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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
How are condiments packaged when in a vending machine?
In individual packages
26
What foods are not offered for self service?
beef, lamb, pork, poultry and fish
27
Self service areas such as buffets and salad bars are monitored by who?
Food service employees trained in safe operating procedures.
28
What is not considered a bulk milk product?
16 fluid ounces | 1 pint
29
What is UHT?
Ultra high temperature
30
What is a foodborne illness?
An illness carried or transmitted to people by food
31
What is a foodborne illness outbreak?
An incident where 2 or more people experience the same illness after eating the same food.
32
What is a foodborne infection?
An illness caused by consuming a food that contains a living DISEASE-CAUSING organism
33
What is foodborne intoxication?
An illness caused by consuming food containing a hazardous chemical toxin
34
What is a toxin-medicated infection?
An illness caused by consuming food containing LIVE PATHOGENIC organisms that reproduce in the intestines' and produce toxins
35
How many types of microorganism are there that cause foodborne illness?
4 types
36
What are the characteristics of bacteria?
Living, single cell organism | Most are not harmful
37
What are the spore forming types of bacteria?
- Clostridium Perfringes - Bacillus Cereus - Clostridium Botulinum
38
What are some characteristics of spore forming bacteria?
- Build a wall to protect themselves | - Cannot be destroyed
39
What are some characteristics on non spore forming bacteria?
- Vegetative cells | - Easily destroyed
40
What are the s/s of Clostridium perfringes?
Abdominal pain | severe diarrhea
41
What are s/s of Bacillus cereus?
Watery diarrhea | abdominal cramps
42
What are some s/s of Clostridium botulinum?
Dizziness, shortness of breath, headache, double vision
43
What are some characteristics of a foodborne virus?
requires a living cell to reproduce | smallest microbe contaminant
44
What are some s/s of Hepatitis A?
Nausea, fever, cramps, vomiting, fatigue, jaundice
45
What foods are the Norwalk virus commonly found in?
Contaminated water, unwashed vegetables, raw shellfish
46
What 2 parasites are related to foodborne illness?
Anisakis | Trichinella
47
What are signs and symptoms on Anisakis?
Coughing, vomiting and cramps
48
What are some s/s of Trichinella?
N/V/D, cramps, MUSCLE STIFFNESS, fever
49
What are the two types of biotoxins?
- Cigatoxin | - Scombroid
50
What biotoxin originates from histamine released by fish?
Scombroid
51
What biotoxin is found in fish and toxic algae?
Cigatoxin
52
What dose FATTOM stand for?
Food, Acidity, Temperature, Time, Oxygen, Moisture
53
What is the FATTOM pneumonic used for?
used to identify the necessary elements for a disease causing bacteria to multiply
54
How many phases are there when it comes to bacterial growth?
4 phases
55
What are the 4 phases of bacterial growth?
Lag phase Log phase Stationary Phase Decline Phase
56
What is a Lag phase?
Bacteria exhibit little or no growth
57
What is Log phase?
The phase where bacteria double in numbers every few minutes
58
What is the stationary phase?
Number of new bacteria = number of bacteria dying off
59
What is the Decline phase?
When bacteria die off quickly because of lack of nutrients
60
What are the 5 CDC risk factors?
- Improper hot/cold holding temps for PHF - Improper cooking temp - Contaminated utensils/equipment - Poor personal hygiene - Food from unapproved sources
61
What temp is required to cook raw animal foods?
145 for 15 sec
62
What food is required to be cooked to 155 for 15 sec?
Ratites, tenderized/injected meat, commercially raised food
63
What temperature is poultry required to be cooked at?
165 for 15 seconds
64
When using a microwave, what temp must the food be heated to?
165 degrees
65
After the desired temp is reached when cooking in a microwave, how long do you let the item sit?
2 minutes to obtain temperature equilibrium
66
When in hot holding, what is the optimal temp?
135 degrees
67
When preparing to serve a hot item on the line, what is the desired temp?
165 for at least 15 sec
68
When reheating PHF what is the temp and time required before serving?
165 for 2 minutes
69
When freezing food to kill a parasite what is the best temp and how long?
-4 degrees, for 168 hours (7days)
70
What are some signs that PHF have been thawed and refrozen?
- Ice crystals - Wet packaging - Product is discolored
71
When cooling food what are the required temps and for how long can it be maintained?
135 or 41 for 6 hours
72
in the absence of the manufacturers information how long do you have to keep the product on hand?
7 days
73
How long can leftover food be retained for?
72 hours (41 deg or below)

IDC School Class 22005 (11 decks)

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