Download Learn2Serve Food Manager Certification – Notes and more Exams Food science in PDF only on Docsity!
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
rough handling, exaggerated high or ow keeping temps, bacteria, enzymes, mold and pests Dehydration and Overheating can be used to reduce pathogenic biological contaminants 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 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; 7) cut leafy greens; 8) garlic in oil that have not been processed; 9) cut tomatoes Conditions that cause disease causing bacteria to multiply include (5)
- 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 Bacteria only need _____ amount of time in the danger zone to multiply 10 - 20 mins The danger zone temperature is between 41 and 135 degrees F Cooking at high enough temps with kill most bacteria BUT does not destroy all dangers of toxins; contamination can occur after cooking What moisture rating do bacteria need to become pathogenic? above 0.85 AW 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?
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 Food must be stored at what level above the floor? at least 6 inches off of the floor Raw foods must be stored above or below ready-to-eat foods? why? below to avoid contamination Using the FIFO principle, how should foods be stored? foods with the longest shelf life below foods with short shelf life What is the ideal temperature to store dry foods? between 50 and 70 degrees F 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 Sanitization can be achieved by what two methods? heat or chemicals What is the method for sanitizing with hot water? (think jacuzzi) submerged in water at a minimum of 171 degrees F for at least 30 seconds What is the method for sanitizing with steam? (think dishwasher) steam at least 200 degrees F applied for a minimum of 5 seconds
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 Chemicals used for sanitization must meet requirements by what two regulatory bodies? FDA food code and OSHA (limits for gases dissolved in solutions) 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 If in constant use, surfaces should be cleaned and sanitized at least how often? every 4 hours What are the three main types of chemical sanitizing compounds approved for use on food premises?
- 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
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?
- 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?
- 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 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 What are the two main stages of the Hazard Analysis step during the development 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 What is the main focus of the initial Hazard Analysis? Safety, not quality Critical Control Points, or CCPS, are defined as potential hazards that can be prevented, eliminated or reduced to acceptable levels What must be applied at each CCP? A control measure based on the facility layout, equipment used, ingredients and processes 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 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
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?
- 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),
- 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
What is the best kind of cleaning agent to use for cleaning burned-on grease? Abrasive cleaner During an inspection, health inspectors will sometimes ask employees questions. They do this because they want to know if the employee is properly trained The CDC has identified five contributors to foodborne illness. What are the top five contributors?
- improper hot/cold holding, 2) improper cooking temps, 3) dirty and/or contaminated utensils and equipment, 4) poor employee hygiene, 5) food from unsafe sources If all proper hand washing steps are followed, how long should the entire process take? at least 20 seconds 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
