Test Flashcards
True about bacteria
Food poisoning bacteria are most significant biological contaminant & the majority of bacteria are harmless
Parasites commonly found in
Raw/undercooked seafood
Contaminated water
Raw fruits & veggies
Undercooked pork
Fresh fish stored at what temp
Between 32 F and 41 F
Agency concerned with prevention of FB disease outbreaks
CDC
Microorganism a that cause infectious and communicable diseases transmitted through food
Viruses and bacteria
What temp do food poisoning bacteria multiply
Between 41 F and 135 F
Disease spread by rats
Salmonellosis and Lyme disease
Non slip flooring
Does not absorb sound well, areas like kitchen, mop or scrub floor under rubber mats and and clean Mars
Standard operating procedure
How equipment should be cleaned the safety precautions and what agents should be used to clean it
Which bacteria caused the most deadly FB illness outbreak?
Listeria
Notify if had diseases within last three months
Salmonella typhi
Which three diseases must employees inform you about being exposed to?
Hepatitis norovirus and salmonella typhi
FAT TOM
Variables that affect bacteria growth
Food Acidity Time Temperature Oxygen Moisture
Fungi
Molds and yeasts
Multi or single celled
Air plants water soil
Biological contaminants
CIP
Clean in place (equipment)
Selecting a PCO (pest control)
Ask if work is guaranteed
Talk to other food service mangers in area
Find out if pest management company has liability insurance
Previously cooked and cooked foods must be
Discarded if Does not reach 165 F within two hours
Rapidly reheated to an internal temp of 165
TCS food characteristics
They support growth of FB illness causing microorganism a
High in protein
High moisture content
Meat temp to store
41 F or below
