Sanitation Midterm

Card Set Information

Sanitation Midterm
2013-02-07 17:44:09
Midterm sanitation

Sanitation Midterm
Show Answers:

  1. What population is at risk for foodborne illnesses?
    People with weak/compromised immune systems.
  2. What are the three potential hazards to food safety?
    Biological, chemical, physical
  3. What is the danger zone temperature for food?
    41 to 135 degrees
  4. When does cross-contamination occur?
    Microorganisms are transferred from one food or surface to another.
  5. Who carries the biggest risk to food safety?
    People who don't was their hands properly or often enough
  6. What do pathogens need to grow?
  7. What is the F in FAT TOM?
  8. What is the A in FAT TOM?
  9. What acidity levels do microorganisms grow best in?
    7.5 to 4.6
  10. What is the first T in FAT TOM?
  11. What is the second T in FAT TOM?
  12. How many hours in the danger zone is enough to cause microorganisms to grow?
  13. What is the O in FAT TOM?
  14. What is the M in FAT TOM?
  15. What water activity level makes food potentially hazardous?
    .85 or higher
  16. Which employees should be excluded from work?
    Employees who have vomiting, diarrhea, jaundice or Hep A
  17. What foods are Hep A and Norovirus linked to?
    • Ready-to-eat foods
    • Shellfish from contaminated water
  18. What foods are Listeriosis linked to?
    • Raw meat
    • Ready-to-eat food (deli meat, hotdogs)
    • Unpasteurized dairy products
  19. What foods are Hemorrhagic Colitis linked to?
    • Ground beef
    • Contaminated produce
  20. What foods are Salmonellosis linked to?
    • Poultry and eggs
    • Dairy products
    • Produce
  21. What foods are Shigellosis linked to?
    • Foods easily contaminated by hands (potato, chicken, tuna salad)
    • Food in contact with contaminated water (produce)
  22. What foods are Staphylococcal Gastroenteritis linked to?
    • Foods requiring handling during preparation
    • Deli meat
  23. What foods are Vibrio vulificus primary septicimia linked to?
    Oysters from contaminated water?
  24. What foods are Anisakiasis linked to?
    Raw and undercooked fish
  25. What is a major symptom of Anisakiasis?
    Coughing up worms
  26. What foods are Cryptosporidiosis linked to?
    • Contaminated water
    • Produce
  27. What foods are Giardiasis linked to?
    • Improperly treated water
    • Produce
  28. What foods are Scombroid Poisoning linked to?
    Fish (tuna, mackerel)
  29. What foods are Ciguatera Fish Poisoning linked to?
    Predatory tropical reed fish (baracuda, grouper, snapper, jacks)
  30. What are two contaminations to food?
    Chemical, physical
  31. What are three tox metals that lead to chemical contamination?
    • Lead
    • Copper
    • Zinc
  32. What are the common food allergens?
    • Milk and dairy products
    • Eggs and egg products
    • Fish
    • Shellfish
    • Wheat
    • Soy and soy products
    • Peanuts
    • Tree nuts
  33. How long should it take to wash hands?
    20 seconds
  34. What temperature should water be for hand washing?
    At least 100 degrees
  35. How long should you scrub you hands while washing?
    ten to fifteen seconds
  36. When should you restrict an employee?
    If they have a sore throat with a fever
  37. What are three types of thermometers?
    • Bimetallic Stemmed
    • Thermocouples and Thermistors
    • Infrared
  38. What are two methods for calibrating thermometers?
    • Boiling-point
    • Ice-point
  39. What is the temperature for boiling water?
    212 degrees
  40. What is the temperature for freezing?
    32 degrees
  41. What is the receiving temperature for Cold TCS foods?
    41 degrees or lower
  42. What is the receiving temperature for Hot TCS foods?
    135 degrees or higher
  43. What is the receiving temperature for shell eggs?
    45 degrees
  44. What is the receiving temperature of Live Molluscan Shellfish?
    45 degrees
  45. What information is required on ready-to-eat food labels
    • Name of the food
    • Date which it should be sold, consumed or discarded
  46. How should ready-to-eat TCS food be stored?
    It can be stored for 7 days at 41 degrees or lower
  47. When should ready-to-eat food be discarded?
    It should be thown out after seven days (Prep+6)
  48. What is FIFO?
    First In - First Out
  49. How far above the floor should foot, linens and single-use items be stored?
    6 inches or higher
  50. What temperature should dry storage areas be held?
    Between 50 to 70 degrees
  51. How should food items be stored to prevent cross-contamination?
    • Top to bottom in the following order
    • Ready-to-eat foods
    • Seafood
    • Whole cuts of beef and pork
    • Ground meat and ground fish
    • Whole and ground poultry
  52. What temperature should your refrigerator be to thaw food?
    41 degrees or lower
  53. How do you use water to thaw food?
    Submerge food under running water at 70 degrees or lower
  54. What are four methods for thawing food?
    • Refrigerator
    • Running water
    • Microwave
    • Cooking process
  55. What preparation practices require a variance?
    • Smoking
    • Food additives or components
    • Curing food
    • Custom-processing animals
    • Reduced-oxygen packaging
    • Sprouting seeds or beans
    • Live molluscan shellfish from a display tank
  56. What foods should be cooked to 165 degrees for 15 seconds?
    • Poultry
    • Stuffing made with TCS ingredients
    • Stuffed meats
    • Dishes that included previously cooked TCS ingredients
  57. What foods should be cooked to 155 degrees for 15 seconds?
    • Ground meat
    • Injected meat
    • Gound seafood
    • Hot-held eggs
    • Mechanically tenderized meat
  58. What are two temperatures that roasts can be reheated to?
    • 130 for 112 minutes
    • 145 for 4 minutes
  59. What foods should be cooked to 145 degrees for 15 seconds?
    • Seafood
    • Fish
    • Steaks/chops of meat
    • Eggs served immediately
  60. What foods should be cooked to 145 degrees for 4 minutes?
    Roasts of pork, beef, veal and lamb
  61. 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
  62. Foods cooked in microwave should be cooked to what internal temperature?
    165 degrees
  63. What is the first step in cooling TCS foods?
    Cool from 135 to 70 degrees within 2 hours
  64. What is the second step in cooling TCS foods?
    Cool from 70 to 41 degrees or lower within the next 4 hours
  65. What are some methods for cooling food?
    • Cut larger items into pieces
    • Ice-water bath
    • Ice paddles
    • Blast chiller
    • Tumble chiller
    • Add ice or cold water as ingredient
  66. Foods reheated for hot-held service must be reheated to what temperature?
    165 degrees for 15 seconds within 2 hours
  67. When holding TCS foods, how often should you check the temperature?
    Every two hours
  68. Hot TCS foods should be held at what temperature?
    135 degrees or higher
  69. Cold TCS foods should be held at what temperature?
    41 degrees or lower
  70. How long can cold food be held without temperature control?
    Up to six hours
  71. How long can hot food be held without temperature control?
    Up to four hours
  72. What is HACCP?
    Hazard Analysis Critical Control Point
  73. What is the first HACCP principal?
    Conduct a hazard analysis
  74. What is the second HACCP principal?
    Determine critical control points
  75. What is the third HACCP principal?
    Establish critical limits
  76. What is the fourth HACCP principal?
    Establish monitoring procedures
  77. What is the fifth HACCP principal?
    Identify corrective measures
  78. What is the sixth HACCP principal?
    Verify that the system works
  79. What is the seventh HACCP principal?
    Establish procedures for record keeping and documentation
  80. When is a HACCP plan required?
    • Smoked food as a preservation method
    • Food additives to preserve food
    • Curing
    • Custom-process animals