Lesson 1 Flashcards
Temperature Danger Zone
Between 41° and 140° F
3 types of thermometers
Bimetallic (0°F to 220°F)
Thermocouple
Thermistor
Smoked fish temperature/bacteria
38° or below to prevent clostridium botulinum
Shellfish tags must be kept…
On file for at least 90 days after product is used
Milk & milk products must be pasteurized with sell by dates of…
9 days
Milk and milk products must be ultra pasteurized with sell by dates of…
45 days
The first step in implementing the FIFO method is…
Date products
NYC Health code requires all food items stored at least…
6 inches off floor
Vacuum packaging of any food product in retail food establishment is…
Prohibited by law unless special authorization is obtained thru NYC Health Dept
Cold temperatures…
Slow down growth of microorganisms
All cold foods must be held at or below…
41°F (except smoked fish) at all times
When foods are stored directly in ice…
Water must be drained constantly
The three main hazards to our health are…
Physical, chemical, & biological
The presence of a foreign object (glass, metal) is considered…
Physical hazard
Presence of harmful chemicals (pesticide, cleaning agents, prescription meds) is called…
Chemical hazard
Presence of microorganisms (bacteria, virus, parasites, & fungi) is called…
Biological hazard
Foods that have been contaminated with harmful (pathogenic) bacteria often…
Do not appear to be contaminated. There is no change in appearance, taste, or smell
Under favorable conditions, number of bacteria in food can double…
Every 20-30 minutes
4 phases of bacterial growth
Lag, Log, Stationary, & Death
The most rapid growth of bacteria takes place in the…
Log phase
6 factors that affect the growth of bacteria
Food
Acidity
Temperature
Time
Oxygen
Moisture
Viruses cannot reproduce in food
True
Viruses can be transmitted to people if they get into food
True
Which 2 viruses are transmitted when a person ingests food/water that has been contaminated with the feces of an infected person?
Hep A & Norovirus
To prevent trichinosis, cook pork to…
150°F for 15 seconds
Trichinosis is caused by
The food-borne parasite Trichinella spiralis
Food-borne parasite typically found in marine fish
Anisakis simplex
Bacterium commonly found in raw poultry & raw shell eggs
Salmonella enteritidis
By rapid cooling, rapid reheating, & by avoiding food prep in advance, we can control the growth of…
The microorganism Clostridium perfringens
Bacterium commonly carried by healthy humans
Staphylococcus aureus
Staphylococcal food intoxication can be prevented by
Good personal hygiene & avoiding bare hand contact with ready-to-eat foods
Ground meat must be cooked to a minimum temperature of…
158°F to eliminate E. Coli 0157: H7
Bacterium that causes botulism
Clostridium botulinum
Clostridium botulinum is associated with…
Home canned foods
Smoked fish
Garlic in oil
Any food in anaerobic (sans air) environment
Scombroid poisoning occurs from…
Eating certain fish with high levels of histamines (tuna, mackerel, bonito, mahi mahi, bluefish) due to time & temperature abuse
NYC Health Code requires hand washing sinks to be readily accessible within…
25 feet of all food prep areas and in or near all toilets
Hand washing sinks must have…
Soap
Hot & cold running water
Disposable towels or dryer
Wash Hands sign
NYC Health Code requires all food workers wear…
Proper hair restraints
Clean apron + outer garments
No jewelry on arms/hands except for wedding bands & medical bracelets
And avoid wearing makeup
3 acceptable methods of thawing frozen foods
Refrigerating
Placing under cold running water
Defrosting in microwave oven with continuous cooking afterwards
Cross contamination occurs…
When bacteria from raw food gets into cooked, ready-to-eat foods
Poultry, stuffed meat, & stuffing must be cooked to an internal temperature of…
165°F
Raw shell eggs must be cooked to a minimum temperature of
145°F
Fish, shellfish, beef, lamb & all other meats must be cooked to temperature of…
140°F
All hot foods stored in hot holding unit must be held at
140°F or higher
Effective ways to rapidly cool foods:
- Immersing food in ice water bath with occasional stirring
- Pouring food 1-2 in deep in 4 in deep pans
- Rapid chill unit
- Cutting solid foods into smaller pieces (6 lb or less)
Hot foods placed in refrigerator for cooling must be covered only after they have completely cooled to temperature of…
41°F
Previously cooked + refrigerated foods that’ll be served from hot holding unit must be rapidly reheated to…
165°F using stove or oven
Air breaks must be provided in all culinary (food related) and pot/dish washing sinks
True
Atmospheric Vacuum Breakers (AVB) must be installed in any equipment that has a direct connection with a potable water supply
True
Equipment with direct connection to potable water supply
Ice machines
Coffee machines
Dishwashers
Cross-connection can be prevented by installing a hose bib vacuum breaker
True
All gas fired hot water heaters must be installed by…
Licensed plumber & must be monitored for back draft
It is illegal to dump grease in any sink that does not have proper grease interceptor
True
Sequence to wash dishes by hand
Wash, rinse, sanitize, air-dry
Between each use, cutting boards must be
Washed, rinsed, and sanitized
To hot water sanitize,
Immerse utensils in 170°F water for at least 30 seconds
50PPM chlorine based sanitizing solution
1/2 oz bleach in 1 gallon of water
50PPM sanitizing solution is used for immersing utensils for at least…
1 minute
100PPM sanitizing solution is typically used for
Wiping, spraying, or pouring
Wiping cloths must be stored in
50 PPM sanitizing solution
Bathrooms must be provided when there are
20 seats or more in dining area
3 key strategies of Integrated Pest Management
Starve them
Build them out
Destroy them
When food is unavailable to mice that have infested restaurant, they will
Move out
Rats can enter openings as small as the size of
A quarter
Fresh rat droppings in food establishments is
Critical violation
Insecticides and rodenticides can only be applied in restaurants by
Licensed pest control officer
Best method for eliminating flies + roaches
Proper cleaning & sanitizing
HACCP
Hazard
Analysis &
Critical
Control
Point
HACCP is
System of food safety to control growth of harmful microorganisms
7 principles of HACCP
(Identify) hazards
(Determine) Critical Control Points
(Set up) critical limits
(Monitor) CCP
(Take) corrective actions
(Verify) system is working
(Keep) records
I
Don’t
Show
My
Tits
Very much
K?
A CCP is
Any point in the food flow where action must be taken to eliminate the hazard
Best practice when making cold salads
Pre chill ingredients
Bad cholesterol
LDL (loser)
Artificial trans fat is
Banned from all restaurant foods
To improve food safety, security & general work practice, routinely conduct a
Self-assessment of food operations
Most common injuries among restaurant workers
Slips, trips, falls, cuts, lacerations, burns, muscle strains, sprains, & electrocution
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