IV E Sanitation & safety Flashcards
integrated pest management***
deny pests access to food or water; use a LICENSED PEST CONTROL OPERATOR (MUST call someone, not you!)
what is the best way to store knives safely?***
slotted contained
who inspects meat, poultry, eggs?**
USDA (Food Safety and Inspection Service)
when is meat and poultry inspected?***
at time of slaughter
who inspects fish?***
U.S. Department of Commerce - National Marine Fisheries Service (NMFS)
grades for shellfish are based on?
size
what does the Public Health Service (PHS) do/regulate?***
INFECTIOUS & CONTAGIOUS diseases transmitted through SHELLFISH
contaminated shellfish carry what disease?**
hepatitis A (i.e. raw oysters)
Milk Ordinance Code
requires pasteurization of milk
what does the CDC do?***
investigates and reports cases of food-borne illness (intoxications & infections)
Food, Drug, Cosmetic Act***
by the FDA- covers ALL interstate food EXCEPT meat, poultry, eggs, fish
what does the FDA regulate?**
“everything else” except meat, poultry, eggs, fish
adulteration
lowering of quality by mixing or substituting substances
misbranding
use of deceitful or unfair labeling
FDA regulates… –>
- inspect food processing factories, raw materials, labeling
- inspection of egg substitutes and imitation eggs
- monitors interstate shipping of shellfish
GRAS
generally recognized as safe- accepted as safe d/t long-term use, but has not been tested
Food Additive Amendment
producer of an additive must prove safety
Delaney Clause
anything causing CANCER in humans or animals must be REMOVED from market
unintentional additives
incidental contamination (pesticide residue)
who regulates standards of fill, identity, and quality?**
FDA
standard of identity***
what a product must be to be CALLED BY A CERTAIN NAME (ex: mayonnaise)
standard of quality***
specifies QUALITY below which foods MUST NOT FALL (ex: fruits)
standard of fill**
protects AGAINST DECEPTION through use of containers that appear to hold more than they do (ex: canned goods)
who controls “imitation” or “substitute” foods?***
FDA
imitation foods**
often nutritionally inferior, may cost less or taste the same (ex: coffee whitener)
substitute foods***
nutritionally equal or superior in some ways and inferior in others (ex: egg substitute)
what law/who covers labeling claims (low calorie, low sodium, etc.)?**
FDA- Nutrition labeling and education act
low calories***
no more than 40 kcal/serving
low fat***
3 grams of less per serving
very low sodium
no more than 35 mg/serving
low sodium***
no more than 140 mg/serving
low saturated fat
1 gram or less per serving
what is the % DV?***
% of DV based on each nutrient a serving provides, BASED ON A 2000 KCAL INTAKE
who establishes and monitors water quality and tolerance levels for pesticides?**
Environmental Protection Agency (EPA)
food intoxication***
toxin formed in the food PRIOR to ingestion
food-borne infection***
ACTIVITY of LARGE #s of BACTERIA CARRIED BY FOOD INTO THE GI TRACT
food intoxications AKA***
toxins - formed prior to ingestion
types of food intoxications***
1) staphylococcus aureus
2) clostridium botulinum
3) clostridium perfringens
4) bacillus cereus
types of food-borne infections**
(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
best way to prevent food-borne illness?**
WASH hands, MAINTAIN PROPER TEMPERATURES (follow Food Code), use SEPARATE CUTTING BOARDS
food-borne illness can be directly linked to?**
lack of attention to personal hygiene
employee dress (w/ regards to food safety)
- clean, washable clothing
- effective hair restraints
FS employees- jewelry***
DISCOURAGE b/c BACTERIA can lodge in settings and contaminate foods
hands should be washed with what, for how long?***
soap and friction, >= 20 seconds
if an employee is vomiting, diarrhea, fever, respiratory infection, or sore throat…what should you do?***
they shouldn’t work as a food handler
what is HACCP?
Hazard Analysis Critical Control Point- approach to quality control, identifying potential dangers for CA, identifying food hazards
what are CCPs?**
points where a LOSS OF CONTROL would result in an UNACCEPTABLE SAFETY RISK
what types of things are CCPs?***
1) perishable items
2) temperatures
3) human contacts
CCPs for each FS system type**
- commissary = 9
- ready-prepared = 8
- conventional = 5
- assembly-serve = 4
with a lower number of CCPs, what relation does this have to food contamination?***
less CCPs, less opportunity for food contamination
Public Health Security and Bioterrorism Preparedness and Response Act
protects the safety and security of the food supply
what is cleanability?**
CANTILEVER EQUIPMENT = WALL-MOUNTED
what are the 3 Es of safety?***
1) engineering
2) education
3) enforcement
3 Es of safety: engineering
built-in safety features of building and equipment
3 Es of safety: education
policies, on-the-job training…keep records of all
3 Es of safety: enforcement
follow-up, periodic inspection using a checklist
what is OSHA? what does it relate to?**
Occupational Safety and Health Act = LAW for SAFETY
what 3 things does OSHA regulate?**
1) minimum SAFETY standards
2) RECORD KEEPING of ACCIDENTS & ILLNESSES
3) INSPECTIONS of facilities looking for SAFETY HAZARDS (wet floor)
Hazard Communication Standard
requires a PLAN to communicate chemical hazards to employees, requires MSDS sheets
Blood Borne Pathogens Standard
potentially infectious materials
fires release what gas?**
carbon monoxide (CO)
class A fire**
TRIANGLE (usually combustible materials i.e. wood, paper, cloth)
class B fire***
SQUARE- flammable LIQUIDS, GASES, GREASES
class C fire**
CIRCLE, live electrical fires
most common fire in FS?***
class B- liquids, gases, greases
what type of extinguisher can be used for any type of fire (A B or C)?***
multi-purpose dry chemical
class K extinguisher
commercial kitchens that use appliances and oils at higher temperatures than previous oils and temperatures
what type of extinguisher would NOT be used in a class B fire?***
WATER, water + Co2, soda, acid
chemicals and cleaning supplies are regulated by whom?
EPA
chlorine solution - # ppm?**
50 ppm
iodine solution - # ppm?**
12.5 - 25 ppm
quaternary ammonium solution - # ppm?**
150-400 ppm
most state and local codes require _____ for cleaning in chemical solutions for how long and what temperature?**
IMMERSION: 60 seconds using water above 75F = luke-warm water
