Control the Bug
Name the six conditions that favor the growth of bacteria.
Food, Acidity, Temperature, Time, Oxygen, Moisture
Once soap has been applied, how long should hands and arms be scrubbed?
10-15 seconds.
Name a requirement for a supplier to be considered an approved food supplier.
- They must be inspected and can show an inspection report
- They must be in compliance with applicable local,state, and federal laws.
What are the four acceptable methods for thawing TCS food?
- In a cooler, keeping its temperature at 41 degrees or lower
- Submerged under running, drinkable water at 70 degrees or lower
- In a microwave oven if it will be cooked immediately after thawing
- As part of the cooking process
What should the internal temperature for holding hot TCS food be?
135 or higher
A person infected with this virus may not show symptoms for weeks but can be very infectious.
Hepatitis A
Name a hand care practice that can prevent the spread of pathogens.
- 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, then placing a single-use glove over the cover
- Wearing single-use disposable gloves
How long can chicken salad, prepped in-house and held at 41 degrees or lower, be stored?
A maximum of 7 days
Meat cooked in a microwave oven must be heated to what minimum internal temperature?
165 degrees
What are the two biggest hazards to food when serving it off-site?
- Contamination
What practice can prevent the spread of viruses?
Practicing good personal hygiene when handling food and food-contact surfaces; the quick cleanup of vomit is also important.
Name two instances when food handlers must change their gloves.
- 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, poultry, and before handling ready-to-eat food
What are the temperature requirements for receiving fresh meat and shell eggs?
- Fresh meat: Internal temperature of 41 degrees or lower
- Shell eggs: Air temperature of 45 degrees or lower
What are the time and temperature requirements for reheating beef stew that will be held for service?
It must be reheated to 165 degrees for 15 seconds within 2 hours.
- Label food items
- Monitor guests
- Place food in display cases, or package it in a way that protects it from contamination
Flies can transfer this bacteria from feces to food.
Shigella spp.
Name two symptoms that require a food handler to be excluded from the operation.
- Sore throat with fever in an operation that serves primarily a high-risk population
- Diarrhea
- Vomiting
- Jaundice for 7 days or less
- Is vomiting or has diarrhea and has been diagnosed with an illness caused by Norovirus, Shigella, nontyphoidal Salmonella, or shiga toxin-producing E. coli
- Has been diagnosed with an illness caused by hepatitis A or Salmonella Typhi
A food handler is prepping a pot of chili on May 1 using sausage and ground beef. The sausage has a use-by date of May 6. The ground beef has a use-by date of May 10. What should the use-by date of the chili be?
May 6
List the required minimum internal cooking temperatures for beef roasts, stuffed pork chops, and shell eggs for immediate service.
Beef roasts - 145 degrees for 4 minutes
Stuffed pork chops - 165 degrees for 15 seconds
Shell eggs for immediate service - 145 for 15 seconds
Name two alternatives for avoiding bare-hand contact with ready-to-eat food.
- Wearing single-use gloves
- Using spatulas, tongs, deli sheets, or other utensils
Which two types of food are most commonly linked with Norovirus?
Ready-to-eat food and shellfish from contaminated water.
Name two components of correct work attire.
- Clean hair restraint
- Clean clothing
- No jewelry on hands or arms, except for a plain band ring
From top to bottom, what order should duck, strawberries, ground beef, salmon be stored?
- Strawberries
- Salmon
- Ground Beef
- Duck
What are the time and temperature requirements for cooling TCS food?
Cool food from 135 degrees to 70 degrees within 2 hours and from 70 to 41 or lower in the next 4 hours.
What are the requirements for holding potato salad without temperature control?
- Hold the potato salad at 41 or lower before removing it from refrigeration
- Label it with the time you removed it from refrigeration and the time you must throw it out
- Make sure the food temperature does not exceed 70 degrees while it is being served, throw out any food that exceeds this temperature
- Sell, serve, or throw out the potato salad within six hours