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32 Cards in this Set
- Front
- Back
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what is the maximum internal temperature for holding cold tcs food
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cold tcs food must be held at 41F
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name 2 ways to avoid bare hand contact with ready to eat food
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use single use gloves
use deli sheets use tools such as tongs |
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what part of dishes and utensils must servers avoid touching
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the food contact surface such as the top of a plate or the rim of a glass
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what are the only types of food that may be reserved to another customer
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the only food that may be reserved to another customer are bottles of condiments such as ketchup and unopened prepackaged food such as wrapped crackers
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list all the conditions that must be met to hold hot tcs food without temperature control
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hold the food at 135F or higher before removing it from temperature control
label the food with the time you must throw it out which is 4 hours after it was removed from temperature control sell serve or throw out the food within 4 hours |
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what should be the internal temperature for holding hot tcs food
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135F or higher
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what are the 2 biggest hazards to food when serving it off site
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time and temperature abuse
contamination |
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name 2 alternatives for minimizing bare hand contact with ready to eat food
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wearing gloves
using tongs or deli sheets to handle food |
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what are the requirments for holding potato salad withput time and temperature control
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prior to removal from temperature control it must have been held at 41F or lower
it must not exceed 70F it must contain a label specifying both the time when it must be thrown out it must be sold served or thrown out within 6 hours |
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name 2 ways to prevent customers from contaminating self service areas
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installing sneeze guards
label food items hand out fresh plates to customers on return visits seperate raw and ready to eat food |
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what type of food safety managment system controls the risks and hazards throughout the flow of food using 7 sequential steps
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HACCP
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what is the first step in implementing active managerial control in an operation
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consider the 5 risk factors throughout the flow of food
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once critical limits ahve been created in a HACCP plan what is the next step
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establish monitering procedures and determine the best way for the operation to check them
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what is the first step in developing a crisis managment team program
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establish a crisis managment team
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name 2 fda ublic health interventions
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demonstration of knowledge
staff health controls controlling hands as a vehicle of contamination time and temperature parameters for controlling pathogens consumer advisory |
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what is the first step in setting up a haccp system
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conducting a hazard analysis
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which food safety system is used to address the cdc risk factors for foodborne illness
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active managerial control
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this is a point in the flow of food where identified hazards can be prevented eliminated or reduced to safe levels
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critical control point (CCP)
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name an activity performed by an operation that requires a haccp plan
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smoking or curing food as a method of food preservation
using food additives or adding components to preserve food custom processing animals packaging food using reduced oxygen (ROP) method pastuerizing packaged juice on site without a warning label sprouting seeds or beans offering live molluscan shellfish from a display tank |
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cooking ground beef to 155F for 15 seconds is an example of this haccp principle
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a critical limit
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all surfaces must be cleaned and rinsed what additional task must be performed for food contact surfaces
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sanitizing
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what type of cleaner has a scouring agent that helps scrub hard to remove dirt
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abrasive cleaners
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name 2 places where handwashind stations should be located in an operation
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restrooms
food prep areas service areas dishwashining areas any areas that make it easy for staff to eash their hands often |
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whta is the minimum lighting intensity required for prep areas
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50 foot candles
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what are the 5 steps to clean and sanitize items in a three compartment sink
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rinse scrape or soak items before washing them
clean items in the first sink in a detergent solution of at least 110F rinse items in the second sink be either spraying them with water or dipping them in it sanitize items in the third sinl using hot water or a chemical sanitizer air dry all items |
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according to the cdc what are the 5 most common risk factors that cause foodborne illness
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purchasing food from unsafe sources
failing to cook food adequately holding food at incorrect temperatures using contaminated equipment praticing poor personel hygiene |
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where should cleaning tools and supplies be stored in an operation
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in a seperate area away from food and food prep areas
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what is the difference between cleaning and sanitizing
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cleaning removes food and other dirt from a surface
sanitizing reduces pathogens on a surface to safe levels |
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what is the main purpose of a backflow prevention device such as a vacuum breaker or air gap
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to prevent pulling dirty water into the safe water supply
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what 5 factors influence the effectiveness of a sanitizer
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contact time
temperature concentration water hardness pH |
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what are the 5 necessary pieces of equipment in a handwashing station
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hot and cold running water
soap means to dry hands waste container sign to indicate employees are to wash hands before returning to work |
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what are the 7 haccp principles
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conduct a hazard analysis
determine the critical control points (CCP) establish critical limits establish monitering procedures edentify correcitve actions verify that the sysrem works establish procedures for record keeping and documentation |
