Food Handling Flashcards by Ryan Jung

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

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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

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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

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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

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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).

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HESSN
H - ?
E - ?
S - ?
S - ?
S - ?
N - ?

HESSN
Hepatitis A
E Coli
Shigella
Salmonella (NTS)
Salmonella typhi
Norovirus

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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

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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

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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)

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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

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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

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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.

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Allergies - 8 Major Allergens
- ?
- ?
- ?
- ?
- ?
- ?
- ?
- ?

Allergies - 8 Major Allergens
- Soy (Tofu)
- Milk
- Peanuts
- Fish
- Tree Nuts
- Shellfish (shrimp)
- Eggs
-Wheat (Gluten)

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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

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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

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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

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6 Major Types of BACTERIA
- ?
- ?
- ?
- ?
- ?
- ?

6 Major Types
E. Coli
Salmonella (NTS)
Clostridium Botulinum
Listeria
Shigella
Staph

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Viruses
Need a living host
2 Types
- ?
- ?

Viruses
Need a living host
2 Types
Hepatitis A
Norovirus

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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)

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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

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Physical Threats - ?
Cross-Contamination - ?
Intentional Contamination - ?

Physical Threats - “If you can see it”
Cross-Contamination - “meat 2 veggies”
Intentional Contamination -AL.E.R.T.

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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

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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

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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

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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