Card Set Information
What population is at risk for foodborne illnesses?
People with weak/compromised immune systems.
What are the three potential hazards to food safety?
Biological, chemical, physical
What is the danger zone temperature for food?
41 to 135 degrees
When does cross-contamination occur?
Microorganisms are transferred from one food or surface to another.
Who carries the biggest risk to food safety?
People who don't was their hands properly or often enough
What do pathogens need to grow?
What is the F in FAT TOM?
What is the A in FAT TOM?
What acidity levels do microorganisms grow best in?
7.5 to 4.6
What is the first T in FAT TOM?
What is the second T in FAT TOM?
How many hours in the danger zone is enough to cause microorganisms to grow?
What is the O in FAT TOM?
What is the M in FAT TOM?
What water activity level makes food potentially hazardous?
.85 or higher
Which employees should be excluded from work?
Employees who have vomiting, diarrhea, jaundice or Hep A
What foods are Hep A and Norovirus linked to?
Shellfish from contaminated water
What foods are Listeriosis linked to?
Ready-to-eat food (deli meat, hotdogs)
Unpasteurized dairy products
What foods are Hemorrhagic Colitis linked to?
What foods are Salmonellosis linked to?
Poultry and eggs
What foods are Shigellosis linked to?
Foods easily contaminated by hands (potato, chicken, tuna salad)
Food in contact with contaminated water (produce)
What foods are Staphylococcal Gastroenteritis linked to?
Foods requiring handling during preparation
What foods are Vibrio vulificus primary septicimia linked to?
Oysters from contaminated water?
What foods are Anisakiasis linked to?
Raw and undercooked fish
What is a major symptom of Anisakiasis?
Coughing up worms
What foods are Cryptosporidiosis linked to?
What foods are Giardiasis linked to?
Improperly treated water
What foods are Scombroid Poisoning linked to?
Fish (tuna, mackerel)
What foods are Ciguatera Fish Poisoning linked to?
Predatory tropical reed fish (baracuda, grouper, snapper, jacks)
What are two contaminations to food?
What are three tox metals that lead to chemical contamination?
What are the common food allergens?
Milk and dairy products
Eggs and egg products
Soy and soy products
How long should it take to wash hands?
What temperature should water be for hand washing?
At least 100 degrees
How long should you scrub you hands while washing?
ten to fifteen seconds
When should you restrict an employee?
If they have a sore throat with a fever
What are three types of thermometers?
Thermocouples and Thermistors
What are two methods for calibrating thermometers?
What is the temperature for boiling water?
What is the temperature for freezing?
What is the receiving temperature for Cold TCS foods?
41 degrees or lower
What is the receiving temperature for Hot TCS foods?
135 degrees or higher
What is the receiving temperature for shell eggs?
What is the receiving temperature of Live Molluscan Shellfish?
What information is required on ready-to-eat food labels
Name of the food
Date which it should be sold, consumed or discarded
How should ready-to-eat TCS food be stored?
It can be stored for 7 days at 41 degrees or lower
When should ready-to-eat food be discarded?
It should be thown out after seven days (Prep+6)
What is FIFO?
First In - First Out
How far above the floor should foot, linens and single-use items be stored?
6 inches or higher
What temperature should dry storage areas be held?
Between 50 to 70 degrees
How should food items be stored to prevent cross-contamination?
Top to bottom in the following order
Whole cuts of beef and pork
Ground meat and ground fish
Whole and ground poultry
What temperature should your refrigerator be to thaw food?
41 degrees or lower
How do you use water to thaw food?
Submerge food under running water at 70 degrees or lower
What are four methods for thawing food?
What preparation practices require a variance?
Food additives or components
Sprouting seeds or beans
Live molluscan shellfish from a display tank
What foods should be cooked to 165 degrees for 15 seconds?
Stuffing made with TCS ingredients
Dishes that included previously cooked TCS ingredients
What foods should be cooked to 155 degrees for 15 seconds?
Mechanically tenderized meat
What are two temperatures that roasts can be reheated to?
130 for 112 minutes
145 for 4 minutes
What foods should be cooked to 145 degrees for 15 seconds?
Steaks/chops of meat
Eggs served immediately
What foods should be cooked to 145 degrees for 4 minutes?
Roasts of pork, beef, veal and lamb
What foods should be cooked to 135 degrees?
Commerically processed foods that will be hot-held
Fruits, veggies, grains and legumes that will not be hot-held for service
Foods cooked in microwave should be cooked to what internal temperature?
What is the first step in cooling TCS foods?
Cool from 135 to 70 degrees within 2 hours
What is the second step in cooling TCS foods?
Cool from 70 to 41 degrees or lower within the next 4 hours
What are some methods for cooling food?
Cut larger items into pieces
Add ice or cold water as ingredient
Foods reheated for hot-held service must be reheated to what temperature?
165 degrees for 15 seconds within 2 hours
When holding TCS foods, how often should you check the temperature?
Every two hours
Hot TCS foods should be held at what temperature?
135 degrees or higher
Cold TCS foods should be held at what temperature?
41 degrees or lower
How long can cold food be held without temperature control?
Up to six hours
How long can hot food be held without temperature control?
Up to four hours
What is HACCP?
Hazard Analysis Critical Control Point
What is the first HACCP principal?
Conduct a hazard analysis
What is the second HACCP principal?
Determine critical control points
What is the third HACCP principal?
Establish critical limits
What is the fourth HACCP principal?
Establish monitoring procedures
What is the fifth HACCP principal?
Identify corrective measures
What is the sixth HACCP principal?
Verify that the system works
What is the seventh HACCP principal?
Establish procedures for record keeping and documentation
When is a HACCP plan required?
Smoked food as a preservation method
Food additives to preserve food