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UNIT 6- PREV MED TEST 1 > 6-2 FOOD SERVICE SANITARY REQUIREMENTS > Flashcards

6-2 FOOD SERVICE SANITARY REQUIREMENTS Flashcards

1
Q

WHO APPROVES GAME ANIMALS IN ANTE-MORTEM AND POST-MORTEM

A

-VETERINARIANS

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2
Q

COMPLIANCE WITH FOOD LAW EXAMPLES:

A
  • 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
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3
Q

WHOLE-MUSCLE,INTACT BEEF STEAKS SHALL BE:

A

LABELED AND WRITTEN TO SPECIFYING THEY MEET THE DEFINITION OF WHOLE-INTACT MUSCLE BEEF

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4
Q

FLUID MILK SHALL BE PASTEURIZED AND OBTAINED FROM SOURCES THAT:

A

COMPLY WITH GRADE A STANDARDS

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5
Q

FOOD SERVICE SANITARY REQUIREMENTS

GUIDLINES FOR FISH

A
  • 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
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6
Q

FOOD SERVICE SANITARY REQUIREMENTS,

MOLLUSCAN SHELLFISH

A
  • OBTAINED FROM SOURCES ACCORDING TO LAW

- RECEIVED IN INTERSTATE COMMERCE SHALL BE LISTED IN THE INTERSTATE CERTIFIED SHELLFISH SHIPPERS LIST

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7
Q

FOOD SERVICE SANITARY REQUIREMENTS,

WILD MUSHROOMS

A

-USE OF WILD MUSHROOMS IS PROHIBITED

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8
Q

REFRIGERATED POTENTIALLY HAZARDOUS FOODS SHALL BE RECEIVED AT?

A

41 DEGREES OR BELOW

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9
Q

RAW EGGS SHALL BE RECEIVED IN REFRIGERATED EQUIPMENT THAT MAINTAINS TEMPERATURE OF:

A

45 DEGREES OR LESS

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10
Q

UPON RECEIPT PHF SHALL BE FREE OF?

A

EVIDENCE OF PREVIOUS TEMPERATURE ABUSE

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11
Q

SHELL EGGS SHALL BE RECIEVED ______ AND ______ AND MAY NOT EXCEED THE RESTRICTED EGG TOLERANCES FOR U.S. CONSUMER GRADE _____.

A
  • CLEAN
  • SOUND
  • GRADE B
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12
Q

EGGS AND MILK PRODUCTS SHALL BE OBTAINED:

A

PASTUERIZED

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13
Q

FLUID MILK AND DRY MILK PRODUCTS SHALL BE:

A
  • OBTAINED PASTEURIZED

- COMPLY WITH GRADE A STANDARDS

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14
Q

FROZEN MILK PRODUCTS, ICE CREAM, AND CHEESE SHALL BE OBTAINED:

A

PASTEURIZED

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15
Q

WHAT INFORMATION WILL BE ON THE HARVESTER’S TAG OR LABEL?

A
  • HARVESTER’S IDENTIFICATION NUMBER
  • DATE OF HARVESTING
  • LOCATION OF HARVEST
  • TYPE AND QUANTITY OF SHELLFISH
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16
Q

WHAT STATEMENT WILL BE ON THE HARVESTER’S TAG?

A

“THIS TAG IS REQUIRED TO BE ATTACHED UNTIL CONTAINER IS EMPTY OR RETAGGED AND THEREAFTER KEPT ON FILE FOR 90 DAYS”

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17
Q

IF A CONTAINER OF SHELLSTOCK DOES NOT BEAR A TAG OR LABEL, OR DOESN’T HAVE ALL THE INFO, WHAT SHALL BE DONE?

A

-SUBJECT TO A HOLD ORDER OR DESTRUCTION

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18
Q

SHELLSTOCK, CONDITION

A
  • REASONABLY FREE OF MUD
  • DEAD SHELLFISH
  • SHELLFISH WITH BROKEN SHELLS
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19
Q

HOW LONG ARE SHELLFISH TAGS RETAINED BY THE FOOD FACILITY?

A

90 DAYS

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20
Q

JUICE STANDARDS

COMMERCIALLY PROCESSED PRE-PACKAGED JUICE SHALL BE:

A
  • OBTAINED FROM A PROCESSOR WITH A HACCP SYSTEM

- OBTAINED PASTEURIZED, OR TREATED TO ATTAIN A 5-LOG REDUCTION

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21
Q

PROCEDURES FOR CHEMICAL WASH/DISINFECTION FOR FF&V

A
  • 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
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22
Q

CLOTHS IN USE FOR WIPING COUNTERS AND OTHER EQUIPMENT SURFACES SHALL BE

A
  • HELD BETWEEN USES IN SANITIZER SOLUTION

- LAUNDERED DAILY

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23
Q

ALL DISPOSABLE GLOVES SHALL BE WHAT TYPE?

A

POWDER FREE

NO LATEX

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24
Q

FOOD STORAGE-

AT LEAST ____ ABOVE THE FLOOR

A

6 INCHES

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25
Q

BEVERAGE CONTAINERS, CASED FOOD, BOTTLES, CANS AND MILK IN PLASTIC CRATES MAT BE STORED

A

-ON A FLOOR THAT IS CLEAN AND NOT EXPOSED TO MOISTURE

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26
Q

FOOD STORAGE, PROHIBITED AREAS

FOOD MAY NOT BE STORED IN

A
  • 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
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27
Q

DEFINE FOOD BORNE ILLNESS

A

ILLNESS CARRIED OR TRANSMITTED TO PEOPLE BY FOOD

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28
Q

DEFINE FOOD BORNE ILLNESS OUTBREAK

A

AN INCIDENT IN WHICH TWO OR MORE PEOPLE EXPERIENCE THE SAME ILLINESS AFTER EATING THE SAME FOOD

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29
Q

DEFINE FOOD BORNE INFECTION

A

-AN ILLNESS CAUSED BY CONSUMING FOOD THAT CONTAINS LIVIING DISEASE-CAUSING MICROORGANISM

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30
Q

FOOD BORNE INFECTION SYMPTOMS/ONSET

A
  • UPSET STOMACH
  • DIARRHEA
  • VOMITING
  • FVER
  • NOT IMMEDIATE
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31
Q

DEFINE FOOD BORNE INTOXICATION

-ONSET?

A
  • AN ILLINESS CAUSED BY CONSUMING FOOD CONTAINING A HAZARDOUS CHEMICAL OR TOXIN.
  • SX APPEAR WITHIN A FEW HOURS
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32
Q

DEFINE TOIXIN-MEDIATED INFECTION

A

-AN ILLINESS CAUSED BY CONSUMING FOOD CONTAINING LIVE PATHOGENIC ORGANISMS THAT REPRODUCE IN THE INTESTINES AND PRODUCE A TOXIN

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33
Q

WHAT ARE THE 4 TYPES OF MICROORGANISMS WHICH MAY CAUSE FOOD BORNE ILLNESS

A
  • BACTERIA
  • VIRUS
  • PARASITE
  • FUNGI
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34
Q

CHARACTERISTICS OF BACTERIA

A
  • LIVING, SINGLE CELL ORGANISM
  • MANY TYPES, FOUND EVERYWHERE
  • MOST ARE NOT HARMFUL
  • PATHOGENIC TYPES CAUSE ILLINESS
  • MAY REPRODUCE IN FAVORABLE CONDITIONS
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35
Q

WHAT ARE THE TWO TYPES OF BACTERIA?

A
  • SPORE FORMING

- NON SPORE FORMING

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36
Q

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
A

SPORE FORMING BACTERIA

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37
Q

WHAT TYPE OF BACTERIA IS:

  • VEGETATIVE CELLS
  • EASILY DESTROYED WITH PROPER COOKING
A

NON SPORE FORMING BACTERIA

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38
Q

WHAT ARE THE 3 SPORE FORMING BACTERIA?

A
  • CLOSTRIDIUM PERFRINGES
  • BACILLUS CEREUS
  • CLOSTRIDIUM BOTULINUM
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39
Q

CLOSTRIDIUM PERFRINGES CHARACTERISTICS:

TYPE OF FOOD BORNE ILLNESS

A

BACTERIAL TOXIN MEDITATED INFECTION

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40
Q

CLOSTRIDIUM PERFRINGES SX

A

-SX: ABD PAIN, SEVERE DIARRHEA

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41
Q

CLOSTRIDIUM PERFRINGES CHARACTERISTICS:

COMMON FOOD

A

-COMMON FOODS: BEEF, POULTRY, GRAVIES, DRIED/PRE COOKED FOODS

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42
Q

CLOSTRIDIUM PERFRINGES CHARACTERISTICS:

PREVENTION

A

-PREVENTION: PROPERLY COOK, COOL, AND REHEAT FOOD

43
Q

BACILLUS CEREUS CHARACTERISTICS:

TYPE OF FOOD BORNE ILLINESS

A

BACTERIAL TOXIN MEDIATED INFECTION

44
Q

BACILLUS CEREUS CHARACTERISTICS:

SX

A

TYPE I:
-WATERY DIARRHEA, ABD CRAMPS
TYPE II:
-VOMITING, STOMACH CRAMPS

45
Q

BACILLUS CEREUS CHARACTERISTICS:

COMMON FOODS

A

TYPE I:
-MEATS, FISH, VEGGIES, MILK
TYPE II:
-GRAINS, RICE, CEREALS, PASTAS, STARCH FOOD

46
Q

BACILLUS CEREUS CHARACTERISTICS:

PREVENTION

A

-PROPERLY COOK, COOL, HOLD AND REHEAT FOODS

47
Q

CLOSTRIDIUM BOTULINUM CHARACTERISTICS:

TYPE OF FOOD BORNE ILLINESS

A

BACTERIAL INTOXICATION

48
Q

CLOSTRIDIUM BOTULINUM CHARACTERISTICS:

SX

A

-DIZZINESS, SHORTNESS OF BREATH, HEADACHE, DOUBLE VISION

49
Q

CLOSTRIDIUM BOTULINUM CHARACTERISTICS:

COMMON FOODS

A

-CANNED FOODS, ESPECIALLY HOME CANNED, VACUUM PACKED FOODS, GARLIC IN OIL, ONIONS IN BUTTER

50
Q

CLOSTRIDIUM BOTULINUM CHARACTERISTICS:

PREVENTION

A

-INSPECT PACKAGING INTEGRITY

DO NOT USE HOME CANNED FOODS

51
Q

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
A

VIRUS

52
Q

WHAT ARE THE FOOD BORNE ILLINESSES CAUSED BY VIRUSES

A
  • HEP A

- NORWALK (NOROVIRUS)

53
Q

HEPATITIS A CHARACTERISTICS:

SX

A
  • NAUSEA
  • FEVER
  • CRAMPS
  • VOMITING
  • FATIGUE
  • JAUNDICE
54
Q

HEPATITIS A CHARACTERISTICS:

COMMON FOODS

A

-RAW UNDERCOOKED SHELLFISH, READY TO EAT FOODS PREPARED BY INFECTED EMPLOYEES

55
Q

HEPATITIS A CHARACTERISTICS:

PREVENTION

A

-APPROVED SHELLFISH, COOK PROPERLY, GOOD PERSONAL HYGIENE

56
Q

NORWALK CHARACTERISTICS

SX

A
  • NAUSEA
  • CRAMPS
  • VOMITING
  • HEADACHES
  • FEVER
57
Q

NORWALK CHARACTERISTICS

COMMON FOODS

A
  • CONTAMINATED WATER,
  • CONTAMINATED VEGGIES
  • RAW SHELLFISH
  • INFECTED EMPLOYEE
58
Q

NORWALK CHARACTERISTICS

PREVENTION

A
  • GOOD PERSONAL HYGIENE
  • PROPERLY COOKED FOODS
  • AVOID CROSS CONTAMINATION
59
Q

CHARACTERISTICS OF PARASITES

A

-NEED TO LIVE IN A HOST TO GROW

60
Q

WHAT TWO FOOD FOOD BORNE ILLNESSES ARE CAUSED BY PARASITES

A
  • ANISAKIS

- TRICHINELLA

61
Q

TRICHINELLA COMMON FOODS

A

UNDERCOOKED PORK AND WILD GAME

62
Q

ANISAKIS COMMON FOODS

A

RAW/UNDERCOOKED SEAFOOD

63
Q

WHAT ARE:

  • PRIMARILY SPOILAGE ORGANISMS
  • CAN SOMETIMES CAUSE ILLNESS
  • FOUND IN SOIL, AIR, WATER, FOOD, PLANTS, AND ANIMALS
A

FUNGI

MOLDS, YEASTS, MUSHROOMS

64
Q

CHARACTERISTICS OF MOLDS

A
  • SPOILS FOOD
  • CAN CAUSE ILLNESS
  • NOT DESTROYED BY FREEZING
  • GROWS WELL IN ACIDIC, LOW WATER FOODS
  • PRODUCES TOXIN
65
Q

YEAST CHARACTERISTICS

A
  • SPOILS FOOD RAPIDLY
  • APPEARS REDDISH-PINK
  • SLIMY, BUBBLES
  • TASTE OF OR PRODUCE ALCOHOL
  • GROWS IN LOW WATER FOODS: JELLY, JAMS
66
Q

WHAT ARE THE TWO TOXINS

A
  • CIGATOXIN

- SCOMBROID

67
Q

WHAT ARE THE MOST COMMON FOOD ALLERGENS

A
  • MILK
  • WHEAT PROTEINS
  • SOY
  • TREE NUTS
  • EGGS
  • PEANUTS
  • FISH
  • SHELLFISH
68
Q

WHAT DOES FATTOM MEAN?

A
  • FOOD
  • ACIDITY
  • TEMPERATURE
  • TIME
  • OXYGEN
  • MOISTURE
69
Q

WHAT DO DISEASE CAUSING BACTERIA NEED TO MULTIPLY?

A

FATTOM

70
Q

FOOD BORNE MICROORGANISMS BEST REPRODUCE BETWEEN WHAT PH?

A

-7.5 TO 4.6 PH

71
Q

FOOD BORNE MICROORGANISMS GROW BEST AT TEMPERATURES BETWEEN:

A

-41 F AND 135 F

72
Q

WHAT ARE THE 4 PHASES OF BACTERIAL GROWTH?

A
  • LAG PHASE
  • LOG PHASE
  • STATIONARY PHASE
  • DECLINE PHASE
73
Q

WHAT PHASE IS THIS:

  • BACTERIA EXHIBIT LITTLE OR NO GROWTH
  • ONLY LASTS A FEW HOURS AT ROOM TEMP
A

-LAG PHASE

74
Q

WHAT PHASE IS THIS:

  • DOUBLE IN NUMBER EVERY FEW MINS
  • FOOD IS UNSAFE NOW
A

LOG PHASE

75
Q

WHAT PHASE IS THIS:

  • NUMBER OF NEW BACTERIA EQUALS NUMBER OF DYING BACTERIA
  • BACTERIA USED UP MOST OF THE MOISTURE, NUTRIENTS, AND SPACE
A

STATIONARY PHASE

76
Q

WHAT PHASE IS THIS:

  • BACTERIA DIE OFF QUICKLY
  • LACK NUTRIENTS
  • POISONED BY THEIR OWN TOXIC WASTES
A

DECLINE PHASE

77
Q

WHAT ARE THE TOP 5 CDC RISK FACTORS CONTRIBUTING TO FOOD BORNE ILLNESS

A
  • IMPROPER HOT/COLD HOLDING TO PHF
  • IMPROPER COOKING TEMP
  • CONTAMINATED UTENSILS/EQUIPMENT
  • POOR HEALTH/HYGIENE
  • FOOD FROM UNAPPROVED/UNSAFE SOURCE
78
Q

COOKING, RAW ANIMAL FOODS TEMPERATURE AND GUIDELINES

RAW EGGS BROKEN AND PREPARED

A

-145 OR ABOVE FOR 15 SECONDS

79
Q

COOKING, RAW ANIMAL FOODS TEMPERATURE AND GUIDELINES,

POULTRY, WILD GAME, STUFFED THINGS

A

-165 OR ABOVE FOR 15 SECONDS

80
Q

COOKING, TEMPERATURE AND GUIDELINES

WHOLE MEAT ROASTS STILL DRY OVEN

A
  • 10 POUNDS OR LESS = 350

- 10 POUNDS OR MORE=250

81
Q

COOKING, TEMPERATURE AND GUIDELINES

WHOLE MEAT ROASTS, CONVECTION OVEN

A
  • 10 POUNDS OR LESS = 325

- 10 POUNDS OR MORE=250

82
Q

COOKING, TEMPERATURE AND GUIDELINES

WHOLE MEAT ROASTS, HIGH HUMIDITY

A

-250 F

83
Q

COOKING, TEMPERATURE AND GUIDELINES

RAW/UNDER COOKED, WHOLE INTACT BEEF

A
  • COOKED ON BOTH SIDES
  • SURFACE TEMP OF 145 OR ABOVE
  • COLOR CHANGE ON ALL SIDES
84
Q

COOKING, TEMPERATURE AND GUIDELINES

MICROWAVE COOKING

A
  • AT LEAST 165 F

- STAND FOR 2 MINS

85
Q

COOKING, TEMPERATURE AND GUIDELINES

PLANT FOODS FOR HOT HOLDING

A

-135 DEGREES F

86
Q

FREEZING FOR PARASITE DESTRUCTION

A
  • 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
87
Q

JUICE WILL BE TREATED TO ATTAIN A?

A

5- LOG REDUCTION

88
Q

WHAT ARE THE SIGNS THAT FROZEN PHF FOOD HAS BEEN THAWED AND REFROZEN

A
  • ICE CRYSTALS
  • WET PACKAGING
  • PRODUCT IS DISCOLORED
89
Q

PHF SHALL BE THAWED UNDER REFRIGERATION THAT MAINTAINS THE FOOD TEMPERATURE AT ____ OR LESS

A

-41 DEGREES

90
Q

FOOD CAN BE THAWED IN A WATER TEMPERATURE OF

A

-70 DEGREES OR BELOW

91
Q

COOKED PHF SHALL BE COOLED WITHIN A TOTAL OF _____ HOURS FROM _____ DEGREES TO _____ DEGREES OR LESS

A
  • 6 HOURS
  • 135 DEGREES
  • 41 DEGREES
92
Q

WHEN COOLING FOOD, WITHIN ___ HOURS IT SHOULD GO FROM 135 TO?

A
  • 2 HOURS

- 70 DEGREES

93
Q

WHEN COOLING FOOD, WITHIN ____ HOURS IT SHOULD GO FROM 70 DEGREES TO?

A
  • 4 HOURS

- 41 DEGREES

94
Q

WHAT ARE COOLING METHODS FOR FOOD

A
  • 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
95
Q

FOOD SHALL BE HELD AT?

HOT AND COLD

A
  • 135 OR ABOVE

- 41 OR LESS

96
Q

WHAT IS THE MAXIMUM HOLDING PERIOD FOR READY TO EAT FOODS?

A

-7 DAYS WHEN HELD AT 41 DEGREES OR LESS

97
Q

WHAT IS THE SHELF LIFE FROM THE TIME FOOD IS REMOVED FROM THE FREEZER TO WHEN IT MUST BE COOKED OR USED BY?

A

7 DAYS

98
Q

WHAT IS THE TEMPERATURE DANGER ZONE

A

41-135 DEGREES

99
Q

WHEN REMOVED FROM TEMPERATURE CONTROL WHEN HELD AT 41, FOR COLD, AND 135 FOR HOT SHALL BE SERVED WITHIN WHAT TIME FRAME?

A

4 HOURS

100
Q

FOOD SHALL HAVE AN INITIAL TEMPERATURE OF 41 DEGREES OR LESS WHEN REMOVED FROM TEMPERATURE CONTROL AND MAY NOT EXCEED 70 DEGREES WITHIN _____ HOURS

A

-6 HOURS

101
Q

LEFTOVERS MAY BE RETAINED FOR ____ HOURS IF CHILLED TO 41 DEGREES

A

72 HOURS

102
Q

CAN YOU FREEZE LEFTOVERS?

A

NO

103
Q

REHEATING LEFTOVERS:

REHEAT SO THAT ALL PARTS REACH _____ DEGREES FOR A MAXIMUM OF _______ AND THEN HOLD AT ____ UNTIL SERVED

A
  • 165 DEGREES
  • 15 SECONDS
  • 135 DEGREES
104
Q

THE TIME FOR REHEATING LEFTOVERS TO 165 DEGRESS SHALL NOT EXCEED:

A

2 HOURS

UNIT 6- PREV MED TEST 1 (10 decks)

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