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What is a foodborne illness?
Disease transmitted to people by food
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When is a foodborne illness considered an outbreak?
- When two or more people have the same symptoms after eating the same food
- An investigation is conducted by the state and local regulatory authorities
- The outbreak is confirmed by a laboratory analysis
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What are the three categories of contaminants?
- Biological
- Chemical
- Physical
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What is the greatest threat to food safety? What does it include
Pathogens include viruses, parasites, fungi, and bacteria
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What are chemical contaminants?
They can include cleaners, sanitizers, and polishes
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What are the five most common food handling mistakes?
- Purchasing food from unsafe sources
- Failing to cook food correctly
- Holding food at incorrect temperatures
- Using contaminated equipment
- Practicing poor personal hygiene
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What are the four main factors related to the five most common food handling mistakes?
- Time-temperature abuse
- Cross-contamination
- Poor Personal hygiene
- Poor cleaning and sanitizing
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What is the food most likely to become unsafe?
TCS foods
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What are the three populations at high risk for foodborne illness?
- Elderly people
- Preschool-age children
- People with compromised immune systems
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Who inspects all food except meat, poultry, and eggs?
FDA
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Who issues the food code?
FDA
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Who inspects and regulates meat, poultry, and eggs?
USDA
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Which two agencies conduct research into the causes of foodborne illness outbreaks and assists in investigating outbreaks?
- CDC
- PHS public health service
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What does TCS stand for?
Temperature Control for Safety
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What is the name for harmful microorganisms?
Pathogens
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What are the big six bacteria, viruses, parasites and molds that cause severe illness?
- Shigella
- Salmonela typhi
- Nontyphoidal salmonela
- E. Coli
- Hep A
- Norovirus
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What are the 6 most common symptoms of foodborne illness?
- Diarrhea
- Vomiting
- Fever
- Nausea
- Abdominal Cramps
- Jaundice
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What is the range of onset time for foodboorne illness?
30 minutes to 6 weeks
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What is Fat Tom(six conditions bacteria need to grow)?
- Food
- Acidity
- Temperature
- Time
- Oxygen
- Moisture
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What type of food best supports growth of bacteria?
TCS
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What is the range of acidity?
0-14
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What is the best acidity range for bacteria to grow?
4-7(mildly acidic to neutral)
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What is the best temperature for rapid bacteria growth?
41-135
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What is the temperature danger zone?
70-125
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What are the four most contagious bacteria that can cause the most severe illness?
- Salmonella Typhi
- Nontyphoidal Salmonella
- Shigella
- E. Coli
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Who caries Salmonella Typhi?
Humans
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Who caries nontyphoidal salmonella?
Farm animals
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What bacteria is found only in human feces of humans with the illness and can be transferred by flies?
Shigella
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What bacteria is found in the intestines of cattle?
E. Coli
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What food is linked with E. Coli?
- Ground beef
- Contaminated produce
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What food is linked with salmonella typhi?
- Ready to eat food
- Beverages
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What food is related with nontyphoidal salmonella?
- Poultry and eggs
- Meat
- Milk and dairy
- Produce
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What are the two main sources of Hep A?
- Feces of people infected
- Shellfish from contaminated water
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Where can norovirus be found?
- Feces of those infected
- Contaminated water
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What two foods are linked with the two main viruses(Hep A, Norovirus)?
- Ready-to-eat food
- Shellfish from contaminated water
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What are the sources for parasites?
- seafood
- wild game
- food processed with contaminated water, like produce
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What is the most important way to prevent foodborne illness from parasites?
Purchase food from approved, reputable buyers
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What is included with fungi?
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Where can the ciguatera toxin be found?
- barracuda
- snapper
- grouper
- amberjack
- shellfish
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What is the food defense program created by the FDA?
A.L.E.R.T.
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What does ALERT stand for?
- Assure
- Look
- Employees
- Reports
- Threat
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What is the name for a protein in a food or ingredient that some people are sensitive to?
Allergen
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What are symptoms of an allergic reaction?
- Nausea
- Wheezing or shortness of breath
- Hives/itchy rashes
- Swelling of various body parts including face, eyes, hands, or feet
- Vomiting/diarrhea
- Abdominal pain
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What are the big eight food allergies?
- Milk
- Eggs
- Fish(bass, flounder, cod)
- Wheat
- Soy
- Peanuts
- Crustacean shellfish(crab, lobster, shrimp)
- Tree nuts(walnuts, pecans)
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____ Americans have a food allergy, resulting in ____ emergency room visits per year.
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What is the most important way to prevent a foodborne illness from viruses?
Practice good personal hygeine
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A guest complaining about a reversal of hot and cold sensations would most likely be what?
Toxin
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What is carried by 30-50% of people in their nose and 20-35% on their skin?
Staph
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What is the hand washing process?
- Wet hands and arms
- Apply soap
- Scrub hands and arms vigorously(10-15 seconds)
- Rinse hands and arms thoroughly
- Dry hands and arms
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How long should the hand washing process take?
20 seconds
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Where can you wash your hands?
In a sink designated for hand washing
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When do you use hand antiseptics?
After washing, never in the place of
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When should you never handle ready to eat foods with bare hands?
When you primarily serve high-risk population
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When can you handle ready to eat foods with bare hands?
- Food will be added as an ingredient to a dish that does not contain raw meat, seafood, or poultry, but will be cooked at at least 145
- When food will be added as ingredient to a dish containing raw foods, but food will be cooked to required minimum temperature of raw items
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What is the only jewelry a food handler can wear on their hands/arms?
plain band ring
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When can you not eat, drink, smoke, or chew gum/tobacco?
- When prepping or serving food
- When working in prep areas
- When working in areas used to clean utensils and equipment
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If a food handler has been vomiting and diarrhea, how long must they be symptom free before returning to work?
24 hours
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When must food handlers have a written release from a medical provider?
- Vomiting and diarrhea
- Jaundice
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What thermometer would you use during the flow of food?
Bimetallic Stemmed thermometer
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What range is a bimetallic stemmed thermometer good for?
0-220
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What thermometer would you use for thick foods and why?
bimetallic stemmed thermometer because it must be inserted up to the dimple
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What would you use to check the temperature of thin foods and why?
Thermocouples and thermistors, the sensor is on the tip
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What would you use to check the temperature of liquids?(soups, sauces, and frying oils)
Immersion probes
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What would you use to check the temperature of flat cooking equipment(by touching it)?
Surface probes
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What would you use to check the internal temperature of food?
Penetration probes
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What would you use to check the temperature of coolers and ovens?
Air probes
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What would you use to check the temperature of a surface without touching it?
IR Thermometer
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When must you re calibrate your thermometer?
When it has been bumped, dropped, or extreme temperature changes
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A food thermometer must be accurate to within ____ degrees
+/-2
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An air temp thermometer must be accurate to within ____ degrees
+/- 3
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How long must must the stem of a bimettallic stemmed thermometer be inserted into the food?
15 seconds
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Receiving food after hours is known as _____
key drop delivery
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What is ROP food?
- Reduced Oxygen Packaging
- Vacuum-packed food
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Cold food should be received at temperatures of ___ or lower
41
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Live shellfish should be received at an air temp of ___ and internal temp no greater than ___.
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Once received shellfish must be cooled to ___ within ___ hours.
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Shucked shellfish must be received below ___ and cooled to _____ within __ hours.
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Milk should be received at ____ and cooled to ___ in ___ hours.
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Shell eggs should be received at ___ or lower.
45
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Hot food (TCS) should be received at ____ or higher.
135
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What are two reasons to reject frozen food?
- Fluids or water stains in case bottom or on packaging
- Ice crystals or frozen liquids on the food or packaging
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How long can Ready to Eat TCS foods be stored if it is held at 41 degrees or lower?
Seven days, day one being the day it was made
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Storage units must have at least __ air temp measuring device/s.
1
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If other foods must be stored with Ready to Eat foods, how would you do so properly?
Store the ready to eat foods on top
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In a mixed cooler, what order would you store the following?
Whole cuts of beef or pork
Ready to eat food
ground meat/fish
Whole and ground poultry
Seafood
- RTE
- Seafood
- Whole cuts
- Ground
- Poultry
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You should never use ______ in produce that will be eaten raw, or sell produce that was treated with ____.
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What are the four ways to thaw TCS Food?
- Refrigeration at 41 or lower
- Running water 70 or lower
- Microwave
- Cooking
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When thawing, never let the temperature of the food go above 41 degrees for more than ___ hours.
4
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Raw seed sprouts should not be served if you primarily serve ______.
High-risk populations
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What type of eggs should you use when prepping egg dishes that need little or no cooking?
Pasteurized shell eggs
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What is the minimum internal temp/time for Poultry
Stuffing
Stuffed meat
Dishes including previously cooked TCS ingredients
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What is the min time/temp for:
Ground meat
Injected meat
Mechanically tenderized meat
Ratites(ostrich/emu)
Ground seafood
Shell Eggs
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What is the min time/temp for:
Seafood
Steaks
Commercially raised game
Shell eggs served immediately
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What is the minimum time/temp for Roasts?
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What is the min temp for:
Fruits
Vegetables
Grains
Legumes
hot-held for service
135
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When cooking meat, seafood, poultry, and eggs in a microwave, the temp must be ____, and checked in ___ places to make sure it was cooked evenly.
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What are the first two steps for partial cooking food during prep?
- Do not cook longer than 60 minutes
- Cool immediatley
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What are the requirements for cooling food?
- 1st cool from 135 to 70 within two hours
- 2nd cool from 70 to 41 in the next 4 hours
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If you're cooling food and it has not reached 70 degrees in two hours, what must you do?
Reheat, then cool again
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How often should you check temps when holding food?
Every two hours
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What must you do to hold cold food without temp control for up to six hours?
- Must be at or below 41 for 6+ hours
- Must be labeled
- Must not exceed 70 degrees
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You can hold hot food for up to four hours if:
- Held at 135 or higher prior to removing from temp control
- Labeled for four hours
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Sneeze guards should go __ inches about the counter and extend __ inches beyond the food.
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What would you use to identify significant biological, chemical, or physical hazards at specific points within a product's flow?
Hazard Analysis Critical Control Point HACCP
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What are the seven steps to HACCP?
- Conduct a hazard analysis
- Determine Critical Control Points
- Establish Critical Limits
- Establish monitoring procedures
- Identify corrective actions
- Verify the the system works
- Establish procedures for record keeping and documentation
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Floor mounted equipment must be __ inches off the floor.
6
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Table top equipment must be __ inches off the table top or _____.
- 4
- sealed to the countertop
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What five things must be at a hand washing station?
- Hot and Cold running water
- Soap
- A way to dry hands
- Garbage container
- Signage
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What are the time/temp requirements for sanitizing in hot water?
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What are the three types of chemical sanitizers?
- Chlorine
- Iodine
- Quaternary ammonium compounds (quats)
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What is the sanitizer contact time for chlorine?
7 seconds
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What is the sanitizer contact time for iodine and quats?
30 seconds
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What are the steps to clean and sanitize?
- Scrape or remove food bits from surface
- Wash surface
- Rinse surface
- Sanitize surface
- Allow surface to air-dry
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If in constant use, how often should a food contact surface be cleaned and sanitized?
4 hours
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What temp do you need for the final sanitizing rinse in a high-temp machine?
180
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What temp do you need for a stationary rack, single temp machine?
165
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In a three compartment sink, the first sink, full of detergent and water, must be at least ___ degrees
110
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