Podcast
Questions and Answers
Why are elderly people at a higher risk for foodborne illnesses?
Why are elderly people at a higher risk for foodborne illnesses?
Their immune systems have weakened with age.
The three categories of food safety hazards are biological, physical, and?
The three categories of food safety hazards are biological, physical, and?
chemical.
For a foodborne illness to be considered an ______.
For a foodborne illness to be considered an ______.
outbreak.
Foodborne pathogens grow well at temperatures?
Foodborne pathogens grow well at temperatures?
Signup and view all the answers
FAT TOM stands for Food, Acidity, Time, Temperature, Oxygen, and?
FAT TOM stands for Food, Acidity, Time, Temperature, Oxygen, and?
Signup and view all the answers
Which pathogen is primarily found in the hair, nose, and throat of humans?
Which pathogen is primarily found in the hair, nose, and throat of humans?
Signup and view all the answers
While commonly linked with contaminated ground beef, what pathogen has also been linked with contaminated produce?
While commonly linked with contaminated ground beef, what pathogen has also been linked with contaminated produce?
Signup and view all the answers
What practice can reduce Salmonella spp. in poultry to safe levels?
What practice can reduce Salmonella spp. in poultry to safe levels?
Signup and view all the answers
Covering wounds can help prevent the spread of which pathogen?
Covering wounds can help prevent the spread of which pathogen?
Signup and view all the answers
Which foodborne illness has been linked with ready-to-eat food and shellfish contaminated by sewage?
Which foodborne illness has been linked with ready-to-eat food and shellfish contaminated by sewage?
Signup and view all the answers
Viruses such as Norovirus and Hepatitis A can be spread when food handlers fail to...?
Viruses such as Norovirus and Hepatitis A can be spread when food handlers fail to...?
Signup and view all the answers
A person who ate raw oysters later became disoriented and suffered memory loss, what illness could cause this?
A person who ate raw oysters later became disoriented and suffered memory loss, what illness could cause this?
Signup and view all the answers
Foodservice operations should not use mushrooms unless they have been?
Foodservice operations should not use mushrooms unless they have been?
Signup and view all the answers
Eggs and peanuts are dangerous for people with which condition?
Eggs and peanuts are dangerous for people with which condition?
Signup and view all the answers
Cooking tomato sauce in a copper pot can cause which illness?
Cooking tomato sauce in a copper pot can cause which illness?
Signup and view all the answers
To prevent chemical contamination, chemicals should be stored ______ food and utensils.
To prevent chemical contamination, chemicals should be stored ______ food and utensils.
Signup and view all the answers
Itching and tightening of the throat are symptoms of what?
Itching and tightening of the throat are symptoms of what?
Signup and view all the answers
To prevent food allergens from being transferred to food, food handlers should?
To prevent food allergens from being transferred to food, food handlers should?
Signup and view all the answers
What three points should a food defense program focus on to prevent possible threats to food?
What three points should a food defense program focus on to prevent possible threats to food?
Signup and view all the answers
What must food handlers do after touching their hair, face, or body?
What must food handlers do after touching their hair, face, or body?
Signup and view all the answers
What should food handlers do after prepping food and before using the restroom?
What should food handlers do after prepping food and before using the restroom?
Signup and view all the answers
When should hand antiseptics be used?
When should hand antiseptics be used?
Signup and view all the answers
When should food handlers who wear gloves wash their hands?
When should food handlers who wear gloves wash their hands?
Signup and view all the answers
When a food handler has been diagnosed with shigellosis, what steps must be taken?
When a food handler has been diagnosed with shigellosis, what steps must be taken?
Signup and view all the answers
Food handlers cannot work in their operation if they have an illness caused by which pathogen?
Food handlers cannot work in their operation if they have an illness caused by which pathogen?
Signup and view all the answers
Food handlers who work in a nursing home cannot work in the operation if they have which symptom?
Food handlers who work in a nursing home cannot work in the operation if they have which symptom?
Signup and view all the answers
Food handlers should not eat, drink, smoke, or chew gum or tobacco while _____ food.
Food handlers should not eat, drink, smoke, or chew gum or tobacco while _____ food.
Signup and view all the answers
What should food handlers do if they cut their fingers while preparing food?
What should food handlers do if they cut their fingers while preparing food?
Signup and view all the answers
A food handler has finished trimming a raw chicken on a cutting board and needs it to prep vegetables. What must be done to the cutting board?
A food handler has finished trimming a raw chicken on a cutting board and needs it to prep vegetables. What must be done to the cutting board?
Signup and view all the answers
Infrared thermometers should be used to measure the?
Infrared thermometers should be used to measure the?
Signup and view all the answers
At what temperatures do foodborne pathogens grow most quickly?
At what temperatures do foodborne pathogens grow most quickly?
Signup and view all the answers
Which thermocouple probe should be used to check the temperature of a large stockpot of soup?
Which thermocouple probe should be used to check the temperature of a large stockpot of soup?
Signup and view all the answers
What is the most important factor in choosing an approved food supplier?
What is the most important factor in choosing an approved food supplier?
Signup and view all the answers
What is the maximum acceptable receiving temperature for fresh beef?
What is the maximum acceptable receiving temperature for fresh beef?
Signup and view all the answers
What is the warmest acceptable receiving temperature for eggs?
What is the warmest acceptable receiving temperature for eggs?
Signup and view all the answers
How should cartons of coleslaw be checked for correct receiving temperature?
How should cartons of coleslaw be checked for correct receiving temperature?
Signup and view all the answers
In top-to-bottom order, how should a fresh pork roast, fresh salmon, a carton of lettuce, and a pan of fresh chicken breasts be stored in a cooler?
In top-to-bottom order, how should a fresh pork roast, fresh salmon, a carton of lettuce, and a pan of fresh chicken breasts be stored in a cooler?
Signup and view all the answers
Where should raw poultry be placed in a cooler?
Where should raw poultry be placed in a cooler?
Signup and view all the answers
When storing ready-to-eat TCS food that was prepared on site, what information must be included on the label?
When storing ready-to-eat TCS food that was prepared on site, what information must be included on the label?
Signup and view all the answers
At what temperature should dry-storage rooms be kept?
At what temperature should dry-storage rooms be kept?
Signup and view all the answers
A restaurant that has prepared tuna salad can store it at 41 degrees or lower for a maximum of how many days?
A restaurant that has prepared tuna salad can store it at 41 degrees or lower for a maximum of how many days?
Signup and view all the answers
What must you do to keep food safe after thawing it in a microwave?
What must you do to keep food safe after thawing it in a microwave?
Signup and view all the answers
What is the minimum internal cooking temperature for stuffed pork chops?
What is the minimum internal cooking temperature for stuffed pork chops?
Signup and view all the answers
What are the time and temperature requirements for reheating TCS food for hot holding?
What are the time and temperature requirements for reheating TCS food for hot holding?
Signup and view all the answers
What is the minimum internal cooking temperature for eggs, meat, poultry, and seafood cooked in a microwave?
What is the minimum internal cooking temperature for eggs, meat, poultry, and seafood cooked in a microwave?
Signup and view all the answers
What is the minimum internal cooking temperature for eggs that will be hot-held for later service?
What is the minimum internal cooking temperature for eggs that will be hot-held for later service?
Signup and view all the answers
What is the correct way to cool a stockpot of clam chowder?
What is the correct way to cool a stockpot of clam chowder?
Signup and view all the answers
What is the danger when thawing food at room temperature?
What is the danger when thawing food at room temperature?
Signup and view all the answers
What is the minimum internal cooking temperature for ground beef?
What is the minimum internal cooking temperature for ground beef?
Signup and view all the answers
When serving, it is important to avoid touching the _____ of a plate.
When serving, it is important to avoid touching the _____ of a plate.
Signup and view all the answers
Serving utensils should be used to serve a max of _________ food items at a time.
Serving utensils should be used to serve a max of _________ food items at a time.
Signup and view all the answers
At what max internal temp should cold TCS food be held?
At what max internal temp should cold TCS food be held?
Signup and view all the answers
When returning to self-service lines for more food, customers should not_____ their dirty plates?
When returning to self-service lines for more food, customers should not_____ their dirty plates?
Signup and view all the answers
At what minimum internal temp should hot TCS food be held?
At what minimum internal temp should hot TCS food be held?
Signup and view all the answers
The CDC has determined 5 common risk factors for foodborne illness. What are they?
The CDC has determined 5 common risk factors for foodborne illness. What are they?
Signup and view all the answers
What is the first step in developing a HACCP plan?
What is the first step in developing a HACCP plan?
Signup and view all the answers
A food safety management system is a group of ___________ preventing foodborne illness.
A food safety management system is a group of ___________ preventing foodborne illness.
Signup and view all the answers
What is the purpose of a food safety management system?
What is the purpose of a food safety management system?
Signup and view all the answers
An operation that wants to smoke food as a method of preservation must have a(n)?
An operation that wants to smoke food as a method of preservation must have a(n)?
Signup and view all the answers
What is the third step in active managerial control?
What is the third step in active managerial control?
Signup and view all the answers
Which is an example of when a HACCP plan is required?
Which is an example of when a HACCP plan is required?
Signup and view all the answers
Generally, operations that use a private water source, such as a well, must have it tested at least?
Generally, operations that use a private water source, such as a well, must have it tested at least?
Signup and view all the answers
What is the only completely reliable method for preventing backflow?
What is the only completely reliable method for preventing backflow?
Signup and view all the answers
When installing tabletop equipment on legs, the space between the base of the equipment and the tabletop must be at least?
When installing tabletop equipment on legs, the space between the base of the equipment and the tabletop must be at least?
Signup and view all the answers
How hot should the hot water at a handwashing station get?
How hot should the hot water at a handwashing station get?
Signup and view all the answers
Foodservice equipment that has been certified as meeting certain standards may be stamped with the ______ mark?
Foodservice equipment that has been certified as meeting certain standards may be stamped with the ______ mark?
Signup and view all the answers
What information should be posted on or near a dishwasher?
What information should be posted on or near a dishwasher?
Signup and view all the answers
To keep food from being contaminated by lighting, use?
To keep food from being contaminated by lighting, use?
Signup and view all the answers
Outdoor garbage containers should be?
Outdoor garbage containers should be?
Signup and view all the answers
What is a cross-connection?
What is a cross-connection?
Signup and view all the answers
Backflow is when water?
Backflow is when water?
Signup and view all the answers
What is sanitizing?
What is sanitizing?
Signup and view all the answers
If food-contact surfaces are in constant use, how often must they be cleaned and sanitized?
If food-contact surfaces are in constant use, how often must they be cleaned and sanitized?
Signup and view all the answers
How can foodservice managers find out which chemical sanitizers are appropriate for their operations?
How can foodservice managers find out which chemical sanitizers are appropriate for their operations?
Signup and view all the answers
What should be done when throwing away chemicals?
What should be done when throwing away chemicals?
Signup and view all the answers
Material safety data sheets (MSDS) should be?
Material safety data sheets (MSDS) should be?
Signup and view all the answers
What is the correct way to clean and sanitize a prep table?
What is the correct way to clean and sanitize a prep table?
Signup and view all the answers
Who should apply pesticides?
Who should apply pesticides?
Signup and view all the answers
Cockroaches typically are found in places that are?
Cockroaches typically are found in places that are?
Signup and view all the answers
What kind of odor is a sign that roaches might be present?
What kind of odor is a sign that roaches might be present?
Signup and view all the answers
Three basic rules of an integrated pest management program are?
Three basic rules of an integrated pest management program are?
Signup and view all the answers
After pesticides have been applied, food-contact surfaces should be?
After pesticides have been applied, food-contact surfaces should be?
Signup and view all the answers
If pesticides are stored in the operation, where should they be kept?
If pesticides are stored in the operation, where should they be kept?
Signup and view all the answers
A backup of raw sewage and significant lack of refrigeration can result in?
A backup of raw sewage and significant lack of refrigeration can result in?
Signup and view all the answers
A person shows up at a restaurant claiming to be a health inspector. What should the manager ask for?
A person shows up at a restaurant claiming to be a health inspector. What should the manager ask for?
Signup and view all the answers
Which agency enforces food safety in a restaurant?
Which agency enforces food safety in a restaurant?
Signup and view all the answers
When should staff receive food safety training?
When should staff receive food safety training?
Signup and view all the answers
The manager's responsibility for staff food safety training is to?
The manager's responsibility for staff food safety training is to?
Signup and view all the answers
All new staff should receive training on?
All new staff should receive training on?
Signup and view all the answers
In which training method does a trainer ask a series of questions to draw on the knowledge and experience of the learners?
In which training method does a trainer ask a series of questions to draw on the knowledge and experience of the learners?
Signup and view all the answers
Study Notes
Food Safety and Vulnerable Populations
- Elderly individuals are at higher risk for foodborne illnesses due to weakened immune systems from aging.
Categories of Food Safety Hazards
- Three main categories include biological, physical, and chemical hazards.
Foodborne Illness Criteria
- A foodborne illness is considered an outbreak when two or more cases occur.
Optimal Temperature Range for Pathogens
- Foodborne pathogens thrive between 41°F and 135°F, known as the temperature danger zone.
FAT TOM Principles
- FAT TOM stands for Food, Acidity, Time, Temperature, Oxygen, and Moisture, which are critical for pathogen growth.
Human Pathogen Sources
- Staphylococcus aureus is commonly found in human hair, nose, and throat.
Pathogen Links to Food
- Shiga toxin-producing E. coli is associated with contaminated ground beef and produce.
Cooking Temperature for Safety
- Cooking poultry to the correct temperature can reduce Salmonella spp. levels.
Preventing Pathogen Spread
- Covering wounds helps prevent the spread of Staphylococcus aureus.
Hepatitis A Contamination
- Linked with ready-to-eat foods and shellfish contaminated by sewage.
Handwashing Importance
- Viruses like Norovirus and hepatitis A can spread if foodhandlers do not wash their hands.
Symptoms of Foodborne Illness
- Amnesic shellfish poisoning can cause disorientation and memory loss after consuming raw oysters.
Sourcing Ingredients Safely
- Use mushrooms only from approved, reputable suppliers.
Food Allergies
- Eggs and peanuts pose risks to individuals with food allergies.
Toxic-Metal Poisoning
- Cooking acidic foods in copper pots can lead to toxic-metal poisoning.
Chemical Storage Protocols
- Chemicals should be stored separately from food and utensils to prevent contamination.
Symptoms of Allergic Reactions
- Itching and tightness in the throat are symptoms of a food allergy.
Preventing Allergen Transfer
- Clean and sanitize utensils before using them to avoid allergen transfer.
Food Defense Program Focus
- Focus on human elements, building interior, and building exterior to prevent food threats.
Hygiene Protocols for Foodhandlers
- Handwashing is essential after touching hair, face, or body.
Restroom Protocols for Foodhandlers
- Foodhandlers should remove their apron before using the restroom.
Hand Antiseptics Usage
- Should be used post-handwashing for added safety.
Glove Use Guidelines
- Foodhandlers must wash hands before donning gloves.
Reporting Illness Protocol
- Foodhandlers diagnosed with shigellosis must be instructed not to work.
Pathogen Illness Restrictions
- Foodhandlers with Salmonella Typhi cannot work in food operations.
Nursing Home Work Restrictions
- Symptoms like sore throat and fever prevent foodhandlers from working in nursing homes.
Eating Protocols for Foodhandlers
- Eating, drinking, smoking, or chewing gum or tobacco should not occur while prepping food.
Injury Protocols
- Cut fingers should be covered with a bandage and glove or finger cot.
Sanitizing Cutting Boards
- Cutting boards used for raw chicken must be washed, rinsed, and sanitized before preparing vegetables.
Thermometer Usage
- Infrared thermometers measure surface temperatures of grills efficiently.
Temperature Growth Ranges
- Foodborne pathogens grow most rapidly between 70°F and 125°F.
Checking Large Stockpot Temperatures
- An immersion probe is suitable for checking temperatures in large stockpots.
Supplier Selection Criteria
- The most crucial factor in selecting a food supplier is compliance with local, state, and federal laws.
Fresh Beef and Egg Receiving Temperatures
- Maximum acceptable receiving temperature for fresh beef is 41°F; eggs should be received at a maximum of 45°F.
Proper Temperature Checking
- Use a thermometer to check the receiving temperature of coleslaw; insert the stem into the food after opening the carton.
Storage Order in Coolers
- Store lettuce, fresh salmon, fresh chicken breasts, and fresh pork roast from top to bottom accordingly.
Storing Raw Poultry
- Always place raw poultry on the bottom shelf of the cooler to prevent cross-contamination.
Labeling TCS Foods
- Ready-to-eat TCS food must have a sell-by or discard date label.
Dry-Storage Room Temperatures
- Dry-storage areas should ideally be maintained at 50°F to 70°F.
Tuna Salad Storage Duration
- Tuna salad can be stored at 41°F or lower for a maximum of 7 days.
Thawing Procedure
- After thawing food in a microwave, it must be cooked immediately to maintain safety.
Cooking Temperatures
- Minimum internal cooking temperatures are 165°F for stuffed pork chops, 165°F for microwave-cooked eggs, meat, poultry, and seafood, and 155°F for ground beef.
Reheating Requirements
- TCS food must be reheated to 165°F for 15 seconds within 2 hours for hot holding.
Proper Cooling Practices
- Cool clam chowder by placing the stockpot in ice water.
Risks of Improper Thawing
- Thawing food at room temperature can lead to time-temperature abuse.
Safe Handling Temperatures
- Maintain cold TCS food at a maximum internal temperature of 41°F and hot TCS food at a minimum of 135°F.
Self-Service Customer Protocols
- Customers should not refill dirty plates in self-service areas.
Identifying Risk Factors
- Common risk factors for foodborne illness include unsafe food sourcing, inadequate cooking, incorrect temperature holding, poor hygiene, and contaminated equipment.
HACCP Plan Development
- The first step in creating a HACCP plan is to conduct a hazard analysis.
Food Safety Management System Components
- It consists of procedures and practices aimed at preventing foodborne illnesses.
Food Safety Management System Purpose
- Aims to identify and control potential hazards in food handling.
HACCP Plan Requirement for Preservation
- An operation smoking food must implement a HACCP plan.
Active Managerial Control Steps
- Monitoring policies and procedures is the third step in active managerial control.
HACCP Plan Necessities
- Required when serving raw oysters from display tanks.
Water Source Testing Requirements
- Operations using a private water source must test it at least once a year.
Backflow Prevention
- An air gap is the most reliable method for preventing backflow.
Tabletop Equipment Installation
- Ensure at least a 4-inch gap between the base of tabletop equipment and the surface.
Handwashing Station Temperature
- Water at handwashing stations should be at least 100°F.
NSF Certification
- Foodservice equipment may be stamped with the NSF mark if it meets specific standards.
Dishwasher Information Posting
- Information on water temperature, conveyor speed, and water pressure should be displayed near the dishwasher.
Contaminating Light Prevention
- Use shields on heat lamps to protect food from contamination.
Garbage Disposal Protocols
- Outdoor garbage containers should be kept covered with tight-fitting lids.
Cross-Connection Definition
- A cross-connection is a link between safe and contaminated water sources.
Backflow Mechanism
- Backflow occurs when water flows in the opposite direction due to pressure changes.
Sanitizing Definition
- Sanitizing means reducing pathogens on surfaces to safe levels.
Cleaning Schedule for Surfaces
- Food-contact surfaces in constant use must be cleaned and sanitized every 4 hours.
Choosing Appropriate Sanitizers
- Managers can consult local regulatory authorities for suitable chemical sanitizers.
Chemical Disposal Guidelines
- Follow label instructions and regulatory requirements for disposing of chemicals.
MSDS Accessibility
- Material Safety Data Sheets (MSDS) should be readily available for employee access.
Cleaning and Sanitizing Prep Tables
- Follow a washing, rinsing, sanitizing, and air-drying procedure for prep tables.
Pest Control Responsibilities
- Pesticides should only be applied by a licensed pest control operator.
Cockroach Habitat
- Cockroaches prefer warm, moist, and dark environments for habitation.
Sign of Cockroach Presence
- A strong, oily odor can indicate a cockroach infestation.
Integrated Pest Management Rules
- Deny access, food, water, and nesting places to pests; collaborate with a licensed pest control operator.
Post-Pesticide Application Protocol
- Food-contact surfaces should be washed, rinsed, and sanitized after pesticide application.
Pesticide Storage Guidelines
- Store pesticides securely away from food to prevent contamination.
Operational Consequences of Sewage Backup
- A backup of raw sewage could lead to the closure of the operation by health authorities.
Health Inspector Identification
- Foodservice managers should request an inspector's ID when verifying a health inspector's credentials.
Regulatory Authority Oversight
- Food safety enforcement in restaurants is managed by state and local regulatory authorities.
Staff Training Frequency
- Staff should receive food safety training upon hiring and periodically afterward.
Managerial Training Responsibilities
- Managers must ensure staff are knowledgeable and skilled in keeping food safe.
Fundamental Chemical Handling Training
- New staff should be trained in safe chemical handling practices.
Guided Discussion in Training
- A guided discussion method involves trainers asking questions to engage learners' prior knowledge and experience.
Studying That Suits You
Use AI to generate personalized quizzes and flashcards to suit your learning preferences.
Description
Test your knowledge of food safety concepts with this ServSafe flashcard quiz. Learn about foodborne illnesses, hazards, and the temperature range that promotes pathogen growth. Perfect for anyone preparing for the ServSafe certification.
