Premier Food Safety Food Manager Certification Study Guide 2024, Exams of Nursing

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Manager Certification Study Guide 2024

foodborne infection - Correct Answers ✅delayed onset- up to 72 hours; salmonella and E.Coli are examples foodborne intoxication - Correct Answers ✅from ingesting toxins or excrements in food, or chemical, or from food left in TDZ, RAPID onset, Staphylococcus Aureus and Clostridium Botulinum are examples 3 areas of food safety and sanitation - Correct Answers ✅Time and Temperature (T&T), Heat and Cold, Washing of hands and ware- washing PIES (high risk populations) - Correct Answers ✅pregnant/nursing, infants/children, elderly, systems (immune) compromised 4 categories of food contaminants - Correct Answers ✅biological (anything living), physical, chemical, cross contamination 4 kinds of biological hazards - Correct Answers ✅bacteria, viruses, parasites fungi What accounts for 90% of foodborne illness? - Correct Answers ✅bacteria

Manager Certification Study Guide 2024

How fast does bacteria grow? - Correct Answers ✅doubles every 20 minutes if in the danger zone toxins - Correct Answers ✅waste products that come from bacteria consuming the nutrients in foods, and then giving off waste; may feel/look like slime; can NOT be killed with heat or cold; SOME are good (yogurts, cheese, sour cream) spores - Correct Answers ✅resistant to heat and dry; thick 'shell". will not reproduce but can go back to growth state if conditions are right; common in home canned foods E. Coli - Correct Answers ✅in human intestines (and other animals), can hur food and water, some can cause death to PIES group, commin ground beef, raw fruits/veggies, What are 90% of E.Coli outbreaks due to? - Correct Answers ✅undercooked ground beef Salmonella - Correct Answers ✅foodborne infection; often in eggs/poultry, human intestines, animals, to prevent: cook poultry to 165 for 15 secs 1 in 10,000 eggs - Correct Answers ✅is infected with salmonella

Manager Certification Study Guide 2024

Clostridium Botulinum - Correct Answers ✅ANaerobic growth; can form spores; affects CNS- rare but deadly; foudn in soil, lakes, human intestines, fish, smoked meats, vacuum packed foods, swollen cans MOST DEADLY bacteria Foodborne intoxication leftover baked and wrapped potatoes - Correct Answers ✅must be refrigerated to avoid botulism MAP - Correct Answers ✅Modified Atmosphere Packaging are precooked and O2 is taken out Listeria - Correct Answers ✅lunchmeat, soil water, animal feed, intestines Grows well even under 41 degrees Up to 70% of refrigerators have listeria MUST keep all foods covered Causes abortion in pregnant women Shigella - Correct Answers ✅in human intestines; may produce dysentery; usually passed from not washing hands after bathroom use; passed from human to human; in ready to eat foods such as beans, pudding, raw oysters, deli meat, raw spinach and strawberries Staphylococcus Aureus - Correct Answers ✅most common foodborne illness; on skin in noses of 50- 70% of all people; pass

Manager Certification Study Guide 2024

through sneeze cough, scratching facial hair; heat CANNOT kill toxins unusual because it grows in foods that do not have much water Also likes to grown in salads, cheeses, raw dried or processed foods, eggs Foodborne INTOXICATION improper cleaning and sanitizing of food prep utensils and eqpt also causes this Bacillus Cereus - Correct Answers ✅in soil where vegies and grains grow; forms spores; found in rice, cooked meat and veggies, custards, soups, raw vegetable sprouts (like alfalfa sprouts) Vibrio - Correct Answers ✅in raw underprocessed of poorly handled fish and shellfish requires SALT to grow Do not serve raw oysters and clams to people with - Correct Answers ✅liver disease, diabetes, HIV/AIDS, kidney disease, stomach problems Conditions for Bacterial Growth - Correct Answers ✅FATTOM food high in protein, acid of 4.6- 7.5, temp 41- 135, time of at least 4 hours, Oxygen (or not), Moisture (Ax .85 or more) Potentially Hazards Foods (PHF) - Correct Answers ✅PAM Protein, Acidity, Moisture) beef poultry tuna cut cantaloupes honeydew watermelons

Manager Certification Study Guide 2024

pH - Correct Answers ✅< 7- acid, >7= alkaline, 7= neutral low acid foods: meats, seafood poultry, produce alkaline foods: food rick in acid such as pickles, citric juice, mayo, tomatoes, jams, fruit butters What WON'T kill bacteria? - Correct Answers ✅freezing, refrigerating, drying What are viruses? - Correct Answers ✅microorganisms that cause illness but do not reproduce on food; use food for transport; 100 times smaller than bacteria, spread through feces, urine, or respiratory tract; in kitchen is spread through dirty dishes and water Hepatitis A (infectious hepatitis) - Correct Answers ✅affects liver; poor hygiene is cause, jaundice; can appear in 14 days and las as long as 6 wks Norwalk/Norovirus - Correct Answers ✅fecal-oral or vomit-oral transmission CHECK recent medical records of food handlers to make sure they haven't had this When do food service workers have to go home? If they have - Correct Answers ✅Hepatitis A virus, E.Coli, Salmonella, Shigella, or Norovirus. Need doctor's okay to return. Report to Health Dept.

Manager Certification Study Guide 2024

Parasites - Correct Answers ✅need host; can move human to human to animal If in worm state, will be visible Trichinella - Correct Answers ✅roundworm in pork, mice, fats, horses, wild animals burrows in muscles Kill by cooking pork to 145 for 15 sec OR if freozen at -4 for 7 days or - 31 for 15 hours Anisakis - Correct Answers ✅in fish rare in USA; tickling in throat that makes person throw up worm; burrows in digestive tract Cook fish to 145 to kill. NO RAW FISH FOR PREGNANTS. Giardia - Correct Answers ✅parasite in water- drink only treated water Ciguatera - Correct Answers ✅seafood poisoning; from what the fish ate blurry vision, numbness around mouth, even paralysis Scombroid Poisoning - Correct Answers ✅need anti-histamine to treat swelling/rash around neck, etc Mahi-mahi, anchovies, skipjack tuna, herring, sardines with time and temperature abuse

Manager Certification Study Guide 2024

Toxic Metals- can cause Toxic Metal Poisoning - Correct Answers ✅copper brass tin galvanized metal pewter: don't use these with acidic foods- lemonade, sauerkraut, drewwing, vinegar Physical contamination - Correct Answers ✅you can see the offender Cross Contamination - Correct Answers ✅microorganisms cross from one place to another cutting boards- how to prevent cross contamination WRSA - Correct Answers ✅wash, rinse, sanitize, air dry- in that order Refrigerator storage - Correct Answers ✅Do not overload- do not put carrots bananas onions apples pears citrus fruits and potatoes in How to store foods on refrigerator shelves - Correct Answers ✅Bottom shelf: raw foods that need 165 like poultry Next shelf up: foods that need 155 like ground meat Next shelf up: pork and single cuts of non poultry meat- things that have to cook to 145 top shelves- ready to eat food always above raw food

Manager Certification Study Guide 2024

EGGS go below cooked foods Molds - Correct Answers ✅can be good but for allergic person they are very BAD; grows well below 41, if food LOOKS moldy it has already been deeply penetrated by fungus and sports can then build-up in other foods or on surfaces in frig Can you use moldy foods? - Correct Answers ✅Cut one inch cut on all sides of salami, cured ham, and hard cheeses; toss other foods out Can you kill molds? - Correct Answers ✅Yes- heat to 140 for 10 minutes but this does not destroy toxins if they have already been produced Freezing prevents growth but does nothing for mold spores that are already in the food Yeasts - Correct Answers ✅Healthy and do not produce foodborne illness but can wreck taste in sauerkraut, fruit juice, syrups, honey, jellies How to kill yeast - Correct Answers ✅Heath to 136 for 15 minutes, and control with good sanitation

Manager Certification Study Guide 2024

Shelf life of prepared potato salad, soups, pasta salads - Correct Answers ✅7 days at 41 or below; cover and label with date food was prepared; DISCARD expired food Thermometers - Correct Answers ✅at least 5 inches in length and accurate to +/= 2 degrees Calibrating thermometers - Correct Answers ✅212 degrees and 32 degree crushed and water for 30 sec each infrared thermometers - Correct Answers ✅don't use; only good for surface temps Temperature Danger Zone TDZ - Correct Answers ✅41 to 135- food cannot be here longer than 4 horus Two-Stage Cooking Process - Correct Answers ✅Stage 1: Cool from 135 to 70 in 2 hrs Stage 2: Cool from 70 to 41 in four hours Main cause of food contamination in USA: - Correct Answers ✅inadequate cooling and improper refrigeration NEVER put hot food in frig

Manager Certification Study Guide 2024

How to cool (3SI) - Correct Answers ✅Smaller portions, Shallow pans, Stir foods Ice bath, Ice wand, Ice directly Ice - Correct Answers ✅must make from potable water must be scooped only with APPROVED scoop, and taht scoop must be kept in sanitary container Holding Foods - Correct Answers ✅must reheat to 165 4 methods to defrost foods - Correct Answers ✅cook right away, keep in frig at less than 41, microwave and THEN cook immediately, or under running wtaer that is 70 degrees or less but must be competely submerged in the water Cooking poultry - Correct Answers ✅165 for 15 sec Cooking ground meat (except poultry) - Correct Answers ✅155 for 15 sec Cooking beef roast (medium), pork roastm ham - Correct Answers ✅145 for 3 min

Manager Certification Study Guide 2024

Cooking pork, beef - Correct Answers ✅145 for 15 sec Cooking fish, seafood - Correct Answers ✅145 for 15 sec Cooking eggs to serve immediately - Correct Answers ✅145 for 15 sec Cooking eggs for buffet lines - Correct Answers ✅155 for 15 sec Reheating foods - Correct Answers ✅165 for 15 seconds within 2 hours- and ONLY ONCE Receiving meats (beef pork lamb) - Correct Answers ✅good color, firm, USDA approved, 41 or below Receiving poultry - Correct Answers ✅no color or odor, firm no dark wing tips, USDA ok, 41 or below Receiving fsh - Correct Answers ✅bright gills, bulging eyes, 41 or below

Manager Certification Study Guide 2024

Receiving crabs and lobster - Correct Answers ✅ALIVE, mild ocean smell, 41 or below Receiving shellfish - Correct Answers ✅ALIVE, unbroken, ID tags, 45 or below Receiving eggs - Correct Answers ✅unbroken clean 45 or below but recommend 41 Receiving pooled/liquid eggs - Correct Answers ✅41 or below Receiving UHT's - Correct Answers ✅room temp in aseptic packaging frozen foods - Correct Answers ✅0- -10, no ice crystals MAP (Modified Atmosphere Packaging) / ROP (Reduced Oxgyen Packaging) - Correct Answers ✅package in tact, 41 or below dairy - Correct Answers ✅must be Grade A, pasteurized 41 or below In case of power failure - Correct Answers ✅foods above 50 must be thrown away

Manager Certification Study Guide 2024

Serving milk - Correct Answers ✅must be in original container serving ice cream - Correct Answers ✅scoop must be in dipper well with dry handle dry food storage - Correct Answers ✅50- 70 What food service workers must wear - Correct Answers ✅clean apron over clothing, hair nets, short clean nails, no nail polish or fake nails, no watches, no sleeveless shirts 5 highly infectious illlnesses - Correct Answers ✅HESSN: Hep A, E Coli, Salmonella, Shiigella, Norwalk- employee has to go home if has these handwashing - Correct Answers ✅water temp at least 100 degrees, soap on hands and scrub to elbows, wash at least 20 sec, disposable paper towels or hot air machine Use paper towel to shut off water and open handle of door. Hand sanitizer can be used IN ADDITION to hand washing. 2 ways to sanitize - Correct Answers ✅1) heat- eqpt/utensils 171 degrees for 30 min

Manager Certification Study Guide 2024

2. chemical- place in sanitier for 50+ seconds at cool temps- sanitizers are best used btwn 75 and 120 Clean contact surfaces every - Correct Answers ✅4 hours Master Cleaning Schedule - Correct Answers ✅walls, floors, ceilings, utensils, eqpt log Wiping cloths - Correct Answers ✅keep in sanitizing xolutoin and air dry Approve chemical sanitizers - Correct Answers ✅chlorine 50 ppm iodine 12.5 ppm quaternary ammonium(Quats) 200 ppm To make sanitizer: - Correct Answers ✅on gal water and one ounce bleach- use pH strips to test 3 compartment dish-washing sink - Correct Answers ✅1: 110 degrees for washing 2: rinse 3: 70- 75 degrees with sanitizer

Manager Certification Study Guide 2024

Prepping for manual dishwashing: SWRSA - Correct Answers ✅scrape wash rinse sanitize air dry Machine dishwashers - Correct Answers ✅must display required temp for wash, rinse, sanitize prepping for dishwashing machine - Correct Answers ✅scrape and rinse only with HOT water temps for high-temp dishwasher - Correct Answers ✅was btwn 140 and 160; sanitize at 180- 194 low temp dishwasher - Correct Answers ✅wash around 120 degrees, uses chemicals to sanitize Eqpt and Utensils - Correct Answers ✅Stamped with NSF, sanitize every 4 hours handling tableware - Correct Answers ✅hold glasses by bottom, don't touch top of plate, sanitize every 4 hours

Manager Certification Study Guide 2024

storing dishes - Correct Answers ✅glasses upside down, utensils with HANDLES UP Utensils at Buffet - Correct Answers ✅must be INSIDE the food they serve- ONE utensil per food Food Protection System HACCP - Correct Answers ✅Hazard Analysis, Critical Control Pts, 7 Principals in HACCP System - Correct Answers ✅1) analyze hazard at each flow of food

2. ID critical control points with action verb... cooking, cooling, etc
3. Establish critical limits for each CCP
4. Monitor CCP
5. Corrective actoin, if needed
6. Verify that HACCP is working
7. create record-keeping system Water Supply - Correct Answers ✅must be hot and cold Lighting requirements - Correct Answers ✅need light shields that are clean

Manager Certification Study Guide 2024

prep area must have 50 foot candles dining/buffet areas must have 20 foot candles walk-in frig and freezer must have 10 food candle Frig temp - Correct Answers ✅38- 40; monitor several times per day Pest Management- 3 principles - Correct Answers ✅ Burns and cuts - Correct Answers ✅treat with cold water only, wash, bandage, and glove cuts- in that order Fire Extinguisher types - Correct Answers ✅ABC required in commercial kitchens A- wood and paper fires B- grease and oil fires C- electric fires 3 characteristics of well-trained staff - Correct Answers ✅1) knowledge of basic food safety

2. motivation to do the righ thing at the right tiem
3. workplace where good policies are expected

Manager Certification Study Guide 2024

5 benefits of training staff - Correct Answers ✅improved customer satisfaction, lower turnover, lower costs, fewer accidents, better quality 6 tips for training staff - Correct Answers ✅1) staff retain what is relevant

2. active participation
3. staff learn in different ways and at different speeds
4. praise and rewards
5. short sessions- 30- 45 minutes
6. recognize when someone does a good job thermometer range - Correct Answers ✅required: 0- 220 temperature of handwashing water - Correct Answers ✅100, or 120 in California temperature for hot holding foods - Correct Answers ✅must be 135 or above temp for sanitizing with hot water - Correct Answers ✅171 for 30 sec

Manager Certification Study Guide 2024

coving - Correct Answers ✅small sheltered inlet or bay/ curved baseboards that have closed corners for easier cleaning dysentery - Correct Answers ✅diarrhea with blood and mucus in the feces

• Correct Answers ✅