TEMPs Flashcards
Raw shell eggs must be stored at ____ or below
45
Smoke fish must be held at ____ or below, to avoid _____
38/Clostridium botulinum
Pasteurized __ days/ Ultra Pasteurized___ days
9/45
this bacteria does not chance in appearance, taste or smell
pathogenic
4 stages of bacterial growth
lag, log, stationary, death
FATTOM
food, low acidity, time, temp, oxygen, moisture
Trichinella spiralis can be eliminated by cooking pork to
155 degrees for 15 secs
Anisakis simplex
food-borne parasite found in marine fish
We can control the growth of the microorganism Clostridium perfringens by
rapid cooling, rapid re-heating and avoid preparing foods in advance
Cook beef to ___ to eliminate ___
158/e coli
This bacterium is associated with home-canned foods, swollen cans, smoked fish, garlic in oil and any food in an anaerobic (without air) environment.
Clostridium botulinum
Ciguatera Intoxication
occurs during warm weather when toxic red algae in the water are eaten by small fish. The small fish are then eaten by certain predatory fish (barracuda, red snapper etc.,) Humans become sick once they eat the predatory fish with accumulated toxins from red algae
Scombroid poisoning
occurs from eating certain fish (e.g., tuna, mackerel, bonito, mahi mahi, blue fish, etc.) with high levels of histamines due to time and temperature abuse
hand-washing sinks must be located within
25 feet of each food preparation, food service and ware-washing area and in or adjacent to employee and patron bathrooms
The correct cooking temperature for poultry, stuffed meat and stuffing
165
Eggs, fish, shellfish, lamb, and other meats must be cooked to a minimum temperature of
145
chilled foods foods that will be served from a hot holding unit must be rapidly reheated to
165
Air-breaks must be provided in all
culinary (food related) and pot/dish washing sinks
Atmospheric Vacuum Breakers (AVB) must be installed in any equipment that has
a direct connection with potable water supply. Examples include ice-machine, coffee machines, dishwashers, etc
Cross-connection can be prevented by
installing a hose-bib vacuum breaker
Hot-water sanitizing can be done by immersing utensils in water with a temperature of
70°F for at least 30 seconds
To prepare a 50 PPM chlorine based sanitizing solution,
add 1/2 ounce of bleach to 1 gallon of water
To prepare a 100PPM chlorine based sanitizing solution,
ass 1 ounce of bleach to 1 gallon of water
50 PPM sanitizing solution is used for
immersion/soaking of utensils for at least 1 minute.
100 PPM sanitizing solution is typically used
wiping, spraying or pouring
Wiping cloths must be stored in a sanitizing solution with strength of
50 PPM
The three key strategies of Integrated Pest Management are:
starve them, build them out, destroy
HACCP
Hazard Analysis and Critical Control Point
7 principles of HACCP are
Identify hazards, Determine Critical Control Points (CCP), Set up Critical Limits, Monitor CCP, Take Corrective Actions, Verify the system is working, and Record Keeping.
CCP (Critical Control Point)
is any point in the food flow where action must be taken to eliminate the hazard
Artificial trans fat increases LDL
the bad cholesterol, leading to heart disease.
