Chapters 1 & 2
Food becomes unsafe from purchasing from unapproved sources, time-temperature abuse, cross-contamination, poor cleaning & sanitizing, and....
Poor personal hygiene
A food handler at a restaurant has a sore throat with a fever. What should the manager do?
Tell them to go home
You receive a bunch of canned goods with dirty surfaces. Can you accept them?
Yes, they can be reconditioned through cleaning and sanitizing.
Name one of the HACCP principles
Hazard analysis, CCP identification, establishing critical limits, monitoring procedures, corrective actions, verification procedures, and record-keeping and documentation
Unplug the equipment
Wheezing and shortness of breath are signs of what?
An allergic reaction
What sign must be posted besides a sink designated for hand-washing?
Sign that says employees must wash their hands before returning to work
Fresh fish arrived on site at an internal temp of 41 F and small ice crystals on the packing, accept or reject this fish? Why?
Reject, ice crystals show signs of time-temperature abuse.
A manager bought steaks raised and sold from private home. Could this cause a food-borne illness?
The steaks aren't from an approved source, that is a risk that could cause a food-borne illness.
Interior requirements for floors, walls, and ceilings for a safe operation include..
Smooth and durable
What are the 3 categories/hazards of contamination for food?
What should always be worn when handling ready-to-eat food?
Single-use gloves
The term to describe the process of food from receiving and storage through serving.
The flow of food
Under running water or in a container of water maintained at 135 F or higher
What temperature should the water be for manual dishwashing?
At least 110 F
The 3 groups of the population who are high risk for food-borne illnesses
Elderly people, preschool-age children, and people with compromised immune systems
Name 3 ways to prevent cross-contamination
Color-coded cutting boards, buying prepared food, cleaning the prep area properly, keep poultry on the bottom and cooked/ready-to-eat on the top, etc.
Minimal internal cooking temperature for fruits that will be held for hot service
135 F (57 C)
Name 4-5 steps of active managerial control
Identify risks, monitoring, corrective action, management oversight, training, and re-evaluation
What is the best method for preventing backflow?
An air gap
Name the 5 pathogens that are found in the feces of the person infected
Norovirus, Salmonella Typhi, Shigella spp., Hepatitis A, and E. coli
Name all 4 of the types of probes for thermometers in the kitchen
Immersion, Surface, Penetration, and Air probe
Commercially processed and packaged ready-to-eat food should be reheated to at least what temperature?
135 F (57 C)
Held at 135 F or higher beforehand, has label specifying when it must be discarded, and it is sold, served, or thrown out within 4 hours
It is okay to rinse items after sanitizing them?