Rub-a-Dub-Dub
All surfaces must be cleaned and rinsed. What additional task must be performed for food-contact surfaces?
What is Sanitizing
What is the maximum internal temperature for holding cold TCS food?
What is Cold TCS food must be held at a maximum of 41o F or lower
Should a food handler accept a shipment of frozen shrimp that has ice crystals on the packaging? Why or why not?
What is It should be rejected, because ice crystals may indicate thawing and refreezing
Name four times when food handlers should wash their hands (other than the start of a shift)
What is:
1. using the restroom
2. touching your hair, face, body, clothing, or apron
3.coughing, sneezing, blowing your nose
4. eating, drinking, smoking
5. handling soiled items
6. taking out garbage
7. handling service animals
8. handling chemicals that might effect food
9. handling money
What is a pathogen?
What is a Harmful or illness-causing microorganism
What is the correct holding temperature for cut leafy greens such as lettuce?
What is 41o F or lower
What type of food safety management system is based on identifying significant biological, chemical, or physical hazards at specific points within a product's flow?
What is HACCP
What organizations regulate chemical sanitizers?
What is State and Federal Environmental Protection Agencies (EPA)
Name two ways to avoid bare-hand contact with ready-to-eat food.
What is:
1. Use single-use gloves
2. Use deli sheets
3. Use tools such as tongs or spatulas
True or False: Receiving cut tomatoes at room temperature is acceptable. Why or why not?
What is False, cut tomatoes are considered TCS food and must be received at a temperature of 41o F or lower
Describe the five steps of handwashing.
What is:
1. Wet hands and arms with running water
2. Apply enough soap to build up a good lather
3. Scrub hands and arms vigorously for 10 to 15 sec.
4. Rinse hands and arms under warm water
5. Dry hands and arms with single-use paper towel or hand dryer
What are the two factors that you can control to reduce the growth of bacteria?
What is Time and temperature
What is the temperature danger zone?
What is temperature range from 41o F to 135o F
Name two programs that should be a part of a food safety management system.
What is:
Personal hygiene program
Food safety training program
Supplier selection and specification program
Quality control and assurance program
Standard operating procedures
Facility design and equipment maintenance
Pest control program
Name two places where handwashing stations should be located in an operation.
What is:
1. Restrooms or directly next to them
2. Food-Prep areas
3. Service areas
4. Dishwashing areas
What part of dishes and utensils must servers avoid touching?
What is:
The food-contact surface
such as the top of a plate or the rim of a glass
What is the best way to take the receiving temperature of packages of vacuum-packed bacon?
What is Insert the thermometer stem or probe between two packages
What must a food handler do before putting on gloves when starting a task?
What is Wash hands
True or false: Cooking destroys viruses.
What is False, normal cooking temperatures do not destroy viruses
Name three items that must not be used to misrepresent the appearance of food.
What is:
1. Food additives or color additives
2. Colored overwraps
3. Lights
List two of the five common risk factors for foodborne illness.
What is:
1. Purchasing food from unsafe sources
2. Failing to cook food correctly
3. Holding food at incorrect temperatures
4. Using contaminated equipment
5. Practicing poor personal hygiene
What is the measurement for lighting intensity?
What is a Lux or foot-candles
What are the only types of food that may be re-served to another customer?
What is:
1. Unopened, prepackaged food in good condition
2. may re-serve bottles of condiments
What must be done to all ready-to-eat TCS food that is prepped in-house and held longer than 24 hours?
What is:
The food must be date marked
mark must indicate when the food must be sold, eaten, or thrown out
What is the correct way to care for an infected wound on a food handler's finger?
What is:
Cover wounds on the hand or wrist with an impermeable cover such as a bandage or finger cot
Place a single-use glove over the cover
" DOUBLE JEOPARDY"
Salmonella Typhi is most often linked with which types of food?
What is Ready-to-eat food and beverages
List the minimum internal cooking temperatures for poultry, ground pork, and pork chops.
What is:
POULTRY: 165o F for 15 seconds
GROUND PORK: 155o F for 15 seconds
PORK CHOPS: 145o F for 15 seconds
The first three steps in implementing active managerial control are:
1. Identify risks
2. Monitor
3. Corrective action
What are the last three steps?
What is:
4. Management oversight
5. Training
6. Re-evaluation
What are the five steps to clean and sanitize items in a three-compartment sink?
What is:
1. Rinse, scrape, or soak items before washing them
2. Wash items in the first sink
3. Rinse items in the second sink
4. Sanitize items in the third sink
5. Air-dry items on a clean and sanitized surface
" DOUBLE JEOPARDY"
List all of the conditions that must be met to hold hot TCS food without temperature control.
What is:
Hold the food at 135o F or higher
Label the food with the time you must throw it out
Sell, serve, or throw out the food within 4 hours
Define FIFO and explain why it is used.
What is FIFO stands for first-in, first-out
Items must be rotated so that those with earliest use-by dates are used before items with later dates
How should a manager respond to a food handler who has vomiting, diarrhea, or jaundice for seven days or less?
What is Exclude them from the operation
What are two actions you can take to prevent the spread of viruses?
What is:
Quickly remove and clean up vomit in the operation
Purchase shellfish from approved, reputable suppliers
Practice good personal hygiene
Exclude food handlers diagnosed with specific viruses
What is the minimum internal temperature that TCS food must reach when it is being reheated for hot-holding?
What is Within two hours, the food must reach a minimum internal temperature of 165o F for 15 seconds
Name two 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
What are the five most common risk factors that cause foodborne illness?
What is:
Purchasing food from unsafe sources
Failing to cook food correctly
Holding food at incorrect temperatures
Using contaminated equipment
Practicing poor personal hygiene