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170 Cards in this Set
- Front
- Back
- 3rd side (hint)
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Bacteria growth danger zone |
41 - 135 *F |
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Bacteria growth extreme danger zone |
70 - 125*F 68 - 122*F to be exact |
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Temperature of delivered refrigerated food? |
41 *F or colder |
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Preferred temperature delivered TCS food? |
34 - 38*F |
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Lowest temperate for delivered meat, poultry, and seafood? |
28*F |
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Temperature for fish on ice? |
32 - 41*F |
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Delivery temperature of shellfish? |
45*F or below |
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Delivery temperature of smoked fish? |
below 36*F |
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Delivery temperature of frozen food? |
below 0*F |
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Time to store TCS food after delivery? |
15 minutes |
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Time to use refrigerated smoked fish? |
14 days |
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Temperature that bacteria starts growing on frozen food? |
Warmer than 14*F |
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Storage temperature for dry goods? |
50-70*F |
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Storage temperature for eggs? |
45*F and below |
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Reheat temperature using the microwave? |
165*F |
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General Rehearing temperature rule? |
165*F for 15 seconds every 2 hours. |
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TCS food cooling rules (2)? |
135 - 70*F in 2 hours, then fridge 135 - 41*F in 6h |
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Temperatures of cold food on display? |
below 41*F |
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Temperature of hot food on display? |
above 135*F |
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Temperature of roast beef and pork on display? |
above 130*F |
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Temperature range of bi-metal stem thermometer? |
0 - 220*F |
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A ph of 7 is? |
Neutral |
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A ph of 0 is? |
acidic |
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A ph of 14 is? |
alkaline |
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Which ph range inhibits bacterial growth? |
0 - 4.6 (acidic) |
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Food in what ph range should not be cooked in copper? |
0 - 6 |
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How many cases of foodborne illness to declare a foodborne disease outbreak? |
2 or more |
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What does PIC stand for? |
person in charge |
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5 symptoms of sickness you can't work with? |
Vomiting Diarrhea Jaundice Sore throat with fever Open wound |
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5 diseases that need reporting? |
Norovirus Hep A Salmonella Shigella E-Coli |
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How long after vomiting and diarrhea before people can return to work? |
24 hours symptom free |
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How long after jaundice before people can return to work? |
7 days |
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Does light affect bacteria growth? |
No |
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How do bacteria survive high temperatures? |
Sporulation. Then germinate when favorable conditions return. |
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what does FAT TOM stand for? |
Food, acidity, time Temperature, oxygen, moisture |
Bacteria Growth variables |
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What macro nutrient is good for bacteria? |
protein |
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Effect of oil and salt on bacteria? |
inhibits growth |
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Name for bacteria multiplication time? |
generation time |
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How fast did bacteria double in optimum conditions? |
About every 20 min |
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Shortest time done bacteria can multiply? |
10 min |
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Water activity of water? |
1 |
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Water activity of fresh meat? |
0.95 to 1 |
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Water activity for bacteria multiplication? |
0.95 to 0.99 |
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Describe Lag Phase of Bacterial growth. |
No growth. Example: food just taken out of fridge |
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Describe Log Phase of Bacterial growth. |
rapid multiplication Logarithmic growth |
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Describe stationary phase of bacterial growth. |
The same amount of bacteria grow as die. Consistent population number. |
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Describe decline phase of bacterial growth. |
more bacteria die than grow. Declining population. Due to cooking or lack of nutrients. |
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Three bacteria that flies carry? |
Campylobacter Salmonella Shigella |
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Three bacteria causing intoxication? |
Botulinum Staph Bacillus Cereus |
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Which foodborne bacteria is most deadly? |
Botulinum |
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Where are botulinum bacteria found? |
canned foods |
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Where are Bacillus Cereus found (2)? |
meat and Starchy plant food |
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8 bacteria that cause infections |
Perfringens E-Coli Salmonella (spp) Salmonella (typhi) Shigella Campylobacter Listeria Vibrio |
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Where are Listeria bacteria found? |
ready-to-eat foods |
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Where are campylobacter bacteria found? (Besides on flies, gross ugh) |
Poultry |
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Where is the Hep A virus found (2)? |
Poop Raw shellfish |
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Which virus causes jaundice? |
Hep A |
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How long after Hep A infection do you experience symptoms? |
2 - 6 weeks |
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How long is the Hep A vaccine good for? |
10 years |
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How long can you experience symptoms after a Hep A infection? |
Up to 36 months |
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Where is the Norovirus found (2)? |
Poop Water |
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How long after infection with the norovirus can you experience symptoms? |
24 - 48 hours |
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How long after infection with norovirus will symptoms occur? |
24 to 60 hours |
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What does CDC stand for? |
center for disease control and prevention |
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Are parasites plants or animals? |
Both |
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5 foodborne parasites |
Anasakis Giarda Cryptosporidium Cyclospora Trichinella |
Anakin Skywalker Cooking with Giada Superman's kryptonite Cyclone Triton |
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Is the giarda parasite found on seafood? |
No |
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Is the trichinella parasite found on pork? |
Yes |
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Two kinds of fungi? |
molds Yeasts |
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How are fungi transmitted (4)? |
Air Plants Soil Water |
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does mold require oxygen to grow? |
Yes |
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How are mold spores transported (3)? |
Air Water Insects |
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Causes from mold (3) |
Allergy Respiratory difficulties Spoilage |
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Does freezing destroy mold? |
No |
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Does cooking destroy mold? |
No |
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Does mold grow better in acidity or alkalinity? |
acidity |
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Does mold grow better in low water activity or high water activity? |
low water activity |
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Can mold grow at a temperature below 41*F? |
Yes |
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How far away from mold growth should hard cheese be cut? |
1 inch |
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What toxins does mold produce? |
Aflatoxins |
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Does yeast require oxygen? |
yes |
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What two things does yeast produce? |
Carbon dioxide Alcohol |
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Three signs of yeast |
Pink Slimy Bubbles |
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Can yeasts survive cooking temperatures? |
No |
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Foodborne Illnesses caused by yeasts |
None |
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Which two beans are toxic if not cooked at high enough temperatures? |
Red kidney Fava |
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Which three parts of fish can be toxic? |
Gonads Liver Intestines |
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What causes Ciguatera? |
tropical fish containing ciguatoxins |
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Three special symptoms of Ciguatera |
Tingling in fingers Disturbed vision Paralysis |
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Fish at what temperature can cause scombrotoxic fish poisoning? |
above 39.2*F |
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7 fish species that can cause scombroyoxic fish poisoning |
Tuna Mackerel Sardines Pilchards Herring Anchovy Salmon |
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Three special symptoms of scombrotoxic fish poisoning (8 hours)? |
rash on face and neck Burning in mouth Sweating |
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Can you smell shellfish toxin poison? |
No |
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Can you taste shellfish toxin poison? |
No |
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How do you destroy shellfish toxin? |
It can't be destroyed. |
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Where do you find shellfish poison (2)? |
Oysters Mussels |
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What percentage of adults has food allergies in the US? |
2% |
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What percentage of children has food allergies in the US? |
5% |
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8 most common food allergens |
Milk Eggs Fish Shellfish Nuts Peanuts Wheat Soy |
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Which two bacteria are destroyed by hand washing? |
E-Coli Shigella (If flies would only wash their hands...) |
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Where do you find Staph bacteria? |
Boils Skin infections Cuts Hands Nose Mouth Ear Hair Gosh, everywhere on us |
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How long should you rub your hands with soap while washing them? |
10 to 15 seconds |
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Maximum wear time for disposable gloves? |
4 hours |
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What does TCS stand for? |
Time-Temperature Control for Safety |
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What does PHF stand for? |
potentially hazardous food |
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Three characteristics of potential hazardous food (PHF) |
High protein Neutral to acidic ph High moisture |
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How long need shellfish tags be kept for? |
90 days |
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In what order should a delivery be moved to storage? |
1. Refrigerated 2. Frozen 3. Dry |
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How long are TCS foods good for? |
7 days |
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How long should regular frozen food be kept for? |
1 year |
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How long should frozen food high in fat be kept for? |
6 months |
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How long should frozen smoked fish be kept for? |
3 months |
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How far off the floor should everything be stored? |
6 inches |
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What is the humidity range for fruits and vegetables kept in a fridge? |
85 - 95% |
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At what temperature range should fruits and vegetables be kept in dry storage? |
60 - 70*F |
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What does ROP stand for? |
reduced oxygen packaging |
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Two signs of botulinum bacteria growth (usually canned food) |
Slimy Excessive liquids (Bloating) |
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How to cool foods in a pan? |
Use 4 inch deep pan Fill half way |
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How long do you need to boil water for to kill bacteria? |
1 minute |
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Which area needs more light than 108lux? Food Storage Walk in Fridge Small Fridge Walk in Freezer |
Small Fridge |
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Which area needs more light than 215lux? Buffets Small Fridge Washing station Equipment storage Food prep Restrooms |
Food prep |
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Which one place needs the most lighting (540lux)? |
Food prep |
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How far off the tabletop does stationary equipment need to be? |
4 inches And yes, 6 inches off the floor like everything else. |
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How big a crack requires sealing? |
1/32 inch |
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What does CIP equipment stand for? |
clean-in-place |
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How often should things be sanitized in general? |
Every 4 hours |
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What is the time and temperature for hot water sanitization? |
30 seconds 171*F or above |
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3 sanitizer in food industry use |
Chlorine Iodine Quats |
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How often should washing and sanitizer machines be cleaned? |
daily |
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What is the Temperature range for high temperature sanitizing machines? |
180 - 195*F |
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What is the Temperature range for chemical sanitizer machines? |
above 120*F |
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At what temperature should you wash dishes? |
above 110*F |
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What does OSHA stand for? |
occupational safety and health administration |
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What does HCS stand for? |
hazard communicating standard A.k.a. hazcom |
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What does SDS stand for? |
safety data sheet |
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What does PCO stand for? |
pest control operator |
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What does IPM stand for? |
integrated pest management |
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What type of screens must be used? |
16 mesh to 1 inch |
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What do roaches transmit (2)? |
Salmonella Polio |
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What diseases do mice and rats transmit (4)? |
Lyme Salmonella Leptospirosis Hantavirus |
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What disease do ants transmit? |
None |
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At what temperature should aerosole pesticide cans be stored? |
Below 120*F Above that causes release |
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What does the CDC control? |
Foodborne disease outbreaks |
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What does EPA stand for? |
environmental protection agency |
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What four things does the EPA control? |
Air Water Pesticides Waste |
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What does FDA stand for? |
Food and drug administration |
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What four things does the FDA control? |
Meds Animal feed Animal processing plants Food on planes and trains |
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What does NMFS stand for? |
national marine fisheries service |
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What does USDA stand for? |
US department of agriculture |
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What does FSIS stand for? |
Food safety and inspections services |
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What does the USDA control (2)? |
Animal products Slaughterhouses |
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How often is the FDA food code issued? |
Every 4 years with supplements every 2 years |
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Whay does CFP stand for? |
conference for food protection Non - profit Since 1971 Meets every 2 years |
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Who is not involved in FDA food code? EPA FDA CFP CDC USDA |
EPA |
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Since when is HACCP part of FDA food code? |
1993 |
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What does HACCP stand for? |
hazard analysis and critical control points |
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How often are inspections? |
about every 6 months |
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How much time do you usually have after an inspection to fix critical violations? |
under 48 hours |
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Three types of violations for risk- based inspections |
Priority Priority foundation Core item |
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How long do you have to reheat previously cooked and cooled TCS food? |
2 hours |
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Which disease does an employee need to give notification for if they had it within last 3 months and did not receive antibiotics? |
Salmonella |
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Who suggests a guideline for food safety regulations? |
feds FDA food code |
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Who determines food safety regulations? |
The state |
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Who usually checks if food safety regulations are followed? |
local government like county |
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When documenting a corrective action, do you need to document who was present when the action occurred? |
No |
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Should you apply pesticides during off-peak hours or peak hours? |
any time is good |
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Do non-food contact surfaces need to be sanitized? |
No but they need to be kept clean. |
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Are most bacteria harmless or dangerous? |
harmless |
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How often should you trim your nails? |
weekly |
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Which bacteria has caused the most deadly foodborne illness outbreak? |
Listeria |
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