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IDC School Class 22005 > Food Service Sanitary Requirements 6-2 > Flashcards

Food Service Sanitary Requirements 6-2 Flashcards

1
Q

Who is the approving source for ante-mortem and post-mortem items

A

Army Veterinarians

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2
Q

When is it authorized to use food prepared in a private residence?

A

When it is approved for a command function or special event.

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3
Q

What temperature is it safe to recieve PHF/TCS?

A

41 deg or lower

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4
Q

What temp is acceptable to recieve RAW EGGS at?

A

45 degrees
OR
if overseas and command policy states it differently

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5
Q

If you are using ice as a cooling medium it should come from what source?

A

Drinking water

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6
Q

What is Shellstock identification?

A

The ID cards/labels that are attached the the harvested shellfish in order to track a specific batch.

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7
Q

What is a harvesters label?

A

A label used to identify where a specific batch of shellfish came from

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8
Q

How long is a company required to keep a harvester tag on hand?

A

90 days

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9
Q

What must you do if a batch of shellfish does not have a harvester tag?

A

the batch needs to be held or destroyed by law

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10
Q

How many times is juice pasteurized?

A

5 times or 5 log

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11
Q

When using ready to eat foods, how should the employees come in contact with the food?

A

The should avoid touching with their bare hands and use utensils.

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12
Q

Who can approve for bare hand contact of ready to eat foods?

A

The regulatory authority

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13
Q

Food shall be protected from cross contamination by:

A

Separating raw animal foods during storage, prep, holding and display

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14
Q

What two chemicals are used to wash FF&V?

A

Bleach or Sodium hypochlorite between 5-6%

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15
Q

When cleaning FF&V, what is the ppm solution strength and how long is the item submerged?

A

50-200 ppm

Submerge for 1 minute

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16
Q

How are utensils stored when cleaned and not in use?

A

With their handles exposed only

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17
Q

Where does a wet cleaning towel in-between uses?

A

Into a chemical sanitizer

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18
Q

How often are wet cleaning towels cleaned?

A

They are washed daily

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19
Q

When are dry wiping/cleaning cloths laundered?

A

When visibly soiled

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20
Q

Can cloth gloves come in direct contact with food?

A

No

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21
Q

What are the requirements for disposable gloves?

A

Shall be powder free/latex free

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22
Q

When storing food, what is the minimum height above the floor?

A

6 inches (15 centimeters)

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23
Q

What are the only approved pallets approved to store food on?

A

NSF International plastic pallets

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24
Q

Where is food storage prohibited?

A

Anywhere other than the chow hall spaces

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25
Q

How are condiments packaged when in a vending machine?

A

In individual packages

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26
Q

What foods are not offered for self service?

A

beef, lamb, pork, poultry and fish

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27
Q

Self service areas such as buffets and salad bars are monitored by who?

A

Food service employees trained in safe operating procedures.

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28
Q

What is not considered a bulk milk product?

A

16 fluid ounces

1 pint

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29
Q

What is UHT?

A

Ultra high temperature

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30
Q

What is a foodborne illness?

A

An illness carried or transmitted to people by food

31
Q

What is a foodborne illness outbreak?

A

An incident where 2 or more people experience the same illness after eating the same food.

32
Q

What is a foodborne infection?

A

An illness caused by consuming a food that contains a living DISEASE-CAUSING organism

33
Q

What is foodborne intoxication?

A

An illness caused by consuming food containing a hazardous chemical toxin

34
Q

What is a toxin-medicated infection?

A

An illness caused by consuming food containing LIVE PATHOGENIC organisms that reproduce in the intestines’ and produce toxins

35
Q

How many types of microorganism are there that cause foodborne illness?

A

4 types

36
Q

What are the characteristics of bacteria?

A

Living, single cell organism

Most are not harmful

37
Q

What are the spore forming types of bacteria?

A
  • Clostridium Perfringes
  • Bacillus Cereus
  • Clostridium Botulinum
38
Q

What are some characteristics of spore forming bacteria?

A
  • Build a wall to protect themselves

- Cannot be destroyed

39
Q

What are some characteristics on non spore forming bacteria?

A
  • Vegetative cells

- Easily destroyed

40
Q

What are the s/s of Clostridium perfringes?

A

Abdominal pain

severe diarrhea

41
Q

What are s/s of Bacillus cereus?

A

Watery diarrhea

abdominal cramps

42
Q

What are some s/s of Clostridium botulinum?

A

Dizziness, shortness of breath, headache, double vision

43
Q

What are some characteristics of a foodborne virus?

A

requires a living cell to reproduce

smallest microbe contaminant

44
Q

What are some s/s of Hepatitis A?

A

Nausea, fever, cramps, vomiting, fatigue, jaundice

45
Q

What foods are the Norwalk virus commonly found in?

A

Contaminated water, unwashed vegetables, raw shellfish

46
Q

What 2 parasites are related to foodborne illness?

A

Anisakis

Trichinella

47
Q

What are signs and symptoms on Anisakis?

A

Coughing, vomiting and cramps

48
Q

What are some s/s of Trichinella?

A

N/V/D, cramps, MUSCLE STIFFNESS, fever

49
Q

What are the two types of biotoxins?

A
  • Cigatoxin

- Scombroid

50
Q

What biotoxin originates from histamine released by fish?

A

Scombroid

51
Q

What biotoxin is found in fish and toxic algae?

A

Cigatoxin

52
Q

What dose FATTOM stand for?

A

Food, Acidity, Temperature, Time, Oxygen, Moisture

53
Q

What is the FATTOM pneumonic used for?

A

used to identify the necessary elements for a disease causing bacteria to multiply

54
Q

How many phases are there when it comes to bacterial growth?

A

4 phases

55
Q

What are the 4 phases of bacterial growth?

A

Lag phase
Log phase
Stationary Phase
Decline Phase

56
Q

What is a Lag phase?

A

Bacteria exhibit little or no growth

57
Q

What is Log phase?

A

The phase where bacteria double in numbers every few minutes

58
Q

What is the stationary phase?

A

Number of new bacteria = number of bacteria dying off

59
Q

What is the Decline phase?

A

When bacteria die off quickly because of lack of nutrients

60
Q

What are the 5 CDC risk factors?

A
  • Improper hot/cold holding temps for PHF
  • Improper cooking temp
  • Contaminated utensils/equipment
  • Poor personal hygiene
  • Food from unapproved sources
61
Q

What temp is required to cook raw animal foods?

A

145 for 15 sec

62
Q

What food is required to be cooked to 155 for 15 sec?

A

Ratites, tenderized/injected meat, commercially raised food

63
Q

What temperature is poultry required to be cooked at?

A

165 for 15 seconds

64
Q

When using a microwave, what temp must the food be heated to?

A

165 degrees

65
Q

After the desired temp is reached when cooking in a microwave, how long do you let the item sit?

A

2 minutes to obtain temperature equilibrium

66
Q

When in hot holding, what is the optimal temp?

A

135 degrees

67
Q

When preparing to serve a hot item on the line, what is the desired temp?

A

165 for at least 15 sec

68
Q

When reheating PHF what is the temp and time required before serving?

A

165 for 2 minutes

69
Q

When freezing food to kill a parasite what is the best temp and how long?

A

-4 degrees, for 168 hours (7days)

70
Q

What are some signs that PHF have been thawed and refrozen?

A
  • Ice crystals
  • Wet packaging
  • Product is discolored
71
Q

When cooling food what are the required temps and for how long can it be maintained?

A

135 or 41 for 6 hours

72
Q

in the absence of the manufacturers information how long do you have to keep the product on hand?

A

7 days

73
Q

How long can leftover food be retained for?

A

72 hours (41 deg or below)

IDC School Class 22005 (11 decks)

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