Food Service Sanitation and Safety Flashcards
(89 cards)
1
Q
What chapter of the NAVSUP P-486 discusses chemical, biological and Radiological defense?
A
Volume II chapter 6
2
Q
What does HACCP stand for?
A
Hazard analysis critical control point
3
Q
How many principles make up HACCP? What are they?
A
- Conduct, identify, establish critical limits, establish monitoring procedures, establish corrective actions, verify and records keeping
4
Q
What chemical poisoning is caused by eating food cooked in poorly or chipped enameled cooking utensils?
A
Antimony
5
Q
What is the required cooking temperature for chicken?
A
165
6
Q
What is the required temperature for fish?
A
145
7
Q
What is the required cooking temperature for ground beef?
A
155
8
Q
What type of poisoning may occur if silverware is not properly washed and sanitized after detarnishing?
A
Cyanide
9
Q
What type of food intoxication sometimes produces a gassy and cheesy odor?
A
Botulism
10
Q
What is the first step in manual dishwashing?
A
Scraping
11
Q
What is the final step in manual dishwashing?
A
Sanitizing
12
Q
What food borne infection is caused by contaminated water and food including milk, sliced meats, salads and raw or undercooked mollusks?
A
Hepatitis A
13
Q
What is the holding temperature of hot foods held on a serving line?
A
135 or above
14
Q
Raw eggs may be received up to what temperature?
A
45 or less
15
Q
What is the proper temperature for re-heating foods in the microwave?
A
165 let stand for two minutes
16
Q
What are the different types of contamination?
A
Biological, chemical and physical
17
Q
What food borne infection is caused by water supplies that have become polluted by fecal matter?
A
Typhoid fever
18
Q
What are the three basic types of food borne illness?
A
- Natural/chemical food poisoning
- Food intoxications
- Food infections
19
Q
What are the three basic types of food borne illness?
A
- Natural/chemical food poisoning
- Food intoxications
- Food infections
20
Q
How is antimony poisoning caused?
A
By eating food cooked in poorly coated or chipped enameled cooking utensils
21
Q
How is antimony poisoning caused?
A
By eating food cooked in poorly coated or chipped enameled cooking utensils
22
Q
When may cadmium poisoning happen?
A
If chilled acid foods or drinks are allowed to stand in cadmium-plated metal containers before they are served
23
Q
What can cause cyanide poisoning?
A
If silverware is not properly washed and sanitized after detarnished
24
Q
What causes fluoride poisoning?
A
Sodium fluoride, a substance often used to get rid of cockroaches
25
What causes chloride poisoning?
Leaking mechanical refrigerators
26
What is the most commonly reported food intoxication?
Straphylococcus
27
What causes botulism?
The toxin produced by the rod-shaped bacterium called clostridium botulinum
28
How is salmonella bacteria transmitted?
By foods usually from under cooked or semi cooked raw foods, or from foods that have become infected after cooking by people harboring the bacteria
29
What type of foods are likely to harbor the salmonella bacilli?
1. Those that are usually eaten raw such as salads and greens
2. Cooked leftover foods that are not reheated thoroughly
3. Foods that are undercooked, especially poultry and uninspected meat
4. Infected eggs that are eaten raw/undercooked
30
How is typhoid fever transmitted?
Milk, shellfish, or water supplies that have become polluted with the urine of feces of a person harboring the organism of this disease
31
What is the common cause of trichinosis?
Eating infected pork that has not been thoroughly cooked
32
What temperature must all fresh pork products be cooked to in order to kill the encysted larvae?
165 or above
33
What can be transmitted by infected beef that has not been cooked long enough to kill the encysted larvae?
Beef tapeworms
34
What should be done to beef that has not been inspected?
Freeze it at 14F or below for five days or longer, or pickle it in a 20%-25% salt solution for five days or longer then it should be well done
35
Can molds be removed from certain foods and the remainder of food be used?
Yes
36
What is the best defense against the harmful bacteria since bacteria cannot be seen?
Strict adherence to sanitation principles
37
What personnel must be examined and determined to be free from communicable diseases before initial assignment in food service?
All food service personnel
38
How many days must personnel be away from food service duty before repeating medical tests?
30 or more
39
How many hours of initial training and annual refresher in food service sanitation principles will all temporary food service personnel receive?
Minimum of 6
40
Who will conduct all food service sanitation training?
Environmental health officers or environmental preventive medicine technicians
41
Who imposes public health ordinances and regulations that must be observed in day to day food service operations?
Bureau of Medicine and Surgery
42
What are the four factors that cause most food borne disease outbreaks?
1. Preparation of food too far in advance
2. Poor refrigeration of food
3. Careless handling foods
4. Failure of personnel to follow good personal hygiene habits
43
What temperature should be maintained in the meat cutting room?
50F
44
What is done by FSO and/or designated assistants to make sure all food service division rules and directed procedures are being followed?
Unexpected daily inspections and thorough weekly inspections of all food service personnel, spaces and operations
45
What principle is known as the four hour rule?
Cooked protein foods that have been held at temperatures between 40F-140F for more than four hours will be considered unfit for consumption and must be destroyed
46
What should the holding temperature be maintained at for hot foods on a serving line?
Between 180F - 200F
47
How should cold foods such as salads, potato salad combinations, and ham plates be kept cold?
By setting them on ice or on refrigerated bar units maintained between 34F - 40F
48
How deep should pans be to refrigerate?
Not more than three inches
49
Why should leftovers not be put in large deep pans?
Because chilling may take so long to get to the center of the food mass that sufficient time is allowed for the growth of harmful bacteria and development of toxins
50
How long should leftover food not be saved?
More than 36 hours
51
Is freezing of leftovers permitted?
No
52
What is the reason food that is composed of ingredients that have been peeled, sliced or diced by hand after cooking must never be used as leftovers?
The four hour limit between temps of 40F - 140F is usually taken up in preparing, chilling and serving of food
53
Where should frozen food be thawed?
In the refrigerator
54
How should green vegetables of uncertain origin be sanitized?
Between 32F - 40F
55
What should you examine the exterior of a can for?
General appearance, dents, swelling, rust and pinholes
56
When may rusty cans be used?
Provided the rust does not penetrate the can, rust that can be wiped off is not penetrating
57
What precautions can be taken to eliminate spoiled or damaged food?
Inspection for quality upon receipt, proper stowage and handling, and maintenance of required temperatures relative to each respective phase of the operation
58
What reference contains the survey procedures for disposing of hazardous material?
NAVSUP P-486
59
What is an important part of cleaning?
Friction
60
What water temperature should washed pots and pans be rinsed with?
120F - 140F
61
Is steel wool ever used for cleaning?
No
62
Why is gamma radiation usually considered the most hazardous?
Because of its ability to penetrate matter deeply
63
What should electrical equipment be cleaned with that has suffered heavy contamination of liquid?
Trichloroethane or DS2 solution
64
What is the safest rule to follow in reference to keeping poisonous plants off a ship?
Never use unfamiliar foods unless your medical officer approves their use
65
When can ice trays and metal pitchers plated with cadmium cause chemical poisoning?
When they are filled with cold acidic foods
66
When may zinc poisoning occur?
When acidic foods are cooked in galvanized iron kettles
67
What should be done to all fresh fruits and vegetables before they are cooked or eaten raw?
They should be thoroughly washed
68
Where is the staphylococcus germ found?
In the throat, on the skin in pimples and boils, and in great abundance in the postnasal drip of people recovering from colds
69
What type of foods are often responsible for botulism?
Either canned or fermented foods in which the preserving process had not succeeded in destroying the bacteria in the food
70
What causes food infection illness?
Microorganisms such as salmonella, shigella, and clostridium species and the streptococcus bacillus, and the typhoid fever bacteria
71
How is a large percentage of food infections transmitted?
By foods that have been allowed to remain at room temperature for a prolonged period of time
72
How is septic sore throat and scarlet fever transmitted?
By contaminated milk and by certain other foods including meat, meat products and dressings
73
How is bacillus dysentery transmitted?
By contaminated foods or water by human carriers or by flies
74
Are animal parasites large enough that they are visible when food is being prepared?
No
75
Are yeast single celled?
Yes
76
What is the most important link in the transmission of disease through food?
The food service worker
77
What are the round shaped bacteria called?
Cocci
78
What are the rod shaped bacteria called?
Bacilli
79
What affects the rate of multiplication or growth of bacteria?
Heat or cold
80
What temperature should frozen foods be stored at if not eaten?
Under 40F
81
What causes Trichinosis?
Eating pork not thoroughly cooked
82
What is the required holding temperature for a milk dispenser cabinet?
32-41
83
Elapsed time in which foods are to he held between 41-140 degrees Fahrenheit should not exceed how many hours?
4
84
Leftover foods are to be retained for how many hours?
24
85
Leftovers should be stored in shallow pans with a food depth of no more than how many inches?
3
86
Commercially prepared high moisture cheeses, luncheon loaves, roast beef, ham and similar products must be consumed within how many calender days?
7
87
Frost or glaze ice in refrigerated spaces should not exceed what thickness on the interior surfaces or on the refrigeration coils?
1/4 inch
88
Installed shipboard equipment should be mounted at least how many inches off counter tops for ease in cleaning?
8
89
How often should cleaning cloths used for cleaning galley utensils be washed and sanitized?
After each meal
