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Food Safety > Food Safety > Flashcards

Food Safety Flashcards

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1
Q

Temps

A

41 or 135

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2
Q

5 Major Risks CDC

A

Improper holding temp
Inadequate cooking
Contaminated equipment
Food from unsafe sources
Poor personal hygiene

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3
Q

Five Key Areas to protect consumers health

A

Demonstration of knowledge
Associate health controls
Proper cleaning of hands
Time and temp for controlling pathogens
Proper use of consumer advisory

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4
Q

Critical control Points (CCP)

A

Cooking process/ chilling process

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5
Q

Hand wash Sink

A

Must be fully equipped soap, paper towel, warm running water.

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6
Q

FAT TOM conditions for food borne bacteria

A

F(Food)
A(Acidity)
T(time)
T(temperature)
O(oxygen)
M(moisture)

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7
Q

Food

A

Meat, poultry, seafood, dairy, rice, beans, potatoes.

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8
Q

Acidity

A

Slightly acidic conditions. pH 4.6-7.0

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9
Q

Time

A

4+ hours for bacteria to cause illness.

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10
Q

Temperature

A

41-135 which most bacteria can grow.

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11
Q

Oxygen

A

Some need oxygen

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12
Q

Moisture

A

Higher moister content of food more likely bacteria. >.85

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13
Q

Allergens

A

Milk
Eggs
Fish(bass, flounder, or cod)
Crustacean shellfish
Tree nuts
Wheat
Peanuts
Soybeans
Sesame

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14
Q

Allergic reactions

A

Skin red, wheezing cough, sweeping of face, headache, runny nose / sneezing, itchy/ watery eyes, nausea/ diarrhea.

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15
Q

Cross contamination

A

Contact between different types of food.

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16
Q

Biological hazards

A

Bacteria- not cooked to proper temp, or held at proper temp

Virus- water, produce, shellfish, or food worker

Parasites- cross contamination

17
Q

Single use gloves

A

Change when damaged or soiled.
For one task only

18
Q

High five handwash

A

Wash with water
Apply soap
Scrub hands for at least 20 seconds
Rinse
Dry

19
Q

Hand wash sink needs

A

Soap
Paper towels
Waste receptacle
Hand wash sign
Plastic glove holder

20
Q

Handwash donts

A

Block access to sink
Use sink for anything besides washing hands
Store items in sink

21
Q

Sink must

A

Not use steam mixing valve
Run uninterrupted for 15 seconds
Run at 100

22
Q

Big 6 Foodborne illness

A

Norovirus
Salmonella typhi
E. coli
Shigella spp
Hepatitis A
Nontyphhodial salmonella

23
Q

Associate food borne illness symptoms

A

Vomiting
Diarrhea
Jaundice (yellow skin eyes)
Sore throat with fever
Infected burns and cuts with outs on hands / wrists

24
Q

Personal Hygiene Considerations

A

Fingernails trimmed
No nail polish unless using un damaged gloves
May only wear plain wedding band no other jewelry
Wear clean outer clothing
No eat or drink around food prep areas
Wear hair restraints, hat / hair net

25
Q

When to handwash

A

After touching bare human parts except clean hands / arms
After restroom
After coughing/ sneezing
Before and during food prep
When switching between raw and cooked foods
Before wearing or changing gloves
After handling money / register

26
Q

Danger zone FDA

A

41-135

27
Q

Temperature abuse

A

Foods that have not been heated to safe temp or kept at proper temp to control bacteria growth.

28
Q

PHF

A

Raw meat
Fish and shellfish
Poultry
Cooked fruits and vegetables

29
Q

Non PHF

A

Raw uncut fruit
Raw uncut vegetables
Peanut butter and jelly sandwiches
Dry foods

30
Q

Maximum time in danger zone

A

4 hours

31
Q

Thawing

A

Under refrigeration- maintains 41 or less
Completely submerged under running water at 70 or below
Where food doesnt go above 41 for
more than 4 hours
Thawed in microwave and immediately moved conventional cooking equipment

32
Q

Receiving

A

Check temp gage on truck
Inspect cleanliness of truck
Look for signs of pests
Inspect packing for damage
Take food temp(infrared or between)
Reject food received at unsafe temp.

33
Q

Receiving Temps

A

41 or below
Eggs 45 or less
Frozen should be solid

34
Q

Receiving shucked shellfish and Shellstock

A

Nonreturnable packaging that has certification number and sell by date
Shellstock in containers with harvesters ID, date of harvest, and quality.
Free of mud, dead shellfish, and shellfish with broken shells
Dead shellfish or damaged are discarded

35
Q

Storing

A

First store refrigerated
Second store frozen
Store dry after

36
Q

Best storing practices

A

Store at 41 or below
Do not store raw over ready-to-eat
Freezers 32 or below
Dry foods in dry clean area at least 6 inches off of floor
Don’t store where splash or contamination
Don’t store chemicals over or near food.

37
Q

Displaying / labeling product

A

Refrigerated product below case load limit line
Freezer displays defrosted
Hot areas above 135
Cold below 41

38
Q

Date Marking

A

Mark the day original container opened
Mark of food held for more than 24 hours
Date container opened is Day 1
May not exceed manufacturers use by date
Date may not be 7 days in advance

Food Safety (1 decks)

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