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PMT > Food service sanitation requirements > Flashcards

Food service sanitation requirements Flashcards

1
Q

Package food shall be labeled as specify by who?

A

By law

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2
Q

What are the requirements of food source for liquid milk, eggs and dry milk

A

pasteurized and grade A

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3
Q

Molluscan shellfish received in interstate commerce shall be from what source that is listed ?

A

Interstate Certify shellfish shipper list

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4
Q

Refrigerated PHF temperature control safety should be?

A

41 degrees F or below unless specified by law on a specific product temp may be received such as milk, molluscan shellfish

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5
Q

Except in overseas when authorized by command policy raw eggs should be received at a ambient temp of and what grade ?

A

45 degree F or less

U.S consumer grade B

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6
Q

PHS food that is cooked and received hot should be at what temp?

A

135 degrees F

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7
Q

Shellstock should be in a container with what affixed and what information in it and should be maintained for how long ?

A

identification tag or label with harvester identification number and date of harvesting
tags should be maintained for 90 days

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8
Q

Commercially processed pre-package juice shall be ?

A

pasteurized or treated to obtain a 5 long reduction of the most resistant microorganism of public significance

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9
Q

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?

A
  • Regulatory authority
  • except washing fruits and vegetables
  • shall minimized bare hand on expose food that is not ready to eat
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10
Q

Food storage containers should be ?

A

readily and unmistakably recognizable

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11
Q

A food employed may no apply what agent to fruits and vegetables ?

A

apply sulfiting agents to fresh fruits and vegetables intended for raw consumption or considered a source of vitamin B1

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12
Q

During pauses of food preparation or dispensing, utensil should be stored in what way?

A

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

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13
Q

Items such as lettuce and celery shall have what removed ?

and how is chemical disinfection conducted

A

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

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14
Q

Food shall be protected from contamination by storing the food in what conditions?

A

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

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15
Q

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

A

1/2 pint

1 gallon

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16
Q

what is foodborne illness ?

A

illness carried or transmitted to people from food

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17
Q

What is foodborne illness outbreak ?

A

when 2 or more people experience the same illness after eating the same food

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18
Q

what is foodborne infection ?

A

illness caused by consuming food that contains living disease-causing microorganism
symptoms don’t appear immediatily

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19
Q

what is foodborne intoxication ?

A

illness from food containing hazardous chemical or toxin

symptoms appear within a few hours

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20
Q

what is toxin-mediated infection ?

A

illness caused by food containing live pathogenic organism that reproduce in the intestines and produce toxin

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21
Q

What are the 2 types of bacteria ?

A

Spore forming bacteria

no spore forming bacteria

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22
Q

What illnesses does spore forming bacteria causes ?

A

Clostridium perfringes
Clostridium botulinum
Bacillus cereus

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23
Q

What illnesses does no spore bacteria causes ?

A

Campylobacter jejuni
Listeria monocytogenes
Vidrio spp (intoxication)
E.coli 0157

24
Q

What are the common foods for clostridium botulinum ?

A

Canned foods, specially home canned foods, vacuum packed foods, garlic in oil, onions in butter

25
Q

Which are type I and II symptoms encountered with Bacillus cereus bacteria?

A

type I: watery diarrhea, abdominal cramps

Type II; vomiting ,stomach cramps

26
Q

Which type of bacteria cannot be destroyed and builds a wall to protect themselves?

A

spore forming bacterias

27
Q

Salmonella prevention is conducted by properly cook food, poultry and eggs to what temperatures?

A

Poultry to 165 F

Eggs to 145 F

28
Q

skin, cuts and boils are associated with which kind of bacteria ?

A

staphylococcus

29
Q

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 ?

A

non-spore E.Coli 0157

30
Q

What are the characteristic of a virus ?

A
  • requires living cell to live and reproduce
  • the smallest microbe contaminant
  • common cause personal hygiene
31
Q

What are the foodborne illnesses cause by viruses ?

A

Hepatitis A

Norwalk (viral infection)

32
Q

What are the characteristics of parasite ?

A

Requires a host to live and grow

33
Q

Foodborne illnesses cause by parasites ?

A

Anisakis

trichinella

34
Q

Primary spoiled organism is the characteristic of ?

A

fungi( yeast and mushrooms

35
Q

redish-pink on foods, maybe slimy and have bubles is the characteristic of ?

A

Yeast

36
Q

Cigatoxin is a toxin from and how long does it take for onset of s/s ?

A

Fish toxin and toxic algae

30 min to 6 hrs

37
Q

the toxin originating from histamine release by fish is ?

A

scombriod

38
Q

Which are the 3 food safety hazards ?

A

Biological, chemical and physical

39
Q

What is FATTOM?

A

Food acidity, temperatures, time, oxygen and moisture

40
Q

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?

A 
7.5 to 4.6 ph 
41 to 135 degrees F 
every 20 min
moisture 
water activity 0.85 or higher
41
Q

Which are the two of the elements most critical and easiest to control ?

A

temperature and time

42
Q

Which are the four phases of bacteria ?

A

lag phase
log phase
stationary phase
decline phase

43
Q

what are the five CDC factors contributing to foodborne illnesses ?

A

Improper hot/cold holding temps of potentially hazardous foods
Improper cooking temps
Contaminated utensil
poor employee hygiene
food supplied from unapproved and unsafe source

44
Q

Raw eggs that are broken and prepare in response to a consumer’s order and for immediate service should be cooked at ?

A

145 degrees F or above for 15 seconds

45
Q

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?

A

155 degrees at for 15 seconds

46
Q

Tenderized injected poultry should be cook at?

A

165 for 15 seconds

47
Q

fruits and vegetables that are cooked for hot holding shall be cooked to a temp of ?

A

135 Degrees F

48
Q

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?

A
  • 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

49
Q

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 ?

A

165 degrees for 15 sec

50
Q

PHF reheated microwave oven for hot holding, all parts should be reheated at what temp?

A

at 165 degrees F for 2 minutes

51
Q

PHF food held hot must be held at what temperature ?

A

135 degrees F or greater

52
Q

Submerging it under running hot water at a temp of 70 degrees or below is the process of ?

A

thawing process food

53
Q

Eggs that have not been treated to destroy all viable salmonella shall be stored in refrigerated equipment that maintains and ambient temp of

A

41 degrees or less

54
Q

raw plant foods that are cut, sliced, or diced as well as cooked plant foods shall be maintain at ?

A

135 degrees or above or at 41 degrees F or below

55
Q

The day the PHF container is opened should be counted as what day?

A

as day one

56
Q

Which temps are considered to be in the temperature danger zone and for how long ?

A

between 41 degrees to 135 degrees for 4 hours

57
Q

Leftover PHF maybe retained up to how long, if it meats what condition?

A

up to 72 hours if chill

PMT (12 decks)

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