Exam 3 Flashcards

1
Q

• List the seven principles of a HACCP System

A
  1. Conduct a hazard analysis
  2. Determine critical control points (CCPs)
  3. Establish critical limits
  4. Establish monitoring procedure
  5. Identify corrective actions
  6. Verify that the system works
  7. Establish procedures for record keeping and documentation
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2
Q

• Assess the design and materials for foodservice equipment from a sanitation viewpoint

A

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3
Q

• Understand the sanitation requirements for arrangement and installation of equipment

A

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4
Q

clean

A

 Removes food and dirt from a surface

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5
Q

sanitize

A

 Reduces pathogens on a surface to safe levels

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6
Q

list the factors influencing cleaning and effectiveness

A
	Type and condition of dirt
	Water hardness
	Water temperature
	Surface
	Agitation and pressure
	Length of treatment
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7
Q

heat sanitation

A

 Soaked in 171’F for at least 30 seconds

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8
Q

chemical sanitation

A

 Chlorine
 Iodine
 Quats

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9
Q

list the factors that can affect the action of chemical sanitizers

A
  1. Concentration
  2. Temperature
  3. Contact time
  4. Water hardness
  5. pH
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10
Q

list the steps in cleaning and sanitizing

A
  1. Scrape or remove food from the surface
  2. Wash the surface
  3. Rinse the surface
  4. Sanitize the surface
  5. Allow the surface to air dry
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11
Q

flies

A

shigella

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12
Q

roaches

A
	Salmonella
	Warm, moist hard to clean places
	Strong oily odor
	Droppings
	Egg cases
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13
Q

rodents

A
	Gnawing
	Droppings and urine stains
	Tracks
	Nesting materials
	holes
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14
Q

food safety management system

A

a group of practices and procedures intended to prevent foodborne illness

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15
Q

active managerial control

A

the manager’s responsibility to actively control these and other risk factors for foodborne illness

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16
Q

5 common risk factors for foodborne illness

A
purchasing food from unsafe sources
failing to cook food correctly
holding food at incorrect temperatures
using contaminated equipment
practicing poor personal hygiene
17
Q

FDA public health interventions

A

recommendations for controlling the common risk factors for foodborne illness

demonstration of knowledge
staff health controls
controlling hands as a vehicle of contamination
time & temp parameters for controlling pathogens
consumer advisories

18
Q

Hazard Analysis Critical Control Point (HACCP)

A

based on identifying significant biological, chemical or physical hazards at specific points within a product’s flow

19
Q

critical control points (CCPs)

A

points in the process where the identified hazards can be prevented eliminated or reduced to safe levels

20
Q

variance

A

a document that allows a requirement to be waived or changed

21
Q

detergents

A

mildly or highly alkaline cleaners that remove dirt

22
Q

degreasers

A

contain a grease dissolving agent

23
Q

delimers

A

used on mineral deposits and other dirt

often on dishwashers and steam tables

24
Q

abrasive cleaners

A

contain a scouring agent that helps scrub hard to remove dirt
often pots and pans
they can scratch surfaces

25
Q

when to clean and sanitize surfaces

A
  • after they are used
  • before food handlers start working with a different type of food
  • anytime food handlers are interrupted during a task and the items used may have been contaminated
  • after four hours if items are in constant use