Food Code/sanitation/haacp/laws, Codes, And Regulations

Front 1

What year was the Food Code developed and by what agency?

Back 1

1993, FDA

Front 2

How often is the food code updated?

Back 2

Every 4 years

Front 3

Under what conditions should a foodservice employee be excluded from work?

Back 3

If the employee has: vomitting, diarrhea, jaundice, or has been diagnosed with FBI (salmonella poisoning, shigella poisoning, shiga toxin producing E Coli, Hepatitis A, and Norovirus)

Front 4

What temperatures make the following foods acceptable for receipt?
Meat, Poultry, Fish, Shellfish

Back 4

Meat, 41 degrees or below
Poultry, 41 degrees or below
Fish, 41 degrees or below
Shellfish, 45 degrees or below

Front 5

Name 4 acceptable ways of thawing food?

Back 5

1. In a refrigerator at 41 or below
2. Submerged in water at temp of 70 or below
3. In a microwave oven, only if cooked immediately afterward
4. As part of the cooking process

Front 6

What are the minimum cooking temperatures for the following food items:
Scrambled eggs
Roast duck
Pork Sausage
Stuffed pasta
Injected Roasts
Lamb Chops
Eggs cooked in microwave
Beef Roast
Grilled salmon

Back 6

Scrambled eggs 165+
Roast duck 165+
Pork Sausage 155+
Stuffed pasta 165+
Injected Roasts 155+
Lamb Chops 145+
Eggs cooked in microwave 165+
Beef Roast 145+
Grilled salmon 145+

Front 7

What temperature requirements must be met for cooling food?

Back 7

135 to 70 within 2 hours
70 to 41 within the next 4 hours

Front 8

What should be done with food that has not reached 70 degrees within the first 2 hours of cooling?

Back 8

Throw it out OR reheat it and cool it again

Front 9

What should be done with food if it has not cooled to proper temperature after 4 hours?

Back 9

Throw it out
The food should be below 70 degrees after four hours.

Front 10

What should be done with food to help it cool faster? What are three methods of cooling food properly?

Back 10

Food should be cut into smaller pieces and/or placed in shallow pans to help cool.
1. Cooling in an ice bath
2. Stiring with an ice paddle
3. Placing it in a blast chiller

Front 11

What is the required temperature for food that has been reheated?

Back 11

165+ for 15+ seconds

Front 12

What should be done with food that has not reached 165+ degrees within two hours of reheating?

Back 12

Throw it out

Front 13

Hot holding of food is required at _______ degress or above and cold holding of food at _______ or below.

Back 13

135, 41

Front 14

How often should the temperature be checked of food in hot/cold holding during service?

Back 14

Every 4 hours

Front 15

What three things should be considered in facility planning to keep food safe?

Back 15

1. How to minimize the time food spends in the danger zone.
2. How to minimize risk of cross contamination
3. How to ensure equipment is easy to clean

Front 16

What temperature should the final sanitizing rinse in a high temp dish machine be?
What should that temp be in a stationary single rack dish machine be?

Back 16

180 degrees F (high temp)
165 "

Front 17

What temperature should the final sanitizing rinse in a high temp dish machine be?
What should that temp be in a stationary single rack dish machine be?

Back 17

180 degrees F (high temp)
165 "

Front 18

What temperature should the final sanitizing rinse in a high temp dish machine be?
What should that temp be in a stationary single rack dish machine be?

Back 18

180 degrees F (high temp)
165 "

Front 19

What should the temp of the water be when washing dishes in the first sink compartment?

Back 19

110 F or higher

Front 20

What are the final rinse temperatures and concentrations of the following:
1. Chlorine
2. Iodine
3. Quat

Back 20

1. 120 F, 50 ppm
2. 75 F, 12.5-25 ppm
3. 75 F, 150-400 ppm

Front 21

What does the term "pickling" mean?

Back 21

Involves the addition of acid such as vinegar to food to prevent microbial growth

Front 22

Food spoilage is the result of ___________ growth and ___________ production

Back 22

Microbial growth, enzyme production

Front 23

Guess the FBI
- Causes diarrhea 4-16 hours and/or vomitting 1-5 hours. Aerobic spore forming bacteria. Widely distributed in foods, mostly rice, pudding, and meat pies. Prevent spore growth in cooked and ready to eat foods. "Fried Rice Syndrome"

Back 23

Bacillus cereus

Front 24

What type of micro organisms attack meat? Attack dairy?

Back 24

Enteric bacteria (meat)
Lactic acid bacteria (dairy)

Front 25

Name the FBI
Symptoms of hemmoraghic colitis, abd cramps, diarrhea, nausea, vomitting, low grade fever. Sx's begin 3-4 days p food is eaten. Specific 0157:H7 produces shiga toxin. Ground beef, unpasteurized foods... this is found in human GI tracts.

Back 25

E Coli

Front 26

Bacillus Cereus
Intoxication or infection?
Why?

Back 26

Intoxication. Because the spore forming bacteria produces toxin in the GI tract

Front 27

There are two types of toxin, - the ___________ (causing diarrhoea) and the _________(causing vomiting).

Back 27

There are two types of toxin, - the Diarrhoeal (causing diarrhoea) and the Emetic (causing vomiting).

Front 28

E Coli
Intoxication or infection?
Why?

Back 28

Toxic mediated infection.
E Coli is a bacteria that produces a toxin called shiga toxin.

Front 29

Staphylococcus aureus
Intoxication or infection?
Why?

Back 29

Intoxication.
Because it is a bacteria that produces a toxin

Front 30

About 30- 1 hour from consumption, nausea, vommitting, diarrhea start. This bacteria grows best at our body temperature. It produces enterotoxin that causes gastroenteritis. Grows well in high sugar foods and cooked foods that are high in protein.

Back 30

Staphylococcus aureus

Front 31

Also known as bacillary dysentery. Has become a problem in daycares. Organisms are considered fragile, do not handle acidic foods. Often traced to a carrier with poor personal hygiene.

Back 31

Shigella

Front 32

Shigella
Intoxication or infection?
Why?

Back 32

Infection.
Bacteria does not produce toxin and is fragile to temps and acidic food

Front 33

Occurs most often in children. This bacteria rarely causes illness in humans. Causes yersiniosis. Acquired by eating contaminated food, especially raw or undercooked pork products but post pasteurization of milk can cause this.

Back 33

Yersinia enterocolitica

Front 34

This bacteria produces a neurotoxin. Double vision, droopy eyelids, trouble speaking, swallowing and difficulty breathing. Anaerobic bacteria that is killed at 280 degrees. Found in canned products.

Back 34

Botulism

Front 35

Parasite that is confined mostly to the intestinal lining. Symptoms may go on for 3 months or more if untreated. Cysts can be passed in the feces. Sanitation and hygeine very important. Found in wastewater, raw veggies, items that come in contact with water sources.

Back 35

Giardia lamblia

Front 36

Salmonellosis
Infection or Intoxication?
Why?

Back 36

Infection from the bacteria Salmonella. Does not produce toxin.

Front 37

This bacteria is a normal microflora of animals and poultry. Symptoms appear six to 48 hours p eating contaminated food. Associated most commonly with poultry and raw eggs.

Back 37

Salmonella

Front 38

Often associated with pork products. Colonizes in the muscles and brain. Parasitic roundworm.

Back 38

Trichinella spiralis causing trichinosis

Front 39

Cafeteria bacteria. Symptoms within 8 -24 hours. Anaerobic bacteria. Found particularly in high starch foods and high protein foods. Symptoms include abd pain, diarrhea, and gas.

Back 39

Clostridium perfringens

Front 40

Complications include meningitis, septicemia. Rare but potentially fatal disease. Bacteria is normally found in animals. Common food sources of contamination are ready to eat foods, deli meats, hot dogs, soft cheese.

Back 40

Listerosis

Front 41

Listerosis
Infection or intoxication?
Why?

Back 41

Bacteria, does not produce toxin, but spreads possibly into the nervous system. Treated with antibiotics.

Front 42

Associated with contaminted water, fish, and seafood. Can cause gastroenteritis.

Back 42

Vibrio

Front 43

Anaerobic bacteria found in the GI tracts of many animals. Can cause bloody stool. Symptoms can appear 10 days after eating contaminated food.

Back 43

Campylobacter jejuni

Front 44

Can cause jaundice among other symptoms. Shed from human hosts in feces. Can be spread to food sources and live in refrigerated conditions. Is a virus that can multiply in humans and affects the liver. Vaccinations can help protect against it. Once it is contacted, natural anitbodies are made for long term immunity.

Back 44

Hepatits A

Front 45

Known as crypto. Parasite that passes in the stool. Diarrheal disease that can survive on the outside of the body for long periods of time. Resistant to chlorine bases disinfectants.

Back 45

Cryptosporidium parvum

Front 46

Stomach flu. Usually not very serious but makes people very sick. Very contagious and spreads quickly. 48 hour flu. Vomitting, diarrhea.

Back 46

Norovirus

Front 47

What is TQM?

Back 47

Total quality management. Philosophy combining principals of quality assurance, participative management, and Quality of Work life

Front 48

What are the 6 conditions necessary for bacteria to survive.

Back 48

F ood (protein, carbs)
A cidity (pH 4.6-7.5)
T emperature (Danger Zone)
T ime (bacteria double every 20 minutes)
O xygen (aerobic or anaerobic)
M oisture (water activity)