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FFSS > Chapter 12: Food Safety and Sanitation > Flashcards

Chapter 12: Food Safety and Sanitation Flashcards

1
Q

dry storage temp and humidity %

A

50-70F
50-60%

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2
Q

store food at least _____ off the floor and out of direct sunlight

A

6 inches

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3
Q

methods of thawing of food (3)

A

refrigeration
under potable water
through microwave ovem

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4
Q

safest method to thaw food

A

refrigeration

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5
Q

yellow chopping board is for

A

cooked meats

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6
Q

red chopping board is for

A

raw meat

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7
Q

blue chopping board is for

A

raw fish

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8
Q

brown chopping board is for

A

vegetables

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9
Q

green chopping board is for

A

fruits, herbs, and salads

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10
Q

white chopping board is for

A

bread and dairy products

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11
Q

purple chopping board is for

A

“free-from” products

ex: food allergens

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12
Q

internal temperature can be measured (for cooking)

A

bimetallic thermometer

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13
Q

cooling from 140-40F within 4 hrs

A

one-stage method

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14
Q

one-stage method cooling temp and time

A

140-40F within 4 hrs

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15
Q

cooling from 140-70F within 2 hrs, then cooling from 70-40F or lower in 4 hrs

A

two-stage method

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16
Q

two-stage method temp and time

A

140-70F within 2 hrs, then cooling from 70-40F or lower in 4 hrs

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17
Q

reheat food in what temp and time

*if not reached, discard

A

165F for 15 secs within 2 hrs

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18
Q

when holding foods, check the internal temp using

A

pyrometer

19
Q

time for checking temp of food (hold)

A

every 4 hrs

20
Q

hold hot foods at what temp

A

140F or higher

21
Q

measure internal temp of holded hot and cold foods every?

A

2 hrs

22
Q

hold cold foods at what temp

A

<40F

23
Q

HACCP meaning

A

Hazard Analysis Critical Control Point

24
Q

systematic system that identifies specific hazards and measures for their control to ensure the safety of food

A

HACCP

25
Q

system that focuses on prevention rather than relying on end-product testing

A

HACCP

26
Q

good manufacturing practices (GMPs) is covered by _____ from the secretary of health in the philippines

A

AO No. 208 series of 1974

27
Q

requiring all food handlers to have excellent personal hygiene

A

personnel

28
Q

applying procedures to prevent hazards from getting into the food during purchasing, receiving, and service

A

process and controls

29
Q

maintaining the cleanliness of the entirety of the physical facilities; providing enough toilets, proper drainage and sewage, and good garbage disposal

A

equipment and utensils

30
Q

using the right kind of material, workmanship, and construction; avoiding cross contamination by using clean and sanitized equipment and utensils

A

equipment and utensils

31
Q

ensuring that the area is of appropriate size and is designed to facilitate sanitary operation

A

plant and grounds

32
Q

handwashing station should equip hot and cold water - temp should be at least

A

100F

33
Q

permanently installed equipment must be mounted on legs at least _____ off the floor

A

6 inches

34
Q

substances that reduce surface tension between the soil and detergent

A

detergents

35
Q

grease-dissolving agents

A

solvent cleaners

36
Q

used on microbial deposits and other soils

A

acid cleaners

37
Q

helps scrub hard to remove soils

A

abrasive cleaners

38
Q

immersing or spraying the items with hot water

A

heat sanitizing

39
Q

immersing in a sanitizing solution for a required period of time

rinsing, swabbing, or spraying with sanitizing solution

A

chemical sanitizing

40
Q

system designed to prevent pests from infesting and to get rid of any pests that are present

A

integrated pest management (ipm)

41
Q

serious health hazard

eat and ruin food

damage property

spread disease

A

rodents

42
Q

generally feed in the dark

often carry disease-causing microorganisms

A

cockroach

43
Q

system where the recommendations and findings of pest control operators on how the restaurant can help in reducing, if not eliminate, pest sightings in the restaurant are highlighted

A

red dot system

FFSS (17 decks)

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