Providing Safe Food
What is a foodborne illness?
A disease transmitted to people by food
What is a pathogen?
Harmful microorganisms
When should hand antiseptics (hand sanitizer) be used in a food service establishment?
Only after handwashing, NEVER in place of handwashing
What is the temperature danger zone?
The range that pathogens grow in.
41 to 135 degrees Fahrenheit
At what temperature should you receive cold TCS foods?
41 degrees Fahrenheit or lower
When is a foodborne illness considered an outbreak? (Must list 1 out of 3)
Two or more people have the same symptoms after eating the same food
An investigation is conducted by state and local regulatory authorities
The outbreak is confirmed by a laboratory analysis
What does FAT TOM stand for?
Food - Bacteria needs nutrients
Acidity - Bacteria grow best in food with little to no acid. pH is the measure of acidity. The pH scale ranges from 0 to 14.0. a value of 0 is highly acidic and 14 highly alkaline.
Temperature - Bacteria grow rapidly between 41 - 135, but most rapidly between 70-125 Fahrenheit.
Time - Bacteria need time to grow. The longer they spend in the danger zone, the more opportunity they have to grow to unsafe levels.
Oxygen - Some bacteria need oxygen.
Moisture - Bacteria like high levels of moisture. The water activity scale ranges from 0-1 with water having a water activity of 1.
How should a cut or wound on the hand, finger or wrist be covered?
With an impermeable cover (meaning liquid cannot pass through) such as a bandage or finger cot, and a single use glove over the cover
What temperature range do pathogens grow the fastest?
70 to 125 degrees Fahrenheit
At what temperature should you receive hot TCS food?
135 degrees Fahrenheit or higher
What are the three categories of contaminants that can make food unsafe?
Biological, Chemical, and Physical
What are the Big Six? (Must list all)
Shigella
Salmonella Typhi
Nontyphoidal Salmonella
Shiga toxin producing Escherichia coli, also known as E.coli
Hepatitis A
Norovirus
What jewelry is allowed when preparing food?
Only a plain band ring
When should you calibrate thermometers to ensure accuracy? (Must list 2)
After they have been dropped
After they have been exposed to extreme temperature changes
Before deliveries arrive
Before each shift
At what temperature should you receive milk?
45 degrees Fahrenheit or lower as long as the milk is cooled to 41 degrees Fahrenheit or lower in four hours
What is time temperature abuse?
Food that has stayed too long at temperatures that are good for the growth of pathogens
What is the most important way to prevent bacteria from causing a foodborne illness?
Controlling time and temperature
Which symptoms should you RESTRICT a food handler from working with food (but not necessarily exclude from the operation?) (Must list 3)
Food handlers with sore throat and fever should also be restricted from working with food and EXCLUDED IF primarily serving high risk populations.
What type of thermometer is best for checking the temperature of liquids such as frying oil, soups, and sauces?
Thermocouple or thermistor with an IMMERSION probe
At what temperature should you receive shucked shellfish- molluscan shellfish with both shells removed?
45 degrees Fahrenheit or lower if the shellfish can be cooled to 41 degrees Fahrenheit or lower in 4 hours.
What does the FDA inspect?
All food except meat, poultry, and eggs.
Also issue the Food Code - a science based code that provides recommendations for food safety regulations
Ground beef and contaminated produce
When can a food handler with jaundice report back to work?
When they have a written release from a medical practitioner AND approval from the regulatory authority before returning to work.
What type of thermometer is best for flat cooking equipment, such as griddles?
Thermocouple or thermistor with a SURFACE probe
At what temperature should you receive shellstock- live molluscan shellfish (oysters, mussels, clams, and scallops?)
Air temperature of 45 degrees Fahrenheit and internal temperature no greater than 50 degrees Fahrenheit as long as shellfish are cooled to 41 or lower in 4 hours.