Food Service Sanitary Requirement Flashcards
approved game animals for food services are approved by
Army and Air Force veterinary services
At what temperature should REFRIGERATED Potentially Hazardous Food Temperature Control for Safety PHF (TCS) be received
41°F or below
Raw eggs shall be received at what temperature
45°F or less
except an overseas locations when authorized by command policy
What is required in a shell-stocks
tag or label
required to be attached until container is empty or re-tag, thereafter kept on file for 90 days
Commercially processed prepackaged JUICE shall both be
obtained with a HACCP system
Attain a 5-log reduction of the most resistant microorganism
Who approves bare-hand contact
with ready-to-eat foods
The regulatory authority
Minimize Bare hand contact
Chemicals used for washing and disinfection of fresh fruits and vegetables must be approved by what
FDA approved commercial chemical
50-200 parts per million
At least 1 minute
Wiping cloths shall be
Maintain dried
Launder Daily
Free of food debris and visible soil
How high should food be stored and on what pallets to prevent contamination
At least 6 inches or 15 cm above the floor
NSF international listed plastic pallets
Define food borne infection
food that contains disease causing microorganisms
Define foodborne intoxication
Food containing a hazardous chemical
What are the four types of micro organisms which may cause foodborne illness
Bacteria
Viruses
Parasites
Fungi
What are the two types of bacteria and which one can be destroyed
Spore forming bacteria
Non-spore forming bacteria and can be destroyed with proper cooking
What are the three spore forming bacteria that cause foodborne illnesses
Clostridium perfringes
Bacillus cereus
Clostridium botulinum
Cigatoxin symptoms
Take how long
30 to 6 hours to appear
What are the Sx of scombroid
Dizziness, rash, hives, shortness of breath, peppery taste, itching, Teary eyes
What are the foodborne illness risk factors
Improper holding temperatures Poor personal hygiene Contaminated equipment Inadequate cooking Unapproved food sources
What does FATTOM stand for
Food Acidity Temperature Time Oxygen Moisture
Food borne microorganisms grow best at what temps
Between 41°F and 135° F
Microorganisms can grow to levels high enough to make you will when
PHF remain in the temperature danger zone for 4 hours
What are the four phases of bacterial growth
Lag phase-no growth
Log phase-doubles, food is unsafe
Stationary phase-bacteria equals microorganisms
Decline phase - bacteria dies
What are the top five CDC risk factors contributing to foodborne illnesses
Improper hot cold holding temperatures Improper cooking temperature Contaminated utensils Poor hygiene Unapproved sources
Mechanically tenderize and injected meats, should be cooked at what temperature
155°F for 15 seconds
Poultry should be cooked at what temperature
165°F or above for 15 seconds
Microwave cooking for raw food should be heated at what temperature
165°F in all parts of the food
allowed to maintain covered for 2 minutes
PHF food reheating for hot holding should be at least what temperature
at least 165°F for 15 seconds
Allowed to stand covered for at least two minutes
What are the signs the frozen PHF have been thawed and refrozen
Ice crystals
Wet packaging
Product is discolored
If time without temperature control is used as the public health control it should
Be approved by regulatory authority
Left over food may be
Retained up to 72 hours
Retained until consumed or discarded if held hot at 135
Freezing left overs is prohibited
What is considered the temperature danger zone
41°F to 135°F
At what temperature can food be held at
Hot foods should be held at 135°F or above
cold foods at 41°F or less
Package good shall be labeled as
Specified by law
Counter mounted or table mounted equipment shall be installed
Sealed or elevated at least 4 inches
Food shall be honestly presented
Do not mislead or misinform the consumer
