Food Safety

Front 1

What should a manager focus on when observing food workers

Back 1

Personal hygiene, workers use of thermometers, workers observation of cooler temperature, workers handling of equipment

Front 2

A worker is diagnosed with shigella. What should you do?

Back 2

Require the worker to obtain medical clearance to handle food.

Front 3

What should you do if you discover a food service worker has aids?

Back 3

Allow to work unless they have a secondary communicable disease

Front 4

A man-made chemical contamination

Back 4

Food additives (supports, msg)

Front 5

What should you do with swollen cat food

Back 5

Discard the can without opening it

Front 6

Not an example of biological hazard

Back 6

A piece of metal falls into the salad

Front 7

The most common cause of food contamination iz

Back 7

Poor personal hygiene

Front 8

Which of the following is most likely to cause foodborne illness

Back 8

Cleaned cutting board that is unsanitized

Front 9

What is not true about molds

Back 9

Molds do not grow below 41F

Front 10

Cross contamination is the

Back 10

Transfer of harmful substances of microorganisms to food

Front 11

What is not true about salmonella

Back 11

Can form spores

Front 12

Staphylococcus bacteria is commonly found

Back 12

On the skin, more, mouth and throat of people

Front 13

An infection is caused by eating food that contains

Back 13

Disease causing microorganisms

Front 14

Ecoli

Back 14

It is prevented by thorough cooking, it can lead to death, it is associated with ground beef

Front 15

Not Ecoli

Back 15

Is associated with temperature abuse

Front 16

How can pathogenic bacteria be killed in ground beef

Back 16

Heat to 155 F for 15 seconds

Front 17

What is the range of the pH danger zone

Back 17

Between 4.6 and 9.0

Front 18

The two most important factors to control the growth of bacteria

Back 18

Temperature and time

Front 19

What is the FDA cooking requirement

Back 19

135F -70F in two hours and 70F -41F in the next four hours.

Front 20

How should you measure the temperature of packaged food

Back 20

Place the thermometer stem between the packages

Front 21

What should a thermometer read when placed in an ice slush

Back 21

32F

Front 22

What is not an acceptable method of thawing

Back 22

Defrost in microwave and then refrigerate

Front 23

If you must prepare a large batch of ham sandwiches for later service make

Back 23

Several at one time, then cover and refrigerate them

Front 24

Which is not a proper method for rapid cooking

Back 24

Covering tightly and refrigeration

Front 25

What should you do when receiving a shipment of eggs that are obviously dirty

dirty

dirty

dirty

dirty

dirty

Back 25

Reject the delivery

Front 26

Not a sign that food has been thawed and refrozen

Back 26

Discoloration of product

Front 27

Not true about refrigerated storage

Back 27

Shelves should be lined with shallow pans to prevent cross contamination

Front 28

To minimize cross contamination store

Back 28

Raw beef below veggies

Front 29

For manual hot water sanitation, the temperature must be

Back 29

171F

Front 30

For dishwater hot water sanitation, the temperature must be

Back 30

180F

Front 31

For the chemical sanitizer Chlorine, the minimum concentration should be

Back 31

200 parts per million

Front 32

How should you store clean glasses and cups

Back 32

Bottom up in a clean, dry location

Front 33

What is not true about air gaps

Back 33

Air gaps do not prevent backsiphonage

Front 34

What should the air gap distance be

Back 34

Twice the diameter of the pipe coming down

Front 35

Which is not a consideration when purchasing food service equipment

Back 35

Should be light for easy lifting

Front 36

Food preparation areas should not be located under

Back 36

Overhead sewer pipes

Front 37

What at the steps in washing

Back 37

Pre-scape, wash, rinse, sanitize, air dry

Front 38

How high must equipment be if it is not sealed to the floor to allow cleaning

Back 38

6 inches

Front 39

What is backsiphonage

Back 39

When non-portable water is sucked into a portable water supply

Front 40

What is true about wooden materials

Back 40

Hard, close grained wood may be used with limitations

Front 41

The most important activity for an effective pest control program is

Back 41

Eliminate sources of food, water and shelter for pest

Front 42

What is the purpose of the HACCP approach

Back 42

To reduce the likelihood of foodborne illness

Front 43

What is an example of a corrective action

Back 43

Throw away product that has been left in the temperature danger zone to long

Front 44

What is an example of a monitoring procedure

Back 44

Check to see if the temperature of the cold holding case is the correct temperature

Front 45

Step 1 in HACCP is to perform a hazard analysis. This involves,

Back 45

Identifying the hazards that may be involved in a food handling process

Front 46

CFR

Back 46

Code of regulations

Front 47

Aw

Back 47

Water activity which is a measure of the free moisture in a food, is the quotient of the water vapor pressure of the substance divided by the vapor pressure of pure water at the same temperature and is I fixated by the symbol aw

Front 48

Asymptomatic

Back 48

Without obvious symptoms

Front 49

Don't cross contaminate

Back 49

High Five. Number 3

Front 50

Accredited program

Back 50

A food protection manager certification

Front 51

ASSE

Back 51

American society of sanitary engineering. Blackflow device that is installed must meet ASSE standards

Front 52

540 lux

Back 52

50ft candles. At a source where a food associate is working with food or working with utensils or equipment such as knives, slivers, grinders, or saws where the associate safety is a factor

Front 53

215 lux

Back 53

20ft. Areas used for hand washing, warewashing, and equipment and utensil storage and in toilet rooms

Front 54

108 lux

Back 54

10ft candles. 30 inches above the floor, in walk in. Refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning.

Front 55

Wash, rinse, sanitize

Back 55

Number 4 high five

Front 56

Fruits and vegetables cooked for hot holding

Back 56

135 (5)

Front 57

Rollover-reheat

Back 57

165 (5)

Front 58

Pork-fully cooked ham

Back 58

135 (5)

Front 59

Pork-chops, raw, ham, ribs and roasts

Back 59

145 (5)

Front 60

Lamb-steak and roasts

Back 60

145 (5)

Front 61

Lamb-ground

Back 61

155 (5)

Front 62

Fish and shellfish

Back 62

145

Front 63

Eggs

Back 63

145

Front 64

Chicken and turkey

Back 64

165 (5)

Front 65

Beef and veal- steak and roast

Back 65

145

Front 66

Beef and veal-ground

Back 66

155

Front 67

Cool it, Chill it

Back 67

Number 5 high five

Front 68

Ready to eat PHF

Back 68

Prepared and held in a food establishment for more than 24 hrs, must be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded when held at a temperature of 41° or less for a maximum of seven days

Front 69

Storing. Dry Foods

Back 69

Dry location and elevated at least 6 inches off the floor

Front 70

Storing. Freezers

Back 70

Freezers maintained at or below 32°F

Front 71

45° or less

Back 71

Raw eggs

Front 72

Receiving

Back 72

1) check the temperature gauge on the delivery truck

2) inspect cleanliness of the delivery truck

3) look for signs of pest

4) take the food items and packaging to ensure no damage- check temp between packaging/ or infared thermometer on surface temp

Front 73

Thawing PHF

Back 73

Under refrigeration: 41° or less.

Completely submerged under running water water temp 70°F or below.

Period of time that does not allow thawed portions to rise above 41°F.

Thawed in a microwave oven and immediately transferred to a conventional cooking equipment with no interruption in the process

Front 74

Danger zone, FDA guidelines

Back 74

Food must be marked or otherwise identified to indicate the time that is four hours past the time it was removed from temperature control.

Ready to eat food must be cooked and served, or discarded, within four hours from the time when the food is removed from temperature control.

Food in unmarked containers or packages that exceeds a 4 hour limit shall be discarded

Front 75

Non PHF

Back 75

Raw, uncut fruits

Raw vegetables

Peanut butter and jelly sandwiches

Dry foods

Front 76

PHF foods

Back 76

Raw meat

Fish and shellfish

Poultry

Cooked fruits and vegetables

Front 77

PHF maximum

Back 77

Max time PHF shall be in the temperature danger zone is 4 hours

Front 78

Temperature abuse

Back 78

Applied to foods that not have not been heated to a safe temperature or kept at the proper temperature to control bacteria growth

Front 79

Danger Zone

Back 79

FDA 41°F to 135°F

Front 80

PHF

Back 80

Potentially Hazardous Foods

Importance of monitoring time and temperature

(most favorable for growth of disease causing bacteria)

Front 81

Keep it cold, keep it hot

Back 81

Number 2 high five

Front 82

Common symptoms of foodborne illnesses

Back 82

Vomiting, diarrhea, jaundice, sore throat with fever, infected cuts and burns with pus in hands and wrists

Front 83

Big 5 Foodborne Illnesses

Back 83

1-norovirus

2-salmonella

3-E. Coli 0157

4-shigella app.

5-hepatitis A virus

Front 84

Hand antiseptics

Back 84

Used as a topical application

Solution used as a handdip

Soap

Front 85

Location and number accessibility

Back 85

One hand washing sink

Must be accessible at all times for associate use

Front 86

Be clean, Be healthy

Back 86

High Five number one

Front 87

Allergic reactions

Back 87

Skin may be easy red, irritated, itching, blistering

Wheezing, cough or shortness of breath

Swelling of the face, eyelids, lips, tongue or throat

Headache

Stuffy or runny nose, sneezing

Itchy, swollen, watery or bloodshot eyes

Stomach pain, nausea, vomiting or diarrhea

Front 88

Allergens

Back 88

90%-eight major foods

Milk

Eggs

Fish(bass, flounder or cod)

Crustacean shellfish(crab, lobster or shrimp)

Tree nuts (almonds, pecans or walnuts)

Wheat

Peanuts

Soybeans

Front 89

Moisture (fattom)

Back 89

The higher the moisture content of food the faster bacteria can grow

Water activity higher then .85

Front 90

Temperature (fat tom)

Back 90

Danger zone 41°F to 135°F

Front 91

Time (fat tom)

Back 91

Bacteria need four hours to multiply to levels which can cause illness

Front 92

Acidity (fat tom)

Back 92

Bacteria thrive in neutral to slightly acidic conditions(ph 4.6 - 7.0)

Front 93

FAT TOM

Back 93

Food

Acidity

Time

Temperature

Oxygen

Moisture

Acronym for six conditions conducive to the growth of clothes bacteria

Front 94

Physical hazard

Back 94

Foreign object in food (wood, metal or glass)

Front 95

Chemical hazard

Back 95

May occur naturally or may be added during the process of food

Front 96

Parasites

Back 96

Commonly associated with undercooking meat products or cross-contamination of ready to eat food with raw animal foods, untreated water, or contaminated equipment or utensils

Front 97

Virus

Back 97

Is a small infectious agent that can replicate only inside the living cells off organisms. Need a living host to multiply

Through the mouth, nose, or breaks in the skin

1-norovirus

Hepatitis a

And rotavirus directly related to contamination from human feces

Front 98

Bacteria

Back 98

Although cooking destroys foodborne bacteria to acceptable levels, certain bacteria such as bacillus versus, clustridium botulinum, and clostridum perfringens can form spores that survive cooking and may grow if food is not properly cooled or held after cooking. The toxins produced by the spores may not be destroyed to safe levels by reheating.

Front 99

Biological hazards

Back 99

Bacterial, viral, and parasitic

Microorganisms

Front 100

FDA food code. 5 key areas

Back 100

Demonstration of knowledge

Associate health controls

Proper cleaning of hands to prevent contamination

Time and temperature parameters for controlling pathogens

Proper use of the consumer advisory

Front 101

CDC 5 risks

Back 101

Improper holding temperatures

Inadequate cooling, such as under cooking raw shell eggs

Contaminated equipment

Food from unsafe sources

Poor personal hygiene

Front 102

(HACCP) principle 7

Back 102

Establish record keeping procedures

Establish a system to document the entire HACCP process

The documentation shall clearly identify the ccp and critcal limits for each ccp

Front 103

HACCP principle 6

Back 103

Establish verification process

Establish procedures to verify that the HACCP process is working

The facility must follow the plan correctly to ensure all records are maintained appropriately

Front 104

HACCP principle 5

Back 104

Establish corrective action

Plan should identify the person or persons responsible for the corrective action

An if...then plan is established to address failure in critical limits

Front 105

HACCP principle 4

Back 105

Establish monitoring procedures

Monitoring procedures allow us to determine if our critical limits are being met

Ex Of measurement- temperature, smell, touch And other visual observations

Internal temperature of a product after cooking

Front 106

HACCP

Back 106

Hazard analysis critical control points

A comprehensive food safety plan designed to keep food safe from farm to fork

Front 107

HACCP principle 3

Back 107

Establish critical limits

For each ccp, there needs to be a measurable limit that must be met

Chicken at 165° for 15 secs

Front 108

HACCP principle 2

Back 108

Determine critical control points

Ccps are steps in the flow of food where identifiable hazards can be prevented(chilling process)

Associates can make a difference

Foodborne illness can be prevented

Front 109

HACCP principle 1

Back 109

Conduct a hazard analysis

Blueprint

During this analysis, potentially hazardous foods are identified and the steps used to prepare each are reviewed