Chipotle Food Safety Flashcards

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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?

Keep them away from food Signup and view all the answers

When should a food handler change gloves while forming hamburger patties?

When the gloves are dirty and torn Signup and view all the answers

Which item is stored correctly in the cooler?

Macaroni salad above raw salmon Signup and view all the answers

Ready to eat TCS food must be date-marked if it will be stored for longer than how many hours?

24 hours Signup and view all the answers

What should a manager do if a food has been recalled?

Remove the item from inventory, store it in a secure location, and label it to prevent it from being used Signup and view all the answers

How long can hot food be held without temperature control?

4 hours, no less than 135°F Signup and view all the answers

How long can cold food be held without temperature control?

6 hours, no more than 70°F Signup and view all the answers

Consumer advisory should be provided for menu items that contain TCS items that are?

Raw or uncooked Signup and view all the answers

What is the first task when preparing to wash dishes in a three-compartment sink?

Clean and sanitize the sinks and drainboards Signup and view all the answers

Where is the appropriate place to store waste and recyclables?

Away from food and food contact surfaces Signup and view all the answers

How high should floor-mounted equipment be from the floor?

6 inches, 10 centimeters Signup and view all the answers

What is the definition of foodborne illness?

A disease transmitted to people from food Signup and view all the answers

How is an outbreak confirmed?

When two or more people get sick from eating the SAME food Signup and view all the answers

How does foodborne illness occur?

Contamination and harmful substances in food Signup and view all the answers

Contamination is divided into how many categories?

Biological, chemical, and physical hazards Signup and view all the answers

What are biological hazards?

Viruses and bacteria Signup and view all the answers

What are chemical hazards?

Cleaners and sanitizers Signup and view all the answers

What are physical hazards?

Broken glass and fish bones Signup and view all the answers

What are 5 common risk factors in food safety?

<ol> <li>Purchasing from unsafe sources. 2. Failing to cook correctly. 3. Holding food at incorrect temperature. 4. Using contaminated equipment. 5. Poor personal hygiene.</li> </ol> Signup and view all the answers

What does TCS stand for?

Time/Temperature, Control, and Safety. Where pathogens grow well Signup and view all the answers

What types of food are considered TCS foods?

Dairy, milk, poultry, shell eggs, heat-treated plant-based foods, seafood, potatoes, and ready to eat food Signup and view all the answers

When a person is in charge, what qualifications should they have?

Certified food protection manager, be onsite during operating hours, and show knowledge by passing a test. Signup and view all the answers

What does FDA stand for?

Food and Drug Administration. Inspect all foods except for meat, poultry, and eggs Signup and view all the answers

Which agency is responsible for inspecting meat, poultry, and eggs?

U.S. Department of Agriculture Signup and view all the answers

Which agency conducts research into the cause of foodborne illness outbreaks?

Center for Disease Control and Prevention Signup and view all the answers

Which group writes or adopts codes that regulate retail and food service operations?

State and local regulatory authorities Signup and view all the answers

Do acids help bacteria grow?

False Signup and view all the answers

What temperature range does bacteria grow rapidly?

Between 41°F - 135°F Signup and view all the answers

What are the 6 conditions that affect bacteria growth (FAT-TOM)?

Food, acid, temperature, time, oxygen, and moisture Signup and view all the answers

What does TDZ stand for?

Temperature Danger Zone Signup and view all the answers

What are 4 highly contagious bacteria?

Salmonella, nontyphoidal salmonella, shigella spp., and E. coli Signup and view all the answers

What is Salmonella?

Only lives in humans, in their blood. Can get from ready-to-eat foods and beverages. Signup and view all the answers

What is nontyphoidal salmonella?

Animals carry. Linked to poultry, eggs, meat, dairy, and produce. Signup and view all the answers

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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Description

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.