Food Manager Certification - Question and Answer Review

Transcription

1 Food Manager Certification - Question and Answer Review POPULATIONS AT HIGH RISK FOR FOODBORNE ILLNESS Who has a high risk of contracting a food borne illness? Infants and preschool-age children, pregnant women, the elderly, people taking certain medications, such as antibiotics and immune-suppressants, people who are seriously ill, such as anyone who has recently had major surgery, received an organ-transplant, or anyone with a preexisting or chronic illness. HOW FOOD BECOMES UNSAFE According to the CDC, what are some common risk factors responsible for food borne illness? Purchasing food from unsafe sources, holding food at improper temperatures, failing to cook food adequately, poor personal hygiene, using contaminated equipment What is the FDA Food Code? The federal government s recommendations for food service sanitation regulations. Most regulations for foodservice operations are written at what level? Local/City. Which agency enforces food safety in a foodservice operation? State or local regulatory authority. What are some examples of how food can be time and temperature abused? Failing to hold or store food at required temperatures, failing to cook or reheat food to temperatures that kill microorganisms, and failing to cool food properly. What is cross-contamination? The transfer of pathogens from one surface or food to another. What are some examples of when cross-contamination can occur? When contaminated ingredients are added to food that receives no further cooking; when cooked or ready-to-eat food is allowed to touch food-contact surfaces that have not been cleaned and sanitized; when food that may be contaminated is allowed to touch or drip fluids onto cooked or ready-to-eat food; when a food handler touches food that is contaminated and then touches cooked or ready-to-eat food; when contaminated cleaning cloths are not cleaned and sanitized before being used on other foodcontact surfaces. What are the keys to preventing food borne illness? Controlling time and temperature, preventing crosscontamination and practicing proper personal hygiene. MICROBIAL CONTAMINANTS What are microorganisms that can cause illness called? Pathogens. What are the four types of microorganisms that can contaminate food and cause food borne illness? Bacteria, viruses, parasites, and fungi. CONDITIONS AFFECTING THE GROWTH OF MICROORGANISMS What are the six conditions that affect the growth of microorganisms? Food, acidity, temperature, time, oxygen, and moisture. What is one factor that affects the growth of microorganisms in food? Density. What is the ideal ph range for the growth of microorganisms? 4.6 to 7.5. What is the temperature range of the temperature danger zone? 41 F to135 F. What is the typical level of water activity in food that supports the growth of microorganisms?.85 or higher. 1

2 Of the six conditions for bacterial growth, which can you control? Time and temperature. What are examples of PHF/TCS foods (better able to support the rapid growth of microorganisms)? Milk and milk products, eggs (except those treated to eliminate Salmonella spp.), shellfish and crustaceans, fish, baked potatoes, sliced melons, synthetic ingredients, such as textured soy protein in meat alternatives, meat (including beef, pork, and lamb), poultry, raw sprouts and sprout seeds, heat-treated plant food (including cooked rice, beans, and vegetables), tofu or other soy-protein, untreated garlic-and-oil mixtures). What type of container should be used to transport TCS food from the place of preparation to the place of service? Insulated. Cut melons should be stored at what internal temperature? 41 F or below. CLASSIFYING FOODBORNE ILLNESSES When does a foodborne infection occur? When someone eats food containing pathogens, which then grow in the intestines, causing illness. When does a foodborne intoxication occur? When someone eats food containing toxins that cause an illness; the toxin may have been produced by pathogens found in the food, be the result of a chemical contamination, or be a natural part of a plant or animal that was eaten. When does a foodborne toxin-mediated infection occur? When a person eats food containing pathogens, which then produce illness-causing toxins in the intestines. BACTERIA What are some basic characteristics of bacteria? Living organisms, can be carried in food, water, soil, animals, or humans, can reproduce very rapidly under favorable conditions, some can survive freezing, some cause illness by producing toxins as they multiply, die, and break down. Which bacteria is commonly linked with cooked rice dishes? Bacillus cereus What is the key to limiting bacterial growth? Controlling time and temperature. Which pathogen is primarily found in the hair, nose, and throat of humans? Staphylococcus aureus While commonly linked with contaminated ground beef, what pathogen has also been linked with contaminated produce? Shiga toxin-producing E. coli. Why are spores dangerous? Not only can spores survive cooking temperatures, they also can revert back to a form capable of growth anytime conditions are favorable. VIRUSES What are some basic characteristics of viruses? Can be transmitted from person to person, from people to food, and from people- to food-contact surfaces, can contaminate both food and water supplies, some may survive freezing. What is the best way to keep food borne viruses from contaminating food? Practicing good personal hygiene; it is especially important to wash hands properly and minimize bare hand contact with ready-to-eat food. Which type of pathogen is hepatitis A? Virus Which foodborne illness has been linked with ready-to-eat food and shellfish contaminated by sewage? Hepatitis A 2

3 PARASITES What are some basic characteristics of parasites? Need a host to survive, infect many animals (such as cows, chickens, pigs, and fish) and are then transmitted to humans when eaten, can be found in contaminated water, or on produce that has been washed with contaminated water. What is the best way to keep food borne parasites from contaminating food? Purchase food such as meat, seafood, and produce from reputable, approved suppliers SEAFOOD TOXINS What safeguards should be taken to prevent a food borne illness from fish toxins? Purchase fish from an approved, reputable supplier, check the temperature of fish upon delivery, and make sure it has been received at 41 F or lower, refuse fish that has been thawed and refrozen. What is the best way to prevent a food borne illness from shellfish toxins? Purchase shellfish from an approved, reputable supplier. Scombroid poisoning can be prevented by? Purchasing fish from approved, reputable suppliers. What can cause histamine to form in tuna? Time-temperature abuse. CHEMICAL CONTAMINANTS What can you do to prevent chemical contamination of food? Follow the directions supplied by the chemical and the manufacturer, use caution when using chemicals during operating hours, to prevent contamination of food and food preparation areas, store chemicals away from food, utensils, and equipment used for food, store chemicals in their original containers, if chemicals are transferred to smaller containers or spray bottles, label each container correctly and clearly. Why should food NOT be stored in a galvanized container? Acids in the food can cause the container to rust. PHYSICAL CONTAMINANTS What are some common physical contaminants you should watch out for? Metal shavings from cans, staples from cartons, glass from broken light bulbs, blades from plastic or rubber scrapers, fingernails, hair, and bandages, dirt, bone, fruit pits or seeds. FOOD ALLERGENS What are the symptoms of an allergic reaction? Itching in and around the mouth, face, or scalp, tightening in the throat, wheezing or shortness of breath, hives, swelling of the face, eyes, hands, or feet, abdominal cramps, vomiting, or diarrhea, loss of consciousness, death. What are the most common food allergens? Milk and dairy products, eggs and egg products, fish and shellfish, wheat, soy and soy products, peanuts and tree nuts. What measures can be taken to keep customers with allergies safe? Inform them of menu items that contain potential allergens, be able to fully describe each of your menu items when asked, tell them how the item is prepared and identify all ingredients, if necessary, if you do not know if an item is free of allergens, say so; then urge the customer to order something else, during preparation, make sure the food makes no contact with the ingredient to which the customer is allergic, make sure all cookware, utensils, and tableware are free of allergens to prevent food contamination. When taking the orders of customers with food allergies, what should a server do? Fully describe each menu item to customers who ask, including any secret ingredients. 3

4 PERSONAL HYGIENE How can managers play a key role in promoting good personal hygiene? Modeling proper behavior at all times. What is a training need? A gap between what an employee knows and what an employee needs to know. When can employees contaminate food? When they have a food borne illness or they have been around someone who has one, when they are vomiting or have diarrhea, when they have uncovered infected cuts on their hands or arms, when they touch anything that could contaminate their hands. PROPER HAND WASHING How hot should water used for hand washing be? As hot as you can comfortably stand, approximately 100 F. How long should you scrub your hands and arms with soap when washing them? Ten-fifteen seconds. When must food handlers wash their hands? Before starting work for the day, after using the restroom, after touching the hair, face, or body, after sneezing, coughing, or using a tissue, after smoking, eating, drinking, or chewing gum or tobacco, after handling chemicals that might affect the safety of food, after taking out garbage, after clearing tables or busing dirty dishes, after touching clothing or aprons, after touching anything else that may contaminate hands, such as un-sanitized equipment or work surfaces, before and after handling raw meat, poultry, or fish. PROPER HAND CARE What should be done with cuts or wounds on hands or arms? They should be covered with a clean bandage; clean gloves or a finger cot should be worn over the bandage at all times. Covering wounds can help prevent the spread of which pathogen? Staphylococcus aureus. What is the intended use for a hand antiseptic? Reduce pathogens on skin. USING GLOVES PROPERLY Can gloves used for food handling be reused? Gloves used for food handling are for single use; they must never be washed and reused. When using gloves, when should hands be washed? Hands must be washed before putting gloves on and when changing to a new pair; gloves must never be used in place of hand washing When must gloves be changed? As soon as they become soiled or torn; before beginning a different task; at least every four hours during continual use, and more often when necessary; after handling raw meat and before handling cooked or ready-to-eat food If a food handler spends an entire shift forming hamburger patties, when should they change gloves? Every 4 hours during continual use, and more often as needed. PERSONAL CLEANLINESS AND ATTIRE What must employees wear to prevent contamination of food and food-contact surfaces? Wear a clean hat or other hair restraint, wear clean clothing, remove their aprons when leaving food-preparation areas - this is especially important when leaving to use the bathroom or to handle trash. What jewelry must be removed before preparing or serving food and when working around food-preparation areas? All jewelry must be removed from hands and arms; this includes watches, bracelets, and rings. The only exception is a ring that is a plain metal band. 4

5 POLICIES FOR EATING, DRINKING, SMOKING, AND CHEWING GUM OR TOBACCO When must employees be prohibited from eating, drinking, smoking, and chewing gum or tobacco? When they are preparing or serving food; when they are in areas used to clean utensils and equipment. Why must employees refrain from these activities? In the process of doing any of those things, saliva can be transferred to an employee s hands or directly to food or food-contact surfaces being handled. REPORTING ILLNESS AND INJURY When must an employee report health problems to the manager? Before starting work and/or immediately, if he or she becomes ill during the work day. When must a food handler be restricted from working with or around food? If the person has a sore throat with fever and/or if the operation primarily serves a high-risk population, the person must be excluded from the establishment when experiencing these symptoms. When must a food handler be excluded from the establishment? If the person is vomiting or has Diarrhea; if the person has jaundice; if the person has been diagnosed with a food borne illness caused by one of the following pathogens: Salmonella Typhi, Shigella spp., Shiga toxin-producing E. coli, Norovirus, Hepatitis A virus and any other disease transmissible through food so designated by the regulatory authority in a particular jurisdiction. If an employee is vomiting or has diarrhea, how long before he or she can return to work? The employee must be symptom-free for 24 hours or must have a written release from a medical practitioner. If an employee has been excluded from the establishment due to a food borne illness, when can he or she return to work? The manager must work with the employee s medical practitioner and/or the local regulatory agency to determine when he or she can safely return to work. If an employee has been excluded from the establishment due to jaundice, when can he or she return to work? The employee must have a written release from a medical practitioner before he or she can return to work. Jaundice is a symptom of which foodborne illness? Hepatitis A. What action should a manager take when a food handler reports being diagnosed with shigellosis? Send the food handler home and then call the local regulatory authority. Food handlers who work in a nursing home can t work in the operation if they have which symptom? Sore throat with fever. PREVENTING CROSS-CONTAMINATION What is cross-contamination? The transfer of microorganisms from one food or surface to another. How can cross-contamination be prevented? Designate specific cutting boards and utensils for raw food and a different set for ready-to-eat food; clean and sanitize work surfaces, equipment, and utensils after each task; prepare raw meat, fish, and poultry and ready-to-eat food at different times if the establishment has only a single prep table. CONTROLLING TIME AND TEMPERATURE To keep food safe, it must be kept out of what temperature range? Temperatures between 41 F and 135 F. This range is known as the temperature danger zone. How can time and temperature abuse be prevented? Minimize the time food spends in the temperature danger zone. What must be done with food that has spent four or more hours in the temperature danger zone? Discard it. What do time-temperature indicators do? Show if food has been time-temperature abused during shipment. 5

6 When a thermometer is calibrated using the ice-point method, what temperature should the dial register after the stem/probe has been placed in the ice water? 32 F. What type of thermometer is NOT appropriate for use in a foodservice operation? Glass. GENERAL PURCHASING AND RECEIVING GUIDELINES What is an approved food source? One that has been inspected and is in compliance with applicable local, state, and federal laws. What can be done to ensure that receiving staff has adequate time to inspect deliveries? Schedule deliveries for off-peak hours and receive only one delivery at a time. What should be checked when receiving products to ensure safety? Color, texture, odor, packaging, Signs of refreezing, prior wetness, or pest infestation, use-by dates, internal temperature. What is an infrared (laser) thermometer used to measure? Surface temperature. What is the right way to measure the temperature of fresh meat, poultry, or seafood when it is delivered? Insert the thermometer stem or probe into the thickest part of the product. INSPECTING MEAT What does the inspection stamp on meat packaging mean? It means the product and processing plants have met certain government standards; it does not mean the meat is free of microorganisms. What conditions indicate that a meat delivery is acceptable? Temperature is 4l F or lower, color of beef is bright, cherry red; lamb is light red; pork has light pink meat and firm white fat, texture is firm and the meat springs back when touched, no odor, packaging is intact and clean. INSPECTING POULTRY What conditions indicate that a poultry delivery is acceptable? Temperature is 41 F or lower. No discoloration; flesh is firm and springs back when touched; no odor; product is surrounded by crushed, self-draining ice. What conditions indicate that a poultry delivery should be rejected? Temperature is above 41 F; purple or green discoloration around the neck, or the wing tips are dark; stickiness under the wings or around joints; abnormal, unpleasant odor. INSPECTING FISH AND SHELLFISH What conditions indicate that a fish delivery is acceptable? Temperature is 41 F or lower; gills are bright red and skin is bright and shiny; flesh is firm and springs back when touched; mild ocean or seaweed smell; eyes are bright, clear, and full; product is surrounded by crushed, self-draining ice. What conditions indicate that a fish delivery should be rejected? Temperature is above 41 F; gills are dull and gray and skin is dull and dry; flesh is soft and leaves an imprint when touched; strong fishy or ammonia smell; eyes are cloudy, red-rimmed, or sunken. What conditions indicate that a shellfish delivery is acceptable? Live shellfish are received on ice or at an air temperature of 45 or lower; shucked shellfish are received at an internal temperature of 45 F or lower; mild ocean or seaweed smell; shells are closed and unbroken; shellfish are received alive (if received fresh). What conditions indicate that a shellfish delivery should be rejected? Live shellfish are received at an air temperature above 45 F; shucked shellfish are received at an internal temperature above 45 F; texture of the shellfish is slimy, sticky; or dry; strong fishy smell; shells are broken. How long must shell stock tags be kept on file? 90 days after the container has been emptied or the last shellfish was served from the container. 6

7 INSPECTING EGGS What conditions indicate that an egg delivery is acceptable? Received at an air temperature of 45 F or lower and no odor; shells are clean and unbroken. What conditions indicate that an egg delivery should be rejected? Received at an air temperature above 45 F, sulfur smell or off odor and shells are dirty or cracked INSPECTING PRODUCE What conditions indicate that a produce delivery should be rejected? Insect infestation, mold, cuts, wilting, mushiness, discoloration, dull appearance, unpleasant odors and tastes, expired use-by dates. Why is bruised produce a potential hazard? Bruises provide a potential entry point for pathogens. INSPECTING REFRIGERATED READY-TO-EAT AND FROZEN FOOD What conditions indicate that a refrigerated ready-to-eat food delivery is acceptable? Received at a temperature of 41 F or lower, unless otherwise specified by the manufacturer; packaging is intact and in good condition. What conditions indicate that a refrigerated ready-to-eat food delivery should be rejected? Received at a temperature above 41 F, unless otherwise specified; packaging is torn or contains holes; expired use-by dates What conditions indicate that a frozen food delivery is acceptable? Food is received frozen; packaging is intact and in good condition. What conditions indicate that a frozen food delivery should be rejected? Food is not frozen; packages are torn or have holes; fluids or frozen liquids in case bottoms; ice crystals or water stains on packaging (evidence of thawing and refreezing). INSPECTING DRY GOODS What conditions indicate that a dry-goods delivery is acceptable? Packaging is intact and in good condition; product has a normal color and odor. What conditions indicate that a dry-goods delivery should be rejected? Packaging has holes, tears, or punctures, dampness or water stains on outer cases and inner packaging (indicates it has been wet), abnormal color or odor, spots of mold or slimy appearance, contains insects, insect eggs, or rodent droppings. GENERAL STORAGE GUIDELINES When labeling food that has been prepared on-site, what should you include on the label? Name of the food and date by which it should be sold, consumed, or discarded How long can you store potentially hazardous, ready-to-eat food that was prepared on-site? Maximum of seven days if it has been held at 41 F or lower REFRIGERATED AND FROZEN STORAGE Why should you avoid overloading refrigerators and freezers? Storing too many products prevents good airflow and makes the units work harder to stay cold. How can cross-contamination be prevented if cooked and ready-to-eat food must be stored with raw products? Cooked and ready-to-eat food must be stored above raw meat, poultry; and fish; this will prevent raw product juices from dripping onto the prepared food. 7

8 In what order must raw meat, poultry and fish be stored to prevent contamination when stored in the same refrigerator? They must be stored in the following top-to-bottom order: whole fish, whole cuts of beef and pork, ground meats and fish, whole and ground poultry When using a bottom-to-top shelving order, what determines the best placement of food in a cooler? Minimum internal cooking temperature of food. DRY STORAGE What are the biggest dangers to dry and canned food? Moisture and heat. What should the temperature of a dry-storage area be? Between 50 F and 70 F. What should the humidity level in the dry-storage area be? Between 50-60%. How high off the floor should dry food be stored? At least six inches off the floor. PREPARATION, COOKING, AND SERVING GUIDELINES THAWING FOOD What are the four acceptable methods for thawing food? In a refrigerator, at 41 F or lower, submerged under running water at a temperature of 70 F or lower; in a microwave oven, if the food will be cooked immediately after thawing or as part of the cooking process PREPARATION How should egg dishes that require little or no cooking be prepared to keep them safe? Use pasteurized shell eggs or egg product. How can you keep produce safe when preparing it? Wash it thoroughly under running water to remove dirt and other contaminants; this must be done before cutting, cooking, or combining produce with other ingredients and pull leafy greens such as lettuce and spinach completely apart and rinse them thoroughly GENERAL COOKING REQUIREMENTS What is the only way to reduce microorganisms in food to safe levels? Cook the food to its required minimum internal temperature; this temperature must be reached and held for a specific amount of time. What must you do when checking the temperature of cooked food to get an accurate reading? Check the temperature in the thickest part of the food and take at least two readings in different locations. Does cooking food destroy spores or toxins that may be on it? No, that is why it is critical to handle food safely before it is cooked to prevent spores from forming. Which probe should be used to check the temperature of a pork roast? Penetration. What type of eggs should be used for raw or undercooked dishes made for high-risk populations? Pasteurized. What procedure should be followed when cooking food in a microwave? Cover the food to prevent the surface from drying out; rotate or stir it halfway through cooking to distribute the heat more evenly; let it stand at least two minutes after cooking to let the temperature even out; check the temperature in several places to make sure the food is cooked through. 8

9 SPECIFIC COOKING REQUIREMENTS What is the minimum internal cooking temperature for each of these items? Scrambled eggs that will be served immediately 145 F for fifteen seconds Roast duck 165 F for fifteen seconds Pork sausage (ground meat) 155 F for fifteen seconds Stuffed pasta 165 F for fifteen seconds Injected roasts 155 F for fifteen seconds Lamb chops 145 F for fifteen seconds Eggs cooked in a microwave 165 F Beef roast 145 F for four minutes Grilled salmon 145 F for fifteen seconds COOLING FOOD What temperature requirements must be met when cooling potentially hazardous (TCS) food? It must be cooled from 135 F to 70 F within two hours and then from 70 F to 41 F or lower in the next four hours. Why is it important to get the food from 135 F to 70 F in the first two hours? Microorganisms grow much faster at temperatures between 125 F and 70 F, so food must pass through this temperature range quickly to minimize growth. Cooling the food to 70 F within two hours allows it to pass quickly and safely through the most dangerous part of the temperature danger zone. What should you do if food has not reached 70 F within the first two hours when cooling it? Throw it out or reheat it and cool it again. Why should large quantities of hot food not be placed in a refrigerator to cool? Most refrigerators are not designed to cool hot food quickly. It may raise the internal temperature of the refrigerator, putting stored food at risk. What should you do before cooling food to help it cool faster? Cut large food items into smaller pieces and/or divide large containers of food into smaller containers or shallow pans. What are three safe methods for cooling food? Place the food in an ice-water bath and stir the food frequently and stir the food with an ice paddle; place the food in a blast chiller or a tumble chiller. REHEATING FOOD What are the requirements for reheating potentially hazardous (TCS) food? Reheat it to an internal temperature of 165 F for fifteen seconds within two hours. What should you do if food has not reached 165 F for fifteen seconds within two hours when reheating it? Throw it out. HOLDING FOOD At what temperatures should hot and cold potentially hazardous (TCS) food be held? Cold food must be held at an internal temperature of 41 F or lower; hot food must be held at an internal temperature of 135 F or higher. How often should you check the temperature of food being held for service? At least every four 9

10 hours; as an alternative, check the temperature every two hours to leave time for corrective action. What should YOU do if after four hours the food is not at the proper temperature? Throw it out. SERVING FOOD What precautions should be taken to keep food safe when using serving utensils? Only clean and sanitized utensils should be used for serving; separate utensils should be used for each food item; utensils should be cleaned and sanitized after changing serving tasks; utensils should be cleaned and sanitized at least once every four hours during continuous use. How can you minimize bare-hand contact with food that is cooked or ready to eat? By handling food with tongs, deli sheets, or gloves. What can servers do to prevent contamination when handling glassware and dishes? Hold dishes by the bottom or the edge; hold cups by the handles and glassware by the middle, bottom, or stem; hold flatware and utensils at the handle. What can servers do when handling ice to prevent contamination? Use ice scoops or tongs to retrieve ice; store ice scoops in a sanitary location and not in the ice. What can be done to prevent contamination on food bars and buffets? Have employees monitor these areas closely; install sneeze guards; label all items; do not allow customers to refill soiled plates or use soiled silverware at the food bar. HAZARD ANALYSIS CRITICAL CONTROL POINT What is a HACCP management system? It is a system that identifies, evaluates and controls hazards that are significant for food safety. What is the focus of a HACCP system? To follow the flow of food through the establishment, using a combination of proper food handling procedures, monitoring techniques, and record keeping to help ensure the consistent safety of food. What is the key to successful implementation of a HACCP system? The key is proper training of personnel. What is a hazard? A biological, chemical, or physical property that may cause an unacceptable consumer health risk. What is a control point? Any point in the flow of food through your operation (points in the flow chart) where a physical, chemical or biological hazard can be controlled. What is a critical control point (CCP)?A point or procedure in a specific food system where loss of control may result in an unacceptable health risk (hazard). Most CCPs are final internal temperatures of cooked foods, holding temperatures, cooling times and temperatures, and reheating temperatures. Receiving will be a CCP if raw fish or shellfish is on the menu. What is a critical limit? The maximum or minimum value to which a physical, biological, or chemical parameter must be controlled at a critical control point (CCP) to minimize the risk that the identified food safety hazard may occur. FACILITIES DESIGN What should be considered when designing a facility to keep food safe? How to minimize the time food spends in the temperature danger zone, how to minimize the risk of cross-contamination and how to ensure equipment is easy to clean Generally, how often should operations that use a private water source, such as a well, have the water tested? Every year or more frequently if required by your local jurisdiction. 10

11 PLAN REVIEW What is a plan review? Many jurisdictions require approval of layout and design plans prior to new construction or when remodeling. These plans should include: proposed layout, mechanical plans (and specifications for utilities), construction materials, types of models of proposed equipment, specifications for utilities, plumbing and ventilation. When is a plan review usually required? When a new facility will be built and when extensive remodeling will occur. INTERIOR FLOORING MATERIALS What are the requirements for flooring? It must be nonabsorbent and easy to clean. What is coving? Curved, sealed edge between a floor and a wall. Why must coving be used when installing flooring? To eliminate gaps or sharp corners between the floor and wall that would be impossible to clean. HAND WASHING STATIONS In what areas of the establishment are hand washing stations required? Restrooms, food-preparation areas, service areas and dishwashing areas What items are required in a hand washing station? Hot and cold running water, soap, means to dry hands, waste container, sign stating employees are required to wash hands before returning to work SANITATION STANDARDS FOR EQUIPMENT What are the requirements for equipment food-contact surfaces? Safe, durable, corrosion-resistant nonabsorbent, sufficient in weight and thickness, smooth and easy to clean and resistant to pitting, chipping, decomposition, scratching, scoring, distortion, and crazing What are the requirements for non-food contact surfaces exposed to splash, spillage, or food soiling? Smooth, nonabsorbent, corrosion-resistant, free of unnecessary ledges, projections, and crevices and easy to clean In order to ensure that food service equipment has been certified as meeting certain standards, it should be stamped with marks? NSF or UL. DISHWASHING MACHINES What are the requirements for installing dishwashing machines? The machine must be six inches off the floor and key information about using the machine should be posted on the dishwasher. INSTALLING AND MAINTAINING KITCHEN EQUIPMENT What are the requirements for installing stationary equipment? It should be mounted on legs at least six inches off the floor. If the equipment is not mounted on legs, it should be sealed to a masonry base. What are the requirements for installing stationary tabletop equipment? It should be mounted on legs providing a minimum clearance of four inches between the base of the equipment and the tabletop and if the equipment is not mounted on legs, it should be sealed to the countertop with a nontoxic food-grade sealant WATER SUPPLY AND PLUMBING What is a cross-connection? Physical link through which contaminants from drains, sewers, or other wastewater sources can enter the water supply. What are some examples of a cross-connection? Running faucet located below the flood rim of a sink and/or running hose in a mop bucket. 11

12 Why is a cross-connection dangerous? It allows the possibility of backflow the unwanted, reverse flow of contaminants into a potable water system. How can backflow be prevented? By installing vacuum breakers on faucets and/or creating air gaps. What is the only certain way to prevent backflow? Air gap. What are the requirements for grease traps? They must be installed and maintained by licensed plumbers. What must be done when there is a backup of raw sewage in the operation? The operation must be immediately closed and the affected areas have to be thoroughly cleaned and, where necessary sanitized. LIGHTING AND VENTILATION How can you keep lighting from contaminating food and food-contact surfaces? Use shatter-resistant light bulbs or put protective covers made of metal mesh or plastic over fixtures What are the requirements regarding ventilation? Ventilation hoods, fans, guards, and ductwork should not drip onto food or equipment and hood filters or grease extractors have to be tight fitting and easy to remove, and they should be cleaned on a regular basis. GARBAGE DISPOSAL How can you keep garbage from contaminating food and attracting pests? Remove it from food-preparation areas as quickly as possible; do not carry it above or across food-preparation areas; make sure containers are leak proof, waterproof, and pest proof (usually plastic, not cardboard); keep outdoor trash receptacles covered, and make sure drain plugs are in place; clean containers thoroughly and frequently and never clean containers in foodpreparation or food-storage areas CLEANING AND SANITIZING What is the difference between cleaning and sanitizing? Cleaning is the process of removing food and other types of soil from a surface, such as a prep table or plate. Sanitizing is the process of reducing the number of pathogens on a clean surface to safe levels. What process must be followed to clean and sanitize surfaces effectively? The surfaces must first be cleaned and rinsed, before being sanitized. When must food-contact surfaces be cleaned and sanitized? After each use; any time you begin working with another type of food; any time you are interrupted during a task and the tools or items you have been working with may have been contaminated and at four-hour intervals, if the items are constantly used. CLEANING AGENTS What should general purpose detergents be used for? Removing fresh soil from floors, walls, ceilings, prep surfaces, and utensils. What should degreasers be used for? Removing burned-on grease. What should acid cleaners be used for? Removing mineral deposits and other soils. What should abrasive cleaners be used for? Removing baked-on food. SANITIZING METHODS What two methods can be used to sanitize surfaces? Heat sanitizing and chemical sanitizing. What two methods can be used to heat-sanitize surfaces? Immersion in hot water and running them through a high-temperature dishwashing machine. 12

13 What are the requirements when immersing items in hot water to sanitize them? The water must be at least 171 F and the items must be immersed for thirty seconds. How can utensils, tableware, and equipment be chemically sanitized? Immerse them in a specific concentration of sanitizing solution for a specific amount of time and rinse, swab, or spray them with the appropriate sanitizing solution. What can you do to make sure that chemical sanitizers are effective? Mix them with water to the right concentration; make sure the water is the right temperature; make sure items stay in contact with the sanitizer for the right amount of time. How can you make sure that a sanitizer is at the right concentration? Check it with the proper sanitizer test kit. What can happen if a sanitizing solution is not at the right concentration? Concentrations below those required could fail to sanitize objects and concentrations higher than recommended can be unsafe, leave an odor or a bad taste, and/or corrode metals DISHWASHING MACHINES What should the temperature of the final sanitizing rinse in a high-temperature dishwashing machine be? 180 F. What happens when the water temperature in a high-temperature dishwashing machine is too high? The water vaporizes before items can be sanitized. What should the temperature of the final sanitizing rinse in a stationary rack single-temperature machine be? 165 F. DISHWASHING IN A THREE-COMPARTMENT SINK What should be done before cleaning and sanitizing items in a three-compartment sink? Clean and sanitize each sink and all work surfaces. What are the five steps for cleaning and sanitizing items in a three-compartment sink? Rinse, scrape, or soak all items before washing; wash items in the first sink in a detergent solution that is at least 110 F; immerse or sprayrinse items in the second sink; sanitize the rinsed items in the third sink by immersing them in a chemical-sanitizing solution and air-dry all items. STORING UTENSILS, TABLEWARE, AND EQUIPMENT What should be done to prevent clean and sanitized items from becoming contaminated when storing them? Store them at least six inches off the floor, keep them covered or otherwise protected from dirt and condensation, clean drawers and shelves before items are stored and clean trays and carts used to carry tableware and utensils. STORING CLEANING TOOLS AND SUPPLIES How should cleaning tools and supplies be stored to prevent contamination? Store them away from food and food-preparation areas. USING HAZARDOUS MATERIALS What is the purpose of Material Safety Data Sheets? Inform staff of safe use and hazards associated with chemicals used in the operation. How should chemicals be handled to prevent contamination? Purchase only those chemicals that are approved for use in a restaurant or foodservice establishment, store chemicals in their original containers away from food and food-preparation areas, properly label containers when transferring chemicals to them and dispose of chemicals according to manufacturers recommendations and local regulations 13

14 INTEGRATED PEST MANAGEMENT (IPM) PROGRAM What are the three basic goals of an IPM program? Deny pests access to the establishment, deny pests food and shelter and work with a licensed PCO to eliminate pests that do enter. How do pests enter an establishment? They are brought inside with deliveries and they enter through openings in the building itself. How can you prevent pests from coming into the establishment with deliveries? Purchase products from reputable suppliers and check deliveries and refuse shipments when signs of pests are around. How can you prevent pests from entering the operation through openings in the building? Screen windows and vents and replace them when necessary, install self closing devices and door sweeps on doors, repair cracks and traps from door frames and thresholds. Keep exterior openings closed tightly as much as possible. Fill holes around pipes with concrete or sheet metal, cover drains with grates, seal cracks in floors and walls and around equipment. How can you deny pests food, water, and hiding or nesting places? Dispose of garbage quickly, clean up spills around garbage containers immediately, keep garbage containers clean and tightly covered, store recyclables in pestproof containers, and keep them as far away from the building as allowed, store food and supplies away from walls and at least six inches off the floor, rotate products so pests cannot settle and breed, clean the establishment thoroughly, clean up food and beverage spills immediately, clean break rooms after use and keep cleaning tools and supplies clean and dry PEST IDENTIFICATION What are some signs that cockroaches are present? Strong oily odor, droppings, or feces, that look like grains of black pepper, capsule-shaped egg cases that are brown, dark red, or black. Where are cockroaches often found? In dark, warm, moist places that are hard to clean. What are some signs that rodents are present? Signs of gnawing, droppings, tracks and nests made of scraps of paper, cloth, hair, feathers, and grass. Where do rats typically nest? In holes located in quiet places and near food and water and possibly next to buildings. USING AND STORING PESTICIDES What should you do before pesticides are applied in the establishment? Remove all food and movable food-contact surfaces and cover equipment and food-contact surfaces that cannot be moved What should you do after pesticides are applied in the establishment? Wash, rinse, and sanitize all food-contact surfaces and have the PCO store and dispose of all pesticides used in the establishment COMPLIANCE AND ENFORCEMENT What is a variance? A written document, issued by the regulatory authority that authorizes a modification or waiver of one or more requirements of this Code if, in the opinion of the regulatory authority, a health hazard or nuisance will not result from the modification or waiver. What is the role of the FDA? An agency of the US Department of Health and Human Services - regulates food and drug safety. They also develop the Model Food Code, which lists recommendations for food service regulations What is the role of the USDA? A government agency responsible for the inspection and grading of meats, meat products, poultry, dairy products, eggs and egg products, and fruits and vegetables shipped across state lines (interstate). How should you handle a routine inspection? Ask for I.D., cooperate, take notes, keep the relationship professional, discuss violations and correction times, follow-up. 14

15 What documents is the health department authorized to view or take during a routine health inspection? Purchase receipts/invoices, IPM treatments, list of chemicals, shellstock ID tags, HACCP records (if mandatory HACCP). IMMINENT HEALTH HAZARDS What is meant by an imminent health hazard? It means a significant threat or danger to health that is considered to exist when there is evidence sufficient to show that a product, practice, circumstance, or event creates a situation that requires immediate correction or cessation of operation to prevent injury based on the number of potential injuries, and the nature, severity, and duration of the anticipated injury. Food establishments can be closed if an inspector determines that the facility poses an immediate and substantial health hazard to the public. Examples of hazards calling for closure include, but are not limited to: a significant lack of refrigeration, backup of sewage into the establishment itself or its water supply, emergency, such as a building fire or flood, serious infestation of insects or rodents, long interruption of electrical or water service. CRISIS MANAGEMENT PLANNING What is meant by crisis management? The organized and systematic efforts of an operation to prevent, react to, and learn from a crisis. What are some characteristics of a crisis? Escalating intensity, Media or regulatory scrutiny, interference with normal operations, reduced public image, damage to the bottom line. TRAINING What determines a training need? A gap between what your associates are required to know to perform their job and what they actually know. What are the steps to establishing a training program? Assess needs, establish learning objectives, determine delivery methods (demonstrate, lecture, one-on-one vs. Group, computer-based, role-play), select instructor, choose training materials & area, conduct the session, provide feedback, evaluate. 15