Who are those who may deliberately try to contaminate food?
Groups who may attempt to contaminate food: Terrorists or activists. Disgruntled current or former staff. Vendors. Competitors.
What four types of people can deliberately contaminate food?
Small, living organisms that can be seen only through a microscope. There are four types that can contaminate food and cause foodborne illness: bacteria, viruses, parasites, and fungi.
Who is responsible for ensuring that staff members are informed about food allergies?
For Food Handlers: Every three (3) years. Who needs to be trained: The Person in Charge (PIC) shall ensure that employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties.
Which procedure would help protect food from contamination by food handlers?
Handwashing Procedure Washing your hands for 20 seconds is the easiest way to keep foods and surfaces contamination free. Food handlers must: Dampen hands and arms under hot running water (as hot as can be tolerated).
What is the first thing a person in charge should do when someone arrives at the food service?
What is the first thing a person in charge should do when someone arrives at the foodservice operation and says they are there to conduct an inspection of the operation? Ask for identification.
What symptoms require a food handler to be excluded from the operation?
Food handlers can contaminate food when they: Sneeze or cough. Have contact with a person who is sick. Touch anything that may contaminate their hands and don’t wash them. Have symptoms such as diarrhea, vomiting, or jaundice—a yellowing of the eyes or skin.
What are the 6 illness symptoms that would exclude a person from coming to work?
If you are excluded from work for exhibiting symptoms of a sore throat with fever or for having jaundice (yellowing of the skin and/ or eyes), Norovirus, Salmonella Typhii (typhoid fever), Shigella spp. infection, E.
Which symptom must a food handler report?
The FDA Food Code lists the following as symptoms that must be reported by food handlers to their managers: vomiting, infected sores, diarrhea, yellowing of the skin or eyes, or a sore throat accompanied by a fever.
Which item may be worn by a food handler Servsafe?
ServSafe Chapter 3 and 4
| A | B |
|---|---|
| What should foodhandlers do after prepping food and before using the restoom? | Take off their apron or chefs jacket. |
| Which piece of jewelry can be worn by a foodhandler? | Plain band ring |
| When should hand antiseptics be used? | In place of washing hands. |
What is it called when someone get sick from eating food contaminated with germs or toxins?
Foodborne Illness- Sickness caused from germs or toxins in food. This is also called food poisoning.
What are two reasons personal cleanliness is important in food service?
But personal hygiene isn’t just about appearances—it’s about preventing food poisoning. Everyone carries a certain level of bacteria. Touching your eyes, mouth, nose, hair, or clothing, and then proceeding to touch food without washing your hands promotes the spread of that bacteria.
What are 5 ways food handlers can contaminate food?
Food handlers can contaminate food when they:
- Have a foodborne illness.
- Have wounds that contain a pathogen.
- Sneeze or cough.
- Have contact with a person who is sick.
- Touch anything that may contaminate their hands and do not wash them.
- Have symptoms such as diarrhea, vomiting, or jaundice—a yellowing of the eyes or skin.
What jewelry can food handlers wear while working?
According to the FDA, food workers can only wear a plain ring like a wedding band while they work. The ring should not have any grooves where pathogens can hide. If you choose to wear a plain ring while working, you should be cautious to keep your ring from contaminating the food you prepare or serve.
Is it okay to handle food with your bare hands?
The main reason for not touching ready-to-eat foods with bare hands is to prevent viruses and bacteria which are present in your body from contaminating the food. The law prohibits bare hand contact with ready-to-eat foods and requires good hand washing by food service workers.
What food can be handled with bare hands?
you CAN handle food with bare hands if the food will be added as an ingredient to a dish containing raw meat, seafood or poultry, and the dish will be cooked to the required minimum internal temp of the raw items. some regulatory authorities allow bare-hand contact with ready-to-eat food.
Why do McDonald’s workers not wear gloves?
Staff who serve or work in the dining area wash their hands at least every hour. We also have teams of employees serving customers and handling money that are separate from those preparing food. A system of colour-coded gloves is used to avoid bare hand contact with raw foods and to handle some ready-to-eat food items.
What is the maximum amount of time that a food worker may wear the same pair of single use gloves?
four hours
What Cannot be used to dry utensils?
You can’t use anything except air. Do not use a towel or any form of fabric to dry dishes and utensils. Dry them on a clean and sanitized rack until they are dry for storage and use.
What is the max amount of time allowed for safely reheating food?
At least 15 seconds or 2 hours. Try it on your microwave if you have the time! Source/Proof:”Food that is reheated must reach a minimum internal temperature of at least 165 F for 15 seconds. Reheating must be done rapidly and the minimum temperature must be reached within two hours.”
What is the maximum time allowed for Stage 2 Cooling?
six hours
What is the two step rule for cooling hot food?
To use the two-stage cooling method, food must be cooled from 140 to 70 degrees Fahrenheit within two hours and to 41 F or lower within four hours. Using the cooling method ensures that food is cooled quickly and safely. Use a food thermometer to measure the temperature during the cooling period.
How long is the entire cooling process?
Two stage cooling method The FDA Food Code has one additional rule: Food must be cooled from 135°F to 70°F (57°C to 21°C) in two hours or less. In this range, bacteria can double in as little as 20 minutes.
What is the 2 stage cooling method?
The two-stage method reduces the cooked food’s internal temperature in two steps. The first step is to reduce the temperature from 135°F to 70°F within two hours of preparation; the second step is to reduce the temperature from 70°F to 41°F or colder within an additional four-hour period.
Is putting food in a deep pan a cooling method?
Proper cooling is critical– certain bacteria can make poisons that are not destroyed by reheating temperatures. SHALLOW PAN METHOD Divide large containers of food into several shallow pans to cool. Put hot food into shallow pans. Make sure the food is not more than two inches thick or deep.
What are the 3 methods for cooling food?
Approved and efficient ways to cool food include:
- Ice-water bath and frequently stirring the food.
- Ice paddles (plastic container filled with water and frozen) used to stir food in an ice-water bath.
- Adding ice as an ingredient (if water is an ingredient).
- Blast or tumble chiller.
Which method of cooling foods should not be used?
The method for cooling ood that should not be used is:: b) leave overnight and then refrigerate. Explanation: To understand this question we need to analyze all of them. a) it’s incorrect because this will let the food be stored in smaller spaces and don’t get polluted by bacteria in fungus.
What is the safest procedure for cooling food?
Cover pans of hot food and move them to a colder area e.g. a storage room, or stand them in cold water. You can also use ice to speed up chilling. This will make the contents of the pans chill more quickly. Stir food regularly while it is chilling down.
What is the correct cooling practice?
Follow these guidelines: First, cool food from 135˚F to 70˚F (57˚C to 21˚C) within two hours. lower in the next four hours. If you can cool the food from 135˚F (57˚C) to 70˚F (21˚C) in less than two hours, you can use the remaining time to cool it to 41˚F (5˚C) or lower.
What types of food do bacteria grow quickly in?
Acid: Bacteria do not grow in acidic environments. This is why acidic foods like lemon juice and vinegar do not support the growth of bacteria and can be used as preservatives. Temperature: Most bacteria will grow rapidly between 4°C and 60°C (40°F and 140°F).