Domain 4 Part 2 Flashcards by Myesha Rolle

What are the food code temperatures for hold frozen, transport hot, and do not hold between?

Hold frozen -10 - 0 F
Transport Hot 165 - 170 F
Do Not Hold Between 40 - 140 F

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What are the timing and temperature goals for cooling leftovers?

Cool leftovers quickly from 135 - 70 within 2 hrs, cool from 70 - 40 within an additional 4 hrs

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What is the ideal temperature range for pathogen growth?

70 - 125 F

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What is the USDA FSIS responsible for?

Meat and Poultry Division
- Wholesome Meat and Poultry Act: meat/poultry inspected at time of slaughter, processed products inspected during production
- Eggs Products Inspections Act: pasteurization of liquid eggs must be frozen or dried

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What service is a part of the US Department of Commerce and what is it responsible for?

National Marine Fisheries Service (NMFS)
- Inspects and certifies fishing vessels/seafood plants; US Grade A = met sanitation and quality standards
- Shellfish grades based on size (jumbo shrimp: <25 lbs)

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What four services are a part of the DHHS?

Public Health Service (PHS)
CDC
FDA CFSAN
Environmental Protection Agency (EPA)

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What are the Public Health Service, CDC and EPA responsible for?

Public Health Service (PHS)
- infectious/contagious diseases transmitted via shellfish, milk, vending machines, restaurants
- CONTAMINATED SHELLFISH TRANSMIT HEPATITIS

CDC
- PulseNet System = early warning system for foodborne disease outbreaks
- FoodNet = mark trends of foodborne disease over time and develop interventions

Environmental Protection Agency (EPA)
- Establish/monitor water quality standards
- Determines safety and tolerance levels for pesticides

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What is the FDA CFSAN responsible for?

Inspects:
- Food processing factories, raw materials, labeling
- Egg substitutes and imitation eggs

Monitors interstate shipping of SHELLFISH

Prohibits:
- Adulteration aka lowering of quality by mixing or substituting substances
- Misbranding aka use of deceitful or unfair labeling

Regulation of additives:
- GRAS → foods with this label haven’t been tested
- Producer of additive has to prove that it’s safe (Food Additive Amendment)
- Delaney Clause = if it causes cancer in animals or humans, remove it from the market

Mandatory standards aka Federal regulations for shipping products across state lines:
- Standard of identity - says what a product must be to be called a certain name
E.g. mayonnaise
- Standard of quality - minimum quality that foods can’t fall below
E.g. fruits
- Standard of fill of containers - can’t deceive people by using containers that appear to hold more than they do
E.g. canned goods

Controls foods labeled “imitation” or “substitute”
- Imitation = nutritionally inferior; costs less but tastes the same
E.g. Coffee whitener
- Substitute = nutritionally equal/superior in some ways, inferior in others
E.g. Egg substitutes

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What is a food intoxication and what are 4 examples?

FOOD INTOXICATION = illness caused by toxin in food prior to consumption

Staphylococcus aureus
Clostridium perfringens
Clostridium botulinum
Bacillus cereus

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Staph aureus: onset time, symptoms, sources, how to avoid, resistant to?

Onset time: 1-7 hrs after ingestion

Symptoms: N/V/D, pain, NO FEVER

Sources:
- humans (hands, nose, intestines, CUTS, sores)
- reheated foods/foods high in protein (meat, poultry, eggs, milk products, stuffing)

Resists: drying, freezing, not destroyed by cooking, MRSA strain aka Resistance to methicillin (antibiotic)

To avoid: must store in SHALLOW pans, wash hands, chill food quickly

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Clostridium perfringens: onset time, symptoms, sources, how to avoid?

Onset time: 8-18 hrs

Symptoms: N/V/D, abdominal pain

Sources: CAFETERIA/BUFFET
- Soups, stews, liquid-like foods, meats, chicken, other foods cooked in large batches and held in unsafe temperatures

To avoid: Also store in SHALLOW pans, reheat leftovers to 165 F

Anaerobic

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Clostridium botulinum: onset time, symptoms, sources?

Onset time: 4-36 hrs

Symptoms: weakness, double vision, fatigue, diarrhea, paralysis, inability to swallow, slurred speech, may be fatal in 3-10 days if not treated

Sources: soil, water, plants, intestinal tract of humans
- Low acid/improperly CANNED foods (Botulinum is destroyed by heat in acid)
- honey (don’t feed to infants d/t inadequate immune system)
- vacuum-packed/sous vide, tightly wrapped foods
- Smoked and salted fish
- Cooked root veggies held at warm temps too long

Anaerobic

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Bacillus cereus: onset time, symptoms, sources?

Onset time: fastest = 30 minutes - 6 hrs (emetic), 6-15 hrs (diarrheal)

Symptoms: emetic (N/V), diarrheal (watery diarrhea, cramps)

Sources: soil, dust, grains, rice, flour, cereal crops
- Emetic = rice products, starchy foods, casseroles, sauces, puddings, soups
- Diarrheal = meats, milk, veggies, fish

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What is a foodborne infection and give 7 examples.

FOODBORNE INFECTIONS: activity of bacteria carried by food into GI tract

Salmonella
Streptococcus
Vibrio
E. coli
Shigella
Campylobacter jejuni
Listeria

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Salmonella: onset time, symptoms, sources? What is it destroyed by?

Onset time: 6-48 hrs, lasts 2-3 days

Symptoms: FEVER, N/V, chills, headache

Sources: intestinal tract of humans and animals, water, soil
- “CHICKENELLA” (raw chicken and seafood)
- SAL_MELLONELLA (dirty unwashed melons)
- Eggs, raw dairy
- Low acid foods at body or room temp

Destroyed by temps of pasteurization

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Streptococcus: onset time, symptoms, sources? What is it destroyed by?

Onset time: 2-60 days

Symptoms: FEVER, DIARRHEA

Sources: intestinal contents of humans and animals; poor hygiene/ill handlers
- Milk, eggs, potato salad
- Food held at room temp for hrs

Destroyed by cooking

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Vibrio: onset time, symptoms, sources? What virus does it yield?

Onset time: 16 hrs after ingestion; lasts 48 hrs

Symptoms: FEVER, vomiting, diarrhea, cramps

Sources: raw/undercooked seafood (shellfish, oysters)

Yields a norovirus

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E. coli: onset time, symptoms, sources?

Onset time: Slowest onset (3-8 days AFTER ingestion); lasts 5-10 days

Symptoms: BLOODY DIARRHEA, severe cramping

Sources: human/animal intestinal tract
- Rare/raw ground beef
- Raw fruits and veggies
- Raw milk
- Unpasteurized apple juice

Can grow in fridge temperatures; survives in freezing/high acidity environments

Shigella: onset time, symptoms, sources?

Onset time: 12-50 hrs after ingestion; lasts 4-7 days

Symptoms: BLOODY DIARRHEA, abdominal pain

Sources: human intestinal tract
CAMPING/PICNIC
- Water w/ feces → flies flying around it; bare hands
- Cold mixed salads (chicken, tuna, potato)
- Raw veggies, watermelon

Campylobacter jejuni: onset time, symptoms, sources?

Onset time: 3-5 days; lasts 2-10 days

Symptoms: BLOODY DIARRHEA, abdominal pain

Sources: intestinal tract of cattle, sheep, pigs, poultry
- raw/undercooked meat or poultry
- Raw milk
- Raw veggies

One of the more common causes of gastroenteritis

Listeria: onset time, symptoms, sources, grows best?

Onset time: 2-30 days

Symptoms: flu-like symptoms, encephalitis, meningitis; may harm fetus

Sources: human/animal intestinal tract
- Unwashed veggies, fruits, soil, water
- Finger foods and ready to eat snacks (hot dogs, luncheon/deli meats)
- Cold cuts, coleslaw
- Raw milk, soft cheese

Grows: between 34-113 F; in slightly alkaline to neutral pH

Resists freezing, drying, heat

Norovirus: what is it? onset time, symptoms, sources?

NOROVIRUS: illness caused by poor personal hygiene among infected food handlers

Onset time: 24-48 hrs; lasts 1-2 days

Symptoms: N/V/D

Sources: Human feces and contaminated water, human contact
- Manufactured ice cubes
- Food fertilized by manure
- Ready to eat foods

Doesn’t reproduce in humans, remains active until AFTER food is eaten

What are the 7 principles of HACCP

Conduct a hazard analysis
Determine CCPs
Establish critical limits
Establish monitoring procedures
Estimate corrective actions
Verification procedure
Establish record keeping and documentation

What are the 3 food recall classes?

Class I: Health hazard situation where there is a REASONABLE probability that eating the food will cause health problems/death

Class II: potential health hazard situation where there is a REMOTE probability of adverse health consequences from eating the food

Class III: eating the food WILL NOT CAUSE adverse health consequences

What is ALERT?

ALERT = measures to minimize risk of food being tampered with Assure products are received from safe sources Look (monitor) the security of production Employees: know who should and shouldn’t be there Report and keep info related to food defense accessible Threat: what you will do and who to contact if there is suspicious activity

What are the five classes of fires?

Class A: fire formed from wood, paper cloth, cardboard, plastics Class B: fire formed from flammable gasses like propane and butane Class C: fire formed from electrical equipment and frayed cords Class D: fire formed from combustible metals like potassium, sodium, aluminum and Mg (usually during construction period) Class K: fire formed from cooking oils, grease from animal/vegetable fats (deep fryer)

What are the two types of fire extinguishers and when are they used?

Multi-purpose dry chemical (ammonium sulfate, monoammonium phosphate, mica, talc) - Used on A, B, C classes of fire Class K - Used in commercial kitchens using appliances and oils at much higher temps than previously

What are the 3 main chemical solutions used to clean? What are their ppms and pHs?

Chlorine solution 50 - 90 ppm pH <8 Iodine 12.5 - 25 ppm pH <5 Quaternary ammonia 150 - 400 ppm pH 7

How long should you immerse things in chemical solutions for? What temp should the water be?

Immerse in chemical solutions for 60+ seconds w/ water >75 F

What are the four steps in the planning procedure for the facility layout?

Prepare a prospectus aka a planning guide aka a formal summary of proposed work Organize planning team: team educates each other regarding their area of expertise to prevent mistakes Perform feasibility study: involves research/data analysis to justify project Analyze menu: type, food prep methods, equipment, space

What are the four types of floors and where would they be used?

Concrete: light traffic, absorbs grease, use in storerooms/receiving areas Terrazzo: cement and crushed marble; noisy dining room Quarry tile (unglazed red clay tiles): kitchen and heavy traffic Asphalt: light traffic dining room

In what areas would you need at least 10, 20, 50, and 70-100 lights?

At least 10 Dry storage At least 20 hand-washing, ware-washing, self-service food areas At least 50 general lighting in food prep and display areas 70 - 100 Localized detailed work areas, reading recipes

What are the three types of aisle space in the kitchen?

Lane with 1 person 36-42” Lane with >1 person/equipment passes through 48-52” Main traffic lane 60”

What are the four types of work area layouts?

Straight line: best from a time and motion point L shape: limited amount of space, convenient work surface U shape: large amount of table surface area but walking in and out adds steps Parallel and back to back parallel: very efficient

What is the difference between NSI and UL?

National Sanitation International (NSI) - Voluntary inspection of EQUIPMENT - Complies with food safety and sanitation standards Are corners/edges rounded? Are surfaces smooth/crevice-free? Are they easy to clean, etc. Underwriter’s Laboratories (UL) - Voluntary inspection of ELECTRICAL equipment

What gauge metal is most often used for equipment? How can you tell how strong a metal is?

Most often used for equipment = 10-14 gauge galvanized steel or 12-16 non-corrosive metals the lower the gauge the stronger the metal

What type of polish is used the most? How can you tell the degree of polish/finish/luster of metals?

#4 grind = standard polish Numbered 1 - 7; higher numbers = higher polish, finish and luster

What are the stages of the 3 compartment dish washer?

Wash 110 - 120 F Rinse Warm water Sanitize 170 F for 30+ secs OR chemical solution for 1 min in >75 F water AIR DRY pots and pans AIR DRY AND STORE COVERED ON MOBILE CART: washed utensils

What are the stages of the mechanical dish washer?

Pre-rinse/pre-wash 110-140 F (liquefies fat/removes food before hot water coagulates protein) Wash 140 - 160 F (lower temp → greasy dishes) Rinse 170 - 180 F (sanitizes; drying agent prevents water spots) Air dry 45 seconds

What are the 3 types of the mechanical dish washer?

Rack: tableware placed in racks Conveyor belt/flite type: continuous belt moves through machine, racks used for small things Low energy chemical dishmachine: saves energy bc no booster heater; water temp at 140F - Increase use of detergents, rinse aids, water - Requires longer drying time - Bleach used to sanitize may stain silver - Longer wash and rinse times may increase labor costs

What are the 4 meals/hr and their corresponding styles of dishwasher?

Up to 50 counter-style (home style) 50 - 250 Door style, single tank 250 - 1500 Single or double tank conveyor 1500+ Flite-type conveyor

What are the 5 types of ovens?

Deck: units stacked to save space for when production is high and space is limited Convection: fan for circulation Even heat distribution, more quantity Lower temp (decrease 25-35 degrees) Takes less time (10-15% less) Rotary, reel, revolving tray: food in motion while inside the oven Large volume baking; also used for meat cookery Microwave: on-demand, saves time, reheat prepared foods Tilting skillet/frying pan: VERY VERSATILE Serves as oven, frypan, braising pan, kettle, steamer, food warmer Used for stews, soups, fried chicken, grilled cheese, scrambled eggs

What is the difference between a high pressure steamer and a steam jacketed kettle?

High pressure steamers = 15 PSI; cooks small batches quickly - Speed facilitates batch cooking of things like veggies - Reduces long holding periods, better quality, fewer leftovers Steam jacketed kettle = two sections of stainless steel w/ air space between for steam circulation - VERY energy efficient (5-8 PSI) - Food doesn’t touch steam - Types: deep, shallow, trunnion or tilting

What are the kettle sizes for veggies, entrees and high liquid content?

5-20 gallons veggies Up to 40 gallons entrees >40 gallons high liquid content