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From Flashcardlet > Sanitation > Flashcards

Sanitation Flashcards

This flashcard deck was created using Flashcardlet's card creator

0
Q

Food borne Illness Outbreak

A

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

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1
Q

Food borne Illness

A

Disease carried and transmitted to people by food

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2
Q

Warranty of Sale

A

Rules of how food must be handled

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3
Q

Reasonable Care Defense

A

Shows establishment did everything reasonably expected to keep food safe.

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4
Q

Immune system

A

Body’s defense system against illness

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5
Q

Time Temperature Abused

A

Food allowed to remain too long at temperatures that favor growth of food borne microorganisms

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6
Q

Cross-contamination

A

Microorganisms are transferred from one surface to another

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7
Q

Personal Hygeine

A

Failing to wash hands, cough or sneeze on food, touch or scratch wounds, come to work sick

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8
Q

Microorganisms

A

Small, living organisms that can be easily seen in a microscope

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9
Q

Pathogens

A

Microorganisms that cause illnesses

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10
Q

Toxins

A

Poisons in a pathogen that leads to food borne illness

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11
Q

Temperature Danger Zone

A

Range between 41-135 degrees F that pathogens grow/ grow best between 70degF- 125degF

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12
Q

Viruses

A

Can survive refrigeration and freezer temps, cannot grow in food only in human intestines, contaminate food and water, can transmit from person to person and food contact surfaces.

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13
Q

Bacteria

A

Grow rapidly, change onto spores to protect themselves, produce toxins as they grow and die, cooking my not kill them.

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14
Q

Parasites

A

Only grow in a host, found in feces of animals and people, contaminate food and water.

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15
Q

Fungi

A

2 types:

Mold- spoil food, produce toxins, grow well in acidic food, cooler temps slow growth but don’t kill them.

Yeast- spoil food and smell of alcohol, grow well in acidic food.

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16
Q

Biological toxins

A

Produced by pathogens or plant or animal that was eaten (same with mushroom and plant toxins)

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17
Q

Populations that are high risk

A

Infants and children
Pregnant women
Elderly people
Others with compromised immune systems

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18
Q

3 potential hazards to food safety

A

Biological
Chemical
Physical

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19
Q

How does food become unsafe

A 
Purchasing from unsafe sources
Failing to cook adequately
Holding food at incorrect temperatures
Using contaminated equipment
Poor personal hygiene
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20
Q

Name three reasons food has been time temperature abused

A

Not held or stored at required temperatures
Not cooled or reheated to temps that kill microorganisms
Not cooled properly

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21
Q

How does food get cross contamination

A

Contaminated ingredients added to food that receives further cooking
Contaminated food touches/drips on RTE
Food handler touches foods- contaminated and RTE
RTE touches contaminated surfaces
Contaminated cleaning towels

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22
Q

How to ensure food safety

A 
Control time and temperature
Prevent cross contamination
Practice personal hygiene
Purchase from reputable supplier
Cleaning and sanitizing properly
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23
Q

What do pathogens need to grow

A

FAT TOM

Food
Acidity
Temperature

Time
Oxygen
Moisture

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24
Q

What is the best pH for pathogens to grow

A

4.6- 7.5

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25
Q

What 3 things do pathogens need to grow

A

Time
Oxygen
Moisture

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26
Q

Hepatitis A

A

Prevented with personal hygiene, contracted through shellfish contaminated water and ready to eat food

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27
Q

Norovirus

A

Prevented with good hygiene, comes from ready to eat and shellfish contaminated water

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28
Q

Bacillus cereus

A

From bacteria in soil, comes from meat, milk, cooked veggies

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29
Q

Listeriosis

A

From soil, water, plants. Raw meat, unpasturized dairy, RTE

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30
Q

Hemorrhagic colitis ( E. coli)

A

Ground beef

Contaminated produce

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31
Q

Clostridium perfringens gastroenteritis

A

Meat
Poultry
And dishes made with them

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32
Q

Botulism

A

Incorrectly canned food
Reduced oxygen packed food
Temperature abused veggies
Untreated garlic and oil mixtures

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33
Q

Salmonellosis

A

Poultry and eggs
Diry products
Produce

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34
Q

Shigellosis

A

Food contaminated by hands

Food that made contact with water

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35
Q

Staphylococcal gastroenteritis

A

Salads containing TCS foods

Deli meat

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36
Q

Vibrio gastroenteritis

A

Oysters from contaminated water

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37
Q

Anisakiasis

A 
Herring
Cod
Halibut
Mackerel
Pacific Salmon
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38
Q

Cryptosporidiosis

A

Contaminated water

Produce

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39
Q

Giardiasis

A

Improperly treated water

Produce

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40
Q

Scombroid poisoning

A

Tuna
Bonito
Mackerel
Mahi Mahi

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41
Q

Ciguatera fish poisoning

A

Barracuda
Grouper
Jacks
Snapper

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42
Q

Paralytic shellfish poisoning

A

Clams
Mussels
Oysters
Scallops

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43
Q

Neurotoxicity shellfish poisoning

A

Clams
Muscles
Oysters

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44
Q

Amnesiac shellfish poisoning

A

Clams
Mussels
Oysters
Scallops

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45
Q

3 toxic metals

A

Lead
Copper
Zinc

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46
Q

Physical contaminants

A 
Metal shavings from cans
Glass
Dirt
Fingernails
Jewelry
Fruit pits
Staples
Blades
47
Q

Food Defense

A

Human
Interior
Exterior

48
Q

Food Defense– Human

A 
Verify identity if applicants 
Train employees to report suspicious activity
Control access to food to nonemployees
2 employee rule for food preparation
No one in and out of back doors
49
Q

Food defense– Interior

A

Limit access to doors, windows, roofs and food storage
Inspect incoming foods
Eliminate hiding places in operation areas
Monitor self serve areas

50
Q

Food defense– Exterior

A

Well lit
Control access to ventilation
Identify all food suppliers
Preamp prove all service personnel and providers
Prevent access to nonemployees after hours

51
Q

Food allergy

A

Body’s negative reaction to a particular food protein

Itching
Tightening in throat
Wheezing, short of breath
Hives
Swelling of face
Death
Cramps, vomiting
Loss of consciousness
52
Q

3 things to prevent allergic reactions

A

Describe dishes
Identify secret ingredients
Sggest simple menu items

53
Q

Cross contact

A

Cooking different foods in same fryer oil
Putting foods on surfaces that have touched allergens
Wash, rinse, sanitize equipment before preparing food
Wash hands and change gloves before preparing food
Assign specific equipment for preparing food for customers with allergens

54
Q

How can a food handler contaminate food

A 
Food borne illness
Diarrhea, vomiting, jaundice
Wound containing pathogens
Contact with ill person
Touching anything to contaminate hands and not washing them
55
Q

Carriers

A

People who carry pathogens and infect others without ever getting sick themselves

56
Q

Diseases not transmitted through food

A

AIDS, hepatitis B and C, tuberculosis

57
Q

Proper hand washing

A

Wet hands with water 100 deg, apply soap, scrub hands and arms for 10-15 sec., rinse thoroughly, dry with single use paper towel

58
Q

Suppliers’ food safety

A

Check the USDA, or FDA reports for their last inspection

59
Q

Flow of Food

A

Purchasing, receiving, storing, preparing, cooking, holding, cooling, reheating, serving-9

60
Q

Prevent cross-contamination

A

Assign specific equipment to each type of food, clean and sanitize everything, prepare raw and ready to eat foods at different times, purchase ingredients that require minimal preparation

61
Q

How to avoid time and temperature abuse

A

Determine best way to monitor T&T, thermometers available in right places, record T&T, incorporate T&T into standard operating procedures, develop corrective actions

62
Q

Time and temperature indicators

A

Change in color alerts T&T abuse has occurred

63
Q

Cease for thermometers

A

Keep thermometers and cases clean, calibrate regularly, never use glass ones, measure temps by inserting into thickest part of the food, wait for steady reading before recording temp

64
Q

Choosing a supplier

A

Make sure approved and reputable, develop relationship, have deliveries arrive on time and on off peak hours

65
Q

Inspecting product

A

Train employees to inspect properly, plan ahead for shipments, plan backup menu in case of returns, inspect and store each delivery before accepting another, have right information available (order sheet, invoices, etc.), inspect immediately, correct mistakes immediately, put products away as quickly as possible, keep receiving area clean and well lit.

66
Q

Check temperatures

A

Insert thermometer into thickest part of meat, put between two packages, open package and insert into product, check temperature of delivery truck

67
Q

Inspecting fish

A

Bright red gills, shiny skin, Firm flesh, ocean or seaweed smell, bright/clear and full eyes, surrounded by crushed self draining ice/. Keep on record for 90 days from date served of the record showing the fish was frozen correctly

68
Q

Inspecting shellfish

A

Ocean or seaweed smell, closed and unbroken/. Keep on file for 90 days the tag of where the shellfish was harvested and the employees write date the last shellfish was sold from container/. If shucked containers smaller than one-half gallon have “best if used by” or “sell by” date any bigger have shucked date

69
Q

Inspecting crustaceans

A

Ocean or seaweed smell, shipped alive and packed in seaweed and kept moist/. Will curl its tail when picked up if alive

70
Q

Inspecting meat

A

Bright cherry red, lamb-light red, pork-light pink meat, firm flesh, no odor, packaging intact and clean/. Look for USDA meat inspection stamp

71
Q

Inspecting poultry

A

No discoloration, firm flesh, no odor, surrounded by crushed self draining ice/. Look for USDA inspection stamp

72
Q

Inspecting eggs

A

No odor, clean and unbroken/. Suppliers should ship within a few days of packing, at 45deg or lower, inspection stamp,

73
Q

Inspecting Dairy products

A

Labeled grade A, sweetish flavor, butter uniform color and firm texture, good flavor and unbroken rind

74
Q

Inspecting produce

A

Melons, cut tomatoes and leafy greens, received at 41degF/. Washing most things besides leafy greens before storage will make them spoil faster

75
Q

Prepackaged juice

A

Purchased from supplier with HACCP plan

76
Q

Inspecting ready to eat foods

A

Be received at 41degF, packaging in tact and good condition

77
Q

Inspecting frozen processed foods

A

Check for signs of thawing and re-freezing, bad signs are ice crystals, blocks of ice, liquid at the bottom, water statins on packaging

78
Q

Reduced oxygen packaging

A

Modified atmosphere packaging, vacuum packed, sus vide (cooked or partially cooked food that is vacuum packed)/. Packaging is in tact, product acceptable color

79
Q

Inspecting canned food

A

Swollen ends, leaks and flawed seals, rust, dents, missing labels

80
Q

Inspecting dry food

A

Packaging in tact and good condition, normal color no odor

81
Q

Ultra high pasteurized and aseptically packaged food

A

Cn be received a groom temperature unless not aseptically packaged

82
Q

Shelf life

A

Extends the amount of time food will remain suitable for use

83
Q

HACCP

A

Hazard Analysis Critical Control Point

84
Q

Slacking

A

Gradually thawing frozen food in preparation for deep frying allowing even heating during cookig

85
Q

TCS

A

Time and Temperature Control for Safety

86
Q

Food additives

A

Nitrates, nitrites, and sulfates to preserve food

87
Q

Work flow

A

A kitchen designed so it can be Cleaned easily and efficiently/ don’t place soiled utensils next to salad prep sink and make sure hard to reach areas can be easily cleaned

88
Q

Material for interior construction

A

Sound absorbent, resist absorption of grease, moisture and reflect light

89
Q

Flooring

A

Smooth, durable, safe, nonabsorbent, easy to clean, resist wear, and prevent slips

90
Q

Porosity

A

Extent to which material will absorb liquid

91
Q

Resiliency

A

Materials ability to react to shock without breaking or cracking

92
Q

Coving

A

Curved sealed edge placed between the floor and the wall to eliminate sharp corners or gaps that would be impossible to clean

93
Q

Who chooses equipment designed for sanitation?

A

NSF International and Underwriters Laboratories

94
Q

NSF International

A

Developers and publishes standards for sanitary equipment design

95
Q

Underwriters Laboratories

A

Provides sanitation classification listings for equipment found in compliance with NSF standards

96
Q

Single tank, stationary rack dishwasher with doors

A

Items washed in a rack from above and below and sanitized in final rinse

97
Q

Conveyor dishwasher

A

Single or multiple tanks, moves racks through various cleaning cycles

98
Q

Carousel or circular conveyor dishwasher

A

Moves utensils or table wear on peg conveyor and may continue and continue depending on model

99
Q

Fight type dishwasher

A

Multi tank high capacity with built in dryer

100
Q

Batch type dishwasher

A

Stationary rack wash and rinse and drained after each cycle

101
Q

Recirculating door non dump dishwasher

A

Water not completely daring after each cycle but diluted and recycled next cycle

102
Q

Potable water

A

Water that is safe to drink

103
Q

Booster heater

A

To get water hot enough for the sanitizing process

104
Q

Cross connection

A

Physical link in drains, sewers, and other water resources can contaminate potable water

105
Q

Backflow

A

Reverse flow of contaminants through a cross connection into a potable water system/ occurs when pressure in the potable water supply drops below the pressure of the contaminated supply

106
Q

Air gap

A

Only reliable method of preventing back flow/ air space used to separate a water supply outlet from any potentially contaminated source

107
Q

Cleaning

A

Removing food and other types of soil from a surface

108
Q

Sanitizing

A

Reducing the number of microorganisms on the surface to safe levels

109
Q

Heat sanitizing

A

Immerse in hot water171degF for 30sec

110
Q

Chemical sanitizing

A

Chlorine, iodine, quaternary ammonium regulated by state and federal environmental protection agencies/by immersing, rinsing, swabbing, or spraying

111
Q

What factors effect the effectiveness of sanitizers?

A

Contact time, temperature, water hardness, pH, concentration and must be changed when dirty or pH has dropped below desired level

112
Q

OSHA

A

Occupational Safety and Health Administration

113
Q

HCS

A

Hazard Communication Standard

114
Q

Right-to-Kow, HAZCOM

A

Requires employers to tell their employees about chemical hazards they might be exposed to/ how to safely use chemicals

115
Q

Master cleaning schedule

A

What should be cleaned, who should clean it, when it should be cleaned, how it should be cleaned

116
Q

Training need

A

Gap between what staff needs to know and what they actually know

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