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foodborne illness - ✔✔Disease transmitted to people by food foodborne illness outbreak - ✔✔when two or more people have the same symptoms requires investigation contamination - ✔✔presence of harmful substance in food time-temperature abuse - ✔✔food out to long in temperature that promotes growth; means you left it out in the temperature danger zone too long cross contamination - ✔✔pathogens transferred from one surface to another
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SERVSAFE Food Handler Exam Questions and
TCS food - ✔✔food requiring time and temperature control for safety; stands for "Time/temperature Controlled for Safety" high risk population(for food related illnesses) - ✔✔pregnant elderly infants peeps with compromised immune systems Biological contamination - ✔✔usually a living microscopic contaminant; bacteria, virus, fungi, parasite Chemical contamination - ✔✔usually a non-living chemical that gets into food; cleaners, sanitizers, polishes Physical contamination - ✔✔usually something you can physically see in the food; staples, bandages, glass, dirt, bones
Temperature danger zone - ✔✔ 41 Degrees - 135 Degrees (F) Biological toxins - ✔✔naturally occurring in plants mushrooms, and seafood 8 main 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 should be kept at this temp! 135 degrees or higher - ✔✔Hot TCS food should be kept at this temp or higher! Fresh Produce - ✔✔temp: varies according to product
condition: varies according to product Storage Order(from top to bottom of fridge) - ✔✔A:Ready to eat food B: Seafood C:Whole cuts of Beef and pork D:Ground meat and ground fish E:Whole and ground Poultry Methods of thawing - ✔✔-fridge for a couple of days
- cool water bath
- microwave: immediately cook afterwards *note some foods can be cooked straight from freezer, though, if directions allow 165 degrees for 15 seconds - ✔✔...is what to cook the following foods at to kill bacteria
seafood commercially raised game shell eggs immediately served FDA - ✔✔Food, and Drug Administration-All food no meat, poultry, or eggs. USDA - ✔✔United States Department of Agriculture CDC - ✔✔Center for Disease Control-Statistics for ill personnel hand-washing protocol - ✔✔wash with warm, soapy water for at least 20 seconds handwashing sinks are required in... - ✔✔restrooms, food-prep areas, service areas, dishwashing areas
cleaning and sanitizing process - ✔✔scrape/remove food from surface, wash surface with appropriate cleanser, rinse surface, sanitize surface, allow surface to air dry Detergent - ✔✔Used for washing towels and rags 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; use the first product you purchased first, not the newest All TCS foods should be stored at what temperature? - ✔✔Hot foods at 135F or higher
Where should you check the temperature of a food to make sure it's done all the way through? - ✔✔the thickest part
- don't test the temp near a bone either because bones hold heat and may give a false reading If you suspect a food is contaminated in any way, what should you do? - ✔✔Alert your food manager and toss it out! What are the "parts" of a 3 compartment sink when cleaning dishes and equipment? - ✔✔1st sink= hot, soapy water 2nd sink= rinse water 3rd= safe sanitizing solution When should you NOT accept food when it's delivered? - ✔✔-when it comes with stains on the box or is leaking
- if the package has been opened during transport
- if it's a frozen/cold item and was not held to the correct temperature while being transported
- signs of defrosting in frozen items
- when there are signs of bugs/rodents with the item
