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22010 > Prev Med 6.2/ Food Service Sanitary Requirements > Flashcards

Prev Med 6.2/ Food Service Sanitary Requirements Flashcards

1
Q

Who can approve usage of ante-mortem and post-mortem game animals?

A

Army Veterinarians

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2
Q

Where should food establishments receive their food from?

A
  1. The food must be in Compliance with the food law

2. Obtained from approved sources

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3
Q

How should raw meat and chicken be obtained/

A

Meat and chicken should be packaged and labeled with safe handling instructions

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4
Q

Where should hermetically sealed food be obtained from?

A
  1. A food processing plant that is regulated by the food regulatory agency
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5
Q

How is fluid milk obtained?

A
  1. It should be pasteurized

2. Obtained from sources that comply with Grade A standards

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6
Q

Where should fish be obtained from?

A
  1. Should be commercially and legally caught or harvested
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7
Q

Where should Shellfish be obtained from?

A

Obtained from sources according to law

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8
Q

What temperature should refrigerated RHF be received at?

A

41 degrees F (5 degrees C) or below

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9
Q

What temperature should raw eggs be received at?

A

45 degrees F (7 degrees C) or below

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10
Q

What temp should PHF be cooked at?

A

135 degrees F (57 degrees C) or above

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11
Q

Which type of egg shells can be used?

A

May not exceed egg tolerances for U.S. Consumer Grade B

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12
Q

What type of egg and dairy products can be used?

A
  1. Must be pasteurized

2. Comply with Grade A standards

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13
Q

Where sources should ice be made from?

A
  1. Drinking Water

2. Water from an approved source

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14
Q

How is Shellstock Indentified?

A
  1. Shellstock should be tagged and labeled
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15
Q

What information should be on the shellshtock tag?

A
  1. Harvester’s ID Number
  2. Date of Harvesting
  3. Harvesting location
  4. Type and quantity
  5. Statement “ This tag is required to be attached until container is empty or retagged and thereafter kept on file for 90 days”
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16
Q

How long do shellstock tags have to be kept on file?

A

90 days

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17
Q

What type of juice can be utilized?

A

Commercially processed pre-packaged juice

  1. Be obtained from a processor with a HACCP system
  2. Be pasteurized
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18
Q

How do you protect food from contamination?

A
  1. Wash hands
  2. Don’t contact exposed ready to eat food with bare hands
  3. Minimize bare hand and arm contact with exposed food
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19
Q

How should food be packaged to avoid contamination?

A
  1. Separating raw animal foods during storage, preparation, holding and display
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20
Q

How do you properly store food?

A
  1. Food should be placed in containers and can be readily and unmistakably recognized
  2. Identified with the common name of the food
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21
Q

How should fruits and vegetables be prepared?

A
  1. Thoroughly washed in drinking water

2. Can be chemically cleaned and disinfected to reduce suspected surface microbial contamination

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22
Q

What are the procedures for chemical wash?

A
  1. Utilize unscented bleach rated 5-6 percent strength
  2. Prepare a 50-200 PPM Free available chlorine solution (PH 6.0-7.5)
  3. Thoroughly rinse with drinking water
23
Q

Where should utensils be placed when taking a pause from preparation and dispensing?

A
  1. In the food with the handles above the top of the and the container
  2. In food that is not PHF, handles should be above the top of the food within containers or equipment that can be closed
  3. On a clean portion of the food preparation table or cooking equipment
  4. In running water
  5. In a clean, protected location
24
Q

When can linens and napkins be used to contact food?

A

Only when used to line a container for the service of foods

25
Q

When can wiping cloths be utilized?

A
  1. For wiping food spills from tables and carry out containers
  2. shall be maintained dry
  3. used for no other purpose
26
Q

What are the requirements for utilizing gloves in food service?

A
  1. Single use gloves should be used for one task
  2. Slash-resistant gloves should be used to protect the hands when in direct contact with food that is cooked and when cutting
  3. Disposable gloves should be powder free and latex free
27
Q

What is the proper usage of tableware?

A
  1. Should not be used to provide second portions or refills
28
Q

How should packaged food be stored?

A
  1. Clean, Dry location
  2. Not exposed to dust or splashes
  3. At least 6 inches above the floor
  4. May not be stored on NSF Listed plastic
29
Q

How are pressurized beverage containers stored?

A

On a floor that is clean and not exposed to floor moisture

30
Q

What are some prohibited areas for storing food?

A
  1. Locker rooms
  2. Bathrooms
  3. Dressing Rooms
  4. Garbage Rooms
  5. Mechanical Rooms
  6. Under Sewer Lines
  7. Under leaking water lines
  8. Under open stairwells
  9. Under other sources of contamination
31
Q

What type of food can be placed in a vending machine?

A

Shall be in the same package from when it left the food establishment

32
Q

What are some concerns for Food Displays?

A

Food is protected:

  1. By packaging
  2. By Counter
  3. Service Line
  4. Salad Bar Food Guards
  5. Display Cases
33
Q

How is milk provided to the consumer?

A
  1. In an unopened, commercially filled package not exceeding 16 fluid ounces
  2. Drawn for immediate consumption from a commercially filled container and stored in a refrigerated bulk milk dispenser
34
Q

What is a foodborne Illness?

A

Illness carried or transmitted to people by food

35
Q

What is a food illness outbreak?

A

Incident in which two or more people experience the same illness after eating the same food

36
Q

What is a foodborne infection?

A

illness caused by consuming food that contains living disease-causing microorganisms

37
Q

What is food borne intoxication?

A

An illness caused by consuming food containing a hazardous chemical or toxin

38
Q

What is toxin-mediated infection?

A

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

39
Q

What are the 4 types of Microorganisms that might cause Foodborne illness?

A
  1. Spore Forming Bacteria
  2. Non-Spore Forming Bacteria
  3. Food Borne Viruses
  4. Parasites
40
Q

What is the most common risk factor?

A

Poor Personal Hygiene

41
Q

What is FATTOM?

A

Food, Acidity, Temperature, Time, Oxygen and Moisture

42
Q

What is lag phase of bacterial growth?

A
  1. Little to no growth

2. Lasts only a few hours at room temp

43
Q

What is Log Phase of Bacterial Growth?

A
  1. Doubles in numbers
  2. Food is unsafe
  3. Food may look good and taste good
44
Q

What is the stationary phase of bacterial growth?

A
  1. New Bacteria produced equals the number dying

2. Used up all of the moisture, nutrients and space

45
Q

What is the Decline phase of bacterial growth?

A
  1. Dies off quickly: Poisoned by their own toxic waste
46
Q

What are the top 5 CDC Risk Factors?

A
  1. Improper hot/cold holding temps
  2. Improper cooking temps
  3. Contaminated utensils and equipment
  4. Poor employee health and hygiene
  5. Food supplied from unapproved/unsafe source
47
Q

What temps destroy Parasites?

A
  1. Frozen: -4 degrees F or 168 hours (7 days)

2. Frozen: -31 degrees F or until solid, stored at -31 degrees F

48
Q

What temp should food be reheated to?

A

165 degrees for 15 seconds

49
Q

What are some signs of foods that have been thawed and refrozen?

A
  1. Ice crystals
  2. Wet Packaging
  3. Product is discolored
50
Q

What is a Foodborne Illness?

A

Carried or transmitted to people by food

51
Q

What is a Foodborne Illness Outbreak?

A

Incident in which 2 or more people experience the same illness after eating the same food

52
Q

What is a foodborne infection?

A

illness caused by consuming food that contains living disease-causing micro-organisms

53
Q

What is foodborne intoxication?

A

Caused by consuming food containing a hazardous chemical or toxin

54
Q

What is a Toxin-mediated infection?

A

Consuming food containing live pathogenic organisms that reproduce in the intestines and produce a toxin

22010 (23 decks)

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