Chapter 1
When is it considered an outbreak?
-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 laboratory analysis
The four types of pathogens can contaminate food and cause foodborne illness are?
Bacteria
Viruses
Parasites
Fungi
How long should you wash your hands for?
20 seconds
How do you prevent cross-contamination?
Use separate equipment for each type of food
Clean and sanitize all work surfaces, equipment, and
utensils after each task
When should you arrange deliverys?
When staff has enough time to do inspections
When they can be correctly received
What are the 5 risk factors for a Foodborne Illness?
1.Purchasing food from unsafe sources
2. Failing to cook food correctly
3. Holding food at incorrect temperatures
4. Using contaminated equipment
5. Practicing poor personal hygiene
What are the symptoms of a foodborne illness?
Diarrhea
Vomiting
Fever
Nausea
Abdominal cramps
Jaundice (yellowing of skin and eyes)
When do you change your single-use gloves?
As soon as they become dirty or torn
Before beginning a different task
After an interruption, such as taking a phone call
After handling raw meat, seafood, or poultry and
before handling ready-to-eat food
At what temperatures should food never reach?
41 degrees Farenheit to 135 degrees Farenheit
What are the delivery criteria for live shellfish and shell eggs
Shellfish: Receive oysters, mussels, clams,
and scallops at an air temperature of 45 ̊F (7 ̊C)
and an internal temperature no greater than
50 ̊F (10 ̊C)
Shell eggs: Receive at an air temperature of 45 ̊F
(7 ̊C) or lower
What are the three types of contamination?
Biological
Chemical
Physical
What are the big 6?
Shigella spp.
Salmonella Typhi
Nontyphoidal Salmonella (NTS)
Shiga toxin-producing Escherichia coli (STEC), also known as E. coli
Hepatitis A
Norovirus
What should you do if an employee has jaundice?
Report the food handler to the regulatory authority
Exclude food handlers from the operation if they have had jaundice for 7 days or less
Food handlers must have a written release from a medical practitioner and approval from the regulatory authority before returning to work
How do you know if time-temperature abuse has occurred when receiving food?
A color change on the time-temperature indicators
What should you do when there are signs of thawed-out food and refreezing. What are the signs?
Reject the food
Fluids or water stains in case bottoms or on packaging
Ice crystals or frozen liquids on the food or packaging
Who are the people most at risk of a Foodborne Illness?
Elderly people
Preschool-age children
People with compromised immune systems
What is FAT TOM?
Food
Acidity
Temperature
Time
Oxygen
Moisture
What should you do if an employee has a sore throat?
Restrict the food handler from working with or around food
Exclude the food handler from the operation if
you primarily serve a high-risk population
A written release from a medical practitioner is
required before returning to work
When should you calibrate a thermometer?
Before each shift to ensure accuracy
How long can ready-to-eat foods be held if it is held at 41 degrees or lower?
7 days
Ready to eat foods include?
Cooked food
Washed fruit and vegetables
Deli meat
Bakery items
Sugar, spices, and seasonings
How do you prevent viruses and bacteria
Viruses: exclude staff who are vomiting or have diarrhea and have been diagnosed with Norovirus from the operation. Washing your hands. Avoid bare-hand contact with ready-to-eat food. Purchase shellfish from approved, reputable suppliers
Bacteria: Control time and temperature
When should you be using single use gloves?
Should be used when handling ready-to-eat food
How are infrared thermometers used?
Used to measure the surface temperature of
food and equipment
What is the order from top to bottom of storage in a fridge
A. Ready-to-eat food
B. Seafood
C. Whole cuts of beef and pork
D. Ground meat and ground fish
E. Whole and ground poultry