Food service sanitation requirements Flashcards
Package food shall be labeled as specify by who?
By law
What are the requirements of food source for liquid milk, eggs and dry milk
pasteurized and grade A
Molluscan shellfish received in interstate commerce shall be from what source that is listed ?
Interstate Certify shellfish shipper list
Refrigerated PHF temperature control safety should be?
41 degrees F or below unless specified by law on a specific product temp may be received such as milk, molluscan shellfish
Except in overseas when authorized by command policy raw eggs should be received at a ambient temp of and what grade ?
45 degree F or less
U.S consumer grade B
PHS food that is cooked and received hot should be at what temp?
135 degrees F
Shellstock should be in a container with what affixed and what information in it and should be maintained for how long ?
identification tag or label with harvester identification number and date of harvesting
tags should be maintained for 90 days
Commercially processed pre-package juice shall be ?
pasteurized or treated to obtain a 5 long reduction of the most resistant microorganism of public significance
Who can approved bare hand contact on ready to eat food?
Food employees shall wash their hands except when handling ?
Minimize bare hands and arm contact with what foods?
- Regulatory authority
- except washing fruits and vegetables
- shall minimized bare hand on expose food that is not ready to eat
Food storage containers should be ?
readily and unmistakably recognizable
A food employed may no apply what agent to fruits and vegetables ?
apply sulfiting agents to fresh fruits and vegetables intended for raw consumption or considered a source of vitamin B1
During pauses of food preparation or dispensing, utensil should be stored in what way?
In the food with the handle above the top of the food and container on a clean portion of the food preparation table or cooking
running water
clean location
in a container of water where temp is at least 135 degrees F
Items such as lettuce and celery shall have what removed ?
and how is chemical disinfection conducted
removed core/hearts
apply chlorine, unscented bleach or sodium hypochlorite rated between 5-6% strength
prepare 50-200 parts per million free available chlorine solution PH 6.0 - 7.5
immerse for 1 minute
rinse with drinking water
Food shall be protected from contamination by storing the food in what conditions?
in clean dry location
not expose to splash, dust
at least 6 inches (15 cm) above floor
and be store in NSF international listed plastic pallets
pressurized beverage containers, water proof on clean deck no exposed to moister
If a bulk dispenser for milk or milk products is not available and portions less than_____? are required.
Milk products may be poured from a commerciallly filled plastic container of______?capacity
1/2 pint
1 gallon
what is foodborne illness ?
illness carried or transmitted to people from food
What is foodborne illness outbreak ?
when 2 or more people experience the same illness after eating the same food
what is foodborne infection ?
illness caused by consuming food that contains living disease-causing microorganism
symptoms don’t appear immediatily
what is foodborne intoxication ?
illness from food containing hazardous chemical or toxin
symptoms appear within a few hours
what is toxin-mediated infection ?
illness caused by food containing live pathogenic organism that reproduce in the intestines and produce toxin
What are the 2 types of bacteria ?
Spore forming bacteria
no spore forming bacteria
What illnesses does spore forming bacteria causes ?
Clostridium perfringes
Clostridium botulinum
Bacillus cereus
What illnesses does no spore bacteria causes ?
Campylobacter jejuni
Listeria monocytogenes
Vidrio spp (intoxication)
E.coli 0157
What are the common foods for clostridium botulinum ?
Canned foods, specially home canned foods, vacuum packed foods, garlic in oil, onions in butter
Which are type I and II symptoms encountered with Bacillus cereus bacteria?
type I: watery diarrhea, abdominal cramps
Type II; vomiting ,stomach cramps
Which type of bacteria cannot be destroyed and builds a wall to protect themselves?
spore forming bacterias
Salmonella prevention is conducted by properly cook food, poultry and eggs to what temperatures?
Poultry to 165 F
Eggs to 145 F
skin, cuts and boils are associated with which kind of bacteria ?
staphylococcus
the prevention method by using pasteurized products, cook meats to 155 degrees F for 15 seconds, wash vegetables is what type and name of bacteria ?
non-spore E.Coli 0157
What are the characteristic of a virus ?
- requires living cell to live and reproduce
- the smallest microbe contaminant
- common cause personal hygiene
What are the foodborne illnesses cause by viruses ?
Hepatitis A
Norwalk (viral infection)
What are the characteristics of parasite ?
Requires a host to live and grow
Foodborne illnesses cause by parasites ?
Anisakis
trichinella
Primary spoiled organism is the characteristic of ?
fungi( yeast and mushrooms
redish-pink on foods, maybe slimy and have bubles is the characteristic of ?
Yeast
Cigatoxin is a toxin from and how long does it take for onset of s/s ?
Fish toxin and toxic algae
30 min to 6 hrs
the toxin originating from histamine release by fish is ?
scombriod
Which are the 3 food safety hazards ?
Biological, chemical and physical
What is FATTOM?
Food acidity, temperatures, time, oxygen and moisture
foodborne microorganisms tribe better on what acidity PH, and what temperature?
they need time to grow and double their population every what time ? as well as oxygen microorganism need moisture at what aw?
7.5 to 4.6 ph 41 to 135 degrees F every 20 min moisture water activity 0.85 or higher
Which are the two of the elements most critical and easiest to control ?
temperature and time
Which are the four phases of bacteria ?
lag phase
log phase
stationary phase
decline phase
what are the five CDC factors contributing to foodborne illnesses ?
Improper hot/cold holding temps of potentially hazardous foods
Improper cooking temps
Contaminated utensil
poor employee hygiene
food supplied from unapproved and unsafe source
Raw eggs that are broken and prepare in response to a consumer’s order and for immediate service should be cooked at ?
145 degrees F or above for 15 seconds
Ratites, mechanically tenderized, and injected meats, comminuted: fish. meat, game animals commercially raised for food, raw eggs not broken for immediate consumption, to head all areas should be cook at?
155 degrees at for 15 seconds
Tenderized injected poultry should be cook at?
165 for 15 seconds
fruits and vegetables that are cooked for hot holding shall be cooked to a temp of ?
135 Degrees F
Parasite destruction for food ready to eat form, raw, raw-marinated, partially cooked, or marinated partially fish shall be frozen at what temp and for what long ? does not apply to?
- 4 degrees and below for a minimum of 168 hours or 7 days in the freezer
- 31 F or below until solid or stored at -31 for minimum 15 hrs.
- 31 F or below until solid and store at -4 or below for 24 hrs.
does not apply to tuna, Mollusca shellfish etc
PHF food that is cooked, cooled and reheated for hot holding shall be reheated so that all parts reach the temp of what for how long ?
165 degrees for 15 sec
PHF reheated microwave oven for hot holding, all parts should be reheated at what temp?
at 165 degrees F for 2 minutes
PHF food held hot must be held at what temperature ?
135 degrees F or greater
Submerging it under running hot water at a temp of 70 degrees or below is the process of ?
thawing process food
Eggs that have not been treated to destroy all viable salmonella shall be stored in refrigerated equipment that maintains and ambient temp of
41 degrees or less
raw plant foods that are cut, sliced, or diced as well as cooked plant foods shall be maintain at ?
135 degrees or above or at 41 degrees F or below
The day the PHF container is opened should be counted as what day?
as day one
Which temps are considered to be in the temperature danger zone and for how long ?
between 41 degrees to 135 degrees for 4 hours
Leftover PHF maybe retained up to how long, if it meats what condition?
up to 72 hours if chill
