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Food.Safety Study Guide
Food Manager
David Steck
Serve It Up Safe!
a dba for:
Novessent Consulting
fresh thinking in education
Tampa, FL
813/781/8884
updated 9-Aug-11
br
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Introduction
It is estimated that foodborne illnesses cost the State of Florida $10 billion per year, and the United States
approximately $152 billion per year (Tampa Tribune March 4, 2010, page. 4). The Tampa Trib says that "food borne
illness is a serious burden to our society".
Every year, 48 million people are sickened (this equates to about 4.0 million
cases per year in Florida) and some 3,100 people die due to food borne illness. The average cost of treating a
foodborne illness is $1,964.
The leading cause of foodborne illnesses are pathogens (microorganisms that cause disease) usually transmitted by our
hands or other bodily fluids. For this reason, Florida Statute 509.039 adopted by the Conference for Food Protection
states that "All mangers employed by a food service Establishment must have passed an approved test and
received certification attesting thereto." This certification is evidence that you have the knowledge, skills and abilities
to help reduce and/or prevent a food borne illness in your establishment, and is good for 5 years. So let's get started on
the road to understanding food borne illness, how to protect our customers and how to help mitigate liability and prevent
our establishment from being closed by the health department due to the existence of conditions that might cause a food
borne illness! All material contained herein is derived from the 2009 Model Food Code as written by the Food and Drug
Administration (FDA).
The person in charge of a Food Establishment shall demonstrate knowledge of the United States Model Food Code by:
1- complying with the Model Food Code and having no violations
2- being a Certified Food Protection Manager and
3- responding correctly to an inspectors questions and having particular knowledge of the following:
I.
2.
3.
4.
5.
6.
7.
8.
describe the relationship between the prevention of food borne disease and personal hygiene
explain the responsibility of the person in charge for preventing the transmission of foodborne illness
describing the symptoms of foodborne illnesses
explain the significance of the relationship between maintaining time and temperature of food and foodborne illness
explain the hazards involved in the consumption of raw or undercooked food
state the required cooking times and temperatures for potentially hazardous foods
state the required times and temperatures for the safe refrigeration and holding of hot/cold potentially hazardous foods
explain the relationship between the prevention of food borne illness and the control of cross-contamination,
bare hand contact with food,
hand washing and facility maintenance
9.
describe the major food allergens
10. describe the relationship between food safety and food equipment
II.
explain the correct procedures for cleaning and sanitizing utensils and food contact surfaces
12. identify the sources of water used and measure taken to assure it remain protected from contamination
13. identify poisonous or toxic materials and how to properly use and store chemicals
14. identify critical control points in your establishment
15. explain what HACCP is and how to comply with it
16. explain the responsibilities, rights and authorities assigned by the U.S. Food Code to the employee, the person in charge and the regulatory
authority
17. explain how the person in charge must comply with hisFher reporting responsibilities relating to employees restriction or exclusion from the
food establishment
Food managers should further understand that:
1.
5 highly infectious foodborne
illnesses are HESSN: hep A, e-coli,
Salmonella,
Shigella, and
Noro
2.
A meat slicer should be cleaned and sanitized every 4 hours when in continual use.
3.
A master cleaning schedule should be reviewed for updates with every change in procedure or equipment.
4.
The primary purpose of a MSDS (material safety data sheet)is to inform food handlers of the dangers of the
chemicals they are using.
5.
A site plan review should be conducted by regulatory authorities
6.
A Potentially
7.
The most effective way to prevent pest problems is to 1st- deny pests access.
8.
A primary key to a HACCP (Hazard Analysis & Critical Control Point) system is the correct training of
Hazardous Food that requires TeS (Time & Temperature
foodhandlers.
9.
Property
Foods that can be received at 45 degrees or lower are shell eggs.
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begins.
Control for Safety) is poultry.
10. The HACCP principle that identifies places in the flow of food where hazards can be eliminated
is conducting
the analysis.
11. Ciguaterg
poisoning is a foodborne
illness in fish resulting from a toxic agent in algae.
12. Scombroid poisoning is a food borne illness in fish (tune & mahi-mahi)
resulting from Histamine poisoning.
13. Food service workers should wash their hands for 20 seconds with 100 F water.
14. When cleaning and sanitizing dishes in a 3 compartment
15. The minimum
lighting requirements
sink, the first step is to rinse/scrape/soak.
for the prep area is 50 foot-candles.
16. Food handlers cutting raw vegetables and
then removing the trash do not need fresh gloves (to remove the
trash).
17. Unwashed hands commonly pass the Shigella bacteria (that lives in human stool) from one person to another
via hand-to-hand
contact or hand-to- food contact.
18. The most important
element to a successful training program is to use a variety of learning programs.
19. Other than bleach/chlorine,
the two chemicals sanitizers are approved for foodservice operations
are Iodine
and quats
20. When sanitizing with bleach/chlorine
use Y2 ounce of bleach to 1 gal. water and quats @ 200 ppm.
21. Recognizing violations, taking notes and discussing violations are all steps in the inspection process.
22. Clean utensils being stored on kitchen shelving should be 6 inches off the floor (and away from the wall).
23. Drinking a can of soda while handling food can contaminate
24. Food contact surfaces must be cleaned/sanitized
the food you are preparing (biological).
every 4 hours.
25. In a HACCP system, when critical limits are not met, you must take corrective action.
26. To correctly cool food, you must pass it from 135 to 70 within 2 hours and then from 70 to 41 within 4 hours
with total time no more than 6 hours total.
27. The food safety benefit to freezing food is that you slow the growth of pathogens.
28. Water from a private well must be tested annually and the results kept on file.
29. While transporting
food, container covers help prevent physical contamination.
30. Noro, a virus found in human stool & vomit that causes gastroenteritis,
intestines (diarrhea) can be prevented by washing hands frequently
which is the inflammation
of the
& wearing gloves.
31. Foods cooked or re-heated in a microwave should reach 165 F.
32. While filling a mop bucket from a hose (attached to the sink), it is NOT acceptable to submerge the hose in the
water bucker as it fills; this is a cross-connection.
33. Small grains of black pepper could be dropping from cockroaches.
34. The Federal Agency issues Food Model Code is the FDA.
35. To cool a large roast, you should FIRST cut it into smaller pieces.
36. While transporting
food, use a heavy plastic container
wi a lid
(helps prevent physical contamination).
37. When the FDA updates food code, you should update your SOP and provide immediate training.
38. Disposable gloves should be changed every 4 hours, when changing tasks, when handling different
kinds of
foods or when they become soiled/torn.
39. One food product that can safely be re-served in a food operation
is individually
packaged breadsticks.
40. You should reject an egg shipment if they arrive at an air temp above 45 degrees.
41. When introducing
a new food recipe, the most effective way of training food handlers is by demonstration.
42. If smoking is permitted
in or near storage or food prep area, it could cause a potential biological hazard.
43. Reviewing deficiencies during regulatory inspections can help identify training gaps.
44. Determining
where hazards can occur in the flow of food, identifying
potential food hazards and grouping food
by how it is processed in a food service operation are all elements of conducting a hazard analysis.
45. An acceptable method of thawing frozen food is to raise its temperature
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as,part of the cooking process.
46. A food handler with Noro (or any other HESSN) must be excluded from the food service operation.
47. A food handler with a runny nose must be restricted in the food service operation.
48. When making a sauce that contains eggs for a high risk group, you should use only pasteurized eggs.
49. The most important
aspect of personal cleanliness is frequent and thorough
hand-washing.
50. A warewasher that uses chemicals to sanitize would have wash temperature
of 120 degrees.
51. A warewasher that uses hot water to sanitize would have wash temperature
of 165 degrees.
52. Cooked rice should be held at a minimum of 145 degrees.
53. For a food handler to avoid cross-contamination
when preparing a food for a customer with food allergies, you
should wash, rinse and sanitize utensils between uses.
54. Chemical cleaners and sanitizars should be stored in a storage area away from food prep areas.
55. The MSDS (material safety data sheet) details what protective
clothing should be worn and what the safety
precautions are for the handling of chemicals.
56. Purchasing food from approved & reputable suppliers better assures that all food is in compliance with local,
state and Federal regulatory requirements.
57. NSF International
and Underwriters
laboratory
(Ul) are examples of organizations that evaluate and test food
service equipment.
58. Food that could be transported
in a galvanized container is enriched flour.
59. General purpose detergents will effectively
fd
60. The correct solution to put in the 3
61. Before handling food, foodhandlers
remove dirt and grime on walls.
compartment
of a 3 compartment
sink is warm (75 F) sanitizing solution.
should wash their hands after answering the phone.
62. Workers that are required to wear a hairnet are dishwashers.
63. Foodhandlers should wash their hands between shaking hands with a guest and replenishing the salad bar.
64. Food that a guest with a shellfish allergy should avoid is shrimp.
65. Storing sanitizers away from food is one way to help prevent chemical contamination.
66. The type of beverage container that a food handler must drink from while working is a covered container with
a straw.
67. A step to help control food contamination
68. The type of thermometer
is excluding a worker with diarrhea from the operation.
that checks the surface temperature
of food is an infrared.
69. Juice produced on-site must follow a HACCP plan.
70. An important
safe food handling practice is cooking food to in its internal minimum temperatures.
71. When inspecting a shipment of fresh fruits and vegetables, a handler should check the boxes for evidence of
insect contamination.
72. FAT TOM stands for the conditions that favor the growth of most food borne pathogens.
Food
Acidity
Time
Temp
73. An example of cross-contamination
02
Moisture
on a buffet line is when raw eggs are added to cooked scrambled eggs.
74. A brush that has long-lasting bristles that do not absorb moisture is nylon brushes.
75. Food should be delivered to an off-site catering location at 41 or below or 135 or above.
76. When both raw ground beef and cooked chicken are delivered to an off-site location, the cooler with the precooked chicken should be stored above the raw ground beef.
77. Food that should be stored above all other food in a cooler to avoid cross-contamination
78. For the safe handling of shell eggs, remove only as many as are needed for immediate
79. The Federal agency responsible for writing most food service requirements
is raw carrots.
use.
is the FDA.
80. The first step in developing an effective training program is assessing the training needs.
81. The correct temperature ofthe water/detergent
82. A potential source of contamination
in the t" of a 3 compartment sink is 110 degrees.
when catering off-site is serving unlabeled food.
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I
83. Dry food and supplies that is properly stored in a dry storage area is 6/1 off the floor & away from the walls.
84. The most important
factor in monitoring
food stored in a refrigerator
is the air temperature
in the refrigerator.
85. The correct procedure for delivering hot food to an off-site location is to maintain food temperatures
above
135 degrees.
86. All food contact surfaces, tables and all equipment
should be non-absorbent.
87. Traces of pesticides found on raw chicken breasts is an example of chemical contamination.
88. Handwashing stations must have hot & cold running water & a sign to wash hands before returning to work.
89. The action a manger must take when an employee is diagnosed with a HESSN (Hep A, e-coli, Salmonella,
Shigella or Norovirus) is send the employee home (exclude) and notify the regulatory authorities.
90. When serving dinner entrees, hands/fingers/thumbs
91. The best location for a refrigerator
thermometer
must not touch the food contact surfaces.
is in the warmest part of the fridge; up high/near the door.
92. Beside shellfish and peanuts, foods with common allergens are soy and wheat.
93. To hold food at the buffet, the minimum
94. A Pathogen is a microorganism
holding temperature
should be 135.
(germ) that causes disease.
95. 3 types of hazards are physical (what you can see), chemical (chemicals) and biological (blood or saliva).
96. To Exclude is to prohibit the employee from entering the food Establishment.
97. To Restrict is to not allow them near exposed food, equipment
or prep areas while in the Establishment.
98. The FDA Model Food Code is only guidance for state and local regulatory agencies to use in writing their own
regulatory
requirements;
it is not Federal law or a mandate.
~.
U.S. Food and Drug Administration
Ir-I!IW'. Protecting and Promoting Your Health
State Of Florida
5100 Paint Branch Parkway HFS-009
Division of Hotels and Restaurants
1940 North Monroe Street
College Park, MD 20740
Tallahassee, FL 32399-1011
1-888-SAFEFOOD
[email protected]
850.487.1395
Center for Food Safety
/ 1-888-723-3366
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