Food Manager Certification Notes: Food Safety Practices and HACCP, Study Guides, Projects, Research of Food science

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Learn2Serve Food Manager Certification - Notes

1.Thawing food can be part of the cooking process if: cooked to the require-

ments of the FDA food code

2.Foodborne Pathogens easily transmitted through food: Salmonella, Shigella,

Norovirus, E Coli, Hepatits A, Clostridium Botulinum

3.Salmonella - Cause: Can be found on any food item exposed to animal waste

4.Salmonella - Infection: immediate, develops within 12-72 hours and lasts 4-

days

5.Salmonella - Symptoms: food poisoining

6.Salmonella - Prevention: avoid cross contamination, maintain personal hygiene,

clean workspaces, cook foods properly

7.Shigella - Cause: Pests or human-to-human by infected feces. Shigella is a

bacteria found in the digestive tract of humans

8.Shigella - Infection: develops within 2-3 days of exposure

9.Shigella - Symptoms: loose, watery stool. Dysentery in severe cases

10.Shigella - Prevention: may spread to others through contaminated stool up to 4

weeks after symptoms have passed

11.Norovirus - Cause: food items or water sources contaminated with infected

feces or fluids

12.Norovirus - Infection: sudden onset, 1-2 days, extremely contagious

13.Norovirus - Symptoms: gastroenteritis or "stomach flu"

14.Norovirus - Prevention: can be infectious three days - two weeks after recovery

15.E.Coli - Cause: Poor processing and handling of food that has been contaminat-

ed (i.e. manure-based fertilizers). Bacteria found in digestive tract of humans, most strains harmless.

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16.E. Coli - Infection: develops within 3-4 days

17.E. Coli - Symptoms: bloody diarrhea, severe cases cause blood problems and

kidney failure

18.E. Coli - Prevention: proper handling and cooking to safe temperatures, proper

hand washing after restroom, proper fruit and veg washing

19.Hepatitis A - Cause: raw or undercooked shellfish harvested from polluted

waters, other infected individuals, cold cuts, fresh squeeze juices, raw fruits and veg, water contaminated with sewage

20.Hepatitis A - Infection: sudden onset, lasts less than two months

21.Hepatitis A - Symptoms: fever, nausea, loss of appetite, abdominal discomfort,

dark urine, jaundice

22.Hepatitis A - Prevention: Proper sanitation, personal hygeine, water treatment

with chlorination, heating to 185 degrees for one minute

23.Clostridium botulinum - Causes: occurs in badly packaged or damaged

canned and vacuum-sealed foods including canned vegetables

24.Clostridium botulinum - Infection: onset 4-6 hours, targets the nervous sys- tem

and may cause permanent damage if not treated immediately

25.Clostridium botulinum - Symptoms: Botulism, neurotoxicity - double vision,

inability to swallow, speech difficulty, progressive paralysis of respiratory system, can be fatal

26.Clostridium botulinum - Prevention: canned and packaged items are in good

condition upon receipt, even small dents can be potentially dangerous (best to return to vendor)

27.Food spoilage is caused by: rough handling, exaggerated high or ow keeping

temps, bacteria, enzymes, mold and pests

28.Dehydration and Overheating can be used to reduce: pathogenic biological

3 / contaminants

29.Vegetables regularly covered in soil, like potatoes and mushrooms, should be

stored: below or beneath other veggies so that any loose soil will not fall on clean items

30.TCS foods include (9 categories): Time/Temp Control for Safety: 1) raw and

most cooked meat, poultry and seafood; 2) most milk and dairy products; 3) eggs;

4. cooked veggies and pasta; 5) raw seed sprouts and soy products; 6) cut melons;
5. cut leafy greens; 8) garlic in oil that have not been processed; 9) cut tomatoes

31.Conditions that cause disease causing bacteria to multiply include (5): 1) Foods

high in protein, moist and slightly acidic PH; 2) Time; 3) Temp in the danger zone 41 to 135 degrees F; 4) Oxygen; 5) Moisture

32.Bacteria only need amount of time in the danger zone to multiply: -

10-20 mins

33.The danger zone temperature is between: 41 and 135 degrees F

34.Cooking at high enough temps with kill most bacteria BUT: does not destroy all

dangers of toxins; contamination can occur after cooking

35.What moisture rating do bacteria need to become pathogenic?: above 0.85 AW

36.Top Food Allergens include (8):: Peanuts, Soybeans, Milk, Eggs, Fish, Shell- fish,

Tree nuts, Wheat

37.Does Cold Preservation kill bacteria?: No, it only slows the growth. Refriger-

ation temps must be 34-40 degrees F for short term storage

38.What are types of Heat Preservation?: Pasteurization , Ultra Heat Treatment

(UHT), Sterilization & Canning

39.What is Pasteurization?: A type of heat preservation, which heats food to mild

temps and cools immediately, that still requires refrigeration afterwards. Commonly for dairy products, eggs and wine.

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40.What is Ultra Heat Treatment (UHT)?: a type of heat preservation like pasteur-

ization but uses higher temps

41.What is Sterilization & Canning?: a type of heat preservation, which heats foods

at high temps for a long enough time to destroy all organisms and foods often lose quality - canned foods

42.High Risk foods include:: protein rich, moist and at room temperature;

"Ready-to-Eat" foods

43.Frozen foods enter the danger zone when: Thawing - ice crystals may remain in

the center of large foods not thawed properly

44.When is it unsafe to thaw frozen foods?: At room temperature

45.You may only microwave foods to thaw safely if: foods are cooked immedi- ately

afterwards

46.You may thaw foods in the refrigerator at what temperature?: colder than 41

degrees F

47.How can you thaw food using running water?: Submerged under running

water at or below 70 degrees F

48.Hot food should be cooled between what temps for what amount of time to be

considered safe?: first between 135 - 70 degrees F within 2 hours, then from 70 - 41 degrees F within the next 4 hours

49.What are methods of cooling hot food?: In a blast chiller, dividing food into

smaller or thinner portions and/or smaller containers, dividing into shallow pans 2- 3 inches deep

50.What is the safest way to reheat food?: Reheat to at least 165 degrees for 15+

seconds; only reheat once

51.What is the method of holding and reheating TCS foods not intended for immediate

consumption?: hold at 135 degrees or above, reheat to at least 165 degrees, rapidly cool and refrigerate or hold at 41 degrees or less for no longer than 2 hours

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52.The maximum amount of time foods can be held without a temperature control

is: four hours

53.When should you check temperature of TCS foods?: at receipt of delivery,

towards end of cooking or reheating, toward the end of thawing, frequently during hot/cold holding, once of the actual freezer

54.Employees cannot eat in the prep area but they can drink only if: from

containers with both a straw and lid

55.Food employees should wear clothing of what color and without what two things?:

light color; without buttons and buckles

56.All poultry products should come from facilities inspected by the: USDA

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57.How must raw shell eggs be received at a food establishment?: in refriger- ated

equipment at a temp of 45 degrees or less

58.Food must be stored at what level above the floor?: at least 6 inches off of the

floor

59.Raw foods must be stored above or below ready-to-eat foods? why?: below to

avoid contamination

60.Using the FIFO principle, how should foods be stored?: foods with the

longest shelf life below foods with short shelf life

61.What is the ideal temperature to store dry foods?: between 50 and 70

degrees F

62.What is the keep time and temp of Ready-To-Eat foods that are not frozen?-

: no longer than 7 days at 41 degrees F or less

63.Sanitization can be achieved by what two methods?: heat or chemicals

64.What is the method for sanitizing with hot water? (think jacuzzi): sub- merged

in water at a minimum of 171 degrees F for at least 30 seconds

65.What is the method for sanitizing with steam? (think dishwasher): steam at least

200 degrees F applied for a minimum of 5 seconds

66.Items must be allowed to fully after a method is applied in order to be

considered sanitized. Do not after items have been sanitized.: air dry, rinse

67.Chemicals used for sanitization must meet requirements by what two reg- ulatory

bodies?: FDA food code and OSHA (limits for gases dissolved in solutions)

68.When should surfaces be cleaned and sanitized? (5 different times): before using

the equipment, when switching to another type of food, every four hours if in constant use, immediately after use, at the end of the shift

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69.If in constant use, surfaces should be cleaned and sanitized at least how often?:

every 4 hours

70.What are the three main types of chemical sanitizing compounds approved for use

on food premises?: 1) Chlorine, 2) Iodine, 3) Quaternary Ammonium (Quats)

71. What are the pros and cons of using Chlorine for sanitizing?: Pros - effective in

both hard and soft water, Cons - may corrode metals when used at high temps

72.What are the pros and cons of using Iodine for sanitizing?: Pro- works quickly,

Cons - stains silver and copper

73.Iodine must be at a minimum temp of at a PH of or higher, and a

concentration between mg/L: 68 degrees F, 5, 12.5 - 25

74.Minimum concentration for Chlorine in a three-compartment sink is

ppm: 50

75.What are the pros and cons of using Quaternary Ammonium for sani- tizing?:

Pros - odor free and non-corrosive, Cons - does not work in hard water (500mg/L or less), not effective for some bacteria

76.What is the minimum temp for Quats sanitization to be effective?: 75 degrees

F

77.Storage areas should be near areas, and if possible, delivered

should never be carried through areas: delivery; food prep

78.Hand washing sinks must be separate from: other sinks in the establishment (i.e.

food prep)

79.What is the only food code approved wood for cutting boards, blocks and pizza

paddles?: Maple and similar close-grained hardwoods

80.Building Materials - the best type of floors are those which do not have what?: 90

degrees angles where the walls and floors meet; should be coved to shed water away from the wall

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81.Wiping cloths that are not dry should be stored in what way between uses?:

In a sanitizer solution of adequate concentration

82.What is a danger of storing non-dry wiping cloths?: cloths soiled with organ- ic

material may overcome the effectiveness of, and neutralize, the sanitizer

83.Wiping down a surface with a reusable wet cloth stored in a sanitizer solution is

acceptable to clean up food spills and wipe down equipment surfaces but it does not satisfy what?: the requirements by the food code for methods and frequency of cleaning and sanitizing of food contact surfaces

84.Wiping a surface with a dry disposable towel using a spray bottle contain- ing pre-

mixed sanitizing solution alone...: does not constitute proper cleaning and sanitizing of food contact surfaces required by the food code

85.HACCP stands for: Hazard Analysis Critical Control Point system

86.What is the goal of the HACCP system?: to streamline food safety practices,

provides the best security against contamination (biological, chemical and physical)

87.What 5 tasks must be completed prior to developing a HACCP system?: 1)

Assemble a team, 2) Describe the food products and method of distribution, 3) Describe the intended use and consumers of the product, 4) Develop a Flow Diagram which briefly describes the steps in the process, 5) Verify the Flow Diagram

88.Who should not develop the HACCP team alone?: Experts outside of the

organization

89.What are the 7 principles of the HACCP plan?: 1) Conduct a hazard analysis,

2. Determine the CCPs (critical control points), 3) Establish Critical Limits, 4) Estab- lish Monitoring Procedures, 5) Establish Corrective Actions, 6) Establish Verification Procedures, 7) Establish Record-Keeping and Documentation Procedures

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90.What are four possible hazards that might be analyzed during the first step of the

HACCP plan?: Ingredients and raw materials, steps in the process, product storage and distribution, final prep and use by the consumer

91.What are the two main stages of the Hazard Analysis step during the devel- opment

of the HACCP system?: Hazard Identification - lists all possible hazards (bio, chem, phys, or historically health-related adverse effects of the product) and Hazard Evaluation - rates the severity of the hazard and likelihood of occurrence

92.What is the main focus of the initial Hazard Analysis?: Safety, not quality

93.Critical Control Points, or CCPS, are defined as: potential hazards that can be

prevented, eliminated or reduced to acceptable levels

94.What must be applied at each CCP?: A control measure based on the facility

layout, equipment used, ingredients and processes

95.Refrigeration of a pre-cooked food to prevent hazardous microorganisms from

multiplying is an example of what staged in the HACCP system?: Critical Control Point

96.When, during the HACCP development process, might a decision tree be used?:

When determining the CCPs note it may not be substituted for expert knowledge

97.What is the purpose of establishing critical limits during the development of the

HACCP system?: to set the minimum standards for processes (i.e. max or min value to which a hazard parameter must be controlled)

98.Control Limits must , , or the occurrence of the food

safety hazard. They must be based.: prevent, eliminate or reduce. Scientifically

99."All employees must wash hands under soapy water for a minimum of 10 seconds

before rinsing and drying" is an example of what? What is the Critical Control Point?: A Critical Limit, Handwashing

100. Tracking the operation to ensure food safety and identifying if there is a

trend toward loss of control is the purpose of what stage in the HACCP system?:

10 / #4) Monitoring Procedures

101. Workers following a planned sequence of observations or

measurements is a form of , where the goal is to asses if is under control?: - monitoring, CCP

102. Monitoring Procedures should provide written documentation for use

during what later step?: Verification

103. Establish Corrective Actions requires what three steps?: 1) determine and

correct the cause of non-compliance - including who is responsible for implementing the corrective action, 2) determine the disposition of the non- compliant product, 3) record the corrective actions that have been taken

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104. Deciding how often the entire HACCP system will be checked for flaws and

efficiency is a part of what stage?: #6) Establishing Verification Procedures

105. Procedures validate that the plan is accurate and the HACCP

system operates according to plan.: Verification

106. Who should validate that the Verification Procedures are scientifically

sound and that all hazards have been identified?: Outside experts, such as an unbiased independent authority, can also include individuals internal to the food operation

107. The final stage of the HACCP system should include what four compo-

nents?: 1) a summary of the hazard analysis, 2) the goals of the HACCP plan (including the preliminary tasks - team members, product description, distribution method, flow chart), 3) supporting documentation such as validation records, 4) records of any and all corrections made by operating the HACCP system.

108. Ingredients for which critical limits have been established; Processing,

Storage and Distribution records; and Deviation & Corrective Action records are examples of: HACCP records to keep following the 7th principle of HACCP system

109. What is most important for the HACCP program to be successful?: Man-

agement's commitment

110. Prerequisite programs are essential to the development & implementa- tion

of the HACCP plan because: they provide the environmental and operating conditions required to produce safe foods. Whereas, HACCP is limited to ensuring the safety of food consumption.

111. Prerequisite programs to HACCP are based on what?: Good Manufacturing

Practices (cGMPs)

112. "Management should establish a linear product flow and traffic control to

12 / minimize cross-contamination from raw to cooked materials" is an example of what, when related to HACCP?: Prerequisite programs

113. Common Prerequisite Programs include: Facility; Supplier Control pro-

grams; Ingredient Specifications; Production Equipment calibration schedules; Cleaning & Sanitation procedures; Personal Hygiene requirements; Training; Chem- ical Control; Receiving, Storage and Shipping; Traceability & Recall; Pest Control

114. When should Prerequisite programs be reviewed for effectiveness?: Dur- ing

the design and implementation of the HACCP plan

115. More than half of the seafood eaten in the U.S. is imported from how many

countries?: 135

116. The NOAA stands for what?: National Oceanic Atmospheric Administration

117. The NOAA inspects for & : sanitation

and quality

118. Eyes of fresh fish should be and : clear

and bulge a little

119. Fresh fish have what color gills?: bright red, free of slime

120. Fresh fish must be received at what temperature?: 41 degrees F or lower

121. What is the best way to thaw frozen fresh to maintain quality?: gradually

overnight in the refrigerator

122. If you must thaw frozen fish quickly, what is the best method?: immerse

plastic bag in cold water for about an hour, stop the defrost cycle while the fish is icy but pliable

123. Cooked seafood should NOT be kept unrefrigerated or unfrozen for what

length of time?: 2 hours

124. Anne has been asked to receive the food order at the loading dock from the

restaurant's food distributor. What is a good idea for Anne to have with her before she

13 / meets the delivery person?: An apron to keep her clothes clean

125. In order for pests to feel comfortable and survive well in a food facility they

need access to: warmth and shelter

126. The most important and most effective way to control pests in a food

establishment is to: keep the facility clean

127. If a health inspector comes for a health inspection and there is no man- ager

present, the employee on duty should: allow the inspector to come in and do the inspection

128. What is the best kind of cleaning agent to use for cleaning burned-on

grease?: Abrasive cleaner

129. During an inspection, health inspectors will sometimes ask employees

questions. They do this because they want to know: if the employee is properly trained

130. The CDC has identified five contributors to foodborne illness. What are the

top five contributors?: 1) improper hot/cold holding, 2) improper cooking temps,

3. dirty and/or contaminated utensils and equipment, 4) poor employee hygiene,
4. food from unsafe sources

131. If all proper hand washing steps are followed, how long should the entire

process take?: at least 20 seconds

132. A food handler's duties regarding food safety include all of the following

EXCEPT: Periodically test food for illness causing microorganisms.

133. Corrective action needs to be taken immediately if you see a food han-

dler.: Using hand sanitizer instead of washing their hands.

134. What situation requires local regulatory authority to be contacted imme-

diately: water service interrupted for 2 hours

135. Creation of which of the following quality programs is a management

responsibility?: Assurance

136. What bacteria does not cause food borne illness?: Acidophilus milk

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137. Which one of the following food contaminations is usually associated with

undercooked chicken?: Salmonella

138. Which of the following food contaminations is best prevented by cooking to

safe temperatures?: E. Coli

139. Which method has the most continuous effect in promoting prevention of

food contamination?: Educating employees about clean, responsible, and legal food handling.

140. Food preservation does not prevent: the growth of microorganisms

141. Reheated food items must be heated for a minimum of 15 seconds to at

least: 165 degrees F

142. According to the Food Code, proper food labels should NOT contain: The

date that frozen preparation-needed foods are to be consumed

143. Effective ventilation systems: Maintain proper humidity

144. To reduce dramatically all potential contamination, the most highly criti- cal

training for all employees is: personal hygeine

145. Prerequisite programs are the of a

successful HACCP system: - foundation

146. When deigning a diagram of the work flow process, it is important that the

diagram be: employee training

147. Effectiveness of a HACCP system depends on: regular verification activities