food safety -A guide for ontario's food handler Questions and Answers

food safety -A guide for ontario's food handler Questions and Answers A "foodborne illness" is caused when you? when something you eat or drink makes you sick Why is it no longer called "food poisoning"? because more foodborne illinesses are caused by infection than poison, this has been changed What are the four products that are considered "contaminants"? bacteria, viruses, parasites or chemicals What groups are at higher risk of contracting a foodborne illness? young children, the elderly, pregnant women and people with weakened immune system What are the common symptoms of foodborne illness? stomach cramps, nausea, vomiting, fever What are the four causes of foodborne illnesses? Chemical Contamination, Physical Contamination, Allergen, Microbilogical Contamination What is the most common cause of foodborne illness? bacterial illnesses Foodborne illness caused by chemicals is called: food poisoning Food poisoning can be caused by: -chemical added to food on purpose like preservatives or coloring and chemicals -chemicals that aren't supposed to be added to food, like insecticides, rodenticides or cleaning chemicals What are the three types of Chemical food poisoning? Metal food poisoning, intentional additives, incidental additives Give an example of how each can be caused ( metal food poisoining, intentional additives, incidental additive) Metal poisoining-lead in paint- painted dishes or glassware may contain lead which can be absorbed into acidic food Intentional additives-anything added to colour, thicken, firm or preserve food ie sulphites used to maintain colour and give longer shelf life Incidental additives- poisonous chemicals like insecticides, rodenticides and cleaning chemcial . If these chemicals get into food they can cause food poisoning What is a physical hazard are things like dirt, hair, broken glass, nails, staples , bits of metal Physical hazard and give me an example of how it could happen? These objects such as broken glass, nails staples, bits of metal can accidently get into your food and can cause a small cut to possibly choking List some of the most common food allergens: peanuts, eggs, shellfish. What are the symptoms of a food allergy? Skin reaction: hives swelling (face, lips, tongue), itching, warmth, redness. Respiratory (breathing): coughing, wheezing, shortness of breath, chest pain or tightness, throat tightness, hoarse voice, nasal congestion or hay fever-like symptoms (runny itchy nose and watery eyes, sneezing) trouble swallowing. Gastrointestinal (stomach): nausea, pain or cramps, vomiting, diarrhea, passing out, dizziness or light-headedness, shock Other: anxiety, headache, uterine cramps, metallic taste The reaction caused by a severe food allergy is called: anaphylaxis, it is a serious allergic reaction that can occur quickly and can be life threatening. List the foods and additives that are most frequently associated with causing an allergic reaction: eggs, peanuts, sesame seeds, sulphites, wheat and triticale, milk, fish, soybeans, mustard, tree nuts (almonds, brazil nuts, cashews, hazelnuts, pecans, pine nuts, walnuts pistachios). If a customer with a severe food allergy has a reaction, what do you do? call 911 or your local emergency service What can you do as a server to keep your customers with a severe food allergy safe? -talk directly to their manager or chef when a customer notifies them about there food allergies -make sure your food doesnt get cross-contaminated by other foods -have an accurate and up-to-date recipe binder or electronic file (please read page 18) for example: you can use vegetable oil instead of sesame or peanut oil If your food premises receives a complaint about foodborne illness what are the steps you need to take? (There are 10 steps) you should call your public heath unit to report any foodborne illness outbreak and record these details: -who got sick -what food they ate and when -what symptoms they had when -write down everything you can about what happened you should also: -talk to your staff -ask if any of them have or had the same symptoms -ask if any of them were ill when handling food -review how the food was prepared - save food samples from the meal that was eaten -dont give medical advice. instead refer to a physician or nurse practitioner. What are microorganisms and where can they be found? Are germs that can't be seen without a microscope, but they're found everywhere. They can be found in food, water, animal objects and in our human body What is a "pathogen" and give an example? Microorganisms that make us sick are called pathogens What are the viruses that can cause foodborne illness called? enteric viruses What is the most common way you can contract a virus? human hands are the most common way that viruses get into food. This is why handwashing is so important How can you tell if food has mold growing on it? slimy, rotten, fuzzy, or unpleasant coloured kind What are the symptoms of a person who has ingested a pathogenic bacteria and is developing an infection? Symptoms take one or more days after eating the contaminated food to appear. Symptoms usually come on slowly and last for several days. Since this is an infection one of the symptoms is a fever What is a bacterial toxin ? Can come from bacteria that's growing in food, or from bacterial that's on a person handling the food. ie cuts, burns, pimples What is a "carrier" when you are talking about microorganisms? Carriers are people or things that are carrying microorganims which can end up in food that is not handled safely. What are the three factors that can determine if a person is more likely to get sick from a pathogen? 1. The person's health before eating the food 2. The amount of pathogen in the food 3. The type of microorganism Why are bacteria considered dangerous and how often do they multiply? -they can multiply very quickly at room temperature -they can live and multiply in food -they arent killed by refrigeration or by freezing -their spores and toxins may still be dangerous after food is cooked The number of bacteria will double every 10-20 mins if its surroundings are perfect. There are 10 bacteria on a piece of raw chicken left on the counter. How many pieces will be on that piece of chicken on hour later? Draw a diagram if it will help. 10 bugs on a piece of raw chicken, after 20 mins there will be 20 bugs, then after 20 mins there is 40 bugs, then after 20 mins there are 80 bugs. What are the six main types of microorganisms Viruses, protozoa, parasites, yeasts, mould and bateria What micoroorganisms can make you sick? salmonella bacteria and E coli bateria What are the viruses that can cause foodborne illness called and how do they enter the body? They enter the body through the intestinal tract What is the best way to control the spread of viruses handwashing What is the best way to control the spread of parasites through cooking Definition of a parasite live on or in humans or animals and use them to grow How can people get parasites contaminated water, eating uncooked meat, cross contamination Alfatoxin and Ochratoxin A are examples of what? Toxins produced by moulds Name the 10 bacterial toxin symptoms? nausea, vomiting, tiredness, dizziness, headache, double vision, dryness of the throat, respiratory failure, paralysis, death in some cases. Remember virsuses and protozoa and parasites cant grow in food but they can be transferred to food by a carrier. Also bacteria can also be transferred to food by a carrier How can viruses and protozoa and parasite be transferred to food by a carrier List the six things that bacteria need to grow: time and temperature, the danger zone, oxygen, pH, moisture and protien What is the danger zone and what is its range? The danger zone is bacteria grow and multiply fast, it is important to keep food out of the danger zone because the longer the food is left in the danger zone the more bacteria can grow and the more dangerous the food can be. The range is between 4C (40f) and 60C (140F) What is temperature of the hot holding zone, danger zone and cold holding zone hot holding zone, -60C (140F) danger zone- anything between cold holding zone-4C (40F) What is a Hazardous Food? Are those that support bacterial growth because they are rich in protein and have a high moisture content List some potentially hazardous foods: -moist food with a pH above 4.5 -dairy products -meat, fish, poultry, and eggs -some raw vegetables and fruit (example bean sprouts, garlic in oil and cut) melon especially those that won't be cooked List the nine steps in the sequence of food preparation: -receiving and storage -freezing -thawing -refrigeration -food preparation -cooking -hot and cold holding -cooling -reheating How would you use a probe thermometer to check that your food products are out of the danger zone and how do you clean it when finished? -insert the probe so the sensing area is in the thickest part of the food or in the centre of the food if there is no part that s the thickest. -wait ar least 15 seconds for the reading to steady and then record the reading. probe thermometers must be cleaned and sanitized by using alcohol swabs or a sanitizing solution after each use. this is to make sure you dont cross contaminate food. When should you recalibrate your thermometer and how do you do it? a thermometer should be recalibrated: -after extreme temperature change -it has been dropped the recommended way to calibrate your probe thermometer is by using the ice point method. How to recalibrate: 1. To use the ice point method mix a 50/50 slush of crushed ice and water. The temperature of the mis will always be 0C (32F) so you can use this to make sure your thermometer is giving an accurate reading. 2. Set the probe of the thermometer in the mixture, making certain its not touching the sides or the bottom. Wait until the needle stops moving to see what temperature its reading. if its not 0C (32F) it needs to be adjusted. 3. of your thermometer has a calibratoin nit, use a small wrench to turn it until the temperature reads 0C (32F). Keep the probe in the ice water to make sure the temperature is accurate. 4.Other types of thermometers can be adjusted in much the same way, using its plastic cylinder to pliers. What temperature should frozen food be kept at? Frozen foods must be kept at a temperature that allows food to remain frozen solid. once a week a robe thermometer should be used to make sure that the temperature showing on the freezers thermometer is right. What are the four safe ways of thawing frozen foods? and which one is the safest? 1. in a refrigerator at 4C (40F) (this is the method you should use because its the safest) 2. in a sink of cold running water 3. as a part of the continuous cooking process 4. in the microwave What temperature should refrigerated food be kept at? 4C (40F) or lower How often should frozen and refrigerated food temperatures be checked? Temperatures need to be monitored several times a day to make sure they stay at or below 4C (40F) How long should foods be left in the danger zone? as little time as possible but no more then 2 hours List three ways to keep food out of the danger zone when making large amounts: -use small batches -use pre-chilled ingredients -pack food on ice What temperature so a food product with a mixture of hazardous foods be cooked to? 74C (165F) List five of the common hazardous foods found in a kitchen: -dairy products (such as milk and cheese -meat -poultry -fish -eggs List the minimum internal cooking temperature for the following food products: Pork, lamb, veal and beef (whole cuts, not ground) Poultry (whole bird) Poultry (pieces ex: thighs, breasts & ground) Ground Meats (not containing any poultry) ____ Fish Food mixtures containing poultry, eggs, meat, fish, etc. Pork, lamb, veal and beef (whole cuts, not ground) - 71C (160F) Poultry (whole bird)- 82C (180F) for at least 15 seconds Poultry (pieces ex: thighs, breasts & ground)- 74C (165F) for at least 15 seconds Ground Meats (not containing any poultry)- 71C (160F) for at least 15 seconds Fish- 70C (158F) for at least 15 seconds Food mixtures containing poultry, eggs, meat, fish, etc- 74C (165F) for at least 15 seconds What temperature should food be held at in a hot holding unit? 60C (140F) or higher at all times What temperature should food be held at in a cold holding unit? 4C (40F) or lower at all times How fast should food be cooled? Within 2 hours, the temperature of the food should drop from 60 C (140)F to 20C (68F) Within the next 4 hours the temperature of the food should drop from 20C (68F) to 4C (40F) or less What temperature should be cooled food be stored at? Cooled food must be stored at 4C (40F) or less List the three best ways for cooling foods quickly: 1. Shallow pans 2. Large containers ng after preparation What temperature should reheated food be brought to and for how long before they can be used for service? when hazardous foods are reheated they need to be brought to their minimum cooking temperature for at least 15 seconds. the food needs to reach that temperature within 2 hours. When receiving a shipment before it is accepted what do you check your food products for: -proper shipping temperatures -dents or rust on cans -bulging,leaking or stains on packaging -signs that products may be spoiled or infested by pests (e.g gnawed holes or insect wings) -proper labeling and labeling should be intact-not changed, broken or removed from the food to which its supposed to be attached -check the manufacturers 'best before' date. if the date doesnt accept the food. Frozen food and refrigerated food products need to be shipped at what temperatures? 4C (40F) or lower and frozen foods must be frozen solid with no sigmns of thawing. What do you check for when receiving a shipment of meat, poultry or seafood? you should reject meat and poultry products if they're discolored, have a strange smell, or if the food is slimy sticky or dry. these products must be delivered frozen or refrigerated. fish and shellfish should be delivered either frozen solid or live at 4C (40F). inspect the fish itself. reject fish products if: -there is a strong 'fishy' or ammonia smell -the eyes are sunken or cloudy -the flesh is soft and gives (i.e, if you poke the flesh with your finger and the fingerprint stays) -the shipping temperature is above 4C (40F) if calm mussel or oryster shells are partly open and dont close when tapped, it means theyre dead, if lobster and shrimp are soft and have a strong smell reject them. what is soemthing to look for on beef, chicken and seafood products look for government stamps on beef products and look for tags on chicken and seafood products What do you check for when receiving a shipment of eggs and dairy? Always check inside egg cartons. Look for cracks, feathers and or feces. If you see any of these, the eggs are Grade C and may carry a risk of Salmonella contamination. Cracked eggs and Grade C eggs cant be used in food premises. Liquid eggs must be pasteurized and packaging cant be broken or damaged Eggs and egg products should be delivered at 1-4 C (40F) and rejected if they're at a higher temperature. If eggs are coming directly from an egg grading station, they can be shipped at 13C (55)F Dairyproducts shouldnt have a sour or mouldy taste or strange colour or texture. Make sure you check the best before date. These products should be delivered at 4C (40F) or lower. Reject them if the temperature is higher What are MAP foods and give an example of a product that is considered MAP. modified atmosphere packaging reduces or replaces oxygen with other gases to help keep bacteria from growing. example: fresh pasta, soups, sauces, refrigerated meals What signs would cause you to reject a shipment of canned food items? accepting metal cans with swollen sides or ends, flaws in the seams, rust, dents, leaks or bad smelling contests, reject any without a label. What signs would cause you to reject a shipment of canned food items? make sure that refrigerated produce is stored below readt-to-eat foods and above any raw meats, poultry or seafood. (this is important) What are you supposed to do when rejecting a shipment? record the rejection in a delivery log. the log may include, the date, food involved, the package identification (if there is one), the standards not met and the type of adjustment made. What does FIFO stand for and what is it used for? all foods stored in the freezer, refrigeration unit or dry storage should be arranged using the first in first in first out rule. sort foods by there expiration or 'best before' dates. products without these dates should be dates when they're received. new products should be put behind older products to make sure that older products are first used, the first products you received (in) is the the first product you use (out) What are the three ways that cross-contamination can happen? food to food, equipment to food, people to food You are restocking the hot buffet at a restaurant what is the proper method for replacing food items? each time a pan of food is replaced the pan and all utensils used with it should be sent for dishwashing. and each pan should be replaced for no longer then 2 hours List five steps that you should follow to prevent contamination when food is being served: -use single use disposable plastic bags, wax paper or disposable gloves to give out food. - cover cutlery (forks knives and spoons) and keep glasses upside down of there out but not in use -use trays to serve -dont touch the surfaces of dishes or utensils that come into contact with mouths or food- like insides of glasses, straws or eating ends of cutlery. -Dont put your thumb on the top of a plate to hold it. hold plates underneath with your thumb on the rim Give an example when cross-contamination can occur when you are working with food products. for example lets say you cut raw chicken on a cutting board. the raw chicken contaminates the board the knife and the food handlers hands, then the food handler then starts chopping lettuce but they still haven't washed there hands, the knife or the cutting board. so now the bacteria from the chicken is now on the pieces of lettuce. What is the policy for discarding food? even if food looks like it hasn't been touched you dont know for sure that it hasn't been. it could be contaminated and must be discarded Give an example of how you can prevent cross-contamination when using kitchen equipment. change utensils often throughout the day. if a utensil is dropped dont wipe it on your apron or cloth and reuse it. its dirty and must be sent to the dish washing area and replaced with a clean one List the proper techniques for safely taste-testing a food product: (There are three) -use a disposable spoon and throw it out right after you have tasted the food -use a clean regular spoon and place it with the dirty dishes right after you have tasted the food. -ladle food into a cup, tasting bowl or another spoon. use a second spoon to taste the food, that way the first utensils goes in the food the second goes in your mouth and the two never touch What are some techniques used to keep hands and nail clean and safe from germs? -use a personal nylon nail brush to clean under nails -keep nails well trimmed to help them stay clean -avoid nail polish as it could chip and fall into food -protect and care for hangnails to prevent infectoion When should you wash your hands? -you should always wash your hands before you start work -wash before handling any food or cleaning dishes and utensils -any time your hands get dirty or contaminated with germs or with other types of food you must wash them List the six steps in proper hand washing. 1. wet your hands 2. soap 3. lather well 4. rinse with warm water (be sure to not touch the side of the sink) 5. dry 6. keep clean What are the "no touch" techniques and when would you use them? -napkins or sheet of waxed paper can be used to pick up foods like muffins, donuts, cookies,bread and ice cream cones without directly touching the food with your hands -disposable plastic gloves can be used instead of bare hands but gloves will pick up microorganisms the same way hands do. make sure you wash your hands before and after using gloves. When are you not allowed to prepare or serve food? if you're sick your body is producing more germs and microorganisms then it does when your healthy. if you have any of the following symptoms you must not prepare or serve food: -diarrhea -vomiting -fever -sore throat -persistent coughing or sneezing 1) Why is it important to clean and sanitize food contact surfaces and other areas of a food service establishment? keeping your food premises clean isn't only about it looking good. its about cleaning and sanitizing to control microorganisms and keep your food and your customers safe. 2) List the steps in proper cleaning: the steps to cleaning are: -remove my obvious pieces of food, dirt or other debris. -use cleaning chemicals and friction to remove the rest -rinse with hot tap water to remove cleaning chemicals List the steps in proper sanitizing: -always clean before sanitizing -use very hot water at least 77C (170F), or chemicals to remove microbiological contaminants -make sure the items youre sanitizing are in contact with the chemical solution or hot water for at least 45 seconds -use test reagents, test strips or a thermometer to make sure your sanitizer or sanitizing solution is working why is it important to mix chemicals properly. it important to mix chemicals properly. not using enough chemical will mean microorganisms are not being killed: but using too much can lead to chemical contamination. 4) List the three types of approved chemical sanitizers and their strength: chlorine based products: strength-100 parts per million (ppm) quaternary ammonium based products: strength-200ppm lodine based products: strength-25ppm