Temperatures
Temperature danger zone
What is 41F-135F.
This type of bacteria is found in the intestines of cattle and can infect other meat during the slaughtering process.
What is E. Coli.
You have to complete several orders in order to appease your customers during the lunch rush, so to cut cooking time, you fry your chicken and fish together. This is an example of what?
What is Cross contact.
Warm water to this temperature for handwashing.
What is 85 F.
As a manager, you need to be prepared for a crisis before it happen and part of ensuring this is that your employees are provided with the right training and resources. A list of emergency numbers listed by the phone should include the crisis management team, your media contact, headquarters, the regulatory authorities, and....
Shucked shellfish needs to be received at this temperature or lower.
What is 45 F.
Typhoid Mary was a carrier of this pathogen.
Salmonella Typhi
You notice that your employee is wearing fake nails but decide since it is a first offense, you wont send them home. Now you have a customer complaining about a French tip in their biscuit and you are expected to punish them for what offense?
Cross Contamination
You are on sandwich assembly duty at work today. You are mindful to wash your hands between tasks and you use the proper handwashing technique. You have a bandaged cut, however, and the bandage keeps getting wet and you are concerned about the germs on the bandage spreading to the food so you take it off and continue to work on assembling food. This was the wrong call but what is the right call when you have a wound?
Wash then cover wound with a bandage and then an impermeable layer that stays in between you and the food.
There are seven principles for making this program designed to minimize biological, chemical, and/or physical hazards at specific points during the flow of food. Every operation's program is unique.
What is a HACCP plan?
A food handler is seasoning a dish without any gloves on. For it to be acceptable that handler used their bare hands, the dish needs to be cooked to this temperature to kill any contamination that might have transpired from this.
What is 145 F.
This can be spread through contaminated water as well as flies.
What is Shigella spp.
No
These help lower the number of pathogens found on the skin and are up to FDA standards but should never be used in place of handwashing.
What are hand antiseptics.
Keeping records and files for the regulatory authorities when asked is a must. There needs to be record of illnesses, deliveries, inspections, et cetera. This is helpful in the case that an investigation is opened up or a problem arises that can be solved using these documents. In the event that a customer had gotten sick and had eaten the fish from your restaurant the night before, the authorities would look for this documentation that would have come with the fish delivery and been filed away for 90 days past the sale of the fish.
What is the shell stock tag.
The special of the week is fresh Alaskan Salmon and when the delivery truck arrives, the receiving employee inspects the shipment for quality. They ensure that visually there is no damage to the product and they take the temperature which reads 30F. Should they sign the invoice?
No
You are sick after drinking water from the nearby river a few days before. Your symptoms are as follows: headache, fever, and abdominal cramps/pain. You have come down with one of the big six but which one?
A restaurant has a purple knife kit dedicated to preparing food. Special, colour-coded equipment helps in preventing this.
What is cross contact.
You should never use anything but air or these to dry your hands after washing lest they become contaminated again.
A dairy delivery truck arrived on site later than expected and just before closing time on a hot summer day. The driver claims he had a breakdown that put his schedule behind and insists that you sign the invoice right away so he might make his next stop. You don't want to put him any more behind so you agree. Was this the right call? Why or why not?
No. Quality needs to be verified when receiving deliveries.
A restaurant known for its delicious fried chicken practices a process known as slacking where frozen food is gradually thawed before it's fried to ensure even cooking. It's important to watch the food unthawing, however, as it should never be allowed to reach this temperature or higher.
What is 41F.
While there are 6 pathogens that make up the big six, 4 are bacteria, and 2 are viruses. This virus has the longest onset time.
What is Hepatitis A.
Your new server has gotten an order for three of the fresh salmon specials and one fried chicken plate as one out of four of the guest is allergic to fish. She carries them all out at the same time for lack of better training. This is an example of -----?
Cross contact.
Set up a dress code to avoid staff coming in with dirty attire and to avoid setting a -----?
Managers practice active managerial control by aiming to reduce these five common risk factors for foodborne illnesses.
1. Food purchased from unsafe sources.
2.???
3. Food held at the incorrect temperature.
4. Contaminated equipment.
5. Bad hygiene.
What is incorrectly cooked food?