Food Safety Regulations and Protocols

Food Safety Agencies and Responsibilities

• The agency that enforces food safety in restaurants is the State or local regulatory authority.
• Essential components of active managerial control include identifying risks, corrective action, and training staff.

Responding to Contamination and Safety Concerns

• In case of a brown water issue, the manager should contact the local regulatory authority before use.
• Preventing food contamination involves knowing whom to contact about suspicious activity.

Personal Hygiene Protocols

• A food handler must wash hands after bus table activities before handling food.
• Hands and arms should be scrubbed for at least 10 seconds during hand washing.
• Food handlers with infected hand wounds must cover the wound with an impermeable cover and wear a single-use glove.
• Fingernails must be kept short and unpolished to ensure hygiene.

Food Handler Illness Reporting

• A food handler with a sore throat and fever should be restricted from working with food.
• If diagnosed with a foodborne illness from Shigella, the handler must be excluded from the operation.

Safe Food Handling Practices

• Staff members can only eat, drink, smoke, or chew gum in designated areas.
• Shellstock tags must be retained for 90 days after the last shellfish served.

Food Receiving and Storage Guidelines

• All food must be inspected immediately before storing upon delivery.
• Proper food storage in coolers requires macaroni salad to be above raw salmon and ready-to-eat TCS food must be date marked if stored for longer than 24 hours.

Food Safety Limits and Regulations

• Ready-to-eat TCS food can be stored at 41ºF (5ºC) or lower and should be thrown away if not consumed within 7 days.
• Pathogen growth occurs in meat stews held between 41ºF and 135ºF (5ºC and 57ºC).

Allergen Awareness

• Food allergies can manifest symptoms like wheezing and hives; common allergens include peanuts and soy products.
• Sprouts are categorized as TCS food which is highly susceptible to contamination.

Serving and Waste Disposal Regulations

• Food must be discarded after being out of hot-holding for 3 hours.
• Food temperature of hot items must be checked at least every 4 hours.

Preventing Cross-Contamination

• Using separate cutting boards for raw poultry and ready-to-eat foods minimizes the risk of cross-contamination.
• Chopped potatoes for soup can be handled with bare hands while other items require utensils.

Cleaning and Sanitizing Procedures

• The first step in washing dishes is to clean and sanitize the sinks and drain boards prior to use.
• Spray bottles containing sanitizer must be labeled with the common name of the chemical used.

Effective Waste Management

• Outdoor garbage containers should be kept covered with tight-fitting lids to deter pests.
• A cross-connection is defined as a physical link between safe and dirty water sources.

Management Responsibilities

• After implementing a master cleaning schedule, managers must monitor the cleaning program to ensure compliance and effectiveness.

Handwashing Facilities

• A handwashing station must include soap, hot and cold water, signage, and a way to dry hands.

Pest Control Measures

• The most effective way to deal with pests is to collaborate with a licensed pest control operator (PCO).

Equipment Height Regulations

• Floor-mounted equipment should be elevated at least 6 inches (15 centimeters) off the floor for proper sanitation and cleaning.

This quiz focuses on key food safety regulations, the responsibilities of food safety agencies, and personal hygiene protocols for food handlers. It covers essential steps for preventing contamination and managing illness in food service environments, ensuring that food is safe for consumers.