SS Manager Test Review

48 million

when two or more people get sick from the same food

biological,
chemical,
physical

tiny living creatures we find in and around our foods

things like cleaners, sanitizers, and polishes

the bits of bone, plastic or any other foreign object that is not supposed to be in the food.

1. food is purchased from an unsafe source
2. the food is not cooked correctly
3. the food is held at incorrect temperatures
4. using contaminated equipment
5. practicing poor personal hygiene

1. time-temperature abuse
2. cross contamination
3. poor personal hygiene
4. poor cleaning and sanitizing

when food is left out for too long at the wrong temperature

when germs are transferred form on place to another

has everything to do with the body

is not knowing how or when to clean things.

TCS
Ready To Eat (RTE)

have certain characteristic that we know allow germs/pathogens to grow on them. plus, since they have all caused foodborne illness outbreaks in the past we know to be careful with them. (require time and temperature control)

i.e. raw eggs, fish, shellfish, poultry, meat, soy, milk, heat treated plants, baked potatoes

ready to eat foods!
they have been cooked, washed or prepared and are not going to have anything more done to them to make them safe

people who are more likely to get sick from food and make up the largest group of people who die from foodborne illness-- approx 3000 per year

anyone with a weakened immune system including the elderly and children.

the FDA writes it. this food code is the MINIMUM STANDARDS that you must follow.

the inspection of meat, poultry, and eggs

and makes laws from it. laws you follow must be the state laws-- possibly not the same laws as what you are being tested on

adopt state laws and send inspectors to your facility to uphold standards

1. the animals we use for food
2. air, contaminated water and soil
3. people-deliberately or accidentally

don't wash their hands after using the restroom

when someone consumes food touched by a food handler that didn't wash their hands

microorganisms are tiny creatures that are found everywhere in the world. for most part they are good- but THESE are the tiny group of microorganisms that we know can make people sick (also known as germs).

poison. some pathogens make this which cannot be killed by cooking.

jaundice: the yellowing of the skin and eyes.

description of how long it takes after eating a contaminated food to show symptoms. it can be anywhere from 30 minutes to 6 weeks.

bacteria, viruses, parasites, and fungi.

shigella spp, salmonella typhi, nontyphoidal salmonella, e-coli, hepatitis a, norovirus

bacteria are found nearly everywhere and because they are not visible on our food, we must treat all food as if it were contaminated to prevent illness

FATTOM

Food - Bacteria need nutrients, specifically carbs or protein. You will notice all of the foods on the TCS list are carbs or protein.

Acidity - bacteria only grow in food with little to no acid. pa attention to acidity of food on the TCS list.

Temperature - Bacteria grow well between 41 degrees and 135 degrees. This is known as temperature danger zone.

Time- it takes at least 4 hours for bacteria to grow to an unsafe level.

Oxygen - Many bacteria need oxygen to grow but there are some bacteria that can grow without it.

Moisture- Bacteria need foods that have high levels of moisture, at least .85 water activity or above. All of the foods on the TCS list fit these criteria for water.

41 degrees- 135 degress-- bacteria grow well.

4 hours

time and temperature.

non-typhoidal salmonella, shigella, salmonella typhi, eschericia coli

source: farm animals

food linked to outbreaks: poultry, eggs, meat, and produce

prevention: cooking food, especially chicken, to correct temperatures

source: human feces

foods linked to outbreaks: food commonly touched by hands and flies

prevention: hand washing and controlling flies inside and outside of the facility

source: people

foods linked to outbreaks: ready to eat foods and beverages

prevention: hand washing

source: intestine of cattle

foods linked to outbreaks: ground beef and produce

prevention: cooking food to correct temperatures and purchase food from a safe source.

- don't grow in the way bacteria do
-require a host to grow- human or animal
-transferred through food and can remain infectious on any surface for long periods of time
-cooking doesn't kill viruses-- best way to prevent disease spread is through personal hygiene

ex. hepatitis a (jaundice), norovirus (food poisoning)

aka jaundice
source: human feces
foods linked to outbreaks: ready to eat foods and shellfish
prevention: wash hands, don't touch food with bare hands and buy shellfish from an approved source

aka food poisoning
source: human feces
foods linked to outbreaks: ready to eat foods and shellfish
prevention: wash hands, don't touch food with bare hands and buy shellfish from an approved source

parasites are typically found in wild animals, not farmed
fish and wild game have the highest risk of parasites
COOKING AND FREEZING KILLS PARASITES and important to always buy food from an approved supplier

yeast, mold, and mushrooms

fungi will grow in conditions such as foods with low water activity and high acidity
always throw out foods with fungus growing on it
only purchase mushrooms from approved source

contamination that naturally occurs in the environment-- poisonous plants and algae
if food doesn't come from an APPROVED SOURCE they may have gotten it from an unsafe place.
two typs that are commonly associated with fish are SCOMBROID TOXIN and CIGUATERA TOXIN.

metals contain chemicals that are poisonous to people
metals such as copper, pewter, lead, and zinc have a chemical reaction when they interact with acid or acidic food

reaction between metals and acid/acidic foods leaches toxins from the metal and into the food

foreign objects that don't belong in food.
physical contaminants can cause mild to fatal injuries such as choking, cuts, or dental damage.
best way to prevent is to inspect food and purchase from an approved source.

physical contaminants such as bones from ground beef, metal shavings from a can, or glass in ice that don't belong in food

tool created for FDA to prevent deliberate contamination of food (anyone from terrorist or activist or disgruntled staff or vendors or competitors)

A- assure - make sure products are received from a safe source
L- look - monitor the security of the products in your facility
E- employees - know who is in your facility
R - report - keep information related to food defense accessible
T - threat - develop a plan for responding to suspicious activity or a threat to your facility

most common food allergens:
milk, tree nuts, eggs, fish, soy, crustaceans, peanuts, wheat

prevent allergic reaction - must know ingredients in food
- suggest simple food items and hand deliver food to guests with food allergies

term to describe when food that someone is allergic to touches or gets mixed with the food item they are eating

-- could happen through cooking equipment, gloves, or even through fryer oil

touching the hair, face, or body

operations require this to prevent contamination and maintain cleanliness of business. responsibility as manager to maintain the program.

handwashing should be done in designated sinks only

5 step process should take total of 20 seconds:
1. wet hands with warm running water
2. apply enough soap to build up a good lather
3. scrub hands and arms vigorously for 10-15 seconds.
4. rinse hands and arms thoroughly under running water.
4. dry hands and arms with either a single use paper towel or a warm dryer.

BEFORE employees handle food and AFTER they are dirty

exs.
1. using the restroom
2.handling raw meat, poultry, and seafood (before and after)
3. touching the hair, face, or body
4. sneezing, coughing, or using a tissue
5. eating, drinking, smoking, or chewing gum or tobacco
6. handling chemicals that might affect food safety
7. taking out garbage
8. clearing tables or bussing dirty dishes
9. touching clothing or aprons
10. handling money
11. leaving and returning to kitchen/prep area
12. handling service animals or aquatic animals
13. touching anything else that may contaminate hands

hand sanitizers/antiseptics may never be used in place of handwashing, and they must be FDA approved.

FINGERNAILS MUST BE KEPT SHORT AND CLEAN. NO FALSE NAILS! NO NAIL POLISH OR GELS!

exception: if food handlers wear single use gloves they may have false nails or nail polish

if food handlers work with knives/fire, they might get CUTS AND BURNS. when get a cut or burn it must be covered with a bandage and the bandage must be covered with a glove or finger cot.

gloves SHOULD be used when handling READY TO EAT FOOD.

bad behavior with gloves:
1. washing and reusing gloves
2. blowing into gloves
3. rolling gloves up to make them easier to put on

gloves must be changed:
1. as soon as they become dirty or torn
2. before beginning a different task
3. after an interruption i.e. phone call
4. after handling raw meat, seafood, or poultry and before handling ready-to-eat food
5. after four hours of continuous use

food handlers must:
1. wear a clean hat or other hair restraint. no false lashes or hair restraints that could become a physical contaminant. food handlers with facial hair must wear a beard restraint
2. wear clean clothing daily
3. remove aprons when leaving food-prep areas. NEVER wipe hands on apron.
4. remove jewelry from hands and arms before prepping food. food handlers CANNOT wear:
- rings
- bracelets
- watches

1. prepping or serving food
2. working in prep areas
3. working in areas used to clean utensils and equipment

- if an employee sick, must be restricted from handling food or food contract surfaces or excluded from operation

all of the steps food takes as it moves through the operation

begins from time you purchase food and follows a trail all the way to the time you serve it to the customer

1. time temperature abuse
2. cross contamination

monitoring - learn what items need to be checked and when

tools- make sure all types of thermometers are available to staff

recording - check and record food temperatures regularly

procedures - have procedures that limit how long the food stays in temperature danger zon

corrective action - ensure staff knows what to do if standards are not met

use correct equipment- use separate equipment for raw and ready to eat food

clean and sanitize - do this before and after tasks

timing - prepare raw and ready to eat food at different times

purchasing - buy foods that need little handing

after four hours

70 degrees and 125 degrees

bimetallic stemmed thermometer

thermocouples and thermistors a.k.a. digital thermometer

infrared thermometers

simple and calibrated regularly

immersed into 32 degree ice water and adjusted by holding the calibration nut and twisting the head of the thermometer until it reads 32 degrees.

aka digital thermometer

measures temperatures through a metal probe and often comes with multiple types

IMMERSION PROBE used for liquids while an air probe is for room temps.

PENETRATION PROBE is the most common and used for dense objects.

quick and easy digital read without touching the food

biggest problem: only take surface temps so you still need a probe style thermometer

must be cleaned and sanitized before and after you use them

must calibrate the thermometer each shift.

purchase food from approved, reputable suppliers: approved sources have been inspected and meet all applicable local, state, and federal laws. arrange deliveries so staff has enough time to do inspections and they can be correctly received. store items promptly after receiving.

key drop deliveries: supplier given after-hour access to make deliveries. key drop deliveries but be inspected upon arrival, be from an approved source and have been placed in the correct storage location to maintain required temperature.

rejecting deliveries: separate rejected items from accepted items-- tell delivery person what is wrong with the item. get a signed adjustment or credit slip- log the incident.

recalls: identify the recalled food items and remove from inventory-- place in secure appropriate location. store item separately from everything-- label it to prevent it from being placed back into inventory and inform staff. refer to vendor notificaton or recall notice to determine what to do with the item.

meat, poultry, and fish -- insert probe into thickest part of meat

ROP Food - insert the probe between 2 packages or fold package around the probe

Other packaged food - open the package and insert the probe into the food

cold TCS food: receive at 41 degrees F or lower, unless otherwise specified

live shellfish: receive oysters, mussels, clams, and scallops at an air temperature of 45 degrees F and 50 degrees F
- once received, shellfish must be cooled to 41 degrees F or lower in four hours

shucked shellfish: receive at 45 degrees F or lower
- cool shellfish to 41 degrees F or lower in four hours

shell eggs: receive at an air temperature of 45 degrees F or lower

milk: receive a 45 degrees or lower
- cool the milk to 41 degrees F or lower in four hours

hot TCS food: receive 135 degrees F

frozen foods must be frozen when received

look for large chunks of ice or any other indications that the food was thawed and refrozen such as water stains.

-severe and deep dents in seams or body of the can

- swollen or bulging ends

- missing labels

- holes, leaking or dampness

- rust

- signs of pests or pest damage. pests commonly enter facilities through food deliveries.

-expiration date. do not accept food that is missing a date or is past the expiration date.

any of these: REJECT the food.

- color: reject food that s moldy or has an abnormal color
- texture: meat, fish, and poultry should not be slimy, sticky, or dry, and should not leave an imprint when pressed on
-smell: look for off smells

shellfish and fish that will be eaten raw or partially cooked must be received with the correct documentation

shellfish must be received with a shellshtock tag. do NOT remove the shellfish tag from the container until the last shellfish is used-- when last shellfish is used, record that date on the shellshock tag and keep on file for 90 days from that date.

FISH THAT WILL BE EATEN RAW OR PARTIALLY COOKED must be received with documents showing the fish was frozen correctly before you received it. if it was farm raised it must have documentation showing it was raised to FDA standards. keep these documents for 90 days from sale of the fish.

states where and when shellfish was harvested and that it was purchased from an approved source.

only requires 2 things to be on the label:

1. name of the food-- unless it is completely obvious

2. expiration date

TCS food that will be stored for longer than 24 hours must have a label that indicates when food must be sold, eaten, or thrown out

ready-to-eat TCS food can be stored for only 7 days if it is held at 41 degrees F or lower- count begins the day the food was prepared

- TCS Food needs to be stored at an internal temperature of 41 degrees F or lower or 135 degrees F or higher.

- frozen food must be stored at a temperature that will keep it frozen.

-storage units need to have at least ONE air temperature measuring device and must be accurate to +/3- degrees F. this device needs to be placed in the warmest part of the refrigeration unit and the hot holding unit.

- do not overload cooler or freezers - this will affect the temperature which can affect food safety

- use open shelving and do not line the shelves with foil, sheet pans or paper

- monitor temperatures regularly by sampling at random times. if temperature is incorrect, discard the food

one way to rotate products correctly is to follow FIFO (first in first out)

1. identify the food item's use by or expiration date

2. store items with the earliest use-by or expiration dates in front of items with later dates

3. one shelved, use those items stored in front first

4. throw out food that has passed its manufacturer's use by or expiration date

limits cross-contamination

at least 6 inches

equipment - keep clean and sanitized

quantity - only remove enough cold foods from the fridge you can prep in a short period of time - 4 hr

storage - return the food you have prepped back to the cooler as soon as possible

additives - IF you use additives make sure they are approved and NEVER use more than allowed by law and NEVER use the additives to change the appearance of food

presentation - food must be presented to the customer in a way not to mislead or misinform them. use or colored wraps, additives or lighting must not be used for this.

corrective action - if food becomes unsafe for any reason it must be discarded.

- cross contaminaton -- make sure when preparing produce that they do NOT touch surfaces that have been used to prep raw meat, seafood, etc.

- washing -- all produce must be washed under running water and...

pooled eggs - eggs that have been cracked open and combined in a container. need to be cooked promptly after mixing or stored at 41 degrees F or below

pasteurized eggs - use these types of eggs if you are making a dish that needs little or no cooking and if you mainly serve high risk populations

only use left over TCS food like pasta, chicken, and salad if you know it was previously handled correctly with CLEAN HANDS and TEMPERATURE CONTROL

consumption - only make ice with water that is safe to drink and hasn't been used to keep other food cold

containers and scoops - store scoops outside ice machine and NEVER hold or carry ice in containers that have held raw meat or chemicals. never touch ice with your hands or glass scop

document that allows a regulatory requirement to be waved in preparing foods a certain way

when applying for variance, some agencies require you submit a HACCP plan. the plan shows how you account for food safety risks that may occur while prepping the food item.

- package fresh juice on-site for sale at a later time
- smoke food as a way to preserve it
- use food additives or vinegar to preserve foods
- cure food
- custom process animals for personal use
- packing foods using the ROP method
- spout seeds or beans
- offer live shellfish from a display tank

when you thaw frozen food you expose it to the temperature danger zone

NEVER thaw food at room temp

cooking poultry (including whole or ground chicken, turkey, and duck)

TCS food in a microwave (meat, seafood, poultry, and eggs)

Stuffed Meat and Stuffing (when stuffed with meat, seafood, poultry or pasta)

Dishes that include previously cooked TCS ingredients

ground or mechanically tenderized meat and fish (including beef, pork, other meat)

injected meat

shell eggs that will be hot-held

steaks/chops
eggs for immediate service
fish

roasts (pork, beef, veal, lamb)

commercially processed, ready-to-eat food that will be hot-held for service (cheese sticks, fried vegetables, chicken wings)

TCS food cooked in microwave need to be cooked to 165 degrees F and these guidelines need to be followed:

- always cover food to prevent drying
- rotate food halfway
- let stand after cooking for 2 mins
- check the temperature in 2 places

1. do not cook food for more than 60 minutes during the initial cooking period
2. cool immediately after cooking
3. freeze or refrigerate after cooling and make sure its being held at 41 degrees F or below. store away from ready to eat foods.
4. cook or reheat the foods to 165 degrees F before serving it

cool food from 135 degrees F to 70 degrees F within 2 hours -- then from 70 degrees F to 41 degrees F within 4 hours-- total cooling time cannot be longer than 6 hours

before cooling food-- start by reducing its size: cut larger items into smaller pieces. divide large containers of food into smaller containers or shallow pans

- place food in an ice-water bath
- stir it with an ice paddle
- place it in a blast chiller

food reheated for immediate service CAN BE REHEATED TO ANY TEMP IF IT WAS COOKED AND COOLED CORRECTLY.

food reheated for hot-holding MUST BE REHEATED TO AN INTERNAL TEMPERATURE OF 165F FOR 15 SECONDS WTH TWO HOURS.

any food that is being held for service is at risk
- food covers and sneeze guards must be used
- hold foods at the correct temperature - HOT - 135 degrees F or higher and COLD 41 degrees F or lower
- check the food's internal temperature regularly and at least every 4 hours -- discard food that is not the correct temp
- NEVER use hot holding equipment to reheat food

you may need to hold food without temperature control i.e. catered event...

FOR COLD FOOD:
can be held up to 6 hours without temp control IF:
- food was 41 degrees F or below for it was removed from refrigeration
- food was labeled with the time it was removed and the time it needs to be thrown out
- the food must not exceed 70 degrees F while it is being served
- sell, serve, or discard food after 6 hours

FOR HOT FOOD:
hot food can be held for up to 4 hours without temperature control IF:
- the food was 135 degrees F before it was removed from temperature control
- the food was labeled with the time it was removed and the time it needs to be thrown out
- sell, serve, or discard food after four hours

contamination is one of the number one risk factors during the service of food. you can train your staff to prevent contamination by doing the following:

- SINGLE USE GLOVES when handling to ready to eat foods
- CLEAN AND SANITIZE ALL UTENSILS before use and use separate utensils for each task.
- SERVING UTENSILS need to be stored above the rim of the food
-WHEN RE-FILLING TAKE-HOME CONTAINERS make sure they were provided by the establishment for this purpose and that they are clean and sanitized.
-Staff must hold plate-ware and utensils by surfaces that will not come into CONTACT WITH THE GUESTS' MOUTH.
- silverware that has been preset CANNOT BE RE-USED unless it was wrapped in a rollup napkin.

personal hygiene
training systems
suppliers
cleaning and sanitizing
standard operating procedures (SOPs)
facility and equipment maintenance
pest control

practices and procedures for employees enforced through this

manager or PIC should:
- monitor critical activities in the operation
- taking the necessary corrective action when required
- verify that the actions are taking control of the risk factors

hazard analysis and critical control points

relies on not missing any details within your process that may cause someone to become sick or injured.

written to address a specific process or recipe-- write out instruction for 6 year old to safely cook a burger from beginning to end.

1. conduct a HAZARD ANALYSIS
2. determine CRITICAL CONTROL POINTS
3. set critical limits
4. develop monitoring procedures
5. set up corrective actions
6. verification
7. record keeping and documentation

choose equipment that will be able to withstand repeated cleaning

use materials that are non-porous (stainless steel, FRP)

any place floor meets wall will be hard to clean so required to place a curved edge here called COVING OR BASE COVE.

all equipment must meet NSF standards for durability, cleanability, and resistance to damage

all flour mounted equipment must be on wheels 6 INCHES off the ground.

counter top equipment must be 4 INCHES above the counter.

restrooms or directly next to them
food-prep areas
service areas
dishwashing areas

hot and cold running water
soap
paper towels or a warm air dryer
signage
garbage container

physical link between safe water and dirty water from
- drains
- sewers
- other wastewater sources

reverse flow of contaminants through a cross connection to the drinkable water supply

a vacuum created by the plumbing system that sucks contaminants in the water supply

mechanical device that prevents backsiphonage. closes a check valve and seals water supply line shut when water flow is stopped.

an air space that separates a water supply outlet from a potentially contaminated source. we see them in floor drains and tall faucets above the flood rim of the sink

different areas of facility have different lighting intensity requirements

local jurisdictions usually require prep areas to be brighter than other areas

all lights should have shatter-resistant lightbulbs or protective covers

replace burned out bulbs with correct size bulbs

- must be cleaned and maintained to prevent grease and condensation from building up on walls and ceilings
- follow manufacturer's recommendations
- meet local regulatory requirements

can attract pests and contaminate food, equipment, and utensils

clean inside and outside of garbage containers frequently- helps prevent contamination of food and food-contact surfaces and reduce odor and pests

do not clean garbage containers near prep or food-storage areas

indoor containers must be:
- leak proof, waterproof, and pest proof
- easy to clean
- covered when not in use

designated storage areas:
- store waste and recyclables separately from food and food-contact surfaces
- storage must not create nuisance or a public health hazard

outdoor containers must:
- be placed on a smooth, durable, nonabsorbent surface
- asphalt or concrete
- have tight-fitting lids
- be covered at all tmes
- have their drain plugs in place

a significant threat or danger to health. requires immediate correction or closure to prevent injury
- electrical power outage
- fire
-flood
-sewage back up

- prevent access to the building
- deny access to food, water, and shelter
-- constantly be rotating products and equipment to ensure pests don't have a place to hide
- pest control operator (PCO)
--work with one to get pests under control if you find any amount of pests

chew on things to grind their teeth down

- smell terrible, like rancid oil
- feces looks like pepper

cleaning - process of removing food or dirt from any surface -- detergents and scrubbers

sanitizing - reducing pathogens from an already cleaned food contact to a safe enough level to be used for food-- heat or chemicals

heat sanitizing -- items must be immersed in 171 degree water for 30 seconds

chemical sanitizing -- chlorine (bleach), bleach, quaternary ammonia sanitizer (quat)

most important: concentration and contact time

1. concentration -- test chemical solutions with a test kit when it appears dirty or like it has lost concentration

2. contact time - each sanitizer differs in the amount of time required for it to be effective

3. temperature - most chemicals require the solution to be cool or cold. generally room temperature is fine.

4. water hardness - check manufacturers recommendations

5. water ph - check manufacturers recommendations

1. scrape ore remove food bits from the surface -- nylon brush, pad, or cloth towel

2. wash the surface - prepare cleaning solution with an approved detergent, wash surface with cloth towel

3. rinse surface - with clean water or spryer or clean cloth towel

4. sanitize the surface - use the correct sanitizing solution -- prepare concentration per manufacturer requirements-- make sure entire surface has come in contact with the sanitizing solution

5. allow the surface to air dry- to prevent re-contaminating with towel

1. after they are used
2. before working with a different type of food
3. any time a task was interrupted and the items may have been contaminated
4. after four hours if the items are in constant use

1. unplug the equipment
2. take the removable parts off the equipment
3. wash, rinse, and sanitize them by hand or run the parts through a dishwasher if allowed
4. scrape or remove food from the equipment surfaces
5. wash the equipment surfaces
6. rinse the equipment surfaces with clean water
7. sanitize the equipment surfaces
8. make sure the sanitizer comes in contact with each surface
9. allow all surfaces to air-dry
10. put the unit back together

guidelines:
- clean machine as often as needed
- scrape, rinse, or soak items before washing
- use the correct dish racks
- NEVER overload dsh racks
- air-dry all items
- check the machine's water temperature and pressure

high-temp machines:
- final sanitizing rinse must be at least 180 degrees F
- temperature of sanitized surfaces must be measured by using either temp sensitive tape or a maximum registering thermometer

chemical sanitizing machines: clean and sanitize at much lower temps

setting up a three-compartment sink
- clean and sanitize each sink and drain board
- fill the first sink with detergent and water at least 110 degrees F
-fill the second sink with clean rinse water
- fill the the third sink with water and sanitizer to the correct concentration
- provide a clock with a second hand to let food handlers know how long items have been in the sanitizer

- store them at least 6 in off the floor
- clean and sanitize drawers and shelves before items are stored
- store glasses and cups upside down on a clean and sanitized shelf or rack
- store flatware and utensils with handles up
- cover food-contact surfaces of stationary equipment until ready for use
- clean and sanitize trays and carts used to carry clean tableware and utensils

- good lighting so chemicals can be easily seen
- service sink for filling buckets and washing cleaning tools
- floor drain for dumping dirty water
- hooks for hanging cleaning tools

- dump mop water or other liquid waste into toilets or urinals
- clean tools in sinks used for: handwashing, food prep, dishwashing

- only purchase chemicals approved for foodservice operations
-store them in their original containers away from food and food prep areas
- if transferring into a new container, LABEL with the common name of the chemical

chemical documentation:
- keep SDS's for each chemical [instructions for using chemicals]
- when throwing chemicals out:
-- follow local regulatory requirements
-- must be accessible to employees
-- follow instructions on the label

1. create a MASTER CLEANING SCHEDULE
2. train your staff to follow it
3. monitor the program to make sure it works