Clean & Sanitize
What items must CYPAs clean and sanitize before and after each meal/snack service?
Tables where meals/snacks are eaten; Highchair trays; Countertop used to prepare infant formula, dispense baby food, or hold food containers that are delivered to the room
How are hazards prevented/eliminated using time & temperature controls?
-Refrigerating storage at 41oF for potentially hazardous foods; proper cooking; & minimizing the time spent in the TDZ during receipt, food prep, and serving—maximum 4 hours cumulative.
Which is false about teaching kitchens/cooking projects: Food from teaching kitchens is not used to support or supplement programmed meals and snacks OR Foods can be stored in refrigerators or freezers supporting programmed meals.
Foods can be stored in refrigerators or freezers supporting programmed meals (They can NOT be stored in the same area as program meals).
What are the nine major food allergens?
Milk, eggs, wheat, fish, shellfish, soybeans, tree nuts, peanuts, and sesame.
What are the guidelines for serving special occasion food/from home (besides pre-authorization for special dietary needs)?
Food is not retained by CYS beyond the current day & not served to other children; Food packed in an insulated container is not stored in the refrigerator; Hot foods packed hot in an insulated container is not reheated; Cold foods packaged in an insulated container may be reheated to any warm/hot temperature if intended to be eaten hot. *Exception applies to commercially produced and packaged baked goods when approved for a special event.
To prevent the growth or regrowth of pathogenic organisms commonly transmitted through food, cooked hot foods must be held at ___ degrees Fahrenheit or above and chilled foods must be kept at 41 degrees Fahrenheit or below.
135
How can you prevent exposures to food allergens?
•Always check Special Diet Statements (SDS)/read Medical Action Plans (MAPs); Follow substitutes
•Avoid sharing foods & Practice medication administration drills
•Follow the established procedures for requesting a substitution if one has not been provided
•Check non-food items (activity supplies) for food allergens.
When must CYPAs wash their hands?
Before eating, handling or serving any food, before contacting food contact surfaces, & when soiled.
What are some common issues observed during meal service in rooms/programs?
•Touching the edge of cups/plates; touching ready-to-eat items with bare hands; NOT holding utensils by the handles; NOT washing hands/getting new gloves between tasks.
If held at unsafe temperatures between 41oF and 135oF for more than __ hours, it will result in the growth of harmful germs that can make you sick when the food is eaten.
4
*Some bacteria produce toxins when they grow. Toxins are not neutralized during cooking.
SOME examples of signs/words that a child may be having an allergic reaction include:
-Putting their hands in their mouths
-Slurring their words
-"My tongue [or mouth] is hot [or burning, tingling, itching]." (or eyes/skin are itchy)
-"There’s something stuck in my throat."
CYPA must not work with children or food if they have the following symptoms:
Diarrhea, Vomiting, Sore throat with fever, &/or Jaundice
What range is the temperature danger zone (TDZ)?
41-135 degrees Fahrenheit
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 10. The ground beef has a use-by date of May 6. What should be the use-by date of the chili be?
May 6 (because the ground beef has the oldest use-by date)
What are the five necessary items in a handwashing station?
Hot & cold running water, soap, a way to dry hands, garbage container, & signs to instruct how to wash hands.
Ensure food is not delivered to activity rooms more than __ minutes before the scheduled meal.
30
*This Reduces amount of time food is held in the temperature danger zone.
In what temperature range do pathogens grow the MOST rapidly?
70°F to 125°F
What will the order, from top to bottom, should duck, ground beef, salmon and strawberries be stored in the same refrigerator/cooler?
strawberries, salmon, ground beef and duck.