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72 Cards in this Set
- Front
- Back
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TCS foods
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foods that require time and temperature control for safety.
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What are 2 factors that you can control to reduce the growth of pathogens?
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time and temperature
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True or False?
Freezing kills viruses |
false
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Name a TCS produe item or plant food
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- heat-treated plant food (cooked rice, cooked beans, cooked vegetables)
- sprouts and sprout seeds - sliced melons - cut tomatoes - tofu or other soy protein. |
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What are 2 actions you can take to prevent the spread of viruses?
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- washing hands/practicing good personal hygiene
- restricting or excluding foodhandlers from the operation if they have certain symptoms or illnesses |
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Name the 6 conditions that favor the growth of most foodborne pathogens
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- food:specifically proteins and carbs
- acidity:contains little or no acid - temperature:41-135 degrees - time:4 or more hours in the TDZ - oxygen: the necessary level of oxygen - moisture:pathogens need moisture in the food to grow |
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Symptoms of this viral foodborne illness include abdominal pain and initially jaudice later
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Hepatitis A
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Preventing the spread of viruses can be achieved by following what practice?
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good personal hygiene
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This foodborne illness is most often linked with poultry and eggs
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Salmonellosis
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Restricting foodhandlers with skin infections from handling food can prevent an illness from this pathogen
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Staph
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Name 4 times when foodhandlers should wash their hands. (other than the start of a shift)
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- using the bathroom
- touching the hair, face, body, clothing, or aprons - sneezing, coughing, or using a tissue - eating, drinking, smoking, or shewing gum or tabacco - handing chemicals that might affect food safety - taking out the garbage, clearing tables, or busing dirty dishes - handling money - touching anything else that may contaminate hands |
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Describe the 5 steps of handwashing
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1- wet hands and arms with hot water at least 100 degrees
2- apply soap 3- scrub hand and arms for 10 to 15 seconds 4- rinse hands and arms thoroughly 4- dry hands and arms |
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What must a foodhandler do before putting on single-use gloves?
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wash hands
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What is the right way to care for a wound on a foodhandler's finger?
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- wear a bandage over the wound. make sure it keeps wound from leaking
- cover the bandage with a single-use glove or a finger cot |
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How should a manager respond to a foodhandler who has vomiting, diarrhea, or jaundice?
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exclude the foodhandler from the operation
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Once soap has been applied, how long should hands and arms be scrubbed?
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10 to 15 seconds
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Name a hand care practice, in addition to handwashing, that can prevent contamination
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- keep fingernails short and cleans
- not wearing nail polish or false nails - covering hand wounds with clean bandages and gloves or finger cots |
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Name 2 instances when foodhandlers must change their gloves
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- when they are soiled or torn
- before beginning a different task - at least every 4 hours during continual use - after handling raw meat, sea food, or poultry and before handling ready-to-eat food |
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Name 2 symptoms that require a foodhandler to be excluded from working with food
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- sore throat WITH fever in an operation that primarily serves a high risk population
- diarrhea - vomiting - jaundice - diagnosed with certain foodborne illness |
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Name 2 components of proper work attire
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- clean hat or hair restraint
- clean clothing - clean apron - no jewelry on hands or arms |
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Name the 2 requirements for a supplier to be considered an approved food supplier
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- they must be inspected
- they must be in compliance with applicable local, state, and federal laws |
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How long can chicken salad, prepped in-house at 41 degrees, be stored?
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a maximum of 7 days
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What are the temperature requirements for receiving fresh meat, shell eggs, and cut tomatoes?
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- fresh meat: internal temperature of 41 degrees or lower
- shell eggs: air temperature of 45 degrees or lower - cut tomatoes: 41 degrees or lower |
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List the steps for calibrating a bimetallic stemmed thermometer using the ice-point method
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1- fill a container with crushed ice and tap water
2- put the sensing area of the thermometer stem 3- hold the calibration nut with a wrench or other tools and adjust the head of the thermometer until it reads 32 degrees |
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From the top to bottom, what order should duck, ground beef, salmon, and strawberries be stored in the same refigerator?
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1- strawberries
2- salmon 3- ground beef 4- duck |
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At what temperature should coolers be kept?
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coolers must be kept at a temperature that keeps food at an internal temperature of 41 degrees or lower
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True or False?
Receiving cut tomatoes at room temperature is acceptable. Why or why not? |
False.
cut tomatoes are considered TCS food and must be received at a temperature of 41 degrees or lower |
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Before checking the internal temperature of TCS food at receiving, what must be done to the thermometer?
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the thermometer must be calibrated, cleaned, and sanitized
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What must be done to all ready-to-eat TCS food that is prepped in-house and held longer then 24 hours?
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the food must be labelled with the name of the food and date by which it should be sold, eaten, or thrown out
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Define FIFO and explain why it is used
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F irst
I n F irst O ut this method of storage ensure that the oldest products are used first |
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Why would you use one set of equipment for ready-to-eat food?
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to prevent cross-contamination
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What is the temperature danger zone?
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41-135 degrees
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How do you calibrate a thermometer using the boiling-point method?
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1- bring tap water to a voil in a deep pan
2- put the thermometer stem or probe into the boiling water. make sure the sensing area is underwater. wait until the indicator stops moving 3- adjust the thermometer so that it reads 212 degrees or the correct temperature for your altitude |
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List the minimum internal cooking temperature for poultry, ground pork, and pork chops
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poultry- 165 degrees for 15 seconds
ground pork- 155 degrees for 15 seconds pork chops- 145 degrees for 15 seconds |
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What is the minimum internal temperature that food must reach when it is being reheated for hot-holding?
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within 2 hours, the food must reach a temperature of 165 degrees for 15 seconds
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What are the 4 acceptable methods for thawing TCS food?
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1- in a cooler at 41 degrees or lower
2- submerged under running potable water at 70 degrees or lower 3- in a microwave over, if the food will be cooked after thawing 4- as part of the cooking process |
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Meat cooked in a microwave oven must be heated to what minimum internal temperature?
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165 degrees
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What are the time and temperature requirements for reheating beef stew that will be held for service?
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it must be reheated to 165 degrees for 15 seconds within 2 hours
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List the required minimum internal cooking temperature for beef roasts, stuffed pork shops, and shell eggs for immediate service
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beef roasts- 145 degrees for 4 minutes
stuffed pork chops- 165 degrees for 15 seconds shell eggs for immediateservice- 145 degrees for 15 seconds |
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What are the time and temperature requirements for cooking food using two-stage cooling?
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cool food from 135 degrees to 70 degrees within 2 hours, and 41 degrees or lower in the next 4 hours
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What is the maximum internal temperature for holding TCS food?
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cold TCS food must be held at 41 degrees
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Name 2 wats to avoid bare-heand contact with ready-to-eat food
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- use single-use gloves
- use deli sheets - use tools such as tongs |
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What part of dishes and utensils must servers avoid touching?
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the food-contact surface, such as the top of a plate or the rim of a glass
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What are the ONLY types of food that may be re-served to another costumer?
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the only food that may be re-served to another costumer are bottles of condiments such as ketchup, and unopened, prepackaged food such as wrapped crackers
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List all of the conditions that must be met to hold TCS food WITHOUT temperature control
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- hold the food at 135 degrees or higher before removing it from temperature control
- label the food with the time you must throw it out, which is 4 hours after it was removed from TDZ - sell, serve, or throw out the food within 4 hours |
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What should be the internal temperature for holding hot TCS food?
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135 degrees or higher
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What are the 2 biggest hazards to food when you serve offsite?
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- time-temperature abuse
- contamination |
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Name 2 ways to prevent costomers from contaminating self service areas
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- install sneeze guards
- label food items - handout fresh plates to customers on return visits - separate raw and ready-to-eat food |
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Name 2 alternatives for minimizing bare-hand contact with ready-to-eat food
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- wearing gloves
- using tongs or deli sheets to handle food |
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What are the requirements for holding potato salad without temperature control?
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1- prior to removal from temperature control, it must have been held at 41 degrees or lower
2- it must not exceed 70 degrees 3- it must contain a label specifying both the time it was removed from refrigeration and the time when it must be thrown out 4- it must be sold, served, or thrown out within 6 hours |
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What type of food safety management systems controls risks and hazards throughout the flow of food using 7 sequesntial steps?
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HACCP
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What is the first step in implementing active managerial control in an operation?
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consider the 5 risk factors throughout the flow of food
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Once critical limits have been created in a HACCP plan, what is the next step?
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Establish monitoring procedures and determine the best way for the opperation to check them
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What is the first step in developing a crisis-management program?
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establish a crisis management tem
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Name 2 FDA public health intervention
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1- demonstration of knowledge
2- staff health controls 3- controllong hands as a vehicle of contamination 4- time and temperature parameters for controlling pathogens 5- consumer advisory |
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What is the first step in setting up a HACCP system?
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conducting a hazard analysis
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Which food safety system is used to address the CDC risk factors for foodborne illness?
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Active managerial control
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This is a point in the flow of food where identified hazards can be prevented, eliminated, or reduced to safe levels
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critical control point, CCP
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Name an activity performed by an operation that requires an HACCP plan
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- smoking or curing food as a method of food preservation
- using food additives or adding components to preserve food - custom-processing animals - packaging food using reduced oxygen (ROP) method - pasteurizing packaged juice on-site, without a warning label - sprouting seeds or beans - offering live, molluscan shellfish from a display tank |
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Cooking ground beef to 155 degrees for 15 seconds is an example of this HACCP principle
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a critical limit
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All surfaces must be cleaned and rinsed. What additional task must be performed for food-contact surfaces?
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sanitizing
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What type of cleaner has a scouring agent that helps scrub hard-to-remove dirt?
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abrasive cleaners
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Name 2 places where handwashing stations should be located in an operation
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- restrooms
- food-prep areas - service areas - dishwashing areas - any areas that make it easy for staff to wash their hands often |
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What is the minimim lighting intensity required for prep areas?
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50 foot-candles
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What are the 5 steps to clean and sanitize items in a three-compartment sink?
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1- rinse, scrape, or soal items before washing them
2- clean items in the first sink in a detergent solution of at least 110 degrees 3- rinse items in the second sink by either spraying them with water or dipping them in it 4-sanitize items in the third sink, using hot water or a chemical sanitizer 5- air-dry all items |
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According to the CDC, what are the 5 most common risk factors that cause foodborne illness?
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1- purchasing food from unsafe sources
2- failing to cook food adequately 3- holding food at incorrect temperatures 4- using contaminated equipment 5- practicing poor personal hygiene |
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Where should cleaning tools and supplies be stored in an operation?
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in a seperate area away from food and food-prep areas
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What is the difference between cleaning and sanitizing?
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- cleaning removes food and other dirt from a surface
- sanitizing reduces pathogens on a surface to safe levels |
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What is the main purpose of a backflow-prevention device such as a vacuum breaker or air gap?
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to prevent pulling dirty water into the safe water supply
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What 5 factors influence the effectiveness of a sanitzer?
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- contact time
- temperature - concentration - water hardness - pH |
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What are the 5 necessary pieces of equipment of a sanitizer?
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1 hot and cold running water
2 soap 3- means to dry hands 4- waste container 5- sign to indicate employees are to wash hands before returning to work |
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What are the 7 HACCP principles?
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1- conduct a hazard analysis
2- determine the critical control points 3- establish critical limits 4- establish monitoring procedures 5- identify corrective actions 6- verify that the system works 7- establish procedures for record keeping and documentation |
