CFPM Exam Flashcards
Conditions for bacteria to grow
FATTOM
- food
- acidity (mildly neutral PH, 4.6 - 7.5)
- time
- temperature (41 - 135F)
- oxygen
- moisture
Time/Temperature Control for Safety Foods (TCS)
Required time and temp control to limit growth of pathogenic microorganisms.
Examples are eggs, meat, poultry
Food Bourne Illness Risk Factors
- improper hot or cold holding
- improper cooking
- poor personal health and hygiene practices
- using contaminated equipment
- purchasing food from unsafe sources
Three types of contamination
- biological
- chemical
- physical
Types of chemical sanitizers
- chlorine
- iodophors
- quaternary ammonium
Temp: Hand Sink
> = 100F
Temp: Wash basin of three compartment sink
> = 110F
Temp: Stationary rack dishwashing machine
> = 165F
Temp: Heat sanitizing when manually washing dishes
> = 171F
Temp: Final rinse temp of high temp dishwashing machine
> = 180F
How long can hot food be left at food temperature
4 hours
How long can cold food be left at food temperature?
6 hours, as long as temp isn’t higher than 70F
Hazard Analysis Critical Control Point
Principle 1: conduct a hazard analysis
Principle 2: determine critical control points
Principle 3: establish critical control points
Principle 4: establish monitoring procedures
Principle 5: establish corrective actions
Principle 6: establish verification procedures
Principle 7: establish documentation procedures
All water used in retail food establishment must be pottable (safe for cooking and drinking)
Handwashing sink requirements
- wash hands sign
- soap
- paper towels or blow dryer
- hot and cold water (at least 100F)
- trash to put used towels
Big 6 foodbourne illnesses
- salmonella typhi
- salmonella non-typhi
- E. coli
- shigella
- noravirus
- hepatitis A
Ways food become contaminated
- TCS foods left in danger zone > 4 hours
- cross contamination of food that is not going to be cooked anymore
- poor personal hygiene
- poor cleaning and sanitizing
FDA oversight
Inspects all food except meat, poultry, and eggs.
Also regulates food that crosses state boundaries.
USDA oversight
Regulates and inspects meat, poultry, and eggs. Also regulates food that crosses state boundaries
CDC
Conducts research into causes of foodborne illness outbreaks
REQUIREMENTS: Cleaning up after people who get sick:
- must have written procedures for cleaning up vomit and diarrhea.
- must have body fluid clean-up kit and chemicals on site and accessible
REQUIREMENTS: To allow continued operation in event of water or electrical interruption
- operation has an emergency operating plan approved in advance by regulatory authority
- immediate corrective action is taken to prevent any risk associated with interruption
- regulatory authority is informed upon implementing emergency operating plan
REQUIREMENT: Property employee training in food allergy awareness must include ability to underside major food allergens as well as symptoms
Major food allergens
- milk
- eggs
- fish
- shellfish
- wheat
- soybeans
- peanuts
- tree nuts
- sesame
Anaphylaxis
Life threatening allergic reaction that can lead to death
REQUIREMENT: Major allergens must be clearly identified on labels of packaged foods
