Understanding the Microworld
Most common symptoms of a food-borne illness
What is diarrhea, vomiting, fever, nausea, abdominal cramps, and jaundice?
The three types of contaminations
What is biological, Physical, and Chemical contaminations?
A thermometer used to measure the temperature of food must be accurate.
What is ±2∘F or ±1∘C?
Must be included on the label of ready-to-eat TCS food that was prepped in-house
What is the date that the food should be thrown out?
Minimum temperature should hot TCS food be held at
What is 135°F?
FATTOM
What is Food, Acidity, Temperature, Time, Oxygen, Moisture?
A prep cook stores a bottle of sanitizer on a shelf above a prep table, preventing chemical contamination.
What is storing the sanitizer bottle away from the prep area?
The thermometer that is in incapable of measuring the internal temperature of food
What is Infrared thermometer?
In top-to-bottom order, fresh pork roast, fresh salmon, a container of lettuce, and a pan of fresh chicken breasts be stored in a cooler
What is Lettuce, fresh salmon, fresh pork roast, fresh chicken breasts?
Ways to achieve active managerial control
What is addressing the five most common risk factors, training programs, manager supervision, incorporation of SOPs?
Important ways to prevent a foodborne illness caused by bacteria / viruses
What is practicing good personal hygiene/ Preventing cross-contamination?
What is the cook not washing their hands and put on new gloves before slicing the hamburger buns?
One acceptance criteria for fresh shellfish
What is Mild ocean smell?
Day to discard chicken salad that was prepped on July 18th
What is July 25?
A customer calls to complain about a foodborne illness he says was caused by your establishment
What is complete an incident report?
The Big Six
Minimum time you should scrub your hands with soap.
What is 20 seconds?
The most important factor in choosing a food supplier
What is inspected and complies with local, state, and federal laws?
The maximum water temperature that may used when thawing frozen ROP fish under running water
What is 70°F?
Minimum information that should be on the pan label
What is Use-by date and time and reheating and service instructions?
Pathogens are found in high numbers in an infected person's feces, are highly infectious, and can cause severe illness
What is Hepatitis A, Norovirus, Salmonella Typhi, nontyphoidal Salmonella, Shigella spp., and Shiga toxin-producing E. coli?
Condition that single-use gloves are not required
What is adding seasonings to raw meat?
A manager received a recall alert for an item in her restaurant
What is Arranging for the vendor to pick up the item, and the notify staff?
Partially cooking food for later service, the amount of time that the food can be heated during the initial cooking step
What is 60 minutes?
The purpose of a food safety management system
What is to actively control risks and hazards throughout the flow of food?