Food SVC Sanitary Requirements Flashcards
What are food service sanitary requirements?
- Food must be safe for use
- Unadulterated and honestly presented
Who approves game animals for consumption?
Veterinarians
Refrigerated PHF (TCS) food shall be at a temperature of ____ or below
41°F (5°C)
Except in overseas locations when authorized by Command Policy, raw eggs shall be received in refrigerated equipment that maintains an ambient
temperature of________
45 F
PHF (TCS) food that is cooked to a required time and temperature and received
hot shall be at a temperature of
135°F
Shellfish tags shall be retained by the Food Facility for_____
90 days
On the harvester’s tag or label, the following information in the following order
shall be present
(a) The harvester’s identification number
(b) The date of harvesting
(c) The most precise identification of the harvest location or aquaculture site including
the state or country in which the shellfish are harvested.
(d) The type and quantity of shellfish
(e) The following statement in bold, capitalized type: “This tag is required to be attached until container is empty or retagged and thereafter kept on file for 90 days”.
Commercially processed pre-packaged juice shall both
- obtained from a processor with a HACCP system
- Be obtained pasteurized or otherwise treated to attain a 5-log reduction
Except in overseas locations when authorized by Command Policy SHELL EGGS may not exceed the restricted egg tolerances for______
U.S. Consumer Grade B
Ice for use as food or cooling medium shall be made from
- Drinking Water
- Approved source IAW AR 40-657/NAVSUP 4355.4H/MCO P10110.31H when procured from a commercial source.
Except when washing fruits and vegetables, food employees may not contact exposed, ready-to-eat food with their______
bare hands
Who can approve bare hand contact with ready to eat food?
The regulatory authority
Food employee may not use a utensil more than____ to taste food
once
Food shall be protected from cross contamination by
- Separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food.
- Cooked ready-to-eat food
FF&V are chemical wash
- Use unscented bleach products or sodium hypochlorite rated between 5-6%
strength. - Prepare a 50 – 200 parts per million (ppm) Free Available Chlorine (FAC) solution (pH 6.0 – 7.5)
- Completely immerse FF&V for at least 1 minute
- Thoroughly rinse with drinking water before being served raw
Can you have Ice that was used as exterior coolant be an ingredient
NO
Food shall be protected from contamination by storing the food-
- At least 6 inches (15 centimeters (cm)) above the floor.
- Where it is not exposed to splash, dust, or other contamination.
- In a clean, dry location
Food shall be protected from contamination by storing the food-
- At least 6 inches (15 centimeters (cm)) above the floor.
- Where it is not exposed to splash, dust, or other contamination.
- In a clean, dry location
Prohibited food storage areas
- In locker rooms
- In toilet rooms
- In dressing rooms
- In garbage rooms
- In mechanical rooms
- Under sewer lines that are not shielded to intercept potential drips
- Under leaking water lines, including leaking automatic fire sprinkler heads, or under lines on which water has condensed.
- Under open stairwells
- Under other sources of contamination
Define Foodborne illness
Illness carried or transmitted to people by food.
Define Foodborne Illness Outbreak
An incident in which two or more people experience the same illness after eating
the same food
Foodborne infection
- An illness caused by consuming food that contains living disease-causing microorganism
- May cause upset stomach, diarrhea, vomiting and fever
- Symptoms don’t appear immediately
Foodborne intoxication
- An illness caused by consuming food containing a hazardous chemical or toxin
- Symptoms appear within a few hours.
An illness caused by consuming food containing live pathogenic organisms that reproduce in the INTESTINES and produce a toxin.
Toxin-mediated infection
Spore forming bacteria
- Symptoms include abdominal pain and severe diarrhea
- Common Foods: Beef, poultry, gravies, and dried or pre- cooked foods.
- Prevention: Properly cook, cool and reheat foods
Clostridium perfringes (bacterial toxin mediated infection)
Spore Forming Bacteria
Symptoms
-Type I: Watery diarrhea, abdominal cramps
-Type II: Vomiting, stomach cramps
Common foods
-Type I: Meats, fish, vegetables, milk
-Type II: Grains, rice, cereals, pastas, starch food
Prevention: Properly cook, cool, hold and reheat foods.
Bacillus cereus (bacterial toxin mediated infection)
Spore Forming Bacteria
-Symptoms: Dizziness, shortness of breath, headache, double vision
-Common foods: Canned foods; especially home canned foods, vacuum
packed foods, garlic in oil, onions in butter.
-Prevention: Inspect packaging integrity; do not use home canned foods.
Clostridium botulinum (bacterial intoxication)
What are the 3 Spore forming Bacteria
- Clostridium botulinum
- Clostridium perfringes
- Bacillus cereus
Non-Spore Forming Bacteria
- Symptoms: Vomiting, abdominal cramps, diarrhea, fever.
- Common foods: Contaminated eggs, poultry, meat, unpasteurized milk or juice, cheese, contaminated raw fruits and vegetables (alfalfa sprouts,
melons) , spices, and nuts. - Prevention: Properly cook foods, poultry to 165°F, eggs to 145°F and avoid cross-contamination.
Salmonella spp. (infection).
Non-Spore forming
-Symptoms: Vomiting, abdominal cramps, diarrhea, fever.
-Common foods: Contaminated eggs, poultry, meat, unpasteurized milk
or juice, cheese, contaminated raw fruits and vegetables (alfalfa sprouts,
melons), spices, and nuts.
-Prevention: Properly cook foods, poultry to 165°F, eggs to 145°F and
avoid cross-contamination.
Salmonella spp.
Non-Spore Forming Bacteria
- Symptoms: Abdominal cramps, bloody diarrhea, hemolytic uremic syndrome (HUS).
- Common foods: Raw and undercooked meats, unpasteurized milk, apple cider, lettuce.
- Prevention: Use pasteurized products, cook meats to 155°F for 15 seconds, wash vegetables.
E.Coli 0157:H7 (infection or toxin-mediated).
Non-spore forming
-Symptoms: Nausea, cramps, vomiting, headaches, mild fever
-Common foods: Foods prepared with human contact, ready to eat
salads, meat, poultry.
-mostly associated with skin, cuts and boils.
-Prevention: Good personal hygiene, properly cook foods, avoid cross contamination.
Staphylococcus spp. (intoxication)
Non-Spore Forming
-Symptoms: Diarrhea, fever, abdominal cramps, nausea, and vomiting.
-Common foods: Foods prepared with human contact, ready to eat
salads, raw vegetables, ready to eat meats.
- Prevention: Good personal hygiene, properly cooked foods, avoid cross contamination.
Shigella spp. (infection, or toxin mediated).
Foodborne illnesses caused by viruses (2)
- Hepatitis A
- Norwalk (norovirus)
Virus
-Symptoms: Nausea, fever, cramps, vomiting, fatigue, jaundice.
-Common foods: Raw undercooked shellfish, ready to eat foods prepared by
infected employees.
-Prevention: Approved shellfish, cook properly, good personal hygiene.
Hepatitis A
Norwalk
Viral Infection
-Symptoms: Nausea, cramps, vomiting, headaches, fever.
-Common foods: Contaminated water, contaminated vegetables, raw
shellfish, and infected employee.
-Prevention: Good personal hygiene, properly cook foods, avoid crosscontamination.
Norwalk
Toxin
fish toxin from toxic algae
-Symptoms: Nausea, diarrhea, dizziness, shortness of breath.
- Lasts a few days; death can occur in high doses.
-Common foods: Barracuda, mackerel, reef fish, grouper.
-Subtropical and tropical areas.
-Prevention: Purchase from approved sources.
Cigatoxin
Toxin originating from histamine released by fish
- Symptoms: Dizziness, rash, hives, shortness of breath, peppery taste, itching, teary eyes.
- Common foods: Tuna, mahi mahi, mackerel, bluefish, abalone, anchovies, amberjack.
- Prevention: Purchase form approved sources; store at 41°F or less.
Scombroid
What is FATTOM
Food Acidity Temperature Time Oxygen Moisture
Two of the elements most critical and easiest to control are?
TEMPERATURE and TIME.
What are the 4 Phases of bacterial growth?
Lag phase
Log phase
Stationary Phase
Decline Phase
What Phase of Bacterial Growth?
(1) Bacteria double in numbers every few minutes during this second phase.
(2) Once you reach the log phase, the food must be considered unsafe.
(3) Food may look good, taste good, and smell good, but it is dangerous to customers.
(4) Keep food from this phase.
Log phase
What Phase of Bacterial Growth?
(1) The number of new bacteria being produced equals the number of organisms that are dying off.
(2) The bacteria have used up most of the moisture, nutrients and space in the food by this phase of the growth chart
Stationary Phase
What Phase of Bacterial Growth?
(1) Bacteria die off quickly because they lack nutrients and are poisoned by their own toxic wastes.
Decline Phase
What Phase of Bacterial Growth?
(1) Bacteria exhibit little or no growth.
(2) The lag phase only lasts a few hours at room temperature
Lag phase
Five CDC Risk Factors
(1) Improper hot/cold holding temperatures of potentially hazardous foods.
(2) Improper cooking Temperature
(3) Contaminated utensils and equipment
(4) Poor employee health and hygiene
(5) Food supplied from unapproved/unsafe source
Raw animal foods such as eggs, fish, meat, poultry, shall be cooked to what temperature
145ºF (63ºC) or above for 15 seconds
Cooked to what temp?
- Ratites
- Mechanically tenderized, and injected meats.
- Comminuted: Fish, meat, game animals commercially raised for food
- Game animals under a voluntary inspection.
- Raw eggs that are not broken and not prepared in response to a consumer’s order for immediate service.
155ºF (68ºC) for 15 seconds
What temp to cook to?
- Poultry
- Baluts
- Wild game animals
- Stuffed fish, stuffed meat, stuffed pasta, stuffed poultry, stuffed ratites, or stuffing containing fish, meat, poultry, or ratites.
165ºF (74ºC) or above for 15 seconds
Microwave cooking: Heated to a temperature of at least ______ and allowed to stand covered for ___ to obtain temperature equilibrium.
165°F (74°C); 2 minutes
Fruits and vegetables that are cooked for hot holding shall be cooked to a temperature of ___
135ºF (57ºC).
