Sanitation Flashcards
who is a food handler?
An employee of a food facility who is involved in the preparation, storage, service, or handling of food products. Anyone who prepares food or may come in contact with food products, utensils, or equipment is a food handler.
No person shall be engaged in food handling unless they have a valid food handler training card
no, you can work under the supervision of a certified Food Safety Manager and pass an in-house exam approved by your country. You could also pass an approved and accredited food safety certification exam, called the Food Safety Manager Certificate
San Diego County Code requires that if your job/occupation requires you to handle food or dishes, what must you receive?
food safety training
If you do not understand and do not follow the rules of food safety, you can make yourself and your customers sick, true or false?
true
5 food safety risk factors that cause foodborne illness
poor personal hygiene, improper food holding temperatures, improper cooking temperatures, contaminated equipment, foods from unsafe sources
to prevent or stop the spread of Hepatitis A and many other disease causing germs, food handlers must properly wash their hands after using the toilet
true
what are very small organisms (viruses, bacteria, prion, and protozoans) that when consumed make you sick?
pathogens
poisons produced by bacteria?
toxins
what are substances that can be dangerous if eaten? they can be found in the kitchen as cleanser, bleaches, and sanitizing agents and insecticides?
chemicals
to prevent bacteria from growing, always keep food at safe temperatures. what temperature should cold foods be kept at?
cold: 41degrees F or below
hot: 135 degrees F or above
4 ways germs get into food
naturally, cross contamination, food handlers (#1 cause), raw whole foods / veg unwashed
five ways food handlers can spread disease
not washing hands, working with food or utensils while ill with disrrhea, fever, vomiting, or stomach cramps, skin lesions (open wounds), poor personal hygiene, nasal discharge or respiratory illness (sneeze/cough)
how to prevent foodborne illness
wash hands before working / contaminated (coughing, sneezing, touching raw meat or poultry, using toilet), do not work with wound, do not wash jewelry on hands when handling food, keep clothes clean, do not touch food w bare hands, keep hair back w net or cap,
five steps to wash hands properly
use warm water and soap from a dispenser (NO BAR SOAP), dry hands with single use towel, scrub hands and forearms for at least 10-15 seconds, scrub fingers and fingernails, rinse hands in warm running water, dry hands with single use towel, keep handwashing facilities stocked with soap in dispense and paper towel, make sure sink has warm water for at least 100F, no exceed 108 F. Hand sanitizers applied to hands after properly washed.
ready to eat food
food that wont be cooked or reheated before serving
3 guidelines to using gloves for ready to eat foods
wash hands before putting on, change gloves often after raw meat and sneezing, wear new pair after handling ready to eat foods, always new pair of gloves after handling ready to eat
2 times to notify person in charge
diagnosed with salmonella, lesion or open wound
when would PIC report you to department of environmental health
diagnosed with salmonella, 2 or more employees get sick
when would a food handler be excluded
diagnosed with salmonella
you would be restricte from working in a food facility if
suffering from symptoms of sneeze / cough
can ice be contaminated with germs? what should be used to scoop ice from the ice machine to put into a beverage glass?
yes, scooping with hands or drinking glasses causes germs, do use commercial food grade plastic or metal scoops with handles
where shoukd cooked or ready to eat foods be stored in fridge? should they be covered?
above raw foods, yes always
what needs to be done to prep sink between preparing raw meats and produce?
clean fruit and veg, wash rinse and sanitize sink between uses, wash after preparing raw meats or produce
what to do to cutting board to prevent cross contamination
clean and sanitized
should raw be prepared separate from cooked
yes so juices from raw dont spread to cooked and cause fb illness
chemical contamination: detergents, polishes, caustics, cleaning, and drying agents, and other similar products are POISONOUS, to humans. where should chemicals be stored?
in original containers, keep in locked cabinets away from food contact surfaces
what temp is required for holding hot potentially hazardous foods at steam tables?
135 degrees F or higher
what temperature must foods be kept for cold holding?
41 degrees F or less
the temperature inside the refrigerator must remain at or below 41 degrees, refrigeratiion stops the growth of most germs, but cooking to proper temperatures is the only way to kill the germs in food
41
temperature logs are used in the industry and are recorded on a temperature recording logs. Temperature must be taken and recorded every 2 hours
2
reheat potentially hazardous foods to make sure it reaches an internal temperature of 165 degrees or above
165
what should you do with thermometers between uses?
wash and disinfect
fruits and vegetables cooked for hot holding: 135F
shell eggs cooked for immediate service: 145F for 15 secs
communited: small pieces/ground meat; injected meats, raw eggs for later service
poultry: comminuted (ground) poultry; stuffed items, stuffing containing fish: 165 for 15 secs
roasts: 130F for 112 minutes
yes
after heated, cooking or hot holding potentially hazardous foods must be rapidly cooled from 135 degrees F to 41 degrees F or below within 6 hours
6 hour rule
during the 6 hour cooling time the decrease in temperature from 135 degrees to 70 degrees F must occur within 2 hours
2 hour rule
large portions of food must be divided into smaller containers to ensure rapid cooling
true
7 proper rapid cooling methods:
- placing the food in shallow pans
- separating the food into smaller or thinner portions
- using rapid cooling equipment
- using containers that facilitate heat transfer
- adding ice as an ingredient
6, using ice paddles - inserting containers in an ice bath and stirring frequently
4 approved methods for thawing frozen food?
refrigerator, microwave, completely submerged in 70 F water under 2 hours, while cooking
potentially hazardous foods?
raw or uncooked meat, dairy products, eggs
reheated foods cooked at what temp?
165 F
can steam tables reheat food?
NOOOOO OMGG
commercially processed ready-to-eat potentially hazardous foods (PHF) like canned vegetables, must be reheated to an internal temp of 135 F
yes
cooked and refrigerated food that is prepared for immediate service can be served at any temperature
true
consumer advisories must be given to consumers orally or in writing on the menu if the food facility serves raw or undercooked beef, pork, poultry, fish, eggs, or foods containing raw or undercooked eggs
true
consumer advisory is not required for
sashimi, seared ahi tuna, steak tartare, customer specifically orders raw/underocoked (rare steak, soft boiled eggs)
food served or sold at a food facility must be from an approved source
true
raw or processed meat and poultry must have USDA stamp of approval
true
do not buy from door vender
true
keep a list of where food products are purchased and maintain copies of invoices and reciepts for tracking purchases
true
packaged foods must be labeled
true
