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FoodSafetySanitation
| Question | Answer |
|---|---|
| flow of food | purchasing, receiving, storing, preparing, cooking, holding, cooling, reheating, serving |
| bimetalic stemmed thermometer | checks temperatures 0-220 F makes it useful for checking temperatures during the flow of food. used to check food temps during receiving and in a hot or coold holding unit |
| thermocouples | thermometers that check food temp through a sensor at the tip of a metal probe |
| thermistors | thermometers that check food temps through a sensor at the tip of a metal probe |
| time-temperature indicator | time and temp monitoring device attached to a food shipment to determine if the products temp has exceeded safe limits during shipment or subsequent storage |
| calibration | process of ensuring that a thermometer gives an accurate reading by adjusting it to a known standard, such as the freez |
| ice-point method | method of calibrating thermometers based on the freezing point of water |
| boiling-point method | method of calibrating a thermometer based on the boiling point of water |
| approved suppliers | suppliers that have been inspected, are able to provide an inspection report, and that meet applicable local, state and federal laws |
| key drop delivery | the receipt of food by a foodservice operation after-hours while closed for business |
| shellstock identification tags | each container of live molluscan shellfish have an ID tag that has to stay attached until every shellfish is used and must be kept on file for 90 days after date on tag |
| inspection stamp | a stamp indicating carcasses and packages of meat have been inspected by the USDA or a state department of agriculture |
| date marking | a date on ready to eat TCS food held for more than 24 hours indicating by when the food must me sold, eaten, or thrown out |
| first-in, first-out | method of stock rotation in which products are shelved bassed on their use by or expiration dates, so oldest products are used first |
| reduced-oxygen packaged food | packaging method that reduces the amound of oxygen available in order to slow microbial growth. ROP methods include sous vide, MAP, and vacuum packaging |
| slacking | process of gradually thawing frozen food in preparation for deep-frying |
| minimum internal temperature | the required min temp the internal portion of food must reach to sufficiently reduce the # of mo's that might be present this temp is specific to the type of food being cooked. food must and hold specified time and temp |
| a food handler has finished trimming raw chicken on a cutting board and needs it to prep veggies. What must be done to the cutting board? | it must be washed rinsed and sanitized. |
| how far must a bimetallic stemmed thermometer be inserted into food to give an accurate reading? | up to the dimple of the thermometer stem |
| what probe should be used to check the temperature of a large stockpot of chili? | immersion probe |
| what device can be used to record time-temperature abuse dring the delivery of food? | time-temp indicator |
| at what temperature do most foodborne pathogens grow most quickly? | between 70 and 125 degrees F |
| which type of thermometer can read temperature without touching the item's surface? | infared |
| a thermometer used to measure the temp of food must be accurate to what temp? | +/- 2 F or +/- 1 C |
| What is the most important factor in choosing a food supplier? | it has been inspected and complies with ocal, state, and federal laws |
| what is the best method of checking the temp of a delivery of fresh fish? | insert a thermometer probe into the thickest part of the fish |
| what is the correct temp for receicing cold TCS food? | 41 F or lower |
| milk can be received at 45 F under what condition? | it is cooled to under 41 in less than 4 hours |
| frozen shrimp is rejected during receiving for having large ice crystals on the food and packaging. What is the problem that caused this? | time and temperature abuse |
| what is required when receiving fish that will be served raw or parcially cooked? | it must be correctly frozen before you receive it |
| live shellfish mush be received with what documentation? | Shellstock identification tag |
| how should cartons of coleslaw be checked for the correct receiving temp? | open a carton and insert a thermometer stem into the food |
| what should be done with an item that has been recalled? | remove the item from inventory and place it in a secure location |
| cleaning the surfaces of some cans of tomato sauce so that they can be accepted is an example of what? | reeeconditioning |
| What must be included on the lable of a TCS food that was prepped in house? | date that the food should be thrown out |
| how long can ready to eat TCS food that was prepped in-house be stored if it was held at 41 F or lower? | 7 days |
| when storing food using the FIFO method, where should the food with the earliest use-by dates be stored? | in front of food with later use-by dates |
| how far above the floor should food be stored? | at least six inches |
| what is the problem with storing raw ground beef above prepped salads? | cross-contamination |
| in top-to-bottom order, how should a fresh pork roast, fresh salmon, a container of lettuce, a pan of fresh chicken brests be stored in a cooler? | lettuce, fresh salmon, fresh pork roast, fresh chicken brests |
| what is the maximum water temp allowed when thawing food uder running water? | 70 F |
| what must food handlers do to food immediately after thawing it in the microwave oven? | cook it |
| what can occur if prep tables are not cleaned and sanitized between uses? | cross-contamination |
| a food handler thaws several frozen turkeys on a prep table. what is the danger that this poses to the food? | time temperature abuse |
| a food handler pulled a hotel pan of tuna salad from the cooler and used it to prepare six tuna salad sandwiches. what is the problem with this situation? | time-temp abuse |
| what is the minimum internal cooking temp for stuffed pork chops? | 165 for 15 seconds |
| what is the minimum internal cooking temperature for eggs, meat, poultry, and seafood cooked in a microwave oven? | 165 F |
| what is the minimum internal cooking temp for eggs that will be hot-held for service? | 155 F for 15 seconds |
| what is the minimal internal cooking temp for ground beef? | 155 F for 15 seconds |
| which food should not be offered on a childrens menu: a rare hamburger, fried chicken tenders, grilled cheese sandwich, or spaghetti with meat sauce? | rare hamburger |
| a food handler can cool a stockpot of clam chowder by placing it into a | sink of ice water |
| what temp must TCS food be reheated to if it will be hot-held? | 165 for 15 seconds |
| What are some ways food can be time temperature abused? | TCS foods are being time temperature abused whenever the food is handled in these ways: cooked to the wrong minimum temperatures held at the wrong temperature cooled or reheated incorrectly |
| how can cross-contamination be prevented in the operation? | by using separate equipment for each food, cleaning and sanitizing all equipment surfaces utensils, preping raw meats fish poultry and ready to eat foods at different times, purchasing ingredients for min prep |
| how is a thermometer calibrated using the ice-point method? | fill container with crushed ice, add tap water, stir well, submerge entire sensing area, wait for indicator to stop, dont touch sides or bottom, hold nut until it reads 32 F |
| how do you receive food safely? | see book |
| how do you check the temperature of each product | fresh poultry: stem or probe the thickest part of meat, 41 F or lower carton of milk: open carton and probe inside 45 F when received-down to 41 F in 4 hrs or less |
| a shipment of fresh poultry should be rejected under the following conditions | purple or green discoloration around neck dark wing tips (red is acceptable) stickiness under wings or around joints abnormal, unpleasant odor temperature above 41 F |
| cans must be rejected for the following reasons | bulging or swollen ends rust or dents lables that are not intact |
| food packaged in the operation that is being sold to customers for use at home must be labeled. The label must include the following | common name of the food, quantity of food, list of ingredients in decending order by weight, name and place of business and manufacturer packer or distributer, source of each major food allergen |
| many operations use the first-in first-out method to rotate their refrigerated, frozen, and dry food during storage. here is one way to use the FIFO method | identify the food items use by expiration date, store items with earliest use by or expiration date in front of items with later dates, once shelved use those items stored in front first, throw out food that has passed its use by date |
| the minimum internal cooking temperatures are | poultry - 165 for 15 seconds ground beef - 155 for 15 seconds fish and pork - 145 for 15 seconds (pork roasts for 4 minutes) |
| the four correct methods for thawing food are? | thaw in refrigerator, submerge under running drinkable water at 70 F or lower, thaw in a microwave if it will be cooked immediately after, thaw as part of the cooking process as long as food reaches required min internal temp |
| there are a number of methods used for cooling food including | using ice water baths stirring food with an ice paddle using a blast chiller or tumble chiller adding ice or cold water as an ingredient |
| the rules for correctly cooking food in a microwave include | cover food to prevent surface from drying out, rotate or stir halfway through the cooking process for even heating, let food stand to let heating even out, check the temp in at least two places to ensure even cooking, heat seafood eggs and poultry to 165 |
| sneeze guards | |
| off-site service | |
| temporary units | |
| mobile units | |
| which part of the plate should a food handler avoid touching when serving customers? | the top |
| an operatoin has a small salad bar with 8 different items on it. how many serving utensils are needed to serve the items on the salad bar? | eight |
| at what maximum internal temperature should cold TCS food be held? | 41 degrees F |
| what item must customers take each time they return to a self-serve area for more food? | a clean plate |
| at what minimum temperature should hot TCS food be held? | 135 degrees F |
| an operation is located in a jurisdiction that allows it to hold TCS food without temperature control. how many hours can it display hot TCS food without temperature control before the food must be sold, served or thrown out? | 4 hours |
| which food items can be displayed in a self service area without the use of packaging, sneeze guards, or a display case to protect them from contamination? | nuts in the shell |
| what is the maximum distance that sneeze guards can be located from the self-service counter to protect food from contamination | 14 inches |
| what can be done to minimize contamination in self-service areas? | |
| what hazards are associated with the transportation of food and how can they be prevented? | |
| what are the requirements for using time rather than temperature as the only method of control when holding ready-to-eat TCS food? | |
| what practices should be followed to serve food correctly off-site? | |
| food safety management system | |
| active managerial control | |
| HACCP | |
| HACCP plan | |
| critical control points CCPs | |
| Variance | |
| what types of food safety programs must be in place as a foundation for a food safety management system? | |
| what are some ways to achieve active managerial control? | |
| list the 7 HACCP principles in order | |
| what specialized food prep processes require a variance from the regulatory authority? | |
| the temperature of a roast is checked to see if it has met its critical limit of 145 degrees F for 4 minutes. This is an example of which HACCP principle? | monitoring |
| the temperature of a pot of beef stew is checked during holding. the stew has not met the critical limit and is thrown out according to house policy. Throwing out the stew is an example of which HACCP principle? | Hazard analysis |
| a deli serves cold sandwiches in a self serve display. Which step in the flow of food would be a critical control point? | storage |
| a chef checked the temp of soup in a hot-holding unit. the temp was 120 F which didnt meet the operations critical limit of 135 F the chef recorded the temp and reheated the soup to 165 for 15 seconds within 2 hours. which was the corrective action? | reheating the soup |
| what is the purpose of a food safety management system? | identify and control possible hazards throughout the flow of food |
| reviewing temperature logs and other records to make sure that the HACCP plan is working as intended is an example of which HACCP principle? | verification |
| what does an operation that wants to smoke food as a method of preservation need to have before processing food this way? | variance from the regulatory authority |
| what is one of the most important considerations when choosing flooring for food-preparation areas? | |
| what action must be taken in the event of a backup of raw sewage in an operation? | |
| what can be done to prevent backflow in an operation? what are the testing requirements for nonpublic water systems? | |
| what are the requirements of a handwashing station? in what areas of an operation are handwashing staions required? | |
| what are the requirements for installing stationary equipment? | |
| what are the most important food safety features to look for when selecting flooring, wall, and ceiling materials? | smooth and durable |
| what organization creates national s |
Created by:
reeser