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Sanitation and Safety
Serve Safe Final Review
156
Culinary Art
Undergraduate 1
06/09/2014

Additional Culinary Art Flashcards

 


 

Cards

Term

Which type of food would be most likely to cause a foodborne illness?

Forzen corn, Dried parsley, Tomato Sauce, Cranberry juice, sliced cucumbers, or Instant soup mix

Definition
sliced cucumbers
Term

What are the 3 categories of food safety hazards?

(3 types of contaminents)

Definition

Biological

Chemical

Physical

Term
What are the 3 keys to food safety?
Definition

Practice good personal hygiene

Prevent cross-contamination

Time-temperature control

Term

What types of food do bacteria grow especially well in?

Hint: FAT TOM

Definition
Food that is moist, contains protein, has a neutral to slightly acidic pH
Term
What foodborne illness is commonly linked to raw chicken and eggs?
Definition
Salmonella
Term

Which of the following is an example of a spoilage microorganism?

Hepatitus A virus, Mold, Histamine, or Salmonella

Definition
mold
Term
What is the temperature danger zone?
Definition
41-135 degrees F
Term

Which of the following is a barrier that controls the growth of microorganisms in food?

Hold food in TDZ as long as possible, Increase water activity in food, Make the food more acidic, or cool slowly taking up to 8 hours

Definition
Make the food more acidic
Term
Why should you now store acidic joice in a pewter pitcher?
Definition
Acids in the fruit joice can leach metal into the juice
Term

Which of the following vessels can cause chemical contamination if food is sotred/served in it?

Zinc-coated pitcher, Copper pot, Pewter pitcher, or Stainless-steel mixing bowl

Definition
Zinc-coated pitcher, Copper pot, pewter pitcher
Term

All of these foods are commonly linked to food allergies except:

Soy and soy products, Egg and egg products, Shellfish, Wheat, Peanuts, or Fruits

Definition
fruit
Term
At what point should an employee remove his apron before leaving the kitchen to answer the phone and use the restroom?
Definition
When leaving the food preparation area
Term
Can hand sanitizers be used in place of handwashing?
Definition
NO!
Term
Can gloves be used in place of handwashing?
Definition
NO!
Term
Can you reuse gloves if you rinse them between tasks?
Definition
NO!
Term
Should you wash your hands before putting on gloves?
Definition
YES!
Term

Diarrhea, fever, vomiting, jaundice, sore throat, thoothache, cough, hurt toe

Which of these symptoms is OK for a foodhandler to have and still safely work with food?

Definition
Toothache and hurt toe
Term
What is the best method for drying your hands after washing them?
Definition
Single-use paper towels or hand-dryer
Term
What is the best way management can play a key role in promoting proper personal hygiene?
Definition
Model proper behavior at all times and adequately train staff
Term
What jewelry, if any, is allowed in food preparation areas?
Definition
Plain-band ring only
Term
Yellowed skin and eyes is a symptom for what?
Definition
Hepatitis A (Jaundice)
Term
What is the best way to clean a thermometer after use?
Definition
Wash, rinsem sanitize, air dry
Term
Children are more at-risk than adults for contracting a foodborne illness--True or false?
Definition
TRUE!
Term
All pathogens need oxygen to grow--True or false?
Definition
False
Term
The most important way to control foodborne illness caused by viruses is to control time and temperature--True or false?
Definition
FALSE!
Term
What food is the Bacillus Cereus bacteria commonly linked to?
Definition
Heat-treated plant foods--rice
Term
Parasites cannot grow in food--True or false?
Definition
TRUE!
Term
Maple syrup is a potentially hazardous food--True or false?
Definition
False!
Term
Is fingernail polish OK in the kitchen?
Definition
NO!
Term
What is a foodborne illness?
Definition
a disease carried or transmitted to people by food
Term
What is a Food-borne illness outbreak?
Definition
An incident in which two or more people experience the same illness after eating the same food.
Term
What can a food-borne illness due to an establishment?
Definition
Loss of customers, sales, reputation, lawsuits increased insurance premiums, lowered employee morale, employee absenteeism, retraining of employees, bad PR, and embarrassment.
Term
What is a Reasonable Care Defense?
Definition
A Reasonable Care Defense is the ability to show that all efforts were made to prevent an outbreak and that food standards were followed by providing written standards, training documentation and health inspection reports.
Term
T or F All of the following are susceptible to contracting a food borne illness? Infants & Pre-school age children Pregnant Women Elderly People People taking medications People who are seriously ill
Definition
True
Term
What is a Potentially Hazardous Food or PHF?
Definition
food that contains moisture, protein, are neutral to slightly acidic PH and requires time-temperature control to prevent growth of microorganisms and production of toxins
Term
Name 4 examples of PHF
Definition
milk, milk products eggs (untreated) shellfish and fish baked potatoes synthetic ingredients such as textured in soy in meat alternatives beef, pork and lamb raw sprouts and sprout seeds heat-treated plant foods-cooked rice, beans and vegetables poultry tofu or other soy protein food untreated garlic and oil mixtures
Term
Name the biological hazards.
Definition
bacteria, viruses, parasites, fungi and certain plant mushroom and seafood toxins.
Term
Name the chemical hazards
Definition
pesticides, food additives and preservatives, cleaning supplies and toxic metals.
Term
Name some physical hazards
Definition
hair, dirt, metal, glass, nail clippings
Term
Which hazard poses the greatest threat to food safety?
Definition
biological
Term
What three main factors cause food to become unsafe?
Definition
time-temperature abuse, cross-contamination, and poor personal hygiene
Term
What is a mircoorganism?
Definition
a small living organism that can be seen only with a microscope. Not all microorganisms cause illness.
Term
What is a pathogen?
Definition
microorganisms that cause illness
Term
What are toxins?
Definition
toxins are created from pathogens
Term
What are spoilage microorganisms?
Definition
That which spoils food but does not typically cause illness.
Term
What is the ideal PH for bacteria growth?
Definition
4.6-7.5
Term
What is the Temperature Danger Zone?
Definition
41 F to 135 F
Term
What is a food borne infection?
Definition
this is caused when a person eats food containing pathogens, which then grow in the intestines and cause illness. Symptoms do not appear immediately.
Term
PHF typically has a water activity level of what?
Definition
.85 or higher
Term
What is a food borne intoxication?
Definition
this is caused when a person eats food containing toxins that cause illness. the toxin may have been produced by pathogens found in the food or may be the result of chemical contamination. Symptoms appear soon after ingestion, within a few hours.
Term
What is a foodborne toxin-mediated infection?
Definition
this is caused when a person eats food containing pathogens, which then produce lillness-causing toxins in the intestines.
Term
What are some basic characteristics of bacteria that cause food borne illness?
Definition
living, single-celled organisms carried in food, water, soil, animals, humans and insects can reproduce rapidly some can survive freezing some change into spores to protect themselves some cause food spoilage; others cause illness some cause illness by producing toxins-cooking does not destroy them.
Term
What are some basic characteristics of viruses?
Definition
Some may survive freezing they can be transmitted through people, food, and food contact surfaces Usually contaminate food through a food handlers poor hygeine classified as infections
Term
What are some examples of toxic metals?
Definition
Lead, copper, zinc and pewter
Term
What is Scromboid poisoning?
Definition
this is a histamine toxin caused by tuna, mackerel, bonito and mahi mahi.
Term
What is Giguatera fish poisoning?
Definition
This is Ciguatoxin caused by barracusa, grouper, jacks and snapper
Term
What is Paralytic Shellfish Poisoning?
Definition
This is Saxitoxin caused by clams, mussles, oysters and scallops.
Term
What is Neurotoxic Shellfish Poisoning?
Definition
This is Brevatoxin caused by clams, mussels and oysters.
Term
What is Amnesic Shellfish Poisoning?
Definition
This is Dominic Acid caused by clams, mussels, oysters, scallops, mushroom and plant toxins.
Term
What are the eight most common food allergens?
Definition
Fish, peanuts, wheat, shellfish, tree nuts, milk/Dairy, soy
Term
A carrier is classified as?
Definition
A person who carries pathogens and infects others, yet never becomes ill.
Term
True or False AIDS, Hepatitis B, C and tuberculosis can be spread through food
Definition
False
Term
What are the oomponents of a good personal hygeine program
Definition
handwashing policy-frequent glove changes maintaining personal cleanliness wearing clean and appropriate uniforms and following dress codes avoiding unsanitary habits and actions maintaining good health reporting illness
Term
What is the proper hand washing technique?
Definition
water should be at least 100 F, scrub vigorously for 10-15 seconds, rinse, dry with single-use paper towel or air dryer
Term
Do hand sanitier replace hand washing?
Definition
NO!
Term
Microorganisms grow fastest at temperatures between?
Definition
70 F and 125 F
Term
What does TDZ stand for?
Definition
Temperature Danger Zone
Term
If food is kept in the TDZ for more than 4 hours, what should your do?
Definition
Throw it away
Term
When food is delivered when should it be inspected?
Definition
Immediately
Term
How do you check the temperature of Meat, Poultry and Fish?
Definition
Insert thermometer into the thickest part of the meat.
Term
How do you check the temperature of Reduced Oxygen Packaged and bulk food (Bagged milk and eggs)?
Definition
Insert the thermometer probe between two packages, or fold the packing around the probe.
Term
How do you check the temperature of Other Packaged Foods?
Definition
Open the package and insert the probe into the product. Do not touch the bottom or sides of the container.
Term
How do you check the temperature of Live Shellfish?
Definition
Insert the thermometer into the middle of the case between the shellfish to get an air temperature reading
Term
How do you check the temperature of fresh eggs?
Definition
Check the air temperature of the delivery truck
Term
When inspecting fish, what conditions must be met before accepting delivery?
Definition
The fish should be kept in self draining crushed ice at 41F or lower. They should have bright gills, shiny skin, springy flesh, mild ocean or seaweed smell and clear eyes
Term
When inspecting shellfish, what conditions must be met before accepting delivery?
Definition
They should be received at an air temperature of 45 F or lower. They must contain shellstock ID tags that document where the shellfish was harvested. They must have a mild ocean or seaweed smell, closed and unbroken shells, open shells should close when tapped.
Term
When inspecting Shrimp, Crab and Lobster, what conditions must be met before accepting delivery?
Definition
They should arrive at 41 F or lower and should show movement, live lobsters should curl their tails when picked up
Term
When inspecting meat, what conditions must be met before accepting delivery?
Definition
It must be USDA inspected, it should arrive at 41 F or lower, it should spring back when touched and have no odor.
Term
When inspecting poultry, what conditions must be met before accepting delivery?
Definition
It must be USDA inspected, it should be shipped in a self draining container with crushed ice at 41 F or lower, no discoloration, firm flesh that springs back when touched and no odor.
Term
When inspecting eggs, what conditions must be met before accepting delivery?
Definition
They must be USDA inspected, 45 F air temperature, their shells should be clean and unbroken with no odor.
Term
When inspecting dairy products, what conditions must be met before accepting delivery?
Definition
They must be Grade A pasteurized, 41 F or lower, have a sweetish flavor, uniform in color and texture, clean and unbroken rind on cheeses
Term
When inspecting canned goods under what conditions would you reject these products?
Definition
If they are swollen, bulged, dented, rusted or missling a label
Term
What is FIFO
Definition
First In First Out
Term
Refrigerated Open Shelving Storage should be at what temperature?
Definition
41 F
Term
Dry Storage should be at what temperature?
Definition
50 F - 70 F
Term
Dry Storage should be kept how many inches off of the floor?
Definition
6
Term
At what temperature should eggs and shellfish be stored?
Definition
45 F or lower
Term
What are acceptable methods for thawing food?
Definition
Under refrigeration Submerged under running water 70 F or lower Microwave (if food will be cooked and served immediately) As part of the cooking process
Term
What is slacking?
Definition
The process of gradually thawing frozen food in preparation for deep-frying to allow for even heating during the cooking process-do not let the frozen food exceed 41 F before cooking.
Term
What is the minimum cooking temp for poultry?
Definition
165 F
Term
What is the minimum cooking temp for stuffing, stuffed meat, poultry fish and pasta?
Definition
165 F
Term
What is the minimum cooking temp for Potentially Hazardous Foods cooked in the microwave?
Definition
165 F
Term
What is the minimum cooking temp for Ground Meat
Definition
155 F
Term
What is the minimum cooking temp for Injected Meat?
Definition
155 F
Term
What is the minimum cooking temp for Pork, Beef, Veal and Lamb Steaks and Chops?
Definition
145 F for 15 Seconds
Term
What is the minimum cooking temp for Pork, Beef, Veal and Lamb roasts?
Definition
145 F for 4 minutes
Term
What is the minimum cooking temp for shell eggs for immediate service
Definition
145 F
Term
What is the minimum cooking temp for Fish?
Definition
145 F
Term
What is the minimum cooking temp for Commercially Processed Ready to Eat Foods?
Definition
135 F
Term
What is the minimum cooking temp for Reheating Leftovers?
Definition
165 F
Term
When cooling food what is the cool down procedure?
Definition
135-70 F within 2 hours, 70-41 F within 4 hours, total time 6 hours
Term
How often should the temperature of foods be checked?
Definition
Every 4 hours
Term
Potentially hazardous hot foods must be held at what temperature or higher?
Definition
135 F
Term
Potentially hazardous cold foods must be held at what temperature or lower?
Definition
41 F
Term
Cold food can be held with temperature control for up to how many hours?
Definition
6
Term
Hot food can be held without temperature for up to how many hours?
Definition
4
Term
True or False Only unopened, prepackaged food such as condiment packets or wrapped crackers can be served.
Definition
True
Term
What does HAACP stand for?
Definition
Hazard Analysis and Critical Control Points
Term
Name 3 of the 5 Food Safety Programs that must be in place in order for a HAACP program to be effective.
Definition
Personal hygeine program Supplier selection and specification program Sanitation and pest control programs Facility design and equipment maintenance programs Food safety training programs
Term
According to the CDC what are the 5 most common risk factors for a foodborne illness outbreak?
Definition
Purchasing food from unsafe sources Failing to cook food adequately Holding food at improper temperatures Using contaminated equipment Practicing poor personal hygeine
Term
What are the 7 HAACP principles?
Definition
Conduct a hazard analysis Determine critical control points Establish critical limits Establish monitoring procedures Identify corrective actions Verify that the system works Establish procedures for record keeping and documentation
Term
True or False All handwashing stations must have the following: Hot and cold running water, soap, a means to dry hands, waste container, signage indicating employees are required to wash hands before returning to work
Definition
True
Term
Why should you air dry instead of towel dry?
Definition
Towels can cross contaminate
Term
What are the signs that your establisment has been infested with cockroaches?
Definition
There is a strong oily odor The droppings look like grains of black pepper There are capsule shaped egg cases present
Term
What are the signs that your establishment has been infested with rodents?
Definition
signs of gnawing droppings are shiny and black tracks exist nesting materials found such as scraps of paper, cloth and feathers holes throughou restaurant
Term
During a health inspection all non-critical violations must be corrected by when?
Definition
Before the next inspection
Term
During a health inspection all critical violations must be corrected by when?
Definition
Within 48 hours or less
Term
What are management's responsibilities during an inspection?
Definition
Ask for identification Cooperate Take notes Keep the relationship professional Be prepared to provide records requested by the inspector Discuss all violations and time frames for correction with the inspector Follow up
Term
What are some hazards that could result in the closure of your establishment?
Definition
Significant lack of refrigeration Sewage backup Emergency, such as fire or flood Significant infestation of pests or rodents Long interruption of electrical or water service Clear evidence of a foodborne-illness outbreak related to the establishment
Term
Name some critical food safety training all employees must go through.
Definition
Proper personal hygeine Safe food preparation Proper cleaning and sanitizing Safe chemical handling Pest identification and prevention
Term
What are some effective training delivery methods?
Definition
One on One training Group training Lecture Demonstration Role-play Job aids Training DVD's Technology based training Games Case studies Follow up
Term
What 4 ways determines an outbreak
Definition

doc visit

stool sample

blood test

vomit sample

throat and nasal swab

Term
know all agencies
Definition

State

County

city health codes

Term
how contaminates happen
Definition
air, food, water, dirt, person to person, sneezing or vomiting, touching dirty surfaces then touching food
Term
oxygen
Definition
bacteria that needs oxygen to grow (arobic)
Term
anarobic
Definition
does not need oxygen
Term
3 bacterias
Definition

salmonella

shigella

e coli

Term
deliberate contamination
Definition

terrorist or activists

deisgruntled or former staff

venders

competitors

Term
flow of food
Definition

purchasing

receiving

storing

preperation

cooking

holding

cooling

reheating

serving

Term
cross contamination
Definition
the transfer of harmful substances or disease causing bacteria to food by hands food contact surfaces or cleaning cloths that may touch raw foods
Term
thermometers
Definition

bimetallic (stem)

thermocouple

thermisters probe

surface probes

penetration probe

air probe

infared laser thermometer

Term
TTI
Definition
time temperature indicator
Term
glass thermometer
Definition
used for candy (enclosed in shatterproof casing)
Term
Cold Food
Definition
receive TCS food at 41 degrees or lower
Term
live shellfish
Definition
receive oysters, mussels, clams, and scallops at air temp of 45 degrees and an internal temp no greater than 50 degrees, shellfish must be cooled to 41 degrees in 4 hours
Term
shucked shellfish
Definition
receive at 45 degrees or lower cool to 41 degrees or lower in 4 hours
Term
milk
Definition
receive at 45  cool to 41 or lower in 4 hours
Term
shell eggs
Definition
receive at air temp of 45 degrees or lower
Term
hot food
Definition
hot TCS food at 135 degrees or higher
Term
frozen foods
Definition
frozen food should be received frozen solid when received
Term
document for fish
Definition
fish that will be eated raw or partially cooked must be documented and must have tags for 90 day
Term
TCS Food
Definition
41 degrees or lower and 135 degrees or higher
Term
Thawing
Definition

refrigeration- 41 degrees or lower

Running Water- submerge food in water 70 degrees or lower

Microwave- thaw food in microwave if it will be cooked immediately after

cooking- thaw food as part of cooking process

Term
pooled eggs
Definition
a bunch of eggs in one bowl cracked open store at 41 degrees or lower
Term
pasteurized eggs
Definition
eggs that are not cracked
Term
temp requirements for cooling
Definition
cool tcs food from 135 degrees to 41 degrees within 6 hours
Term
methods for cooling foods
Definition

thickness or density of food

size of food

storage container

ice-bath water

blast chiller

ice paddle

ice or cold water as ingredient

Term
Reheating food for immediate service
Definition
*You can reheat food that will be served immediately to any temperature, however; you must make sure the food was cooked and cooled correctly
Term
Reheating food for hot holding
Definition
heat TCS food to an internal temp of  165 for 15 seconds
Term
Reserving foods
Definition

* Menu items- do not reserve

* condiments- do not mix products, serve only unopened items

* breads or rolls- do not re-serve

* garnishes- do not re-serve

*Prepackaged food- only serve prepackeged food in good condition that is unopened

Term
Self serve area
Definition

labels- all fod needs to be labeled

temps- hot and cold food in the good zones

raw and ready to eat food,

refills- do not let customers refill dirty platesor use dirty utensils

 

Term
Sneeze guards
Definition
14 inches above counter and 7 inches beyond the food
Term
off site service
Definition

food containers- pack food in insulated food containers

delivery vehicles- clean inside of delivery cars

labels- label food by use by date and timeand reheating instructions for staff at off site locations

utilities- make sure service site has correct utilities

Storage-store raw meat, poultry, seafood and ready to eat items seperately

Term
Vending machines
Definition

check product shelf life

keep TCS foods at temp

dispense in original package

wash and wrap fruit in edible peels before putting it in a machine

Term
ROP
Definition
Reduce oxygen packagin
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