False, cut tomatoes are considered a TCS food and must be received at a temperature of 41°F or lower
What is the temperature danger zone?
The temperature danger zone is the temperature range from 41°F to 135°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 part of a food safety management system.
Personal Hygiene program
Food Safety Program
Supplier selection and specification program
Quality control and assurance program
Standard Operating procedures
Facility design and equipment maintenance program
Pest control program
What organizations regulate chemical sanitizers?
State and federal Environmental Protection Agencies
True or False: All viruses are destroyed by normal cooking temperatures.
False. Some viruses, such as Hepatitis 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 most common risk factors for foodborne illness.
Purchasing foods 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 or directly next to them
Food-prep areas
Service Areas
Dishwashing areas
Salmonella Typhi is most often linked to which types 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.
What must be done to all ready-to-eat TCS foods that is prepped in-house and held longer than 24 hours?
List the minimum internal cooking temperatures for poultry, ground pork, and pork chops.
Poultry: 165°F for <1second
Ground pork: 155°F for 17 seconds
Pork Chops: 145°F for 15 seconds
What are the only types of foods 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:
1. Identify risks
2. Monitor
3. Corrective Action
What are the last three steps?
4. Management oversight
5. Training
6. Re-evaluation
What is the measurement for light intensity?
Lux or foot 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 suppliers.
Practice good personal hygiene.
Exclude food handlers diagnosed with specific viruses.
How should a manager respond to a food handler who had 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 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 of 165°F for 15 seconds.
List all of the conditions that must be met to hold hot TCS foods without temperature control.
Check with the regulatory authority for specific requirements
Hold the food at 135°F or higher before removing it 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 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 the items in the first sink
Rinse the items in the second sink
Sanitize the items in the third sink
Air-dry items on a clean and sanitized surface