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Food Manager > Food manager > Flashcards

Food manager Flashcards

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Gourmet Food flashcards
1
Q

biological food borne illness

A
  • most common and greatest threat to food safety

- caused by pathogenic bacteria

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2
Q

chemical food borne illness

A

caused by chemicals such as detergents and sanitizers

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3
Q

physical food borne illness

A

caused by a bandage, dirt, glass, or plastic falling into food

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4
Q

vehicles of contamination

A
  • food handlers
  • equipment
  • unclean contact surfaces
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5
Q

ready to eat foods

A
  • high in moisture
  • high in protein
  • pathogenic bacteria love this
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6
Q

time temperature control for safety (TCS) foods

A

-allow pathogenic bacteria the right amount of time and right temperature

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7
Q

vulnerable groups

A
  • pre-school
  • elderly
  • those with an illness or chronic condition
  • pregnant women
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8
Q

symptoms of food borne illness

A
  • n/v/d
  • abd cmraps
  • fever
  • jaundice
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9
Q

due diligence defense

A

means that you can prove to court that you have taken all reasonable efforts to ensure that your business operates in a safe manner

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10
Q

pathogen

A
  • bacteria
  • virus
  • parasites
  • fungi
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11
Q

FAT TOMS

A
  • what pathogenic bacteria need to survive & grow
  • Food
  • Acidity
  • Time
  • Temperature
  • Oxygen
  • Moisture
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12
Q

Pathogenic Bacteria prefer acidity of

A

6-8 pH

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13
Q

Pathogenic Bacteria cannot grow

A

below 4.5

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14
Q

Pathogenic Bacteria grow at a temp of

A

41F and 135F

-they love 70F-125F

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15
Q

Temperature Danger Zone

A

41F and 135F

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16
Q

(moisture) few bacteria can survive at

A

below 0.80aw

17
Q

ALERT

A
  • used to identify areas where deliberate contamination may occur
  • ASSURE
  • LOOK
  • EMPLOYEE
  • REPORT
  • THREAT
18
Q

steps to deal with a food borne illness outbreak

A
  • gather information
  • contact authorities
  • segregate food
  • get detailed product information
  • identify staff involved
  • work with DOHI inspector
  • review
19
Q

hidden allergens

A
  • fish
  • shellfish
  • milk
  • nuts
  • soy
  • eggs
  • wheat
20
Q

purpose of uniforms

A

protect food from contamination

21
Q

jewelry

A

must be

  • removed
  • taped in place with food grade, colored bandages

-wedding bands w/o stones & medical alert bracelets are okay

22
Q

these staff must be preventing from coming to work

A
  • carriers of a foodborne illness
  • had vomiting or diarrhea in the last 72 hours
  • attempting to return to work w/o a MD clearance

Food Manager (3 decks)

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