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Food Service > 6.2 > Flashcards

6.2 Flashcards

1
Q

What does PHF (TCS) stand for?

A

Potentially Hazardous Food Temperature Control for Safety

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2
Q

Who can approve game animals?

A

Veterinarians from the Army and Airforce

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3
Q

Food must be obtained from…

A

approved sources

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4
Q

Meat and poultry that is not ready to eat food must include what on the package?

A

safe handling instructions

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5
Q

Milk must meet what 2 requirements?

A
  1. Pasteurized
  2. Grade A
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6
Q

What is the Danger zone?

A

41-135* F

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7
Q

Refrigerated TCS foods shall be what temp?

A

41*F or below

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8
Q

Raw eggs shall be received at what temp? EXCEPT…

A
  1. 45*F or below
  2. in overseas locations when authorized by command policy
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9
Q

TCS food that is cooked to a required time and temperature and received hot, shall be at a temp of?

A

135*F

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10
Q

TCS food shall be free of evidence of

A

previous temp abuse

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11
Q

Eggs must meet what 2 requirements?

A
  1. Grade A
  2. received 45*F or less
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12
Q

Shellfish tags shall be retained by the Food Facility for how long?

A

90 days

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13
Q

Procedures for chemical wash/disinfection of FF&V

A
  1. Prepare a 50-200 ppm free available chlorine solution
  2. Completely immerse FF&V for at least 1 minute
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14
Q

Wiping cloths used for wiping countertops and equipment must be laundered how often?

A

Daily

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15
Q

Food shall be stored at least how many inches above the deck?

A

6 inches

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16
Q

Illness carried or transmitted to people by food

A

Foodborne illness

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17
Q

An incident of 2 or more people experiencing the same illness after eating the same food is known as…

A

Foodborne Illness Outbreak

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18
Q

What is an illness caused by consuming food that contains living disease-causing microorganisms?

A

Foodborne infection

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19
Q

Foodborne infection symptoms…

A

DON’T appear immediately

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20
Q

What is an illness caused by consuming food containing a hazardous chemical or toxin?

A

Foodborne intoxication

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21
Q

Foodborne intoxication symptoms appear…

A

within a few hours

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22
Q

What is an illness caused by consuming food containing live pathogenic organisms that reproduce in the intestines and produce a toxin?

A

Toxin-mediated infection

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23
Q

What are the 4 types of microorganisms which may cause foodborne illnesses?

A
  1. Bacteria
  2. Viruses
  3. Parasites
  4. Fungi
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24
Q

What are the 5 characteristics of Bacteria?

A
  1. Living, single celled organism
  2. many types
  3. most are not harmful
  4. may reproduce
  5. pathogenic types cause illness
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25
Q

What are the 2 types of bacteria?

A
  1. Spore forming
  2. Non spore forming
26
Q

Which type of bacteria cannot be destroyed?

A

Spore forming

27
Q

Which type of bacteria can be easily destroyed with proper cooking?

A

Non spore forming

28
Q

What are the 3 spore forming bacteria?

A
  1. Clostridium perfringes
  2. Clostridium botulinum
  3. Bacillus cereus
29
Q

What are the 4 characteristics of Viruses?

A
  1. requires living cell to live and reproduce
  2. smallest microbe contaminant
  3. common cause is poor personal hygiene
  4. prevention by minimizing bare hand contact with food
30
Q

What 2 foodborne illnesses are caused by viruses?

A
  1. Hep A
  2. Norovirus
31
Q

What 2 foodborne illnesses are caused by parasites?

A
  1. Anisakis
  2. Trichinella
32
Q

Cigatoxin symptoms develop after how long?

and can cause?

A

30min-6hours

death

33
Q

What is scombroid?

A

a toxin originating from histamine released by a fish

34
Q

What are the symptoms of Scombroid?

A
  • Dizziness
  • rash
  • hives
  • SOB
  • peppery taste
  • itching
  • teary eyes
35
Q

Who requires allergens to be declared on food products ?

36
Q

What are the 3 safety food hazards?

A
  1. biological
  2. chemical
  3. physical
37
Q

Most foodborne illnesses are caused by what type of hazard?

A

biological

38
Q

What does FATTOM stand for?

A
  1. (F)ood
  2. (A)cidity
  3. (T)emperature
  4. (T)ime
  5. (O)xygen
  6. (M)oisture
39
Q

Foodborne microorganisms reproduce best between what pH range?

40
Q

Foodborne microorganisms grow best at what temperatures?

A

41*F - 135*F

41
Q

Microorganisms can double their population every…

42
Q

If PHFs remain in the danger zone for __ hours they can grow to levels high enough to make you ill.

43
Q

Disease causing bacteria can only grow in foods that have water activity higher than…

44
Q

What are the 2 elements that are most critical and easiest to control are?

A
  1. Temperature
  2. Time
45
Q

What are the 4 phases of bacterial growth?

A
  1. Lag phase
  2. Log phase
  3. Stationary phase
  4. Decline phase
46
Q

During the lag phase:

A
  1. Bacteria exhibit little to no growth
  2. only lasts a few hours at room temperature
47
Q

During the Log phase:

A
  1. Bacteria double in numbers every few minutes
  2. food must be considered unsafe
48
Q

During the stationary phase?

A

of new bacteria being produced = # of organisms dying off

49
Q

During the decline phase:

A

Bacteria die off quickly because they lack nutrients and are poisoned by their own toxic waste

50
Q

5 CDC Risk Factors Contributing to Foodborne Illness:

A
  1. Contaminated utensils/equipment
  2. hot/cold holding temps
  3. improper cooking temp
  4. poor health/hygiene
  5. unapproved/unsafe sources
51
Q

Raw

A

145*F for 15 seconds

52
Q

Mechanically tenderized meats

A

155*F for 15 seconds

53
Q

Poultry

A

165*F for 15 seconds

54
Q

Hot holding

55
Q

Fruits & Veggies cooked for hot holding

56
Q

Parasite destruction for frozen foods must be stored

A

-4*F and below

minimum of 7 days

57
Q

Juice must be

A
  • obtained from a processor with a HACCP
  • Pasteurized/ treated for 5 log reduction
58
Q

Chemical wash for FF&V must be

A

FDA approved

59
Q

Food storage prohibited areas:

A
  • locker rooms
  • toilet rooms
  • dressing rooms
  • garbage rooms
  • mechanical rooms
  • under sewer/leaking water lines
  • under open stairwells
60
Q

Steak surface temp

61
Q

Microwave cooking

A

165*F allow to stand for 2 min

Food Service (12 decks)

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