Control The Bug
What is a pathogen?
A harmful or illness-causing micro-organism.
Name four times when food handlers should wash their hands, other than at 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 the hair, face, body, clothing, or aprons
- sneezing, coughing, or using a tissue
- Eating, drinking, smoking, or chewing gum or tobacco
- Handling chemicals that might affect food safety
- Taking out garbage, clearing tables, or bussing dirty dishes
- Handling money
- leaving and returning to the kitchen/prep area
- handling raw meat, poultry, or seafood(before and after)
- handling service animals or aquatic animals
- touching anything else that may contaminate hands (dirty equipment, work surfaces, towels, etc.
Should a food handler accept a shipment of frozen shrimp that has ice crystals on the packaging?
Why would you use one set of equipment for raw meat and another set of equipment for ready-to-eat food?
To prevent cross-contamination.
What is the maximum internal temperature for holding cold TCS food?
Cold TCS Food must be held at a maximum of 41F.
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 running water at least 100F
- apply enough soap to build up a good lather
- scrub hands and arms 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
False. Cut tomatoes are considered a TCS food and must be recieved at a temperature of 41 degrees fahrenheit or lower.
What is the temperature danger zone?
The temperature danger zone is the temperature range from 41F to 135F 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.
True or false: Cooking destroys viruses.
False, normal cooking temperatures do not destroy viruses.
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 vaccum-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 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.
Salmonella Typhi is most often linked with 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 wounds on the hand or wrist with an impermeable cover such as a bandage or finger cot.
- Place a single use glove over the cover.
What must be done to all ready-to-eat TCS food that is prepped in-house and held longer than 24 hours?
The food must be date marked. The mark must indicate when the food must be sold, eaten, or thrown out.
**Daily Double!**
State the minimum internal cooking temperatures for poultry, ground pork, and pork chops.
Poultry: 165F for 15 seconds.
Ground Pork: 155F for 15 seconds.
Pork Chops: 145F for 15 seconds.
What are the only types food that me 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.
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.
How should a manager respond to a food handler who has 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 sue-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 165F for 15 seconds.
List all of the conditions that must be met to hold hot TCS food without temperature control.
- Hold the food at 135F 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.