ServSafe Final Exam Solutions

ServSafe FINAL EXAM They have not built up strong immune systems Why are preschool-age children at a higher risk for foodborne illnesses? Sprouts Which is a TCS food? Purchasing food from unsafe sources The 5 common mistakes that can lead to food borne illness are failing to cook food adequately, holding food at incorrect temperatures, using contaminated equipment, practicing poor personal hygiene, and Controlling time and temperature What is an important measure for preventing foodborne illness? time-temperature abuse Raw chicken breasts are left out at room temperature on a prep table. What is the main risk that could cause a foodborne illness? poor cleaning and sanitizing A server cleans a dining table with a wiping cloth and then puts the wiping cloth in an apron pocket. What is the risk that could cause a foodborne illness? diarrhea, vomiting, fever, nausea, abdominal cramps, and jaundice What are the most common symptoms of a foodborne illness? control time & temperature What is the most important way to prevent a foodborne illness from bacteria? raw ground beef Enterohemoryhagic and shiga toxin-producing E. coli are commonly linked with what type of food? practice good personal hygiene What is the most important way to prevent a foodborne illness from viruses? Norovirus A customer called an operation and told the manager about getting sick after eating there. The customer complained of vomiting and diarrhea a few hours after eating the raw oysters. What pathogen probably caused the illness? seafood Parasites are commonly linked with what type of food? toxin A customer had a reversal of hot and cold sensations after eating seafood. What most likely caused the illness? Hepatitis A, Norovirus, Salmonella Typhi, Shigella spp., and enterohemorrhagic and shiga toxin-producing E. coli Which pathogens are found in high numbers in an infected person's feces, are highly infectious, and can cause severe illness? Stored the sanitizer bottle away from the prep area A food handler stored a sanitizer spray bottle on a shelf above the prep table that had just been sanitized. Throughout the day, the food handler used the sanitizer on the prep table, storing it in the same spot. What should the food handler have done differently? Food allergies Eggs and peanuts are dangerous for people with which condition? Allergic reaction Wheezing and shortness of breath are symptoms of what? Clean and sanitize utensils after use What should food handlers do to prevent food allergens from being transferred to food? who to contact about suspicious activity To prevent the deliberate contamination of food, a manager should know who is in the facility, monitor the security of products, keep information related to food security on file, and know cleaning tables After which activity must food handlers wash their hands? take off their aprons What should food handlers do after prepping food and before using the restroom? plain band ring Which piece of jewelry can be worn on a food handler's hand or arm? after washing hands When should antiseptics be used? before putting on the gloves When should food handlers who wear gloves wash their hands? A cook wore single-use gloves while forming raw ground beef into The cook did not wash hands and put on new gloves before slicing patties. The cook continued to wear them while slicing hamburger the hamburger buns buns. What mistake was made? 1 / 19 stay home until a doctor approves a return A food handler has been diagnosed with an illness from Shigella spp. What should the manager tell this food handler to do? sore throat with fever A food handler prepares and delivers meals to elderly individuals receiving cancer care services at home. What symptoms require this food handler to stay home from work? when sitting in a break area When is it acceptable to eat in an operation? tell the cook to stay away from work and see a doctor What should a manager of a hospital cafeteria do if a cook calls in with a headache, nausea, and diarrhea? It must be washed, rinsed, and sanitized A food handler has finished trimming raw chicken on a cutting board and needs it to prep vegetables. What must be done to the cutting board? up to the dimple of the thermometer stem How far must a bimetallic stemmed thermometer be inserted into food to give an accurate reading? immersion probe What probe should be used to check the temperature of a large stockpot of chili? thermocouple What device can be used to record time-temperature abuse during the delivery of food? At what temperatures do most foodborne pathogens grow most quickly? Between 70ÚF and 125ÚF Which type of thermometer can read temperature without touching the item's surface? infrared A thermometer used to measure the temperature of food must be accurate to what temperature? +/- 2Ú F or +/- 1ÚC It has been inspected and complies with local, state, and federal laws What is the most important factor in choosing a food supplier? insert a thermometer probe into the thickest part of the fish What is the best method of checking the temperature of a delivery of fresh fish? 41Ú F (5ÚC) or lower What is the correct temperature for receiving cold TCS food? it is cooled to 41ÚF (5ÚC) or lower in 4 hours Milk can be received at 45ÚF (7ÚC) under what condition? time-temperature abuse Frozen shrimp is rejected during receiving for having large ice crystals on the food and packaging. What is the problem that caused this? it must be correctly frozen before you receive it What is required when receiving fish that will be served raw or partially cooked? Shellstock identification tag Live shellfish must be received with what documentation? Open a carton and insert a thermometer stem into the food How should cartons of coleslaw be checked for the correct receiving temperature? Remove the item from inventory and place it in a secure location What should be done with an item that has been recalled? reconditioning Cleaning the surfaces of some cans of tomato sauce so that they can be accepted is an example of date that the food should be thrown out What must be included on the label of TCS food that was prepped in-house? 7 days How long can ready-to-eat TCS food that was prepare in-house be stored if it was held at 41ÚF (5ÚC) or lower? in front of food with later use-by dates When storing food using the FIFO method, where should the food with the earliest use-by dates be stored? At least 6" (15 cm) How far above the floor should food be stored? cross-contamination what is the problem with storing raw ground beef above prepped salads? lettuce, fresh salmon, fresh pork roast, fresh chicken breasts 2 / 19 In top-to-bottom order, how should a fresh pork roast, fresh salmon, a container of lettuce, and a pan of fresh chicken breasts be stored in a cooler? 70Ú F (21ÚC) What is the maximum water temperature allowed when thawing food under running water? cook it What must food handlers do to food immediately after thawing it in the microwave oven? cross-contamination What can occur if prep tables are not cleaned and sanitized between uses? Time-temperature abuse A food handler thaws several frozen turkeys on a prep table. What is the danger that this poses to the food? time-temperature abuse A food handler pulled a hotel pan of tuna salad from the cooler and used it to prepare six tuna salad sandwiches. What is the problem with this situation? 165Ú F (74ÚC) for 15 seconds What is the minimal internal cooking temperature for stuffed pork chops? 165Ú F (74ÚC) What is the minimum internal cooking temperature for eggs, meat, poultry, and seafood cooked in a microwave oven? 155Ú F (68ÚC) for 15 seconds What is the minimum internal cooking temperature for eggs that will be hot-held for service? 155Ú F (68ÚC) for 15 seconds What is the minimum internal cooking temperature for ground beef? rare hamburger Which food should NOT be offered on a children's menu: a rare hamburger, fried chicken tenders, grilled cheese, or spaghetti? sink of ice water A food handler can cool a stockpot of clam chowder by placing it into a What temperature must TCS food be reheated to if it will be hot-held? 165Ú F (74ÚC) for 15 seconds top Which part of the plate should a food handler avoid touching when serving customers? 8 An operation has a small salad bar with 8 different items on it. How many serving utensils are needed to serve the items on the salad bar? 41Ú F (5ÚC) At what maximum internal temperature should cold TCS food be held? What item must customers take each time they return to a self-service area for more food? clean plate 135Ú F (57ÚC) At what minimum temperature should hot TCS food be held? 4 An operation is located in a jurisdiction that allows it to hold TCS food without temperature control. How many hours can it display hot TCS food without temperature control before the food must be sold, served, or thrown out? nuts in the shell Which food items can be displayed in a self-service area without the use of packaging, sneeze guards, or a display case to protect them from contamination? 14 inches (35 cm) What is the minimum distance that sneeze guards can be located from the self-service counter to protect food from contamination? monitoring The temperature of a roast is checked to see if it has met its critical limit of 145ÚF for 4 minutes. This is an example of which HACCP program? corrective action The temperature of a pot of beef stew is checked during holding. The stew has not met the critical limit and is thrown out according 3 / 19 to house policy. Throwing out the stew is an example of which HACCP principle? A deli serves cold sandwiches in a self-serve display. Which step in the flow of food would be a critical control point? storage A chef sanitized a thermometer probe and then checked the temperature of minestrone soup being held in a hot-holding unit. The temperature was 120ÚF, which did not meet the operation's critical limit of 135ÚF. The chef recorded the temperature in the log and reheated the soup to 165ÚF for 15 seconds within 2 hours. Which was the corrective action? reheating the soup identify and control possible hazards throughout the flow of food What is the purpose of a food safety management system? verification Reviewing temperature logs and other records to make sure that the HACCP plan is working as intended is an example of which HACCP principle? conduct a hazard analysis What is the 1st step in developing a HACCP plan? variance from the regulatory authority What does an operation that wants to smoke food as a method of preservation need to have before processing food this way? smooth and durable What are the most important food safety features to look for when selecting flooring, wall, and ceiling materials? NSF What organization creates national standards for foodservice equipment? 4 inches When installing tabletop equipment on legs, the space between the base of the equipment and the tabletop must be at least water pressure Besides information on chemical concentration and water temperature, what other machine setting information should be posted on dishwashing machines? wash hands before returning to work Signage posted at a hand washing station must include a reminder to staff to Air gap What is the only completely reliable method for preventing backflow? created a cross-connection A food handler drops the end of a hose into a mop bucket and turns the water on to fill it. What has the food handler done wrong? preparation Which area of the operation is usually required to be the brightest? the ventilation system is not working correctly An operation has a buildup of grease and condensation on the walls and ceiling. What is the most likely problem? the surface underneath the dumpster should have been paved with concrete or asphalt An operation received a violation in the outside area of the facility. The manager reviewed the area and saw that the dumpster was placed on a freshly graveled drive. The lids were closed, and the drain plug was in place to prevent the dumpster from draining. What was the problem? contact the local regulatory authority before use A broken water main has caused the water in an operation to appear brown. What should the manager do? work with a licensed pest control operator (PCO) what is the best way to eliminate pests that have entered the operation? maximum registering Which thermometer should be used to monitor the temperature of the sanitizing rinse in a dishwashing machine? reducing pathogens to safe levels What is sanitizing? every 4 hours If food-contact surfaces are in constant use, how often must they be cleaned and sanitized? test the solution with a sanitizer kit What must food handlers do to make sure sanitizing solution for use on food-contact surfaces has been made correctly? 4 / 19 A food handler was assigned to clean a slicer that was too difficult to move. The slicer was unplugged. Then the removable parts were taken off the slicer and cleaned and sanitized in a three-compartfailed to rinse the machine after wiping it down with detergent and ment sink. Food bits on the slicer were removed. After the machine water was wiped down with detergent and water, it was sanitized and allowed it to air-dry. Then the food handler put the machine back together. What mistake did the food handler make? follow label instructions and regulatory requirements What should be done when throwing away chemicals? with handles facing up How should flatware and utensils that have been cleaned and sanitized be stored? remove food from the surface, wash, rinse, sanitize, air-dry What is the correct way to clean and sanitize a prep table? pest control operator Who should apply pesticides? warm, moist, and dark In what type of places are cockroaches typically found? strong, oily What smell may be a sign that cockroaches are present? 1. work with a PCO 2. deny pest access 3. deny pests food, water, and a nesting or hiding place The 3 basic rules of an integrated pest management program are: washed, rinsed, and sanitized What should be done with food-contact surfaces after pesticides have been applied? in a secure location, away from food and equipment If pesticides are stored in the operation, where should they be kept? closure of the operation by the regulatory authority A backup of raw sewage and significant lack of refrigeration can result in inspector's identification A person arrives at a restaurant claiming to be a health inspector. What should the manager ask for? state or local regulatory authority Which agency enforces food safety in a restaurant? manager/operator Who is responsible for keeping food safe in an operation? when hired, and then periodically after that When should staff receive food safety training? preventing cross-contamination New staff must be trained in the critical areas of personal hygiene, cleaning and sanitizing, controlling time and temperature, and make sure that staff have the knowledge and skills to keep food safe The manager's responsibility for staff food safety training is to general food safety All new staff should receive training on access the training needs of the servers on this topic What is the first task in training a large group of servers to prevent contamination of food? guided discussion In which training method does a trainer ask a series of questions to draw on the knowledge and experience of the learners? elderly people Which group of individuals has a higher risk of foodborne illness? seafood Parasites are commonly associated with amberjack (fish that lives in Atlantic and South Pacific Oceans) Ciguatera toxin is commonly found in baked potato Which is a TCS food? physical Metal shavings are which type of contaminant? exclude staff with jaundice from the operation What should foodservice operators do to prevent the spread of hepatitis A? wet hands and arms To wash hands correctly, a food handler must first control flies inside and outside the operation What should foodservice operators do to prevent customer illness from Shigelle spp.? bandage the wound with an impermeable cover and wear a single-use glove What must a food handler with a hand wound do to safely work with food? plain-band ring What item is considered acceptable work attire for a food handler? 5 / 19 handling raw meat, poultry, or seafood What task requires food handlers to wash their hands before and after doing it? the food handler is wearing gloves that have been torn Which action requires a food handler to change gloves? place the thermometer stem into an opened container How should the temperature of a shipment of cottage cheese be taken when it arrives at an operation? the receiving temperature is 50ÚF When should a shipment of fresh chicken be rejected? below pork roasts Where should ground fish be stored in a cooler? 7 days What is the maximum number of days that ready-to-eat food prepared on-site can be stored if held at 41ÚF? lettuce, fresh halibut, fresh beef roast, ground chicken In top-to-bottom order, how should a fresh beef roast, fresh halibut, lettuce, and a pan of ground chicken be stored in a cooler? Occupational Safety and Health Administration What organization requires Material Safety Data Sheet? 135Ú F What is the minimum internal cooking temperature for green beans that are hot-held for service? rare cheeseburgers What food item does the FDA advise against offering on a children's menu? 165Ú F TCS food for hold-holding must reach what temperature? Place the item on a prep counter What method should never be used to thaw food? 60 minutes When partial cooking food to be finished later, what is the maximum cooking time allowed during initial cooking? 6 Food held at 41ÚF or lower before being removed from refrigeration can be held without temperature control for up to how many hours? 4 hours Hot TCS food can be held without temperature control for a maximum of unopened pre-packaged food Which food may be re-served to customers? to reduce hazards to safe levels What is the purpose of setting crucial limits in a HACCP plan? 171Ú F What is the minimum water temperature required when using hot water to sanitize objects? corrective action What HACCP principle is being practiced when food handlers rewash melons that have surface dirt? allowing the surface to air-dry What is the final step in cleaning and sanitizing a prep table? 30 seconds What is the minimum time an iodine sanitizer solution must be in contact with the object being sanitized? every 4 hours If a food-contact surface is in constant use, how often should it be cleaned and sanitized? rinsing What is the 3rd step in cleaning and sanitizing items in a 3-compartment sink? penetration What type of thermocouple probe should be used to check the internal temperature of a beef roast? washing, rinsing, and sanitizing utensils before each use What food safety practice can prevent cross-contact? segregate the product What should a foodservice operator do when responding to a foodborne illness outbreak? food allergies What is the most likely cause of wheezing and hives? requires a living host to grow What is a basic characteristic of a virus? in designated areas Where should staff members eat, drink, smoke, or chew gum? a written medical release is provided When can a food handler with a sore throat and fever return to work with or around food? beverages Which food item has been associated with Salmonella Typhi? 6 / 19 Jaundice What symptom requires a food handler to be excluded from the operation? bones in fish Which is an example of physical contamination? correct handwashing What practice is useful for preventing Norovirus from causing foodborne illness? food held between 70ÚF and 125ÚF What condition promotes the growth of bacteria? wild game Parasites are commonly associated with what food? purchasing food from approved reputable suppliers What practice should be used to prevent seafood toxins from causing a foodborne illness? away from prep areas How should chemicals be stored? Look What does the L stand for in the FDA's ALERT tool? identifying ingredients for customers What practice can help prevent allergic reactions? wheezing or shortness of breath What symptom can indicate a customer is having an allergic reaction? designated sink for handwashing Where should a food handler wash his or her hands after prepping food? when the customers served are primarily a high-risk population When should a food handler with a sore throat and fever be excluded from the operation? go home A food handler comes to work with diarrhea. What should the manager tell the food handler to do? select the correct size gloves What should a food handler do to make gloves easier to put on? when approved by the regulatory authority when can a food handler diagnosed with jaundice return to work? jewelry which item is a potential physical contaminant? lower the number of pathogens on the skin What is the purpose of hand antiseptic? washing produce Single-use gloves are not required when wash hands what should food handlers do after leaving and returning to the prep area? pasteurized what type of eggs must be used when preparing raw or undercooked dishes for high-risk populations? their immune systems are not strong What causes pre-school age children to be at risk for foodborne illness? USDA Which organization includes inspecting food as one of its primary responsibilities? wash hands What should a server do after clearing a table? buy food that does not require prepping What strategy can prevent cross contamination? surface What temperature do infrared thermometers measure? when enclosed in a shatterproof casing When can glass thermometers be used? temperature may vary in the food Why should food temperatures be taken in 2 different locations? April 8 A food handler is prepping a seafood dish on April 4, using shrimp and scallops. The shrimp has a use-by date of April 8, and the scallops have a use-by date of April 10. What is the use-by date for the seafood dish? list of ingredients What information must be included on the label of food packaged on-site for retail sale? separately from food that will be served How should an item that has been recalled by its manufacturer be stored in an operation? stored food away from the wall A food handler has just finished storing a dry food delivery. Which step was done correctly? bags of organic cookies in torn packaging Which item should be rejected? 7 / 19 24 hours Ready-to-eat TCS food prepped in-house must be date marked if it is held for more than how many hours? rare hamburgers A local nursing home has a yearly barbecue for its residents. Which food item should not be served? labels on food When transporting food off-site, how should information such as use-by date and time be communicated to the off-site staff? 145Ú F What is the minimum internal cooking temperature for a veal chop? Minimum internal cooking temperature for: poultry stuffing made with fish, meat, or poultry stuffed meat, seafood, or pasta dishes that include previously cooked TCS ingredients 165Ú F for 15 seconds Minimum internal cooking temperature for: ground meat (beef, pork, other meat) injected meat (brined ham & flavor injected roast) mechanically tenderized meat ratites (ostrich and emu) ground seafood shell eggs hot-held for service 155Ú F for 15 seconds minimum internal cooking temperature for: steaks/chops of pork, beef, veal, and lamb seafood (fish, shellfish, crustaceans) commercially raised game shell eggs that will be served immediately 145Ú F for 15 seconds minimum internal temperature for: 145Ú F for 4 minutes roasts of pork, beef, veal, and lamb minimum internal temperature for: fruit vegetables grains (rice, pasta) legumes (beans, refried beans) that will be hot-held for service 135Ú F minimum internal cooking temperature for: 175Ú F Tea 6 hours How many hours can cold food be held without refrigeration before it must be sold, served, or thrown out? 3:00 PM (4 hours later) Lasagna was removed from hot holding for service at 11:00 am. By what time must it be served or thrown out? clean and sanitize the utensils What should be done with preset, unwrapped utensils that appear to be unused after guests have left the table? do not reserve uneaten bread What rule for serving bread should food handlers practice? does not make a claim about health or nutrient content In a self-service area, bulk unpackaged food does not need a label if the product critical limit The temperature of a duck breast is checked during cooking. According to the operation's policy, the duck breast must be cooked for 16 minutes to allow the internal temperature to reach 165ÚF. What HACCP principle is addressed by cooking the duck breast to 165ÚF? 8 / 19 cover the wound with an impermeable cover and wear a single-use glove What must a food handler with an infected hand wound do to work safely with food? Which of these food processes does not require a variance from a regulatory authority? buying bean sprouts from a reputable supplier smoking food as a method to preserve it buying bean sprouts from a reputable supplier curing food pasteurizing juice on-site physical link between safe water and dirty water What is a cross-connection? Correct settings What information must be posted on a dishwasher? storing recyclables in paper bags What scenario can lead to pest infestation? conduct a hazard analysis the 1st step in developing a HACCP plan concentration, temperature, contact time, pH, and water hardness What factors influence the effectiveness of a chemical sanitizer? What is the 1st step of cleaning and sanitizing stationary equipment? unplug the equipment What temperature should the water be for manual dishwashing? (in a 3 compartment sink) at least 110ÚF Occupational Safety and Health Administration What organization requires a MSDS to be included with hazardous chemicals? label the container What must staff members do when transferring chemicals to a new container? What temperature must a high-temperature dishwashers final sanitizing rinse be? at least 180ÚF wear single-use gloves what must food handlers do when handling ready-to-eat food? their immune systems are compromised why are people who take certain medications at risk for foodborne illness? reject the flour and return it to the supplier What should be done with a package of flour that is received with signs of dampness on the bag? regulating food transported across state lines Which responsibility is included in the FDA's role? 135Ú F what is the minimum internal temperature hot food must be held at to prevent pathogens from growing? visually inspect all food items What should staff do when receiving a deliver of food and supplies? use a test kit to check the sanitizer's concentration when mixing it How should staff make sure the chemical sanitizer being used on a food-prep surface is at the correct strength? 3:00 pm A tuna salad is removed from the cooler at 9:00 am and put out for a buffet at 11:00 am. By what time must the tuna salad be served or thrown out? at Mongolian barbecues When can raw, unpackaged meat be offered for self-service? serve condiments in original containers What rule for serving condiments should be practiced? the manufacturer claims the food is healthy Bulk unpackaged food in self-service areas must be labeled when corrective action the temperature of clam chowder is checked during holding. According to the operation's policy, the chowder must be thrown out. What HACCP principle is being practiced by throwing out the soup? Which process requires variance from the regulatory authority? sprouting seeds or beans smoking food to enhance flavor serving wild game serving imported cheese sprouting seeds or beans 9 / 19 potential allergens What information must be included on the label of a container of ready-to-eat TCS food prepped on-site for retail sale? throw it out What should be done with food that has been handled by a food handler who has been restricted or excluded from the operation due to illness? cook it using conventional cooking equipment What should a food handler do with food after it is thawed in the microwave? obtain a variance What must an operation do before packaging fresh juice on-site for later sale? 165Ú F for 15 seconds What temperature must stuffed lobster be cooked to? 135Ú F What temperature must cooked vegetables reach to be safely hot-held for service? soft boiled eggs Nursing home cafeteria staff are creating new menu items for a breakfast for residents and their family members. What item is not safe to serve? as soon as they become dirty or torn When must a food handler change gloves? A food handler has cooled a container of chili to 70ÚF in 1 hour. How much time is left to cool the chili to 41ÚF? 5 hours (6 hours to cool food) describe each menu item to customers who ask, including any "secret" ingredients What should a server do when taking a food order from customers who have concerns about food allergies? 165Ú F for 15 seconds What is the minimum internal cooking temperature for chicken breast? maximum registering thermometer What thermometer is best suited to checking a dishwashing machine's final rinse temperature? milk and dairy products meat fish baked potatoes tofu or other soy protein sliced melons cut tomatoes cut leafy greens shell eggs poultry shellfish and crustaceans heat-treated plant food (cooked rice, beans, vegetables) sprouts and sprout seeds untreated garlic and oil mixtures TCS Food: Shigella spp. Salmonella Typhi Enterohemoryhagic and shiga toxin-producing E. coli Hepatitis A Norovirus The FDA's "Big Five" highly infectious pathogens found in very high numbers in an infected person's feces and can be transferred to food easily single-celled, living microorganisms that can spoil food and cause foodborne illness Location: (everywhere) live in and on our bodies bacteria Detection: cannot be seen, smelled, or tasted Growth: if conditions are correct, they can grow in rapid numbers Toxin production: some produce toxins in food as they grow and die; cooking may not destroy the toxins 10 / 19 Prevention: CONTROL TIME & TEMPERATURE grow best in food containing little/no acid grow rapidly between 41ÚF - 135ÚF (temperature danger zone) grow even more rapidly at 70ÚF - 125ÚF grow well in high levels of moisture food acidity temperature time oxygen moisture FAT TOM -6 conditions that pathogens need to grow bacteria that causes foodborne illness Food commonly linked with illness: Diarrhea illness: -cooked veggies -meat products -milk Vomiting illness: -cooked rice dishes (fried rice/rice pudding) Most common symptoms: Diarrhea illness: -watery diarrhea -no vomiting Bacillus cereus Vomiting illness: -nausea -vomiting Prevention measures: CONTROL TIME & TEMPERATURE -cook food to minimum internal temperatures -hold food at correct temperatures -cool food correctly bacteria that causes foodborne illness food commonly linked with bacteria: -raw meat -unpasteurized dairy products -ready to eat food (deli meat, hot dogs, soft cheeses) Listeria monocytogenes most common symptoms: Pregnant women: -miscarriage Newborns: -sepsis -pneumonia -meningitis Prevention measures: CONTROL TIME & TEMPERATURE -throw out any product that has passed its use-by or expiration date 11 / 19 -prevent cross-contamination -avoid using unpasteurized dairy products bacteria that causes foodborne illness food commonly linked with the bacteria: -ground beef -contaminated produce Enterohemorrhagic and shiga toxin-producing E. coli Common symptoms: -diarrhea -abdominal cramps -kidney failure (in severe cases) Prevention measures: CONTROL TIME & TEMPERATURE -cook food to minimum internal temp. -purchase from approved, reputable suppliers -prevent cross-contamination -keep staff w/ diarrhea out of operation -keep staff diagnosed w/ hemorrhagic colitis out of operation bacteria that causes foodborne illness food commonly linked with bacteria: -poultry -water contaminated with bacteria -meats stews/gravies symptoms: -diarrhea -abdominal cramps -fever -vomiting -headaches Campylobacter jejuni Prevention: CONTROL TIME & TEMPERATURE -cook food to minimum internal temp. -prevent cross-contamination bacteria that causes foodborne illness food commonly linked with bacteria: -meat -poultry -dishes made w/ meat & poultry Clostridium perfringens symptoms: -diarrhea -severe abdominal pain prevention: CONTROL TIME & TEMPERATURE bacteria that causes foodborne illness food commonly linked with bacteria: -incorrectly canned food -reduced oxygen packaged food -temperature abused veggies -untreated garlic-and-oil mixtures Clostridium botulinum symptoms: 12 / 19 nausea & vomiting (initially) (LATER) -weakness -double vision -difficulty in speaking & swallowing Prevention: CONTROLLING TIME & TEMPERATURE bacteria that causes foodborne illness food commonly linked with bacteria: -poultry & eggs -dairy products -produce Salmonella spp. symptoms: -diarrhea -abdominal cramps -vomiting -fever prevention: PREVENT CROSS-CONTAMINATION bacteria causing foodborne illness: food commonly linked with: -ready to eat food -beverages symptoms: -high fever -weakness -abdominal pain -headache -loss of appetite -rash Salmonella Typhi. prevention: PREVENT CROSS-CONTAMINATION bacteria causing foodborne illness commonly linked with: -food easily contaminated by hands -food making contact with contaminated water Shigella spp. symptoms: -bloody diarrhea -abdominal pain & cramps -fever prevention: PRACTICE PERSONAL HYGIENE bacteria causing foodborne illness commonly linked with: -food that requires handling during prepping (salads, deli meat) Staphylococcus aureus symptoms: -nausea -vomiting & retching -abdominal cramps 13 / 19 prevention: PRACTICING PERSONAL HYGIENE bacterias causing foodborne illnesses commonly linked with: -oysters from contaminated water Vibrio vulnificus & Vibrio parahaemolyticus symptoms: -diarrhea -abdominal cramps & nausea -vomiting -low-grade fever & chills prevention: PURCHASE FROM APPROVED REPUTABLE SUPPLIERS smallest of microbial food contaminants Location: -carried by human beings & animals -require living host to grow -do not grow in food Sources: -fecal-oral routes Virus Transfer: -person to person -people to food -people to food contact surfaces Prevention: -prohibit food handlers who are vomiting or who have diarrhea or jaundice from working -make sure food handlers wash their hands regularly and correctly -avoid bare hand contact with ready to eat food 2 viruses that are highly contagious and can cause severe illness Norovirus and Hepatitis A prevention: practicing personal hygiene virus that causes foodborne illness commonly linked with: -ready to eat food -shellfish from contaminated water symptoms: -fever -weakness -nausea -abdominal pain -jaundice Hepatitis A prevention: PRACTICE PERSONAL HYGIENE virus that causes foodborne illness commonly linked with: -ready to eat food -shellfish from contaminated water symptoms: 14 / 19 -vomiting -diarrhea -nausea -abdominal cramps Norovirus prevention: PRACTICE PERSONAL HYGIENE pathogen Location: -cannot grow in food -require a host to live & reproduce Sources: -seafood -wild game -food processed with contaminated water parasites Prevention: *purchase food from approved, reputable suppliers -cook food to required minimum internal temp. parasite causing foodborne illness Anisakis simplex commonly linked with: -raw/undercooked fish -herring -cod -halibut -mackerel -pacific salmon symptoms: -tingling in throat -coughing up worms prevention: PURCHASE FROM APPROVED, REPUTABLE SUPPLIERS parasite causing foodborne illness commonly linked with: contaminated water & produce Cryptosporidium parvum symptoms: -watery diarrhea -abdominal cramps -nausea -weight loss prevention: PURCHASE FROM APPROVED, REPUTABLE SUPPLIERS parasite causing foodborne illness commonly linked with: -incorrectly treated water -produce Giardia duodenalis symptoms: -fever (initially) (later) -diarrhea -abdominal cramps 15 / 19 -nausea prevention: PURCHASE FROM APPROVED, REPUTABLE SUPPLIERS parasite causing foodborne illness commonly linked with: -incorrectly treated water -produce Cyclospora cayetanensis symptoms -nausea -abdominal cramps -mild fever -diarrhea alternating with constipation -weight loss -appetite loss prevention: PURCHASE FROM APPROVED REPUTABLE SUPPLIERS examples are Mold and Yeast Fungi found in air, dirt, water, and some food effects: spoil food and sometime cause illness toxins: some produce toxins growth: grow under almost any condition; grow well in acidic food Mold temperature: cooler/freezer temp. may slow its growth, but doesn't kill it prevention: throw out all food containing the pathogen unless the pathogen is a natural part of the food signs of spoilage: -can spoil quickly -smell/taste of alcohol -may look white/pink discoloration or slime -may bubble Yeast growth: -grow well in acidic food with little moisture prevention -food containing this pathogen should be THROWN OUT cannot be smelled or tasted cannot be destroyed by cooking/freezing once they form in food seafood toxins 2 types: -fish -shellfish ORIGIN -naturally occur in certain plants, mushrooms, & seafood biological toxins SEAFOOD TOXINS -produced by pathogens found on certain fish -occur in certain fish that eat smaller fish that have consumed the toxin 16 / 19 PURCHASING FROM APPROVED, REPUTABLE SUPPLIERS CAN PREVENT THESE FROM CAUSING ILLNESS: -Histamine -Ciguatoxin seafood toxin commonly linked with: -tuna -bonito -mackerel -mahimahi symptoms: Histamine (initially) -reddening of face/neck -sweating -headache -burning/tingling sensation of mouth/throat (later) -diarrhea -vomiting prevention: PURCHASE FROM APPROVED, REPUTABLE SUPPLIERS PREVENT TIME-TEMPERATURE ABUSE DURING STORAGE/PREP seafood toxin commonly linked with: -tropical reef fish -barracuda -grouper -jacks -snapper Ciguatoxin symptoms: -reversal of hot/cold sensations -nausea -vomiting -tingling in fingers/lips/toes -joint/muscle pain prevention: PURCHASE FISH FROM APPROVED, REPUTABLE SUPPLIERS shellfish toxin commonly linked with: -shellfish found in cold waters symptoms: -tingling of mouth/face/arms -dizziness -numbness -nausea -vomiting -diarrhea Saxitoxin 17 / 19 prevention: PURCHASE FROM APPROVED, REPUTABLE SUPPLIERS shellfish toxin commonly linked with: shellfish found in warm waters Brevetoxin symptoms: -tingling/numbness of lips, tongue, and throat -dizziness -reversal of hot/cold sensations -vomiting -diarrhea shellfish toxin commonly linked with: shellfish found in coastal waters of pacific northwest & east coast of Canada symptoms: vomiting diarrhea abdominal pain confusion memory loss disorientation seizure coma Domoic Acid prevention: PURCHASE FROM APPROVED, REPUTABLE SUPPLIERS mushroom toxins -caused by eating toxic wild mushrooms -occur when toxic mushrooms are mistaken for edible ones -can be prevented by purchasing from approved, reputable suppliers plant toxins -usually happen when plants are purchased from unapproved suppliers -can happen when certain plants aren't cooked correctly -can be prevented by purchasing plants from approved, reputable suppliers Assure Look Employees Reports Threat the acronym ALERT stands for? (food defense tool made by the FDA) 1. conduct a hazard analysis 2. determine critical control points 3. establish critical limits 4. establish monitoring procedures 5. identify corrective actions 6. verify that the system works 7. establish procedures for record keeping and documentation 7 steps of HACCP plan: cross-connection a physical link between safe water and dirty water, which can come from drains, sewers, or other wastewater sources backflow the reverse flow of contaminants through a cross-connection into a drinkable water supply air gap an air space that separates a water supply outlet from a potentially contaminated source 18 / 19 2 For an illness to be considered "foodborne," how many people must be affected after eating the same food? 50-70 degrees Fahrenheit, with a 50-60% humidity level What is considered an appropriate dry storage temperature range? frozen: 0° or less; cold 41° or less; hot: 135° or more When inspecting incoming shipments of food, you should look for the following Fahrenheit temperatures: fish (must be kept in ice or frozen) When stored in the refrigerator, which food must be kept in ice? placing hot food in refrigerator for quick cooling Which would not be a good practice when cooling food? Discard it You have been out on vacation for a few days from your job as a food service manager. Upon returning, you find a food in the walk-in refrigerator and are unsure of its safety. What should you do? Which of the following is false regarding food service pest control measures? Pesticides and their uses are regulated by federal, state, and local laws. Purchasing your own pesticides is appropriate if they are bought Purchasing your own pesticides is appropriate if they are bought from a reputable dealer. from a reputable dealer. Pest control measures may vary from region to region and from pest to pest. Pests can become resistant to pests control measures. The FDA is responsible for inspecting all foods except for which of the following? canned goods meat, poultry, and eggs bottled water infant formula meat, poultry, and eggs Write down the time If there is a power outage at your restaurant, you should first make note of the time so you know when the event occurred and can plan accordingly. The power goes out in your restaurant. As a manager, what is the If you have a generator, getting that operational would be an first action you should take? appropriate next step. Checking and recording the temperature of food is appropriate, but does not need to be done immediately after the outage occurs. TCS foods do not need to be thrown away until they have been in the temperature danger zone for more than 4 hours. 19 / 19