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47 Cards in this Set
- Front
- Back
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The greater part, the main mass or body and in most cases can be described by goods or cargo in large packages, boxes, bags etc.
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Bulk
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A commercial operation that manufactures, packages, labels or stores food for human consumption and does not provide food directly to a consumer.
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Food Processing Plant
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Any unserved food remaining at the end of the meal period for which it is prepared.
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Leftover
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Bottled, canned, cartoned, securely wrapped, whether packaged in a food establishment or a food processing plant.
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Packaged
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All food (including ice) will beb for food protection?
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Approved Sources
Wholesome Honestly presented Labeled Food prepared in a private home is not authorized |
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Food privately prepared is
authorized for: |
Chapel suppers
Family child care home Neighborhood cookouts Unit bake sales Serving home can foods is prohibited |
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Raw animal foods must be cooked to heat all parts of the food:
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eggs
fish meats (except roast beef) poultry |
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Poultry and any stuffed meat or fish shall be cooked immediately after preparation, without interruption to heat all parts to a minimum internal temperature of how?
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165 F (74C) for 15 seconds
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Stuff poultry removing stuffing from bird and store at what temperature?
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140 F or above until served
Not recommende to stuff multiple birds for larger meals |
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Foods not allowed to be cooked to order?
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Pork
Game animals comminuted(pulverized) fishand meats Injected meats and eggs |
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Foods not served immediately after cooking must be?
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rapidly chilled to 41 F r lower and held at 140 F or higher
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Total holding time for protein foods which are held at 41-140F?
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no more than 4 hours in danger zone
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Microwaving cooking Raw animal foods shall following what guidelines?
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Rotate and stirr
covered to retain surface moisture 165 degrees F in all parts Covered for 2 min for equilibrium |
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Foods not served immediately after cooking must be handled how?
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1. rapidly chilled to termperatures of 41F or lower
2. Held at 140F or higher |
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Foods which have been held at temps btw 41F and 140F onger that how many are should be considered unsafe for consumption?
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4 hours
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If food is refrigerted at intervals and then permitted to warm to total time of various periods btw 41 and 140 must not exceed how many hours?
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4
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Raw, marintae partiall cooked fish will be frozen before service or sale in ready-to-eat form as follows?
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1.-4 F(20C or below for 168 hours (7dys) in freezer
2. -31F or below for 15hrs in a blast freezer |
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If recipes call for uncooked eggs wil be prepared how?
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using only pasteurized frozen table eggs.
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Shell eggs that are broken and prepared to order and for immediate service?
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1. cooked minium internal product temp of lest 145F at 15sec
2. Until white is firm, not running, yolk is set |
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How should scrambled eggs in bulk be prepared?
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1. pasterurized frozen table eggs
2. pasteurized dehydrated egg mix 3. Fressh shell eggs. Small batches of nor more 3 quartes cook to heat parts of the food minimal interanl temp of 155 for at 15sec until no visible liquid egg |
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Clean sanitized is required for each___quarts of scrambled eggs?
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3
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If served food or food that has been placed on a serving line does or does'nt qualify and must be discarded?
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does not
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Nonpotentially hazardous leftovers are?
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1. items commercially packaged foods, may be recovered from the serving line, but not dining tables or trays, reatined for reuse
2. bottled condiment that do not requrie refrigeration may be trained for reuse. |
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Potentially hazardous leftover can be retain, following these certina guidelines?
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1. foods commercially prepared chopped or ground meat ingredients may be retained as leftovers
2. PHF food retained, as leftovers must have been held at safe temps 3. PHF must not have been placed on the serving line |
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Hot items to be retained chilled, must be cooled within how long?
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4 hr peroid
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What is the step of chilling hot items?
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From 140 to 70 within 2hr period, from 70 to 41F, or below within the total 4 hr peorid
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How must potentially hazardous leftovers must be labeld?
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1. "leftover use within24 hrs
2. Date and time of original prep 3. Discrad date/time 4. other methods for labeling may be used if approved in writing by the PMA |
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Leftover foods may be retained?
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1. for 24hrs chilled (41F or belw)
2. For 5hrs if m/t hot (140 or above 3. time limit for leftovers begins when the food is removed from hot holding 4. No temperature logs are required; food must not be in the "danger zone" for more than 4 total hrs from time of prepartion |
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Freezing of leftovers is prohibited, but what are conditions can we refreeze?
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waiver for freezing of limited menu items, are advanced prepared foods, may be authorized by the PMA under certain condtions and may require HACCP plan
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PHF cocked, then refrig and which is reheated for hot holding must be?
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1. reheate all parts reaching 165 for min of 15 sec
2. Held at 140 or above until served |
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Can foods composed of ingredients which have been peeled, sliced, or diced by hand after cooking must never be used?
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no
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Controlled thawing temperatures is what as long as they are in original wrappers or containers?
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36-38
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Do not allow thawed portions of ready-to-eat food to rise above what temp>
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above 41F (5C)
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On board ships, only during emergency situations when microwave ovens and refrigeratin equipment are inoperative?
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may be necessary to use a thawing method not approved by FDA(thawing at room temp)
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What guidelines are used for thawing with out approiate tools for thawing?
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1. frozen foods are thawed in the galley or meat prepartion space
2. room temp must not exceed 80F 3. Meat,poultry and fish must reamin in their orignial sealed wrappers or containers 4. proper precautions must be taken at room temp. once thawed 5. preventive medicine authority must be notified |
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What disqualifies food to be considered as Leftover?
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served food, or food that is on the serving line does not..discarded
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PHF that has been cooked and then refriged and which is reheated for hot holding must be handle how?
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reheate all parts food to 165 for min of 15 secs to not exceed 2 hrs
held at 140 or above until served |
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How should foods compsed of ingredients which have been peeled sliced, or diced by hand?
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must never be used as leftovers
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What is controlled thawing temperaturs for items in their original wrappers and containers?
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36-38
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If frozend foods are thawed in a microwave, what must you do with them after?
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immediately cook thereafter as continous cooking process
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At what time is it necessary to use a thawing method not approved by FDA (thawing at room temp)
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onlyduring emergency situations when micorwave oven and referrs are inop
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What are some guidleines to thawing at room temp?
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must be in galley or meat prep area
room temp not exceed 80 Meat, poultry and fish original container Not remaina at room temp after thawing Prevemed must be notified |
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In commerical type frozen food operaton, Navy and Marine corps frozen food processiong must get approval from whom?
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CHBUMED
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What are guidlines of salad bars?
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May be self-service lin
equipped with sneeze shield assure items remain at 41F, must be prechilled in refrige, on bed of ice or electrically refrig unit |
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Does single service package require refrigeration?
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no
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What special meals with 4hr max time for holding PHFs at temperature btw 41-140 are?
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boat meals
flight meals Recreation parties |
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Act on notification or alerts of illness must logged? Log complaints or alerts ?
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Time of onset
Number of persons ill predominate signs and symptoms Places where the people ate at during the 72 hrs suspectted cause |
