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Questions and Answers
When can food handlers contaminate food?
What is Staphylococcus aureus?
Staph bacteria that infect wounds and causes food poisoning.
Which of the following actions can contaminate food? (Select all that apply)
What is considered good personal hygiene in food handling?
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Handwashing involves wet hands and arms, applying soap, and scrubbing for ___ seconds.
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What should you do to ensure proper hand care?
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Disposable gloves can be washed and reused.
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What should you check for when using gloves?
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What can cause physical contamination in food?
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What is deliberate contamination of food?
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What are food allergens?
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What diseases are NOT transmitted by food?
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What is the role of management in food safety?
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The freezing point is ___ degrees.
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The boiling point is ___ degrees.
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What is meant by 'flow of food'?
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Food needs to be inspected before delivery.
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What is sous-vide cooking?
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Study Notes
Food Handler Contamination
- Food handlers contaminate food through illnesses, wounds, sneezing, coughing, and poor hygiene practices.
- Specific contaminants include hepatitis, norovirus, and staphylococcus aureus bacteria.
Staphylococcus Aureus
- A bacterium causing serious issues like food poisoning, often associated with infected wounds.
Contaminating Actions
- Actions like scratching the head, touching the face, or handling dirty clothing can transfer contaminants to food.
- Coughing or sneezing into hands and spitting also contribute to food contamination.
Good Personal Hygiene
- Essential practices include thorough handwashing, wearing clean clothes, using hair restraints, and covering wounds.
- Food handlers should report illnesses to management and avoid bare-hand contact with ready-to-eat foods.
Handwashing Technique
- Effective handwashing involves wetting hands, applying soap, scrubbing for 10-15 seconds, rinsing thoroughly, and drying with a paper towel.
Hand Care
- Maintain short, clean fingernails, avoid artificial nails and polish, and cover any wounds with impermeable bandages.
Glove Usage
- Gloves should be worn only after washing hands, checked for defects, and are meant for single use only; they must not be washed or reused.
Types of Gloves
- Gloves should fit properly for the task at hand, and latex alternatives are available for those with allergies.
Types of Physical Contamination
- Physical contaminants include metal shavings, broken glass, hair, dirt, and bones, which can enter food.
Deliberate Food Contamination Risk
- Potential threats include actions from terrorists, former employees, customers, vendors, or competitors.
Causes of Food Contamination
- Food can be contaminated through human, interior, and exterior factors, necessitating active managerial control.
Food Allergens
- Around 7 million people in the U.S. have food allergies, which can cause immediate or delayed reactions to specific food proteins.
Non-Foodborne Diseases
- Diseases like AIDS, Hepatitis C, and tuberculosis are spread through intimate contact, not food.
Americans with Disabilities Act (ADA)
- ADA protections involve maintaining confidentiality regarding individuals with disabilities.
Exclusions and Restrictions
- Food handlers may be prohibited from working in establishments (exclusions) or restricted from handling food if they possess certain illnesses.
Management Responsibilities
- Management must establish policies, provide training, model hygiene behavior, supervise staff, and revise practices as necessary.
Procedural Barriers
- To prevent cross-contamination, use designated prep areas and utensils for different food types.
Temperature Guidelines
- Bi-metal stem thermometers measure temperatures from 0 to 220°F, calibrated accurately within +/- 2 degrees.
- Proper food temperatures include a freezing point of 32°F and a boiling point of 212°F.
Flow of Food
- Food safety protocols involve purchasing from approved vendors and scheduling timely deliveries.
Approved Sources
- Foods must be inspected per federal, state, and local laws to ensure safety before sale.
Delivery Inspection
- Deliveries must be scrutinized: meat, poultry, and dairy should arrive at 41°F or colder, while shellfish and eggs should be at 45°F or colder.
Ready-to-Eat (RTE) Food
- RTE foods should be maintained at temperatures of 41°F or colder.
Frozen Food Standards
- Frozen food must remain at or below 32°F.
Sous-Vide Cooking
- Sous-vide involves cooking food in sealed bags submerged in hot water at 140°F for an extended duration to ensure safety.
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Description
Test your knowledge of food safety with these Servsafe flashcards. Learn about various ways food handlers can contaminate food and understand important terms related to foodborne illnesses. These flashcards are perfect for preparing for the Servsafe certification.
