Food Manager License Test Flashcards
HSP
Highly Susceptible Populations - Very Young, Elderly, Chronically Ill, and Those with Immune Problems
FDA
Food and Drug Administration - Regulates all food other than meat, poultry, and eggs.
Publishes food code.
USDA
U.S. Department of Agriculture - Regulates meat, poultry, eggs, and food crossing state boundaries.
Five Most Common Risk Factors
- Purchasing from unsafe sources
- Failing to cook food properly
- Holding food at improper temperatures
- Using contaminated equipment
- Poor personal hygiene
PHS
Public Health Service - Conducts research into causes of illness and assists in investigations
CDC
Center of Disease Control and Prevention - Conducts research into causes of illness and assists in investigations
Active Management Controls
- Create a set of Standard Operating Procedures (SOPs)
- Ensure SOPs are followed
TCS
Time and Temp Controlled for Safety - Milk, chicken, cooked rice, melons, sprouts, vacuum-packaged foods, eggs, meat, fish, and cooked potatoes
Ready-To-Eat Foods
Vegetables, fruits, deli, and bakery items
Food Contaminate - Biological
(AKA Pathogens) Bacteria, viruses, parasites, and fungi
Food Contaminate - Chemical
Cleaners, sanitizers, and poisons
Food Contaminate - Physical
Glass, bandages, dirt, fake fingernails, and jewelry
Shigella spp. Prevention
Use proper hand-washing and control flies
Salmonella Typhi Prevention
Use proper hand-washing techniques and cook foods to minimal internal temperatures
Non-typhoidal Salmonella Prevention
Cook poultry & eggs to minimal internal temperatures and prevent cross-contamination between poultry & eggs to ready-to-eat foods
E. Coli Prevention
Cook food - especially ground beef - to minimum internal temperatures, purchase produce from reputable sources, and prevent cross-contamination
Hepatitus A Prevention
Proper hand-washing techniques, avoid bare-handed contact with read-to-eat foods, purchase shellfish from reputable sources, and normal cooking temperatures do NOT kill this virus.
Norovirus Prevention
Proper hand-washing, avoid bare hand contact with ready-to-eat foods, and purchase shellfish from reputable sources
Biological Toxins Prevention
Purchase fish & shellfish from reputable sources and control time & temperature when handling raw fish.
Chemical Contamination Prevention
Use approved chemicals, keep chemicals in original containers, and store chemicals away from food areas.
BIG 8
Most Common Food Allergens
- Milk
- Eggs
- Fin Fish
- Shellfish
- Peanuts
-Tree Nuts
- Wheat
-Soy
TCS Danger Zone
Between 70° & 125° F bacteria grow the most rapidly
Bimetallic Stemmed Thermometer
Measures temperature through long metal probe and is good for checking temperatures during receiving and for large & thick foods
Digital Thermometers
Designed to measure surface temperatures
