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PrevMedicine > Food Service Sanitary Requirement > Flashcards

Food Service Sanitary Requirement Flashcards

1
Q

approved game animals for food services are approved by

A

Army and Air Force veterinary services

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2
Q

At what temperature should REFRIGERATED Potentially Hazardous Food Temperature Control for Safety PHF (TCS) be received

A

41°F or below

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3
Q

Raw eggs shall be received at what temperature

A

45°F or less

except an overseas locations when authorized by command policy

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4
Q

What is required in a shell-stocks

tag or label

A

required to be attached until container is empty or re-tag, thereafter kept on file for 90 days

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5
Q

Commercially processed prepackaged JUICE shall both be

A

obtained with a HACCP system

Attain a 5-log reduction of the most resistant microorganism

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6
Q

Who approves bare-hand contact

with ready-to-eat foods

A

The regulatory authority

Minimize Bare hand contact

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7
Q

Chemicals used for washing and disinfection of fresh fruits and vegetables must be approved by what

A

FDA approved commercial chemical

50-200 parts per million

At least 1 minute

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8
Q

Wiping cloths shall be

A

Maintain dried

Launder Daily

Free of food debris and visible soil

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9
Q

How high should food be stored and on what pallets to prevent contamination

A

At least 6 inches or 15 cm above the floor

NSF international listed plastic pallets

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10
Q

Define food borne infection

A

food that contains disease causing microorganisms

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11
Q

Define foodborne intoxication

A

Food containing a hazardous chemical

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12
Q

What are the four types of micro organisms which may cause foodborne illness

A

Bacteria

Viruses

Parasites

Fungi

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13
Q

What are the two types of bacteria and which one can be destroyed

A

Spore forming bacteria

Non-spore forming bacteria and can be destroyed with proper cooking

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14
Q

What are the three spore forming bacteria that cause foodborne illnesses

A

Clostridium perfringes

Bacillus cereus

Clostridium botulinum

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15
Q

Cigatoxin symptoms

Take how long

A

30 to 6 hours to appear

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16
Q

What are the Sx of scombroid

A 
Dizziness, 
rash, 
hives, 
shortness of breath, 
peppery taste, 
itching, 
Teary eyes
17
Q

What are the foodborne illness risk factors

A 
Improper holding temperatures
Poor personal hygiene
Contaminated equipment
Inadequate cooking
Unapproved food sources
18
Q

What does FATTOM stand for

A 
Food 
Acidity
Temperature
Time
Oxygen
Moisture
19
Q

Food borne microorganisms grow best at what temps

A

Between 41°F and 135° F

20
Q

Microorganisms can grow to levels high enough to make you will when

A

PHF remain in the temperature danger zone for 4 hours

21
Q

What are the four phases of bacterial growth

A

Lag phase-no growth

Log phase-doubles, food is unsafe

Stationary phase-bacteria equals microorganisms

Decline phase - bacteria dies

22
Q

What are the top five CDC risk factors contributing to foodborne illnesses

A 
Improper hot cold holding temperatures
Improper cooking temperature
Contaminated utensils
Poor hygiene
Unapproved sources
23
Q

Mechanically tenderize and injected meats, should be cooked at what temperature

A

155°F for 15 seconds

24
Q

Poultry should be cooked at what temperature

A

165°F or above for 15 seconds

25
Q

Microwave cooking for raw food should be heated at what temperature

A

165°F in all parts of the food

allowed to maintain covered for 2 minutes

26
Q

PHF food reheating for hot holding should be at least what temperature

A

at least 165°F for 15 seconds

Allowed to stand covered for at least two minutes

27
Q

What are the signs the frozen PHF have been thawed and refrozen

A

Ice crystals

Wet packaging

Product is discolored

28
Q

If time without temperature control is used as the public health control it should

A

Be approved by regulatory authority

29
Q

Left over food may be

A

Retained up to 72 hours

Retained until consumed or discarded if held hot at 135

Freezing left overs is prohibited

30
Q

What is considered the temperature danger zone

A

41°F to 135°F

31
Q

At what temperature can food be held at

A

Hot foods should be held at 135°F or above

cold foods at 41°F or less

32
Q

Package good shall be labeled as

A

Specified by law

33
Q

Counter mounted or table mounted equipment shall be installed

A

Sealed or elevated at least 4 inches

34
Q

Food shall be honestly presented

A

Do not mislead or misinform the consumer

PrevMedicine (13 decks)

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