Domain 4 Part 2 Flashcards
What are the food code temperatures for hold frozen, transport hot, and do not hold between?
Hold frozen -10 - 0 F
Transport Hot 165 - 170 F
Do Not Hold Between 40 - 140 F
What are the timing and temperature goals for cooling leftovers?
Cool leftovers quickly from 135 - 70 within 2 hrs, cool from 70 - 40 within an additional 4 hrs
What is the ideal temperature range for pathogen growth?
70 - 125 F
What is the USDA FSIS responsible for?
Meat and Poultry Division
- Wholesome Meat and Poultry Act: meat/poultry inspected at time of slaughter, processed products inspected during production
- Eggs Products Inspections Act: pasteurization of liquid eggs must be frozen or dried
What service is a part of the US Department of Commerce and what is it responsible for?
National Marine Fisheries Service (NMFS)
- Inspects and certifies fishing vessels/seafood plants; US Grade A = met sanitation and quality standards
- Shellfish grades based on size (jumbo shrimp: <25 lbs)
What four services are a part of the DHHS?
Public Health Service (PHS)
CDC
FDA CFSAN
Environmental Protection Agency (EPA)
What are the Public Health Service, CDC and EPA responsible for?
Public Health Service (PHS)
- infectious/contagious diseases transmitted via shellfish, milk, vending machines, restaurants
- CONTAMINATED SHELLFISH TRANSMIT HEPATITIS
CDC
- PulseNet System = early warning system for foodborne disease outbreaks
- FoodNet = mark trends of foodborne disease over time and develop interventions
Environmental Protection Agency (EPA)
- Establish/monitor water quality standards
- Determines safety and tolerance levels for pesticides
What is the FDA CFSAN responsible for?
Inspects:
- Food processing factories, raw materials, labeling
- Egg substitutes and imitation eggs
Monitors interstate shipping of SHELLFISH
Prohibits:
- Adulteration aka lowering of quality by mixing or substituting substances
- Misbranding aka use of deceitful or unfair labeling
Regulation of additives:
- GRAS → foods with this label haven’t been tested
- Producer of additive has to prove that it’s safe (Food Additive Amendment)
- Delaney Clause = if it causes cancer in animals or humans, remove it from the market
Mandatory standards aka Federal regulations for shipping products across state lines:
- Standard of identity - says what a product must be to be called a certain name
E.g. mayonnaise
- Standard of quality - minimum quality that foods can’t fall below
E.g. fruits
- Standard of fill of containers - can’t deceive people by using containers that appear to hold more than they do
E.g. canned goods
Controls foods labeled “imitation” or “substitute”
- Imitation = nutritionally inferior; costs less but tastes the same
E.g. Coffee whitener
- Substitute = nutritionally equal/superior in some ways, inferior in others
E.g. Egg substitutes
What is a food intoxication and what are 4 examples?
FOOD INTOXICATION = illness caused by toxin in food prior to consumption
Staphylococcus aureus
Clostridium perfringens
Clostridium botulinum
Bacillus cereus
Staph aureus: onset time, symptoms, sources, how to avoid, resistant to?
Onset time: 1-7 hrs after ingestion
Symptoms: N/V/D, pain, NO FEVER
Sources:
- humans (hands, nose, intestines, CUTS, sores)
- reheated foods/foods high in protein (meat, poultry, eggs, milk products, stuffing)
Resists: drying, freezing, not destroyed by cooking, MRSA strain aka Resistance to methicillin (antibiotic)
To avoid: must store in SHALLOW pans, wash hands, chill food quickly
Clostridium perfringens: onset time, symptoms, sources, how to avoid?
Onset time: 8-18 hrs
Symptoms: N/V/D, abdominal pain
Sources: CAFETERIA/BUFFET
- Soups, stews, liquid-like foods, meats, chicken, other foods cooked in large batches and held in unsafe temperatures
To avoid: Also store in SHALLOW pans, reheat leftovers to 165 F
Anaerobic
Clostridium botulinum: onset time, symptoms, sources?
Onset time: 4-36 hrs
Symptoms: weakness, double vision, fatigue, diarrhea, paralysis, inability to swallow, slurred speech, may be fatal in 3-10 days if not treated
Sources: soil, water, plants, intestinal tract of humans
- Low acid/improperly CANNED foods (Botulinum is destroyed by heat in acid)
- honey (don’t feed to infants d/t inadequate immune system)
- vacuum-packed/sous vide, tightly wrapped foods
- Smoked and salted fish
- Cooked root veggies held at warm temps too long
Anaerobic
Bacillus cereus: onset time, symptoms, sources?
Onset time: fastest = 30 minutes - 6 hrs (emetic), 6-15 hrs (diarrheal)
Symptoms: emetic (N/V), diarrheal (watery diarrhea, cramps)
Sources: soil, dust, grains, rice, flour, cereal crops
- Emetic = rice products, starchy foods, casseroles, sauces, puddings, soups
- Diarrheal = meats, milk, veggies, fish
What is a foodborne infection and give 7 examples.
FOODBORNE INFECTIONS: activity of bacteria carried by food into GI tract
Salmonella
Streptococcus
Vibrio
E. coli
Shigella
Campylobacter jejuni
Listeria
Salmonella: onset time, symptoms, sources? What is it destroyed by?
Onset time: 6-48 hrs, lasts 2-3 days
Symptoms: FEVER, N/V, chills, headache
Sources: intestinal tract of humans and animals, water, soil
- “CHICKENELLA” (raw chicken and seafood)
- SAL_MELLONELLA (dirty unwashed melons)
- Eggs, raw dairy
- Low acid foods at body or room temp
Destroyed by temps of pasteurization
Streptococcus: onset time, symptoms, sources? What is it destroyed by?
Onset time: 2-60 days
Symptoms: FEVER, DIARRHEA
Sources: intestinal contents of humans and animals; poor hygiene/ill handlers
- Milk, eggs, potato salad
- Food held at room temp for hrs
Destroyed by cooking
Vibrio: onset time, symptoms, sources? What virus does it yield?
Onset time: 16 hrs after ingestion; lasts 48 hrs
Symptoms: FEVER, vomiting, diarrhea, cramps
Sources: raw/undercooked seafood (shellfish, oysters)
Yields a norovirus
E. coli: onset time, symptoms, sources?
Onset time: Slowest onset (3-8 days AFTER ingestion); lasts 5-10 days
Symptoms: BLOODY DIARRHEA, severe cramping
Sources: human/animal intestinal tract
- Rare/raw ground beef
- Raw fruits and veggies
- Raw milk
- Unpasteurized apple juice
Can grow in fridge temperatures; survives in freezing/high acidity environments
Shigella: onset time, symptoms, sources?
Onset time: 12-50 hrs after ingestion; lasts 4-7 days
Symptoms: BLOODY DIARRHEA, abdominal pain
Sources: human intestinal tract
CAMPING/PICNIC
- Water w/ feces → flies flying around it; bare hands
- Cold mixed salads (chicken, tuna, potato)
- Raw veggies, watermelon
Campylobacter jejuni: onset time, symptoms, sources?
Onset time: 3-5 days; lasts 2-10 days
Symptoms: BLOODY DIARRHEA, abdominal pain
Sources: intestinal tract of cattle, sheep, pigs, poultry
- raw/undercooked meat or poultry
- Raw milk
- Raw veggies
One of the more common causes of gastroenteritis
Listeria: onset time, symptoms, sources, grows best?
Onset time: 2-30 days
Symptoms: flu-like symptoms, encephalitis, meningitis; may harm fetus
Sources: human/animal intestinal tract
- Unwashed veggies, fruits, soil, water
- Finger foods and ready to eat snacks (hot dogs, luncheon/deli meats)
- Cold cuts, coleslaw
- Raw milk, soft cheese
Grows: between 34-113 F; in slightly alkaline to neutral pH
Resists freezing, drying, heat
Norovirus: what is it? onset time, symptoms, sources?
NOROVIRUS: illness caused by poor personal hygiene among infected food handlers
Onset time: 24-48 hrs; lasts 1-2 days
Symptoms: N/V/D
Sources: Human feces and contaminated water, human contact
- Manufactured ice cubes
- Food fertilized by manure
- Ready to eat foods
Doesn’t reproduce in humans, remains active until AFTER food is eaten
What are the 7 principles of HACCP
Conduct a hazard analysis
Determine CCPs
Establish critical limits
Establish monitoring procedures
Estimate corrective actions
Verification procedure
Establish record keeping and documentation
What are the 3 food recall classes?
Class I: Health hazard situation where there is a REASONABLE probability that eating the food will cause health problems/death
Class II: potential health hazard situation where there is a REMOTE probability of adverse health consequences from eating the food
Class III: eating the food WILL NOT CAUSE adverse health consequences
What is ALERT?
ALERT = measures to minimize risk of food being tampered with
Assure products are received from safe sources
Look (monitor) the security of production
Employees: know who should and shouldn’t be there
Report and keep info related to food defense accessible
Threat: what you will do and who to contact if there is suspicious activity
What are the five classes of fires?
Class A: fire formed from wood, paper cloth, cardboard, plastics
Class B: fire formed from flammable gasses like propane and butane
Class C: fire formed from electrical equipment and frayed cords
Class D: fire formed from combustible metals like potassium, sodium, aluminum and Mg (usually during construction period)
Class K: fire formed from cooking oils, grease from animal/vegetable fats (deep fryer)
What are the two types of fire extinguishers and when are they used?
Multi-purpose dry chemical (ammonium sulfate, monoammonium phosphate, mica, talc)
- Used on A, B, C classes of fire
Class K
- Used in commercial kitchens using appliances and oils at much higher temps than previously
What are the 3 main chemical solutions used to clean? What are their ppms and pHs?
Chlorine solution 50 - 90 ppm pH <8
Iodine 12.5 - 25 ppm pH <5
Quaternary ammonia 150 - 400 ppm pH 7
How long should you immerse things in chemical solutions for? What temp should the water be?
Immerse in chemical solutions for 60+ seconds w/ water >75 F
What are the four steps in the planning procedure for the facility layout?
Prepare a prospectus aka a planning guide aka a formal summary of proposed work
Organize planning team: team educates each other regarding their area of expertise to prevent mistakes
Perform feasibility study: involves research/data analysis to justify project
Analyze menu: type, food prep methods, equipment, space
What are the four types of floors and where would they be used?
Concrete: light traffic, absorbs grease, use in storerooms/receiving areas
Terrazzo: cement and crushed marble; noisy dining room
Quarry tile (unglazed red clay tiles): kitchen and heavy traffic
Asphalt: light traffic dining room
In what areas would you need at least 10, 20, 50, and 70-100 lights?
At least 10 Dry storage
At least 20 hand-washing, ware-washing, self-service food areas
At least 50 general lighting in food prep and display areas
70 - 100 Localized detailed work areas, reading recipes
What are the three types of aisle space in the kitchen?
Lane with 1 person 36-42”
Lane with >1 person/equipment passes through 48-52”
Main traffic lane 60”
What are the four types of work area layouts?
Straight line: best from a time and motion point
L shape: limited amount of space, convenient work surface
U shape: large amount of table surface area but walking in and out adds steps
Parallel and back to back parallel: very efficient
What is the difference between NSI and UL?
National Sanitation International (NSI)
- Voluntary inspection of EQUIPMENT
- Complies with food safety and sanitation standards
Are corners/edges rounded? Are surfaces smooth/crevice-free? Are they easy to clean, etc.
Underwriter’s Laboratories (UL)
- Voluntary inspection of ELECTRICAL equipment
What gauge metal is most often used for equipment? How can you tell how strong a metal is?
Most often used for equipment = 10-14 gauge galvanized steel or 12-16 non-corrosive metals
the lower the gauge the stronger the metal
What type of polish is used the most? How can you tell the degree of polish/finish/luster of metals?
4 grind = standard polish
Numbered 1 - 7; higher numbers = higher polish, finish and luster
What are the stages of the 3 compartment dish washer?
Wash 110 - 120 F
Rinse Warm water
Sanitize 170 F for 30+ secs OR chemical solution for 1 min in >75 F water
AIR DRY pots and pans
AIR DRY AND STORE COVERED ON MOBILE CART: washed utensils
What are the stages of the mechanical dish washer?
Pre-rinse/pre-wash 110-140 F (liquefies fat/removes food before hot water coagulates protein)
Wash 140 - 160 F (lower temp → greasy dishes)
Rinse 170 - 180 F (sanitizes; drying agent prevents water spots)
Air dry 45 seconds
What are the 3 types of the mechanical dish washer?
Rack: tableware placed in racks
Conveyor belt/flite type: continuous belt moves through machine, racks used for small things
Low energy chemical dishmachine: saves energy bc no booster heater; water temp at 140F
- Increase use of detergents, rinse aids, water
- Requires longer drying time
- Bleach used to sanitize may stain silver
- Longer wash and rinse times may increase labor costs
What are the 4 meals/hr and their corresponding styles of dishwasher?
Up to 50 counter-style (home style)
50 - 250 Door style, single tank
250 - 1500 Single or double tank conveyor
1500+ Flite-type conveyor
What are the 5 types of ovens?
Deck: units stacked to save space
for when production is high and space is limited
Convection: fan for circulation
Even heat distribution, more quantity
Lower temp (decrease 25-35 degrees)
Takes less time (10-15% less)
Rotary, reel, revolving tray: food in motion while inside the oven
Large volume baking; also used for meat cookery
Microwave: on-demand, saves time, reheat prepared foods
Tilting skillet/frying pan: VERY VERSATILE
Serves as oven, frypan, braising pan, kettle, steamer, food warmer
Used for stews, soups, fried chicken, grilled cheese, scrambled eggs
What is the difference between a high pressure steamer and a steam jacketed kettle?
High pressure steamers = 15 PSI; cooks small batches quickly
- Speed facilitates batch cooking of things like veggies
- Reduces long holding periods, better quality, fewer leftovers
Steam jacketed kettle = two sections of stainless steel w/ air space between for steam circulation
- VERY energy efficient (5-8 PSI)
- Food doesn’t touch steam
- Types: deep, shallow, trunnion or tilting
What are the kettle sizes for veggies, entrees and high liquid content?
5-20 gallons veggies
Up to 40 gallons entrees
>40 gallons high liquid content
