Control The Bug
Name the four types of microorganisms that can cause foodborne illness
Bacteria,Viruses,Parasites,Fungi
what foodborne illness is often associated with poultry and sliced melons
Salmonella
list in order the steps for proper handwashing
wet hands, applying soap, and scrubbing all surfaces—including backs, between fingers, and under nails—for at least 20 seconds. Rinse thoroughly under clean, running water. Dry hands completely using a clean towel or air dryer, then use the towel to turn off the faucet
name one acceptable method for thawing food
put in the refridgerator
how long can potentially hazardous food remain in the temperature danger zone before it becomes unsafe
2 hours
What does bacteria need to grow
(FATTOM)
Food,Acidity,Temperature,Time,Oxygen,Moisture
what are the five symptoms require a manager to restrict a foodhandler from working with food
vomiting, diarrhea, jaundice (yellowing of skin/eyes), a sore throat with fever, or an exposed, infected wound
what three factors are critical to the effectiveness of a chemical sanitizer
concentration (proper ppm), contact time (duration of exposure), and temperature (water temperature)
immediately after using the restroom, before putting on gloves or starting food prep, and after touching raw meat, poultry, or seafood
what are the time and temperature requirements for reheating potentially hazardous food for hot holding
at least for (165) for 15 seconds within a maximum of 2 hours
name three potentially hazardous food items
raw/cooked meat, dairy, seafood
name two instances when food handlers should change their gloves
as soon as they become soiled or torn, and before beginning a different task to prevent cross-contamination
what is the difference between cleaning and sanitizing
Cleaning removes visible dirt, debris, and grease from surfaces using soap and water, but does not necessarily kill germs. Sanitizing reduces, but does not eliminate, microorganisms on that already-cleaned surface to safe public health levels
name two acceptable methods for cooling food
dividing food into shallow pans (no more than 4 inches deep) and using an ice water bath
what are the time and temperature requierments for cooling food using two stage cooling
Two-stage cooling requires reducing the temperature of hot food from (135) to (70) within 2 hours. In the second stage, the food must be cooled from (70) to (41) or lower within an additional 4 hours, for a total cooling time of 6 hours
what are the required minimum temps for poultry fish and beef
Poultry (165)
Beef (160)
Fish (145)
which item can be re-served: an uneaten roll, an unopened package of mayonnaise, a garnish
unopened package of mayonnaise
describe two instances when a food-contact surface must be cleaned and sanitized
where should chemicals be stored in an establishment
a dedicated, secure, well-ventilated area, such as a locked cabinet or utility closet
the internal temperature of food being held for service should be checked at least every __ hours
four hours
name two personal behavors that can contaminate food
failing to wash hands and work while sick
name three practices that can help protect food displayed on a bar
sneeze guards to create a physical barrier, providing individual, clean serving utensils for each item, and maintaining proper temperature control
list the five steps in order for cleaning and sanitizing items in a three-compartment sink
The five steps for cleaning and sanitizing in a three-compartment sink are: 1) Scrape/Pre-rinse to remove food debris, 2) Wash in the first sink (detergent), 3) Rinse in the second sink, 4) Sanitize in the third sink (chemical solution or water), and 5) Air Dry.
how should flatware be stored to minimize contamination
clean, dry, and handled by the handles only, positioned handles-up in containers or in divided, enclosed drawers
what are the proper temperatures for holding hot and cold potentially hazardous food
keep hot food at (135) or higher and cold food at (41) or lower