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SERVSAFE > FOOD SAFETY 1-4 > Flashcards

FOOD SAFETY 1-4 Flashcards

1
Q

When does limiting foodborne hazards start

A

Choosing Wholesalers

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2
Q

HACCP

A

Hazard Analysis Critical Control Points

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3
Q

HACCP Steps

A

conduct HA, identify CCPs, establish critical limits, set up procedures, establish corrective actions, verify system is working, & record keeping

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4
Q

Most important federal agency regarding food safety

A

Food and Drug Admin (FDA)

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5
Q

FDA

A

Regulates most food processing, shipping and manufacturing, issues recalls of potentially dangerous foods, sets labeling standards, and publishes and updates the Food Code (nationwide standard food food safety)

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6
Q

USDA

A

United States Department of Agriculture

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7
Q

EPA

A

Environmental Protection Agency

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8
Q

CDC

A

Center for Disease Control and Prevention

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9
Q

NMFS

A

NAtional Marine Fisheries Service

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10
Q

OSHA

A

Occupational Safety and Health Admin

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11
Q

CPSC

A

Consumer Product Safety Commission

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12
Q

NSF

A

National Sanitation Foundation

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13
Q

Main cause of food borne disease

A

Biological hazards

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14
Q

Most common food borne parasites

A

protozoa, roundworms, and tapeworms

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15
Q

Foodborne parasite that causes most hospitalizations and deaths

A

Toxoplasma gondii

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16
Q

Roundworms

A

problem in hogs and can cause trichinosis in humans who consume infected pork; anisakis can be found in fish such as cod and herring

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17
Q

Flatworms

A

beef, pork, and fish tapeworms and flakes such as live fluke

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18
Q

Protozoa

A

Giardia lamblia and Cryptosporidium parvum often infect water

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19
Q

Big 5 Foodborne Illnesses

A

Salmonella, Shigella, Norovirus, Hepatitis A, Shiga Toxin-Producing E. coli

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20
Q

Salmonella

A
  • usually associated with improperly stored and undercooked chicken
  • exposure to animal waste
  • develops within 12 to 72 hrs
  • lasts from 4 to 7 days
  • diarrhea, nausea, vomiting, and dehydration
  • cause Typhoid fever
  • prevention: avoid cross-contaimination
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21
Q

Shigella

A
  • touching genes, swimming in/drinking contaminated water
  • develop within 2-3 days of exposure but can occur in as little as a day or as late as a week
  • goes away on its own after a few days
  • food buffets/barbecues
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22
Q

Norovirus

A
  • extremely contagious
  • contagious from first sign to 3 days to 2 weeks from recovery
  • viral infection
  • stomach bug/flu
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23
Q

If someone becomes ill and vomits or has a diarrheal incident

A

must create written plan that includes instructions for the use of EPA registered disinfectants

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24
Q

Hepatitis A Virus (HAV)

A
  • viral infection of the liver
  • incubation period of 15 to 50 days
  • jaundice
  • waterborne
  • can be killed by heating to 185F for one minute
  • must be cleared by medical professional to return to work
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25
Q

E. coli

A
  • Shiga toxin-producing type
  • meat and ground meat primary cause
  • prevented by proper handling, cooking meat correctly, and holding meat at the correct temperature
  • symptoms within 3 to 4 days, can be 1 to 8
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26
Q

Botulism

A
  • neurotoxin
  • life-threatening
  • canned foods
  • prevented by ensuring canned and packaged items are in good condition upon receipt
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27
Q

Biological Contaminant

A

need water, nutrients, and right temp to survive

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28
Q

TCS Foods

A
  • must be checked with an appropriate temperature measuring device
  • cook chill or sous vide must have a verifiable electronic device to monitor time/temp
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29
Q

Egg Transport

A
  • cartons must bear safe handling instructions
  • under refrigeration at an ambient temptation of 45F or less
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30
Q

TCS

A

Time/Temp Control for Safety

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31
Q

Temperature Danger Zone (TDZ)

A
  • optimal temperature range for harmful organisms to grow in food
  • 41F to 135F FDA
  • 40 to 140F USDA
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32
Q

Six conditions that cause disease-causing bacteria to multiply to harmful levels

A

food (high protein, moist, slightly acidic), acidity (0-14, 7neutral point), time (10 to 20 min to multiply), temp (41F to 135F), oxygen need (aerobic need, anaerobic don’t), moisture (pathogenic bacteria need aw to be above 0.85)

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33
Q

Top 9 Allergens

A

Milk, Eggs, Fish, Crustacean shellfish, Tree nuts, Peanuts, Wheat/gluten, Soybean, Sesame

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34
Q

Cold Preservation

A

bacteria slow down their growth and eventually stop growing the colder food gets
- refrigeration, chilling, freezing

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35
Q

Refrigeration Preservation

A

34F to 40F

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36
Q

Chilling Preservation

A

Just below refrigeration, but still above freezing

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37
Q

Freezing Preservation

A

Turning water from liquid into a solid

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38
Q

Heat Preservation

A

raising temperature of food high enough to kill spoilage and pathogenic bacteria
- pasteurization, ultra heat treatment (UHT)
- sterilization
- canning

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39
Q

Pasteurization

A

heating foods up to mild temp momentarily and then cooling them back down immediately

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40
Q

Sterilization

A

heating foods at high enough temp for long enough time to destroy all organisms

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41
Q

Botulinum Cook

A

canned foods are heated to 249F for at least 3 minutes

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42
Q

Dehydration

A

reducing amount of water

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43
Q

Meat should be rejected if

A
  • looks off color
  • 41F or over
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44
Q

FIFO

A

First In/First Out

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45
Q

Thawing

A
  • in fridge unit 41F or folder
  • submerged under running quality drinking water at or below 70F
  • as part of cooking process
  • microwave if food will be cooked immediately afterward using conventional means
46
Q

Reduced Oxygen Packaged Fish

A

Should only be removed from its reduced oxygen environment prior to being thawed in fridge or prior to/or immediately after completing thawing under running water

47
Q

Spoilage

A
  • most will last 3 to 4 days
  • discard after 7 days
  • freezer last up to 3 months
48
Q

Pot Roasts

A

cut into smaller pieces to cook more effectively and evenly

49
Q

Poultry/Fowl

A

meatier breast portions

50
Q

When roasting or baking meat, poultry or fowl it is a good idea to

A

turn pan to ensure even cooking

51
Q

Raw Meats Temps

A
  • must be cooked to an internal temperature of 145F for 15s
  • taken at thickest part
  • rested outside oven for 3m
52
Q

Nonintact Meats Temps

A
  • cooked to 160F per CDC and USDA
53
Q

Poultry/Fowl Temps

A
  • internal temperature must reach 165F or less than a second
54
Q

Raw Eggs Temp for immediate service at customer’s request

A
  • 145F for 15s
55
Q

Raw Eggs Temp

A
  • 155F for 17s
56
Q

Fish and Shellfish Temps

A
  • must be cooked to an internal temperature of 145F for less than a second
57
Q

Cooling Hot Food

A
  • 135F to 70F within 2hrs
  • 70F to 41F or less within the next 4hrs
    (6hrs total)
  • divide hot food into smaller/thinner
  • place hot food in shallow pans 2-3in deep
  • place hot food in smaller container
  • use ice bath
  • add ice
  • Clean containers with enough space to circulate
58
Q

Reheating Foods

A
  • 165F for 15s
  • can only be done once
  • discard leftovers
59
Q

Food not intended for immediate consumption must be held at

A

135F or above

60
Q

If food has been prepared and needs stored

A
  • must be rapidly cooled and refrigerated to 41F or lower
  • must be reheated
61
Q

Maximum Time Standard Reheating Foods

A

4hrs

61
Q

Time Temperature Indicators TTI

A

provides information on shipment exposure to unsafe conditions

62
Q

Calibrating Thermometers two ways

A
  • ice point method - temp of large glass of crushed ice and water should be 32F
  • boiling point method - boiling water should read 212F
63
Q

Most bacteria stop growth at

A

11F

64
Q

Hot food on display must be held at

A

135F or above

65
Q

Internal food temperature for safe food should be between

A
  • 130F and 190F
66
Q

Lighting levels

A
  • 108 lux
  • 30in above floor
67
Q

USDA Sticker

A

provider has met required food safety standards

68
Q

USDA GRADE Stamps

A

provider has paid extra to rate quality of the product

69
Q

Food should be stored at least _ inches off the floor

A

6

70
Q

Seafood Storage

A
  • coldest part of fridge if used in two days
    -avoid packing tightly to circulate
71
Q

Freezing at ___ stops microorganism activity

A

-20F – 0F or colder

72
Q

Ideal temp for dry good storage

A

between 50F and 70F

73
Q

Read-to-Eat Foods Storage

A
  • include day of prep and should be no longer than days if stored at 41F or less
74
Q

Sanitizer Temp in Dishwasher

A

180F to 194F

75
Q

Master Cleaning Schedule

A

when/how different items and areas should be cleaned and who

76
Q

Minimum standard parts per million

A

50 ppm

77
Q

3 Main Sanitizing Components

A

chlorine, iodine, quaternary ammonium (quats)

78
Q

Chlorine

A
  • hard/soft water
  • cheap
    -may cause corrosion
79
Q

Iodine

A
  • minimum temp of 68F
    -ph 5 or less or no higher than the level manufacturer specifies
    -concentration between 12.5mg/L and 25mg/L
80
Q

Quats

A
  • non-corrosive
  • minimum temperature of 75F
  • used only in water with 500 mg/L hardness or less or specified by EPA-registered label
81
Q

Sanitizing with Heated Water

A

171F or above and immersed for minimum 30s

82
Q
A
83
Q

Three basics storage areas

A

dry, chemical, and food

84
Q

Meat Storage

A
  • stored on lowest shelves
  • thawing in container
85
Q

Space Between Items

A

3 to 6in

86
Q

Dry Food Storage Temp

A
  • 50F maximum life
  • 70F adequate
87
Q

Food prep surfaces

A
  • nonporous and non-absorbent
  • easy to clean
88
Q

Detergents

A

Contain surfactants to reduce surface tension between food soil and surface so detergent can penetrate quickly and lift off the soil from the surface

89
Q

Solvent Cleaners

A

contain grease-dissolving agent that can be used in areas with burned-n grease

90
Q

Acid Cleaners

A

used on mineral deposits that alkaline detergents cannot remove

91
Q

Abrasive Cleaners

A

remove heavy accumulations of soil often found in small areas..

92
Q

After how many hours of constant use must surface prep be sanitized/undamaged gloves be changed

A

4

93
Q

Extended interruption of water service

A

at least 2hrs or more

94
Q

Five Preliminary Tasks of HACCP

A

assemble team, describe food/distribution, describe intended use/consumers, develop flow diagram, verify the flor diagram

95
Q

Conduct a Hazard Analysis

A
  • two stages: identification and evaluation
  • identifies appropriate control measures, modifications to a process or product may be identified and will further assure or improve product safety, basis for determining CCPs
96
Q

Determine Critical Control Points

A

any step where food safety hazards can be prevented

97
Q

Establish Critical Limits

A

a maximum and/or minimum value

98
Q

Establish Monitoring Procedures

A
  • track operation to ensure food safety and identify if there is a trend toward loss of control
  • determine loss of control and if a deviation occurs at a CCP
  • provide written documentation for use during verification
99
Q

Establish Corrective Actions

A
  • determine and correct cause of non-compliance
  • determine disposition of non-compliant product
  • record actions that have been taken
100
Q

Establish Verification Procedures

A

identify verification activities sued to validate that the plan is accurate and system operates

101
Q

Establish record-keeping and documentation procedures four components

A

summary, HACCP plan, support documentation, records generated during operation

102
Q

Thermal processing and Chilling are examples of

A

Critical Control Point

103
Q

Visual observations, pH, moisture level are examples of

A

Monitoring Activities

104
Q

Record-keeping requirements to all ground beef

A
  • ground beef from trim
  • any raw beef that is ground at a customer’s individual request
105
Q

Food Safety Modernization Act (FSMA)

A

establishes framework that involves multiple layers of protection and recognizes the important role we all play in protecting consumers from unsafe food

106
Q

FDA - FSMA role

A

establish strong, risk-based food safety standards and to oversee industry to help ensure that it is meeting these standards

107
Q

Enhanced Tracking and Tracing of Food and Recordkeeping major requirements

A
  • must establish pilot projects along with food industry to determine the methods and technologies to quickly and effectively track and trade foods
  • public a notice of proposed rule making to establish record keeping requirements for high-risk foods
108
Q

FSMA five key areas

A

preventive controls, inspection and compliance, imported food safety, response, enhance partnerships

109
Q

If employee has systems of foodborne illness or contacts Cryptosporidium, Cyclospora, Entamoeba histolytica, Shiga-toxin producing app, Vibrio cholera, yersinia must be

A

reported to person in charge and properly documented.

110
Q

Restricted employees will not work with

A

exposed food, clean equipment, utensils, linens, unwrapped single-service articles like tableware or carryout utensils, unwrapped single-use articles.

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