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AI- Sanitation

Sanitation and Safety Note cards for The Art Institutes

QuestionAnswer
Proper methods for thawing food in a refrigerator at 41 deg. F or lower, submerged under running potable water at 70 deg. F or lower, in a microwave if the food will be cooked immediately, as part of the cooking process
preferred growth of molds on almost any food at any temperature
what are physical hazards hazards that occur from objects that can cause harm to foods, such as broken glass, plastic pieces, band-aids etc
proper methods for cooling foods reduce the quantity of food, ice water bath, ice wands, blast chiller / tumbler
what are pathogens microorganisms that cause disease
groups of microorganisms that cause disease bacteria, viruses, parasites and fungi
salmonella is caused by contaminated chicken and eggs
Aerobic bacteria need specific levels of oxygen to reproduce
Anaerobic bacteria need no oxygen to reproduce
a food handler should wash hands when changing activities, after cleaning tables, handling chemicals, using the restroom... etc
sanitation reduces the number of microorganisms from a clean surface
cleaning removes visible soil from a surface
viruses need a living cell to reproduce and contaminate food through a food handlers poor personal hygiene
FAT TOM is the acronym for conditions that favor bacteria growth
USDA is the Acronym for the department of Agriculture
FIFO First in First out, order of receiving that determines that is used first
Populations at risk for food-bourne illness infants, elderly, the ill, people on medications, pregnant women
HACCP a system developed by Pillsbury that is designed to help pinpoint and eliminate the risk factors involved in food-bourne illnesses
HACCP Means hazard analysis critical control points
when should a food-handler stop working with food food-bourne illness, fever, jaundice, hepatitis A, sore throat, vomiting, diarrhea
hand sanitizer is not a replacement for hand washing and should be dry before handling food
three levels of food safety and control federal, local and state
Trichinosis is caused by undercooked pork
Aprons should be removed when leaving food preparation areas
the flow of food refers to the path that food travels through the establishment from receiving to service
chemical sanitation methods quats, iodine, chlorine, bleach
cross-contamination is the transfer of microorganisms from one surface to another
at 55 degrees or lower sanitizers may not be as effective
at 120 degrees or higher sanitizers may evaporate or corrode
what are physical barriers to cross contamination assigning specific equipment to different food types, using colored cutting boards, cleaning / sanitizing work surfaces, equipment and utensils after each task
What is a TTI Time Temperature indicator, shows if food has been time temperature abused during shipping
Hazard analysis is the first HACCP step: identify hazardous foods, look for potential situations, estimate risk, establish preventive measures
Identify critical control points is the second HACCP step: sages in the foods journey through the establishment where steps can be taken to minimize risk
Establish Critical Limits that must be met at critical control points is the third HACCP step: ensure hazards are minimized or eliminated, relate to process of keeping food safe by controlling time, temp, water activity and pH
Establish procedures to monitor critical control points is the fourth HACCP step: set standards to use in the establishment
establish corrective actions is the fifth HACCP step: tack actions, reheating, chill, trashing
verify your HACCP system is working is the sixth HACCP step: respond to menu and clientèle changes
establish effective record keeping is the seventh HACCP step: for law suits, not complyant employees, health inspections
Food-bourne infection a result of pathogens that grow in the intestines and cause illness
food bourne intoxications a result of eating food with toxins that cause illness
Food-bourne toxin-mediated infection a result of eating food with pathogens that cause toxins in the intestines
Vibrio Vulnificus caused by raw or partially cooked oysters
ready to eat deli meats, produce, salads and raw and partially cooked shellfish are foods associated with hepatitis A
internal cooking temp of stuffing made with Potentially hazardous ingredients and stuffed meats, fish, poultry and pasta 165 degrees for 15 secs
internal cooking temp for whole or ground poultry 165 degrees for 15 secs
internal cooking temp for ground meats 155 degrees for 15 secs
internal cooking temp for injected meats 155 degrees for 15 secs
internal cooking temp for steaks, chops and roasts 145 degrees for 15 secs
internal cooking temp for fish 145 degrees for 15 secs
internal cooking temp for ground chopped or minced fish 155 degrees for 15 secs
internal cooking temp for eggs served immediately 145 degrees for 15 secs
internal cooking temp for previously cooked potentially hazardous foods added to a dish 165 degrees for 15 secs
minimum internal cooking temp for eggs hot held for service 155 degrees for 15 secs
minimum internal cooking temp for fruits and veggies hot held for service / commercially processed ready to eat foods 135 degrees for 15 secs
the 2 step cooling process hot to 70 degrees in 2 hours and 70 to below 41 degrees in 4 hours
Created by: tanaya.hutson