Rub-A-Dub-Dub
Where should cleaning tools and chemicals be stored in an operation?
In a designated area away from the food.
What does FATTOM stand for?
Food, Acidity, Time, Temperature, Oxygen, and Moisture.
**BONUS Question!!
What does the acronym HACCP stand for?
Hazard Analysis Critical Control Point
**BONUS Question
How long can ready-to-eat TCS foods be stored in the fridge for?
7 days
What is the best way to eliminate pests that have entered a food service operation?
Work with a licensed pest control operator (PCO)
Name two instances when food handlers must change their 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
• After four hours of continuous use
What is considered the 'danger zone'?
41-135 degrees F.
**BONUS Question!!
Name the two requirements for a supplier to be considered an approved supplier
• They must be inspected and can show an inspection report
• They must be in compliance with applicable local, state, and federal laws
What is the correct way to thaw frozen food?
- Part of the cooking process
- Under cold, running water
- In the fridge, less than 41 degrees F
What foods do the FDA usually inspect?
All foods except meat, poultry, and eggs.
**BONUS Question!!
Name two symptoms that require a food handler to be excluded from the operation.
• Sore throat with fever in an operation that primarily
serves a high-risk population
• Diarrhea
• Vomiting
• Jaundice for seven days or less
• Food handler is vomiting or has diarrhea and has been diagnosed with an illness caused by Norovirus, Shigella spp., nontyphoidal Salmonella, or shiga toxin- producing E. coli
• Has been diagnosed with an illness caused by hepatitis A or Salmonella Typhi
**BONUS Question!!
A food handler working in a hotel removes cold tuna salad from the cooler at 9:00 am and delivers it to a conference room for an 11:00 am buffet luncheon, where it is held without temperature control. By what time must the tuna salad be served or thrown out?
3:00 pm
From top to bottom, what order should duck, ground beef, salmon, and strawberries be stored in the same cooler?
• Strawberries
• Salmon
• Ground beef
• Duck
What are some methods of preventing cross contamination of common allergens?
- Check recipes and ingredient labels.
- Wash, rinse, and sanitize cookware, utensils, and equipment.
- Make sure the allergen doesn’t touch anything for customers with food allergies.
- Wash your hands and change gloves before prepping food.
- Use separate fryers and cooking oils for guests with food allergies.
- Label food packaged on-site for retail use.
What are three ways to determine if training is needed?
- Observe job performance
- Test food safety knowledge
- Identify areas of weakness
**BONUS Question!!
What are the five necessary items in a hand washing station?
• Hot and cold running water
• Soap
• A way to dry hands
• Garbage container
• Sign to indicate staff members are to wash hands before returning to work
**BONUS Question!!
What are the time and temperature requirements for cooling TCS food?
Cool food from 135 ̊F to 70 ̊F (57 ̊C to 21 ̊C) within
two hours, and from 70 ̊F to 41 ̊F (21 ̊C to 5 ̊C) or lower in the next four hours
What would be some red flags when receiving frozen products from a supplier?
Ice crystals
What is the correct temperture for reciving eggs?
Receive at an air temperture of 45*F or less.
**BONUS Question!!
Name two of the responsibilities of the CDC
- Investigating outbreaks of foodborne illness
- Studying the causes and control of disease
- Publishing statistical data and case studies in the Morbidity and Mortality Weekly Report (MMWR)
- Providing educational services in the field of sanitation
- Conducting the Vessel Sanitation Program—an inspection program for cruise ships
Name two possible physical contaminants and two chemical contaminants
Physical: Metal Shavings, Wood, Fingernails, Staples, Bandages, Glass, Jewelry, Dirt
Chemical: Cleaners, Polishers, Sanitizers, Machine lubricants, Pesticides, Deodorizers, First-aid products
What are the Big 6 microorganisms?
Shigella spp.
Salmonella Typhi
Nontyphoidal Salmonella (NTS)
Shiga toxin-producing Escherichia coli (STEC), also known as E. coli
Hepatitis A
Norovirus
Explain the steps of taking the temperature for a shipment of sour cream
Remove the lid of a container and put the thermometer stem into the sour cream.
**BONUS Question!!
What populations are considered 'high risk'?
Young children, those who are immunocompromised, pregnancy, elderly.
**BONUS Question!!
What are 4 ways to prevent pests in your food service operation?
Seal all cracks in floors and walls
Use approved, reputable suppliers
Immediately throwing out the garbage
Keep all exterior openings tightly closed
Store food away from the walls and at least 6 inches off the floor