Chapter 1:
Keeping Food Safe
Keeping Food Safe
What is TCS Food?
*bonus 100 point if you can give a specific example that is not cooling foods
Food that requires time and temperature control for safety.
- Milk and Dairy products - Eggs
-Meat/Poultry/Fish - Sprouts/Sprout seeds
- Tofu or soy proteins -Garlic and oil mixtures
- Sliced/cut melons, tomatoes, leafy greens
-Cooked foods: Baked Potatoes, rice, vegetables
What are 4 of the 6 common symptoms of a foodborne-illness?
50 extra points if you list 5. 100 extra points if you list all 6.
1) Diarrhea 2) Vomiting
3) Fever 4) Nausea
5) Abdominal cramps/pain
6) Jaundice (Yellowing of skin and eyes)
Along with Biological contamination, what are the other 2 forms of contamination that makes food unsafe?
*Extra 50 points (each) if you are able to explain each form of contamination and give an example.
Physical- When objects are physically present in food. (Metal shavings, Wood, Fingernails, Bandages, Glass, Jewelry, Rocks/Dirt, Fruit Pits, Stem, Seeds, Bones)
Chemical- Food contaminated from the presence of chemicals, either from chemicals and solutions from the food service operation, or any chemicals deliberately added to food. (Cleaning chemicals, Sanitizers, First-aid Products, Health and Beauty products)
When washing hands, What is the minimum time you should scrub with soap?
10 Seconds
What are three ways food can become time-temperature abused?
- Food cooked to the wrong minimum temperature
-Food held at the wrong temperature
- food cooled or reheated incorrectly
What is a foodborne-illness outbreak?
When two or more people report the same illness from eating the same food.
The acronym "FAT TOM" is used to remember what six factors that contribute to bacterial growth in food?
F- Food A-Acidity T-Time
T-Time O-Oxygen M-Moisture
The FDA’s acronym A.L.E.R.T.
(Assure, Look, Employees, Reports, Threats)
is used for what in the food service industry?
To keep food safe from deliberate contamination by making it very difficult to tamper with food.
List 5: After what activities should hands be washed?
(*Bonus 50 points for every activity over 5)
- Before preparing food or working with clean equipment and utensils
- Putting on new gloves -Using the restroom
- Touching the body, hair or clothing
- Handling soiled items
- Eating, drinking, smoking, chewing gum/tobacco
- Coughing, sneezing and/or blowing nose
- Handling raw meat poultry or seafood
- Handling garbage - Handling chemicals
- Changing tasks/before starting a new task
- Leaving and returning to the kitchen/prep Area
- Handling money - Handling electronic devices
What are requirements for labeling and date marking?
- Any item not stored in original container must be labeled with common name.
- Any item prepared and not served by the end of the day must have the name of the item and a date*
*the date can be the date prepped or the date item must be discarded. must be uniform system throughout kitchen
What are the three groups considered high-risk populations?
1) Preschool populations/youngest of children
2) Elderly people
3) People with compromised/weakened immune systems
At what 4 times are we able to fully control control FAT TOM conditions?
(Keeping food out of the temperature danger zone)
When TCS Cooling
When Thawing Food under cool running water
At Deliveries
When Prepping (how long food is out of refrigeration before being returned)
What are the 6 most common symptoms associated with an allergic reaction?
-Swelling of Face, Eyes, Hands, Feet
-Itchy throat -Hives or itchy rashes
-Nausea -Wheezing or shortness of breath
-Vomiting and/or Diarrhea
What 5 illness symptoms need to be reported to management before coming to work or develop while at work?
- Vomiting - Diarrhea - Jaundice
- Sore throat with fever
-Infected wound or boil that is open or draining that can not be covered properly.
FIFO - First In, First Out. Why do we use this acronym to help ensure rotation of food?
To ensure that we are able to maintain quality and limit the growth of pathogens.
What are 4 important measures for preventing foodborne-illness?
- Preventing time/temperature abuse
- Preventing cross contamination
- Good personal hygiene
- Proper cleaning and sanitizing
What are the four types of microorganisms that can contaminate food and cause foodborne illness?
Bacteria
Viruses
Parasites
Fungi
What 4 steps should be taken to prevent allergy reactions?
-Any and all food allergies should be taken seriously
-Staff should be able to identify what foods may contain potential allergens
-Identify special order by clearly marking or indicating the food allergy
-Check recipes and ingredient labels
-Wash, rinse and sanitize cookware, utensils, equipment, and food contact surfaces
-Make sure that allergens do not touch anything that is served to guests with allergies. (includes food, beverages, utensils, equipment and gloves)
-Wash hands and change gloves
What are 6 common situations that food handlers can contaminate food because of their personal hygiene?
-When handling food while having a foodborne illness
-When handling food while when they have wounds or boils that contain a pathogen
-When sneezing or coughing near or while handling food.
-When they have contact with a person who is ill and then handle food
-When they use the restroom but they do not wash their hands properly.
When they have symptoms such as diarrhea, vomiting or jaundice and are handling food.
When receiving deliveries, What 5 things should be be checking before the delivery driver leaves?
- Temperature of products *specifically TCS foods
- Visual damage of packaging
- Documentation of product: expiration dates, proper labels, seafood labels
- Quality of food
- Signs or indication of pests
What are the 5 common risk factors that can lead to foodborne illness?
- Not cooking food to min. temperatures
- Holding food at incorrect temperatures
- Using contaminated equipment
- Poor personal hygiene
- Purchasing food from unsafe sources
What are "The Big 6" Biological Contaminates identified by the FDA?
(All or nothing)
Shigella spp.
Salmonella Typhi
Nontyphoidal Salmonella
Shiga toxin-producing Escherichia coli a.k.a E. Coli
Hepatitis A
Norovirus
What are "The Big 9" Food Allergies?
-Milk -Eggs -Fish -Peanuts -Soy
-Wheat -Shellfish -Tree Nuts -Sesame
What are 5 good personal hygiene practices?
*100 Bonus for every practice over 5.
- Washing hands
- Good hand care and hygiene
- Covering wounds and boils
- Preventing bare-hand contact with RTE food
- Using single use gloves
- Personal cleanliness and clean work attire
- Use of hair restraints
- No jewelry (*Except for plain wedding band)
- no eating, drinking, smoking or chewing gum while handling food
-Reporting health issues or illnesses to management
Safe food storage starts with wrapping and covering food. After that, what order should food be stored Top to bottom because of their food type? (Storage Hierarchy)
- RTE foods (no additional cooking needed)
- Seafood (cooked to 145°F)
- Whole cuts of beef/pork (cooked to 145°F)
- Ground meats and ground fish (cooked to 155°F)
- Whole and ground poultry (cooked to 165°F)