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idc unit 6 > 6.2 Food Service Sanitary Requirements > Flashcards

6.2 Food Service Sanitary Requirements Flashcards

1
Q

Who publishes the DoD Directory of Sanitarily Approved Food Establishments for Armed Forces?

A

The Army.

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2
Q

Who approves game animals for consumption?

A

Veterinarians.

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3
Q

What food laws must be complied with?

A

Local,

State,

Federal,

Military.

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4
Q

Food prepared in a private home may not be used or offered for human consumption in a food establishment, unless authorized in support of what?

A

Special events such as organizational cookouts.

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5
Q

Packaged food should be labeled as what?

A

Specified by law.

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6
Q

Fluid milk shall be what?

A

Pasteurized.

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7
Q

Fluid milk shall be obtained with what grade?

A

Grade A.

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8
Q

Molluscan Shellfish received in interstate commerce shall be from sources that are listed where?

A

Interstate Certified Shellfish Shippers List.

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9
Q

Refrigerated Time/Temperature Control for Safety Food (TCS) food shall be at what temperature when received?

A

41°F (5°C) or below.

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10
Q

Raw eggs shall be received in refrigerated equipment that maintains an ambient temperature of how much?

A

45°F (7°C) or less.

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11
Q

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

A

135°F (57°C) or above.

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12
Q

Except in overseas locations when authorized by Command Policy eggs shall be received clean and sound and may not exceed the restricted egg tolerances for what U.S. Consumer?

A

Grade B.

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13
Q

Fluid and dry milk and milk products shall be obtained how?

A

Pasteurized.

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14
Q

Fluid and dry milk and milk products shall have what grade?

A

Grade A standards as specified in law.

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15
Q

Ice for use as food or cooling medium shall be made from what?

A

Drinking water.

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16
Q

With shellfish, on the harvester’s tag or label, the following information in the following order shall be present?

A

The harvester’s identification number,

The date of harvesting,

The most precise identification of the harvest location or aquaculture site including the state or country in which the shellfish are harvested,

The type and quantity of shellfish.

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17
Q

What statement in bold needs to be on the shellfish 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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18
Q

Shellfish tags shall be retained by the food facility for how many days?

A

90 days.

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19
Q

Juice shall be obtained how?

A

From a processor with a Hazard Analysis & Critical Control Point (HACCP) system.

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20
Q

Food shall be protected from contamination that may result from the addition of what?

A

Unsafe or unapproved food or color additives.

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21
Q

What’s the formula for preparing FF&V?

A

50 - 200 PPM FAC.

Immersed for 1 minute.

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22
Q

Linens and napkins, use limitation?

A

Linens and napkins may not be used in contact with food unless they are used to line a container for the service of foods.

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23
Q

Cloths in-use for wiping counters and other equipment surfaces shall be laundered how often?

A

Daily.

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24
Q

Food storage should be kept how many inches above the floor?

A

6 inches.

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25
Q

What is the exception to the 6 inch storage rule?

A

Food in packages and working containers may be stored less than 6 inches (15 cm) above the floor on case lot handling equipment.

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26
Q

What is a foodborne illness?

A

Illness carried or transmitted to people by food.

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27
Q

What is a 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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28
Q

What is a foodborne infection?

A

An illness caused by consuming food that contains living disease-causing microorganism.

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29
Q

What is a food borne intoxication?

A

An illness caused by consuming food containing a hazardous chemical or toxin.

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30
Q

What is a toxin-mediated infection?

A

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

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31
Q

How many types of microorganisms are there?

A

4.

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32
Q

How many types of bacteria are there and what are they?

A

2,

Spore forming,

Non spore forming.

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33
Q

What are the spore forming bacteria?

A

Clostridium perfringes,

Bacillus cereus,

Clostridium botulinum.

34
Q

What are the non spore forming bacteria?

A

Campylobacter jejuni,

Listeria monocytogenes,

Salmonella spp,

Shigella spp,

Staphylococcus spp,

Vibriospp,

E.Coli0157:H7.

35
Q

What is the most common food borne illnesses caused by viruses?

A

Hepatitis A,

Norwalk.

36
Q

Foodborne illnesses caused by parasites?

A

Anisakis,

Trichinella.

37
Q

What are the three food safety hazards?

A

Biological,

Chemical,

Physical.

38
Q

Most food borne illnesses are caused by what?

A

Biological hazards.

39
Q

What does FATTOM stand for?

A

Food,

Acidity,

Time,

Temperature,

Oxygen,

Moisture.

40
Q

Most foodborne microorganisms grow best between what temperatures?

A

41 to 135 degrees.

41
Q

Microorganisms can double their population how often?

A

Every 20 minutes.

42
Q

If TCSs remain in the temperature danger zone for 4 hours or longer, microorganisms can grow to levels high enough to make you what?

A

ill.

43
Q

Most foodborne microorganisms require what?

A

Moisture.

44
Q

Two of the elements most critical and easiest to control are what?

A

Time and temperature.

45
Q

How many phases of bacterial growth are there?

A

4 phases.

46
Q

What are the four phases of bacterial growth?

A

Lag,

Log,

Stationary,

Decline.

47
Q

What is lag phase?

A

Bacteria exhibit little or no growth,

The lag phase only lasts a few hours at room temperature.

48
Q

What is log phase?

A

Bacteria double in numbers every few minutes during this second phase,

Food may look good, taste good, and smell good, but it is dangerous to customers.

49
Q

What is stationary phase?

A

The number of new bacteria being produced equals the number of organisms that are dying off,

The bacteria have used up most of the moisture, nutrients and space in the food by this phase of the growth chart.

50
Q

What is decline phase?

A

The bacteria die off quickly because they lack nutrients and are poisoned by their own toxic wastes.

51
Q

How many CDC risk factors are there?

A

5.

52
Q

What are the five CDC risk factors?

A

Improper hot/cold holding temperatures of potentially hazardous foods,

Improper cooking Temperature,

Contaminated utensils and equipment,

Poor employee health and hygiene,

Food supplied from unapproved/unsafe source.

53
Q

Raw animal food temps and time?

A

145F or above,

15 seconds.

54
Q

Ratites temps and time?

A

155F,

15 seconds.

55
Q

Steak temps and time?

A

145F until color change.

56
Q

Microwave temp and time?

A

165F,

Stand for 2 minutes.

57
Q

FF&V temp and time?

A

135F.

58
Q

Non-continuous cooking of raw animal foods?

A

Subject to an initial heating process that is no longer than sixty minutes in duration.

59
Q

Non-continuous cooking of raw animal foods prior to sale or service, cooked using a process that heats all parts of the food to a temperature of at least what?

A

165F for 15 seconds.

60
Q

Freezing parasites?

A

-4F, for 7 days,

-31F, for 15 hours,

31F or below until solid and stored at -4F or below for a minimum of 24 hours.

61
Q

TCS food that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the food reach a temperature of at least what?

A

165F for 15 seconds.

62
Q

TCS food reheated in a microwave oven for hot holding shall be reheated so that all parts of the food reach a temperature of at least what?

A

165F and the food is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating.

63
Q

Reheating for hot holding shall be done rapidly and the time the food is between 41F may not exceed how long?

A

2 hours.

64
Q

TCS food held hot must be held at what temp?

A

135°F or greater.

65
Q

Reheating TCS food must reach a minimum of 165°F within how long?

A

2 minutes.

66
Q

Juice is treated under what plan?

A

HAACP to reach a 5 log reduction.

67
Q

Stored frozen foods shall be maintained how?

A

Frozen.

68
Q

Frozen food temp?

A

41 degrees F.

69
Q

What are the signs that frozen TCS has been thawed and refrozen?

A

Ice crystals,

Wet packaging,

Product is discolored.

70
Q

What is the temp for thawing frozen food under water?

A

70F.

71
Q

What is the time needed to cool hot TCS from 135 to 41F?

A

6 hours.

72
Q

What are the temps for hot/cold holding?

A

135F and above for hot holding,

41F and below for cold holding.

73
Q

Advanced prepared and ready-to-eat foods prepared and held for more than 24 hours shall be clearly marked to indicate what?

A

The date or day by which the food shall be consumed, or discarded when held at a temperature of 41oF (5oC) or less.

74
Q

Advanced prepped and ready to eat foods cannot be held for more than how many days?

A

7 days.

75
Q

Frozen foods removed from the freezer shall be clearly what?

A

Marked as removed.

76
Q

Food between 41°F - 135°F are considered to be what?

A

In the “temperature danger zone”.

77
Q

The food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be what?

A

Discarded.

78
Q

Leftovers may be retained for up to how long?

A

72 hours.

79
Q

The PIC may request inspection by the regulatory authority to extend what?

A

Food products.

80
Q

Food must be presented how?

A

Honestly,

Unadulterated.

idc unit 6 (13 decks)

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