2 Toxins from Fish - Answer-Ciguatoxin: Grouper, Barracuda, Amberjack, Snapper
Histamine: Tuna, Bonito, Makerel, Mahimahi
/.3 basic rules for pest prevention - Answer-1.deny pests access
2.deny pests food, water, and shelter
3.work with a licensed pest control operator (PCO)
/.Accepting deliveries guidelines - Answer-•approved, reputable supplier
•supplier has been inspected and can show inspection report (most recent)
•meet all applicable local, state, and federal laws
•applies to all suppliers
•develop relationship with supplier and get to know food safety practices
•Deliveries (schedule deliveries at a time when staff has enough time to do inspections)
/.Additives Guidelines - Answer-•Only use additives approved by local regulatory
authority
•NEVER use more than is allowed by law
•NEVER use additives to alter appearance of food
•DON'T sell produce that was treated with sulfites before it was received.
•NEVER add sulfites to food that will be eaten raw
/.An illness is considered an outbreak when... - Answer-• atleast 2 people have the
same symptoms after eating the same food
• an investigation is conducted by state and local regulatory authorities
• outbreak is confirmed by a labratory analysis
/.Backflow preventers - Answer-•vacuum breaker (prevents backsiphonage by closing
check valve and sealing water supply line shut when water flow is stopped)
•double check valve and reduced pressure zone backflow preventers (includes more
than one check valve for sealing off water supply and provides way to determine if
check valves are operational)
•must be checked periodically to make sure it's efficent by trained and certified
technician
•work must be documented
•always follow local requirements and manufacturer's recommendations
/.Backflow prevention - Answer-•avoid cross-connection (best way)
•DO NOT attach hose to faucet unless backflow prevention device is attached
,•create air gap (an air space that seperates a water supply outlet from a potentially
contaminated source) (correctly designed and installed sink usually has 2 air gaps
(between faucet/ flood rim of sink; between drainpipe of sink and floor drain)
/.Basic characteristics of Parasites - Answer-•Location (need host to live and reproduce)
•Sources (commonly associated with seafood, wild game, and food processed with
contaminated water (produce)
•Prevention (purchase food from approved, reputable suppliers; cook food to required
minimal temperatures; raw or undercooked fish that will be served must be correctly
frozen by manufacturer
/.biological toxins origin - Answer-•some are naturally associated with certain plants,
mushrooms, seafood, and some fish
•some are made by pathogens on fish when it is time-temperature abused (occur in
tuna, bonito, mackerel, and mahimahi)
•a toxin by pathogen on fish (barracuda, snapper, grouper, and amberjack) is ciguatera
toxin
•shellfish (oysters,etc) become contaminated when eating marine algae that has a toxin
/.Biological toxins prevention - Answer-•cannot be destroyed by cooking or freezing
•purchase plants, mushrooms, and seafood from approved, reputable suppliers
•control time and temperature when handling raw fish
/.Biological toxins symptoms - Answer-•many illnesses come from eating seafood toxins
•generally, illness occurs within minutes of eating toxin
• depending on illness, symptoms include diarreah, vomiting, tingling in extremities,
reversal of hot and cold sensations, flushing of face, trouble breathing, burning in
mouth, heart palpitations, and hives
/.CDC and PHS role - Answer-•assist FDA, USDA, and state and local health
departments
•conduct research into the causes of foodborne-illness outbreaks
•assist in investigating outbreaks
/.Chemical contaminants prevention - Answer-•chemicals must be approved
•must be necessary for maintenance
•purchase chemicals from approved, reputable suppliers
•store away from prep. areas, food-storage areas, and service areas/ seperated from
food and food-contact surfaces by spacing and partioning/ don't store above food or
food-contact surfaces
•use for intended use and follow manufacturer's directions
•handle food with equipment and utensils for foodservice
•manufacturer labels are readable
•MSDS current and accessible to staff
•follow manufacturer's directions and regulatory requirements when throwing out
chemicals
,/.chemical contaminants sources - Answer-•can contaminate food if used or stored
incorrectly
•risks include cleaners, sanitizers, polishes, machine lubricants, pesticides, deodorizers,
first-aid products, and health and beauty products (hand lotions and hair spray)
• risks also include certain types of kitchenware and equipment (includes items made
from pewter, copper, zinc, and some types of painted pottery)
• non food grade materials can contaminate food (especially when acidic food is held in
them (tomato sauce))
/.chemical contaminants symptoms - Answer-•most illnesses occur within minutes
•usually are vomiting and diarreah
•if illness is suspected, call emergency number and Poison Control, and consult the
Material Safety Data Sheet (MSDS)
/.Cleaners guidelines - Answer-•stable, noncorrosive, and safe
•follow manufacturer's instructions carefully (if incorrectly used, cleaners may be
inefficent and dangerous)
•DO NOT use one type of cleaner in place of another unless the intended use if same
/.consumer advisories - Answer-•include statements telling customers if item is raw or
undercooked
•advise customers of increased risk of foodborne illness
/.Container guidelines - Answer-•store food in containers intended for food
•use containers that are durable, leak proof, and
able to be sealed or covered
•NEVER use empty food containers to store chemicals. NEVER put food in empty
chemical
containers.
/.Crises that affect safety of food - Answer-•electrical power outages, fire, flooding, and
sewage backups
•temp control (power failures and refrigeration breakdowns threaten ability to
control temp of TCS food and result in growth if pathogens)
•physical security (unauthorized people inside facility are risk which is especially true
when they access storage and processing areas; nature can weaken facility security)
•drinkable water supply (broken water mains, breakdowns at water treatment facilities,
and terrorist contamination are threats; if crisis happens, determine if significant risk; if it
is, stop service and notify local regulatory authority; correct problem (establish time and
temp control, clean and sanitize surfaces, restablish physical security, verify water is
drinkable; need approval from local regulatory authority before continuing service
/.Deny access guidelines - Answer-•check all deliveries (deny shipments with pests or
signs of pests including egg cases and body parts; all points where pests can enter are
, secure (screen windows and vents or patch and replace them, seal cracks; install air
curtains, air doors, or fly fans (same things) above or alongside doors)
/.Deny shelter guidelines - Answer-•throw out garbage quickly and correctly; keep trash
cans (garbage containers) in good condition; outdoor trash cans tightly
covered; clean up spills around trash cans immediately and wash cans regularly; store
recyclables in clean, pest proof containers far away from building as regulations allow;
store food and supplies correctly and quickly, away from walls, and 6in (15cm) off floor;
use FIFO to rotate so pests can settle and breed)
•clean spills immediately (crumbs, scraps, etc)
/.Dishwasher operation guidelines - Answer-•keeping machine clean (clean machine
often (as needed); check machine atleast once a day; clear spray nozzles of food and
foreign
objects; remove mineral deposits when needed; fill tanks with clean water and fill
detergent and sanitizer dispensers)
•preparing items for cleaning (scrape, rinse, or soak items before washing; presoak
items with dried-on food)
•loading dish racks (use correct dish racks; load so water spray reaches all surfaces;
NEVER overload dish racks
•drying items (air-dry; don't use towel to dry)
•monitoring (check water temp, pressure, and sanitation levels; use corrective actions if
needed; high temp dishwasher operations need staff to measure surface temps of
items; method provides irreversible record of highest temp reached during sanitizing
rinse; checking temp
tools (maximum registering thermometers or heat sensitive tape))
/.Dishwashing machine installation guidelines - Answer-•installation (installed so it's
reachable and conveniently located/ provent contamination of utensils, equipment, and
food-contact surfaces/ follow manufacturer's directions)
•supplies (use detergents and sanitizers approved by local regulatory authority)
•settings (purchase dishwashers that can measure water temp., water pressure, and
cleanining/ sanitizing chemical concentration; info about correct settings on machine)
•cleaning (clean as often as necessary/ follow manufacturer's recommendations and
local regulatory requirements)
/.Do we
clean nonfood-contact surfaces? - Answer-Yes (regularly)
/.E coli prevention measures - Answer-•exclude sick people
•cook food to minimum internal temperatures
•purchase produce from approved, reputable suppliers
•prevent cross-contamination between raw meat and ready-to-eat food
/.Ecoli source - Answer-•found in the intestines of cattle and infected people
• can contaminate meat during slaughtering
