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47 Cards in this Set
- Front
- Back
- 3rd side (hint)
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3 major types of CONTAMINATION. |
Biological, Physical, Chemical |
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Temperature Danger Zone |
The range where bacteria grows rapidly between 41° and 135° |
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What are the big 6? |
Salmonella Typhi Nonsalmonella Typhi Shigella E. Coli Hep A. Norovirus |
4 bacteria 2 viruses |
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Characteristics of TCS Foods |
Protein. Carbohydrates. Water Activity |
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What is the Water Activity PH Level |
.85 to 1.0 |
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What acidity level is favorable for bacteria growth? |
4.6 to 7.5 |
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F.A.T T.O.M |
Food Acidity Time Temp. Oxygen Moisture. These 6 conditions help grow bacteria. |
6 condidtions that help grow bacteria. |
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A.L.E.R.T |
Assure. Look. Employees. Reports. Threat. |
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5 main reasons for Foodborne Illness. |
1.Purchased food from Unsafe sources/suppliers. 2.Failing to cook food correctly 3.Holding food at incorrect Temps. 4.Using contaminated equipment. 5.Practicing poor personal hygiene. |
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What are the Big 8? |
Eggs Milk Soy Peanuts Tree nuts Fish Shellfish Wheat |
Food Allergens |
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What is TTI? |
Time Temperature Indicator |
For food in transit being shipped. |
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What is TTI used for? |
It's a Time & Temp. Monitoring device attached to a food shipment to determine if the product's temp. has exceeded safe limits during shipment or storage. |
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When is a glass thermometer used? |
It's used when enclosed in a shatter proof case. |
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How hot must the water be for heat sanitizing an how long must it be soaked for? |
171°F for 30 seconds |
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What are 3 common types of chemical sanitizers? |
Chlorine, Iodine, an Quaternary Ammonium compounds or quats |
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What temperature should the water be for manual dishwashing? |
110°F |
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The appropriate concentration for an Iodine sanitizer is? |
12.5 - 25 ppm |
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Cool TCS food from 135° to 41° or lower within how many hours? |
6 hours |
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You can hold cold food without temperature control for up to |
6 hours |
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You can hold hot food without temperature control for up to |
4 hours |
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Shell eggs that will be served immediately |
145°F for 15 seconds. |
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Shell eggs that will be hot held for service |
155°F for 15 seconds. |
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Eggs and egg-containing foods cooked in a microwave oven should be: covered to retain surface moisture; rotated or stirred throughout or midway through cooking to promote even heat distribution; heated to a temperature of at least |
165°F |
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What are the 6 conditions that support the growth of bacteria? |
Food. Acidity. Temperature. Time. Oxygen. Moisture |
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What organization requires Safety Data Sheets? |
Occupational Safety and Health Administration OSHA |
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When can a food handler with a sore throat and a fever return to work with or around food? |
A written medical release is provided |
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To wash hands correctly, a food handle must first |
Wet hands and arms |
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What is the third step in cleaning and sanitizing items in a three compartment sink? |
Rinsing |
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When partial cooking food to be finished later what is the maximum cooking time allowed during initial cooking? |
60 minutes |
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What should Food Service operators do to prevent customer illness from shigella spp? |
Control flies inside and outside the operation |
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What is a basic characteristic of a virus? |
Requires a living host to grow |
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Ciguatera toxin is commonly found in |
Amberjack |
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What is the minimum internal cooking temperature for green beans that are hot held for service |
135° F |
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What is the purpose of setting critical limits in a HACCP plan? |
To identify where hazards can be eliminated |
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Bulk unpackaged food in self service areas must be labeled when |
The manufacturer claims the food is healthy |
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What information must be included on the label of a container of ready to eat TCS food prepped on-site for retail sale? |
Potential allergens |
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In a self-service area, bulk unpackaged food does not need a label If the product |
Does not make a claim about health or nutrient content |
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Which food item has been associated with salmonella typhi? |
Beverages |
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What information must be included on the label of food packaged on-site for retail sale? |
List of ingredients |
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What strategy can prevent cross-contamination? |
Buy food that does not require prepping |
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What should a food handler do with food after it's thawed in the microwave? |
Cook it using conventional cooking equipment |
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Nursing home cafeteria staff are creating new menu items for breakfast for residents and their family members what item is not safe to serve? |
Soft boiled eggs |
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What factors influence the effectiveness of a chemical sanitizer? |
Concentration, temperature, contact Time, pH, and water hardness |
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What information must be posted on a dishwasher? |
Correct settings |
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Which process requires a variance from the regulatory Authority? |
Sprouting seeds are beans |
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What temperature must stuffed lobster be cooked to? |
165° for 15 seconds |
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The appropriate concentration for a chlorine sanitizer is? |
50 - 99 ppm |
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