Sample Certification Exam - ANSWER KEY

Size: px
Start display at page:

Download "Sample Certification Exam - ANSWER KEY"

Transcription

1 Sample Certification Exam - ANSWER KEY A manager receives a shipment of fruit for the new breakfast menu. When should this fruit be washed? Immediately after signing for the delivery Immediately prior to squeezing or preparing (correct At least once per day When storing chemicals used in a foodservice establishment, which of the statements below is true? Chemicals that are not in their original container should be labeled with their common name Chemicals should be stored away from any food products or food storage areas Chemicals should be stored beneath non-chemical items in the storage area All of the above (correct Powdered bug repellent has accidentally contaminated an establishment's supply of flour. What could the manager have done to avoid this? Place the flour container below the bug repellent container in the dry storage area Keep the powdered bug repellent in a non-food storage area (correct Place a more responsible employee in charge of bug repellent storage procedures All of the above Ground turkey meat used for turkey burgers should be cooked to a minimum internal temperature of for 15 seconds. 135 F (57 C) 145 F (62 C) 155 F (68 C) 165 F (74 C) (correct In which of the following situations is bare-hand contact with food acceptable? Preparing salads with washed hands Chopping onions for use in the hamburger toppings bar Slicing cheese for cold deli sandwiches All of the above (correct From the list below, select the food item that is NOT one of the "Big 8" food allergens. Sausage patties (correct Tofu slices Shelled peanuts

2 Raspberry yogurt Three-egg omelette with cheese A chef uses the ice-point method to calibrate her thermometer. A few minutes later she re-tests the thermometer and the temperature now reads 36 F (2 C) on the same thermometer. One more test of the thermometer gives a reading of 33 F(1 C). What should the chef do now? Since each reading was within a 4 F range, the chef can now use the thermometer. Discard the thermometer since it is not working properly (correct Use this thermometer, but adjust her cooking temperatures appropriately Which of the following is the most appropriate air temperature for the inside of a cold storage refrigeration unit? 32 F (0 C) 27 F (-2 C) 39 F (3.5 C) (correct 44 F (6 C) If an emergency arises in your establishment, such as a flood or loss of electricity, what should you do? Immediately cease all operations Continue your normal operations as much as possible Locate and follow the steps outlined in your emergency management plan (correct Have a full staff meeting to discuss different ways to deal with the emergency Which of the following types of jewelry are allowed while working in a food preparation area? Diamond pendant Plain wedding band (correct Emerald-cut sapphire ring Large silver hoop earrings A manager wants to maintain a set of records that document his establishment's efforts to maintain food safety. Which of the following records should she keep? Activities related to food safety operations Corrective actions taken when critical limits were not met Employee training procedures All of the above (correct Which of the following groups is NOT considered a highly susceptible population (HSP)? Children Elderly people Hospital employees (correct

3 Pregnant women People with weak immune systems The acronym FAT TOM stands for what? The six primary causes of contamination The six primary causes of pathogen growth in food (correct The six primary causes of salmonella poisoning The six ways you can maintain a safe food establishment Kathy knows that she must store chicken salad safely. What is the highest temperature that she should store the chicken salad? 41 F (5 C) (correct 43 F (6 C) 45 F (7 C) 49 F (9 C) The temperature danger zone is between and. 43 F (6 C) and 130 F (54 C) 70 F (21 C) and 125 F (52 C) 41 F (5 C) and 120 F (49 C) 41 F (5 C) and 135 F (57 C) (correct If you decide to manually clean and sanitize equipment or utensils, which of the steps below is in the correct order? Wash, disassemble (if necessary), rinse, sanitize, rinse again, air dry Disassemble (if necessary), rinse, wash, air dry, rinse again, sanitize Disassemble (if necessary), rinse, wash, rinse again, sanitize, air dry (correct Outdoor waste storage containers should be placed: right outside the back doors so that employees can access them quickly. on a concrete or other hard, non-porous surface away from the back entrance to the establishment. (correct in a grassy area near the back entrance so that water can drain from underneath the containers. The definition of a foodborne illness outbreak is: when 5 or more people contract an illness from eating the same food. when 10 or more people contract an illness from eating the same food.

4 when 2 or more people contract an illness from eating the same food. (correct when 1 or more people contract an illness from eating the same food. If done properly, how many days can you store ready-to-eat food in a cold storage unit? 2 days 3 days 7 days (correct 9 days Employee training should occur: weekly. monthly. quarterly. continually during the term of employment. (correct In order for heat sanitation to work effectively, the temperature of the water must be. 101 F (38 C) or higher 135 F (57 C) or higher 165 F (74 C) or higher 171 F (77 C) or higher (correct When asked a question about recipe ingredients due to a food allergy, you should: check the menu to see if the ingredients of the dish are listed. allow the designated food allergy expert or food safety manager (person-in-charge) to answer any customer questions. (correct assure the customer that the dish does not contain any food allergens. All of the above If you are providing catering service to an event outside of your establishment, prepared hot-foods must be maintained at or higher during the delivery process. 125 F (52 C) 135 F (57 C) (correct 145 F (63 C) 165 F (74 C) Which of the situations below does NOT require the employee to wash her hands? When putting on a new pair of single-use gloves After using the bathroom Before washing silverware (correct

5 After smoking a cigarette If a recipe calls for ground turkey and ground beef, what is the minimum safe internal cooked temperature for the recipe? 145 F (63 C) 150 F (66 C) 155 F (68 C) 160 F (71 C) 165 F (74 C) (correct What is the best way to prevent flies in a food establishment? Use a high quality fly repellent daily Practice effective sanitation and cleaning techniques (correct Leave trash cans open so the flies will stay near them You have received a shipment of frozen meats. You notice water damage and large ice crystals in the packaging. This may be a sign that: the meats are safe because the ice has not melted. the meats are safe because they are currently frozen. the meats may be unsafe because of temperature abuse during delivery. (correct There are certain employee illnesses that you MUST report to the local regulatory authority. Which of the illnesses listed below is NOT a reportable illness? Flu (correct Jaundice Salmonella poisoning Shigella, spp Hepatitis A Which of the following is NOT a safe way to serve ready-to-eat foods? Using tongs Using deli paper Using properly washed hands (correct These are all safe methods. The serving utensils in a self-service buffet should be stored. in pales of clean water next to the station. in each of the food items with the handles safely out of the food. (correct

6 however you prefer, as long as the food is kept at the proper holding temperature.. Which of the following items is NOT required at a hand washing sink? Automatic hand sanitizer dispenser (correct liquid, bar or powdered hand soap Waste receptacle "Hand Washing Only" sign After removing an egg from cold storage, you break the shell to measure the temperature of the egg inside. The temperature is 43 F (6 C). Is this acceptable? Yes. Eggs are safe at an internal temperature of 45 F or lower. (correct No. Eggs must be kept at 41 F or lower. There is not enough information to answer this question. The best way to cool hot foods is to: place the whole uncovered container of food in a freezer so the cold air can get to it more easily. place the whole covered container of food in a freezer. let the food cool slowly over several hours to protect the taste of the food. divide the food into small portions and place in shallow pans before cooling. (correct What is the best way to prevent cross-contamination of food? Cut raw meats on a cutting board before cutting cooked meats. Use the same tongs for both the blueberry and banana nut muffins. Use separate cutting boards for raw chicken and bread. (correct Make sure to cook all fried foods in the same oil so they don't contaminate other foods. Which of the following foods is allowed to be prepared at a private home then sold in your establishment? Canned fruit preserves Marinated chicken breasts Bread pudding Steamed broccoli (correct Aflatoxin poisoning is most closely associated with the consumption of: field-grown corn or fungi. (correct undercooked pork. undercooked ground beef.

7 undercooked poultry. Which of the following pathogens can potentially be killed with long-term, very cold storage? Bacteria Parasites (correct Viruses Plant toxins To safely cool hot foods, the food must cool to 70 F (21 C) in, and to 41 F (5 C) within. 1 hour, 4 hours 2 hours, 4 hours 3 hours, 5 hours 2 hours, 6 hours (correct Which of these are NOT considered time and temperature control for safety food. Pork chops Oysters Un-cut watermelon (correct Cooked black beans Baked potatoes The sensing area of the bi-metal stemmed thermometer is located at the end of the probe. TRUE (correct FALSE sheets are required for all hazardous chemicals used in your establishment. CDC MSDS (correct DDS OSHA Shellfish tags must be kept on file for days after all the shellfish in the lot has been used or discarded (correct 120 What is the minimum required internal temperature for cold foods that are re-heated using a microwave oven? 135 F (57 C)

8 145 F (63 C) 155 F (68 C) 165 F (74 C) (correct Select the three most common chemical sanitizers are Quaternary ammonium (quats), Iodine, and Chlorine TRUE (correct FALSE What is the most common source of physical contamination of food? Cleaning chemicals mistakenly included in food. Loose hair falling into food during preparation. (correct Broken glass falling into food from faulty light bulbs. Food service employees are prohibited from handling or touching any service animals while on duty. true (correct FALSE Raw poultry should be stored above raw ground beef because the minimum required cooking temperature for ground beef is higher than it is for poultry. TRUE false (correct Single use gloves can be re-used, as long as they are washed and sanitized properly. TRUE false (correct Cooking a turkey to an internal temperature of 165 F (74 C) or higher is a. core item. priority foundation item. priority item. (correct good idea. A container of vegetable soup is held at 140 F (60 C). After two hours a temperature reading shows that the soup temperature is now 127 F (53 C). In order to serve the soup safely, what temperature should the soup be re-heated to before serving? 140 F (60 C) for 30 seconds 145 F (63 C) for 30 seconds 155 F (68 C) for 15 seconds 165 F (74 C) for 15 seconds (correct

Practice Test. Practice Tests and Answer Keys

Practice Test. Practice Tests and Answer Keys Name Date 1 Which group of individuals has a higher risk of foodborne illness? A Teenagers B Elderly people C Women D Vegetarians 2 Parasites are commonly associated with A seafood. B eggs. C potatoes.

More information

VIOLATIONS AND POTENTIAL SOLUTIONS

VIOLATIONS AND POTENTIAL SOLUTIONS VIOLATIONS AND POTENTIAL SOLUTIONS Food Safety Forum Tuesday, July 17, 2018 FOODBORNE ILLNESS RISK FACTORS While the food supply in the United States is one of the safest in the world, the Centers for

More information

Chapter 2 Keeping Food Safe

Chapter 2 Keeping Food Safe Chapter 2 Keeping Food Safe Copyright 2011 by the National Restaurant Association Educational Foundation (NRAEF) and published by Pearson Education, Inc. All rights reserved. 2.1 Introduction to Food Safety

More information

Food Safety: Basic Overview of Safely Handling Food

Food Safety: Basic Overview of Safely Handling Food Food Safety: Basic Overview of Safely Handling Food Food Safety Training The Nevada County Environmental Health Department requires that one person be in the food booth at any given time with a working

More information

Environmental Public Health FOOD SAFETY PROGRAM KEEPING SAFE WHEN IT COMES TO FOOD!

Environmental Public Health FOOD SAFETY PROGRAM KEEPING SAFE WHEN IT COMES TO FOOD! The CDC estimates that 48,000,000, or one in six Americans are affected by foodborne illness every year, ranging from mild to more serious illness that may result in hospitalization and even death. Common

More information

Personal Safety, Food Safety and Sanitation. Chapter 18-2

Personal Safety, Food Safety and Sanitation. Chapter 18-2 Personal Safety, Food Safety and Sanitation Chapter 18-2 Safety in the Kitchen O Safety = A Must When Cooking! O Did you know that more accidents happen in the kitchen than any other room in the house?

More information

HAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP) SYSTEM

HAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP) SYSTEM The HACCP Inspection/Food Audit HAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP) SYSTEM The HACCP system was originally designed by the National Aeronautics and Space Administration (NASA) and is used by

More information

2009 FDA Food Code Supplement for the ServSafe Fifth Edition

2009 FDA Food Code Supplement for the ServSafe Fifth Edition 2009 FDA Food Code Supplement for the ServSafe Fifth Edition The 2009 FDA Food Code includes several updates and new topics that are important parts of the ServSafe training program. Instructors and students

More information

Practice Test. Practice Tests and Answer Keys

Practice Test. Practice Tests and Answer Keys Name Date 1 Which agency enforces food safety in a restaurant or foodservice operation? A Centers for Disease Control and Prevention B Food and Drug Administration C State or local regulatory authority

More information

F o O D T Y E. A Reference Guide For Employees that Handle and Prepare Food or Beverages

F o O D T Y E. A Reference Guide For Employees that Handle and Prepare Food or Beverages If you need further information on food safety, ask your manager to obtain the following booklets also brought to you by Brown-Nicollet-Cottonwood-Watonwan Environmental Health: Food Worker Registry Food

More information

Sample Certification Test 2

Sample Certification Test 2 1 Sample Certification Test 2 1. Which of the following are examples of a foodborne hazard: a) physical contaminants b) biological hazards c) chemical hazards d) All of the above. 2. Which of the following

More information

Use a metal stem thermometer to check temperatures while cooking food to make sure that it gets done all the way inside.

Use a metal stem thermometer to check temperatures while cooking food to make sure that it gets done all the way inside. Cooking Food Use a metal stem thermometer to check temperatures while cooking food to make sure that it gets done all the way inside. Be sure to properly wash and sanitize your thermometer between uses;

More information

Writing Food Safety Plans

Writing Food Safety Plans Writing Food Safety Plans What is a Food Safety Plan? A Food Safety Plan, also often referred to as a HA Plan (Hazard Analysis Critical Control Point) is a set of written procedures that will help to eliminate,

More information

Hazards in Food Safety

Hazards in Food Safety REVIEW Hazards in Food Safety Three types of hazards that make food unsafe: Biological Pathogens (Disease producing agent, viruses, bacteria) that cause illness Chemical Cleaners, sanitizers, polishes

More information

Food Borne Illnesses. Foods & Nutrition Sci

Food Borne Illnesses. Foods & Nutrition Sci Food Borne Illnesses Foods & Nutrition Sci Evaluate your BACTERIA EVERYWHERE LAB Hazards in Food Safety Three types of hazards that make food unsafe: Biological Pathogens that cause illness Chemical Cleaners,

More information

BOH Safety & Sanitation Test

BOH Safety & Sanitation Test Name SCORE = 31 questions % BOH Safety & Sanitation Test 1. NCO stands for... A) Not Cooked Okay B) Need Cooked Over C) Neat, Clean, and Orderly D) Neither Clear or Orderly 2. When lifting anything heavy,

More information

An Introduction to Food Safety

An Introduction to Food Safety An Introduction to Food Safety Foodborne illness Defined as a disease or illness transmitted to people by food When 2 or more people become sick with the same illness after eating the same food, it is

More information

Utah Health Department. Additional items to teach with ServSafe Food Handler for students seeking Food Hander Permit

Utah Health Department. Additional items to teach with ServSafe Food Handler for students seeking Food Hander Permit Utah Health Department Additional items to teach with ServSafe Food Handler for students seeking Food Hander Permit How Food Becomes Unsafe Caused by Microorganisms tiny forms of like so small you can

More information

Practice Test. Practice Tests and Answer Keys. Circle the best answer to each question below. Be sure to answer all 40 questions.

Practice Test. Practice Tests and Answer Keys. Circle the best answer to each question below. Be sure to answer all 40 questions. Practice Tests and Answer Keys Practice Test Name Date Circle the best answer to each question below. Be sure to answer all 40 questions. 1 Why are infants and young children at higher risk for getting

More information

Food Safety Training

Food Safety Training Food Safety Training Good Personal Hygiene Wash hands frequently, especially after eating, drinking, smoking, touching your face, nose, ears, hair, handling waste, using the restroom, coughing or sneezing,

More information

FDA Foodborne Illness Risk Factor Study Data Collection Form

FDA Foodborne Illness Risk Factor Study Data Collection Form APPENDIX O 2105 Data Collection Wake County Facility ID# Sample # QA FDA Foodborne Illness Risk Factor Study Data Collection Form Date: Time In: Time Out: Inspector: Establishment: Manager: Physical Address:

More information

GCSE Food Technology (AQA) Food safety and hygiene

GCSE Food Technology (AQA) Food safety and hygiene GCSE Food Technology (AQA) Food safety and hygiene Food spoilage Food spoilage Food products can t be stored for a long time without changes taking place. The changes that often occur are to the taste,

More information

Food Contamination and Spoilage Food Safety: Managing with the HACCP System Second Edition (245TXT or 245CIN)

Food Contamination and Spoilage Food Safety: Managing with the HACCP System Second Edition (245TXT or 245CIN) Food Contamination and Spoilage Food Safety: Managing with the HACCP System Second Edition (245TXT or 245CIN) 2008, Educational Institute Competencies for Food Contamination and Spoilage 1. Distinguish

More information

October 2018 Important Update: MUST READ

October 2018 Important Update: MUST READ October 2018 Important Update: MUST READ The U.S. Food and Drug Administration updated the FDA Food Code in 2018. The Food Code update has changed information critical to your training and examination.

More information

Introduction to Food Safety

Introduction to Food Safety Introduction to Food Safety Final Quiz A Training Series for Supermarket Deli, Bakery, and Cheese Department Associates Final Quiz Introduction to Food Safety A Training Series for Supermarket Deli, Bakery,

More information

Food Safety Summary for Food for Learning. Prepared by: Joanna Mestre, BScHE Health Promoter, Environmental Health

Food Safety Summary for Food for Learning. Prepared by: Joanna Mestre, BScHE Health Promoter, Environmental Health Food Safety Summary for Food for Learning Prepared by: Joanna Mestre, BScHE Health Promoter, Environmental Health Introduction Food safety is about preventing food borne illness. Some people are more vulnerable

More information

COURSE BOOK FOOD SAFETY ON THE GO MODULE 4: FOOD SERVICE WORKERS (STAFF AND VOLUNTEERS) 2012 EDITION

COURSE BOOK FOOD SAFETY ON THE GO MODULE 4: FOOD SERVICE WORKERS (STAFF AND VOLUNTEERS) 2012 EDITION COURSE BOOK FOOD SAFETY ON THE GO MODULE 4: FOOD SERVICE WORKERS (STAFF AND VOLUNTEERS) 2012 EDITION Table of Contents Introduction... 2 Module 4 - Food service workers (staff and volunteers)... 3 Length...

More information

When they have a foodborne illness When they have wounds that contain a pathogen When sneezing or coughing When they have contact with a person who

When they have a foodborne illness When they have wounds that contain a pathogen When sneezing or coughing When they have contact with a person who When they have a foodborne illness When they have wounds that contain a pathogen When sneezing or coughing When they have contact with a person who is ill When they touch anything that may contaminate

More information

Learning Resource HACCP & Food Safety Management - Hazard and Analysis Critical Control Point

Learning Resource HACCP & Food Safety Management - Hazard and Analysis Critical Control Point Babcock International Group www.babcock.co.uk/theknowledge Learning Resource HACCP & Food Safety Management - Hazard and Analysis Critical Control Point Food businesses have a legal obligation under the

More information

Questions from the Food Code Class

Questions from the Food Code Class Questions from the Food Code Class 1. Question: I m interested in applying TPHC/TILT to the home delivered meals program. At what time would the start time begin for catered hot/cold food? Answer: Actually,

More information

Chapter 2 Keeping Food Safe

Chapter 2 Keeping Food Safe Chapter 2 Keeping Food Safe Copyright 2011 by the National Restaurant Association Educational Foundation (NRAEF) and published by Pearson Education, Inc. All rights reserved. What Is a Foodborne Illness?

More information

The Basics of Food Safety in 50 Minutes. Chef Adam Weiner, CFSE JobTrain

The Basics of Food Safety in 50 Minutes. Chef Adam Weiner, CFSE JobTrain The Basics of Food Safety in 50 Minutes Chef Adam Weiner, CFSE JobTrain 1993 Jack in the Box 732 People were infected with E-Coli 73 Outlets in California, Idaho, Washington, and Nevada 4 children under

More information

Fight BAC Food Safety Trivia Game

Fight BAC Food Safety Trivia Game Fight BAC Food Safety Trivia Game Julie Garden-Robinson, PhD, R.D., L.R.D. The Fight BAC Trivia Game is much like the game of Horse where you are given a letter for every basketball that passes through

More information

8/20/16. Causes and Sources. Food borne Illnesses. Conditions for growth. Food-Borne Illnesses. YOPI s. Types of food borne illnesses

8/20/16. Causes and Sources. Food borne Illnesses. Conditions for growth. Food-Borne Illnesses. YOPI s. Types of food borne illnesses Causes and Sources Food borne Illnesses Caused by eating contaminated food. Sources include bacteria, viruses and parasites which have produced poisonous toxins (microbes-too small to be seen by the naked

More information

Food Safety & Hygiene

Food Safety & Hygiene الصحة البيي ية السلامة و معالجة المخاطر ENVIRONMENTAL HEALTH, SAFETY & RISK MANAGEMENT Food Safety & Hygiene Talal Abou Mjahed Sanitarian & Biosafety Officer A scientific discipline describing handling,

More information

Protect the quality and safety of your food

Protect the quality and safety of your food Protect the quality and safety of your food Description of tool This tool provides useful information about protecting the quality and safety of food. School teachers can use this information while teaching

More information

7th Edition FDA Food Code updates. SERVSAFE Manager. Includes. 7th Edition ES S. Wacker Drive, Suite 3600 Chicago, IL

7th Edition FDA Food Code updates. SERVSAFE Manager. Includes. 7th Edition ES S. Wacker Drive, Suite 3600 Chicago, IL Includes 2017 FDA Food Code updates SERVSAFE Manager 233 S. Wacker Drive, Suite 3600 Chicago, IL 60606-6383 2018 National Restaurant Association Educational Foundation. All rights reserved. ServSafe and

More information

6 Consumer Control Points for Food Safety 1. Purchasing 2. Storing 3. Preparing 4. Cooking

6 Consumer Control Points for Food Safety 1. Purchasing 2. Storing 3. Preparing 4. Cooking 6 Consumer Control Points for Food Safety We ask that you use these minimum guidelines to improve and maximize the safety of the food you are providing for your event. The first step in doing so is to

More information

Preventing foodborne illnesses. aka FOOD POISONING

Preventing foodborne illnesses. aka FOOD POISONING TFJ3C Preventing foodborne illnesses aka FOOD POISONING Enzymes chemicals within foods that help them change Micro-organisms bacteria, yeast, mould, Oxidation exposure of food to oxygen Keep it Safe, Refrigerate!

More information

North Shore Cities & Towns 2016 Cindy Rice, RS, MSPH, CPFS

North Shore Cities & Towns 2016 Cindy Rice, RS, MSPH, CPFS ADOPTION OF THE FDA 2013 FOOD CODE North Shore Cities & Towns 2016 Cindy Rice, RS, MSPH, CPFS 13 CITIES AND TOWNS. NORTH SHORE FDA FUNDED PROJECT Peabody. Salem Danvers. Swampscott Gloucester. Topsfield

More information

For Food Fundraisers on Fort Benning, GA. Department of Environmental Health Preventive Medicine Fort Benning MEDDAC

For Food Fundraisers on Fort Benning, GA. Department of Environmental Health Preventive Medicine Fort Benning MEDDAC For Food Fundraisers on Fort Benning, GA Department of Environmental Health Preventive Medicine Fort Benning MEDDAC Course Design Takes place of face-to-face class Provides certification required for post

More information

Module 5b Wellness: Nutrition and Fitness

Module 5b Wellness: Nutrition and Fitness Overview This module is designed to address the concepts of wellness, nutrition and fitness in school age child care and introduce the basic licensing requirements for the Washington Administrative Code

More information

Creamy Cauliflower Garlic Rice

Creamy Cauliflower Garlic Rice Creamy Cauliflower Garlic Rice Courtesy of: http://pinchofyum.com/creamy-cauliflower-garlic-rice 10 tips Nutrition Education Series be food safe 10 tips to reduce the risk of foodborne illness Fruits

More information

Top 8 Pathogens. Print this document and study these pathogens. You will be better prepared to challenge the ADVANCED.fst exam.

Top 8 Pathogens. Print this document and study these pathogens. You will be better prepared to challenge the ADVANCED.fst exam. Top 8 Pathogens The top 8 pathogens outlined in this document often cause foodborne illness in Canada. Take particular note of the bolded/underlined sections, as they are especially important. Print this

More information

SITXFSA001A Implement food safety procedures WEB Assessment

SITXFSA001A Implement food safety procedures WEB Assessment Stage 2 Assessment QUESTION 2.1 All businesses that prepare and serve food products must comply with the standards as set out in the Food Safety Code 2001, except for those businesses exempt under the

More information

Instructions for the NC Daily Food Based Meal Production Plan Revised: March 31, 2010

Instructions for the NC Daily Food Based Meal Production Plan Revised: March 31, 2010 Instructions for the NC Daily Food Based Meal Production Plan Revised: March 31, 2010 The Daily Meal Production Plan is a required record for the National School Lunch and Breakfast Program. The information

More information

FOOD HANDLER TRAINING BOOK

FOOD HANDLER TRAINING BOOK FOOD HANDLER TRAINING BOOK LEARN ABOUT FOODBORNE ILLNESS RISK FACTORS AND FOOD HAZARDS 1 INTRODUCTION TABLE OF CONTENTS PERSONAL HYGIENE APPROVED SOURCES PROPER TEMPERATURES FOOD CONTAMINATION REFRIGERATED

More information

TRANSPORTATION & DISTRIBUTION

TRANSPORTATION & DISTRIBUTION TRANSPORTATION & DISTRIBUTION FOOD SAFETY NO.1 While food is being transported to and from your facility, do you: Keep the delivery vehicle clean? Keep perishable food either HOT (above 140 F) or COLD

More information

STANDARD HEALTH GUIDELINES for NOT FOR PROFIT ORGANIZATIONS. Department of Health and Community Services Disease Control and Epidemiology Division

STANDARD HEALTH GUIDELINES for NOT FOR PROFIT ORGANIZATIONS. Department of Health and Community Services Disease Control and Epidemiology Division STANDARD HEALTH GUIDELINES for NOT FOR PROFIT ORGANIZATIONS Department of Health and Community Services Disease Control and Epidemiology Division FOOD2002-SHG-01 March 2005 1. PURPOSE These guidelines

More information

Food Purchasing & Receiving Review

Food Purchasing & Receiving Review Food Purchasing & Receiving Review Food Purchasing and Receiving 1. The first step in maintaining the safety of the food you prepare and serve, is to ensure that the food is safe as it enters your establishment.

More information

Sanitary Conditions Overview

Sanitary Conditions Overview Handout #1 Sanitary Conditions Overview Sanitary conditions encourage safe food handling systems to prevent, reduce or eliminate potential hazards associated with food handling. Unsafe food handling poses

More information

Assess Ingredient Risk. How to. Supplier Approval Program

Assess Ingredient Risk. How to. Supplier Approval Program How to Assess Ingredient Risk Supplier Approval Program About This Program In the Supplier Approval Series, we will take you through all of the steps necessary to identify a supplier/manufacturer that

More information

Food Safety 101. Devin Brennan Environmental Health Specialist Updated: 6/16/2016. Rachel Buckman, Health Educator August 1, 2013

Food Safety 101. Devin Brennan Environmental Health Specialist Updated: 6/16/2016. Rachel Buckman, Health Educator August 1, 2013 Food Safety 101 Devin Brennan Environmental Health Specialist Updated: 6/16/2016 Rachel Buckman, Health Educator August 1, 2013 A Little Background... What do we do at the Health Department? 1. Public

More information

What Surveys Say about Food Handling in the Home and at Retail

What Surveys Say about Food Handling in the Home and at Retail What Surveys Say about Food Handling in the Home and at Retail Presented by Sheryl Cates RTI International Presented at The 94 th Annual International Association for Food Protection Meeting Lake Buena

More information

Level 2 Award in Food Safety. Course notes

Level 2 Award in Food Safety. Course notes Level 2 Award in Food Safety Every chefs for Supper must ensure that the food they produce is safe to eat. There will be food safety hazards but they can be controlled in your kitchen if you understand

More information

105 CMR ; Minimum Sanitation Standards for Food Establishments

105 CMR ; Minimum Sanitation Standards for Food Establishments BURLINGTON BOARD OF HEALTH 61 Center Street Burlington, MA 01803 Tel: 781-270-1955 Fax: 781-273-7687 105 CMR 590.000; Minimum Sanitation Standards for Food Establishments The Retail Food Code (105 CMR

More information

ServSafe Study Guide

ServSafe Study Guide Providing Safe Food As a foodservice manager, you have responsibilities to your operation, staff, and customers. The best way to meet those responsibilities is to keep the food you serve safe. A foodborne

More information

Chapter 2 Management and Personnel Parts 2-1 SUPERVISION 2-2 EMPLOYEE HEALTH 2-3 PERSONAL CLEANLINESS 2-4 HYGIENIC PRACTICES 2-1 SUPERVISION

Chapter 2 Management and Personnel Parts 2-1 SUPERVISION 2-2 EMPLOYEE HEALTH 2-3 PERSONAL CLEANLINESS 2-4 HYGIENIC PRACTICES 2-1 SUPERVISION Chapter 2 Management and Personnel Parts 2-1 SUPERVISION 2-2 EMPLOYEE HEALTH 2-3 PERSONAL CLEANLINESS 2-4 HYGIENIC PRACTICES 2-1 SUPERVISION Subparts 2-101 Responsibility 2-102 Knowledge 2-103 Duties Responsibility

More information

Hunterdon County Department of Public Safety Division of Public Health Services

Hunterdon County Department of Public Safety Division of Public Health Services Hunterdon County Department of Public Safety Division of Public Health Services Karen DeMarco, Health Officer Physical Address: 312 Route 12 County Complex, Building # 1, 2nd Floor Mailing Address: PO

More information

Food Borne Illness. Sources, Symptoms, and Prevention

Food Borne Illness. Sources, Symptoms, and Prevention Food Borne Illness Sources, Symptoms, and Prevention Standard and Objective: Student Goal: Students will review and apply the skills of kitchen management, safety and sanitation. Objective: Students will

More information

Write the missing words and find them in the letter soup. 1. Microorganisms are _with the naked eye.

Write the missing words and find them in the letter soup. 1. Microorganisms are _with the naked eye. Chapter 1 The World of microorganisms Write the missing words and find them in the letter soup. 1. Microorganisms are _with the naked eye. 2. A _ is a type of microorganism used in the making bread. 3.

More information

INFECTION PREVENTION IN THE KITCHEN: KEY AREAS OF FOCUS FOR ENSURING FOOD SAFETY IN YOUR FACILITY. Evelyn Cook

INFECTION PREVENTION IN THE KITCHEN: KEY AREAS OF FOCUS FOR ENSURING FOOD SAFETY IN YOUR FACILITY. Evelyn Cook INFECTION PREVENTION IN THE KITCHEN: KEY AREAS OF FOCUS FOR ENSURING FOOD SAFETY IN YOUR FACILITY Evelyn Cook OBJECTIVES Describe outbreaks of foodborne illness Identify state and federal regulations requiring

More information

Safety & Sanitation. In your Kitchen. Presented by: Alex Shortsleeve, MBA

Safety & Sanitation. In your Kitchen. Presented by: Alex Shortsleeve, MBA Safety & Sanitation In your Kitchen Presented by: Alex Shortsleeve, MBA In the News!! 36 illnesses per catering outbreak; 13 at restaurants: Between 1998 and 2008, there were 833 outbreaks of foodborne

More information

These are high risk foods for transmitting fecal-oral disease (i.e. viruses, such as Norovirus and Hepatitis A) from contaminated hands.

These are high risk foods for transmitting fecal-oral disease (i.e. viruses, such as Norovirus and Hepatitis A) from contaminated hands. Gloves! Ready-to-Eat: requires no further cooking/heating prior to serving. These are high risk foods for transmitting fecal-oral disease (i.e. viruses, such as Norovirus and Hepatitis A) from contaminated

More information

How will you know if you ate contaminated food? Diarrhea Stomach cramps Fever Nausea/Vomiting

How will you know if you ate contaminated food? Diarrhea Stomach cramps Fever Nausea/Vomiting A H E A L T H Y H O U S E You Can Prevent Food Poisoning! The food you eat can make you sick. Many people go to the hospital each year because they get food poisoning. Learn what you can do to prevent

More information

Food Safety in Older Adults: Disease Prevention Strategies and Educational Resources. Adam Ghering Public Affairs Specialist USDA - FSIS

Food Safety in Older Adults: Disease Prevention Strategies and Educational Resources. Adam Ghering Public Affairs Specialist USDA - FSIS Food Safety in Older Adults: Disease Prevention Strategies and Educational Resources Adam Ghering Public Affairs Specialist USDA - FSIS Outline Foodborne illness in the United States Why older adults at

More information

HACCP and Food Recall Essentials for School Nutrition Professionals

HACCP and Food Recall Essentials for School Nutrition Professionals HACCP and Food Recall Essentials for School Nutrition Professionals Cindy Rice, RS, MSPH October 19, 2016 Nuts and Bolts Workshop DESE Framingham State College Food Safety Essentials Falling dirt Insects

More information

Food Safety for Restaurants: How to Prevent Foodborne Illness, Food Contamination & Lawsuits

Food Safety for Restaurants: How to Prevent Foodborne Illness, Food Contamination & Lawsuits Food Safety for Restaurants: How to Prevent Foodborne Illness, Food Contamination & Lawsuits Foodborne illness causes an estimated 7.8 million sicknesses and about 3,000 deaths in the U.S. annually. In

More information

1.01 N 12/16/ Used 2013 with permission 1.01N Foodborne Illness 1

1.01 N 12/16/ Used 2013 with permission 1.01N Foodborne Illness 1 1.01 N Used 12/16/2013 with permission 1.01N Foodborne Illness 1 Alice Henneman, MS, RD University of Nebraska-Lincoln Extension in Lancaster County Joyce Jensen, CFSP Lincoln-Lancaster County Health Dept.

More information

When should you wash your hands?

When should you wash your hands? Germs are microscopic organisms that can sometimes be found on the foods we eat. If food is not properly stored or cooked we can end up consuming harmful germs. What are some ways you can prevent germs

More information

Food Protection. Lesson 4. Health Hazards

Food Protection. Lesson 4. Health Hazards Food Protection Lesson 4 Health Hazards Food-borne illnesses are caused by the presence of foreign objects, chemicals or harmful microorganisms in food that are health hazards. Physical Hazards Foreign

More information

Listeria monocytogenes in Food Plants with emphasis on Cold-Smoked Salmon Plants & Dairies. Presented by Rebecca Robertson January 19, 2009

Listeria monocytogenes in Food Plants with emphasis on Cold-Smoked Salmon Plants & Dairies. Presented by Rebecca Robertson January 19, 2009 Listeria monocytogenes in Food Plants with emphasis on Cold-Smoked Salmon Plants & Dairies Presented by Rebecca Robertson January 19, 2009 Introduction Why are we so concerned with Listeria monocytogenes?

More information

Inspection Report Item 29: Compliance with Variance, Specialized Process, Reduced Oxygen Packaging Criteria, and HACCP Plan

Inspection Report Item 29: Compliance with Variance, Specialized Process, Reduced Oxygen Packaging Criteria, and HACCP Plan Inspection Report Item 29: Compliance with Variance, Specialized Process, Reduced Oxygen Packaging Criteria, and HACCP Plan FDA Food Code References: 3-502.11, 3-502.12, 8-201.13, 8-201.14 Special Processes

More information

DA Pam Chapter 3, Para. 3-7 Installation Food Protection Programs

DA Pam Chapter 3, Para. 3-7 Installation Food Protection Programs DA Pam 30-22 Chapter 3, Para. 3-7 Installation Food Protection Programs June 2003 Food Risk Management (DA Pam 30-22) 1 Purpose Introduce new food protection requirements. Provide orientation to: Food

More information

Supervising Food Safety (Level 3) Published 2015, 16 th Edition ISBN

Supervising Food Safety (Level 3) Published 2015, 16 th Edition ISBN Supervising Food Safety (Level 3) Published 2015, 16 th Edition ISBN 978-1-909749-73-3 This briefing document sets out the changes that have been made in the 16 th edition of the aforementioned publication.

More information

Fish, Meat, Poultry, Dairy, and Eggs

Fish, Meat, Poultry, Dairy, and Eggs Poultry, Dairy, Session 4 Background Information Tips Goals Assessment In an average WEEK, how many servings of these foods do you eat? Desirable Could be improved Needs to be improved 1. Fish, including

More information

Instructions for Using the Diagnostic Test Prior to Classroom Instruction

Instructions for Using the Diagnostic Test Prior to Classroom Instruction Practice Tests and Answer Keys Diagnostic Test Instructions for Using the Diagnostic Test Prior to Classroom Instruction Teaching the entire content of ServSafe Manager Book in an eight hour session can

More information

Instructions for Using the Diagnostic Test Prior to Classroom Instruction

Instructions for Using the Diagnostic Test Prior to Classroom Instruction Instructions for Using the Prior to Classroom Instruction Teaching the entire content of ServSafe Manager Book 6th Edition updated with the 2013 FDA Food Code in an eight-hour session can be challenging.

More information

2012 Iowa FFA Food Science CDE Food Safety and Sanitation Section

2012 Iowa FFA Food Science CDE Food Safety and Sanitation Section 2012 Iowa FFA Food Science CDE Food Safety and Sanitation Section In this segment of the contest, you will be given pictures/graphics to view in reference to common problems that exist within the food

More information

By reading food labels and handling foods safely, you can avoid many foodrelated health problems.

By reading food labels and handling foods safely, you can avoid many foodrelated health problems. By reading food labels and handling foods safely, you can avoid many foodrelated health problems. food additives foodborne illness pasteurization cross-contamination food allergy food intolerance Nutrition

More information

CALVERT COUNTY HEALTH DEPARTMENT DIVISION OF ENVIRONMENTAL HEALTH P.O. Box 980 Prince Frederick, Maryland 20678

CALVERT COUNTY HEALTH DEPARTMENT DIVISION OF ENVIRONMENTAL HEALTH P.O. Box 980 Prince Frederick, Maryland 20678 CALVERT COUNTY HEALTH DEPARTMENT DIVISION OF ENVIRONMENTAL HEALTH P.O. Box 980 Prince Frederick, Maryland 20678 Health Officer William E. Haygood, LEHS Director Phone (410) 535-3922 Washington Area (301)

More information

Key Stage 2 Science PSHE English Estimated Teaching Time

Key Stage 2 Science PSHE English Estimated Teaching Time Key Stage 2 Science Working Scientifically Animals Including Humans (Upper KS2 only) PSHE Core Theme 1: Health and Wellbeing English Reading and Comprehension Estimated Teaching Time 50 minutes The Spread

More information

An individual or team of two prepare and serve a quick, nutritious meal in one hour.

An individual or team of two prepare and serve a quick, nutritious meal in one hour. Healthy Cuisine Adapted from Quick Meal Contest developed by JoAnn Hermansen by the Utah 4-H Foods Committee JoLene Bunnell Debra Proctor Naomi Weeks Susan Haws Carolyn Washburn Darlene Christensen Description:

More information

Glencoe Health. Lesson 4 Nutrition Labels and Food Safety

Glencoe Health. Lesson 4 Nutrition Labels and Food Safety Glencoe Health Lesson 4 Nutrition Labels and Food Safety Health espotlight Video BIG IDEA By reading food labels and handling foods safety, you can avoid many foodrelated health problems. New Vocabulary

More information

Food Safety. *CDC Findings 2011 Estimates of Foodborne Illness

Food Safety. *CDC Findings 2011 Estimates of Foodborne Illness Basic Food Safety Food Safety Centers for Disease Control and Prevention estimates that each year: roughly 1 in 6 Americans, or 48 million people, get sick from food 128,000 are hospitalized 3,000 die

More information

Preventive Medicine Environmental Health

Preventive Medicine Environmental Health United States Army Family Readiness Group (FRG) Food Handler Training Preventive Medicine Environmental Health McDonald Army Health Clinic Fort Eustis, VA 23604 Objective: Provide on- line basic food handler

More information

2013 Iowa FFA Food Science CDE Food Safety and Sanitation Section

2013 Iowa FFA Food Science CDE Food Safety and Sanitation Section 2013 Iowa FFA Food Science CDE Food Safety and Sanitation Section In this segment of the contest, you will be given pictures/graphics to view in reference to common problems that exist within the food

More information

Course Outcome Summary

Course Outcome Summary Course Information: FOODS1 - Introduction to Foods Description: This course explores food preparation and nutrition. Emphasis is strongly placed on safety and sanitation in and out of the kitchens, terminology,

More information

CareTrack Resources, Inc, All Rights Reserved. May Not Be Used or Reproduced Without Permission.

CareTrack Resources, Inc, All Rights Reserved. May Not Be Used or Reproduced Without Permission. FOOD SAFETY Learner s Guide Foodborne Illness Foodborne diseases are infectious, which means they can be passed on to other people through food. An estimated 76 million foodborne illnesses occur each year

More information

COURSE BOOK FOOD SAFETY ON THE GO MODULE 5: DRIVERS (STAFF AND VOLUNTEERS) 2012 EDITION

COURSE BOOK FOOD SAFETY ON THE GO MODULE 5: DRIVERS (STAFF AND VOLUNTEERS) 2012 EDITION COURSE BOOK FOOD SAFETY ON THE GO MODULE 5: DRIVERS (STAFF AND VOLUNTEERS) 2012 EDITION Table of Contents Introduction... 2 Module 5 Drivers (staff and volunteers)... 3 Length... 3 Audience... 3 Purpose...

More information

Food and Beverage Establishment Inspection Report

Food and Beverage Establishment Inspection Report Date: Time: Report: 03/29/17 13:30:00 8010171063 Minnesota Department of Health Food, Pools & Lodging Services Section PO Box 64975 St. Paul, MN 55164-0975 651-201-4500 Page 1 Location: 5461 North Shore

More information

Part 2: Cooking Lab will be a group activity. Each member will be graded individually based on lab performance as observed by Mrs. Scherr.

Part 2: Cooking Lab will be a group activity. Each member will be graded individually based on lab performance as observed by Mrs. Scherr. Name: Class Period: Lifetime Nutrition & Wellness 1 st Semester - Final Exam Review Part 1: Written final exam will consist of 100 multiple choice questions. Part 2: Cooking Lab will be a group activity.

More information

In-Service Teacher Training

In-Service Teacher Training Food Safety for Special Education High School and Transition Students In-Service Teacher Training Project Funded by CSREES/USDA Project 2005-5111003275 1 Food Safety Education: Special Education High School

More information

State of the Plate. Ernest Julian, Ph.D., Chief Office of Food Protection RI Department of Health

State of the Plate. Ernest Julian, Ph.D., Chief Office of Food Protection RI Department of Health State of the Plate Ernest Julian, Ph.D., Chief Office of Food Protection RI Department of Health October 24, 2012 State of the Plate Peanut Butter (4 in 5 years) Salmonella Cantaloupe Listeria Cream filled

More information

A Volunteer s Guide to Safe Food Handling

A Volunteer s Guide to Safe Food Handling A Volunteer s Guide to Safe Food Handling Cooking for Crowds 1 Contents 5 7 11 19 25 35 41 63 67 Introduction Chapter 1 Chapter 2 Chapter 3 Chapter 4 Chapter 5 Chapter 6 Chapter 7 Appendix Why Risk It?

More information

To monitor the uptake of the healthier options. To monitor uptake of branded meal deals where healthy options are taken by the consumer.

To monitor the uptake of the healthier options. To monitor uptake of branded meal deals where healthy options are taken by the consumer. General ISS Eaton is the business and industry contract catering division of ISS Facility Services Ltd. We are committed to working with our clients, customers and government departments to promote a balanced

More information

Student Nutrition Program. SNP Guidelines. October 2016

Student Nutrition Program. SNP Guidelines. October 2016 Student Nutrition Program SNP Guidelines October 2016 What Are the SNP Nutrition Guidelines? Recommendations for School Nutrition Program providers in Ontario The Student Nutrition Program guidelines have

More information

Food Control Plan Diary A diary for keeping records of food safety checks

Food Control Plan Diary A diary for keeping records of food safety checks Name of business: A diary for keeping records of food safety checks Diary Using the diary Keeping records is a requirement of your Food Control Plan (FCP). Records help you show that you have been meeting

More information

Foodborne Illness. How can it affect your business?

Foodborne Illness. How can it affect your business? Foodborne Illness How can it affect your business? November 3, 2013 Why this topic? Foodborne illnesses affect millions of Americans each year The Centers for Disease Control and Prevention estimate that

More information

Catering Safety 101. Thursday 3:15 pm 4:45 pm. PRESENTED BY: Jean Dible GA Food Safety Professionals Paul Schweitzer Air Culinaire

Catering Safety 101. Thursday 3:15 pm 4:45 pm. PRESENTED BY: Jean Dible GA Food Safety Professionals Paul Schweitzer Air Culinaire Catering Safety 101 Thursday 3:15 pm 4:45 pm PRESENTED BY: Jean Dible GA Food Safety Professionals Paul Schweitzer Air Culinaire Schedulers & Dispatchers Conference New Orleans, LA January 14-17, 2014

More information