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51 Cards in this Set
- Front
- Back
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result of eating bacterially contaminated food where bacteria grows inside a person and produces a poison
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foodborne toxin-mediated infection
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Key factor to preventing bacterial growth
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time and temperature control
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temperature danger zone
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41-135 degrees
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chemical hazards
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cleaners, sanitizers, polishes, lubricants, toxic metals
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ground beef should be cooked to
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155 degrees
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When cooking chicken or fish in a microwave the internal temperature should be
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165 degrees
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slow drains are an indicator of
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full grease traps
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spoilage micro-organism typically do not
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cause foodborne illness
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a dry store room humidity should be
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50-60 percent
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three types of food safety hazards
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biological, physical and chemical
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biological hazards
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pathogens: viruses, parasites, funghi and bacteria. mushrooms and some fish.
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single most direct threat to the safety of food
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poor personal hygiene
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physical hazards
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hair, dirt, bandages, staples, broken glass.. fish bones
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for a foodborne illness to be considered an outbreak a minimum of how many people must get sick from the same food
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2
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alcohol-like odor, pink or slimy. causes food to bubble.
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yeast
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not killed by freezer temperatures, grows well in jelly or salami, sometimes can be cut away from food.
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mold
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FAT TOM
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Food, Acidity, Time, Temperature, Oxygen, Moisture
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hot food should be held at what temperature?
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135 degrees
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pathogen primarily found in the hair, nose, throat of humans
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Staph
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pathogen commonly linked with ground beef but also linked with contaminated produce
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E.Coli
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Which practive can reduce salmonella in poultry to safe levels?
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cooking food to the correct temperature
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covering wounds can prevent which pathogen
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Staph
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Which foodborne illness has been linked with ready-to-eat food and shellfish contaminated by sewage??
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Hep. A
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best way to prevent a foodborne illness from seafood?
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buy from reputable suppliers
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A person who ate raw oysters later became dis-oriented and suffered memory loss, what is the illness?
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Amnesic shellfish poisoning.
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Bleach, Iodine, Ammonia
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Sanitizers
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warmest temperature for recieving eggs
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45 degrees
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Norovirus and Hep. A can be spread by?
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not washing hands
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What temperatures to pathogens grow fastest
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70 and 125 degrees
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Dry storage should be how far off the ground
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6 inches
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TCS FOOD, SEAFOOD, WHOLE BEEF OR PORK, GROUND BEEF OR PORK, POULTRY
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order from top to bottom refigerated foods.
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Botulism is the only bacteria which can survive without..
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oxygen
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minimum temperature for stuffed meats and poultry??
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165 degrees
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Dairy, Eggs, Fish; Shellfish, Wheat, Soy Products, Peanuts
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Common Food Allergens
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FIFO
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first in first out
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prepped food can be held for a maximum of how many days
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7
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roasts of pork, beef, veal and lamb must be held at a temperature of 145 forn how long?
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4 minutes
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Temperature for ground beef, injected meat, ground seafood and eggs that will be held for service?
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155 degrees
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minimum internal temperature of eggs, meat, poultry and seafood cooked IN A MICROWAVE?
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165 degrees
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What is the only completely reliable method for preventing backflow?
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air gap
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you can hold cold food without temperature control for how long?
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6 hours
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temperature of fruit, vegetables, grains (rice,pasta) and legumes that will be held for service
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135 degrees
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you can hold hot food without temp control for how long?
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4 hours
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Hazard Analysis Critical Control Plan?
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HACCP
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first step in developing a haccp plan?
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conduct a hazard analysis
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how hot should the water at the handwashing station be?
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100 degrees
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which is a source of potable water?
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water transport vehicles
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bkacflow is when contaminated water.
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flows in reverse because of water pressure
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sanitizing is
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reducing pathogens to safe levels
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food contact services should be cleaned and sanitized
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every four hours
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proper temperature in dry storage
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50 to 70 degrees
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