CALIFORNIA-FOODHANDLERCARD.COM EXAM STUDY GUIDE

Transcription

1 Washing our hands is the single most important thing a person can do to prevent foodborne illness. Improperly cooked food and temperature abuse is the leading cause of foodborne illness. Always store ready-to-eat (RTE) foods separate from or above raw foods, with poultry always on the bottom shelf Shell eggs are a raw food and should be stored below ready-to-eat (RTE) foods. There are 4 steps to cleaning and sanitizing: 1) wash 2) rinse 3) sanitize) 4) air-dry Bare hand contact with ready-to-eat foods (RTE) is not allowed. Always use utensils or gloves when handling RTE foods. Hands must be always be washed: 1) Before starting work. 2) Whenever returning from outside the work area. 3) Before handling ready-to-eat foods (RTE). 4) Before donning gloves; and after every glove change. 5)After using the Restroom, taking a break, eating, etc. 6) Every 4 hours (assuming continuous use). 7) Whenever they become contaminated. Digital Thermocouples or Probe Thermometers are the best devices for taking internal temperatures of food. Never rely on surface probes or air temperature thermometers when determining the status of food. Bi- Metallic stem thermometers (non-digital) are not recommended as they require regular calibration throughout the day. Bacteria have 3 important phases of growth: 1) lag phase = the time it takes for bacteria begin to replicate. 2) log phase = the replication and growth of bacteria (logarithmic growth). 3) death phase = reduction in population numbers due to limited or declining resources It is important that bacteria not be allowed to enter the log phase, and as such food should not be considered safe if we cannot determine its disposition within a 4 hour time-frame. This is otherwise known as the 4 hour rule. Bacteria associated with foodborne illness have been shown to have lag phases of approximately 4 hours in length. There are 3 types of food hazards: 1) Biological 2) Physical 3) Chemical Allergens, cleaning compounds, and machinery lubricants are all chemical hazards. Viruses, parasites, and bacteria are all Biological hazards. Foreign materials, metal, dust, and unwanted food ingredients (shells, pits, etc.) are all physical hazards. Temperature abused food can cause bacterial pathogens to cause illness through intoxications, infections, and toxin-mediated infections. Intoxications and toxin-mediated infections cause illness by the waste products that the bacteria release as part of their growth cycles. Infections cause illness by actively invading bodily tissue and functions. Toxin-mediated infections first invade the body, then release toxins. Intoxicants cannot be eliminated from the food once present. All potentially hazardous foods (TCS), prepared on-site, must be labeled and dated for use/disposal 7 days from the original date of preparation. Day #1 starts with the original day of preparation. All food must be cooled within a total of 6 hours. The first 2 hours are the most critical and the food must be chilled from 135F - 70F within those 2 hours. If the food is properly cooled in the first 2 hours then you have the remaining time to reduce the temperature to 41F; not to exceed a total cooling time of 6 hours. The best way to cool food is to transfer the hot food into shallow metal pans, place in the coldest part of the cooler, on into/onto an ice bath, and monitor. Page 1 of 14

2 In order to operate, your facility shall be supplied with adequate fresh/potable water, have the utilities necessary to maintain minimum food safety standards, and be free of pests. Health inspectors are empowered to impose severe penalties and/or close establishments that do not maintain these standards. Severe allergic reactions can cause anaphyllactic shock with symptoms of; throat closure, repiratory distress, swelling, coma, and death. The most common 8 food allergies are: 1) Eggs 2) Dairy 3) Tree Nuts 4) Peanuts 5) Fish 6) Shellfish 7) Wheat 8) Soy TCS foods were previously known as Potentially Hazardous Foods (PHF). The anacronym has been replaced with TCS, which stands for "Temperature Control for Safety" Clostridium botulinum, Bacillus cereus, and Clostridium perfringens are the 3 most common sporeforming food pathogens. Training via the internet is known as 'Self-Training' Hazardous materials and chemicals (including cleaning chemicals and pesticides) may never be stored or transported along with food. All food prepared on-site and stored for longer than 24 hours, must be labeled for rotation. Keeping foods safe requires maintaing temperatures below 41F or above 135F. Foods above 41F or below 135F are in the "Temperature Danger Zone" (TDZ). Scombroid poisoning is most commonly reported with mackerel, tuna, mahi-mahi, bonito, sardines, anchovies, and related species of fish that were inadequately refrigerated or preserved after being caught. Scombroid syndrome can result from inappropriate handling of fish during storage or processing. One of the toxic agents implicated in scombroid poisoning is histamine. Other chemicals have been found in decaying fish flesh, but their association with scombroid fish poisoning has not been clearly established Ciguatera is a foodborne illness caused by eating certain reef fishes whose flesh is contaminated with toxins originally produced by dinoflagellates such as Gambierdiscus toxicus which lives in tropical and subtropical waters. These dinoflagellates adhere to coral, algae and seaweed, where they are eaten by herbivorous fish who in turn are eaten by larger carnivorous fish. In this way the toxins move up the foodchain and bioaccumulate. Gambierdiscus toxicus is the primary dinoflagellate responsible for the production of a number of similar toxins that cause ciguatera. These toxins include ciguatoxin, maitotoxin, scaritoxin and palytoxin. Predator species near the top of the food chain in tropical and subtropical waters, such as barracudas, snapper, moray eels, parrotfishes, groupers, triggerfishes and amberjacks, are most likely to cause ciguatera poisoning, although many other species cause occasional outbreaks of toxicity. Ciguatoxin is very heat-resistant, so ciguatoxin-laden fish cannot be detoxified by conventional cooking. The 5 most pathogenic foodborne illnesses; and those of greatest concern with regards to a positive diagnosis are: E. coli, Salmonella, Shigella, Hepatitis A, and Norovirus. Persons diagnosised with these illnesses should be excluded from all food handling establishments until cleared by a physician. Thoroughly cooking, freezing, and/or irradiating foods are the best ways to destroy the presence of parasites. Sanitizer is only effective when allowed to air-dry on the food contact surface. Air-drying allows the sanitizer enough contact surface time to eliminate biological hazards of concern. Bacillus cereus is a serious foodborne intoxication associated with cooked rice dishes. Sanitary coving (baseboards) are an important facility feature and should be installed in all food handling establishments. Page 2 of 14

3 All product, handwashing, and sanitation sinks in food handling facilities should be installed with an air-gap that separates the sink's waste water pipe and the floor drain. This will prevent sinks from being contaminated in the event of a facility sewer back-up. Undercooked beef has been implicated in several E. coli 0157:H7 outbreaks. Only a plain wedding band is allowed to be worn as jewelry; providing it is plain, smooth, and does not contain any set stones. All hoses should be installed with anti-siphon devices to prevent negative pressure from contaminating fresh water supply. Spray hoses and faucets should always be installed above the rim of the sink so as to prevent water supply contamination in the event of negative pressure within the water line. Metal containers (best for ice and steam tables) transfer energy faster and more efficiently than plastic containers. Insulated containers are best at holding food at a particular temperature (except on ice or steam tables, during transport, etc.). All TCS foods are limited to temperatures at or below 41F. All TCS foods are limited to temperatures at or above 135F. Every year millions of people get sick, hundreds of thousands are hospitalized, and thousands of people die from foodborne illnesses. Of all people exposed to pathogens, the greatest at risk are infants and elderly. Spore forming bacteria cannot be destroyed by conventional cooking methods. For this reason, it is especially critical for TCS foods to be properly handled. Certain foods can support the growth of pathogens more so than others. These foods are called TCS foods, or Temperature Control for Safety foods. Examples of TCS foods are meats, poultry, dairy products, eggs, fish, shellfish, cooked vegetables, potatoes, tofu and other soy proteins, untreated garlic-in-oil mixtures, sprouts and sprout seeds, cut melons, and cut tomatoes. Even though these foods seem very different, they can all support the growth of bacteria if not kept at the proper temperatures. All TCS foods must be kept out of the Temperature Danger Zone to minimize the growth of bacteria. Hepatitis A is a serious illness caused by a virus. The pathogen is spread via fecal-oral route and is highly contagious. Food workers should be vaccinated against this pathogen when possible. Physical symptoms include jaundice; yellowing of the skin. Page 3 of 14

4 Food Safety Frequently Asked Questions Q. Why is it safe to consume steaks cooked medium rare or medium, but not ground beef cooked that way? A. E.coli 0157: H7 bacteria can live in beef cattle s intestines. During processing, meat can be contaminated with the bacteria. With steaks, E.coli 0157: H7 is on the surface of the meat and is easily killed when the meat cooks on a hot grill. When meat is ground, however, the bacteria can be mixed throughout the hamburger, where it is harder to destroy. Hamburgers often look done before the meat is thoroughly cooked. Cook all ground meats to at least 155 F for 15 seconds to destroy E.coli 0157: H7. The meat should not be pink inside and juices should not be red or pink. Cook non-ground meats to at least 145 F for 15 seconds to reduce the risk of foodborne illness. Q. Can I use alcohol towelettes to sanitize my thermometers in between uses? A. Yes, and you should let it air-dry before you use the thermometer again. Q. How long should employees wash hands and what kind of soap is best? A. Twenty seconds-have them sing Happy Birthday twice (even sung quickly, it takes just about that much time). Really any good hand soap will do, but there are plenty of great anti-bacterial soaps on the market for added protection. The important things to remember are to wash hands: with vigorous agitation under hot-as-you-can-stand running water and scrub from the tips of the fingers up and over all exposed areas of the forearms. Q. What is the best way to thaw frozen meats? A. The safest method is overnight in a 41 F walk-in or refrigerator. Make sure the meats are contained, lightly covered and placed on the lowest racks so the juices from the thawing meats don't drip down on other foods. If you don't have overnight, you can safely thaw packaged meats under cold running water. Make sure you thoroughly clean and sanitize the sink before and after thawing the meats. Q. I have a question about the temperature of medium rare roast beef. I realize that E.coli 0157:H7 won't be in the center of the roast. However, if the temperature danger zone is 41 F to 135 F, how can the beef be safe when it is 130 F in the center, as is stated in the ServSafe coursebook. A. Any E.coli 0157:H7 bacteria that might be present on the surface of the beef roast would be killed during the cooking process. The 130 F temperature is also dependent on maintaining the temperature for 121 minutes to assure that any bacteria that may have been present will be reduced or eliminated. The reason E.coli 0157:H7 bacteria maybe present in ground meat is due to the surface contamination being distributed through the product during the grinding process. Page 4 of 14

5 8 Common Causes of Foodborne Illness 1. Failure to cool food properly. 2. Failure to heat or cook food properly. 3. Poor hygiene, bacteria-carrying employees contaminate food. 4. Food prepared one or more days prior to consumption 5. Raw food mixed with cooked or reheated food. 6. Food left in the temperature danger zone too long. 7. Leftover food is not reheated to the proper temperature. 8. Cross-contamination. FAT-TOM: What Microorganisms Need to Grow: F=Food A=Acid T=Time T=Temperature O=Oxygen M=Moisture The acronym FAT-TOM can help you remember the conditions that promote the growth of microorganisms. Microorganisms need nutrients in order to grow, specifically proteins and carbohydrates. They grow best in foods that have a neutral ph. The biggest threat to food safety is contamination my bacteria. To keep food safe during preparation and cooking, you must follow the four-hour rule. Never let food remain in the temperature danger zone (41 degrees F 135 degrees F) for more than 4 hours. Any potentially hazardous food kept between these temperatures longer than four hours must be thrown away immediately. Handwashing: People pose a major risk to safe food, especially foodhandlers who do not practice personal hygiene. Good personal hygiene is a critical protective measure against contamination and foodborne illness. Proper handwashing includes using hot soapy water, lathering your hands for at least 20 seconds, cleaning between fingers and fingernails, rinsing hands thoroughly, turning off the faucet with a sanitary single-use paper towel, and drying your hands with a single-use paper towel or a warmair hand dryer. A tip is to sing Happy Birthday twice so that you wash your hands for the correct amount of time. Hand sanitizers and gloves should never be used in place of good handwashing! Measuring Food Temperatures Wash, rinse, sanitize (alcohol wipe) and air dry thermometers before and after each use. Measure internal temperatures of foods by inserting the end of the probe into the center of the product, usually the thickest part. Calibrate the thermometer regularly to make sure it is accurate. Take temperature in two different locations with two separate readings. Check the temperature of packaged refrigerated or frozen foods my inserting the thermometer probe between two packages in the center of a case. Fold soft packages around the sensing area. When the needle or dial stops, wait fifteen seconds to record temperature. Page 5 of 14

6 Minimum Safe Internal Cooking Temperatures: Rare roast beef should be cooked to an internal temperature of 130F and held there for 121 minutes to ensure food safety. Ground or flaked meats like hamburger should be at 155 degrees F for 15 seconds in a restaurant according to ServSafe and 160 when speaking to consumers. Beef & pork roasts (rare) should be at 145 degrees F for 3 minutes. Beef steaks should be at 145 degrees F for 15 seconds. Seafood should be cooked to 145F for 15 seconds. Any potentially hazardous food cooking in the microwave oven should be cooked to 165 degrees F; let food stand for 2 minutes after cooking. Casseroles should be cooked to 165 degrees F for 15 seconds. Poultry and stuffed meats should be cooked to 165F for 15 seconds. 4 ways to thaw foods properly: #1: Thaw food in the refrigerator at temperatures of 41 degrees F or less. #2: Submerge the frozen product in running potable (water that s safe to drink) at a temperature of 70 degrees F or below. #3: Food may be thawed in a microwave oven, only if it will be cooked immediately afterward. #4: Food may be thawed as part of any cooking procedure as long as the product reaches the required minimum internal cooking temperature. Two-stage cooking method: By this method, cooked foods must be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degrees F to below 41 degrees F in an additional 4 hours for a total cooling time of 6 hours. Reheating potentially hazardous food: Food must be reheated to an internal temperature of 165 degrees F for 15 seconds, within 2 hours. If the food has not reached 165 degrees F for 15 seconds within 2 hours, throw it out. Page 6 of 14

7 Contamination or Adulteration as defined: The Federal Food, Drug, and Cosmetic (FD&C) Act (1938) provides that food is "adulterated" if it meets any one of the following criteria: (1) it bears or contains any "poisonous or deleterious substance" which may render it injurious to health; (2) it bears or contains any added poisonous or added deleterious substance (other than a pesticide residue, food additive, color additive, or new animal drug, which are covered by separate provisions) that is unsafe; (3) its container is composed, in whole or in part, of any poisonous or deleterious substance which may render the contents injurious to health; or (4) it bears or contains a pesticide chemical residue that is unsafe. (Note: The Environmental Protection Agency [EPA] establishes tolerances for pesticide residues in foods, which are enforced by the FDA.) Food also meets the definition of adulteration if: (5) it is, or it bears or contains, an unsafe food additive; (6) it is, or it bears or contains, an unsafe new animal drug; (7) it is, or it bears or contains, an unsafe color additive; (8) it consists, in whole or in part, of "any filthy, putrid, or decomposed substance" or is otherwise unfit for food; or (9) it has been prepared, packed, or held under unsanitary conditions (insect, rodent, or bird infestation) whereby it may have become contaminated with filth or rendered injurious to health. Further, food is considered adulterated if: (10) it has been irradiated and the irradiation processing was not done in conformity with a regulation permitting irradiation of the food in question (Note: FDA has approved irradiation of a number of foods, including refrigerated or frozen uncooked meat, fresh or frozen uncooked poultry, and seeds for sprouting [21 C.F.R. Part 179].); (11) it contains a dietary ingredient that presents a significant or unreasonable risk of illness or injury under the conditions of use recommended in labeling (for example, foods or dietary supplements containing aristolochic acids, which have been linked to kidney failure, have been banned.); (12) a valuable constituent has been omitted in whole or in part or replaced with another substance; damage or inferiority has been concealed in any manner; or a substance has been added to increase the product's bulk or weight, reduce its quality or strength, or make it appear of greater value than it is (this is "economic adulteration"); or (13) it is offered for import into the United States and is a food that has previously been refused admission, unless the person reoffering the food establishes that it is in compliance with U.S. law [21 U.S.C. 342]. Page 7 of 14

8 Page 8 of 14

9 Page 9 of 14

10 Page 10 of 14

11 Page 11 of 14

12 Page 12 of 14

13 Page 13 of 14

14 Page 14 of 14