| Question | Answer |
| hand sanitizer | is not a replacement for hand washing and should be dry before handling food |
| Vibrio Vulnificus | caused by raw or partially cooked oysters |
| Hazard analysis | is the first HACCP step: identify hazardous foods, look for potential situations, estimate risk, establish preventive measures |
| cross-contamination | is the transfer of microorganisms from one surface to another |
| FIFO | First in First out, order of receiving that determines that is used first |
| salmonella is | caused by contaminated chicken and eggs |
| groups of microorganisms that cause disease | bacteria, viruses, parasites and fungi |
| food bourne intoxications | a result of eating food with toxins that cause illness |
| three levels of food safety and control | federal, local and state |
| what are pathogens | microorganisms that cause disease |
| Trichinosis is | caused by undercooked pork |
| verify your HACCP system is working | is the sixth HACCP step: respond to menu and clientèle changes |
| ready to eat deli meats, produce, salads and raw and partially cooked shellfish | are foods associated with hepatitis A |
| 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 |
| HACCP Means | hazard analysis critical control points |
| internal cooking temp for previously cooked potentially hazardous foods added to a dish | 165 degrees for 15 secs |
| establish effective record keeping | is the seventh HACCP step: for law suits, not complyant employees, health inspections |
| internal cooking temp for whole or ground poultry | 165 degrees for 15 secs |
| minimum internal cooking temp for eggs hot held for service | 155 degrees for 15 secs |
| 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 |
| 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 |
| 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 |
| at 55 degrees or lower sanitizers | may not be as effective |
| What is a TTI | Time Temperature indicator, shows if food has been time temperature abused during shipping |
| internal cooking temp for steaks, chops and roasts | 145 degrees for 15 secs |
| USDA | is the Acronym for the department of Agriculture |
| internal cooking temp of stuffing made with Potentially hazardous ingredients and stuffed meats, fish, poultry and pasta | 165 degrees for 15 secs |
| proper methods for cooling foods | reduce the quantity of food, ice water bath, ice wands, blast chiller / tumbler |
| preferred growth of molds | on almost any food at any temperature |
| establish corrective actions | is the fifth HACCP step: tack actions, reheating, chill, trashing |
| Food-bourne toxin-mediated infection | a result of eating food with pathogens that cause toxins in the intestines |
| FAT TOM | is the acronym for conditions that favor bacteria growth |
| Anaerobic bacteria need | no oxygen to reproduce |
| at 120 degrees or higher sanitizers | may evaporate or corrode |
| cleaning | removes visible soil from a surface |
| sanitation | reduces the number of microorganisms from a clean surface |
| internal cooking temp for ground meats | 155 degrees for 15 secs |
| internal cooking temp for ground chopped or minced fish | 155 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 |
| internal cooking temp for fish | 145 degrees for 15 secs |
| internal cooking temp for eggs served immediately | 145 degrees for 15 secs |
| Aerobic bacteria need | specific levels of oxygen to reproduce |
| Food-bourne infection | a result of pathogens that grow in the intestines and cause illness |
| minimum internal cooking temp for fruits and veggies hot held for service / commercially processed ready to eat foods | 135 degrees for 15 secs |
| what are physical hazards | hazards that occur from objects that can cause harm to foods, such as broken glass, plastic pieces, band-aids etc |
| Establish procedures to monitor critical control points | is the fourth HACCP step: set standards to use in the establishment |
| internal cooking temp for injected meats | 155 degrees for 15 secs |
| 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 |
| Aprons should be removed | when leaving food preparation areas |
| when should a food-handler stop working with food | food-bourne illness, fever, jaundice, hepatitis A, sore throat, vomiting, diarrhea |
| a food handler should wash hands | when changing activities, after cleaning tables, handling chemicals, using the restroom... etc |
| the flow of food refers to | the path that food travels through the establishment from receiving to service |
| viruses | need a living cell to reproduce and contaminate food through a food handlers poor personal hygiene |
| chemical sanitation methods | quats, iodine, chlorine, bleach |
