Food Safety Manager Training Part 2
This comprehensive flashcard set is designed to help food managers, handlers, and safety professionals prepare for food safety certification and on-the-job decision-making. It covers critical topics such as HACCP (Hazard Analysis Critical Control Point), Active Managerial Control, foodborne pathogens, allergen safety, and common food safety hazards. The set emphasizes regulatory compliance, risk management, training best practices, and real-world examples of food safety monitoring and corrective actions. Ideal for restaurant managers, food safety trainers, and culinary students.
Jaundice
yellowing of the skin and the whites of the eyes caused by an accumulation of bile pigment (bilirubin) in the blood
Key Terms
Jaundice
yellowing of the skin and the whites of the eyes caused by an accumulation of bile pigment (bilirubin) in the blood
Jaundice is a symptom of which foodborne illness?
Hepatitis A
Hepatitis A
inflammation of the liver caused by the hepatitis A virus (HAV), usually transmitted orally through fecal contamination of food or water
Sore Throat with a fever is an indicator of what foodborne illness?
Streptococcus pyogenes
When should workers with strep throat be excluded form work?
In an establishment that primarily serves a highly susceptible population
When should workers with strep throat be restricted form work?
In an establishment that serves to the general public
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| Term | Definition |
|---|---|
Jaundice | yellowing of the skin and the whites of the eyes caused by an accumulation of bile pigment (bilirubin) in the blood |
Jaundice is a symptom of which foodborne illness? | Hepatitis A |
Hepatitis A | inflammation of the liver caused by the hepatitis A virus (HAV), usually transmitted orally through fecal contamination of food or water |
Sore Throat with a fever is an indicator of what foodborne illness? | Streptococcus pyogenes |
When should workers with strep throat be excluded form work? | In an establishment that primarily serves a highly susceptible population |
When should workers with strep throat be restricted form work? | In an establishment that serves to the general public |
Lesions containing pus is an indicator of what foodborne illness? | Staphylococcus aureus |
Staphylococcus aureus | a form of staphylococci that commonly infects wounds and causes serious problems such as toxic shock syndrome or produces food poisoning |
toxic shock syndrome | toxemia leading to shock and organ failure |
toxemia | presence of toxins in the blood |
If there is a wound on a hand or wrist food safety guidelines require it to be: | If there is a wound on a hand or wrist, food safety guidelines require it to be properly covered with a clean, waterproof bandage and a single-use glove. |
If there is a wound on a hand or wrist food safety guidelines require it to be: | Covered by a double barrier. The first barrier with an "impermeable" or waterproof cover. Second layer must be a single use glove; worn over the waterproof cover. |
If there is a wound on an exposed portion of the arm food safety guidelines require it to be: | Must be covered with an "impermeable" or waterproof barrier. |
If there is any wounds on the body (Not hands/arms) food safety guidelines require it to be: | Must be covered by a dry, durable, tight fitting bandage. |
If an employee changes their glove frequently and has a hard time keeping their bandage in place: | Best to restrict that employee |
What are the 5 steps of hand washing? | 1. Wet hands with warm running water |
What is the most common food born pathogen? | Norovirus |
What are 4 things required of a hand washing sink? | 1. Provide warm water at a temperature at least 100 degrees |
What type of glove is appropriate for handling food? | Single use disposable gloves |
How long can a single use pair of gloves be used? | Every 4 hours or every time you switch tasks. |
How long does a partner with Norovirus have to be asymptomatic for? | 48 Hours |
How long does a partner with Shigella and E. coli have to be asymptomatic for? | 7 days |
How long does a partner with nontyphoidal salmonella have to be asymptomatic for? | 30 days |
How long does a partner with Hepatitis with jaundice have to be excluded from work? | 7 days |
How long does a partner with Hepatitis with other symptoms beside jaundice have to be excluded from work? | 14 days |
How long does a partner with Salmonella Typhi or typhoid fever have to be excluded from work? | The worker must bring a doctor's note before returning to work. |
In what case must the person in charge notify the regulatory authorities? | A food worker has been diagnosed with an asymptomatic shigella infection* |
Which factor causes the most foodborne illness outbreaks in restaurants? | Sick food workers |
Which method would be appropriate to encourage healthy behavior among your employees? | Offer employees a partial reimbursement for gym memberships |
An employee is restricted to cleaning after reporting a sore throat with fever. What can he clean without spreading pathogens? | Bathrooms and chemical storage areas |
How should food workers avoid spreading pathogens? | Wear face masks around highly susceptible populations |
What should a kitchen worker use to cover a cut on his hand? | A bandage and single-use glove |
A group of students come to tour your establishment. One of these students has a service animal. | Allow the service animal in areas where costumers are generally allowed |
What do you need to respond effectively when a customer vomits in your dining room? | A cleanup kit and workers who are trained to use it |
When should you reject a delivery of meat? | The meat is gray and slimy |
Which is an example of proper food storage practice? | Labeling working containers with the common name of the food |
Which problem indicates a cockroach infection? | Labeling working containers with the common name of the food |
Which problem indicates a cockroach infection? | a strong oily odor |
What must all self service stations have to prevent contamination from customers? | Sneeze guards to shield food |
How can an employee keep hot-held foods safe from contamination? | Clean and sanitize thermometers after taking a food's temperature |
Which practice creates a risk of deliberate contamination in food service establishments? | Allowing employees to bring visitors into food prep areas |
When is chicken most likely to cross contaminate a head of lettuce? | The lettuce is sliced on a cutting board with raw chicken juice |
Which food may be stored directly on ice? | Bottled juice |
What is the correct order of steps for manual warewashing? | 1. Scrape off food |
What should a food worker do before loading ware items into a dishwashing machine? | Scrape or rinse off large food particles |
For how long may food-contact surfaces be in constant use before they must be clean and sanitized? | 4 hours |
Which action promotes proper cleaning and maintenance of nonfood contact surfaces? | Wiping spills off trash cans |
For how long should shellstock identification records be kept? | 90 days |
A mangers learns that 12 people who ate chicken at his establishments two days ago are now sick with vomiting and diarrhea | Close the establishment and notify the regulatory authorities |
You noticed an increasing number of flies in your establishment, but you cannot find the source. Your attempts at pest control have failed, and it is difficult to keep the flies out of food. | close the establishment and notify the regulatory authority |
Which situation would create an imminent health hazard? | A blocked sewer pipe causes sewage to flow out of the toilets |
Which practice prevents contamination when authorized visitors are taking a tour of the establishment? | Directly supervising all visitors to ensure they do not touch any food or food contact surfaces |
What should you do with food that has been recalled? | Stop serving or using it immediately. Do not discard unless contacted by manufacturer/vendor |
What is the best way to avoid source contamination in the produce you purchase? | Purchase the produce from an approved supplier |
Flow of Food | the path that food takes in an operation |
source contamination | When food is contaminated before it arrives at a food establishment |
What kind of meat can be served undercooked? | Whole-muscle intact beef |
What grade must shell eggs be for sale or service? | Grade B |
What grade must fluid milk and milk products be? | Grade A |
Pasturization | A process of heating food to a temperature that is high enough to kill most harmful bacteria without changing the taste of the food. |
What food products are required to be pasteurized? | Liquid eggs |
Prepackaged juice must obtained by what type of supplier? | A supplier with a HACCP system and have pasteurized it or treated to destroy harmful bacteria |
Can picked wild mushrooms be sold or served in a food service establishment? | Only with approval from the regulatory authority |
What are reasons to reject meat? | abnormal coloring |
How to you properly take the temperature of meats? | Insert the thermometer stem directly into the thickest part of the food |
What's the highest temperature shell eggs can be received as? | 45 degrees |
When receiving hot food what temperature should it arrive as? | 135 degrees or high |
How should food be stored on shelves in a refrigerator? | Ready to eat above raw foods |
What food can be stored on ice | whole, raw fruits & vegetables |
Contamination event response plan: | contain and remove biohazard |
deliberate contamination of food | someone who intentionally contaminates food |
Five habits to prevent deliberate contamination: | 1. Follow procedures & defense plan |
Imminent health hazards | significant threat or danger to health that requires immediate correction to prevent injury |
examples of imminent health hazards | power outages, fire, flood, water interruption, sewage backup, illness outbreak |
How accurate must a food thermometer be for food service? | within 1-2°F |
what are the time and temperature requirements for reheating food for hot holding? | 2 hours, reheat the food to 165°F |
If you thaw food by submerging it under running water, what temperature must the water be? | Thaw food submerged under running water at a temperature of 70˚F (21˚C) or lower |
A beef roast has cooled from 135 degrees to 70 degrees within 2 hours. | cool roast to 41 degrees within 4 hours |
What is the required minimum internal temperature of the lasagna | A pan of lasagna is being hot held in a buffet. |
What are the six factors that qualify a food as Time/temperature control for safety? | food |
165 degrees for 15 seconds | -Poultry |
155 degrees for 15 seconds | -ground meat (beef, pork, meat) |
145 degrees for 15 seconds | Whole meats |
What temperature do you cook roast at? | must hold a temperature of 145 for 4 minutes |
Hot held Cooked items should be held at what temperature? | 135 |
Critical Limit | A requirement, such as a temperature requirement, that must be met to prevent, eliminate, or reduce a hazard. |
FDA Food Code | Recommendations from the FDA on how to prevent foodborne illness |