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U06 PM-1 > study guide 6-2-2 > Flashcards

study guide 6-2-2 Flashcards

1
Q

sources that comply with

A

law

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2
Q

obtain from sources that are

A

approved

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3
Q

food not prepared where?

A

privet home or offered for human consumption in food establishments

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4
Q

package food shall be what?

A

labeled as specified in law

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5
Q

fish consumption raw or undercooked offered must?

A

come from approved supplier

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6
Q

whole muscle intact beef intended consumption undercooked

A
  • obtained from food processing plant, labeled
  • acceptable evidence, written buyer spec./invoice
  • cut from whole-muscle
  • prep remain intact
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7
Q

meat, poultry not ready to eat labeled with what?

A

include safe handling instructions

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8
Q

Eggs that have not been specifically treated for what labeled what?

A

to destroy all viable salmonellae labeled to include safe handling instruction

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9
Q

food in hermetically sealed container shall be?

A

obtained from food processing plant regulated by food regulatory agency that has jurisdiction over plant

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10
Q

fluid milk shall be?

A

pasteurized and obtained from source comply grade A

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11
Q

fish shall be?

A
  • commercially and legally caught or harvested

- molluscan shellfish recreationally caught may not be received

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12
Q

molluscan shellfish shall be?

A
  • from source according to LAW

- received interstate commerce from source listed in Interstate Certified Shellfish Shippers list

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13
Q

wild mushrooms use is?

A

prohibited

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14
Q

PHF TCS foods refrigerated temp?

A

41*F or below

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15
Q

except in overseas locations when authorized by command policy raw eggs, received in refrigerated ambient temp of?

A

45*F or below

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16
Q

PHF TCS foods cooked required time and temp and received hot shall be?

A

135*F

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17
Q

except in overseas locations eggs shall be received clean and sound and may not exceed restricted egg tolerances for US consumer grade?

A

Grade B

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18
Q

eggs and milk products should be what?

A

pasteurized

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19
Q

fluid and dry milk and milk products shall comply w/t what grade?

A

Grade A standards as specified in LAW

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20
Q

shellstock obtained in containers bearing what?

A

legible source ID tags or labels affixed by harvester or dealer that depurates, ship, or reships the shellstock

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21
Q

whats on harvester’s tag or label?

A
  • harvest ID number
  • date harvested
  • most precise ID of harvest location/aquaculture site (state/country)
  • type, quantity
  • “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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22
Q

dealer’s tag/label shall contain

A
  • dealers name, address, certification number
  • original shippers cert number, abbreviation of name of state /country
  • statement in bold`
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23
Q

containers shellstock that dose not bear tag or all info shall be

A

subject to hold order or destruction (allowed by LAW)

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24
Q

shell stock tags retained for how long?

A

90days

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25
Q

commercially processed pre- packaged juice shall both?

A
  • obtained from processor w/t a HACCP system

- pasteurized/ otherwise treated to attain 5-log reduction of most resistant microorganism

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26
Q

preventing contamination form hands?

A
  • potentially contaminated
  • except when washing fruits and vegetables, not contact exposed, ready to eat food w/t bare hands
  • minimize bare hand, arm contact w/t exposed food not in ready to eat form
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27
Q

apply chlorine bleach in accordance w/t what procedures?

A
  • unscented bleach or sodium hypochlorite rated between 5-6%
  • prep 50-200 ppm FAC solution (pH 6.0-7.5)
  • completely immerse FF&V for 1min in disinfecting solution
  • rinse w/t drinking water before served raw
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28
Q

food protected from contamination by storing?

A
  • clean and dry location
  • not exposed to splash, dust, other contamination
  • 6in(15cm) above floor
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29
Q

pressurized beverage containers, cased food in waterproof containers may be stored?

A

on NSF pallet on floor that is clean and not exposed to floor moisture

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30
Q

food storage prohibited areas - not stored where?

A
  • locker room
  • toilet rooms
  • dressing rooms
  • garbage rooms
  • mechanical rooms
  • under sewer lines not shielded to intercept potential drips
  • under open stairwells
  • under other sources contamination
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31
Q

raw, unpackaged animal food, not be offered for consumer self service. This dose not apply to?

A
  • buffets/salad bars (sushi/raw shellfish)
  • indi portions for immediate cooking, consumption
  • raw, frozen, shell-on shrimp, lobster
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32
Q

Open food, including soups protected with use of what?

A

use of lids or approved sneeze guards

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33
Q

consumer self-service op’s provided w/t?

A
  • suitable utensils or effective dispensing methods that protect food form contamination
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34
Q

consumer self-service op’s buffets and salad bars monitored by who?

A

employees trained in safe operating procedures

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35
Q

after being served or sold and in possession of consumer unused or returned should?

A

not be offered as food for human consumption

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36
Q

container of food not PHF(TCS) food may be reserved from one consumer to another if?

A
  • dispensed so that protected from contamination, container closed between uses
  • (crackers, salt, pepper) is in an unopened original package, maintained sound condition
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37
Q

definition, foodborne illness

A

illness carried or transmitted to people by food

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38
Q

definition, foodborne illness outbreak

A

incident, 2 or more people experience same illness after eating same food

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39
Q

definition, foodborne infection

A
  • illness caused by consuming food that contains living disease - causing microorganism
  • may cause upset stomach, diarrhea, vomiting, fever
  • symptoms don’t appear immediately
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40
Q

definition, foodborne intoxication

A
  • illness caused by consuming food containing hazardous chemical or toxic
  • symptoms appear within a few hours
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41
Q

definition, toxin-mediated infection

A
  • illness caused by consuming food containing live pathogenic organisms that reproduce in intestines and produce toxin
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42
Q

what are 4 types of microorganisms which may cause foodborne illness?

A
  • bacteria
  • viruses
  • parasites
  • fungi
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43
Q

2 types of bacteria are?

A
  • spore forming

- non spore forming

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44
Q

what are foodborne illnesses caused by SPORE forming bacteria?

A
  • clostridium perfringes (bacterial toxin mediated infection)
  • bacillus cereus (“ “)
  • clostridium botulinum (bacterial intoxication)
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45
Q

what are foodborne illnesses caused by NON-SPORE forming bacteria?

A
  • camplobacter jejuni (infection)
  • listeria monocytogenes (infection)
  • salmonella spp. (infection)
  • shigella spp. (infection, or toxin mediated)
  • staphylococcus spp. (intoxication)
  • Vibrio spp. (intoxication)
  • E.Coli 0157:H7 (infection or toxin-mediated)
46
Q

what are characteristics of bacteria?

A
  • living, single- celled organism
  • many types, found everywhere in environment
  • most not harmful
  • pathogenic types cause illness
  • may reproduce under favorable conditions
47
Q

characteristics of SPORE forming bacteria

A
  • commonly found in soils
  • build wall to protect
  • survive cooking freezing, acidic food, low moisture
  • cannot be destroyed
48
Q

characteristics of NON-SPORE forming bacteria

A
  • vegetative cells

- easily destroyed with proper cooking

49
Q

Clostridium perfringes symptoms, C. foods, prevent

A
  • symp: ab, Sdiarrhea
  • food: BF, CH, Gravies, Dried/pre-cooked food
  • prev: prop cook, cool, reheat
50
Q

Bacillus cereus symptoms, C. foods, Prevention

A
  • Symp: T1- water diarrhea, ab cramps
  • C. foods: T1- meats, Fish, Veg, Milk
  • Symp: T2- V, ab cramps
  • C. foods: T2- Grains, Rice, Cereal, Pastas, Starch
  • Prev: T-1/T-2- prop cook, cool, hold, reheat food
51
Q

Clostridium botulinum symptoms, C. foods, Prev

A
  • Symp: Dizziness, Shortness of Breath, Headache, X2vision
  • C. food: Canned foods; HOME, vacuum packed, garlic oil, onions in butter
  • Prev: inspect pack integrity; not use home canned
52
Q

Viruses characteristics

A
  • requires living cell to live and reproduce
  • Smallest microbe contaminant
  • Common cause, poor personal hygiene
  • prevention method minimize bare hand contact RtE food
53
Q

Foodborne illnesses caused by Viruses

A
  • Hep A

- Norwalk (Norovirus)

54
Q

Hep A symptoms, C. foods, Prevention

A
  • Symp: Nausea, Fever, Cramps, V, Fatigue, Jaundice
  • C. Food: Raw undercooked shellfish, RtE food prep by infected employee
  • Prev: Approved shellfish, Cook properly, good personal hygiene.
55
Q

Norwalk (Norovirus) symptoms, C. foods, Prevention

A
  • Symp: Nausea, Cramps, V, Headaches, Fever
  • C. Foods: Contaminated water, Contaminated Vef, Raw shellfish, infected employee
  • Prev: G. person Hygiene, prop cook food, avoid cross-contamination
56
Q

Parasites characteristics

A

need to live in host organism to grow

57
Q

Foodborne illnesses caused by parasites

A
  • Anisakis (parasitic infection)

- Trichinella (parasitic infection)

58
Q

Anisakis symptoms, C. foods, Prevention

A
  • Symp: Coughing, V, cramps
  • C. foods: Raw/undercooked seafood; (esp, bottom-feeder)
  • Prev: Cooked food prop, freeze FDA food code, inspect seafood, handle properly, purchase from approve source.
59
Q

Trichinella symptoms, C. foods, Prevention

A
  • Symp: Nausea, V, D, cramp, muscle stiffness, fever
  • C. foods: Undercooked pork, wild game (bear, walrus)
  • Prev: Cook food properly
60
Q

2 types of Fungi?

A
  • Molds

- Yeast

61
Q

Fungi characteristics

A
  • primarily spoilage organisms
  • Sometimes cause illness
  • Found in soil, air, water, food, plants, animals
62
Q

molds does what?

A
  • Spoils food
  • Cause illness
  • Not destroyed by freezing
  • Grows well in acidic, low water activity foods
  • Potentially produces toxin, aflatoxin
63
Q

Yeast does what?

A
  • potentially spoils food rapidly
  • Appears reddish-pink on foods
  • May be slimy and have bubbles
  • Spoilage may smell or taste of alcohol
  • Grows well in low water activity foods
64
Q

toxins

A

Naturally occurring biological toxins that are not caused by presence of microorganisms

65
Q

Cigatoxin (fish toxin from toxic algae) Symptoms, duration, onset, C. foods, Prevention

A
  • Symp: Nausea, D, Dizziness, Shortness of Breath
  • Lasts few days; death can occur high doses
  • Onset (30min - 6hrs)
  • C. foods: Barracuda, Mackerel, Reef fish, Grouper (subtropical and tropical areas)
  • Prev: Purchase from approved sources
66
Q

Scombroid (toxin originating from histamine released by fish) Symptoms, C. foods, Prevention

A
  • Symp: Dizziness, Rash, Hives, Shortness of breath, Peppery taste, Itching, Teary eyes
  • C. foods: Tuna, Mahi mahi, Mackerel, Bluefish, Abalone, Anchovies, Amberjack
  • Prev: Purchase from approved sources; store at 41*F or less
67
Q

Food allergens

A
  • Common: Milk, wheat proteins, soy, tree nuts, eggs, peanuts, fish, shellfish
  • Symp: Hives, Rash, Itching, Lips/Tongue, Mouth Swelling, V, D, Difficulty Breathing/Wheezing
  • FDA Requires allergens to be DECLARED in food products
68
Q

Risk of contracting foodborne illness % due to Poor personal hygiene?

A

19%

69
Q

Risk of contracting foodborne illness % due to Improper Holding temp?

A

37%

70
Q

Risk contracting foodborne illness % due to contaminated equipment?

A

16%

71
Q

Risk contracting foodborne illness % due to Inadequate cooking or other factors?

A

11%

72
Q

Risk contracting foodborne illness % due to unapproved food source?

A

6%

73
Q

what are 3 food safety hazards?

A
  • BIOLOGICAL
  • Chemical
  • Physical
74
Q

What food safety hazard causes the most foodborne illnesses?

A

Biological Hazards

75
Q

what dose FATTOM stand for?

A
  • Food
  • Acidity
  • Time
  • Temp
  • Oxygen
  • Moisture
76
Q

In acidity foodborne microorganisms reproduce between what pH?

A

7.5 to 4.6 most PHF’s fall into this range

77
Q

In Temperature foodborne microorganisms grow best at temps between?

A

41F - 135F

78
Q

In Time microorganisms do and can what?

A
  • Need time to grow
  • Optimal conditions, microorganisms double every 20 min
  • PHF’s remain temp danger Zone 4hrs or longer, can grow level high enough to make ill
79
Q

Aerobic bacteria need what to grow?

A

Oxygen

Example: Campylobacter

80
Q

Anaerobic bacteria do not need what to grow?

A

Oxygen

Example: Clostridium botulinum

81
Q

What can Facultative anaerobic forms of bacteria do?

A

Survive and reproduce with or without Oxygen.
Most foodborne disease causing microorganisms are.
Example: Salmonella

82
Q

Most foodborne microorganisms require what?

A

Moisture,

Disease causing bacteria can only grow in foods that have an AW (water activity) Higher than 0.85

83
Q

what two elements most critical and easiest to control are?

A

Time and Temperature

84
Q

what is Lag Phase? 1st phase

A
  • Bacteria little to or no growth

- last few hours at room temp

85
Q

what is Log phase? 2nd phase

A
  • Bacteria double in numbers every few min
  • Food considered unsafe
  • look good, taste good, smell good but DANGEROUS to customers
  • keep from this phase
86
Q

what is Stationary Phase? 3rd phase

A
  • Number of new bacteria being produced equals number of organisms that dye off
  • bacteria used most of moisture, nutrients, space in food
87
Q

what is Decline Phase? 4th phase

A

Bacteria die off quickly bc they lack nutrients and are poisoned by own toxic wastes

88
Q

what are the 5 CDC Risk Factors

A
  • Improper hot/cold holding temp PHF
  • Improper cooking temp
  • Contaminated utensils and equipment
  • Poor employee health and hygiene
  • Food supplied from unapproved/unsafe source
89
Q

Raw animal foods and foods containing raw animal foods cooked to heat all parts of food at what time and temps?

A

145F or above 15sec
raw eggs (broken) immediate service
155F for 15sec
- Ratites
- Mechanically tenderized, and injected meats
- Comminuted: fish, meat, game animals commercially raised
- raw eggs not broken or immediate service

90
Q

Ratites, Tenderized/injected meats, comminuted fish, meat, commercial game animals Alternative Minimum Cooking Temp and Time?

A
  • 145*F for 3min
  • 150*F for 1min
  • 158*F for less than 1 sec(instantaneous)
91
Q

what whole meats need to be cooked at 165*F or above for 15sec?

A
  • Poultry
  • Baluts
  • Wild game animals
  • Stuffed anything
92
Q

Raw or undercooked whole- muscle intact beef steak served or offered if?

A

cooked both sides to surface temp of 145*F or above

cooked color change is achieved on all external surfaces

93
Q

Microwave cooking for raw animal food shall be?

A
  • rotated/stirred throughout/midway during cooking
  • heated temp 165*F in all parts
  • Allowed to stand covered 2 min after cooking
94
Q

plant food cooking hot holding temps?

A

135*F

95
Q

non-continuous cooking of raw animal foods subject to?

A
  • Initial heating process no longer than 60min.
  • Immediately after initial heating, cooled according to time and temp.
  • after cooling, held Frozen/cold
  • prior sale/service cooked process temp to 165*F
  • cooled according to time and temp
96
Q

parasitic destruction frozen and stored at a temp of?

A

(-4F or below for minimum of 168hrs (7days) in freezer)
(-31F or below until solid and stored at -31F or below min 15hrs)
(-31F or below until solid and stored at -4*F or below for min 24hrs)

97
Q

parasite destruction frozen and stored does not apply to?

A
  • Molluscan shellfish
  • Tuna
  • Aquacultured Fish
    (raised open water, net-pens)
    (raised in land-based operations, Ponds/tanks)
    (fed formulated feed, contains no live parasites infective to fish)
    (fish eggs removed from skin and rinsed)
98
Q

Reheating for hot holding PHF TCS foods shall be?

A

reheated so that all parts of good reach temp of at least 165*F for 15sec

99
Q

RtE food taken from commercially processed, hermetically sealed container, or from intact package shall be

A

heated to temp of 135*F for hotholding

100
Q

juice packaged in a food establishment treated how?

A

treated under a HACCP PLAN to attain a 5-Log reduction

101
Q

PHF slacking is?

A
  • Under refrigeration that maintains the food temp at 41*F or less
102
Q

signs that frozen PHF food have been thawed and refrozen?

A
  • ice crystals
  • wet packaging
  • product is discolored
103
Q

PHF FOOD thawed how?

A
  • refrigeration 41*F
  • part cooking process
  • completely submerged under running drinking water (70*F)
104
Q

cooked PHF food shall be cooled within a total of what?

A

6hrs from 135F to 41F
within 2hrs from 135F to 70F
within 4hrs from 70F to 41F

105
Q

PHF food in homogenous liquid from (pasteurized and aseptically packaged) may be maintained at what?

A

outside of the temp control requirements

106
Q

raw plant food that are cut, sliced, or diced as well as plant food shall be what?

A

135 F or above or 41 F or less

107
Q

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

A

advanced prepared RtE foods held more than 24hrs

- clearly marked (date/day by which food consumed or discarded) held 41 F max holding period 7days

108
Q

time - maximum up to 6hrs

A

food have initial temp of 41 F or less when removed from temp control and food temp may not exceed 70 F within 6hrs

109
Q

time - maximum up to 6hrs marked to indicate what?

A
  • time food removed from 41 F
  • time that 6hrs past point in time food removed from cold holding control
  • discard if temp exceeds 70 F
110
Q

how long is leftover PHF foods retained up to?

A

72hrs if chilled 41 F or below (3days)

- freezing leftovers is prohibited

111
Q

reheat leftover PHF temps are?

A
  • reheated all parts 165 F min 15sec
  • hold 135 F until served
  • time for reheat chilled leftovers, RH to 165 F not exceed 2hrs

U06 PM-1 (15 decks)

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