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REHS > Food and Dairy - Saraniecki > Flashcards

Food and Dairy - Saraniecki Flashcards

1
Q

What is a “P” item?

A

a provision whose application contributes directly to elimination, prevention, or reduction to an acceptable level FBI
HIGH RISK

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2
Q

What is a “pf” item?

A

Priority foundation item
requires purposeful incorporation of specific actions or procedures
ex: personnel training, equipment, HACCP plan, labeling
MEDIUM RISK

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3
Q

What are “cor items?”

A

general sanitation
operational controls and procedures
general maintenance
LOW RISK

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4
Q

What is a temporary food establishment?

A

operates for a period of no more than 14 consecutive days in conjunction with a single event
high risk facility - improvised, inexperienced

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5
Q

What are not considered food establishments?

A

serves prepackaged TCS foods
produce stand
food processing plant
private home
bed and breakfast with less than 7 guest rooms, no more than 18 guests, and signage “not regularly inspected”

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6
Q

What are the TCS foods?

A

Time/temp control for safety aka potentially hazardous
raw or heat treated animal food
heat treated plant food
raw seed sprouts
cut melons
cut tomatoes
garlic in oil mixtures
PA foods in Aw/pH charts
cut leafy greens

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7
Q

What foods are specifically not TCS?

A

air cooled hard-boiled egg, shell in tact
Aw value 8.5 or less
pH of 4.6 or below @75F
commercially processed, hermetically sealed

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8
Q

Define spoilage

A

damage to organoleptic qualities of food

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9
Q

Define sanitary

A

free of harmful levels of disease-causing organisms

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10
Q

Define unsanitary

A

contains harmful levels of pathogens

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11
Q

What are psychrophiles?

A

can grow at 0C/32F

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12
Q

What are mesophiles?

A

grow at 25-40C/77-103F

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13
Q

What are thermophiles?

A

grow at 45-60C/113-140F

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14
Q

What are the big nine food allergens?

A

milk
peanuts
soybeans
crustaceans/shellfish - crab shrimp lobster
wheat
tree nuts - almonds, pecans, walnuts
fish - bass, flounder, cod
eggs
sesame seeds - as of 2023

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15
Q

Why is allergen awareness so crucial?

A

food allergens are considered to be the biggest health threat in full service restaurants

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16
Q

define “Exclude”

A

to prevent a person from working as an employee in a food establishment or entering a food establishment as an employee

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17
Q

Define “restrict”

A

to limit the activities of a food employee so that there is no risk of transmitting a disease
food employee does not work with exposed food, clean equipment, utensils, linens, or unwrapped single serve items

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18
Q

What are the reportable symptoms, employee to PIC?

A

vomiting
diarrhea
jaundice
sore throat with fever
lesions with pus unless covered

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19
Q

What are the reportable diagnoses, employee to PIC?

A

norovirus
HAV
Shigella spp
STEC or EHEC
Salmonella typhi
non-typhoidal Salmonella

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20
Q

What are the reportable exposures, employee to PIC?

A

norovirus - 48 hrs
STEC or EHEC - past 3 days
Shigella spp. - past 3 days
Salmonella typhi - last 14 days
HAV - last 30 days

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21
Q

What should PIC do for conditional employee who exhibits or reports sxs of concern?

A

PIC prohibits conditional employee from becoming a food employee

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22
Q

When should an employee be excluded?

A

symptomatic vomiting or diarrhea
or
dx and sx of norovirus, shigella spp, non-typhoidal salmonella, STEC

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23
Q

When is it ok for an employee to return to work?

A

just symptomatic - asymptomatic for 24 hrs or written rx that sx not contagious
if shigella spp. - approval from reg authority AND rx or 7 days asymptomatic

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24
Q

Typhoid fever
agent?
sx?
reservoir?
transmission?

A

Salmonella typhi
aka Enteric fever
500 cases annually US
reservoir: humans, 5% asymptomatic
transmission: urine and feces of patients and carriers, shellfish from contaminated water, raw fruits and veggies fertilized with night soil, flies via mechanical
vaccine availble

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25
Q

What sort of scenarios are considered imminent threats and operations should be discontinued?

A

fire
flood
extended power outage or water outage
sewage backup
misuse of toxic or poisonous materials
onset of FBO

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26
Q

What are the requirements for an air gap for backflow prevention?

A

equip shall be at least twice diameter of the water supply inlet, may not be less than 1 in
valve with vent and screen, screen must be 100 mesh upstream from carbonator and downstream from copper in water supply

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27
Q

What is the difference between an atmospheric backflow preventer and intermediate atmospheric backflow preventer?

A

intermediate atmospheric backflow preventer can have a shutoff valve after the device

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28
Q

Where would you find an RPS backflow preventer?

A

reduced pressure zone
for mains and high risk applications such as chemical mixing stations

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29
Q

What is protocol for hand washing and drying?

A

at least 20 seconds, vigorous lather and friction for 10-15 seconds
100F min running water, no steam mix
thorough drying with paper, air, or air knife

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30
Q

What are the regulations on jewelry?

A

NO JEWELRY on arms or hands
only exception: plain rings

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31
Q

When is wild game a permissible food source?

A

when it has been slaughtered and processed under a routine inspection program/vet

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32
Q

What’s the deal with wild mushrooms?

A

thou shalt not offer wild mushies for sale or service
UNLESS
cultivated wild and regulated or
wild packaged in a food processing plant that is regulated

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33
Q

What are the three main cold food receiving temps?

A

most foods - 41F
milk - 45F or below, brought to 41F within 4 hours
eggs - 45F or below
frozen must be frozen still

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34
Q

What should be on raw shellfish labeling?

A

name, address, certification # of shucker, packer
and
sell by date or best if used by date if less that half gallon
or
date shucked if half gallon or more
container tags kept for 90 days

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35
Q

What should be on pre packaged juice container?

A

must be obtained by processor with HACCP or be pasteurized or be treated to obtain 5 log reduction of pathogens or needs label to not be served to HSP or kids under 9

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36
Q

What are the rules regarding food-to-ice contact?

A

Unpackaged foods may not be in contact with undrained ice
whole, raw fruits and veggies, cut raw veggies, and tofu may be immersed in cold water or ice
raw poultry and fish received on ice may remain on ice

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37
Q

When can food be stored on the floor?

A

pressurized beverage containers
cased food in waterproof containers
milk containers in plastic crates

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38
Q

What requires 145F cooking temp and for how long?

A

min 17 sec
shell eggs ordered for immediate service
most meat

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39
Q

What can have variable heating temps between 145F and 158F in what time span?

A

Ratites
injected meats
mechanically tenderized
comminuted fish, meat, commercial game
raw eggs
158F 1 sec
155F 17 sec
150 1 min
145 3 min

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40
Q

What meats are required to cook for 165F and for how long?

A

15 sec
poultry
baluts
wild game
stuffed fish, meat, pasta, poultry
stuffing containing fish, meat, pasta, etc

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41
Q

What are the oven temps required for roasts less than 10 lbs?
What type of roasts?

A

whole beef roasts
corned beef
pork roasts
sured pork roasts - hame
350F conventional oven
325F convectional oven
250F high humidity oven

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42
Q

What are the oven temps required for roasts more than 10 lbs?

A

250F for conventional, convectional, high humidity ovens

43
Q

What are the temps that all parts of animals should be cooked to in regards to time?

A

130F for 112 min
133F for 56 min
135F for 36 min
140F for 12 min
145F for 4 min
151 for 54 sec
158 for 0 sec

44
Q

What temps are required for steaks

A

Raw or undercooked whole muscle, intact beef steak may be served:
never to highly susceptible pop
if labeled
cooked on both top and bottom to surface temp 145F
cooked color change of entire surface

45
Q

Raw or partially cooked animals can be served how? Which types in particular?

A

egg, fish, marinated fish, mollusks, steak tartare
informed non risk customers - signage

46
Q

What needs to happen if microwaving raw animals?

A

must be mixed halfway thru
all food parts must reach 165F

47
Q

What should you look for when receiving fish?

A

bulging clear eyes
smells like sea
gills bright red and dark
plump and firm, no finger indentations
oysters and clams tightly closed

48
Q

What is food considered to be sushi grade?

A

raw fish and mollusks frozen at:
-4F for 7 days
-31F for 15 hours
-31F until sold, then stored at -4F for 24 hours
recorded freezing temps kept on record 90 days

49
Q

What effect does freezing have on microorganisms?

A

bacteriostatic
destroys parasites - fish flukes, tape worms, round worms
prevents scombrotoxin formation but doesn’t destroy toxin

50
Q

How do you thaw reduced-oxygen packaging fish?

A

keep frozen until time of use, then remove from package prior to its thawing under refrigeration or prior to/immediately upon completion of its thawing using running water

51
Q

What is blanching?

A

scalding fruits or vegetables in boiling water or steam for a short period
neutralizes bacteria and enzymes
preserves color flavor and texture
increases shelf life

52
Q

What are the only exceptions to RTE/TCS dates on foods?
(manufacturer’s use by date typically cannot be exceeded)

A

commercially prepared:
deli salad
hard and semi soft cheese
cultured dairy
preserved fish
shellstock
dry fermented sausages
salt-cured products - prosciutto and ham

53
Q

When can 6 hours be used for time not temp food prep?

A

cold foods only, initial temp less that 42F
food must be discarded at 70F
must be cooked and served within 6 hrs

54
Q

When must a food establishment obtain a variance?

A

specialized processing:
smoking meats for preservation
curing food
using vinegar as method of nonTCS
ROP controls for C. botulinum and L. monocytogenes
molluscan shellfish life-support system
custom meat processing
sprouting seeds or beans

55
Q

How must ROP be done?

A

must ensure two barriers to protecti from C. botulinum and L. monocytogenes
must have HACCP plan
41F
and either
Aw 0.91 or less
pH 4.6 or less
meat or poultry cured from USDA plant
food with competing organisms - raw meat and veggies

56
Q

What should a HACCP plan include for ROP?

A

maintain food at 41F with both “sell by” date and “use by” instructions
prohibited bare hand contact
designated prep area
food discarded after 30 days or frozen
sanitizing and training program

57
Q

What are the lead maximums on utensils?

A

coffee mugs limit 0.5mg/L
bowls 1.1l or more 1.0mg/L
Bowls 1.1L or less 2.0mg/L
Flate utensils 3.0mg/L

58
Q

What is significant about copper and alloy in utensials?

A

ex brass
may not contact food with pH below 6 such as vinegar, fruit juice, or wine
may be used with beer in pre fermentation and fermentation steps

59
Q

What is the only acceptable wood surface food food prep?

A

hard maple

60
Q

What are thermometer temp requirements?

A

C/F temps +/- 1C
If only scaled F, +/- 2F
ambient C/F air +/- 1.5C
ambient air F only +/-3F
shall be calibrated to manufacturers specs or when dropped

61
Q

What are the requirements of manual warewashing?

A

three compartment sink
washing temp 110F
sanitize temp 171F+
must be able to completely immerse

62
Q

What are requirements for mechanical warewashing?

A

wash solution:
stationary rack single temp 165
stationary rack dual temp 150
single tank conveyor dual temp 160F
multitank multitemp conveyor 150F
sanitizing:
may not be more than 194F or less than 180F
utensils must reach surface temp 160F

63
Q

When should utensils be cleaned?

A

every 4 hours unless refrigerated
when changing type of raw animal food, except in succession of requiring higher cook temp
iced tea dispenser every 24 hrs

64
Q

What are the lighting requirements in food facilities? (3)

A

10 foot candle -dry food storage
20 foot candle - self service areas, reach in coolers, hand washing, toilet rooms
50 foot candle - at surface where employee is working with food or utensils

65
Q

What is the purpose of exhaust hoods?

A

prevent grease or condensation from draining or dripping onto food, equipment, utensils, etc

66
Q

How should receptacles be covered?

A

inside establishment if not in continuous use or after they are filled, outside with tight fitting lid

67
Q

How do you calculate attack rate?

A

of sick people/total people exposed x100
or
# of sick people/total people unexposed x100

68
Q

How do you calculate food specific attack rate?

A

of people who ate food and got sick/# of people who ate food altogether (sick and not sick) x100

69
Q

How do you calculate attack rate ratio?

A

attack rate % for sick students who ate fish/attack rate % for students who did not eat fish

70
Q

What do different attack ratios mean?

A

1.0 - no increased risk of eating fish and getting sick
>5, very strong association
3-5 stong assoc
1.7-3 moderate
1.3-1.6 weak

71
Q

What are the raw milk-borne diseases?

A

Salmonella typhimurium
Campylobacter jejuni
Listeria monocytogenes
Staphylococcus aureus
Mycobacterium tuberculosis
Yersinia interocolitica
Coxiella burnetti
Brucella abortus

72
Q

Q Fever
agent?
symptoms?
reservoir?
transmission?
At-risk individuals?

A

Coxiella burnetti
respiratory flu-like symptoms
reservoir: cattle, sheep, goats, dogs cats birds
transmission: ingestion of infected amniotic fluid, milk, urine, feces
-inhalation of airborne dried endospores of placenta or excrement
occupational hazards: vets, abattoir workers, farmers, shearers, tannery workers
cat B bioterrorism agent

73
Q

Brucellosis
aka?
agent?
animal symptoms?
human symptoms?
human transmission?

A

aka Bang’s disease
Brucella abortus (cattle), B. ovus and melitensis sheep and goats, B. suis pigs
animal sx: abortion, highly contagious among animals
humans: undulant fever, many Brucella spp.
sx: inconstant fevers, malaise, myalgia
transmission: unpasteurized milk, skin abrasions while handling infected animals

74
Q

How do you test for Brucella?

A

Milk ring test:
dairy herds are tested annually
animals testing positive are euthanized
cattle can be vaxxed

75
Q

What is fluid milk pasteurized at and for how long under the following conditions?
VAT
HTST
HHST
UHT/UP

A

30 min 145F
15 sec 161F
15 sec 161F
2 sec 280F

76
Q

What are egg nog and ice cream pasteurized at and for how long under the following conditions?
VAT
HTST
HHST
UHT/UP

A

30 min 155F
25 sec 175F or 15 sec 180F
15 sec 161F
2 sec 280F - shelf stable for 6 months

77
Q

What are two diseases we have seen in pasteurized milk and what were the causes?

A

Salmonella typhimurium - Salmonellosis -in-plant cross connection modification
Yersinosis - chocolate syrup added post-pasteurization

78
Q

What three products are not destroyed in the pasteurization process?

A

staphylococcus toxins
anthrax spores
pesticides

79
Q

What is the phosphatase test?

A

used to indicate proper pasteurization
phosphatase is present in all raw milk but easily denatured in pasteurization
single best test of milk quality

80
Q

What is the cryoscope test?

A

freeze test to detect water dilution in raw and pasteurized milk

81
Q

What is step 1 of HACCP plan and what does it entail?

A

Hazard Analysis
identify potential hazards - biological, chemical, physical
list preventive measured to control each hazard, use of flow chart

82
Q

What is step 2 of HACCP and what does it entail?

A

Identify Critical Control Points
this is the process where food safety hazards can be eliminated, reduced, or prevented

83
Q

What is step 3 of HACCP and what does it entail?

A

establish critical limits
one or more preventive measure that can be measured and verified

84
Q

What is step 4 of HACCP?

A

Establish CCP monitoring
a planned method of observation/measurements meeting certain requirements

85
Q

What is step 5 of HACCP?

A

establish corrective actions
actions to be taken when a deviation from established critical limit occurs
ex: destroy, isolate, reprocess

86
Q

What is step 6 of HACCP?

A

record keeping procedures
procedures to maintain pertinent documents, numbers, dates, corrective actions, etc

87
Q

What is step 7 of HACCP?

A

verify HACCP is working

88
Q

What is a performance and risk based inspection?

A

prioritizing inspection frequency based on the food establishment’s history of compliance and potential for a vector of FBDO

89
Q

What are the food-borne illnesses that are bacterial infections?

A

Salmonella
Shigella
Listeria monocytogenes
Campylobacter jejuni
Vibrio parahaemolyticus
Vibrio cholera
E. coli - can also be toxin producing

90
Q

Staphylococcus aureus
type of infection?
incubation?
reservoir?
transmission?
significance?

A

intoxication heat stablie toxin
inc 1-6 hrs
res: human skin, pimples, cuts, sores, mucous
trans: inadequate cook/hold of custards, salad dressings, meats, sandwiches

91
Q

Bacillus cereus
type of infection?
incubation?
reservoir?
transmission?
significance?

A

intoxication, spore former
inc - 8-16 hrs
reservoir - ubiquitous
trans - inadequate cook/hold of rice and grains

92
Q

Clostridium botulinum
type of infection?
incubation?
reservoir?
transmission?
significance?

A

intoxication, anaerobic spore former
in: 12-36 hrs
res: ubiquitous in soil
tran: improperly cooked bulk soups, stews, improperly canned foods

93
Q

What are the bacteria found to be toxin-producing? What does this mean?

A

infectious agent is in the food, once in the body it forms toxins
Clostridium perfringens - spore former
E. coli - ETEC, EHEC, EPEC (may be shiga like toxin)

94
Q

What are preformed toxins that cause seafood poisoning? (3)

A

scromboid poisoning - histamine poisoning from decomposing fish
ciguatera poisoning - toxins from fish consuming toxic reef algae
paralytic shellfish poisoning - heat stable toxin from shellfish consuming red algae blooms

95
Q

What are the food borne parasitic protozoa?

A

giardia lamblia
entamoeba histolytica
cryptosporidium parvum
cyclospora cayetanensis
acanthamoeba

96
Q

What are the food borne parasitic nematodes?

A

anisakis
diphyllobothrium
nanophyetus
eustrongylides
trichuris trichuria

97
Q

What are the fooborne pathogenic viruses?

A

Hep A virus
Hep E virus
Rotavirus
Norwalk virus

98
Q

How is Norwalk virus destroyed?

A

Cl resistant - 200 ppm 10 min CT on food prep areas, 1000 ppm 10 min CT walls floors, 5000 ppm 10 min CT wooden tables
iodine - 0.8% is effective
heat - 158F/5 min or 212F/1 min
hand washing

99
Q

What is ineffective against Norwalk virus?

A

ethanol
1:10 quaternary ammonia
freezing
acid
high sugar

100
Q

What prion disease is found in sheep?

A

scrapie
banned spinal cord in feed to reduce

101
Q

What prion is found in deer, elk, moose?

A

chronic wasting disease

102
Q

What prior disease is found in cows?

A

bovine spongiform encephalopathy
mad cow disease
may be transmitted to man by eating brain and spinal tissue of infected
CNS and bone marrow banned from foods

103
Q

What are the three human prion diseases?

A

Creutzfeldt-Jakob dises - genetic
Kuru - probably from cannibalism
vCJC - from eating BSE CNS tissue and cross contamination of surgical instruments

REHS (47 decks)

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