FOODBORNE ILLNESS
These are 3 reasons why older adults are at higher risk of foodborne illness
see p.3 Q15 The immune response to disease is weaker; The GI tract holds onto food for longer, allowing bacteria to grow; The liver & kidneys may not properly clear bacteria & toxins; The stomach produces less acid causing more bacteria to be in the intestinal tract; Underlying chronic conditions, such as diabetes & malnutrition; Decreased sense of taste & smell.
Although this step does not always kill germs, it reduces their number & the risk of infection.
p.17 Q5 Cleaning removes germs (but not all germs), dirt, & impurities from surfaces. Sanitizing eliminates germs on surfaces or reduces germs to a safe level. p.18 Q9 Sanitizing uses bleach solutions or sanitizing chemicals. Prepare solution according to mfr's directions (test with strips)
This term is used to describe the transfer of pathogens from one surface or food to another
p.20 Q17 Cross-contamination
1) Referred to as "The Danger Zone", this temp range is where bacteria multiply quickly. 2) Discard food left in the Danger Zone for this many hours.
p.7 Q21 41°F-135°F; p.7 Q30 4 hours Potentially Hazardous Food is now called TCS Food - Time/Temp Control for Safety - see list in ServSafe manual.
These are 2 ways that you can keep yourself & others safe in the kitchen
p.14 Q26 Keep fire extinguishers & first-aid kit nearby; Never leave cooking food unattended; Handle & store knives safely; Be careful of jagged edges when opening cans; Clean up spills immediately; Keep floors dry; Keep pot handles turned inward on stove; Never carry pots of hot water; Keep anything that can catch fire away from the stove p.14 Q12 Don't wear loose clothing or open-toed shoes
These are 3 micro-organisms that commonly cause foodborne illness in the U.S.
p.4 Q23 Norovirus; Salmonella; E. coli; Hepatitis A; Campylobacter; Listeria; Shigella
Clean & Sanitize food prep surfaces, equipment, & utensils at these times
p.17 Q4 Before & After preparing food on the surface; Between preparing different foods; Every 4 hours during continuous use
Produce & ready-to-eat foods shouldn't come into contact with this type of food
p.17 Q17 Raw meat, poultry, eggs, flour/dough/batter
Reheat foods to this temp
p.7 Q27 165°F or above for 15 seconds
1) Refrigerators should be set at this temp & 2) Freezers should be set at this temp
p.21 Q7 Refrig 40°F or lower; Freezer 0°F or lower
This is the most common way that foods become contaminated with Norovirus
p.4 Q13 Any foods can be contaminated by an infected person.
Follow these steps when washing produce
p.1 Q1 & Q19 Wash thoroughly under running water (do not use soap or produce wash); Wash produce even when the skin is not eaten (eg, melon); Use a produce brush to scrub firm produce
Store raw meat & eggs on these shelves of the refrigerator
p.20 Q16 Lower shelves
1) Hot foods should be received & held at this temp & 2) Cold foods should be received & held at this temp
p.11 Q24 135°F or higher;
p.11 Q25 41°F or lower
Food in cans or jars having these signs may not be safe to eat
p.15 Home-canned food; Heavily rusted cans; Cans or jars that are leaking, bulging, cracked, or have loose or bulging lids; Canned food with a foul odor; Any container that spurts liquid when you open it; Deep dents (when you can lay your finger into it); p.15 Q6 "Cans with only a small dent are safe to eat."
These are 3 symptoms that should be reported to the Person in Charge
p.5 Q10 Vomiting; Diarrhea; Sore throat; Fever; Jaundice (yellowing of the skin & eyes); Sores with pus
Hands should be washed for at least this many seconds (watch video)
p.19 Q14 20 seconds (see UMass handout)
During a buffet, never mix freshly prepared food with this type of food.
p.12 Q8 Food already being held for service
Follow these steps when checking temp of food
p.8 Calibrate, Wash, Rinse, Sanitize thermometer; Insert into thickest part of food (or place into food 3-4 pieces thick); Q11 Wait 15 seconds; Read & document; Wash, Rinse, Sanitize again
A thermometer should be calibrated in these instances
p.9 Q18 Before use; After being dropped; After extreme change in temp
Participants may not leave meal site with food except for these items
p.22 Q2 Fresh fruit; Wrapped breads; Baked desserts; Unopened milk if ppt's are advised to refrigerate milk immediately.
These are 2 instances when you should wash your hands
p.19 Q29 (see list on UMass handout)
This is the reason why items shouldn't be tightly crammed into a refrigerator
p.21 Q28 Air must circulate between items. Keeping freezer 75%-80% full helps retain cold air. However, if the freezer is jam-packed, food may block the internal air vents, making it harder to circulate cold air.
Do this if food received from caterer is not at the proper temp
p.11 Q3 Call the Nutrition Director
Follow these steps when calibrating a thermometer using the ice water method
p.9 Q22 handout & video