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What are the three reminders I gave for preventing pest in our lab?
clean, take garbage out, store food/supplies correctly
What is the space between the floor drain and the pipe called?
Air gap
When we talk about FIFO what is it telling us to do with the product?
put the closest use-by date first then the furthest
What are ready-to-eat foods?
foods that require no more preparation
Can you destroy viruses by cooking?
No
What is the definition of cross-connection?
physical link between dirty water and clean
What is required by federal law to be on food that contains 1 or more of the big nine?
food label
The handwashing station must include what 5 things?
soap, water, towels, trash can, signage
If you go into the pantry how many inches off the ground should the shelving be?
6"
What does the bimetallic stem thermometer have that typical thermometers don't have
a dimple
Name one of the foods that has a minimum internal temperature of 145F
seafood, steaks/chops, roast, eggs immediately, game (farm)
What is each station responsible for doing before checking the dry rack for any leftover dishes that need to be put away
sweep and mop
What is a food allergen?
protein in food/ingredient that causes sensitivity
What color bucket is used for soap and water?
green
To use sanitizer correctly you need to remember the four following things
temp 75F, soak 30 seconds, change dirty/low, 1/4 sanitizer, rest h2o
What does HACCP stand for?
Hazard, Analysis, Critical, Control, Point
What food items are allowed to be received at 41F?
cold TCS foods
We receive a shipment of whole turkeys. How are we going to check the temperature?
stick the thermometer in
Explain how to use the ice method to calibrate a thermometer.
Make an ice bath, submerge thermometer for 30 seconds, calibrate temp to 32F
Can viruses be destroyed by cooking?
no
Considered to be highly contagious and can caused severe illness
The Big 6
How many compartments are our sinks?
4
What is the name of the FDA defense tool to prevent deliberate contamination?
A.L.E.R.T.
What is a symptom of chemical contaminants?
varies
What does TCS stand for?
Temperature Control for Safety
Can you use hand antiseptic in place of handwashing?
No
How long should handwashing take?
25-30 seconds
Name the third step in handwashing
scrub hands and arms vigorously
Name all 9 common food allergies
milk, egg, fish, shellfish, wheat, soy, peanuts, tree nuts, sesame
The temperature danger zone occurs during what temperatures?
41 -135F
A foodborne illness outbreak occurs when?
2 or more people with same illness after same food, investigation is conducted, and lab confirms
The only big six that has a symptom of jaundice
Hepatitis A
Associated with cattle, produce, and dirty water
E. Coli
Main Transmitter is flies
Shigella
Salmonella Typhi is passed by who?
people diagnosed with typhoid fever
The Big 6 consist of 4 bacteria what are they?
Shigella, E. Coli, Salmonella Tyhpi, Nontyphoidal Salmonella
What does FAT TOM stand for?
Food, Acidity, Temp, Time., Oxygen, Moisture
Who is considered a high risk population?
65+, 5 or less, and comprised immune system
How long should handwashing take?
25-30 seconds
How long can TCS food remain in the fridge before we have to sell it, serve it, or throw it out?
7 days
What is the acronym of the Food and Drug Administration
FDA
This organization only inspects foods that come from animals
United States Department of Agricultural
How many steps in handwashing?
5
What are the two viruses that are part of the Big 6?
Hepatitis A & Norovirus
Temperature Danger zone occurs during what temps?
41-135
This organization confirms lab results
CDC
What is cross contamination?
Transfer of pathogens from one surface or food to another
An action that prevents the food handler from the operation
Exclude
An action that prevents food handlers from working with food, equipment, or supplies
Restrict
Employee reports they have been diagnosed with Shigella. Am I going to restrict or exclude?
Exclude
Employee reports that they have been throwing up all weekend. Am I going to restrict or exclude?
Exclude
Employee reports to Hardee's manager having a sore throat. Am I going to restrict or exclude?
Restrict
Employee reports having a wound on their arm that can't be covered. Am I going to restrict or exclude?
Restrict
Name all 12 TCS foods
Sprouts/Sprout Seeds ,Baked Potatoes, Dairy, Fish, Shellfish, Meat, Poultry, Shell Eggs, Untreated Garlic & Oil mixture, cut melons/sliced tomatoes/leafy greens
Hair, Bones, Bugs, and feathers are considered what type of contaminents?
Physical
Feces on hands and transferred to mouth is called what?
Fecal Oral Route
What is Jaundice?
yellowing of skin and eyes
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