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Food Handling mgmt course Flashcards

1
Q

Definition of Foodborne illness

A

Illiness carried or transmitted to people by food.

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2
Q

Definition of Foodborne illness outbreak

A

An incident in which two or more people exiperence the same illness after eating the same food.

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3
Q

What group people are at risk for foodborne illnesses?

A
  • Young children
  • Pregnant women
  • Elderly
  • Indvidual taking certain medications
  • Individuals with weaken immune system
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4
Q

What is the number 1 risk factor of foodborne illness?

A

Food held improper temperature.

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5
Q

What are the CDC foodborne illness risk factors?

A
  • Foods held at improper temperature
  • Inadequately cooked food
  • Contaminated food equipment
  • Food supplied from unapproved/unsafe source
  • Poor personal hygiene.
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6
Q

What are the keys to food safety?

A
  • Control tempature and time
  • Prevent cross-contamination
  • Practice good hygiene
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7
Q

What are the hazards assoicated with foodborne illness?

A
  • Biological
  • Chemical
  • Physical
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8
Q

What does the federal regualtory system state for foodhandling?

A

Recommended guidance to assist states in developing food safety regulations

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9
Q

Who can train food employes in food handling?

A

The PIC (person in charge) as long as their certficate is valid.

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10
Q

When is recertification requred for the PIC?

A
  • It is based off the certifying organization
  • Usually 5 years
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11
Q

How much time is required to train Food employees initally, and annually?

A

4 hours for both.

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12
Q

What are the types of mircoorganisms?

A
  • Bacteria
  • Viruses
  • Parasites
  • Fungi
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13
Q

What microorganism cannot be destroyed?

A

Bacteria specifically spore forming bacteria.

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14
Q

What foods is type 2 bacillus cereus found in?

A

Grains, rice, cererals, pastas.

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15
Q

What bacteria is found specifically in home canned foods?

A

Clostridum Botulinum

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16
Q

What is the temperature range that foodborne microorganisms grow the best at?

A

41 F to 135 F

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17
Q

What are the four phases of bacteria growth curve?

A

Lag, Log, Satitionary, and Decline

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18
Q

What is the most dangerous phase of the bacteria growth curve?

A

Log phase
They appear good, taste good and smell good, but they’re not.

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19
Q

What are are the primary spoilants?

A

Fungus and Yeast

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20
Q

What are the steps for washing your hands?

A
  • Thoroughly wet hands
  • Soap hands and bring lather, scrub for 20 seconds.
  • Rinse hands thoroughly
  • Dry hands with disposables towel and turn off water.
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21
Q

What methods can you use to touch ready-to-eat foods?

A
  • Gloves
  • Tongs
  • Forks
  • Spoons
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22
Q

Can you wear jewelry when you prep food?

A

No, unless it’s plain wedding band with no stone.

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23
Q

Who approves food sources?

A
  • USDA
  • FDA
  • Army Vet services
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24
Q

What foods can you accept at temperature is 41 F or lower?

A
  • Beef
  • Pork
  • Poultry
  • Fresh food
  • Shellfish
  • Crustaceans
  • Dairy
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25
Q

What are temperature can you accept eggs?

A

45 F

26
Q

Accept Dairy products if they…

A
  • Are tempature of 41 F of lower.
  • Grade A and pasteurized
27
Q

What are you inspecting for in froozen food?

A
  • Ensure there are no ice crystals
  • Ensure it is not wet
  • Ensure the product is not discolored
28
Q

Where shall the themormeter be placed inside the refrigerator?

A

inside the warmnest location of the unit

29
Q

FIFO meaning

A

First in First Out

30
Q

Does cooking destory spore foming bacteria, toxins, or chemical hazards?

A

No.

31
Q

min cooking temperature of fruits or vegetable

A

135 F

32
Q

min cooking temperature of shell eggs

A

145 F for 15 seconds

33
Q

min cooking temperature of compercially processed RTE foods held hot

A

135 F for 15 seconds

34
Q

min cooking temperature of steak

A

145 F for 15 seconds

35
Q

min cooking temperature of roasts

A

145 F for 4 mins

36
Q

min cooking temperature of poultry

A

165 for 15 seconds

37
Q

min cooking temperature of injected meats

A

155 for 15 seconds

38
Q

min cooking temperature of reheating TCS foods

A

165 F for 15 seconds

39
Q

How must TCS be cooked in a microwave?

A
  • Must be cooked up to 165 F
  • wait 2 mins
  • Take temp again ( 165 F)
40
Q

Steps for cooling TCS

A

Should take 6 hours
* Temp should be reduce to 135-70 in first 2 hours
* 70-41 within the last 4 hours

41
Q

What are the approved methods of thawing?

A
  • Thaw in refrigerator
  • Cold running water
  • Microwave oven
  • Cooking
42
Q

What does HACCP stand for?

A

Hazard Analysis and Critical Control Points

43
Q

What are the principles of HACCP?

A
  • Hazard Analysis
  • ID critical control points (CCP) in food prep
  • Establish procedures to monitor CCP
  • Etablish corrective action taken if needed
  • establish process to ensure HACCP system is working
  • Establish effective record keeping
44
Q

What is a hazard per HACCP

A

Any bilogical, chemical or physical property that may cause food to be unsafe for human consumption.

45
Q

What are examples of CCPs?

A

Cooking, chilling, sanitation procedures, prevention of cross contamination, employee and environment hygiene.

46
Q

Design plans for a facility should be reviewed by whom?

A

Local PMA

47
Q

Floor mounted equipment should be how far from the floor?

A

6 inches

48
Q

What is the best method to pervent backflow?

A

The air gap.

49
Q

What kind of lighting do food preperation areas require?

A

50 foot candles 30” from the floor.

50
Q

What is the difference between cleaning and sanitizing?

A

Cleaning is the removal of food from a surface while sanitation is the reduction of microbes on a surface to a safe level

51
Q

What type of cleaning agent do you use for fresh soil?

A

General purpose detergents

52
Q

What are the steps for manual dish washing?

A

Scrape, wash, rinse, sanitize, and air dry.

53
Q

What type of cleaning agent do you use for ovens, burnt on grease?

A

Degreasers

54
Q

How do you idtenfiy coachroaches?

A

Strong oily order
Droppings
Egg cases

55
Q

Most common type of cockroach?

A

German cockroach

56
Q

What are signs of infestation of rats?

A

Gnawing, nesting, holes, droppings and rub marks

57
Q

What are common injuries found in a kitchen?

A

Cuts
Falls
Burns

58
Q

Alpha class Fire extinguishers is used for what and represented by which symbol?

A

wood, paper, fabric, and most kinds of trash. Is marked by a Triangle

59
Q

Class B Fire extinguisher symbol and usages

A

Square, for petroleum greases, tars, oils, oil-based paints, solvents, lacquers, or alcohols (boil)

60
Q

Class C Fire extinguisher symbol and usage

A

Used for electric fires it is marked by a C with a circle

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