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197 Cards in this Set
- Front
- Back
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Who are at risk for getting a foodborne illness?
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Elderly, pregnant women, children, people with weak immune systems
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An incident in which 2 or more people experience the same illness after eating the same food
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Foodborne Outbreak
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Microorganisms presenting the greatest concern to the FS manager
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Bacteria
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What is FAT TOM?
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Six elements needed for bacterial growth
food, pH, temp, time, oxygen, water |
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Of all FBI, it is the only one that CAN be prevented by vaccination
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Hep A
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Food prepared in-house can be stored for this length of time if held at 41F or lower before being discarded
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7 days
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Food Service Operators must retain shellfish tags for this period of time after the product is used
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90 days
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Stationary Equipment should be mounted on legs at least this high off the floor or sealed with 4 inches of toe space
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6"
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Sneeze guards must be this far above the food
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14"
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The proper concentration of the three chemical sanitizers:
- Iodine - Chlorine - Quaternary ammonium |
Iodine- 12.5-25ppm
Chlorine- 50ppm Quaternary ammonium- 200 pp |
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Foods held without temperature control must be discarded after this length of time
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4 hrs
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The Ideal Training Session lasts this long
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20-30 mins
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PHF prepared on-site held for longer than this amount of time must be labeled with date it was prepared or date to be sold, consumed or discarded
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> 24 hours
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The 2 stage cooling process
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1) 135-70 F within 2 hours
2) 70-41 within 4 hours |
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Iced Tea held at room temperature must be discarded after this length of time
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1 day
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The presence of ice crystals on frozen food
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Thawing
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Fish to be served raw or partially cooked should be frozen by the processor prior to shipment according to these directions to kill parasites
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4 F for 7 days
or -31 F for 15 hours |
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Pork/Beef/Veal/Lamb steaks or chops; fish; fresh shelled eggs for immediate service
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145 F for 15 seconds
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Poultry, stuffing, stuffed meats
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165 for 15 seconds
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Leftover meat and poultry handled properly should be discarded
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after 7 days if held at 41 F
or 4 days if held at 45 F |
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Hanging thermometers should be hung in this part of the refrigerator
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warmest part
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Reducing the size of the food, ice water baths, blast chillers are all methods of doing this
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safely cooling food
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These must be conveniently located in food prep areas, service areas, ware washing areas and restrooms
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hand washing stations
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Strong oily odor, droppings that look like pepper indicate the presence of this pest
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Roach
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The CDC has identified these 5 most common risk factors responsible for foodborne illness
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Purchased from unapproved sources
Failing to cook properly Holding improperly Using contaminated equipment Poor hygiene |
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The 7 steps to HACCP
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1) Conduct hazard analysis
2) Determine CCP’s 3) Establish Critical limits 4) Establish monitoring procedures 5) Identify corrective action 6) Verify that the system works 7) Establish procedures for record keeping |
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The curved sealed edge placed between the floor and the wall to eliminate sharp corners and gaps
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Coving
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These prevent backflow in the plumbing system
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air gaps and vacuum breaks
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Table top equipment should be this high off the table
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4"
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This instrument is used to measure relative humidity in the storage area
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hygrometer
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What ideal dry storage conditions?
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50-70 degrees F and 50-60% relative humidity
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What is First In/First Out?
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The method used to ensure refrigerated, frozen and dry storage items are rotated during storage
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Fresh produce is best when stored at this temperature
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33-41 degrees F
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The temperature frozen foods should be delivered and stored
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0 degrees or colder
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These foods may be stored in self-draining containers as long as the ice is changed and the containers sanitized often
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fish and poultry
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To hold food at the proper temperature, keep the air temperature in the refrigerator at least this many degrees colder than the desired temp
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2 degrees F
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The only type of dairy products that should be purchased
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pasteurized products
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The temperature at which fresh shellfish should be received
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45 degrees F or colder
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This is a mandatory process to ensure safety of food while grading is voluntary
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inspection
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Live shellfish should be stored in their containers at this ambient (air) temperature
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45 degrees F or lower
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To prevent spoilage foods should be kept outside this temperature range where microorganisms grow most rapidly
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70-125 degrees F
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The process of reducing the number of harmful organisms on a clean surface to safe levels
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sanitizing
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What are characteristics of potentially hazardous foods
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Moist food, high in protein, neutral or slightly acidic pH
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What are pathogens?
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Disease causing microorganisms
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What is a foodborne intoxication?
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Results when a person eats food that contains toxins
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What are viruses?
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The smallest of the microbial contaminants transmitted person to person, person to food, person to contact surface
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The agency that writes the Food Code, which provides recommendations for restaurants and food service regulations
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Food and Drug Administration (FDA)
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Who is the pest control officer?
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The only person authorized to apply pesticides in a food service establishment
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Steps in proper hand washing
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Wet hands in water 100 F or hotter
Apply soap Scrub vigorously for at least 20 sec. Rinse Dry with single use towel or air dry |
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Ice bath method of thermometer calibration is based on a temperature of ___ and the boiling-point method uses a temperature of ___
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32 F and 212 F
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What are bandages, gloves, finger cots?
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Cuts or sores on fingers/hands must be covered as such
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These 4 methods are acceptable for thawing food
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1) In the refrigerator 41 degrees F
2) Submerged under running water 70 degrees F 3) In a microwave for immediate use 4) As part of the cooking process |
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Responsible for inspection and quality grading of meat, poultry, dairy, eggs, F & V that cross state lines.
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What is the USDA?
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Agency responsible for investigating outbreaks of FBI and they inspect cruise ships.
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CDC
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The recommended frequency for the local health department to inspect a facility.
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every 6 months
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This agency works closely with government agencies to develop and implement proper guidelines and regulations regarding the food supply.
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NRA
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The amount of time spent presenting content AND the amount of time applying information learned.
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1/3 and 2/3
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This should be done to determine the gap between what employees are required to know and what they know
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needs assessment
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What is the amount of information trainees retain when the SAY and DO what they are taught?
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90%
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Effective methods for training food service employees
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role-play, demonstrations and job aids
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The type of training that is the most cost effective, uniform with high level of manager control.
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Group Training
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The temperature for final sanitizing rinse in a high-temperature warewashing machine
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180°F
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Used to ensure the appropriate concentration of sanitizer in the 3-compartment pot sink.
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test kit
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The 5 step process for cleaning and sanitizing items in a 3-compartment sink.
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Rinse, scrape or soak
Wash in detergent 110°F Rinse in clean water at least 110°F Sanitize- hot water at least 171°F for 30 sec. Air dry |
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Documents required by OSHA to inform employees of potentially hazardous chemicals in their work environment.
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Material Safety Data Sheets (MSDS)
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Things to consider when developing a Master Cleaning Schedule
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What should be cleaned
Who should clean it When should it be cleaned What protective gear is required? |
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What are the National Sanitation Foundation and Underwriters Laboratories, agencies who certify the safe construction of equipment?
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NSF, UL
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What surfaces used to create resilient flooring?
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Rubber tile, Vinyl sheets, Vinyl tile
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What are types of warewashing machines?
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Carousel, flight type, batch-type, single-tank
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Blast chillers should be able to chill food to this temperature in this amount of time.
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135°F to 37°F, within 90 minutes
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What is the minimum lighting intensity required for food preparation areas?
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50 foot-candles (540 lux)
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Acceptable methods for thawing frozen foods
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In a refrigerator at 41°F or lower
Submerged under running water 70°F or lower In microwave if it will be cooked immediately As part of the cooking process as long as internal temp. reaches correct range |
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Food packages should be rejected if these signs are present
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holes, tears, dents, swollen ends, rust
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Three types of foodborne contamination
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Biological- microorganisms
Chemical-cleaners, pesticides Physical- glass, metal |
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Recommended top-to-bottom storage of raw food in the same refrigerator
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Poultry on bottom
Ground beef Whole meat Whole fish Cooked and ready-to-eat ? |
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What is the term for vacuum packed food which may be stored refrigerated or frozen?
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Sous vide
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A foodborne-illness outbreak has occurred when two or more people experience the same illness after eating the same food
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T
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People on chemotherapy have a higher risk of contracting a foodborne illness.
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T
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Adults are more likely than preschool-age children to become ill from contaminated food.
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F
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A foodborne-illness outbreak can raise an establishment’s insurance premium.
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T
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A foodborne illness can occur if food is not cooled properly
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T
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Pathogens grow well at 155° F (68° C)
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F
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A person with hepatitis A may experience double vision.
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F
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Bacillus cereus is commonly linked with untreated garlic-and-oil mixtures.
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F
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Purchasing fish from approved, reputable suppliers can help prevent anisakiasis.
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T
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A person with ciguatera fish poisoning often sweats and experiences a burning sensation in the mouth.
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T
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pH range for ideal bacterial growth
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7.5 - 4.6
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Temperature range foodborne microorganisms grow well
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41˚F and 135˚F (5˚C and 57˚C)
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The amount of moisture available in food for this growth
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water activity (aw)
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Potentially hazardous food typically has an aw of
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.85 or higher
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Result when a person eats food containing pathogens, which then grow in the intestines and cause illness
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Foodborne Infections
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Result when a person eats food containing toxins that cause illness
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Foodborne Intoxications
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Result when a person eats food containing pathogens, which then produce illness-causing toxins in the intestines
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Foodborne Toxin-Mediated Infections
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Campylobacteriosis
Bacteria: Campylobacter jejuni 1) Commonly Associated Food 2) Most Common Symptoms |
Poultry
Water contaminated with the bacteria Diarrhea (may be bloody) Abdominal cramps Fever Headache |
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Salmonellosis
Bacteria: Salmonella spp. 1) Commonly Associated Food 2) Most Common Symptoms |
Poultry and eggs
Dairy products Beef Diarrhea Abdominal cramps Vomiting Fever |
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Shigellosis
Bacteria: Shigella spp. 1) Commonly Associated Food 2) Most Common Symptoms |
Food easily contaminated by hands
Food in contact with contaminated water (i.e., produce) Bloody diarrhea Abdominal pain and cramps Fever (occasionally) |
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Listeriosis
Bacteria: Listeria monocytogenes 1) Commonly Associated Food 2) Most Common Symptoms |
Raw meat
Unpasteurized milk and milk products Ready-to-eat food including: Deli meats Hot dogs Soft cheese Pregnant women Spontaneous abortion of the fetus Newborns Sepsis Pneumonia Meningitis |
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Vibrio parahaemolyticus Gastroenteritis
Bacteria: Vibrio parahaemolyticus 1) Commonly Associated Food 2) Most Common Symptoms |
Raw or partially cooked oysters
Diarrhea and abdominal cramps Nausea and vomiting Low grade fever and chills |
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Vibrio vulnificus primary Septicemia Bacteria: Vibro vulnificus
1) Commonly Associated Food 2) Most Common Symptoms |
Raw or partially cooked oysters
(People with liver disease and diabetes) Fever and chills Nausea Skin lesions Diarrhea and vomiting possible |
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Vibrio vulnificus Gastroenteritis Bacteria: Vibrio vulnificus
1) Commonly Associated Food 2) Most Common Symptoms |
Raw or partially cooked oysters
(Otherwise healthy people) Diarrhea Abdominal cramps |
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Bacillus cereus Gastroenteritis
Bacteria: Bacillus cereus (Diarrheal Toxin) |
Cooked corn
Cooked potatoes Cooked vegetables Meat products Watery diarrhea Abdominal cramps and pain Vomiting is absent |
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Bacillus cereus Gastroenteritis
Bacteria: Bacillus cereus (Emetic Toxin) 1) Commonly Associated Food 2) Most Common Symptoms |
Cooked rice dishes including:
Fried rice Rice pudding N/V |
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Staphylococcal Gastroenteritis
Bacteria: Staphylococcus aureus 1) Commonly Associated Food 2) Most Common Symptoms |
Salads containing potentially hazardous food:
Egg, tuna, chicken, macaroni Deli meats Nausea Vomiting and retching Abdominal cramps |
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Botulism
Bacteria: Clostridium botulinum 1) Commonly Associated Food 2) Most Common Symptoms |
Improperly canned food
ROP food Temperature abused vegetables like: Baked potatoes Untreated garlic-and-oil mixtures Initially: Nausea and Vomiting Later: Weakness Double vision Difficulty speaking and swallowing |
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Clostridium perfringens Gastroenteritis
Bacteria: Clostridium perfringens 1) Commonly Associated Food 2) Most Common Symptoms |
Meat
Poultry Meat and poultry dishes: Stews Gravies Diarrhea Severe abdominal pain Fever and vomiting are absent |
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Hemorrhagic Colitis Bacteria: Shiga toxin-producing Escherichia coli
1) Commonly Associated Food 2) Most Common Symptoms |
Ground beef (raw and undercooked)
Contaminated produce Diarrhea (eventually becomes bloody) Abdominal cramps Severe cases can result in hemolytic uremic syndrome (HUS) |
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Many farm animals naturally carry me
I have been found in produce that has come in contact with animal waste I am often associated with poultry and eggs I can produce diarrhea and vomiting in those who consume me |
Salmonellosis
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I am found in the waters of the Gulf of Mexico
I have been associated with raw oysters I can produce two different illnesses Purchasing oysters from approved, reputable suppliers can prevent me |
Vibrio vulnificus
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I am found in the soil
I have been associated with rice I can produce two different types of toxins that cause illness Cooking food to required minimum internal temperatures can destroy me |
Bacillus cereus
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I form spores
The toxins I produce cause illness I have been associated with meat stews I can produce diarrhea and severe abdominal pain I am carried in the intestines of animals and humans |
Clostridium perfringens
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I do not need oxygen to grow
I can cause double vision and difficulty swallowing I am commonly associated with produce from the soil I produce a deadly toxin when food is temperature abused |
Clostridium botulinum
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Hepatitis A
1) Commonly Associated Food 2) Most Common Symptoms |
Ready-to-eat food including:
Deli meats Produce Salads Raw and partially cooked shellfish Initially: Fever (mild) General weakness Nausea Abdominal pain Later: Jaundice |
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Norovirus Gastroenteritis Virus: Norovirus
1) Commonly Associated Food 2) Most Common Symptoms |
Ready-to-eat food
Shellfish contaminated by sewage Vomiting Diarrhea Nausea Abdominal cramps |
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Anisakiasis Parasite: Anisakis simplex
1) Commonly Associated Food 2) Most Common Symptoms |
Raw and undercooked:
Herring Cod Halibut Mackerel Pacific salmon Non-invasive Tingling in throat Coughing up worms Invasive Stomach pain Nausea Vomiting Diarrhea |
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Cyclosporiasis Parasite: Cyclospora cayetanensis
1) Commonly Associated Food 2) Most Common Symptoms |
Produce irrigated or washed with water containing the parasite
Nausea (mild to severe) Abdominal cramping Mild fever Diarrhea alternating with constipation |
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Cryptosporidiosis Parasite: Cryptosporidium parvum
1) Commonly Associated Food 2) Most Common Symptoms |
Untreated or improperly treated water
Contaminated produce Watery diarrhea Stomach cramps Nausea Weight loss |
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Giardiasis Parasite: Giardia duodenalis
1) Foods 2) Symptoms |
Improperly treated water
Initially: Fever Later: Loose stools Abdominal cramps Nausea |
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I can produce a mild fever and general weakness
I am primarily found in the feces of infected people I am more commonly associated with ready-to-eat food items Purchasing shellfish from an approved supplier can be a safeguard against me |
Hep A
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I can produce a fever and loose stools
I have been found in improperly treated water Excluding foodhandlers with diarrhea can be a safeguard against me I am easily spread in day-care centers |
Giardia duodenalis
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Cooking seafood can destroy me
I have been found in herring Sometimes I produce a tingling in the throat Purchasing seafood from approved suppliers can prevent me |
Anisakis simplex
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I am often associated with ready-to-eat food
Proper handwashing is essential to prevent me I am primarily found in the feces of the people I infect People become contagious within a few hours of eating me |
Norovirus
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I can cause stomach cramps and weight loss
I am found in cows and other herd animals I am commonly spread from person to person Purchasing produce from approved suppliers is critical to prevent me |
Cryptosporidium parvum
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A delivery of fresh fish should be received at an internal temperature of 41°F (5°C) or lower
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T
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Turkey should be rejected if the texture is firm and springs back when touched
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F
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You should reject a delivery of frozen steaks covered in large ice crystals
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T
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If a sack of flour is dry upon delivery, the contents may still be contaminated
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F
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A supplier that has been inspected and is in compliance with local, state, and federal law can be considered an approved source
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T
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Receiving criteria for:
Shellfish Eggs |
receive at an air temperature of 45° F (7°C) or lower
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Receiving Criteria for:
Meat Poultry Fish Dairy Products Refrigerated Ready-To-Eat Food |
41F (5C) or lower unless otherwise specified by law
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Receiving Criteria for Frozen Processed Food
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frozen food should be received frozen
ice cream should be received at 6°F to 10°F (–14°C to –12°C) |
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Receiving Criteria for Potentially Hazardous Hot Food
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135F (57C) or higher
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Copper utensils and equipment can cause an illness when used to prepare acidic foods.
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F
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If you transfer a chemical to a new container, you must label it with the name of the chemical.
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T
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Delivery people and service contractors are possible food defense risks.
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T
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Milk is a common food allergen
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T
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A person with a shellfish allergy who unknowingly eats soup made with clam juice may experience a tightening in the throat.
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T
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Scombroid poisoning
Toxin: Histamine Associated Food Common Symptoms Prevention |
Tuna
Bonito Mackerel Mahi mahi Reddening of face and neck Sweating Headache Burning or tingling in mouth or throat Purchase fish from approved, reputable suppliers Prevent time-temperature abuse during storage and preparation |
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Ciguatera fish poisoning Toxin: Ciguatoxin
Associated Food Common Symptoms Prevention |
Predatory reef fish:
Barracuda Grouper Jacks Snapper Reversal of hot and cold sensations Nausea Vomiting Tingling in fingers, lips, or toes Joint and muscle pain Purchase reef fish from approved, reputable suppliers |
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Paralytic Shellfish Poisoning (PSP)
Toxin: Saxitoxin Associated Food Common Symptoms Prevention |
Clams
Mussels Oysters Scallops Numbness Tingling of mouth, face, arms and legs Dizziness Nausea Vomiting Diarrhea Purchase shellfish from approved, reputable suppliers |
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Neurotoxic Shellfish Poisoning (NSP)
Toxin: Brevetoxin Associated Food Common Symptoms Prevention |
Clams
Mussels Oysters Tingling and numbness of the lips, tongue, and throat Dizziness Reversal of hot and cold sensations Vomiting Diarrhea Purchase shellfish from approved, reputable suppliers |
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Amnesic Shellfish Poisoning (ASP)
Toxin: Domoic acid Associated Food Common Symptoms Prevention |
Clams
Mussels Oysters Scallops Initially: Vomiting Diarrhea Abdominal pain Later: (Possibly) Confusion Memory loss Disorientation Seizure Coma Purchase shellfish from approved, reputable suppliers |
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I accumulate in predatory reef fish
I can produce tingling fingers I have been associated with grouper I produce an illness with symptoms that may last years |
Ciguatoxin
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I can cause paralysis and death
I am found in certain toxic marine algae I am commonly associated with scallops and other shellfish I am found in colder waters such as those of the New England Coast |
Saxitoxin
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During handwashing, foodhandlers must vigorously scrub their hands and arms for five seconds
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F
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Gloves should be changed before beginning a different task
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T
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Foodhandlers must wash their hands after smoking
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T
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A foodhandler diagnosed with shigellosis cannot continue to work at an establishment while he or she has the illness
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T
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Chicken held at an internal temperature of 125°F (52°C) has been temperature abused
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T
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Infrared thermometers are best for measuring the internal temperature of food
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F
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When checking the temperature of a roast using a bimetallic stemmed thermometer, only the tip of the thermometer stem should be inserted into the product
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F
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A thermometer calibrated by the boiling-point method must be set to 135°F (57°C), after being placed into the boiling water
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F
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Washing and rinsing a cutting board will prevent it from cross-contaminating the next product placed on it
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F
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Danger zone
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40F-135F
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Potato salad that has been prepared in-house and stored at 41°F (5°C) must be discarded after three days
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F, 7 days
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ready-to-eat food that was prepared in-house:
Can be stored for: Must be thrown out after : |
7 days at 41°F (5°C) or lower
7 days |
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Dry Storage Guidelines
1) temperature range 2) % humidity |
Cool (50°F to 70°F [10°C to 21°C])
Dry (50% to 60% humidity) |
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Ground beef should be cooked to a minimum internal temperature of 140°F (60°C) for fifteen seconds
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F
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Fish cooked in a microwave must be heated to a minimum internal temperature of 145°F (63°C)
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F
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Min internal temp for chicken
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165°F (74°C) for 15 seconds
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Min internal temp for stuffing
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165°F (74°C) for 15 seconds
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Min internal temp for previously cooked, potentially hazardous ingredients in the dish
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165°F (74°C) for 15 seconds
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Min internal temp for potentially hazardous food cooked in a microwave:
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165°F (74°C)
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Min internal temp for ground meat
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155°F (68°C) for 15 seconds
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Min internal temp for injected meat
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155°F (68°C) for 15 seconds
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Ground beef should be cooked to a minimum internal temperature of 140°F (60°C) for fifteen seconds
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F
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Fish cooked in a microwave must be heated to a minimum internal temperature of 145°F (63°C)
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F
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TCS food must be cooled from 135°F to 70°F (57°C to 21°C) within four hours and from 70°F to 41°F (21°C to 5°C) or lower within the next two hours
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F
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If TCS food is reheated for hot holding, the internal temperature must reach 155°F (68°C) for fifteen seconds within two hours
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F
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Min internal temp for chicken
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165°F (74°C) for 15 seconds
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Min internal temp for stuffing
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165°F (74°C) for 15 seconds
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Min internal temp for previously cooked, potentially hazardous ingredients in the dish
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165°F (74°C) for 15 seconds
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Min internal temp for potentially hazardous food cooked in a microwave:
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165°F (74°C)
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Min internal temp for ground meat
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155°F (68°C) for 15 seconds
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Min internal temp for injected meat
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155°F (68°C) for 15 seconds
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Min internal temp for Pork, Beef, Veal, Lamb
Steaks/chops = Roasts = |
Steaks/Chops:
145°F (63°C) for 15 seconds Roasts: 145°F (63°C) for 4 minutes |
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Min internal temp for fish
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145°F (63°C) for 15 seconds
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Min internal temp for Ground, chopped, minced fish
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155°F (68°C) for 15 seconds
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Min internal temp for eggs
Immediate service = Hot-held = |
145°F (63°C) for 15 seconds
155°F (68°C) for 15 seconds |
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Min internal temp for Fruit or vegetables that will be hot-held for service
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135°F (57°C)
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Min internal temp for Commercially processed, ready-to-eat food that will be hot-held fo service
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135°F (57°C) for 15 seconds
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Cool potentially hazardous food from:
Then from, |
135°F to 70°F (57°C to 21°C) within 2 hours
70°F to 41°F (21°C to 5°C) or lower in the next 4 hours |
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Potentially hazardous food reheated for hot holding:
Must be reheated to an internal temperature of |
165°F (74°C) for 15 seconds within 2 hours
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Cold, TCS food must be held at an internal temperature of 41°F (5°C) or lower
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T
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Hot, TCS food must be held at an internal temperature of 120°F (49°C) or higher
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F, 135F
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Chicken salad can be held at room temperature, if it has a label that specifies it must be discarded after eight hours
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F, 4 hrs
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When holding TCS food for service, the internal temperature must be checked at least every four hours
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T
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Servers can contaminate food simply by handling the food-contact surface of a plate
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T
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sneeze guards or food shields
Must be located ____ above the food counter Must extend _____ beyond the food |
14” (36cm)
7” (18cm) |
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A critical control point (CCP) is a point in the flow of food where a hazard can be prevented, eliminated, or reduced to safe levels
|
T
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If cooking is a CCP for ground beef patties, then ensuring the internal temperature reaches 155°F (68°C) for fifteen seconds would be an appropriate critical limit
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T
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: An establishment that cures food must have a HACCP plan
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T
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Active Managerial Control:
Focuses on controlling the CDC’s 5 most common risk factors responsible for foodborne illness: |
Purchasing food from unsafe sources
Failing to cook food adequately Holding food at improper temperatures Using contaminated equipment Practicing poor personal hygiene |
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The sanitizing water must be at least
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171F°(77°C)
Immerse the item for 30 seconds |
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Temperature of the final sanitizing rinse must be at least
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180°F (82°C)
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Temperature of wash must be
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110°F (43°C) or higher
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The USDA is responsible for inspection and quality grading of:
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Meat and meat products
Poultry Dairy products Eggs and egg products Fruit and vegetables shipped across state lines |
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The FDA
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Issues the FDA Food Code jointly with the USDA and CDC
Inspects Foodservice operations that cross state borders (planes, trains, etc.) Food manufacturers and processors Ensures food processing plants meet standards of purity, wholesomeness, and labeling requirements |
