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PREVMED > Food Service Sanitary Requirements > Flashcards

Food Service Sanitary Requirements Flashcards

1
Q

who approves game animals in Army and Airforce ante mortem and post mortem list

A

a Veterinarian

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2
Q

when can food cooked at home be used or offered for human consumption?

A

authorized in support of special events such as organizational cookouts

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3
Q

compliance with food law is in reference to what

A

all applicable local, state, and federal statues, regulations, ordinances, and military specific requirements.

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4
Q

how shall packaged food be labeled

A

as specified by law

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5
Q

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.

A

safe handling instructions

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6
Q

if eggs are not specifically treated to destroy salmonella shall be labeled to include what

A

safe handling instructions

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7
Q

food in a hermetically sealed container shall be obtained from where

A

a food processing plant that is regulated by the food regulatory agency that has jurisdiction over the plant

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8
Q

fluid milk shall be:

A

pasteurized and obtained from sources that comply with Grade A standards.

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9
Q

requirements for fish

A

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.

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10
Q

molluscan shellfish restrictions

A

sources according to law
received in interstate commerce shall be from sources that are listed in the Interstate Certified Shellfish Shippers List

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11
Q

Restrictions of Wild Mushrooms

A

prohibited

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12
Q

Refrigerated Potentially Hazardous Food Temperature Control for Safety PHF (TCS) food shall be at what temperature

A

41 degrees F or below

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13
Q

receipt of foods other than 41 degrees shall be specified in what

A

specified in law governing its distribution and may be received at the specified temperature

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14
Q

temperature range for raw eggs to be received

A

45 degrees or less

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15
Q

PHF (TCS) food that is cooked to a required time and temperature and received hot shall be at what temperature

A

135 Degrees or above

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16
Q

PHF TCS shall be free of evidence of what

A

previous temperature abuse

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17
Q

except in overseas locations when authorized by Command, eggs shall be received and not exceed the restricted egg tolerances of:

A

US Consumer Grade B

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18
Q

Eggs and milk products must be what when received

A

pasteurized

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19
Q

milk products must be what Grade of standard?

A

Grade A.

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20
Q

Ice specific requirements

A

made from drinking water
approved source
should receive bacteriological analysis

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21
Q

ice produced from field military operations is governed using what instruction

A

TB MED 577/NAVMED P5010-10/AFMAN 48-138_IP

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22
Q

Shellstock harvesters tags requires what information in order:

A

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”

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23
Q

Shellstock dealers tag should include what in order:

A

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 “

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24
Q

Shellstock condition

A

free of mud, dead shellfish, and shellfish with broken shells

tags shall be retained for 90 days

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25
Q

specification requirements for receipt of juice

A

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

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26
Q

preventing contamination from hands for food after receiving an order

A

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

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27
Q

preventing contamination when tasting

A

employees may not use a utensil more than once to taste food

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28
Q

procedures for washing FF and V

A

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

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29
Q

procedures for chemical wash/disinfection of FF and V

A

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

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30
Q

wiping cloths, use limitation

A

they shall be maintained dry and used for no other purpose and laundered daily

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31
Q

all disposable gloves, regardless of type shall be….

A

powder free.

Use of latex gloves is prohibited

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32
Q

preventing contamination from the premises: food storage

A

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

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33
Q

food storage prohibited areas

A 
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
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34
Q

Dispensing of milk, cream, and nondairy products

A

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.

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35
Q

what is a foodborne illness?

A

illness carried or transmitted to people by food.

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36
Q

what is a foodborne illness outbreak?

A

an incident in which two or more people experience the same illness after eating the same food.

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37
Q

what is a foodborne infection?

A

an illness caused by consuming food that contains living disease causing mircroorganism.

causes upset stomach, diarrhea, vomiting and fever

sx dont appear immediately

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38
Q

what is foodborne intoxication?

A

illness caused by consuming food containing a hazardous chemical or toxin

sx appear within a few hours.

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39
Q

what is a toxin mediated infection

A

an illness caused by consuming food containing live pathogenic organisms that reproduce in the intestines and produce a toxin.

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40
Q

what are the 4 types of microorganisms which may cause food borne illness

A

bacteria
viruses
parasites
fungi

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41
Q

characteristics of bacteria

A

living, single celled, many types. pathogenic type cause illness. may reproduce under favorable conditions

42
Q

types of bacteria

A

spore forming

non spore forming

43
Q

characteristics of spore forming bacteria

A

found in soils, can survive cooking, freezing, acidic foods, and low moisture. cannot be destroyed

44
Q

describe non spore forming bacteria

A

vegetative cells. easily destroyed in cooking

45
Q

foodborne illness caused by spore forming bacteria

A

Clostridium perfringes
bacillus cereus
clostridium botulinum

46
Q

SX and prevention of clostridium perfinges

A

abdominal pain, diarrhea
common in beef, poultry, gravies, dried or pre cooked foods
prevent by properly cooking, cooling, and reheat foods.

47
Q

SX and prevention of bacillus cereus

A

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.

48
Q

SX and prevention of clostridium botulinum

A

SX: dizzy, SOB, headache, double vision **

common in canned foods, vacuum packed foods

prevention: inspect package integrity and do not use home canned foods.

49
Q

foodborne illness caused by non spore forming bacteria

A 
campylobacter jejuni 
listeria monocytogenes 
salmonella spp 
shigella spp 
staphylococcus spp 
vibrio spp 
e coli
50
Q

SX and prevention of listeria monocytogenes: m

A

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)

51
Q

characteristics of viruses

A

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.

52
Q

Foodborne illnesses caused by viruses

A

Hep A

Norwalk

53
Q

SX and prevention of HEP A

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

54
Q

Sx and prevention of Norwalk (viral infection)

A

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

55
Q

characteristics of parasites

A

need to live in a host organism to grow

56
Q

Sx and prevention of trichinella

A

SX: nausea, vomiting, diarrhea, cramps, muscle stiffness, fever

common in pork and wild game

prevention: cook foods properly

57
Q

characteristics of fungi

A

primarily spoilage organisms. can sometimes cause illness. found in soil, air, water, food, plants and animals.

58
Q

types of fungi

A

molds, yeasts, and mushrooms

59
Q

characteristics of mold

A

spoils food
not destroyed by freezing
grows well in acidic, low water activity
can potentially produce aflatoxin

60
Q

characteristics of yeast

A

appears reddish pink on foods
may be slimy, has bubbles
may smell or taste of alcohol
rows well in jams, jellies, and syrup.

61
Q

what is the definition of toxins

A

naturally occurring biological toxins that are not caused by the presence of microorganisms

62
Q

types of food toxins

A

cigatoxin

scombroid

63
Q

Sx and prevention of cigatoxin (toxin from toxic algae)

A

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.

64
Q

Sx and prevention of Scombroid

A

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

65
Q

the three food safety hazards are what:

A

chemical, biological, and physical

66
Q

What does FATTOM stand for?

A

food, acidity, temperature, time, oxygen, and moisture

67
Q

foodborne microorganisms reproduce best between what acidity

A

7.5 to 4.6 ph

68
Q

foodborne microorganisms grow best at what temp range

A

41 degrees to 135 degrees F

69
Q

microorganisms can double their population in how many minutes

A

every 20 min

70
Q

if PHF remain in the temperature danger zone for how many hours it can make you ill

A

4 hours

71
Q

disease causing bacteria grow in foods that have a water activity higher than what

A

.85

72
Q

four phases of bacterial growth

A

lag phase
log phase
stationary phase
decline phase

73
Q

what is the lag phase

A

only lasts a few hours at room temperature, little to not growth

74
Q

what is the log phase

A

bacteria double every few minutes in this phase

food is unsafe at this phase

75
Q

what is the stationary phase

A

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

76
Q

what is the decline phase

A

bacteria die off quickly because they lack nutrients and poisoned by their own toxic waste

77
Q

The top 5 CDC risk factors

A 
improper hot/cold holding temperatures 
improper cooking temp 
contaminated utensils and equipment 
poor employee health hygiene 
food supplied from unapproved source
78
Q

cooking temp for raw eggs

A

145 or above fore 15 seconds

79
Q

cooking temp for ratites, tenderized and injected meats, game animals raw eggs not for immediate service

A

155 for 15 seconds

80
Q

alternative minimum cooking temperatures and times for ratites, injected meats, comminuted fish and game animals

A

145 for 3 min
150 for 1 min
158 for less than one second

81
Q

alternative minimum cooking temps and times for poultry, baluts, wild game animals, stuffed fish, stuffed pasta, stuffed poultry

A

165 or above for 15 seconds

82
Q

raw or undercooked whole muscle, intact beef steak may be served or offered in ready to eat form if:

A

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

83
Q

raw animal foods cooked in a microwave shall be heated to at least what temp

A

165 in all parts of the food. allowed to stand covered for 2 minutes

84
Q

fruits and vegetables that are cooked for hot holding shall be cooked to a temperature of how many degrees F

A

135

85
Q

parameters for non continuous cooking of raw animal foods

A

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

86
Q

freezing for parasite destruction for raw, marinated, partially cooked fish

A

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.

87
Q

reheating for hot holding

A

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.

88
Q

methods of treating juice

A

treated under a HACPP PLAN to attain a 5 log reduction

89
Q

signs and symptoms that PHF (TCS) food may have been thawed and refrozen

A

ice crystals
wet packaging
discoloration

90
Q

PHF (TCS) foods shall be thawed:

A

under refrigeration that maintains under 41

as part of cooking process (with no interruptions )

under submerged water

91
Q

thawing with drinking water, parameters:

A

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

92
Q

PHF (TCS) food shall be maintained at what temp for hot and cold holding

A

135 or above except roasts may be held at 130

at 41 or less

93
Q

On premises preparation- holding

A

if holding more than 24 hrs, clearly marked with day food shall be consumed , held at 41 degrees no longer than 7 days

94
Q

Commercially processed food open and hold cold rules

A

abide by manufacturers guidance.

in absence of manufacturer label, shelf life shall be 7 days

95
Q

maximum time when time is used a public health control

A

4 hours

96
Q

after initial washing step, FF and V are chemically washed using a commercial chemical wash approved by who

A

any FDA approved wash

97
Q

If using time as a public health control, without temperature, approval must come from where

A

regulatory authority

98
Q

What condition must be met to use TIME only as a public health control for 6 hours?

A

the food shall be monitored to ensure the warmest portion of the food does not exceed 70 degrees.

discard if the temp exceeds 70.

99
Q

Leftover PHF (TCS) foods may be retained for how many hours

A

72 hours if chilled at 41 degrees. (freezing leftovers is prohibited)

100
Q

food should be presented in a way that does not

A

mislead or misinform the customer.

PREVMED (12 decks)

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