foodborne illness - Disease transmitted to people by food, time temp. abuse - food out to long in temperature that promotes growth, cross contamination - pathogens transferred from one surface to another, TCS food - food requiring time and temp. control for safety, high risk population - pregnant, elderly, infants, compromised immue systems, Biological contamination - bacteria, virus, fungi, parasite, Chemical contamination - cleaners, sanitizers, polishesinfants, Physical contamination - staples, bandages, glass, dirt, bones, foodborne illness outbreak - when two or more people have the same symptoms requires investigation, contamination - presence of harmful substance in food, risk factors for foodborne illness - purchasing from unsafe sources, failing to cook food correctly, holding food at incorrect temp, contaminated equipment, poor hygiene, unsafe practices - time temp abuse, poor hygiene, cross contamination, poor cleaning/sanitizing, foodborne illness symptoms - diarrhea, vomiting, fever, nausea, abdominal cramps jaundice, Temperature danger zone - 41 Degrees - 135 Degrees (F), Biological toxins - naturally occurring in plants mushrooms, and seafood, food allergens - milk, eggs, fish, shellfish, wheat, soy, peanuts, treenuts, Allergy symptoms - nausea,wheezing, hives, swelling, vomiting, abdominal pain, 41 degrees or lower - Cold TCS food, 135 degrees or higher - Hot TCS food, Fresh Produce - temp: varies according to product condition: varies according to product, Storage Order from top to bottom - Ready to eat food, Seafood, whole cuts of beef and pork, ground meat and ground fish, whol and ground poultry, Methods of thawing - -fridge:41 degrees, running water 70 degrees, mircowave immediatley cook aftrwards, cooking, 165 degrees for 15 seconds - Poultry, stuffing made with meat, fish, poultry, stuffed meat, seafood, poultry, pasta, 155 degrees for 15 seconds - ground meat (beef, pork, meat), injected meat, mechanically tenderized meat, ratites: ostrich, emu, ground seafood, shell eggs hot held for service, 145 degrees for 15 seconds - steaks/chops of pork, beef, veal, lamb, seafood, commercially raised game, shell eggs immediately served, 145 degrees for 4 minutes - roasts of pork, beef, veal, lamb., 135 degrees - fruits, vegetables, gains, legumes, FDA - Food, and Drug Administration-All food no meat, poultry, or eggs., USDA - United States Department of Agriculture inspects meat poultry and eggs, CDC - Center for Disease Control-Statistics for ill personnel, How often must you check temperatures of holding foods? - Every four hours, hot food can be held without temperature control for up to 4 hours if - held at or above 135 before removing, sold/served/thrown out within four hours, hand-washing protocol - 10-15 seconds, handwashing sinks are required in... - restrooms, food-prep areas, service areas, dishwashing areas, handwashing sinks must only be used for... - handwashing, requirements for hand washing sinks - hot and cold running water, soap, drying means, garbage container, signage, cleaning and sanitizing process - scrape/remove food from surface, wash surface, rinse surface, sanitize surface, allow surface to air dry, Detergent - used for washing towels and rags, List the 4 steps to properly clean and sanitize tools and equipment - 1 - Clean the surface. 2 rinse the suface 3 sanitize the surface 4 let the surface air dry, Cleaning - Removes food and other dirt from a surface., Sanitizing - reduces pathogens on a surface to safe levels., What is first in first out method (FIFO)? - A system of rotating food in the refrigerator, pantry, shelves, etc., All TCS foods should be stored at what temperature? - Hot foods at 135F or higher, cold foods at 41F or lower, What should a label on food stored include? - Name of the food, date by when it should be sold, eaten or thrown out , Parasites are commonly associated with - seafood, Ciguatera toxin is commonly found in - amberjack, Baked Potato is a - TCS food, what should a food handler with a hand wound do to safely return to work with food? - Bandage wound with an impermeable cover and wear a single use glove, what is the max number of days that ready to eat food prepared on-site can be stored if held at 41F? - 7 days, What organization requires Material Safety Data Sheets - OSHA (Occupational Safety and Health Administration, What is the min internal temp for green beans that are hot held for service? - 135F, What food item does the FDA advise againist offering on a children's menu? - Rare Cheeseburger, When partial cooking food to be finished later, what is the max cooking time allowed during the inital cooking? - 60 mins., Food held at 41F or lower before removed from frig can be held without temp control for up to how many hours - 6, Which food may be re-served to customers? - unopened pre-packaged food, What is the purpose of settign critical limits in a HACCP plan? - To reduce the hazards to safe levels, What is the min. water temperature required when using hot water to sanitize objects? - 171F, What is the min time an iodine sanitizer solution must be in contact with the object being sanitized? - 30 seconds, How often shuld food contact surfaces that are in constant use be cleaned? - Every 4 hours, What type of thermocouple probe shuold be used to check the internal temp of a beef roast? - Penetration, What is a basic characteristic of a virus - requires a living host to grow, Where should staff members eat, drink, smoke, or chew gum? - designated areas, What should a foodservice operator do when responding to a food-borne illness outbreak? - Segregate the product, On legs at least 4 inches high or sealed to the countertop - Countertop Equipment, Thermometers used for air timep must be accurate within - +- 3F, Thermometers used for food must be accurate within - +-2f, Vacuum caused by high water usage, suck contaminats back to water supply - back siphonage, document issued by regulatory authority allows requirements to be waived or changed - variance, 50-99 ppm - Cholrine, 41F-135F - Danger Zone, Must be at least 6 inches off the gound - Floor Mounted equipment, shelves, Space that separated water supply outlet from potentially contaminated source, only sure way to prevent back flow - air gap,

ServSafe Foodhandlers

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