Unit 4 Flashcards
(59 cards)
Cold holding temp
41 below
Hot holding temp
135 F above
Where food employees have a critical responsibility to report to the ___ and to the base medical facility or their health care provider information about their health and food activates as they relate to foodborne diseases or illnesses
PIC
What organization establishes the criteria for medical examination frequency and type of examination to be performed?
AMC
Initial food training
minimum of four hours is given by the individual facility supervisor
Superviosry training is given annually by PH to all food facility supervisors
How to wash their hands?
they should vigorouly rub together the surfaces if their lathered hands and arms for at least 20 seconds and then throughky rinse with clean water
When cooling food it needs to reach 41 within ___ hours. Ideally potentially hazradous food should be cooled from 135 to 70 within __ hours.
4/2
Ways to thaw
Microwaves -> oven
last resort, completely submerging foods under running water is the least preferred method.
___ inches above the floor
Regardless how perishable at least SIX inches above the floor on pallets or similar devices.
THe role of a cleaning agent
To lift soil from the surface being cleaned and keep it suspended so its not redeposited on the surface.
Different types of cleaning agents
- Alkaline - Detergents
- Acid - rust
- Abrasive cleaner- When both of things aren’t working
Sanitized mean
the microbial contamination of an object or subface has been reduced to a safe, consumable level.
Heat sanitization is rinsing or immersing
An object in water at 171 F or abobe for a minimum of 30 seconds
Chemical sanitizing
- Immersing an object in a chlorine solutions for a minimum of 10 seconds,
- immersing the object in an iodine solution for a minimum of 30 seconds
What is the major problem with inadequately cooked poultry?
Salmonella
This collect the grease from kitchen waste
Grease trap
The design of the outside back dock areas is important. Why?
This is the first line of defense against insects and rodents
When if ever may normal metal utensils be used for preparing foos and erving them to patrons of a mobile food facility
When they can be washed and sanitized properly
When you conducting inspection there should be a “recovery time” after the machine is stocked for it to return to its required temp. How long does it take to cool chilled food ?
30 mins
Which Flight evaluates the sanitary conditions of vending machines
PH
Vending machines inspection frequencues are determined by the ??
AMC
Why a hospital kitchen is different from the traditional food facility?
A patient’s resistance to infection may be compromised increasing the chances of a foodborne disease outbreak when food is mishandled.
Which food Af does not allow to stored aboard aircraft
Hot foods
