Section 1: Providing Safe Food - Weebly
Chapter 1: Providing Safe Food
1. A foodborne illness is ______________________________________
______________________________________________________________________
2. An illness is considered a foodborne-illness outbreak when:
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3. Complete the following chart regarding Challenges to Food Safety.
|Challenges: | |
| |Pressure to work quickly can make it hard to take the time to follow food safety practices. |
| |Staff may speak a different language or have different cultural views on how to handle food |
| |properly. |
| |Different levels of education. |
| |Illness-causing microorganisms are more frequently found on food than once was considered safe. |
| |You could have a supplier that does not practice food safety guidelines. |
| |Elderly, young children, those with cancer or another illness |
| |Turnover leaves less time for food safety training. |
4. List the 8 events that a Foodborne illness can cost an operation.
|1. |5. |
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|3. |7. |
|4. |8. |
5. Contamination is __________________________________________
________________________________________________________
6. Three types of contamination and a simple description:
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7. What are the 5 most common risk factors that cause foodborne illness?
a. ___________________________________________________
b. ___________________________________________________
c. ___________________________________________________
d. ___________________________________________________
e. ___________________________________________________
8. With the exception of purchasing food from unsafe sources, each risk factor for foodborne illness is related to 4 main factors:
1. _____________________________________
2. _____________________________________
3. _____________________________________
4. _____________________________________
9. Complete the chart below as it related to how food becomes unsafe:
|Time-temperature abuse | |
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| |Food has been time-temperature abused when: |
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|Cross-contamination | |
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| |Cross-contamination can cause a foodborne illness when: |
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|Poor Personal Hygiene | |
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|Poor Cleaning and Sanitizing | |
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10. TCS Food is ________________________________________________
11. List TCS foods:
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12. Ready to eat food is that can be eaten without further:
a. ___________________
b. ___________________
c. ___________________
13. Ready to eat food includes items such as:
a. _____________________ d. _____________________
b. _____________________ e. ____________________________
c. _____________________
14. 3 categories of populations at high risk for foodborne illness and why:
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15. In order to keep food safe you should focus on these measures:
a. _____________________ d. _____________________
b. _____________________ e. _____________________
c. _____________________
16. Training and monitoring staff is key to food safety:
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17. Key government agencies and what they do:
|The Food and Drug Administration | |
|FDA | |
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|U.S. Department of Agriculture | |
|USDA | |
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|Centers for Disease Control and Prevention | |
|CDC | |
|U.S. Public Health Service | |
|PHS | |
|State and local authorities | |
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Key Terms for Chapter 1:
You are responsible for knowing these terms
Foodborne illness – Illness carried or transmitted to people by food.
Foodborne-illness outbreak – An incident in which two or more people experience the same illness symptoms after eating the same food. An investigation is conducted by the state and local regulatory authorities, and the outbreak is confirmed by a laboratory analysis.
Contamination – Presence of harmful substances in food. Some food safety hazards occur naturally, while others are introduced by humans or the environment.
Time-temperature abuse – Food has been time-temperature abused any time it has been allowed to remain too long at a temperature favorable to growth of foodborne microorganisms.
Cross-contamination – Occurs when microorganisms are transferred from one food or surface to another.
TCS food – Food that contains moisture and protein and has a neutral or slightly acidic pH. Such food requires time-temperature control to prevent the growth of microorganisms and the production of toxins.
Ready-to-eat food – Any food that is edible without further preparation, washing, or cooking. It includes washed fruit and vegetables, both whole and cut; deli meats; and bakery items. Sugars, spices, seasonings, and correctly cooked food items are also considered ready to eat.
High-risk populations – People susceptible to foodborne illness due to the effects of age or health on their immune systems, including infants and preschool age children, pregnant women, older people, people taking certain medications, and those with certain diseases or weakened immune systems
Immune system – The body’s defense system against illness. People with compromised immune systems are more susceptible to foodborne illness
Chapter 2: Understanding the Microworld
1. How does contamination occur: Contaminates come from a variety of places
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2. People can contaminate food when:
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3. Biological contamination occurs when harmful microorganisms contaminate food:
|Microorganisms | |
|Pathogens | |
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|Toxin | |
4. What are the 4 types of pathogens that can contaminate food and cause foodborne illness?
A. __________________________________________
B. __________________________________________
C. __________________________________________
D. __________________________________________
5. Biological contamination results in various symptoms.
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6. The onset times of foodborne illness vary depending on the type. This can range anywhere from 30 minutes to six weeks.
7. Bacteria are ______________________________________________
________________________________________________________
8. According to FDA there are over 40 different kinds of bacteria, viruses, parasites, and molds that can occur in food and cause a foodborne illness. Of all these 6 are considered to be highly infectious.
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9. Basic characteristics of bacteria:
|Location | |
|Detection | |
|Growth | |
|Prevention | |
10. Describe the 6 conditions pathogens need to grow. What is an easy way to remember these? _________________________
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11. What are the two conditions that you can control for FAT TOM?
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12. The temperature danger zone is ________________________________
_____________________________________________________________
13. FDA has identified 4 types of bacteria that cause severe illness and are highly contagious:
a. ______________________________
b. ______________________________
c. ______________________________
d. ______________________________
We are now going to discuss some of the major bacteria that cause foodborne illness.
14. Salmonella Typhi (Typhoid)
|Bacteria |Source |Food linked with the bacteria |Prevention measures |
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➢ Salmonella Typhi lives only in humans
➢ People with typhoid fever carry the bacteria in their bloodstream and intestinal tract
➢ Eating only a small amount of the bacteria can make a person sick
➢ The severity of symptoms depends on the health of the person and the amount of bacteria eaten.
➢ The bacteria are often in a person’s feces for weeks after symptoms have ended.
➢ 15. Nontyphoidal Salmonella (NTS)
|Bacteria |Source |Food linked with the bacteria |Prevention measures |
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➢ Carried by many farm animals naturally
➢ Eating only a small amount will make you sick, the severity of symptoms depends on your health and the amount eaten
➢ Bacteria often found in a person’s feces weeks after symptoms have ended
16. Shigellosis
|Bacteria |Source |Food linked with the bacteria |Prevention measures |
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➢ Found in the feces of humans with the illness
➢ Most illnesses occur when people eat or drink contaminated food or water
➢ Flies can also transfer the bacteria from feces to food
➢ Eating only a small amount of these bacteria can make a person sick
➢ High levels of the bacteria are often in a person’s feces for weeks after symptoms have ended
17. E. Coli (Siga toxin-producing E. coli)
|Bacteria |Source |Food linked with the bacteria |Prevention measures |
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➢ Enterohemorrhagic and shiga toxin-producing E. coli can be found in the intestines of cattle
➢ It is also found in infected people
➢ The bacteria can contaminate meat during slaughtering
➢ Eating only a small amount of the bacteria can make a person sick
➢ Once eaten, it produces toxins in the intestines, which cause the illness
➢ The bacteria are often in a person’s feces for weeks after symptoms have ended
18. A virus is ________________________________________________
__________________________________________________________
19. Virus characteristics:
|Location |Sources |Destruction |
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20. The two major viruses that cause foodborne illness are:
a. ______________________
b. ______________________
Foodhandlers diagnosed with these viruses must not work in an operation while they are sick.
21. Hepatitis A
|Source |Foods commonly linked with |Most Common Symptoms |Prevention measures |
| |the virus | | |
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Hepatitis A continued:
➢ Hepatitis A is mainly found in the feces of people infected with it
➢ The virus can contaminate water and many types of food
➢ The virus is often transferred to food when infected food handlers touch food or equipment with fingers that have feces on them
➢ Eating only a small amount of the virus can make a person sick
➢ An infected person may not show symptoms for weeks but can be very infectious
➢ Cooking does not destroy Hepatitis A
22. Norovirus
|Source |Foods commonly linked with |Most Common Symptoms |Prevention measures |
| |the virus | | |
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➢ Norovirus is often transferred to food when infected food handlers touch food or equipment with fingers that have feces on them.
➢ Eating only a small amount of Norovirus can make a person sick. It is very contagious.
➢ People become contagious within a few hours after eating it
➢ The virus is often in a person’s feces for days after symptoms have ended
23. A parasite is _______________________________________________
____________________________________________________________
____________________________________________________________
24. Parasite basic characteristics:
|Location |Source |Prevention |
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25. Fungi are _______________________________________________
__________________________________________________________
__________________________________________________________
26. Yeasts, molds and mushrooms:
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Yeasts are __________________________________________________
Mold is ____________________________________________________
27. Basic characteristics of yeast:
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28. A toxin is _______________________________________________
29. Biological toxins:
|Origin |Seafood toxins |Illness |General symptoms |
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Chapter 2 Key Terms:
You are responsible for knowing these definitions
Microorganisms – Small, living organisms that can be seen only with the aid of a microscope. There are four types of microorganisms that can contaminate food and cause foodborne illness: bacteria, viruses, parasites, and fungi.
Pathogens – Illness causing microorganisms.
Toxins – Poisons produced by pathogens, plants, or animals. Some occur in animals as a result of their diet.
Bacteria – Single-celled, living microorganisms that can spoil food and cause foodborne illness. Bacteria present in food can quickly multiply to dangerous levels when food is incorrectly cooked, held, or reheated. Some for spores that can survive freezing and very high temperatures.
FAT TOM – acronym for the conditions needed by most foodborne microorganisms to grow: food, acidity, temperature, time, oxygen, moisture.
Temperature danger zone – The temperature range between 41oF and 135oF within which most foodborne microorganisms rapidly grow.
Water activity (aw) – Amount of moisture available in food for microorganisms to grow. It is measured in a scale from 0.0 to 1.0, with water having a water activity (aw) of 1.0. TCS food typically has a water-activity value of 0.85 or higher.
Spore – form that some bacteria can take to protect themselves when nutrients are not available. Spores are commonly found in dirt and can contaminate food grown there. A spore can resist heat, allowing it to survive cooking temperatures. Spores can also revert back to form capable of growth. This can occur when food is not held at the correct temperature or cooled or reheated correctly.
Virus – Smallest of the microbial food contaminants. Viruses rely on a living host to reproduce. They usually contaminate food through a food handler’s incorrect personal hygiene. Some survive freezing and cooking temperatures.
Parasite – Organism that needs to live in a host organism to survive. Parasites can be found in water and inside many animals, such as cows, chickens, pigs, and fish. Correct cooking and freezing will kill parasites. Avoiding cross-contamination and practicing correct handwashing can also prevent illness.
Fungi – Ranging in size from microscopic, single-celled organisms to very large, multicellular organisms. Fungi most often cause food to spoil. Molds, yeasts, and mushrooms are examples.
Mold – Type of fungus that causes food spoilage. Some molds produce toxins that can cause foodborne illness.
Yeast – Type of fungus that causes food spoilage.
Chapter 3: Contamination, Food Allergens, and Foodborne Illness
1. Chemical Contaminants:
|Sources | |
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|Symptoms: | |
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|Prevention: | |
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|Any additional information: | |
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2. Physical Contaminants: Food can become contaminated when objects get into it. Sometimes they may even be a natural part of the food.
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|Symptoms of Physical Contamination: |Prevention of Physical contamination: |
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3. Deliberate Contamination of Food – who?
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4. The FDA has created a tool that can be used to develop a food defense program. It is based on the acronym A.L.E.R.T.. It can be used to help you identify the points in your operation where food is at risk.
|Assure | |
|Look | |
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|Employees | |
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|Reports | |
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|Threat | |
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5. This is what you need to do when responding to a foodborne-illness outbreak:
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|Gather Information: |
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|Notify Authorities: |
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|Segregate product: |
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|Document the information: |
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|Identify staff: |
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|Cooperate with Authorities: |
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|Document the information: |
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6. A _________________________ is the body’s negative reaction to a food protein. You should be familiar with common symptoms so you know how to react.
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8. List 8 possible allergy symptoms:
a. ______________________________________________
b. _____________________________________________
c. ______________________________________________
d. ______________________________________________
e. ______________________________________________
f. ______________________________________________
g. ______________________________________________
h. ______________________________________________
9. What are the most common food allergens? You and your staff need to know these and what menu items contain them:
a. _________________________________________
b. _________________________________________
c. __________________________________________
d. __________________________________________
e. ___________________________________________
f. ___________________________________________
g. ______________________________________________
h. ______________________________________________
10. Your service staff must know about the menu in order to tell customers about the menu items that contain potential allergens.
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11. Kitchen staff must know how to avoid cross-contact when preparing foods. The following are key steps that must be taken:
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Chapter 3: Key Terms
You are responsible for knowing these definitions
Food Defense – Program developed and implemented by an operation to prevent deliberate contamination of its food.
Food allergen – A naturally occurring protein in food or in an ingredient that some people are sensitive to. If enough of an allergen is eaten, an allergic reaction can occur.
Cross-contact – The transfer of an allergen from a food containing an allergen to a food that does not contain the allergen.
Section 4: The Safe Foodhandler
1. As a manager you can minimize the risk of foodborne illness by carrying out the following responsibilities:
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2. In the table below describe some situations in which food handlers can contaminate food:
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3. What are some actions that foodhandlers can do that would contaminate food?
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4. Good personal hygiene is key to the prevention of foodborne illness.
|Follow hygienic hand practices: |
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Good personal hygiene program keys continued:
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5. In the table describe the 5 steps of handwashing.
|Steps: |Describe: |
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How long should the handwashing process last?________________
6. When must foodhandlers wash their hands?
|Food handlers must wash their hands before they start work and after: |Food handlers must was their hands after: |
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7. Hand antiseptics are liquids or gels used to lower the number of pathogens on the skin. They…..
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8. Describe the guidelines associated with Hand Care.
|Fingernail length: | |
|False fingernails: | |
|Nail polish: | |
Infected Wounds or Cuts:
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How a wound is covered depends on where it is located:
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9. Single-use gloves:
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10. How to use single use gloves:
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11. When to change gloves:
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Wash your hands before putting on gloves when starting a new task. You do not need to rewash your hands each time you change gloves as long as you are performing the same task, and your hands have not become contaminated.
12. When can foodhandlers handle ready-to-eat food with bare hands? ___________________________________________________
___________________________________________________
________________________________________________________________________
_________________________________________________________________________
13. 2014 New Guidelines for bare-hand contact with ready-to-eat food:
There are times when it may be acceptable to handle ready-to-eat food with bare hands. This is true of the following situations:
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14. Proper work attire:
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15. Small droplets of ________________ can contain thousands of pathogens. In the process of eating, drinking, smoking, or chewing gum or tobacco, saliva can be transferred to hands or directly to food being handled.
Do not eat, drink, smoke, or chew gum or tobacco at any of the following times:
• ___________________________________________
• ___________________________________________
• ___________________________________________
You must encourage your foodhandlers to report any health problems before they come to work. They should also let you know right away if they get sick while working.
Handling foodhandler Illnesses:
|If: |Then: |
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| |Exclude: |
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| |Exclude: |
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| |Exclude: |
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|Has Hepatitis A, Salmonella Typhi, E. | |
|coli, Norovirus or Shigella | |
Chapter 4 Key Terms
You are responsible for knowing these definitions
Carriers – People who carry pathogens and infect others, yet never get sick themselves.
Hand antiseptics – Liquids or gels used to lower the number of microorganisms on the skin’s surface. Hand antiseptics should only be used after correct handwashing, not in place of it. Only those hand antiseptics that are compliant with the Food and Drug Administration should be used.
Finger cots – Protective coverings used to cover a correctly bandaged cut or wound on the finger.
Hair restraint – Device used to keep a food handler’s hair away from food and to keep the individual from touching it.
Section 5: The Flow of Food: An Introduction
1. The flow of food is ______________________________________
_____________________________________________________
_____________________________________________________
To keep food safe throughout the flow of food you must:
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2. Cross-contamination can happen at almost any point in the flow of food. What can you do to prevent it?
|Separating equipment: | |
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|Cleaning & sanitizing: | |
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|Prepping food at different times: | |
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|Buying prepared food: | |
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3. What is the temperature danger zone? _______________________________________________________
_______________________________________________________________________
4. You can prevent time-temperature abuse by using temperature control:
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5. You can avoid time-temperature abuse by:
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6. What are the 3 types of thermometers commonly used in food service operations, give a description of each in the table below.
|Type of Thermometer: |Description: |
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7. Time-temperature indicators: (TTI)
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8. General guidelines when using a thermometer:
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9. In the table below describe the steps for calibrating a thermometer by the Ice-point method and by the Boiling-point method:
|Ice-point Calibration Method: |Boiling-point Calibration Method: |
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Chapter 5 Key Terms
You are responsible for knowing these definitions
Flow of food – Path food takes through an operation, from purchasing and receiving through storing, preparing, cooking, holding, cooling, reheating, and serving.
Bimetallic stemmed thermometer – the most common and versatile type of thermometer, measuring temperature through a metal probe with a sensor in the end. Most can measure temperatures from 0oF to 220oF. They are easily calibrated.
Thermocouples – Thermometers that check food temperature through a sensor on the tip of a metal probe.
Thermistors – Thermometers that check food temperature through a sensor on the tip of a metal probe.
Time-temperature indicator (TTI) – Time and temperature monitoring device attached to a food shipment to determine if the product’s temperature has exceeded safe limits during shipment or subsequent storage.
Calibration – Process of ensuring that a thermometer gives accurate readings by adjusting it to a known standard, such as the freezing point or boiling point of water.
Ice-point method – Method of calibrating thermometers based on the freezing point of water.
Boiling-point method – Method of calibrating a thermometer based on the boiling point of water.
Section 6: the Flow of Food: Purchasing and Receiving
1. Approved suppliers ______________________________________
_____________________________________________________
2. General Purchasing and Receiving Principles:
|Purchase food from approved, reputable suppliers: |
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|Arrange deliveries so they arrive: |
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Receiving Principles:
|Make specific staff responsible for receiving: |
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|Have enough trained staff available to receive food promptly: |
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|Store items promptly after receiving |
3. Key drop deliveries:
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|Deliveries must meet the following criteria: |
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4. Rejecting Deliveries:
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5. Recalls:
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6. In the table describe how you would check the temperature of various types of food for receiving:
|Meat, poultry & fish: | |
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|ROP food (MAP, vacuum- | |
|Packed, and sous vide food: | |
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|Other packaged food: | |
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7. What temperature criteria should deliveries meet?
|Cold food | |
|Live shellfish | |
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|Shucked shellfish | |
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8. Temperature criteria continued:
|Shell eggs | |
|Milk | |
|Hot TCS food | |
|Frozen food | |
9. Temperature criteria for deliveries:
|Reject frozen food if there is evidence of thawing and refreezing |
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10. Reject packaged items with and of the following:
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11. There are some required documents needed for certain items:
|Shellfish must be received with shellstock identification tags |
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|Fish that will be eaten raw partially cooked: |
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|Farm raised fish: |
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12. Poor food quality can be a sign that the food has been time-temperature abused and unsafe.
|Appearance | |
|Texture | |
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|Odor | |
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13. Inspection and grading stamps:
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Chapter 6 Key Terms
You Are Responsible for Knowing these Definitions
Approved suppliers – Suppliers that have been inspected, are able to provide an inspection report, and that meet applicable, local, state, and federal laws.
Key drop delivery – The receipt of food by a foodservice operation after-hours while closed for business.
Shellstock identification tags – Each container of live, molluscan shellfish received must have an ID tag that must remain attached to the container until all the shellfish have been used. Tags are to be kept on file for 90 days from the date recorded on the tag.
Inspection stamp – A stamp indicating carcasses and packages of meat have been inspected by the USDA or a state department of agriculture.
The information provided below is supplemental. We will not cover it in detail in class. I suggest you become familiar with these receiving criteria for specific types of foods.
Receiving Criteria for Specific Types of Food
|Food |Accept criteria |Reject Criteria |
|Fresh fish |Color: bright red gills; bright shiny skin |Color: dull gray gills; dull dry skin |
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| |Texture: firm flesh that springs back when touched |Texture: soft flesh that leaves an imprint when |
| | |touched |
| |Odor: mild ocean or seaweed small | |
| | |Odor: strong fishy or ammonia smell |
| |Eyes: bright, clear, full | |
| | |Eyes: cloudy, red-rimmed, sunken |
| |Packaging: product surrounded by crushed, self-draining | |
| |ice |Product: tumors, abscesses, or cysts on the skin|
Receiving Criteria for Specific Types of Food
|Food |Accept criteria |Reject Criteria |
|Shellfish |Odor: mild ocean or seaweed smell |Texture: slimy, sticky, or dry |
| | | |
| |Shells: closed and unbroken, indicating that the shellfish|Odor: strong fishy smell |
| |are alive | |
| | |Shells: excessively muddy or broken shells |
| |Condition: if fresh, they must be received alive | |
| | |Condition: dead on arrival (open shells that do |
| | |not close when tapped) |
|Food |Accept criteria |Reject criteria |
|Crustaceans |Odor: mild ocean or seaweed smell |Odor: strong fishy smell |
| | | |
| |Condition: shipped alive, packed in seaweed |Condition: dead on arrival |
| |and kept moist | |
|Food |Accept criteria |Reject criteria |
|Meat |Color: |Color: |
| |Beef: bright cherry red; aged beef may be darker; |Beef: brown or green |
| |vacuum-packed beef will appear purplish |Lamb: brown, whitish surface covering the lean meat |
| |Lamb: light red |Pork: excessively dark color, soft or rancid fat |
| |Pork: light pink meat; white fat | |
| | |Texture: slimy, sticky, or dry |
| |Texture: firm flesh that springs back when touched | |
| | |Odor: sour odor |
| |Odor: no odor | |
| | |Packaging: broken cartons; dirty wrappers; torn |
| |Packaging: intact and clean |packaging; broken seals |
Receiving Criteria for Specific Types of Food
|Food |Accept criteria |Reject criteria |
|Poultry |Color: no discoloration |Color: purple or green discoloration around the neck; dark |
| | |wing tips (red are acceptable) |
| |Texture: firm flesh that springs back when touched| |
| | |Texture: stickiness under the wings and around joints |
| |Odor: no odor | |
| | |Odor: no odor |
| |Packaging: should be surrounded by crushed, | |
| |self-draining ice |Packaging: abnormal, unpleasant odor |
|Food |Accept criteria |Reject criteria |
|Shell eggs |Odor: no odor |Odor: sulfur smell or off odor |
| | | |
| |Shells: clean and unbroken |Shells: dirty or cracked |
|Food |Accept criteria |Reject criteria |
|Dairy products |Milk: sweetish flavor |Milk: sour, bitter, or moldy taste; off odor;|
| | |expired sell-by-date |
| |Butter: sweet flavor; uniform color; firm | |
| |texture |Butter: sour, bitter, or moldy taste; uneven |
| | |color; soft texture; contains foreign matter |
| |Cheese: typical flavor and texture; uniform | |
| |color; clean and unbroken rind |Cheese: abnormal flavor or texture; uneven |
| | |color; unnatural mold; unclean or broken rind|
|Food |Accept criteria |Reject criteria |
|Fresh produce |Temperature: varies according to the product |Condition: evidence of mishandling or insects |
| | | |
| |Condition: varies according to the product |Spoilage: mold, cuts, wilting, unpleasant odors, |
| | |discoloration, etc. |
This page is blank and can be used for any additional notes of information:
Chapter 7: The Flow of Food – Storage
1. When food is stored incorrectly and not used in a timely manner, quality and safety will suffer. The results can be serious. Use the following guidelines when storing food:
Labeling food for use on-site:
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General Labeling Guidelines:
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|Potentially hazardous (TCS foods), ready-to-eat food prepared on-site must contain a label that includes: |
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Label food packaged on-site for retail sale:
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|These labeling requirements do not apply to leftover carryout. |
2. Storage: Date Marking
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|Ready-to-eat TCS food can be stored for only seven days if it is held at 41oF or lower |
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|If: |
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|Then: |
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3. Storage Rotation:
Rotate food to use the oldest inventory first. One way to do this is FIFO – or first in, first out.
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Pathogens can grow when food is not stored at the correct temperature.
The following guidelines should be followed in order to keep food safe.
4. Temperature Storage Guidelines:
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5. Storage Guidelines to prevent Cross-contamination:
|Store all items in designated storage areas |
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|Never use empty food containers to store chemicals, NEVER put food in empty chemical containers. |
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|This will prevent juices from raw food from dripping onto ready-to-eat food |
Storage Order: (As a rule a question is always ask about this on the ServSafe Exam
Store food items in the following top-to-bottom order:
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6. Food should be stored in a clean, dry location away from dust and other contaminants. To prevent contamination, NEVER store food in these areas:
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The following is specific storing guidelines for foods that have special requirements: You should be familiar with this information.
|Meat |
|Immediately after delivery store in its own storage unit or the coldest part of the cooler |
|Fresh meat should be held at a cold internal temperature of 41oF. or lower |
|Frozen should be kept frozen |
|If you remove it from original packaging, wrap it in airtight, moisture-proof material or clean sanitized containers properly |
|covered |
|To prevent cross-contamination do not sotre meat above other food. |
|Milk |
|Store at 41oF. or lower |
|Dry Food |
|Keep flour, cereal, and grain items in airtight containers |
|Before using dry food, check containers for damage from insects or rodents. |
|If stored correctly salt and sugar will last almost indefinitely |
Storage Requirements Continues:
|Poultry |
|Store raw poultry at an internal temperature of 41oF. or lower |
|Frozen should be kept frozen |
|If removed from original packaging, store in an airtight container or wrap it tightly |
|Ice-packed poultry can be stored in a cooler as is, use self-draining containers , change ice and sanitize container often |
|Fish |
|Fresh fish is very sensitive to time-temperature abuse, it can spoil quickly if handled incorrectly |
|Store fresh fish at an internal temperature of 41oF. or lower |
|Keep fillets and steaks in original packaging or tightly wrap them in moisture-proof material |
|Fresh, whole fish can be packed in flaked or crushed ice. Ice beds should be self-draining, change the ice and clean and sanitize |
|the container often |
|Frozen fish should remain frozen |
|Shellfish |
|Store shucked shellfish at an internal temperature of 41oF. or lower |
|Store live shellfish in its original container at an air temperature of 41oF. or lower. Keep shellstock tags for 90 days |
|You can store live shellfish in a display tank if the tank has a sing stating that the shellfish are for display only or for |
|shellfish to be served to customers has a variance from the health department |
|Eggs |
|Store shell eggs at an air temperature of 45oF. or lower |
|Do not wash eggs before storing them |
|Store frozen eggs frozen |
|Dried egg items can be stored in a cool dry-storage area until reconstituted then at 41oF. or lower |
Storage Requirements Continues:
|Fresh Produce |
|Cut melons, cut tomatoes, and cut leafy greens are TCS food store them at 41oF. or lower |
|Keep the relative humidity of your cooler at 85 to 95% |
|Different types of produce require different storage temperatures so be familiar with the requirements of each for example bananas |
|should not be store in the refrigerator |
|ROP Food |
|Always store reduced-oxygen packaged food at temperatures recommended by the manufacturer or at 41oF. or lower |
|Keep frozen items frozen |
|ROP items are especially susceptible to the growth of Clostridium botulinum so throw the items away if the show signs of torn |
|package or appear slimy, it contains excessive liquid, of it the food item bubbles. |
|Always check expiration dates |
|UHT and Aseptically Packaged Food |
|Food that has been pasteurized at ultra-high temperatures and aseptically packaged can be store at room temperature. Once opened |
|they should be stored at 41oF. or lower |
|Store UHT items that are not aseptically packaged at an internal temperature of 41oF. or lower |
|Canned Goods |
|Even canned food spoils over time. Higher storage temperatures may shorten shelf life. |
|Acidic food, such as canned tomatoes, do not last as long. |
|Discard damaged cans |
|Keep dry storage areas dry to much moisture can cause cans to rust |
|Wipe cans clean with a sanitized cloth before opening them, this helps keep dirt out of the food |
Chapter 7 Key Terms
You are responsible for knowing these definitions
Date marking – A date on ready-to-eat TCS food held for more than 24 hours indicating by when the food must be sold, eaten, or thrown out
First-in, First-out – Method of stock rotation in which products are shelved based on their use-by or expiration dates, so oldest products are used first.
Reduced-oxygen packaged (ROP) food – Packaging method that reduces the amount of oxygen available in order to slow microbial growth. ROP methods include sous vide, MAP, and vacuum packaging.
Chapter 8: The Flow of Food – Preparation
1. General Preparation Practices
|When prepping food: |
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|Food and color additives: |
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|Present food honestly: |
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|Corrective actions: |
|Food must be thrown out in the following situations |
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2. Thawing Foods
There are four methods for thawing food:
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3. Thawing ROP Fish:
Frozen fish may be supplied in reduced-oxygen packaging (ROP). This fish should usually remain frozen until ready for use. If this is stated on the label, the fish must be removed from the packaging at the following times:
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4. Prepping Specific Food:
|Produce: |
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|Eggs and egg mixtures: |
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|Eggs for high-risk populations: |
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|Salads containing TCS food: |
|Make sure leftover TCS ingredients (pasta, chicken, potatoes) have been handled safely by ensuring that they were |
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|Ice: |
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|Meat, Seafood, and Poultry: |
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|Batters and Breading: |
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|Fresh Juice: |
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|You need a variance if prepping foods in these ways: |
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5. Cooking Food
|When cooking TCS food, the internal portion must: |
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|When checking temperatures: |
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6. Minimum temperatures have been developed for TCS food.
Cooking requirements for Specific Types of Food
|Minimum Internal Temperature |Type of Food |
|________ for | |
|15 seconds | |
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|________ for | |
|15 seconds | |
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|________ for | |
|15 seconds | |
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|________ for | |
|4 minutes | |
|________ for | |
|15 seconds | |
7. Meat, seafood, poultry, and eggs that you cook in a microwave must be cooked to 165 degrees F. You should also follow these 4 guidelines:
1. ______________________________________________
2. __________________________________________________________________________________________________________________________________________
3. ____________________________________________________________________________________________
4. ____________________________________________________________________________________________
8. Partial Cooking During Preparation:
|If partially cooking meat, seafood, poultry, or eggs or dishes containing these items: |
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9. Consumer Advisories
|If your menu includes raw or undercooked TCS items, you must: |
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10. The FDA advises against offering these items on a children’s menu if they are raw or uncooked:
1. _________________ 3. ________________________
2. _________________ 4. ________________________
11. Operations that mainly serve high-risk populations:
NEVER SERVE
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11. Pathogens grow well in the temperature danger zone. They grow much faster at temperatures between _____________. Food must pass through this temperature range quickly to reduce this growth. Cool TCS food from ____
________________________________________________.
First, cool food from _________________ with in ____ hrs.
The cool it to __________ or lower in the next ________hrs.
12. Before cooling food, start by reducing its size:
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13. Describe 3 methods of cooling food:
|Ice-water bath | |
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|Ice paddle | |
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|Blast chiller or a tumble chiller | |
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14. When storing food for further cooling:
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15. Describe the following guidelines for reheating food.
|Food reheated for hot-holding | |
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|Food reheated for immediate service | |
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Chapter 8 Key Terms
You are Responsible for Knowing these Terms
Slacking - Process of gradually thawing frozen food in preparation for deep-frying.
Minimum internal temperature – The required minimum temperature the internal portion of food must reach to sufficiently reduce the number of microorganisms that might be present. This temperature is specific to the type of food being cooked. Food must reach and hold its required internal temperature for a specified amount of time.
Section 9: The Flow of Food: Service
1. List the guidelines for holding food.
|Temperature | |
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|Thermometer | |
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|Time | |
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|Hot-holding equipment | |
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|Policies | |
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|Food covers and sneeze guards | |
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2. If your operation displays or holds TCS food without temperature control you must follow certain rules. In the tables below describe cold food and hot food guidelines.
|Cold Food Guidelines: |
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|Hot Food Guidelines: |
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3. Service Staff Guidelines
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4. Kitchen Staff Guidelines
Prevent contamination when serving food:
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|Store serving utensils correctly between uses |
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5. Preset Tableware
|If you preset tableware: |
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|Table settings do not need to be wrapped or covered if extra settings: |
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|NEVER re-serve: |
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|Generally, only unopened, prepackaged food in good condition can be reserved: |
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6. Self-service areas can be contaminated easily also. You should comply with the following guidelines:
|Sneeze guards | |
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|Labels | |
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|Temperature |1. |
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7. Refilling Returnable Take-Home Containers:
Some jurisdictions allow food handlers to refill take-home containers brought back by a customer with food and beverages. Take-home containers can be refilled if they meet the following conditions:
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8. Take-home beverage containers can also be refilled as long as the beverage is not a TCS food and the container will be refilled for the same customer. The container must also meet the following conditions:
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9. Self-Service Areas
|When labeling bulk food in self-service areas: |
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|A label is not needed for bulk unpackaged food, such as bakery products, if: |
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10. Off-Site Service
|When delivering food off-site: |
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11. Catering
Follow these guidelines for keeping catered food safe:
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10. Temporary Units
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Mobile units are portable facilities ranging from concession vans to elaborate field kitchens. Those serving only frozen novelties, candy, packaged snacks, and soft drinks need to meet basic sanitation requirements. Mobile kitchens prepping and serving TCS food need to follow the same rules required of permanent foodservice kitchens. Both might be required to apply for a special permit or license from the regulatory authority.
11. Vending machines
To keep vended food safe:
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|Refrigerated food prepped onsite and not sold in seven days must be thrown out |
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Chapter 9 Key Terms
You are Responsible for Knowing These Definitions
Sneeze guards – Food shields placed over displays and food bars that extend seven inches beyond the food and fourteen inches above the food counter.
Off-site service – Service of food to someplace other than where it is prepared or cooked, including catering and vending.
Temporary units – Operations operating in one location for no more than 14 consecutive days in conjunction with a special event or celebration. Usually serve prepackaged food or food requiring only limited preparation.
Mobile units – Portable foodservice operations, ranging from concession vans to full field kitchens, capable of preparing and cooking elaborate meals.
Chapter 10: Food Safety Management Systems
1. What are the 2 main systems for food safety management?
A.____________________________________________
B._____________________________________________
2. Food Safety Programs:
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2. Active managerial control is a way to manage food safety risks in food service operations. This is focused on controlling the 5 most common risk factors that cause foodborne illness as identified by the CDC (Center for Disease Control & Prevention).
A. _______________________________________________
B. ______________________________________________
C. _______________________________________________
D. _______________________________________________
E. _______________________________________________
3. There are many ways to achieve active managerial control in the operation:
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|These are critical to the success of active managerial control: |
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4. The FDA Food Code has identified 5 ways to control the risks identified by the CDC by creating public-health interventions to protect consumer health:
|Demonstration of knowledge | |
|Staff health controls | |
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|Controlling hands as a vehicle of | |
|contamination | |
|Time & temperature parameters for | |
|controlling pathogens | |
|Consumer advisory | |
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5. The HACCP approach:
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|To be effective, a HACCP system must be based on a written plan: |
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6. What are the 7 principles of a HACCP plan?
1. ________________________________________________
2. ________________________________________________
3. ________________________________________________
4. ________________________________________________
5. _______________________________________________
6. ________________________________________________
7. ________________________________________________
7. Explanation of HAACP Principles
|Conduct a hazard analysis | |
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|Determine critical control points | |
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|Establish critical limits | |
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|Establish monitoring procedures | |
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|Identify corrective actions | |
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|Verify that the system works | |
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|Establish procedures for record | |
|keeping and documentation | |
8. Specialized Processing Methods and HACCP
These specialized processing methods require a variance and may require a HACCP plan:
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9. Crisis Management
|Responding to a foodborne illness complaint: |
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|If a Foodborne illness outbreak is confirmed: |
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|Crisis response may include: |
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10. Imminent Health Hazards
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Chapter 10 Key Terms
You are Responsible for Knowing these Definitions
Food safety management system – Group of programs, procedures, and measures designed to prevent foodborne illness by actively controlling risks and hazards throughout the flow of food
Active managerial control – Food safety management system designed to prevent foodborne illness by addressing the five most common risk factors identified by the Centers for Disease control and Prevention
HACCP – Food safety management system based on the idea that if significant biological, chemical, or physical hazards are identified at specific points within a product’s flow through the operation, they can be prevented, eliminated, or reduced to safe levels.
HACCP Plan – Written document based on HACCP principles describing procedures a particular operation will follow to ensure the safety of food served.
Critical control points (CCP’s) – In a HACCP system, the points in the process where you can intervene to prevent, eliminate, or reduce identified hazards to safe levels.
Imminent health hazard – A significant threat or danger to health that requires immediate correction or closure to prevent injury.
Chapter 11: Safe Facilities and Equipment
1. Your facility should be designed so it will keep food safe and can be cleaned quickly and effectively. A good design has the following qualities, describe them in the table:
|Good workflow | |
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|Reduction of cross-contamination | |
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|Accessibility for cleaning | |
2. Interior Requirements for a safe operation:
Floors, walls, and ceilings
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3. Coving
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4. Porosity
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5. Resiliency means a material can react to a shock without breaking or cracking. In most areas of a food service operation, nonporous, resilient flooring is the best option.
6. Equipment Selection
Foodservice equipment must meet these standards if it will come in contact with food:
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7. Installing and Maintaining Equipment
|Floor-mounted equipment must be either: |
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|Tabletop equipment should be either: |
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8. Installing and Maintaining Equipment
|Once equipment has been installed: |
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9. Dishwashing Machines
|Dishwashers must be installed: |
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10. Dishwashing Machines
|When selecting dishwashers make sure: |
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11. Three-Compartment Sinks: Make sure you purchase sinks large enough to accommodate large equipment and utensils.
12. Handwashing Stations
Handwashing stations must be conveniently located and are required in:
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Handwashing sinks must be used only for handwashing
|You may want to write down additional information your instructor tells you about handwashing. |
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13. What must handwashing stations include?
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14. Water and Plumbing
|Acceptable sources of drinkable water: |
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|A cross-connection is a physical link between safe water and dirty water from: |
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15. Water and Plumbing
Backflow is the reverse flow of contaminants through a cross-connection into the drinkable water supply.
Backsiphonage is a vacuum created in the plumbing system that sucks contaminants back into the water supply.
16. Backflow Prevention Methods:
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17. Lighting
|Consider the following when installing and maintaining lighting: |
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18. Ventilation
|Must be cleaned and maintained to prevent grease and condensation from building up on walls and ceiling |
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19. Garbage
You should remove garbage from prep areas as quickly as possible. Be careful not to contaminate food and food-contact surfaces.
Clean the inside and outside of containers frequently, clean them away from food prep areas.
The inside and outside of garbage cans should be cleaned.
20. Garbage
|Indoor containers must be: |
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|Designated storage areas: |
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Chapter 11 Key Terms
You are Responsible for Knowing These Definitions
Porosity – Extent to which water and other liquids are absorbed by a substance. Term usually used in relation to flooring material.
Resiliency – Ability of a surface to react to a shock without breaking or cracking, usually used in relation to a flooring material.
Coving – Curved, sealed edge placed between the floor and wall to eliminate sharp corners or gaps that would be impossible to clean. Coving also eliminates hiding places for pests and prevents moisture from deteriorating walls.
NSF – Organization that develops and publishes standards for sanitary equipment design. It also assesses and certifies that equipment has met these standards. Restaurant and foodservice managers should look for an NSF International Mark (or ULEPH product mark) on commercial foodservice equipment.
Booster heater – Water heater attached to hot-water lines leading to dishwashing machines or sinks. Raises water to temperature required for heat sanitizing of tableware and utensils.
Cross-connection – Physical link through which contaminants from drains, sewers, or other wastewater sources can enter a drinkable water supply. A hose connected to a faucet and submerged in a mop bucket is an example.
Backflow – Unwanted reverse flow of contaminants through a cross-connection into a drinkable water system. It occurs when the pressure in the drinkable water supply drops below the pressure of the contaminated supply.
Air gap – Air space used to separate a water-supply outlet from any potentially contaminated source. The air space between the floor drain and the drainpipe of a sink is an example. An air gap is the only completely reliable method for preventing backflow.
This page has been left blank and may be used for any additional information you wish to record.
Chapter 12: Cleaning and Sanitizing
1. Cleaning ________________________________________.
|Factors that Affect Cleaning: |
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2. Cleaners
|Cleaners must be: |
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|When using them: |
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3. Describe the 4 types of cleaners:
|Detergents | |
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|Degreasers | |
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|Delimers | |
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|Abrasive cleaners | |
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4. Sanitizing _____________________________________________
Surfaces can be sanitized using:
|Heat |
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|Chemicals |
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Chemical sanitizing:
|Food contact surfaces can be sanitized by either: |
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|In some cases a detergent-sanitizer blend can be used: |
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5. Sanitizer Effectiveness
Concentration
|Check concentration with a test kit: |
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|Change the solution when: |
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|Sanitizers should be mixed with water to the correct concentration: |
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Sanitizer Effectiveness
|Temperature: |
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|Contact time: |
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|Water hardness and pH: |
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6. Guidelines for the Effective Use of Sanitizers:
| |Chlorine | |
|Water temperature | | |
|Water pH | | |
|Water hardness |Per manufacturer | |
|Sanitizer concentration range | | |
|Sanitizer contact time | | |
| |Iodine |Quats |
|Water temperature | | |
|Water pH | | |
|Water hardness |Per manufacturer | |
|Sanitizer concentration range | | |
|Sanitizer contact time | | |
7. In the table below list the steps to clean and sanitize a surface - How to clean and sanitize:
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8. How and When to Clean and Sanitize
Food-contact surfaces must be cleaned and sanitized:
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Cleaning and sanitizing stationary equipment:
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Cleaning and sanitizing stationary equipment continued:
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Clean-in-place equipment:
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9. There are two methods used by operations to wash dishes
|High-temperature machines: |
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|Chemical-sanitizing machines: |
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10. Operations using high-temperature dishwashing machines must provide staff with an easy and quick way to measure surface temperatures of items being sanitized.
The method used must provide an ___________________ record of the _______________ temperature reached during the sanitizing rinse. This ensures that the dishwasher can reach correct _____________ temperatures during operations.
Maximum ________________ thermometers or __________ sensitive tape are good tools for checking temperatures.
10. Dishwasher Operation: Guidelines
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11. Manual Dishwashing: Setting up a three-compartment sink:
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12. What are the 5 steps to clean and sanitize items in a three-compartment sink?
|1. |
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|5. |
13. Storing Tableware and Equipment:
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14. Cleaning and Sanitizing in the Operation:
When cleaning the premises:
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Cleaning up after people who get sick:
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Consider the following when developing a plan for cleaning up vomit and diarrhea:
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16. Storing cleaning tools and chemicals
|When storing cleaning tools and chemicals: |
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|The storage area should have: |
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|NEVER: |
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16. Many of the chemicals used in the operation can be hazardous.
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|When throwing chemicals out, follow these directions: |
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17. MSDS Sheets provide the following information:
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18. Developing a cleaning program: A clean and sanitary operation is a foundation for a successful food safety management system. You need to develop a plan for your operation.
|To develop an effective cleaning program: |
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|To create a master cleaning schedule, identify: |
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|Monitoring the cleaning program: |
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Chapter 12 Key Terms
You are Responsible for Knowing these Definitions
Cleaning – Process of removing food and other types of dirt from a surface, such as a countertop or plate.
Detergents – Cleaners designed to penetrate and soften dirt to help remove it from a surface.
Degreasers – Alkaline detergents, often called degreasers, that contain a grease-dissolving agent.
Delimers – Used on mineral deposits and other soils that alkaline cleaners cannot remove, such as scale, rust, and tarnish.
Abrasive cleaners – Cleaners containing a scouring agent used to scrub off hard-to-remove dirt. They may scratch some surfaces.
Sanitizing – Process of reducing the number of microorganisms on a clean surface to safe levels.
Concentration – The amount of sanitizer to water measured in parts per million (ppm). The concentration of sanitizer affects the effectiveness of the sanitizer solution.
Water hardness – The amount of minerals in water. Water hardness affects how well a sanitizer works.
Material Safety Data Sheet (MSDS) – Sheets supplied by the chemical manufacturer listing the chemical and its common names, its potential physical and health hazards, information about using and handling it safely, and other important information. OSHA requires employers to store these sheets so they are accessible to staff.
Chapter 13: Integrated Pest Management
1. Pests, such as insects and rodents, can pose serious problems for restaurants and foodservice operations. They can spread diseases that cause foodborne illness.
An integrated pest management program _____________________
_______________________________________________________
_______________________________________________________
A pest control operator (PCO) is _____________________________
_______________________________________________________
_______________________________________________________
2. What are the 3 basic rules for an integrated pest management (IMP) program?
1. _____________________________________________
2. _____________________________________________
3. _____________________________________________
3. Describe how you can prevent pests from entering your operation by pay attention to the following areas:
|Deliveries | |
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|Doors, windows, and vents | |
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|Pipes | |
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|Floors and walls | |
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4. Pest Prevention: Deny pests shelter
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|Store food and supplies quickly and correctly |
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|Clean the operation thoroughly |
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5. Contact your PCO immediately if you see these or any other pest-related problems:
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6. To protect outdoor customers from pests:
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7. Identifying pests can help you, along with your pest control operator decide how to deal with the problem. In the tables below describe how you might identify these pests.
|Cockroaches: |
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|Rodents: |
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8. How to Choose a PCO
|Before choosing a PCO: |
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|Your PCO should: |
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9. Your PCO treatment plan should include:
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10. Using and Storing Pesticides:
|When pesticides will be applied: |
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|Afterwards: |
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|If pesticides will be stored on the premises: |
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Chapter 13 Key Terms
You are Responsible for Knowing These Terms
Infestation – Situation that exists when pests overrun or inhabit an operation in large numbers.
Integrated pest management (IPM) – Program using prevention measures to keep pests from entering an operation and control measures to eliminate any pests that do get inside.
Pest control operator (PCO) – Licensed professional who uses safe, current methods to prevent and control pests.
Air curtains – Devices installed above or alongside doors that blow a steady stream of air across an entryway, creating an air shield around open doors. Insects avoid them. Also called air doors or fly fans.
Pesticides – Chemicals used to control pests, usually insects.
Chapter 14: Food Safety Regulations and Standards
1. Government Agencies Responsible for Preventing Foodborne Illness occurs at 3 levels:
|Federal | |
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|State | |
|Local | |
2. FDA:
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3. The FDA Model Food Code is _______________________________________________________
________________________________________________________
|It was created for city, county, state, and tribal agencies. These agencies regulate foodservice for: |
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|Although FDA recommends that states adopt the FDA Model Food Code, it cannot require it. |
4. USDA:
|The USDA is responsible for inspection and quality grading of: |
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5. CDC:
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6. Public Health Service (PHS)
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7. State and Regulatory Authorities:
|Responsibilities: |
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8. Food Codes:
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9. The Inspection Process
|Foodservice Inspections: |
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|Types of Inspections: |
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10. Steps in the Inspection Process: 7 Steps
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|Continued on the next page. |
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11. Records:
|Be prepared to provide the following records that an inspector might request: |
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12. Closure of the Operation:
|An inspector may close an establishment when there is: |
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13. Self-inspections:
Well managed establishments:
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14. List 4 benefits of a good self-inspection:
• __________________________________________________
• __________________________________________________
• __________________________________________________
• __________________________________________________
Training need – A gap between what staff are required to know to do their jobs and what they actually know. There are several ways to identify food safety training needs, including observing job performance, testing food safety knowledge, and surveying staff to identify areas of weakness.
Chapter 14 Key Terms
You Are Responsible for Knowing These Definitions
Food and Drug Administration (FDA) – Federal agency that issues the FDA Model Food Code, working jointly with the U.S. Department of Agriculture (USDA) and the Centers for Disease Control and Prevention (CDC). The FDA also inspect foodservice operations that cross state borders – interstate operations such as food manufacturers and processors, and planes and trains – because they overlap the jurisdictions of two or more states.
U.S. Department of Agriculture (USDA) – Federal agency responsible for the inspection and quality grading of meat, meat products, poultry, dairy products, eggs and egg products, and fruit and vegetables shipped across state lines.
FDA Model Food Code – Science based reference for retail food operations on how to prevent foodborne illness. These recommendations are issued by the FDA to assist state health departments in developing regulations for a foodservice inspection program.
Centers for Disease Control and Prevention (CDC) – Agencies of the U.S. Department of Health and Human Services that investigate foodborne illness outbreaks, study the causes and control of disease, publish statistical data, and conduct the Vessel Sanitation Program.
Public Health Service (PHS) – A federal agency that conducts research into the causes of foodborne illness and assists with the investigation of outbreaks.
Food codes – State level food safety regulations that are written and adopted.
Health inspectors – City, county, or state staff members who conduct foodservice inspections. Health inspectors are also known as sanitarians, health officials, and environmental health specialists. They are generally trained in food safety, sanitation, and public health principles.
Chapter 15: Staff Food Safety Training
1. A food safety training need is a gap between what staff should know to do their jobs and what they actually know.
It can be identified:
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2. Managers should provide initial and ongoing employee training:
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3. Training is essential to running a good, safe, successful operation. Your employees need training in the following areas:
Good Personal Hygiene:
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Controlling Time and Temperature:
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Preventing Cross-Contamination
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Cleaning and Sanitizing
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4. Develop a Training Plan:
A specific training plan should list
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5. Methods of Delivering Training: Describe in the tale below
|One-on-one training |Role-play |Job aids |
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Methods of Delivering Training: Describe in the tale below
|Training videos and DVD’s |Technology based training |Games |Case studies |
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Chapter 15 Key Term
You are Responsible for knowing this definition
Training need – Gap between what staff are required to know to do their jobs and what they actually know.
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