GRANDBERRY PREVMED 1 Flashcards
WHo establishes the PIC?
Food Establishment Manager
What is one thing the PIC ensures?
- Food operations are not conducted in private quarters or in a room used for sleeping
- Employees inform them about health activities as they relate to diseases transmissible through food
What are the reportable symptoms
- Vomiting
- diarrhea
- jaundice
- soar throat with fever
- lesion or open wound
What are the symptoms an employee must be excluded for?
- Symptomatic vomit/diarrhea
- symptomatic vomit/diarrhea+infection
- **norovirus, shigella, EHEC/STEC
Jaundiced onset symptoms undiagnosed?
7 days exclusion
Diagnosed with Hep A?
14 days with symptoms, excluded
With Jaundice SX = 7 days
Salmonella typhi?
Exclude if SX in last 3 months
Symptomatic with sore throat with fever?
Restrict
Symptomatic with uncovered infected wound or pustular boil?
restrict
Exposed forborne pathogen and works in food establishment serving HSP?
Restrict
Norovirus Diagnosis?
adjust exclusion to restrict for at least 24 hours until conditions are met
When can you you reinstate an employee who was restricted and exposed to Norovirus?
- +48 hours since last potential exposure
- +48 hours since family asymptomatic
WHen can you reinstate employee who was restricted and was exposed to Shigella, EHEC/STEC?
- 3+ days since exposure
- 3+ days since family asymptomatic
S Typhi restricted employee who was restricted?
- 14+ days since potential exposure
- 14+ days since household asymptomatic
Reinstate employee after Hep A and one of the following is met?
30+ days since potential exposure
How long do food employees need to wash their hands for?
20 seconds
How much alcohol in hand sanitizers?
60% ethyl alcohol
How long can fingernails be?
1/4 inch
Jewelry in food est?
plain ring only
What utensil can employees use to taste food?
- Clean sanitized utensil
- single use disposable utensil
CDC 5 foodborne illness risk factors?
- food from unsafe sources
- inadequate cooking
- improper holding/time-temp
- contaminated equipment/cross contamination protection
- poor personal hygiene
How often is refresher training?
12 months
What must the annual training contain?
CDC 5 risk factors
How often is Food Manager Cert training?
5 years from CFP/ANSI
Who approves game animal use?
Army/AF Veterinarians
What is specific with food law?
- obtained from sources that comply with the law
- private home food cannot be served in food est, unless for special event
What must be on all meat/poultry packaging offered for consumption?
Safe Handling Instructions
what grade does milk need to be?
A
Can molluscan shellfish be served when it is recreationally caught?
No
What temp must PHF be received at?
41F
What temp can eggs be received at?
45F or less, unless overseas when authorized by Command Policy allowing different
What is important info about shell stock receiving?
- Shell stock ID #
- tag with “this tag required to be attached until container is empty or retagged and thereafter kept on file for 90 days”
What does the dealer tag of label need to contain?
- name/address/cert number
- “this tag required…90 days”
Juice, where to we obtain it from?
- HACCP system
- pasteurized/treated to attain 5-log reduction of the most resistant microorganism of public significance
How do we prevent contamination from hands?
- wash hands IAW NAVMED P5010-1
- other than fruits/veg no contact with bare hands
- minimize contact with exposed food NOT ready to eat
- REGULATORY AUTHORITY is only one to authorize bare hand contact with READY TO EAT FOOD*
When washing fruits/veggies, what is the chemical wash/disinfection?
FDA approved commercial chemical wash product
- bleach/sodium hypochlorite rated 5-6%
- 50-200ppm free available chlorine solution (pH 6-7.5)
- immerse 1 minute in solution
Wiping cloth limitations?
- maintained dry
- used for no other purpose
Cloths in-use for wiping counters/equipment?
- held in sanitizing solution
- LAUNDERED DAILY
Food storage prohibited areas?
- locker room
- toilet room
- dressing room
- garbage room
- mechanical rooms
- under sewer lines
- under leaking lines
- under open stairwells
- under any contamination
What is foodborne illness?
Illness carried or transmitted to people by food
What is a foodborne illness outbreak?
AN incident of 2+ people with same illness after same food
WHat is a foodborne infection?
Illness caused by consuming food with living disease-causing microorganism
- salmonella
WHat is foodborne intoxication?
food containing hazardous chemical/toxin
- clostridium botulinum
Toxin mediated infection?
- food with pathogenic organisms that reproduce in intestines and produce toxin
- e-coli
What are the 4 types of microorganisms in foodborne illnesses?
Bacteria
Viruses
parasites
fungi
Spore forming bacteria?
- Clostridium perfringes
- Bacillus cereus
- clostridium botulinum
Clostridium perfringes?
- SX include abdominal pain and SEVERE DIARRHEA
Bacillus cereus
- Type I/II symptoms
Clostridium botulinum
- SX dizziness, Shortness of breath, headache, double vision
Cigatoxin onset?
30 min-6 hours
Scrombroid SX?
dizziness, rash, hives, shortness of breath, peppery taste, itching, teary eyes
- from Game fish
FATTOM?
- Food
- Acidity - 7.5-4.6pH
- Temp - 41F-135F where organisms grow best (TIME/TEMP EASIEST TO CONTROL)
- Time - Microorganisms double population every 20 min, 4 HOUR LIMIT
- Oxygen
- Moisture - AW 0.85+
Lag phase?
bacteria exhibit no growth
- only a few hours long
Log phase?
bacteria double in number every few minutes
- food may look good but can be dangerous
Stationary phase?
number of new bacteria equal ones dying off
Decline phase?
- bacteria die off quickly
Top five CDC Risk factors contributing to foodborne illness?
- Improper hot/cold temp of PHF
- improper cooking temp
- contaminated utensils/equipment
- poor employee health/hygiene
- food supplied from unsafe/unapproved source
Raw animal foods:
145 F or above for 15 sec?
raw eggs prepared to order
Raw animal foods 155F for 15 sec?
- Ratites
- mechanically tenderized and injected meats
Raw animal meats 165F for 15 seconds?
poultry
baluts
wild game
Internal temp of meats in microwave?
165 in all parts
parasite destruction temperature?
- 4F or lower for 7 days
- -31F for 15 hours
- -31F until solid, -4 for 24 hours
Reheating temps for hot holding?
165, rotate/stir, stand cover for 2 min
- Ready-to-eat 135F
Commercially processed food holding time?
shall not exceed manufacturer recommended shelf life when removed from freezer
What is time as a public health control?
- If time without temp control is used as a public health control
- written and approved by regulatory authority
Max time food can be out?
4 hours
Unmarked containers or packages or marked exceeding 4 hours?
discarded immediately
How long can cold food be out for?
6 hours or 70F
How long are leftovers kept for?
72 hours if chilled
Expiration date extensions on food can be extended and offered for sale if?
- Inspected and approved by regulatory authority
- documentation of shelf life extension is available on request
Can food/color additives, colored lights, colored over wraps be used on food?
No, it misrepresents the true appearance
What is the material requirements for construction and repair of Food Service Facility?
NAVMED P-5010-1
What is the limitation of Cast Iron in food service?
- surface for cooking
- can be used as utensils and uninterrupted process from cooking through service
Can we use copper for cooking?
Yes, but not with any pH below 6 such as vinegar.
What kind of pallets can we use?
NSF Certified pallets
How are utensils and equipment designed?
constructed durable and to retain their characteristic qualities under normal use
How are thermometers designed?
- constructed with glass, except if it is encased in a shatterproof coating
How are temp measuring devices supposed to be accurate?
C = +/- 1 degree F = +/- 2 degrees
How is pressure measured in pressure for water supply?
7 Kilopascals, measured in +/- 14 kilopascals (+/- 2 psi)
What does ventilation function in food prep?
removes:
- dust
- grease
- humidity
- heat
- smoke
- odor
How are bulk milk dispensers standardized and cut?
NSF International Standard
- diagonal cut 1 inch protruding from head
Where are temperature measuring devices placed in freezers/warmers?
- warmest part of fridge
- coldest part of a warmer
- placed to allow easy viewing of temp display
Manual warewashing equipment temperatures?
able to maintian temp no less than 171F
What is the publication that has to do with shipboard food service equipment?
NAVSUP PUB 533 Shipboard food equipment catalog
What is the standards for all foodservice equipment?
- NSF International
- Underwriters Lab
- USDA
- Baking Industry Sanitation Standards Committee (BISSC)
Manual warewashing sinks?
Manual Washing
Rinsing
Sanitizing
Who approves two sink warewashing?
- Regulatory Authority approves on PIC’s request
* **not to be used during continuous or intermittent flow
What is a thermometer with a small diameter probe used for?
Thin meats/masses
Warewashing test kits measure what?
- concentrations of mg/L or ppm of sanitizing solutions
General installation of foodservice equipment is under what guidelines?
- NSF International
- USACHPPM TG No 194
- FDA Food Establishment Plan Review Guide 2000
Counter mounted/table mounted equipment that is not easily movable is installed and set up for cleaning with?
- sealed install
- elevated 4 inches
Fixed equipment/floor-mounted equipment not easily movable install/cleaning?
- sealed legs
- 6 inches clearance underneath
Who can authorize continued use of foodservice equipment not NSF approved, but still serviceable/not hazardous?
Regulatory Authority
Can a warewashing sink be used for handwashing?
No
If iodine is used in warewashing what temp should the water be?
68 degrees
What is the temp of the wash solution for manual warewashing?
no less than 110F
For manual warewashing what temp should the rinse solution be?
no less than 120F
What temp should manual warewashing sanitizing sink be?
no less than 171F
What are the chemical sanitizers for warewashing?
iodine
chlorine
quats
What is the chlorine sanitizing solution?
- standard non-scented bleach/hypochlorite (5-6%)
- 100ppm Free available chlorine solution (2tbs/1oz) and 4 gallons water
- Minimum concentrations for 3 compartment sink (75F, 50ppm for 7 seconds
Proper steps in manual/mechanical warewashing?
- Scrap
- wash
- rinse
- sanitize
- air dry
How are food temperature measuring devices calibrated?
- IAW Manufacturers specifications
How often are ice machines cleaned and sanitized?
every 30 days
How often are ice machine filters changed?
every six months/recommended by manufacturer