Food Handling Flashcards
Cooking Food Safely
135 °F - ?
145 °F - ?
155 °F - ?
165 °F - ?
145 °F - ?
Cooking Food Safely
135 °F - Fruits and veggies
145 °F - Solid cuts of meat (no poultry)
155 °F - Ground meats (no poultry)
165 °F - Poultry (whole or ground)
145 °F - Eggs Now / 155°F - Eggs Later
FAT TOM-6 Favorable Conditions
F is for
A is for
T is for
T is for
O is for
M is for
F is for Food High in Protein
A is for Acid/acidity
T is for Time (date mark if longer than 24 hrs)
T is for Temperature
O is for Oxygen
M is for Moisture
Cooling Foods
3S’s - Smaller. Shallow. Stir
3I’s - ? / ? / ?
CROW is?
Cooling Foods
3S’s - Smaller. Shallow. Stir
3I’s - Ice bath, Ice Wand, Ice Directly
Cook Refrig Oven Water
Cooling and Thawing
2-Stage Cooling - FDA Food Code
_ °F to _ °F within 2 hours
_ ° to _ °F within 4 hours
Cooling and Thawing
2-Stage Cooling - FDA Food Code
135 °F to 70 °F within 2 hours
70 ° to 41 °F within 4 hours
Proper Personal Hygiene
1. Wear ?
2. FDA ?
3. Nail ?
4. Wash between ?
Proper Personal Hygiene
1. Wear hair restraints (tuck in long hair)
2. FDA approved anti-bac not a substitute
3. Nail polish and fake nails not recommended
4. Wash between tasks and after touching - any item that might be dirty (ex. electronic devices).
HESSN
H - ?
E - ?
S - ?
S - ?
S - ?
N - ?
HESSN
Hepatitis A
E Coli
Shigella
Salmonella (NTS)
Salmonella typhi
Norovirus
Cleaning and Sanitizing
Cleaning - removal ?
Sanitizing - reduces ?
Cleaning and Sanitizing
Cleaning - removal of food particles from surfaces in contact with food (Washing + Rinsing = Cleaning)
Sanitizing - reduces number of pathogens on surfaces for future use
Types of cleaners - 3DA
D?
D?
D?
A?
Types of cleaners - 3DA
Detergent - general purpose; dirt and grime
Delimer - min. Deposits
Degreaser - fats, oils
Abrasive - baked-on Cleaner
3 chemical sanitizers (ICQ)
lodine - ?
Chlorine - ?
Quats - ?
3 chemical sanitizers (ICQ)
lodine - 12.5 ppm (30 sec)
Chlorine - 50 ppm (7 sec)
Quats - 200 ppm (30 sec)
Machine dishwashers
High-temp at least ___ but not above ___ - Low-temp at least __
Machine dishwashers
High-temp at least 180 °F but not above 195 °F - Low-temp at least 120 °F
5 steps to proper manual washing: SWRSA
S -
W -
R -
S -
A -
5 steps to proper manual washing: SWRSA
Scrape
Wash
Rinse
Sanitize
Air Dry
Foodborne Illnesses and Allergies
High Risk Population Groups (IES)
I -
E -
S -
Foodborne Illnesses and Allergies
High Risk Population Groups (IES)
Infants
EIderly
Systems that are impaired.
Allergies - 8 Major Allergens
- ?
- ?
- ?
- ?
- ?
- ?
- ?
- ?
Allergies - 8 Major Allergens
- Soy (Tofu)
- Milk
- Peanuts
- Fish
- Tree Nuts
- Shellfish (shrimp)
- Eggs
-Wheat (Gluten)
Procedures that require a variance:
- ?
- ?
- ?
- ?
- ?
- ?
- ?
Procedures that require a variance:
- ROP packaging
- Fresh/unpasteurized juice
- Raw or undercooked shellfish
- Serve live shellfish from a tank
- Smoke food to preserve food
- Food additives to preserve
- Curing food
Active Managerial Control
Step 1 ?
Step 2 ?
Step 3 ?
Step 4 ?
Step 5 ?
Step 6 ?
Active Managerial Control
Step 1 Identify Risk
Step 2 Monitor
Step 3 Corrective Action
Step 4 Mgmt. Oversight
Step 5 Training
Step 6 Re-evaluation
HACCP
Step 1 - ?
Step 2 - ?
Step 3 - ?
Step 4 - ?
Step 5 - ?
Step 6 - ?
Step 7 - ?
HACCP
Step 1 Do Hazard Analysis
Step 2 Determine CC Points
Step 3 Establish critical limits
Step 4 Procedures to monitor
Step 5 ID corrective action
Step 6 Verify system works
Step 7 Maintain Records
6 Major Types of BACTERIA
- ?
- ?
- ?
- ?
- ?
- ?
6 Major Types
E. Coli
Salmonella (NTS)
Clostridium Botulinum
Listeria
Shigella
Staph
Viruses
Need a living host
2 Types
- ?
- ?
Viruses
Need a living host
2 Types
Hepatitis A
Norovirus
Parasites
-4°F for 7 days or cook well
- ?
- ?
- ?
Parasites
-4°F for 7 days or cook well
Trichinella (pork & wild game)
Anisakis (fish, sushi)
Giardia (dirty water)
Contaminants to Food
Biological -
Chemical -
Contaminants to Food
Biological - Pathogens (virus, bacteria, parasites, fungi, toxins)
Chemical - locked up, separate, away from food & food-contact surfaces. Copper, Brass, and Tin should not mix with acidic foods
Physical Threats - ?
Cross-Contamination - ?
Intentional Contamination - ?
Physical Threats - “If you can see it”
Cross-Contamination - “meat 2 veggies”
Intentional Contamination -AL.E.R.T.
Purchasing, Receiving, Storing Safe Food
What’s the receiving temperature?
- ?
- ?
- ?
- ?
- ?
Purchasing, Receiving, Storing Safe Food
What’s the receiving temperature?
Ice crystals - reject the shipment
Dairy -grade A & pasteurized
Poultry - dark wing tips/soft, sticky flesh
Fresh fish - bright skin, red moist gills
Fresh shellfish - shell-stock ID tags 90 days and write the date
Raw meat storage
- Poultry at ?
- Store ready-to-eat ?
- Prevent ?
Raw meat storage
- Poultry at bottom, ground meat above poultry,
raw pork above ground beef
- Store ready-to-eat foods away from or above raw foods
- Prevent food overload
Cold food storage - TPHC - Time as a Public Health Control
-Cold food starts at ___ no higher than ___. max of ___ hours
Hot food start at ___ no lower than ___ max of ___ hours
Cold food storage - TPHC - Time as a Public Health Control
-Cold food starts at 41 °F no higher than 70 °F. max of 6 hours
Hot food start at 135 °F no lower than 70 °max of 4 hours
Equipment and Facility Safety
___ - crushed ice & water
___ - boiling water
Equipment and Facility Safety
32 °F - crushed ice & water
212 °F - boiling water
Buffet stations - Only reuse cups
__ or __ (approved by ANSI)
Buffet stations - Only reuse cups
UL or NSF (approved by ANSI)
Cross-connection: ?
Backflow: ?
drops below the non-potable (non-drinkable) water supply
The air gap must be at least __ or __ the faucet diameter
Cross-connection: the mixing of potable and non-potable water supply
Backflow - When pressure in the potable (drinkable) water supply drops below the non-potable (non-drinkable) water supply
The air gap must be at least 1 inch or twice the faucet diameter
Pest Control (mice, rats, roaches)
___ and ___ have droppings like black pellets, oily brush marks.
___ lay brown egg cases, droppings like grains of black pepper, emit a strong oily odor.
Pest Control (mice, rats, roaches)
Rats and Mice have droppings like black pellets, oily brush marks.
Cockroaches lay brown egg cases, droppings like grains of black pepper, emit a strong oily odor.
Once the temperature dips below 135°, if we still have time, what temperature will we be able to reheat it to?
165°F
What is the minimum cooking temperature for a salmon steak?
145°F Solid cut of meat
At what minimum temperature do you reheat gravy in the microwave?
165°F
At what minimum temperature do you cook eggs for immediate service?
145°F
What is the minimum cooking temperature for fish tacos prepared with previously cooked fish?
165°F
What is the minimum cooking temperature for lamb chops?
145°F
What is the minimum cooking temperature for minced fish? (MINCED)
155°F
What is the minimum cooking temperature of leftover broccoli?
165°F
At what minimum temperature should you cook rice for hot holding?
135°F
At what minimum temperature should you cook eggs for hot holding?
155°F
What is the correct internal cooking temperature of a wild harvested stuffed fish?
165°F (it is stuffed)
What is the minimum holding temperature for hot TCS (Time & Temperature Control for Safety) food?
135°F
What is the maximum holding temperature for cold TCS food?
41°F
Which one of these two foods is a TCS food? Beans or cooked rice?
Cooked rice
Cooling Food (2 Stages) - 6 Hours Total
The FDA Model Food Code recommends that cooked TCS food be cooled from?
__ to __ within 2 hours
__ to __ within 4 hours
Cooling Food (2 Stages) - 6 Hours Total
The FDA Model Food Code recommends that cooked TCS food be cooled from?
135°F to 70°F within 2 hours
70°F to 41°F within 4 hours
How many hours total are you allowed in the TDZ Temperature Danger Zone during the cooling process?
__ Hours Because the food is in a constant state of cooling
How many hours total are you allowed in the TDZ Temperature Danger Zone during the cooling process?
6 Hours Because the food is in a constant state of cooling
Cooling Foods = 3S’s are?
?
?
?
Cooling Foods = 3S’s are?
* Smaller portions (e.g. cutting a large steak into smaller pieces)
* Shallow pans 4 inches deep or less (e.g. cooling cooked rice)
* Stirring food
To what minimum temperature do you cook the food when using the microwave?
165°F
Running Water has to be under?
Under a constant flow of potable water at ___ or less
70°F
Remember. Do not leave frozen food sitting out in room temperature to thaw because
Bacteria grow best when left out in the TDZ. (temperature danger zone)
Which of the 2 are restricted in the Symptom and Required Action?
Jaundice
Infected wound or boil (open or draining)
Vomiting
Diarrhea
Sore throat with fever
Sore throat with fever
Infected wound or boil (open or draining)
Approved Cleaners (3DA) - 3 Ds and an A are?
Approved Cleaners (3DA) - 3 Ds and an A are?
* Detergents - general purpose cleaner (dirt & grime)
* Delimers - mineral deposits (hard-water & calcium build-up)
* Degreasers - dissolves grease, fat, oil (aka “solvent cleaners”)
* Abrasive cleaners - hard to remove dirt, baked-on food
3 Approved Sanitizers - ICQ are?
3 Approved Sanitizers - ICQ are?
* lodine - 12.5 parts per million (ppm) for 30 sec. contact time
* Chlorine/Bleach - 50ppm* for 7 sec. contact time
* Quaternary ammonium compounds (quats) 200 ppm* for 30 sec. Contact time Ideal sanitizing temp. is 75°F for all three
Hot Water as a Sanitizing Solution Must be?
at least 171°F and contact time of at least 30 sec.
Are dishwashers required to restrain their hair?
Yes! A hair restraint is always required. Gloves are not.
Manual Dishwashing (SWRSA)
Preliminary Step - Clean & sanitize the sink/drain boards
Manual Dishwashing (SWRSA)
Preliminary Step - Clean & sanitize the sink/drain boards
Scrape items before washing re-rinse/pre-soak
Wash with detergent (in 1st compartment) Water temperature is 110°F
Rinse in 2nd compartment, hot water at least 110°F Improper rinsing leaves residue. Change the water when dirty!
Sanitize in the 3rd compartment with hot water (171°F) /solution mix. Never rinse items after sanitizing them.
Air-dry items on a clean sanitized surface Never use a towel to dry
What is the minimum temperature for hot water when used for sanitizing? And for how many seconds?
171° for 30 seconds
How many seconds do you leave dishes in the water when using lodine or Quats as a sanitizer?
30 seconds
And how many seconds do you leave dishes in the water when using chlorine?
7 seconds
What do we use to test the concentration of sanitizing solutions?
Test strips
Test strips
What is the unit of measure for the concentration of sanitizing solutions?
Parts Per Million (PPM)
Parts Per Million (PPM)
What is the minimum concentration of iodine when used as a sanitizing solution?
12.5 ppm for 30 sec. contact time
What does hard water do to sanitizing chemicals?
Weaken them
Machine Dishwashers
* High-temp - at least ___, but not above ___ (or food will bake on plates)
* Low-temp washer - at least ___ (chemical sanitizing machine)
Machine Dishwashers
* High-temp - at least 180°F, but not above 195°F (or food will bake on plates)
* Low-temp washer - at least 120°F (chemical sanitizing machine)
What is the minimum concentration of Chlorine when used as a sanitizing solution?
50ppm* for 7 sec. contact time
What is the minimum concentration of Quaternary ammonium compounds when used as a sanitizing solution?
200 ppm* for 30 sec
What is the ideal temperature for the 3 Approved Sanitizers
Contact time Ideal sanitizing temp. is 75°F for all three
HACCP Plan is?
Hazard
Analysis
Critical
Control
Point
What would be the biological hazard at an establishment that serve chicken?
Salmonella Non-typhoidal
What is the minimum cooking temperature for vegetables for hot holding?
135°F This is the critical limit
At what minimum temperature do you reheat gravy in the microwave?
165°F is the critical limit
At what maximum temperature do you receive cold food?
41°F is the critical limit
At what maximum temperature do you maintain frozen food?
0°F is the critical limit
To what temperature do we need to cook ground beef to reduce risk of E. coli?
155°
To what temperature do we need to cook veggies to reduce risk of E. coli?
135°F
To what temperature should we cook turkey in order to reduce the risk of Salmonella?
165° F is safe
How can we prevent all the biological toxins coming from seafood?
Purchase from approved sources
