study guide 6-2-2 Flashcards
1
Q
sources that comply with
A
law
2
Q
obtain from sources that are
A
approved
3
Q
food not prepared where?
A
privet home or offered for human consumption in food establishments
4
Q
package food shall be what?
A
labeled as specified in law
5
Q
fish consumption raw or undercooked offered must?
A
come from approved supplier
6
Q
whole muscle intact beef intended consumption undercooked
A
- obtained from food processing plant, labeled
- acceptable evidence, written buyer spec./invoice
- cut from whole-muscle
- prep remain intact
7
Q
meat, poultry not ready to eat labeled with what?
A
include safe handling instructions
8
Q
Eggs that have not been specifically treated for what labeled what?
A
to destroy all viable salmonellae labeled to include safe handling instruction
9
Q
food in hermetically sealed container shall be?
A
obtained from food processing plant regulated by food regulatory agency that has jurisdiction over plant
10
Q
fluid milk shall be?
A
pasteurized and obtained from source comply grade A
11
Q
fish shall be?
A
- commercially and legally caught or harvested
- molluscan shellfish recreationally caught may not be received
12
Q
molluscan shellfish shall be?
A
- from source according to LAW
- received interstate commerce from source listed in Interstate Certified Shellfish Shippers list
13
Q
wild mushrooms use is?
A
prohibited
14
Q
PHF TCS foods refrigerated temp?
A
41*F or below
15
Q
except in overseas locations when authorized by command policy raw eggs, received in refrigerated ambient temp of?
A
45*F or below
16
Q
PHF TCS foods cooked required time and temp and received hot shall be?
A
135*F
17
Q
except in overseas locations eggs shall be received clean and sound and may not exceed restricted egg tolerances for US consumer grade?
A
Grade B
18
Q
eggs and milk products should be what?
A
pasteurized
19
Q
fluid and dry milk and milk products shall comply w/t what grade?
A
Grade A standards as specified in LAW
20
Q
shellstock obtained in containers bearing what?
A
legible source ID tags or labels affixed by harvester or dealer that depurates, ship, or reships the shellstock
21
Q
whats on harvester’s tag or label?
A
- harvest ID number
- date harvested
- most precise ID of harvest location/aquaculture site (state/country)
- type, quantity
- “THIS TAG IS REQUIRED TO BE ATTACHED UNTIL CONTAINER IS EMPTY OR RETAGGED AND THEREAFTER KEPT ON FILE FOR 90 DAYS”
22
Q
dealer’s tag/label shall contain
A
- dealers name, address, certification number
- original shippers cert number, abbreviation of name of state /country
- statement in bold`
23
Q
containers shellstock that dose not bear tag or all info shall be
A
subject to hold order or destruction (allowed by LAW)
24
Q
shell stock tags retained for how long?
A
90days
25
commercially processed pre- packaged juice shall both?
- obtained from processor w/t a HACCP system
| - pasteurized/ otherwise treated to attain 5-log reduction of most resistant microorganism
26
preventing contamination form hands?
- potentially contaminated
- except when washing fruits and vegetables, not contact exposed, ready to eat food w/t bare hands
- minimize bare hand, arm contact w/t exposed food not in ready to eat form
27
apply chlorine bleach in accordance w/t what procedures?
- unscented bleach or sodium hypochlorite rated between 5-6%
- prep 50-200 ppm FAC solution (pH 6.0-7.5)
- completely immerse FF&V for 1min in disinfecting solution
- rinse w/t drinking water before served raw
28
food protected from contamination by storing?
- clean and dry location
- not exposed to splash, dust, other contamination
- 6in(15cm) above floor
29
pressurized beverage containers, cased food in waterproof containers may be stored?
on NSF pallet on floor that is clean and not exposed to floor moisture
30
food storage prohibited areas - not stored where?
- locker room
- toilet rooms
- dressing rooms
- garbage rooms
- mechanical rooms
- under sewer lines not shielded to intercept potential drips
- under open stairwells
- under other sources contamination
31
raw, unpackaged animal food, not be offered for consumer self service. This dose not apply to?
- buffets/salad bars (sushi/raw shellfish)
- indi portions for immediate cooking, consumption
- raw, frozen, shell-on shrimp, lobster
32
Open food, including soups protected with use of what?
use of lids or approved sneeze guards
33
consumer self-service op's provided w/t?
- suitable utensils or effective dispensing methods that protect food form contamination
34
consumer self-service op's buffets and salad bars monitored by who?
employees trained in safe operating procedures
35
after being served or sold and in possession of consumer unused or returned should?
not be offered as food for human consumption
36
container of food not PHF(TCS) food may be reserved from one consumer to another if?
- dispensed so that protected from contamination, container closed between uses
- (crackers, salt, pepper) is in an unopened original package, maintained sound condition
37
definition, foodborne illness
illness carried or transmitted to people by food
38
definition, foodborne illness outbreak
incident, 2 or more people experience same illness after eating same food
39
definition, foodborne infection
- illness caused by consuming food that contains living disease - causing microorganism
- may cause upset stomach, diarrhea, vomiting, fever
- symptoms don't appear immediately
40
definition, foodborne intoxication
- illness caused by consuming food containing hazardous chemical or toxic
- symptoms appear within a few hours
41
definition, toxin-mediated infection
- illness caused by consuming food containing live pathogenic organisms that reproduce in intestines and produce toxin
42
what are 4 types of microorganisms which may cause foodborne illness?
- bacteria
- viruses
- parasites
- fungi
43
2 types of bacteria are?
- spore forming
| - non spore forming
44
what are foodborne illnesses caused by SPORE forming bacteria?
- clostridium perfringes (bacterial toxin mediated infection)
- bacillus cereus (" ")
- clostridium botulinum (bacterial intoxication)
45
what are foodborne illnesses caused by NON-SPORE forming bacteria?
- camplobacter jejuni (infection)
- listeria monocytogenes (infection)
- salmonella spp. (infection)
- shigella spp. (infection, or toxin mediated)
- staphylococcus spp. (intoxication)
- Vibrio spp. (intoxication)
- E.Coli 0157:H7 (infection or toxin-mediated)
46
what are characteristics of bacteria?
- living, single- celled organism
- many types, found everywhere in environment
- most not harmful
- pathogenic types cause illness
- may reproduce under favorable conditions
47
characteristics of SPORE forming bacteria
- commonly found in soils
- build wall to protect
- survive cooking freezing, acidic food, low moisture
- cannot be destroyed
48
characteristics of NON-SPORE forming bacteria
- vegetative cells
| - easily destroyed with proper cooking
49
Clostridium perfringes symptoms, C. foods, prevent
- symp: ab, Sdiarrhea
- food: BF, CH, Gravies, Dried/pre-cooked food
- prev: prop cook, cool, reheat
50
Bacillus cereus symptoms, C. foods, Prevention
- Symp: T1- water diarrhea, ab cramps
- C. foods: T1- meats, Fish, Veg, Milk
- Symp: T2- V, ab cramps
- C. foods: T2- Grains, Rice, Cereal, Pastas, Starch
- Prev: T-1/T-2- prop cook, cool, hold, reheat food
51
Clostridium botulinum symptoms, C. foods, Prev
- Symp: Dizziness, Shortness of Breath, Headache, X2vision
- C. food: Canned foods; HOME, vacuum packed, garlic oil, onions in butter
- Prev: inspect pack integrity; not use home canned
52
Viruses characteristics
- requires living cell to live and reproduce
- Smallest microbe contaminant
- Common cause, poor personal hygiene
- prevention method minimize bare hand contact RtE food
53
Foodborne illnesses caused by Viruses
- Hep A
| - Norwalk (Norovirus)
54
Hep A symptoms, C. foods, Prevention
- Symp: Nausea, Fever, Cramps, V, Fatigue, Jaundice
- C. Food: Raw undercooked shellfish, RtE food prep by infected employee
- Prev: Approved shellfish, Cook properly, good personal hygiene.
55
Norwalk (Norovirus) symptoms, C. foods, Prevention
- Symp: Nausea, Cramps, V, Headaches, Fever
- C. Foods: Contaminated water, Contaminated Vef, Raw shellfish, infected employee
- Prev: G. person Hygiene, prop cook food, avoid cross-contamination
56
Parasites characteristics
need to live in host organism to grow
57
Foodborne illnesses caused by parasites
- Anisakis (parasitic infection)
| - Trichinella (parasitic infection)
58
Anisakis symptoms, C. foods, Prevention
- Symp: Coughing, V, cramps
- C. foods: Raw/undercooked seafood; (esp, bottom-feeder)
- Prev: Cooked food prop, freeze FDA food code, inspect seafood, handle properly, purchase from approve source.
59
Trichinella symptoms, C. foods, Prevention
- Symp: Nausea, V, D, cramp, muscle stiffness, fever
- C. foods: Undercooked pork, wild game (bear, walrus)
- Prev: Cook food properly
60
2 types of Fungi?
- Molds
| - Yeast
61
Fungi characteristics
- primarily spoilage organisms
- Sometimes cause illness
- Found in soil, air, water, food, plants, animals
62
molds does what?
- Spoils food
- Cause illness
- Not destroyed by freezing
- Grows well in acidic, low water activity foods
- Potentially produces toxin, aflatoxin
63
Yeast does what?
- potentially spoils food rapidly
- Appears reddish-pink on foods
- May be slimy and have bubbles
- Spoilage may smell or taste of alcohol
- Grows well in low water activity foods
64
toxins
Naturally occurring biological toxins that are not caused by presence of microorganisms
65
Cigatoxin (fish toxin from toxic algae) Symptoms, duration, onset, C. foods, Prevention
- Symp: Nausea, D, Dizziness, Shortness of Breath
- Lasts few days; death can occur high doses
- Onset (30min - 6hrs)
- C. foods: Barracuda, Mackerel, Reef fish, Grouper (subtropical and tropical areas)
- Prev: Purchase from approved sources
66
Scombroid (toxin originating from histamine released by fish) Symptoms, C. foods, Prevention
- Symp: Dizziness, Rash, Hives, Shortness of breath, Peppery taste, Itching, Teary eyes
- C. foods: Tuna, Mahi mahi, Mackerel, Bluefish, Abalone, Anchovies, Amberjack
- Prev: Purchase from approved sources; store at 41*F or less
67
Food allergens
- Common: Milk, wheat proteins, soy, tree nuts, eggs, peanuts, fish, shellfish
- Symp: Hives, Rash, Itching, Lips/Tongue, Mouth Swelling, V, D, Difficulty Breathing/Wheezing
- FDA Requires allergens to be DECLARED in food products
68
Risk of contracting foodborne illness % due to Poor personal hygiene?
19%
69
Risk of contracting foodborne illness % due to Improper Holding temp?
37%
70
Risk contracting foodborne illness % due to contaminated equipment?
16%
71
Risk contracting foodborne illness % due to Inadequate cooking or other factors?
11%
72
Risk contracting foodborne illness % due to unapproved food source?
6%
73
what are 3 food safety hazards?
- BIOLOGICAL
- Chemical
- Physical
74
What food safety hazard causes the most foodborne illnesses?
Biological Hazards
75
what dose FATTOM stand for?
- Food
- Acidity
- Time
- Temp
- Oxygen
- Moisture
76
In acidity foodborne microorganisms reproduce between what pH?
7.5 to 4.6 most PHF's fall into this range
77
In Temperature foodborne microorganisms grow best at temps between?
41*F - 135*F
78
In Time microorganisms do and can what?
- Need time to grow
- Optimal conditions, microorganisms double every 20 min
- PHF's remain temp danger Zone 4hrs or longer, can grow level high enough to make ill
79
Aerobic bacteria need what to grow?
Oxygen
| Example: Campylobacter
80
Anaerobic bacteria do not need what to grow?
Oxygen
| Example: Clostridium botulinum
81
What can Facultative anaerobic forms of bacteria do?
Survive and reproduce with or without Oxygen.
Most foodborne disease causing microorganisms are.
Example: Salmonella
82
Most foodborne microorganisms require what?
Moisture,
| Disease causing bacteria can only grow in foods that have an AW (water activity) Higher than 0.85
83
what two elements most critical and easiest to control are?
Time and Temperature
84
what is Lag Phase? 1st phase
- Bacteria little to or no growth
| - last few hours at room temp
85
what is Log phase? 2nd phase
- Bacteria double in numbers every few min
- Food considered unsafe
- look good, taste good, smell good but DANGEROUS to customers
- keep from this phase
86
what is Stationary Phase? 3rd phase
- Number of new bacteria being produced equals number of organisms that dye off
- bacteria used most of moisture, nutrients, space in food
87
what is Decline Phase? 4th phase
Bacteria die off quickly bc they lack nutrients and are poisoned by own toxic wastes
88
what are the 5 CDC Risk Factors
- Improper hot/cold holding temp PHF
- Improper cooking temp
- Contaminated utensils and equipment
- Poor employee health and hygiene
- Food supplied from unapproved/unsafe source
89
Raw animal foods and foods containing raw animal foods cooked to heat all parts of food at what time and temps?
145*F or above 15sec
raw eggs (broken) immediate service
155*F for 15sec
- Ratites
- Mechanically tenderized, and injected meats
- Comminuted: fish, meat, game animals commercially raised
- raw eggs not broken or immediate service
90
Ratites, Tenderized/injected meats, comminuted fish, meat, commercial game animals Alternative Minimum Cooking Temp and Time?
- 145*F for 3min
- 150*F for 1min
- 158*F for less than 1 sec(instantaneous)
91
what whole meats need to be cooked at 165*F or above for 15sec?
- Poultry
- Baluts
- Wild game animals
- Stuffed anything
92
Raw or undercooked whole- muscle intact beef steak served or offered if?
cooked both sides to surface temp of 145*F or above
| cooked color change is achieved on all external surfaces
93
Microwave cooking for raw animal food shall be?
- rotated/stirred throughout/midway during cooking
- heated temp 165*F in all parts
- Allowed to stand covered 2 min after cooking
94
plant food cooking hot holding temps?
135*F
95
non-continuous cooking of raw animal foods subject to?
- Initial heating process no longer than 60min.
- Immediately after initial heating, cooled according to time and temp.
- after cooling, held Frozen/cold
- prior sale/service cooked process temp to 165*F
- cooled according to time and temp
96
parasitic destruction frozen and stored at a temp of?
(-4*F or below for minimum of 168hrs (7days) in freezer)
(-31*F or below until solid and stored at -31*F or below min 15hrs)
(-31*F or below until solid and stored at -4*F or below for min 24hrs)
97
parasite destruction frozen and stored does not apply to?
- Molluscan shellfish
- Tuna
- Aquacultured Fish
(raised open water, net-pens)
(raised in land-based operations, Ponds/tanks)
(fed formulated feed, contains no live parasites infective to fish)
(fish eggs removed from skin and rinsed)
98
Reheating for hot holding PHF TCS foods shall be?
reheated so that all parts of good reach temp of at least 165*F for 15sec
99
RtE food taken from commercially processed, hermetically sealed container, or from intact package shall be
heated to temp of 135*F for hotholding
100
juice packaged in a food establishment treated how?
treated under a HACCP PLAN to attain a 5-Log reduction
101
PHF slacking is?
- Under refrigeration that maintains the food temp at 41*F or less
102
signs that frozen PHF food have been thawed and refrozen?
- ice crystals
- wet packaging
- product is discolored
103
PHF FOOD thawed how?
- refrigeration 41*F
- part cooking process
- completely submerged under running drinking water (70*F)
104
cooked PHF food shall be cooled within a total of what?
6hrs from 135*F to 41*F
within 2hrs from 135*F to 70*F
within 4hrs from 70*F to 41*F
105
PHF food in homogenous liquid from (pasteurized and aseptically packaged) may be maintained at what?
outside of the temp control requirements
106
raw plant food that are cut, sliced, or diced as well as plant food shall be what?
135 F or above or 41 F or less
107
PHF date marking retention on premises preparation - prepare and hold cold info
advanced prepared RtE foods held more than 24hrs
| - clearly marked (date/day by which food consumed or discarded) held 41 F max holding period 7days
108
time - maximum up to 6hrs
food have initial temp of 41 F or less when removed from temp control and food temp may not exceed 70 F within 6hrs
109
time - maximum up to 6hrs marked to indicate what?
- time food removed from 41 F
- time that 6hrs past point in time food removed from cold holding control
- discard if temp exceeds 70 F
110
how long is leftover PHF foods retained up to?
72hrs if chilled 41 F or below (3days)
| - freezing leftovers is prohibited
111
reheat leftover PHF temps are?
- reheated all parts 165 F min 15sec
- hold 135 F until served
- time for reheat chilled leftovers, RH to 165 F not exceed 2hrs
