Resume

Food service asst.cook /supervisor

Location:

Baltimore, MD

Salary:

1500

Posted:

November 25, 2016

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Resume:

MARYLAND FOOD MANAGER

CERTIFICATION STUDY GUIDE

*-**** **** ***** ***********

Premier Food Safety

**** *. ************ ***. #*

Fullerton, CA 92833

Tel: 800-***-****

Fax: 888-***-****

Table of Contents

Introduction Page 3

Foodborne Illness Page 4

Essentials of Food Safety and Sanitation Page 5

High Risk Population Groups (PIES) Page 6

Sources of Contamination Page 7

Biological Hazards Page 8

Bacteria Page 9

Viruses Page 16

Parasites Page 17

Seafood Toxins Page 18

Chemical Contamination Page 19

Physical Contamination Page 20

Cross Contamination Page 20

Molds Page 21

Yeasts Page 22

Thermometers Page 23

Temperature Danger Zone (TDZ) Page 24

Two-Stage Cooling Process Page 24

Ice Page 25

Holding Foods Page 25

Defrosting Foods Page 25

Cooking Foods Page 26

Receiving Page 27

Table of Contents

Packaged Foods Page 28

Meats, Poultry and Shellfish Page 28

Eggs, Frozen Foods and Dairy Page 29

Dry Foods and Fruits and Vegetables Page 31

Allergies Page 32

Food Sanitation Page 33

H.E.S.S.N Page 35

Cleaning and Sanitizing Page 37

Equipment and Utensils Page 39

Restaurant Practices Page 40

HACCP – A Food Protection System Page 42

FIFO, Cross-Connection and Back Siphonage Page 44

Maintenance Page 45

Pest Control Page 46

First Aid / Fire Prevention Page 47

Conclusion Page 49

5 Tips for Taking Food Manager Exam Page 50

Federal Regulatory Agencies Page 51

Other Temperatures To Know Page 51

Glossary Page 52

Acronym List Page 53

8 Hour Home Study Verification Page 54

Introduction

According to Centers for Disease Control and Prevention (CDC), each year:

Over 76 million people (1 out of 4 people in the US) become sick due to foodborne illnesses

Over 325,000 people are hospitalized

Over 5,000 people die

As a result, the food service industry pays an average of $74,000 for each incident! Therefore, food safety education is important, especially for the average family in America that spends

$2,500 each year eating outside the home.

Our company, Premier Food Safety, has focused on food safety principles and concepts for over 35 years. We are committed to providing our customers with the resources to succeed in the state-mandated certification exams and proactively train people on the prevention of foodborne outbreaks. We strive to provide an extensive level of food safety education and knowledge and to prepare our customers for the Certified Protection Food Manager (CPFM) exam.

Symptoms of Foodborne Illness

Have you ever gotten sick from bad food or know of someone that got sick from food?

How do you know if you have a foodborne illness?

Here are some major signs of a possible foodborne illness: cramping in the abdominal area, vomiting, nausea, diarrhea, fever, and dehydration. These symptoms can last for just a few hours or as long as a few days. Although painful, your body is naturally reacting to the levels of bacteria and fighting them via the immune system. If symptoms are extremely painful or if they persist for more than a few days, please consult a physician for assistance. These symptoms can also resemble an intestinal flu.

There are some microorganisms such as Listeria and Clostridium Botulinum that have an even greater affect such as causing abortions in expectant mothers and in rare cases, death. Children are at risk from E. Coli poisoning and may contract Hemolytic Uremic Syndrome (HUS), which can lead to kidney failure and even death. The good news about foodborne illnesses is that usually they can be treated. Increasing the fluid intake will restore the lost fluids and electrolytes and restore hydration in the body. More severe cases might require blood transfusions and kidney dialysis. Foodborne Illness: 2 Types

1. Foodborne Infection

Foodborne infection is produced by the ingestion of living, harmful organisms present in food. These organisms such as bacteria, viruses, or parasites will multiply in the body and cause sickness. Not cooking food products to their required temperatures results in the harmful organism(s) inside the food not being killed.

Foodborne infections have a delayed onset meaning you do not get sick right away. The symptoms can occur within a few hours (up to 72 hours). The symptoms vary because your body’s immune system is trying to fight the bacteria until it succumbs to a physical reaction such as diarrhea. Many times, a person can eat what they think is a good meal but still get sick. The customer is assuming the food is safe to eat, which is why the food must be safely handled. Two bacteria most associated with foodborne infection are salmonella and E. Coli. 2. Foodborne Intoxication

An illness produced by ingestion of bacterial toxins or excrements that are present in food before it is consumed. Intoxication may also occur from consuming foods that contain chemicals from cleaning agents, pesticides or certain metals. Another possibility is leaving potentially hazardous food products at room temperature, exposing it to the Temperature Danger Zone or TDZ.

One way to think about toxins is that they are the waste or by-product of bacteria. All living things create waste including bacteria. When enough waste from bacteria is created, toxins are created. The toxins that contaminate food result in foodborne intoxication. The symptoms have a rapid onset, meaning they occur rapidly within a few hours. If the food tastes spoiled or not fresh, throw it away immediately! Our human bodies have a keen ability to defend themselves when a poison is introduced. When was the last time you considered great tasting? Two bacteria associated with foodborne intoxication is Staphylococcus Aureus and Clostridium Botulinum.

Essentials of Food Safety and Sanitation

The three main areas of food safety and sanitation are:

Time and Temperature (T&T)

Heat and Cold

The washing of hands and ware-washing (i.e., dishware, glassware, pots and pans etc) Food must be cooked for a certain amount of time and at a specified temperature in order to kill harmful bacteria. For example, poultry should be cooked to an internal temperature of 165 F for 15 seconds, ground beef to an internal temperature of 155 F for 15 seconds, and pork to an internal temperature of 145 F for 15 seconds. Food must also be stored properly; leaving food at room temperature is dangerous. When food is not being used, it should be held hot (heat) for immediate service or stored in the freezer or refrigerator (cold).

Finally, all food-contact surfaces should be washed, rinsed, sanitized, and air-dried

(WRSA), using a three-compartment sink or a machine dishwasher. Also, all food preparers need to wash their hands for at least 20 seconds. These three principles are discussed in greater detail later in the study guide.

High Risk Populations (PIES)

People with weakened immune systems are more vulnerable than others to foodborne disease. If they become sick with a foodborne illness, they can face serious health consequences. The four groups of people who are susceptible are: pregnant and lactating women, infants and children, the elderly, and people with impaired immune systems (PIES). Why are these people at risk to foodborne disease? What are some possible consequences for them? Most importantly, how can they avoid foodborne illness? The 4 high risk populations are:

1) Pregnant / Nursing Women

Many foods contain chemicals harmful to both the pregnant woman and fetus. Pregnant women should be especially cautious of:

King mackerel, shark, and swordfish. These fish can contain high amounts of mercury which can lead to birth defects and unexpected abortions. Up to 12 ounces of fish and seafood such as shrimp can be consumed each week if they are low in mercury (EPA – Environmental Protection Agency).

Hot dogs and luncheon meats.

These processed meats are dangerous because they carry the risk of the listeria bacteria, which can grow in cold temperatures.

Unpasteurized cheeses and milks.

Liver. Liver contains high levels of Vitamin A, which can also lead to birth defects. 2) Infants and Children

Infants and toddlers are at risk because their

bodies are still developing. Their stomachs don’t

produce enough of the acid needed to kill the

microorganisms that enter their digestive systems. For example, give only one serving of milk at a time to babies. Bacteria introduced from the child’s

mouth can grow in the leftover milk and produce

harmful bacteria.

3) Elderly

Many senior citizens have weakened immune systems. The lifestyle of senior citizens can also be a contributing factor for foodborne illness. As people retire, they usually travel on cruise ships, visit foreign countries, or participate with a volunteer organization which can expose them to viruses and other harmful microorganisms. Some of the elderly are also under outpatient care, visiting hospitals and doctors several times a year. Contagious diseases can be transmitted in these environments.

4) Impaired Immune Systems

People who suffer from impaired immune SYSTEMS or chronic illnesses, such as cancer, diabetes, liver disease, transplant patients, and AIDS. The AIDS virus can severely weaken or cripple a person’s immune system to the point that makes common pneumonia highly dangerous or even fatal. Three dangerous types of bacteria to people with AIDS are salmonella, campylobacter, and listeria. Salmonella can occur one hundred times more often in people with AIDS than those with a healthy immune system. Sources of Contamination

Different sources of contamination can contribute to what is known as a foodborne outbreak. A foodborne outbreak is an incident or event where two or more people suffer a similar illness or sickness from eating a common food. For example, if a family contracts E. Coli poisoning from eating hamburgers from the same restaurant, then that would be a potential foodborne outbreak. The challenge is finding the source of the illness. Was it the ground beef, the cheese, or even the onions or lettuce? That is why all ingredients need to come from an approved and reputable source.

Food becomes contaminated for the following reasons: food handlers, food contact surfaces, packaging materials, soil, water, air, ingredients, and pests. Food handlers are considered one of the greatest sources of foodborne contamination and should follow proper personal hygiene. A speck of dirt under the fingernails can contain over a million bacteria. Since bacteria can double every 20 minutes, one single bacterium can produce over a billion bacteria after 10-12 hours!

Food contact surfaces should be cleaned regularly, at least every 4 hours to prevent bacterial build-up on the surfaces. Old food on the surfaces can attract pests such as roaches, mice, and rats. A pest control log should be created and maintained to verify when pest control was conducted. Non-food contact surfaces should always be kept free of dirt, dust, and other particles.

All packaging material (such as bags of flour) should be 6 inches off of the ground. Packaging materials that are torn or shredded might be a sign of rodent activity. Packaging that has pest droppings can be absorbed into the packing material and that material can get mixed in with This eBook is licensed for use by Deborah Williams. All rights reserved. Copyright (c) 2016 Premier Food Safety. Unauthorized use, reproduction and/or distribution are strictly prohibited. 8

the food ingredients that are left open to exposure. Pallets, containers, and bins should be thoroughly cleaned prior to produce being stored.

Dirty soil, untreated manure, and fertilizer can all lead to contamination. All produce needs to be washed well. Crops that grow low in the soil such as carrots and lettuce have a higher likelihood of contamination than crops that grow above soil such as corn.

All water must be drinkable because high amounts of bacteria and parasites can live in water; microorganisms like E. Coli, salmonella, vibrio, shigella, and giardia can be found in contaminated water. Agricultural water can experience times when run-off water with sewage gets introduced into the irrigation water. This situation increases the likelihood that the produce can be infected.

Food ingredients need to be purchased from an approved and reputable supplier; otherwise, food may not be inspected for contamination until after it is prepared in your establishment. Ingredients need to meet standards

of quality at federal, state, and local levels.

Why are contaminants dangerous? Contaminants present an invisible challenge because they cannot be seen, and they do not usually change the appearance, taste, or odor of food. Food Contaminants – 4 Categories

Food contaminants can be grouped into four categories:

- Biological is anything that pertains to life and or living things. Some mainexamples of biological contaminants are bacteria, viruses, parasites, and fungi.

- Physical contaminants are objects that can be seen with the human eye such as nails, hair, and bandages.

- Chemical contamination can occur if an employee prepares acidic foods (such as lemons) using a copper pot.

- Cross contamination is the transfer of pathogens or disease-causing micro-organisms from one food to another. Food handlers who do not properly wash their hands and immediately prepare the restaurant food are one example. Biological Hazards

There are 4 major biological hazards: Bacteria, Viruses, Parasites, and Fungi. This eBook is licensed for use by Deborah Williams. All rights reserved. Copyright (c) 2016 Premier Food Safety. Unauthorized use, reproduction and/or distribution are strictly prohibited. 9

Bacteria

Estimates have shown that “between 24 and 81 million cases of foodborne diarrhea disease occur each year in the United States, costing between “$5 billion and $17 billion in medical care and lost productivity.” Bacterial foodborne illnesses account for more than 90% of all foodborne related illness.

You might eat leftover pizza left on the table and not taste anything different but later in the day experience diarrhea or even intestinal vomiting. Another example is ice machines that are not regularly cleaned. Many people mistakenly believe using ice or freezing your food kills bacteria. It does not! Human beings carry a minimum of 150 billion bacteria making us the major hazard against food. Bacteria are present especially on our hands. Bacteria, viruses, and parasites usually come from people who improperly handle food and from microorganisms that are already in the food when received.

- If we leave food out in the Danger Zone (41 F - 135 F) the bacteria will multiply in great numbers.

- The maximum accumulated time that food can remain in the Danger Zone is 4 hours; remember that the higher the temperature, the shorter the amount of time food can be left outside. (During optimal temperatures, one bacterium will become 4,000 bacteria in 4 hours).

Bacteria are the most common microorganisms that affect food. They live and can multiply anywhere and they can grow on food. Other microorganisms like viruses or parasites will not grow on food without a living host.

Bacteria doubles every 20 minutes.

1 bacteria 2 bacteria 4 bacteria 8 bacteria 1 billion bacteria 1 minute 20 minutes 40 minutes 1 hour 12 hours

Toxins

When bacteria are multiplying, it consumes the nutrients in foods, and then produces waste products or metabolic by-products called toxins. These toxins may look and feel like slime, such as the one formed on old fish or meat.

Toxins cannot be killed with heat or cold; this is the reason why food that does not smell good or feels slimy cannot be fixed under any circumstances. If ingested, these toxins will produce intoxication in people. Food left out on the kitchen table and eaten the next morning might have tasted fine but could have produced toxins leading to intestinal problems such as vomiting This eBook is licensed for use by Deborah Williams. All rights reserved. Copyright (c) 2016 Premier Food Safety. Unauthorized use, reproduction and/or distribution are strictly prohibited. 10

and diarrhea. However, not all metabolic by-products are undesirable. Some are beneficial, like the ones produced by bacteria used to prepare cheese, yogurts, sour cream, and similar foods.

Spores

Some bacteria have the ability to change into forms that are very resistant to heat and dry conditions. They are called spores and are characterized by the formation of a thick “shell”

(similar to barnacles on the outside of a ship or the underside of a whale). Bacteria that have turned into spores will not reproduce in that state, but once they sense good conditions, they will return to a growth state and continue to multiply. Spores may be formed in improperly processed home canned foods; therefore food from home cannot be purchased by a food service establishment. All the food for sale to the public has to be purchased from an approved source and prepared in a commercial kitchen.

Most Common Types of Bacteria

E. Coli

Found in human intestines and other

warm-blooded animals. It can

contaminate food and water. Although

most E. Coli will not cause problems,

some types can cause serious diseases

such as the one termed O157:H7.

Ground beef needs to be cooked to a

minimum internal temperature of

155 F for at least 15 seconds.

E. Coli O157:H7 can produce death in

children and elderly people. E. Coli is commonly found in ground beef, raw fruits and vegetables, unpasteurized juices such as apple cider, and even uncommon source like animals in a petting zoo. Almost 90% percent of E. Coli outbreaks are connected to undercooked ground beef. During the summer months, anywhere from 1%-3% of all cows may carry the E. Coli bacteria in their digestive tracts.

In 2006, an E. Coli outbreak found in bagged spinach occurred in California that killed three people and sickened over two hundred people. In the same year, a major fast food chain experienced an outbreak due to the contaminated lettuce used in their food. Since 1995, the Food and Drug Administration (FDA) has confirmed over twenty-two foodborne outbreaks of fresh greens that are leafy. Some examples of leafy greens are lettuce and spinach. Wash these types of produce under cold running water. If the fruit or vegetable has a hard outer rind (such as watermelon or cantaloupe) use a clean vegetable scrubber. This eBook is licensed for use by Deborah Williams. All rights reserved. Copyright (c) 2016 Premier Food Safety. Unauthorized use, reproduction and/or distribution are strictly prohibited. 11

Some of the major symptoms of E. Coli are: fever, diarrhea, stomach cramps, and vomiting. E. Coli causes foodborne infection.

Salmonella

Found especially in poultry and eggs including their shells, in human intestines, and in domestic and wild animals. Salmonella can also be found in pets, roaches, and rodents. Contaminated foods include meat and poultry not cooked to the required minimum internal temperature. They can also be found in unpasteurized milk and dairy products. Salmonella can be killed in poultry by cooking to an internal temperature of 165 F for 15 seconds. Many types of poultry are grown in conditions that are dirty and unsanitary. Ask yourself, “Do chickens take showers? How do they lay eggs AND produce waste?” This might seem amusing but it illustrates the danger of unclean food.

Did you know that one in ten thousand

eggs can be contaminated with

salmonella? If you are a restaurant that

uses 1000 eggs a week, you have a

chance of having a contaminated egg

more than five times in a year. (Based

upon a CDC study that stated one in every

twenty thousand eggs can contain the

salmonella disease.) Since salmonella

causes foodborne infection, it cannot be

considered lightly.

Clostridium Botulinum

Clostridium botulinium can form spores and can grow without oxygen, making it a type of anaerobic bacteria. It is a rare but deadly illness that can affect the central nervous system. The toxin produced by the botulinum bacteria can produce severe paralysis and even death. Some additional symptoms of botulism are: dizziness, headache, and dryness in the nose and throat because of respiratory failure. If you experience these symptoms of potential botulism, seek medical attention immediately. It is found in the soil, lakes, human intestines, fish, swollen cans, vacuum packed foods, and smoked meats. Botulism is the most deadly foodborne bacteria.

Commonly found in vacuum-packed and home-canned foods. Honey can also prove to be dangerous because of the anaerobic or oxygen-free environment and has been linked to infantile botulism. While it cannot produce toxins in the honey, it can produce toxins once introduced into the baby’s digestive system. Leftover baked and wrapped potatoes have to be refrigerated overnight to avoid botulism. Since spores are so difficult to kill, botulism is a very dangerous and harmful bacteria. Any foods suspected of having botulism should be discarded immediately. Some suspected foods are swollen, dented, or leaking cans. Canned Foods

Botulism can occur in canned or vacuum-packed foods, and it is extremely dangerous. Check for swollen cans, leakage, broken seals, dents along seams, rust, or missing labels. Reject the cans if any of these conditions are detected. Can openers must also have the cutting parts of the opener removable for easy replacement and cleaning. Modified Atmosphere Packaging (MAP)

A process whereby foods are placed in containers and air is removed from the package. Sous- vide (“without air”) products are vacuum-packed foods that come precooked. Foods undergo the MAP process because it extends the shelf life and helps preserve quality. In this process, normal air is change to a mixture of different gases that greatly slows the natural deterioration of foods such as meats, fish, vegetables, and fruits. They have to be kept frozen or at 41 F or less in the refrigerator. Because botulinum grows in products with no air, discard any vacuum- packed foods that have any signs of “bulging”.

Botulism is caused by a deadly bacterium affecting the central nervous system of a human and can be fatal to a human. Botulism is the most deadly foodborne illness. The packaging should be intact and free of any evidence of possible adulteration. Clostridium Botulinum causes foodborne intoxication.

Listeria

Found anywhere but especially in lunch and deli meats. They are naturally found in soil and water and also found in animal feed and in the intestines of humans and animals. Most bacteria slow down its growth rate in the refrigerator and freezer. However, listeria can still grow well at temperatures below 41 F. Up to 70% of refrigerators in the United States have listeria.

Listeria can also be found in floor drains in refrigerators and in water droplets on the refrigerator ceilings. To prevent the spread of listeria inside the refrigerator, keep all foods covered.

If listeria contaminated foods are ingested by pregnant women, it can cause abortions, stillbirths, and birth defects. Pregnant women are twenty times more likely to be infected. Of This eBook is licensed for use by Deborah Williams. All rights reserved. Copyright (c) 2016 Premier Food Safety. Unauthorized use, reproduction and/or distribution are strictly prohibited. 13

the 2500 people that get listeria each year, 500 die, which makes it one of the most deadly foodborne illnesses. Listeria can be thought of as “L&L,” or listeria and luncheon meat. Shigella

Found in the human intestines. Most foodborne illnesses caused by this microorganism are the result of not washing hands after using the bathroom and then touching ready to eat foods. Bacteria may produce dysentery in humans.

Some common symptoms of shigella are: fever, nausea, diarrhea, vomiting, and stomach cramps. Shigella is most often transferred from person to person. However, there are some cases of transmission from flies. Proper safe food handling and personal hygiene are always required since humans can be the main carriers of the bacteria. Shigella has most commonly been found in ready to eat foods such as: beans, pudding, raw oysters, deli meats, and raw produce such as spinach and strawberries. (For example, if a food handler has not thoroughly washed his hands after using the restroom, they will pick and harvest the produce, resulting in possible cross contamination.) Staphylococcus Aureus

Most common cause of foodborne illness. It is found on the skin, nose, and mouth of 50%-70% of all people. It is easily transmitted by sneezing, coughing, scratching skin, and touching facial hair. The bacteria can also be found on skin irritations such as boils, pimples, throat infections, and infected cuts and burns. Once on food, they multiply and produce toxins. Heat cannot kill toxins produced by this bacteria. Staphs are also unique because they can grow in foods that do not have a lot of water such as hams and custards. Other foods susceptible to this bacteria are: salads, cheeses, raw, dried or processed foods, and eggs. Staph can be transferred to food by the improper cleaning and sanitizing of food preparation utensils and equipment. The toxins from Staphylococcus aureus can induce vomiting in as little as thirty minutes. Some other symptoms are cramps, nausea, and diarrhea. This eBook is licensed for use by Deborah Williams. All rights reserved. Copyright (c) 2016 Premier Food Safety. Unauthorized use, reproduction and/or distribution are strictly prohibited. 14

One way to remember Staphylococcus aureus is “staff”= people, which are the main carriers of the bacteria. Staphylococcus aureus causes foodborne intoxication. Bacillus Cereus

Found in soil where vegetables and grains are grown. It forms spores and can be found on cooked rice that has been improperly cooled or held at improper temperatures. Other foods can include fried or boiled rice, cooked meat and vegetables, custards, soups, and raw vegetable sprouts (like alfalfa sprouts). Some common symptoms are: nausea, vomiting, and diarrhea. The illness can last anywhere from half a day to twenty four hours. Vibrio

Commonly found in raw, under processed, improperly handled, and contaminated fish and shellfish (clams, oysters, crabs, shrimp, and lobster). Because this bacteria requires salt to grow, it is not found in still, clear waters or raw meat or poultry. It is highly resistant to salt and is more common in the summer months and in seafood harvested from warmer waters. Individuals with particularly low immune systems or diagnosed with liver disease should avoid consuming raw oysters and clams (the risk of death is almost 200x greater). This includes the following people with: liver disease, diabetes, HIV or AIDS, severe kidney disease, and people with stomach problems. Exposure to the vibrio bacteria occurs mainly by eating raw shellfish that is not cooked thoroughly, or by getting contaminated seawater directly on an open wound, cut, burn, or sore. Some symptoms of vibrio are: chills and fevers, vomiting, and a skin infection that looks reddish and is warm to the touch. Conditions For Bacterial Growth

Bacteria need the following conditions in order to multiply faster: FATTOM 1) Food - food that is high in protein such as milk, meat, fish, eggs, etc. 2) Acid - adequate pH (4.6 – 7.5), they do not like very acidic foods 3) Temperature - 41 F to 135 F (5oC to 60 C)

4) Time – time to reproduce (at least 4 hours)

5) Oxygen – aerobic (requires oxygen), anaerobic (does not require oxygen) 6) Moisture – foods with plenty of water (Aw .85 or greater) Aw = Water activity Potentially Hazardous Foods (PHF)

Some foods have a greater chance of foodborne contamination because of three main characteristics: they are foods high in protein, low in acidity, and have high moisture content. They are considered potentially hazardous foods or PHF. One way to remember this is PAM (Protein, Acidity, and Moisture.) Some examples are those from an animal origin such as beef, poultry, and fish such as tuna. Cut cantaloupes, honeydew, and watermelons are also PHFs. Draw from your own life and think of food items that you would not want to leave out in room temperature for long This eBook is licensed for use by Deborah Williams. All rights reserved. Copyright (c) 2016 Premier Food Safety. Unauthorized use, reproduction and/or

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