Food Service Sanitary Requirements Flashcards
Who publishes the DoD directory of sanitarily approved food establishments of armed forces
Army
food sources must comply with what laws
Local
State
federal
military requirements
when may food prepared in private home be offered of human consumption
authorized in special events ONLY
how should food be labeled
as specified by law
fluid milk shall be obtain from sources that comply with what standard grade
grade A
molluscan shell fish received form interstate commerce must be received from sources on what list
interstate certified shellfish shippers list
PHF shall be at what temp when received
41F
raw eggs shall be received at what temp
45F
pre cooked PHF shall be received at a temp of what
135F
in overseas locations eggs should be obtain from sources that comply with what consumer grade
grade B
eggs and milk products should be pasteurized obtain from sources that comply with what standard grade
Grade A
ice for used as food or cooling medium shall be made from what
drinking water
tags on shell shelltock shall have what information
harvester identification number
date of harvesting
harvesting location
type and quantity of shellfish
what statement should be written in bold on a shellstock tag
‘this Tag is required to be attached until container is empty or retagged and thereafter kept on file for 90 days”
juice will be obtained from a process with what system
HACCP
FF&V should be cleaned in a what solution
50 - 200 PPM FAC
how long should FF&V be immersed in in disinfecting solution
at least 1 min
define Foodborne illness
Illness carried or transmitted to people by food
define Foodborne Illness Outbreak
An incident in which two or more people experience the same illness after eating
the same food
define Foodborne infection
An illness caused by consuming food that contains living disease-causing
microorganism.
define Foodborne intoxication
An illness caused by consuming food containing a hazardous chemical or toxin
define 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 spore forming bacteria
Clostridium perfringes
Bacillus cereus
Clostridium botulinum
what are the non spore forming bacteria
Campylobacter jejuni
Listeria monocytogenes
Salmonella spp.
Shigella spp.
Staphylococcus spp.
Vibrio spp.
E.Coli 0157:H7
FDA requires what to be declares on food products
allergens
what are the 3 food safety hazards
biological, chemical, and physical
most foodborne illnesses are caused be what
biological hazards
what does FATTOM stand for
Food
Acidity
Temp
Time
Oxygen
Moisture
control of what two elements are the easiest and most critical to control
Temp
time
what are the characteristics of lag phase
Bacteria exhibit little or no growth
only lasts a few hours at room temperature
what are the characteristics log phase
Bacteria double in numbers every few minutes
food must be considered unsafe.
what are the characteristics stationary phase
number of new bacteria being produced equals the number of organisms that
are dying off.
bacteria have used up most of the moisture, nutrients and space in food
what are the characteristics Decline Phase:
Bacteria die off quickly because they lack nutrients and are poisoned by their
own toxic wastes
Top Five CDC Risk Factors Contributing to Foodborne Illness
Contamination
Holding temp/ time
improper cooking
poor employee hygiene
unapproved source
what temp must eggs hold once cooked
145 for 15 sec
what temp must ratites hold once cooked
155 for 15 sec
what temp must poultry hold once cooked
165 for 15 sec
at what temp must steak be cooked
145 and color change
microwave food must be heated to a temp of what
165
how long must microwaved food be left to sit covered to obtain temp equilibrium
2 min
FF&V must be cooked to what temp
135
rewarming food must not surpass what time limit
60min
what freezer temp must be accomplished to destroy parasites
-4 for 7 days
what temp must PHF be held at
135 or greater
reheated PHF must reach a minimum of 165 in how many min
2 min
what are signs that food have been thawed and refrozen
ice crystals
wet packaging
product discolored
how should PHF be thawed
under refrigeration (under 41)
submerged in water below 70
microwave immediately transferred to oven
PHF shall be cooled to from 135 to 41 in how many hrs
6
what is the maximum holding period for prepared and hold cold foods
7 day
if there is no expiration label on open and hold cold commercially processed what is the max shelf life once removed from the freezer
7 days
if putting together ready to eat foods what is used to determine the exp date
the earliest prepared or first prepared ingredient
what temp range is considered the danger zone
41 - 135
what is the maximum time to hold food
4hrs
when hold time exceptions are made for command functions what is the maximum fold food time
6 hrs
