Questions and Answers
What temperature should shellfish be received at?
A reputable supplier must get food products from sources that meet what regulations?
What is a foodborne illness?
What should you ensure about food deliveries during non-operating hours?
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What are the primary goals of a food safety program?
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Proper temperature control is not necessary during delivery.
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Which of the following is a common cause of foodborne disease outbreaks?
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What does the person in charge refer to in food safety?
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What method should be used to ensure food is cooked thoroughly?
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Food should be held at a temperature of at least ______ degrees for hot food.
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What does biological contamination include?
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How should leftovers be treated before being served again?
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List one necessary condition for bacteria to multiply.
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Which of the following is a proper thawing method?
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What are the symptoms of Hepatitis A?
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What should food handlers wear to ensure food safety?
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Ice can be considered a food item that requires careful handling.
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It is acceptable for food handlers to wear false nails or nail polish.
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After how many days must TCS foods prepared in your establishment be discarded?
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What is the best method to prevent backflow in a plumbing system?
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Employees must wash their hands after using the _____.
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Food should be cooled from 135 to 70 degrees within ______ hours.
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What is a key preventative measure against cross-contamination?
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Name one of the eight major food allergens.
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Study Notes
Foodborne Illness
- A foodborne illness results from consuming contaminated food, causing symptoms like abdominal pain, diarrhea, vomiting, and nausea.
- Foodborne disease outbreaks occur when two or more people experience the same illness from consuming the same food.
- Inspectors investigate products involved in outbreaks.
Preventing Outbreaks
- Preventing foodborne outbreaks requires proper temperature control, cooking techniques, clean utensils, and employee hygiene.
- Employee health and food safety practices are essential in controlling viruses like Hepatitis A.
Creating a Food Safety Culture
- Management leads by example in food safety practices, including wearing protective clothing and maintaining hygiene standards.
Roles and Responsibilities
- The "person in charge" is defined by the FDA Food Code as the individual responsible for operation at a food establishment during an inspection.
Stages of Training
- Training includes motivating staff, providing knowledge, supervising practice, and testing competency.
Biological Contaminants
- Contaminants such as bacteria, viruses, parasites, and fungi can transfer to food from various sources, including people and raw ingredients.
- Clostridium Botulinum causes botulism and is associated with improperly canned foods.
Factors Affecting Bacterial Growth
- Bacteria thrive in protein-rich foods and require appropriate levels of food, acidity, time, temperature, oxygen, and moisture to multiply.
Pathogens
- Hepatitis A is found in contaminated food and poses a risk if hygiene is not maintained.
- HIV cannot be transmitted through food.
- Norovirus causes viral gastroenteritis, often from contaminated food or water.
Toxins and Contaminants
- Aflatoxins from mold can cause serious illness and are commonly found in nuts.
- Anisakis and Trichinella parasites are found in seafood and raw pork, respectively, but can be killed through cooking or freezing.
Chemical Contamination
- Chemical contamination can occur from pesticide residues, toxic metals from food storage, or cleaning agents.
Allergens and Food Safety
- Eight major food allergens account for 90% of allergies in the U.S., including milk, eggs, and peanuts; these must be labeled according to regulations.
Employee Hygiene Practices
- Proper handwashing, cleanliness, suitable clothing, and avoidance of jewelry are crucial for reducing contamination risks from food handlers.
Cross Contamination
- Cross contamination can occur through direct contact, drips from raw meats, or using the same equipment for raw and cooked foods.
- Use dedicated prep areas and tools to prevent contamination.
Delivery and Storage
- Shellfish should be received at 45 degrees Fahrenheit or below. Deliveries must be checked for temperature, contamination, and labels.
- Maintain proper temperature control during transport to prevent foodborne hazards.
Supplier Relationships
- Work only with reputable suppliers that adhere to local and federal regulations.
- Set expectations with suppliers for delivery inspections to ensure safety and proper storage.
Personal Hygiene Policies
- Managers must establish and enforce clear personal hygiene policies for employees regarding illness, cleanliness, and proper handling practices.
Reporting Illness
- Certain symptoms must be reported, including vomiting, jaundice, diarrhea, and sore throats with fevers. Specific reportable diseases include Norovirus and Hepatitis A.
Equipment and Utensil Care
- Clean and food-grade utensils and surfaces must be maintained. Use disposable gloves, avoiding latex due to potential allergies.
- Regularly wash food contact surfaces every 4 hours to maintain safety.### Food Safety and Storage Principles
- Stock Rotation: Follow the FIFO (First In, First Out) method; newer items should be stored behind older ones to minimize waste and save costs. Equipment must be at least 6 inches off the ground.
- Labeling: Food labels should include the food item's name and the use-by date, which indicates the expiration time.
- Refrigerated Storage: TCS (Time/Temperature Control for Safety) foods must be maintained at 41°F or below. Ready-to-eat foods have a maximum shelf life of seven days.
- Dry Storage: Keep dry storage areas clean; food should be stored 6 inches off the floor and away from walls to prevent contamination and pest infestations.
Food Handling and Temperature Control
- Pest Infestation: Regular inspections for cleanliness in hard-to-reach areas are necessary to identify signs of pest problems.
- Meats Storage: Meats should be stored below 41°F and must be USDA inspected.
- Egg Storage: Eggs should be stored at 41°F or below, with liquid eggs adhering to manufacturer guidelines for storage.
- ROP Foods: Reduced Oxygen Packaged foods must also be kept at 41°F or below, following manufacturer recommendations.
Preparation and Hygiene Standards
- Separate Preparation Areas: Maintain separate areas for raw and ready-to-eat foods to prevent cross-contamination, using color-coded equipment for safety.
- High Hygiene Standards: Maintain cleanliness, wear protective clothing, and keep nails short and clean.
- Temperature Danger Zone: Avoid food being in the temperature danger zone (41°F to 135°F). Refrigerate or utilize food immediately after preparation.
Thawing Methods
- Refrigerator Method: Thaw food in a refrigerator at or below 41°F.
- Cold Running Water Method: Submerge frozen foods in cold running water (70°F or below) to thaw.
- Microwave Method: Thaw in a microwave only if food will be cooked immediately afterward, avoiding room temperature thawing.
Cooking and Serving Guidelines
- Temperature Guidelines: Cook poultry to 165°F, ground meats to 155°F, other meats to 145°F, and fruits/vegetables to 135°F.
- Cooking Procedures: Use a thermometer to ensure thorough cooking. Improper thermometer cleaning can lead to contamination.
- Tasting Protocol: Taste food with sanitized utensils only to prevent contamination.
Food Cooling and Reheating
- Cool Food Quickly: TCS foods should cool from 135°F to 70°F within 2 hours; if not, they must be reheated to 165°F or discarded.
- Avoid Cooling in Refrigerators: Never cool hot food in the refrigerator, as it raises the temperature of surrounding food.
- Cooling Methods: Use shallow stainless steel containers to cool food faster, stirring to enhance heat dispersion.
- Reheating Standards: Reheat previously cooked foods to 165°F within 2 hours.
Waste Handling and Facility Maintenance
- No Re-serving Food: Previously served food must not be offered to other customers without proper safety protocols. Unopened, wrapped foods can be re-served.
- Ice Handling: Ice is a food and should be prepared with drinking water only; it can harbor bacteria.
- Food Condition Monitoring: TCS foods must be marked with a consumption date if held longer than 24 hours.
- Facility Design: Ensure separate areas for raw and ready-to-eat food preparation; maintain cleanliness in design and operations to prevent cross-contamination.
Hygiene and Pest Control
- Hand Washing Stations: Required in restrooms and food preparation areas must have hot/cold water, soap, and proper drying methods.
- Pest Proofing: Facilities must be secured against pests to prevent access.
Regulatory Compliance
- Facility Approval: Consult local regulations when designing or remodeling food facilities; attain operational permits post-inspection.
- Potable Water Source: Facilities must have a safe, tested water supply for food preparation; private supplies require annual inspections.
- Plumbing and Backflow Prevention: Prevent cross-contamination of drinking water; utilize appropriate backflow prevention devices, air gaps being the most effective method.
Miscellaneous
- Sewage Management: Grease traps must offer accessibility and be maintained by licensed professionals.
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