Prev Med 6-2-2 Food Service Sanitary Requirements Flashcards
Food service stuff (94 cards)
1
Q
NAVMED P-5010
A
Manual of Naval Preventive Medicine
2
Q
NAV SUP P-486
A
Food Service Management
3
Q
How must food be presented to the consumer?
A
Must be unadultrated and honestly presented.
4
Q
Who approves DOD food?
A
Army Veterinary Services DOD directory of Sanitary Approved Food Establishments for Armed Forces
5
Q
Can food prepared at home be used for human consumption?
A
No
6
Q
What grade is fluid milk and what does it need to be before fit for consumption?
A
Grade A standards and needs to be pasteruized.
7
Q
What source is used regarding Molluscan Shellfish?
A
Interstate Certified Shellfish Shippers List
8
Q
Are use of wild mushrooms allowed?
A
No
9
Q
What temp does TCS food need to be refirigerated at?
A
41℉
10
Q
What temp can raw eggs be recieved at?
A
45℉
11
Q
What temp is TCS food that is received hot at?
A
135℉
12
Q
What grade do eggs need to be?
A
Grade B
13
Q
How do egg and milk products need to be recieved?
A
Pateurized
14
Q
What will ice be made from?
A
Potable Water
15
Q
What kind of analysis should ice receive?
A
Bacteriological
16
Q
What information needs to be on the Harvester’s tag?
A
- Harvester’s ID number
- Date of harvesting
- Most percise ID of the harvest location
- Type and quantity of shellfish
- Statement: “This tag is required to be attached until container is empty or retagged and therafter kept of file for 90 days.”
17
Q
How long does the food facility keep the shellfish?
A
90 days
18
Q
How must pre-packaged juice come?
A
- From a processor with a Hazard Analysis & Critical Control Point System (HACCP)
- Obtained pasteurized or treated to attain a 5-log reduction of resistant microorganism.
19
Q
Except washing fruits and vegetables, employees may not what?
A
Contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils.
20
Q
Food employees shall minimize bare hand and arm contact with what?
A
Exposed food that is not in a ready-to-eat form.
21
Q
Who can approve barehand contact with ready-to-eat food?
A
The Regulatory Authority
22
Q
Food shall be protected from contamination that may result from the addition of?
A
- Unsafe or unapproved food or color additives.
- Unsafe or unapproved levels of approved food and color additives.
23
Q
Can a food employee apply sulfiting agents to fresh fruits and veggies?
A
No, except for grapes.
24
Q
How should Fresh Fruits and Veggies (FF&V) be washed?
A
-Thoroughly washed/scrubbed in drinking water
-Can be chemically disinfected to reduce surface microbial contamination
-Remove core/hearts prior to immersion in chemical wash/ solution.
25
What is the procedure for chemically washing FF&V?
Apply chlorine bleach products or sodium hypochlorite rated between 5-6% strength
Prepare 50-200ppm Free Available Chlorine (FAC) solution (pH 6.0-7.5)
Completely immerse FF&V for 1 min
Thoroughly rinse with drinking water
26
During pauses how are some ways utensils can be stored and at what temp?
Handles above the food and container
In running water of sufficient velocity
In clean protected location
In a container of water if the water is at 135℉
27
How often are cloths laundered?
Daily
28
All disposable gloves must be...?
What type of glove is prohibited?
Powder-free and Latex gloves are prohibited.
29
How high off the deck does food need to be stored?
What exception is there?
6"(15cm)
Exception of NSF platic pallets may be stored less than 6" off the deck.
30
How are open food and soups protected?
Lids or approved sneeze guards
31
How should milk be presented to the consumer?
Unopened commercially filled package not exceeding 16 fluid ounces (0.473L) or 1 Pint in capacity.
32
If a bulk dispenser for milk is not available what can they be poured from?
A commercially filled plastic container of 1 gallon (3.785 L) capacity
33
What is a Foodborne Illness?
Illness carried or transmitted to people by food.
34
What is a Foodborne Illness Outbreak?
An incident in which two or more people experience the same illness after eating the same food.
35
What is a Foodborne Infection?
An illness caused by consuming food that contains living disease-causing microorganisms
-May cause upset stomach, diarrhea, vomiting, & Fever
-Sx don't appear immediately
36
What is Foodborne Intoxication?
An illness caused by consuming food containing a hazardous chemical or toxin.
-Sx appear within a few hours
37
What is a Toxin-Mediated Infection?
An illness caused by consuming food containing living pathogenic organisms that reproduce in the intestines and produce a toxin.
38
What are the 4 types of microorganisms that cause foodborne illness?
Bacteria, Virus, Parasite, & Fungi
39
What are some characteristics of bacteria?
Living, single celled organism
Pathogenic types cause illness
Can reproduce under favorable conditions
40
What are the types of bacteria and their characteristics?
Spore forming
-Found in soils,
-Builds a wall to protect itself and can't be destroyed
Non-spore forming:
-Vegetative cells
-Easily destroyed with proper cooking
41
What are examples of spore forming bacteria?
Clostridium Perfringes
Bacillus Cereus
Clostridium Botulinum
42
What are examples of Non-spore forming bacteria?
Campylobacter Jejuni
Listeria Monocytogenes
Salmonella spp.
Shigella spp.
Staphylococcus spp.
Vibrio spp.
E. Coli 0157:H7
43
Clostridium Perfringes
(Bacterial Toxin Mediated Infection)
Sx:ABD pain, severe diarrhea
Found: Beef, poultry, gravies, dried/pre-cooked foods
Prev: Properly cook, cool, hold, and reheat foods
44
Bacillus Cereus
(Bacterial Toxin Mediated Infection)
Sx: Type 1: Watery diarrhea, ABD cramps
Type 2: Vomiting, stomach cramps
Found: Type 1: Meats, fish, veggies, milk
Type 2: Grains, rice, cereal, pasta, starch food
Prev: Properly cook, cool, hold, & reheat foods
45
Clostridium Botulinum
(Bacterial Intoxication)
Sx: DIzziness, SOB, HA, Diplopia
Found: Canned foods (Home), Hermetically sealed packages, garlic in oil, onions in butter
Prev: Inspect package integrity, dont use Home canned goods
46
Campylobacter Jejuni
(Infection)
Sx: Watery, bloody diarrhea
Found: Raw poultry and milk
Prev: Avoid Cross-Containation, cook raw meats/poultry, use pastreuized products
47
Listeria Monocytogenes
(Infection)
Sx: Meningitis, flu-like sx, stillbirth
Found: Raw meats, poultry, dairy, cooked Luncheon meats, hot dogs vegetables
Prev: Properly store and cook foods, refrigerate 41℉ or below, rotate stock.
48
Salmonella spp.
(Infection)
Sx: Vomiting, ABD cramps, diarrhea, fever
Found: Contaminated eggs, poultry, meat, unpasteurized milk/juice/cheese, contaminated raw fruits and veggies, spices, nuts
Prev: Properly cook foods, poultry to 165℉, eggs to 145℉ and avoid cross contamination.
49
Shigella spp.
(Infection or Toxin Mediated)
Sx: NVD, fever, ABD cramps
Found: Foods prepared w/ human contact, salads, veggies, ready to eat meals
Prev: Good hygiene, properly cooked foods, avoid cross contamination
50
Staphylococcus spp.
(Intoxication)
Sx: NV, cramps, HA, mild fever
Found: Food prepared with human contact, RTM, salads, poultry
Prev: Good hygiene, properly cook foods, avoid cross contamination
-Mostly associated w/ skin, cuts, and boils.
51
Vibrio spp.
(Intoxication)
Sx: NV and cramps
Found: Raw/improperly cooked fish/shellfish
Prev: Good sanitation, seperate raw and RTE seafood, buy from approved sources
52
E. Coli
(Infection or Toxin Mediated)
Sx: ABD cramps, bloody diarrhea, hemolytic uremic syndrome (HUC)
Found: Raw/undercooked meats, unpasteurized milk, apple cider, lettuce.
Prev: Use pasteurized products, cook meats to 155℉ for 15 seconds, wash veggies.
53
What are characteristics of Viruses?
Requires living cell to live and reproduce
Smallest microbe contaminant
54
Hepatitis A
(Viral Infection)
Sx: NV, fever, cramps, fatigue, jaundice
Found: Raw undercooked shellfish, RTE foods prepared by infected employees
Prev:APproved shellfish, cook properly, good personal hygiene
55
Norwalk
(Viral Infection)
Sx: NV, cramps, HA, fever
Found: Contaminated water and veggies, raw shellfish and infected employee
Prev: Good hygiene, properly cook foods, avoid cross contamination
56
What are somecharacteristics of Parasites?
Need to live in host organism to grow.
57
Anisakis
(Parasite Infection)
Sx: Coughing, vomiting, cramps
Found: Raw/undercooked seafood esp. bottom feeders.
Prev: Cook food properly, freeze to FDA food code, inspect seafood properly, purchase from approved source.
58
Trichinella
(Parasite Infection)
Sx: NVD, cramps, muscle stiffness, fever
Found: Undercooked pork and wild game (bear, walrus)
Prev: Cook foods properly
59
What are some characteristis of Fungi?
Primarily spoilage organisms
sometimes cause illness
Found in soil, air, water, food, plants, animals.
60
What are molds?
Spoils food, causes illness
Not destroyed by freezing
Grows well in acidic, low water activity foods
Potentiall produces the toxin aflatoxin
61
What is yeast?
Potentially spoils foods rapidly
Appears reddish-pink on foods
May be slimy/have bubbles
May smeel/taste like alcohol
Grows well in low water activity foods, Jams, Jellies, and syrup
62
What is a Toxin?
Naturally occuring biological toxins that are not caused by the presence of microorganisms.
63
Cigatoxin
(Fish toxin from toxic algae)
Sx: ND, dizziness, SOB (last a few days, death can occur at high doses)
Found: Barracuda, mackerel, reef fish, grouper (subtropical and tropical areas)
Prev: Purchase from approved sources
64
Scombroid
(Toxin originating from histamine released by fish)
Sx: Dizziness, rash, hives, SOB, peppery taste, itching, teary eyes
Found: Tuna, Mahi Mahi, Mackerel, Bluefish, Abalone, Anchovies, Amberjack
Prev: Purchase from approved sources and store at 41℉ or less
65
What are common food allergens?
Milk, wheat proteins, soy, tree nuts, eggs, peasnuts, fish, shellfish
66
What are symptoms of allergens?
Hives, rash, itching skin,lips, or tongue, swelling of the mouth, vomiting and diarrhea and difficulty breathing/wheezing.
67
What are some risk factors of contracting foodborne illness?
Improper holding temperatures: 37%
Poor personal hygiene: 19%
Contaminated equipment: 16%
Inadequate cooking: 11%
Other factors: 11%
Unapproved Food Sources: 6%
68
What are 3 food safety hazards?
Which one casues most FBI's?
Biological, Chemical, & Physical
Most foodborne illness' are caused by Biological Hazards
69
What does FATTOM Stand for and what is it?
FOOD
-Microorganisms need nutrients to reproduce
ACIDITY
-Microorganisms reproduce best between 7.5-4.6pH
TEMPERATURE
-Microorganisms grow best at temps between 41℉ and 135℉
TIME
-Microorganisms can double their population every 20min
OXYGEN
-Aerobic, Anaerobic, Faculative Anaerobic
MOISTURE
-Disease causing bacteria can only grow in foods that have an Aw (Water Activty) higher than 0.85.
70
What is the "Danger Zone" Time and Temp?
41℉ and 135℉; 4 hours or longer
71
What are the 4 phases of bacterial growth?
Lag Phase
Log Phase
Stationary Phase
Decline Phase
72
What are the top five CDC Risk Factors?
Improper hot/cold holding temps of potentially hazardous foods
Improper Cooking Temps
Contaminated utensils and equipment
Poor employee health and hygiene
Food supplied from unapproved/unsafe source
73
At what temp and for how long are raw animal foods cooked for?
145℉ or above for 15 seconds
74
Raw eggs broken and prepared in response to a consumers order for immediate service are cooked at what temp and how long?
155℉ and 15 Seconds.
75
What are some alternative cooking temperatures for Ratites tenderized/injected meats, etc?
145℉ for 3 min
150℉ for 1 min
158℉ for less than 1 second (instantaneous)
76
What temp and for how long do you cook poultry, baluts, wild game, stuffed fish, etc?
165℉ or above for 15 Seconds
77
What temps does a still dry oven need to be at for meat over/under 10lbs?
At least 350℉ for meats less than 10lbs
At least 250℉ for meat over 10lbs
78
What temps do conventional ovens need to be at for meat over/under 10lbs?
At least 325℉ for meat less than 10lbs
At least 250℉ for meat over 10lbs
79
What temps do High Humidity Ovens need to be for meat over/under 10lbs?
At least 250℉ for meat less than 10lbs
At least 250℉ for meat over 10lbs
80
What temop is raw/undercooked whole muscle cooked at?
145℉ or above and color change is achieved on all surfaces.
81
What temp does microwave cooking and reheating need to be at?
165℉ for 15 seconds in all parts of food and stand for 2min after cooking
82
What temps are fruits/ veggies cooked for hot holding at?
135℉
83
What temps do RTE raw, marinated, aprtially cooked fish needs to be frozen at to achieve parasite destruction?
What types of food does it NOT apply to?
-4℉ for 168 hours (7 days)
-31℉ for 15 hours
-31℉ or -4℉ for 24 hours
Does not apply to: Tuna, Molluscan Shellfish, Aqucultured fish
84
RTE food should be reheated to what temp?
135℉ within 2 min may not exceed 2 hours
85
What are signs frozen TCS food has slacked?
Ice crystals
Wet packaging
Product discolorization
86
What temp should TCS food be thawed at?
41℉ or less
87
What temp do you unthaw and completely submerge in?
70℉ or below
88
Cooked TCS food shall be cooled within __ hours from __℉ to __℉?
6 hours total
within 2 hours from 135℉ to 70℉
within 4 hours from 70℉ to 41℉
89
In absence of a manufacture's label what is the shelf life of a product?
7 days
90
Who can approve date marking system?
The Regulatory Authority
91
How long can left overs be retained for if chiiled?
72 hours
92
Can you freeze leftovers?
No
93
What are examples of prohibited leftovers?
Potato salad, chicken salad, egg slalad, etc.
94
Who can the PIC request to inspect shelf life to extend food products?
The Regulatory Authority
