Download Illinois Food Safety Manager Certification 2024-2025 and more Exams Nursing in PDF only on Docsity! Illinois Food Safety Manager Certification 2024- 2025. Questions and Correct, Verified Answers. Graded A+ 3 compartment sink - ANSWash - 110-120F Rinse - warm water Sanitize - 170F for at least 30 seconds, or use chemical solution for 1 minute in lukewarm water (75F) let pots and pans air-dry Algae toxins - ANSconsumed by fish when certain algae levels increase, cooking DOES NOT destroy these toxins Bacillus cereus (spore forming bacteria) - ANSnaturally found in tiny amounts of rice, grains, potatoes. Grows well at room temp. Beef, Pork, Ham, fish, seafood, bacon Cook temp - ANS>145 F MIN of 15 seconds CDC (Center for Disease Control) - ANSagency oversees disease activity in the United States CDPH (Chicago Department of Public Health) - ANSRegulatory agency that issues the Food Service Sanitation Manager Certification chlorine sanitizer - ANS50-99 ppm Ciguatera toxins (algae) - ANSpoison larger tropical fish Clostridium botulinum (spore forming bacteria) - ANSBy properly cooling foods illnesses can be avoided. Requires an oxygen free low acid environment to grow, such as improperly canned or damaged canned foods Clostridium perfringens (spore forming bacteria) - ANSgrows well at warm temps (120-130F) on TCS Foods Cold Running Water Thaw - ANS<70F (water temp) Cooling from Hot temp - ANSCool to 70F within 2 hours & cool to <41F or below within 4 hours Cooling from room temp - ANSCool to <41F within 4 Hrs Critical Control Point (CCP) - ANSWhen a food safety hazard can be prevented/reduced to an acceptable level Dinoflagellate algae toxins - ANScan poison shell fish Dry Food Storage - ANS50-70F Dry Storage Area - ANSOptimal temp between 50-70F, Lowest shelf 6" off the floor, must provide 10 foot candles of light Eggs cooked to HOLD temp - ANS>155F MIN for 15 seconds Eggs cooked to ORDER temp - ANS>145F MIN for 15 seconds Escherichia coli Bacteria - ANSImproperly cooked beef, unpasteurized milk, or fresh beef manure contaminates TCS Foods Microwave Thaw Temp - ANSCooking must began immediately Norovirus (Norowalk virus) and rotavirus - ANSCommon name: Stomach Flu, transmitted through infected food handlers bare hands NSF - ANSNational Sanitation Foundation Parasites - ANSDon't grow in food, destroyed by freezing PH - ANSPotentially Hazardous Poultry, Stuff foods Cook temp - ANS>165F MIN for 15 seconds Quaternary Ammonium Compounds (Quats) sanitizer - ANS200-500ppm Refrigerated TCS Foods - ANS<41F Reheating Leftovers - ANS>165F must reach temp within 2 hours Salmonella Species (SSP) Bacteria - ANSNaturally contaminate raw poultry products and easily cross contaminate TCS Foods Seafood Storage - ANS30-34F Shell eggs, live mollusks - ANS<45F Shigella Species Bacteria - ANSTransmitted through fecal contamination, poor washing, flies, rodents, contaminated water, grows well in TCS foods left in TDZ Spore Forming Bacteria - ANSPlant foods are naturally contaminated with soil bacteria and their spores, when food cools down in the TDZ the spores revert to active bacteria Spores - ANShard shelled like protective coverings that are produced to protect bacteria Standard Operating Procedures (SOPs) - ANSspecific sets of written instructions about how to perform a certain aspect of a task Staphylococcus aureus - ANSMost common food poisoning: Naturally part of human skin and grows in left overs and cross contaminated TCS Foods (165F) TCS - ANSTime and Temperature Control for Safety Temperature Danger Zone (TDZ) - ANStemperature between 41 degrees and 135 degrees where pathogens grow most rapidly thawing as part of the cooking process - ANSsuitable for smaller items (patties) Thawing Fridge Temp - ANS<41F Thermometers - ANSmeasure the actual temp of foods, must be accurate within 2F, Sanitized between uses Time as a temperature control for cold foods that NEVER exceed 70F - ANS6 hours Time as a temperature control for hot foods - ANS4 Hours Toxic Molds - ANSgrow in food, producing chemicals as they grow to high levels that can poison the human body. Change food to appear fuzzy UL - ANSUnderwriters Laboratory USDA (US Department of Agriculture) - ANSan agency that monitors the safety and quality of poultry, eggs, and meat products USPHS (United States Public Health Service) - ANSIs the umbrella agency for most of the regulatory agencies in food safety Vacuum Breaker - ANSa mechanical device that prevents backsiphonage Ventilation Fans - ANSDO NOT remove soil residues on cooking equipment Walk in coolers/fridges - ANSShelving must keep items at least 6" off the floor
