According to Centers for Disease Control and Prevention (CDC), each year how many people become sick due to foodborne illnesses?
Over 76 million people<\/p>\n\n\n\n
According to Centers for Disease Control and Prevention (CDC), each year how many people are hospitalized due to foodborne illnesses?
Over 325,000 people<\/p>\n\n\n\n
According to Centers for Disease Control and Prevention (CDC), each year how many people die due to foodborne illnesses?
Over 5,000 people<\/p>\n\n\n\n
What are the two types of foodborne illnesses?
Foodborne infection & foodborne intoxication<\/p>\n\n\n\n
What type of foodborne illness is produced by the ingestion of living, harmful organisms present in food?
Foodborne infection<\/p>\n\n\n\n
In foodborne infections, how are harmful organisms inside food not killed?
Not cooking food products to their required temperatures<\/p>\n\n\n\n
What type of foodborne illness has a delayed onset meaning you do not get sick right away?
Foodborne infections<\/p>\n\n\n\n
What are two bacteria most associated with foodborne infection?
Salmonella and E. Coli<\/p>\n\n\n\n
What type of foodborne illness is produced by ingestion of bacterial toxins or excrements that are present in food before it is consumed?
Foodborne intoxication<\/p>\n\n\n\n
What type of foodborne illness may occur from consuming foods that contain chemicals from cleaning agents, pesticides, or certain metals?
Foodborne intoxication<\/p>\n\n\n\n
What type of foodborne illness may occur when leaving potentially hazardous food products at room temperature, exposing it to the Temperature Danger Zone (TDZ)?
Foodborne intoxication<\/p>\n\n\n\n
What are waste or by-products of bacteria?
Toxins<\/p>\n\n\n\n
The symptoms of what type of foodborne illness have a rapid onset, meaning they occur rapidly within a few hours?
Foodborne intoxication<\/p>\n\n\n\n
What are the two bacteria associated with foodborne intoxication?
Staphylococcus Aureus and Clostridium Botulinum<\/p>\n\n\n\n
Poultry should be cooked to an internal temperature of how many degrees and for how many seconds?
165 degrees F for 15 seconds<\/p>\n\n\n\n
Ground beef should be cooked to an internal temperature of how many degrees for how many seconds?
155 degrees F for 15 seconds<\/p>\n\n\n\n
Pork should be cooked to an internal temperature of how many degrees for how many seconds?
145 degrees for 15 seconds<\/p>\n\n\n\n
What is WRSA?
Wash, Rinse, Sanitize, Air dry<\/p>\n\n\n\n
How many seconds do food preparers need to wash their hands for?
20 seconds<\/p>\n\n\n\n
What are the four groups of people who are considered High Risk Populations?
PIES (Pregnant, infants, elderly, people with impaired immune systems)<\/p>\n\n\n\n
How many ounces of seafood and fish can a pregnant woman consume each week?
12 ounces<\/p>\n\n\n\n
What are some foods pregnant women cannot eat?
King mackerel, shark, swordfish, hot dogs, luncheon meats, unpasteurized cheeses\/milks, liver<\/p>\n\n\n\n
What are the three dangerous types of bacteria to people with AIDS?
Salmonella, campylobacter, and listeria<\/p>\n\n\n\n
Bacteria doubles every how many minutes?
20 minutes<\/p>\n\n\n\n
Food contact surfaces should be cleaned every how many hours to prevent bacterial build-up on the surfaces?
Every four hours<\/p>\n\n\n\n
All packaging material should be how many inches off the ground?
6 inches<\/p>\n\n\n\n
What are the four categories of food contaminants?
Biological, physical, chemical, cross contamination<\/p>\n\n\n\n
What type of food contaminant pertains to life and or living things? Some main examples are bacteria, viruses, parasites, and fungi.
Biological<\/p>\n\n\n\n
What type of food contaminant are objects that can be seen with the human eye such as nails, hair, and bandages?
Physical<\/p>\n\n\n\n
What type of food contaminant can occur if an employee prepares acidic foods (such as lemons) using a copper pot?
Chemical<\/p>\n\n\n\n
What type of food contaminant is the transfer of pathogens or disease-causing micro-organisms from one food to another? Food handlers who do not properly wash their hands and immediately prepare the restaurant food are one example.
Cross contamination<\/p>\n\n\n\n
What are the four major biological hazards?
Bacteria, viruses, parasites, fungi<\/p>\n\n\n\n
What is the Temperature Danger Zone?
41-135 degrees F<\/p>\n\n\n\n
What is the maximum accumulated time that food can remain the Danger Zone?
4 hours<\/p>\n\n\n\n
How are toxins killed?
They cannot be killed with heat or cold.<\/p>\n\n\n\n
What type of bacteria have the ability to change into forms that are very resistant to heat and dry conditions?
Spores<\/p>\n\n\n\n
What type of bacteria is formed in improperly processed home canned foods; therefore food from home cannot be purchased by a food service establishment?
Spores<\/p>\n\n\n\n
What type of bacteria is found in human intestines and other warm-blooded animals?
E. Coli<\/p>\n\n\n\n
What type of E.Coli can produce death in children and elderly people?
O157: H7<\/p>\n\n\n\n
E.Coli is commonly found in what types of food?
Ground beef, raw fruits\/veggies, unpasteurized juices (i.e. apple cider)<\/p>\n\n\n\n
What type of bacteria is especially found in poultry and eggs including their shells, in human intestines, and in domestic and wild animals?
Salmonella<\/p>\n\n\n\n
How is salmonella killed in poultry?
By cooking it to an internal temperature of 165 degrees F for 15 seconds<\/p>\n\n\n\n
What type of bacteria can form spores and can grow without oxygen, making it a type of anaerobic bacteria?
Chlostridium botulinum<\/p>\n\n\n\n
What type of illness can affect the central nervous system?
Chlostridium botulinum<\/p>\n\n\n\n
Clostridium Botulinum is found in?
Soil, lakes, human intestines, fish, swollen cans, vacuum packed foods, smoked meats<\/p>\n\n\n\n
What is the process whereby foods are placed in containers and air is removed from the package?
Modified Atmosphere Packaging (MAP)<\/p>\n\n\n\n
MAP products must be kept frozen at how many degrees or less?
41 degrees F<\/p>\n\n\n\n
Listeria is found everywhere, but especially in what food products?
Lunch and deli meats<\/p>\n\n\n\n
Listeria can grow well at temperatures below what temperature?
41 degrees F<\/p>\n\n\n\n
How do you prevent the spread of listeria inside the refrigerator?
Keep all foods covered<\/p>\n\n\n\n
If listeria contaminated foods are ingested by pregnant women, it can cause what?
Abortions, stillbirths, and birth defects<\/p>\n\n\n\n
Which disease is found in human intestines? Most foodborne illnesses caused by this microorganism are the result of not washing hands after using the bathroom and then touching ready to eat foods.
Shigella<\/p>\n\n\n\n
How is shigella most often transferred?
Person to person<\/p>\n\n\n\n
Shigella is most commonly found in ready to eat foods such as:?
Beans, pudding, raw oysters, deli meats, raw produce (spinach and strawberries)<\/p>\n\n\n\n
What is the most common cause of foodborne illness?
Staphylococcus aureus<\/p>\n\n\n\n
What type of bacteria is found on the skin, nose, and mouth of 50%-70% of all people?
Staphylococcus aureus<\/p>\n\n\n\n
Staphylococcus aureus is easily transmitted by?
Sneezing, coughing, scratching skin, touching facial hair<\/p>\n\n\n\n
The toxins from Staphylococcus aureus can induce vomiting in as little as how many minutes?
30 minutes<\/p>\n\n\n\n
What type of bacteria is found in soil where veggies and grains are grown?
Bacillus cereus<\/p>\n\n\n\n
What type of bacteria forms spores and can be found on cooked rice that has been improperly cooled or held at improper temperatures?
Bacillus cereus<\/p>\n\n\n\n
What type of bacteria is commonly found in raw, under processed, improperly handled, and contaminated fish and shellfish?
Vibrio<\/p>\n\n\n\n
What bacteria requires salt to grow, and therefore is not found in still, clear waters or raw meat or poultry?
Vibrio<\/p>\n\n\n\n
What is the acronym for the conditions for bacterial growth?
FATTOM<\/p>\n\n\n\n
What is the food condition for bacterial growth?
Food that is high in protein such as milk, meat, fish, eggs<\/p>\n\n\n\n
What is the acid condition for bacterial growth?
Adequate pH (4.6 – 7.5), they do not like very acidic foods<\/p>\n\n\n\n
What is the temperature condition for bacterial growth?
41-135 degrees F<\/p>\n\n\n\n
What is the time condition for bacterial growth?
Time to reproduce (at least 4 hours)<\/p>\n\n\n\n
What is the oxygen condition for bacterial growth?
Aerobic (requires oxygen), anaerobic (does not require oxygen)<\/p>\n\n\n\n
What is the moisture condition for bacterial growth?
Foods with plenty of water (Aw .85 or greater) Aw=Water activity<\/p>\n\n\n\n
Some foods have a greater chance of foodborne contamination\/potentially hazardous foods (PHF) because of what three main characteristics?
They are foods high in protein, low in acidity, and have high moisture content<\/p>\n\n\n\n
What does PAM stand for?
Protein, Acidity, Moisture<\/p>\n\n\n\n
What microorganism will cause illness, but does not reproduce on food? They only use food as a means of transportation.
Viruses<\/p>\n\n\n\n
What are 100x smaller than bacteria, and can only reproduce in living cells, human beings, plants, or anything that is alive?
Viruses<\/p>\n\n\n\n
What type of virus affects the liver, usually caused by poor personal hygiene and improper washing of hands?
Hepatitis A<\/p>\n\n\n\n
What type of virus causes a yellowing of the skin or whites of the eyes (jaundice)?
Heptatitis A<\/p>\n\n\n\n
Hepatitis A symptoms can appear in how many days and last as long as how many weeks?
14 days and last 6 weeks<\/p>\n\n\n\n
Which virus lives in the human intestinal tract and is commonly transmitted through a fecal-oral route or vomit-oral route?
Norwalk\/Norovirus<\/p>\n\n\n\n
What type of organism lives within or feed off another organism or host? They are usually larger than bacteria.
Parasites<\/p>\n\n\n\n
What type of parasite is found in pork?
Trichinosis<\/p>\n\n\n\n
A type of disease transferred by way of the circulatory system.
Trichinella<\/p>\n\n\n\n
How can you kill trichinella in pork?
Cooking pork to 145 degrees F for 15 seconds<\/p>\n\n\n\n
Parasites can be killed if the food is cooked well or if frozen at how many degrees for how many days and hours?
Frozen at -4 degrees F for 7 days or -31 degrees F for 15 hours<\/p>\n\n\n\n
Parasite found in fish and seafood produces what type of disease?
Anisakis<\/p>\n\n\n\n
Cook fish to how many degrees?
145 degrees F<\/p>\n\n\n\n
Which parasite is found mostly in bodies of contaminated water, making it one of the most common sources of waterborne illness?
Giardia<\/p>\n\n\n\n
A type of seafood poisoning that is generally found in warm bodies of water and in tropical predatory fish such as grouper, snapper, and barracuda.
Ciguatera<\/p>\n\n\n\n
The most common reported cause of seafood illness that comes from histamine toxins which require anti-histamines for treatment. Symptoms are a swelling or rash around the neck and chest, tingling or burning sensation around the mouth\u2026
Scombroid poisoning<\/p>\n\n\n\n
Always store cooked foods __<\/strong> raw foods. The best way to store foods in the fridge is in order of? Molds can be killed by heating foods to how many degrees for how long? Yeasts can be killed by heating foods to how many degrees for how many minutes? Prepared foods can be stored in the fridge at how many degrees or below for a maximum of how many days? Never use what kind of thermometers? What type of thermometer should be used? Thermometers must be how long in length? Thermometers must measure between what temperatures? You may calibrate the thermometer using boiling water at how many temperatures or crushed ice and water at what temperature? The first 2 inches of the thermometer (tip) to the dimple is called what? The first stage of the 2 Stage Cooling Process is to cool food from what temperature to what temperature within how many hours? The second stage of the 2 Stage Cooling Process is to cool food from what temperature to what temperature within how many hours? What is the minimum internal temperature and time for reheating foods\/microwave foods? What is the minimum internal temperature and time for beef roast, pork roast, ham? What is the minimum internal temperature and time for eggs? When receiving foods, cold foods should arrive at what temperature or less? When receiving foods, frozen foods should arrive at what temperature or less? When receiving foods, hot foods should arrive at what temperature or higher? Shell-stock ID tags must be saved for how many days? Since eggs are a PHF, they have to be received at what temperature? Keep all frozen foods between what degrees? Place dry foods in a storeroom between what temperatures? What are 5 illnesses that are considered highly infectious? Heat sanitizing involves placing cleaned equipment and utensils in hot water at how many degrees for how long? Chemical sanitizing involves placing equipment and utensils in an approved chemical sanitizing solution for a minimum of how many seconds at cool temperature? Sanitizers are best used in temperatures above how many degrees but not above? Approved chemical sanitizers are what chemicals? Class A extinguishers are used for? Class B extinguishers are used for Class C are used for? An outbreak of Salmonella is commonly associated with __<\/strong>. The restaurant staff noticed the health inspector coming in the door and assumed correctly they would be inspected. One of the employees quickly took the towel buckets, dumped them in a sink with dirty dishes, made fresh sanitizing solution, and put the towels back in the water. To their surprise, the inspector marked a violation. The violation was for _<\/em><\/strong>. What are the rules for storing food cold? What type of hazard could occur by wearing jewelry while prepping food? Which of the following would be the best method for cleaning and sanitizing equipment that cannot placed in a dish machine or three compartment sink? Which is the proper way to test the internal temperature of a pot of soup? Single-use gloves should be worn: PHF stands for __<\/strong>. Bacterial growth can be minimized by properly controlling __<\/strong>. Which is an example of a cross-connection? A prep cook must be sure to wash hands well _<\/em><\/strong>. Shellstock identification tags on shellfish must include the harvester’s ID number, the date and location of harvest, the type of shellfish and a statement proclaiming that __<\/strong>. If hot water is not available in the ware-washing sink, food establishments can still serve food using __<\/strong>. The entire handwashing process should take _<\/strong> seconds. Which of the following is an acceptable source of potable water? An employee who is assigned to clean the frozen dessert dispenser at the end of the night must use CIP systems. CIP is an acronym for _<\/em><\/strong>. All of the following are effective ways to prevent cross contamination except __<\/strong>. Customer forks should be stored at a self-service buffet _<\/em><\/strong>. When selecting small wares (plates, bowls, eating utensils) to use in the kitchen, a manager must be sure the small wares are durable, easy to clean, safe, and _<\/strong>. HACCP is a\/an __<\/strong>. Cutting boards or cutting blocks that have scratches and cuts into the surfaces __<\/strong>. An outbreak of Salmonella is commonly associated with __<\/strong>. The four steps in the cleaning and sanitizing process include cleaning the surface, rinsing the surface, sanitizing the surface and then __<\/em><\/strong>. Employees must change gloves between which tasks? According to the most health codes, what is the minimum standard for parts per million concentration (ppm) of a chlorine based chemical when preparing a sanitizing solution for the three compartment sink? A school lunch program offers seconds on fruits and vegetables. A child came back for more sliced peaches. Without thinking about it, the nutrition worker scooped a spoonful of peaches onto the child’s used tray and touched the tray with the scoop.After putting the scoop back into the pan of peaches the worker realized what had happened. What should be done to immediately remedy this? What is the active ingredient in all FDA approved hand sanitizers? The best way for a food handler to have a beverage in their work area is to __<\/em><\/strong>. The greatest concern about having pests in the restaurant is that they will __<\/em><\/strong>. If you have a small cut on your finger, you should __<\/em><\/strong>. What is the most accurate method for calibrating bimetallic thermometers? CORRECT ANSWER: Place thermometer probe in crushed ice and cold water, wait 15 seconds to take the reading and adjust to 32\u00b0F.<\/p>\n\n\n\n Which is an approved method for storing in-use utensils? During an inspection, the manager asked the inspector about can opener cleaning. The health inspector said there could be __<\/strong> hazards present. Which of the following food containers in the dry-store room must be labeled? CORRECT ANSWER: Flour<\/p>\n\n\n\n All of the following are acceptable methods for training food service personnel on management practices except __<\/em><\/strong>. When cooling foods, what is the maximum time that the food can be in the 135\u00baF to 70\u00baF range? What is the required minimal internal temperature for cooking fresh pork roast? The term “sanitizing” is defined as: During an inspection, the health inspector must see the person in charge demonstrate knowledge adequately. Which of the following meets that requirement? To reheat a soup for the buffet line, a foodhandler should __<\/em><\/strong>. A tray of eggs being hot held on a breakfast bar must maintain a minimum temperature of _<\/em><\/strong>. The lighting required in the walk-in cooler and dry storage areas is __<\/em><\/strong> foot candles. According to the Texas Rules, it is acceptable at times for items like salt or pepper packets to be saved and given to another customer if they were not contaminated. Which of the following must be discarded after a customer had it? The best way to train food service employees on making a new sandwich is __<\/em><\/strong>. Can a food handler taste food to adjust seasoning? From top to bottom, how should the following items be stored on a rack in the cooler? John is normally a cook at a fast food establishment but is re-assigned to cleaning tables. What symptom(s) does John likely have to cause him to be re-assigned? INCORRECT: Vomiting<\/p>\n\n\n\n CORRECT ANSWER: Sore throat with fever<\/p>\n\n\n\n What term refers to allowing foods to remain for too long a time at a temperature that allows the growth of germs? A quick-service restaurant received a violation on a food establishment inspection because the customer were able to contaminate the plastic eating utensils at the condiment stand. To prevent this from happening, the restaurant could decide to _<\/em><\/strong>. A new bar manager was asking the equipment service technician how the glass washer works. That technician explained the process and the chemicals and handed the manager a vial of test strips. “What are these for?” The technician said that the machine is sanitizing properly when the iodine sanitizer turns the color of the paper because the concentration is _<\/em><\/strong>. The proper sequence for cleaning food-contact surface in a three-compartment sink is: Non-absorbent materials are required in all areas of a food service facility except _<\/em><\/strong>. A foodhandler makes a pot of soup at home and brings it in to sample to new customers in the establishment. What should the manager do? To prevent cross-contamination in the food storage area, food handlers should ensure that __<\/em><\/strong>. Food service managers must oversee safe food practices at all times. One way to do that is to __<\/em><\/strong>. Pasteurized liquid, frozen, or dry egg products shall be substituted for raw shell eggs whenever _<\/em><\/strong>. All of the following are examples of food contact surfaces except __<\/em><\/strong>. Hot water at the hand sink should be at least __<\/em><\/strong>. Bacterial growth can be minimized by properly controlling __<\/em><\/strong>. Approved sanitizers for food service include chlorine, iodine, quaternary ammonia and _<\/em><\/strong>. Insect control devices must __<\/strong> and must be able to retain the electrocuted insect inside the device. CORRECT ANSWER: Not be installed over food prep areas<\/p>\n\n\n\n NSF stands for __<\/em><\/strong>. Clean dishes must __<\/strong> before they are stored You are working in an establishment that has only one reach-in refrigerator. What is the proper way to store the items from the highest to lowest shelf? Chemical sanitizers are in a concentrated form and should be mixed only with _<\/em><\/strong>. In a caf\u00e9, there is one server left to handle the front of the house between the lunch rush and dinner. One of the afternoon tasks is to wrap clean tableware sets in napkins to be kept at the hostess desk for the customers. The server has developed a routine to get this done while also taking a lunch break. The health inspector _<\/em><\/strong>. A kitchen manager was trying to train the staff and get all of the inventory under control. Many items were not being labeled in storage. The manager thinks it is best to start by labeling every single item out of its original container, even though it is not required to have the staff label _<\/em><\/strong>. A dishwasher that uses hot water as a sanitizer must have a final rinse temperature of at least _<\/em><\/strong>. To ensure it is of highest quality and free from contamination, fresh fish should only be received if it has _<\/em><\/strong>. The best way to avoid seafood and mushroom toxins in food is to _<\/em><\/strong>. All of the following foods can be stored in water and\/or ice, except __<\/strong>. The purpose of the Texas Establishment Food Rules is to safeguard the public health and to _<\/em><\/strong>. A trained chef, who also worked at a zoo, decided to combine his kitchen with nature and opened a restaurant where customers could watch animals in cages and aquariums from their table. Part of his day is spent caring for some of the creatures. According to the code, which creatures is he allowed to care for or handle while at the restaurant? All of the following steps are important in ensuring sanitizer effectiveness except __<\/em><\/strong>. The restaurant staff noticed the health inspector coming in the door and assumed correctly they would be inspected. One of the employees quickly took the towel buckets, dumped them in a sink with dirty dishes, made fresh sanitizing solution , and put the towels back in the water. To their surprise, the inspector marked a violation. The violation was for _<\/em><\/strong>. Raw animal foods such as beef, fish, lamb, pork, and poultry shall be separated during storage, preparation, holding, and display at all times unless they are being __<\/em><\/strong>. Racheal used 10 times the amount of bleach required for making a sanitizing solution. This is considered a __<\/em><\/strong>. An establishment must use potable water for all food-related tasks. Which of the following is an example of potable water? No, homemade foods may not be sold or used in a public food service establishment Food is delivered within an acceptable temperature range Upon receipt and before use Using stock rotation so products are used in the order in which they are received Salt 165 degrees At room temperature A metal scoop 135 Degrees Galvanized Metal A Cross-Contamination may occur Frequent and effective handwashing Holding all potentially hazardous foods at 41 degrees or below Eating or smoking might contaminate their hands Raw Chicken Allow the employee to work, UNLESS they have another communicable disease Wash the wound, use a water resistant bandage and cover the bandage with a single use glove or finger cot Only in designated handwashing areas Single use disposable paper towels Human ears, skin, nose and throat of an otherwise healthy person Placing raw meat on the top shelf in storage Hairnet Potable Water A metal stem thermometer inserted into the food Disconnect the power 171 Degrees or hotter 50 to 99 PPM (Parts Per Million) Before beginning a task and after each use Bottom Up Sewer Pipes In sanitizing solultion 155 Degrees for 15 seconds Watermelon Fish Keep leftover Marinara sauce on the counter overnight for the morning shift to use Closed and sealed tightly As sewage A metal band free of stones A licensed pest control operator Sanitize Waste-water or mop water must be discarded in a designated mopsink to prevent contamination Food Allergen Awareness Critical Items Fully Cooked to recommended temperatures for 15 seconds Cut-Leafy Greens, cut melon and cut tomatoes 4 Hours Botulism Temperature Control for Safety 41 degree to 135 degree E. Coli (Escherichia) Listeriosis Shigellosis Parasites Anisakiasis Giardia Clean, Separate, Cook and Chill Poor personal Hygiene 41 degrees or lower After Carefully inspecting and verifying that it is in good condition Whole and intact, in its original container provided that there are no stains Thawing foods must be stored on bottom shelves of refrigerated storage because they can leak 165 degrees Every 2 hours Should not be touched on the food contact surface 7 inches beyond the food Running and draining water microorganisms Hands A designated handwashing sink backflow food-grade Monitoring A critical control point Not been met NASA Hazard Analysis Critical Control Points Calibration Symptoms of Food borne illness 2 foodborne illness<\/p>\n\n\n\n foodborne infection 2 bacteria most associated with foodborne infection foodborne intoxication 2 bacteria associated with foodborne intoxication 3 main areas of food safety and sanitation<\/p>\n\n\n\n 4 high risk population<\/p>\n\n\n\n Sources of Contamination foodborne outbreak food becomes contaminated for the following reasons food contact surfaces should be cleaned regularly. At least how many hours? Non food contact surfaces should always be kept free of\u2026.. all packaging material (such as bags of flour) should be how many inches from the ground? Food contaminants can be grouped into what 4 catergories<\/p>\n\n\n\n biological physical contaminants chemical contamination cross contamination What are the 4 biological hazards<\/p>\n\n\n\n bacterial foodborne illnesses account for more than how many percentage of all foodborne related illness what is the danger zone The maximum accumulated time that food can remain in the danger zone is how many hours bacteria doubles every how many minutes when bacteria are multiplying, it consumes the nutrients in foods, and then produces waste products or metabolic by products called. They may look and feel like slime, such as the one formed on old fish or meat Spores Most common types of bacteria E. Coli. Salmonella Clostridium Botulinum MAP Listeria Shigella Staphylococcus Aureus Bacillus cereus vibrio conditions for bacteria growth FATTOM<\/p>\n\n\n\n potentially hazardous foods (PHF) the area of concern in the ph scale is Viruses Hepatitis A norwalk\/ Norovirus Parasites trichinella anisakis Giardia ciguatera scombroid poisoning chemical contamination physical contamination mold yeasts prepared foods such as potato salad, soups, pasta salads, etc. can be stored in the refrigerator at 41 degrees or below for how many maximum days? Prepared foods such as potato salad, soups, pasta salads, etc. can be stored in the refrigerator at what temperature and for how many days? thermometers what is the TDZ what is the 2 stage cooling process 4 methods to thawing food 3SI 2 main reasons why we cook food<\/p>\n\n\n\n how are incoming shipments of foods be inspected how are packaged foods be checked what areas must be checked for receiving how to check for meats how to check for poultry how to check for seafood how to check for shellfish how to check eggs frozen foods dairy dry foods fruits and vegetables allergies food sanitation 101 preparing foods FIFO hygiene HESSN handwashing 2 ways to sanitize in food establishments approved chemical sanitizers<\/p>\n\n\n\n 3 compartment dish washing sink SWRA HACCP step 1 hazard analysis step 2 critical control points equipment and utensil 7 major principles involved in operating a HACCP. back siphonage freezer minimum temperature thermometer accuracy thermometer calibration thermometer range temperature danger zone refrigerator storage thawing with running water sanitizing with chemicals hand washing water washing and rinsing in 3 compartment sink low temp ware washing machine 2 stage cooling process<\/p>\n\n\n\n hot holding foods sanitizing with hot water high temp ware washing According to Centers for Disease Control and Prevention (CDC), each year how many people become sick due to foodborne illnesses?Over 76 million people According to Centers for Disease Control and Prevention (CDC), each year how many people are hospitalized due to foodborne illnesses?Over 325,000 people According to Centers for Disease Control and Prevention (CDC), each 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Above<\/p>\n\n\n\n
Required cooking temperatures<\/p>\n\n\n\n
140 degrees F for 10 minutes<\/p>\n\n\n\n
136 degrees F for 15 minutes<\/p>\n\n\n\n
41 degrees F or below for a max of 7 days<\/p>\n\n\n\n
Glass or mercury-filled thermometers<\/p>\n\n\n\n
bi-metallic, stemmed thermometers<\/p>\n\n\n\n
At least 5 inches<\/p>\n\n\n\n
0 and 220 degrees F<\/p>\n\n\n\n
212 degrees F or 32 degrees F<\/p>\n\n\n\n
Sensing area<\/p>\n\n\n\n
135 degrees to 70 degrees F within 2 hours<\/p>\n\n\n\n
70 to 41 degrees with an additional 4 hours<\/p>\n\n\n\n
165 degrees for 15 seconds<\/p>\n\n\n\n
145 degrees for 3 minutes<\/p>\n\n\n\n
145 degrees for 15 seconds<\/p>\n\n\n\n
41 degrees or less<\/p>\n\n\n\n
0 degrees or less<\/p>\n\n\n\n
135 degrees or higher<\/p>\n\n\n\n
90 days<\/p>\n\n\n\n
45 degrees or less<\/p>\n\n\n\n
0 to -10 degrees F<\/p>\n\n\n\n
50 and 70 degrees<\/p>\n\n\n\n
HESSN
Hepatitis A
E.Coli
Salmonella
Shigella
Norwalk\/Norovirus<\/p>\n\n\n\n
171 degrees for 30 seconds<\/p>\n\n\n\n
60 seconds<\/p>\n\n\n\n
above 75 degrees but not above 120 degrees<\/p>\n\n\n\n
Chlorine, Iodine, Quaternary Ammonium<\/p>\n\n\n\n
Wood and paper fires<\/p>\n\n\n\n
grease and oil fires<\/p>\n\n\n\n
electric fires<\/p>\n\n\n\n
Undercooked poultry<\/p>\n\n\n\n
Putting the soiled towels back in the new water<\/p>\n\n\n\n
All these.<\/p>\n\n\n\n
Physical and Biological<\/p>\n\n\n\n
Clean, rinse, and sanitize in place.<\/p>\n\n\n\n
An immersion probe into the soup<\/p>\n\n\n\n
Before you begin handling foods<\/p>\n\n\n\n
Potentially hazardous food<\/p>\n\n\n\n
Time, Temperature, Oxygen, Moisture.<\/p>\n\n\n\n
A hose in a mop bucket<\/p>\n\n\n\n
All of the above<\/p>\n\n\n\n
The tag must be kept for 90 days.<\/p>\n\n\n\n
Single use utensils<\/p>\n\n\n\n
20<\/p>\n\n\n\n
Private well water<\/p>\n\n\n\n
Clean in place<\/p>\n\n\n\n
Rinsing food contact surfaces in between tasks<\/p>\n\n\n\n
With only the handles extending out of the container<\/p>\n\n\n\n
Resistant to chipping<\/p>\n\n\n\n
Management system designed to prevent foodborne illness<\/p>\n\n\n\n
May be resurfaced as needed<\/p>\n\n\n\n
Undercooked poultry<\/p>\n\n\n\n
Allowing the surface to air dry<\/p>\n\n\n\n
Handling raw meat and dressing the buns<\/p>\n\n\n\n
50<\/p>\n\n\n\n
Pull and discard the peaches and replace with a new pan.<\/p>\n\n\n\n
Alcohol<\/p>\n\n\n\n
Keep a beverage in a cup with a lid and a straw.<\/p>\n\n\n\n
Spread disease<\/p>\n\n\n\n
Cover it with a bandage and finger cot or glove.<\/p>\n\n\n\n
INCORRECT: Place thermometer probe in very cold water, wait 30 seconds to take the reading and adjust to 32\u00baF.<\/p>\n\n\n\n
In the food with the handle extending out<\/p>\n\n\n\n
Physical, biological, or chemical<\/p>\n\n\n\n
INCORRECT: Rice<\/p>\n\n\n\n
Open book exams<\/p>\n\n\n\n
Two hours<\/p>\n\n\n\n
145\u00baF<\/p>\n\n\n\n
Reducing harmful microorganisms to safe levels<\/p>\n\n\n\n
Having a certificate from an approved examination company<\/p>\n\n\n\n
Heat the soup on the stove to 165 degrees.<\/p>\n\n\n\n
135\u00baF<\/p>\n\n\n\n
10<\/p>\n\n\n\n
A bowl of cocktail sauce<\/p>\n\n\n\n
Show\/tell\/do\/review<\/p>\n\n\n\n
Yes, but the utensil must be used only once<\/p>\n\n\n\n
Salad, vegetable lasagna, whole steaks, chicken<\/p>\n\n\n\n
INCORRECT: Persistent drainage from the nose, eyes, or mouth<\/p>\n\n\n\n
Time-temperature abuse<\/p>\n\n\n\n
Put wrapped utensils at the stand and keep utensils behind the counter.<\/p>\n\n\n\n
12.5 – 25.00 ppm<\/p>\n\n\n\n
Wash, rinse, and sanitize.<\/p>\n\n\n\n
Dining room<\/p>\n\n\n\n
Tell the employee that outside food is not allowed in the establishment.<\/p>\n\n\n\n
Ready-to-eat foods are stored separately from raw, uncooked foods.<\/p>\n\n\n\n
Create a master cleaning schedule.<\/p>\n\n\n\n
Served to highly susceptible populations<\/p>\n\n\n\n
Freezer walls<\/p>\n\n\n\n
100\u00baF<\/p>\n\n\n\n
Time, Temperature, Oxygen, Moisture<\/p>\n\n\n\n
Water above 171\u00b0F<\/p>\n\n\n\n
INCORRECT: Be rated for safety by the USDA<\/p>\n\n\n\n
National Sanitation Foundation<\/p>\n\n\n\n
Air dry<\/p>\n\n\n\n
Lettuce, sliced turkey, raw hamburger patties<\/p>\n\n\n\n
Water<\/p>\n\n\n\n
Was concerned because of the potential for mouth to hand contamination<\/p>\n\n\n\n
Spaghetti noodles<\/p>\n\n\n\n
180\u00b0F<\/p>\n\n\n\n
Shiny skin and red gills at 41\u00b0F or lower<\/p>\n\n\n\n
Buy from approved, reputable suppliers.<\/p>\n\n\n\n
Milk<\/p>\n\n\n\n
Provide consumers safe, unadulterated, honestly presented food.<\/p>\n\n\n\n
Fish in the aquarium<\/p>\n\n\n\n
Rinsing the surface afterwards<\/p>\n\n\n\n
Putting the soiled towels back in the new water<\/p>\n\n\n\n
Combined as ingredients<\/p>\n\n\n\n
Chemical hazard<\/p>\n\n\n\n
Drinking water<\/p>\n\n\n\n
Can homemade salad dressing be sold in public food service establishment?<\/p>\n\n\n\n
During a delivery of frozen products the manager on duty should check the?<\/p>\n\n\n\n
When should canned and vacuum-sealed products be thoroughly inspected?<\/p>\n\n\n\n
What is FIFO<\/p>\n\n\n\n
What is not a TCS food?<\/p>\n\n\n\n
What minimum internal temperature should poultry, reheated meats and stuffed meats be cooked to?<\/p>\n\n\n\n
How should food NOT be dethawed?<\/p>\n\n\n\n
Which utensil should be used to dispense ice<\/p>\n\n\n\n
Hot food must be held at a minimum internal temperature of what?<\/p>\n\n\n\n
Which of the following materials are unacceptable for storing acidic food?<\/p>\n\n\n\n
What can happen if raw foods come into contact with cooked ready to eat food?<\/p>\n\n\n\n
Which of the following is the best way to prevent cross contamination?<\/p>\n\n\n\n
Which of the following procedures is acceptable in a public food service establishment?<\/p>\n\n\n\n
Employees are prohibited from smoking and eating while at work because?<\/p>\n\n\n\n
What food is primarily associated with the bacteria Salmonella?<\/p>\n\n\n\n
What is a acceptable practice when dealing with a food service worker who has HIV or AIDS<\/p>\n\n\n\n
What should you do if an employee has a minor cut?<\/p>\n\n\n\n
Which of the following is an acceptable area for employee handwashing?<\/p>\n\n\n\n
Which of the following is an acceptable method for hand drying?<\/p>\n\n\n\n
What is the source of Staphylococcus?<\/p>\n\n\n\n
What has a higher risk of causing cross contamination<\/p>\n\n\n\n
What is an acceptable hair restraint for employees?<\/p>\n\n\n\n
What is the proper liquid to use when washing vegetables prior to peeling, cutting or cooking?<\/p>\n\n\n\n
Which is best for checking food temperatures?<\/p>\n\n\n\n
Prior to cleaning heavy equipment employees should?<\/p>\n\n\n\n
At what temperature will hot water effectively kill microorganisms by itself?<\/p>\n\n\n\n
At what concentration should chlorine sanitizer be used<\/p>\n\n\n\n
When should food contact surfaces be cleaned and sanitized?<\/p>\n\n\n\n
How should glasses be stored?<\/p>\n\n\n\n
Which of the following is not acceptable above food contact surfaces?<\/p>\n\n\n\n
Where should wiping cloths be stored after cleaning up a spill?<\/p>\n\n\n\n
What temperature must ground beef be cooked to in order to destroy dangerous pathogens?<\/p>\n\n\n\n
All of the following are common food allergens except?<\/p>\n\n\n\n
What food is commonly associated with Scombroid poisoning?<\/p>\n\n\n\n
A ineffective way to prevent pests is<\/p>\n\n\n\n
How should doors on dumpsters appear?<\/p>\n\n\n\n
How should used sanitizing liquid be discarded?<\/p>\n\n\n\n
Acceptable jewelry in the food preparation area?<\/p>\n\n\n\n
Who is allowed to spray pesticides<\/p>\n\n\n\n
What is the fourth step of proper cleaning and sanitizing procedures for a 3 compartment sink?<\/p>\n\n\n\n
Where should waste-water\/ Mop water be discarded?<\/p>\n\n\n\n
Food Service Employees must be trained in<\/p>\n\n\n\n
Priority Items are now designated to be<\/p>\n\n\n\n
Childrens Menu items are required by the 2009 Food Code to be<\/p>\n\n\n\n
Food Now considered TCS food includes<\/p>\n\n\n\n
TCS food cannot remain in the Temperature Danger Zone f0r more then how many hours?<\/p>\n\n\n\n
Illness usually associated with low acid or home canned foods<\/p>\n\n\n\n
What does TCS stand for<\/p>\n\n\n\n
Disease causing bacteria grow best between what temperatures?<\/p>\n\n\n\n
Found in raw and under cooked ground beef, contaminated fresh produce and food products made with raw or unpasteurized milk or apple cider<\/p>\n\n\n\n
Associated with raw or unpasteurized milk, cheese, other dairy products, hot dogs and deli meats. Grows best in reduced oxygen environment and can be harmful especially to pregnant women. Can cause miscarriage or stillbirth.<\/p>\n\n\n\n
Bacteria transmitted in prepared salads (like potato, chicken, macaroni, tuna, shrimp) raw vegetables (lettuce, sprouts), milk and other dairy products. Source is human fecal contamination, water polluted by feces and insects that spread bacteria such as flies.<\/p>\n\n\n\n
Organism that grow, feed and are sheltered on or in another organism<\/p>\n\n\n\n
Illness associated with raw undercooked or improperly frozen seafood.<\/p>\n\n\n\n
Caused by consuming water from a contaminated water source<\/p>\n\n\n\n
Food Safety can be maintained by following what four basic steps?<\/p>\n\n\n\n
Research has shown that a major cause of foodborne illness is<\/p>\n\n\n\n
The correct temperature of raw meat when received should be?<\/p>\n\n\n\n
Produce deliveries should be accepted when?<\/p>\n\n\n\n
Packaged foods must be received<\/p>\n\n\n\n
Where should thawing foods be stored?<\/p>\n\n\n\n
What must food cooked in a microwave be cooked to?<\/p>\n\n\n\n
Temperature of hot-held foods should be checked how often?<\/p>\n\n\n\n
When serving customers, glasses, plates, and utensils<\/p>\n\n\n\n
Sneeze guards installed on a self-service display must be installed 14 inches above the food counter and must extend at least how far?<\/p>\n\n\n\n
Ice cream scoops must be stored in a dipper well with what?<\/p>\n\n\n\n
What does sanitizing reduce?<\/p>\n\n\n\n
When cleaning and sanitizing fixed equipment, it is important to maintain clean what?<\/p>\n\n\n\n
When washing hands use only what?<\/p>\n\n\n\n
The air gap on a sink drain should be at least twice the diameter of the outlet to prevent what?<\/p>\n\n\n\n
Equipment must be made of non-absorbent, non-toxic, durable material otherwise known as what?<\/p>\n\n\n\n
The step 4 in a HACCP plan is what?<\/p>\n\n\n\n
The last step in the flow of food that can prevent, control or eliminate hazards is what?<\/p>\n\n\n\n
A critical action is taken when a critical limit has what?<\/p>\n\n\n\n
HAACP was developed by who?<\/p>\n\n\n\n
What does HAACP stand for?<\/p>\n\n\n\n
The technique used to test and correct the accuracy of thermometers used for taking food temperature readings<\/p>\n\n\n\n
cramping in the abdominal area, vomiting, nausea, diarrhea, fever, and dehydration.<\/p>\n\n\n\n\n
produced by the ingestion of living, harmful organisms present in food. Such as bacteria, viruses, or parasites. Infection have a delayed onset<\/p>\n\n\n\n
salmonella and E. coli<\/p>\n\n\n\n
an illness produced by ingestion of bacterial toxins or excrement that are present in food before it is consumed. Intoxication have a rapid onset<\/p>\n\n\n\n
staphylococcus aureus and clostridium botulinum.<\/p>\n\n\n\n\n
\n
foodborne outbreak<\/p>\n\n\n\n
an incident or event where two or more people suffer a similar illness or sickness from eating a common food<\/p>\n\n\n\n
food handlers, food contact surfaces, packaging materials, soil, water, air, ingredients, and pests<\/p>\n\n\n\n
every 4 hours<\/p>\n\n\n\n
dirt, dust,and other particles.<\/p>\n\n\n\n
At least 6 inches<\/p>\n\n\n\n\n
anything that pertains to life and or living things<\/p>\n\n\n\n
are objects that can be seen with the human eye such as nails, hair, and bandages<\/p>\n\n\n\n
can occur if an employee prepares acidic food using a copper pot<\/p>\n\n\n\n
is the transfer of pathogens or disease causing micro organisms from one food to another.<\/p>\n\n\n\n\n
90%<\/p>\n\n\n\n
41 degrees F- 135 degrees F<\/p>\n\n\n\n
4<\/p>\n\n\n\n
20<\/p>\n\n\n\n
Toxins<\/p>\n\n\n\n
bacteria have the ability to change into forms that are very resistant to heat and dry conditions. They are characterized by the formation of a thick “shell”<\/p>\n\n\n\n
E. Coli., salmonella, clostridium botulinum,<\/p>\n\n\n\n
Found in human intestines and other warm-blooded animals. It can contaminate food and water. some type can cause serious diseases such as the on termed O157:H7. ground beef needs to be cooked to a minimum internal temperature of 155 degrees Fahrenheit for at least 15 seconds. commonly found in ground beef, raw fruits and vegetables, unpasteurized juices such as apple cider, and even uncommon source like animals in a petting zoo. 90 percent of E. Coli outbreaks are connected to under cooked ground beef.<\/p>\n\n\n\n
found especially in poultry and eggs including their shells, in human intestines, and in domestic and wild animals. salmonella can also be found in pets, roaches, and rodents. they can also be found in unpasteurized milk and dairy products. salmonella can be killed in poultry by cookingto an internal temperature of 165 degrees for 15 seconds.<\/p>\n\n\n\n
can form spores and grow without oxygen, making it a type of anaerobic bacteria. It can affect the central nervous system. The toxin produced by the botulinum bacteria can produce sever paralysis and even death. Some additional symptoms of botulism are: dizziness, headache, and dryness in the nose and throat because of respiratory failure. It is found in the soil, lakes, human intestines, fish, swollen cans, vacuum packed foods, and smoked meats. It is the most deadly foodborne bacteria.<\/p>\n\n\n\n
Modified atmosphere packaging. a process whereby foods are placed in containers and air is removed from the package. foods undergo this process because it extends the shelf life and helps preserve quality. they have to be kept frozen or at 41 degrees or less in the refrigerator. discard any vacuum packed foods that have signs of “bulging.”<\/p>\n\n\n\n
found anywhere especially in lunch and deli meats. they are naturally found in soil and water and also found in animal feed and in the intestines of humans and animals. listeria can be thought of as “L and L”, or listeria and luncheon meat.they are naturally found in soil and water and also found in animal feed and in the intestines of humans and animals. listeria can still grow well at temperatures below 41 degrees Fahrenheit.<\/p>\n\n\n\n
found in the human intestines. Most food borne illnesses caused by this microorganism are the result of not washing hands after using the bathroom and then touching ready to eat foods.Some symptoms include: fever, nausea, diarrhea, vomiting, and stomach cramps. It has most commonly been found in ready to eat foods such as: beans, pudding, raw oysters, deli meats, and raw produce such as spinach and strawberries.<\/p>\n\n\n\n
most common cause of foodborne illness. It is found on the skin, nose, and mouth of 50 to 70 percent of all people. the bacteria can also be found on skin irritations such as boils, pimples, throat infections, and infected cuts and burns. once on food, they multiply and produce toxins. Heat can not kill toxins produced by this bacteria. It causes foodborne intoxication<\/p>\n\n\n\n
found in soil where vegetables and grains are grown. it forms spores and can be found on cooked rice that has been improperly cooled or held at improper temperatures. common symptoms are: nausea, vomiting, and diarrhea. The illness can last anywhere from half a day to 24 hours.<\/p>\n\n\n\n
found in raw, under processed, improperly handled, and contaminated fish and shellfish. because this bacteria requires salt to grow, it is not found in still, clear waters or raw meat or poultry. exposure to the vibrio bacteria occurs mainly by eating raw shellfish that is not cooked thoroughly, or by betting contaminated seawater directly on an open wound, cut, burn, or sore. Some symptoms are: chills and fevers, vomiting, and a skin infection that looks reddish and is warm to the touch.<\/p>\n\n\n\n
bacteria need the following conditions in order to multiply faster:
FATTOM<\/p>\n\n\n\n\n
\n
some foods have a greater chance of foodborne contamination because of 3 main characteristics: they are high in protein, low in acidity, and have high moisture content. PAM, protein, acidity, and moisture.<\/p>\n\n\n\n
4.6-7.5<\/p>\n\n\n\n
viruses are microorganisms that will cause illnesses, but do not reproduce in food. They only use food as a means of transportation. they are smaller than bacteria, and can only reproduce in living cells human beings, plants, or anything that is alive.<\/p>\n\n\n\n
this virus typically affects the liver.the leading cause of hep A are poor personal hygiene and improper washing of hands. symptoms include a lack of an appetite, abdominal pain or cramping, frequent diarrhea, and a yellowing of the skin or whites of the eyes. The symptoms can appear in 14 days and last as long as 6 weeks.<\/p>\n\n\n\n
large amount of viral illnesses. it lives in the human intestinal tract. transmitted through a fecal-oral route or vomit-oral route.<\/p>\n\n\n\n
are organisms that live within or feed off another organism or host. they are larger than bacteria, but can be very small too.<\/p>\n\n\n\n
roundworm found in pork that produces trichinosis.. pigs are the main carriers of this parasite. we can kill trichinella by cooking pork to 145 degrees Fahrenheit for 15 seconds. it is transferred by way of circulatory system, heart and blood stream. system include vomiting, fever, headaches, eye swelling, aching joints, and even death. Parasites can be killed if the food is cooked well or frozen at minus 4 degrees for 7 days or minus 31 degrees for 15 hours.<\/p>\n\n\n\n
parasite found in fish and seafood that produces anisakiasis. symptoms are a tickling or tingling sensation in the throat causing the person to cough up the actual parasite. cook fish to 145 degrees.<\/p>\n\n\n\n
parasite that is found mostly in bodies of contaminated water throughout the entire world, making it one of the most common sources of waterborne illness.<\/p>\n\n\n\n
is a type of seafood poisoning. the cause is not the fish, but what the fish eats.<\/p>\n\n\n\n
is the most common reported cause of seafood illness. it comes from histamine toxins which require anti-histamines for treatment. toxins are produced when fish like mahi mahi began to spoil from being time and temperature abused. It is mainly associated with time and temperature abuse<\/p>\n\n\n\n
is caused when substances such as cleaning compounds, acids, detergents, soaps, chemicals, and pesticides get into food. it can occur in nature<\/p>\n\n\n\n
is caused when hair, glass, metal shavings, broken objects, rocks, etc gets into food. In other words, if you can see it, then it can be possible physical contamination<\/p>\n\n\n\n
can cause allergic reactions and illness of a respiratory nature in people from high risk populations groups. it can be killed by heating foods to 140 degrees for 10 minutes, but it will not destroy their toxins if they have been produced and and one may still experience illness. freezing prevents growth of molds, but has no effect on the mold spores that are already present in the food.<\/p>\n\n\n\n
yeasts can be killed by heating foods to 136 degrees for 15 minutes. it can be controlled by proper cleaning and sanitizing<\/p>\n\n\n\n
7 days<\/p>\n\n\n\n
at 41 degrees and for a maximum of 7 days.<\/p>\n\n\n\n
never use glass or mercury filled thermometers. they must be 5 inches in length and be numerical and accurate within plus or minus 2 degrees. they must measure between 0 and 220 degrees<\/p>\n\n\n\n
temperature danger zone. It is between 41 and 135 degrees Fahrenheit.<\/p>\n\n\n\n
the first stage is to cool the food from 135 degrees to 70 degrees within 2 hours. the second stage is to cool the food from 70 to 41 degrees with an additional 4 hours. you are allowed a maximum of 6 hours but the full 6 hours is not needed each time to cool foods.<\/p>\n\n\n\n
crow. cooking process, refrigeration, oven (microwave), and water (running).<\/p>\n\n\n\n
smaller portions, shallow pans, stir food, and ice bath, ice want, and ice directly.<\/p>\n\n\n\n\n
for spoilage and other signs of contamination<\/p>\n\n\n\n
for any defects such as leaks, bulges, dents, broken seals, rust, or missing labels. reject packages that are damaged, patched, or taped shut<\/p>\n\n\n\n
weight, appearance, quality, quantity, expiration date, and temperature.<\/p>\n\n\n\n
look for a bright red color, firm flesh, good smell, and a circular stamp on the box (USDA inspection). check temperature to verify it is below 41 degrees.<\/p>\n\n\n\n
look for a fresh smell and temperature at 41 degrees or less. should be placed on crush ice.<\/p>\n\n\n\n
fish should be delivered and stored in crushed ice. fresh fish has bright skin, gills that are moist and red, and scales firmly attached. eyes must be clear and bulging. flesh must be firm and elastic.<\/p>\n\n\n\n
fresh shellfish must be alive when delivered, and should not have a strong odor. shell stock id tags must be saved for 90 days. it must be received at 45 degrees or below. do not eat shellfish during red tide.<\/p>\n\n\n\n
they have to be received at 45 degrees or less, however receiving the eggs at a lower temperature is recommended. it must be pasteurized and required for recipes that need none or little cooking<\/p>\n\n\n\n
keep all foods between 0-and minus 10 degrees. do not thaw and refreeze foods. only refreeze if the product is cooked<\/p>\n\n\n\n
milks products that are served without being pasteurized should never be consumed. milk and dairy products must be pasteurized, grad a, and must be received under 41 degrees.<\/p>\n\n\n\n
look for punctures, tears, holes, or slashing in the packages.<\/p>\n\n\n\n
the best indication of quality is taste. all produce must be thoroughly washed in clean potable water before serving. juices of fruits and vegetables should be pasteurized.<\/p>\n\n\n\n
on January 1, 2006 the federal drug administration required food labels to state if any ingredients contained protein from the eight major allergenic foods. this was a result of the food allergen labeling and consumer act of 2004 or FALCPA. the 8 major allergenic foods are: milk, eggs, fish shellfish, nuts derived from a tree, soybeans, wheat, and peanuts. one major symptom is anaphylactic shock, which can includ hives, the tightness of throat, itching, swelling, and even death<\/p>\n\n\n\n
the safety of the consumer should be your first concern. safety includes the facility itself, the food you serve, and the employees who are under your supervision. the most common reason for foodborne illness is inadequate cooling and poor refrigeration<\/p>\n\n\n\n
the employees health, personal hygiene, and hand washing is important. prevention is the best way to avoid foodborne illnesses<\/p>\n\n\n\n
the most important rule for storage is first in first out. this means that food has to be used in the order in which it is received<\/p>\n\n\n\n
the number 1 cause of food contamination is poor personal hygiene.<\/p>\n\n\n\n
5 illnesses that are considered highly infectious which stands for HESSN:
hepatitis A, E. coli, salmonella, shigella, norwalk or norovirus. some symptoms of hessn illnesses are nausea,cramps, diarrhea, vomiting, and jaundice<\/p>\n\n\n\n
a hand washing sink shall not be used for any purpose other than for the washing of hands<\/p>\n\n\n\n
placing cleaned equipment and utensils in hot water for 30 seconds and chemical sanitizing involves placing equipment and utensil in an approved chemical sanitizing solution for a minimum of 60 seconds at cool temperatures. sanitizers are best used in temperatures above 75 but not above 120 degrees.<\/p>\n\n\n\n\n
first compartment use hot water at 110 degrees for washing, the second compartment used for rinsing and the third sink for sanitizing with chemical with warm water<\/p>\n\n\n\n
scrape, wash, rinse, and air dry<\/p>\n\n\n\n
hazard analysis critical control point. is a system designed to be used to maximize food safety by identifying, controlling, and evaluating food safety hazards.<\/p>\n\n\n\n
improper cooling procedures, holding prepared foods too long, poor personal hygiene, and failure to rapidly reheat food before serving and improper hot holding<\/p>\n\n\n\n
is an operation at any point by which a preventive, or control measure can be applied that would eliminate, prevent, or minimize a hazard<\/p>\n\n\n\n
they must have NSF, national science foundation, or UL, underwriters laboratories, label<\/p>\n\n\n\n
Analyze, identify, establish, monitor, take correction action,<\/p>\n\n\n\n
occurs when pressure in the potable water supply drops below that of a non potable, used, or contaminated water source. An air gap is the best way to prevent back siphonage. the air gap bust be at least twice the diameter of the water supply<\/p>\n\n\n\n
0<\/p>\n\n\n\n
plus or minus 2<\/p>\n\n\n\n
32 degrees crushed ice and water. 212 in boiling water<\/p>\n\n\n\n
0-220<\/p>\n\n\n\n
41-135<\/p>\n\n\n\n
41 or below<\/p>\n\n\n\n
70 or below, water must not be hot<\/p>\n\n\n\n
75 but not above 120 soak for at least 1 minute<\/p>\n\n\n\n
100, 120 in california<\/p>\n\n\n\n
at least 110<\/p>\n\n\n\n
at least 120<\/p>\n\n\n\n\n
135 or above<\/p>\n\n\n\n
171 for 30 seconds<\/p>\n\n\n\n
at least 180, but not higher than 195<\/p>\n","protected":false},"excerpt":{"rendered":"