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Food Safety > Food Safety > Flashcards

Food Safety Flashcards

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1
Q

Vulnerable Populations

A
  • Infants under 5 yrs
  • Pregnant women
  • Older adults
  • Immunocompromised indviduals
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2
Q

Bac/toxins concern for preg women?

A

Listeriosis and Toxoplasmosis

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3
Q

?: alert customers to raw/undercooked TCS items and increased risk of foodborne illness

A

Consumer Advisory

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4
Q

Big 8 Food Allergens

A

Milk, soy, peanuts, tree-nuts, eggs, fish, wheat, shellfish

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5
Q

Ways to prevent cross contact:

A

1) Purchasing
2) Receiving
3) Wash/sanitize
4) Storage
5) Food prep
6) Customer areas
7) Wait service

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6
Q

HACCP

A

Hazard Analysis Critical Control Point: management system addressing food safety by analyzing, controlling hazards from raw material production, procurement/handling/manufact/distribution/consumption

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7
Q

HACCP 7 Principles:

A

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

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8
Q

Tasks to develop HACCP plan

A

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

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9
Q

Principle 1 in HACCP

A
  • Conduct Hazard analysis: by way of hazard identification and evaluation
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10
Q

Principle 2 in HACCP

A

Determine Critical Control Points. CCP a step at which we can implement a control measure to eliminate/reduce hazard

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11
Q

Principle 3 in HACCP

A

Establish Critical Limits: max/min value to which a parameter must be controlled at CCP to prevent/reduce food safety hazard

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12
Q

Principle 4 in HACCP

A

Establish Monitoring procedures: temp/pH monitored with correct equipment

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13
Q

Principle 5 in HACCP

A

Establish corrective actions: correct deviations by controlling and identifying. if food at wrong temp, bring to correct measure and document

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14
Q

Principle 6 in HACCP

A

Establish verification procedure: weekly review records and action reports. Verify that plan works

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15
Q

Principle 7 in HACCP

A

Establish record-keeping and documentation procedures: Logs

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16
Q

TCS

A

Time/temp control for safety foods require time/temp control to limit pathogen growth or toxin formation

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17
Q

Temperature Danger Zone

A

41F- 135F

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18
Q

Thawing:

A

Above 41F for less than 4 hrs

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19
Q

Cooling:

A

cool to 70F in 2 hrs, then 41F in 4 hours….total of 6 hrs

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20
Q

Reheating

A
  • 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
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21
Q

4 ways the thaw:

A

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

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22
Q

Reheated:

A

165F and cant fall in temp danger zone for more than 2 hours.

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23
Q

Hot held items should be kept above ____F, and must be checked at least every ____hrs

A

135F, 4hrs

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24
Q

Plant foods for hot held service should have as minimal internal temp after cooking:

A

135F for 15 seconds

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25
Q

Seafood, meat (pork, lamb, beef, veal) and eggs to be served immediately should be :

A

145 for 15 seconds

26
Q

Roasts should be at:

A

145 for 4 minutes

27
Q

Ground meat, injected meat, mechanically tenderized meant, ground seafood, eggs for hot held service:

A

155 for 17 seconds

28
Q

Previously cooked foods, poultry, stuffed foods, stuffing foods containing TCS:

A

165 for <1 second

29
Q

Fish can be frozen for ____ degrees or below for at least 7 days

A

-4 F

30
Q

Fish can be frozen at ____ degrees or below util solid and stored for ___hrs

A

-31 F, 15 hours

31
Q

Fish can be frozen at ____ degrees or below util solid and stored at ____ degrees for ___hrs

A

-31 F, -4F for 24 hours

32
Q

Types of thermometers:

A

1) infrared
2) thermocouple/thermistors
3) bimetallic stemmed thermometer (15 sec for accurate reading 0-220F)

33
Q

Thermometers should accommodate:

A

below 32 for frozen, and above 212 for hot held

34
Q

Thermometers should be accurate within:

A

+/- 2 F

35
Q

Thermometers can be calibrated using:

A
  • Ice point method (2 inched crushed ice and read 32F after 30 sec)
  • Boiling point method (212 F after 30 sec)
36
Q

Cold items received at ___
Frozen item at _____
Hot Items at ____

A
  • 41F or colder
  • 0F or colder
  • 135F or hotter
37
Q

Which items can be received at 41 or colder?

A

Meat, Poultry, fish, crustacea, refrigerated processed foods, reduced oxygen packaged foods

38
Q

Which items should be received at 45 F or colder?

A

Eggs

39
Q

Which items should be received at 45 F or colder, and then cooled to 41 F within 4 hrs?

A

shucked shellfish, milk/milk products

40
Q

Live shellfish should be received at :

A

with receiving air temp of 45 F/colder and internal temp no greater than 50 F, then cooled to 41F in 4 hrs

41
Q

Storage order:

A

1) Ready to eat food
2) Seafood (145)
3) Beef/pork- whole (145)
4) Ground meat, fish (155)
5) poultry (165)

42
Q

If partially cooked meat as part of recipe prep, food should not be cooked _____ minutes during initial cooking

A

More 60 minutes and should be cooled immediately

43
Q

If food is cooled to 70 F in less than 2 hours____

A

the remaining time can be used to cool to 41 or lower

44
Q

If food will be reheated for hot-holding service, should be reheated to _____

A

165F within 2 hrs (135 for commercially prepared ready to eat)

45
Q

Bioterrorism agents classified into:

A

Category A and Category B

46
Q

Category A

A

highest priority agents, risk to national security, easily transmitted from person to person, high mortality rates

47
Q

Category B

A

second highest priority, moderate morbidity rates, low mortality rates, require disease surveillance

48
Q

If power goes out,
refrigerator will keep_____
freezers wil keep_____

A
  • 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
49
Q

Diagnoses that should be reported:

A

Norovirus, Hep A, E.coli, Shigella, salmonella

50
Q

Kitchens should be designed with these factors in mind:

A

workflow, contamination, and equipment accessibility

51
Q

USDA

A

responsible for inspecting meat, poultry, eggs

52
Q

FSIS

A

Food Safety and Inspection service is the department within USDA responsible for inspecting meat, poultry, eggs

53
Q

DHHS houses:

A

The Department of Health and Human Services houses the CDC and FDA under US public health services

54
Q

FDA

A

responsible for inspecting all food items except for meat, poultry, eggs

55
Q

GRAS

A

Generally recognized as safe

56
Q

Health claims:

A

describe relationship between a substance/ingredient and reduced risk of a disease

57
Q

Qualified health claim:

A

does not meet evidence level of NLEA rules, but does with FDA and uses language to make claim while stating that evidence is limited

58
Q

Nutrient content claims:

A

provide information on the nutrient content of food

59
Q

Structure function claim:

A

how ingredient may affect a structure/function of the body

60
Q

Calcium build strong bones is example of:

A

Structure function claim

Food Safety (4 decks)

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