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72 Cards in this Set
- Front
- Back
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define TCS food
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food that requires time and temperature control for safety
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what are the 2 factors that you can control to reduce tyhe growth of pathogens?
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time and temperature
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true or false: freezing kills viruses
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false. freezing does not kill viruses
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name a TCS produce item or plant
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1. heat-treated plant food (cooked rice, cooked beans, cooked vegetables)
2.sprouts and sprout seeds 3.sliced melons 4.cut tomatoes 5.tofu or other soy protein |
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what are 2 actions you can take to prevent the spread of viruses?
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1.washing hands/practicing good personal hygiene
2.restricting or excluding foodhandlers from the operation if they have certain symptoms or illnesses |
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name the 6 conditons that favor the growth of most foodborne pathogens.
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FOOD: specifically proteins and carbohydrates
ACIDITY: contains little or no acid. pH of 4.6 to 7.5 TEMPERATURE: 41 degrees F to 135 degrees F (5 degrees C to 57 degrees C) TIME: 4 or more hours in the temperature danger zone (TDZ) OXYGEN: the necessary level of oxygen MOISTURE: pathogens need moisture in food to grow. |
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symptoms of this viral foodborne illness include abdominal pain initially and jaundice later
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hepatitis A
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preventing the spread of viruses can be achieved by following what practice?
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good personal hygiene *e.g., washing your hands, not working when ill)
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this foodborne illness is most often linked with poultry and eggs
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salmonellosis
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restricting foodhandlers with skin infections from handling food can prevent an illness from this pathogen
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staphylococcus
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name 4 times when foodhandlers should wash their hands (other than at the start of a shift)
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hands should be washed after:
1.using the restroom 2.touching the hair, face, body, clothing, or aprons 3.sneezing, coughing, or using a tissue 4.eating, drinking, smoking, or chewing gum or tobacco 5.handling chemicals that might affect food saftey 6.taking out garbage, clearing tables, or busing dirty dishes 7.handling money 8.touching anything else that may contaminate hands (dirty equipment, work surfaces, towels, etc.) |
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describe the 5 steps of hand washing
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1. wet hands and arms with hot water at least 100 degrees F (38 degrees C)
2. apply soap 3. scrub hand and arms for 10 to 15 seconds 4. rinse hands and arms thoroughly 5. dry hands and arms |
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Whta must a foodhandler do before putting on single-use gloves?
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wash hands
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What is the right way to care for a wound on a foodhandler's finger?
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1.wear a bandage over the wound. make sure it keeps the wound from leaking.
2.cover the bandage with a single-use glove or finger cot. |
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How should a manager respond to a foodhandler who has vomiting, diarrhea, or jaundice?
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exclude the foodhandler from the operation
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Once soap has been applied, how long should hands and arms be scrubbed?
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10-15 seconds
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Name a hand care practice, in addition to handwashing, that can prevent contamination.
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1.keep fingernails short and clean
2.not wearing nail polish or false fingernails 3.covering fhand wounds with clean bandages and gloves or finger cots |
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Name 2 instances when foodhandlers must change their gloves
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1.when they are soiled or torn
2.before beginning a different task 3.at least every 4 hours during continual use 4.after handling raw meat, seafood, or poultry and before handling ready-to-eat food. |
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Name 2 symptoms that require a foodhandler to be excluded from working with food
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1.sore throat with fever in an operation that primarily serves a high-risk poplulation
2.diarrhea 3.vomiting 4.jaundice 5.diagnosed with certain foodborne illnesses |
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Name 2 components of proper work attire
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1.clean hat or hair restraint
2.clean clothing 3.clean apron 4,no jewelry on hands or arms |
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At what temperature should coolers be kept?
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coolers must be kept at a temperature that keeps food at an internal temperature of 41 degrees F (5 degrees C) or lower
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True or False:
recieving cut tomatoes at room temperature is acceptable. Why or why not? |
False. cut tomatoes are considered TCS food and must be recieved at a temperature of 41 degrees F (5 degrees C) or lower
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Before checking the internal temperature of TCS food at recieving, what must be done to the thermometer?
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the thermometer must be calibrated, cleaned, and sanitized
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What must be done to all read-to-eat TCS food that is prepped in-house and held longer than 24 hours?
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the food m,ust be labled with the name of the food and the date by which it should be sold, eaten, or thrown out
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Define FIFO and explain why it is used
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FIFO stands for first in, first out. this method of storage ensures that the oldest products are used first.
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Name 2 requirements for a supplier to be considered an approved food supplier
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1.they must be inspected
2.they must be in compliance with applicable local, state, and federal laws |
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How long can chicken salad, prepped in-house and held at 41 degrees F (5 degrees C), be stored?
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a maximum of 7 days
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What are the temperature requirements for recieving fresh meat, shell eggs, and cut tomatoes?
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Fresh meat: internal temperature of 41 degrees F (5 degress C) or lower
Shell eggs: air temperature of 45 degrees F (7 degrees C) or lower Cut tomatoes: 41 degrees F (5 degrees C) or lower |
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List the steps for calibrating a bimetallic stemmed thermometer using the ice-point method
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1.fill a container with crushed ice and tap water
2.put the sensing area of the thermometer stem or probe in the ice water; wait 30 seconds or until the indicator stops moving 3.hold the calibratiopn nut with a wrench or other tool and adjust the head of the thermometer until it reads 32 degrees F(0 degrees C) |
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From top to bottom, what order should duck, ground beef, salmon, and strawberries be stored in the same refrigerator?
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1.strawberries
2.salmon 3.ground beef 4.duck |
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Why would you use one set of equipment for raw meat and another set of equipment for ready-to-eat food?
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to prevent cross contamination
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What is the temperature danger zone?
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the temperature danger zone is the temperature range from 41 degrees F to 135 degrees F (5 degrees C to 57 degrees C ), in which pathogens grow well
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How do you calibrate a thermometer using the boiling-point method?
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1.bring tap water to bouil in deep pan
2.put the thermometer stem or probe into the boiling water. make sure the sensing area is under water. wait until the indicator stops moving. 3.adjust the thermometer so it reads 212 degrees F(100 degrees C) or the correct temperature for your altitude |
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List the minimum internal cooking temperatures for poultry, ground pork, and pork chops
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POULTRY: 165 degrees F(74 degrees C) for 15 seconds
GROUND PORK: 155 degrees F(68 degrees C) for 15 seconds PORK CHOPS: 145 degrees F(63 degrees C) for 15 seconds |
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What is the minimum internal temperature that food must reach when it is being reheated for hot-holding?
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within 2 hours, the food must reach a minimum internal temperature of 165 degrees F(74 degrees C) for 15 seconds
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What are the 4 acceptable methods for thawing TCS food?
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1.in cooler at 41 degrees F(5 degrees C) or lower
2.submerged under running potable water at 70 degrees F(21 degrees C) or lower 3.in a microwave oven, if the food will be cooked immediately after thawing 4.as part of the cooking process |
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Meat cooked in a microwave oven must be heated to what minimum internal temperature?
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165 degrees F(74 degrees C)
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What are the time and temperature requirements for reheating beef stew that will be held for service?
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it must be reheated to 165 degrees F(74 degrees C) for 15 seconds within 2 hours
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List the required minimum internal cooking temperatures for beef roasts, stuffed pork chops, and shell eggs for immediate service
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BEEF ROASTS: 145 degrees F(63 degrees C) for 4 minutes
STUFFED PORK CHOPS: 165 degrees F(74 degrees C) for 15 seconds SHELL EGGS FOR IMMEDIATE SERVICE: 145 degrees F(63 degrees C) for 15 seconds |
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What are the time and temperature requirements for coolonf food using two-stage cooling?
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Cool food from 135 degrees F to 70 degrees F(57 degrees C to 21 degrees C) within 2 hours, and to 41 degrees F(5 degrees C) or lower in the next 4 hours
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List all the conditions that must be met to hold hot TCS food without temperature control
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cold TCS food must be held at 41 degrees F(5 degrees C)
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What are the only types of food that may be re-served to another customer?
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the only food that may be re-served to another customer are bottles of condiments such as ketchup, and unopened, preped packaged food such as wrapped crackers
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Name 2 ways to avoid bare-hand contact with ready-to-eat food
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1.use single-use gloves
2.use deli sheets 3.use tools such as tongs |
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What part of dishes and utensils must servers avoiod touching?
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the food-contact surface, such as the top of a plate or the rim of a glass
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What is the maximum internal temperature for holding cold TCS food?
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1.hold the food at 135 degrees F(57 degrees C) or higher before remon=ving it from temperature control
2.label the food with the time you must throw it out, which is 4 hours after it was removed from temperature control 3.sell, serve, or throw out the food within 4 hours |
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What should be the internal temperature for holding hot TCS food?
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135 degrees F(57 degrees C) or higher
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What are the 2 biggest hazards to food when serving it off-site?
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1.time-temperature abuse
2.contamination |
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Name 2 ways to prevent customers from contaminating self-service areas
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1.install sneeze guards
2.label food items 3.hand out fresh plates to customers on return visits 4.separate raw and ready-to-eat food |
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Name 2 alternatives for minimizing bare-hand contact with ready-to-eat food
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1.wearing gloves
2.using tongs or deli sheets to handle food |
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What are the requirements for holding potato salad without temperature control?
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1.prior to removal from temperature control, it must have been at 41 degrees F(5 degrees C) or lower
2.it must not exceed 70 degrees F(21 degrees C) 3.it must contain a label specifying wboth the time it was removed from refregeration and the time when it must be thrown out 4.it must be sold, served, or thrown out within 6 hours |
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What type of food saftey management system controls risks and hazards throughout the flow of food using 7 sequential steps?
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HACCP
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What is the first step in implementing active manegerial control in an operation?
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consider the 5 risk factors throughout the flow of food
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Once critical limits have been created in a HACCP plan, what is the next step?
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establish monitoring procedures and etermine the best way for the operation to check them
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What is the first step in developing a crisis-management program?
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establish a crisis-management team
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Name 2 FDA public health interventions
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1.demonstartion of knowledge
2.staff health controls 3.controlling hands as a vehicle of contamination 4.time and temperature parameters for controlling pathogens 5.consumer advisory |
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What is the first step in setting uop a HACCP system?
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conducting a hazard analysis
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Which food saftey system is used to address the CDC risk factors for foodborne illness?
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active managerial control
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This is a point in the flow of food where identified hazards can be prevented, eliminated, or reduced to safe levels
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critical control point (CCP)
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Name an activity performed by an operation that requires a HACCP plan
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1.smoking or curing food as a method of food preservation
2.using food additives or adding components to preserve food 3.custom-processing animals 4.packaging food using reduced-oxygem (ROP) method 5.pasteruizing packaged juice on-site, without a warning label 6.sprouting seeds or beans 7.offering live, molluscan shellfish from a display tank |
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Cooking ground beef to 155 degrees F(68 degrees C) for 15 seconds is an example of this HACCP principle
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a critical limit
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All surfaces must be cleaned and rinsed. what additional task must be performed for food-contact surfaces?
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sanitizing
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What type of cleaner has a scouring agent that helps scrub hard-to-remove dirt?
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abrasive cleaners
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Name two places where handwashing stations should be located in an operation
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1.restrooms
2.food-prep areas 3.service areas 4.dishwashing areas 5.any arewa that make it easy for staff to wash their hands often |
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What is the minimum lighting intensity required for prep areas
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50 foot-candles (540 lux)
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What are the 5 steps to clean and sanitize in a three-compartment sink?
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1.rinse, scrape, or soak items before washing them
2.clean items in the first sink in a detergent solution of at least 110 degrees F(43 degrees C) 3.rinse items in the second sink by either spraying them with water or dipping them in it 4.sanitize items in the third sink, using hot water or a chemical sanitizer 5.airr-dry akll items |
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According to the CDC, what are the 5 most common risk factors that cause foodborne illness?
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1.purchasing food from unsafe sources
2.failing to cook food adequately 3.holding food at incorrect temperatures 4using contaminated equipment 5.practicing poor personal hygiene |
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Where should cleaning tools and supplies be stored in an operation?
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in a seperate area away from food and food-prep areas
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What is the difference between cleaning and sanitizing?
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CLEANING removes food and other dirt from a surface
SANITIZING reduces pathogens on a surface to safe levels |
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What is the main purpose of a backflow-prevention device such as a vacuum breaker or air gap?
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to prevent pulling dirty water into the safe water supply
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What 5 factors influence the effectivness of a sanitizer?
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1.contact time
2.temperature 3.concentration 4.water hardness 5.pH |
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What are the 5 necessary pieces of equipment in a handwashing station?
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1.hot and cold runnig water
2.soap 3.means to dry hands 4.waste container 5.sign to indicate employees are to wash hands before returning to work |
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What are the 7 HACCP principles?
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1.conduct a hazard analysis
2.determine the critical control points (CCPs) 3.establish critical limits 4.establish monitoring procedures 5.identify corrective actions 6.verify that the system works 7.establish procedures for record keeping and documentation |
