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Fall 2014 > ServSafe Exam > Flashcards

ServSafe Exam Flashcards

1
Q

What is a Food borne Illness?

A

A disease transmitted to people by food

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2
Q

An illness is considered an outbreak when…

A

2 or more people have the same symptoms from eating the same food;
An investigation is conducted by state/local authorities;
Confirmed by lab analysis

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3
Q

What are the “Challenges to Food Safety”?

A

Time (limited time can cause safety to suffer);
Language and culture (varied communication and views);
Literacy and education (can make teaching difficult);
Pathogens (ill-causing microorganisms);
Unapproved suppliers (they may not practice adequate food safety themselves);
High-risk customers (numbers are increasing);
Staff turnover (retraining takes time)

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4
Q

What are the “Costs of Foodborne Illness” for the operation?

A 
Loss of customer sales;
Loss of reputation;
Negative media;
Lowered staff morale;
Lawsuits and legal fees;
Staff missing work;
Increased insurance premiums;
Staff retraining required
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5
Q

What is can be experienced by the victims of food borne illness?

A

Lost work;
Medical costs and long-term disability;
Death

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6
Q

What is Contamination?

A

The presence of harmful substances in food

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7
Q

What the types of contaminants that can make food unsafe?

A

Biological (pathogens);
Chemical (cleaners, sanitizers, polishes);
Physical (foreign objects, can be random or naturally occurring)

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8
Q

What are Pathogens?

A

Greatest threat to food safety;
Viruses, parasites, fungi, and bacteria;
And some plants, mushrooms, and seafood carry harmful toxins (poisons)

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9
Q

What are the 5 most common food-handling mistakes that make food unsafe?

A 
Purchasing from unsafe sources;
Failing to cook correctly;
Holding at wrong temps;
Using contaminated equipment;
Practicing poor personal hygiene
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10
Q

Most food handling mistakes can be related to what 4 factors?

A

Time-temp abuse;
Cross-contamination;
Poor personal hygiene;
Poor cleaning/sanitizing

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11
Q

What is Time-Temp Abuse?

A

Food has stayed too long at temps that promote pathogen growth =
Not held/stored at correct temps;
Not cooked/reheated enough to kill pathogens;
Not cooled correctly

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12
Q

What is Cross-Contamination?

A

Pathogens transferred from one surface or food to another =
Contaminated ingredients added to food that will not be cooked;
RTE foods touch contaminated surfaces;
Contaminated food touches RTE foods;
Food handler touches contaminated then RTE foods;
Contaminated cloths touch food-contact surfaces

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13
Q

What is Poor Personal Hygiene?

A

Failing to wash hands after using the restroom;
Coughing or sneezing on food;
Touch/scratch wounds and then touch food;
Working while sick

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14
Q

What is included in Poor Cleaning/Sanitizing?

A

Equipment/utensils are not cleaned between uses;
Food-contact surfaces are just wipe rather than washed, rinsed and sanitized;
Wiping cloths are not stored in a sanitizer solution;
Sanitizing solutions are not prepared correctly

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15
Q

What are TCS foods?

A

Pathogens grow well on them so they require very specific time and temperature control to limit the growth

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16
Q

What are the major TCS foods?

A

Milk/dairy;
Meat/Poultry;
Fish/Shellfish;
Baked potatoes;
Tofu, soy proteins, or synthetic ingredients;
Sliced melons, cut tomatoes, cut leafy greens,
Shell eggs;
Heat-treated plant foods (cooked rice, beans and veggies);
Sprouts/spout seeds;
Untreated garlic-and-oil mixtures

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17
Q

What are RTE foods (ready to eat)?

A

Food that can be eaten without further prep, washing or cooking;
Cooked foods, washed fruit/veggies, deli meat, bakery items, sugar, spices and seasonings

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18
Q

Who are the major “High Risk Populations” for food borne illness?

A

Elderly (weakened with age);
Preschool-age (not built strong immune system);
Compromised immune system (chemo/cancer, HIV/AIDS, transplants, certain meds)

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19
Q

What are the key measures to keep food safe?

A 
Control time/temp;
Prevent cross-contamination;
Practice personal hygiene;
Purchase from approved suppliers;
Clean/sanitize
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20
Q

What is the role of the FDA?

A

Inspects all foods but meat, poultry, and eggs;
Regulate transport across state lines;
Issues the Food Code (food safety recommendations for city, county, state and tribal agencies)

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21
Q

What is the role of the USDA?

A

Regulates and inspects meat, poultry, and eggs;

Regulates food across state boundaries or involves more than one state

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22
Q

What is the role of the CDC and PHS?

A

Conduct research into the causes of foodborne illness and outbreaks;
Assist in investigations

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23
Q

What is the role of State and Local Regulatory Authorities?

A 
Write/adopt code that regulates retail and foodservice operations;
Inspect operations;
Enforce regulations;
Investigate complaints/illness;
Issue licenses and permits;
Approve construction;
Review/approve HACCP plans
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24
Q

How can contamination occur when someone is ill?

A

From person to person;
Sneezing/vomiting onto food or food-contact surfaces;
Touching dirty food-contact surfaces and equipment and then touching food

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25
Q

What are the most common symptoms of food borne illness?

A 
Diarrhea;
Vomiting;
Fever;
Nausea;
Abdominal cramps;
Jaundice
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26
Q

What is the onset?

A

Can range from 30 mins to 6 weeks

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27
Q

Bacteria

A

Found almost everywhere;
Cannot be seen, smelled, or tasted;
Will grow rapidly if the conditions are right (FAT TOM);
Control time and temp to prevent

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28
Q

What do bacteria need to grow?

A 
FAT TOM:
Foods and nutrients;
Acidity (neutral to slightly acidic);
Temp (between 41 and 135);
Time;
Oxygen (some do, some don't);
Moisture (high levels cause rapid growth; water activity)
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29
Q

What are the 3 major bacteria?

A

Salmonella Typhi;
Shigella spp.;
E. coli

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30
Q

Salmonella Typhi

A

Lives only in humans (in feces for weeks);
RTE foods and beverages;
Prevent by excluding infected food handlers, wash hands, cook to minimum temp

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31
Q

Shigella spp.

A

Feces of humans;
Usually from contaminated food or water;
Flies can transfer;
Foods easily contaminated with hands or water;
Exclude food handlers who are infected and have diarrhea, wash hands, control flies

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32
Q

E. coli

A

Intestines of cattle and infected people;
Ground beef (raw/undercooked) and contaminated produce;
Exclude handlers with diarrhea or infected, cook to minimum temp, purchase from approved suppliers, prevent cross-contamination

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33
Q

Viruses

A

Carried by humans and animals (needs a living host);
Comes from water, food, or any contaminated surface;
Common through fecal-oral routes;
Not destroyed by normal cooking temps;
Personal hygiene is key;
Hep A and Norovirus

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34
Q

Hep. A - (FDA severe illness by VIRUS!)

A

Feces of infected people;
Contaminated water and many foods;
Common with RTE foods, and some shellfish from contaminated water;
Transferred mostly through infected handlers;
Symptoms may not show for weeks;
Not destroyed by cooking;
Prevent by excluding infected staff or those with jaundice, wash hands, avoid bare-hand contact, purchase from approved suppliers

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35
Q

Norovirus - (FDA severe illness by VIRUS)

A

Transferred mostly through infected handlers;
Very contagious and appears within a few hours; Can stay in feces for days;
Not destroyed by cooking
RTE foods and shellfish from contaminated water; Prevent by excluding infected staff and those vomiting, wash hands, avoid bare-hand contact, purchase from approved suppliers

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36
Q

Parasites

A

Require a host to live and reproduce;
Common with seafood, wild game, and food processed with contaminated water like produce;
Prevent by purchasing from approved suppliers and cooking to minimum temps;
Fish to be served raw should have been correctly frozen

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37
Q

Fungi

A

Yeasts, molds, and mushrooms;
Some molds and mushrooms produce toxins;
Throw out all moldy food, unless it is natural;
Purchase all mushrooms from approved suppliers

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38
Q

Biological toxins

A

Naturally associated with some plants, mushrooms and seafood;
Others can be made (histamine in tuna, mackerel and mahimahi) when time/temp abused;
Some fish (barracuda, snapper, grouper) can be infected by eating smaller fish;
Shellfish can eat contaminated marine algae

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39
Q

Symptoms of Bio Toxins

A

Experience symptoms within minutes of eating toxins;
Diarrhea, vomiting, neurological, flushing of the face, difficulty breathing, burning the mouth, heart palpitations, and hives

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40
Q

Prevention of Bio Toxins

A

Not destroyed by cooking/freezing;

Purchase from approved suppliers and control time/temp of raw fish

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41
Q

How do you respond to a food-borne illness outbreak?

A
  1. Gather info from infected person (contact, food eaten, symptoms, time);
  2. Notify regulatory authorities
  3. Segregate product with DO NOT USE/DISCARD
  4. Document all the info about the product (description, date, lot number, see-by, size)
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42
Q

How should the SERVICE staff prevent Allergic Reactions?

A

Describe all prep and ingredients;
Suggest simple items;
Hand-deliver food

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43
Q

How should the KITCHEN prevent Allergic Reactions?

A

Avoid cross-contamination with cooking and prep areas;
Avoid cross-contact (washing/sanitizing of equipment, wash/glove hands);
Separate prep area for food for those allergic;
Label packaged foods for on-site retail

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44
Q

Food handlers can contaminate food when they…

A

-Have a foodborne illness
-Have wounds that contain a pathogen
-Sneeze or cough
-Have contact with a person who is sick
-Touch anything that may contaminate
their hands and do not wash them
-Have symptoms such as diarrhea,
vomiting, or jaundice

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45
Q

What should MGT do to promote Personal Hygiene of the Staff?

A
  • Personal hygiene policies;
  • Train/Retrain on these policies;
  • Model correct behavior;
  • Supervise at all times;
  • Revise policies as needed
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46
Q

How should infected wounds or cuts be covered?

A

Hand/Wrist - impermeable cover and single-se glove;
Arm - impermeable cover (band-aid);
Other - dry, tight bandage

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47
Q

What are SINGLE-USE Gloves?

A

Use for RTE foods (except washing produce and ingredients for a cooked dish);
NEVER replaces hand washing;
NEVER reused;
Must fit

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48
Q

How are Single-Use Gloves Uses?

A 
Wash/dry hands first;
Correct size;
Hold by the edge to put on;
Check for rips/tears;
NEVER blow into them;
NEVER roll them
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49
Q

BARE-HAND Contact with RTE Foods

A

IF allowed, must have policies on staff health and training in hand washing and personal hygiene;
NEVER bare-hand contact with high-risk populations

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50
Q

Food handler with a SORE THROAT and FEVER…

A

Restrict around food;

Exclude from operation if high-risk population

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51
Q

Food handler has VOMITING or DIARRHEA…

A

EXCLDE from operation until

-No symptoms for 24 hrs and written dr. release

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52
Q

Food handler dx with food-borned illness by Hep. A, Salmonella, E. coli, Norovirus, or Shigella….

A

EXCLUDE from operation;

Dr. and local reg. authority decide when they can come back

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53
Q

What is the overall Flow of Food?

A
  • Purchasing
  • Receiving
  • Storing
  • Prep
  • Cook
  • Hold
  • Cool
  • Reheat
  • Serve
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54
Q

How is food kept safe through the flow of food?

A

Prevent cross-contamination and time-temp abuse

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55
Q

How to prevent Cross-Contamination?

A

Separate equipment for types of food;
Clean and sanitize all surfaces and equipment after each use;
Prep foods at different times;
Buy prepared foods (little handling)

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56
Q

When has Time-Temp control been Abused?

A

Held at 41-135F;
Cooked to wrong internal temp;
Held at wrong temp;
Cooked and reheated incorrectly

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57
Q

How to avoid Time-Temp Abuse?

A 
Monitor;
Correct thermometers;
Records temps and times;
Minimize time in danger zone;
Take corrective action when standards not met
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58
Q

Thermocouples and Thermistors (Thermometers)

A 
Use metal probe;
Digital display;
Immersion probe - soup;
Surface probe - equipment/griddles;
Penetration - thin food like patties and filets;
Air - coolers and ovens
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59
Q

Infrared/Laser Thermometer

A

SURFACE temp;
Hold as close as possible w/o obstruction;
Follow manufacturer guidelines

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60
Q

Time-Temp Indicators (TTI)

A

Both time and temp;
Attached to packages
Color change appears when time-temp abused

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61
Q

Maximum Registering Tape

A

Indicates highest temp reached during use;

Used when readings cannot be continuously observed

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62
Q

Guidelines for Thermometers

A

Wash, rinse, sanitize, air-dry before and after use;
Calibrate before each shift;
Accurate measure to +/- 2F;
Glass thermometers must be in shatterproof case;
Insert into thickest part of product;
More than one reading;
Only record a steady reading

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63
Q

What makes an approved, reputable supplier?

A

Have been inspected;

Meet all applicable local, state and federal laws

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64
Q

How should deliveries be arranged?

A

At times when the staff can inspect them (NOT during busy times);
When they can correctly be received (fully inspected and approved)

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65
Q

What are Key Drop Deliveries?

A

Supplier is given after-hour access for deliveries

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66
Q

Deliveries must meet what criteria?

A 
Inspected upon arrival;
From an approved source;
Placed in correct storage for required temp;
Protected from and NOT contaminated;
Honestly presented
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67
Q

How are Recalls handled?

A

Identify the items;
Removed and secure them appropriately;
Store separately from everything else in operation;
Label so won’t be back in inventory;
Inform staff not to use;
Follow vendor’s notification about what to do with them

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68
Q

How do you check temp of meat, poultry and fish?

A

Stem or probed into the THICKEST part (usually center)

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69
Q

How do you check temp of ROP food (MAP, vacuum packed, sous vide)?

A

Stem or probe between two packages OR fold packaging around the stem or probe

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70
Q

How do you check the temp of other packaged foods?

A

OPEN the pack and insert into the food

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71
Q

Temp criteria for Cold TCS Food

A

Receive at 41F or lower

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72
Q

Temp criteria for Live Shellfish

A

Oysters, mussels, clams, scallops;

  • AIR temp of 45F
  • INTERNAL no more than 50F
  • Must cool to 41F in 4 hours
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73
Q

Temp criteria for Shucked Shellfish

A

45F or lower;

*Must cool to 41F in 4 hours

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74
Q

What are the required documents to receive Shellfish?

A

Shellstock identification tags;
Indicate when and where it was harvested;
Must be kept on file for 90 days from date last shellfish was use from the container

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75
Q

Labeling food for use ON-SITE

A

Not in original container must be labeled;
Common name;
Not necessary if it will not be mistaken for another item

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76
Q

Labeling for On-Site RETAIL sale

A

Common name, clear identification;
Quantity;
Ingredients if 2 or more;
Artificial colors, flavors and chemical preservatives;
Name/place of manufacturer, packer, or distributor;
Possible food allergens

77
Q

Date Marking Ready-to-eat TCS foods

A

Marked if held longer than 24 hrs;
When food should be sold, eaten, thrown out;
Can only keep stored for 7 days at 41F or lower;
Count starts when prepared or opened

78
Q

How do you date a dish containing foods with different use-by dates?

A

Discard date should be based on the EARLIEST prepared food

79
Q

Temperature guide for TCS foods

A

Internal temp 41F or lower OR 135F or higher;
Frozen food should be kept frozen;
Storage unit should have at least one air temp device (accurate +/- 3F);
Place device in warmest part of cold units, and coldest part of hot units

80
Q

How should products be rotated into production?

A

Use the oldest first (FIFO);

  1. Identify use-by/expiration date;
  2. Store earliest dates in front;
  3. Once shelved, pull from the front;
  4. Throw out expired food
81
Q

How to prevent Cross-Contamination in Storage

A

Store in designated storage areas;
2in away from wall, 6in off the floor;
Store single-use items (cups, gloves) in original packaging;
Top-to-Bottom storage order

82
Q

What is the Top-to-Bottom Order for Storage?

A
  1. RTE Foods;
  2. Seafood
  3. Whole cuts of beef and pork
  4. Ground meat and ground fish
  5. Whole and ground poultry
    * Based on minimum internal cook temp!
83
Q

Food should NEVER be stored in….

A 
Locker/dressing rooms;
Restrooms or garbage rooms;
Mechanical rooms;
Under unshielded sewer lines or leaking water lines;
Under stairs
84
Q

Proper use of Food and Color Additives

A

Only those approved by local reg. authority;
NEVER more than allowed by law;
NEVER to alter appearance of food;
DO NOT sell if treated with sulfites before received;
NEVER add sulfites to produce eaten raw

85
Q

What should NOT be used that could misrepresent the appearance of food? (present honestly)

A

Food additives and color additives;
Colored over wraps;
Lights;
*Not honestly presented should be thrown out

86
Q

How long do you have to take Corrective Action?

A

2 hours

87
Q

When must food be thrown out?

A

Handled by staff who have been restricted or excluded due to illness;
Contaminated by hands or bodily fluids from nose or mouth;
Exceeded time-temp requirement for food safety

88
Q

What are the 4 methods for Thawing Food?

A

In a cooler with temp before 41F;
Submerged under running water 70F or lower;
In microwave only if going to be cooked immediately;
Apart of the cooking process
*NEVER let temp about 41 for more than 4hrs.

89
Q

How should Produce be prepared?

A

Don’t let it touch surfaces exposed to raw meat, seafood, or poultry;
Wash thoroughly under running water before cutting, cooking or combing with other ingredients;
When soaking in standing water/ice-water don’t mix items or do multiple batches;
Do NOT serve raw seed sprouts to high-risk population

90
Q

Sliced melons, cut tomatoes and leafy greens should be….

A

Refrigerated and held at 41 or lower

91
Q

How should Eggs be prepared?

A

Pasteurized for dished with little or no cooking;
ALWAYS pasteurized for high risk population for raw or undercooked dished;
Unpasteurized only if will be completely cooked

92
Q

How should ice be used?

A

Never as an ingredient is used to keep food cold;
Transfer with clean/sanitized containers and scoops;
Never hold ice in containers from chemicals, raw meat, seafood or poultry;
Store scoops outside machines in clean location;
Never used glass scoop or touch with hands

93
Q

When is a Variance required?

A

Packaging fresh juice on-sitre for sale at a later time, unless it has a warning label;
Smoking food to preserve, but not enhance flavor;
Food additives or components to preserve so no longer needs time-temp control;
Curing food;
Using Reduce-Oxygen Packaging;
Spouting seeds/beans;
Live shellfish from a tank;
Custom-processing animals for personal use

94
Q

What must be cooking to 165F for 15 seconds?

A
  • Poultry
  • Stuffing with fish, meat, poultry
  • Stuffed meat, seafood, poultry, pasta;
  • Dished with precooked, TCS ingredients
95
Q

What must be cooked to 155F for 15 seconds?

A
  • Ground meat;
  • Injected meat;
  • Mechanically tenderized;
  • Ratities (ostrich or emu);
  • Ground seafood
  • Shell eggs that will be hot-held
96
Q

What must be cooked to 145F for 15 seconds?

A
  • Seafood;
  • Steaks/chops of pork, beef, veal and lamb;
  • Shell eggs served immediately
97
Q

What must be cooked to 135F?

A

Fruit, vegetables, grains (rice, pasta),
and legumes (beans, refried beans) that
will be hot-held for service

98
Q

For partially cooked dishes containing meat, seafood, poultry, or eggs….

A

NEVER cook longer than 60 mins initially;
Cool immediately after initial cooking;
Freeze or fridge after cooling;
Heat 10 165F for 15 seconds before selling/serving;
Cool food not served immediately or held for service

99
Q

If your menu includes raw or undercooked TCS foods….

A

Note it on the menu next to the item;

Advise customers they are at increased risk of food borne illness

100
Q

According to the FDA, what cannot be offered on a children’s menu?

A

Raw or undercooked meat, poultry, seafood, or eggs

101
Q

What foods may NEVER be served to High-Risk Populations?

A

Raw seed sprouts;

Raw or undercooked eggs, meat, or seafood (over-easy eggs, raw oysters, rare burgers)

102
Q

How should food be stored for further cooling?

A

Loosely covered;
Uncovered needs to be protected from cross-contamination;
Store uncovered above other food, especially raw meats

103
Q

How is food reheated for IMMEDIATE service?

A

Reheated to any temp if it was cooked and cooled correctly

104
Q

How is food reheated for HOT-HOLDING?

A

Internal temp of 165F for 15 seconds within 2hrs!;

Reheated commercially processed and packaged RTE foods to at least 135F

105
Q

What are the correct TCS holding temp?

A 
Hot = 135F or higher;
Cold = 41F or lower;
-Check at least every 4 hrs;
-Throw out not before 41F;
-Check every 2hrs to allow time for corrective action
106
Q

When can COLD food be held without temp control for up to 6hrs?

A

Held at 41F or lower before removed from fridge;
Does not exceed 70F in service;
Label specifying time removed and time to be thrown out;
*Sold, served or thrown out in 6hrs

107
Q

When can HOT food be held without temp control for up to 4hrs?

A

Held at 135F or higher before removed from control;
Label specifying when to be thrown out;
*Sold, served, or thrown out in 4hrs

108
Q

How should utensils be stored between uses? (Serving)

A

On a clean, sanitized food-contact surface;

In the food with handle extended above the container rim

109
Q

What are the guidelines for serving food to prevent cross-contamination?

A

Do NOT touch the food-contact areas of dishes or glassware;
Do NOT stack glasses when carrying them, use a rack;
Hold flatware by the handle, NOT contact area;
Store flatware so handles may be grasped;
NO bare-hand contact with RTE foods;
NEVER scoop ice with hands or glass, use scoops or tongs

110
Q

Guidelines for Preset Tableware

A

Wrap or cover to prevent from being contaminated;

Don’t beed to wrap/cover if extra settings are removed when guests are seated or are cleaned when guests have left

111
Q

What foods may NEVER be re-served?

A 
Food returned by one customer;
Uncovered condiments;
Uneaten bread;
Plate garnishes
*ONLY unopened, pre-packed foods can be reserved (condiments pack, wrapped crackers)
112
Q

How do you prevent time-temp abuse and contamination in Self-Serve Areas?

A

Hot food at 135F;
Cold food at 41F;
Keep raw separate from RTE foods;
Do NOT let customers refill dirty plates and use dirty utensils

113
Q

How is bulk food labeled in Self-Service Areas?

A

Label is in plain view;

Include manufacturer/processor on label

114
Q

A label is NOT needed for bulk unpackaged foods (bakery) if….

A

No health/nutrient claims;
No laws requiring;
Manufactured or prepped on-site;
Manufactured or prepped another site owned by the same person

115
Q

How should food be delivered Off-Site?

A

Insulated, food-grade containers that don’t allow mixing, leaking or spilling;
Clean vehicles regularly;
Check internal food temps;
Labeled with use-by date and time, reheating and service instructions;
Service site should have correct utilities (safe water and garbage disposal);
Store raw separate from RTE foods

116
Q

How is Vended food kept safe?

A

Check shelf life daily (fridged and kept on-site has 7days);
Follow TCS temps;
Dispense TCS food in original container;
Wash.wrap fresh fruit with edible peels before putting in machine

117
Q

What is the Food Safety Management System?

A

Group of practices and procedures intended to prevent food-borne illness;
Actively controls risks and hasards throughout the flow of food

118
Q

What are the foundations for a food safety management system?

A
  • Personal hygiene program
  • Food safety training program
  • Supplier selection and spec program
  • Quality control and assurance program
  • Cleaning and sanitation
  • Standard Operating Procedures (SOPs)
  • Facility design and maintenance program
  • Pest control
119
Q

How is successful Active Managerial Control achieved?

A
  • Training programs
  • Manger supervision
  • Incorporating SOPs
  • HACCP
  • Monitor critical activities of the operation
  • Take corrective action as needed
  • Verifying that actions take control of the risk factors
120
Q

What are the FDA recommendations for controlling the common risks of food borne illness?

A

Demonstration of knowledge;
Staff health controls;
Controlling hands as a vehicle of contamination;
Time and temp parameters for controlling pathogens;
Consumer advisories

121
Q

What is the HACCP Approach?

A

Based on identifying significant biological, chemical and physical hazards at specific points in a products flow through an operation;
Once identified, hazards can be prevented, eliminated or reduced;
Plan should be specific to each facility (menu, customers, equipment, processes, and operations)

122
Q

What are the 7 HACCP Principles?

A
  • Conduct hazard analysis
  • Determine critical control points
  • Establish critical limits
  • Monitoring procedures
  • Identify corrective action
  • Verify the system works
  • Establish record keeping and documentation
123
Q
  1. Conduct a Hazard Analysis
A

Identify potential hazards in the food served by looking at how it is processed;
Identify TCS food items and determine where hazards are likely to occur (biological, chemical, and physical contaminants)

124
Q
  1. Critical Control Points
A

Find points in the process where hazards can be prevented, eliminated, or reduced to safe levels (CCP)

125
Q
  1. Establish Critical Limits
A

For each CCP, establish minimum and maximum limits;

These are to prevent/eliminate the hazard or reduce it to a safe level

126
Q
  1. Establish Monitoring
A

Determine the best way to check critical limits;

Identify who will monitor and how often

127
Q
  1. Identify Corrective Actions
A

Identify steps that must be taken when a critical limit is not met;
Determine steps in advance

128
Q
  1. Verify the System Works
A

Determine if plan is working;
Evaluate on a regular basis with monitoring chards, records, hazard analysis;
Determine if your plan prevents, reduces or eliminates hazards

129
Q
  1. Establish Record Keeping and Documentation
A 
Records for =
Monitoring activities;
Corrective actions;
Validating equipment;
Working with suppliers
130
Q

What methods require a VARIANCE and may require a HACCP plan?

A

Smoking food as preservation;
Using food additives or components to preserve or alter food so it no longer is TTC (ex. vinegar);
Curing foods;
Custom-processing animals;
Packing foods using ROP (MAP, vacuum-pack, sous vide);
Treating juice on-site and packing it for sale;
Sprouting beans and seeds

131
Q

What are the standards for foodservice equipment to come in contact with food?

A 
Nonabsorbent, smooth and corrosion resistant;
Easy to clean;
Durable;
Resistant to change
(National Sanitation Foundation)
132
Q

Floor-mounted equipment must be…

A

Mounted on legs at least 6ins high;

Sealed to a masonry base

133
Q

Tabletop equipment should be…

A

Mounted on legs at least 4ins high;

Sealed to the counter

134
Q

How is equipment maintained after installation?

A

Maintained regularly;
Only qualified people should maintain;
Set up maintenance schedule with supplier/manufacturer;
Check to regularly to make sure its working

135
Q

How should DISHWASHERS be installed?

A

Are reachable and convenient;
Keeps utensils, equipment and other food-contact services from contamination;
Following manufacturer’s instructions

136
Q

How should DISHWASHERS be selected?

A

Detergents and sanitizers should be approved by local authority;
Have the ability to measure water temp/pressure and cleaning/sanitizing chemical concentration;
Info about correct setting should be posted on machine

137
Q

Where are hand washing stations required?

A 
Convient;
Restrooms and directly next to them;
Food-prep areas;
Service areas;
Dishwashing areas
*Hand washing sink ONLY for hand washing
138
Q

What is required at Hand Washing Stations?

A 
Hot/Cold running water;
Soap;
A way to dry hands;
Garbage container;
Signage
139
Q

What is Back-flow?

A

Reverse flow of contaminants through a cross-connection into the drinkable water supply

140
Q

What is Backsiphonage?

A

A vacuum created in the plumbing system that sucks contaminants back into the water supply;
Occurs when high water use in one area of the operation creates a vacuum;
Running hose in a mop bucket can lead to backsiphonage

141
Q

How is Backflow prevented?

A 
Vacuum breaker;
Air gap (separates water supply outlet from a potentially contaminated source)
142
Q

How is LIGHTING correctly installed and maintained?

A

Different areas have different requirements;
Prep areas typically brighter than other areas;
Shatter-resistant lightbulbs and protective cover;
Replace burned out bulbs with correct size bulbs

143
Q

How is GARBAGE stored?

A

*Clean inside and outside of containers regularly and covered at all times;
Store waste and recyclables separately from food and food-contact surfaces;
Storage must not create a nuisance or a health hazard;
Indoor - leak proof, waterproof, pest proof;
Outdoor - smooth, durable, nonabsorbent surface like asphalt or concrete; tight fitting lids; drains in place

144
Q

What is an Imminent Health Hazard?

A

Significant threat or danger to health;
Requires immediate correction or closure to prevent injury;
EX: power outages, fire, flood, sewage backups

145
Q

How should you respond to a crisis affecting the facility?

A

Determine is there is a significant risk to safety/security of food;
If YES = Stop service and notify regulatory authority;
Decide how to correct =
-Time-temp control
-clean/sanitize
-Verify water drinkable
-Reestablish physical security of facility

146
Q

What are the 3 Rules of PEST PREVENTION?

A
  1. Deny pests access to the operation
  2. Deny pests foods, water, and shelter
  3. Work with licensed Pest Control Operator (PCO)
147
Q

How do you keep pests from entering with deliveries?

A

Check deliveries BEFORE they enter the operation;

REFUSE shipments if pests or signs of pests (egg cases, body parts)

148
Q

Securing all points where pests can access the building by….

A

SCREEN windows and vents;
SEAL cracks in floors and walls and around pipes;
Install AIR CURTAINS above or alongside doors

149
Q

How do you deny pests SHELTER?

A

Throw out garbage quickly/correctly;
Keep containers clean and in good condition;
Clean up spills around containers immediately;
Store food and supplies quickly/correctly;
Clean operation thoroughly

150
Q

How should FOOD and SUPPLIES be stored to prevent pests?

A

Keep away from walls and 6ins off the floor;

Rotate products FIFO so they can’t settle and breed

151
Q

How should CLEANING be conducted to prevent pests?

A

Clean up food and beverage spills immediately;
Clean breaks rooms after use;
Keep cleaning tools and supplies clean and dry

152
Q

How can Surfaces be sanitized?

A

Heat - water must be 171F and immerse item for 30sec;

Chemicals - Chlorine, Iodine, Quats

153
Q

What is the correct concentration of Sanitizers?

A

Sanitizers should be mixed with water to the correct concentration;
NOT ENOUGH is weak and useless;
TOO MUCH may be too strong, unsafe, and corrode metal

154
Q

How do you manage the concentration of the Sanitizers?

A

Check concentration with a test kit designed for the sanitizer used;
Check concentration often;
CHANGE the solution when its dry or concentration is too low;
Follow temperature set by the manufacturer;
CONTACT TIME is specific for each sanitizer

155
Q

What are the steps in Cleaning and Sanitizing?

A
  1. SCRAPE or remove food bits from the surface
  2. WASH the surface
  3. RINSE the surface
  4. SANITIZE the surface
  5. ALLOW the surface to AIR-DRY
156
Q

When must FOOD CONTACT SURFACES be cleaned and sanitized?

A

After they are used;
Before working with a different type of food;
Any time a task was interrupted and items have been contaminated;
After 4 hours of constant use

157
Q

How do you clean and sanitize STATIONARY EQUIPMENT?

A
  1. UNPLUG the equipment;
  2. TAKE OFF removable parts and wash,rinse, and sanitize them by hand;
  3. SCRAPE food from the surfaces;
  4. WASH the surfaces;
  5. RINSE the surfaces
  6. SANITIZE the surfaces (ALL surfaces)
  7. Allow to AIR-DRY
  8. Put it back together
158
Q

What type of equipment is CLEAN-IN-PLACE?

A

Equipment holding and dispensing TCS foods must be cleaned and sanitized EVERY DAY unless otherwise indicated

159
Q

What are the steps for cleaning with a 3-Compartment Sinks?

A
  1. RINSE, SCRAP, or SOAK items before washing them;
  2. WASH items in the first sink;
  3. RINSE items in the second sink;
  4. SANITIZE items in the third sink;
  5. AIR-DRY items on a clean, sanitized surface
160
Q

How should clean and sanitized tableware and equipment be stored?

A
  • At least 6ins off the floor;
  • Clean and sanitize drawers and shelves before items are stored;
  • Store glasses and cups upside down on a clean shelf or rack;
  • Store flatware and utensils handles up;
  • Cover food-contact surface or stationary equipment until ready to use;
  • Clean and sanitize trays and carts used to carry clean tableware/utensils
161
Q

What do you consider when cleaning up after people GET SICK?

A

Diarrhea and vomit must be clean up correctly (can carry Norovirus);
How will you contain the liquid and airborne substances and remove them;
How will you clean, sanitize, and disinfect;
When to throw away food that might be contaminated;
What equipment is needed and how it will be cleaned;
When a food handler must wear protective personal equipment

162
Q

What should be in a clean up plan for vomit and diarrhea?

A

How staff will be notified of the correct procedures;
How to segregate contaminated areas;
When staff must be restricted/excluded from working with or around food;
How sick customers will be removed from the operation;
How the plan will be implemented

163
Q

What should NEVER be done when cleaning and sanitizing?

A

Dump mop water or other liquids in the toilet/urinals;

Clean tools in the sinks meant for hand washing, food prep and dishwashing

164
Q

How do you prevent the INTENTIONAL contamination of food?

A

ALERT;
Assure (Safe sources);
Look (monitor security and limit access);
Employees (know who is in facility);
Reports (Keep all applicable info);
Threat (know what to do and who to contact)

165
Q

What are the most common Allergy Symptoms?

A
  • Nausea
  • Wheezing/Shortness of breath
  • Hives or itchy rashes
  • Bodily swelling
  • Vomiting/diarrhea
  • Abdominal pain
  • *Anaphylaxis in severe cases
166
Q

What are the foods most responsible for Allergens?

A
  • Milk
  • Eggs
  • Fish/Shellfish
  • Wheat
  • Soy
  • Peanuts
  • Tree nuts (almonds, walnuts, pecans)
167
Q

What are common actions that can contaminate food?

A
  • Scratching the scalp
  • Running fingers in hair
  • Wiping nose
  • Rubbing an ear
  • Touching an infected wound
  • Wearing a dirty uniform
  • Coughing/sneezing
  • Spitting in the operation
168
Q

Correct hand-washing procedure (20 seconds)

A
  • Wet hands and arms with water ~100F
  • Apply soap
  • Scrub vigorously for 10-15 seconds
  • Rinse thoroughly
  • Dry with a single-use towel or air dryer
169
Q

When must hands be washed?

A
  • Using the restroom
  • Touching the body
  • Handling raw meat, seafood, poultry (before and after)
  • Eating, drinking, smoking, chewing gum, or tobacco
  • Handling chemicals
  • Taking out garbage
  • Clearing/busing tables
  • Touching clothes/aprons
  • Handling money
  • Leaving and returning to kitchen
  • Touching any other contaminate
170
Q

What are Hand Antiseptics?

A

Liquids or gels that are used to lower the number of pathogens on the skin;
Must compel with CFR regulations and the FDA;
Only use after handwashing and NEVER in place of it;
Let dry before touching food/equipment

171
Q

Proper Hand Care for Food Handlers

A

-Fingernails short, clean, no false, no polish;

Infected wounds should be adequately covered

172
Q

When do gloves need to be changed?

A

When they become dirty or torn;
Before changing tasks;
After an interruption, like a phone call;
After handling raw meat, seafood or poultry and before handling RTE

173
Q

What are the Proper Work Attire Guidelines?

A
  • Hair restraints at all times
  • Clean clothing daily
  • Aprons should be removed before leaving prep area and don’t use to wipe hands
  • Jewelry should not be worn
174
Q

After how long in the danger zone must food be thrown out?

A

4hrs

175
Q

Bimetallic Stemmed Thermometers

A

Metal stem that measures 0-220F;
Insert into food up to the dimple;
Large, thick foods;
Make sure has - Calibration nut, Easy-to-read, Dimple mark

176
Q

How are items rejected?

A

Set aside from what accepting;
Tell delivery person;
Get a signed adjustment or credit slip;
Log the incident on the invoice

177
Q

When is Packaging Rejected?

A 
Tears, holes, punctures;
ROP/vacuum packed if bloated or leaking;
Broken cartons or seals;
Dirty packaging;
Those appear to have been tampered with;
Leaks, dampness, water stains;
Signs of pests;
Missing use-by dates or those passed them
178
Q

Rejecting by Appearance

A

Moldy or abnormal color;
Food that is moist that should be dry;
Any signs of pests

179
Q

Rejecting by Texture

A

Slimy, sticky or dry meat, fish or poultry;

Soft flesh that leaves an imprint when touched

180
Q

Rejecting by Odor

A

Abnormal or unpleasant

181
Q

Salads with TCS foods?

A

Usually not cooked after prep so don’t have a chance to kill pathogens;
Leftovers may only be used it was cooked, help and cooled correctly;
Throw out if not held at 41F or lower for 7days

182
Q

Cooking TCS foods in the microwave

A 
Cooked to 165F;
Cover to prevent drying;
Rotate/stir halfway so heats evenly;
Let covered food stand 2 mins to let heat even out;
Check temp in 2 places
183
Q

What factors/methods affect the cooling of food?

A

Thickness;
Size (larger - slower);
Storage container (stainless and shallow disperse heat);
Ice-water bath;
Blast chiller (reduce at high speeds for large amounts);
Ice paddle (paddles filled with ice and stir);
Ice or cold water as an ingredient

184
Q

What are the guidelines for Sneeze Guards?

A

14ins above the counter;
extend 7ins beyond the food;
Whole raw fruits, veggies and nuts in the shell that need peeling/hulling don’t require

185
Q

How does Ventilation improve the air?

A

Removes heat, steam, smoke, eliminates fumes and odors;

Without grease and condensation will build up

186
Q

What is the proper use for Foodservice Chemicals?

A

Store chemicals in original container away from food separated by space or partitioning;
Label if moved to a new container;
Follow any instructions on the label/by authority for disposal

187
Q

What is a Material Safety Data Sheet (MSDS)?

A 
Required by OSHA for hazardous chemicals;
Contains:
-Safe use/handling
-Physical, health, fire, and reactivity hazards;
-Precautions
-Personal protective equipment needed
-First-aid info
-Manufacturer's info
-Prep date of the MSDS
-Hazardous ingredients and identity info
188
Q

What should be included in a Master Cleaning Schedule?

A
  • What should be cleaned
  • Who should clean it
  • When it should be cleaned
  • How it should be cleaned
189
Q

Monitoring the Cleaning Program

A
  • Supervise daily cleaning routines
  • Check all tasks against the master schedule daily
  • Change schedule as needed
  • Ask staff for input

Fall 2014 (8 decks)

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