Podcast
Questions and Answers
What action must a manager take first if the water supply was shut off overnight?
What action must a manager take first if the water supply was shut off overnight?
Close the establishment and notify the regulatory authority.
Which scenario is considered a contamination event requiring a written cleanup procedure?
Which scenario is considered a contamination event requiring a written cleanup procedure?
A child vomits before making it to the restaurant bathroom.
Which practice helps to control cross-contamination?
Which practice helps to control cross-contamination?
Storing utensils with the handle up.
What should a food worker do as she loads the dishwasher?
What should a food worker do as she loads the dishwasher?
What is the manager's primary responsibility when giving a facility tour to a news reporter?
What is the manager's primary responsibility when giving a facility tour to a news reporter?
Which package of frozen food would be acceptable to receive?
Which package of frozen food would be acceptable to receive?
How should a food worker avoid contaminating ready-to-eat food?
How should a food worker avoid contaminating ready-to-eat food?
What is the maximum amount of time a food worker can continuously slice deli meat before needing to clean and sanitize the equipment?
What is the maximum amount of time a food worker can continuously slice deli meat before needing to clean and sanitize the equipment?
When a manager learns about a food recall that affects her establishment, what should she do?
When a manager learns about a food recall that affects her establishment, what should she do?
Where can employees store a chlorine spray used to sanitize counters between use?
Where can employees store a chlorine spray used to sanitize counters between use?
Which task would allow for bare-hand contact with ready-to-eat foods without regulatory authority approval?
Which task would allow for bare-hand contact with ready-to-eat foods without regulatory authority approval?
When preparing different kinds of raw meat, when is an employee required to clean and sanitize a food-contact surface?
When preparing different kinds of raw meat, when is an employee required to clean and sanitize a food-contact surface?
What must be included on the label of raw ground beef packaged for sale?
What must be included on the label of raw ground beef packaged for sale?
What must a container of pesticides be labeled with?
What must a container of pesticides be labeled with?
Where should a large case of peanuts be stored?
Where should a large case of peanuts be stored?
What should be a characteristic of non-food contact surfaces for cleaning?
What should be a characteristic of non-food contact surfaces for cleaning?
According to the FDA, what are the two required parts of a consumer advisory?
According to the FDA, what are the two required parts of a consumer advisory?
What would be the proper shelf order for placing raw fish, pastries, and a raw turkey in the refrigerator from top to bottom?
What would be the proper shelf order for placing raw fish, pastries, and a raw turkey in the refrigerator from top to bottom?
How should a food worker label a working container of food?
How should a food worker label a working container of food?
How often should a food employee replace a cloth napkin that lines a basket of bread sticks?
How often should a food employee replace a cloth napkin that lines a basket of bread sticks?
Which menu item should NOT be included on the dinner menu for hospital patients?
Which menu item should NOT be included on the dinner menu for hospital patients?
What must the manager do if a food worker at a bar was diagnosed with E. Coli and has not shown symptoms?
What must the manager do if a food worker at a bar was diagnosed with E. Coli and has not shown symptoms?
How long can a large container of potato salad be safely held without temperature control as long as it does not exceed 70 degrees F?
How long can a large container of potato salad be safely held without temperature control as long as it does not exceed 70 degrees F?
How far above the floor should equipment be raised to prevent providing shelter for pests?
How far above the floor should equipment be raised to prevent providing shelter for pests?
What is the minimum height that tabletop equipment must be raised if it's not sealed to the counter?
What is the minimum height that tabletop equipment must be raised if it's not sealed to the counter?
Which symptom is a food worker required to report to their manager?
Which symptom is a food worker required to report to their manager?
Where must the thermometer be placed when measuring the cooking temperature of a casserole?
Where must the thermometer be placed when measuring the cooking temperature of a casserole?
What is a sign of a cockroach infestation?
What is a sign of a cockroach infestation?
Where can utensils be stored?
Where can utensils be stored?
Which confirmed food worker illness must a manager report to the regulatory authority?
Which confirmed food worker illness must a manager report to the regulatory authority?
What is the minimum internal temperature that eggs must reach for at least 15 seconds for hot holding?
What is the minimum internal temperature that eggs must reach for at least 15 seconds for hot holding?
What must a food worker remind customers to do at a self-service station?
What must a food worker remind customers to do at a self-service station?
What is a requirement for hand washing sinks?
What is a requirement for hand washing sinks?
Which confirmed food worker infection must a manager report to the regulatory authority?
Which confirmed food worker infection must a manager report to the regulatory authority?
What temperature must roast beef reach for at least 4 minutes while cooking?
What temperature must roast beef reach for at least 4 minutes while cooking?
What event would require a food worker to restock a pot of soup at a self-service station?
What event would require a food worker to restock a pot of soup at a self-service station?
What must be located in, or immediately adjacent to, a toilet room in a food establishment?
What must be located in, or immediately adjacent to, a toilet room in a food establishment?
How should a manager handle an employee who reports having diarrhea last night but feels better?
How should a manager handle an employee who reports having diarrhea last night but feels better?
What must a food worker do immediately before partially cooking a large batch of chicken stir-fry?
What must a food worker do immediately before partially cooking a large batch of chicken stir-fry?
Which food item can be re-served if it has been in possession of a customer, but not used?
Which food item can be re-served if it has been in possession of a customer, but not used?
What does the FDA food code require of a water system in a food establishment?
What does the FDA food code require of a water system in a food establishment?
What must a manager do if a food worker at a nursing home reports exposure to norovirus?
What must a manager do if a food worker at a nursing home reports exposure to norovirus?
What temperature must meatballs reach while being reheated for a catering event?
What temperature must meatballs reach while being reheated for a catering event?
Which practice could cause cross-contact with one of the 8 major food allergens?
Which practice could cause cross-contact with one of the 8 major food allergens?
How should a manager prevent backflow in a food establishment if an air gap is not practical?
How should a manager prevent backflow in a food establishment if an air gap is not practical?
What is the correct order of steps in the hand washing process?
What is the correct order of steps in the hand washing process?
What is the maximum temperature allowed while cold holding a container of salsa?
What is the maximum temperature allowed while cold holding a container of salsa?
What kind of animal may be brought into an area of the food establishment where customers are generally allowed?
What kind of animal may be brought into an area of the food establishment where customers are generally allowed?
What should a food worker scrub for at least 15 seconds during the hand washing process?
What should a food worker scrub for at least 15 seconds during the hand washing process?
How should a manager respond to multiple complaints from unrelated customers about the same food item?
How should a manager respond to multiple complaints from unrelated customers about the same food item?
What is the minimum temperature requirement for hot holding macaroni and cheese for a buffet?
What is the minimum temperature requirement for hot holding macaroni and cheese for a buffet?
What should a food manager do to prevent deliberate contamination of food by employees?
What should a food manager do to prevent deliberate contamination of food by employees?
What is an example of a critical limit in a HACCP plan?
What is an example of a critical limit in a HACCP plan?
What temperature must cold TCS foods be held at?
What temperature must cold TCS foods be held at?
What should the manager ask an employee to do after using a cell phone while preparing food?
What should the manager ask an employee to do after using a cell phone while preparing food?
How often should most thermometers, except for bimetallic, be calibrated?
How often should most thermometers, except for bimetallic, be calibrated?
Which topic should a manager include in training new employees according to the FDA food code?
Which topic should a manager include in training new employees according to the FDA food code?
What should a manager require an employee with an infected cut on her arm to do before working?
What should a manager require an employee with an infected cut on her arm to do before working?
What is a characteristic that could qualify a food as time/temperature control for safety food?
What is a characteristic that could qualify a food as time/temperature control for safety food?
What is an acceptable method to cool a large pot of chicken noodle soup?
What is an acceptable method to cool a large pot of chicken noodle soup?
What should food workers scrub for at least 15 seconds during the hand washing process?
What should food workers scrub for at least 15 seconds during the hand washing process?
After which task would a manager ask an employee to wash their hands?
After which task would a manager ask an employee to wash their hands?
What is the maximum temperature allowed while cold holding boiled eggs at a salad bar?
What is the maximum temperature allowed while cold holding boiled eggs at a salad bar?
What must a food worker do if they have fingernail polish or fake nails?
What must a food worker do if they have fingernail polish or fake nails?
What must a food worker do to ensure proper hand washing?
What must a food worker do to ensure proper hand washing?
If placed inside a cabinet, where may packaged single-use items be stored?
If placed inside a cabinet, where may packaged single-use items be stored?
Flashcards
E. Coli Restriction
E. Coli Restriction
Food workers diagnosed with E. Coli must be restricted from food duties until regulatory approval is obtained even if they have no symptoms.
Norovirus Exposure
Norovirus Exposure
Workers exposed to norovirus must be assigned to non-food duties for the incubation period.
Potato Salad Holding Time
Potato Salad Holding Time
Potato salad can be held without temperature control for up to six hours if it remains below 70°F (21°C).
Hot TCS Foods Temperature
Hot TCS Foods Temperature
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Egg Cooking Temperature
Egg Cooking Temperature
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Equipment Height
Equipment Height
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Handwashing Station Requirements
Handwashing Station Requirements
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Handwashing Time
Handwashing Time
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Allergen Cross-Contact
Allergen Cross-Contact
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Customer Food Handling
Customer Food Handling
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Self-Service Station Hygiene
Self-Service Station Hygiene
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Illness Outbreak Response
Illness Outbreak Response
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Fish Temperature Recording
Fish Temperature Recording
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Thawing Food Under Water
Thawing Food Under Water
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Food Cooling Time
Food Cooling Time
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Handwashing Order
Handwashing Order
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Utensil Storage
Utensil Storage
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Dishwashing Cycle
Dishwashing Cycle
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Variance for Food Handling
Variance for Food Handling
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Food Receiving Standards
Food Receiving Standards
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Backflow Prevention Devices
Backflow Prevention Devices
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Infected Cut Cover
Infected Cut Cover
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Disinfecting Exposed Food
Disinfecting Exposed Food
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Chicken Cooking Temperature
Chicken Cooking Temperature
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Liquid Waste Disposal
Liquid Waste Disposal
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Ready-to-Eat Food Handling
Ready-to-Eat Food Handling
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Deli Meat Equipment Sanitation
Deli Meat Equipment Sanitation
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Food Recall Procedure
Food Recall Procedure
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Chemical Storage Guidelines
Chemical Storage Guidelines
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Bare-Hand Contact with Ready-to-Eat Foods
Bare-Hand Contact with Ready-to-Eat Foods
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Cleaning Between Raw Meat Types
Cleaning Between Raw Meat Types
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Raw Ground Beef Labeling
Raw Ground Beef Labeling
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Pesticide Container Labeling
Pesticide Container Labeling
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Food Storage Restrictions
Food Storage Restrictions
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Non-Food Contact Surface Criteria
Non-Food Contact Surface Criteria
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Consumer Advisory Components
Consumer Advisory Components
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Refrigerator Shelf Order
Refrigerator Shelf Order
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Working Container Labeling
Working Container Labeling
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Napkin Replacement Protocol
Napkin Replacement Protocol
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Menu Restrictions for Vulnerable Populations
Menu Restrictions for Vulnerable Populations
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Study Notes
Food Worker Responsibilities
- Food workers diagnosed with E. Coli must be restricted from food duties until regulatory approval is obtained, despite no symptoms.
- Infected wounds, particularly those with pus, must be reported to managers, alongside symptoms like vomiting and diarrhea.
- Workers exposed to norovirus must be assigned to non-food duties for the incubation period.
Food Safety and Holding Temperatures
- Potato salad can be held without temperature control for up to six hours if it remains below 70°F (21°C).
- Hot TCS foods must be maintained at 135°F (57°C) or hotter; this includes macaroni and cheese and tomato basil soup.
- Eggs must be cooked to an internal temperature of 155°F (68°C) for a minimum of 15 seconds.
Equipment and Hygiene Standards
- Equipment should be raised at least 6 inches (15 cm) off the floor to prevent pest habitation; tabletop equipment should be raised 4 inches.
- Handwashing stations must have warm water, soap, paper towel dispensers, and signs reminding workers to wash hands.
- During hand washing, scrub hands, wrists, and lower arms for at least 15 seconds.
Cross-Contamination and Allergen Awareness
- To prevent cross-contact, separate utensils should be provided for allergenic foods, like those containing wheat.
- Food items in customer possession, like packaged crackers, may be re-served if unopened.
- Use clean dishes at self-service stations to minimize contamination.
Illness Outbreak Procedures
- If two or more customers report symptoms like nausea and vomiting after eating, the establishment must close and notify the regulatory authority.
- Managers should maintain time and temperature records for raw, ready-to-eat fish for at least 90 days.
Thawing and Cooling Foods
- Thawing food under cold running water must not exceed 70°F (21°C).
- Foods must be cooled from 135°F to 41°F (5°C) within six hours; if cooled to 68°F in two hours, four hours remain for further cooling.
Cleaning and Sanitation
- The proper order for hand washing includes wetting, applying soap, scrubbing, rinsing, and drying.
- Utensils should be stored handle-up to avoid contamination.
- The cleaning cycle requires scraping large particles off dishes before loading into washers.
Regulatory Compliance
- A variance from local authorities is needed for specific food handling processes like sprouting seeds.
- Acceptable conditions for receiving food, such as frozen items, require that they remain fully frozen without thawing evidence.
Food Safety Protocols
- Use appropriate backflow prevention devices if an air gap is not feasible to prevent contaminant backflow.
- An impermeable cover is required for infected cuts before handling food to maintain hygiene standards.
- Disinfect exposed food during facility tours to avoid contamination from visitors or media personnel.
Temperature Control and Food Storage
- Chicken should be cooked at 145°F (68°C) for at least 4 minutes; when reheating, the minimum temperature is 165°F (74°C).
- Liquid waste must be disposed of in a service sink, underlining the importance of safe waste management practices.### Food Handling and Safety Guidelines
- Clean gloves, deli tissue, tongs, spatulas, or utensils must be used when handling ready-to-eat foods.
- Continuous slicing of deli meat requires cleaning and sanitizing equipment every four hours.
Food Recall Protocol
- When a food recall occurs, isolate the affected food, immediately stop its use, and label it with warnings to prevent contamination.
Chemical Storage
- Chlorine spray and other sanitizing chemicals should be stored in a designated cabinet, separate from food items, to avoid chemical hazards.
Bare-Hand Contact with Ready-to-Eat Foods
- Bare-hand contact with ready-to-eat foods is only allowed when washing fruits and vegetables or under specific conditions approved by authorities.
Cleaning Between Raw Meat Preparations
- Clean and sanitize food-contact surfaces when switching between types of raw meat, like from turkey to salmon.
Raw Meat Labeling Requirements
- Labels for raw ground beef must include safe handling instructions for customers.
Pesticide Labeling
- Containers of pesticides must retain the manufacturer's label to ensure safety and proper usage.
Food Storage Regulations
- Never store food in areas prone to contamination, such as locker rooms, garbage rooms, or under leaking water lines.
Non-Food Contact Surface Standards
- Non-food contact surfaces should be smooth, durable, nonabsorbent, and easy to clean to maintain hygiene standards.
Consumer Advisory Components
- A consumer advisory must consist of a disclosure (menu item description) and a reminder (notations like asterisks and footnotes) for potential risks.
Proper Refrigeration Shelf Order
- Store food in the refrigerator from top to bottom as follows: pastries, raw fish, raw turkey, to minimize cross-contamination based on cooking temperatures.
Labeling Working Containers
- Clearly label working containers with the common name of the food to prevent cross-contamination.
Napkin Replacement Protocol
- Replace cloth napkins in food baskets each time the basket is refilled for a new customer to maintain hygiene.
Menu Restrictions for Vulnerable Populations
- Avoid serving raw or undercooked animal foods, such as hamburgers cooked to order, in establishments serving individuals with high susceptibility to foodborne illnesses.
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Description
Test your knowledge on food safety regulations and practices with these pre-test flashcards. Each card focuses on real-world scenarios, helping you understand the necessary actions to take in food safety situations. Ideal for food workers and managers preparing for food safety assessments.
