1. Foodborne Illness Outbreak
    2 or More People
  2. High Risk Populations
  3. TCS
    Time/Temperature Control For Safety
  4. Temperature Danger Zone
    41 - 135 F
  5. TCS Foods
    • Milk,
    • Eggs,
    • Shellfish,
    • Fish,
    • Meats,
    • Meat Alternatives,
    • Untreated Garlic & Oil Mixtures,
    • Baked Potatoes,
    • Raw Sprouts,
    • Cooked Rice,
    • Cut Tomatoes,
    • Cut Melons
  6. Three Types of Contamination
    • Biological,
    • Chemical,
    • Physical
  7. Biological Contaminants
    • Bacteria,
    • Virus,
    • Parasites,
    • Fungi
  8. Chemical Contaminants
    • Cleansers,
    • Sanitizers,
    • Toxic Metals,
    • Pesticides
  9. Foreign Objects
    Physical Contaminants
  10. CDC Top Reasons for Outbreaks #1
    Purchasing Food from unsafe sources
  11. CDC Top Reasons for Outbreaks #2
    Failing to cook food adequately
  12. CDC Top Reasons for Outbreaks #3
    Holding food at incorrect temperatures
  13. CDC Top Reasons for Outbreaks #4
    Contaminated equipment
  14. CDC Top Reasons for Outbreaks #5
    Poor personal hygiene
  15. Three Ways Food Becomes Contaminated #1
    Time-Temperature Control -- TCS Foods are left in the danger zone for > 4 hours
  16. Three Ways Food Becomes Contaminated #2
    Cross Contamination -- Contaminants cross to food that is not going to be cooked any further
  17. Three Ways Food Becomes Contaminated #3
    Poor Personal Hygiene -- Food handlers cause the food borne illness
  18. F in FATTOM
  19. A in FATTOM
  20. 1st T in FATTOM
  21. 2nd T in FATTOM
  22. O in FATTOM
  23. M in FATTOM
  24. Toxic Metals
    • Lead
    • Copper
    • Zinc
  25. Common Food Allergies
    • Milk
    • Dairy
    • Eggs
    • ShellfishFish
    • Wheat
    • SoyPeanuts
    • Tree Nuts
  26. Proper Hand Washing Temperature
    100 F
  27. Scrub hands and arms for
    10 - 15 seconds
  28. Gloves must be changed at lease every
    Every 4 hours
  29. How often should thermometers be calibrated
    Before each shift
  30. Boiling Point Calibration Temperature
    212 F
  31. Ice-Point Calibration Temperature
    32 F
  32. What constitutes an approved supplier
    One that has been inspected and meets all applicable local, state, and federal laws
  33. Delivery Temperature for Cold TCS Foods
    41 F or lower
  34. Delivery Temperature for Live Shellfish and Shell Eggs
    45 F or lower
  35. Delivery Temperature for Hot TCS Foods
    135 F or higher
  36. Frozen Food delivery criteria
    • Frozen Solid
    • with NO Fluid Stains or Large Ice Crystals
  37. FIFO
    First in First Out stock rotation
  38. All packaging and containters should be labeled with the
    Name of the Food and Expiration Date
  39. TCS Foods Prepared on Site Label Should Contain
    Name of FoodDate it should be sold, consumed or discarded
  40. TCS Foods Max storage Time
    7 Days
  41. TCS Foods Max storage Temp
    41 F or lower
  42. Refrigerators must be set at
    39 F or lower
  43. Cool Food to __ before placing it in the refrigerator
    70 F
  44. Dry Storage Temp
    Between 50 F and 70 F
  45. Food in Dry Storage should be at least ___ off the floor
    6 inches
  46. What should be stored at 41 F or lower
    Fresh MeatPoultryFishDairy Products
  47. Live Shellfish Storage Temp
    45 F or lower
  48. Shell Stock Identification Tags must be kept how long
    90 Days from the date the last one was sold or served
  49. Fresh Produce should _____ before storage
    NOT Be Washed
  50. Reduced Oxygen Packaging (ROP) food should be stored at
    Temperatures recommended by the manufacturer
  51. Ultra High Temperature (UHT) and aseptically packaged items are
    Shelf stable until opened
  52. UHT items, once opened, have a storage temp of
    41 F or lower
  53. UHT items, once opened, have a shelf life of
    Max 7 days
  54. Thaw Frozen Food
    In RefrigeratorUnder Cool Running WaterIn a Microwave OvenPart of the Cooking Process
  55. Never Thaw Frozen Food
    at Room Temperature
  56. Control Time and Temperature
    • Prepare Food in Small Batches
    • Use Pre-Chilled Ingredients, utensils, bowls
  57. Eggs and Egg Mixtures
    Cook promptly or store at 41 F or below
  58. Produce and Fruit
    • Should be washed before cooking,
    • but do not mix different items or do multiple batches
  59. Minimum Internal Cooking Temperature 165 F 4
    • Chicken
    • Stuffed Meals
    • Stuffed Pasta
    • LeftoversFood Cooked in Microwave
  60. Minimum Internal Cooking Temperature 155 F
    • Ground Meat
    • Injected Meat
    • Eggs to be held KEPT HOT
  61. Minimum Internal Cooking Temperature 145 F
    • Steak
    • Chops
    • Fish
    • Roasts
    • Eggs short order
  62. Minimum Internal Cooking Temperature 135 F
    Commercially Processed RTE Vegetables Fruit Pasta Beans
  63. Cool From135 F to 70 F in
    2 hours
  64. Then Cool From 70 F to 41 F in
    4 hours
  65. Total Cooling Time
    6 hours
  66. Leftover TCS foods must be reheated to an internal temperature of
    165 F within two hours
  67. Hot Holding
    135 F or higher
  68. Cold Holding
    41 F or lower
  69. Holding Foods -- Check Temperature
    Every 2 hours
  70. Holding without temperature control
    Foods must be labeled with time removed and discard time
  71. Hot Food without temperature control
    Can be held a maximum of 4 hours
  72. Cold Food without temperature control
    Must never reach above 70 FMax of 6 hours
  73. HACCP
    Hazard Analysis Critical Control Point
  74. Flooring
    Non-absorbent Resist Wear Help Prevent Slips Easy to CleanStrong and Durable
  75. Food Service Grade Equipment designed with sanitation in mind by
    NSF International and Underwriters Laboratories
  76. Stationary Equipment must be
    Mounted on legs 6 inches off the floor orSealed to a masonary base
  77. Stationary Tabletop Equipment must be
    Mounted on legs with 4 inches of clearance or Sealed to the tabletop
  78. Potable Water
    Water safe to drink
  79. Used to prevent backflow of water
    Vacuum breakers and air gaps
  80. Garbage Containers must be
    • Leak Proof
    • Water Proof
    • Pest Proof
    • Easy to Clean
    • Durable
  81. Cleaning
    is the process of removing food and other types of soil from a surface
  82. Sanitizing
    is the process of reducing the number of harmful microorganisms from a clean surface
  83. Food-Contact Surfaces must be cleaned
    • After each use
    • Whenever you begin working with another food type
    • Any time a task is interrupted
    • At 4 hour intervals if in constant use
  84. Cleaning Sanitizing Process
    • Wash
    • Rinse
    • Sanitize
    • Air Dry
  85. Three Compartment Sink Steps
    • Pre-Soak or scrapped
    • cleanWashed in Detergent with 110 F water
    • Rinsed in Clean Water
    • Sanitized in either hot water 171 ForSanitized in a chemical-sanitizing solution
    • Air Dried upside down
  86. Material Data Safety Sheets (MSDS)
    Info on safe use of chemicals
  87. Master Cleaning Schedule
    • lists tasks,
    • when,
    • how and who will do the tasks
  88. Integrated Pest Management Plan #1
    Deny Pests Access
  89. Integrated Pest Management Plan #2
    Deny Pests Food, Shelter and Water
  90. Integrated Pest Management Plan #3
    Work with Licensed Pest Control Operator (PCO) to eliminate any pests that enter
  91. Roaches like
    Dark, warm, moist places
  92. Roaches evidence
    Droppings look like grains of black pepper and capsule egg cases
  93. Rodents evidence
    Droppings, signs of gnawing, tracks, nesting materials
  94. Flies can carry
    Shigellosis and typhoid fever
  95. After treatment with pesticides
    Wash, rinse and sanitize food contact surfaces
  96. FDA Food Code issues
    Recommendations for restaurants and food service regulations at the federal level
  97. Regulations are written
    State Level
  98. Regulations are enforced
    Local Level
  99. During Inspection
    • Ask for ID
    • Accompany inspector
    • Take Notes
    • Fix deficiencies immediately if possible
  100. Mainly found in the feces of people infected with it. Can contaminate water and many food types. Ready-to-eat foodsShellfish from contaminated water
    Hepatitis A
  101. Transferred to food when ifected foodhandlers touch food or equipment with fingers that have feces on them.Ready-to-eat foodShellfish from contaminated water
    Norovirus Gastroenteritis
  102. Bacteria found in soil. Can produce two different toxins that cause two different illnessesCooked vegetablesMeat productsMilkCooked Rice Dishes, including fried rice and rice pudding
    Bacillus cereaus gastroenteritis
  103. Listeriosis
    Found in soil, water, and plants. Grows in cool, moist environments. Uncommon in healthy people but high risk population are especially vulnerable especially pregnant women. Raw meatUnpasteurized dairy productsReady-to-eat food, such as deli meat, hot dogs, and soft cheeses
  104. Hemorrhagic colitis
    (Shiga toxin-producing Escherichia coli)
    • Found in the intestines of cattle
    • Ground beef (raw and undercooked)Contaminated produce
  105. Found in soil. Also carried in intestines of both animals and humans. Grows rapidly in temperature danger zone. MeatPoultryDishes made with meat and poultry, such as stews or gravy
    Clostridium perfringens gastroenteritis
  106. Botulism
    Found in water and soil.Incorrectly canned foodsReduced oxygen packaged (ROP) foodTemperature-abused vegetablesUntreated garlic-and-oil mixtures
  107. Salmonellosis
    Many farm animals carry it naturallyPoultry and eggsDairy ProductsProduce
  108. Found in the feces of humans who are infected. Can contaminate food or water. Flies can transfer the bacteria from feces to food. Food that is easily contaminated by hands such as salads containing TCS food (potato, tuna, shrimp, macaroni, and chicken)Food that has made contact with contaminated water, such as produce
  109. Found in humans particularly in the hair, nose, throat, and infected cuts. Cooking cannot destroy these toxins.
    Salads containing TCS food (egg, tuna, chicken, and macaroni)
    Staphylococcal gastroenteritis
  110. Found in waters where shellfish are harvestedOyesters from contaminated water
    Vibrio gastroenteritis
  111. Anisakiasis
    Raw or undercooked fish can contain this parasite Herring Cod Halibut Mackerel Pacific salmon
  112. Cryptosporidiosis
    In feces of people infected. Day-care and medical communities have been frequent locations of person-to-person spread of this parasiteContaminated waterProduce
  113. Giardiasis
    In feces of infected peopleImproperly treated waterProduce
  114. Scombroid poisoning (Histamine)
    Caused by eating high levels of histamine in certain species of fishTunaBonitoMackeralMahi Mahi
  115. Ciguatera Fish Poisoning
    • Found in certain marine algae
    • Barracuda
    • Grouper
    • Jacks
    • Snapper
  116. Paralytic Shellfish Poisoning (PSP)Amnesic Shellfish Poisoning (ASP)
    • Shellfish when they filter toxic algae from the water
    • Clams
    • Mussels
    • Oysters
    • Scallops
  117. Nerotixic Shellfish Poisoning (NSP)
    • Shellfish when they filter toxic algae from the water
    • Clams
    • Mussels
    • Oysters
  118. Hot Water Sanitizing Dishwasher Wash Temp
  119. Hot Water Sanitizing Dishwasher Final Rinse Temp
    180 F
  120. Top to Bottom order for storing raw foods in same fridge
    • Ready to Eat Foods
    • Whole Fish
    • Whole Meat
    • Grount MeatPoultry
  121. A foodhandler must be excluded from the operation for which symptom?
  122. What is the form bacteria take to keep from dying when they do not have enough food?
  123. When using a bottom-to-top shelving order, what determines the best placement of food in a cooler?
    Minimum internal cooking temperature of food
  124. A hose connected to a running faucet that is left submerged in a bucket is an example of a
  125. You should label all ready-to-eat TCS food that is prepped in-house and held longer than
    24 hours
  126. What is the only certain way to prevent backflow?
    Air gap
  127. Chili that is being reheated for hot-holding must reach what temp for 15 seconds within 2 hours?
    165 F
  128. Where is the only place a foodborne virus can reproduce?
    Person's intestines
  129. What is the first step in developing a HACCP Plan?
    Conduct a hazard analysis
  130. What is an infrared (laser) thermometer used to measure?
    Surface temperature
  131. What is the second step in developing a HACCP Plan?
    Determine critical control points (CCP)
  132. What is the third step in developing a HACCP Plan?
    Establish critical limits
  133. What is the fourth step in developing a HACCP Plan?
    Establish monitoring procedures
  134. What is the fifth step in developing a HACCP Plan?
    Identify corrective actions
  135. What is the sixth step in developing a HACCP Plan?
    Verify that the system works
  136. What is the seventh step in developing a HACCP Plan?
    Establish procedures for record keeping and documentation
Card Set
ServSafe Mg. Cert MI 5/2013