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SFIDC > Food Service Sanitary Requirements > Flashcards

Food Service Sanitary Requirements Flashcards

1
Q

Who publishes the DoD directory of sanitarily approved food establishments of armed forces

A

Army

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2
Q

food sources must comply with what laws

A

Local

State

federal

military requirements

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3
Q

when may food prepared in private home be offered of human consumption

A

authorized in special events ONLY

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4
Q

how should food be labeled

A

as specified by law

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5
Q

fluid milk shall be obtain from sources that comply with what standard grade

A

grade A

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6
Q

molluscan shell fish received form interstate commerce must be received from sources on what list

A

interstate certified shellfish shippers list

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7
Q

PHF shall be at what temp when received

A

41F

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8
Q

raw eggs shall be received at what temp

A

45F

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9
Q

pre cooked PHF shall be received at a temp of what

A

135F

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10
Q

in overseas locations eggs should be obtain from sources that comply with what consumer grade

A

grade B

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11
Q

eggs and milk products should be pasteurized obtain from sources that comply with what standard grade

A

Grade A

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12
Q

ice for used as food or cooling medium shall be made from what

A

drinking water

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13
Q

tags on shell shelltock shall have what information

A

harvester identification number

date of harvesting

harvesting location

type and quantity of shellfish

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14
Q

what statement should be written in bold on a shellstock tag

A

‘this Tag is required to be attached until container is empty or retagged and thereafter kept on file for 90 days”

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15
Q

juice will be obtained from a process with what system

A

HACCP

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16
Q

FF&V should be cleaned in a what solution

A

50 - 200 PPM FAC

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17
Q

how long should FF&V be immersed in in disinfecting solution

A

at least 1 min

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18
Q

define Foodborne illness

A

Illness carried or transmitted to people by food

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19
Q

define 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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20
Q

define Foodborne infection

A

An illness caused by consuming food that contains living disease-causing
microorganism.

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21
Q

define Foodborne intoxication

A

An illness caused by consuming food containing a hazardous chemical or toxin

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22
Q

define Toxin-mediated infection

A

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

23
Q

what are the spore forming bacteria

A

Clostridium perfringes

Bacillus cereus

Clostridium botulinum

24
Q

what are the non spore forming bacteria

A

Campylobacter jejuni

Listeria monocytogenes

Salmonella spp.

Shigella spp.

Staphylococcus spp.

Vibrio spp.

E.Coli 0157:H7

25
Q

FDA requires what to be declares on food products

A

allergens

26
Q

what are the 3 food safety hazards

A

biological, chemical, and physical

27
Q

most foodborne illnesses are caused be what

A

biological hazards

28
Q

what does FATTOM stand for

A

Food

Acidity

Temp

Time

Oxygen

Moisture

29
Q

control of what two elements are the easiest and most critical to control

A

Temp

time

30
Q

what are the characteristics of lag phase

A

Bacteria exhibit little or no growth

only lasts a few hours at room temperature

31
Q

what are the characteristics log phase

A

Bacteria double in numbers every few minutes

food must be considered unsafe.

32
Q

what are the characteristics stationary phase

A

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

33
Q

what are the characteristics Decline Phase:

A

Bacteria die off quickly because they lack nutrients and are poisoned by their
own toxic wastes

34
Q

Top Five CDC Risk Factors Contributing to Foodborne Illness

A

Contamination

Holding temp/ time

improper cooking

poor employee hygiene

unapproved source

35
Q

what temp must eggs hold once cooked

A

145 for 15 sec

36
Q

what temp must ratites hold once cooked

A

155 for 15 sec

37
Q

what temp must poultry hold once cooked

A

165 for 15 sec

38
Q

at what temp must steak be cooked

A

145 and color change

39
Q

microwave food must be heated to a temp of what

A

165

40
Q

how long must microwaved food be left to sit covered to obtain temp equilibrium

A

2 min

41
Q

FF&V must be cooked to what temp

A

135

42
Q

rewarming food must not surpass what time limit

A

60min

43
Q

what freezer temp must be accomplished to destroy parasites

A

-4 for 7 days

44
Q

what temp must PHF be held at

A

135 or greater

45
Q

reheated PHF must reach a minimum of 165 in how many min

A

2 min

46
Q

what are signs that food have been thawed and refrozen

A

ice crystals

wet packaging

product discolored

47
Q

how should PHF be thawed

A

under refrigeration (under 41)
submerged in water below 70
microwave immediately transferred to oven

48
Q

PHF shall be cooled to from 135 to 41 in how many hrs

A

6

49
Q

what is the maximum holding period for prepared and hold cold foods

A

7 day

50
Q

if there is no expiration label on open and hold cold commercially processed what is the max shelf life once removed from the freezer

A

7 days

51
Q

if putting together ready to eat foods what is used to determine the exp date

A

the earliest prepared or first prepared ingredient

52
Q

what temp range is considered the danger zone

A

41 - 135

53
Q

what is the maximum time to hold food

A

4hrs

54
Q

when hold time exceptions are made for command functions what is the maximum fold food time

A

6 hrs

SFIDC (50 decks)

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