OVERALL Flashcards
1
Q
RESTRICT OR EXCLUDE
The food handler has persistent sneezing, coughing, or a runny nose that causes discharges from the eyes, nose, or mouth.
A
Restrict the food handler from working with exposed food, utensils, and equipment.
2
Q
RESTRICT OR EXCLUDE
The food handler has at least one of these symptoms from an infectious condition:
Vomiting
Diarrhea
Jaundice (yellow skin or eyes)
A
Exclude the food handler from the operation.
Vomiting and diarrhea
Food handlers must meet one of these requirements before they can return to work:
Have had no symptoms for at least 24 hours.
Have a written release from a medical practitioner.
Jaundice
Food handlers with jaundice must be reported to the regulatory authority. Food handlers who have had jaundice for seven days or less must be excluded from the operation.
Food handlers must have a written release from a medical practitioner and approval from the regulatory authority before returning to work.
3
Q
RESTRICT OR EXCLUDE
The food handler is vomiting or has diarrhea and has been diagnosed with an illness caused by one of these pathogens:
Norovirus
Shigella spp.
Nontyphoidal Salmonella
Shiga toxin-producing E. coli (STEC)
A
Exclude the food handler from the operation.
Report the situation to the regulatory authority.
4
Q
How many hours can food stay in the temperature danger zone before it is thrown out?
A
2 hours
5
Q
Most basic way to prevent cross-contamination?
A
Keep raw and ready to eat food away from each other.
6
Q
How can you prevent cross contamination?
A
Keep raw food away from RTE foods
Use separate equipment for raw and RTE food
Clean and sanitize before and after tasks
7
Q
Accuracy of temperature food
A
To within +- 2 F
8
Q
Accuracy of air temperature
A
To within +-3F
9
Q
Important considerations in taking temp
A
Insert thermometer in thickest part of food
Take another reading in a different spot - temps may vary in different areas
10
Q
Time bimetallic thermometer must be inserted before you record the food temperature.
A
15 seconds
11
Q
Bimetallic termometer temperature
A
0-220
12
Q
Bimetallic is good for
A
thick foods
13
Q
With bimetallic, insert up to
A
dimple
14
Q
Good thermometer for think and thick foods
A
Thermocouple
15
Q
thermometer sensing probe is on
A
tip
16
Q
Types of thermocouple / thermistor thermometer
A
Surface probe, penetration probe, air probe
17
Q
thermometer for soups, sauces, oil
A
bimetallic, immersion probe
18
Q
thermometer for temp of a griddle
A
surface probe
19
Q
thermometer for hamburger
A
thermocouple penetration probe
20
Q
thermometer for steak
A
penetration probe
21
Q
thermometer for roast
A
penetration or bimetallic
22
Q
thermometer for temp inside cooler or oven
A
air probe or infrared
23
Q
What are general inspection guidelines when receiving?
A
Checking temperature
Packaging
Documents and Stamps
24
Q
Receiving temp for cold TCS foods such as melon, cut lettuce, sliced tomatoes.
A
41 F or lower
25
Receiving temp for live shellfish - oysters, mussels, clams, and scallops
Receive at air temp of 45 F and internal temp no grater than 50 F
Cool shellfish to 41 F or lower in 4 hours
26
Receiving temp Shucked shellfish
45 F or lower
| Cool the shellfish to 41 F or lower in four hours
27
Receiving temp Milk
45 F
| Cool to 41 F or lower in 4 hours
28
Receiving temp shell eggs
Receive at an air temperature of 45 F
29
Receiving temp hot TCS food
135 F or higher
30
When to reject frozen foods?
Fluids or water stains appear in case bottoms or packaging
Ice crystals or frozen liquids on the food or packaging - this may be evidence of thawing and refreezing - time and temp abuse
31
Packaging when receiving - just read
```
Must be intact
Reject if damaged - tears/holes/punctures
ROP - can't be bloated or leaking
No liquid leaks, dampness, water stains
No pest signs
Must be labeled correctly
```
32
Receiving documents and stamps - just read
Don't remove the tag until last item has been used
Keep it for 90 days
Fish that will be eaten raw or partially cooked must indicate the fish was correctly frozen before you received it.
33
Label food that is packaged on site for retail sale. What goes on te label?
Common name of the food or a statement that clearly identifies it.
Quantity of the food.
List of ingredients and subingredients in descending order by weight. This is necessary if the item contains two or more ingredients.
List of artificial colors and flavors in the food.
Chemical preservatives.
Name and place of business of the manufacturer, packer, or distributor.
Source of each major food allergen contained in the food. This is not necessary if the source is already part of the common name of the ingredient.
34
How long can RTE TCS foods be stored ?
7 days
35
Temperature at which food can be stored for seven days?
41 or lower.
36
RTE TCS foods must include date marking if it will be held for longer than
24 hours
37
Cold TCS foods should be stored at
41 F or lower
38
Hot TCS foods should be held at
135 F OR HIGHER
39
How far off the floor should suplies e stored?
6 inches
40
In freezer, raw meat/poultry/seafood can be stored with or above RTE food if
all the items have been commercially processed and packaged
41
Order of storage of foods in cooler.
RTE, SEAFOOD, WHOLE CUT OF BEEF AND PORK, GROUND MEAT AND GORUND FISH, POULTRY
42
Minimum internal cooking temperature of seafood
145 F
43
Minimum internal cooking temperature of whole cuts of beef and pork
145
44
Minimum internal cooking temperature of ground meat and ground fish
155
45
Minimum internal cooking temperature of poultry
165
46
ow long must a shell stock identification tag be kept on file?
90 days
47
how long must a shell stock identification tag be kept on file?
90 days
48
method f cooling good for thick foods such as mashed potatoes
blast or tumble chiller
49
Thawing food in Running water
Submerge under running drinkable water at 70 F or lower
50
Thawing ROP fish
Rmove from packaging before thawing it under refrigeration
| before or immediately after thawing it under running water
51
How should poled eggs be handled?
Cook promptly after mixing or store at 41 F or lower
52
Guidelines for breading
Small batches
Prompt storage
Unused items - have a plan to throw out
Thorough cooking
53
When do you need a variance?
Packaging fresh juice on-site for sale at a later time unless the juice has a warning label that complies with local regulations.
Smoking food as a way of preserving it (but not to enhance flavor).
Using food additives or adding components such as vinegar to preserve or alter the food so that it no longer needs time and temperature control for safety.
Curing food.
Custom-processing animals for personal use. For example, a hunter brings a deer to a restaurant for dressing and takes the meat home for later use.
Packaging food using a reduced-oxygen packaging (ROP) method. This includes MAP, vacuum-packed, and sous vide food, as shown in the photo.
Sprouting seeds or beans.
Offering live shellfish from a display tank.
54
Minimal internal temperature POULTRY
165 <1
55
Minimal internal temperature GROUND MEAT
155 for 15 second
56
Minimal internal temperature Shell eggs that will be hot held for service
155 FOR 15 SECS
57
Minimal internal temperature SEAFOOD
145 F for 15 seconds
58
Minimal internal temperature STEAKS
145 F for 15 seconds
59
Minimal internal temperature SHELL EGGS THAT WILL BE SERVED IMMEDIATELY
145 F for 15 seconds
60
Minimal internal temperature ROASTS
145 F for 15 seconds
61
Minimal internal temperature FRUIT, VEGETABLE, GRAINS, AND LEGUMES
135 F for 15 seconds
62
Minimal internal temperature TEA
175 F for 15 seconds
63
Temperature if you are cooking food in a microwave
165 F
64
What should happen if TCS food is cooked in the microwave?
Cover the food to prevent its surface from drying out.
Rotate or stir it halfway through the cooking process so that the heat reaches the food more evenly.
Let the covered food stand for at least two minutes after cooking to let the food temperature even out.
Check the temperature in at least two places to make sure that the food is cooked through.
65
Cool TCS foods from 135 to 41 or lower within (geral)
6 hours
66
First, cool food from ...... to......... within.........
135-70 2 hrs
67
Ice-water bath method of cooling
Divide into smaller containers, place into prep sink or large for filled with ice water
Stir food often to cool it faster
68
Ice or cold water as an ingredient
to cool soups or stews right away - recipe is made with less water than required
Then cold water or iced is added after cooking to cool the food and provide the remaining water
69
Reheating temp for TCS foods `
165 F for 15 secs
70
Reheating commercially processed and packaged ready-to-eat foods temp
135 F
71
If you are packaging fish using ROP - guidelines?
be frozen before during or after packaging
| include a label that state the fish must be frozen until used.
72
how ofte shold i clean and sanitize utensils if used for the same purpose
4 ours
73
Hold cold food without temperature control for...
6 hours
74
Holding cold food
Hold at 41 F or lower before removing from refrigeration
Label with time removed and time to discard
Make sure the food does not exceed 70 F
Sell, serve, or throw out the food within 6 hours
75
Holding hot food without temperature control up to
4 hours
76
Bare hands contact
Wear single use gloves when handling RTE foods
| Can use bare hands when a dish does not contain raw meat, seafood, or poultry and will be cooked to at least 145°F
77
Utensil storage
Store with the handle extended above rim of container
| If non TCS food can place them on a clean and sanitize food contact surface
78
Spoons or scoops used to serve food, such as ice cream or mashed potatoes, can be stored under running water that is at least
135°F
79
The 7 HACCP principles
1-Conduct a hazard analysis.
2-Determine critical control points (CCPs).
Principles 1 and 2 help you identify and evaluate your hazards.
3-Establish critical limits.
4-Establish monitoring procedures.
5-Identify corrective actions.
Principles 3, 4, and 5 help you establish ways for controlling those hazards.
6-Verify that the system works.
7-Establish procedures for record keeping and documentation.
Principles 6 and 7 help you maintain the HACCP plan and system and verify its effectiveness.
80
Ventilation hoods or fans stop working.
stop all cooking
81
Hands cannot be washed.
Implement an emergency handwashing procedure.
82
Toilets do not flush.
Find other restrooms for staff use during operating hours.
| Stop operations if restrooms are not available.
83
Ice cannot be made.
Throw out existing ice.
| Use ice from an approved, reputable supplier.
84
Equipment, utensils, and facility cannot be cleaned or sanitized.
Use single-use items.
| Use bottled water or water from an approved source to clean and sanitize.
85
Best flooring
nonporous, and has a high resiliency
86
Coving
curved, sealed edge placed between the floor and wall to eliminate sharp corners or gaps that would be impossible to clean. It makes it easier to keep the floor clean
87
Where are handwashing stations required?
Restrooms or directly next to them
| In areas used for food prep, service, and dishwashing
88
Requirements for a Handwashing Station
```
1- Hot and cold running water
2- Soap
3- A way to dry hands
4- Garbage container
5- Signage
```
89
Settings on a dishwasher
Water temperature
Water pressure
Cleaning and sanitizing chemical concentration
90
Tabletop equipment should be...... inches off the countertop or........
4 inches or sealed to countertop
91
backflow
reverse flow of contaminants through a cross-connection into a drinkable water supply
92
vaccum breaker
a mechanical device that prevents backsiphoonage
93
the only sur way to prevent a backflow
create an air gap
94
air gap
air space that separates a water supply outlet from a potentially contaminated source
95
Minimum Lighting intensity in prep areas
50 foot candles
96
Minimum Lighting intensity in handwashing and dishwashing
20 foot candles
97
Minimum Lighting intensity inside walk in coolers
10 foot candles
98
Minimum Lighting intensity in dry storage
10 foot candles
99
Minimum Lighting intensity in dining rooms
10 foot candles
100
FDA
Inspects foods except eggs, meat, poultry
regulates foods transported aross sate lines
Issues FDA food code
101
FDA regulates foodservice for
Restaurants and retail food stores
Vending operations
Schools and day-care centers
Hospitals and nursing homes
102
usda
inspects meat, poultry, eggs
| regulates foods that cross state boundaries or involve more than one state
103
CDC
Investigating outbreaks of foodborne illness
Studying the causes and control of disease
Publishing statistical data and case studies in the Morbidity and Mortality Weekly Report (MMWR)
Providing educational services in the field of sanitation
Conducting the Vessel Sanitation Program—an inspection program for cruise ships
104
PHS - Public Health Service
onducts research into the causes of foodborne-illness outbreaks. The PHS also assists in investigating outbreaks.
105
state and local regulatory authorities
```
Inspecting operations
Enforcing regulations
Investigating complaints and illnesses
Issuing licenses and permits
Approving construction
Reviewing and approving HACCP plans
```
106
Trainning need
gap between what staff should know to do their jobs and what they actually know.
107
Crtitical safety knowledge for staff
Preventing cross contamination
Practicing good personal hygiene
Controlling time and temp
Cleaninf and sanitizing
108
3 basic rules of an IPM program
Deny pests access to the operation.
Deny pests food, water, and shelter.
Work with a licensed pest control operator.
109
Heat sanitizing
soak it in hot water
| 171 F for 30 seconds
110
Saniizer effectiveness is affected by
```
Concentration
pH
Temperature
Contact time
water hadness
```
111
How to clean and santize
```
1- Scrape or remove food bits from the surface
2- Wash the surface
3- Rinse the surface
4- Sanitize the surface
5- Allow surface to air dry
```
112
Sanitizing with CHLORINE
Water temp >= 100 and pH < = 10 or temp >= 75 and pH < = 8
concentration 50-99 ppm
contact time >= 7 secs
113
Sanitizing with IODINE
Water temp at 68 F, pH <=5 or PMR
concentration 12.5-25 ppm
contact tme >= 30 secs
114
Sanitizing with QUATS
Water temp 75 F pH PMR
water hardness <= 500 ppm or PMR
contact time >= 30 secs
115
Final sanitizing rinse in high temperature machines
180 F
116
For stationary rack, single temperature dishwashers, final rinsing temp should be
165 F
117
What is needed for e three compartment sink 6
```
Area to scrape items before washing
first sink 110 F wash
second sink rinse
third sink sanitize temperature 171 F 30 seconds
counter to air dry the items
clock with a second hand
```
118
Wash temp in a 3 compartment sink
110 F
119
storing cleaning supplies
away from food
good lighting Place mops in a position to air-dry without soiling walls, equipment, or supplies.
Clean and rinse buckets. Let them air-dry, and then store them with other tools.
120
Bacillus Cereus
Bacillus Gastroenteritis
diarrhea - cooked veggies, meat and daury
vomiting - rice products
121
Listeria
Listeriosis
deli meat, raw meat, RTE, unpasteurized milk
miscarriage, meningitis, nemonia, sepsis
122
Symptoms: miscarriages, newborn spesis, penumonia, meningitis
Listeria
123
Foods associated with Bacillus
rice products,
cooked veggies
124
E coli
hemorrhagic colitis
ground beef, contaminated produce
diarrhea, eventually bloody, cramps, kidney failure in severe cases
125
Kidney failure in severe cases
e coli
126
Associated with ground beef
E coli
127
Campylobacter jejuni illness
capylobacteriosis
128
Campylobacter jejuni foods associated
poultry, water contaminated, meat, stews, gravies
129
poultry mainly associated with
campylobacter
130
clostridium pefringens illness
clostridium pefringens gastroenteritis
131
clostridium pefringens foods
meat and poultry, dishes made iwth meat and poultry - stews and gravies
132
stews, gravies
clostridium pefringens
133
clostridium botulinum illness
botulism
134
clostridium botulinum foods
ROP food, temp abuse veggies, baked potatoes, untreated garlic and oil mixes
135
double vision
clostridium botulinum
136
Nontyphoidal salmonella illness
salmonellosis
137
Nontyphoidal salmonella foods
poultry and eggs
| tomatoes, cantaloupe, peppers
138
ROP food, temp abuse veggies, baked potatoes, untreated garlic and oil mixes
colistridium botulinum
139
Most common symptoms of a foodborne illness
```
Diarrhea
Vomiting
Nausea
Fever
Jaundice
Abdominal cramps
```
140
Bacteria best prevented by controlling time and temperature
```
Bacillus
Listeria
Shiga toxin producing E coli
Campylobacter jejuni
Clostridium perfringens
Clostridium botulinum
```
141
What are the big six?
```
Shigella spp.
Salmonella Typhi
Nontyphoidal Salmonella
Shiga toxin producing E coli
Hepatitis A
Norovirus
```
142
Bacteria best prevented by preventing cross-contamination
Salmonella typhi
| Non typhoidal salmonella
143
Bacteria best prevented by practicing good personal hygiene
Shigella spp
| Staphylocuccus
144
Bacteria best prevented by purchasing from approved, reputable souces
Vibrios
145
The best way to prevent contamination of viruses.
Practicing good personal hygiene.
146
Toxins that can be prevented by buying food from approved suppliers.
Histamine, ciguatoxin, saxitoxin, brevetoxin, demoic acid
147
Salmonella Tiphy ilnes
Typhoidal fever
148
Salmonella Typhi foods
RTE - LETTUCE,
| BEVERAGES
149
Salmonella Typhi SYMPTOMS
hgh fevers, weakness, abdoninal pain, loss of appetite, rash
150
fever associated with bacteria
salmonellas
151
Shigella spp illness
shigelosis
152
Shigella spp foods
food that is easily contaminad by hands - salads, potato alad - tuna, shimrpmt,....
153
bloody diarrhea associated with
Shigella spp
154
Staphylococcus ilness
Staphylococcus gastroenteritis
155
Staphylococcus foods
foods that require handling, subs and salads containing TCS foods
156
Subs associated with
Staphylococcus
157
Vibrios foods
oysters from contaminated water
158
vibrios symtpom
diarrhea, abdominal cramps and nausea, vomiting, low garde fever and chills
159
Hpatitis A food
RTE foods, and shellfish from contaminated water
160
RTE foods, and shellfish from contaminated water
viruses,
| Hep A, noroviru
161
fever, general weaknes, nausea, abdominal pain, jaundice
Hepatitis A
162
Norovirus foods
RTE foods, and shellfish from contaminated water
163
norovirus, symptoms
vomiting, diarrhea, nausea, abdominal cramps
164
Domoic acid illness
amnesic shelfish poisoning ASP
165
Domoic acid foods
clams, mussels, oysters, scallops
166
Domoic acid symptoms
Vomiting, diarrhea, pain,
| confusion, memory loss, seizure, coma
167
toxin associated with confusion, memory loss, seizure, coma
domoic acid
168
Brevetoxin illness
Neurotoxic shellfish poisoning
169
Brevetoxin foods
shellfish - clam, mussels, oyters
170
Brevetoxin symptoms
tingling, numbness of lips, tongue, throat, reversed sensation of hot and cold, vomiting, diarrhea
171
Saxitoxin illnes
paralytic shelfish poisoning
172
Saxitoxin foods
shelfish
173
Saxitoxin symptoms
numbness, tingling of mouth, dizziness, n, v, d
174
Ciguatoxin illness
Ciguatina fish poisoning
175
dizzines related to which toxin
brevetoxin
176
Ciguatoxin foods
barracuda, grouper, jacks, snapper
177
Ciguatoxin symptom
rev hot and cold, n,v, tinging in fingers, joint muscle and pain
178
joint muscle and pain associated with toxin
ciguatoxin
179
histamine ilness
scramboid poisoning
180
histamine foods
tuna, bonito, mackerel
181
histamine symptoms
reddening of face, neck, sweating, headache, burning and tingling of mouth
182
reddening of face, neck, sweating, headache, burning and tingling of mouth
histamine
183
Chlorine temps and ph
100 - <= 10
| 75 <= 8
184
Chlorine concentration
50-99
185
Chlorine contact
7 secs
186
Iodine temperature
68
187
Iodine pH
<=5 or PMR
188
Iodine concentration
12.5 -25
189
Iodine contact time
30 seca or above
190
Quats temp
75
191
Quats ph
PMR
192
Quats water hardness
<=500 ppm or PMR
193
Quats contact time
30 secs ir more
