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CDR Exam > IV E Sanitation & safety > Flashcards

IV E Sanitation & safety Flashcards

0
Q

integrated pest management***

A

deny pests access to food or water; use a LICENSED PEST CONTROL OPERATOR (MUST call someone, not you!)

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1
Q

what is the best way to store knives safely?***

A

slotted contained

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2
Q

who inspects meat, poultry, eggs?**

A

USDA (Food Safety and Inspection Service)

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3
Q

when is meat and poultry inspected?***

A

at time of slaughter

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4
Q

who inspects fish?***

A

U.S. Department of Commerce - National Marine Fisheries Service (NMFS)

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5
Q

grades for shellfish are based on?

A

size

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6
Q

what does the Public Health Service (PHS) do/regulate?***

A

INFECTIOUS & CONTAGIOUS diseases transmitted through SHELLFISH

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7
Q

contaminated shellfish carry what disease?**

A

hepatitis A (i.e. raw oysters)

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8
Q

Milk Ordinance Code

A

requires pasteurization of milk

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9
Q

what does the CDC do?***

A

investigates and reports cases of food-borne illness (intoxications & infections)

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10
Q

Food, Drug, Cosmetic Act***

A

by the FDA- covers ALL interstate food EXCEPT meat, poultry, eggs, fish

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11
Q

what does the FDA regulate?**

A

“everything else” except meat, poultry, eggs, fish

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12
Q

adulteration

A

lowering of quality by mixing or substituting substances

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13
Q

misbranding

A

use of deceitful or unfair labeling

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14
Q

FDA regulates… –>

A
  • inspect food processing factories, raw materials, labeling
  • inspection of egg substitutes and imitation eggs
  • monitors interstate shipping of shellfish
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15
Q

GRAS

A

generally recognized as safe- accepted as safe d/t long-term use, but has not been tested

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16
Q

Food Additive Amendment

A

producer of an additive must prove safety

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17
Q

Delaney Clause

A

anything causing CANCER in humans or animals must be REMOVED from market

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18
Q

unintentional additives

A

incidental contamination (pesticide residue)

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19
Q

who regulates standards of fill, identity, and quality?**

A

FDA

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20
Q

standard of identity***

A

what a product must be to be CALLED BY A CERTAIN NAME (ex: mayonnaise)

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21
Q

standard of quality***

A

specifies QUALITY below which foods MUST NOT FALL (ex: fruits)

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22
Q

standard of fill**

A

protects AGAINST DECEPTION through use of containers that appear to hold more than they do (ex: canned goods)

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23
Q

who controls “imitation” or “substitute” foods?***

A

FDA

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24
Q

imitation foods**

A

often nutritionally inferior, may cost less or taste the same (ex: coffee whitener)

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25
Q

substitute foods***

A

nutritionally equal or superior in some ways and inferior in others (ex: egg substitute)

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26
Q

what law/who covers labeling claims (low calorie, low sodium, etc.)?**

A

FDA- Nutrition labeling and education act

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27
Q

low calories***

A

no more than 40 kcal/serving

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28
Q

low fat***

A

3 grams of less per serving

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29
Q

very low sodium

A

no more than 35 mg/serving

30
Q

low sodium***

A

no more than 140 mg/serving

31
Q

low saturated fat

A

1 gram or less per serving

32
Q

what is the % DV?***

A

% of DV based on each nutrient a serving provides, BASED ON A 2000 KCAL INTAKE

33
Q

who establishes and monitors water quality and tolerance levels for pesticides?**

A

Environmental Protection Agency (EPA)

34
Q

food intoxication***

A

toxin formed in the food PRIOR to ingestion

35
Q

food-borne infection***

A

ACTIVITY of LARGE #s of BACTERIA CARRIED BY FOOD INTO THE GI TRACT

36
Q

food intoxications AKA***

A

toxins - formed prior to ingestion

37
Q

types of food intoxications***

A

1) staphylococcus aureus
2) clostridium botulinum
3) clostridium perfringens
4) bacillus cereus

38
Q

types of food-borne infections**

A

(things that aren’t the 4 from the previous FC)

1) salmonella
2) streptococcus
3) listeria monocytogenes
4) campylobacter jejuni
5) vibri parahaemolyticus, vibrio vulnificus
6) shigella
7) escherichia coli
8) norovirus

39
Q

best way to prevent food-borne illness?**

A

WASH hands, MAINTAIN PROPER TEMPERATURES (follow Food Code), use SEPARATE CUTTING BOARDS

40
Q

food-borne illness can be directly linked to?**

A

lack of attention to personal hygiene

41
Q

employee dress (w/ regards to food safety)

A
  • clean, washable clothing

- effective hair restraints

42
Q

FS employees- jewelry***

A

DISCOURAGE b/c BACTERIA can lodge in settings and contaminate foods

43
Q

hands should be washed with what, for how long?***

A

soap and friction, >= 20 seconds

44
Q

if an employee is vomiting, diarrhea, fever, respiratory infection, or sore throat…what should you do?***

A

they shouldn’t work as a food handler

45
Q

what is HACCP?

A

Hazard Analysis Critical Control Point- approach to quality control, identifying potential dangers for CA, identifying food hazards

46
Q

what are CCPs?**

A

points where a LOSS OF CONTROL would result in an UNACCEPTABLE SAFETY RISK

47
Q

what types of things are CCPs?***

A

1) perishable items
2) temperatures
3) human contacts

48
Q

CCPs for each FS system type**

A
  • commissary = 9
  • ready-prepared = 8
  • conventional = 5
  • assembly-serve = 4
49
Q

with a lower number of CCPs, what relation does this have to food contamination?***

A

less CCPs, less opportunity for food contamination

50
Q

Public Health Security and Bioterrorism Preparedness and Response Act

A

protects the safety and security of the food supply

51
Q

what is cleanability?**

A

CANTILEVER EQUIPMENT = WALL-MOUNTED

52
Q

what are the 3 Es of safety?***

A

1) engineering
2) education
3) enforcement

53
Q

3 Es of safety: engineering

A

built-in safety features of building and equipment

54
Q

3 Es of safety: education

A

policies, on-the-job training…keep records of all

55
Q

3 Es of safety: enforcement

A

follow-up, periodic inspection using a checklist

56
Q

what is OSHA? what does it relate to?**

A

Occupational Safety and Health Act = LAW for SAFETY

57
Q

what 3 things does OSHA regulate?**

A

1) minimum SAFETY standards
2) RECORD KEEPING of ACCIDENTS & ILLNESSES
3) INSPECTIONS of facilities looking for SAFETY HAZARDS (wet floor)

58
Q

Hazard Communication Standard

A

requires a PLAN to communicate chemical hazards to employees, requires MSDS sheets

59
Q

Blood Borne Pathogens Standard

A

potentially infectious materials

60
Q

fires release what gas?**

A

carbon monoxide (CO)

61
Q

class A fire**

A

TRIANGLE (usually combustible materials i.e. wood, paper, cloth)

62
Q

class B fire***

A

SQUARE- flammable LIQUIDS, GASES, GREASES

63
Q

class C fire**

A

CIRCLE, live electrical fires

64
Q

most common fire in FS?***

A

class B- liquids, gases, greases

65
Q

what type of extinguisher can be used for any type of fire (A B or C)?***

A

multi-purpose dry chemical

66
Q

class K extinguisher

A

commercial kitchens that use appliances and oils at higher temperatures than previous oils and temperatures

67
Q

what type of extinguisher would NOT be used in a class B fire?***

A

WATER, water + Co2, soda, acid

68
Q

chemicals and cleaning supplies are regulated by whom?

A

EPA

69
Q

chlorine solution - # ppm?**

A

50 ppm

70
Q

iodine solution - # ppm?**

A

12.5 - 25 ppm

71
Q

quaternary ammonium solution - # ppm?**

A

150-400 ppm

72
Q

most state and local codes require _____ for cleaning in chemical solutions for how long and what temperature?**

A

IMMERSION: 60 seconds using water above 75F = luke-warm water

CDR Exam (34 decks)

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