FOOD SAFETY 1-4 Flashcards
1
Q
When does limiting foodborne hazards start
A
Choosing Wholesalers
2
Q
HACCP
A
Hazard Analysis Critical Control Points
3
Q
HACCP Steps
A
conduct HA, identify CCPs, establish critical limits, set up procedures, establish corrective actions, verify system is working, & record keeping
4
Q
Most important federal agency regarding food safety
A
Food and Drug Admin (FDA)
5
Q
FDA
A
Regulates most food processing, shipping and manufacturing, issues recalls of potentially dangerous foods, sets labeling standards, and publishes and updates the Food Code (nationwide standard food food safety)
6
Q
USDA
A
United States Department of Agriculture
7
Q
EPA
A
Environmental Protection Agency
8
Q
CDC
A
Center for Disease Control and Prevention
9
Q
NMFS
A
NAtional Marine Fisheries Service
10
Q
OSHA
A
Occupational Safety and Health Admin
11
Q
CPSC
A
Consumer Product Safety Commission
12
Q
NSF
A
National Sanitation Foundation
13
Q
Main cause of food borne disease
A
Biological hazards
14
Q
Most common food borne parasites
A
protozoa, roundworms, and tapeworms
15
Q
Foodborne parasite that causes most hospitalizations and deaths
A
Toxoplasma gondii
16
Q
Roundworms
A
problem in hogs and can cause trichinosis in humans who consume infected pork; anisakis can be found in fish such as cod and herring
17
Q
Flatworms
A
beef, pork, and fish tapeworms and flakes such as live fluke
18
Q
Protozoa
A
Giardia lamblia and Cryptosporidium parvum often infect water
19
Q
Big 5 Foodborne Illnesses
A
Salmonella, Shigella, Norovirus, Hepatitis A, Shiga Toxin-Producing E. coli
20
Q
Salmonella
A
- usually associated with improperly stored and undercooked chicken
- exposure to animal waste
- develops within 12 to 72 hrs
- lasts from 4 to 7 days
- diarrhea, nausea, vomiting, and dehydration
- cause Typhoid fever
- prevention: avoid cross-contaimination
21
Q
Shigella
A
- touching genes, swimming in/drinking contaminated water
- develop within 2-3 days of exposure but can occur in as little as a day or as late as a week
- goes away on its own after a few days
- food buffets/barbecues
22
Q
Norovirus
A
- extremely contagious
- contagious from first sign to 3 days to 2 weeks from recovery
- viral infection
- stomach bug/flu
23
Q
If someone becomes ill and vomits or has a diarrheal incident
A
must create written plan that includes instructions for the use of EPA registered disinfectants
24
Q
Hepatitis A Virus (HAV)
A
- viral infection of the liver
- incubation period of 15 to 50 days
- jaundice
- waterborne
- can be killed by heating to 185F for one minute
- must be cleared by medical professional to return to work
25
E. coli
- Shiga toxin-producing type
- meat and ground meat primary cause
- prevented by proper handling, cooking meat correctly, and holding meat at the correct temperature
- symptoms within 3 to 4 days, can be 1 to 8
26
Botulism
- neurotoxin
- life-threatening
- canned foods
- prevented by ensuring canned and packaged items are in good condition upon receipt
27
Biological Contaminant
need water, nutrients, and right temp to survive
28
TCS Foods
- must be checked with an appropriate temperature measuring device
- cook chill or sous vide must have a verifiable electronic device to monitor time/temp
29
Egg Transport
- cartons must bear safe handling instructions
- under refrigeration at an ambient temptation of 45F or less
30
TCS
Time/Temp Control for Safety
31
Temperature Danger Zone (TDZ)
- optimal temperature range for harmful organisms to grow in food
- 41F to 135F FDA
- 40 to 140F USDA
32
Six conditions that cause disease-causing bacteria to multiply to harmful levels
food (high protein, moist, slightly acidic), acidity (0-14, 7neutral point), time (10 to 20 min to multiply), temp (41F to 135F), oxygen need (aerobic need, anaerobic don't), moisture (pathogenic bacteria need aw to be above 0.85)
33
Top 9 Allergens
Milk, Eggs, Fish, Crustacean shellfish, Tree nuts, Peanuts, Wheat/gluten, Soybean, Sesame
34
Cold Preservation
bacteria slow down their growth and eventually stop growing the colder food gets
- refrigeration, chilling, freezing
35
Refrigeration Preservation
34F to 40F
36
Chilling Preservation
Just below refrigeration, but still above freezing
37
Freezing Preservation
Turning water from liquid into a solid
38
Heat Preservation
raising temperature of food high enough to kill spoilage and pathogenic bacteria
- pasteurization, ultra heat treatment (UHT)
- sterilization
- canning
39
Pasteurization
heating foods up to mild temp momentarily and then cooling them back down immediately
40
Sterilization
heating foods at high enough temp for long enough time to destroy all organisms
41
Botulinum Cook
canned foods are heated to 249F for at least 3 minutes
42
Dehydration
reducing amount of water
43
Meat should be rejected if
- looks off color
- 41F or over
44
FIFO
First In/First Out
45
Thawing
- in fridge unit 41F or folder
- submerged under running quality drinking water at or below 70F
- as part of cooking process
- microwave if food will be cooked immediately afterward using conventional means
46
Reduced Oxygen Packaged Fish
Should only be removed from its reduced oxygen environment prior to being thawed in fridge or prior to/or immediately after completing thawing under running water
47
Spoilage
- most will last 3 to 4 days
- discard after 7 days
- freezer last up to 3 months
48
Pot Roasts
cut into smaller pieces to cook more effectively and evenly
49
Poultry/Fowl
meatier breast portions
50
When roasting or baking meat, poultry or fowl it is a good idea to
turn pan to ensure even cooking
51
Raw Meats Temps
- must be cooked to an internal temperature of 145F for 15s
- taken at thickest part
- rested outside oven for 3m
52
Nonintact Meats Temps
- cooked to 160F per CDC and USDA
53
Poultry/Fowl Temps
- internal temperature must reach 165F or less than a second
54
Raw Eggs Temp for immediate service at customer's request
- 145F for 15s
55
Raw Eggs Temp
- 155F for 17s
56
Fish and Shellfish Temps
- must be cooked to an internal temperature of 145F for less than a second
57
Cooling Hot Food
- 135F to 70F within 2hrs
- 70F to 41F or less within the next 4hrs
(6hrs total)
- divide hot food into smaller/thinner
- place hot food in shallow pans 2-3in deep
- place hot food in smaller container
- use ice bath
- add ice
- Clean containers with enough space to circulate
58
Reheating Foods
- 165F for 15s
- can only be done once
- discard leftovers
59
Food not intended for immediate consumption must be held at
135F or above
60
If food has been prepared and needs stored
- must be rapidly cooled and refrigerated to 41F or lower
- must be reheated
61
Maximum Time Standard Reheating Foods
4hrs
61
Time Temperature Indicators TTI
provides information on shipment exposure to unsafe conditions
62
Calibrating Thermometers two ways
- ice point method - temp of large glass of crushed ice and water should be 32F
- boiling point method - boiling water should read 212F
63
Most bacteria stop growth at
11F
64
Hot food on display must be held at
135F or above
65
Internal food temperature for safe food should be between
- 130F and 190F
66
Lighting levels
- 108 lux
- 30in above floor
67
USDA Sticker
provider has met required food safety standards
68
USDA GRADE Stamps
provider has paid extra to rate quality of the product
69
Food should be stored at least _ inches off the floor
6
70
Seafood Storage
- coldest part of fridge if used in two days
-avoid packing tightly to circulate
71
Freezing at ___ stops microorganism activity
-20F – 0F or colder
72
Ideal temp for dry good storage
between 50F and 70F
73
Read-to-Eat Foods Storage
- include day of prep and should be no longer than days if stored at 41F or less
74
Sanitizer Temp in Dishwasher
180F to 194F
75
Master Cleaning Schedule
when/how different items and areas should be cleaned and who
76
Minimum standard parts per million
50 ppm
77
3 Main Sanitizing Components
chlorine, iodine, quaternary ammonium (quats)
78
Chlorine
- hard/soft water
- cheap
-may cause corrosion
79
Iodine
- minimum temp of 68F
-ph 5 or less or no higher than the level manufacturer specifies
-concentration between 12.5mg/L and 25mg/L
80
Quats
- non-corrosive
- minimum temperature of 75F
- used only in water with 500 mg/L hardness or less or specified by EPA-registered label
81
Sanitizing with Heated Water
171F or above and immersed for minimum 30s
82
83
Three basics storage areas
dry, chemical, and food
84
Meat Storage
- stored on lowest shelves
- thawing in container
85
Space Between Items
3 to 6in
86
Dry Food Storage Temp
- 50F maximum life
- 70F adequate
87
Food prep surfaces
- nonporous and non-absorbent
- easy to clean
88
Detergents
Contain surfactants to reduce surface tension between food soil and surface so detergent can penetrate quickly and lift off the soil from the surface
89
Solvent Cleaners
contain grease-dissolving agent that can be used in areas with burned-n grease
90
Acid Cleaners
used on mineral deposits that alkaline detergents cannot remove
91
Abrasive Cleaners
remove heavy accumulations of soil often found in small areas..
92
After how many hours of constant use must surface prep be sanitized/undamaged gloves be changed
4
93
Extended interruption of water service
at least 2hrs or more
94
Five Preliminary Tasks of HACCP
assemble team, describe food/distribution, describe intended use/consumers, develop flow diagram, verify the flor diagram
95
Conduct a Hazard Analysis
- two stages: identification and evaluation
- identifies appropriate control measures, modifications to a process or product may be identified and will further assure or improve product safety, basis for determining CCPs
96
Determine Critical Control Points
any step where food safety hazards can be prevented
97
Establish Critical Limits
a maximum and/or minimum value
98
Establish Monitoring Procedures
- track operation to ensure food safety and identify if there is a trend toward loss of control
- determine loss of control and if a deviation occurs at a CCP
- provide written documentation for use during verification
99
Establish Corrective Actions
- determine and correct cause of non-compliance
- determine disposition of non-compliant product
- record actions that have been taken
100
Establish Verification Procedures
identify verification activities sued to validate that the plan is accurate and system operates
101
Establish record-keeping and documentation procedures four components
summary, HACCP plan, support documentation, records generated during operation
102
Thermal processing and Chilling are examples of
Critical Control Point
103
Visual observations, pH, moisture level are examples of
Monitoring Activities
104
Record-keeping requirements to all ground beef
- ground beef from trim
- any raw beef that is ground at a customer's individual request
105
Food Safety Modernization Act (FSMA)
establishes framework that involves multiple layers of protection and recognizes the important role we all play in protecting consumers from unsafe food
106
FDA - FSMA role
establish strong, risk-based food safety standards and to oversee industry to help ensure that it is meeting these standards
107
Enhanced Tracking and Tracing of Food and Recordkeeping major requirements
- must establish pilot projects along with food industry to determine the methods and technologies to quickly and effectively track and trade foods
- public a notice of proposed rule making to establish record keeping requirements for high-risk foods
108
FSMA five key areas
preventive controls, inspection and compliance, imported food safety, response, enhance partnerships
109
If employee has systems of foodborne illness or contacts Cryptosporidium, Cyclospora, Entamoeba histolytica, Shiga-toxin producing app, Vibrio cholera, yersinia must be
reported to person in charge and properly documented.
110
Restricted employees will not work with
exposed food, clean equipment, utensils, linens, unwrapped single-service articles like tableware or carryout utensils, unwrapped single-use articles.
