Suffolk County Food Manager's Course Flashcards
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Questions and Answers

How long is a Suffolk County Food Service Permit valid for?

1 year

Who does the Food Manager's certificate belong to?

The individual completing the class

Where must the Food Manager's certificate be posted?

Somewhere visible to your patrons

How long is the Suffolk County Limited Food Manager's Certificate valid for?

<p>3 years</p> Signup and view all the answers

The Danger Zone refers to temperatures between...?

<p>41 F- 140 F</p> Signup and view all the answers

TCS Foods must be held under mechanical refrigeration at or below what temperature?

<p>41 F</p> Signup and view all the answers

What is the main reason TCS foods must be held at safe refrigeration temperatures?

<p>To prevent pathogenic bacteria from multiplying</p> Signup and view all the answers

TCS is an acronym that stands for?

<p>Time/Temperature Control for Safety</p> Signup and view all the answers

TCS Foods Include:

<p>All foods of animal origin, heat-treated plant foods, cooked starchy foods, cut melons, sliced tomatoes, cut leafy greens, raw sprouts, garlic and oil mixtures</p> Signup and view all the answers

Non TCS foods include:

<p>Air cooled hard boiled eggs, unopened commercially processed foods, dry cereals, dry grains, dried spices, margarine, commercially prepared mayonnaise, breads, potato chips</p> Signup and view all the answers

What causes foodborne illness?

<p>Bacteria, viruses, parasites, and chemical agents</p> Signup and view all the answers

Infection refers to what?

<p>When food containing bacteria is consumed and the bacteria grow in the body and cause illness</p> Signup and view all the answers

Intoxication results when?

<p>Food containing bacterial toxins is consumed</p> Signup and view all the answers

What are toxins?

<p>Substances produced by bacteria when foods are not held at the proper temperature</p> Signup and view all the answers

What is a Heat Labile Toxin?

<p>A toxin produced by bacteria that can be destroyed during cooking</p> Signup and view all the answers

What is a Heat Stable Toxin?

<p>A toxin produced by bacteria that can survive the cooking process</p> Signup and view all the answers

What are spores?

<p>Survivable structures formed by bacteria that help them endure harsh conditions</p> Signup and view all the answers

What are Psychrophilic Bacteria?

<p>Cold loving bacteria that grow between 32 F and 59 F</p> Signup and view all the answers

What are Mesophilic Bacteria?

<p>Bacteria that grow between 68 F and 113 F</p> Signup and view all the answers

What are Thermophilic Bacteria?

<p>High temperature loving bacteria that grow between 122 F and 176 F</p> Signup and view all the answers

What are the Bacterial Growth Factors (MATT)?

<p>Moisture, Acidity, Temperature, Time</p> Signup and view all the answers

Bacterial Growth Factor: Moisture indicates?

<p>Most bacteria grow when the water activity value is above 0.85</p> Signup and view all the answers

Bacterial Growth Factor: Acidity states that?

<p>Most bacteria will grow when the pH is between 4.6 and 9.8</p> Signup and view all the answers

Bacterial Growth Factor: Temperature explains?

<p>Most bacteria grow best between 41 F and 140 F</p> Signup and view all the answers

Bacterial Growth Factor: Time explains that?

<p>After about 2 hours in the danger zone, bacteria will begin to grow and multiply</p> Signup and view all the answers

TCS Food held in the danger zone is a risk factor violation.

<p>True (A)</p> Signup and view all the answers

A written procedure for Time as A Public Health Control must include:

<p>Names of TCS foods held using TPHC, temps of foods when removed from temperature control, when and how foods are marked</p> Signup and view all the answers

To use TPHC you must have what 2 things?

<p>A written policy and a label</p> Signup and view all the answers

What is Staphylococcus?

<p>Bacteria found in the nose and throat, skin, and infected wounds</p> Signup and view all the answers

Symptoms of Staphylococcus occur when?

<p>30 mins to 8 hours after consumption</p> Signup and view all the answers

Ways to prevent Staphylococcus include:

<p>Store foods at safe temps, use gloves, wash hands, rapidly cool and reheat foods</p> Signup and view all the answers

What is Shigella?

<p>Bacteria that cause infection found in human feces</p> Signup and view all the answers

Symptoms of Shigella include?

<p>Bloody, mucous-laden diarrhea, vomiting, fever, nausea, cramping</p> Signup and view all the answers

How to prevent Shigella?

<p>Don't work when ill, use gloves when handling food, wash hands after toilet use</p> Signup and view all the answers

What is Listeria?

<p>Common contaminant of raw milk and unpasteurized cheeses</p> Signup and view all the answers

Symptoms of Listeria occur when?

<p>3 to 70 days after ingestion</p> Signup and view all the answers

How to prevent Listeria?

<p>Consume refrigerated ready-to-eat foods promptly, wash hands, avoid unpasteurized products</p> Signup and view all the answers

Date Marking applies to?

<p>Commercially processed, refrigerated, ready-to-eat foods that have been opened</p> Signup and view all the answers

What is date marking?

<p>A date indicating when ready-to-eat TCS food must be sold, eaten, or thrown out</p> Signup and view all the answers

What are viruses?

<p>The most common type of foodborne illness; do not grow in food</p> Signup and view all the answers

What are Ready to Eat Foods?

<p>Foods that don't need further cooking or are not cooked at all</p> Signup and view all the answers

Viruses are spread because of poor hygiene?

<p>True (A)</p> Signup and view all the answers

What is Norovirus?

<p>A group of viruses that cause the stomach flu</p> Signup and view all the answers

How is norovirus spread and what are the symptoms?

<p>Spread by the hands of infected persons; symptoms include nausea, vomiting, diarrhea</p> Signup and view all the answers

How to prevent norovirus?

<p>-Exclude staff with norovirus; wash hands; avoid bare hands contact with food</p> Signup and view all the answers

What is Hepatitis A?

<p>Easily spread from infected workers to food</p> Signup and view all the answers

Hepatitis A symptoms include?

<p>Chills, fever, nausea, liver damage, jaundice</p> Signup and view all the answers

Hepatitis A prevention involves?

<p>Frequent, thorough hand washing and the use of barriers</p> Signup and view all the answers

What are Chemical Contamination Rules?

<p>Never store toxic items with foods or utensils; label all containers</p> Signup and view all the answers

What is toxic metal poisoning?

<p>Occurs when acidic foods come in contact with copper or zinc-coated equipment</p> Signup and view all the answers

Copper Poisoning-Soda System refers to?

<p>Protect soda dispensing systems from back-siphonage</p> Signup and view all the answers

What are the Top 5 Risk Factors for foodborne illness?

<p>Improper holding temperatures, inadequate cooking, contaminated equipment, food from unsafe sources, poor personal hygiene</p> Signup and view all the answers

What does HACCP stand for?

<p>Hazard Analysis Critical Control Point</p> Signup and view all the answers

A HACCP based inspection focuses on?

<p>The way foods are prepared and handled in the restaurant</p> Signup and view all the answers

How to sanitize your food thermometer properly?

<p>Clean, sanitize, and air dry</p> Signup and view all the answers

What are Hand Washing Sinks required to have?

<p>Convenient location, soap, paper towels, hot and cold water</p> Signup and view all the answers

Why must foods be stored on approved shelves at least 6 inches off the floor?

<p>To allow cleaning and monitor for insect and rodent activity</p> Signup and view all the answers

Safe storage of food in the walk-in refrigerator entails?

<p>Foods should not be in direct contact with shelves or the floor</p> Signup and view all the answers

What are food storage rules?

<p>Do not overcrowd units; keep raw foods separate; maintain airflow</p> Signup and view all the answers

Ice used for cold storage must be?

<p>Made from potable water and handled in a sanitary manner</p> Signup and view all the answers

What are the Dispensing Ice rules?

<p>Prevent bare hand contact, stored properly, scoop with a handle</p> Signup and view all the answers

Frozen dessert scoops should be?

<p>Stored in a running water dipper well or cleaned after each use</p> Signup and view all the answers

In-Use utensil storage should?

<p>Be stored in food with handles above food or in clean water at 140 F</p> Signup and view all the answers

How to protect self-serve foods?

<p>Provide sneeze guards and proper serving utensils; monitor foods</p> Signup and view all the answers

3 compartment sink procedures include?

<p>Wash at 110-120 F, rinse with warm water, sanitize at 170 F</p> Signup and view all the answers

Flashcards

Permit Validity (Suffolk)

Suffolk County Food Service Permits are valid for one year.

Food Manager's Certificate

Belongs to the individual who completed the food safety course.

Certificate Posting

Must be posted where customers can easily see it.

Limited Food Manager's Certificate Validity

Valid for three years in Suffolk County.

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Danger Zone

Temperature range between 41°F and 140°F where bacteria grows rapidly.

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TCS Food Refrigeration

Must be kept at 41°F or below to prevent bacterial growth.

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Safe Refrigeration Importance

Prevents pathogenic bacteria from multiplying in food.

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TCS Foods Examples

Raw or heat-treated foods of animal origin, cooked starchy foods, cut melons, sliced tomatoes, cut leafy greens, raw sprouts, and garlic/oil mixes.

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Non-TCS Foods Examples

Air-cooled hard-boiled eggs, unopened commercially processed foods, dry cereals, dry grains, margarine, commercial mayonnaise, and preserved snacks.

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Foodborne Illness Causes

Caused by bacteria, viruses, parasites, or chemical agents.

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Foodborne Infection

Occurs when live bacteria in food grow inside the body after consumption.

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Foodborne Intoxication

Results from ingestion of food containing toxins produced by bacteria.

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Heat Labile Toxins

Destroyed by cooking.

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Heat Stable Toxins

Survive cooking and can still cause illness.

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Bacterial Spores

A survival mechanism for bacteria in unfavorable conditions.

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MATT (Bacterial Growth Factors)

Bacteria need Moisture, Acidity, Temperature, and Time to grow.

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Water Activity for Bacteria

Bacteria thrive above this water activity value.

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pH Range for Bacteria

Bacteria generally grow when pH is between 4.6 and 9.8.

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Temperature for Bacteria Growth

Optimal growth occurs in this range.

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Time in Danger Zone

Bacteria can rapidly multiply in the danger zone, doubling rapidly.

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Staphylococcus Prevention

Store foods at safe temps, wash hands, and use gloves.

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Shigella Prevention

Avoid working when ill and wash hands properly after toilet use.

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Listeria Prevention

Use date markings, wash produce, separate raw meats.

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Date Marking

Indicates when food must be sold, eaten, or discarded. Maximum of 7 days after opening/preparation.

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Norovirus

Most common cause of foodborne illness. Symptoms in 24-48 hours.

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Hepatitis A

High-risk virus spread via contaminated hands, raw shellfish. Includes jaundice.

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Contamination Prevention

Keep chemicals away from food, label containers, avoid non-approved equipment.

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Handwashing Stations

Accessible and stocked for proper handwashing.

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Food Storage Height

Store food 6 inches off the ground for cleaning/monitoring.

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HACCP

Hazard Analysis Critical Control Point - focuses on food handling processes.

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Study Notes

Suffolk County Food Safety Regulations

  • Suffolk County Food Service Permit is valid for 1 year.
  • Food Manager's certificate belongs to the individual completing the class.
  • Certificate must be posted in a location visible to patrons.
  • Suffolk County Limited Food Manager's Certificate is valid for 3 years.

Temperature Control

  • Danger Zone for food safety: 41°F - 140°F.
  • TCS (Time/Temperature Control for Safety) Foods must be kept under mechanical refrigeration at 41°F or below.
  • Safe refrigeration temperatures are crucial to prevent pathogenic bacteria from multiplying.

TCS Foods

  • TCS Foods include:
    • All foods of animal origin (raw or heat-treated).
    • Heat-treated plant foods, cooked starchy foods, cut melons, sliced tomatoes, cut leafy greens, raw sprouts, and garlic/oil mixtures that are not modified.

Non-TCS Foods

  • Non-TCS Foods include:
    • Air-cooled hard-boiled eggs, commercially processed unopened foods, dry cereals, dry grains, margarine, commercial mayonnaise, and preserved snacks.

Foodborne Illness Causes

  • Foodborne illness is caused by bacteria, viruses, parasites, and chemical agents.
  • Infection occurs when food containing bacteria is consumed, allowing bacteria to grow in the body.
  • Intoxication results from consuming food with bacterial toxins.

Bacterial Toxins

  • Heat Labile Toxins can be destroyed by cooking.
  • Heat Stable Toxins survive cooking and can cause illness even with proper preparation.
  • Spores exist as a survival mechanism for bacteria in unfavorable conditions.

Bacterial Growth Factors: MATT

  • Moisture: Bacteria thrive above water activity value of 0.85.
  • Acidity: Bacteria generally grow when pH is between 4.6 and 9.8.
  • Temperature: Optimal growth occurs between 41°F and 140°F.
  • Time: Bacteria can multiply rapidly after 2 hours in the danger zone, doubling every 20 minutes.

Preventive Measures for Specific Pathogens

  • Staphylococcus: Prevent by storing foods at safe temps, washing hands, and using gloves.
  • Shigella: Avoid working when ill and ensure proper hand hygiene after toilet use.
  • Listeria: Use date markings, wash produce, and keep raw meats separate from other foods.

Date Marking

  • Applies to commercially processed refrigerated ready-to-eat foods. Must indicate when food must be sold, eaten, or discarded: a maximum of 7 days after opening or preparation.

Viruses and Food Safety

  • Viruses are the most common cause of foodborne illness and can be spread through poor hygiene.
  • Norovirus: Most frequent cause of foodborne illness, with symptoms appearing 24-48 hours post-ingestion.
  • Hepatitis A: High-risk virus spread through contaminated hands and raw shellfish, with symptoms including jaundice.

Contamination Prevention

  • Keep chemicals away from food and always label storage containers.
  • Avoid using non-approved equipment to prevent toxic metal poisoning.
  • Maintain proper food storage practices to prevent cross-contamination and ensure cleanliness.

Proper Food Handling Practices

  • Ensure handwashing stations are accessible and stocked.
  • Store food 6 inches off the ground to allow for cleaning and pest monitoring.
  • Ensure ice used for cold storage comes from potable water and is handled appropriately.

Ice Handling and Utensil Storage

  • Ice must not come in direct contact with bare hands and should be dispensed using handles.
  • In-use utensils should be stored properly, preventing contamination.

HACCP and Food Safety Inspections

  • HACCP stands for Hazard Analysis Critical Control Point and focuses on the preparation and handling processes in the food service industry.
  • Regular inspections identify high-risk points in food handling that can lead to contamination.

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Test your knowledge with these flashcards on the Suffolk County Limited Food Manager's Course. Each card covers essential details such as the validity of the food service permit and certificate regulations. Perfect for anyone preparing for the exam or looking to refresh their knowledge.

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