Food Borne Illness
What are the 7 most common symptoms of a food borne illness?
Diarrhea, vomiting, fever,nausea, abdominal cramps,nausea, and jaundice
How should the temperature of vacuum packed meat be checked during receiving?
Place the thermometer stem or probe between two packages of product.
What should food handlers do after prepping food and before using the restroom?
TAKE OFF YOUR APRON.
What does HACCP stand for, and why is it important in food safety?
HACCP stands for
Hazard Analysis and Critical Control Points.
It is important in food safety because it is an approach to identifying, evaluating, and controlling food safety hazards to prevent foodborne illnesses.
What organization creates national standards for foodservice equipment?
NSF - National Sanitation Foundation
What should be done to an item that has been recalled?
Remove the item from inventory, put it in a secure location, and label it to keep it from being used or discarded.
An air-temperature measuring device used to measure the temperature in a cooler must be how accurate?
+ or - 3 F
A guest has a reversal of hot and cold sensation after eating seafood. What most likely caused the illness?
TOXIN - From Seafood
Three components of active managerial control include
identifying risks, corrective action, and training.
George is getting ready to wash dishes in a 3 compartment sink. What should be his first task?
Clean and sanitize the sinksand drainboards
A server cleans a dining table with a wiping cloth and then puts the wiping cloth in an apron pocket. What is the risk that could cause a food borne illness?
Poor cleaning and sanitizing
What is the minimum internal cooking temperature for ground beef?
155
To prevent deliberate contamination of food, a manager should know who is in the facility, monitor the security of products, keep information related to food security on file, and know
whom to contact about suspicious activity
What step must managers take after creating a master cleaning schedule and training staff to use it?
Monitor the cleaning program
To deny pests food and shelter in an OUTSIDE dining area and around your operation, it is important to
Mow the grass
If you are experiencing symptoms of a foodborne illness, should you report it, and to whom should you report it?
Yes, you should report it.
Foodborne illnesses should be reported to your local health department or the appropriate regulatory agency in your area.
Reporting helps prevent further outbreaks and ensures that proper investigation and actions are taken to protect public health.
How far must a bimetallic stemmed thermometer be inserted into food to get an accurate reading?
Past the dimple of the thermometer stem.
When washing hands, what is the minimum time you should scrub with soap?
10 seconds
A temperature of a roast is checked to see if it has met its critical limit of 145 F for 4 minutes. This is an example of which HACCP principle?
Monitoring
How long must shellstock tags be kept on file?
90 days after the last shellfish was sold or served from the container
Which pathogen can be controlled by washing hands and controlling flies inside and outside the operation?
Shigella
While getting ready to check the temperature of a roast chicken, a chef dropped a bimetallic stemmed thermometer onto a prep table. What should the chef do next?
Clean and sanitize the thermometer THEN recalibrate it
When must you discard tuna salad that was prepped on July 19th?
July 25th - (6 Days)
What are the seven principles of HACCP?
1.) Conduct a hazard analysis.
2.) Identify critical control points (CCPs).
3.) Establish critical limits for each CCP.
4.) Monitor CCPs.
5.) Establish corrective actions.
6.) Establish verification procedures.
7.) Keep records and documentation.
What scenario can lead to pest infestation?
Storing recyclables in paper bags