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NRFSP Study Guide
Foodborne illness - correct answer disease carried or transmitted to people by food. Foodborne illness outbreak - correct answer when two or more people experience the same illness after eating the same food Higher risk population - correct answer Infants, preschool age children, the elderly, people taking medications, and people who are seriously ill. Contamination - correct answer The presence of harmful substances in food. Biological Contamination - correct answer Bacteria, Virus, Parasites, Fungi, Natural Toxins. Chemical Contamination - correct answer Cleaners, Sanitizers, Toxic Metal from Non Food Service Grade Utensils and Cookware and Pesticides. Physical Contamination - correct answer Foreign Objects - Hair, Glass, Paper, Metal Shavings and naturally occurring objects Top 5 reasons for outbreaks - correct answer 1. Purchasing food from unsafe sources
- Failing to cook food adequately
- Holding food at incorrect temperatures
- Contaminated equipment
- Poor personal hygiene 4 ways food can be contaminated - correct answer 1. Time/Temperature abuse 2.Cross Contamination 3.Poor Personal Hygiene
4.Poor Cleaning and Sanitizing Temperature Danger Zone - correct answer 41F° - 135F° TCS foods - correct answer Food requiring time and temperature control for safety Ready-to-eat foods - correct answer Food that can be eaten without further preparation, washing, or cooking. Manager's Responsibilities - correct answer ensure that employees have the knowledge and skills needed to handle food safely in your establishment The Food Code - correct answer A science based code that provides recommendations for food safety FDA - correct answer issues the Food Code, regulates foods that cross state lines except meat, poultry and eggs. USDA - correct answer Inspects and regulates meat, poultry and eggs. Regulates foods that cross state lines or involves more than one state. CDC and PHS - correct answer Assist the FDA, USDA and local and state health departments. Investigate outbreaks and conduct research into foodborne-illness outbreaks. State and local regulatory authorities (DHEC) - correct answer Write or adopt code that regulates retail or foodservice operations. They also inspect operations, enforce regulations, investigate illnesses, issue licenses, issue variances and approve HACCP plans. Types of Pathogens - correct answer viruses, bacteria, parasites, fungi
Identify staff Cooperate with authorities Review Procedures. food allergies - correct answer include milk, dairy, eggs, shellfish, fish, wheat, soy, peanuts, and tree nuts. Carrier - correct answer Some people carry pathogens and infect others without ever getting sick themselves. Proper hand washing - correct answer 1. turn on hot water - 100 F
- Apply soap
- scrub hands and arms for 10-15 seconds
- rinse
- dry with a single-use towel or air dry
- if an establishment uses a hand antiseptic, it must be FDA approved as a food additive When can you handle RTE foods wit bare hands? - correct answer The food will be added as an ingredient to a dish that does not contain raw meat, poultry or seafood but will be cooked to 145. food that will be added as an ingredient in a dish containing raw meat, seafood and poultry. For example, adding vegetables to beef stew. How to Avoid Cross-Contamination - correct answer - use separate equipment for each type of food
- clean and sanitize all equipment after each task
- prep raw and ready to eat foods at different times
- buy prepared foods Thermometers - correct answer Bimetallic Stemmed, Infrared, Thermocouples and Thermistors, Time-Temperature Indicator (TTI), Maximum Registering Thermometer
Thermocouples and Thermistors - correct answer • Immersion Probes - use these to check liquids such as soups, sauces and frying oil
- Penetration Probes - use to check the internal temperature of food. Especially useful for checking temperatures of thin food
- Surface Probes - check the temperature of flat cooking equipment, such as griddles
- Air Probes - check the temperature inside coolers or ovens Maximum Registering Thermometer - correct answer Indicates highest temperature reached during its use. Good for checking final rinse temperatures of a dishwashing machine. Infrared thermometer - correct answer measures surface temperatures and can NOT be used to take the internal temperatures. bimetallic stemmed thermometer - correct answer Used for thick food. Long metal stem with a top indicator head. Approved supplier - correct answer Has been inspected and meets all applicable local, state, and federal laws Receiving - correct answer Packaging should be clean and undamaged, use-by dates current, and show no signs of mishandling. PRODUCTS MUST BE DELIVERED AT THE PROPER TEMPERA TURES. Key Drop Deliveries - after hour deliveries. - correct answer -It is from an approved source -It was placed in the correct storage location to maintain required temperature -It has not been contaminated and has been protected from contamination in storage -It is honestly presented Rejecting items - correct answer -Separate rejected items from accepted items
Documentation - correct answer Shellfish - must be received with shell stock identification tags. Fish Received that will be eaten raw or partially consumed must have documentation showing fish was properly frozen before you received it. Labeling food for use on-site - correct answer -all items not in their original containers must be labeled -Food labels should include the common name or a statement that accurately identifies it. -All packaging and containers should be labeled with the NAME OF THE FOOD, THE DATE PREPARED AND EXPIRATION DATE. Date Marking TCS Foods - correct answer - Marked if held for over 24 hours. FIFO - correct answer first in first out Storage - correct answer Store items in designated areas. They should be clean and well ventilated to maintain food quality. Food in dry storage should be stored at least 6 inches off the floor. STORAGE ORDER FROM TOP TO BOTTOM (REFRIGERATON) - correct answer 1. Ready-to-eat (top)
- Seafood ~ 3- Whole cuts of beef and pork 4-Ground meat and fish
- Whole and ground poultry (bottom) How should food be stored? - correct answer Wrap or cover food, store raw meat, poultry, and seafood separately from ready-to-eat food. If this is not possible, store ready-to-eat food above raw meat, poultry, and seafood Thawing frozen foods - correct answer -refrigerator at 41 degrees F or lower
-microwave oven if food is cooked immediately -package submerged under running potable water at 70 degrees F or lower -as part of the cooking process NEVER AT ROOM TEMPERATURE!! Internal cooking temp for Chicken, Stuffed Meats, Stuffed Pasta, Leftovers, TCS Food Cooked in the Microwave. - correct answer 165F Internal cooking temp for Ground Meat - correct answer 155F Internal cooking temp for Steak, Pork Chops, Fish, Roasts, commercially raised game and Eggs for immediate service - correct answer 145F Internal cooking temp for Vegetables, Fruit, Pasta, Beans being held for hot service. Commercially Processed Ready-to-eat food being hot held. (Mozzarella Sticks, Previously cooked chicken) - correct answer 135F Holding Foods - correct answer Check the internal temperature of food being held at least every four hours and discard it if it is not at the proper temperature. Hot Holding - correct answer 135 F or higher, can be held without temperature control a maximum of four hours. Cold Holding - correct answer 41 F or lower, It must be labeled when it was removed and when it is to be discarded which can be a maximum of six hours. Glassware and dishes - correct answer should be held at the base or from underneath, and not be stacked when serving flatware and utensils - correct answer should be stored handles up 2 stage cooling - correct answer 6 hours total. 135 to 70 degrees in 2 hours
