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Learn2Serve Food Manager Certification - Notes
Thawing food can be part of the cooking process if - ✔✔cooked to the requirements of the FDA food code Foodborne Pathogens easily transmitted through food - ✔✔Salmonella, Shigella, Norovirus, E Coli, Hepatits A, Clostridium Botulinum Salmonella - Cause - ✔✔Can be found on any food item exposed to animal waste Salmonella - Infection - ✔✔immediate, develops within 12 - 72 hours and lasts 4 - 7 days Salmonella - Symptoms - ✔✔food poisoining Salmonella - Prevention - ✔✔avoid cross contamination, maintain personal hygiene, clean workspaces, cook foods properly Shigella - Cause - ✔✔Pests or human-to-human by infected feces. Shigella is a bacteria found in the digestive tract of humans Shigella - Infection - ✔✔develops within 2 - 3 days of exposure Shigella - Symptoms - ✔✔loose, watery stool. Dysentery in severe cases Shigella - Prevention - ✔✔may spread to others through contaminated stool up to 4 weeks after symptoms have passed Norovirus - Cause - ✔✔food items or water sources contaminated with infected feces or fluids Norovirus - Infection - ✔✔sudden onset, 1 - 2 days, extremely contagious
Norovirus - Symptoms - ✔✔gastroenteritis or "stomach flu" Norovirus - Prevention - ✔✔can be infectious three days - two weeks after recovery E.Coli - Cause - ✔✔Poor processing and handling of food that has been contaminated (i.e. manure-based fertilizers). Bacteria found in digestive tract of humans, most strains harmless. E. Coli - Infection - ✔✔develops within 3 - 4 days E. Coli - Symptoms - ✔✔bloody diarrhea, severe cases cause blood problems and kidney failure E. Coli - Prevention - ✔✔proper handling and cooking to safe temperatures, proper hand washing after restroom, proper fruit and veg washing 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 Hepatitis A - Infection - ✔✔sudden onset, lasts less than two months Hepatitis A - Symptoms - ✔✔fever, nausea, loss of appetite, abdominal discomfort, dark urine, jaundice Hepatitis A - Prevention - ✔✔Proper sanitation, personal hygeine, water treatment with chlorination, heating to 185 degrees for one minute Clostridium botulinum - Causes - ✔✔occurs in badly packaged or damaged canned and vacuum-sealed foods including canned vegetables Clostridium botulinum - Infection - ✔✔onset 4 - 6 hours, targets the nervous system and may cause permanent damage if not treated immediately
Top Food Allergens include (8): - ✔✔Peanuts, Soybeans, Milk, Eggs, Fish, Shellfish, Tree nuts, Wheat Does Cold Preservation kill bacteria? - ✔✔No, it only slows the growth. Refrigeration temps must be 34 - 40 degrees F for short term storage What are types of Heat Preservation? - ✔✔Pasteurization , Ultra Heat Treatment (UHT), Sterilization & Canning 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. What is Ultra Heat Treatment (UHT)? - ✔✔a type of heat preservation like pasteurization but uses higher temps 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 High Risk foods include: - ✔✔protein rich, moist and at room temperature; "Ready-to-Eat" foods Frozen foods enter the danger zone when - ✔✔Thawing - ice crystals may remain in the center of large foods not thawed properly When is it unsafe to thaw frozen foods? - ✔✔At room temperature You may only microwave foods to thaw safely if - ✔✔foods are cooked immediately afterwards You may thaw foods in the refrigerator at what temperature? - ✔✔colder than 41 degrees F
How can you thaw food using running water? - ✔✔Submerged under running water at or below 70 degrees F 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 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 What is the safest way to reheat food? - ✔✔Reheat to at least 165 degrees for 15+ seconds; only reheat once 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 The maximum amount of time foods can be held without a temperature control is - ✔✔four hours 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 Employees cannot eat in the prep area but they can drink only if - ✔✔from containers with both a straw and lid Food employees should wear clothing of what color and without what two things? - ✔✔light color; without buttons and buckles All poultry products should come from facilities inspected by the - ✔✔USDA How must raw shell eggs be received at a food establishment? - ✔✔in refrigerated equipment at a temp of 45 degrees or less
What are the three main types of chemical sanitizing compounds approved for use on food premises? - ✔✔1) Chlorine, 2) Iodine, 3) Quaternary Ammonium (Quats) 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 What are the pros and cons of using Iodine for sanitizing? - ✔✔Pro- works quickly, Cons - stains silver and copper 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 Minimum concentration for Chlorine in a three-compartment sink is ________ ppm - ✔✔ 50 What are the pros and cons of using Quaternary Ammonium for sanitizing? - ✔✔Pros - odor free and non-corrosive, Cons - does not work in hard water (500mg/L or less), not effective for some bacteria What is the minimum temp for Quats sanitization to be effective? - ✔✔ 75 degrees F Storage areas should be near areas, and if possible, delivered should never be carried through areas - ✔✔delivery; food prep Hand washing sinks must be separate from - ✔✔other sinks in the establishment (i.e. food prep) What is the only food code approved wood for cutting boards, blocks and pizza paddles? - ✔✔Maple and similar close-grained hardwoods 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
Wiping cloths that are not dry should be stored in what way between uses? - ✔✔In a sanitizer solution of adequate concentration What is a danger of storing non-dry wiping cloths? - ✔✔cloths soiled with organic material may overcome the effectiveness of, and neutralize, the sanitizer 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 Wiping a surface with a dry disposable towel using a spray bottle containing pre-mixed sanitizing solution alone... - ✔✔does not constitute proper cleaning and sanitizing of food contact surfaces required by the food code HACCP stands for - ✔✔Hazard Analysis Critical Control Point system What is the goal of the HACCP system? - ✔✔to streamline food safety practices, provides the best security against contamination (biological, chemical and physical) 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 Who should not develop the HACCP team alone? - ✔✔Experts outside of the organization 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) Establish Monitoring Procedures, 5) Establish Corrective Actions, 6) Establish Verification Procedures, 7) Establish Record-Keeping and Documentation Procedures
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? - ✔✔#4) Monitoring Procedures 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 Monitoring Procedures should provide written documentation for use during what later step? - ✔✔Verification 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 Deciding how often the entire HACCP system will be checked for flaws and efficiency is a part of what stage? - ✔✔#6) Establishing Verification Procedures Procedures validate that the plan is accurate and the HACCP system operates according to plan. - ✔✔Verification 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 The final stage of the HACCP system should include what four components? - ✔✔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. 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 What is most important for the HACCP program to be successful? - ✔✔Management's commitment
Prerequisite programs are essential to the development & implementation 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. Prerequisite programs to HACCP are based on what? - ✔✔Good Manufacturing Practices (cGMPs) "Management should establish a linear product flow and traffic control to minimize cross-contamination from raw to cooked materials" is an example of what, when related to HACCP? - ✔✔Prerequisite programs Common Prerequisite Programs include - ✔✔Facility; Supplier Control programs; Ingredient Specifications; Production Equipment calibration schedules; Cleaning & Sanitation procedures; Personal Hygiene requirements; Training; Chemical Control; Receiving, Storage and Shipping; Traceability & Recall; Pest Control When should Prerequisite programs be reviewed for effectiveness? - ✔✔During the design and implementation of the HACCP plan More than half of the seafood eaten in the U.S. is imported from how many countries? - ✔✔ 135 The NOAA stands for what? - ✔✔National Oceanic Atmospheric Administration The NOAA inspects for & - ✔✔sanitation and quality Eyes of fresh fish should be and - ✔✔clear and bulge a little Fresh fish have what color gills? - ✔✔bright red, free of slime Fresh fish must be received at what temperature? - ✔✔ 41 degrees F or lower
A food handler's duties regarding food safety include all of the following EXCEPT - ✔✔Periodically test food for illness causing microorganisms. Corrective action needs to be taken immediately if you see a food handler. - ✔✔Using hand sanitizer instead of washing their hands. What situation requires local regulatory authority to be contacted immediately - ✔✔water service interrupted for 2 hours Creation of which of the following quality programs is a management responsibility? - ✔✔Assurance What bacteria does not cause food borne illness? - ✔✔Acidophilus milk Which one of the following food contaminations is usually associated with undercooked chicken? - ✔✔Salmonella Which of the following food contaminations is best prevented by cooking to safe temperatures? - ✔✔E. Coli Which method has the most continuous effect in promoting prevention of food contamination? - ✔✔Educating employees about clean, responsible, and legal food handling. Food preservation does not prevent - ✔✔the growth of microorganisms Reheated food items must be heated for a minimum of 15 seconds to at least - ✔✔ 165 degrees F According to the Food Code, proper food labels should NOT contain - ✔✔The date that frozen preparation-needed foods are to be consumed
Effective ventilation systems - ✔✔Maintain proper humidity To reduce dramatically all potential contamination, the most highly critical training for all employees is - ✔✔personal hygeine Prerequisite programs are the of a successful HACCP system - ✔✔foundation When deigning a diagram of the work flow process, it is important that the diagram be - ✔✔employee training Effectiveness of a HACCP system depends on - ✔✔regular verification activities
