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Food Service > 6.2 > Flashcards

6.2 Flashcards

(61 cards)

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1
Q

What does PHF (TCS) stand for?

A

Potentially Hazardous Food Temperature Control for Safety

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2
Q

Who can approve game animals?

A

Veterinarians from the Army and Airforce

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3
Q

Food must be obtained from…

A

approved sources

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4
Q

Meat and poultry that is not ready to eat food must include what on the package?

A

safe handling instructions

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5
Q

Milk must meet what 2 requirements?

A
  1. Pasteurized
  2. Grade A
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6
Q

What is the Danger zone?

A

41-135* F

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7
Q

Refrigerated TCS foods shall be what temp?

A

41*F or below

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8
Q

Raw eggs shall be received at what temp? EXCEPT…

A
  1. 45*F or below
  2. in overseas locations when authorized by command policy
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9
Q

TCS food that is cooked to a required time and temperature and received hot, shall be at a temp of?

A

135*F

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10
Q

TCS food shall be free of evidence of

A

previous temp abuse

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11
Q

Eggs must meet what 2 requirements?

A
  1. Grade A
  2. received 45*F or less
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12
Q

Shellfish tags shall be retained by the Food Facility for how long?

A

90 days

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13
Q

Procedures for chemical wash/disinfection of FF&V

A
  1. Prepare a 50-200 ppm free available chlorine solution
  2. Completely immerse FF&V for at least 1 minute
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14
Q

Wiping cloths used for wiping countertops and equipment must be laundered how often?

A

Daily

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15
Q

Food shall be stored at least how many inches above the deck?

A

6 inches

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16
Q

Illness carried or transmitted to people by food

A

Foodborne illness

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17
Q

An incident of 2 or more people experiencing the same illness after eating the same food is known as…

A

Foodborne Illness Outbreak

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18
Q

What is an illness caused by consuming food that contains living disease-causing microorganisms?

A

Foodborne infection

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19
Q

Foodborne infection symptoms…

A

DON’T appear immediately

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20
Q

What is an illness caused by consuming food containing a hazardous chemical or toxin?

A

Foodborne intoxication

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21
Q

Foodborne intoxication symptoms appear…

A

within a few hours

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22
Q

What is an illness caused by consuming food containing live pathogenic organisms that reproduce in the intestines and produce a toxin?

A

Toxin-mediated infection

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23
Q

What are the 4 types of microorganisms which may cause foodborne illnesses?

A
  1. Bacteria
  2. Viruses
  3. Parasites
  4. Fungi
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24
Q

What are the 5 characteristics of Bacteria?

A
  1. Living, single celled organism
  2. many types
  3. most are not harmful
  4. may reproduce
  5. pathogenic types cause illness
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25
What are the 2 types of bacteria?
1. Spore forming 2. Non spore forming
26
Which type of bacteria cannot be destroyed?
Spore forming
27
Which type of bacteria can be easily destroyed with proper cooking?
Non spore forming
28
What are the 3 spore forming bacteria?
1. Clostridium perfringes 2. Clostridium botulinum 3. Bacillus cereus
29
What are the 4 characteristics of Viruses?
1. requires living cell to live and reproduce 2. smallest microbe contaminant 3. common cause is poor personal hygiene 4. prevention by minimizing bare hand contact with food
30
What 2 foodborne illnesses are caused by viruses?
1. Hep A 2. Norovirus
31
What 2 foodborne illnesses are caused by parasites?
1. Anisakis 2. Trichinella
32
Cigatoxin symptoms develop after how long? and can cause?
30min-6hours death
33
What is scombroid?
a toxin originating from histamine released by a fish
34
What are the symptoms of Scombroid?
* Dizziness * rash * hives * SOB * peppery taste * itching * teary eyes
35
Who requires allergens to be declared on food products ?
FDA
36
What are the 3 safety food hazards?
1. biological 2. chemical 3. physical
37
Most foodborne illnesses are caused by what type of hazard?
biological
38
What does FATTOM stand for?
1. (F)ood 2. (A)cidity 3. (T)emperature 4. (T)ime 5. (O)xygen 6. (M)oisture
39
Foodborne microorganisms reproduce best between what pH range?
7.5 - 4.6
40
Foodborne microorganisms grow best at what temperatures?
41\*F - 135\*F
41
Microorganisms can double their population every…
20min
42
If PHFs remain in the danger zone for __ hours they can grow to levels high enough to make you ill.
4 hours
43
Disease causing bacteria can only grow in foods that have water activity higher than…
0.85
44
What are the 2 elements that are most critical and easiest to control are?
1. Temperature 2. Time
45
What are the 4 phases of bacterial growth?
1. Lag phase 2. Log phase 3. Stationary phase 4. Decline phase
46
During the lag phase:
1. Bacteria exhibit **little to no growth** 2. only lasts a few hours at room temperature
47
During the Log phase:
1. Bacteria **double** in numbers **every few minutes** 2. food must be considered unsafe
48
During the stationary phase?
of new bacteria being produced = # of organisms dying off
49
During the decline phase:
Bacteria **die off quickly** because they lack nutrients and are poisoned by their own toxic waste
50
5 CDC Risk Factors Contributing to Foodborne Illness:
1. Contaminated utensils/equipment 2. hot/cold holding temps 3. improper cooking temp 4. poor health/hygiene 5. unapproved/unsafe sources
51
Raw
145\*F for 15 seconds
52
Mechanically tenderized meats
155\*F for 15 seconds
53
Poultry
165\*F for 15 seconds
54
Hot holding
135\*F
55
Fruits & Veggies cooked for hot holding
135\*F
56
Parasite destruction for frozen foods must be stored
-4\*F and below minimum of 7 days
57
Juice must be
* obtained from a processor with a HACCP * Pasteurized/ treated for 5 log reduction
58
Chemical wash for FF&V must be
FDA approved
59
Food storage prohibited areas:
* locker rooms * toilet rooms * dressing rooms * garbage rooms * mechanical rooms * under sewer/leaking water lines * under open stairwells
60
Steak surface temp
145\*F
61
Microwave cooking
165\*F allow to stand for 2 min

Food Service (12 decks)

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