Class #1: Foundations Class: ServSafe Cerfication

CUL105 - Foundations 

The important of becoming a Certified Food Protection Manager  p13

The FDA Food code requires that the person in charge of a foodservice operation become a Certified Food Protection Manager. That person must be onsite at all times during operating hours. 

Textbook: ServSafe Coursebook  8th edition 

Chapter 1: Keeping Food Safe

1.1 Foodborne Illnesses

1.2 How Foodborne Illnesses Occur

1.3 The Food Safety Responsibilities of a Manager

Chapter 2: Understanding the Microworld

2.1 Pathogens
2.2 Bacteria
2.3 Viruses
2. 4 Parasites 

2. 5 Fungi [ mold, yeast, grow well in acidic place p48]

2. 6 Biological Toxin 

Chapter 3: Contamination, Food Allergens, and Foodborne Illness

3.1 Physical and Chemical Contaminants

3.2 The Deliberate Contamination of Food

3.3 Food Allergens

Chapter 4: The Safe Food Handler

4.1 Personal Hygiene and Contamination

4. 2 A Good Personal Hygiene Program

Chapter 5: The Flow of Food: An Introduction

5.1 Cross-Contamination

5.2 Time-Temperature Control

 

Chapter 6: The Flow of Food: Purchasing and Receiving    

6.1 Purchasing Considerations

6.2 Receiving Considerations

6.3 General Inspection Guidelines

6.4 Inspecting Specific Types of Food

Chapter 7: The Flow of Food: Storage

7.1 General Storage Guidelines

7.2 Storing Specific Food

Chapter 8: The Flow of Food: Preparation

8.1 Preparation

8.2 Cooking  Food

8.3 Cooling and Reheating Food

Chapter 9: The Flow of Food: Service

9.1 Holding Food for Service

9.2 Serving Food Safely

9.3 Off-Site Service

Chapter 10: Food Safety Management Systems

10. 1 Food Safety Management Systems

10.2 Active Managerial Control

10.3 Crisis Management

Chapter 11: Safe Facilities and Management

11.1 Designing a Safe Operation

11.2 Considerations for Other Areas of the Facility

11.3 Equipment Selection

11.4 Installing and Maintaining Kitchen Equipment

11.5 Utilities

Chapter 12: Cleaning and Sanitizing

12.1 Cleaning

12.2 Sanitizing

12.3 Dishwashing

12.4 Cleaning the Premises

12.5 Developing a Cleaning Program

Chapter 13: Integrated Pest Management

13.1 Integrated Pest Management (IPM) Systems

13.2 Identifying Pests

13.3 Working with a Pest Control Operator (PCO)

13. 4 Treatment

13.5 Using and Storing Pesticides

Chapter 14: Food Safety Regulation and Standards

14.1 Government Agencies Responsible for Preventing Foodborne Illness

14.2 The Inspection Process

14.3 Self-Inspections

14.4 Voluntary Controls within the Industry

Chapter 15: Staff Food Safety Training

15.1 Training staff

15.2 The way of Training

FDA: Food and Drug Administration  [FDA Food Code]

Key Drop delivery: The receipt of food by a foodservice operation while it is closed for business. 

Important Notes:

1. Dates

use-by-date

sell-by-date

Best-by-date

Expiration date

2. foodborne-illness outbreak: 2 more peoples.

3. TCS food: food requiring time and temperature control for safety. 

TCS foods, which stands for Time/Temperature Control for Safety foods, are those that require careful handling, storage, and preparation to prevent the growth of harmful bacteria. These foods are susceptible to rapid bacterial growth when held within a specific temperature range known as the "danger zone" (41°F to 135°F).

TCS offs must be thrown out if it stays in the temperature danger zone for 4 hours or more. 

Ready-to-eat TCS food must include date marking if it will be held in refrigerator for longer than 24 hours. This food can be only stored for 7 days if it held at 41°F (5°C) or lower.

4. Food Dangerous zone

41°F  to  135°F (5°C  to  57°C)

70°F  to  125°F ( 21°C  to  52°C)

 

Receive [ P & R, purchase and Receive] cold CTS food at  41°F (5°C) or lower

Receive hot CTS food at  135°F (57°C) or higher

Key drop deliveries must be inspected as soon as possible.

 

Food is being time-temperature abused whenever it is handled in the following ways:

1. It is cooked to the wrong minimum internal temperature

2. It is held at the wrong temperature

3. It is cooled or reheated incorrectly.  

 

5.  illness:

The Big Six

• Shigella spp 志贺杆菌
• Salmonella typhi (Typhoid) 沙门氏菌属
• nontyphoidal Salmonella (NTS)
• shiga toxin-producing escherichia coli  (STEC), alos known as E. coli 大肠杆菌
• Hepatitis A  (is virus)
• Norovirus 诺如病毒  (is virus) 

4 types of pathogens that can contaminate food are

• virus
• bacteria
• parasite,
• fungi  [mold]

5.  What are the Big Nine allergens? 

Milk, Eggs, Fish, Crustacean shellfish, Tree nuts, Peanuts, Wheat, Soybeans, and Sesam4

The "Big 9" are the nine leading causes of food allergies in the United States: gluten intolerance

6. ALERT about Food Defense is Assure, Look, Employees, Reports and Threat. 

7. Cross-contact vs. Cross-contamination p71

Cross-contamination occurs when pathogens are transferred from one surface or food to another. An example of this is raw meat touching ready-to-eat food, such as a salad. This can result in a foodborne illness.

Cross-contact refers to the transfer of an allergen to food that does not contain that allergen. This can result in an allergic reaction in individuals with a food allergy. 

So cross-contamination pertains to the transfer of pathogens while cross-contact is all about to the transfer of allergens. 

8.  Antiseptics [ hand washing]  / disinfectant

Hand Antiseptics 消毒剂, aka hand sanitizers , are liquid or gel. Not replace hand washing.

vs disinfectant.

Hand antiseptics, also called hand sanitizers, are liquids or gels that help lower the number of pathogens on skin. If used, they must comply with the Code of Federal Regulations (CFR) and Food and Drug Administration (FDA) standards.

Only use hand antiseptics after handwashing. NEVER use them in place of it. Wait for a hand antiseptic to dry before you touch food or equipment.

Fingernails should be kept trimmed and filed.

Change gloves after 4 hours continuous glove use.  p92

Apron should be removed and stored when staff members leave prep areas. 

see chapter 4

9. Chapter 9:  The flow of food: service

Cover food or use Sneeze guard p188

Hold TCS food with temperature control  

• Hold TCS food,  hot food at 135°F (57°C),  cold food  41°F (5°C),  
• Check internal temperature every 4 hours

Hold TCS food without temperature control  

• Cold food, 41°F (5°C) or lower before moving from refrigerator. Then food temperature not exceed 70°F (21°C), if exceed throw away or throw away after 6 hours. 
• Hot food, 135°F (57°C) or higher before moving from refrigerator, throw away after 4 hours. 

Operation that primary serve high-risk population should never hold food without temperature control.

Utensils clean and sanitize after  4 hours continuous use.

 

Chapter 1: Keeping Food Safe

1.1 Knowledge Check

1. What are some of the common challenge to food safety in a restaurant or foodservice operation?

1. Time
2. Language and culture
3. literacy and education
4. Pathogens
5. Unapproved suppliers
6. High-risk population
7. Staff  turnover

2. What is definition of a foodborne illness?

 is a disease transmitted to people by food. An illness is considered a foodborne-illness outbreak When 2 or more people have the same symptoms after eating the same food. 

 

1.2 Knowledge Check

1.  What are the five most common risk factors for food safety [foodborne illness]?

• Poor Personal Hygiene.
• Improper Holding Temperatures.
• Improper Cooking Temperatures.
• Food from Unsafe Sources.
• Contaminated Equipment/Cross-Contamination.

2. List at least 6 TCS foods

1. Milk and Diary products
2. Shell eggs
3. Meat: beef, pork, and lamb
4. Poultry
5. Fish
6. Shellfish and crustaceans
7. Baked potatoes
8. Heat-treated plant food, such as cooked rice , beans, and vegetables
9. Tofu and other soy protein
10. Sprouts and sprout seeds
11. Sliced melons, cut tomatoes, cut leafy greens
12. Untreated garlic-and-oil mixtures

1.3 Knowledge Check

1. Which factors determine whether or not a certified food protection manager must be onsite at all times?

The type of operation and the type of food that is served or sold. Cashierless market and convenience stores are good examples of operations where the person in charge may not be required to be onsite at all time.

2. Name at least 5 food safety standards that the person in charge must ensure in the operation.

p14-15

My Notes:

Contamination: 3 categories: biological, chemical, and physical 

• biological: virus, parasites, fungi, bacteria. Mushroom, seafood [contain harmful toxin, that is, poison)
• Chemical: cleaners, sanitizers, polishes
• physical: glass, dirt, fish bones 

How food becomes unsafe  

1. Purchase food from unsafe sources [approved reputable suppliers]
2. Failing to cook food correctly
3. Holding food at incorrect temperature
4. using contaminated equipment
5. Practicing poor personal hygiene

Four main practices cause food-handling mistake p8

• Time-temperature abuse
• cross-contamination
• poor personal hygiene
• poor cleaning and sanitizing

Chapter 1 Study Questions

1. What is a foodborne-illness outbreak?

A. When two or more food handlers contaminate multiple foods

B. When an operation serves contaminated food to two or more people

C. When two or more people report the same symptoms from eating the same food

D. When the CDC receives information on two or more people with the same illness

2. What is TCS food?

A. Food requiring time and temperature control for safety

B. Food requiring training commitments for standards

C. Food requiring trustworthy conditions for service

D. Food requiring the addition of preservatives

 

3. Why is high staff turnover a risk to food safety?

A. New staff works too slowly to apply correct food safety practices

B. New staff training leaves less time for ongoing food safety training

C. New staff always has misconceptions about food safety

D. New staff never arrives with food safety knowledge

 

4. Which is a TCS food?

A. Peanuts

B. Strawberries

C. Flour

D. Tofu

 

5. The five common risk factors that can lead to foodborne illness are purchasing food from unsafe sources, failing to cook food adequately, holding food at incorrect temperatures, using contaminated equipment, and

A. reheating leftover food.

B. serving ready-to-eat food.

C. practicing poor personal hygiene.

D. using single-use, disposable gloves.

 

6. A package of raw chicken leaking fluid onto a ready-to-eat fruit cup is an example of which risk factor?

A. Cross-contamination

B. Poor personal hygiene 

C. Time-temperature abuse

D. Poor cleaning and sanitizing

 

7. Raw hamburger patties are stored in a sealed carton at room temperature next to the grill. What is the main risk that could cause a foodborne illness?

A. Cross-contamination

B. Poor personal hygiene

C. Time-temperature abuse

D. Poor cleaning and sanitizing

 

8. A server cleans a dining table with a wiping cloth and then puts the wiping cloth in an apron pocket. What is the risk that could cause a foodborne illness?

A. Cross-contamination

B. Poor personal hygiene

C. Time-temperature abuse

D. Poor cleaning and sanitizing

 

==Chapter 2: Understanding the Microworld==

2.1 Knowledge Check

1. What are some of the ways that pathogens can be transmitted?

• From person to person
• Through sneezing or vomiting onto food or food-contact surface
• From touching dirty food-contact surfaces and equipment and then touching food

2. How can incorrect handwashing cause foodborne illness?

Food handlers who do not wash their hands after using the restroom may contaminate food and surface with faces from their fingers. Once the food that the food handler touched is eaten, a foodborne illness may result. This is called the fecal-oral route of contamination. 

2.2 Knowledge Check 

1. What is the range in the temperature danger zone within which bacteria frow most rapidly?

between 41°F and  135°F (5°C  to  57°C)

Even more rapidly 70°F to 125°F  ( 21°C  to  52°C)

2. Which bacteria are include in the "Big Six'?

The Big Six

• Shigella spp 志贺杆菌
• Salmonella typhi (Typhoid) 沙门氏菌属
• nontyphoidal Salmonella (NTS)
• shiga toxin-producing escherichia coli  (STEC), alos known as E. coli 大肠杆菌
• Hepatitis A  (is virus)
• Norovirus 诺如病毒  (is virus) 

2.3 Knowledge Check 

1. What are the best ways to prevent the spread of viruses in a restaurant or foodservice operation?

• Prohibit food handlers who are vomiting or who have diarrhea or jaundice from working
• Make sure food handlers wash their hands regularly and correctly  [ ****, most effective, personal hygiene]
• Avoid bare-hand contact with ready-to-eat food

2. Are all viruses destroyed by normal cooking temperature?  No. 

2.4 Knowledge Check 

1. Can parasites grow in food, such as steak?  Can't

2. What are the most common measures to prevent infection by parasites  in a restaurant or foodservice operation?

• purchase food from approved, reputable suppliers [ ****, most effective]
• Cooking food to required minimum internal temperatures. 
• fish correctly frozen by the manufacturer. 

2.5 Knowledge Check 

1. Can fungi make people sick when consumed?  Yes

2. Which type of toxin is created by some molds?

aflatoxin 黄曲霉毒素 produced by aspergillus flavus 黄曲霉 parasiticus 寄生曲霉

2.6 Knowledge Check 

1. Which seafood toxin can be prevented through proper holding?

2. Can mushroom toxin be destroyed by thorough freezing? NO. 

My Notes:

4 types of pathogens that can contaminate food are

• virus
• bacteria
• parasite,
• fungi  [mold]

symptom of foodborne illness

• Diarrhea
• vomiting
• fever
• nausea
• abdominal cramps
• Jaundice  ( a yellow of the skin and eyes)
• dehydration

TCS food: food requiring time an temperature control for safety. p10

TCS food must be throwed out if it stays in the temperature danger zone for 4 hours or more  

temperature danger zone: 41 °F to 135 °F (5°C to 57°C)

more rapidly  70°F to 125°F  (21°C to 52°C)

FAT TOM 

food, acidity, time, temperature, oxygen, and moisture.  p 26

moisture: Water activity (aw): range 0.0 to 1.0. Water aw is 1. 0.85 ideal for growing bacteria.

Have most control over the time and temperature for spoiling food

Bacterial growth: Lag, Log, stationary, Death

Can double every 20 minutes

0 min = 1 cell

20 mins. = 2 cells

40 mins. = 4 cells

60 mins. = 8 cells

80 mins = 16 cells

10 hrs => billions

Chapter 2  Study Questions
1. The most common symptoms of a food- borne illness are diarrhea, vomiting, fever, nausea, abdominal cramps, and

A. malaise.

B. jaundice.

C. dizziness.

D. headache.

 

2. What is the most important way to prevent a foodborne illness caused by bacteria?

A. Control time and temperature.

B. Prevent cross-contamination.

C. Practice good personal hygiene.

D. Practice correct cleaning and sanitizing.

 

3. Shigella spp. is commonly linked with what type of food?

A. Food easily contaminated by hands

B. Shellfish from contaminated water

C. Unpasteurized dairy products

D. Raw ground beef

 

4. What is the most important way to prevent foodborne illnesses caused by viruses?

A. Control time and temperature.

B. Prevent cross-contamination

C. Practice good personal hygiene

D. Practice correct cleaning and sanitizing

5. What type of food is commonly linked with parasites?

A. Fish

B. Poultry

C. Ground meat

D. Canned food

6. A guest called an operation and told the manager about getting sick after eating there. The guest complained of vomiting and diarrhea after eating the raw oysters. What pathogen probably caused the illness?

A. Norovirus  (????)

B. Shigella spp.

C. Salmonella Typhi

D. Shiga toxin-producing E. coli

7. After eating seafood, a guest experienced tingling in the lips and a reversal of hot and cold sensations. What most likely caused the illness?

A. Toxin

B. Virus

C. Bacteria

D. Parasite

8. Which pathogens are found in high numbers in an infected person's feces, are highly infectious, and can cause severe illness?

A. Bacillus cereus, Listeria monocytogenes, Staphylococcus aureus, Clostridium perfringens, Campylobacter jejuni, and Vibrio parahaemolyticus

B. Anisakis simplex, Cryptosporidium par- vum, Giardia duodenalis, Vibrio vulnifi- cus, and Clostridium botulinum

C. Hepatitis A, Norovirus, Salmonella Typhi, nontyphoidal Salmonella, Shigella spp., and Shiga toxin-producing E. coli

D. Histamine, aflatoxin, brevetoxin, cigua- toxin, saxitoxin, and domoic acid

9. Aside from temperature, which other FAT TOM condition will a foodservice operation be most able to control?

A. Acidity

B. Time

C. Oxygen

D. Moisture

 

10. Which pathogen is commonly linked with eggs?

A. Hepatitis A

B. Clostridium botulinum 

C. Vibrio parahaemolyticus

D. Nontyphoidal Salmonella 非伤寒沙门氏菌 

 

==Chapter 3: Contamination, Food Allergens, and Foodborne Illness==

3.1 Knowledge Check 

1. Name an example a physical contaminant?

Metal shaving form cans

fruit pits

bone

dirt. 

2. How can chemical contamination be prevented? p64

1. Purchase chemical from approved, reputable suppliers.
2. Store chemical away from prep areas, food-storage areas, and service areas. Chemical must be separated from food and off-contact surface by spacing and partitioning . Chemical must NEVER be stored above food or food-contact surfaces.
3. Use chemicals for their intended use and follow the manufacturers'' directions.
4. Only handle food with equipment and utensils approved for foodservice use.
5. Make sure the manufacturers' labels on original chemical containers are readable.
6. Follow the manufacturers' directions and local regulatory requirements when throwing out chemicals.

3.2 Knowledge Check

1. What is a food defense program?

should address the points in your operation where food is at risk.

2.  A manager is limiting accesses to storage and prep areas. Which steps of ALERT is the manger performing? E

Staying ALERT about Food Defense is Assure, Look, Employees, Reports and Threat. 

3.3 Knowledge Check

1.  What are the Big Nine allergens?

The "Big 9" are the nine leading causes of food allergies in the United States:

Milk, Eggs, Fish, Crustacean shellfish, Tree nuts, Peanuts, Wheat, Soybeans, and Sesame

2. Name 3 ways cross-contact can be avoided. p 70

1. Check recipes and ingredient labels to confirm that the allergen is not present
2. Wash, rinse, and sanitize cookware, utensils, and equipment before prepping food. Some operations use a separate set of cooking utensils just for allergen special orders.
3. Make sure 
4. Make sure the allergen does not touch any- thing for guests with food allergies, including food, beverages, utensils, equipment, and gloves.
5. Wash your hands and change gloves before prepping food.
6. Use separate fryers and cooking oils when frying food for guests with food allergies.

Chapter 3: Contamination, Food Allergens, and Foodborne Illness
1. A prep cook stores a bottle of sanitizer on a shelf above a prep table. To prevent chem- ical contamination, what should be done differently?

A. Store the sanitizer bottle away from the prep area.

B. Store the sanitizer bottle in dry storage, above food.

C. Store the sanitizer bottle on the prep table. 

D. Store the sanitizer bottle with food sup- plies below the prep table.

2. A cook has decided to use a copper pot to heat up tomato sauce. What type of contamination will likely occur?

A. Biological

B. Physical

C. Chemical

D. Viral

 

3. Which food contains a common allergen? 

A. Potatoes sautéed in duck fat

B. Smoked salmon wrapped in a lettuce leaf 

C. Asparagus wrapped with prosciutto (ham) 

D. Tomatoes dressed with olive oil and garlic

 

4. What should food handlers do to prevent food allergens from being transferred to food?

A. Use cleaned and sanitized utensils when prepping the order.

B. Cook food to the appropriate minimum internal temperature.

C. Store cold food at 41°F (5°C) or lower.

D. Label chemical containers correctly.

5. A manager notices a former employee opening boxes in the dry storage area and believes the product may have been contaminated. As described in the ALERT program, what should the manager do with the product?

A. Hold the product

B. Throw out the product

C. Serve the product

D. Taste the product

6. What is the primary purpose of a food defense program?

A. To address points in an operation where food is the most at risk from cross-contact.

B. To address points in an operation where food is most at risk from deliberate contamination.

C. To address points in an operation where food is time temperature abused.

D. To address points in an operation where food is cross-contaminated.

 

==Chapter 4: The Safe Food Handler==

4.1 Knowledge Check

1. List at least 5 situations in which food handlers contaminate food.  p76

1. When they have a foodborne illness.
2. When they have wounds or boils that contain a pathogen.
3. When sneezing or coughing.
4. When they have contact with a person who is ill.
5. When they use the restroom and do not wash their hands. These food handlers may contaminate food and surfaces with feces from their fingers. Once someone eats food contaminated this way, a foodborne illness may result. This is called the fecal-oral route of contamination.
6. When they have symptoms such as diarrhea, vomiting, or jaundice-a yellowing of the eyes or skin.

2. As it related to food safety, what is a carrier? p76 

Some people carry pathogens and infect others without getting sick themselves. These people are called carriers.

With some illnesses, a person may infect others before showing symptoms. For person could spread hepatitis A for weeks before having any symptom. other illnesses, such as Norovirus, a person may infect others for days after symptoms are gone.

Some people also carry pathogens and infect others without getting sick then ese people are called carriers. The bacteria Staphylococcus aureus is the nose of 30 to 50 percent of healthy adults. About 20 to 35 percent of healthy adults carry it on their skin as well.

4.2 Knowledge Check

1. What are the steps for proper handwashing? p80

At least 20 seconds

2. A prep cook at a restaurant located in a shopping mall has a sore throat with a fever. What action must manager take?  p90

Restrict the food handler from working with exposed food, utensils, and equipment

Exclude the food handler from operation if you primarily serve a high-risk population

Chapter 4 Study Questions

1. A food handler has just taken out the trash. What should she do next?

A. Put on old gloves

B. Wipe her hands on her apron

C. Wash her hands

D. Use hand sanitizer

 

2. What should food handlers do after prepping food and before using the restroom?

A. Wash their hands

B. Take off their hats

C. Change their gloves

D. Take off their aprons

 

3. A food handler has an infected cut on his finger. He washed the cut and put new gloves on before prepping food. What did the food handler forget to do?

A. Use hand sanitizer

B. Use the old gloves

C. Put on a bandage

D. Put on a new apron

 

4. When should hand antiseptics be used?

A. After washing hands

B. Before washing hands

C. When soap is unavailable

D. When gloves are not being used

5. Who is most at risk of contaminating food?

A. A food handler whose sister works at a daycare

B. A food handler whose young son has vomiting

C. A food handler who gets a lot of headaches

D. A food handler who has an allergy

6. A cook wore single-use gloves while forming raw ground beef into patties. The cook continued to wear them while slicing ham- burger buns. What mistake was made?

A. The cook did not clean and sanitize the gloves before handling the hamburger buns.

B. The cook did not wash hands and put on new gloves before slicing the hamburger buns.

C. The cook did not wash hands before putting on the same gloves to slice the hamburger buns.

D. The cook did not wear reusable gloves while handling the raw ground beef and hamburger buns.

7. When washing hands, what is the minimum time you should scrub with soap?

A. 10 seconds

B. 20 seconds

C. 30 seconds

D. 40 seconds 

8. A food handler prepares and delivers meals to elderly people. What symptoms require this food handler to stay home from work?

A. Thirst with itching

B. Soreness with fatigue

C. Sore throat with fever

D. Headache with soreness

 

9. Under which condition are single-use gloves not required?

A. When handling ready-to-eat food

B. When chopping vegetables for a salad bar
C. When prepping sandwiches

D. When adding seasonings to raw meat

10. What should a manager of a hospital cafeteria do if a cook calls in with a headache, nausea, and diarrhea?

A. Tell the cook to go to the doctor and then come directly to work

B. Tell the cook to come in for a half day and then go see a doctor.

C. Tell the cook to rest for a half day and then come to work.

D. Tell the cook to not come to work and to see a doctor.

==Chapter 5: The Flow of Food: An Introduction==

5.1 Knowledge Check

1. Outlive 5 guidelines for preventing cross-contamination of food?

1. Use separate equipment for raw and ready-to-eat food
2. Clean and sanitized before and after tasks.
3. Prep raw and ready-to-eat food at different times
4. Buy prepared food

2. What are all of the steps that an item can take in the flow of food.

5.2 Knowledge Check

1. What are the 2 thermometer calibration methods? To which temperature should the thermometer be adjusted for each technique?

Boiling-point method, 212°F  (100°C)

Ice-point method,32°F  (0°C)

2. When must a thermometer be cleaned and sanitized?

Before and after using thermometers.

Type: 

• Bimetallic stemmed thermometers 二金属的  (sense up to dimple, not for thin food, such as hamburger patties)
• thermocouple thermometer  热电偶
• Thermistors thermometer   热敏电阻温度计

Chapter 5 Study Questions

1. A food handler has finished trimming raw chicken on a cutting board and needs the cutting board to prep vegetables. What must be done to the cutting board? 

A. It must be dried with a paper towel.

B. It must be turned over to the other side

C. It must be washed, rinsed, and sanitized

D. It must be rinsed in hot water and air-dried

 

2. How far must a bimetallic stemmed thermometer be inserted into food to give an accurate reading?

A. Just past the tip of the thermometer stem 

B. Halfway between the tip of the thermometer stem and the dimple

C. Up to the dimple in the thermometer stem  p103

D. Past the dimple of the thermometer stem

3. A cook is checking the internal cooking temperature of a beef roast. Where should the thermometer probe be placed?

A. At the edge of the food

B. On the surface of the food.

C. In the thickest part of the food

D. In the thinnest part of the food

 

4. What probe should be used to check the temperature of a pot of soup?

A. Air probe

B. Surface probe

C. Immersion probe

D. Penetration probe

 

5. What device can be used to record time-temperature abuse during the delivery of food?

A. Thermocouple

B. Thermistor

C. Time-temperature indicator

D. Bimetallic stemmed thermometer

6. At what temperatures do most foodborne pathogens grow most quickly?

A. Between 0°F and 41°F (-18°C and 5°C) 

B. Between 45°F and 65°F (7°C and 18°C) 

C. Between 70°F and 125°F (21°C and 52°C)

D. Between 130°F and 165°F (54°C and 74°C)

7. Which thermometer is in incapable of measuring the internal temperature of food?

A. Bimetallic stemmed thermometer

B. Infrared thermometer  p104

C. Thermocouple

D. Thermistor

 

8. A thermometer used to measure the temperature of food must be accurate to what temperature? 

A. ±5°F or ± 2.5°C

B. ±4°F or ± 2°C

C. ±3°F or ± 1.5°C

D. ±2°F or ± 1°C 

 

9. While getting ready to check the temperature of a turkey breast, a chef dropped a bimetallic stemmed thermometer onto a prep table. What should the chef do next? 

A. Calibrate the thermometer

B. Confirm the position of the dimple

C. Take the temperature of turkey

D. Install a surface probe on the thermometer

 

10. What happens when food spends time in the temperature danger zone?

A. Pathogens are reduced to safe levels 

B. Pathogens have time to grow 

C. Food quality is maintained 

D. Toxins are destroyed  

 

==Chapter 6: The Flow of Food: Purchasing and Receiving==   

6.1 Knowledge Check

1. What is one way  you can avoid food safety hazards when purchasing food?

Food must be purchased  from approved, reputable suppliers.

 

2. What are some items that should be reviewed on a supplier inspection report?

• Receiving and storage
• Processing
• Shipping
• Cleaning and sanitizing
• Personal hygiene
• Staff training
• Recall program
• HACCP (hazard analysis critical control point) program or other food safety program

6.2 Knowledge Check

1. Name 3 practices that can keep food deliveries safe

• Scheduling
• Staff needs: make specific staff responsible for receiving
• Good preparation
• Timing and process for inspection

2. How should an item that has be recalled be handled?

• Identify the recalled food items by matching information from the recall notice to the item.
• Remove the item from inventory and place it in a secure and appropriate location.
• Label the item in a way that will prevent it from being placed back in inventory. 
• Refer to the vendor's notification or recall notice for what to do with the item. 

6.3 Knowledge Check

1. Name 3 reasons why you might reject a can from a supplier

• Sever dents in the can seams
• Deep dents in the can body
• Missing labels
• Swollen or bulging ends
• Holes and visible signs of leaking
• Rust

2. What information is included on a Shellstock identification tags ?

When and where the shellfish are harvested. 

6.4 Knowledge Check

1. What are the criteria for accepting fresh fish?

• Color: Bright red gills; bright shiny skin
• Texture: Firm flesh that springs back when touched
• Odor: mild ocean or seaweed smell
• Eyes: bright, clear, full
• Packaging: Product surrounded by a crushed, self-draining 

2. Name criteria for rejecting poultry?

• Color: Purple or green discoloration around neck; dark wing tips (red are acceptable)
• Texture: Stickiness under the wings and around joints
• Odor: abnormal, unpleasant odor 

Chapter 6: Study Questions

1. What is the correct temperature for receiving cold TCS food?

A. 32°F (0°C) or lower

B. 41°F (5°C) or lower

C. 45°F (7°C) or lower

D. 50°F (10°C) or lower

2. What is one acceptance criteria for fresh shellfish?

A. Strong fishy smell

B. Dead on arrival

C. Mild ocean smell

D. Dry texture

3. What is the most important factor in choosing a food supplier?

A. It has a HACCP program or other food safety system.

B. It has documented manufacturing and packing practices.

C. Its warehouse is close to the operation, reducing shipping time.

D. It has been inspected and complies with local, state, and federal laws.

4. What is the best method of checking the temperature of a delivery of fresh meat? 

A. Insert a thermometer probe into the thinnest part of the meat.

B. Insert a thermometer probe into the thickest part of the meat.

C. Place a time-temperature indicator on the surface of the meat.

D. Use an infrared thermometer to check the meat's temperature.

 

5. A manager is inspecting food received from a supplier's truck. He observes droppings from pests in an item. What should he do? 

A. Reject the item with signs of pests. 

B. Ask to see an inspection report.

C. Recondition the item with pest damage 

D. Accept the food.

6. What causes large ice crystals to form on frozen food and its packaging?

A. Cross-contact

B. Cross-contamination

C. Time-temperature abuse

D. Incorrect cleaning and sanitizing

7. An employee has received a shipment of pork with no use-by date or expiration date. What should she do?

A. Call the company that makes the food 

B. Write her own expiration date 

C. Ask her manager for a date 

D. Reject the item

8. How should the temperature of vacuum- packed meat be checked during receiving? 

A. Lay the thermometer stem or probe on the surface of the top package.

B. Place the thermometer stem or probe between two packages of product.

C. Open a package and insert the thermometer stem or probe into the product.

D. Insert the thermometer stem or probe through the package into the product.

9. A manager received a recall alert for an item in her restaurant. What should she do? 

A. Recondition the item and store it to use another day.

B. Arrange for the vendor to pick up the item, and the notify staff.

C. Put the item in a secure location and label it so it will not be used.

D. Record the item's use-by date and place the item in storage.

10. Which is a requirement for key drop deliveries?

A. The items are set apart from other inventory.

B. The items are able to be reconditioned safely.

C. The items are delivered just before staff arrive.

D. The items are placed in the correct storage location. p117

 

Chapter 7: The Flow of Food: Storage

7.1 Knowledge Check

1. When must food be date marked?

Ready-to-eat TCS food must include date marking if it will be held in refrigerator for longer than 24 hours. This food can be only stored for 7 days if it held at 41°F (5°C) or lower.

2. Explain the FIFO method of stock rotation.

1. Identify the food item's use-by or expiration date
2. Store items with earliest use-by or expiration dates in front of items with later dates.
3. Once shelves, use those items stored in front first
4. Throw out food that has passed its manufacturer's use-by or expiration date. 

7.2 Knowledge Check

1. What is one example of a produce item that is considered to be a TCS food?

Cut melon, cut tomatoes, cut leafy green are TCS food.

2. Do all fruits and vegetables need to be stored at 41°F (5°C) or lower?

No. 

Cut melon, cut tomatoes, cut leafy green are TCS food, store them at  41°F (5°C) or lower.

Whole citrus, hard-rind squash, eggplants, root vegetables-such as potatoes, sweet potatoes and onions are stored in cool dry storage, in temperatures of  60°F to 70°F ( 16 °C to 21°C).

 

Chapter 7 Study Questions

1. What must be included on the label of ready-to-eat TCS food that was prepped in-house?

A. Date that the food was received

B. Name of each TCS ingredient included 

C. Date that the food should be thrown out 

D. List of all potential ingredients in the food

2. How long can ready-to-eat TCS food that was prepped in-house be stored if it is held at 41°F (5°C) or lower?

A. 1 day

B. 3 days

C. 5 days

D. 7 days

3. An air-temperature measuring device used to measure the temperature in a cooler must be how accurate?

A. ± 1°F or ± 5°C

B. ± 2°F or ± 1°C

C. ± 3°F or ± 1.5°C

D. ± 4°F or ± 3°C

 

4. How far above the floor should food be stored?

A. At least 3 inches (8 centimeters) 

B. At least 4 inches (10 centimeters)

C. At least 5 inches (13 centimeters)

D. At least 6 inches (15 centimeters)

 

5. What is the threat to food safety caused by storing raw ground turkey above ready-to-
eat food?

A. Cross-contact with allergens

B. Time-temperature abuse

C. Poor personal hygiene

D. Cross-contamination

 

6. Due to an operation's space limits, ready- to-eat and uncooked foods must be stored in the same cooler. How should foods be stored, in top-to-bottom order?

A. According to the FIFO method, with oldest items on the top shelf and the newest items on the bottom

B. According to preparation dates, with the earliest dates on the top shelf and the latest dates on the bottom

C. According to minimum internal cooking temperatures, with ready-to-eat foods on the top shelf and poultry on the bottom

D. According to minimum acceptable storage temperatures, with foods that can tolerate the warmest temperature on the top shelf and foods needing the coldest temperature on the bottom

7. When must you discard chicken salad that was prepped on July 18?

A. July 22

B. July 23

C. July 24

D. July 25

 

8. In top-to-bottom order, how should a fresh pork roast, fresh salmon, a container of lettuce, and a pan of fresh chicken breasts be stored in a cooler?

A. Lettuce, fresh salmon, fresh pork roast, fresh chicken breasts

B. Fresh salmon, fresh pork roast, fresh chicken breasts, lettuce

C. Lettuce, fresh chicken breasts, fresh pork roast, fresh salmon

D. Fresh salmon, lettuce, fresh chicken breasts, fresh pork roast

9. On January 1, a food handler is preparing chili that contains ground beef and pork sausage. The ground beef has an expiration date of January 3. The pork sausage has an expiration date of January 5. What is the use-by date of the chili?

A. January 3

B. January 4

C. January 5

D. January 8

10. What is the maximum air temperature at which you may safely store shell eggs?

A. 32°F (0°C) or lower

B. 41°F (5°C) or lower

C. 45°F (7°C) or lower

D. 70°F (21°C) or lower

 

Chapter 8: The Flow of Food: Preparation

8.1 Knowledge Check

1. Provide an example of food that cannot be safely reconditioned and must be throw out. p151

• When it is handled by staff who have been restricted or excluded from operation because of illness
• When it is contaminated by hands or bodily fluids - for example, from sneezing
• When it has exceeded the time and temperature requirements designed to keep food safe 

2. Describe the guidelines when thawing food under running water.  p152

• Submerge food under running, drinkable water at 145°F (21°C) or low
• Always use a clean and sanitized food-prep sink when thawing food this way
• NEVER let the temperature of food go above  41°F (5°C) for longer than 4 fours. This include the time it takes to thaw and food plus the time it takes to prep or cool it. 

8.2 Knowledge Check

1. The FDA recommends cooking certain food items to minimum internal temperature of 145°F (63° C)   for 15 seconds. Name at least two of these foods.

• Seafood
• Steak/chops of pork, beef, veal and lamb
• Commercially raised game
• Shell eggs that will be served immediately.

2. The FDA advises against including certain items on children's menus. What are they?

FDA advises against offering raw or undercooked meat, poultry, seafood, or eggs on a children's menu.

8.3 Knowledge Check

1. When cooling method, what are the time and temperatures for each stage?

First, cool food from 135°F to 70 °F ( 57°C to 21°C) within 2 hours

Then cook it from 70 °F to 41 °F ( 21°C to 21°C) or lower in the next 4 hours. 

2. For items that will be hot held, what is the minimum internal temperature required when reheating commercially processed and package ready-to-eat food as deep-fried mushrooms?

135°F 

Chapter 8:  Study Questions

1. What is the maximum water temperature that may be used when thawing frozen ROP fish under running water?

A. 60°F (16°C)

B. 65°F (18°C)

C. 70°F (21°C)

D. 80°F (27°C)

2. What must food handlers do to food immediately after thawing it in the microwave oven?

A. Hold it

B. Cook it

C. Cool it

D. Freeze it

3. Why must prep tables be cleaned and sanitized between uses?

A. To make space to work safely

B. To prevent cross-contamination 

C. To reduce toxic-metal poisoning

D. To avoid time-temperature abuse

4. A food handler thaws several frozen turkeys on a prep table. What is the danger that this poses to the food?

A. Off flavors in food

B. Changes to texture

C. Toxic-metal poisoning

D. Time-temperature abuse

5. A food handler pulled a large hotel pan of chicken salad from the cooler and used it to prepare three chicken salad sandwiches. What is the risk to food safety?

A. Cross-contamination

B. Poor personal hygiene

C. Time-temperature abuse

D. Poor cleaning and sanitizing

6. Which food should not be offered on a children's menu?  p163

A. Grilled cheese sandwich

B. Fried chicken tenders

C. Pancakes with syrup 

D. Rare hamburger

 

7. When partially cooking food for later ser- vice, what is the maximum amount of time that the food can be heated during the initial cooking step?  p163

A. 50 minutes

B. 60 minutes

C. 70 minutes

D. 80 minutes

 

8. What is the minimum internal cooking temperature for a chicken breast?

A. 165°F (74°C) for <1 second

B. 155°F (68°C) for 17 seconds

C. 145°F (63°C) for 15 seconds

D. 135°F (57°C)

9. A safe way to cool a stockpot of chicken soup is to put it into a

A. cold-holding unit.

B. sink of ice water.

C. freezer.

D. cooler.

 

10. What temperature must TCS food be reheated to if it will be hot held?

A. 165°F (74°C) for 15 seconds

B. 155°F (68°C) for 15 seconds 

C. 145°F (63°C) for 15 seconds 

D. 135°F (57°C) for 15 seconds

==Chapter 9: The Flow of Food: Service==

9.1 Knowledge Check

1. Why should hot-holding equipment never be used to reheat food? p174

Most hot-holding equipment does not pass food through the food danger zone quickly enough.

2. Name an example of a situation in which food might be held without temperature control.

When displaying food for a short time, such as at an off-site catered event

When electricity is not available to power holding equipment.

 

9.2 Knowledge Check

1. Name 3 items that should never be re-served to guests.

Returned menu items. Do NOT re-serve food returned by a guest.

Plate garnishes. NEVER re-serve plate garnishes such as fruit or pickles. Throw out served but unused garnishes.

Condiments.

• NEVER re-serve uncovered condiments.

• NEVER combine leftover condiments with fresh ones.

• NEVER re-serve opened portions of condiments after serving them to guests. These items-which include salsa, butter, and mayonnaise-should be thrown away.

Bread and rolls. Do NOT re-serve uneaten bread or rolls to other guests. Change linens

used in bread baskets after each guest.

Prepackaged food. In general, you may re-serve only unopened, prepackaged food in good condition. This includes condiment packets and wrapped crackers. You may also re-serve bottles of ketchup, mustard, and other condiments. The containers must remain closed between uses.

2. How can food be protected in a self-service area?  

Protection. Food on display can be protected from contamination using sneeze guards. Food can also be protected by placing it in display cases or by packaging it to protect it from contamination. Whole, raw fruits and vegetables and nuts in the shell that require peeling or hulling before eating do not require the protection measures discussed above.

Labels. Label food located in self-service areas. For example, place the name of the food, such as salad dressing, on ladle handles or signs.

Raw and ready-to-eat food. Typically, raw unpackaged meat, poultry, and seafood can- not be offered for self-service. However, these items are an exception:

• Ready-to-eat food at buffets or salad bars that serve food such as sushi or raw shellfish

• Ready-to-cook portions that will be cooked and eaten immediately on the premises, such as at Mongolian barbecues

• Raw, frozen, shell-on shrimp or lobster

Refills. Do NOT let guests refill dirty plates or use dirty utensils at self-service areas. Assign a staff member to monitor guests. Post signs reminding guests not to reuse plates and utensils.

Utensils. Stock food displays with the correct utensils for dispensing food. This might include tongs, ladles, or deli sheets.

Ice. Ice used to keep food or beverages cold should NEVER be used as an ingredient

Labeling Bulk Food

When labeling food, you can include the manufacturer or processor label pro- Label bulk food in self-service areas. The label must be in plain view of the guest vided with the food. As an alternative, you can provide this information using a card, sign, or other labeling method.

9.3 Knowledge Check

1. Name 3 examples of off-site services.

Delivery, Catering, mobile/temporary kitchen including food trucks, and vending machine

 

2. What are the requirements for containers used to transport food?

They should be designed so food cannot mix, leak, or spill. At the service site, use appropriate containers or equipment at the correct temperature.  

Chapter 9 Study Questions

1. Which part of the plate should a food handler avoid touching when serving guests?

A. Bottom

B. Edge

C. Side

D. Top

 

2. Cold macaroni salad was removed from refrigeration at 12 p.m. and held without temperature control. The temperature never exceeded 70°F (21°C). At what time must any remaining product be discarded?

A. 2 p.m.

B. 4 p.m.

C. 6 p.m.

D. 8 p.m.

3. At what maximum internal temperature should cold TCS food be held?

A. 0°F (-18°C)

B. 32°F (0°C)

C. 41°F (5°C)

D. 60°F (16°C)

 

4. What item must guests take each time they return to a self-service area for more food?

A. New silverware

B. Extra napkins

C. Hand sanitizer

D. Clean plate

5. At what minimum temperature should hot TCS food be held?

A. 115°F (46°C)

B. 125°F (52°C)

C. 135°F (57°C)

D. 145°F (63°C)

 

6. An operation is located in a jurisdiction that allows it to hold TCS food without temperature control. How many hours can it display hot TCS food without temperature control before the food must be sold, served, or thrown out?

A. 3

B. 4

C. 5

D. 6

 

7. Cold TCS food has been without temperature control for three hours and the temperature has exceeded 70°F (21°C). What should be done with the food?

A. Cool the food back down

B. Heat the food up

C. Throw the food out

D. Serve the food

 

8. A pan of lasagna at 165°F (74°C) was packed in a heated cabinet for off-site service. What is the minimum information that should be on the pan label?

A. Use-by date and time and reheating and service instructions

B. Use-by date and reheating and service instructions

C. Use-by time and reheating and service instructions

D. Use-by date and time and reheating instructions

 

9. A server notices that guests at her table did not finish all their tortilla chips. What should she do with the leftover chips?

A. Throw the chips away.

B. Re-serve them to another guest

C. Combine them with leftover chips from another table

D. Take them to the back of the house to share with the staff

 

10. What are the requirements when a utensil is stored in water between uses p181

A. Running water at any temperature, or a container of water at 135°F (7°C) or higher

B. Running water at any temperature, or a container of water at least 70°F (21°C) or lower

C. Running water at 135°F (57°C) or higher, or a container of water at 135°F (57°C) or higher

D. Running water at 70°F (21°C) or lower, or a container of water at 70°F (21°C) or lower 

==Chapter 10: Food Safety Management Systems==

10.1 Knowledge Check

1.What is a food safety management system?

is a group of practices and procedures intended to prevent foodborne illness. It does this by actively controlling risks and hazards throughout the flow of food.

 

2. List at least 3 of the program that must be in place to establish a food safety management system.

1. Personal hygiene program
2. Food safety training program
3. Supplier selection and specification program
4. Quality control and assurance program
5. Cleaning and sanitation program
6. Standard operating procedures (SOPs)
7. Facility design and equipment maintenance program
8. Pest control program

10.2 Knowledge Check

1. List the steps for implementing active managerial control in an establishment.

1. Identify risks
2. Monitor
3. Corrective action
4. Management oversight
5. Training
6. Re-evaluation

2. Summarize the 7 HACCP principles.

1. Conduct Hazard Analysis for all your processes

2. Determine Critical Control Points (CCPs)

3. Establish Critical Limits

4. Establish Monitoring Procedures

5. Establish Corrective Actions

6.Verify That the System Works.

7. Establish Procedures for Record-keeping and documentation 

10.3 Knowledge Check

1. Summarize the process for responding to foodborne illness complain.

2. Define imminent health hazard and list examples. 

Chapter 10 Study Questions

1. What is the purpose of a food safety management system?

A. To keep all areas of the facility clean and pest-free

B. To identify, tag, and repair faulty equipment within the facility

C. To actively control risks and hazards throughout the flow of food

D. To identify, document, and use the correct methods for receiving food

2. Which issue is one of the five common risk factors for foodborne illness?

A. Food that hasn't been rotated in storage 

B. Equipment that is contaminated

C. Reserving food returned by one customer to another

D. A cross-connection within a plumbing system

3. What is true about HACCP?

A. It is required in all operations

B. It must be based on a written plan

C. It must be created by the regulatory authority

D. A plan that works for one operation usually works for another

Explanation: HACCP stands for Hazard Analysis Critical Control Point, and it is a food safety management system that requires a documented plan outlining procedures to control potential hazards at critical points in the food production process. While not always mandatory for every operation, when required, it needs to be based on a written plan specific to that operation. 

Why the other options are incorrect:

A. It is required in all operations:

This is not true, as HACCP requirements vary depending on the type of food product and regulatory jurisdiction. 

C. It must be created by the regulatory authority:

The responsibility of creating a HACCP plan lies with the food establishment itself, not the regulatory body. 

D. A plan that works for one operation usually works for another:

Because each food production process is unique, a HACCP plan must be tailored to the specific operation and cannot be simply copied from another facility.

4. The temperature of chili is checked during holding. The chili has not met the critical limit and is thrown out according to house policy. Throwing out the chili is an example of which HACCP principle?

A. Monitoring

B. Verification

C. Hazard analysis

D. Corrective action

 

5. Which of the following actions is an example of an FDA Public Health Intervention for controlling the common risk factors for foodborne illness?

A. Properly cleaning the facility.

B. Wearing single-use gloves when handling ready-to-eat food

C. Keeping dumpster lids closed when not in use

D. Handing out plates to customers in self-service areas

6. What should you do when a customer calls to complain about a foodborne illness he says was caused by your establishment?

A. Call the health department

B. Complete an incident report

C. Discard any suspected food

D. Exclude staff who worked during the incident

 

7. Which of the following situations poses an imminent health hazard?

A. Water backs up from a floor drain and comes in contact with food in dry storage. 

B. Chicken soup is 130°F (54°C) two hours after being placed in a hot holding unit.

C. Meat sauce is cooled to 70°F (21°C) within 2 hours and 40°F (4°C) in the next 4 hours.

D. A food handler has an infected wound which is covered with a finger cot and glove.

==Chapter 11: Safe Facilities and Management==

11.1 Knowledge Check

1. Which 3 factors will be addressed by a well-designed kitchen layout?

• workflow
• contamination
• Equipment accessibility 

2. Name 4 qualities that flooring should have for most areas of the operation.

durable, easy to clean, slip-resistant, and resistant to stains and chemicals.

 

11.2 Knowledge Check

1. Why should windows in dry-storage areas have frosted glass 磨砂窗or shades?

Direct sunlight can increase the area's temperature and affect food quality. 

 

2. Why must staff use each sink in an operation for its intended use?

To prevent contamination. 

 

11.3 Knowledge Check

1. When comparing dishwashing machines, what is the difference between high-temperature machines and chemical-sanitizing machines?

high-temperature machines sanitize with extreme hot water.

chemical-sanitizing machines use a chemical solution. 

2. Name 2 pieces of equipment that can cool food quickly.

• Blast chiller 
• Tumbler chiller

11.4 Knowledge Check

1. What are the requirements for installing floor mounted, stationary equipment?

Put floor-mounted equipment on legs at least 6 inches (15 centimeters) high.  Another option is to seal it to a masonry base. 

2. What are the requirement for installing tabletop, stationary equipment?

Put tabletop equipment on legs at least 4 inches (10 centimeters) high to seal it to the countertop.

 

11.5 Knowledge Check

1. What risks do backflow 倒流 and back siphonage present to food safety?

Contaminate the food. 

 

2. How does proper ventilation improve the air inside of an operation?

It removes heat, steam and smoke from cooking lines.    p237 

Chapter 11 Study Questions

1. What are the most important food safety features to look for when selecting flooring, wall, and ceiling materials?

A. Absorbent and durable

B. Hard and durable

C. Porous and durable

D. Smooth and durable

 

2. What is one organization which creates national standards for foodservice equipment?

A. EPA

B. NSF

C. CDC

D. FDA

3. When installing tabletop equipment on legs, the space between the base of the equipment and the tabletop must be at least 

A. 3 inches (8 centimeters)

B. 4 inches (10 centimeters) 

C.5 inches (12 centimeters) 

D. 6 inches (15 centimeters)

 

4. Besides information on chemical concentration and water temperature, what other machine setting information should be posted on dishwashing machines?

A. Water pH

B. Water salinity

C. Water pressure

D. Water hardness

5. Signage posted at a handwashing station must include a reminder to staff to 

A. use cold water when rinsing.

B. wash hands before returning to work.

C. scrub hands and arms for 5 to 10 seconds.

D. use hand sanitizer as an alternative to washing.

 

6. Why should lights in food preparation areas be equipped with protective covers?

A. To make the lights shine brighter

B. To keep them from burning out prematurely

C. To keep broken glass away from food 

D. To make the lights dimmer

 

7. A food handler drops the end of a hose into a mop bucket and turns the water on to fill it. What has the food handler done wrong?

A. Created a cross-connection

B. Created an air gap separation

C. Prevented backflow

D. Prevented atmospheric vacuuming

8. The owner of a new restaurant observed that the coving is not adhering to the wall. What could happen because of this?

A. Pests will have a place to hide.

B. Moisture won't have a chance to collect on the wall.

C. It will be easier to clean.

D. Air won't be able to pass through.

 

9. An operation has a buildup of grease and condensation on the walls and ceiling. What is the most likely problem?

A. The ventilation system is not working correctly.

B. The cleaning chemicals are not being used correctly.

C. The staff is not cleaning the walls correctly.

D. The grill is not being operated at a high enough temperature.

 

10. An operation received a violation for the outside area of the facility. The manager reviewed the area and saw that the dumpster was placed on a freshly graveled drive. The lids were closed, and the drain plug was in place to prevent the dumpster from draining. What was the problem?

A. The dumpster should have been freshly painted so that food debris would not stick to surfaces.

B. The surface underneath the dumpster should have been paved with concrete or asphalt.

C. The drain plug should have been removed to allow the dumpster to drain correctly.

D. The dumpster lids should have been open to allow it to air out. 

==Chapter 12: Cleaning and Sanitizing==

12.1 Knowledge Check

1. Name at least 3 factors that can affect the cleaning process

• Type and condition of the dirt
• Water hardness
• Water temperature
• Surface
• Agitation or pressure
• Length of treatment

2. Which type of cleaner would be the best choice when cleaning the burned on grease from a grill backsplash?

Degreasers

12.2 Knowledge Check

1. When heat sanitizing items by soaking them in hot water, what are the time and temperature requirements? 

171 °F ( 77 °F), at least 30 seconds.  

 

2. What are 5 steps to properly clean and sanitize a food contact surface such as a prep table?

1. Scrape or remove food bits from the surface
2. Wash the surface
3. Rinse the surface
4. Sanitize the surface
5. Allow the surface to air-dry.

12.3 Knowledge Check

1. After cleaning and sanitizing glasses and cups, how should they be stored?

Upside-down on a clean and sanitized shelf or rack.

 

2. How should a three-compartment sink be prepared for dishwashing?

•Clean and sanitize each sink and drainboard.

•Fill the first sink with detergent and water. The water temperature must be at least 110 °F (43°C). Follow the manufacturer's recommendations.

• Fill the second sink with clean water. This is not necessary if items will be spray-rinsed instead of being dipped.

•Fill the third sink with water and sanitizer to the correct concentration. Hot water can be used as an alternative. Follow the sanitizing guidelines presented earlier in this chapter and the manufacturer's recommendations.

• Provide a clock with a second hand. This will let food handlers time how long items have been in the sanitizer.

12.4 Knowledge Check

1. Which area of the operation must always have its own, separated set of cleaning tools?

Always use a separated set of tools for cleaning the restroom.

2. Which surfaces in the operation do not require sanitizing?

Nonfood-contact surfaces, such as floor, walls, ceiling, and equipment exterior. They do not need to be sanitized, however, they do need to be cleaned regularly. 

12.5 Knowledge Check

1. What is the first step in developing a cleaning program?

What the operation needs. 

Identify cleaning needs using the following guidelines:

• Review the facility to identify all surfaces, tools, and equipment that need cleaning.

• Look at how cleaning is currently done. Get input from staff. Ask them how and why they clean a certain way. Find out which procedures can be improved.

• Estimate the time and skills needed for each task. Some jobs may be done more efficiently by two or more people. Other jobs might require an outside contractor. Determine cleaning frequency as well.

 

2. What are 4 components that should be included in a master cleaning schedule?

• What should be cleaned
• Who should clean it
• When it should be cleaned
• How it should be cleaned

Chapter 12 Study Questions

1. If a server uses a wet wiping cloth for wiping counters, where must the cloth be stored between uses?

A. On a drying rack

B. In an apron pocket

C. In sanitizing solution

D. On a nonporous countertop

 

2. What is the minimum required contact time for quats sanitizer?

A. At least 7 seconds

B. At least 10 seconds

C. At least 15 seconds

D. At least 30 seconds

 

3. If food-contact surfaces are in constant use, how often must they be cleaned and sanitized? p250

A. Every 4 hours

B. Every 6 hours

C. Every 8 hours

D. Every 10 hours

 

4. What must food handlers do to make sure sanitizing solution for use on food-contact surfaces has been made correctly?

A. Test the solution with a sanitizer kit

B. Use very hot water when making the solution

C. Try out the solution on a food-contact surface

D. Mix the solution with equal parts of water

 

5. What is the first task that must be performed when preparing to wash dishes in a three-compartment sink? p254

A. Remove leftover food from the dishes

B. Fill the first sink with detergent and water

C. Clean and sanitize the sinks and drainboards

D. Confirm that the detergent contains an added sanitizer

6. What is the correct place to dispose of dirty mop water?

A. In a three-compartment sink

B. In a handwashing sink

C. In a curbed floor drain

D. In a toilet

 

7. How should flatware and utensils that have been cleaned and sanitized be stored?

A. With handles facing up

B. Below cleaning supplies

C. Four inches (10 centimeters) from the floor

D. In drawers that have been washed and rinsed

8. What is the correct way to clean and sanitize a prep table?

A. Remove food from the surface, sanitize, rinse, wash, and air-dry.

B. Remove food from the surface, wash, rinse, sanitize, and air-dry.

C. Remove food from the surface, wash, sanitize, air-dry, and rinse.

D. Remove food from the surface, air-dry, wash, rinse, and sanitize.

9. What must be done when transferring a cleaning product from its original container into a smaller, working container?  p258

A. Label the working container with its contents

B. Use a new wiping cloth when first using the working container

C. Note the transfer on the safety data sheet (SDS) for the cleaner

D. Note on the original container that some cleaner was put into a working container

10. What information should a master cleaning schedule contain?

A. What should be cleaned and when

B. What should be cleaned, when, and by whom

C. What should be cleaned, when, by whom, and how

D. What should be cleaned, when, by whom, how, and why

 

==Chapter 13: Integrated Pest Management==

PCO: pest control operator

IPM: integrated pest management 

13.1 Knowledge Check

1. What are 3 basic rules to keep operation pest-free?

• Deny pest access to the operation
• Deny pest food, water and shelter
• Work with a licensed pest control operator.

2. How does following master cleaning schedule help reduce pests?

13.2 Knowledge Check

1. What are some signs there could be a roach problem in an operation?

• see roaches in daylight since they feed in the dark, only weak ones come out in daylight time.
• strong oily odor
• Dropping (feces) that look like grains of black peppers
• Capsule-shaped egg cases that are brown, dark, red, or black and possibly leathery, smooth, or shiny in appearance.

2. What are some common areas where cockroaches may be found in an operation?

• Behind coolers, freezers, and stoves
• In sink and floor drains
• In spaces around hot water pipes
• Inside equipment, often near motors and other electrical devices
• Under shelf liners and wallpaper
• Underneath rubber mats
• In delivery bags and boxes
• Behind unsealed coving (especially rubber-based)

13.3 Knowledge Check

1. What are pesticides?

Chemical agents used to destroy pests.

2. What are some services a PCO should provide?

• Develop an integrated approach to pest management. This may include a combination of chemical and nonchemical treatments to solve and prevent problems. 

• Stay current on new equipment and products.

• Provide prompt service to address problems as they occur. Contracts should include regular visits as well as immediate service when pests are spotted.

• Keep records of all steps taken to prevent and control pests.

13.4 Knowledge Check

1. What is the first step in developing an effective treatment program?

Start with a thorough inspection of your facility and grounds.

2. What information should be included in a written treatment plan provided by a PCO?

• Exactly what treatment(s) will be used for each area or problem and the potential risks involved

• Dates and times of each treatment (the federal government requires a PCO to pro- vide enough notice to prepare the facility correctly; staff should not be on-site during the treatment)

• Steps you can take to control pests

• Any building defects that may be a barrier to prevention and control measures

• Timing of follow-up visits, including plans for the PCO to assess the treatment and suggest alternate treatments if pests reappear

13.5 Knowledge Check

1.  Name one reason pesticides should not applied by restaurant or foodservice staff members

• Applied incorrectly, they may be ineffective or harmful.

• Pests can develop resistance and immunity to pesticides.

• Each region has its own pest control problems. Control measures may vary.

• Pesticides are regulated by federal, state, and local laws. Some are not approved for use in restaurants or foodservice operations.

 

2. Prior to the application of pesticide, how should staff protected food-contact surface and equipment that cannot be moved?

Prepare the area to be sprayed by removing all odd and movable food-contact surfaces. Cover equipment and food-contact surfaces that cannot be moved. 

Chapter 13 Study Questions

1. Who should apply pesticides?

A. Shift manager
B. Person in charge
C. Pest control operator
D. Any available staff member

2. In what type of places are cockroaches typically found?

A. Warm and dark
B. Cold and moist
C. Warm and light 

D. Cold and dry

 

3. What type of smell may be a sign that cockroaches are present?

A. Strong, oily

B. Warm, spicy

C. Sharp, musty

D. Mild, seaweed

 

4. An integrated pest management program has three basic rules, including deny pests access to the operation and deny pests food, water, and a nesting or hiding place. What is the third rule?

A. Work with a licensed pest control operator.

B. Post all chemical applications in a pub- licly accessible area.

C. Document all infestations with the local regulatory authority.

D. Notify the EPA when pesticides are being used in the operation.

 

5. After pesticides have been applied, food-contact surfaces should be

A. used only after a 20-minute wait. 

B. checked with a sanitizer test kit. 

C. washed, rinsed, and sanitized.

D. replaced with new equipment.

 

6. If pesticides are stored in the operation, where should they be kept?

A. Away from food and equipment

B. In a walk-in cooler

C. On a shelf below food

D. In any location

 

7. How does using the FIFO method help wit pest control?

A. It separates pesticides from food

B. It denies pests access to the operation. 

C. It denies nesting material to pests.

D. It helps prevent pests from settling in.

8. Pesticides should be disposed of by

A. the manager.

B. the PCO.

C. pouring them out and recycling the containers.

D. throwing them in an outdoor garbage container. 

 

==Chapter 14: Food Safety Regulation and Standards==

14.1 Knowledge Check

1. Are regulatory agencies required to adopt the FDA food code?

NO. 

2. Who is responsible for inspecting and enforcing food safety regulations for a local business, such as a restaurants or grocery store?

The local regulatory authority.

 

14.2 Knowledge Check

1. Name at least 2 of the records that a sanitarian 公共卫生学家 [that is, health inspector]  might request during an inspection.  p288

Be prepared to provide the following records an inspector might request:

• Purchasing records to make sure that food has been received from an approved source

• Pest control operator (PCO) treatment plan or service report

• Proof of food safety knowledge, such as a food protection manager certificate

• HACCP records (if applicable)

• Temperature logs

 

2. When violations have been noted in an inspection report, ow much time does operation have to correct them?

Violations of priority items must be correctly with 72 hours. Violations of priority foundation items must be corrected with 10 calendar days 

• Priority items

Priority items are the most critical. These are actions and procedures that prevent, eliminate, or reduce hazards associated with foodborne illness to an acceptable level. Correct handwashing would be considered a priority item.

•Priority foundation items

Priority foundation items are those that support a priority item. Having soap at a handwashing sink is an example.

• Core items

Core items relate to general sanitation, the facility, equipment design, and general maintenance. Keeping equipment in good repair is an example.

14.3 Knowledge Check

1. Who is responsible for conducting self-inspections?

In house or by a third-party organization. 

2. What is benefits of a self-inspection program? p291

• safer food
• better food quality
• cleaner environment for staff and guests
• Higher inspection scores.

Chapter 14 Study Questions

1. A backup of raw sewage and significant lack of refrigeration can result in p290

A. reduced inspection frequency.

B. being issued a permit to operate.

C. closure of the operation by the regulatory authority.

D. a delay of an inspection until the situation is corrected.

 

2. What is the purpose of the FDA Food Code? 

A. To serve as local food safety law

B. To provide recommendations to state and local regulators

C. To provide a certification to food managers

D. To serve as a model for scientific research

3. A person arrives at a restaurant claiming to be a health inspector. What should the manager ask for?p288

A. An inspection warrant

B. The inspector's identification

C. A hearing to determine if the inspection is necessary

D. A one-day postponement to prepare for the inspection

 

4. Which agency is responsible for inspecting individual restaurants?

A. Food and Drug Administration

B. State or local regulatory authority

C. United States Department of Agriculture

D. Centers for Disease Control and an operation

 

5. Who is responsible for keeping food safe in an operation? 

A. Food and Drug Administration

B. Health inspectors

C. Manager/operator

D. State health department

 

6. Based on FDA recommendations, incorrect handwashing would be identified as which type of risk?

A. A priority item

B. A priority foundation item

C. A core item

D. A core foundation item 

7. A health inspector determines that a restaurant's holding equipment cannot consistently keep food out of the temperature danger zone. How much time will the operation typically have to repair or replace the equipment?

A. 24 hours

B. 48 hours

C. 72 hours

D. 96 hours

 

==Chapter 15: Staff Food Safety Training==

15.1 Knowledge Check

1. Why must stuff members be monitored after they are trained? p300

Some tasks, like handwashing, seem intuitive so people may not pay as much attention to the training that addresses them. There can also be a tendency for employees to take shortcuts given the fast-paced environment in which they work. And some people just develop bad habits over time that can affect the safety of food. That's why monitoring is so important. Watch your employees and make sure they are doing things correctly.

2. What is the "forgetting curve" and what can be trained to fight it?  p300

Staff needs to be periodically retrained in food safety. As time passes, we tend to forget a lot of what we have learned. In brain science, this is called the "forgetting curve." The more time that passes without reinforcing information a person has learned.

Tools to fight it

• Use repetition
• Show the same content in different formats each time that content is presented
• Space learning out over time.
• Give learners opportunities to interact with the content repeatedly over time.
• Make information personally meaningful.
• Use the "flipped classroom" model.
• Tie learning to personal experiences or emotions. 

15.2 Knowledge Check 

1. What can instructors do to ensure that videos promotes learning? p307

• Focus learners on key areas
• Play video in short segments
• Use videos targeted to learning goals.
• Provide "guiding" questions
• Pause the video at specific points
• Reinforce video content.

2. What is difference between synchronous and asynchronous eLearning? p307

Synchronous courses are live instructor-led courses taken with other learners at the same time, but in different locations. They are often delivered through online learning platforms such as Blackboard or Moodle or on video communication platforms like Zoom or Webex. They are usually referred to as "virtual classrooms." 

Asynchronous courses differ in that they are self-paced and allow learners to take the training at different times. The ServSafe Manager Online Course is an example.

There are many advantages to technology-based training. The biggest is that it lets you deliver training when and where staff needs it.

Chapter 15 Study Questions

1. When should staff receive food safety training?  p298

A. When hired, and then periodically after that   

B. When they do not have foodservice experience

C. When a new FDA Food Code comes out 

D. Only when they request it

 

2. New staff must be trained in the critical areas of personal hygiene, cleaning and sanitizing, controlling time and temperature, and  p299

A. crisis management. 

B. equipment handling 

C. HACCP plan creation.

D. preventing cross-contamination. 

 

3. All new staff should receive training on

A. HACCP.

B. crisis management.

C. general food safety.

D. active managerial control.

 

4. What is the most important way to fight the "forgetting curve"?

A. Scheduling several short training sessions spaced out over time.

B. Playing videos that are 15-20 minutes in length.

C. Avoiding the use of technology-based training solutions.

D. Choosing the best trainer the operation can find.

 

5. A trainer wants to demonstrate the process for washing dishes in a three-compartment sink for a new hire. What should she do first? p 306   Tell/Show/Practice

A. Show the learner how to wash the dishes. 

B. Tell the learner how to wash the dishes. 

C. Ask the learner to explain how to wash the dishes.

D. Let the learner attempt to wash the dishes. 

6. A restaurant chain with a large number of stores across the country needs to train their staff on a new food preparation process. The staff work on multiple shifts and the chain has a limited budget for the initiative. What is the best option for delivering the training?

A. Technology-based training

B. On-the-job training

C. Classroom training

D. Small group training