Unit 4 Flashcards
Any raw or partially-cooked animal food served as edible with the conditions that the consumer is advised to the potential hazards and that the regulatory agency has previously approved the preparatory procedure is considered a?
Ready to eat food
Any food that is properly cooked or properly frozen as specified by the Food Code is considered a?
Ready to eat food
Raw fruits or vegetables that are properly washed as specified by the Food Code are considered?
Ready to eat
Any food from which naturally present shells, peels, husks, or rinds are removed are considered?
Ready to eat
Any plant food which does not require further washing, cooking, or processing is considered?
Ready to eat
Plant derivatives, including spices, seasonings, and sugar are considered?
Ready to eat
Bakery items, including cakes, pies, bread, fillings, and icings, which do not require further cooking for safety are considered?
Ready to eat
Meat or poultry products which are processed in accordance with USDA regulations, including fermented sausages, such as dry salami and pepperoni, salt-cured meats, and dried meats and jerkies are considered?
Ready to eat
Foods packaged in hermetically sealed containers in accordance with FDA regulations for the thermal processing of low-acid foods are considered?
Ready to eat
The ___ and ___ personnel of a food establishment are responsible for preventing and reducing the risks of food contamination hazards to the greatest possible extent.
Although any food safety plan that is approved by the appropriate regulatory agency is acceptable, the FDA most recommends the adoption of an HACCP plan.
Management
Supervisory
Every food establishment must enact a food ___ plan to be followed by all employees and supervisory personnel. The safety plan should be designed both to inform employees about the ___ of food handling and to institute specific ___ procedures in order to control the risk or likelihood of hazards.
safety
hazards
regulatory
Recall that a manager must exhibit his or her understanding of HACCP principles according to the ____ requirement during inspection of the food establishment.
demonstration-of-knowledge
Hazard Analysis and Critical Control Points, or ____, is a regulatory standard upon which the safe practices of food processing, packaging, distribution, preparation, and service are based.
HACCP
The goal of HACCP is to prevent the hazards of food-handling by first identifying potential hazards through ____ ____ and then by taking steps to reduce or eliminate these hazards at important points in time, that is to say, at ____ ____ ____ .
hazard analysis
critical control points
With the exception of washing fruits and vegetables, employees should never touch exposed ready-to-eat foods with ____ ____ .
bare hands
Gloves, deli paper, or utensils such as tongs should always be used to handle ____ foods.
ready-to-eat
Sometimes, in non-HSP food establishments, ____ ____ may be permitted for handling ready-to-eat foods, but only under very specific and restricting conditions.
bare-hand contact
Documentation must also be maintained verifying that each employee washed his or her hands before contacting ____.
ready-to-eat
The proper technique for ____ is to place a small portion of the food into a disposable cup and to use a utensil, which should then be placed in the warewashing area, to taste from the cup a good distance away from the main portion of the food.
taste-testing
Prior to its preparation, food retains much of the ____ of its original environment, whether from the soil or from the animal.
bacteria
___ ___ foods, including raw ready-to-eat foods like sushi, should be separated from all other types of food, particularly other ready-to-eat or cooked foods, during preparation, storage, holding, and display.
___ raw animal foods that are commercially processed and packaged may be stored with other packaged foods, including packaged ready-to-eat foods.
Raw animal
Frozen
Animal foods may be ___ as ingredients during preparation.
combined
___ fruits and vegetables should remain separated from ready-to-eat foods.
Fruits and vegetables must be thoroughly washed under running water or with approved ___ to remove soil and contaminants before being cut, before use in food preparation, and before being served raw.
unwashed
chemicals
·Food products which require raw eggs as an ingredient and which are not cooked after the addition of the eggs should instead be prepared with ___ eggs or egg product substitutes. Such preparations include Caeser dressings, ice creams, etc.
Eggs intentionally prepared raw or undercooked on request, must be held at a temperature of at least ___ (63°C) for at least 15 seconds and may be served only under approval of the regulatory agency.
pasturized
145°F
Sulfiting agents may not be added to raw fruits or vegetables or to any food which provides a good source of ___.
Except for grapes, no foods should be treated with ___ agents prior to receipt by the establishment.
vitamin B1
sulfiting
Raw animal foods, unless frozen and in the package of the original processor, should not be stored with other foods, or if so, must be stored____ all other types of food.
Whole fruits, vegetables, nuts with shells, and shellstock may be stored without ____ so long as their natural protective coverings are intact.
Cuts of raw meat or bacon slabs may be hung ____ on sanitized hooks or placed on sanitized racks. Whole, uncut, processed meats, such as smoked or cured hams or sausages, may also be placed unwrapped on sanitized racks.
In addition, prepared food that is stored for cooling procedures does not need to be ____ or packaged.
beneath
packaging
unpackaged
wrapped
____ ____ food containers are heat sealed to prevent any gasses from entering or escaping the package.
Hermetically sealed food containers should be cleaned of all visible ____ prior to being opened. Though the container protects its contents from contamination, the outside of the container is not necessarily safe and may transfer germs to the food once exposed.
Hermetically sealed
soil
A ready-to-eat food refers to a food that is already in a state of edibility and which does not require any additional ____ for food safety.
preparation
Any ice used to cool foods or beverages should be prepared directly from clean ____ ____
drinking water
The equipment, utensils, and surfaces used in the preparation of food are further sources of potential cross-contamination. Equipment must not only be ___ prior to use, but must be ___ in between uses as well.
sanitized
sanitized
Equipment should be ____ when changing from one type of meat to another, such as from beef to poultry.
sanitized
Utensils, in between uses, may be temporarily stored within the food provided that the food is not potentially ____ and that the handle is above the top of food
hazardous
Utensils may also be laid upon ___ equipment or food-contact surfaces, beneath running water for utensils used for soft foods, or within a container of water provided that the water remains at a temperature of at least ____ (57°C) and is cleaned frequently.
sanitized
135°F
Cloths used to wipe counters or equipment surfaces should be held in a ____ solution between uses and laundered daily
sanitizing
Disposable sanitizing wipes may be used according to the instructions of the manufacturer’s label and only if ____-approved
EPA-approved
Food should be stored at least ____ inches (15 cm) above the ground.
Food in packages or in working containers may be stored below ___ inches if on appropriate case lot handling equipment.
6
6
Cased food with waterproof containers, pressurized beverages, or plastic crates of milk containers may be stored on the ___ provided that the ___ is clear and is not exposed to moisture.
floor
floor
Consumers revisiting self-service foods, such as at a buffet, MUST be instructed to obtain fresh ___ and fresh ___ before serving themselves.
tableware
utensils
Drinks may be refilled by the consumer at a self-service beverage facility provided that the beverage dispenser meets ____ ____ regulations for a contamination-free process.
Food Code
Take-home beverage containers brought back to the food establishment for refills must be filled by a food employee or may be filled by the consumer if the beverage dispenser allows for a ____-____ process.
contamination-free
Displayed foods, excepting ___ ___ and ___ ___, must be protected from contamination by packaging materials, display cases, salad bar food guards, a counter or service line, or by any other effective means of protection.
shelled nuts
whole raw fruits and vegetables
The ____ and ____ abuse of food is a primary cause of foodborne illness outbreak
time and temperature
Microorganisms will grow and multiply very quickly at a temperature range between ___ (21C) and ___ (52C).
Allowing foods to remain in the temperature danger zone is considered ____ ____.
70
125F
temperature abuse
If foods are allowed to remain in the temperature danger zone for more than ____ hours, you MUST discard the food
four
The most common type of thermometer is the familiar ____-____ bi-metallic stemmed thermometer.
dial-face
Usually, the metal stem of the bi-metallic thermometer is at least ____ inches long and has a ___- inch diameter dial face
five
one
The ____ thermometer has an easy-to-read digital numeric display.
thermocouple
Common ____ probes include:
· surface probes used to measure the temperature of cooking equipment such as pans, griddles and flat grills
· immersion probes used to measure the temperature of liquids and
· internal or penetration probes used to measure the internal temperature of foods
thermocouple
They only measure surface temperatures and air temperatures, so unlike probe or stemmed thermometers, they cannot be used to measure internal temperatures for heating and cooling foods. These are known as?
Laser thermometers
If using a cold storage thermometer with glass sensors, the thermometer must be ___.
shatterproof
A well-calibrated thermometer MUST show the temperature within ____ of the actual temperature.
+-2F
In general, thermometers should be calibrated -
· Before the first use each ___
· Before each ____
· After measuring extreme ____
· After being ____ or otherwise roughly handled
· Anytime you think the thermometer is not giving correct temperature readings
day
shift
temperatures
dropped
Immerse the metallic stem or probe into the boiling water until the “sensing” area is completely in the water. Wait at least ____ seconds for the temperature reading to stabilize. Do not allow the probe or stem to touch the bottom or sides of the pot.
At sea level, water always boils at ____° Fahrenheit, and it doesn’t get hotter than that, so once you’ve immersed the stem into the boiling water, use the pliers or wrench to turn the calibration nut until the needle is pointed directly at 212°F (100C).
15
212
Insert the probe or stem into the water until the “sensing” area is submerged. Wait at least ____ seconds for the temperature to stabilize and take your temperature reading.
The temperature reading should be at ____°F (0C). If the reading shows a different temperature, use the pliers or wrench to turn the calibration nut until the needle points to ____°. (Make sure the stem or probe remains in the ice water as you adjust the calibration nut.)
15
32
32
When checking temperatures of packaged foods in a cold display area, place the thermometer ____ two of the packages
between
After using you thermometer, it is important to clean and ____ it properly before using it again for a different task or food item.
· First wipe or rinse off any visible food particles.
· Then wash the thermometer. Some thermometers have parts that shouldn’t get wet, so make sure it’s a part that’s okay to wash. All probes can be washed.
· Once it’s washed, place the probe or stem in sanitizing solution for at least 5 seconds.
· Allow the thermometer to air-dry completely before using it again.
· Never store thermometers in sanitizing solution.
sanitize
