6.2 Food Service Sanitary Requirements Flashcards
All food must be in compliance with what?
Food law
Who do you go to for approved sources?
US Army
Veterinary services
When it comes to food presentation, what should it be?
unadultered and honestly presented
What temperature should refrigerated TCS food be recieved at?
41F or below
What temperature should raw eggs be recieved at?
45F
TCS food should be received at what temperature when hot?
135F
Who approves game animals in post mortem and ante mortem?
Army veterinary services
What must the food service establishments comply with?
Food Law
local, state and federal regulations
Where can food not be prepared?
in a private home, unless prior approval is completed
Is milk and juice pasteurized?
Yes
Can privately caught fish be used for social functions?
Yes
Use of wild mushrooms?
Prohibited
Harvester’s Tag
Identification number Date of harvesting harvest location type and quantity of shellfish "this tag is required to be attached until container is empty or retagged and thereafter kept on file for 90 days"
No tag on shell stock container
maybe held or discarded as allowed by law
Chlorine Bleach for washing
unscented bleach or sodium hypochlorite 5-6% 50-200ppm FAC solution 6.0-7.5pH immerse for 1 min thoroughly rinse with drinking water
Ice used as a exterior coolant
Can not be used as an ingredient
How are In Use utensils stored?
in the food with their handles above food
in running water of sufficient velocity
water maintained at 135F
Cloths in use for wiping
held in a chemical sanitizer
laundered daily
Dry wiping cloths
kept free of food debris and visible soil
Disposable gloves
are powder free and latex free
How far off the ground shall food be stored?
6 inches
Food may not be stored in
locker rooms toilet rooms dressing rooms garbage rooms mechanical rooms under sewer lines under leaking water lines under open stairwells under other sources of contamination
Can raw unpackaged animal be off for consumer self serve?
No
Foodborne illness
illness carried or transmitted to people by food
Foodborne illness outbreak
an incident in which two or more people experience the same illness after eating the same food
Foodborne infection
an illness caused by consuming food that contains living disease causing microorganism
Foodborne intoxication
illness caused by consuming food containing a hazardous chemical or toxin
sx within a few hours
Toxin-mediated infection
illness caused by consuming food containing live pathogenic organisms that reproduce in the intestines and produce a toxin
Four types of microorganisms
Bacteria
Viruses
Parasites
Fungi
Bacteria
living, single celled organism
most are NOT harmful
pathogenic types cause disease
Spore Forming Bacteria
commonly found in soils
can survive cooking, freezing, acidic foods, and low moisture
cannot be destroyed
Non spore forming bacteria
vegetative cells
easily destroyed with proper cooking
Types of spore forming bacteria
Clostridium perfringes
Bacillus cereus
Clostridium botulinum
Clostridium perfringes
sx - abd pain and severe diarrhea
found in beef, poultry, gravies and dried/pre cooked foods
Bacillus Cereus
Type 1 - watery diarrhea, abd cramps
-meats, fish, vegetables, milk
Type 2 - vomiting, stomach cramps
- grains, rice, cereals, pastas
Clostridium botulinum
sx - dizziness, SOB, headache, double vision
Canned foods
DO NOT USE HOME CANNED FOODS
Campylobacter jejuni
sx - watery, bloody diarrhea
raw chicken, raw milk
avoid cross contamination
Listeria monocytogenes
Meningitis, flu like sx, stillbirth
raw meats, poultry, dairy. hot dogs
Salmonella
sx - vomiting, abd cramps, diarrhea, fever
eggs, poultry, milk, juice, cheese
properly store foods
Shigella
diarrhea, fever, abd cramps, nausea, vomiting
foods in contact with humans, ready to eat salads, raw veggies
good personal hygiene
Staphylococcus
nausea, cramps, vomiting, headaches
foods prepared with human contact
associated with skin
good personal hygiene
E coli
abd cramps, bloody diarrhea, hemolytic uremic syndrome
raw undercooked meats, apple cider, lettuce
cook meats to 155F for 15 secs, wash veggies
Viruses
living cell to live and reproduce
smallest microbe contaminant
poor personal hygiene
Hepatitis A
nausea, fever, cramps, vomiting, fatigue
undercooked shellfish
properly cooked
Norwalk
nausea, cramps, vomiting, headaches, fever
contaminated water
properly cooked foods
Parasites
need to live in host organism to grow
anisakis
trichinella
Fungi
primarily spoilage organisms
can sometimes cause illness
found in soil, water, air, food, plants and animals
Yeast
potentially spoils food rapidly
reddish-pink on foods
slimy and bubbles
tastes of alcohol
Cigautoxin
fish toxin from toxic algae
30MINS TO 6HOURS
barracuda, mackerel, reef fish, grouper
Most common foods allergens
milk, wheat, soy, tree nuts, eggs, peanuts, fish and shellfish
Risk factors for contracting a foodborne illness
Improper holding temps - 37% Poor personal hygiene - 19% Contaminated equipment - 16% Inadequate cooking - 11% Other - 11% unapproved food sources - 6%
Three food safety hazards
biological, chemical, physical
BIOLOGICAL MOST COMMON
FATTOM
Needed for bacteria to multiply FOOD ACIDITY TEMPERATURE TIME OXYGEN MOISTURE
Food
needs nutrients to reproduce
Acidity
reproduce best between 7.5-4.6pH
Temperature
foodborne microorganisms grow best at 41F to 135F
Time
microorganisms double every twenty mins
Oxygen
anaerobic - grows without oxygen
aerobic - grows with oxygen
facultative - with or without oxygen
Moisture
Disease causing bacteria can only grow in foods that have an AW higher than 0.85
Phases of bacterial growth
Lag
Log
Stationary
Decline
Lag phase
exhibit little or no growth
log phase
double in numbers every few minutes
once you reach the log phase, food must be thrown out
stationary phase
number of new bacteria being produced equals the number of bacteria dying off
decline phase
die off quickly
Top five CDC risk contributing to foodborne illnesses
improper hot/cold holding temps improper coking temps contaminated utensils/equipment poor employee health and hygiene food supplied by unapproved/unsafe source
Microwave cooking
heated to at least 165F
let stand for 2 mins
Parasite destruction
frozen -4F for 168 hours (7days)
does not apply to molluscan shellfish, tuna, fish eggs removed from skin
Reheating for hot holding
at least 165F for 15 seconds
Signs that frozen TCS foods have been thawed and refrozen
ice crystals
wet packaging
product is discolored
Cooling TCS foods
within 6 hours
within two hours 135F to 70F
within four hours 70F to 41F
Cooling methods
placing foods in shallow pans smaller thinner portions rapid cooling equipment ice water bath adding ice as ingredient
On premises preparation holding
can be held for 24 hours
Leftovers
retained for up to 72 hours
FREEZING LEFTOVERS IS PROHIBITED
