SERVSAFE TEST STUDY NOTES - John A. Ferguson High School



SERVSAFE TEST STUDY NOTESFood SafetyA foodborne illness is a disease carried to people by food. The Centers for Disease Control (CDC) defines a foodborne illness outbreak as an incident in which two or more people experience the same illness after eating the same food. List five “categories” of people that are at the greatest risk of contracting a foodborne illness:A. Infants & preschool Age B. ElderlyC. Pregnant Women D. Compromised Immune SystemThere are 3 types of foodborne contamination:A. Biological contaminants – microbial contaminants that include bacteria, viruses, parasites, fungi, and biological toxins.B. Chemical contaminants – toxic metals, pesticides, cleaning products, sanitizers, and lubricants. C. Physical contaminants – foreign objects that are accidentally introduced into foodThree main factors that cause food to become unsafe:Time Temperature AbuseCross ContaminationPoor Personal HygieneThe 4 types of microorganisms that can contaminate food are:A. Bacteria B. VirusC. Parasite D. Mold / FungiThe acronym FAT TOM can be used to remember the 6 favorable conditions for growing foodborne microorganisms:F- oodA- cidT- ime 41-135°F? is ideal for growthT- emperatureO- xygenM- oistureList the potentially hazardous foods (those that have the typical characteristics in which microorganisms are able to grow rapidly):A. Milk & DairY B. EggsC. Meat (beef,pork, lambD. PoultryE. FishF. Shellfish / CrustaceansG. Baked PotatoesH. Heated Plant FoodI. Tofu & Soy ProteinJ. Sprouts & Sprout SeedsK. Sliced/ Cut Melons, Tomatoes, GreensL. Untreated Garlic & Oil MixViruses are the smallest of the microbial contaminants and can only reproduce once inside a living human cell, not in the food. Some survive freezing and cooking. They can be transmitted from person to person, from people to food, and from people to food-contact surfaces… so food personal hygiene of the food handler is the best defense.Both viruses are mainly found in the feces of people infected with it; in ready to eat food and shellfish from contaminated waterNOROVIRUS (including the Norwalk virus) vomiting & diarrheaHepatitis A (characterized by sudden onset of fever, fatigue, nausea, loss of appetite, vomiting, abdominal pain, and jaundice)BACTERIA does not a host to survive. They are everywhere.These illnesses can be prevented by time-temperature control:BACILUS CERIUS GASTROENTERITIS – (diarrhea) cooked vegetables, meat products, milk, - (vomiting) cooked rice dishesLISTERIOSIS – Raw meat, unpasteurized dairy products, RTE foods (deli meats, hot dogs, soft cheeses) – Very dangerous for pregnant women (miscarriage) and newborns (sepsis, pneumonia, meningitis)HEMORRHAGIC COLITIS – (E-Coli 0157 H7) Ground beef, produce – Diarrhea, abdominal crampsCLOSTRIDIUM PERFRINGENS GASTROENTERITIS – Meat, poultry and their dishes - Diarrhea, abdominal painBOTULISM – Canned food, ROP (reduced oxygen packaging) baked potatoes, untreated garlic oil mix – Nausea, vomiting, double vision, difficulty speaking swallowing.These illnesses can be prevented by eliminating cross-contamination:SALMONELLOSIS – Poultry, eggs, dairy products, produce - Diarrhea, abdominal cramps, vomiting, feverThese illnesses can be prevented by practicing personal hygiene:SHIGELLOSIS – RTE food, vegetables – Bloody diarrhea, fever, abdominal pain and crampsSTAPHYLOCOCCAL GASTROENTERITIS – TCS foods, deli meats - Nausea, vomiting, abdominal crampsThese illnesses can be prevented by purchasing from approved reputable suppliers:VIBRIO – Oysters, contaminated water - Diarrhea, abdominal cramps, vomiting, low grade fever and chillsPARASITES not as common as viruses and bacteria. They cannot grow in food and must be in the meat of animals to survive.ANISAKIASIS – Herring, cod, halibut, mackerel, pacific salmon – Tingling in the throat, coughing up wormsCRYPTOSPORIDIOSIS – Contaminated water, produce – Watery diarrhea, abdominal cramps, nausea, weight loss.GIARDIASIS – Improperly treated water, produce – Fever, diarrhea, abdominal cramps, nauseaFUNGI – (molds & yeast) mostly spoil food sometimes cause illness – don’t eat, discardSEAFOOD TOXINS – can’t be smelled or tasted. Cannot be destroyed by cooking or freezing[[[[[[[[ SCOMBROID POISONING – Tuna, Bonito, Mackerel, Mahi Mahi – Reddening of face & neck, sweating, headache, burning or tingling in the throatCIGUATERA FISH POISONING – Barracuda, Grouper, Jacks, Snapper – Reversal of hot and could sensations, nausea, vomiting, tingling fingers, lips or toes, joint and muscle painPARALYTIC Shellfish Poisoning (PSP) – Clams, mussels, oysters, scallops – Tingling mouth, face, armsNEUROTOXIC Shellfish Poisoning (NSP) – Clams, mussels, oysters – Tingling/numbness lips, tongue, throat AMNESIC Shellfish Poisoning (ASP) – Clams, mussels, oysters, scallops – Confusion, memory loss, disorientationMushroom / Plant Toxin – do not use if not purchased from an AUTHORIZED APPROVED VENDOR.PHYSICAL CONTAMINANTS are those accidentally introduced into food and they include: (name at least 5)Bone, dirt, fingernails, hair, jewelryBIOLOGICAL CONTAMINANTS is anything that is aliveCHEMICAL CONTAMINANTS - pesticides, cleaning products, and when highly acidic food such as sauerkraut, tomatoes, and citrus products are stored in or prepared with utensils or equipment that are not food grade and are made of toxic metals such as: ALUMINUM, GALVANIZED STEEL, PEUTER LEAD AND COPPERA food ALLERGY is the body’s negative reaction to a particular food protein, occurring immediately or several hours later. Symptoms might include swelling, tightening in the throat, wheezing or shortness of breath, hives, itching, loss of consciousness, gastrointestinal distress, or death. The most common food allergens are:A. MILK AND MILK PRODUCTS B. EGGS & EGG PRODUCTSC. FISH & SHELLFISH D. WHEATE. SOY & SOY PRODUCTS F. PEANUTS & TREE NUTSFood handlers, especially those in food service establishments, can prevent contamination through 3 avenues: A.. PRACTICING PERSONAL HYGIENE : proper bathing and hair washing; do not cough or sneeze into the hand, wipe or touch the nose, etc.B. PROPER CLOTHING: clean hat or hair restraint, clean clothing, non-slip and closed-toe shoes, remove jewelryC. PROPER FOOD HANDLING: such as hand washing, hand- maintenance, and proper glove useWhat are the 5 step to correct hand washing?A. WET HAND & ARMS (at least 100°F?)B. APPLY SOAPC. SCRUB HANDS AND ARMS Vigorously (at least 20 seconds…the time it takes to sing Happy Birthday)D. RINSE HANDS AND ARMS THOROUGHLYE. DRY HANDS AND ARMS (use single-use paper towels or warm-air hand dryer)Note: Use hand sanitizer only after hand washing not in place of it.Gloves worn during continual use must be changed every 4 hours, or more often as needed, especially after handling raw meat, fish, or poultry. Remove the gloves by grasping them at the cuff and peeling them off inside out. Gloves create a barrier between hands and food, but cannot replace hand washing. Work Attire: What should you do?Hair: WEAR RESTRAINTSClothes: WEAR CLEAN CLOTHING DAILYAprons: REMOVE APRONS WHEN LEAVING PREP AREAJewelry: ONLY PAIN BAND RINGRestrict or Exclude:Sore throat with fever: RESTRICT WITH HIGH RISK POPULATIONVomiting, Diarrhea, Jaundice: EXCLUDESalmonella Typhi, Shigella, E. Coli, Hepatitis A, Norovirus: EXCLUDEUnit 2: The Flow of Food Through the OperationThere are 9 stages in the flow of food through a food service operation…A. PURCHASINGB. RECEIVINGC. STORINGD. PREPARINGE. COOKING F. COOLINGG. REHEATINGH. HOLDINGI. SERVINGCROSS-CONTAMINATION, or that transfer of microorganisms from one food or surface to another, is a major hazard to the flow of food. One physical barrier to this contamination is to color-code equipment, i.e. red cutting board for meats and yellow cutting boards for poultry and green cutting boards for vegetables. Name another:WASH, RINSE & SANITIZE EQUIPMENT One procedural barrier is to prepare salads and desserts at the preparation table at a different time than preparing the entrees. Name another:BUYING PREPARED FOODSDisease-causing microorganisms grow and multiply at temperatures between 41° and 135° F. This range is known as the… TEMPERATURE DANGER ZONEWhenever food is being held in this zone, it is being “abused”. Bacteria grow the most rapidly between 70° and 125° F... the middle of the temperature danger zone. The longer a food stays in the temperature danger zone, the more time microorganisms have to multiply and make food unsafe.List 5 things to remember when trying to avoid time-temperature abuse…A. MONITORING which foods should be checked, how often and by whomB. TOOLS (Thermometers)C. RECORDING record temperatures oftenD. TIME AND TEMPERATURE CONTROL Have procedures to limit time food spends in danger zoneE. CORRECTIONS Know what to do when standards are not metA BI-METAL THERMOMETHER measures the temperature through a metal probe with a sensor in the end. To CALIBRATE a thermometer you can use “ice point” and set the thermometer for 32° F or use “boiling point” and set the thermometer for 212° F.INFRARED or laser thermometers produce very accurate readings, but are non-contact thermometers.THERMOCOUPLES and THERMISTORS thermometers have a metal probe or sensing area and display results on a digital readout. They have 4 different types of probes…immersion probes for liquids, surface probes for flat cooking, penetration probes for internal temperatures, and air probes for the inside of refrigerator or ovenA Time Temperature Indicator (TTI) is a special label affixed to a product to record the history of the product’s time and temperature during shipment. An Approved Reputable Supplier is a food source that has been inspected and is in compliance with applicable local, state, and federal law. Never use GLASS thermometers to check food temperaturesDelivery ReceivingA approved reputable supplier Is one that has been inspected and meets all the applicable local, state, and federal lawsFresh fish is very sensitive to time-temperature abuse. It must be stored at 41° F or below. The fish should have bright red gills, firmly attached scales, and bright shiny skin. The flesh should be firm and spring back when touched. It should have a mild ocean or seaweed smell, but not smell like strong fish or ammonia. The eyes should be clear and bright, not sunken, cloudy, or red-rimmed. Shellfish should be kept at a temperature of 41° F or lower, have a mild ocean or seaweed smell, and have closed and unbroken shells.Examples of shellfish include: Live shellfish must be received with a Shell Stock Identification Tag on which the delivery date is written. Batches of shellfish cannot be mixed, and tags must remain on the delivery container until the last shellfish is used…and then kept on file for an additional 90 days.Shell eggs should be stored at a temperature of 45° F or lower, have no sulfur smell, and the shells should be clean and unbroken. Liquid, frozen, and dehydrated eggs must be pasteurized.Milk and dairy products should be stored at 41° F or lower. Butter should have a sweet flavor, uniform color, and firm texture. Milk should look uniform in color and have a sweetish flavor. Cheese should have a typical flavor and texture, and a typical color with no unnatural mold.The only specific temperature requirement for fresh produce is for cut melons, which must be stored at 41° F or lower. Fresh fruits and vegetables should show no signs of spoilage, insect infestation, mold, cuts, mushiness, discoloration, wilting, dull appearance, or unpleasant odors or taste.Refrigerated food must be stored at 41° F or lower.Frozen food must be stored at 32° F or lower.Frozen foods with large ice crystals on the product, frozen liquids in the cases, or water stains on the packaging are all signs of THAWING and REFREEZING.MODIFIED ATMOSPHERE PACKAGING (MAP) is a packaging process by which air is removed from a food package and replaced with gases, such as carbon dioxide and nitrogen. These gases extend a product’s shelf life. REDUCED OXIGEN PACKAGE (ROP) food is processed by vacuum-packing in individual pouches, often partially or fully cooked, and then chilled or frozen. The food is then reheated before serving. These foods should be stored at 41° F or lower or be frozen. The packaging should be intact with valid code dates. The food should be an acceptable color, and not be slimy or bubbling. When buying canned food, avoid..Cans with BULGED endsCans with DENTS Cans with metal that is RUSTED.Never taste a canned food you are unsure of. Reject products that appear milky or foamy.ULTRA HIGH TEMPERATURE (UHT) food is heat-treated at very high temperatures (pasteurized) for a short time to kill microorganisms. These foods are often ASEPTIC packaged, which means they were sealed under sterile conditions to keep them from being contaminated. They can be stored at room temperature, but once opened, they must be refrigerated.Dry food has a long SHELF LIFE but must be kept dry and protected from pest infestation. Reject packages with holes, tears, punctures, dampness or water stains, abnormal color or odor, spots of mold, slimy appearance, or that contain insects, insect eggs, or rodent droppings.Meat must be inspected by the USDA (United States Dept. of Agriculture) to make sure it meets certain standards of acceptability.Meat must be held at 41° F or lower. The texture should be firm and spring back when touched…not slimy, sticky, or dry. It should not have an odor. Packaging should be intact and clean. Beef should be bright, cherry red; aged beef may be darker, and vacuum packed beef may be purplish. Pork should be light pink with firm white fat. Lamb should be light red with no whitish surface.All potentially hazardous ready-to-eat food prepared on site and held longer than 24 hours should be labeled with the date it was prepared OR the date it should be sold, consumed, or discarded. It can be stored at 41° F or lower for a maximum of 7 days.Rotate products on the shelf to ensure that the oldest inventory of food is the first to be used:FIFO: FIRST IN FIRST OUT Discard food that has passed its manufacturer’s expiration date.Do not store food products near chemicals or cleaning supplies, in restrooms, locker rooms, janitor closets, furnace rooms, vestibules, or under stairways or pipes of any kind.Refrigerator air temperature should be at least 41° F lower than the desired food temperature. Freezer temperature should be 32° F or lower. Which is best?... OPEN shelving or CLOSED shelvingNever place hot food into a refrigerator or freezer, as it can put other food into the temperature danger zone.Too many products in a refrigerator or freezer restricts the AIR FLOW and makes the unit work harder. Do not overload the unit.Cover food properly. Keep the refrigerator or freezer door closed as much as possible.Store foods in a refrigerator/freezer n this top-to-bottom order:A. READY TO EATB. SEAFOODC. WHOLE CUTS OF BEEF AND PORKD. GROUND MEAT AND GROUND FISHE. WHOLE OR GROUND POULTRYKeep food storerooms cool and dry… between 50°F and 70° F. They should be well-ventilated, which keeps temperature and humidity at 50-60%.Store food away from walls and at least 6 inches off the floor. Keep food out of direct sunlight. There are only 4 acceptable ways to thaw potentially hazardous food:A. IN REFRIGERATOR at 41°F or lowerB. IN RUNNING WATER at a temp of 70°F??or lower Water flow must be strong enough to wash food particles into an overflow drainC. IN MICROWAVE ONLY IF the food will be cooked immediately after thawingD. BY COOKING ITPrepare READY TO EAT FOOD at different times and on different work surfaces than POTENTIALLY HAZARDOUS FOODS (IE: RAW MEATS, POULTRY)..Prepare food in SMALL BATCHES, so large amounts of food don’t sit out for long periods of time.POOLED eggs are eggs that are cracked open and combined in a common container. Bacteria from one egg can spread to the rest. Clean and sanitize these containers between batches.A food service establishment must have a VARIANCE from a local health department in order to store live molluscan shellfish.Store ICE SCOOPS outside the ice-making machine.Cooking TemperaturesIf it has feathers, is stuffed or is previously cooked or microwaved should be cooked to 165°F minimal internal temperatureIf its ground injected or eggs hot-held for service should be cooked to 155°F minimal internal temperatureIf it swims or runs or eggs to served immediately 145°F minimal internal temperatureIf it’s a fruit, vegetable or grain should be cooked to 135°F minimal internal temperatureChildren and high risk population should not be served RAW OR UNDER COOKED meat, poultry, seafood or eggs.Cooling FoodTCS food should be cooled from 135°F to 41°F within 6 HOURS.135°F to 70°F within 2 HOURS.70°F to 41°F within the next 4 HOURS.You can use one of the following methods three to cool FOOD ICE WATER BATH, ICE PADDLE OR A BLAST OR TUMBLE CHILLER.Reheating FoodFrom start to finish food must be reheated to 165°F for at least 15 SECONDS.Holding FoodHold hot food at 135°F or higherHold cold food at 41°F or lowerWithout Temperature ControlHold cold foods at 41°F or lower before removing it from refrigeration and must be thrown out or served within 6 HOURS without going over 70°F or higher.Hold hot foods at 135°F or higher before removing from temperature control and must be thrown out or served within 4 hours.Bare-Hand Contact with FoodHandle READY TO EAT foods with tongs, deli sheets or gloves. In Florida you are allowed to have bare-hand contact with rte food if you have a written policy that addresses 2 or more of the following:(a) Double handwashing,(b) Nail brushes,(c) A hand antiseptic after handwashing as specified under § 2-301.16,(d) Incentive programs such as paid sick leave that assistor encourage FOOD EMPLOYEES not to work when they are ill, or(e) Other control measures APPROVED by the REGULATORY AUTHORITY; and Documentation that corrective action is taken when Subparagraphs (D) of this section are not followed.UtensilsUse SEPARATE CLEAN AND SANITIZED UTENSILS for each food item.Store serving utensils in the food with the handle extended above the containerStaff guidelinesDo not touch FOOD CONTACT SURFACES on dishes, flatware and glasswareMinimize BARE-HAND contact with ready to eat food.Only use SCOOPS OR TONGS to get ice. Store scoops and tongs outside ice container Re-serving foodNever re-serve:Food returned by a customerUncovered condimentsUneaten bread to another customerGarnishesSneeze guards should be placed 14 INCHES above the counter and extend 7 INCHES beyond the food Do not let customers refill dirty plates or use dirty utensils at BUFFET / SELF-SERVICE AREASHACCP: Hazard Analysis Critical Control PointFood Safety Management System:Group of procedures and practices intended to prevent FOODBORNE ILLNESSES5 most common risk factors that cause foodborne illness:Purchase food from UNSAFE SOURCESFailing to COOK food adequatelyHolding food at incorrect TEMPERATURESUsing CONTAMINATED equipmentPracticing poor personal HYGIENE7 HACCP Principles:Conduct a HAZARD ANALYSISDetermine CRITICAL CONTROL POINTS (CCP)Establish CRITICAL limitsEstablish MONITORING proceduresIdentify CORRECTIVE actionsVerify that the SYSTEM worksEstablish procedures for RECORD KEEPING and documentationInterior surfacesAll surfaces including floor, walls, ceilings and doors must be SMOOTH, NONABSORBENT, EASY TO CLEAN AND DURABLEFloor mounted equipment must be at least 6 INCHES off the floorTable top equipment must be at least 4 INCHES of the tableNo gaps allowed between WALL, COUNTERTOPS and equipmentHand Washing Station must have the following:HOT AND COLD running water at least 100°FSOAPWay to DRY HANDS (single use towels)GARBAGE containerSIGNAGEUtility and BuildingCROSS-CONNECTION – dirty water going into potable water supplyBACK-FLOW PREVENTION – Vaccum breakers or Air gaps between faucet and sink and floor drain and sink drain pipeGREASE CONDENSATION – use a grease trap to avoid grease build up in pipesIndoor garbage containers must be leak proof, waterproof and pest proof (plastic container) lined with plastic or WET STRENGTH paper bagsSteps for cleaning and sanitizingCLEAN the surfaceRINSE the surfaceSANITIZED the surfaceAllow the surface to AIR-DRYNever combine cleaners (i.e.: ammonia and beach)Do not use one type of detergent in place of another unless the intended use is the same.Types of CleanersDETERGENTS – general purpose / heavy dutyDEGREASERS – dissolves greaseDELIMERS – acid based used on mineral depositsABRASIVES – have scoring agents to remove tough dirtTypes of SanitizersCHLORINEIODINEQUATS (Quaternary ammonia)Machine dishwashingRinse temperature must be at least 180°FManual DishwashingRINSE, SCRAPE OR SOAK items to be washedCLEAN items in the first sink (must be at least 110°F)RINSE items in the second sinkSANITIZE items in the third sink (never rinse after sanitizing)AIR-DRY items upside down to drain waterCleaning Tools and StorageBRUSHES - SCOURING PADS - MOPS - BROOMS - TOWELS – NEVER USE TOWELS MEANT FOR FOOD SURFACES FOR ANY OTHER PURPOSENever clean mops, brushes and other tools in sinks used for HAND-WASHING, FOOD PREP, OR DISHWASHINGNever dump mop water into TOILETS OR URINALSAir dry towels overnightHang mops, brooms, and brushes on HOOKS to air-dryClean and rinse buckets, let AIR-DRY and store with other toolsNever store cleaning supplies near FOOD OR FOOD PREP AREASIntegrated Pest Management (IPM)3 basic rulesDeny pests ACCESS to the operationDeny pests FOOD, WATER AND SHELTERWork with LICENSED PCO (pest control operator)Close and seal any HOLES OR GAPS that may allow pests to enter (pipes, walls, floor, doors, etc)Garbage - throw garbage out QUICKLY AND CORRECTLYRecyclables – store recyclables in clean PEST-PROOF containersFood and Supplies:Keep food supplies at least 6 INCHES from floor and wallsKeep humidity at 50% or lowerStore certain open food in refrigerator such as nuts, powdered milk, cocoa, nuts, etcIdentifying pestsRoaches – Strong oily odor, feces look like grain of black pepper, capsule shaped brown, dark red or black and shinyRodents (rats) – gnaw marks, droppings or urine stains, tracks nests and wholesYou must use a PCO to take care of pests, you cannot do it yourselfFood Safety Regulations and StandardsFDA (Food and Drug Administration) – WRITES AND RECOMMEND the food codeState and local governments – ENFORCES food safety regulationsFood inspectionsGuidelines for Inspection ProcessAsk inspector for IDCooperate with inspectorTake notesKeep relationship professionalBe ready to provide any records needed (pest control, list of chemicals used in the operation, proof of food safety knowledge, HACCP records)Make corrections to any violations in the time allottedEmployee TrainingKey PointsPERSONAL HYGIENESAFE FOOD PREPARATIONCLEANING AND SANITIZINGSAFE CHEMICAL HANDLINGTypes of TrainingON THE JOB TRAINING - while you workCLASSROOM TRAINING – The way you are learning here. Employers send you to get trained. ................
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