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MD 4200 > C8 Safety, Sanitation, & Maintenance > Flashcards

C8 Safety, Sanitation, & Maintenance Flashcards

(61 cards)

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1
Q

Most common causes of work place accidents:

A

Overexertion, impact accidents, and falls.

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2
Q

Best-practices for foodservice safety program:

A

Management commitment, employee involvement, communication, education and training, injury reporting & treatment, return to work policy, safety program, safety audits & inspection.

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3
Q

Occupational Safety & Health Act

A

to assure, so far as possible, every working man & woman in the Nation safe and healthful working conditions, and to preserve our human resources.

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4
Q

More ? occur in foodservice then any other kind of business.

A

fires. Generally caused by mishandling of fuel & heat.

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5
Q

extractor ventilator

A

Is a series of baffles on the hood to extract grease through a centrifugal action. Remove grease from the air that can start fires.

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6
Q

Ergonomics

A

examines how workers interact with their work environment. Influences safety.

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7
Q

Four types of workplace violence:

A

Criminal intent, worker-on-worker, customer/client, personal relationship.

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8
Q

the Food Code

A

It is a reference document for regulatory agencies responsible for overseeing food safety in retail outlets. Is the FDA’s best advise for a system of regulation to ensure that food is safe and properly protected.

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9
Q

Ware washing

A

Process of washing and sanitizing dishes, glassware, flatware, & pots & pans either manually or mechanically.

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9
Q

PulseNet

A

is a national network of public health labs that perform “fingerprinting” of bacteria that may be food-borne.

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10
Q

Single tank

A

Single-tank dish machine. Does not move.

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11
Q

Rack conveyor

A

Type of dish machine with conveyor. Have 2-3 tanks, pre wash, power-wash, power rinse if 3 tanks.

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12
Q

Flight-type continuous conveyor

A

Dish machine used in high volume operations. Not all items are racked, can be placed between pegs on conveyor too.

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13
Q

Power soak

A

Equipment for cleaning pots & pans. Uses high temp high pressure water. No pre-washing required.

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14
Q

Pulped

A

Designed for disposal of cardboard, paper, & food waste. The waste is semidry. Reduced by 85%.

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15
Q

Top priority of Pollution Prevention Act

A

Pollution prevention or reduction at the source. 25% of waste should be recycled.

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16
Q

Solid waste management program should include planning and consideration of

A

Menu design and planning. Purchases specs. Production practices. Service method. Portion control. Waste disposal method. Training & education.

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17
Q

Biological solution

A

Use of bacteria to break down fats & food products that clog drains. Once food source is depleted microbes die.

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18
Q

What 3 things are needed to start and sustain a fire?

A

Oxygen, heat, fuel.

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19
Q

Class A fires include?

A

Ordinary combustibles: wood, paper, cloth, cardboard, plastics, etc.

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20
Q

Class B fires include?

A

Flammable liquids: grease, liquid shortening, oil, flammable liquid

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21
Q

Class C fires include?

A

Electrical equipment

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22
Q

What are the 3 types of fire extinguishers?

A

Dry chemical. Water - class A fires only. Carbon dioxide (CO2) - class B & C fires

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23
Q

Ergonomics

A

The study of how workers interact with their work environment.

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24
Spoilage
Denotes unfitness for human consumption due to chemical or biological causes.
25
Contamination
The presence of harmful substances in food.
26
F in FAT TOM
Food: specifically carbohydrates & proteins
27
A in FAT TOM
Acidity: pH of 4.6 - 7.5 is ideal
28
T in FAT TOM
Temperature: 41 - 135℉
29
T in FAT TOM
Time
30
M in FAT TOM
Moisture: Water activity (Aw) of .85 or higher is ideal for growth.
31
What 3 bacteria are the most common causes of food-borne infections?
Campylobacter. Salmonella. E coli.
32
What are the 4 phases of bacterial growth?
Lag phase. Log phase. Stationary phase. Death phase.
33
Potentially hazardous foods
Food items that require temperature control because they are capable of supporting growth of pathogenic microorganisms or toxin formation. Typically contain protein and moisture.
34
Thermal death time
The time required at a specified temperature to kill a specified number of vegetative cells or spores under specific conditions.
35
Food-borne infection
Caused by activity of large numbers of bacterial cells carried by the food into the GI tract.
36
Food-borne intoxication
Caused by toxins formed in food prior to consumption.
37
Salmonellosis
Salmonella spp. Carrier animal is well; often hogs, chickens, turkeys, ducks. Spread by contaminated food, is a major communicable disease in US.
38
Time to onset & duration of Salmonella?
6-48 hours. 2-3 days.
39
Symptoms of Salmonella?
Abdominal pain. headache, N/V/D, fever
40
Is Salmonella a spore former?
No
41
What 3 major food-borne bacterial pathogens are spore formers?
Clostridium perfringens. Bacillus cereus. Clostridium botulinum.
42
Time to onset & duration of Shigella spp.?
12-50 hours. Indefinite; depends on treatment
43
Symptoms of Shigella spp.?
Abdominal pain, V/D, fever, chills, dehydration
44
Is Shigella a spore former?
No
45
Major sources of Shigella spp.?
Human feces, flies
46
Time to onset & duration of Listeria monocytogenes?
3-70 days. Indefinite; depends on treatment, but has high fatality in the immuno-compromised.
47
Symptoms of Listeria monocytogenes?
N/V, headache, fever, chills, backache, meningitis
48
Sources of Listeria monocytogenes?
Humans. Domestic & wild animals. Fowl. Soil & mud. Water.
49
Is Listeria monocytogenes a spore former?
No
51
Most common food sources of Listeria monocytogenes?
Raw milk & cheese. Vegetables. Poultry & meats.
52
At what temperature are most viruses inactivated?
149 - 212℉
53
Meat should be received at what temp?
41℉, or 5℃. Bright red, non slimy, no odor, intact and clean packaging
54
Poultry should be received at what temp?
41℉, 5℃. Packed in crushed, self-draining ice
55
Fish should be received at what temp?
41℉, 5℃. Bright red gills, bright shiny skin. Bright, clear eyes; frozen or packed in crushed, self-draining ice
56
Shellfish should be received at what temp?
Live on ice, or at ≤45℉/7.2℃. Shucked at internal temp of ≤45℉. Unbroken shells, closed shells if alive. Must have shell stock id tags.
57
How long must shellfish records be maintained?
Manager must date when the last shellfish was served & then keep tags on file for 90 days from date.
58
Shell eggs must be received at what temp?
≤45℉, or 7.2℃.
59
How must liquid, frozen, dried eggs be received?
Pasteurized & have a USDA inspection mark
60
Dairy must be received at what temp?
≤41℉, 5℃. Must be pasteurized, and be Grade A.
61
Produce must be received at what temp?
≤41℉/5℃.

MD 4200 (13 decks)

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