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IDC School Flash Cards > Prev Med 6-2-2 Food Service Sanitary Requirements > Flashcards

Prev Med 6-2-2 Food Service Sanitary Requirements Flashcards

Food service stuff

1
Q

NAVMED P-5010

A

Manual of Naval Preventive Medicine

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2
Q

NAV SUP P-486

A

Food Service Management

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3
Q

How must food be presented to the consumer?

A

Must be unadultrated and honestly presented.

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4
Q

Who approves DOD food?

A

Army Veterinary Services DOD directory of Sanitary Approved Food Establishments for Armed Forces

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5
Q

Can food prepared at home be used for human consumption?

A

No

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6
Q

What grade is fluid milk and what does it need to be before fit for consumption?

A

Grade A standards and needs to be pasteruized.

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7
Q

What source is used regarding Molluscan Shellfish?

A

Interstate Certified Shellfish Shippers List

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8
Q

Are use of wild mushrooms allowed?

A

No

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9
Q

What temp does TCS food need to be refirigerated at?

A

41℉

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10
Q

What temp can raw eggs be recieved at?

A

45℉

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11
Q

What temp is TCS food that is received hot at?

A

135℉

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12
Q

What grade do eggs need to be?

A

Grade B

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13
Q

How do egg and milk products need to be recieved?

A

Pateurized

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14
Q

What will ice be made from?

A

Potable Water

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15
Q

What kind of analysis should ice receive?

A

Bacteriological

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16
Q

What information needs to be on the Harvester’s tag?

A
  1. Harvester’s ID number
  2. Date of harvesting
  3. Most percise ID of the harvest location
  4. Type and quantity of shellfish
  5. Statement: “This tag is required to be attached until container is empty or retagged and therafter kept of file for 90 days.”
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17
Q

How long does the food facility keep the shellfish?

A

90 days

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18
Q

How must pre-packaged juice come?

A
  1. From a processor with a Hazard Analysis & Critical Control Point System (HACCP)
  2. Obtained pasteurized or treated to attain a 5-log reduction of resistant microorganism.
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19
Q

Except washing fruits and vegetables, employees may not what?

A

Contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils.

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20
Q

Food employees shall minimize bare hand and arm contact with what?

A

Exposed food that is not in a ready-to-eat form.

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21
Q

Who can approve barehand contact with ready-to-eat food?

A

The Regulatory Authority

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22
Q

Food shall be protected from contamination that may result from the addition of?

A
  1. Unsafe or unapproved food or color additives.
  2. Unsafe or unapproved levels of approved food and color additives.
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23
Q

Can a food employee apply sulfiting agents to fresh fruits and veggies?

A

No, except for grapes.

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24
Q

How should Fresh Fruits and Veggies (FF&V) be washed?

A

-Thoroughly washed/scrubbed in drinking water
-Can be chemically disinfected to reduce surface microbial contamination
-Remove core/hearts prior to immersion in chemical wash/ solution.

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25
Q

What is the procedure for chemically washing FF&V?

A

Apply chlorine bleach products or sodium hypochlorite rated between 5-6% strength
Prepare 50-200ppm Free Available Chlorine (FAC) solution (pH 6.0-7.5)
Completely immerse FF&V for 1 min
Thoroughly rinse with drinking water

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26
Q

During pauses how are some ways utensils can be stored and at what temp?

A

Handles above the food and container
In running water of sufficient velocity
In clean protected location
In a container of water if the water is at 135℉

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27
Q

How often are cloths laundered?

A

Daily

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28
Q

All disposable gloves must be…?
What type of glove is prohibited?

A

Powder-free and Latex gloves are prohibited.

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29
Q

How high off the deck does food need to be stored?
What exception is there?

A

6”(15cm)
Exception of NSF platic pallets may be stored less than 6” off the deck.

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30
Q

How are open food and soups protected?

A

Lids or approved sneeze guards

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31
Q

How should milk be presented to the consumer?

A

Unopened commercially filled package not exceeding 16 fluid ounces (0.473L) or 1 Pint in capacity.

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32
Q

If a bulk dispenser for milk is not available what can they be poured from?

A

A commercially filled plastic container of 1 gallon (3.785 L) capacity

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33
Q

What is a Foodborne Illness?

A

Illness carried or transmitted to people by food.

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34
Q

What is a Foodborne Illness Outbreak?

A

An incident in which two or more people experience the same illness after eating the same food.

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35
Q

What is a Foodborne Infection?

A

An illness caused by consuming food that contains living disease-causing microorganisms
-May cause upset stomach, diarrhea, vomiting, & Fever
-Sx don’t appear immediately

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36
Q

What is Foodborne Intoxication?

A

An illness caused by consuming food containing a hazardous chemical or toxin.
-Sx appear within a few hours

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37
Q

What is a Toxin-Mediated Infection?

A

An illness caused by consuming food containing living pathogenic organisms that reproduce in the intestines and produce a toxin.

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38
Q

What are the 4 types of microorganisms that cause foodborne illness?

A

Bacteria, Virus, Parasite, & Fungi

39
Q

What are some characteristics of bacteria?

A

Living, single celled organism
Pathogenic types cause illness
Can reproduce under favorable conditions

40
Q

What are the types of bacteria and their characteristics?

A

Spore forming
-Found in soils,
-Builds a wall to protect itself and can’t be destroyed
Non-spore forming:
-Vegetative cells
-Easily destroyed with proper cooking

41
Q

What are examples of spore forming bacteria?

A

Clostridium Perfringes
Bacillus Cereus
Clostridium Botulinum

42
Q

What are examples of Non-spore forming bacteria?

A

Campylobacter Jejuni
Listeria Monocytogenes
Salmonella spp.
Shigella spp.
Staphylococcus spp.
Vibrio spp.
E. Coli 0157:H7

43
Q

Clostridium Perfringes

A

(Bacterial Toxin Mediated Infection)
Sx:ABD pain, severe diarrhea
Found: Beef, poultry, gravies, dried/pre-cooked foods
Prev: Properly cook, cool, hold, and reheat foods

44
Q

Bacillus Cereus

A

(Bacterial Toxin Mediated Infection)
Sx: Type 1: Watery diarrhea, ABD cramps
Type 2: Vomiting, stomach cramps
Found: Type 1: Meats, fish, veggies, milk
Type 2: Grains, rice, cereal, pasta, starch food
Prev: Properly cook, cool, hold, & reheat foods

45
Q

Clostridium Botulinum

A

(Bacterial Intoxication)
Sx: DIzziness, SOB, HA, Diplopia
Found: Canned foods (Home), Hermetically sealed packages, garlic in oil, onions in butter
Prev: Inspect package integrity, dont use Home canned goods

46
Q

Campylobacter Jejuni

A

(Infection)
Sx: Watery, bloody diarrhea
Found: Raw poultry and milk
Prev: Avoid Cross-Containation, cook raw meats/poultry, use pastreuized products

47
Q

Listeria Monocytogenes

A

(Infection)
Sx: Meningitis, flu-like sx, stillbirth
Found: Raw meats, poultry, dairy, cooked Luncheon meats, hot dogs vegetables
Prev: Properly store and cook foods, refrigerate 41℉ or below, rotate stock.

48
Q

Salmonella spp.

A

(Infection)
Sx: Vomiting, ABD cramps, diarrhea, fever
Found: Contaminated eggs, poultry, meat, unpasteurized milk/juice/cheese, contaminated raw fruits and veggies, spices, nuts
Prev: Properly cook foods, poultry to 165℉, eggs to 145℉ and avoid cross contamination.

49
Q

Shigella spp.

A

(Infection or Toxin Mediated)
Sx: NVD, fever, ABD cramps
Found: Foods prepared w/ human contact, salads, veggies, ready to eat meals
Prev: Good hygiene, properly cooked foods, avoid cross contamination

50
Q

Staphylococcus spp.

A

(Intoxication)
Sx: NV, cramps, HA, mild fever
Found: Food prepared with human contact, RTM, salads, poultry
Prev: Good hygiene, properly cook foods, avoid cross contamination
-Mostly associated w/ skin, cuts, and boils.

51
Q

Vibrio spp.

A

(Intoxication)
Sx: NV and cramps
Found: Raw/improperly cooked fish/shellfish
Prev: Good sanitation, seperate raw and RTE seafood, buy from approved sources

52
Q

E. Coli

A

(Infection or Toxin Mediated)
Sx: ABD cramps, bloody diarrhea, hemolytic uremic syndrome (HUC)
Found: Raw/undercooked meats, unpasteurized milk, apple cider, lettuce.
Prev: Use pasteurized products, cook meats to 155℉ for 15 seconds, wash veggies.

53
Q

What are characteristics of Viruses?

A

Requires living cell to live and reproduce
Smallest microbe contaminant

54
Q

Hepatitis A

A

(Viral Infection)
Sx: NV, fever, cramps, fatigue, jaundice
Found: Raw undercooked shellfish, RTE foods prepared by infected employees
Prev:APproved shellfish, cook properly, good personal hygiene

55
Q

Norwalk

A

(Viral Infection)
Sx: NV, cramps, HA, fever
Found: Contaminated water and veggies, raw shellfish and infected employee
Prev: Good hygiene, properly cook foods, avoid cross contamination

56
Q

What are somecharacteristics of Parasites?

A

Need to live in host organism to grow.

57
Q

Anisakis

A

(Parasite Infection)
Sx: Coughing, vomiting, cramps
Found: Raw/undercooked seafood esp. bottom feeders.
Prev: Cook food properly, freeze to FDA food code, inspect seafood properly, purchase from approved source.

58
Q

Trichinella

A

(Parasite Infection)
Sx: NVD, cramps, muscle stiffness, fever
Found: Undercooked pork and wild game (bear, walrus)
Prev: Cook foods properly

59
Q

What are some characteristis of Fungi?

A

Primarily spoilage organisms
sometimes cause illness
Found in soil, air, water, food, plants, animals.

60
Q

What are molds?

A

Spoils food, causes illness
Not destroyed by freezing
Grows well in acidic, low water activity foods
Potentiall produces the toxin aflatoxin

61
Q

What is yeast?

A

Potentially spoils foods rapidly
Appears reddish-pink on foods
May be slimy/have bubbles
May smeel/taste like alcohol
Grows well in low water activity foods, Jams, Jellies, and syrup

62
Q

What is a Toxin?

A

Naturally occuring biological toxins that are not caused by the presence of microorganisms.

63
Q

Cigatoxin

A

(Fish toxin from toxic algae)
Sx: ND, dizziness, SOB (last a few days, death can occur at high doses)
Found: Barracuda, mackerel, reef fish, grouper (subtropical and tropical areas)
Prev: Purchase from approved sources

64
Q

Scombroid

A

(Toxin originating from histamine released by fish)
Sx: Dizziness, rash, hives, SOB, peppery taste, itching, teary eyes
Found: Tuna, Mahi Mahi, Mackerel, Bluefish, Abalone, Anchovies, Amberjack
Prev: Purchase from approved sources and store at 41℉ or less

65
Q

What are common food allergens?

A

Milk, wheat proteins, soy, tree nuts, eggs, peasnuts, fish, shellfish

66
Q

What are symptoms of allergens?

A

Hives, rash, itching skin,lips, or tongue, swelling of the mouth, vomiting and diarrhea and difficulty breathing/wheezing.

67
Q

What are some risk factors of contracting foodborne illness?

A

Improper holding temperatures: 37%
Poor personal hygiene: 19%
Contaminated equipment: 16%
Inadequate cooking: 11%
Other factors: 11%
Unapproved Food Sources: 6%

68
Q

What are 3 food safety hazards?
Which one casues most FBI’s?

A

Biological, Chemical, & Physical
Most foodborne illness’ are caused by Biological Hazards

69
Q

What does FATTOM Stand for and what is it?

A

FOOD
-Microorganisms need nutrients to reproduce
ACIDITY
-Microorganisms reproduce best between 7.5-4.6pH
TEMPERATURE
-Microorganisms grow best at temps between 41℉ and 135℉
TIME
-Microorganisms can double their population every 20min
OXYGEN
-Aerobic, Anaerobic, Faculative Anaerobic
MOISTURE
-Disease causing bacteria can only grow in foods that have an Aw (Water Activty) higher than 0.85.

70
Q

What is the “Danger Zone” Time and Temp?

A

41℉ and 135℉; 4 hours or longer

71
Q

What are the 4 phases of bacterial growth?

A

Lag Phase
Log Phase
Stationary Phase
Decline Phase

72
Q

What are the top five CDC Risk Factors?

A

Improper hot/cold holding temps of potentially hazardous foods
Improper Cooking Temps
Contaminated utensils and equipment
Poor employee health and hygiene
Food supplied from unapproved/unsafe source

73
Q

At what temp and for how long are raw animal foods cooked for?

A

145℉ or above for 15 seconds

74
Q

Raw eggs broken and prepared in response to a consumers order for immediate service are cooked at what temp and how long?

A

155℉ and 15 Seconds.

75
Q

What are some alternative cooking temperatures for Ratites tenderized/injected meats, etc?

A

145℉ for 3 min
150℉ for 1 min
158℉ for less than 1 second (instantaneous)

76
Q

What temp and for how long do you cook poultry, baluts, wild game, stuffed fish, etc?

A

165℉ or above for 15 Seconds

77
Q

What temps does a still dry oven need to be at for meat over/under 10lbs?

A

At least 350℉ for meats less than 10lbs
At least 250℉ for meat over 10lbs

78
Q

What temps do conventional ovens need to be at for meat over/under 10lbs?

A

At least 325℉ for meat less than 10lbs
At least 250℉ for meat over 10lbs

79
Q

What temps do High Humidity Ovens need to be for meat over/under 10lbs?

A

At least 250℉ for meat less than 10lbs
At least 250℉ for meat over 10lbs

80
Q

What temop is raw/undercooked whole muscle cooked at?

A

145℉ or above and color change is achieved on all surfaces.

81
Q

What temp does microwave cooking and reheating need to be at?

A

165℉ for 15 seconds in all parts of food and stand for 2min after cooking

82
Q

What temps are fruits/ veggies cooked for hot holding at?

A

135℉

83
Q

What temps do RTE raw, marinated, aprtially cooked fish needs to be frozen at to achieve parasite destruction?
What types of food does it NOT apply to?

A

-4℉ for 168 hours (7 days)
-31℉ for 15 hours
-31℉ or -4℉ for 24 hours
Does not apply to: Tuna, Molluscan Shellfish, Aqucultured fish

84
Q

RTE food should be reheated to what temp?

A

135℉ within 2 min may not exceed 2 hours

85
Q

What are signs frozen TCS food has slacked?

A

Ice crystals
Wet packaging
Product discolorization

86
Q

What temp should TCS food be thawed at?

A

41℉ or less

87
Q

What temp do you unthaw and completely submerge in?

A

70℉ or below

88
Q

Cooked TCS food shall be cooled within __ hours from __℉ to __℉?

A

6 hours total
within 2 hours from 135℉ to 70℉
within 4 hours from 70℉ to 41℉

89
Q

In absence of a manufacture’s label what is the shelf life of a product?

A

7 days

90
Q

Who can approve date marking system?

A

The Regulatory Authority

91
Q

How long can left overs be retained for if chiiled?

A

72 hours

92
Q

Can you freeze leftovers?

A

No

93
Q

What are examples of prohibited leftovers?

A

Potato salad, chicken salad, egg slalad, etc.

94
Q

Who can the PIC request to inspect shelf life to extend food products?

A

The Regulatory Authority

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