test Flashcards
An illness is considered an outbreak when…
two or more people have same symptoms after eating food
investigation is conducted by state and local authorites
outbreak is confirmed by laboratory analysis
Biological contamninets
pathogens: viruses, parasites, fungi and bacteria.
Toxic plants, mushrooms and seafood
responsible for most foodborne illnesses
Chemical Contaminents
foodservice chemicals, cleaning supplies, sanitizers and polishes
Physical contaminants
foreign objects such as staples and bandages. Naturally occuring objects, such as fish bones
five most common food handling mistakes or risk factors
purchasing food from unsafe sources failing to cook food correctly holding food at incorrect temperatures using contaminated equipment practicing poor personal hygiene
What bacteria need to grow (FAT TOM)
food, acidity, temperature, time, oxygen and Moisture
Food borne illness is…
a disease transmitted to people by food
Pathogens are likely to grow well in a meat stew that is
between 41 and 135
The temp of a stew is checked during holding. The stew has not met the cristical limit and is thrown out according to house policy. Throwing out the stew is an example of which HACCP principle?
corrective action
Which is one factor that affects the growth of bacteria in food?
Acidity
Which is a TCS food?
sprouts
The risk of physical contamination can be reduced by
purchasing food from approved, reputable suppliers
Using one set of cutting boards for raw poultry and another set of cutting boards for ready-to-eat food reduces the risk of
cross-contamination
How long must shellstock tags be kept on file?
90 days after the last shellfish was sold or served from the container
When recieving a delivery of food for an operation, it is important to
inspect all food immediately before storing it.
For which condition should you reject a shipment of fresh chicken?
flesh is soft and leaves an imprint when touched
Cut melons should be stored at what internal temp?
41
Ready to eat TCS food must be date marked if it will be store for longer than
24 hours
how long can ready to eat TCS food be stored in a cooler?
7 days
If cleaned and sanitzed, an empty food container can be resued for
food storage
What is the minimum internal cooking temp for seafood?
145
hot food can be held intentionally without temp control for ____ hours
4
What is the definition of sanitizing?
reducing the pathogens on a surface to safe levels
if a food contact surface is in constant use, it should be cleaned and sanitized at least every
4 hours
in a heat sanitizing dishwasher, what is the minimum temperature for the final rinse?
180
What is the only certain way to prevent backflow?
air gap
as part of handwashing, food handlers must scrub their hands and arms for
10-15 seconds
what is the first step in developing a HACCP plan?
conduct a hazard analysis
Which organization makes recommendations for food safety regulation of the foodservice industry?
Food and Drug administration
which agency enforces food safety in a foodservice operation?
state or local regulatory authority
Which pathogen is commonly linked with salad containing TCS food?
shigella
how many people must have the same symptoms in order for a food borne illness to be considered an outbreak?
2
