Meats
If tasting is required, you can use a tasting utensil how many times?
Once
Tip: When using thermometers to test the temperature make sure to wash the probe before and after
You must wash hands before putting on gloves and in what other situation(s) involving gloves?
between gloves changes and after removing the last pair of gloves
Tip: Wash hands after sneezing or coughing, using the bathroom, touching garbage, etc.
When using time as a public health control, food can be out of temperature for how long?
4 hours
Statistic: Unsafe food containing harmful bacteria, viruses, parasites, and chemical substances can cause more than 200 diseases - ranging from diarrhea to cancers
Where should sanitizing clothes/rags be stored in between uses?
The (red) sanitizing bucket
Tip: Wash dish cloths often, even though they sit in the sanitizer they should still be wash regularly on the hot cycle of the washing machine
When placing food into coolers, where should the raw and/or potentially hazardous foods be placed?
On the bottom shelves
Fact: Potentially hazardous foods can include milk, milk products, eggs, neat, poultry, fish, shellfish, and edible crustacea AND raw seed sprouts and garlic-oil mixtures
Has to be cooked to an internal temperature of 165°F
chicken, turkey, waterfowl, and any stuffed chicken, fish, or meats
Fact: Salmonella lives in the intestines of these animals so proper preparation and cooking are key to avoid spreading illness
You must report these symptoms to the person in charge if you are experiencing them
vomiting, diarrhea, fever, or jaundice
Statistic: 72% of Americans report to going into work even when feeling sick. 42% said it was partially due to feeling guilty if they called in.
All food must be stored how many inches above the floor?
6 inches
Fact: Heavy metals such as lead, cadmium, or mercury can be a food contaminate through pollution of air, water, and soil
Food preparation surfaces should be wiped down how often when in use?
Every 4 hours
Tip: Washing cutting boards, dishes, utensils, and countertops between uses helps prevent bacteria spreading
When placing food into an ice bath to cool make sure the ice water to level with...
The food's level in the pan
Tip: When thawing foods the best ways are to thaw in the refrigerator over time or under a steady stream of running water that is 70°F or below
Hot holding must be at or above...
135°F
Fact: Recent studies show there is no benefit to washing meat and poultry, in fact, you may be spreading bacteria to other foods and causing cross-contamination
Caused by under cooked meats and cross contamination. Often found in poultry.
Salmonella
Statistic: 1 in 10 people fall ill every year from eating contaminated food
Stored food must be consumed or discarded within
7 days
Statistic: Children under 5 years of age carry 40% of the foodborne illness burden
If there is a cut or scrape on an employee's hand they must wear...
a bandage AND gloves
Statistic: Reducing foodborne illness by just 1% would keep roughly 500,000 Americans from getting sick each year
When cooling large quantities at once it is the best option to use these types of pans
Shallow (~2 inch) pans
Tip: Never allow leftovers to cool to room temperature before refrigerating them
Cold holding must be at or below...
41°F
Fact: Bacteria that causes foodborne illnesses multiplies the quickest between 40°F and 140°F
Caused by contact with those infected and cross contamination. Often found in ground beef
E. coli
Statistic: 420,000 people die every year from the result of foodborne illnesses
Foods being held for more than ? must be date marked before being out away
24 hours
Statistic: The CDC monitors and tracks 31 different pathogens that are transmitted through food between bacteria, parasites, and viruses
These can hide dirt under the nails or be a breeding ground for bacteria
Fake or painted nails
Fact: The majority of foodborne illness cases could be prevented if people washed their hands more often when preparing and handling food
To speed up the cooling process, placing the pans on these shelves may help
the upper shelves
Tip: Pre-chill ingredients when making a cold salad to help prevent long time periods in the danger zone
The only safe way to know if food is fully cooked is to use...
thermometers
Fact: The same pathogens that cause food poisoning can cause arthritis, kidney failure, meningitis, and Guillian-Barré syndrome
Caused by fecal-oral contamination and cross contamination.
Hepatitis A
Fact: Vulnerable populations are more prone to these foodborne illnesses, such as children, elderly, pregnant women, and those who are already sick
Ready to eat foods do not require gloves but do require...
being served WITHOUT bare hand contact
Fact: There are naturally occurring toxins that can occur in foods - like in pufferfish poison or mold on grains
This may be used in addition to hand washing but should not replace it
Hand sanitizers
Fact: Many bacteria are becoming resistant to drug treatment
Foods can only be reheated if in the Danger Zone for less than...
4 hours
Fact: The food products must be held at the correct temperature for at least 15 seconds to be considered cooked to temperature