coursebook Flashcards
servsafe
what is a foodborne-illness outbreak?
When two or more people report the same illness from eating the same food
what is a TCS food?
Food requiring time and temperature control for safety
Who’s population is at high risk for foodborne illness?
Elderly people, preschool-age children, and people with compromised immune systems
which is a TCS food?
Dairy products, shell eggs, meat: beef, pork, and lamb, poultry, fish, shellfish and crustaceans, baked potatoes, heat-treated plant food, soy protein, sliced melons, sprouts and sprout seeds, and untreated garlic-and-oil mixtures
The five common risk factors that can lead to foodborne illness are failing to cook food adequately, holding food at incorrect temperatures, using contaminated equipment, practicing poor personal hygiene, and …
Purchasing food from unsafe sources
what is an important measure for preventing foodborne illness?
Preventing cross-contamination
Raw chicken breasts are left out at room temperature on a prep table. what is the main risk that could cause a foodborne illness?
Time-temperature abuse
A server cleans a dining table with a wiping cloth and then puts the wiping cloth in an apron pocket. what is the risk that could cause a foodborne illness?
Poor cleaning and sanitizing
what are the most common symptoms of a foodborne illness?
Diarrhea, vomiting, fever, nausea, abdominal cramps, and jaundice
What is the most important way to prevent a foodborne illness caused by bacteria?
Control time and temperature
Shiga toxin-producing E. coil is commonly linked with what type of food?
Raw ground beef
What is the most important way to prevent foodborne illnesses caused by viruses?
Practice good personal hygiene
A guest called an operation and told the manager about getting sick after eating there. the guest complained od vomiting and diarrhea a few hours after eating the raw oysters. what pathogen probably caused the illness?
Norovirus
Parasites are commonly linked with what type of food?
Seafood
A guest had a reversal of hot and cold sensations after eating seafood. what most likely caused the illness?
Toxin
Which pathogens are found in high numbers in an infected person’s feces, are highly infectious, and can cause severe illness that’s called the big six?
Hepatitis A, Norovirus, Salmonella Typhi, nontphoidal Salmonella, Shigella spp., and Shiga toxin-producing E. coil
what is FAT TOM?
Food, Acidity, Temperature, Time, Oxygen, and Moisture
Aside from temperature, which other FAT TOM condition will a foodservice operation be most able to control?
Time
Which pathogen can be controlled by washing hands and controlling flies inside and outside the operation?
Shigella spp.
What are the four types of pathogens that can be contaminate in food?
Viruses, bacteria, parasites, and fungi
what is a biological pathogen?
Toxins
What is a physical contaminants?
Metal shavings, wood, fingernails, staples, bandages, glass, jewerly, and dirt
What is a chemical contaminants?
Cleaners, sanitizers, polishes, machine lubricants, pesticides, deodorizers, first-aid products, health and beauty products
A prep cook stores a bottle of sanitizer on a shelf above a prep table. To prevent chemical comtamination, what should be done differently?
Store the sanitizer bottle away from the prep area
What does A.L.E.R.T. stand for?
Assure, look, employees, reports, and threat
What are allergy symptoms?
Nausea, wheezing or shortness of breath, hives or itchy rashes, swelling of various parts of the body, vomiting and/or diarrhea, abdominal pain, and itchy throat
Common food allergens called the big eight allergens?
Milk, soy, eggs, wheat, fish, crustacean shellfish, peanut, and tree nuts
what should food handlers do to prevent food allergeNS from being transferred to food?
Use cleaned and sanitized utensils when prepping the order
To prevent the deliberate contamination of food, a manager should know who is in the facility, monitor the security of products, keep information related to food security on file, and know…
Whom to contact about suspicious activity
How to wash hands?
- ) Wet hands and arms at 100F
- ) Apply soap.
- ) Scrub hands and arms vigorously for 10 to 15 seconds. 4.) Rinse hands and arms thoroughly.
- ) Dry hands and arms.
When should hand antiseptics be used?
After washing hands
What should food handlers do after prepping food and before using the restroom?
Take off their aprons
Which piece of jewelry can be worn on a food handler’s hand or arm?
Plain band ring
what symptoms require for food handler to stay home from work?
Sore throat with fever
when is it acceptable to eat in an operation?
when sittting in a break area
what should a manager do if a cook calls in with a headache, nausea, and diarrhea?
Tell the cook to stay away from work and see a doctor
Time temperature abused
Between 41°F and 135°F (5°C and 57°C)
Temperature danger zone
Grow especially fast between 70°F and 125°F (21°C and 52°C)
Boiling-point water
212°F (100°C)
Ice-point water
32°F (0°C)
What temperature of food need to be accurate?
within +- 2°F or +-1°C
What temperature of air in food storage?
within +-3°F or +-1.5°C
To prevent cross-contamination surfaces, equipment, and utensils
It must be washed, rinsed, and sanitized
How far must a bimetallic stemmed thermometer be inserted into food to give an accurate reading?
Up to the dimple in the thermometer stem
what prode should be used to check the temperature of a chicken breasts?
Penetration probe
what device can be used to record time-temperature abuse during the delivery of food?
Time-temperature indicator
which thermometer is limited to measuring surface temperatures?
Infrared thermometer
If a chef dropped a bimetallic stemmed thermometer onto a prep table. what should the chef do next?
Calibrate the thermometer
Checking temperatures: Meat, poultry, and fish
Insert the thermometer stem or probe directly into the thickest part of the food
Checking temperatures: Reduced-oxygen packaging (ROP) food, modified atmosphere packaging (MAP, vaccum-packed, and sous vide food
Insert the thermometer stem or probe between two packages.
Checking temperatures: others packaged food
open the package and insert the thermometer stem or probe into the food
Cold TCS food
Recive at 41°F (5°C) or lower
Live shellfish
Receive at an air temperature of 45°F (7°C) and internal temperature no greater than 50°F (10°C)
Cool to. 41°F (5°C) or lower in favour hours
Shucked shellfish
Receive at 45°F (7°C) or lower
Cool to 41°F (5°C) or lower in four hours
Milk
Receive at 45°°F (7°C) or lower
Cool to 41°F (5°C) or lower in four hours
Shell eggs
Receive at an air temperature of 45°F (7°C) or lower
Hot TCS food
Receive at 135°F (57°C) or higher
Frozen food
Should be frozen solid when received
Shellstock indentification tag
Keep the tag on file for 90 days from that date
what is the most important factor in choosing an food supplier?
It has been a inspected and complies with local, State, and federal laws
What causes large ice crystals to form on frozen food and it’s packaging?
Time-temperature abuse
What should be done with an items that has been recalled?
Removing the item from inventory, put it in a secure location, and label it to keep it from being used or discarded
Which is requirement for key drop deliveries?
The items are placed in the correct one storage location
what does FIFO stand for?
First in, first out
Ready to eat food
Can be stored for only seven days if held at 41°F (5°C) or lower
Why should food temperature be taken in two different locations?
Temperature may vary in the food
What is a cross-connection?
Physical link between safe water and dirty water
What should be done with food that has been handled by a food handler who has been restricted or excluded from operation due to illness?
Throw it out
What is the first step of cleaning and sanitizing stationary equipment?
Unplug the unit
Bulk unpackaged food in self-service areas must be labeled when…
The manufacturer claims the food is healthy
A food handlers comes to work with diarrhea. what should the manager tell the food handler to do?
go home
Date marking
be held for longer than 24
Storage order, top to bottom: minimum internal cooking temperature
Ready to eat food N/A Seafood 145°F Whole cuts of beef and pork 145°F Ground meat and fish 155°F whole and ground poultry 165°F
165°F (74°C) for 15 seconds
Poultry including whole or ground chicken, turkey, or duck
Stuffing made with fish, meat, or poultry
Stuffed meat, seafood, poultry, or pasta
155°F (63°C) for 15 seconds
Ground meat including beef, pork, and other meat
Injected meat including brined ham and flavor injected roasts
Mechanically tenderized meat
Raities including ostrich and emu
Ground seafood including chopped or minced seafood
shell eggs that will be hot held for service
145°F (63°C) for 15 seconds
Seafood including fish, shellfish, and crustaceans
steak/chops of pork, beef, veal, and lamb
Commerically raised game
shell eggs that will be served immmediately
135°F (57°C) no minimum time
Friut, vegetables, grains, and legumes that will be hot held for service
175°F (80°C)
Tea
Partial cooking during prepping
cook no longer than 60 minutes
cooling TCS food
135F to 41F (57C to 5C) or lower within six hours
Reheating TCS food
165F (74C) for 15 seconds
Holding cold food without temperature control
At 41F (5C) for up to six hours
Holding hot food without temperature control
At 135F (57C) for up to four hours
how often must you check the temperature of food that is being held with temperature control?
At least every four hours
What does HACCP stand for?
Hazard analysis critical control point
The seven HACCP principles
- ) Conduct a hazard analysis
- ) Determine critical control points (CCPs)
- ) Establish critical limits
- ) Establish monitoring procedures
- ) Identify corrective actions
- ) Verify that the system works
- ) Establish procedures for record keeping and documentation
Supplies store
Away from walls and at least six inches off the floor
Methods for thawing TCS food
Refrigeration- temp 41 or lower
Running water- clean water at 70
Microwave- set at temp 165
Cooking- grill or deep fryer
Cool food within two hours
135F to 70F
Cool food within four hours
70F to 41F
Partial cooking
No longer than 60 minutes
What is a active managerial control?
It’s the manager’s responsibility to actively these and other risk factors for foodborne illness.
Active managerial control: five common risk factors
Purchasing food from unsafe sources failing to cook food correctly Holding food at incorrect temperatures Using contaminated equipment Practicing poor personal hygiene
Specialized processing methods that need a variance
Smoking food to preserve it Using food additives or adding components Curing food Custom-processing animals Packaging food using ROP Packaging fresh juice Sprouting seeds or beans Offering live shellfish from a display tank
Flooring
Should be smooth, durable, nonabsorbent, and easy to clean.
Finishes for interior walls and ceilings
Needs to be smooth, nonabsorbent, durable, and easy to clean.
Requirements at a handwashing station
Hot and cold running water Soap A way to dry hands Garbage container Signage
Service sinks
Cleaning mops and disposing of wastewater
What is the NSF?
A organization that creates these national standards
What dose the NSF stand for?
National sanitation foundation
Floor-mounted equipment on legs
at least six inches high
Tabletop equipment on legs
at least four inches high
What is potable water?
Drinkable water
What is a backflow?
The reverse flow of contaminates through a cross-connection into a drinkable water supply
What is a Backsiphonage?
When high water use in one areas of an operation creates a vacuum in the plumbing system that suck contaminants back into the water supply
What is a vacuum breaker?
A mechanical device that prevents backsiphonage.
An air gap is?
Is an air space that separates a water supply outlet from a potentially contaminated source.
Lighting regulatory authorities require…
Prep areas
If ventilation system isn’t working correctly
Grease and condensation will build up on walls and ceilings.
Indoor garbage containers
Must be leakproof, waterproof, and pestproof, and easy to clean
Outdoor garbage containers
Place on a surface that”s smooth, durable, and nonabsorbent.
Types of cleaners
Detergenta, degreasers, delimers, and abrasive cleaners
Cleaning
Remove food and other dirt from a surface.
Sanitizing
Reduces pathogens on a surface to safe levels.
Heat sanitizing
The water must be at least 171F and soaked for at least 30 seconds
Chemical sanitizing
Chlorine: 50-99 ppm for 7 seconds
Iodine: 12.5-25 ppm for 30 seconds
Quats: about 500 ppm for 30 seconds
How to clean and sanitize
Scrape or remove food bites from the surface Wash the surface Rinse the surface Sanitize the surface Allow the surface to air-dry
High-temperature dishwashing machines
Temperature must be at least 180F and checking temperature by using maximum registering thermometers
Cleaning and sanitizing in a three-compartment sink
Scrape items before washing them wash items in the first sink at 110F Rinse items in the second sink Sanitize items in the thrid sink at 171F Air-dry items
What dose IPM stand for?
Integrated pest management
What dose PCO stand for?
Pest control operator
An IPM program has three basic rules
- ) Deny pests access to the operation
- ) Deny pests food, water, and shelter
- ) Work with a licensed pest control operator
The role of the FDA
- Inspects all foodd except meat, poultry, and eggs
- Regulates food transprorted across state lines
- Agency issues FDA food code that regulate retail and foodservice operations
What dose USDA stand for?
The U.S. department of agriculture
What is the USDA?
Inspects meat, poultry, and eggs
Regulates food that crosses boundaries or involes more than one state
What dose CDC stand for?
Centers for disease control and prevention
What is the CDC?
A agencies of the U.S. department of health and human services
The CDC, FDA, USDA, and state and local regulatory authorities assist by providing services:
- Investigating outbreaks of foodborne illness
- Studying the causes and control of disease
- Pubishing statistical data and case studies
- Providing educational services in the field of sanitation
- Conducting the vessel sanitation program
What dose PHS stand for?
Public health service
What is the PHS?
Conducts research into the causes of foodborne illness outbreaks and assists in investigating outbreaks
State and local regulatory authorities have some responsibilities reated to food safety
- Inspecting operation
- Enforcing regulations
- Investigating complaints and illnesses
- Issuing licenses and permits
- Approving construction
- Reviewing and approving HACCP plans
The FDA recommends that regulatory authoritites use the following three risk when evaluating operation:
Priority items
Priority foundation items
core items
Steps in the inspection process
Idenification Cooperation Notes Professionalism Records Correction Action
Closure
- lack of refrigeration
- Backup sewage
- Emergergency, like fire or flood
- Infestation
- Interruption of electrical or water service
- Evidence of a foodborne-illness outbreak
Critical food safety knowledge for staff
Good personal hygiene
Controlling time and temperature
Preventing cross-contamination
Cleaning and sanitizing
