6-2 FOOD SERVICE SANITARY REQUIREMENTS Flashcards
(104 cards)
1
Q
WHO APPROVES GAME ANIMALS IN ANTE-MORTEM AND POST-MORTEM
A
-VETERINARIANS
2
Q
COMPLIANCE WITH FOOD LAW EXAMPLES:
A
- OBTAINED FROM SOURCES THAT COMPLY WITH LAW
- OBTAINED FROM APPROVED SOURCES
- FOOD SHALL BE LABELED
- CAN’T BE PREPARED IN PRIVATE HOMES
- RAW FISH ONLY FROM APPROVED SUPPLIER
3
Q
WHOLE-MUSCLE,INTACT BEEF STEAKS SHALL BE:
A
LABELED AND WRITTEN TO SPECIFYING THEY MEET THE DEFINITION OF WHOLE-INTACT MUSCLE BEEF
4
Q
FLUID MILK SHALL BE PASTEURIZED AND OBTAINED FROM SOURCES THAT:
A
COMPLY WITH GRADE A STANDARDS
5
Q
FOOD SERVICE SANITARY REQUIREMENTS
GUIDLINES FOR FISH
A
- COMMERCIALLY/ LEGALLY CAUGHT OR HARVESTED
- APPROVED FOR SALE
- PRIVATELY CAUGHT FISH MAY BE USED FOR SOCIAL FUNCTIONS
- MOLLUSCAN SHELLFISH RECREATIONALLY CAUGHT MAY NO BE RECIEVED
6
Q
FOOD SERVICE SANITARY REQUIREMENTS,
MOLLUSCAN SHELLFISH
A
- OBTAINED FROM SOURCES ACCORDING TO LAW
- RECEIVED IN INTERSTATE COMMERCE SHALL BE LISTED IN THE INTERSTATE CERTIFIED SHELLFISH SHIPPERS LIST
7
Q
FOOD SERVICE SANITARY REQUIREMENTS,
WILD MUSHROOMS
A
-USE OF WILD MUSHROOMS IS PROHIBITED
8
Q
REFRIGERATED POTENTIALLY HAZARDOUS FOODS SHALL BE RECEIVED AT?
A
41 DEGREES OR BELOW
9
Q
RAW EGGS SHALL BE RECEIVED IN REFRIGERATED EQUIPMENT THAT MAINTAINS TEMPERATURE OF:
A
45 DEGREES OR LESS
10
Q
UPON RECEIPT PHF SHALL BE FREE OF?
A
EVIDENCE OF PREVIOUS TEMPERATURE ABUSE
11
Q
SHELL EGGS SHALL BE RECIEVED ______ AND ______ AND MAY NOT EXCEED THE RESTRICTED EGG TOLERANCES FOR U.S. CONSUMER GRADE _____.
A
- CLEAN
- SOUND
- GRADE B
12
Q
EGGS AND MILK PRODUCTS SHALL BE OBTAINED:
A
PASTUERIZED
13
Q
FLUID MILK AND DRY MILK PRODUCTS SHALL BE:
A
- OBTAINED PASTEURIZED
- COMPLY WITH GRADE A STANDARDS
14
Q
FROZEN MILK PRODUCTS, ICE CREAM, AND CHEESE SHALL BE OBTAINED:
A
PASTEURIZED
15
Q
WHAT INFORMATION WILL BE ON THE HARVESTER’S TAG OR LABEL?
A
- HARVESTER’S IDENTIFICATION NUMBER
- DATE OF HARVESTING
- LOCATION OF HARVEST
- TYPE AND QUANTITY OF SHELLFISH
16
Q
WHAT STATEMENT WILL BE ON THE HARVESTER’S TAG?
A
“THIS TAG IS REQUIRED TO BE ATTACHED UNTIL CONTAINER IS EMPTY OR RETAGGED AND THEREAFTER KEPT ON FILE FOR 90 DAYS”
17
Q
IF A CONTAINER OF SHELLSTOCK DOES NOT BEAR A TAG OR LABEL, OR DOESN’T HAVE ALL THE INFO, WHAT SHALL BE DONE?
A
-SUBJECT TO A HOLD ORDER OR DESTRUCTION
18
Q
SHELLSTOCK, CONDITION
A
- REASONABLY FREE OF MUD
- DEAD SHELLFISH
- SHELLFISH WITH BROKEN SHELLS
19
Q
HOW LONG ARE SHELLFISH TAGS RETAINED BY THE FOOD FACILITY?
A
90 DAYS
20
Q
JUICE STANDARDS
COMMERCIALLY PROCESSED PRE-PACKAGED JUICE SHALL BE:
A
- OBTAINED FROM A PROCESSOR WITH A HACCP SYSTEM
- OBTAINED PASTEURIZED, OR TREATED TO ATTAIN A 5-LOG REDUCTION
21
Q
PROCEDURES FOR CHEMICAL WASH/DISINFECTION FOR FF&V
A
- USE UNSCENTED BLEACH OR SODIUM HYPOCHLORTIE 5-6%
- PREPARE A 50-200 PPM FAC (PH 6.0-7.5)
- IMMERSE FOR 1 MIN IN DISINFECTANT
- RINSE
22
Q
CLOTHS IN USE FOR WIPING COUNTERS AND OTHER EQUIPMENT SURFACES SHALL BE
A
- HELD BETWEEN USES IN SANITIZER SOLUTION
- LAUNDERED DAILY
23
Q
ALL DISPOSABLE GLOVES SHALL BE WHAT TYPE?
A
POWDER FREE
NO LATEX
24
Q
FOOD STORAGE-
AT LEAST ____ ABOVE THE FLOOR
A
6 INCHES
25
BEVERAGE CONTAINERS, CASED FOOD, BOTTLES, CANS AND MILK IN PLASTIC CRATES MAT BE STORED
-ON A FLOOR THAT IS CLEAN AND NOT EXPOSED TO MOISTURE
26
FOOD STORAGE, PROHIBITED AREAS
| FOOD MAY NOT BE STORED IN
- LOCKER ROOMS
- TOLIET ROOMS
- DRESSING ROOMS
- GARBAGE ROOMS
- MECHANICAL ROOMS
- UNDER UNSHIELDED SEWER LINES
- UNDER LEAKING WATER LINES
- UNDER OPEN STAIRWELLS
- UNDER OTHER SOURCES OF CONTAMINATION
27
DEFINE FOOD BORNE ILLNESS
ILLNESS CARRIED OR TRANSMITTED TO PEOPLE BY FOOD
28
DEFINE FOOD BORNE ILLNESS OUTBREAK
AN INCIDENT IN WHICH TWO OR MORE PEOPLE EXPERIENCE THE SAME ILLINESS AFTER EATING THE SAME FOOD
29
DEFINE FOOD BORNE INFECTION
-AN ILLNESS CAUSED BY CONSUMING FOOD THAT CONTAINS LIVIING DISEASE-CAUSING MICROORGANISM
30
FOOD BORNE INFECTION SYMPTOMS/ONSET
- UPSET STOMACH
- DIARRHEA
- VOMITING
- FVER
- NOT IMMEDIATE
31
DEFINE FOOD BORNE INTOXICATION
| -ONSET?
- AN ILLINESS CAUSED BY CONSUMING FOOD CONTAINING A HAZARDOUS CHEMICAL OR TOXIN.
- SX APPEAR WITHIN A FEW HOURS
32
DEFINE TOIXIN-MEDIATED INFECTION
-AN ILLINESS CAUSED BY CONSUMING FOOD CONTAINING LIVE PATHOGENIC ORGANISMS THAT REPRODUCE IN THE INTESTINES AND PRODUCE A TOXIN
33
WHAT ARE THE 4 TYPES OF MICROORGANISMS WHICH MAY CAUSE FOOD BORNE ILLNESS
- BACTERIA
- VIRUS
- PARASITE
- FUNGI
34
CHARACTERISTICS OF BACTERIA
- LIVING, SINGLE CELL ORGANISM
- MANY TYPES, FOUND EVERYWHERE
- MOST ARE NOT HARMFUL
- PATHOGENIC TYPES CAUSE ILLINESS
- MAY REPRODUCE IN FAVORABLE CONDITIONS
35
WHAT ARE THE TWO TYPES OF BACTERIA?
- SPORE FORMING
| - NON SPORE FORMING
36
TYPE OF BACTERIA THAT IS:
- COMMONLY FOUND IN SOIL
- BUILD A WALL TO PROTECT THEMSELVES
- CAN SURVIVE COOKING, FREEZING, ACIDIC FOODS, LOW MOISUTRE
- CAN NOT BE DESTROYED
SPORE FORMING BACTERIA
37
WHAT TYPE OF BACTERIA IS:
- VEGETATIVE CELLS
- EASILY DESTROYED WITH PROPER COOKING
NON SPORE FORMING BACTERIA
38
WHAT ARE THE 3 SPORE FORMING BACTERIA?
- CLOSTRIDIUM PERFRINGES
- BACILLUS CEREUS
- CLOSTRIDIUM BOTULINUM
39
CLOSTRIDIUM PERFRINGES CHARACTERISTICS:
| TYPE OF FOOD BORNE ILLNESS
BACTERIAL TOXIN MEDITATED INFECTION
40
CLOSTRIDIUM PERFRINGES SX
-SX: ABD PAIN, SEVERE DIARRHEA
41
CLOSTRIDIUM PERFRINGES CHARACTERISTICS:
| COMMON FOOD
-COMMON FOODS: BEEF, POULTRY, GRAVIES, DRIED/PRE COOKED FOODS
42
CLOSTRIDIUM PERFRINGES CHARACTERISTICS:
| PREVENTION
-PREVENTION: PROPERLY COOK, COOL, AND REHEAT FOOD
43
BACILLUS CEREUS CHARACTERISTICS:
| TYPE OF FOOD BORNE ILLINESS
BACTERIAL TOXIN MEDIATED INFECTION
44
BACILLUS CEREUS CHARACTERISTICS:
| SX
TYPE I:
-WATERY DIARRHEA, ABD CRAMPS
TYPE II:
-VOMITING, STOMACH CRAMPS
45
BACILLUS CEREUS CHARACTERISTICS:
| COMMON FOODS
TYPE I:
-MEATS, FISH, VEGGIES, MILK
TYPE II:
-GRAINS, RICE, CEREALS, PASTAS, STARCH FOOD
46
BACILLUS CEREUS CHARACTERISTICS:
| PREVENTION
-PROPERLY COOK, COOL, HOLD AND REHEAT FOODS
47
CLOSTRIDIUM BOTULINUM CHARACTERISTICS:
| TYPE OF FOOD BORNE ILLINESS
BACTERIAL INTOXICATION
48
CLOSTRIDIUM BOTULINUM CHARACTERISTICS:
| SX
-DIZZINESS, SHORTNESS OF BREATH, HEADACHE, DOUBLE VISION
49
CLOSTRIDIUM BOTULINUM CHARACTERISTICS:
| COMMON FOODS
-CANNED FOODS, ESPECIALLY HOME CANNED, VACUUM PACKED FOODS, GARLIC IN OIL, ONIONS IN BUTTER
50
CLOSTRIDIUM BOTULINUM CHARACTERISTICS:
| PREVENTION
-INSPECT PACKAGING INTEGRITY
| DO NOT USE HOME CANNED FOODS
51
WHAT TYPE OF MICROORGANISM:
- REQUIRES LVING CELL TO LIVE AND PRODUCE
- SMALLEST MICROBE CONTAMINANT
- COMMON CAUSE IS POOR PERSONAL HYGIENE
- PREVENTION: MINIMIZE BARE HAND CONTACT WITH READY TO EAT FOODS
VIRUS
52
WHAT ARE THE FOOD BORNE ILLINESSES CAUSED BY VIRUSES
- HEP A
| - NORWALK (NOROVIRUS)
53
HEPATITIS A CHARACTERISTICS:
| SX
- NAUSEA
- FEVER
- CRAMPS
- VOMITING
- FATIGUE
- JAUNDICE
54
HEPATITIS A CHARACTERISTICS:
| COMMON FOODS
-RAW UNDERCOOKED SHELLFISH, READY TO EAT FOODS PREPARED BY INFECTED EMPLOYEES
55
HEPATITIS A CHARACTERISTICS:
| PREVENTION
-APPROVED SHELLFISH, COOK PROPERLY, GOOD PERSONAL HYGIENE
56
NORWALK CHARACTERISTICS
| SX
- NAUSEA
- CRAMPS
- VOMITING
- HEADACHES
- FEVER
57
NORWALK CHARACTERISTICS
| COMMON FOODS
- CONTAMINATED WATER,
- CONTAMINATED VEGGIES
- RAW SHELLFISH
- INFECTED EMPLOYEE
58
NORWALK CHARACTERISTICS
| PREVENTION
- GOOD PERSONAL HYGIENE
- PROPERLY COOKED FOODS
- AVOID CROSS CONTAMINATION
59
CHARACTERISTICS OF PARASITES
-NEED TO LIVE IN A HOST TO GROW
60
WHAT TWO FOOD FOOD BORNE ILLNESSES ARE CAUSED BY PARASITES
- ANISAKIS
| - TRICHINELLA
61
TRICHINELLA COMMON FOODS
UNDERCOOKED PORK AND WILD GAME
62
ANISAKIS COMMON FOODS
RAW/UNDERCOOKED SEAFOOD
63
WHAT ARE:
- PRIMARILY SPOILAGE ORGANISMS
- CAN SOMETIMES CAUSE ILLNESS
- FOUND IN SOIL, AIR, WATER, FOOD, PLANTS, AND ANIMALS
FUNGI
| MOLDS, YEASTS, MUSHROOMS
64
CHARACTERISTICS OF MOLDS
- SPOILS FOOD
- CAN CAUSE ILLNESS
- NOT DESTROYED BY FREEZING
- GROWS WELL IN ACIDIC, LOW WATER FOODS
- PRODUCES TOXIN
65
YEAST CHARACTERISTICS
- SPOILS FOOD RAPIDLY
- APPEARS REDDISH-PINK
- SLIMY, BUBBLES
- TASTE OF OR PRODUCE ALCOHOL
- GROWS IN LOW WATER FOODS: JELLY, JAMS
66
WHAT ARE THE TWO TOXINS
- CIGATOXIN
| - SCOMBROID
67
WHAT ARE THE MOST COMMON FOOD ALLERGENS
- MILK
- WHEAT PROTEINS
- SOY
- TREE NUTS
- EGGS
- PEANUTS
- FISH
- SHELLFISH
68
WHAT DOES FATTOM MEAN?
- FOOD
- ACIDITY
- TEMPERATURE
- TIME
- OXYGEN
- MOISTURE
69
WHAT DO DISEASE CAUSING BACTERIA NEED TO MULTIPLY?
FATTOM
70
FOOD BORNE MICROORGANISMS BEST REPRODUCE BETWEEN WHAT PH?
-7.5 TO 4.6 PH
71
FOOD BORNE MICROORGANISMS GROW BEST AT TEMPERATURES BETWEEN:
-41 F AND 135 F
72
WHAT ARE THE 4 PHASES OF BACTERIAL GROWTH?
- LAG PHASE
- LOG PHASE
- STATIONARY PHASE
- DECLINE PHASE
73
WHAT PHASE IS THIS:
- BACTERIA EXHIBIT LITTLE OR NO GROWTH
- ONLY LASTS A FEW HOURS AT ROOM TEMP
-LAG PHASE
74
WHAT PHASE IS THIS:
- DOUBLE IN NUMBER EVERY FEW MINS
- FOOD IS UNSAFE NOW
LOG PHASE
75
WHAT PHASE IS THIS:
- NUMBER OF NEW BACTERIA EQUALS NUMBER OF DYING BACTERIA
- BACTERIA USED UP MOST OF THE MOISTURE, NUTRIENTS, AND SPACE
STATIONARY PHASE
76
WHAT PHASE IS THIS:
- BACTERIA DIE OFF QUICKLY
- LACK NUTRIENTS
- POISONED BY THEIR OWN TOXIC WASTES
DECLINE PHASE
77
WHAT ARE THE TOP 5 CDC RISK FACTORS CONTRIBUTING TO FOOD BORNE ILLNESS
- IMPROPER HOT/COLD HOLDING TO PHF
- IMPROPER COOKING TEMP
- CONTAMINATED UTENSILS/EQUIPMENT
- POOR HEALTH/HYGIENE
- FOOD FROM UNAPPROVED/UNSAFE SOURCE
78
COOKING, RAW ANIMAL FOODS TEMPERATURE AND GUIDELINES
| RAW EGGS BROKEN AND PREPARED
-145 OR ABOVE FOR 15 SECONDS
79
COOKING, RAW ANIMAL FOODS TEMPERATURE AND GUIDELINES,
| POULTRY, WILD GAME, STUFFED THINGS
-165 OR ABOVE FOR 15 SECONDS
80
COOKING, TEMPERATURE AND GUIDELINES
| WHOLE MEAT ROASTS STILL DRY OVEN
- 10 POUNDS OR LESS = 350
| - 10 POUNDS OR MORE=250
81
COOKING, TEMPERATURE AND GUIDELINES
| WHOLE MEAT ROASTS, CONVECTION OVEN
- 10 POUNDS OR LESS = 325
| - 10 POUNDS OR MORE=250
82
COOKING, TEMPERATURE AND GUIDELINES
| WHOLE MEAT ROASTS, HIGH HUMIDITY
-250 F
83
COOKING, TEMPERATURE AND GUIDELINES
| RAW/UNDER COOKED, WHOLE INTACT BEEF
- COOKED ON BOTH SIDES
- SURFACE TEMP OF 145 OR ABOVE
- COLOR CHANGE ON ALL SIDES
84
COOKING, TEMPERATURE AND GUIDELINES
| MICROWAVE COOKING
- AT LEAST 165 F
| - STAND FOR 2 MINS
85
COOKING, TEMPERATURE AND GUIDELINES
| PLANT FOODS FOR HOT HOLDING
-135 DEGREES F
86
FREEZING FOR PARASITE DESTRUCTION
- FROZEN AT -4 DEGREES FOR 7 DAYS
- FROZEN AT -31 DEGREES UNTIL SOLID AND STORED AT -31 FOR 15 HOURS
- FROZEN AT -31 DEGREES UNTIL SOLID AND STORED AT -4 FOR 24 HOURS
87
JUICE WILL BE TREATED TO ATTAIN A?
5- LOG REDUCTION
88
WHAT ARE THE SIGNS THAT FROZEN PHF FOOD HAS BEEN THAWED AND REFROZEN
- ICE CRYSTALS
- WET PACKAGING
- PRODUCT IS DISCOLORED
89
PHF SHALL BE THAWED UNDER REFRIGERATION THAT MAINTAINS THE FOOD TEMPERATURE AT ____ OR LESS
-41 DEGREES
90
FOOD CAN BE THAWED IN A WATER TEMPERATURE OF
-70 DEGREES OR BELOW
91
COOKED PHF SHALL BE COOLED WITHIN A TOTAL OF _____ HOURS FROM _____ DEGREES TO _____ DEGREES OR LESS
- 6 HOURS
- 135 DEGREES
- 41 DEGREES
92
WHEN COOLING FOOD, WITHIN ___ HOURS IT SHOULD GO FROM 135 TO?
- 2 HOURS
| - 70 DEGREES
93
WHEN COOLING FOOD, WITHIN ____ HOURS IT SHOULD GO FROM 70 DEGREES TO?
- 4 HOURS
| - 41 DEGREES
94
WHAT ARE COOLING METHODS FOR FOOD
- PLACING FOOD IN SHALLOW PANS
- SMALLER AND THINNER PORTIONS
- RAPID COOLING EQUIPMENT
- STIRRING FOOD PLACED IN A ICE BATH
- USING HEAT TRANSFER CONTAINERS
- ADDING ICE AS AN INGREDIENT
95
FOOD SHALL BE HELD AT?
| HOT AND COLD
- 135 OR ABOVE
| - 41 OR LESS
96
WHAT IS THE MAXIMUM HOLDING PERIOD FOR READY TO EAT FOODS?
-7 DAYS WHEN HELD AT 41 DEGREES OR LESS
97
WHAT IS THE SHELF LIFE FROM THE TIME FOOD IS REMOVED FROM THE FREEZER TO WHEN IT MUST BE COOKED OR USED BY?
7 DAYS
98
WHAT IS THE TEMPERATURE DANGER ZONE
41-135 DEGREES
99
WHEN REMOVED FROM TEMPERATURE CONTROL WHEN HELD AT 41, FOR COLD, AND 135 FOR HOT SHALL BE SERVED WITHIN WHAT TIME FRAME?
4 HOURS
100
FOOD SHALL HAVE AN INITIAL TEMPERATURE OF 41 DEGREES OR LESS WHEN REMOVED FROM TEMPERATURE CONTROL AND MAY NOT EXCEED 70 DEGREES WITHIN _____ HOURS
-6 HOURS
101
LEFTOVERS MAY BE RETAINED FOR ____ HOURS IF CHILLED TO 41 DEGREES
72 HOURS
102
CAN YOU FREEZE LEFTOVERS?
NO
103
REHEATING LEFTOVERS:
| REHEAT SO THAT ALL PARTS REACH _____ DEGREES FOR A MAXIMUM OF _______ AND THEN HOLD AT ____ UNTIL SERVED
- 165 DEGREES
- 15 SECONDS
- 135 DEGREES
104
THE TIME FOR REHEATING LEFTOVERS TO 165 DEGRESS SHALL NOT EXCEED:
2 HOURS
