Questions and Answers
Which agency enforces food safety in a restaurant or food service operations?
State or local authority
What is a Pest Control Program an example of?
Food Safety program
To prevent the deliberate contamination of food, whom should a manager contact about suspicious activity?
Whom to contact about suspicious activity
What should a manager of a quick service operation do if a food handler reports having a sore throat and a fever?
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When should a food handler change gloves while forming hamburger patties?
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Which item is stored correctly in the cooler?
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Ready to eat TCS food must be date-marked if it will be stored for longer than how many hours?
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What should a manager do if a food has been recalled?
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How long can hot food be held without temperature control?
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How long can cold food be held without temperature control?
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Consumer advisory should be provided for menu items that contain TCS items that are?
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What is the first task when preparing to wash dishes in a three-compartment sink?
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Where is the appropriate place to store waste and recyclables?
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How high should floor-mounted equipment be from the floor?
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What is the definition of foodborne illness?
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How is an outbreak confirmed?
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How does foodborne illness occur?
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Contamination is divided into how many categories?
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What are biological hazards?
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What are chemical hazards?
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What are physical hazards?
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What are 5 common risk factors in food safety?
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What does TCS stand for?
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What types of food are considered TCS foods?
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When a person is in charge, what qualifications should they have?
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What does FDA stand for?
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Which agency is responsible for inspecting meat, poultry, and eggs?
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Which agency conducts research into the cause of foodborne illness outbreaks?
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Which group writes or adopts codes that regulate retail and food service operations?
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Do acids help bacteria grow?
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What temperature range does bacteria grow rapidly?
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What are the 6 conditions that affect bacteria growth (FAT-TOM)?
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What does TDZ stand for?
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What are 4 highly contagious bacteria?
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What is Salmonella?
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What is nontyphoidal salmonella?
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Study Notes
Food Safety Regulations and Practices
- Food safety is enforced by state or local authorities.
- A Pest Control Program is included in food safety programs to mitigate risks.
- Managers must ensure security measures to prevent food contamination and know who to contact about suspicious activities.
Health and Safety Protocols
- If a food handler reports illness, they must be kept away from food.
- Gloves should be changed when they become dirty or torn during food preparation.
- Proper food storage includes placing items like macaroni salad above raw salmon in coolers.
Food Storage and Handling
- Ready-to-eat Time/Temp Control for Safety (TCS) foods must be date-marked if stored for over 24 hours.
- Hot food can be held without temperature control for up to 4 hours, maintaining a minimum of 135°F.
- Cold food can be held without temperature control for up to 6 hours, maintaining no more than 70°F.
Consumer Information and Dishwashing
- Consumer advisories are necessary for raw or uncooked TCS menu items.
- The first step in using a three-compartment sink is cleaning and sanitizing the sinks and drainboards.
- Waste and recyclables should be stored away from food contact surfaces.
Equipment and Safety
- Floor-mounted equipment must be at least 6 inches away from the floor (10 centimeters).
- Foodborne illness is transmitted through contaminated food.
- An outbreak is confirmed when two or more individuals become ill from the same food.
Contamination and Compliance
- Food contamination falls into three categories: biological, chemical, and physical.
- Biological hazards include viruses and bacteria; chemical hazards include cleaners and sanitizers; physical hazards include broken glass and fish bones.
- Five common risk factors resulting in foodborne illness: unsafe sourcing, improper cooking, incorrect holding temperatures, using contaminated equipment, and poor personal hygiene.
Understanding TCS Foods
- TCS stands for Time/Temp Control for Safety, indicating environments where pathogens thrive.
- TCS foods include dairy, milk, poultry, shell eggs, heat-treated plant-based foods, seafood, potatoes, and ready-to-eat foods.
Food Safety Training and Agencies
- Individuals in charge must be certified food protection managers and present during operating hours.
- The FDA inspects all foods except for meat, poultry, and eggs, which are inspected by the U.S. Department of Agriculture.
- The Centers for Disease Control and Prevention researches causes of foodborne illness outbreaks, while state and local regulatory authorities write and adopt relevant codes.
Bacterial Growth Conditions
- Acids do not promote bacterial growth.
- Bacteria thrive rapidly between 41°F and 135°F.
- Six conditions affecting bacterial growth are summarized as FAT-TOM: Food, Acid, Temperature, Time, Oxygen, and Moisture.
Awareness of Contagious Bacteria
- Four highly contagious bacteria include Salmonella, nontyphoidal Salmonella, Shigella spp., and E. coli.
- Salmonella resides only in humans and can be contracted via ready-to-eat foods and beverages.
- Nontyphoidal Salmonella is linked to animals, particularly in poultry, eggs, meat, dairy, and produce.
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Test your knowledge on food safety practices with these Chipotle flashcards. Each card covers essential concepts such as enforcement agencies and food security measures crucial for restaurant operations. Perfect for aspiring food service managers and those in the industry.