Food Service Sanitary Requirements Flashcards
who approves game animals in Army and Airforce ante mortem and post mortem list
a Veterinarian
when can food cooked at home be used or offered for human consumption?
authorized in support of special events such as organizational cookouts
compliance with food law is in reference to what
all applicable local, state, and federal statues, regulations, ordinances, and military specific requirements.
how shall packaged food be labeled
as specified by law
what needs to be on the label for meat and poultry that is not a ready to eat food and is in a packaged form when it is offered.
safe handling instructions
if eggs are not specifically treated to destroy salmonella shall be labeled to include what
safe handling instructions
food in a hermetically sealed container shall be obtained from where
a food processing plant that is regulated by the food regulatory agency that has jurisdiction over the plant
fluid milk shall be:
pasteurized and obtained from sources that comply with Grade A standards.
requirements for fish
shall be commercially and legally caught
approved for sale
privately caught fish may be used for social functions
molluscan shellfish that are recreationally caught may not be received.
molluscan shellfish restrictions
sources according to law
received in interstate commerce shall be from sources that are listed in the Interstate Certified Shellfish Shippers List
Restrictions of Wild Mushrooms
prohibited
Refrigerated Potentially Hazardous Food Temperature Control for Safety PHF (TCS) food shall be at what temperature
41 degrees F or below
receipt of foods other than 41 degrees shall be specified in what
specified in law governing its distribution and may be received at the specified temperature
temperature range for raw eggs to be received
45 degrees or less
PHF (TCS) food that is cooked to a required time and temperature and received hot shall be at what temperature
135 Degrees or above
PHF TCS shall be free of evidence of what
previous temperature abuse
except in overseas locations when authorized by Command, eggs shall be received and not exceed the restricted egg tolerances of:
US Consumer Grade B
Eggs and milk products must be what when received
pasteurized
milk products must be what Grade of standard?
Grade A.
Ice specific requirements
made from drinking water
approved source
should receive bacteriological analysis
ice produced from field military operations is governed using what instruction
TB MED 577/NAVMED P5010-10/AFMAN 48-138_IP
Shellstock harvesters tags requires what information in order:
ID number
date of harvesting
precise location of harvesting
type and quantity of shellfish
the following statement in bold, caps: “this tat is required to be attached until container is empty or retagged or thereafter kept on file for 90 days”
Shellstock dealers tag should include what in order:
name, address, and certification number assigned by Shellfish Control Authority
Shippers certification number
the statement “ this tag is required to be attached until container is empty and thereafter kept on file for 90 days “
Shellstock condition
free of mud, dead shellfish, and shellfish with broken shells
tags shall be retained for 90 days
specification requirements for receipt of juice
obtained from a processor with a HACCP system
be obtained pasteurized or otherwise treated to attain a 5 log reduction of the most resistant microorganism of public significance
preventing contamination from hands for food after receiving an order
wash hands
except when washing fruits and vegetables, food employees may not contact exposed ready to eat food with bare hands
employees shall minimize bare hand and arm contact with exposed food that is not ready to eat
preventing contamination when tasting
employees may not use a utensil more than once to taste food
procedures for washing FF and V
thoroughly washed in drinking water to remove soil
FF and V that needs scrubbing should be scrubbed with a clean veggie brush
head items such as lettuce shall have the core/hearts removed prior to immersion in chemical wash or disinfecting solution
procedures for chemical wash/disinfection of FF and V
initial wash
use unscented bleach products or sodium hypochlorite rated between 5-6%
prepare a 50-200 PPM free available chlorine solution (ph 6.0-7.5)
immerse for at least 1 minute
thoroughly rinse with drinking water
wiping cloths, use limitation
they shall be maintained dry and used for no other purpose and laundered daily
all disposable gloves, regardless of type shall be….
powder free.
Use of latex gloves is prohibited
preventing contamination from the premises: food storage
food hall be stored
1) clean dry location
2) not exposed to splash, dust, contamination
3) 6 inches above floor
4) packaged food may be stored in a NSF international listed plastic pallet provided the pallets are kept clean and moved regularly
food storage prohibited areas
locker rooms toilet rooms dressing rooms garbage rooms mechanical rooms under sewer lines not shielded leaking water lines under open stairwells under other sources of contamination
Dispensing of milk, cream, and nondairy products
must be in unopened, commercially filled package not exceeding 16 oz or 1 pint capacity OR
drawn from mechanically refrigerated bulk milk dispenser.
IF less than 1/2 pint is required, may be poured from 1 gallon container.
what is a foodborne illness?
illness carried or transmitted to people by food.
what is a foodborne illness outbreak?
an incident in which two or more people experience the same illness after eating the same food.
what is a foodborne infection?
an illness caused by consuming food that contains living disease causing mircroorganism.
causes upset stomach, diarrhea, vomiting and fever
sx dont appear immediately
what is foodborne intoxication?
illness caused by consuming food containing a hazardous chemical or toxin
sx appear within a few hours.
what is a toxin mediated infection
an illness caused by consuming food containing live pathogenic organisms that reproduce in the intestines and produce a toxin.
what are the 4 types of microorganisms which may cause food borne illness
bacteria
viruses
parasites
fungi
characteristics of bacteria
living, single celled, many types. pathogenic type cause illness. may reproduce under favorable conditions
types of bacteria
spore forming
non spore forming
characteristics of spore forming bacteria
found in soils, can survive cooking, freezing, acidic foods, and low moisture. cannot be destroyed
describe non spore forming bacteria
vegetative cells. easily destroyed in cooking
foodborne illness caused by spore forming bacteria
Clostridium perfringes
bacillus cereus
clostridium botulinum
SX and prevention of clostridium perfinges
abdominal pain, diarrhea
common in beef, poultry, gravies, dried or pre cooked foods
prevent by properly cooking, cooling, and reheat foods.
SX and prevention of bacillus cereus
Type 1: watery diarrhea, cramps
Type 2: vomiting, cramps
common in meats, fish, veggies, milk.
type 2 common in grains, rice, cereals, starch food,
prevention is properly cook, hold, and reheat foods.
SX and prevention of clostridium botulinum
SX: dizzy, SOB, headache, double vision **
common in canned foods, vacuum packed foods
prevention: inspect package integrity and do not use home canned foods.
foodborne illness caused by non spore forming bacteria
campylobacter jejuni listeria monocytogenes salmonella spp shigella spp staphylococcus spp vibrio spp e coli
SX and prevention of listeria monocytogenes: m
SX: meningitis, fly sx, stillbirth
common in raw meats, dairy, cooked luncheon meats, hot dogs, veggies
Prevention: properly store and cook foods, refrigerate below 41 degrees, rotate stock (first in first out)
characteristics of viruses
requires living cell to live and reproduce
smallest living microbe
common cause is poor personal hygiene
one prevention method is to minimize bare hand contact with ready to eat food.
Foodborne illnesses caused by viruses
Hep A
Norwalk
SX and prevention of HEP A
SX: nausea, fever, cramps, vomiting, fatigue, jaundice
common in undercooked shellfish, ready to eat foods prepared by infected
prevention: approved shellfish, cook properly, good hygiene
Sx and prevention of Norwalk (viral infection)
SX: nausea, cramps, vomiting, headache, fever
common in contaminated water, veggies, raw shellfish, and infected employees
prevention: good personal hygiene, properly cook foods, avoid cross contamination
characteristics of parasites
need to live in a host organism to grow
Sx and prevention of trichinella
SX: nausea, vomiting, diarrhea, cramps, muscle stiffness, fever
common in pork and wild game
prevention: cook foods properly
characteristics of fungi
primarily spoilage organisms. can sometimes cause illness. found in soil, air, water, food, plants and animals.
types of fungi
molds, yeasts, and mushrooms
characteristics of mold
spoils food
not destroyed by freezing
grows well in acidic, low water activity
can potentially produce aflatoxin
characteristics of yeast
appears reddish pink on foods
may be slimy, has bubbles
may smell or taste of alcohol
rows well in jams, jellies, and syrup.
what is the definition of toxins
naturally occurring biological toxins that are not caused by the presence of microorganisms
types of food toxins
cigatoxin
scombroid
Sx and prevention of cigatoxin (toxin from toxic algae)
SX: nausea, diarrhea, dizzy, SOB
ONSET 30 MIN TO 6 HRS
last a few days and can cause death in high doses
common in barracuda, mackerel, reef fish, grouper from tropical areas
prevention: purchase from approved sources.
Sx and prevention of Scombroid
SX: dizzy, rash, hives, SOB, peppery taste, itching, teary eyes**
common foods: tuna, mahi mahi, mackerel, bluefish, abalone, anchovies, amberjack
prevention: purchase from approved sources store at 41 degrees
the three food safety hazards are what:
chemical, biological, and physical
What does FATTOM stand for?
food, acidity, temperature, time, oxygen, and moisture
foodborne microorganisms reproduce best between what acidity
7.5 to 4.6 ph
foodborne microorganisms grow best at what temp range
41 degrees to 135 degrees F
microorganisms can double their population in how many minutes
every 20 min
if PHF remain in the temperature danger zone for how many hours it can make you ill
4 hours
disease causing bacteria grow in foods that have a water activity higher than what
.85
four phases of bacterial growth
lag phase
log phase
stationary phase
decline phase
what is the lag phase
only lasts a few hours at room temperature, little to not growth
what is the log phase
bacteria double every few minutes in this phase
food is unsafe at this phase
what is the stationary phase
number of new bacteria equals the number dying off
bacteria have used up most of the moisture, nutrients, and space in the food by this phase of the growth chart
what is the decline phase
bacteria die off quickly because they lack nutrients and poisoned by their own toxic waste
The top 5 CDC risk factors
improper hot/cold holding temperatures improper cooking temp contaminated utensils and equipment poor employee health hygiene food supplied from unapproved source
cooking temp for raw eggs
145 or above fore 15 seconds
cooking temp for ratites, tenderized and injected meats, game animals raw eggs not for immediate service
155 for 15 seconds
alternative minimum cooking temperatures and times for ratites, injected meats, comminuted fish and game animals
145 for 3 min
150 for 1 min
158 for less than one second
alternative minimum cooking temps and times for poultry, baluts, wild game animals, stuffed fish, stuffed pasta, stuffed poultry
165 or above for 15 seconds
raw or undercooked whole muscle, intact beef steak may be served or offered in ready to eat form if:
cooked on both the top and bottom to a surface tem of 145 or above and cooked color change is achieved on all external surfaces
raw animal foods cooked in a microwave shall be heated to at least what temp
165 in all parts of the food. allowed to stand covered for 2 minutes
fruits and vegetables that are cooked for hot holding shall be cooked to a temperature of how many degrees F
135
parameters for non continuous cooking of raw animal foods
subject to initial heating process that is no longer than 60 min.
immediately cooled according to the time and temp parameters specified.
prior to sale or service cooked all parts of the food to a tem of at least 165 for 15 seconds
freezing for parasite destruction for raw, marinated, partially cooked fish
frozen and stored at a temp of -4 degrees or below for a minimum of 168 hrs
-31 degrees of below until solid and stored at -31 for a minimum of 15 hours
frozen at -31 f until solid and stored at -4 or below for a minimum of 24 hrs.
reheating for hot holding
a) all foods must reach a temp of 165
b) if microwaved, 165 f, sit covered for 2 min
c) hermetically sealed container 135 f
reheating between 41 and required temp may not exceed 2 hrs.
methods of treating juice
treated under a HACPP PLAN to attain a 5 log reduction
signs and symptoms that PHF (TCS) food may have been thawed and refrozen
ice crystals
wet packaging
discoloration
PHF (TCS) foods shall be thawed:
under refrigeration that maintains under 41
as part of cooking process (with no interruptions )
under submerged water
thawing with drinking water, parameters:
water temp of 70 or below
so ready to eat does not rise above 41
so thawed raw food is not above 41 for more than 4 hours
PHF (TCS) food shall be maintained at what temp for hot and cold holding
135 or above except roasts may be held at 130
at 41 or less
On premises preparation- holding
if holding more than 24 hrs, clearly marked with day food shall be consumed , held at 41 degrees no longer than 7 days
Commercially processed food open and hold cold rules
abide by manufacturers guidance.
in absence of manufacturer label, shelf life shall be 7 days
maximum time when time is used a public health control
4 hours
after initial washing step, FF and V are chemically washed using a commercial chemical wash approved by who
any FDA approved wash
If using time as a public health control, without temperature, approval must come from where
regulatory authority
What condition must be met to use TIME only as a public health control for 6 hours?
the food shall be monitored to ensure the warmest portion of the food does not exceed 70 degrees.
discard if the temp exceeds 70.
Leftover PHF (TCS) foods may be retained for how many hours
72 hours if chilled at 41 degrees. (freezing leftovers is prohibited)
food should be presented in a way that does not
mislead or misinform the customer.
