Rub-a-Dub-Dub
Where should cleaning tools and chemicals be stored in an operation?
What is in a designated area away from food
What is the correct internal temperature for holding hot TCS food?
What is 135o F or higher
Name the two requirements for a supplier to be considered an approved food supplier.
What is:
1. They must be inspected and can show an inspection report
2. They must be in compliance with applicable local, state, and federal laws
Once soap has been applied, how long should hands and arms be scrubbed?
What is 10 to 15 seconds
Name the six conditions that favor the growth of bacteria.
What is:
FOOD: Specifically, TCS food
ACIDITY: Contains little or no acid
TEMPERATURE: 41o F to 135o F
TIME: In the temperature danger zone
OXYGEN: May or may not be needed
MOISTURE: Need moisture in the food to grow
What are the four acceptable methods for thawing TCS food?
What is:
In a cooler, at a temperature of 41o F or lower
Submerged under running water at least 70o F or lower
In a microwave oven if it will be cooked immediately after thawing
As part of the cooking process
What does the acronym HACCP stand for?
What is Hazard Analysis Critical Control Point
What is the difference between cleaning and sanitizing?
What is:
CLEANING--removes food and other dirt from a surface
SANITIZING--reduces pathogens on a surface to safe levels
What are the two biggest hazards to food when serving it off-site?
What is:
1. Time-temperature abuse
2. Contamination
How long can chicken salad, prepped in-house and held at 41o F or lower, be stored?
What is A maximum of seven days
Name a hand care practice, in addition to handwashing, that can prevent the spread of pathogens.
What is:
Keeping fingernails trimmed and filed
Keeping fingernails short and clean
Not wearing nail polish or false fingernails
Covering infected wounds on the hand or wrist with an impermeable cover, and then placing a single-use glove over the cover
Wearing single-use disposable gloves
A person infected with this virus may not show symptoms for weeks but can be very infectious.
What is Hepatitis A
Meat cooked in a microwave oven must be heated ti what minimum internal temperature?
What is 165o F
What are five common risk factors for foodborne illness that can be addressed by active managerial control?
What is:
1. Purchasing food from unsafe sources
2. Failing to cook food correctly
3. Holding food at incorrect temperature
4. Using contaminated equipment
5. Practicing poor personal hygiene
What is the main purpose of a vacuum breaker?
What is to prevent back siphonage
Name two ways to prevent customers from contaminating self-service areas.
What is:
Install sneeze guards
Label food items
Do not let guest refill dirty plates or use dirty utensils at a self-service areas
Place food in display case
Keep raw unpackaged meat, poultry, and seafood separate from ready-to-eat food
Stock food displays with the correct utensils for dispensing food
Never use ice to keep food or beverages cold as an ingredient
What are the temperature requirements for receiving fresh meat and shell eggs?
What is:
Fresh meat-Internal temperature of 41o or lower
Shell eggs-Air temperature of 45o or lower
Name two instances when food handlers must change their gloves.
What is:
As soon as they become dirty or torn
Before beginning a different task
After an interruption, such as taking a phone call
After handling raw meat, seafood, or poultry, and before handling ready-to-eat food
After four hours of continuous use
What is one practice that can prevent the spread of viruses?
What is:
Practicing good personal hygiene when handling food and food-contact surfaces
Avoid bare-hand contact with ready-to-eat food
The quick cleanup of vomit is also important
Exclude infected food handlers
Purchase shellfish from approved suppliers
What are the time and temperature requirements for reheating beef stew that will be held for service?
What is It must be reheated to 165o F for 15 seconds within two hours
What is the first step when implementing active managerial control in an operation?
What is Identify risks
What five factors influence the effectiveness of a sanitizer?
What is:
1. Sanitizer concentration
2. Water temperature
3. Sanitizer contact time
4. Water hardness
5. Water pH
Name two alternatives for avoiding bare-hand contact with ready-to-eat food.
What is:
1. wearing single-use gloves
2. Using spatulas, tongs, deli sheets or other utinsels
A food handler is prepping a pot of chili on May 1st using sausage and ground beef. The sausage has a use-by date of May 10th. The ground beef has a use-by date of May 6th. What should the use-by date of the chili be?
What is May 6th
Name two symptoms that require a food handler to be excluded from the operation.
What is:
Sore throat with fever in an operation that primarily serves a high-risk population
Diarrhea
vomiting
Jaundice for seven days or less
Has been diagnosed with an illness caused by Hepatitis A or Salamonella Typhi
"DOUBLE JEOPARDY"
Flies can transfer these bacteria from feces to food.
What is Shigella spp.
List the required minimum internal cooking temperatures for beef roasts, stuffed pork chops, and shell eggs for immediate service.
What is:
Beef roasts- 145o F for four hours
Stuffed pork chops- 165o F for 15 seconds
Shell eggs for immediate service- 145o F for 15 seconds
Name an activity performed by an operation that requires a variance from the regulatory authority.
What is:
Packaging fresh juice on-site for sale at a later time
Smoking food as a method of food preservation
Using food additives or adding components to preserve or alter food so that it no longer requires time and temperature control for safety
Curing food
Custom-processing animals for personal use
Packaging food using a reduced-oxygen method
Sprouting seeds or beans
Offering live shellfish from a display tank
What are the five necessary items in a handwashing station?
What is:
1. Hot and cold running water
2. Soap
3. A way to dry hands
4. Garbage container
5. Sign to indicate staff members are to wash hands before returning to work
What are the 4 requirements for holding potato salad without temperature control?
What is:
1. Hold the potato salad at 41o F or lower before removing it from refrigeration
2. Label it with the time you removed it from refrigeration and the time you must throw it out
3. Make sure the food temperature does not exceed 70o while it is being served
4. Sell, serve, or throw out the potato salad within six hours
From top to bottom, what order should duck, ground beef, salmon, and strawberries be stored in the same cooler?
What is:
Strawberries
Salmon
Ground beef
Duck
Name two components of correct work attire.
What is:
clean hair restraint
clean clothing
correct apron use
no jewelry on hands or arms, except for a plain band ring
Which two types of food are most commonly linked with Norovirus?
What is Ready-to-eat food and shellfish from contaminated water
What are the time and temperature requirements for cooling TCS food?
What is Cool food from 135o F to 70o F within two hours, and from 70o F to 41o F or lower in the next four hours
"DOUBLE JEOPARDY"
List all five FDA public health interventions.
What is:
Demonstration of knowledge
Staff health controls
Controlling hands as a vehicle of contamination
Time and temperature parameters for controlling pathogens
Consumer advisories
List the big Eight food allergens
What is:
Milk Soy Eggs
Wheat Fish Crustacean shellfish
Peanuts Tree nuts