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U06 PM-1 > Responsibilities Food service person, sanitary requirements > Flashcards

Responsibilities Food service person, sanitary requirements Flashcards

1
Q

food establishment operations not conducted in

A

private living or sleeping quarters

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2
Q

persons unnecessary to food establishments

A

-not allowed except brief visits and tours

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3
Q

PIC insures

A
  • employees effectively clean hands
  • checking foods as they received
  • properly cooking (TCS) foods, known to cause illness and death
  • prop methods foods, rapidly cool, not held hot, or not consumed w/tin 4hrs.
  • sanitizing
  • prev. cross contam
  • trained, safety, allergy awareness
  • report diseases, transmissible through food.
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4
Q

employees report to PIC, diseases transmissible through food info

A
  • date of onset of symptoms and illness

- diagnosis without symptoms

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5
Q

Reportable symptoms

A
  • vomiting
  • diarrhea
  • jaundice
  • sore throat with fever
  • lesion containing pus, boil, infected wound, open or draining
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6
Q

lesion

A
  • on hands or wrists, unless an impermeable cover.
  • on exposed portions of arms, unless protected by impermeable cover.
  • other parts of body, unless covered by, dry, durable, tight fighting bandage.
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7
Q

Norovirus, exclusion for staff, symptomatic now asymptomatic. (If diagnosed and was excluded)

A
  • restrict, asymptomatic for 24hrs not serving HSP, until conditions for reinstatement are met.
  • retaining exclusion, asymptomatic & now asymptomatic 24hrs serving HSP until conditions for reinstate met.
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8
Q

symptomatic w/t vomiting or diarrhea except symptoms from noninfectious condition exclude if

A
  • symptomatic w/t vomiting or diarrhea
  • symptomatic w/t vomiting or diarrhea and diagnosed w/t an infection from
    Norovirus
    Shigella spp. or EHEC or STEC.
  • Jaundiced or diagnosed w/t hep A.
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9
Q

Jaundiced or diagnosed w/t hep A. (Exclude)

A
  • jaundice and onset occurred w/tin last 7cal/days,
  • provides written med doc specifying not caused by hep A
  • or other fecal-orally transmitted infection
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10
Q

Diagnosed w/t hep A (Exclude)

A
  • diagnosed w/tin 14cal/d from onset of any illness symptoms
  • w/tin 7cal/d onset of jaundice
  • diagnosed w/o developing symptoms
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11
Q

diagnosed or reported previous infection due to Salmonella Typhi, (excluded)

A
  • diagnosed w/t an infection from Salmonella Typhi, or reports previous infection w/t Salmonella Typhi w/i past 3months
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12
Q

Diagnosed w/t asymptomatic infection from Norovirus

A
  • exlude, serving HSP

- restrict, not serving HSP

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13
Q

Diagnosed w/t Shigella spp. infection & asymptomatic

A
  • exclude, serving HSP
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14
Q

Diagnosed w/t EHEC or STEC and asymptomatic

A
  • Exclude, serving HSP

- Restrict, Not serving HSP

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15
Q

Symptomatic w/t sore throat w/t fever

A
  • Exclude, serving HSP

- Restrict, not serving HSP

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16
Q

Symptomatic w/t uncovered infected wound or pustular boil

A
  • Restrict food employee
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17
Q

Exposed to foodborne pathogen & works serving HSP

A
  • Restrict, Serving HSP
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18
Q

(expt. diagnosed hep A, Salmonella Typhi) Removing exclusion, was symptomatic and not diagnosed, reinstate if

A
  • Provides, written med doc, stating symptoms from non-infectious cond.
  • written med doc, no longer has symptoms and med cleared
  • host country & 3rd country nationals, standards set by law/approved by senior Med authority (task force Med Surgeon)
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19
Q

Shigella spp., exclusion for staff, symptomatic now asymptomatic. (if diagnosed and was excluded)

A
  • restrict, asymptomatic for 24hrs not serving HSP, conditions for reinstatement are met.
  • retaining exclusion, asymptomatic & now asymptomatic 24hrs serving HSP until conditions for reinstate met.
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20
Q

EHEC or STEC, exclusion for staff

A
  • symptomatic & now asymptomatic for 24hrs not serving HSP not serving HSP, until conditions for reinstate met.
  • retaining exclusion, symptomatic & now asymptomatic for 24hrs serving HSP, until conditions for reinstate met.
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21
Q

Hep A or Jaundice, removing exclusions

A
  • Reinstate, excluded if the PIC obtains approval Regulatory authority & one of following:
  • ) been jaundice for more than 7 c/d
  • ) anicteric, asymptomatic and symptoms other than jaundice for more than 14 c/d
  • ) staff provides, written med doc stating free of hep A virus infection.
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22
Q

S. typhi diagnosis, removing exclusions

A
  • reinstate, PIC obtains approval from regulatory authority
  • provides written med doc states staff is free of infection (stool analysis, neg at least 3)
  • ) not earlier than 1month after onset
  • ) at least 48hrs after discontinuance of antibiotics
  • ) at least 24hrs apart
  • ) 1 cultures taken pos, repeat cultures (intervals of 1month) until 3 consecutive neg
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23
Q

Norovirus, removing exclusion or restriction

A
  • reinstate excluded or restricted, obtains approval regulatory authority & 1 following conditions met.
  • ) excluded or restricted staff provides written med doc free of infection
  • ) excluded or restricted after symptoms of vomiting or diarrhea resolved, 48hrs or > have passed became asymptomatic
  • ) excluded or restricted, did not develop symptoms & 48hrs or > passed since diagnosed
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24
Q

Shigella spp., removing exclusion or restriction

A
  • reinstate, excluded or was restricted obtains approval from regulatory authority with one following conditions met.
  • ) not earlier than 48hrs after discontinuance of antibiotic
  • ) at least 24hrs apart.
  • excluded or restricted, symptoms of vomiting or diarrhea removed, > 7 c/d have passed since became asymptomatic.
  • excluded or restricted, did not develop symptoms & > 7 c/d have passed diagnosed.
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25
Q

EHEC or STEC, removing exclusion or restriction

A
  • reinstate, excluded or restricted, approval from regulatory authority & one following conditions met:
  • written med doc from H. Practitioner stating free of infection (based on test results, 2 consecutive neg stool spc. cultures)
  • ) not earlier 48hrs after discontinuance of antibiotics
  • ) at least 24hrs apart
  • excluded or restricted, symptoms vomiting or diarrhea resolved > 7 c/d passed since asymptomatic; or 7 c/d passed since diagnosed.
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26
Q

Sore throat with fever, removing exclusion or restriction

A
  • reinstate, excluded or restricted, written med doc stating meets one following:
  • ) received antibiotic therapy for streptococcus pyogenes >24hrs
  • ) one neg throat specimen culture
  • ) determined by H. Practitioner to be free of infection
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27
Q

uncovered infected wound or pustular boil, removing restriction

A
  • reinstate, skin, infected wound, cut, pustular boil properly covered w/t 1:
  • ) impermeable cover (finger cot, stall, single-use glove over imper cover) if on hand, finger , wrist
  • ) impermeable cover arm, if infected or boil other part body
  • ) dry, durable, tight-fitting bandage, if other part body
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28
Q

exposure FBPathogen & works serving HSP, removing restriction (Norovirus

A

reinstate:
1 following conditions met:
>48hrs last day potentially exposed)
>48hrs household contact became asymptomatic)

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29
Q

exposure FBPathogen & works serving HSP, removing restriction
(Shigella spp., EHEC) or (STEC. Shigella spp.) or (EHEC) or (STEC)

A

reinstate:
1 following conditions met:
>3 c/d since potentially exposed
>3 c/d since household contact became asymptomatic

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30
Q

exposure FBPathogen & works serving HSP, removing restriction (S. typhi)

A

reinstate:
1 following conditions met:
>14hrs c/d passed since potentially exposed
>14hrs c/d passed since household contact became asymptomatic

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31
Q

exposure FBPathogen & works serving HSP, removing restriction (Hep A)

A

reinstate:
1 following conditions met:
-immune bc prior illness
-immune bc vaccine
-immune bc IgG administration
->30 c/d since last day potentially exposed
->30 c/d since household contact bc jaundiced
-not use bare hand contact R-t-E F until 30days after potential exposure & add training
-) hep A symptoms & preventing transmission
-) prop hand wash procedures
-) protect R-t-E from contamination intro bare hand contact

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32
Q

clean condition hands and arms

A
  • hands, exposed portions- clean

- hand sanitizer may supplement hand wash BUT NOT SUBSTITUTED for cleaning procedure

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33
Q

cleaning procedure (hands) in order

A
  • hands, exposed portions, surrogate prosthetic- cleaned 20 sec.
  • rinse, potable, running warm water
  • apply cleaning compound
  • briskly rub hands, min of 15sec
  • thoroughly rinse, potable, running warm water
  • immediately thorough drying
    (disposable paper towel, automatic handwashing facility may be used)
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34
Q

when to wash (hands)

A
  • immediatly BF engaging food prep
  • after touching bare human parts
  • after use toilet room
  • after handling service animals or aquatic animals
  • after coughing, sneezing, using handkerchief/tissue, tobacco, eating, drinking
  • after handling soiled equipment or utensils
  • during food prep, prev. cross contam (changing task)
  • switching between raw & R-t-E
  • BF donning gloves
  • engaging other activities
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35
Q

hand antiseptic

A
  • approved FDA
  • active antimicrobial ingredients
  • applied only to hands that are cleaned
  • alcohol-based, min of 60% ethyl alcohol (label instructions)
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36
Q

hand antiseptic (dip)

A
  • limited situations involve no direct contact w/t food by bare hands
  • maintained clean and at strength equivalent to at least 100miligrams per liter (mg/L) chlorine
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37
Q

fingernails

A
  • trimmed, filed, maintained edges/surfaces cleanable, not rough, do not extend > ¼-in above finger tip
  • not wear fingernail polish, artificial, jewelry when working w/t exposed food.
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38
Q

jewelry

A
  • plain ring (wedding band), while prep-ing, no jewelry on arms/ hands
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39
Q

outer clothing

A
  • clean
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40
Q

eating, drinking, using tobacco

A
  • eat, drink, tobacco only in designated areas
  • drink from closed beverage container, to prevent contamination
  • ) hands
  • ) container
  • ) exposed food
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41
Q

tasting

A
  • clean sanitized utensil/ single service disposable utensil
  • tasted away from food, in manner that dose not risk contamination
  • utensil used only once
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42
Q

discharge from eyes, nose, mouth

A
  • persistent sneezing, coughing, runny nose, discharge eyes, may not work w/t exposed food or food contacts
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43
Q

hair restraints

A
  • hair restraints, hats, hair covers, nets, beard restraints, clothing covers body hair
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44
Q

animal handling

A
  • no caring for or handling animals
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45
Q

training Gen Principles

A
  • Trained to preform duties safe manner, ability protect self & others
  • basic principles of food safety.
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46
Q

CDC five food borne illness risk factors

A
  • Food from unsafe sources
  • Inadequate cooking
  • Improper holding/ time temp
  • contaminated equipment/ cross contamination protection
  • poor personal hygiene
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47
Q

Food employee training (staff)

A
  • Minimum 4hrs food sanitation refresher training annually
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48
Q

Food employee refresher training

A
  • conducted with in 12months period, beginning no earlier than 1month following staff initial training
  • executed incrementally through the year to achieve the 4hr req
  • topics must contain the CDC five risk factors
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49
Q

Foodservice manager, designated PIC Supervisor training

A
  • Food Manager Certification training, OPNAVINST 4061.4 MCO 4061.1
  • Certification valid for max 5 years
    (unless a specific CFP/ANSI accredited exam specifies a shorter interval)
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50
Q

food employee training

A
  • new, min 4hrs initial food sanitation & safety, with in 30days beginning duties
  • temp food staff assigned 30days or less, 2hr of initial & orientation prior to working.
  • training focus CDC risk factors (food borne disease outbreaks)
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51
Q

training resources

A
  • initial & annual refresher
    -) qualified food safety instructor as directed by OPNAVISNT 4061.1 & MCO 4061.1
    -) web-based presentation; audio/visual, televised program (meets basic req)
    (initiated, supervised by qualed instructor, public health O., tech., food establ. manager cert. course)
    -) NAVMED P 5010-1 is Tri-Service Food Code Manual.
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52
Q

other personnel req training

A
  • contract officer rep (COR) & QA evaluators
  • non-food employee, supervisors (min 4hrs)
  • food service, food safety instructors
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53
Q

Training records, doc/retention/presentation

A
  • training documented (topics presented, presenters name, personnel attendance, duration, date)
  • original/copy staff certification doc & training records:
  • ) maintained at food establishment, where they work
  • ) available upon request by regulatory authority
  • if work more than one establishment, copies should be available at each location.
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54
Q

compliance w/t food law

A
  • local
  • state
  • federal statutes
  • regulations
  • ordinances
  • military-specific requirements
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55
Q

compliance w/t food law obtained from

A
  • sources comply w/t law
  • approved sources
  • privet not offered for human consumption in establishment, unless authorized (organizational cookout)
  • packaged food, labeled as specified in law
  • fish, consumption in raw or undercooked, approved supplier
  • whole-muscle, intact beef steaks intended consumption undercooked w/tout advisory:
  • ) obtained from food processing plant that packages, labels them.
  • ) written buyer specification or invoices, meet def. whole-muscle intact beef
  • meat & poultry not R-t-E, consumption labeled include handling instructions
  • eggs, not treated to destroy all viable salmonellae labeled to include safe handling instructions
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56
Q

food hermetically sealed container

A
  • obtained food processing plant regulated by food regulatory agency that has jurisdiction over plant
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57
Q

fluid milk

A
  • pasteurized, obtained from sources that comply w/t grade A standards
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58
Q

fish

A
  • commercially, legally caught or harvested
  • approved for sale service
  • privately caught fish may be used for social functions
  • molluscan shellfish that are recreationally caught may not be received
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59
Q

molluscan shellfish

A
  • obtained from sources according to LAW

- received in interstate commerce shall be from sources listed in Interstate Certified Shellfish Shippers list

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60
Q

Wild Mushrooms

A
  • use of wild mushrooms is prohibited
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61
Q

specification req for receiving (temp)

A
  • ref. potentially hazardous food temp control Safety PHF (TCS) Food temp 41F(5C) or < received
  • temp other than 41*F, specified in law gov. distribution, (milk, molluscan shellfish may be received specific tmep.
  • except overseas locations when authorized command policy, raw eggs received in ref. equipment, ambient temp 45F (7C) or less
  • PHF (TCS) Food cooked to req. time temp. & received hot, temp135F(57C) or above
  • receipt PHF(TCS) food, free of evidence of previous temp abuse
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62
Q

Specification req for receiving (shell eggs)

A
  • except overseas location authorized by command policy, eggs received clean, sound, not exceed restricted egg tolerances for U.S. Consumer Grade B
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63
Q

Specification req for receiving (eggs & milk products, pasteurized)

A
  • egg products, pasteurized
  • fluid and dry milk/milk products – pasteurized, comply w/t Grade A standards as specified in law
  • Frozen milk products, pasteurized
  • cheese, pasteurized unless alternative procedures to pasteurization are specified in CFR
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64
Q

Specification req for receiving (package integrity)

A
  • food packages shall be in good condition and protect the integrity of contents
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65
Q

Specification req for receiving (ice)

A
  • for use as food or cooling medium made from:
  • ) drinking water
  • ) approved source IAW AR 40-657/NAVSUP 4355.4H/MCO P10110.31H when procured from a commercial source
  • ) ice produced in food establishment & not sold outside org. exempt, but will be inspected & tested
  • ) ice produced from military field water ops is governed using TB MED 577/NAVMED P5010-10/AFMAN 48-138_IP
  • ) ice should receive bacteriological analysis
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66
Q

Specification req for receiving (shellstock ID)

A
  • obtained in containers bearing legible source ID tags or labels affixed by harvester or dealer that depurates, ships, or reships.
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67
Q

Shellstock harvesters tag or label

A
  • harvester’s ID #
  • date of harvesting
  • most precise ID of harvest location or aquaculture site including, state or country harvested
  • type and quantity of shellfish
  • statement in bold, capitalized type: “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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68
Q

Shellstock, Except as specified by applicable instruction, dealer’s tag or label shall contain in order

A
  • dealer’s name and address, certification # assigned by control authority
  • original shipper’s certification # including abbreviation of name of state or country harvested
  • statement bold, capitalized type: “THIS TAG IS REQUIRED TO BE ATTACHED UNTIL CONTAINER IS EMPTY AND THEREAFTER KEPT ON FILE FOR 90 DAYS”
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69
Q

shellstock, container that does not bear tag or label or that bears a tag or label that does not contain all req info

A
  • subject to a hold order or destruction, as allowed by law.
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70
Q

shellstock, condition

A
  • when received shellstock shall be reasonably free of mud, dead shellfish, shellfish with broken shells
  • tags shall be retained by the food facility for 90 days
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71
Q

Specification req for receiving (juice

A
  • commercially processed pre-packaged
  • ) obtained from processor with HACCP system
  • ) obtained pasteurized or otherwise treated to attain a 5-log reduction most resistant microorganism of public significance
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72
Q

req protecting food from contamination after receiving (hands)

A
  • staff wash hands when potentially contaminated
  • except when washing fruits/veg, staff not contact exposed, R-t-E w/t bare hands
  • staff minimize bare hand/ arm contact food that is not R-t-E form
  • ) regulatory authority can approve bare hand contact w/t R-t-E
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73
Q

Preventing contamination when tasting

A
  • staff may not use utensil more than once to taste
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74
Q

Preventing food/ingredient contamination

A
  • packaged/unpackaged food- separation, packaging, segregation
    -) food protected from cross contamination by
    -) separating raw animal food during storage, prep, holding, display from
    (raw R-t-E including other raw animal food)
    -) cooked R-t-E food
    -) Frozen, commercially processed & packaged raw animal, stored or displayed w/t or above
  • except combined as ingredients, separating types of raw animal food from each during storage, prp, holding, display by
    -) using separate equipment for each type
    -) arranging each type food, in equipment so that cross contam of 1 type w/t other prevented
    -) preparing each type food different times or in separate areas
  • cleaning equipment and utensils
  • storing food in packages, covered containers, wrappings
  • cleaning hermitically sealed containers visible soil before opening
  • sep fruits, veg before they washed from R-t-E
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75
Q

food storage containers, ID w/t common name of the food

A
  • Working containers holding food that are removed from their original packages ID’ed w/t common name of food.
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76
Q

protection from additives

A
  • food protected from contamination that may result from addition of
  • ) unsafe or unapproved food or color additives
  • ) unsafe or unapproved levels of approved food and color additives
  • staff may
  • ) apply sulfiting agents to fresh fruits/veg intended for raw consumption or food considered good source of vitamin B1
  • Serve or sell food that is treated w/t sulfating agents before receipt (except grapes)
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77
Q

washing fruits and vegetables

A
  • thoroughly wash in drinking water

- chemically & disinfected to reduce suspected surface microbial contamination

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78
Q

Procedures for initial washing (fresh fruits/veg (FF&V)

A
  • FF&V thoroughly washed in drinking water, remove soil, contaminants
  • FF&V physical characteristics conducive to scrubbing should be washed using clean veg brush
  • head items, core/hearts removed prior to immersion in chemical wash/disinfecting solution
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79
Q

Procedures for chemical wash/disinfection (FF&V)

A
  • after initial wash, FF&V chemically washed using any FDA approved chemical wash
  • apply chlorine bleach
  • ) unscented or sodium hypochlorite rated between 5-6% strength
  • ) prepare 50-200 parts per million (ppm) Free available chlorine (FAC) solution (ph 6.0-7.5)
  • ) completely immerse FF&V for at least 1 min in solution
  • ) thoroughly rinse w/t drinking water before being served raw.
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80
Q

Preventing contamination from ice used as coolant

A
  • prohibited as ingredient

- cooling coils and tubes of equipment

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81
Q

storage or display of food in contact w/t water or ice

A
  • packaged food not stored in direct contact w/t ice or water, if subject to entry of water
  • unpackaged food not stored in direct contact w/t undrained ice
  • whole, raw FF&V; cut, raw veg may be immersed in ice or drinking water
  • raw poultry, fish received immersed in ice in shipping containers may remain in condition while in storage.
82
Q

preventing contamination from equipment, utensils, linens

A
  • food contact w/t equip, utensils – food shall only contact surfaces of
  • ) cleaned and sanitized
  • ) single-service and single-use articles
  • in-use utensils
83
Q

in-use utensils

A
  • during pauses in food prep or dispensing, utensils shall be stored
  • ) in food handles above the top of food, container
  • ) in food not PHF (TCS) w/t handles above top food, container or equip that can close
  • ) clean portion of food prep table or cooking equip only
  • ) in running water of sufficient velocity
  • ) in clean, protected location
  • ) container water, water maintained at temp 135F (57C), cleaned properly
84
Q

linens and napkins, use limitation

A
  • not be used in contact w/t food unless they are used to line a container for the service of food
85
Q

wiping cloths, use limitation

A
  • cloths, wiping food spills, carry-out containers
    -) maintained dry
    -) used for no other purpose
    cloths in-use wiping counters/other equip surfaces
  • held between uses in chemical sanitizer solution
  • laundered daily
86
Q

cloths in-use wiping surfaces in contact with raw animal Food

A
  • kept separate from cloths used for other purp
87
Q

dry wiping cloths/chemical sanitizing solutions in which wet wiping cloths held between

A
  • free of food debris and visible soil
88
Q

containers chemical sanitizing solutions wet wiping cloths held

A
  • between uses shall be stored off the floor
89
Q

single-use disposable sanitizer wipes

A
  • used in accordance w/t manufacturer’s label
90
Q

used, single use gloves

A
  • used only one task
  • discarded when damaged or soiled
  • when interruptions occur in operations
91
Q

slash-resistant gloves used to protect hands during operations

A
  • requiring cutting used in direct contact only w/t food that is subsequently cooked
92
Q

slash-resistant gloves used R-t-E food not subsequently cooked

A
  • if the slash-resistant gloves have smooth, durable, nonabsorbent outer surface
93
Q

cloth gloves

A
  • not used, direct contact w/t food unless food subsequently cooked (frozen or primal cut of meat)
94
Q

disposable gloves

A
  • regardless of type, powder-free

- use latex gloves is prohibited

95
Q

using clean tableware for 2nd portions and refills

A
  • staff may not use tableware, including single-service articles
  • not use soiled by consumer
  • not provide 2nd portions or refills (include self-service)
96
Q

preventing contamination food storage

A
  • storing in clean, dry location
  • not exposed to splash, dust, other contamination
  • at least 6 inches (15 centimeters(cm)) above the floor
  • food processing/service areas, on NSF international listed plastic pallets(kept clean)
  • sound condition, moved regularly
97
Q

food in packages/ working containers

A
  • stored less than 6 in ( 15 cm) above floor on case lot handling equip
98
Q

pressurized beverage containers,

A
  • cased in waterproof containers in plastic creates

- stored on floor that is clean and not exposed to floor moisture

99
Q

food storage, prohibited areas- food may not be stored

A
  • locker rooms
  • toilet rooms
  • dressing rooms
  • garbage rooms
  • mechanical rooms
  • under sewer lines, not shielded to intercept potential drips
  • under leaking water lines, auto fire sprinkler head, lines water has condensed
  • under open stairwells
  • under other sources of contamination
100
Q

vended potentially hazardous food (time/temp control Safety food ) original container req.

A
  • (1) A PHF (TCS) food dispensed vending mech be in package which placed at establishment
101
Q

food preparation

A
  • during prep, unpackaged food protected from environmental sources contamination
102
Q

preventing contamination by consumers ( food display)

A
  • protected from contamination by use of packaging;

- except, shell/whole nuts, raw fruits/veg,

103
Q

condiments, protection

A
  • kept in dispensers that are designed to provide protection

- vending machine location, indi packages or provided in dispensers filled at approved location

104
Q

consumer self-service operations

A
  • raw, unpacked animal food, not offered for consumer self-service. not apply to:
  • ) R-t-E at buffets or salad bars serve sushi or raw shellfish.
  • ) R-t-E indi portions, immediate cooking/ consumption on premises
  • ) raw, frozen, shell-on shrimp, lobster
105
Q

open food, soups

A
  • protected through use of lids or approved sneeze guards
106
Q

consumer self-serv op R-t-E

A
  • suitable utensils or effective dispensing methods protect food
107
Q

consumer self-serv op buffets and salad bars

A
  • monitored by staff trained in safe op procedures.
108
Q

returned food and re-service of food

A
  • after served/sold in possession of consumer, food unused or returned, not be offered as for human consumption
  • food not PHF(TCS) may be reserved one consumer to another if:
  • ) dispensed protected from contamination, container closed between use
  • ) unopened original package, maintained in sound condition
109
Q

dispensing milk, cream, nondairy products

A
  • milk/ milk products for drinking purposes shall be provided
  • unopened, commercially filled package not exceeding 16 fluid ounces (0.473 L)/ 1 pint in capacity
  • immediate consumption from commercially filled container stored ref bulk milk dispenser
  • bulk dispenser not available and portions less than 1/2pint required may be poured plastic container of 1 gallon (3.785L) capacity
110
Q

foodborne illness

A
  • illness carried or transmitted to people by food
111
Q

foodborne illness outbreak

A
  • incident in which two or more people experience the same illness after eating same food
112
Q

foodborne infection

A
  • illness caused by consuming food that contains living disease-causing microorganism
  • may cause upset stomach, diarrhea, vomiting, and fever
  • symptoms don’t appear immediately
113
Q

foodborne intoxication

A
  • illness caused by consuming food containing a hazardous chemical or toxin
  • symptoms appear within a few hours
114
Q

toxin-medicated infection

A
  • illness caused by consuming food containing live pathogenic organisms that reproduce in the intestines and produce a toxin.
115
Q

four types of microorganisms which may cause foodborne illness

A
  • bacteria
  • viruses
  • parasites
  • fungi
116
Q

characteristics of bacteria

A
  • living, single-celled organism
  • many types, found everywhere in environment
  • most are not harmful
  • pathogenic types cause illness
  • may reproduce under favorable conditions
117
Q

types of bacteria spore forming bacteria

A
  • commonly found in soils
  • organisms build a wall to protect themselves
  • spore formers can survive cooking freezing, acidic foods, low moisture
  • cannot be destroyed
118
Q

types of bacteria Non spore forming bacteria

A
  • vegetative cells

- easily destroyed w/t proper cooking

119
Q

foodborne illnesses caused by bacteria spore forming bacteria

A
  • clostridium perfringes ( bacterial toxin mediated infection)
  • bacillus cereus ( bacterial toxin mediated infection)
  • clostridium botulinum (bacterial intoxication)
120
Q

foodborne illnesses caused by bacteria Non-spore forming bacteria

A
  • campylobacter jejuni (infection)
  • listeria monocytogenes (infection)
  • salmonella spp. (infection)
  • shigella spp. ( infection, or toxin medicated)
  • staphylococcus spp, (intoxication)
  • vibrio spp. (intoxication)
  • E. coli 0157:H7 (infection or toxin-mediated)
121
Q

Spore forming bac. Clostridium perfringes

A
  • symptoms include abdominal pain, severe diarrhea
  • common foods: beef, poultry, gravies, dried or pre-cooked foods
  • prevention: properly cook, cool, reheat food
122
Q

Spore forming bac. Bacillus cereus

A
  • symptoms:
    type I: watery diarrhea, abdominal cramps
    type II: vomiting, stomach cramps
  • common foods
    type I: meats, fish, veg, milk
    type II: grains, rice, cereals, pastas, starch food
    prevention: properly cook, cool, hold and reheat foods
123
Q

Spore forming bac. Clostridium botulinum

A
  • symptoms: dizziness, shortness of breath, headache, double vision
  • common foods: canned foods, especially home canned foods, vacuum packed foods, garlic in oil, onions in butter
  • prevention: inspect packaging integrity; DO NOT USE HOME CANNED FOODS
124
Q

Non-spore forming bac. Campylobacter jejuni

A
  • symptoms: watery, bloody diarrhea
  • common foods: raw poultry, raw milk
  • prevention: avoid cross-contamination, cook raw meats and poultry, use only pasteurized dairy products
125
Q

Non-spore forming bac. Listeria monocytogenes

A
  • symptoms: meningitis, flu-like symptoms, stillbirth
  • common foods: raw meats, poultry, dairy, cooked luncheon meats, hot dogs, veg
  • prevention: prop store/cook foods, ref 41*F or below, rotate stock(FIFO), can grow in ref temp
126
Q

Non-spore forming bac. Salmonella spp.

A
  • symptoms: vomiting, abdominal cramps, diarrhea, fever
  • common foods: contaminated eggs, poultry, meat, unpasteurized milk/juice, cheese, contaminated raw fruits/veg, spices, nuts
  • prevention: prop cook food poultry to 165F, eggs to 145F, avoid cross-contamination
127
Q

Non-spore forming bac. Shigella spp.

A
  • symptoms: diarrhea, fever, abdominal cramps, nausea, vomiting
  • common foods: foods prep with human contact, R-t-E salads, raw veg, R-t-E meats
  • prevention: good personal hygiene, properly cook foods, avoid cross-contamination
128
Q

Non-spore forming bac. Vibrio spp.

A
  • symptoms: nausea, cramps, vomiting
  • common foods: raw or improperly cooked fish or shellfish
  • prevention: good sanitation, separate raw/ R-t-E seafood, buy from approved sources
129
Q

Non-spore forming bac. E.Coli 0157:H7

A
  • symptoms: abdominal cramps, bloody diarrhea, hemolytic uremic syndrome (HUS)
  • common foods: raw/undercooked meats, unpasteurized milk, apple cider, lettuce
  • prevention: use pasteurized products, cook meats to 155*F for 15sec, wash veg
130
Q

characteristics of Viruses

A
  • requires living cell to live and reproduce
  • smallest microbe contaminant
  • common cause is poor personal hygiene
  • one prevention method is to minimize bare hand contact with ready to eat foods
131
Q

foodborne illnesses caused by viruses

A
  • Hep A.

- Norwalk (viral infection)

132
Q

foodborne illness virus Hep A.

A
  • symptoms: nausea, fever, cramps, vomiting, fatigue, jaundice
  • common foods: raw undercooked shellfish, ready to eat foods prep by infected employees
  • prevention: approved shellfish, cook properly, good personal hygiene
133
Q

foodborne illness virus Norwalk

A
  • symptoms: nausea, cramps, vomiting, headaches, fever
  • common foods: contaminated water, contaminated veg, raw shellfish, infected employee
  • prevention: good personal hygiene, properly cook foods, avoid cross contamination
134
Q

parasites

A
  • need to live in host organism to grow
135
Q

foodborne illnesses caused by parasites

A
  • Anisakis (parasitic infection)

- Trichinella (parasitic infection)

136
Q

Foodborne illness parasitic Anisakis

A
  • symptoms: coughing, vomiting, cramps
  • common foods: raw/undercooked seafood; especially bottom-feeders
  • prevention: cooked food prop, freeze to FDA food code, inspection seafood, handle prop, purchase from approve source
137
Q

foodborne illness parasitic Trichinella

A
  • symptoms: nausea, vomiting, diarrhea, cramps, muscle stiffness, fever
  • common foods: undercooked pork/ wild game (bear, walrus)
  • prevention: cook foods prop
138
Q

Fungi (molds, yeasts, mushrooms) characteristics

A
  • primarily spoilage organisms
  • can sometimes cause illness
  • fungi are found in the soil, air, water, food, plants, animals
    molds
  • spoils food
  • can cause illness
  • not destroyed by freezing
  • grows well in acidic, low water activity foods
  • potentially produces the toxin, aflatoxin
139
Q

yeast

A
  • potentially spoils food rapidly
  • appears reddish-pink on foods
  • may be limy and have bubbles
  • spoilage may smell/taste of alcohol as alcohol is produced as yeast consumes food
  • grows well in low water activity foods which include jams, jellies, syrup
140
Q

Toxins

A
  • naturally occurring biological toxins that are not caused by presence of microorganisms
141
Q

Cigatoxin (fish toxin from toxic algae)

A
  • symptoms: Nausea, diarrhea, dizziness, shortness of breath
  • lasts a few days; death can occur in high doses
  • common foods: barracuda, mackerel, reef fish, grouper (subtropical/ tropical areas)
  • prevention: purchase from approved sources
142
Q

Scombroid (toxin originating from histamine released by fish)

A
  • symptoms: dizziness, rash, hives, shortness of breath, peppery taste, itching, teary eyes
  • common foods: tuna, mahi mahi, mackerel, bluefish, abalone, anchovies, amberjack
  • prevention: purchase from approved sources; store at 41*F or less
143
Q

food allergens most common

A
  • Milk
  • wheat proteins
  • soy
  • tree nuts
  • eggs
  • peanuts
  • fish
  • shellfish
144
Q

food allergens symptoms

A
  • hives
  • rashes
  • itching skin
  • lips or tongue
  • swelling of mouth
  • vomiting
  • diarrhea
  • difficulty breathing or wheezing
145
Q

food allergens

A
  • FDA requires allergens to be declared in food products
146
Q

food allergens risk factors (contracting illness due to)

A
  • improper holding temp = 37%
  • poor personal hygiene = 19%
  • contaminated equipment = 16%
  • inadequate cooking = 11%
  • other factors = 11%
  • unapproved food sources = 6%
147
Q

the three food safety hazards

A
  • biological
  • chemical
  • physical
    (most foodborne illness are caused by Biological Hazards)
148
Q

FATTOM

A

elements disease causing bacteria need to multiply

  • Food
  • Acidity
  • Temp
  • Time
  • Oxygen
  • Moisture
149
Q

Foodborne microorganisms (food)

A
  • need nutrients to reproduce, especially proteins and carbohydrates
  • meats
  • dairy
  • poultry
  • eggs
  • cooked rices
  • cooked pastas
150
Q

Foodborne microorganisms (Acidity)

A
  • reproduce best between 7.5 – 4.6 ph

- most PHF’s fall into this range

151
Q

Foodborne microorganisms (Temp)

A
  • grow best at temp between 41F - 135F
  • foods exposed to temp outside range not necessarily safe,
    some bacteria actually grow in ref temp
152
Q

Foodborne microorganisms (Time)

A
  • microorganisms need time to grow
  • under optimal conditions, double their population every 20min
  • PHF’s remain in temp danger zone for 4hrs or longer, microorganisms grow levels high enough to make ill.
153
Q

Foodborne microorganisms (Oxygen) Aerobic

A
  • bacteria need oxygen to grow,

- Campylobacter is an example of aerobic

154
Q

Foodborne microorganisms (Oxygen) Anaerobic

A
  • bacteria do not need oxygen to reproduce

- Clostridium botulinum is an example of anaerobic bacteria

155
Q

Foodborne microorganisms (Oxygen) Facultative anaerobic

A
  • forms of bacteria can survive and reproduce with or without oxygen.
  • most foodborne disease causing microorganisms are
  • example: Salmonella
156
Q

Foodborne microorganisms (Moisture)

A
  • most require moisture
  • disease causing bacteria can only grow in foods that have an AW(water activity)
  • higher than 0.85
157
Q

Foodborne microorganisms (Control)

A
  • 2 elements most critical and easiest to control are TEMP & TIME
158
Q

four phases of bacterial growth

A
  • Lag phase
  • Log phase
  • Stationary phase
  • Decline phase
159
Q

bacterial growth Lag phase

A
  • bacteria exhibit little or no growth

- only lasts a few hours at room temp

160
Q

bacterial growth Log phase

A
  • bacteria double in # every few min
  • once reached, food must be considered unsafe
  • food may look good, taste good, smell good, but it is dangerous to customers
  • keep food from this place
161
Q

bacterial growth Stationary phase

A
  • # of new bacteria being produced equals # of organisms that are dying off
  • bacteria have used up most of moisture, nutrients, space in food
162
Q

bacterial growth Decline phase

A
  • bacteria die off quickly bc they lack nutrients, are poisoned by their own toxic wastes
163
Q

the five CDC risk factors

A
  • improper hot/cold holding temp of PHF
  • improper cooking Temp
  • contaminated utensils and equipment
  • poor employee health, hygiene
  • food supplied from unapproved/unsafe source
164
Q

cooking at 145F (63C) or above for 15sec

A
  • raw eggs broken and prep in response to consumer’s order and for immediate service
165
Q

cooking at 155F (68C) for 15sec

A
  • ratites
  • mechanically tenderized, injected meats
  • comminuted: fish, meat, game animals commercially raised for food
  • game animals under a voluntary inspection
  • raw eggs that are not broken/ not prepared in response to a consumer’s order immediate service
166
Q

cooking, alternative minimum cooking temp and time for ratites, tenderized/ injected meats, comminuted fish, meat, commercial game animals

A
  • 145F (63C) for 3 min
  • 150F (66C) for 1 min
  • 158F (70C) for less than 1 sec (instantaneous)
167
Q

cooking at 165F (74C) or above for 15sec

A
  • poultry
  • baluts
  • wild game animals
  • stuffed: fish, meat, pasta, poultry, ratites
  • stuffing containing fish, meat, poultry, ratites
168
Q

whole meat roasts including beef, corned beef, lamb, pork, cured pork roasts cooked

A 
- oven preheated to temp specified for roast’s weight 
still dry oven
- at least 350*F for meat are < 10lbs
- at least 250*F for meat are  10bls or >
convection oven
- at least 325*F for meat < 10lbs
- at least 250*F for meat 10lbs or >
high humidity oven 
- at least 250*F for meat < 10lbs
- at least 250*F for meat 10lbs or >
169
Q

raw/undercooked whole-muscle, intact beef steak may be served or offered in R-t-E form if

A
  • serves population is not highly susceptible for food-borne illness
  • labeled to indicate meets the def. of “whole-muscle, intact beef”
  • cooked on both top/bottom, surface temp 145F(63C) or >, cooked color
170
Q

microwave cooking raw animal foods

A
  • rotated/ stirred throughout or midway during cooking to compensate uneven heat
  • covered to retain surface moisture
  • heated to temp of at least 165F(74C) in all parts of food
  • allowed to stand covered for 2 min after cooking to obtain temp equilibrium
171
Q

plant food cooking for hot holding

A
  • fruits/veg cooked for hot holding cooked to a temp of 135F (57C)
172
Q

Non-continuous cooking of raw animal foods

A
  • subj. to an initial heating process that is no longer than sixty min in duration
  • (tom bradey book)
  • immediately after initial heating, cooled according to time/temp parameter specified for cooked PHF(TSC) food
  • after cooling, held frozen/cold, as specified for PHF(TCS) food
  • prior to sale/service, cooked, using process that heats all parts of the food to temp at least 165F(74C) for 15sec
  • cooled according to time/temp parameters specified for cooked PHF(TCS) food.
173
Q

Freezing parasite destruction

R-t-E form, raw, raw-marinated, partially cooked, marinated-partially cooked fish

A
  • frozen/stored at temp -4f(-20C) < minimum of 168hrs(7days) in freezer
  • frozen at -31F(-35) or < until solid/stored at -31*F or
174
Q

reheating, preparation for immediate service

A
  • cooked/refrigerated food that is prep immediate service in response to an individual consumer serv any temp
175
Q

reheating for hot holding

A
  • PHF(TCS) food cooked, cooled, reheated for hot holding reheated so all parts of food reach temp of 165*F for 15sec
  • reheated in microwave oven hot holding , so all parts food reach temp of 165*F, food rotated/stirred, covered, allowed to stand covered 2min after.
  • R-t-E taken from a commercially processed, hermetically sealed container or from an intact package, heated to temp of 135*F hot holding
  • done rapidly, time of food between 2hrs and temp of food 41*F
  • unsliced meat, reheated for hot holding using oven reach temp 165*F, covered stand 2min
  • PHF (TCS) held not must be held at 135*F or greater
  • Reheating PHF(TCS) must reach a min of 165*F within 2 min
176
Q

treating juice

A
  • juice packaged in a food establishment
  • labeled, if not treated to yield a 5- log reduction of the most resistant microorganism of public health significance
  • Fruit/veg juices prep fresh based on indi customers order exempt
177
Q

frozen food

A
  • stored frozen shall be maintained frozen
178
Q

potentially hazardous slacking

A
  • under ref maintains food temp at 41*F or less
179
Q

signs frozen PHF food been thawed and refrozen

A
  • ice crystals
  • wet packaging
  • product is discolored
180
Q

thawing

A
  • under ref maintains temp at 41*F or less
  • part of cooking process food that is frozen is properly
  • ) cooked
  • ) thawed in microwave oven/ immediately transferred to conventional cooking equip
181
Q

comp. submerged under running drinking water

A
  • temp 70*F or below
  • velocity to agitate/ float off loose particles in an overflow
  • period time does not allow thawed portions of R-t-E food rise above 41F
    no time to thaw food requiring cooking above 41    F, more than 4hr include
  • time food exposed to running water and time needed for prep for cooking
  • time takes under ref to lower food temp to 41*F
182
Q

cooling

A
  • cooked PHF cooled within total 6hrs from 135F to 41F or less
  • within 2hrs 135 to 70*F
  • within 4hrs 70 to 41*F

cooling accomplished by using one or more methods based on type of food being cooled

  • shallow pans
  • separating into smaller or thinner portions
  • rapid cooling equipment
  • stirring in container placed in ice water bath
  • using containers that facilitate heat transfer
  • adding ice as ingredient
183
Q

placed in cooling or cold holding equip, containers

A
  • arranged in equipment provide max heat transfer through container walls
  • loosely covered/uncovered protected from overhead contamination
184
Q

PHF hot and cold holding, except during prep, cooking/cooling/when time is used as the public health control

A
  • 135 or above, except that roasts cooked at a required temp, time or properly reheated ( temp of 130 or above)
  • 41 or less
185
Q

PHF hot holding eggs not treated

A
  • stored in ref. equipment maintains temp 41*F or less
186
Q

PHF homogenous liquid, provided food pasteurized/aseptically packaged.

A
  • may be maintained outside of temp control
187
Q

Raw plant food cut, sliced, diced as well as cooked plant foods

A
  • maintained at 135*F or above

- 41*F or less

188
Q

PHF date marking and retention (on-premises preparation - prepare and hold cold)

A
  • advance prep/ R-t-E held more than 24hrs marked (date or day consumed or discarded)
  • held temp 41*F or less
  • max holding period 7 days
189
Q

PHF date marking and retention (commercially processed food - open/hold cold)

A
  • un/partially cooked PHF packaged by food processing plant, received frozen, thawed under ref prior use.
  • max hold time not exceed manufac. rec. shelf life, removed from freezer.
  • shelf life shall be 7 days from time removed freezer to time cooked or sold
  • marked indicate date or day food shall be cooked or used
190
Q

time as a public health control

A
  • if time without temp control is used as public health control
  • written procedures approved by reg authority
  • procedures maintained in food establishment, available to staff and reg authority
  • food 41F - 135F considered “ temp danger zone”
191
Q

time - max up to 4hrs

A
  • initial temp 41F or less, removed from cold hold or 135F or greater, removed from hot hold
  • marked to indicate time 4hrs past point in time removed from temp
  • cooked/served at temp if R-t-E, discarded with in 4hrs from point in time when removed from temp control
  • unmarked containers/packages / marked to exceed 4hr limit, discarded
192
Q

time - max up to 6hrs

A
  • initial temp 41F or less, when removed temp control, not exceed 70F with in 6hrs
  • ensure warmest portion does not exceed 70*F during 6hr period
  • marked: time removed control 41*F or less
  • marked: time 6hrs past point time food removed from cold hold
  • discarded if temp exceeds 70*F
  • served any temp if R-t-E, discarded max 6hrs,
  • unmarked containers/packages / marked w/t time exceeds 6hrs discarded
193
Q

food establishment serving HSP insulated containers

A
  • not use time as public health control
194
Q

leftovers - categorized as PHF and non-PHF(TCS)

non-PHF left over

A
  • indi commercially packaged crackers and condiments
  • bottled condiments tht do not req ref (muster, catsup, steak)
  • unsliced, hard skinned fruits
195
Q

leftovers - categorized as PHF and non-PHF(TCS)

Provisions for PHF to retain as leftovers

A
  • hot PHF held 135*F or above through meal period
  • cold PHF held 41*F or less through meal period
  • hot items to be chilled as leftover cooled within total 6hrs from 135F to 41F or less
  • PHF leftovers label indicating “leftover” w/t date, time original prep and discard date, time
196
Q

leftover PHF foods may be

A
  • retained up to 72hrs if chilled 41*F or <
  • until consumed or discarded if held hot 135*F or >
  • freezing leftovers is prohibited
  • reheating leftovers PHF that has been cooked than ref.
  • ) part of food reach 165F for min 15sec, held 135F or > until served
  • ) time for reheat chilled leftover 165*F not exceed 2hrs
197
Q

prohibited leftovers

A
  • composed ingredients peeled, sliced, diced by hand after cooking
  • potato, chicken, turkey, macaroni shrimp, egg salads preped on premises
  • non-pack/unwrapped PHF offered consumer self-service
  • PHF not held 135F or > and 41F or < through meal period
  • unconsumed PHF from field foodservice operation
  • leftover PHF been previously retained as leftover or leftover ingredient
198
Q

outdated food ( restrictions for sale)

A
  • outdated PHF NOT be displayed for sale
  • PIC may request inspection by reg authority to extend product
  • “Expiration” “best sold by” “Best used by” date may be extended, offered for sale or service if:
  • ) inspected/approved by reg authority
  • ) doc of shelf-life extension available upon request
199
Q

accurate representation (standards of ID)

A
  • packaged food shall comply w/t standard of ID requirements in
    21 CFR 131-169 AND 9 CFR 319
200
Q

Honestly presented

A
  • shall be offered in a way that does not mislead or misinform consumer
  • food or color additives, colored overwraps, or lights may not be used to misrepresent true appearance, color, quality.
201
Q

labeling

A
  • food packaged in a food establishment, labeled as specified in law including 21CFR 101.

U06 PM-1 (15 decks)

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