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72 Cards in this Set

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  • Back
TCS foods
foods that require time and temperature control for safety.
What are 2 factors that you can control to reduce the growth of pathogens?
time and temperature
True or False?
Freezing kills viruses
Name a TCS produe item or plant food
- heat-treated plant food (cooked rice, cooked beans, cooked vegetables)
- sprouts and sprout seeds
- sliced melons
- cut tomatoes
- tofu or other soy protein.
What are 2 actions you can take to prevent the spread of viruses?
- washing hands/practicing good personal hygiene
- restricting or excluding foodhandlers from the operation if they have certain symptoms or illnesses
Name the 6 conditions that favor the growth of most foodborne pathogens
- 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
Symptoms of this viral foodborne illness include abdominal pain and initially jaudice later
Hepatitis A
Preventing the spread of viruses can be achieved by following what practice?
good personal hygiene
This foodborne illness is most often linked with poultry and eggs
Restricting foodhandlers with skin infections from handling food can prevent an illness from this pathogen
Name 4 times when foodhandlers should wash their hands. (other than the start of a shift)
- 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
Describe the 5 steps of handwashing
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
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 wound from leaking
- cover the bandage with a single-use glove 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 short and cleans
- not wearing nail polish or false nails
- covering hand wounds with clean bandages and gloves 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, sea food, 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 illness
Name 2 components of proper work attire
- clean hat or hair restraint
- clean clothing
- clean apron
- no jewelry on hands or arms
Name the 2 requirements for a supplier to be considered an approved food supplier
- they must be inspected
- they must be in compliance with applicable local, state, and federal laws
How long can chicken salad, prepped in-house at 41 degrees, be stored?
a maximum of 7 days
What are the temperature requirements for receiving fresh meat, shell eggs, and cut tomatoes?
- fresh meat: internal temperature of 41 degrees or lower
- shell eggs: air temperature of 45 degrees or lower
- cut tomatoes: 41 degrees or lower
List the steps for calibrating 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
3- hold the calibration nut with a wrench or other tools and adjust the head of the thermometer until it reads 32 degrees
From the top to bottom, what order should duck, ground beef, salmon, and strawberries be stored in the same refigerator?
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 degrees or lower
True or False?
Receiving cut tomatoes at room temperature is acceptable. Why or why not?
cut tomatoes are considered TCS food and must be received at a temperature of 41 degrees or lower
Before checking the internal temperature of TCS food at receiving, what must be done to the thermometer?
the thermometer must be calibrated, cleaned, and sanitized
What must be done to all ready-to-eat TCS food that is prepped in-house and held longer then 24 hours?
the food must be labelled with the name of the food and date by which it should be sold, eaten, or thrown out
Define FIFO and explain why it is used
F irst
I n
F irst
O ut

this method of storage ensure that the oldest products are used first
Why would you use one set of equipment for ready-to-eat food?
to prevent cross-contamination
What is the temperature danger zone?
41-135 degrees
How do you calibrate a thermometer using the boiling-point method?
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
List the minimum internal cooking temperature for poultry, ground pork, and pork chops
poultry- 165 degrees for 15 seconds
ground pork- 155 degrees for 15 seconds
pork chops- 145 degrees for 15 seconds
What is the minimum internal temperature that food must reach when it is being reheated for hot-holding?
within 2 hours, the food must reach a temperature of 165 degrees for 15 seconds
What are the 4 acceptable methods for thawing TCS food?
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
Meat cooked in a microwave oven must be heated to what minimum internal temperature?
165 degrees
What are the time and temperature requirements for reheating beef stew that will be held for service?
it must be reheated to 165 degrees for 15 seconds within 2 hours
List the required minimum internal cooking temperature for beef roasts, stuffed pork shops, and shell eggs for immediate service
beef roasts- 145 degrees for 4 minutes
stuffed pork chops- 165 degrees for 15 seconds
shell eggs for immediateservice- 145 degrees for 15 seconds
What are the time and temperature requirements for cooking food using two-stage cooling?
cool food from 135 degrees to 70 degrees within 2 hours, and 41 degrees or lower in the next 4 hours
What is the maximum internal temperature for holding TCS food?
cold TCS food must be held at 41 degrees
Name 2 wats to avoid bare-heand contact with ready-to-eat food
- use 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 the rim of a glass
What are the ONLY types of food that may be re-served to another costumer?
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
List all of the conditions that must be met to hold TCS food WITHOUT temperature control
- 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
What should be the internal temperature for holding hot TCS food?
135 degrees or higher
What are the 2 biggest hazards to food when you serve offsite?
- time-temperature abuse
- contamination
Name 2 ways to prevent costomers from contaminating self service areas
- install sneeze guards
- label food items
- handout 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 tongs or deli sheets to handle food
What are the requirements for holding potato salad without temperature control?
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
What type of food safety management systems controls risks and hazards throughout the flow of food using 7 sequesntial steps?
What is the first step in implementing active managerial control in an operation?
consider the 5 risk factors throughout the flow of food
Once critical limits have been created in a HACCP plan, what is the next step?
Establish monitoring procedures and determine the best way for the opperation to check them
What is the first step in developing a crisis-management program?
establish a crisis management tem
Name 2 FDA public health intervention
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
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 an HACCP plan
- 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
Cooking ground beef to 155 degrees 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?
What type of cleaner has a scouring agent that helps scrub hard-to-remove dirt?
abrasive cleaners
Name 2 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 minimim lighting intensity required for prep areas?
50 foot-candles
What are the 5 steps to clean and sanitize items in a three-compartment sink?
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
According to the CDC, what are the 5 most common risk factors that cause foodborne illness?
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
Where should cleaning tools and supplies be stored in an operation?
in a seperate area away from food and food-prep areas
What is the difference between cleaning and sanitizing?
- cleaning removes food and other dirt from a surface
- sanitizing reduces pathogens on a surface to safe levels
What is the main purpose of a backflow-prevention device such as a vacuum breaker or air gap?
to prevent pulling dirty water into the safe water supply
What 5 factors influence the effectiveness of a sanitzer?
- contact time
- temperature
- concentration
- water hardness
- pH
What are the 5 necessary pieces of equipment of a sanitizer?
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
What are the 7 HACCP principles?
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