STATE FOOD SAFETY REVIEW TIPS QUESTIONS
AND ANSWERS SET A+
✔✔Exceptions to bare-hand food contact - ✔✔-washing fruits and veggies
-establishment doesn't serve HSP
-Regulatory Authority approval
-Guidelines must be followed...
1. maintain written bare-hand contact policies & procedures
2. Documentation of hand-washing and bare-hand contact training
3. take precautionary steps
4. document & correct violations of processes
✔✔Flow of food where contaminations can occur - ✔✔Growth, Harvesting, Processing,
Packaging, Shipping
✔✔Receiving Shellfish - ✔✔-must be legally caught or harvested
-requirements are under FDA food code or reg. authority
-Molluscan Shellfish (oysters + clams) must come from a source approved by National
Shellfish Sanitation Program Guide (NSSP)
-no recreational sale or services
✔✔Receiving Meat & Poultry - ✔✔-come from sources approved by USDA or state
department of agriculture
-beef steaks meant to be served uncooked must come from a supplier that provides
evidence that the steaks are defined as whole-muscle intact beef which are not
mechanically tenderized or injected
-game meat can be approved if commercially raised
✔✔Receiving Eggs, milk, juice - ✔✔-Receive eggs at no higher than 45°F
-shell eggs must be grade B
-milk and milk products must be grade A
-pre-packaged juice must be pasteurized or treated (not applied to fresh juice on-site)
, ✔✔Receiving Wild Mushrooms - ✔✔-If picked fresh, must be approved by reg. authority
✔✔Temperature that food must be to be accepted - ✔✔41°F or lower
✔✔Receiving Shellfish - ✔✔-Keep ID tags until shell stock is used/discarded
-Keep tags on file for 90 days
-containers smaller than 1 half gallon must have best-by or sell-by date
Reject if
-very muddy
-broken shells
-dead (doesn't close if tapped)
-strong odor
✔✔What to do if a recall occurs? - ✔✔1. stop using/selling product
2. don't discard unless vendor, FDA, or manufacturer says to
3. label if kept, notify employees, keep away from uncontaminated food
✔✔Shelf Order - ✔✔The highest temperature needed to cook will be on the bottom
shelf.
Example:
Top
-RTE
-Whole Beef & Pork
-Raw Ground Meat
-Raw poultry
Bottom
✔✔2 Exceptions of reserving foods - ✔✔1. food dispensed in a container that protects
the food and is closed between uses (ex. ketchup)
2. Packaged foods (salt,pepper packets, crackers)
✔✔What is needed to have a self service food area? - ✔✔-sneeze guards
-clean dishes used when returning to area
-stack dished bottom side up
-store utensils with handles up
-watch for handles falling into food
✔✔Where are animals not allowed to enter in a food service establishment? -
✔✔Animals are unable to enter food production areas even service animals
✔✔5 food defense habits to prevent deliberate contamination of food - ✔✔1. follow food
defense plans and procedures
2. inspect work areas and surroundings
AND ANSWERS SET A+
✔✔Exceptions to bare-hand food contact - ✔✔-washing fruits and veggies
-establishment doesn't serve HSP
-Regulatory Authority approval
-Guidelines must be followed...
1. maintain written bare-hand contact policies & procedures
2. Documentation of hand-washing and bare-hand contact training
3. take precautionary steps
4. document & correct violations of processes
✔✔Flow of food where contaminations can occur - ✔✔Growth, Harvesting, Processing,
Packaging, Shipping
✔✔Receiving Shellfish - ✔✔-must be legally caught or harvested
-requirements are under FDA food code or reg. authority
-Molluscan Shellfish (oysters + clams) must come from a source approved by National
Shellfish Sanitation Program Guide (NSSP)
-no recreational sale or services
✔✔Receiving Meat & Poultry - ✔✔-come from sources approved by USDA or state
department of agriculture
-beef steaks meant to be served uncooked must come from a supplier that provides
evidence that the steaks are defined as whole-muscle intact beef which are not
mechanically tenderized or injected
-game meat can be approved if commercially raised
✔✔Receiving Eggs, milk, juice - ✔✔-Receive eggs at no higher than 45°F
-shell eggs must be grade B
-milk and milk products must be grade A
-pre-packaged juice must be pasteurized or treated (not applied to fresh juice on-site)
, ✔✔Receiving Wild Mushrooms - ✔✔-If picked fresh, must be approved by reg. authority
✔✔Temperature that food must be to be accepted - ✔✔41°F or lower
✔✔Receiving Shellfish - ✔✔-Keep ID tags until shell stock is used/discarded
-Keep tags on file for 90 days
-containers smaller than 1 half gallon must have best-by or sell-by date
Reject if
-very muddy
-broken shells
-dead (doesn't close if tapped)
-strong odor
✔✔What to do if a recall occurs? - ✔✔1. stop using/selling product
2. don't discard unless vendor, FDA, or manufacturer says to
3. label if kept, notify employees, keep away from uncontaminated food
✔✔Shelf Order - ✔✔The highest temperature needed to cook will be on the bottom
shelf.
Example:
Top
-RTE
-Whole Beef & Pork
-Raw Ground Meat
-Raw poultry
Bottom
✔✔2 Exceptions of reserving foods - ✔✔1. food dispensed in a container that protects
the food and is closed between uses (ex. ketchup)
2. Packaged foods (salt,pepper packets, crackers)
✔✔What is needed to have a self service food area? - ✔✔-sneeze guards
-clean dishes used when returning to area
-stack dished bottom side up
-store utensils with handles up
-watch for handles falling into food
✔✔Where are animals not allowed to enter in a food service establishment? -
✔✔Animals are unable to enter food production areas even service animals
✔✔5 food defense habits to prevent deliberate contamination of food - ✔✔1. follow food
defense plans and procedures
2. inspect work areas and surroundings
