Rehs Food Iii

Front 1

To prevent a person from working or entering a food establishment as an employee

Back 1

Exclude

Front 2

To limit the activities of a food employee so there is no risk of transmitting a disease, transmissible through food & food employee does not work w/ exposed food, clean equip, utensils, or unwrapped single service articles.

Back 2

Restrict

Front 3

An individual working w/ unpackaged food, food equip, utensils, or food contact surfaces

Back 3

Food Employee

Front 4

A potential food employee to whom a job offer is made, conditional upon medical questions, exam, or disease risk

Back 4

Conditional Employee

Front 5

Employee Sx reporting to PIC (Reportable sx)

Back 5

V/D

Jaundice

Sore Throat

Lesion w/pus on any part of body exposed to food (e.g. hand/arm) unless covered by bandage

Front 6

Employee re-portable hx to PIC

Back 6

Norovirus in last 48 hrs

STEC/EHEC w/in 3 days

Shigella w/in 3 days

Salmonella typhi w/in past 14 days

HAV w/in 30 days

Front 7

When to return to work symptomatic & Not diagnosed

Back 7

Asymptomatic min 24hrs except HAV/ S. typhi

Written Rx of symptoms not infectious

Front 8

When to return to work symptomatic & Not diagnosed (Shigella)

Back 8

Approval from the Reg Authority and either- Rx or 7 days Asymptomatic after sx subsided or 7 days after Dx and still asymptomatic

Front 9

No jewelry on arms, hands, or medical info except Plain wedding band

Back 9

Jewelry prohibition

Front 10

The annual cost attributable to food -borne illness in US is estimated

Back 10

$ 1 Billion- 10 Billion per yr

Front 11

Air gaps

Back 11

twice diameter and not less than 1 in (25mm)

Front 12

Hand Washing

Back 12

20 seconds; 10-15 vigorous lathered friction

Front 13

Salmonella typhi (100+ types) aka Enteric Fever

Back 13

Typhoid Fever

Front 14

Systemic bacterial disease: fever, gastroenteritis

Trans: via urine/feces of pts & carriers

Back 14

Also Typhoid Fever

Front 15

Paratyphoid fever

Back 15

S. paratyphi

Front 16

NON-public water system tested at least ________

Back 16

Annually

Front 17

If allowed by law (plumbing code), a ware-washing or culinary sink may have a direct connection

Back 17

True

Front 18

Located w/in 25' of work station; NOT in Food Prep area

Back 18

Hand Washing

Front 19

If approved employees may use ____ _____ ____for hand washing (e.g. mobile/temporary food est)

Back 19

Chemically treated towelettes

Front 20

BANNED except for condns ALLOWED: -Washing Fruit/Vegs-RTE combined w/other foods cooked to at least 145F

Back 20

Bare Hand Contact

Front 21

-Not serving HSP-Applying min of 2 hurdles (e.g. double H-washing: nail brushes, hand sanitizer after washing)

Back 21

Bare Hand contact authorized

Front 22

A food employee may drink from a closed container if _______

Back 22

handled to prevent contamination of employees: -hands/container -exposed food

Front 23

Wild Mushrooms Not authorized, except: cultivated wild & regulated and _______

Back 23

Wild packeged in a food process plt that is regulated.

Front 24

Shellstock I.D.

Back 24

Harvester ID #Date of harvestingPrecise location of harvestType & quantity of shellfish

Front 25

Obtained from a processor w/ A HACCP or be obtained pasteurized

Back 25

Treated Pre-Packeged Juice

Front 26

Treated to obtain a 5 log reduction of pathogens or bear warning label if no other info provided

Back 26

More Tx Pre-Package Juice

Front 27

Not served to HSP including children under 9

Back 27

Also Tx Pre-Pack Juice

Front 28

Unpacked food may Not be stored in dirct contact w/ ____ ____

Back 28

Undrained Ice

Front 29

In the food (w/ handles protruding above)On clean protion of food-prep table

Back 29

In use utensils, between storage (TCS)

Front 30

In running water or water at 135+

Back 30

In use utensils (TCS)

Front 31

In clean protected location (ice scoops)In food or ice w/in container (except ice machine)

Back 31

In use utensils (NON-TCS)

Front 32

Cook raw animals to what min temp

Back 32

145F for 15 sec

Front 33

Cooking Raw animals: Ratites, injected meats,comminuted fish, meat, & commercial game, raw eggs not spec order

Back 33

158F for 1 sec155 for 15 sec or150 for 1 min145 for 3 min

Front 34

Food stored on the floor

Back 34

-Pressurized beverage containers-Cased food waterproof contnrs (bottles/cans)-Milk containers plastic crates

Front 35

Min 165F for 15 sec

Back 35

PoultryBalutsWild game

Front 36

Suffed meat or stuffing containing: fish, meat, pasta, poultry, ratites

Back 36

Cooked to min 165F for 15 sec

Front 37

Meats less than 10 lbs should be cooked to what oven temps (e.g whole beef roasts, corned beef, pork and cured pork roasts, ham)

Back 37

350F conventional oven

325 convectional oven

250 high humidity oven

Front 38

Meats 10 lbs or more should be cooked to what oven temps (e.g whole beef roasts, corned beef, pork and cured pork roasts, ham)

Back 38

250F Conventional, Convectional, & High Humidity oven

Front 39

Raw or under-cooked who muscle, intact beef steak may be served:

Back 39

-NOT to HSP

-Steak labeled as whole muscle intact beef

-Cooked on both sides to surface temp 145F

-Cooked color change of entire surface

Front 40

Raw or partially cooked: egg, fish, marinated fish, mollusks, or steak tartare served if

Back 40

Informed consumer (signs, on menu, etc)

NOT to HSP

Variance based on HACCP plan

Front 41

Cooked ____ ____ must reach a temp of 135F for Hot holding

Back 41

Fruits & Vegs

Front 42

Tuna, molluscan shellfish, scallops, fish eggs and aquacultured fish (salmon) may be served/ sold in a raw, raw marinated or partially cooked Ready to Eat (RTE) form w/out freezing

True or False?

Back 42

True

Front 43

Raw, raw-marinated, partially cooked, marinated-partially cooked fish & mollusks must undergo _____ ______ guarantee

Back 43

Parasite destruction (Sushi grade)

Front 44

-4F for 7 days

-31F for 15 hrs

-31F until solid then store at -4 for 24 hrs

Back 44

Temps for parasite destruction (Sushi)

Front 45

Sushi Records

Back 45

Retain records for 90 days beyond sale/service of fish (Not date purchased)

Front 46

More Sushi Records

Back 46

PIC record freezing temps/time

Aquaculture records 90 days

Front 47

Sushi grade fish from supplier must have written agreement/ statement of time/temp

True or False

Back 47

True

Front 48

Generally considered Bacteriostatic

Back 48

Freezing

Front 49

Specific time/temps can destroy parasites:

Back 49

Fish flukes

Tape works

Round worms

Front 50

Prevents scombrotoxin formation but does not destroy the toxin

Back 50

Also Freezing