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MD 4200 > C8 Safety, Sanitation, & Maintenance > Flashcards

C8 Safety, Sanitation, & Maintenance Flashcards

1
Q

Most common causes of work place accidents:

A

Overexertion, impact accidents, and falls.

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2
Q

Best-practices for foodservice safety program:

A

Management commitment, employee involvement, communication, education and training, injury reporting & treatment, return to work policy, safety program, safety audits & inspection.

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3
Q

Occupational Safety & Health Act

A

to assure, so far as possible, every working man & woman in the Nation safe and healthful working conditions, and to preserve our human resources.

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4
Q

More ? occur in foodservice then any other kind of business.

A

fires. Generally caused by mishandling of fuel & heat.

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5
Q

extractor ventilator

A

Is a series of baffles on the hood to extract grease through a centrifugal action. Remove grease from the air that can start fires.

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6
Q

Ergonomics

A

examines how workers interact with their work environment. Influences safety.

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7
Q

Four types of workplace violence:

A

Criminal intent, worker-on-worker, customer/client, personal relationship.

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8
Q

the Food Code

A

It is a reference document for regulatory agencies responsible for overseeing food safety in retail outlets. Is the FDA’s best advise for a system of regulation to ensure that food is safe and properly protected.

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9
Q

Ware washing

A

Process of washing and sanitizing dishes, glassware, flatware, & pots & pans either manually or mechanically.

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9
Q

PulseNet

A

is a national network of public health labs that perform “fingerprinting” of bacteria that may be food-borne.

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10
Q

Single tank

A

Single-tank dish machine. Does not move.

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11
Q

Rack conveyor

A

Type of dish machine with conveyor. Have 2-3 tanks, pre wash, power-wash, power rinse if 3 tanks.

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12
Q

Flight-type continuous conveyor

A

Dish machine used in high volume operations. Not all items are racked, can be placed between pegs on conveyor too.

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13
Q

Power soak

A

Equipment for cleaning pots & pans. Uses high temp high pressure water. No pre-washing required.

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14
Q

Pulped

A

Designed for disposal of cardboard, paper, & food waste. The waste is semidry. Reduced by 85%.

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15
Q

Top priority of Pollution Prevention Act

A

Pollution prevention or reduction at the source. 25% of waste should be recycled.

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16
Q

Solid waste management program should include planning and consideration of

A

Menu design and planning. Purchases specs. Production practices. Service method. Portion control. Waste disposal method. Training & education.

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17
Q

Biological solution

A

Use of bacteria to break down fats & food products that clog drains. Once food source is depleted microbes die.

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18
Q

What 3 things are needed to start and sustain a fire?

A

Oxygen, heat, fuel.

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19
Q

Class A fires include?

A

Ordinary combustibles: wood, paper, cloth, cardboard, plastics, etc.

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20
Q

Class B fires include?

A

Flammable liquids: grease, liquid shortening, oil, flammable liquid

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21
Q

Class C fires include?

A

Electrical equipment

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22
Q

What are the 3 types of fire extinguishers?

A

Dry chemical. Water - class A fires only. Carbon dioxide (CO2) - class B & C fires

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23
Q

Ergonomics

A

The study of how workers interact with their work environment.

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24
Q

Spoilage

A

Denotes unfitness for human consumption due to chemical or biological causes.

25
Q

Contamination

A

The presence of harmful substances in food.

26
Q

F in FAT TOM

A

Food: specifically carbohydrates & proteins

27
Q

A in FAT TOM

A

Acidity: pH of 4.6 - 7.5 is ideal

28
Q

T in FAT TOM

A

Temperature: 41 - 135℉

29
Q

T in FAT TOM

A

Time

30
Q

M in FAT TOM

A

Moisture: Water activity (Aw) of .85 or higher is ideal for growth.

31
Q

What 3 bacteria are the most common causes of food-borne infections?

A

Campylobacter. Salmonella. E coli.

32
Q

What are the 4 phases of bacterial growth?

A

Lag phase. Log phase. Stationary phase. Death phase.

33
Q

Potentially hazardous foods

A

Food items that require temperature control because they are capable of supporting growth of pathogenic microorganisms or toxin formation. Typically contain protein and moisture.

34
Q

Thermal death time

A

The time required at a specified temperature to kill a specified number of vegetative cells or spores under specific conditions.

35
Q

Food-borne infection

A

Caused by activity of large numbers of bacterial cells carried by the food into the GI tract.

36
Q

Food-borne intoxication

A

Caused by toxins formed in food prior to consumption.

37
Q

Salmonellosis

A

Salmonella spp. Carrier animal is well; often hogs, chickens, turkeys, ducks. Spread by contaminated food, is a major communicable disease in US.

38
Q

Time to onset & duration of Salmonella?

A

6-48 hours. 2-3 days.

39
Q

Symptoms of Salmonella?

A

Abdominal pain. headache, N/V/D, fever

40
Q

Is Salmonella a spore former?

A

No

41
Q

What 3 major food-borne bacterial pathogens are spore formers?

A

Clostridium perfringens. Bacillus cereus. Clostridium botulinum.

42
Q

Time to onset & duration of Shigella spp.?

A

12-50 hours. Indefinite; depends on treatment

43
Q

Symptoms of Shigella spp.?

A

Abdominal pain, V/D, fever, chills, dehydration

44
Q

Is Shigella a spore former?

A

No

45
Q

Major sources of Shigella spp.?

A

Human feces, flies

46
Q

Time to onset & duration of Listeria monocytogenes?

A

3-70 days. Indefinite; depends on treatment, but has high fatality in the immuno-compromised.

47
Q

Symptoms of Listeria monocytogenes?

A

N/V, headache, fever, chills, backache, meningitis

48
Q

Sources of Listeria monocytogenes?

A

Humans. Domestic & wild animals. Fowl. Soil & mud. Water.

49
Q

Is Listeria monocytogenes a spore former?

A

No

51
Q

Most common food sources of Listeria monocytogenes?

A

Raw milk & cheese. Vegetables. Poultry & meats.

52
Q

At what temperature are most viruses inactivated?

A

149 - 212℉

53
Q

Meat should be received at what temp?

A

41℉, or 5℃. Bright red, non slimy, no odor, intact and clean packaging

54
Q

Poultry should be received at what temp?

A

41℉, 5℃. Packed in crushed, self-draining ice

55
Q

Fish should be received at what temp?

A

41℉, 5℃. Bright red gills, bright shiny skin. Bright, clear eyes; frozen or packed in crushed, self-draining ice

56
Q

Shellfish should be received at what temp?

A

Live on ice, or at ≤45℉/7.2℃. Shucked at internal temp of ≤45℉. Unbroken shells, closed shells if alive. Must have shell stock id tags.

57
Q

How long must shellfish records be maintained?

A

Manager must date when the last shellfish was served & then keep tags on file for 90 days from date.

58
Q

Shell eggs must be received at what temp?

A

≤45℉, or 7.2℃.

59
Q

How must liquid, frozen, dried eggs be received?

A

Pasteurized & have a USDA inspection mark

60
Q

Dairy must be received at what temp?

A

≤41℉, 5℃. Must be pasteurized, and be Grade A.

61
Q

Produce must be received at what temp?

A

≤41℉/5℃.

MD 4200 (13 decks)

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