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Cottage bakery > Cottage bakery > Flashcards

Cottage bakery Flashcards

1
Q

HACCP

A

FDA recommends the system
Examines and manages the way in which food is handled in a food establishment

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2
Q

CCPS

A

Critcal Control points
Exposure to pests, time and temperature abuse, cross-contamination, cleaning and sanitization, and personal hygiene.

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3
Q

FDA

A

Regulates most food processing, regulates shipping and manufacturing, recalls, sets label standards, and updates to the food code.

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4
Q

HACCP has seven steps

A

Conducting hazard analysis
Identifying the CCPs
Establish Critical Limits for preventive measures
Set up Procedures to monitor CCPs
Establish Corrective Action
Verify the system is working
Recordkeeping of the HACCP system

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5
Q

Permits

A

Certified Food Protection Manager is to be onsite during all hours

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6
Q

Inspections

A

Signing the inspection only means that you have confirmed that the inspection has take place.
Once it is over, a normal establishment has 10 days to correct violations.

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7
Q

Biological Hazard

A

Is a toxic or infectious agent that poses a threat to humans when it is eaten, inhaled, or comes in contact with skin.

They are living organisms like viruses, bacteria, parasites, yeasts or mold spores.

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8
Q

Viruses

A

Not living things

Need other living cells

Contracted through food or water, and the virus can be transmitted to food if it is prepared by an infected person.

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9
Q

Parasites

A

Organisms that derive nourishment and protection from other living organisms known as hosts.

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10
Q

Bacteria

A

Pathogenic bacteria cause foodborne illness and causes food to spoil.

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11
Q

Foodborne illness/disease

A

illness results from ingestion of food contaminated by such things as pathogenic bacteria, parasites and viruses.

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12
Q

Common foodborne illness

A

Top 5 germs
norovirus
salmonella
Clostridium perfringens (Meat and poulty)
Campylobacter (poultry and raw milk)
Staphyloccus aureus (ready to eat foods)

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13
Q

Botulism

A

Home canned foods

Canned foods must be heated to 249F for at least three minutes

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14
Q

Certified Food
Protection Manager

A

The person responsible for ensuring that all provisions of the food
code are followed. This person must be a certified food handler and
very knowledgeable about food handling, food preparation, and food
storage. He or she must ensure that all employees follow the food
code to reduce the likelihood of food being mishandled in a way that
leads to foodborne illnesses

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15
Q

Biological
Contamination

A

When spoilage organisms, pathogenic organisms, or toxins are
present in a food item.

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16
Q

Chemical
Contamination

A

When chemicals such as cleaning soaps, bleach, etc., are present in a
food item.

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17
Q

Contamination

A

Whenever a food item has any agent within it that may be harmful to
human health. Contaminants may be biological, physical, or chemical.

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18
Q

Cross-Contamination

A

When a harmful microorganism has been transferred from one food
item to another

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19
Q

Danger Zone

A

The temperature range at which bacteria grows very quickly (between
40- and 140 °F) and can possibly cause foodborne disease.

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20
Q

Pathogen

A

Any organism that causes disease

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21
Q

Physical Contamination

A

Foreign objects that contaminate food such as when any tangible item is
within a food item, such as cardboard, or screws, etc.

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22
Q

Sanitization

A

The application of cumulative heat or chemicals on cleaned FOODCONTACT SURFACES that, when evaluated for efficacy, is sufficient to
yield a reduction of 5 logs, which is equal to a 99.999% reduction, of
representative disease microorganisms of public health importance

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23
Q

Sterilization

A

The use of heat or chemicals to kill microorganisms

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24
Q

Time/Temperature
Control for Food Safety
(TCS)

A

Some foods need to be closely monitored for safety; this is done using
time and temperature control guidelines. Keeping food at temperatures
below 40°F or above 140°F helps limit the growth of pathogens or the
formation of toxins. Foods that are considered to be time and
temperature sensitive include meat, fruits and vegetables, raw seed
sprouts, cut melons, leafy greens, cut tomatoes, and garlic in oil
mixtures

25
Q

Toxin

A

A poison that animals, plants, and bacteria produce from their metabolic
activities.

26
Q

Acid levels

A

In food, it has a significant effect on bacteria and fungal multiplication.
Measured by a pH scale. Runs from a low of 0 to a high of 14.

27
Q

Binary Fission

A

Bacteria reproduce by dividing through this process.
Bacteria only needs 10-20 minutes to multiply.

Bacteria can multiply at about 98.6F

28
Q

Aerobic Bacteria

A

Needs oxygen to reproduce

29
Q

Anaerobic Bacteria

A

Can only survive without Oxygen

30
Q

Pathogenic bacteria

A

Needs moisture to reproduce
AW= water activity

31
Q

Preservation

A

Control of the safety and quality of food items.

Preserved by Killing spoilage and pathogenic microorganisms, removing oxygen or removing moisture.

Delays spoilage, prevents growth of pathogenic microorganisms, and helps maintain the time period in which food tastes good and is good for us.

32
Q

Cold Preservation

A

Foodborne bacteria slow down their growth and eventually stop growing the colder food gets.

Does not always kill bacteria but slows down the growth.

33
Q

Refrigeration

A

Between 34F to 40F

34
Q

Chilling

A

Just below refrigeration, but still above freezing.

35
Q

Freezing

A

Dropping temps below the chilling points.
Rapid freezing is the preferred way of freezing food because it makes for best quality.

Does NOT stop all microorganisms such as mold and yeasts, toxins or pathogens, it does kill parasites and severly restrict decay.

36
Q

Heat Preservation

A

Raising the temperature of food high enough to kill spoilage and pathogenic bacteria.

37
Q

Dehydration

A

Reducing the amount of water inside of the food items.

38
Q

Sugar and salt preservation

A

Both sugar and salt absorb moisture in the food and in essence rob the microorganisms of the water they need to grow.

39
Q

Temperature control

A

Meat above 40F should be rejected
First in First out

40
Q

Thawing

A

In a refrigeration unit cooler than 40 degrees
Submerged under running drinking water at or below 70 degrees

41
Q

Food groups

A

Perishable
Semi-perishable food
Non-perishable food

42
Q

Store Prepared food safely

A

Clean container that is sealed and marked with the date and time

43
Q

Poultry

A

Internal temp must reach 165 degrees for less than a second

44
Q

Meats

A

Steak, chops and roasts but reach 145 degrees for 15 second
Ground beef cooked to 160 degrees

45
Q

Reheated food

A

165 degrees for 15 or more seconds

46
Q

Displaying foods

A

Protected by a cover, case or sneeze guard

47
Q

TTIs

A

Time temperature indicators
If the shipment was exposed to unsafe conditions while being transported, this device will provide the information

48
Q

Calibrating thermometers

A

Ice point method- Temp of a large glass of crushed ice and water should be 32 degrees

Boiling-Point method- the temp of boiling water should read 212 degrees

49
Q

Employee sickness

A

Always notify the supervisors, they may still be able to work but in different capacity.

50
Q

Purchasing

A

Should always purchase from a reputable source.
Inspects suppliers warehouses and gain information on their working practice.

51
Q

FIFO

A

First in first out

52
Q

Freezing

A

-20 to -0 degrees or colder stops most microorganism activity

53
Q

Dry storage

A

Cool, dry and well ventilated
between 50 and 70 degrees

“USe by, best before or sell by”

Kept in original packaging or clearly labeled with the contents and the date

54
Q

Cleaning

A

Temp of the fresh hot water sanitizing rinse in a dishwasher must be between 180 to 194 degrees.

55
Q

Master cleaning schedule

A

Employees must maintain a food equipment log

56
Q

Sanitizing with Heated water

A

Heated to 171 degrees or above and immersed for a minimum of 30 seconds

If steam is used temp should be at least 200 degrees and applied for a minimum of 5 minutes

57
Q

Eradication

A

Means to completely eliminate or remove something from an area

58
Q

Food contact materials

A

Wood must be hardwood with a closed grain

59
Q

Regulations

A

Federals
State and local
Other federal agencies

Cottage bakery (1 decks)

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