Food Safety Flashcards

Jewelry in Food Prep

• Only acceptable jewelry is a plain band ring.

Bandages and Food Safety

• If a food handler has a bandage, it must be covered with a glove securely.

Sanitizing Food Contact Surfaces

• Two methods for sanitizing surfaces include chemical sanitation and heat sanitation.

Sanitizing Dishes in Hot Water

• Water must be at 171°F and dishes should be soaked for 30 seconds.

Chemical Sanitizers and PPM

• Iodine: 12.5 ppm
• Chlorine: 50 ppm
• Quaternary Ammonium Compounds (quats): 200 ppm

Foodborne Illness Indicators

• Common signs include diarrhea, vomiting, nausea, and fever.

Definition of a Foodborne Illness Outbreak

• Occurs when two or more people become ill after consuming the same food.

Foodborne Illness Definition

• A disease transmitted to people through contaminated food.

Trichinella Infection

• Occurs from consuming raw or undercooked infected pork.

Listeria Growth Conditions

• Thrives in cool, moist environments.

Prevention of Staphylococcus Aureus

• Ensured by good personal hygiene and proper food handling practices.

Single-use Gloves Policy

• Maximum time allowed to wear single-use gloves is 4 hours.

Handwashing as Illness Prevention

• Frequent handwashing is key to preventing the spread of illness.

Thermometers Not Allowed in Food Service

• Mercury thermometers are prohibited.

Common Thermometers in Food Service

• Bimetallic, infrared, and thermocouples are commonly used.

Cross Connection Hazards

• Dangerous due to the potential for backflow of contaminants.

Backflow Definition

• Reverse flow of contaminants entering a drinkable water supply.

Vacuum Breaker Function

• Prevents backflow from occurring.

Rules for Integrated Pest Management (IPM)

• Deny pests access to food, water, and hiding places; collaborate with licensed pest control.

Botulism Characteristics

• Grows in environments without oxygen.

Foods Associated with Salmonella

• Commonly found in poultry, eggs, dairy, and produce.

Pasteurization Process

• Involves sterilizing food at a temperature that kills harmful microorganisms while maintaining food quality.

Authority Behind Food Code

• Written by the Food and Drug Administration (FDA).

HACCP Principles

• Conduct a hazard analysis
• Determine critical control points
• Establish critical limits
• Establish monitoring procedures
• Identify corrective actions
• Verify systems work
• Maintain record-keeping and documentation

Final Sanitizing Rinse Temperature for Dishwasher

• Must reach a minimum temperature of 180°F.

Hot Holding Food Conditions

• Must be at or above 135°F when removed from heat.
• Discard after 4 hours if temperature reaches 70°F.

Information Required on Labels for Food Without Temperature Control

• Time removed from temperature source and time it must be discarded.

Cooling Food Safely

• Methods include ice water bath, ice paddles, blast or tumble chiller, or dividing food into smaller portions.

Cold Holding Food Criteria

• Must be at or below 41°F.
• Discard after 6 hours if it reaches 70°F.

Meaning of MSDS

• Material Safety Data Sheet.

Meaning of IPM

• Integrated Pest Management.

Sneeze Guard Requirements

• Must be at least 14 inches high and start 7 inches above the counter.

Three Compartment Sink Process

• Steps: scrape, wash, rinse, sanitize, and air dry dirty dishes.

PHF Definition

• Potentially Hazardous Foods.

Reserved Condiments Policy

• Allowed to reserve packaged condiments, but policies may vary by establishment.

Vacuum Sealing Technique

• Method of packaging food by removing air, limiting bacteria growth, and extending shelf life.

Definition of a Sneeze Guard

• Shield placed above self-serve food areas to protect against contaminants.