Food Safety And Sanitation

Front 1

Where are hand washing stations required?

Back 1

-Restrooms
-Dishwashing areas
-Food preparation areas
-Service areas

Front 2

Pest Proof

Back 2

preventing insects and animals from gaining access to food service premises

Front 3

ADA

Back 3

Americans with Disabilities Act

Front 4

FDA

Back 4

Food and Drug Administration

Front 5

Potable Water

Back 5

Water that is safe to drink, and approved water supply

Front 6

Non-potable water

Back 6

only be used for air conditioning, non-food equipment cooling and fire protection

Front 7

Private Water Supply System

Back 7

Must be approved with local regulatory agencies and inspected at least once a year

Front 8

cross-connection

Back 8

the mixing of drinking water (potable) and contaminated water in plumbing lines.

Front 9

backflow

Back 9

the reverse flow of water from a contaminated source to the drinking water (potable) water supply.

Front 10

Air Gap

Back 10

the space between a water outlet and the highest level water can reach in a sink drain or tub. reliable method of backflow prevention

Front 11

Air Gap Size

Back 11

at least twice the diameter of the water supply inlet and may not be less than 25 mm (1inch)

Front 12

Proper Food Equipment

Back 12

-Smooth
-waterproof
-nontoxic
-nonflaking-nontainting
-resistant to corrosion, durable.

Front 13

Non-proper Food Equipment

Back 13

-Soft wood
- copper, zinc, aluminum (chemical hazard to acidic food)

Front 14

Stationary Equipement

Back 14

Legs should be 6 inches off the floor

Front 15

Stationary Tabletop Equipment

Back 15

Legs should be minimum 4 inches off table

Front 16

NSF International and Underwriters Laboratories (UL)

Back 16

Organization that develops standards for sanitary equipment design and standards for environmental and public health. Approved equipment will be marked with NSF or UL logos.

Front 17

Hardwood Utensils

Back 17

Acceptable as long as made of maple

Front 18

Rubber and Rubber-like Utensils

Back 18

Acceptable for use as utensils provided that they are durable enough to resist breaking, chipping and scratching.

Front 19

Cast Iron

Back 19

Not acceptable form of utensils but may be used for serving food.

Front 20

Bi-metal stem thermometer

Back 20

multiple uses, used to measure the temperature of received goods as well as internal temperature. 0-220

Front 21

Where are handwashing systems not required?

Back 21

breakrooms

Front 22

According to the FDA where can carpeting only be used?

Back 22

Dinning Room

Front 23

Best way to prevent backflow from a cross connection?

Back 23

Air Gaps

Front 24

All kitchen equipment must be?

Back 24

Sanitized daily

Front 25

Non-Food Contact Equipment

Back 25

-must be smooth
-waterproof
-easy to clean and maintain

Front 26

Cleaning

Back 26

Removing dirt, grease, and other types of soil from the surface

Front 27

Sanitize

Back 27

Using chemicals or heat to clean and disinfect at the same time

Front 28

Thermal Cleaning

Back 28

The use of hot water to clean a surface

Front 29

Acid Cleaner

Back 29

Cleaning agent used to remove tarnish, alkaline, discoloration and corrosion from metals

Front 30

Abrasive Cleaner

Back 30

Cleaning agent which physically scrubs dirt and soil from surfaces

Front 31

Detergent

Back 31

Cleaning agent which removed dirt and grease

Front 32

Physical Cleaning

Back 32

Scrubbing to clean a surface

Front 33

Quaternary ammonium compounds

Back 33

common ex of a chemical disinfectant, aka quats

Front 34

Solvent Cleaning

Back 34

Cleaning agent that dissolved dirt

Front 35

Chemical Cleaning

Back 35

The use of a cleaning agent to clean a surface

Front 36

How often should food contact surfaces be sanitized?

Back 36

Every 4 hours

Front 37

High Temperature Dishwasher

Back 37

180

Front 38

Acceptable forms of Chemical Sanitizes

Back 38

-chlorine
-iodine
-quats

Front 39

IPM

Back 39

integrated pest management- an approach to pest control in which a wide range of practices are used to prevent or solve pest problems

Front 40

PCO

Back 40

Pest Control Operator - licensed to control pests in the state in which they operate.

Front 41

2 ways pest enter buildings

Back 41

-gaps, holes, openings in the building
-through people, supplies/equipment entering/leaving building.

Front 42

Rodents

Back 42

-Known to cause Lyme disease and carry the hantavirus
-Signs of nesting include shredded papper, cardboard, and fur
-Dark brown , rice shaped feces

Front 43

Cockroaches

Back 43

-Residue is allergenic, causing asthma symptoms in those sensitive to allergies
-Feces look like specs of black pepper
-carriers of Salmonella and the poliomyelitis virus

Front 44

Flies

Back 44

Vomit on food prior to eating to aid in digestion

Front 45

Ants

Back 45

Very clean, seldom carry debris

Front 46

Pesticides

Back 46

chemicals used to kill pests.

Front 47

2 things you should do to help pest control?

Back 47

-deny pests an adequate water supply
-deny pests an adequate food supply

Front 48

What 2 things are required for a licensed PCO?

Back 48

-must take and pass an exam administered by the state
-must attend training on a continual basis

Front 49

What 2 practices does a IPM program balance?

Back 49

Prevention and Control

Front 50

What is the best resource for additional information about pesticide?

Back 50

MSDS - Material Safety Data Sheet

Front 51

CDC

Back 51

Center for Disease Control and Prevention. Investigates foodborne disease outbreaks

Front 52

EPA

Back 52

Environmental Protection Agency

Front 53

FDA

Back 53

Food and Drug Administration

Front 54

NMFS

Back 54

National Marine Fisheries Services

Front 55

USDA

Back 55

United States Dept of Agriculture

Front 56

What does the flow of diagram provide for hazard analysis?

Back 56

a map of sequence of steps involved with a particular food item or process

Front 57

Term that best describes specified values for control measures that elminate hazards at CCPs?

Back 57

Target levels

Front 58

Monitoring method that addresses staff the importance of CCPs target values?

Back 58

competency testing

Front 59

What does an HACCP-based inspection focus on?

Back 59

the control or hazards throughout the food flow