COME & GET IT
Their immune systems have weakened with age.
What is elderly people at higher risk for foodborne illnesses?
Cooking tomato sauce in a copper pot can cause which foodborne illness?
What is Toxic-metal poisoning
When prepping meat what is the best practice to help prevent cross-contamination?
What is using a designated cutting board.
While commonly linked to contaminated ground beef, what pathogen has also been linked with contaminated produce?
What is Shiga Toxin-producing E. coil
Infrared thermometers should be used to measure the
What is surface temperature of a grill
When should hand antiseptics be used?
What is after washing hands
What three points should a food defense program focus on to prevent possible threats to food?
What is Human elements, building interior, building exterior
Name 2 instances that food handlers must change their gloves.
What is:
as soon as they are torn or dirty
before beginning a different task
After an interruption, such as taking a phone call
After handling raw meat, poultry, and seafood
After 4 hours of continuous use
A person infected with this virus may not show symptoms for weeks but can still be very contagious.
What is Hepatitis A.
Which two types of food are most commonly linked with Norovirus?
What is Ready To Eat Food and Shellfish from contaminated water.
How should a manager respond to a food handler who has vomiting, diarrhea, or jaundice for seven days or less?
What is Exclude the food handler from the operation.
From top to bottom what order should duck, ground beef, salmon, and strawberries be stored in the cooler?
What is
Strawberries, Salmon, Ground Beef, Duck
What are the time and temperature requirements for cooling TCS food?
What is cool food from 135-70 within 2 hours, and from 70-41 or lower in the next 4 hours.
Name 2 ways to prevent customers from contaminating self-service areas.
What is: install sneeze guard, Label food items, don't allow guests to refill use dishes or utensils, place food in display cases, stock food with correct utensils for dispensing, Never use pre-used ice as an ingredient, keep raw unpackaged meat, poultry, and seafood separate from ready to eat food
What are the 5 common risks factors for foodborne illness that can be addressed by active managerial control?
What is: purchasing food from unsafe sources, Failing to cook food correctly, Holding food at incorrect temperatures, Using contaminated equipment, Practicing poor personal hygiene.
Name four times when food handlers should wash their hands (other than at the start of shift).
When is: 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 or apron, coughing sneezing or using a tissues, eating drinking, chewing gum or tobacco, handling soiled items, taking out trash, handling servcie animals of aquatic animals, handling chemicals, leaving and returning to food prep area, handling money, using electronics, touching anything that may contaminate hands
This is an acronym that describes the practice of rotating food items with the earliest use by date or expiration dates so that they are used before items with later dates.
What is FIFO First In First Out.
These are the 4 acceptable methods of thawing TCS food.
What is: 1) in cooler keeping temperature at 41 or lower, 2) submerge under running, drinkable water at 70 degrees or lower,3) in the microwave if it will be cooked immediately after thawing, 4) as a part of the cooking process
What are the 2 biggest hazards to food when serving off site?
What is Time Temperature Abuse and Contamination
The first 3 steps in implementing Active Managerial Control are:1) Identify Risks 2) Monitor 3)Corrective Action
What are the last 3 steps?
4) Management Oversight 5) Training 6) Re-evaluation
Name two places hand washing stations should be located.
What is 1) Restrooms or directly next to them 2) Food prep areas 3) Service Areas 4) Dish washing Areas
What is the best way to take the receiving temperature of packages of vacuum packed bacon?
Insert the thermometer probe between two packages.
What are the time and temperature requirements for reheating beef stew that will be hot held for service?
What is must be reheated to 165 for 15 seconds within 2 hours.
What is the correct internal temperature for holding hot TCS food?
What is 135 or higher.
Name 2 programs that should be a part of a food safety management system.
Personal hygiene program
Food safety training program
Supplier selection and specification program
Quality control and assurance program
Standard Operating Procedures (SOP)
Facility design and equipment maintenance program
Pest Control Program
All surfaces must be cleaned and rinsed. What addtional task must be performed for food contact surfaces?
What is sanitizing.
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 either with must be sold/thrown out date or when it was prepared.
List the required minimum internal cooking temperatures for beef roasts, stuffed pork chops, and shell eggs for immediate service.
What is 1) Beef Roasts 145 for 4 minutes 2) Stuffed Pork Chops 165 for 1 second 3) Shell Eggs for immediate service 145 for 15 seconds.
List all the conditions that must be met to hold hot TCS food without temperature control.
What is 1) Hold the food at 135 or higher before removing it from temperature control, 2) Label food with the time you must throw it away, 3) sell serve or throw the food out within 4 hours.
What type of food safety management system is based on identifying biological, chemical, or physical hazards at specific points within a product's flow?
What is HACCP, or Hazard Analysis Critical Control Point
What are the 5 steps to clean and sanitize items in a 3 compartment sink?
Scrape or soak items before washing them
Wash Items in first sink with detergent (110 degrees)
Rinse Items in 2nd sink (70 degrees)
Sanitize items in 3rd sink for 10-30 seconds
Air Dry items on a clean and sanitized surface
A shipment of frozen shrimp has arrived with ice crystal deposits on the packaging what should be done with this shipment?
This shipment should be rejected becuase the ice crystals indicate time temperature abuse.