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75 Cards in this Set
- Front
- Back
- 3rd side (hint)
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TCS food |
Food that needs time and temperature control to limit the growth of pathogens |
None |
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List TCS food |
Dairy Eggs Meat Poultry Fish Sprouts Sliced melons Cut leafy greens Shellfish Untreated oil mixtures Baked potato |
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High risk |
Elderly Pre-school age Children Compromised immune systems |
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5 most common causes of food borne illness |
Purchasing food from unsafe sources Failing to cook food correctly Using contaminated equipment Holding food at incorrect temperatures Practicing poor personal hygiene |
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What does FDA stand for |
The food and drug administration |
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What does USDA stand for |
The US department of agriculture |
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What does CDC stand for |
Centre for disease control |
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What does PHS stand for |
U.s. public health service |
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The FDA... |
Writes the food code Inspects all food except for meat, poultry, and eggs |
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The USDA |
Inspects meat, poultry and eggs |
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The CDC and PHS |
Conduct research into the causes of food borne illness outbreaks |
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The state and local health departments... |
Inspects retail and food service operations Write the codes that regulate retail and food service operations |
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5 common mistakes |
Failing to cook food correctly Holding food at an incorrect temperature Using contaminated equipment Practicing poor personal hygiene Purchasing food from unsafe sourses |
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Common symptoms of food borne illnes |
Diarrhea Fever Vomiting Nausea Jaundice |
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FAT TOM |
food Acidity Temperature Time Oxygen Moisture |
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What is the temperature when bacteria grow |
41 to 135 degrees |
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Hepatitis A |
Commonly linked with ready to eat food Found in the feces of infected people Excluding staff with Jaundice will stop it Hand washing can prevent Normal cooking temperatures do not stop it
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Salmonella typhi |
Carried in the blood stream and intentional tract of humans Commonly linked with beverages and ready to eat food Cooking food correctly can prevent it Cooking beef correctly can stop it |
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Shigga toxin-producing E. Coli |
Found some In the intestines of cattle Purchasing produce from approved suppliers can prevent it Washington hands can stop it |
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Shigella spp |
Flies can spread it LinkedIn to salads containing TCS food Found in the feces of infected people Hand washing can stop it |
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Salmonella (nontyphidal) |
Many farm animals Cary it Mild and dairy products Cook eggs to minimal temperature Prevent cross contamination |
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What is the first principal of HACCP |
Conduct a hazard analysis |
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What is the second principal of HACCP |
Determine critical control points |
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What is the third principle of HACCP |
Establish critical limits |
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What is the 4th principal of HACCP |
Establish monitoring procedures |
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What is the 5th principal of HACCP |
Identify corrective actions |
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What is the 6th principal of HACCP |
Verify that the system works |
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What is the 7th principle of HACCP |
Establish records for record keeping and documentation |
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A.L.E.R.T. |
Assure products are from safe sources Look monitor the security of products Employees know who is in your facility Reports keep information related to food disease accessible Threat develop a plan for responding to suspicious activity |
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Symptoms of an allergic reaction |
Nausea Wheezing or shortness of breath Hives or itchy rashes Swelling of various parts of the body Vomiting Diarrhea Abdominal pain |
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The big eight |
The most common allergies Milk Eggs Fish Shellfish Wheat Soy Peanuts Tree nuts |
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Norovirus |
Transfer by feces on hands People become contagious within a few hours Often linked to ready to eat food Exclude staff who are vomiting or have diarrhea Contaminated water Common cause - shellfish |
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What are the four types of micro organisms that can cause food borne illness |
Viruses Bacteria Parasites Fungi |
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Basic characteristics of bacteria |
They live in our bodies They cannot be seen,smelled, or tasted |
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Basic characteristics of viruses |
They are carried by humans and animals They do not grow in food but are transferred Poehler get viruses from food,water,or contaminated sourses Not destroyed by normal cooking temperatures |
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How to respond to an out break (step one |
Gather information Personal contact information What food was eaten Description of symptoms When did they first get sick |
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How to respond to an out break (step 2) |
Notify authority's Contact the local regulatory authority if an outbreak is suspected |
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How to respond to an out break (step 3) |
Segregate the product Set the suspected product aside Include a label with do not use and do not discard on it |
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How to respond to an out break (step4) |
Document the information Log information about suspected product Include, product discription, product date, lot number, sell by date, and pack size
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How to respond to a food borne illness outbreak |
Gather information Notify authority's Segregate product Document the information Identify staff Cooperate with authority's Review procedures |
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What is the optimum temperature for pathogens to grow |
70 to 125 |
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Immersion probes |
Used to check the temperature of liquids |
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Surface probes |
Used to check the temp. Of flat cooking equipment |
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Penetration probes |
Used to check the internal temperature of food |
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Air probes |
Used to check the temperature of the inside of coolers and ovens |
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A thermometer used to measure the temp of food must be accurate to what temperature |
+/- 2 degrees F |
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Parasites |
Commonly found in wild game |
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What is the most important factor in choosing a food supplier |
It had been inspected and complies with local,state, and federal laws |
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What is the best method of checking the temperature of a delivery of fresh fish |
Insert a thermometer probe into the thickest part of the fish |
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What is the correct temperature for receiving TCS food |
41 f. Or lower |
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Milk can be received at 45 under what conditions |
It is cooled to 41 or lower in 4 hours |
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Frozen shrimp is rejected during receiving for having large ice crystals in the food and packaging. What is the problem that caused this |
Time and temperature abuse |
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What is required when receiving fish that will be served raw or partially cooked |
It must be correctly frozen before you receive it |
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What must be included on the label of TCS food that was prepped in house |
Date that the food should be thrown out |
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How long can TCS food that was prepped in house be stored |
7 days |
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When storing food using the FIFO method, where should the food with the earliest use by date be stored |
In front of food with later use by dates |
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What is the problem with storing raw ground beef above prepped salads |
Cross contamination |
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How many inches from the floor shod food be stored |
6 inches |
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Storage order |
Ready to eat Sea food Whole cuts of beef and pork Ground meat and ground fish Whole and ground poultry |
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What does FIFO stand for |
First in first out |
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FIFO method |
1. Identify the food items use by dates 2. Store items with the earliest use by date in front of items with later dates 3. Once shelved, use those items stored in front first 4. Throw out food that has passed it's use by date |
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Single use gloves are not required when... |
Washing produce |
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In a self service area, bulk unpack aged food does not need a label if the product |
Does not make a claim about health or nutrient content |
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What is cross connection |
A physical link between safe water and dirty water |
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What can lead to pest infestation |
Storing recyclables in plastic bags |
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What is the first step of cleaning and sanitizing stationary equipment |
Unplug the unit |
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What temperature must a high temperature dishwashers final sanitizing rinse be |
180 |
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When can raw, unpack aged meat be offered for self service |
At Mongolian BBQ |
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What rule for serving Condiments should be practiced |
Serve Condiments in original containers |
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What should a food handler do with food after it is thawed in the microwave |
Cook it using conventional equipment |
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Stuffed foods must be what temperature |
165 |
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Symptoms of illness by Fungi |
Reverse hot and cold |
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What is the correct and appropriate dry storage temp. |
50 to 70 with a 50 to 60% humidity level |
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When inspecting incoming shipments food should be what temp. |
Frozen 0 or less Cold 41 or less Hot 135 or more Shellfish 45 or less |
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When stored in refrigerator, which food MUST be kept on ice |
Fish |
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