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PREV MED > 6.2 Food Service Sanitary Requirements > Flashcards

6.2 Food Service Sanitary Requirements Flashcards

1
Q

All food must be in compliance with what?

A

Food law

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2
Q

Who do you go to for approved sources?

A

US Army

Veterinary services

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3
Q

When it comes to food presentation, what should it be?

A

unadultered and honestly presented

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4
Q

What temperature should refrigerated TCS food be recieved at?

A

41F or below

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5
Q

What temperature should raw eggs be recieved at?

A

45F

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6
Q

TCS food should be received at what temperature when hot?

A

135F

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7
Q

Who approves game animals in post mortem and ante mortem?

A

Army veterinary services

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8
Q

What must the food service establishments comply with?

A

Food Law

local, state and federal regulations

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9
Q

Where can food not be prepared?

A

in a private home, unless prior approval is completed

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10
Q

Is milk and juice pasteurized?

A

Yes

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11
Q

Can privately caught fish be used for social functions?

A

Yes

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12
Q

Use of wild mushrooms?

A

Prohibited

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13
Q

Harvester’s Tag

A 
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"
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14
Q

No tag on shell stock container

A

maybe held or discarded as allowed by law

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15
Q

Chlorine Bleach for washing

A 
unscented bleach or sodium hypochlorite 5-6%
50-200ppm FAC solution 
6.0-7.5pH
immerse for 1 min
thoroughly rinse with drinking water
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16
Q

Ice used as a exterior coolant

A

Can not be used as an ingredient

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17
Q

How are In Use utensils stored?

A

in the food with their handles above food
in running water of sufficient velocity
water maintained at 135F

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18
Q

Cloths in use for wiping

A

held in a chemical sanitizer

laundered daily

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19
Q

Dry wiping cloths

A

kept free of food debris and visible soil

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20
Q

Disposable gloves

A

are powder free and latex free

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21
Q

How far off the ground shall food be stored?

A

6 inches

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22
Q

Food may not be stored in

A 
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
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23
Q

Can raw unpackaged animal be off for consumer self serve?

A

No

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24
Q

Foodborne illness

A

illness carried or transmitted to people by food

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25
Q

Foodborne illness outbreak

A

an incident in which two or more people experience the same illness after eating the same food

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26
Q

Foodborne infection

A

an illness caused by consuming food that contains living disease causing microorganism

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27
Q

Foodborne intoxication

A

illness caused by consuming food containing a hazardous chemical or toxin
sx within a few hours

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28
Q

Toxin-mediated infection

A

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

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29
Q

Four types of microorganisms

A

Bacteria
Viruses
Parasites
Fungi

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30
Q

Bacteria

A

living, single celled organism
most are NOT harmful
pathogenic types cause disease

31
Q

Spore Forming Bacteria

A

commonly found in soils
can survive cooking, freezing, acidic foods, and low moisture
cannot be destroyed

32
Q

Non spore forming bacteria

A

vegetative cells

easily destroyed with proper cooking

33
Q

Types of spore forming bacteria

A

Clostridium perfringes
Bacillus cereus
Clostridium botulinum

34
Q

Clostridium perfringes

A

sx - abd pain and severe diarrhea

found in beef, poultry, gravies and dried/pre cooked foods

35
Q

Bacillus Cereus

A

Type 1 - watery diarrhea, abd cramps
-meats, fish, vegetables, milk
Type 2 - vomiting, stomach cramps
- grains, rice, cereals, pastas

36
Q

Clostridium botulinum

A

sx - dizziness, SOB, headache, double vision
Canned foods
DO NOT USE HOME CANNED FOODS

37
Q

Campylobacter jejuni

A

sx - watery, bloody diarrhea
raw chicken, raw milk
avoid cross contamination

38
Q

Listeria monocytogenes

A

Meningitis, flu like sx, stillbirth

raw meats, poultry, dairy. hot dogs

39
Q

Salmonella

A

sx - vomiting, abd cramps, diarrhea, fever
eggs, poultry, milk, juice, cheese
properly store foods

40
Q

Shigella

A

diarrhea, fever, abd cramps, nausea, vomiting
foods in contact with humans, ready to eat salads, raw veggies
good personal hygiene

41
Q

Staphylococcus

A

nausea, cramps, vomiting, headaches
foods prepared with human contact
associated with skin
good personal hygiene

42
Q

E coli

A

abd cramps, bloody diarrhea, hemolytic uremic syndrome
raw undercooked meats, apple cider, lettuce
cook meats to 155F for 15 secs, wash veggies

43
Q

Viruses

A

living cell to live and reproduce
smallest microbe contaminant
poor personal hygiene

44
Q

Hepatitis A

A

nausea, fever, cramps, vomiting, fatigue
undercooked shellfish
properly cooked

45
Q

Norwalk

A

nausea, cramps, vomiting, headaches, fever
contaminated water
properly cooked foods

46
Q

Parasites

A

need to live in host organism to grow
anisakis
trichinella

47
Q

Fungi

A

primarily spoilage organisms
can sometimes cause illness
found in soil, water, air, food, plants and animals

48
Q

Yeast

A

potentially spoils food rapidly
reddish-pink on foods
slimy and bubbles
tastes of alcohol

49
Q

Cigautoxin

A

fish toxin from toxic algae
30MINS TO 6HOURS
barracuda, mackerel, reef fish, grouper

50
Q

Most common foods allergens

A

milk, wheat, soy, tree nuts, eggs, peanuts, fish and shellfish

51
Q

Risk factors for contracting a foodborne illness

A 
Improper holding temps - 37%
Poor personal hygiene - 19%
Contaminated equipment - 16%
Inadequate cooking - 11%
Other - 11%
unapproved food sources - 6%
52
Q

Three food safety hazards

A

biological, chemical, physical

BIOLOGICAL MOST COMMON

53
Q

FATTOM

A 
Needed for bacteria to multiply 
FOOD 
ACIDITY 
TEMPERATURE
TIME
OXYGEN
MOISTURE
54
Q

Food

A

needs nutrients to reproduce

55
Q

Acidity

A

reproduce best between 7.5-4.6pH

56
Q

Temperature

A

foodborne microorganisms grow best at 41F to 135F

57
Q

Time

A

microorganisms double every twenty mins

58
Q

Oxygen

A

anaerobic - grows without oxygen
aerobic - grows with oxygen
facultative - with or without oxygen

59
Q

Moisture

A

Disease causing bacteria can only grow in foods that have an AW higher than 0.85

60
Q

Phases of bacterial growth

A

Lag
Log
Stationary
Decline

61
Q

Lag phase

A

exhibit little or no growth

62
Q

log phase

A

double in numbers every few minutes

once you reach the log phase, food must be thrown out

63
Q

stationary phase

A

number of new bacteria being produced equals the number of bacteria dying off

64
Q

decline phase

A

die off quickly

65
Q

Top five CDC risk contributing to foodborne illnesses

A 
improper hot/cold holding temps 
improper coking temps 
contaminated utensils/equipment 
poor employee health and hygiene 
food supplied by unapproved/unsafe source
66
Q

Microwave cooking

A

heated to at least 165F

let stand for 2 mins

67
Q

Parasite destruction

A

frozen -4F for 168 hours (7days)

does not apply to molluscan shellfish, tuna, fish eggs removed from skin

68
Q

Reheating for hot holding

A

at least 165F for 15 seconds

69
Q

Signs that frozen TCS foods have been thawed and refrozen

A

ice crystals
wet packaging
product is discolored

70
Q

Cooling TCS foods

A

within 6 hours
within two hours 135F to 70F
within four hours 70F to 41F

71
Q

Cooling methods

A 
placing foods in shallow pans 
smaller thinner portions 
rapid cooling equipment 
ice water bath 
adding ice as ingredient
72
Q

On premises preparation holding

A

can be held for 24 hours

73
Q

Leftovers

A

retained for up to 72 hours

FREEZING LEFTOVERS IS PROHIBITED

PREV MED (20 decks)

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