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PREVMED TEST 2 > PREVMED TEST 2 31.6 > Flashcards

PREVMED TEST 2 31.6 Flashcards

Food service sanitary requirements

1
Q

What food source lists veterinarian approved game animals in ante-mortem and post-mortem?

A

Army Vet Services, DOD Directory of Sanitarily Approved Food Establishments for Armed Forces

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2
Q

Term: All applicable local, state, and federal statutes, regulations, ordinances, and military-specific requirements.

A

compliance with food law

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3
Q

Can you use food prepared in a private home for an authorized special event such as organizational cookouts?

A

Yes

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4
Q

When obtaining packaged food, how should it be labeled?

A

as specified in law

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5
Q

Undercooked or consumption of raw fish can only be offered if it what?

A

comes from an approved supplier

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6
Q

What are food source requirements for fluid milk?

A

pasteurized and from sources that comply with Grade A standards

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7
Q

What are foods source requirements for fish?

A

Commercially/legally caught/harvested
Approved for sale
Privately caught fish for social functions
Don’t use molluscan shellfish recreationally caught

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8
Q

Are wild mushrooms authorized?

A

no

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9
Q

When receiving foods, what are the temperature requirements for refrigerated PHF(TCS)?

A

@41 F (5 C) or below when received

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10
Q

What temp are raw eggs received in refer equipment?

A

ambient temp @ 45 F (7 C) or less, except in overseas locations

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11
Q

What temp is required for cooked PHF(TCS) to be received at?

A

135 F (57 C) or above

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12
Q

When receiving shell eggs, what are the requirements?

A

authorized by Command policy
not exceed U.S. consumer grade B
received clean and sound
except overseas locations

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13
Q

What product shall comply with Grade A standards as specified in law and pasteurized?

A

Fluid and dry milk and milk products

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14
Q

What is required on a shellstock harvester ID?

A

Harvester’s ID number
Date of harvest
precise harvest location state or country
type and quantity of shellfish
“This tag is required to be attached until container is empty or retagged and thereafter kept on file for 90 days bold and capitalized

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15
Q

What is subject to a hold order, or destruction, as allowed by law?

A

shellstock that doesn’t bear a tag/label with all the required information

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16
Q

What must be commercially processed from a process with HACCP system, pasteurized or treated to attain 5-log reduction for resistant microorganism?

A

juice

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17
Q

To prevent contamination from hands what must food employees do?

A

wash their hands, don’t contact exposed ready-to-eat food with bare hand, + minimize bare hand and arm contact

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18
Q

what are 3 things to prevent food and ingredient contamination?

A

separation, packaging, and segregation

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19
Q

How do you label food storage containers?

A

ID with common name of the food

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20
Q

T or F: unsafe or unapproved food or color additives may result in unprotected food from contamination

A

True

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21
Q

What are the procedures for initial wash prior to immersion of chemical wash of FF&V?

A

thoroughly wash in drinking water, scrub with clean veggie brush, head items (lettuce/cabbage/celery) removed

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22
Q

When chemical washing and disinfecting FF&V what are the procedures?

A
  • FDA approved commercial chemical wash
  • apply unscented bleach or sodium hypochlorite 5-6% strength
  • prep 50-200ppm FAC (pH 6.0-7.5) solution
  • immerse completely X1 min in solution
  • thoroughly rinse with drinking water
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23
Q

During pauses in food prep, why are handles of in-use utensils stored above the top of the food within container or in water maintained @ 135 F?

A

to prevent contamination utensils

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24
Q

What should linens and napkins not be in contact of?

A

in contact with food

*unless used to line container for service of foods

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25
Q

When do you use a dry wiping cloths?

A

for food spills from tableware and carry-out containers as food is being served, don’t use for other purpose

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26
Q

When do you use a wet wiping cloth?

A

for wiping counters and other surfaces

held in chemical sanitizer solution, launder daily

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27
Q

What is kept free of food debris and visible soil between uses?

A

dry and wet wiping cloths

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28
Q

How many inches off the floor must food be stored and why?

A

at least 6” (15cm) to protect from contamination

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29
Q

In what areas are food storage prohibited?

A 
Locker rooms
toilet rooms
dressing rooms
garbage rooms 
mechanical rooms
under non shielded sewer lines 
under leaking water lines or condensed water
under stairwells
under sources of contamination
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30
Q

Term: illness carried or transmitted to people by food

A

Foodborne illness

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31
Q

Term: incident in which 2or + people experience the same illness after eating the same food

A

Foodborne illness outbreak

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32
Q

Term: illness caused by consuming food that contains living disease-causing microorganism, upset stomach, f/n/v/d

A

Foodborne infection

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33
Q

Term: illness caused by consuming food containing hazardous chemical/toxin symptoms appear within a few hours.

A

Foodborne intoxication

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34
Q

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

A

toxin-mediated infection

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35
Q

What are the 4 types of microorganisms which may cause foodborne illness?

A

Bacteria- spore forming and non-spore forming
Viruses
Parasites
Fungi

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36
Q

Microorganism: live, single-celled, most are not harmful, pathogenic types cause illness, may produce under favorable conditions

A

Bacteria

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37
Q

Microorganism: requires living cell to live and reproduce, smallest microbe contaminant, common cause is poor hygiene, minimizing bare hand contact with ready to eat foods as a prevention method

A

Viruses

38
Q

Microorganism: need to live in host to grow

A

parasites

39
Q

Microorganism: primarily spoilage organisms, sometimes cause illness, found in soil, air, water, food, plants, and animals

A

fungi (mold, yeasts, and mushrooms)

40
Q

Bacteria type found in soils, organisms build wall for protection, survive cooking, freezing, acidic foods, and low moisture, cannot be destroyed

A

spore forming bacteria

41
Q

Bacteria type easily destroyed with proper cooking like E. coli and found in vegetative cells

A

non spore forming bacteria

42
Q

Illness: bacterial toxin mediated infection
S/s: abdominal pain and severe diarrhea
Sources: beef, poultry, gravies, dried or pre-cooked foods
Prevention: properly cook, cool, and reheat

A

Clostridium perfringes

clostridium= spore forming

43
Q

Illness: bacterial toxin mediated infection
S/s: watery diarrhea, abdominal cramps (type 1), vomiting stomach cramps (type 2)
Sources: Meats, fish, veggies, milk (type 1), grains rice cereals pastas starch food (type2)
Prevention: properly cook, cool, hold, and reheat

A

Bacillus cereus

spore forming

44
Q

Illness: bacterial intoxication
S/s: dizziness, SOB, HA, double vision
Sources: canned foods, home canned, vacuum packed foods, garlic in oil, onions in butter
Prevention: inspect packaging integrity, do not use home canned foods

A

clostridium botulinum

clostridium= spore forming

45
Q

Illness: infection
S/s: watery, bloody diarrhea
Sources: raw poultry (chix), raw milk
Prevention: avoid cross-contamination, cook raw meats/poultry, and use pasteurized dairy products only

A

Campylobacter jejuni

non-spore forming bacteria

46
Q

Illness: infection
S/s: Meningitis, flu-like symptoms, stillbirth
Sources: raw meats, poultry, dairy, cooked luncheon meats, hot dogs, veggies
Prevention: properly store and cook foods, refrigerate 140 F or below, FIFO, can grow in refer temps

A

Listeria monocytogenes

non spore forming bacteria

47
Q

Illness: infection
S/s: vomiting abdominal cramps, diarrhea, fever
Sources: contaminated eggs/raw fruits/veggies (alfalfa sprouts, melons), spices and nuts
poultry, meat, unpasteurized milk/juice/cheese
Prevention: properly cook foods, poultry @ 165 F, eggs @ 145 F, avoid cross-contamination

A

salmonella spp.

non spore forming bacteria

48
Q

Illness: infection, toxin mediated
S/s: n/v/d, fever, abdominal cramps
Sources: foods human contact prepared, ready to eat salads, raw veggies, ready to eat meats
Prevention: good personal hygiene, proper cooked foods, avoid cross-contamination

A

shigella spp.

non spore forming bacteria

49
Q

Illness: infection, toxin-mediated
S/s: abdominal cramps, bloody diarrhea, hemolytic uremic syndrome (HUS)
Sources: raw, undercooked meats, unpasteurized milk, apple cider, lettuce
Prevention: use pasteurized, cook meats @ 155F X15sec, wash veggies

A

E. coli

non spore forming bacteria

50
Q

Illness: viral infection
S/s: n/v/f, cramps, fatigue, jaundice
Sources: raw undercooked shellfish, ready to eat foods prepped by infected employees
Prevention: approved shellfish, cook properly, good hygiene

A

HEP A

51
Q

Illness: viral infection
S/s: n/v/f, HA, cramps
Sources: contamination water, veggies, raw shellfish, infected employee
Prevention: good hygiene, proper cooking, avoid cross-contamination

A

Norwalk

52
Q

What fungi are not destroyed by freezing, grows in acidic, low water activity foods, produces toxin aflatoxin and spoils food?

A

Molds

53
Q

What fungi spoils foods rapidly and appears reddish-pink, may be slimy and have bubbles, smell and taste like alcohol

A

yeast

54
Q

Term: naturally occurring biological, are not caused by presence of microorganisms

A

toxins

55
Q

A toxin from algae
S/s: nausea, diarrhea, dizziness, SOB
Lasts a few day, death occurs in high doses
Sources: barracuda, mackerel, reef fish, grouper (subtropical areas)
Prevention: purchase from approved sources

A

cigatoxin, fish toxin

56
Q

A toxin from histamine
S/d: dizziness, rash, hives + itching, peppery taste, teary eyes, SOB
Sources: tuna, mahi mahi, mackerel, bluefish, abalone, anchovies, amberjack, puffer fish
Prevention: purchase from approved sources, store @ 41 F or less

A

scombroid, toxin released from fish

57
Q

Wheat proteins, milk, soy, tree nuts, eggs, peanuts, fish and shellfish are classified under what category?

A

Food allergens, FDA required to be declared

58
Q

What are allergy S/S?

A

hives, rash, itchiness on skin, lips, or tongue, swollen mouth, vomiting and diarrhea and difficulty breathing or wheezing

59
Q

Which is the highest risk factor for contracting a foodborne illness?

A

improper holding temps

60
Q

What is the percentage for risk of contracting a foodborne illness due to unapproved food sources?

A

6%

61
Q

What does FATTOM stand for?

A 
Food 
Acidity
Temp
Time 
O2
Moisture
62
Q

What are the elements for disease causing bacteria to multiply? Which 2 elements are critical and easiest to control?

A

FATTOM

Temp and Time

63
Q

Foodborne microorganisms need what type of nutrients to reproduce?

A

Meats, dairy, poultry, eggs, cooked rice, cooked pastas

proteins and carbs

64
Q

Foodborne microorganisms can reproduce at what pH level?

A

7.5 to 4.6 pH, most PHFs

65
Q

What are the best temps for microorganisms to grow?

A

41 F and 135 F, temp danger zone

66
Q

How long do microorganisms need to double in population? How many hours do they need to to grow in levels high enough to make you ill?

A

20min in optimal conditions,

4hrs or longer in temp danger zone

67
Q

What is an example of aerobic bacteria? what about anaerobic?

A

Campylobacter, need O2 to grow

Clostridium botulinum, don’t need O2 to grow

68
Q

What is necessary for foodborne microorganisms to reproduce under the element of moisture?

A

Aw (water activity) higher than 0.85

69
Q

What are the 4 phases of bacterial growth?

A

Lag phase
Log phase
Stationary phase
Decline phase

70
Q

Bacterial growth phase that lasts a few hours @ room temp and exhibit little to no growth

A

lag phase, ideal phase

71
Q

Bacterial growth phase that doubles in number X few min, considered unsafe, food looks good, taste good, smell good, but dangerous

A

log phase, keep food from this phase

72
Q

Bacterial growth phase that the number of new bacteria producing equals to number of organisms that are dying, used up most of the moisture nutrients and space

A

stationary phase

73
Q

Bacterial growth phase when bacteria die off quickly due to lack of nutrients and are poisoned by their own toxic wastes

A

decline phase

74
Q

What are the top 5 CDC risk factors that contribute to foodborne illness?

A
  1. Improper hot/cold holding temps of PHFs
  2. Improper cooking temp
  3. Contaminated utensils/ equipment
  4. Poor employee health and hygiene (#1 reported)
  5. Food supplied from unapproved/unsafe source
75
Q

What are some ways of destroying organisms of public health concern?

A

Cooking, Microwave cooking, cooking for hot holding, freezing, reheating, 5-log reduction of most resistant microorganism

76
Q

Broken raw eggs prepared in response to a consumer’s order for immediate service is cooked for how long at what temp?

A

145 F (63C) or above X15 sec

77
Q

Not broken raw eggs that aren’t prepared in response to a consumer’s order for immediate service is cooked for how long and what temp?

A

155 F (68C) X15 sec

78
Q

What temp and how long do you cook the following:
ratites, tenderized and injected meats, fish, meat, game animals commercially raised, game animals under voluntary inspection?

A

155 F (68C) X15 sec

79
Q

What temp is the alternative minimum cooking temps for ratites, tenderized injected meats, and comminuted fish, meat, and commercial game animals for 3 min and 1 min?

A

145F (63C) X3min

150F (66C) X1 min

80
Q

What are the requirements for raw/undercooked whole-muscle, intact beef steak to be served?

A

labeled “whole-muscle, intact beef”, cooked on top and bottom surface temp 145F (63C) or above, color change achieved on all external surfaces

81
Q

How long do you allow food to stand after microwave cooking?

A

2 min to maintain temp equilibrium

82
Q

What are 2 ways of limiting growth of organism of public health concerns?

A

time and temperature control

83
Q

Stored frozen foods shall be maintained how?

A

frozen

84
Q

What are 3 signs that frozen PHF (TCS) food have been thawed and refrozen?

A

ice crystals
wet packaging
product is discolored

85
Q

Food is thawed under refrigeration that maintains what temp?

A

41F (5C) or less

86
Q

How long should PHF (TCS) foods be cooled?

A

total of 6hrs from 135F (57C) to 41F (5C) or less , 2hrs from 135F(57C) to 70F (21C), 4hrs 70F(21C) to 41F (5C)

87
Q

What is Temp danger zone?

A

41F-135F (5C-57C)

88
Q

When time is used as a public health control, what are the temps for removal of food from holding temp control at a maximum of 4hrs?

A

41F (5C) or less or 135F (57C) or more

89
Q

When time is used as a public health control, what are the temps for removal of food from holding temp control at a maximum of 6hrs?

A

41F (5C) or less when removed, and not exceed 70F (21C) within 6hrs or discard

90
Q

What are the presentation and on-premises labeling requirements of food?

A

Accurate and honest presentation not to mislead the consumer
Food additives, colored overwraps, or lights may not be used to misrepresent true appearance
Label IAW to law.

PREVMED TEST 2 (5 decks)

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