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课课课课课 1--课课课课课
　
课 25 课课课课 Case study
Case Study 1.1
Fourteen people became ill after eating pie that had been highly contaminated with
salmonella enteritidis. Several of the victims were hospitalized, and a man in his
forties, who was otherwise in good health, died as a result of the foodborne illness.
In this outbreak, cream, custard, and meringue pies were made using ingredients
form shell eggs. The pies were baked in a restaurant bakery and were stored for 2-
1/2 hours in a walk-in cooler before being transported in the trunk of a car to a
private company outing. The pies were consumed three to six hours later. Leftover
pie was consumed later that evening and the next day after having been kept
unrefrigerated for as long as 21 hours.
▲What condition may have promoted bacterial growth?

Case study 2.1

Bruce, the morning prep cook at a local restaurant, was preparing shredded cheese to be used
on pizza. His procedure included cutting the cheese into small blocks and then shedding the
cheese by hand. He prepared several 4-gallon containers and left the containers out at room
temperature [70℉(21℃)] until use. Three of the 4 containers were used on pizzas later that day.
The next day, the fourth container of cheese was used. On both days, the pizzas were cooked in
an oven set to 500℉(260℃).

Four days later, several people came back to the restaurant and said that they had become ill a
few hours after eating pizza there. Only people who ate pizza on the second day appeared to
become ill.

1. What foodborne hazard may have been associated with this foodborne illness?
2. How could this have been prevented?

Case study 2.2

In Albuquerque, New Mexico, a well-known food establishment, identified as Restaurant A, had
been packing customers in for years. The owners took pride in keeping the establishment
spotlessly clean and serving daily thousands of thick juicy steaks and gigantic Idaho potatoes.

When some baked potatoes were left at closing time, they were stored on a kitchen counter or
shelf overnight. The next morning, the salad chefs would arrive to peel, dice, and mix the
leftover potatoes with other ingredients to make the other side order special of the day: potato
was containerized and chilled before serving at noon.

One day, the potato salad was made and served as usual. Customers came in for lunch and some
ate potato salad. The next day, 34 customers were hospitalized for botulism; 2 died. Before this
incident, the Food and Drug Administration (FDA) defined Potentially Hazardous Foods (PHF) as
any moist, high protein food capable of supporting rapid germ growth. After this deadly incident,
the FDA included cooked potatoes in the list of PHF!

Just how did those people get botulism from potato salad?
Case Study 3.1
Michelle is in charge of all the cold salad preparation at a local hotel restaurant. Her main
responsibility is to prepare green salads for the evening meal. When she arrived at work one
day,the food manager on duty noticed that she was coughing and sneezing frequently. Michelle
also indicated that she was battling a case of the flu.
▲ How should the food manager handle this situation?

Case Study 3.2

Cameron just purchased a new food thermometer. He checked to see that it was approved for
use in food and it could measure 0°F(-18℃) to 220°F(104℃). He found the sensing area and then
calibrated it properly. He was excited by his new purchase and wanted to see how well the
thermometer performed. He first measured raw meats in the cold room. They all checked out
well and measured between 35°F(2℃) and 41°F(5℃). As he exited the cold room, he
immediately went to the customer self-service bar and measured the temperature of the cooked
scrambled eggs.
They measured 145°F(63℃). Cameron was satisfied measured higher than 135°F(57℃).
▲ What error did Cameron make when measured food temperatures?

Case Study 3.3

An outbreak of foodborne Hepatitis A virus occurred in a small Missouri town. One hundred and
thirty people became ill and 4 died as a result of their illness. Cases stemming from this outbreak
were reported as far away as Oklahoma, Florida, Alabama, and Maine.

A foodborne disease investigation revealed that all of the victims had consumed lettuce,either in
salad or as a garnish. Investigators ruled out the theory that the lettuce had been contaminated
at the source,because other restaurants supplied by the same source experienced no illnesses. In
the end, the Missouri Department of Health Officials concluded that direct contamination of
food by infected workers was the most likely cause of the outbreak. The initial source of the
illness was believed to be a waiter who had been infected by his child in day care. The waiter and
4 other food workers who tested positive for the Hepatitis A virus handled lettuce and were
involved in preparing and serving salads. ▲ What went wrong?
Case Study 4.1
David Jones is manager of the Great American Cafe. As part of a newly implemented
selfinspection program, David performs an inspection of the walk-in refrigerator. During the
inspection, David notices that turkeys for tomorrow’s dinner are not covered during thawing,
and they are stored directly above several washed heads of lettuce. Other food items are stored
on shelves lined with aluminum foil in covered containers that are not labeled or dated. David
also notices that boxes of produce have been stacked closely together on the floor of the walk-in
cooler, and the thermometer is hanging from the condensing unit.
1. What food safety hazards exist in the walk-in refrigeration unit at the Great
American Cafe?
2. Which of these hazards might result in food contaimination and spoilage?
3. What should be done to correct the problems that Mr.Jones observed during his
inspection?
Case Study 4.2
Metro Market is a combination convenience store and delicatessen. Deliveries are received
between 9:00 a.m and 3:00 p.m.,Monday through Friday. Store employees are frequently too
busy to check the deliveries in and transfer products to approved storage facilities during the
noon rush. Therefore, food and non-food items are held in a secured area off the receiving dock
until someone is available to process them.
1. What food safety hazards exist at Metro Market?
2. If you were manager of Metro Market, what would you do to improve receiving and
storage activities?
Case Study 4. 3
In the mid-1990s, heath departments in Washington, California, Idaho, and Nevada identified
nearly 600 people with culture-confirmed Shiga toxin-producing Escherichia coli infections. Many
of the victims reported eating at Chain A restaurants during the days preceding onset of
symptoms.Of the patients who recalled what they ate in a Chain A restaurant, a large percentage
reported eating regular-sized hamburger patties. Chain A issued a multi-state recall of unused
hamburger patties. The Shiga toxin-producing Escherichia coli bacteria were isolated from 11

batches of patties from Chain A. These patties had been distributed to restaurants in all states
where the illness occurred. Approximately 20% of the patties connected with the outbreak were
recovered during a recall.

A team of investigators from the Centers for Disease Control and Prevention identified 5
slaughter plants in the United States and 1 in Canada as the likely sources of carcasses used in
the contaminated meat. The animals slaughtered in domestic slaughter plants were traced to
farms and auctions in 6 western states.No 1 slaughter plant or farm was identified as the source
of contamination.

Shiga toxin-producing Escherichia coli can be found in the intestines of healthy cattle and can
contaminate meat during slaughter. Slaughtering practices can result in contamination of raw
meat with these bacteria.In addition, the process of grinding beef can transfer the disease-
causing agents from the surface of the meat to the interior. Therefore ground beef can be
internally contaminated.
1. What would be the likely impact of this outbreak on consumer confidence?
2. What was the impact of this outbreak on food safety?

Case Study 5.1

In the following exercise, a recipe for BBQ ribs is used to demonstrate application of
the HACCP system. Use the recipe in FIGURE 5.13 and follow the decision tree in
Appendix E to determine why each step is needed to ensure the safety of the
finished food product.
 Ingredients Amount Servings
25 50 100
Hoisin sauce Tbsp. 2.5 5.0 10
Bean sauce Tbsp. 2.5 5.0 10
Applesauce Tbsp. 2.5 5.0 10
Catsup Tbsp. 5.0 10.0 20
Soy sauce Tbsp. 2.5 5.0 10
Rice wine Tbsp. 5.0 10.0 20
Peanut oil Tbsp. 2.5 5.0 10
Ginger,minced tsp. 1.25 2.5 5
Scallion,minced 1 1.5 5.0 10
Garlic cloves,minced 2 5.0 10.0 20
Sugar Tbsp. 2.5 5.0 10
Salt tsp. 1.25 2.5 5
Pork spareribs,trimmed 1 rack 2.6 5.0 10
Honey Tbsp. 7.5 5.0 30
Figure 5.13 Sample Recipe and HACCP Flow Chart For Barbecued Spareribs
Pre-preparation
1. Thaw spareribs under refrigeration at 41℉(5℃) for 1 day or until
completely thawed.
2. Wash hands before starting food preparation.
3. Combine all of the ingredients for the marinade in a large bowl.
Preparation
4. Score the ribs with a sharp knife. Place the ribs in the
marinade.Marinate them for at least 4 hours at a product temperature
of 41℉(5℃) or lower in refrigerated storage.
5. Place the spareribs in a smoker at 425℉(220℃) for 30 minutes.
6. Reduce the heat to 375℉(190℃) and continue smoking the ribs to a
final internal temperature of 145℉(63℃) or higher. This phase of the
cooking process should take about 50 minutes.
Brush the honey on the spareribs during the last 5 minutes of the
smoking process.

Pork Spareribs Marinade Ingredients

↓ ↓
Receiving

↓ ↓
Storage Storage
Freezer Dry

↓ ↓
Pre-preparation Pre-preparation
Thaw pork spareribs at Combine all ingredients of
41℉(5℃) Marinade in large bowl.
 Preparation
Score the ribs and place them in marinade for four hours in
Refrigerator at41℉(5℃) or below.
Smoke ribs for 80 minutes to an internal temperature of
145℉(63℃) or higher.

Holding/Service
Slice the ribs and maintain 135℉(57℃)
at

Cooling
Chill quickly from135℉(57℃) to70℉(21℃) in 2 hours and
℉(57℃) to41℉(5℃) within 6 hours.
from 135

↓
Reheating
Heat to an internal temperature165
of℉(74℃) within2
hours.
↓

↓
Figure 5.14 Flow Chart for Spareribs
(Adapted from:HACCP Reference Book,1993)

Holding/Service
7. Slice the ribs between the bones and maintain at 135℉(57℃) or above
while serving.
Cooling
8. Transfer any unused product into clean 2-inch deep pans.Quick-chill the
product from 135℉(57℃) to 70℉(21℃) within 2 hours and from
135℉(57℃) to 41℉(5℃) within 6 hours.
Storage
9. Store the chilled product in a covered container that is properly dated
and labeled. Refrigerate at 41℉(5℃) or below.
Reheating
10. Heat spareribs to an internal temperature of 165℉(74℃); or
190℉(88℃) in a microwave oven within 2 hours.

Case Study 5.2

A Shiga toxin-producing Escherichia coli outbreak at a restaurant in Boise, Idaho, was
traced to romaine lettuce used in salad. Thirteen confirmed and 8 probable cases of
the illness were reported during the outbreak. While 1 person who was ill required
hospitalization, none experienced serious complications from their illness.

All of the victims had eaten at the same restaurant and 95% of them had outbreak
may have been caused by cross contamination between beef and chicken were ruled
out when it was learned that beef products were prepared on one side of the kitchen
and chicken on the other. In addition,food workers were responsible for working
with either beef or chicken but not both.

Romaine lettuce turned out to be the cause of the outbreak.

Investigators tracked the lettuce back to its source and determined that
contamination had occurred at the restaurant.

Sophisticated blood analysis showed that some food workers at the restaurant had
been previously infected by Shiga toxin-producing Escherichia coli bacteria for
several days.

How could this situation have been prevented?

Case Study 6.1

The O.K. Corral Restaurant is a buffet style operation that offers customers a choice of roast
beef, ham, or turkey in addition to several hot vegetables. The meat and poultry on the buffet
are placed on wooden cutting boards and are carved in the dining room in front of the
customers. The temperature of the meat and poultry is out of the danger zone when it leaves
the kitchen. However, no effort is made to make these products hot once they reach the dining
room. The carver periodically wipes his carving utensils with a damp kitchen towel.
1. What food safety risks exist at the O.K. Corral?
2. What steps should the manager take to correct the food safety problems that exist in the
facility?

Case Study 6.2

Mark Sellmore is the deli manager at Longfellow’s Supermarket. Mark has been given permission
to purchase a new slicer for the department. Mark’s store manager has given him only one
instruction. “Buy the most equipment possible for the money you spend.” 1. What strategy
should Mark use when purchasing the new slicer?

2. What factory should Mark use to determine the deli’s need for the slicer?

3. What design and construction features should Mark use when he is making comparisons
between slicers?

4. What standards organizations might Mark consult when evaluating different kinds of slicers?

Case Study 6.3

A gastrointestinal disease outbreak affected 123 of the 1,200 individuals who attend a meeting at
the convention center in Columbus, Ohio. The initial assumption that the outbreak was forborne
did not pan out. Although 2 food items were significantly associated with the illness, their
connection proved to be coincidental.
Based on the incubation period, symptoms, and duration of the illness, investigators speculate
that Giardia lamblia and a Norwalk-like virus caused the illness. Because both agents are
commonly waterborne, investigators turned their attention to the water supply at the
convention center. Of particular interest was an ice machine which supplied the portable bars. It
was discovered that a flexible tube from the machine had been inserted into a floor drain. When
the machine’s filters were serviced, the tube formed a connection between the ice machine’s
water supply and raw sewage.

1. What type of plumbing hazard contributed to the foodborne disease outbreak discussed in the
case study?

Case study 7.1

Ted is night manager of the deli at the Regal Supermaket. One evening Ted noticed that
there was a large amount of detergent suds in the third compartment of the manual equipment
and utensil washing sink. The deli uses chlorine as a sanitizer. When asked about the soap suds in
the sanitizing water, the dish washer indicated this was a common occurrence when there were
many things to wash, especially toward the end of the cleaning and sanitizing process.
1. Should Ted be concerned about what he observed? Why?
2. What should Ted tell the dish washer to do when there is a large amount of detergent
in the sanitizer?
3. What could the dish washer do to prevent detergen from getting into the sanitizer?

Case study 7.2

On a Sunday mornig the food manager of the Shady Rest long-term care facility noticed that the
mechanical dishwasher was not producing water hot enough to properly sanitize equipment and
utensils that were being run through the machine. It was not possible to get someone to repair
the machine until first thing Monday morning.

1. How should the facility wash and sanitize dishes until the dishwasher is fixed?
2. Are there other alternatives that might be used in the interim?
3. Do you think the food service should be suspended at the facility uuntil the machine is
repaired ? Why or why not ?

Case study 7.3

A Salmonella outbreak involving 107 confirmed and 51 probable cases occurred in Dodge
County, Wisconsin. The illness was caused by eating raw ground beef commonly known as
steak tartare. Investigators suspect inadequate cleaning of the meat grinder may have been
the cause of the problem. Employees of the butcher shop where the ground beef was
purchased indicated that the parts of the grinder were cleaned and sanitized at the end of
each day. However, the auger housing, which was attached with nuts and bolts, could not
be easily removed for cleaning and sanitizing. Employees indicated they had been
instructed not to remove the auger housing for cleaning.
1. What went wrong?
2. How could this outbreak have been prevented?
Answers to case studies are provided in Appendix A.
Case Study 8.1
John Smothers is in charge of remodeling the meat department at Kelly 　 s Supermarket. The
meat department provides a variety of meat, poultry, and fish items and specializes in
customized orders. The equipment in facility is not new but still meets current design and
construction standards. However, the floors and walls in the department are old and need to be
upgraded.
1 What criteria should John use when considering alternative floor and wall
materials for the facility?
2 Why is wood flooring not recommended for this area?
3 What color wall materials are recommended? Why?
4 What features of a meat department should influence the selection of floor and
wall materials?

Case Study 8.2

Ryan 　 s Hamburgers is small restaurant that specializes in hamburgers and tacos. A prep cook at
Ryan 　 s was recently diagnosed with Hepatitis A virus. As a result, several employees and
customers were required to be immunized against the disease. An inspection by the local health
department revealed that the handwashing lavatory in the food prep area at Ryan 　 s was out of
service. The only lavatories available to employees on duty were the ones in the restrooms.
1 Does the handwashing situation at Ryan 　 s pose a health risk for customers? How?
2 What action should the local health department take against Ryan　 s?
3 What action should the owner/operator of Ryan 　 s take to prevent a similar incident
in the future?
4 What are some of the likely effects this episode will have on Ryan　 s restaurant?

Case Study 8.3

Scientists from North Carolina State University have demonstrated how easily cockroaches can
spread Salmonella organisms among themselves and to foods. The research, reported in the
February 1994 issue of Journal of Food Protection, confirms that cockroaches are capable of
acquiring and infecting other cockroaches and objects.

Cockroaches are attracted by warmth, darkness, food, and moisture. Given the number of ways
cockroaches can become contaminated, by feeding on infected food or feces, contacting an
infected cockroach directly or indirectly, or by drinking an infected water source, the risk they
pose should be taken seriously. The fact that cockroaches can acquire and infect each other and
other objects with salmonella bacteria is an inportant point for the food industry to remember. 1
What is the best way to control cockroaches in a food establishment?

Case Study 9.1

It was 1989, a beautiful fall day in San Francisco. The World Series was just getting underway in
Candlestick Park; and then, the ground began to shake!
Across the city, a banquet was just getting started at the culinary arts school. As the ground
shook and buildings swayed, guests, students, and staff evacuated the building as quickly as
possible. Meanwhile, in the dining room, a large ornate crystal chandelier was loosened from the
ceiling and came crashing down, spraying fragments of glass across the area, including the buffet
tables that were loaded with food. When the tremors stopped, the managers in charge of the
food service were faced with immediate decisions concerning how to proceed after this
catastrophic event.
Because it was evening, the keys for supplies kept for emergencies were not available.
1. Make a list of the problems faced in this emergency and decide what should be done first,
second, and so forth.
2. What community resources are needed to cope with this disaster?
3. How would you manage the food without electricity and a potable water supply?

Case Study 9.2

As a new employee was refilling the deep fat fryer, some excess cooking oil spilled onto the floor.
Later that morning, the fry cook fell due to the slippery floor. After the fall, the cook was still in
severe pain and was unable to return to work.
1. Why did this accident happen?
2. How can you help the cook?
3. How can you prevent future falls like this one?
Answers to the case study questions are provided in Appendix A.

Case Study 10.1

The U-Go market decided to expand its business by opening a delicatessen section to serve fried
chicken, potato salad, macaroni salad, and cold cuts of meat. After the equipment arrived, the
vendor offered to give employees training on how to safely operate the equipment. At first, the
owner refused, saying, “Training takes time and time is money.” The certified food manager in
charge of this area objected, by replying “The products to be sold are all potentially hazardous
foods.”
1. Why did he say that?
2. What would you do in this situation?

Case study 11.1

A few hours after lunch, a customer returns to a restaurant and complains to a waiter that he got
sick after eating the chicken salad. The customer claims that the chichen salad he had eaten for
lunch was responsible for his illness.
1. How should the waiter handle this customer complaint?

Case study 11.2

Inspector Jones arrives at Don’s food establishment for the quarterly inspection. Don is really
busy and tells Mr. Jones to go ahead. When Mr. Jones returns with the results of the inspection,
Jone is surprised. Mr. Jones has noted that the sanitizer dispenser in the chemical dishwasher is
broken.
1. What should Don du?

Answers to the case studies are provided in the answer key.

课课课课课课课课课-课课课课课课
课课课课
Answers to Case Studies
Case Study 1.1
In this case study, you learned that Salmonella enteritidis is a common cause of
foodborne illness. The bacteria were provided conditions that enable them to grow.
First, the pies were only cooled for tow and one-half hours after baking. The internal
temperatures did not reach acceptable cold storage temperatures of 41℉(5℃) or
below. Added to that, the pies were “temperature abused” (not refrigerated) during
transport and during and after the outing. The provided optimal time and
temperature, and the Salmonella enteritidis bacteria grew very rapidly under these
conditions resulting in high levels of contamination.

Case Study 2.1

Hazard: The foodborne hazard associated with this illness was likely a toxin produced
by the bacteria Staphylococcus aureus. This organism may have originated from the
food worker and was then transferred to the cheese by cross contamination. Being
held at room temperature, the organism had the opportunity to grow in the cheese
and produce a heart stable toxin. Even after cooking in the 500℉ oven, the toxin was
not destroyed. People that complained of illness probably had an intoxication due to
Staphylococcus aureus. Also, cheddar cheese is drier and salty which provides ideal
conditions for Staphylococcus aureus while inhibiting other microorganisms that
might otherwise compete with the Staph. germs.
Prevention: There are three important prevention steps that could have been
taken .The first involves any of several personal hygiene measures. More specifically
these are proper handwashing and scrubbing under fingernails before handling food;
avoiding the transfer of saliva from the mouth to food by eating, talking, or chewing
gum; and not contamination hands by touching hair, skin, or nose. The second
preventive measure is to ensure that equipment is clean and sanitary before using.
The third and most important preventive measure is making certain that the cheddar
cheese is kept in the refrigerator at 41℉(5℃) or below rather than at room
temperature. Had the cheese been held at temperatures outside the temperature
danger zone, Staphylococcus aureus could not have grown and produced the heat
stable toxin.
In this case study, cooking could not be used as a preventative measure.
Case Study 2.2
The germ, Clostridium botulinum, comes from the soil and can be found on just
about any food. However, it is usually in its spore, or dormant, from to protect itself
from the deadly oxygen in the air. Although the potatoes were washed and scrubbed
before baking, some botulinum spores still remained on the skins. (You can never
totally get rid of microscopic bacterial spores by washing !) The cooking process heat
-activated the spores. This means that when the potatoes had been given enough
time to cool off, the spores turned into their vegetative, or non-dormant, forms and
started reproducing. To test for doneness, the cooks poked forks into the potatoes.
That action carried some of the spores from the skins into the moist, oxygen free
insides of the potatoes. When you cook food, you drive out the oxygen from the
food mass. Also, the heat of cooking cannot kill bacterial spores. The spores could
then turn vegetative, start reproducing, and release toxin and the germs grew.
In all the years that restaurant a saved leftover potatoes to make salad, C. botulinum
had not turned vegetative. That night in 1976, it did. All it took to destroy the
reputation of the food establishment was that one incident. This tragedy did not
have to happen if they had only known how to handle the leftover potatoes.

Case study 3.1

Due to her illness, Michelle should not be handling food under any circumstances.
Michelle could easily contaminate the food by coughing, sneezing, or simply touching
the food. The food manager should advise Michelle not to continue working until she
has recovered from the illness. Under special circumstances, the food manage could
assign Michelle to tasks away from food preparation and service, or utensil wash,
rinse, and storage areas.
Case study 3.2
Cameron did not properly clean and sanitize the food thermometer after measuring
the temperature of a raw food (meat) followed by a cooked food (eggs). By not
cleaning and sanitizing the thermometer, he could contaminate the eggs with the
stem of the thermometer that might contain juices from the raw meat. Instead,
cameron should have cleaned the thermometer and sanitized it in an in-place
sanitizing solution.

Case study 3.3

It is likely the food workers’ hands became contaminated with feces when they used
the toilet. If the workers did not wash their hands properly before returning to work,
the hepatitis a virus could be transferred from their hands to lettuce and other
foods.
Lettuce is a ready-to-eat food which cannot be heated to destroy the virus.

Case study 4.1

1. The sanitation hazards in the walk-in refrigerator are:
 a. Turkeys are not covered.
b. Raw products (turkeys) are stored above ready-to-eat food (lettuce).
c. Containers of food are not properly labeled and dated.
d. Shelves are lined with aluminum foil which reduces air circulation for cooling.
e. The thermometer for the walk-in was located near the cooling unit instead of
inthe warmest part of the storage compartment.
2. Violations a, b, and c could result in contamination and spoilage.
3. Cover the turkeys during thawing. Store raw foods below containers used for
foodstorage. Remove aluminum foil from the shelves in the walk-in. Relocate the
thermometer to the warmest part of the walk-in.

Case study 4.2

1. Potentially hazardous foods (refrigerated and frozen) are not being stored at
proper temperatures upon delivery. Because foods are not being inspected at the
time of delivery, defective products may be accepted that would normally be
sent back to the supplier.
2. Contact suppliers and request that no deliveries be made during peak periods
such as between 11 am and 2 pm when employees are unable to process them
and move to proper storage conditions. Make certain employees know how to
inspect incoming shipments and place them in storage in a timely fashion.

Case study 4.3

1. The outbreak of Shiga toxin-producing Escherichia coli that you read about in this
case study had a negative influence on consumer confidence in the United
States. Children and older adults died from Shiga toxin-producing Escherichia coli
infection during this outbreak. Foodborne illness can kill, and you can prevent
that.
2. Undercooked hamburgers played an important role in this outbreak. As s result,
regulatory agencies recommend ground beef patties be cooked to 155°F 　 68°C
for 15 seconds for most consumers and 160°F 　 71°C 　 for consumers in high
risk groups.
Case study 5.1
Ingredients Amount Servings
25 50 100

Hoisin sauce Tbsp. 2.5 5.0 10

Bean sauce Tbsp. 2.5 5.0 10

Apple sauce Tbsp. 2.5 5.0 10

Catsup Tbsp. 5.0 10.0 20

Soy sauce Tbsp. 2.5 5.0 10

Rice wine Tbsp. 5.0 10.0 20

Peanut oil Tbsp. 2.5 5.0 10

Ginger, minced Tsp. 1.25 2.5 5

Scalliom, minced 1 1.5 5.0 10

Garlic cloves, minced 2 5.0 10.0 20

Sugar Tbsp. 2.5 5.0 10

Salt Tsp. 1.25 2.5 5

Pork spareribs, trimmed 1 rack 2.6 5.0 10

Honey Tbsp. 7.5 5.0 30

Pre-preparation
SOP 1 1. Thaw spareribs under refrigeration at 41℉　 5℃　 for 1 day or until
completely thawed.
SOP 2 2. Wash hands before starting food preparation.
3. Combine all of the ingredients for the marinade in a large bowl.

Preparation
SOP 3 4. Score the ribs with a sharp knife. Place the ribs in the marinade. Marinate
them for at least 4 hours at a product temperature of
41℉　 5℃　 or lower in refrigerated storage.
5. Place the spareribs in a smoker at 425℉ 　 220℃ 　 for 30
minutes.
CCP1 6. Reduce the heat to 375℉　 190℃　 and continue smoking the ribs to a
final internal temperature of 145℉ 　 63℃ 　 or higher. This
phase of the cooking process should take about 50 minutes.
 Brush the honey on the spareribs during the last 5 minutes of
the smoking process.

Holding/Service
CCP 2 7. Slice the ribs between the bones and maintain at 140℉　 60℃　 or
above while serving.

Cooling
CCP 3 8. Transfer any unused product into clean, 2-inch deep pans.
Quick-chill the product from 140℉　 60℃　 to 70℉　 21℃　 within 2
hours and from 70℉ 　 21℃　 to 41℉　 5℃　 within 4
hours.

Storage
CCP 4 9. Store the chilled product in a covered container that is properly dated

and labeled. Refrigerate at 41℉　 5℃　 or below.

Reheating
CCP 5 10. Heat spareribs to an internal temperature of 165℉　 74℃　 within 2
hours.

Pork spareribs Marinade Ingredients

↓ ↓
Receiving

↓ ↓
Storage Storage
Freezer Dry

↓ ↓
Pre-preparation Pre-preparation
Thaw pork spareribs at Combine all ingredients of
41℉　 5℃　 the marinade in large bowl

↓ ↓
Preparation
Score the ribs and place them in marinade for four hours in refrigerator at 41℉　 5℃　 or below.
Smoke ribs for 80 minutes to an internal temperature of 145℉　 63℃　 or higher

↓
Holding/Service
 Slice the ribs and maintain at 140℉　 60℃　

↓
Cooling
From 140℉　 60℃　 to 70℉　 21℃　 in two hours and
from 70℉　 21℃　 to 41℉　 5℃　 in four more hours.

↓
Storage
Store the chilled product in a covered labeled container at 41℉　 5℃　 or below.
↓
Reheating
Heat to an internal temperature of 165℉　 74℃　 within 2 hours.
Flow Diagram for Pork Spareribs
Case Study 5.2
If the establishment had implemented a HACCP food safety system, it could have
avoided situations like the one described in the case study. The HACCP recipe and
flow chart would alert food workers to potential hazards and critical control points
that can be used to prevent, minimize, or eliminate them. Since the lettuce is an
uncooked food, purchasing it from an approved source would be a critical control
point. An even more effective critical control point would be a “no bare hands”
policy whereby food workers would be instructed not to touch lettuce and other
uncooked foods with their bare hands. Instead, they would use spoons, tongs, or
other utensils. A standard operating procedure that should be added to your HACCP
recipe for the Caesar salad would be for food workers to wash their hands before
starting to handle uncooked ready-to-eat foods. Hands should be washed whenever
they become contaminated and when employees return from a break or the toilet.
The proper use of utensils and the when and how of proper handwashing must be
taught to food workers as part of your HACCP educational pragram.

Case Study 6.1

1. Wooden cutting boards may harbor disease-causing microbes. Meat is allowed to
cool and stay in temperature danger zone. Wiping knife on damp towel transfers
microbes on towel onto the blade which then touches the meat.
2. Use approved heat lamps to keep food out of temperature danger zone. Do not
use wet kitchen towel to clean equipment.
3. Replace wooden cutting board with board constructed of hard rubber or other
approved materials.
Case Study 6.2
1. Contact equipment supplier and get specifications and a price list for
different slicers. Compare features and decide which is the best
equipment.
2. Does the slicer meet the need and demands of the operation?  Can
the slicer be used for a long period of time?

 Does the slicer require extraordinary repair and upkeep?

 Can the slicer meet future needs of the operation?

 Cost
Case Study 6.3
The plumbing hazard described in this case study is referred to as backsiphonage. In
this case, investigators speculate that someone wanted to be neat and rather than
curl the tube on the floor, it was tucked into the grate of the drain. This permitted
back siphonage to occur and contaminated the ice with raw sewage. This situation
could have been prevented by making certain an air gap was provided on the drain
line. Plumbing codes typically requires a 2-inch air gap between the end of a drain
tube and the floor drain. (See Chapter 8.)

Case study 7.1

1. Yes, Ted should be concerned about the suds in the sanitizing solution.
Chlorine sanitizers do not work effectively in alkaline conditions. Most
detergents are alkaline and, therefore, the effectiveness of the sanitizing
solution at the regal supermarket may be lessened by the suds.
2. Drain the sanitizer and refill the compartment of the sink with fresh water
and sanitizer measured at 50 ppm.
3. Make certain the detergent is removed by the fresh water rinse that occurs
in the second compartment of the sink. Case study 7.2
1. Use the equipment and three-compartment sink to manually wash and
sanitizing and utensils.
2. The facility could use single-service disposable dishware and tableware
until the dishwashing machine can be repaired.
3. It is not necessary to suspend food operations provided the measures
described in answers 1 and 2 can be provided. Case study 7.3
 1. When inspectors from the health department removed the housing, they
found meat residue. Investigators speculate improper cleaning resulted in
ongoing contamination of the ground beef over several days. A stool
specimen from one of the butchers, who had eaten the raw ground beef,
was positive for Salmonella Typhimurium.
2. Equipment, such as the meat grinder in this example, must be cleaned and
sanitized whenever it becomes contaminated. This should occur at least
once a day and more often, if necessary, to control contamination, some
types of food processing equipment, such as a meat grinder cannot be
cleaned and sanitized in a three-compartment sink or a dishwashing
machine. Instead, they are designed to be cleaned in place. This type of
equipment must be easily disassembled to provide access to all
foodcontact surfaces. The parts that are removed are cleaned and
sanitized in a three-compartment sink or a dishwasher. The remaining
food contract surfaces are commonly cleaned and sanitized using a three-
bucket technique for washing, rising, and sanitizing. Do not forget to
resanitize all food-contact surfaces that have been touched while
reassembling the equipment.

Case study 8.1

1. Floors and walls should be nonabsorbent, easily cleanable, durable, and smooth.
Walls should be light in color.
2. Wood is porous and absorbs water and other liquids. It would not be durable and
easy-to-clean.
3. Any light color would be good; a shade of white is often preferred. Light colors
show soil and help food workers determing when a surface has been properly
cleaned.
4. Grease, oil, blood, and other soils are common in meat departments, it is
important to select floor and wall materials that are nonabsorbent and can be
effectively cleaned with soap and water. These materials should also stand up
under spray type cleaning procedures.
Case Study 8.2
1. The lack of a properly designed and operating handwashing laboratory in
thekitchen at Ryan’s may pose a health risk for customers. When food workers
cannot wash their hands when they become contaminated, risk of food
contamination and cross contamination is high. Food workers are more likely to
wash their hands correctly when there is a convenient sink and supplies near their
work station. By having to walk to customer rest rooms, they may be encouraged to
wipe their hands on a towel or apron rather then take the time to wash properly.
2. The health department should direct Ryan’s to have the laboratory
repairedimmediately. Until then, food workers should use utensils and disposable
gloves to prevent hand contact with food. The infected worker should stay away
from work until a physician certifies him or her free of the Hepatitis virus.
3.Train employees about proper handwashing and importance of avoiding hand
contact with food. Management should also ask food workers to notify them when
they have symptoms of a communicable disease that might be transmitted to food.
4. Ryan’s will likely receive poor publicity as a result of the outbreak. This will cause
consumer confidence to drop and business will likely decline. The short- and
longterm consequences may ruin the restaurant’s reputation and cause financial
ruin.

Case Study 8.3

Pest control is an essential part of safety program. The first step to controlling
cockroaches and other pests is good sanitation. Cockroach control involves keeping
the insects out of the establishment and depriving them of food and shelter.
Cockroaches are hardy insects that resist pest control measures. This makes an
adequate pest control program all the more critical.

Case study 9.1

1. Assist guests and employees to safely evacuate the building.
a. Call emergency medical and police services to aid victims that have
sufferedinjuries due to the earthquake.
b. Disconnect gas and electricity to avoid fires and explosions.
C. d. To the extent possible, ensure the structural safety of the building.
d. e. Dispose of all foods which are contaminated with glass and other physical
hazards.
2. Fire, police ambulance, hospital and other types of emergency services. Public
andprivate utilities including, but not limited to, electric, gas, and water companies.
3. In extreme emergency conditions such as the one described in the case study ,
it isvery likely that all food would have to be discarded because of contamination
from glass and other physical agents.
It is extremely difficult to serve safe food without an adequate supply of energy and
a safe water supply. If the interruption of the power and water service is only
temporary, it might be possible to get by with single-service articles(disposable
p;ates,ectc.) and temporary sources of heating and cooling for a brief period of time.
consult with your local regulatory agency before attempting to operate under these
less than ideal conditions.

Case Study 9.2

1. If the new employee had been taught the importance of cleaning up
spillsimmediately, the cook might not have fallen.
2. Assess the level of injury to the employee and call for help if needed. Do not
makethe injury worse by trying to move the victim if he or she appears to be
seriously injured.
3. The risk of falls could be reduced by putting anti-slip mats around the fryer.
Thedesign and material of these mats should be approved by the local health
department.
Anyone who falls should remain on the floor until someone checks for injury.

Case Study 10.1

In reference to the situation presented in this case study, did you agree with what
the manager told the owner? He said, “We cannot afford the loss of business and
reputation, let alone individual problems from contaminated food.” Employees who
are not trained to handle fryers, slicers, hot and cold holding areas, and food safety
and sanitation problems can harm themselves, the equipment and consumers.

Case Study 11.1

The first thing the waiter should do is be compassionate and understanding.
Immediately afterwards, the waiter should contact the food manager –it is the
responsibility of the food manager to handle claims of foodborne illness. The food
manager should then ensure that the chicken salad is not served to any other
customers, the chicken salad should be stored in a separate container in the
refrigerator and not be discarded, it is important that the chicken salad be retained
so that a health inspector can take a portion to perform tests if necessary.
Remember to keep some of the chicken salad in case you decide to perform tests
with an independent laboratory. The food manager should then contact the local
health department and proceed with the investigation, once the health inspector
and/or other regularity agencies become involved, it is important that the food
managers cooperate in any way possible. It may be important to provide records of
food suppliers and of handling/preparation practices used regarding the chicken
salad.

Case Study 11.2

The inability to sanitize equipment and utensils is a very serious situation for a food
establishment. During the post-inspection conference, Jon should discuss his option
with Inspector Jones. The only solution to the problem is to have a service person
come to the establishment and fix the dispenser as soon as possible , in the
meantime, Jon should have his staff wash and sanitize the equipment and utensils
using the threecompartment sink. Jon might reduce the volume of dishes and
utensils by using plastic utensils and paper cups. Jon should notify Inspector Jones
when the sanitizer dispenser has been fixed.

课课课 2-课课课课课课 12 课
课 105 课课课 Quiz Quiz 1.1 (Multiple Choice)
1. Which of the following groups is not especially susceptible to foodborne illness?
a. The very young.
b. Young adults.
c. The elderly.
d. Pregnant or lactating women.
2. The cost of foodborne illness can occur in the form of:
a. Medical expenses.
b. Loss of sales.
c. Legal fees and fines.
d. All of the above.
3. CDC reports show that in most foodborne illness outbreaks, mishandling of the
suspect food occurred within which of the following stages? a. Transportation.
 b. Retail food establishments.
c. Food manufacturing.
d. Food production (farms, ranches, etc.).
4. If a utensil is sanitary it:
a. Is free of visible soil.
b. Has been sterilized.
c. Is a single-service item.
d. Has had disease-causing germs reduced to safe levels.
5. how does the FDA Food Code affect individual states and jurisdictions?
a. The FDA Food Code is a federal law that must be enforced by state agencies.
b. The FDA Food Code regulates food manufacturing facilities (processors) in
state jurisdictions.
c. It provides a model for new laws and rules in state and local jurisdictions.
d. It validates current practices.

Quiz 1.2 (True/False )

Answer question 1-5 with either True or False.
1. The Hazard Analysis Critical Point System is only used to monitor food processing
in manufacturing plants.
2. Certification of food protection managers and workers refers to screening done
for health problems.
3. Regulatory agencies are assigned the task of monitoring the production and
processing for food from harvest to the consumer.
4. The term food establishment includes any site where food is processed,
prepared, sold, or served.
5. Bacteria and viruses cause most foodborne illness.

Quiz 2.1 (Multiple choice)

1. Bacteria are one of the most common causes of foodborne disease in a food establishment
because:
a. Under ideal conditions, they can grow very rapidly.
b. Bacteria are found naturally in many foods.
c. Bacteria can be easily transferred from one source to another.
d. All of the above.
2. Most of the bacteria that cause foodborne illness grow:
a. With or without oxygen at an ideal temperature of 98.6℉ (39℃).
b. Only without oxygen at an ideal temperature of 110℉(43℃).
c. Only with oxygen at an ideal temperature of 110℉(43℃).
d. Only without oxygen at an ideal temperature of 98.6℉(39℃).
3. Which of the following groups of hazards are most likely to cause a foodborne disease
outbreak?
a. Bacteria and viruses.
b. Parasites and molds.
c. Vibrio spp. and shigella spp.
d. Chemical and physical hazards.
4. Bacteria grow best within a narrow temperature range called the temperature danger zone.
The temperature danger zone is between:
a. 0°(-18℃) and 220℉(104℃)
b. 0°(-18℃) and 135℉(57℃)
c. 41°(5℃) and 135℉(57℃)
d. 41°(5℃) and 220℉(104℃)
5. Bacteria that cause foodborne illness will only grow on foods that have a pH at or above
and a water activity (Aw) above .
a. 3.2; .85
b. 4.6; .85
c. 6.5; .80
d. 8.0; .70
6. Which of the following bacteria produce a toxin that is most likely to cause death if
consumed? a. Campylobacter jejuni.
b. Clostridium botulinum.
c. Shiga toxin-producing Escherichia coli.
d. Listeria monocytogenes.
7. Some bacteria form spores to help them:
a. Reproduce.
b. Move more easily from one location to another.
c. Survive adverse environmental conditions.
d. Grow in high acid food.
8. Which of the following is a histamine positioning?
a. Ciguatoxin.
b. Scombrotoxin.
c. Mycotoxin.
d. Paralytic Shellfish Poisoning (PSP).
9. Which of the following is not considered a potentially hazardous food group? a. Red
meats.
b. Fish and shellfish.
c. Poultry and eggs.
d. Dried grains and spices.
10. The most effective way to control the growth of bacteria in a food establishment is
bycontrolling:
a. Time and temperature.
b. pH and oxygen conditions.
c. Temperature and water activity.
d. Time and food availability.

Quiz 3.1 (Multiple Choice)

1. The No.1 contributing factor leading to foodborne illness in food establishments is:
a. Improper holding temperature of foods.
b.Cross contamination.
c. Poor personal hygiene.
d.Inadequate cooking of foods.
2. Foodborne illness can be caused by:
a.Poor personal hygiene.
b.Cross contamination.
c.temperature abuse.
 d.All of the above.
3. Regarding food thermometers,which statement is false?
a. Be calibrated.
b. Measure temperatures between 41°F(5℃) and 135°F(57℃).
c. Measure temperatures between 0°F(-18℃) and 220°F(104℃).
d. Be approved for use in foods.
4. Good personal hygiene includes:
a. Using hand sanitizers instead of handwashing.
b. Keeping hands and clothes clean and sanitary.
c. Wearing attractive uniforms.
d. Cleaning and sanitizing food-contact surfaces.
5. Food workers should wash their hands after which of the following?
a. Taking out the trash.
b. Touching their faces.
c. Handling raw foods.
d. All of the above.
6. Cross contamination is a term used to describe the transfer of a foodborne hazard from 1
food toanother:
a.By a food worker′s hands.
b.From a cutting board.
c.From a knife blade.
d.All of the above.
7. A good way to prevent cross contamination of foods is to:
a.Keep raw and cooked foods separate.
b.Properly clean and sanitize food-contact surfaces.
c.Properly wash hands.
d.All of the above.
8. Which of the following is an accepted personal hygiene pratice?
a.Wearing jewelry and false fingernails.
b.Smoking and eating in food production areas.
c.Wearing caps and hats.
d.Wiping hands on a soiled apron.
9. After proper cooking, all foods that are to be held cold must be:
a.Cooled quickly and held at 41°F(5℃) or below.
b.Cooled quickly and held at 70°F(21℃) or above.
c.Stored at room temperature until served.
d.Cooled slowly and held at 50°F(10℃) or below.
10. After proper cooking, all foods that are to be held hot must be held at:
a.165°F(74℃) or above.
b.135°F(57℃) or above.
c.Room temperature until served.
d.120°F(49℃) or above.

Quiz 4.1 (Multiple Choice)

1. Which of the following is not a rule that should be closely followed when purchasing food?
a. Foods prepared in a private home may not be used or offered for human consumption in
a retail food establishment.
b. Buyers should only purchase food that is safe, wholesome, and from an approved
source.
 c. Aviod the use of commercially raised game animals as meat and poultry items.
d. Only buy meat and poultry that has been inspected by USDA state agency officials.
2. The best method for measuring the temperature of frozen food products is by:
a. Inserting the sensing probe into the center of a frozen food package until the recorded
temperature stabilizes.
b. Inserting the sensing probe between two packages of frozen foods until the recorded
temperatere stabilizes.
c. Measuring the ambient temperature of the frozen food compartment of the delivery
vehicle.
d. Looking for signs of freezing and thawing, such as large ice crystals and frozen juices in
the bottom of the box.
3. Frozen foods should not be accepted at a food establishment if:
a. They have large ice crystals on the surface.
b. There are frozen juices on the bottom of the package.
c. If the temperature is above 32°F(0℃).
d. All of the above.
4. Which of the following foods should not be rejected upon delivery?
a. Fresh fish that has dull, sunken eyes, and soft flesh.
b. Poultry with darkened wing tips and soft flesh.
c. Canned fruit with small amounts of surface sust on the lid of the can.
d. Fresh beef products that are delivered at 45°F(7℃).
5. Which of the following statements about fish and seafood is false?
a. Fish and shellfish are less likely to spoil than red meat and poultry.
b. Quality in fish and shellfish is measured by smell and appearance.
c. Fish that may be eaten raw must be commercially frozen prior to consumption.
d. Molluscan shellfish tags must be kept for 90 days from the date the container is
emptied.
6. Which of the following storage practices should prompt a manager to take corrective
action?
a. Products in the dry storage area are being rotated on a First-In, First-Out stock basis.
b. Foods stored in the walk-in freezer are stored on slatted shelves that are 6 inches above
the floor.
c. Raw poultry is stored above potato salad in the walk-in refrigerator.
d. Cleaning and sanitizing agents and pesticides are stored in a locked and labeled cabinet
in the dry food storage area.
7. Pork roasts should be cooked to an internal temperature of at least 　 for 3 minutes to be
considered safe .
a. 140°F(60℃).
b. 145°F(63℃).
c. 155°F(68℃).
d. 165°F(74℃).
8. Which of the following is the preferred method for thawing potentially hazardous foods?
a. In the microwave oven.
b. At room temperature.
c. In the refrigerator.
d. Under 70°F(21℃) running water.
9. Hot foods should be held at 　 or above and cold foods should be held at 　 or below.
a. 165°F(74℃);41°F(5℃).
b. 165°F(74℃);32°F(0℃).
 c. 135°F(57℃);41°F(5℃).
d. 135°F(57℃);32°F(0℃).
10. Poultry and stuffed meats should be cooked to an internal temperature of 　 for 15 seconds
to be considered safe . a. 140°F(60℃).
b. 145°F(63℃).
c. 155°F(68℃).
d. 165°F(74℃).
11. Ground beef meats should be cooked to an internal temperature of 　 for 15 seconds to be
considered safe .
a. 140°F(60℃).
b. 145°F(63℃).
c. 155°F(68℃).
d. 165°F(74℃).

12. Regardless of the type of food,all potentially hazardous foods that have been cooked
andcooled need to be reheated to an internal temperature of 　 within 2 hours to be
considered safe. a. 140°F(60℃).
b. 145°F(63℃).
c. 155°F(68℃).
d. 165°F(74℃).
13. According to the FDA Food Code, foods that are cooked and then cooled must be cooled
inwhich of the following ways:
a. From 135°F(57℃) to 41°F(5℃) in 12 hours.
b. From 135°F(57℃) to 41°F(5℃) in 8 hours.
c. From 135°F(57℃) to 70°F(21℃) in 2 hours, and from 135°F(57℃) to 41°F(5℃) within 6
hours.
d. From 135°F(57℃) to 70°F(21℃) in 4 hours, and from 70°F(21℃) to 41°F(5℃) in an
additional 2 hours.
14. All foods that are to be held cold must be held at 　 or below.
a. 41°F(5℃).
b. 50°F(10℃).
c. 70°F(21℃).
d. 0°F(-18℃).
15. All foods that are to be held hot must be held at 　 or above.
a. 70°F(10℃).
b. 98°F(37℃).
c. 120°F(49℃).
d. 135°F(57℃).
Quiz 5.1 (Multiple Choice)
1.The Hazard Analysis Critical Control Point (HACCP) system should be employed:
a.Whenever potentially hazardous foods are prepared,regardless of the type of
food establishment.
b.Only in institutional food facilities that provide food for very young or frail
elderly consumers.
c.Only in convenience stores where mechanical dishwashing equipment is not
available.
d.Only when foods are sold by a food establishment for consumption off site .
2.For which of the following products would it not be necessary to develop a HACCP
flow chart?
a. Chicken salad.
b. Tuna salad.
c. Seafood salad.
d. Citrus fruit salad.
3. A hazard as used in connection whit a HACCP system is:
a.Any biological, chemical,or physical property that can cause an unacceptable
risk.
b.Any single step at which contamination could occur.
c.An estimate of the likely occurrence of a hazard.
d.A point at which loss of control may result in an unacceptable health risk.
4. A risk as used in connection with a HACCP system is:
a.Failure to meet a required critical limit for a critical control point.
b.An estimate of the likely occurrence of a hazard.
c.Greatest for nonpotentially hazardous foods.
d.Lowest when complex recipes are required to produce a food item.
5. Which of the following statements about HACCP programs is false?
a.The HACCP system attempts to anticipate problems before they happen and
establish procedures to reduce the risk of foodborne illness.
b.The HACCP system targets the production of potentially hazardous foods from
start to finish.
c.Records generated by the HACCP system can also be used to aid in foodborne
disease investigations.
d.A HACCP system should only be implemented by public health officials who have
been certified by the FDA to conduct such programs.
6. Which of the following is not associated with the hazard analysis portion of the
HACCP program?
a.A review of the menu to identify potentially hazardous foods.
b.A risk assessment of both the likelihood that hazards will occur and their severity
if they do occur.
c.A series of questions used to facilitate the identification of potential problems in
each step in the flow of food.
d.The identification of critical control points whereby hazards can be prevented, or
reduced to acceptable levels.
7. Which of the following statements is false?
a. A critical limit is the threshold that must be met to ensure that each
criticalcontrol point effectively controls a microbiological, chemical, or physical
hazard.
b. There must be at least 2 critical points in the flow of food in order for a
HACCPsystem to be implemented.
 c. Many steps in food production are considered control points, but only a
fewquality as critical control points.
d. A critical control point is a point, step, or procedure in food preparation
wherecontrols can be applied and a food safety hazard can be prevented,
eliminated, or reduced to acceptable levels.
8. Which of the following statements about critical control point monitoring is
false?
a. Monitoring is a series of observations and measurements that is used
todetermine whether a critical control point is under control.
b. The monitoring of critical limits can be performed either continuously or
atpredetermined intervals.
c. Individuals who perform monitoring tasks must be management personnel
whowill do the job in an unbiased manner.
d. An operation that identifies critical control points but does not establish
amonitoring system has not actually implemented a HACCP system.
9. The ultimate success of a HACCP program depends:
a. Eliminating potentially hazardous food items from your menu.
b. Providing proper training and equipment for employees who are
implementingthe HACCP system.
c. Having HACCP flow charts developed for all foods sold by the establishment.
d. Food establishment managers having sole authority for implementing
theHACCP system.
10. Which of the following is an example of critical control point?
a. Poultry and eggs are purchased from approved sources.
b. Chicken and noodles are headed on the stove until the centre of the
productreaches 165℉(74℃)for 15 seconds.
c. Only pasteurized milk is used by the establishment.
d. The cutting board is washed and sanitized between chopping carrots and
celeryfor the garden salad.

Quiz 6.1 (Multiple Choice)

1.The layout, design, and facilities in any food establishment should be based on
the :
a.Number of employees working in the kitchen.
b.Number of meals served each day.
c.Menu to be served.
d.Amount of space available in the kitchen.
2.Which of the following organizations does not routinely evaluate the design and
construction of food equipment?
a.The U.S. Food and Drug Administration.
b. NSF International.
c. The American Gas Association.
d. Underwriters laboratories Inc.
3. Which of the following criteria is least important when determining a food operation’s need
for a particular piece of equipment? Will the equipment:

a. Result in improved quality of food?

b. Produced a significant saving in labor and material?
c. Improve sanitation?
d. Make the facility more attractive to customers?
4. When buying equipment, food establishment managers should look for equipment that:
a.Can meet the need and demands of operation.
b.Can be used for a long time.
c.Does not require excessive repair and upkeep.
d.All of the above.
5.Which of the following statement is false?
a.The size of equipment should be such that it can be easily be fitted in the space available in
the layout of the facility.
b.Constructions requirements for equipment vary according to whether the surface or area is
a “food-contact surface” or a “splash zone”.
c.Wood is a preferred material for food-contact surfaces of equipment because it resists
moisture and bacterial growth.
d.Floor-mounted equipment that is not easily movable must be elevates on 6-inch legs or
sealed to the floor on a base that is sealed to the floor.
6.Which of the following statements about ovens is false?
a.A convection oven cooks food by circulating heated air around the product.
b.Newer microwave ovens are sized to permit quantity cooking in a food establishment.
c.The range oven is the type of oven most commonly used in food establishment.
d.Deck ovens contain separate heating elements and controls for each unit.
7.Which of the following statements about refrigeration equipment is false?
a.The size of refrigerator or freezer needed depends on whether a walk-in unit is available,
what is going to be stored, and how much.
b.Mechanical refrigeration during transportation and storage is important to preserve
perishable foods.
c.Pass-through refrigeration units open from both sides and are used for storage between
production and service areas.
d.The cleanliness and care of refrigerated equipment is not important, since it is only used to
store packaged foods.
8.What type of equipment is required when a food establishment uses a manual dishwashing
operation?
a.A three- or four-compartment sink with hot and cold potable running water and drainboards
or easily movable dish tables.
b.A two-compartment sink with hot and cold potable running water and drainboards or easily
movable dish tables.
 c.A two-compartment sink with suitable facilities for pre-flushing and pre-scraping the dishes
before they are washed.
d.A single-tank dishwashing machine that is large enough to accommodate the largest pieces
of equipment and utensils used in the operation.
9.From a sanitation perspective, what is the most important reason for having adequate lighting
in a food production area?
a.To provide a comfortable work environment for employees.
b.To show when a surface is soiled and when it has been properly cleaned.
c.To decrease accidents and waste due to worker error.
d.To reduce glare that causes eye fatigue.
10. Which of the following statements about ventilation is false?
a.Ventilation is typically provided by means of a mechanical exhaust hood system.
b.Ventilation hood system must be designed and constructed to prevent grease or
condensation from dripping onto food and food-contact surface.
c.The hood should be equipped with filters or other grease-catching devices to prevent
drippage into food.
d.Intake and exhaust air ducts do not need cleaning if filters or other grease-catching devices
are provided to collect grease and other condensation.

Quiz 7.1 (Multiple Choice)

1. What are the proper steps in a manual dishwashing operation after pre-flushing?
a. Wash, rinse, sanitize, and towel dry.
b. Rinse, wash, sanitize, and air-dry.
c. Wash, rinse, sanitize, and air-dry.
d. Rinse, wash,sanitize, and towel dry.
2. When sanitizing with hot water in a manual dishwashing operation, the temperature of
the water in the final rinse must be maintained at:
a. 161 oF (72℃)
b. 171 oF (77℃)
c. 181 oF (83℃)
d. 191 oF (88℃)
3. Which of the following satements is false?
a. Dishes should be washed in very hot water (above 171 oF, 77℃)
b. Pre-scraping helps to reove larger food particles from dishes, which helps keep the
wash water clean.
c. The cleaning compounds used in a food establishment must be tailored to the
individual water supply.
d. Cleaning is a processs which removes soil and revents accumulation of food
residues on equipment, utensils, and surfaces
4. The recommended range of water temperatures for chlorine sanitizing solutions is
between_______ and _______.
a. 55 oF (13℃); 120 oF (49℃　 .
b. 75 oF(24℃); 130 oF (49℃).
c. 95 oF (35℃); 140 oF(60℃).
 d. 120 oF (49℃); 171 oF(77℃).
5. The strength of the chemical sanitizer in the third compartment of the three-
compartment sinkmust be checked frequently because:
a. If the chemical is too strong, it may ruin fragile dishware
b. The chemical strength increase over time which may leave a toxic residue on the surface
ofequipment and utensils.
c. The stength of chemical sanitizers may drop off as germs are killed off and the sanitizer
isdiluted with rinse water
d. The strength of the chemical increase as germs are killed off.

6. The first step in developing a cleaning program for environmental areas is to:
a. Determine the cleaning needs.
b. Assign cleaning jobs to employees.
c. Obtain the equipment and supplies needed to implement the cleaning.
d. Conduct a trainging program to teach employees how to clean properly.
7. Which of the following information is not provided by a material safety data sheet?
a. Information about the physical and chemical characteristics of hazardous substances used
inthe facility.
b. Information about how to use personal protective equipment and other devices to reduce
aworker’s risk of injury.
c. Information about emergency procedures to use when exposed to a hazardous chemical.
d. Information about approved hazardous waste sites that will accept unused portions of
thehazardous materials.
8. Which of the following statements is false?
a. Keeping things clean is the responsibility of every person working in the food industry.
b. Cleanliness goes beyond the removal of visible soil.
c. A good danitation program, if properly organized, will function successfully without
thesupport of top management.
d. A good sanitition program starts with a neat, clean, and properly maintained building.

Quiz 8.1( Multiple Choice )

1. Which of the following statements about toilet facilities is false?
a. Toilet facilities must be available for all employees?
b. Employee toilet facilities must be conveniently located and accessible to employees
during all hours of operation.
c. Separate toilet facilities shoule be provided for men and women.
d. Poor sanitation in toilet facilities will influence customers’opinions about cleanlines but
will not promote the spread of disease.
2. The most effective device for protecting the potable water system from contamination by
backflow is a(an):
a. Air gap.
b. Double check valve.
c. Hose bib.
d. Vacuum breaker.
3. When an air gap is used, the vertical distance between the supply pipe(faucet) and the flood
rim must be at least:
a. Two times the diameter of the supply pipe, but never less than 1/2 inch.
b. Two times the diameter of the supply pipe, but never less than 1 inch..
c. Three times the diameter of the supply pipe, but never less than 2 inches.
 d. Foure times the diameter of the supply pipe, but never less than 3 inches..
4. Which of the following statements about garbage and refuse sanitation is false?
a. Proper disposal and storage of garbage and refuse are necessary to prevent
contamination of food and equipment and to avoid attracting insects and rodents.
b. A trash receotacle must be provided in each area of the establishment where refuse is
generated.
c. The equipment and receotacles used to store refuse, garbage, etc., must bu durable,
clean, nonabsorbent, leak-proof, and pest-proof.
d. Trash may be stored outdoors in plastic bags provided the bags are stored at least 15
incher off the ground.
5. You are surveying your food establishment for unsafe conditions.
Which one of the following situations requires corrective action?
a. A trash receptacle with the lid off while in use.
b. A handwashing station with a multi-use cloth towel for hand drying.
c. Light colored ceramic tile being used for the walls of the food-preparation area.
d. Anti-ship flooring provided in the warewashing area.
6. Backsiphonage is likely to occur if:
a. The pressure in the potable water system drops below that of a non-potable or
contaminated water source.
b. Contanination is forced into a potable water system through a connection that has a
higher pressure than the water system.
c. Pressure builds up in a sewer line due to blockage.
d. The water seal in a kitchen trap is siphoned out.
7. The primary respinsibility of food estabishment managers in pest control is to ensure that:
a. Good sanitation that will eliminate food, water, and harborage areas is being used.
b. Pesticides are applied safely.
c. The pest control operator they use employs integrated pest management.
d. The parking area is kept free of litter.
8. The best way to encourage employees to wash their hands when needed is to:
a. Provide separate restrooms for employees and for customers.
b. Provide properly equipped handwashing stations converient to work areas.
c. Provide hand sanitizers instead of handwashing lavatories in food-preparation areas.
d. Put up a sign in the employee locher room reminding them of the importance of proper
handwashing.
9. Coving is a(an):
a. Curved sealed edge between the floor and wall that eliminates sharp corners to make
cleaning easier.
b. Anti-slip floor covering used to protect workers from slips and falls.
c. Plastic material used to cracks and crevices under and around equipment in a food
establishment.
d. Device used to prevent backsiphonage.
10. What factor has the greatest influence on where people choose to eat or shop for food?
a. Cost of the food.
b. Nutrition of food.
c. Quality of service.
d. Cleaniness of food and facilities.

Quiz 9.1 (Multiple Choice)

1. When slicing or removing bones from fresh meat, the food worker should:
 a. Always wear single-use plastic gloves.
b. Use a fork to stabilize the product.
c. Wear nylon or metal mesh gloves.
d. Hold the meat firmly with a bare hand.
2. When an employee brings prescribed medication to work that must be refrigerated, it should
be :
a. Put in a closed and labeled container in the employee lounge refrigerator.
b. Placed in the back corner of a refrigerated display case.
c. Wrapped in plastic and put in the ice machine.
d. Sent home with the employee because it is not allowed in the area
3. The Occupational Safety and Health Administration requires that all retail food
establishments maintain a file with imformation on how to treat chemical exposures. These
documents are:
a. Material sample detail sheets.
b. Medical symptom data signs.
c. Material safety data sheets.
d. Medical sample design contents.
4. The document that lists when an accident occurs and what action was taken is called
an : a. Incident report.
b. Evaluation record.
c. Accident record.
d. Insurance form.
5. Every retail food establishment must have the appropriate:
a. Number of shelves.
b. Fire extinguishers.
c. Inventory control system.
d. Number of check-out stations.

Quiz 10.1 (Multiple Choice)

1. Today’s food industry leaders understand that training is:
a. A cost without benefits.
a. Not necessary.
b. An investment.
c. A one-time event.
2. One of the benefits of effective, consistent training is:
a. Higher turnover.
a. Fewer accidents.
b. Better quality.
c. b and c.
3. The first step in creating a training plan is to:
a. Establish the standards of employee performance.
a. Conduct training.
b. Provide training moments.
c. Evaluate the outcome of training.
4. What, who, how, when, and where are questions that need to be answered in which of the
following?
a. Deciding on what training materials are needed.
a. Preparing to train employees.
b. Evaluating training activities.
 c. All of the above.
5. Location of training is primarily based on:
a. Transfer of learning.
a. Employee attitudes.
b. What type subject you are trying to communicate.
c. Who is doing the training
6. A goal(s) in a great training session is:
a. Make it difficult.
a. Make it fun.
b. Don’t use visual aids.
c. Make it passive.
7. To ensure the transfer of learning, one thing to consider is:
a. Providing follow-up discussions.
a. Catching people doing it wrong.
b. Serving refreshments in class.
c. Provide training at the end of the shift.
8. Informal role modeling/coaching training is known as:
a. The Discipline Process.
a. Group training meetings.
b. Training moments.
c. Using visual aids.

Quiz 11.1(Multiple Choice)

1. Which federal agency prepared the model FDA Food Code?
a. Centers for Disease Control and Prevention
b. Environmental Protection Agency.
c. Food and Drug Administration
d. Occupational Safety and Health Administration.

2. Which federal agency is responsible for ensuring the safety of domestic meat, poultry, and
egg products?
a. Centers for Disease Control and Prevention
b. Environmental Protection Agency.
c. Food and Drug Administration
d. U.S. Department of Agriculture.

3. Which federal agency is responsible for ensuring the safety of all foods except domestic
meat, poultry, and egg products?
a. Centers for Disease Control and Prevention
b. Environmental Protection Agency.
c. Food and Drug Administration
d. U.S. Department of Agriculture.

4. Which federal agency is responsible for regulations on safety, noise, and other working
conditions?
a. Centers for Disease Control and Prevention
b. Environmental Protection Agency.
c. Food and Drug Administration
d. Occupational Safety and Health Administration.
5. If the FDA determines that the ingestion of a food may “cause serious adverse health
consequences,” a voluntary food recall may be requested. This would be an example of what
kind of recall?
a. Class Ⅰ.
b. Class Ⅱ.
c. Class Ⅲ.
d. Class Ⅳ.
6. Which legal document does the FDA abide by to protect the food supply?
a. Federal Food, Drug, and Cosmetic Act.
b. 1906-Federal Meat Inspection Act.
c. 1957-Federal Poultry Products Inspection Act.
d. None of the above

7. During an inspection of a food establishment, the manager should:

a. Ask to see credentials.
b. Assist the inspector whenever possible.
c. Discuss any violations.
d. All of the above.

8. When a suspected food-borne illness claim is reported to a waitperson, what should be the
first course of action?
a. Remove all customers from the restaurant immediately.
b. Call the health inspector.
c. Locate the food manager and ensure that the suspect food is not served.
d. Contact the CDC.

9. Responsibilities of a food manager include:

a. Obtaining copies of, understanding, and complying with the rules and regulations
regarding the facility.
b. Handing food establishment self-inspections.
c. Handing claims of food-borne illness.
d. All of the above.
课课课 2-课课课课课课 12 课课 105
课课课课课课课 Answers to Quizzes
Quiz 1.1
1.b 2.d
3.b 4.d
5.c

Quiz 1.2
1.False 2. False
3.True 4. True
5. True

Quiz 2.1
1.d 2.a
 3.a 4.c
5.b 6.b
7.c 8.b
9.d 10.a

Quiz 3.1
1. a 2. d
3. b 4. b
5. d 6. d
7. d 8. c
9. a 10. b

Quiz 4.1
1. c 2. b
3.d 4. c
5. a 6. c
7. b 8. c
9. c 10. d
11. c 12. d
13. c 14. a
15. d

Quiz 5.1
1.a 2.d
3.a 4.b
5.d 6.d
7.b 8.c
9.b 10.b

Quiz 6.1
1.c 2.a
3.d 4.d
5.c 6.b
7.d 8.a
9.b 10.b

Quiz 7.1
1.c 2.b
 3.a 4.a
5.c 6.a
7.d 8.c
Quiz 8.1
1.c 2.a
3.d 4.d
5.c 6.b
7.d 8.a
9.b 10.b

Quiz 9.1
1. c 2. a
3. c 4. a
5. b

Quiz 10.1
1.c 2.d
3.a 4.b
5.c 6.b
7.a 8.c

Quiz 11.1
1.c 2.d
3.c 4.d
5.a 6.a
7.d 8.c
9.d
　 课课课 3-课课课课课课课课 8 课课 69 课课课
Discussion Questions
Discussion Questions 1-1
1. Discuss the role of government in food safety programs.
2. Define the terms of sanitation and contamination.
3. List some examples of food establishments.
4. How does news media coverage influence food safety issues?
5. What is a foodborne disease outbreak?
6. What impact do current menu item trends have on food safety?
7. How does food safety affect the young, elderly, pregnant women, and those withimmune
system problems?
8. Discuss how certification of food managers could affect food safety.
9. Identify some reasons to implement food safety programs in food establishments.
10. Discuss some reason(s) you are studying food safety and sanitation.
Discussion Questions 2-1
1. Briefly explain the difference among an infection, an intoxication, and a toxinmediated
infection. Give an example of each.
2. what groups of people have a greater risk of acquiring foodborne illness?
3. Identify the 3 categories of foodborne illness hazards and give an example of each.
4. What type of biological hazard should be of greatest concern to food establishment
managers? Why?
5. What does FATTOM represent?
6. At what pH and water activity (Aw) levels do bacteria grow best?
7. What is the food temperature danger zone?
8. What is a bacteria spore?
9. What is a potentially hazardous food? What 3 characteristics do these food sjare?
10. What are viruses? What are parasites?

Discussion Questions 3-1

1. When purchasing and using a food thermometer, what are the 6 important things that you
need to remember?
2. How frequently should thermometers be calibrated? Describe the 2 methods for
calibrating food thermometers.
3. Under what conditions are foods temperature abused?
4. What is meant by poor personal hygiene, and how can this lead to foodborne illness?
5. What does the term cross contamination mean?

Discussion Questions 4-1

1. Purchase specifications are important to a food establishment’s operation. Why?
2. Why should buyers purchase foods only from approved sources that comply with all
applicable food laws?
3. Discuss the differences between grading and inspection services.
4. What range of temperatures should food temperature-measuring devices be able to
measure?
5. What should cans with swollen ends be rejected and sent back to the supplier?
6. What are typical signs of spoilage for red meats, poultry, and fish?
7. What is the meaning of FIFO?
8. Why should raw products be placed below cooked or ready-to-eat foos during storage?
9. Describe safe procedures for storing cleaning and sanitizing agents and pesticides.
10. Why should products be located at least 6 inches off the floor during storage?
11. Why is it important for afod worker to wash his/ her hands?
12. Why is it important to not serve raw animal foods?
13. Why do safe temperature requirements differ when using a conventional oven as opposed
to the microwave oven?
14. Suggest some ways to decrease the cooling time for a 5-gallon container of rice.

Discussion Questions 5-1

1. What is HACCP?
2. What are HACCP′s advantages over traditional food safety programs?
3. What types of foods are most commonly incorporated into the HACCP system?
4. What is a hazard?List 3 Classes of hazards and give an example of each one.
5. What is risk?
6. Define critical control point and give an example.
Discussion Questions 6-1

1. In what way do layout, design, and facilities planning influence a food establishment?
2. What is a work center? What layout features are important to the efficiency of a work
center?

3. What design and constructions factors should a manager consider before buying a particular
piece of equipment?

4. What standards organizations are commonly involved in the testing of food equipment? How
can these organizations be helpful to a food establishment manager?

5. What kinds of materials are commonly used in the construction of equipment and utensils?
What are the advantages and disadvantages of each kind of material?

6. How does a food-contact surface differ from a non food-contact surface?

7. What are some features that make a piece of equipment easily cleanable?

8. How do proper lighting and ventilation affect sanitation in a food establishment?

Discuss Questions 7-1

1. What is the difference between cleaning and sanitizing?
2. Briefly discuss some of the factors that affect cleaning efficiency.
3. What are the main functions of deterfents in the cleaning process?
4. What are the basinc steps in the manual dishwashing process?
5. Why must cleaned and sanitized equipment and utensils be air-dried?
6. How does water temperature affect chemical snitizers?
7. What are some of the factors that affect the action of chemical sanitizers?
8. What is the best way to measuure the strength of a chemical sanitizer?
9. What steps are commolnly used to clean fixed equipment that is too large to be placed
in a dishwashing machine or three-compartment sink?
10. What purposes do material safety data sheets serve in a food establishment?

Discussion Quenstions 8-1

1. What do customer opinion surveys show as I of the top reasons people choose a place to
dine or shop for food?
2. How can the premise of a food establishhment be uesed to make a positive inpression on
customers?
3. Indensity 4 characteristics that floors, walls, and ceillings should have when they are used in
kitchens and warewashing areas?
4. Llist the primary compontents of a handwashing station.
5. How does the location of handwashing facilities influence sanitation and personal hygiene?
6. How does proper refuse and garbage disposal contribute to the pest cntrol activities of a
food estabishment?