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 two requirements 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 foods?
In a cooler, keeping temp 41 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 is the correct internal temperature for holding hot TCS food?
135 degrees or higher
A person infected with this virus may not show symptoms for weeks but can be very infectious
Hepatitus A
Name a hand care practice, in addition to handwashing, that can prevent the spread of pathogens
Keep fingernails trimmed and filed
Keep fingernails short and clean
Not wearing nail polish
Covering infected wounds on the hand, finger or wrist with cover and then glove
Wearing single use disposable gloves
How long can chicken salad, prepped in-house and held at 41 degrees or lower be stored?
Maximum of seven days
Meat cooked in a microwave must be heated to what minimum internal temperature?
165 degrees
What are the two biggest hazards for food when serving it off site?
Time temperature abuse
Contamination
What is one practice that can prevent the spread of viruses?
Practice good personal hygiene
Avoid bare hand contact with ready to eat food
Quick cleanup of vomit
Exclude infected food handlers
Name two instances when food handlers must change gloves
As soon as they are dirty or torn
Before beginning a different task
After an interruption
After handling raw food product and before handling ready to eat foods
After four hours of continuous use
What are the temperature requirements for receiving fresh meat and shell eggs?
Fresh meat: internal temp 41 degrees or lower
Fresh eggs: Air temp 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 for 15 seconds within two hours
Name two ways to prevent customers from contaminating self service areas
Sneeze guards
Label food items
Do not let guests refill dirty plates or use dirty utensils at self service areas
Place food in display cases, or package it in a way that protects it from contaminants
Stock food displays with the correct utensils for dispensing (tongs, spoons etc)
Never use ice used to keep food or beverages cold as an ingredient
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
Diarrhea
Vomiting
Jaundice for seven days or less
Food handler is vomiting or has diarrhea and has been diagnosed with an illness caused by Norovirus
Has been diagnosed with an illness caused by Hepatitus A
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 and the ground beef has a use by date of May 6. What should the use by date of the finished 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 for four minutes
Stuffed pork chops: 165 for <1 second
Shell eggs for immediate service: 145 for 15 seconds
Name two alternatives for avoiding bare-hand contact with ready to eat food
Wear single use gloves
Using spatulas, tongs, deli paper 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 with restraint
Clean clothes
Clean apron and correct use
No jewelry on hands or arms
From top to bottom, what order should duck, ground beef, salmon, and strawberries be stored in the same cooler?
Strawberries
Salmon
Ground Beef
Duck
What are the time and temperature requirements for cooling TCS food?
Cool food from 135-70 within 2 hours, and from 70-41 or lower in the next four hours
What requirements must be met to hold cold ready to eat TCS food without temperature control for up to six hours?
Check with regulatory authority for specific requirements (SJBH-throw away at end of service)
Hold the food at 41 degrees or lower before removing it from refrigeration
Label the food with the time you removed it from refrigeration and the time you must throw it out.
Make sure the food temp does not exceed 70 degrees while it is being served, throw away any food that exceeds 70 degrees
Sell, serve, throw out the food within 6 hours