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RS/REHS > NEHA Chapter Three > Flashcards

NEHA Chapter Three Flashcards

1
Q

HACCP

A

Hazard Analysis and Critical Control Points

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2
Q

Hazard

A

any physical, chemical, or biological property that may cause an unacceptable consumer health risk

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3
Q

Allergen

A

any nonparasitic antigens (proteins) capable of evoking a hypersensitive response in allergic individuals

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4
Q

Bacteria

A

single-celled microorganisms found in most environments on earth

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5
Q

FAT TOM

A

The necessities for bacteria to thrive:
Food, Acidity, Time to grow/reproduce
Temperature, Oxygen, Moisture

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6
Q

Pathogens

A

Bacteria that can cause illness in humans if consumed in food

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7
Q

Mesophile Pathogens

A

Bacteria that grow best in the temperate range of 70 degrees F to 110 degrees F

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8
Q

Thermophile Pathogens

A

Bacteria that commonly cause spoilage rather than illness and grow best above 110 degrees F

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9
Q

Infection

A

direct consumption of a pathogen in sufficient quantities to cause illness

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10
Q

Common modes of transmission for:
Bacillus cereus

A

Meats, stews, gravies, vanilla sauce

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11
Q

Common modes of transmission for:
Clostridium botulinum

A

Improperly canned foods, fermented fish, baked potatoes in aluminum foil

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12
Q

Common modes of transmission for:
Staphylococcus aureus

A

Unrefrigerated/improperly refrigerated meats, potato and egg salads, cream pastries

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13
Q

Common modes of transmission for:
Clostridium perfringens

A

Meats, poultry, gravy, dried or precooked foods, time/temp abused foods

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14
Q

Common modes of transmission for:
Escherichia coli

A

Water/foods contaminated with human feces, undercooked beef, unpasteurized milk/juice, raw fruits and vegetables

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15
Q

Common modes of transmission for:
Shigella

A

Raw produce, contaminated drinking water, uncooked foods, and cooked foods that are not reheated after contact with infectious handler

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16
Q

Common modes of transmission for:
Brucella

A
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17
Q

Common modes of transmission for:
Campylobacter jejuni

A

Raw and undercooked poultry, unpasteurized milk, contaminated water

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18
Q

Common modes of transmission for:
Listeria monocytogenes

A

Unpasteurized milk and soft cheeses made with it, ready-to-eat deli meats

19
Q

Common modes of transmission for:
Salmonella

A

Eggs, poultry, meat, unpasteurized milk/juice, cheese, contaminated raw fruits and vegetables

20
Q

Common modes of transmission for:
Vibrio

A

Undercooked or raw seafood, such as shellfish

21
Q

Common modes of transmission for:
Yersinia enterocolitica

A
22
Q

Viruses

A

acellular infectious agents that lack most characteristics of living things, reproducing only within the living cells of a host organism

23
Q

Parasites

A

unicellular or multicellular organisms that live within another organism or host

24
Q

Common modes of transmission for:
Trichinella spiralis

A

Undercooked meat

25
Q

Common modes of transmission for:
Entamoeba histolytica

A

Food/water/hands contaminated with infected feces

26
Q

Common modes of transmission for:
Giardia lamblia

A

Food/water/hands contaminated with infected feces

27
Q

Common modes of transmission for:
Anisakis

A

Infected fish and squid

28
Q

Common modes of transmission for:
Cryptosporidium

A

Contaminated food/water, direct contact with contaminated water or host

29
Q

TCS foods

A

Timp/Temperature Control for Safety foods; foods that can support rapid and progressive growth of pathogens

30
Q

Temperature Danger Zone

A

optimal conditions for bacterial growth; 41 degrees F to 135 degrees F
TCS foods held for more than 4 hours in this range pose significant risk

31
Q

Reheating TCS foods

A

must reach an internal temperature of 165 degrees F for 15 seconds within 2 hours

32
Q

Should steam tables be used to reheat foods?

A

No, they do not reach the desired temperature fast enough

33
Q

Cooling hot TCS foods

A

must be cooled from 135 degrees F to 41 degrees F or less within 6 hours AS LONG AS the temperature reaches 70 degrees F in the first 2 hours

34
Q

If cooling hot TCS foods and the temp does not reach 70 degrees F in the first 2 hours, then what?

A

food must be reheated to 164 degrees F and cooled correctly or discarded

35
Q

Cooling TCS foods prepared from room temperature ingredients

A

must be cooled to 41 degrees F or less within 4 hours

36
Q

Storing TCS foods

A

must be stored at or below 41 degrees F and used or discarded within 7 days

37
Q

FDA Food Code prohibits employees with the following illnesses from working

A

Norovirus
Hepatitis A
Shigella
E. coli
Salmonella

38
Q

FIFO rule

A

rule of First In, First Out

39
Q

Five Risk Factors of Food Contamination

A

1- verify safe food sources
2- achieve proper time/temp critical limits for TCS foods
3- cooking food to required temp
4- prevent cross contamination
5- ensure good personal hygiene

40
Q

TO ADD: food establishment building requirements

A
41
Q

TO ADD: food establishment cleaning and sanitizing requirements

A
42
Q

Maximum accumulated time TCS food can be safely exposed to the Temp Danger Zone

A

6 hours

43
Q

Unpasteurized eggs not intended for immediate service should be cooked to

A

155 degrees F for 15 seconds

44
Q

An HACCP plan is not required when

A

cooling and reheating TCS foods in bulk

RS/REHS (5 decks)

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