6-2 FOOD SERVICE SANITARY REQUIREMENTS Flashcards
WHO APPROVES GAME ANIMALS IN ANTE-MORTEM AND POST-MORTEM
-VETERINARIANS
COMPLIANCE WITH FOOD LAW EXAMPLES:
- OBTAINED FROM SOURCES THAT COMPLY WITH LAW
- OBTAINED FROM APPROVED SOURCES
- FOOD SHALL BE LABELED
- CAN’T BE PREPARED IN PRIVATE HOMES
- RAW FISH ONLY FROM APPROVED SUPPLIER
WHOLE-MUSCLE,INTACT BEEF STEAKS SHALL BE:
LABELED AND WRITTEN TO SPECIFYING THEY MEET THE DEFINITION OF WHOLE-INTACT MUSCLE BEEF
FLUID MILK SHALL BE PASTEURIZED AND OBTAINED FROM SOURCES THAT:
COMPLY WITH GRADE A STANDARDS
FOOD SERVICE SANITARY REQUIREMENTS
GUIDLINES FOR FISH
- COMMERCIALLY/ LEGALLY CAUGHT OR HARVESTED
- APPROVED FOR SALE
- PRIVATELY CAUGHT FISH MAY BE USED FOR SOCIAL FUNCTIONS
- MOLLUSCAN SHELLFISH RECREATIONALLY CAUGHT MAY NO BE RECIEVED
FOOD SERVICE SANITARY REQUIREMENTS,
MOLLUSCAN SHELLFISH
- OBTAINED FROM SOURCES ACCORDING TO LAW
- RECEIVED IN INTERSTATE COMMERCE SHALL BE LISTED IN THE INTERSTATE CERTIFIED SHELLFISH SHIPPERS LIST
FOOD SERVICE SANITARY REQUIREMENTS,
WILD MUSHROOMS
-USE OF WILD MUSHROOMS IS PROHIBITED
REFRIGERATED POTENTIALLY HAZARDOUS FOODS SHALL BE RECEIVED AT?
41 DEGREES OR BELOW
RAW EGGS SHALL BE RECEIVED IN REFRIGERATED EQUIPMENT THAT MAINTAINS TEMPERATURE OF:
45 DEGREES OR LESS
UPON RECEIPT PHF SHALL BE FREE OF?
EVIDENCE OF PREVIOUS TEMPERATURE ABUSE
SHELL EGGS SHALL BE RECIEVED ______ AND ______ AND MAY NOT EXCEED THE RESTRICTED EGG TOLERANCES FOR U.S. CONSUMER GRADE _____.
- CLEAN
- SOUND
- GRADE B
EGGS AND MILK PRODUCTS SHALL BE OBTAINED:
PASTUERIZED
FLUID MILK AND DRY MILK PRODUCTS SHALL BE:
- OBTAINED PASTEURIZED
- COMPLY WITH GRADE A STANDARDS
FROZEN MILK PRODUCTS, ICE CREAM, AND CHEESE SHALL BE OBTAINED:
PASTEURIZED
WHAT INFORMATION WILL BE ON THE HARVESTER’S TAG OR LABEL?
- HARVESTER’S IDENTIFICATION NUMBER
- DATE OF HARVESTING
- LOCATION OF HARVEST
- TYPE AND QUANTITY OF SHELLFISH
WHAT STATEMENT WILL BE ON THE HARVESTER’S TAG?
“THIS TAG IS REQUIRED TO BE ATTACHED UNTIL CONTAINER IS EMPTY OR RETAGGED AND THEREAFTER KEPT ON FILE FOR 90 DAYS”
IF A CONTAINER OF SHELLSTOCK DOES NOT BEAR A TAG OR LABEL, OR DOESN’T HAVE ALL THE INFO, WHAT SHALL BE DONE?
-SUBJECT TO A HOLD ORDER OR DESTRUCTION
SHELLSTOCK, CONDITION
- REASONABLY FREE OF MUD
- DEAD SHELLFISH
- SHELLFISH WITH BROKEN SHELLS
HOW LONG ARE SHELLFISH TAGS RETAINED BY THE FOOD FACILITY?
90 DAYS
JUICE STANDARDS
COMMERCIALLY PROCESSED PRE-PACKAGED JUICE SHALL BE:
- OBTAINED FROM A PROCESSOR WITH A HACCP SYSTEM
- OBTAINED PASTEURIZED, OR TREATED TO ATTAIN A 5-LOG REDUCTION
PROCEDURES FOR CHEMICAL WASH/DISINFECTION FOR FF&V
- USE UNSCENTED BLEACH OR SODIUM HYPOCHLORTIE 5-6%
- PREPARE A 50-200 PPM FAC (PH 6.0-7.5)
- IMMERSE FOR 1 MIN IN DISINFECTANT
- RINSE
CLOTHS IN USE FOR WIPING COUNTERS AND OTHER EQUIPMENT SURFACES SHALL BE
- HELD BETWEEN USES IN SANITIZER SOLUTION
- LAUNDERED DAILY
ALL DISPOSABLE GLOVES SHALL BE WHAT TYPE?
POWDER FREE
NO LATEX
FOOD STORAGE-
AT LEAST ____ ABOVE THE FLOOR
6 INCHES
BEVERAGE CONTAINERS, CASED FOOD, BOTTLES, CANS AND MILK IN PLASTIC CRATES MAT BE STORED
-ON A FLOOR THAT IS CLEAN AND NOT EXPOSED TO MOISTURE
FOOD STORAGE, PROHIBITED AREAS
FOOD MAY NOT BE STORED IN
- LOCKER ROOMS
- TOLIET ROOMS
- DRESSING ROOMS
- GARBAGE ROOMS
- MECHANICAL ROOMS
- UNDER UNSHIELDED SEWER LINES
- UNDER LEAKING WATER LINES
- UNDER OPEN STAIRWELLS
- UNDER OTHER SOURCES OF CONTAMINATION
DEFINE FOOD BORNE ILLNESS
ILLNESS CARRIED OR TRANSMITTED TO PEOPLE BY FOOD
DEFINE FOOD BORNE ILLNESS OUTBREAK
AN INCIDENT IN WHICH TWO OR MORE PEOPLE EXPERIENCE THE SAME ILLINESS AFTER EATING THE SAME FOOD
DEFINE FOOD BORNE INFECTION
-AN ILLNESS CAUSED BY CONSUMING FOOD THAT CONTAINS LIVIING DISEASE-CAUSING MICROORGANISM
FOOD BORNE INFECTION SYMPTOMS/ONSET
- UPSET STOMACH
- DIARRHEA
- VOMITING
- FVER
- NOT IMMEDIATE
DEFINE FOOD BORNE INTOXICATION
-ONSET?
- AN ILLINESS CAUSED BY CONSUMING FOOD CONTAINING A HAZARDOUS CHEMICAL OR TOXIN.
- SX APPEAR WITHIN A FEW HOURS
DEFINE TOIXIN-MEDIATED INFECTION
-AN ILLINESS CAUSED BY CONSUMING FOOD CONTAINING LIVE PATHOGENIC ORGANISMS THAT REPRODUCE IN THE INTESTINES AND PRODUCE A TOXIN
WHAT ARE THE 4 TYPES OF MICROORGANISMS WHICH MAY CAUSE FOOD BORNE ILLNESS
- BACTERIA
- VIRUS
- PARASITE
- FUNGI
CHARACTERISTICS OF BACTERIA
- LIVING, SINGLE CELL ORGANISM
- MANY TYPES, FOUND EVERYWHERE
- MOST ARE NOT HARMFUL
- PATHOGENIC TYPES CAUSE ILLINESS
- MAY REPRODUCE IN FAVORABLE CONDITIONS
WHAT ARE THE TWO TYPES OF BACTERIA?
- SPORE FORMING
- NON SPORE FORMING
TYPE OF BACTERIA THAT IS:
- COMMONLY FOUND IN SOIL
- BUILD A WALL TO PROTECT THEMSELVES
- CAN SURVIVE COOKING, FREEZING, ACIDIC FOODS, LOW MOISUTRE
- CAN NOT BE DESTROYED
SPORE FORMING BACTERIA
WHAT TYPE OF BACTERIA IS:
- VEGETATIVE CELLS
- EASILY DESTROYED WITH PROPER COOKING
NON SPORE FORMING BACTERIA
WHAT ARE THE 3 SPORE FORMING BACTERIA?
- CLOSTRIDIUM PERFRINGES
- BACILLUS CEREUS
- CLOSTRIDIUM BOTULINUM
CLOSTRIDIUM PERFRINGES CHARACTERISTICS:
TYPE OF FOOD BORNE ILLNESS
BACTERIAL TOXIN MEDITATED INFECTION
CLOSTRIDIUM PERFRINGES SX
-SX: ABD PAIN, SEVERE DIARRHEA
CLOSTRIDIUM PERFRINGES CHARACTERISTICS:
COMMON FOOD
-COMMON FOODS: BEEF, POULTRY, GRAVIES, DRIED/PRE COOKED FOODS
CLOSTRIDIUM PERFRINGES CHARACTERISTICS:
PREVENTION
-PREVENTION: PROPERLY COOK, COOL, AND REHEAT FOOD
BACILLUS CEREUS CHARACTERISTICS:
TYPE OF FOOD BORNE ILLINESS
BACTERIAL TOXIN MEDIATED INFECTION
BACILLUS CEREUS CHARACTERISTICS:
SX
TYPE I:
-WATERY DIARRHEA, ABD CRAMPS
TYPE II:
-VOMITING, STOMACH CRAMPS
BACILLUS CEREUS CHARACTERISTICS:
COMMON FOODS
TYPE I:
-MEATS, FISH, VEGGIES, MILK
TYPE II:
-GRAINS, RICE, CEREALS, PASTAS, STARCH FOOD
BACILLUS CEREUS CHARACTERISTICS:
PREVENTION
-PROPERLY COOK, COOL, HOLD AND REHEAT FOODS
CLOSTRIDIUM BOTULINUM CHARACTERISTICS:
TYPE OF FOOD BORNE ILLINESS
BACTERIAL INTOXICATION
CLOSTRIDIUM BOTULINUM CHARACTERISTICS:
SX
-DIZZINESS, SHORTNESS OF BREATH, HEADACHE, DOUBLE VISION
CLOSTRIDIUM BOTULINUM CHARACTERISTICS:
COMMON FOODS
-CANNED FOODS, ESPECIALLY HOME CANNED, VACUUM PACKED FOODS, GARLIC IN OIL, ONIONS IN BUTTER
CLOSTRIDIUM BOTULINUM CHARACTERISTICS:
PREVENTION
-INSPECT PACKAGING INTEGRITY
DO NOT USE HOME CANNED FOODS
WHAT TYPE OF MICROORGANISM:
- REQUIRES LVING CELL TO LIVE AND PRODUCE
- SMALLEST MICROBE CONTAMINANT
- COMMON CAUSE IS POOR PERSONAL HYGIENE
- PREVENTION: MINIMIZE BARE HAND CONTACT WITH READY TO EAT FOODS
VIRUS
WHAT ARE THE FOOD BORNE ILLINESSES CAUSED BY VIRUSES
- HEP A
- NORWALK (NOROVIRUS)
HEPATITIS A CHARACTERISTICS:
SX
- NAUSEA
- FEVER
- CRAMPS
- VOMITING
- FATIGUE
- JAUNDICE
HEPATITIS A CHARACTERISTICS:
COMMON FOODS
-RAW UNDERCOOKED SHELLFISH, READY TO EAT FOODS PREPARED BY INFECTED EMPLOYEES
HEPATITIS A CHARACTERISTICS:
PREVENTION
-APPROVED SHELLFISH, COOK PROPERLY, GOOD PERSONAL HYGIENE
NORWALK CHARACTERISTICS
SX
- NAUSEA
- CRAMPS
- VOMITING
- HEADACHES
- FEVER
NORWALK CHARACTERISTICS
COMMON FOODS
- CONTAMINATED WATER,
- CONTAMINATED VEGGIES
- RAW SHELLFISH
- INFECTED EMPLOYEE
NORWALK CHARACTERISTICS
PREVENTION
- GOOD PERSONAL HYGIENE
- PROPERLY COOKED FOODS
- AVOID CROSS CONTAMINATION
CHARACTERISTICS OF PARASITES
-NEED TO LIVE IN A HOST TO GROW
WHAT TWO FOOD FOOD BORNE ILLNESSES ARE CAUSED BY PARASITES
- ANISAKIS
- TRICHINELLA
TRICHINELLA COMMON FOODS
UNDERCOOKED PORK AND WILD GAME
ANISAKIS COMMON FOODS
RAW/UNDERCOOKED SEAFOOD
WHAT ARE:
- PRIMARILY SPOILAGE ORGANISMS
- CAN SOMETIMES CAUSE ILLNESS
- FOUND IN SOIL, AIR, WATER, FOOD, PLANTS, AND ANIMALS
FUNGI
MOLDS, YEASTS, MUSHROOMS
CHARACTERISTICS OF MOLDS
- SPOILS FOOD
- CAN CAUSE ILLNESS
- NOT DESTROYED BY FREEZING
- GROWS WELL IN ACIDIC, LOW WATER FOODS
- PRODUCES TOXIN
YEAST CHARACTERISTICS
- SPOILS FOOD RAPIDLY
- APPEARS REDDISH-PINK
- SLIMY, BUBBLES
- TASTE OF OR PRODUCE ALCOHOL
- GROWS IN LOW WATER FOODS: JELLY, JAMS
WHAT ARE THE TWO TOXINS
- CIGATOXIN
- SCOMBROID
WHAT ARE THE MOST COMMON FOOD ALLERGENS
- MILK
- WHEAT PROTEINS
- SOY
- TREE NUTS
- EGGS
- PEANUTS
- FISH
- SHELLFISH
WHAT DOES FATTOM MEAN?
- FOOD
- ACIDITY
- TEMPERATURE
- TIME
- OXYGEN
- MOISTURE
WHAT DO DISEASE CAUSING BACTERIA NEED TO MULTIPLY?
FATTOM
FOOD BORNE MICROORGANISMS BEST REPRODUCE BETWEEN WHAT PH?
-7.5 TO 4.6 PH
FOOD BORNE MICROORGANISMS GROW BEST AT TEMPERATURES BETWEEN:
-41 F AND 135 F
WHAT ARE THE 4 PHASES OF BACTERIAL GROWTH?
- LAG PHASE
- LOG PHASE
- STATIONARY PHASE
- DECLINE PHASE
WHAT PHASE IS THIS:
- BACTERIA EXHIBIT LITTLE OR NO GROWTH
- ONLY LASTS A FEW HOURS AT ROOM TEMP
-LAG PHASE
WHAT PHASE IS THIS:
- DOUBLE IN NUMBER EVERY FEW MINS
- FOOD IS UNSAFE NOW
LOG PHASE
WHAT PHASE IS THIS:
- NUMBER OF NEW BACTERIA EQUALS NUMBER OF DYING BACTERIA
- BACTERIA USED UP MOST OF THE MOISTURE, NUTRIENTS, AND SPACE
STATIONARY PHASE
WHAT PHASE IS THIS:
- BACTERIA DIE OFF QUICKLY
- LACK NUTRIENTS
- POISONED BY THEIR OWN TOXIC WASTES
DECLINE PHASE
WHAT ARE THE TOP 5 CDC RISK FACTORS CONTRIBUTING TO FOOD BORNE ILLNESS
- IMPROPER HOT/COLD HOLDING TO PHF
- IMPROPER COOKING TEMP
- CONTAMINATED UTENSILS/EQUIPMENT
- POOR HEALTH/HYGIENE
- FOOD FROM UNAPPROVED/UNSAFE SOURCE
COOKING, RAW ANIMAL FOODS TEMPERATURE AND GUIDELINES
RAW EGGS BROKEN AND PREPARED
-145 OR ABOVE FOR 15 SECONDS
COOKING, RAW ANIMAL FOODS TEMPERATURE AND GUIDELINES,
POULTRY, WILD GAME, STUFFED THINGS
-165 OR ABOVE FOR 15 SECONDS
COOKING, TEMPERATURE AND GUIDELINES
WHOLE MEAT ROASTS STILL DRY OVEN
- 10 POUNDS OR LESS = 350
- 10 POUNDS OR MORE=250
COOKING, TEMPERATURE AND GUIDELINES
WHOLE MEAT ROASTS, CONVECTION OVEN
- 10 POUNDS OR LESS = 325
- 10 POUNDS OR MORE=250
COOKING, TEMPERATURE AND GUIDELINES
WHOLE MEAT ROASTS, HIGH HUMIDITY
-250 F
COOKING, TEMPERATURE AND GUIDELINES
RAW/UNDER COOKED, WHOLE INTACT BEEF
- COOKED ON BOTH SIDES
- SURFACE TEMP OF 145 OR ABOVE
- COLOR CHANGE ON ALL SIDES
COOKING, TEMPERATURE AND GUIDELINES
MICROWAVE COOKING
- AT LEAST 165 F
- STAND FOR 2 MINS
COOKING, TEMPERATURE AND GUIDELINES
PLANT FOODS FOR HOT HOLDING
-135 DEGREES F
FREEZING FOR PARASITE DESTRUCTION
- FROZEN AT -4 DEGREES FOR 7 DAYS
- FROZEN AT -31 DEGREES UNTIL SOLID AND STORED AT -31 FOR 15 HOURS
- FROZEN AT -31 DEGREES UNTIL SOLID AND STORED AT -4 FOR 24 HOURS
JUICE WILL BE TREATED TO ATTAIN A?
5- LOG REDUCTION
WHAT ARE THE SIGNS THAT FROZEN PHF FOOD HAS BEEN THAWED AND REFROZEN
- ICE CRYSTALS
- WET PACKAGING
- PRODUCT IS DISCOLORED
PHF SHALL BE THAWED UNDER REFRIGERATION THAT MAINTAINS THE FOOD TEMPERATURE AT ____ OR LESS
-41 DEGREES
FOOD CAN BE THAWED IN A WATER TEMPERATURE OF
-70 DEGREES OR BELOW
COOKED PHF SHALL BE COOLED WITHIN A TOTAL OF _____ HOURS FROM _____ DEGREES TO _____ DEGREES OR LESS
- 6 HOURS
- 135 DEGREES
- 41 DEGREES
WHEN COOLING FOOD, WITHIN ___ HOURS IT SHOULD GO FROM 135 TO?
- 2 HOURS
- 70 DEGREES
WHEN COOLING FOOD, WITHIN ____ HOURS IT SHOULD GO FROM 70 DEGREES TO?
- 4 HOURS
- 41 DEGREES
WHAT ARE COOLING METHODS FOR FOOD
- PLACING FOOD IN SHALLOW PANS
- SMALLER AND THINNER PORTIONS
- RAPID COOLING EQUIPMENT
- STIRRING FOOD PLACED IN A ICE BATH
- USING HEAT TRANSFER CONTAINERS
- ADDING ICE AS AN INGREDIENT
FOOD SHALL BE HELD AT?
HOT AND COLD
- 135 OR ABOVE
- 41 OR LESS
WHAT IS THE MAXIMUM HOLDING PERIOD FOR READY TO EAT FOODS?
-7 DAYS WHEN HELD AT 41 DEGREES OR LESS
WHAT IS THE SHELF LIFE FROM THE TIME FOOD IS REMOVED FROM THE FREEZER TO WHEN IT MUST BE COOKED OR USED BY?
7 DAYS
WHAT IS THE TEMPERATURE DANGER ZONE
41-135 DEGREES
WHEN REMOVED FROM TEMPERATURE CONTROL WHEN HELD AT 41, FOR COLD, AND 135 FOR HOT SHALL BE SERVED WITHIN WHAT TIME FRAME?
4 HOURS
FOOD SHALL HAVE AN INITIAL TEMPERATURE OF 41 DEGREES OR LESS WHEN REMOVED FROM TEMPERATURE CONTROL AND MAY NOT EXCEED 70 DEGREES WITHIN _____ HOURS
-6 HOURS
LEFTOVERS MAY BE RETAINED FOR ____ HOURS IF CHILLED TO 41 DEGREES
72 HOURS
CAN YOU FREEZE LEFTOVERS?
NO
REHEATING LEFTOVERS:
REHEAT SO THAT ALL PARTS REACH _____ DEGREES FOR A MAXIMUM OF _______ AND THEN HOLD AT ____ UNTIL SERVED
- 165 DEGREES
- 15 SECONDS
- 135 DEGREES
THE TIME FOR REHEATING LEFTOVERS TO 165 DEGRESS SHALL NOT EXCEED:
2 HOURS
