Reading...
Play button
Play button
Use LEFT and RIGHT arrow keys to navigate between flashcards;
Use UP and DOWN arrow keys to flip the card;
H to show hint;
A reads text to speech;
70 Cards in this Set
- Front
- Back
|
Define TCS food
|
Food that requires time and temperature control for safety
|
|
|
What are the 2 factors that you can control to reduce the growth of pathogens?
|
Time and temperature
|
|
|
True or False: Freezing kills viruses
|
False: freezing does not kill viruses
|
|
|
Name a TCS produce item or plant food
|
Heat treated plant food (cooked rice, cooked beans, cooked vegetables)
Sprouts and sprout seeds Sliced melon Cut tomatoes Tofu or other soy protien |
|
|
What are 2 actions you can take to preven the spread of viruses?
|
Washing hands/practing good personal hygiene
Restricting or excluding foodhandlers from the operation if they have certian symptoms or illness |
|
|
Name the 6 conditions that favor the growth of most foodborne pathogens
|
Food: specifically proteins and carbohydrates
Acidity: contains little to no acide. pH of 4.6 to 7.5 Temperature: 41 F to 135 F (5 C to 57 C) Time: 4 or more hours in the temperature danger zone Oxygen: the necessary level of oxygen Moisture: pathogens need moisture in food to grow |
|
|
Symptoms of this viral foodborne illness include abdominal pain initially and jaundice later
|
Hepatitis A
|
|
|
Preventing the spread of viruses can be achieved by following what practice?
|
Good personal hygiene (e.g., washing your hands, not working when ill)
|
|
|
This foodborne illness is most often linked with poultry and eggs
|
Salmonellosis
|
|
|
Restricting foodhandlers with skin infections from handling food can prevent an illness from this pathogen
|
Staphylococcus aureus
|
|
|
Name 4 times when foodhandlers should wash their hands (other than at the start of the shift)
|
Using the restroom
Touching the hair, face, body, clothing, or aprons Sneezing, coughing, or using a tissue Eating, drinking, smoking, or chewing gum or tobacco Handling chemicals that might affect food safety Taking out garbage, clearing tables, or busing dirty dishes Handling money Touching anything else that may contaminate hands (dirty equipment, work surfaces, towels, etc.) |
|
|
Describe the 5 steps of handwashing
|
Wet hands and arms and hot water at least 100F (38C)
Apply soap Scrub hand and arms for 10 to 15 seconds Rinse hands and arms thoroughly Dry hands and arms |
|
|
What must a foodhandler do before putting on single-use gloves?
|
Wash hands
|
|
|
What is the right way to care for a wound on a foodhandler's finger?
|
Wear a bandage over the wound. Make sure it keeps the would from leaking.
Cover the bandage with a single- use gloves or a finger cot. |
|
|
How should a manager respond to a foodhandler who has vomiting. diarrhea, or jaundice?
|
Exclude the foodhandler from the operation
|
|
|
Once soap has been applied, how long should hands and arms be scrubbed?
|
10 to 15 seconds
|
|
|
Name a hand care practice, in addition to handwashing, that can prevent contamination
|
Keep fingernails shor and clean
Not wearing nail polish or false fingernails Covering hand wounds with clean bandages and glover or finger cots |
|
|
Name 2 instances when foodhandlers must change their gloves
|
When they are soiled or torn
Before beginning a different task At least every 4 hours during continual use After handling raw meat, seafood, or poultry and before handling ready-to-eat food |
|
|
Name 2 symptoms that require a foodhandler to be excluded from working with food
|
Sore throat with fever in an operation that primarily serves a high-risk population
Diarrhea Vomiting Jaundice Diagnosed with certain foodborne illnesses |
|
|
Name 2 components of proper work attire
|
Clean hat or hair restriant
Clean clothing Clean apron No jewelry on hands or arms |
|
|
Name 2 requirements for a supplier to be considered an approved food supplier
|
They must be inspected
They must be in complaince with applicable local, state, and federal laws |
|
|
How long can chicken salad, prepped in house and held at 41 F (5 C), be stored?
|
A maximum of 7 days
|
|
|
What are the temperature requirments for recieving fresh meat, shell eggs, and cut tomatoes?
|
Fresh meat: internal temperature of 41 F (5 C) or lower
Shell eggs: air temperature of 45 F (7 C) or lower Cut tomatoes: 41 F (5 C) or lower |
|
|
List the steps for calibration a bimetallic stemmed thermometer using the ice-point method
|
1) fill a container with crushed ice and tap water
2)Put the sensing area of the thermometer stem or probe in the ice water; wait 30 secons or until the indicator stops moving 3) Hold the calibration nut with a wrench or other tool and adjust the head of the thermometer until it reads 32 F (0 C) |
|
|
From top to bottom, what order should duck, ground beef, salmon, and strawberries be stored in the same refrigerator?
|
1) Strawberries
2) Salmon 3) Ground beef 4) Duck |
|
|
At what temperature should coolers be kept?
|
Coolers must be kept at a temperature that keeps food at an internal temperature of 41 F (5 C) or lower
|
|
|
True or False: Receiving cut tomatoes at room temperature is acceptable.
|
False: Cut tomatoes are considered TCS food must be received at a temperature of 41 F (5 C) or lower.
|
|
|
Before checking the internal temperature of TCS food at recieving, what must be done to the thermometer?
|
The thermometer must be calibrated, cleaned, and sanitized
|
|
|
What must be dont to all ready-to-eat TCS food that is prepped in house and held longer than 24 hours?
|
The food must be labeled with the name of the food and the date by which it should be sold, eaten, or thrown out.
|
|
|
Define FIFO and explain why it is used
|
stands for first in, first out. This method of storage ensures that the oldest products are used first
|
|
|
Why would you use one set of equitment for raq meat and another set of equitment for ready-to-eat food?
|
To prevent cross-contamination
|
|
|
How do you calibrate a thermometer using the boiling-point method?
|
1) Bring tap water to boil in deep pan.
2) Put the thermometer stem or probe into the boiling water. Make sure the sensing area is under the water 3) Adjust the thermometer so it reads 212 F (100 C) or the correct temperature for altitude. |
|
|
List the minimum internal cooking temperatures for poultry, ground pork, and pork chops
|
Poultry: 165 F (74 C) for 15 seconds
Ground pork: 155 F (68 C) for 15 seconds Pork chops: 145 F (63 C) for 15 seconds |
|
|
What is the minimum internal temperture that food must reach when it is being reheated for hot-holding?
|
Within 2 hours, the food must reach a minumum internal temperature of 165 F (74 C)for 15 seconds
|
|
|
What are the 4 acceptable methods for thawing TCS food?
|
In a cooler at 41 F (5 C) or lower
Submerged under running potable water at 70 F (21 C) or lower In a microwave oven, if the food will be cooked immediately after thawing As part of the cooking process |
|
|
Meat cooked in a microwave oven must be heated to what minimal internal temperature?
|
165 F (74 C)
|
|
|
What are the time and temperature requirements for reheating beef stewe that will be held for service?
|
It must be reheated to 165 F (74 C) for 15 seconds within 2 hours
|
|
|
List the required minimum internal cooking temperatures for beef roasts, stuffed pork chops, and shell eggs for immediate service
|
Beef roasts: 145 F (63 C) for 4 minutes
Stuffed pork chops: 165 F (74 C) for 15 seconds Shell eggs for immediate service: 145 F (63 C) for 15 seconds |
|
|
What are the time and temperature requirements for cooling food using two-stage cooling?
|
Cool food from 135 F to 70F (57 C to 21 C) withing 2 hours, and to 41 F (5 C) or lower in the next 4 hours
|
|
|
What is the maximum internal temperature for hold cold TCS food?
|
Cold TCS food must be held at 41 F (5 C)
|
|
|
Name 2 ways to avoid bare-hand contact with ready-to-eat food
|
Using single use gloves
Use deli sheets Use tools such as tongs |
|
|
What part of dishes and utensils must servers avoid touching?
|
The food-contact surface, such as the top of a plate or rim of the glass
|
|
|
What are the only types of food that may be re-served to another customer?
|
The only food that may be re-served to another customer are bottles of condiments such as ketchup, and unopened, prepackaged food such as wrapped crackers
|
|
|
List all the conditions that must be met to hold hot TCS food without temperature control
|
Hold the food at 135 F (57 C) or higher before removing it from temperature control
Label the food with the time you must throw out the food which is 4 hours after it was removed from temperature control Sell, serve, or throw out the food within 4 hours |
|
|
What are the 2 biggest hazards to food when serving it off-site?
|
Time-temperature abuse
Contamination |
|
|
Name 2 ways to prevent customers from contaminating self-service areas
|
Intsall sneeze guards
Label food items Hand out fresh plates to customers on return visits Separate raw and ready to eat food |
|
|
Name 2 alternatives for minimizing bare-hand contact with ready-to-eat food
|
Wearing gloves
Using tong or deli sheet to handle food |
|
|
What are the requirements for holdomg potatoe salad without temperature control?
|
Prior to removal from temperature control, it must have been held at 41 F (5 C) or lower
It must not exceed 70 F (21 C) It must contain a label specifying both the time it was removed from refrigeration and the time when it must be thrown out It must be sold, served, or thrown out within 6 hours |
|
|
What type of food safety management system contols risks and hazards throughout the flow of food using 7 sequential steps?
|
HACCP
|
|
|
What is the first step in implementing active managerial control in an operation?
|
Consider the 5 risk factors throughout the flow of food
|
|
|
One critical limits have been created in a HACCP plan, what is the next step?
|
Establish monitoring procedures and determine the best way for the operation to check them
|
|
|
What is the first step in developing a crisis-management program?
|
Establish a crisis-management team
|
|
|
Name 2 FDA public health interventions
|
Demonstration of knowledge
Staff health controls Controlling hands as vehicles of contamination Time and temperature parameters for controlling pathogens Consumer advisory |
|
|
What is the first step in setting up a HACCP system?
|
Conducting a hazard analysis
|
|
|
Which food safety system is used to address the CDC risk factors for foodborne illness?
|
Active managerial control
|
|
|
This is a point in the flow of food where identified hazards can be prevented, eliminated or reduced to safe levels
|
Critical control point (CCP)
|
|
|
Name an activity performed by an operation that requires a HACCP plan
|
Smoking or curing food as a method or food preservation
Using food additives or adding components to preserve food Custom-processing animals Packaging food using reduced-oxygen (ROP) method Pasteuring packaged juice on-site, without a warning label Sprouting seeds or beans Offering live, molluscan shellfish from display tank |
|
|
Cooking ground beef to 155 F (68 C) for 15 seconds is an example of this HACCP principle
|
A critical limit
|
|
|
All surfaces must be cleaned and rinsed. What additional task must be performed for food-contact surfaces?
|
Sanitizing
|
|
|
What type of cleaner has a scouring agent that helps scrub hard-to-remove dirt?
|
Abrasive cleaners
|
|
|
Name two places where handwashing stations should be located in an operation
|
Restrooms
Food-prep areas Service areas Dishwashing areas Any areas that make it easy for staff to wash their hands often |
|
|
What is the minimum lighting intensity required for prep areas?
|
50 foot-candles (540 lux)
|
|
|
What are the 5 steps to clean and sanitizing items in a three-compartment sink?
|
Rinse, scrape, or soak items before washing them
Clean items in the first sink in a detergent solution of at least 110 F (43 C) Rinse items in the second sink by either spraying them with water or dipping them in it Sanitize items in the third sink, using hot water or a chemical sanitizer Air-dry all items |
|
|
According to the CDC, what are the 5 most common risk factors that cause foodborne illness?
|
Purchasing food from unsafe sources
Failing to cook food adequately Holding food at incorrect temperatures Using contaminated equitment Practing poor personal hygiene |
|
|
Where should cleaning tools and supplies be stored in an operation?
|
In a separate area away from food and food-prep areas
|
|
|
What is the difference between cleaning and sanitizing?
|
Cleaning removes food and other dirt from surfaces
Sanitizing reduces pathogens on a surface to safe levels |
|
|
What is the main purpose of a backflow-prevention device such as a vaccum breaker or air gap?
|
To prevent pulling dirty water into the safe water supply
|
|
|
What 5 factors influence the effectiveness of a sanitizer?
|
Contact time
Temperature Concentration Water hardness pH |
|
|
What are 5 necessary pieces of equipment in a handwashing station?
|
Hot and cold running water
Soap Means to dry hands Waste container Sign to indicate employees ar to wash hands before returning to work |
|
|
What are the 7 HACCP principles?
|
Conduct a hazard analysis
Determine the critical control points (CCPs) Establish critical limits Establish monitoring procedures Identify corrective actions Verify that the system works Establish procedures for record keeping and documentation |
