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huhu Flashcards

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1
Q

microorganism hazard

A

biological

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2
Q

not meant to be consumed / sabon sanitizer

A

chemical hazard

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3
Q

glass bones metal causing injury

A

physical hazard

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4
Q

Application of high heat or chemicals on cleaned
food-contact surfaces to reduce the number of illness
causing germs or microorganisms to acceptable levels

A

sanitize

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5
Q

washing hand procedure

A

wet _ soap _ rub for 15s(20 s min) _ rinse _ dry _ close w paper towel

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6
Q

ready to eat food

A

cooked food
rice
raw fruits vegetables
baked goods
snacks

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7
Q

RTE PHYSICAL BARRIERS

A

deli /wax paper
gloves
utensils (scoops spatula tong)

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8
Q

what to do if u have SSEHN

A

tell employer /manager

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9
Q

what’s SSEHN

A

send sixk employees home now

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10
Q

SSEHN + j

A

salmonella
shigella
ecoli
hepatitis a
norovirus
jaundice

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11
Q

how many hrs u need to wait to come to work if u experience symptoms sshen pag wala na sympotims genern

A

24 hrs

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12
Q

Temperature range in which germs or microorganisms
grow at an unsafe rate (between 41⁰F-135⁰F).

A

temp danger zone

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13
Q

Food that requires time and temperature control for
safety to limit pathogenic microorganism growth or
toxin formation, such as meat, fish, eggs, milk, and
cut lettuce

A

TCS time temp control for safety

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14
Q

reject frozen when?

A

ice crystal / liquid packaging

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15
Q

reject cans if

A

dents spill holes leaking swollen

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16
Q

food should not be __ when u receive sa supplier

A

slimy smelly etc

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17
Q

shelltags kept for hwo many days

A

90

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18
Q

hot food hot zone

A

135 above

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19
Q

danger zone

A

between 41 135

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20
Q

egg milk livestock should be at what temp

A

at 45

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21
Q

cold food cold zone frozen goodies

A

below 41

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22
Q

what temp when thawing

A

below 41

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23
Q

types of thawing

A

under ref
as part of cooking
in microwave immediately
submerged cold running water

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24
Q

how to use calibrated and sanitized thermometer

A

insert to thickest part away from bone for min 15s

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25
hot holding temp of poultu stuffed food
165
26
how many hrs hot holding
2hrs
27
tenderized injected meat / ground meat / raw shell egg hotholding temp
155
28
whole muscle meat fish seafood, raw shell egg immediate service ,hot holding temp
145
29
fruits veges grains hot holding temp
135
30
cold holding temp
41 & below
31
when is raw food okay since there is menu basta patakaran
if customer want .
32
2 cooling prcedure
135 _70 2hrs 70_ 41 4hrs
33
thermometer calibration how many seconds?
30s
34
thermometer calibration how many inches submerge?
2inches minimum
35
thermometer calibration whatcto do when put in iced water
stir well 30s then adjust 32 f
36
every what hr do u need to clean and sanitize a utensil when in use
4hrs
37
sanitizer bucket contents
chlorine / quatd quaternary ammonia
38
cloth should be always put in what???
sanitizer bucket w chlorine or quatz
39
how to test / check concentration of sanitizer bucket
paper test strips
40
three compartment sink in order
prewash wash (hot soapy 110F) rinse sanitize airdry
41
washing in three compartment sink hot soapy water what temp
110F
42
surface temperature of food contact in high temperature in what temperature?
160F atleast
43
Measure temp of high temp dish with what
min max thermometer/ Temperature sensitive tape
44
washing procedure fruits veges
running water remove outer leaves scrub genern pilasin ung gulay
45
utensil storage how
handles same direction running water smooth surface cleanable water below 41 or above 135
46
do u use household only pesticides?
no
47
integrated pest management what to do
deny work seal keep close keep air operational
48
a series of prevention methods used to keep pests away and to control infestation
IPM integrated pest management
49
TCS
time temp control for safety
50
RTE
ready to eat
51
PHF
potentially hazardous foods
52
A significant threat or danger to health that is considered to exist when there is evidence sufficient to show that a product, practice, circumstance, or event creates a situation that requires immediate correction or closing of operation such as loss of water, sewage backup and pest infestation
imminent health hazard
53
A procedure in which time is used to control the growth of germs or microorganisms.
time as a public health control
54
and preparation are key components of preventing foodborne illness. Store and prepare foods to protect them from cross contamination
proper food storage
55
what to do with prepared food (rte)
coveree labeled dated when first placed in storage
56
how many days TCS food be used
within 7days
57
poulty and stuffed food where place in ref or storage
6" above floor
58
raw fish seafood egg whole muscle meat where placed in storage or ref
thermometer warmest part of unit
59
storage food arrangement
rte cleaned plants unwashed plants raw fish seafood egg wholemuscle meat grount meat poulty stuffed food
60
baked goods chopping board
white
61
raw fish chopping board
blue
62
raw poulty chopping board
yellow
63
raw red meat
red
64
vegs fruits chopping board
green
65
cooked meat chopping board
brown

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