Food Safety Flashcards
Vulnerable Populations
- Infants under 5 yrs
- Pregnant women
- Older adults
- Immunocompromised indviduals
Bac/toxins concern for preg women?
Listeriosis and Toxoplasmosis
?: alert customers to raw/undercooked TCS items and increased risk of foodborne illness
Consumer Advisory
Big 8 Food Allergens
Milk, soy, peanuts, tree-nuts, eggs, fish, wheat, shellfish
Ways to prevent cross contact:
1) Purchasing
2) Receiving
3) Wash/sanitize
4) Storage
5) Food prep
6) Customer areas
7) Wait service
HACCP
Hazard Analysis Critical Control Point: management system addressing food safety by analyzing, controlling hazards from raw material production, procurement/handling/manufact/distribution/consumption
HACCP 7 Principles:
1) Conduct Hazard Analysis
2) Determine Critical Control Points
3) Establish critical limits
4) Establish monitoring procedures
5) Establish corrective actions
6) Establish verification procedures
7) Establish record keeping/documentation procesures
Tasks to develop HACCP plan
1) Assembly HACCP team
2) Describe food and distribution
3) Describe intended use/customer
4) Develop flow diagram to describe process
5) Verify flow diagram
Principle 1 in HACCP
- Conduct Hazard analysis: by way of hazard identification and evaluation
Principle 2 in HACCP
Determine Critical Control Points. CCP a step at which we can implement a control measure to eliminate/reduce hazard
Principle 3 in HACCP
Establish Critical Limits: max/min value to which a parameter must be controlled at CCP to prevent/reduce food safety hazard
Principle 4 in HACCP
Establish Monitoring procedures: temp/pH monitored with correct equipment
Principle 5 in HACCP
Establish corrective actions: correct deviations by controlling and identifying. if food at wrong temp, bring to correct measure and document
Principle 6 in HACCP
Establish verification procedure: weekly review records and action reports. Verify that plan works
Principle 7 in HACCP
Establish record-keeping and documentation procedures: Logs
TCS
Time/temp control for safety foods require time/temp control to limit pathogen growth or toxin formation
Temperature Danger Zone
41F- 135F
Thawing:
Above 41F for less than 4 hrs
Cooling:
cool to 70F in 2 hrs, then 41F in 4 hours….total of 6 hrs
Reheating
- Hot TCS foods with initial temp >135F use/discard within 4hrs
- Cold TCS with initial temp <41F use/discard within 6 hrs if kept under 70, otherwise use/discard 4 hrs
4 ways the thaw:
1) refrigerate and under 41F
2) submerges in running potable water at least 70 or below (cant be above 41 for more than 4 hours)
3) In microwave used within 24h
4) As part of cooking process
Reheated:
165F and cant fall in temp danger zone for more than 2 hours.
Hot held items should be kept above ____F, and must be checked at least every ____hrs
135F, 4hrs
Plant foods for hot held service should have as minimal internal temp after cooking:
135F for 15 seconds
Seafood, meat (pork, lamb, beef, veal) and eggs to be served immediately should be :
145 for 15 seconds
Roasts should be at:
145 for 4 minutes
Ground meat, injected meat, mechanically tenderized meant, ground seafood, eggs for hot held service:
155 for 17 seconds
Previously cooked foods, poultry, stuffed foods, stuffing foods containing TCS:
165 for <1 second
Fish can be frozen for ____ degrees or below for at least 7 days
-4 F
Fish can be frozen at ____ degrees or below util solid and stored for ___hrs
-31 F, 15 hours
Fish can be frozen at ____ degrees or below util solid and stored at ____ degrees for ___hrs
-31 F, -4F for 24 hours
Types of thermometers:
1) infrared
2) thermocouple/thermistors
3) bimetallic stemmed thermometer (15 sec for accurate reading 0-220F)
Thermometers should accommodate:
below 32 for frozen, and above 212 for hot held
Thermometers should be accurate within:
+/- 2 F
Thermometers can be calibrated using:
- Ice point method (2 inched crushed ice and read 32F after 30 sec)
- Boiling point method (212 F after 30 sec)
Cold items received at ___
Frozen item at _____
Hot Items at ____
- 41F or colder
- 0F or colder
- 135F or hotter
Which items can be received at 41 or colder?
Meat, Poultry, fish, crustacea, refrigerated processed foods, reduced oxygen packaged foods
Which items should be received at 45 F or colder?
Eggs
Which items should be received at 45 F or colder, and then cooled to 41 F within 4 hrs?
shucked shellfish, milk/milk products
Live shellfish should be received at :
with receiving air temp of 45 F/colder and internal temp no greater than 50 F, then cooled to 41F in 4 hrs
Storage order:
1) Ready to eat food
2) Seafood (145)
3) Beef/pork- whole (145)
4) Ground meat, fish (155)
5) poultry (165)
If partially cooked meat as part of recipe prep, food should not be cooked _____ minutes during initial cooking
More 60 minutes and should be cooled immediately
If food is cooled to 70 F in less than 2 hours____
the remaining time can be used to cool to 41 or lower
If food will be reheated for hot-holding service, should be reheated to _____
165F within 2 hrs (135 for commercially prepared ready to eat)
Bioterrorism agents classified into:
Category A and Category B
Category A
highest priority agents, risk to national security, easily transmitted from person to person, high mortality rates
Category B
second highest priority, moderate morbidity rates, low mortality rates, require disease surveillance
If power goes out,
refrigerator will keep_____
freezers wil keep_____
- refrigerators will keep food safe for about 4hrs with DOOR SHUT
- freezers will hold temp for about 48 hrs (full) or 24 hrs (half full) if DOOR SHUT
Diagnoses that should be reported:
Norovirus, Hep A, E.coli, Shigella, salmonella
Kitchens should be designed with these factors in mind:
workflow, contamination, and equipment accessibility
USDA
responsible for inspecting meat, poultry, eggs
FSIS
Food Safety and Inspection service is the department within USDA responsible for inspecting meat, poultry, eggs
DHHS houses:
The Department of Health and Human Services houses the CDC and FDA under US public health services
FDA
responsible for inspecting all food items except for meat, poultry, eggs
GRAS
Generally recognized as safe
Health claims:
describe relationship between a substance/ingredient and reduced risk of a disease
Qualified health claim:
does not meet evidence level of NLEA rules, but does with FDA and uses language to make claim while stating that evidence is limited
Nutrient content claims:
provide information on the nutrient content of food
Structure function claim:
how ingredient may affect a structure/function of the body
Calcium build strong bones is example of:
Structure function claim
