Shared Flashcard Set

Details

Karah Ch 4-5
n/a
50
Veterinary Medicine
Undergraduate 3
10/11/2014

Additional Veterinary Medicine Flashcards

 


 

Cards

Term
5. 3 ways to keep food safe throughout the flow of food
Definition
Prevent cross-contamination; prevent time-temp. abuse; using the correct thermometer
Term
4 ways to prevent cross-contamination
Definition
1. Using separate equipment
2. Cleaning & sanitizing
3. Prepping food at different times
4. Buying prepared food
Term
temperature danger zone
Definition
41-135 F or 5-57 C
Term
5 ways to avoid time temp. abuse
Definition
1. Monitoring
2. Using correct tools
3. Recording
4. Time & temp. control (temp. danger zone)
5. Corrective actions
Term
bimetallic stemmed thermometer
Definition
practical for checking the temp. of large or thick food; measures temperature through its metal stem
Term
thermocouples and thermistors
Definition
measure temp. through a metal probe, display temperatures digitally, come with interchangeable probes
Term
immersion probes
Definition
use these to check the temp. of liquids, including soups, sauces, & frying oil
Term
surface probes
Definition
use these to check the temp. of flat cooking equipment like griddles
Term
penetration probes
Definition
use these to check the internal temp. of of food; especially useful for thin food like hamburgers and fish
Term
air probes
Definition
use these to check the temp. inside coolers and ovens
Term
infrared thermometers
Definition
measure the temp. of food & equipment surfaces; do not need to touch the surface to check its temp.
Term
cleaning & sanitizing thermometers
Definition
must be washed, rinsed, sanitized, and air-dried
Term
calibration of thermometers
Definition
calibrate thermometers regularly to ensure accuracy
Term
accuracy of thermometers
Definition
must measure temp. of food to +/- 2F or +/- 1C
Term
checking temperatures
Definition
insert the probe into the thickets part of the food (usually the center) and wait for the reading to steady (at least 15 sec)
Term
5 general thermometer guidelines
Definition
1. Cleaning & sanitizing
2. Calibration
3. Accuracy
4. Glass thermometer safety
5. Checking temperatures
Term
3 things a bimetallic stemmed thermometer must have
Definition
1. Calibration nut (adjust accuracy of thermometer)
2. Easy-to-read markings (scaled in at least 2 degree increments)
3. Dimple (mark on stem that shows the end of the temp.-sensing area)
Term
temperature range where pathogens grow the fastest (different from TDZ)
Definition
70F-125F (21C-52C)
Term
2 components of purchasing & receiving
Definition
Approved reputable suppliers & deliveries
Term
Approved reputable suppliers
Definition
-Ensure good food safety practices (USDA, FDA, GMP, GAP, audit reports)
-Develop relationship with suppliers
-Review inspection reports
Term
Deliveries
Definition
Arrange them so they arrive one at a time and during off‐peak hours
Term
3 guidelines for receiving and inspecting
Definition
1. Have enough trained staff available to promptly receive, inspect, and store food
2. Authorize staff to accept, reject, and sign for deliveries
3. Have policies and procedures for rejecting deliveries
Term
checking temp. of meat, poultry, & fish
Definition
Insert the thermometer stem or probe into the
thickest part of the food (usually the center)
Term
checking temp. of ROP food (MAP, vacuum-packed, & sous vide foods)
Definition
-Insert the thermometer stem or probe between 2
packages
–As an alternative, fold packaging around the thermometer stem or probe
Term
checking temp. of other packaged food
Definition
Open the package and insert the thermometer stem or probe into the food
Term
temp. criteria for receiving cold food
Definition
at 41 ̊F (5 ̊C) or lower, unless otherwise specified
Term
temp. criteria for receiving hot food
Definition
at 135 ̊F (57 ̊C) or higher
Term
temp. criteria for receiving frozen food
Definition
Should be frozen solid when received with no fluids or water stains in case bottoms and no ice crystals or frozen liquids
Term
2 reasons you should reject food
Definition
1. It has an abnormal color
2. It has an abnormal or unpleasant odor
Term
2 reasons you should reject meat, fish, or poultry
Definition
1. It is slimy, sticky, or dry
2. It has soft flesh that leaves an imprint when touched
Term
5 reasons to reject items
Definition
1. Tears, holes, or punctures in their packaging; likewise, reject cans with swollen ends, rust, or dents
2. Broken cartons or seals or dirty wrappers
3. Leaks, dampness, or water stains
4. Signs of pests or pest damage
5. Expired code or use‐by dates
Term
criteria for receiving eggs
Definition
-At an air temperature of 45 ̊F (7 ̊C) or lower
-Must be clean and unbroken when you
receive them
-Liquid, frozen, and dehydrated egg products must be pasteurized as required by law and have a USDA inspection mark
Term
criteria for receiving milk & dairy products
Definition
-Must be received at 45 ̊F (5 ̊C) or lower, unless otherwise specified by law. Cool to 41 ̊F or lower within 4‐hours
-Must be pasteurized & comply with USDA grade A standards
Term
criteria for receiving raw shucked shellfish
Definition
Make sure that raw shucked shellfish are packaged in nonreturnable containers
Term
criteria for receiving live shellfish
Definition
Chucked shellfish received at 45 ̊F (7 ̊C) or lower 45 and cooled down to 41 within 4 hours
-Must have identification tags which remain attached to delivery container until they are used
Term
When should you reject shellfish?
Definition
If they are muddy, have broken shells, or are dead
Term
criteria for receiving produce
Definition
Sliced melons, cut tomatoes and other fresh cut fruits and vegetables must be received at 41 ̊F (5 ̊C) or lower
Term
criteria for receiving pre-packaged juice
Definition
must be purchased from a supplier with a HACCP plan & must be pasteurized
Term
labeling & storage guidelines
Definition
1. Label all TCS, ready-to-eat food prepped in-house that you have held for longer than 24 hours
2. Store them for a max of 7 days at 41 ̊F (5 ̊C) or lower
3. Throw out after 7 days
Term
rotation in storage guidelines
Definition
1. Rotate food to use the oldest inventory
first (FIFO)
2. Make a schedule to throw out stored food on a regular basis
Term
temperature in storage guidelines
Definition
1. Keep TCS food at 41 ̊F (5 ̊C) or lower
2. Check temperatures of stored food and storage areas at the beginning of the shift
Term
storage order
Definition
From top-to-bottom: ready-to-eat food --> seafood --> whole cuts of beef & pork --> ground meat & ground fish --> whole & ground poultry
Term
how should products be stored?
Definition
Away from walls & at least 6" off the floor In durable, leak proof, sealed/covered containers intended for food and NOT empty chemical containers
Term
how should dirty linens be stored?
Definition
Away from food in clean, nonabsorbent containers or washable laundry bags
Term
where should food never be stored?
Definition
-Locker or dressing rooms
-Restroom or garbage rooms
-Mechanical rooms
-Under unshielded sewer lines or leaking water lines
-Under stairwells
Term
frozen storage temp. guidelines
Definition
-Set the temperatures of coolers to keep the internal temperature of TCS food at 41 ̊F (5 ̊C) or lower
–Set freezers to keep products frozen
Term
frozen storage guidelines
Definition
-Schedule regular maintenance
–Monitor food temperature regularly
–Check coolers temperatures at least once during each shift
Term
air flow guidelines for frozen storage
Definition
-DO NOT overload coolers or freezers
–Keep cooler’s doors closed as much as possible
-Use open shelving (don't line shelves with paper or foil)
Term
dry storage temp. guidelines
Definition
Temperature between 50 ̊F and 70 ̊F (10 ̊C and 21 ̊C)
Term
dry storage guidelines
Definition
-Store dry food away from walls and at least six inches off the floor
-Make sure dry‐storage areas are well ventilated to help keep temperature and humidity constant
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