Food Sanitation Exam 2 Flashcards

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Questions and Answers

What is the definition of TCS foods?

Food products that under the right circumstances support the growth of foodborne illness-causing microorganisms.

Are dried meats considered TCS? Why or why not?

False

What does PHF stand for?

Potentially Hazardous Foods.

What are the three methods of cross-contamination?

Direct contact, Indirect contact, Drip. Signup and view all the answers

What are some ways to prevent cross-contamination?

Use different prep areas for raw meat and ready-to-eat foods, store food properly, use a color coding system, don't use the same equipment for raw and ready-to-eat foods without cleaning. Signup and view all the answers

What does FIFO stand for?

First In, First Out. Signup and view all the answers

At what temperatures are nearly all TCS foods stored at or below?

41 degrees. Signup and view all the answers

If food is thawed in the microwave, what must be done immediately afterward?

It must be cooked immediately afterward. Signup and view all the answers

What type of water is the only water that can be used in food preparation, cleaning food, and food contact areas?

Potable water. Signup and view all the answers

What is the best way to prevent back-flow from a cross-connection?

An air gap. Signup and view all the answers

When using hot water for sanitizing, at what temperature must the water at least be and how long must the object be submerged?

171 degrees for at least 30 seconds. Signup and view all the answers

What are the three types of chemical sanitizers most commonly found in the food safety community?

Chlorine, Iodine, Quaternary Ammonia Compounds or 'QUATS'. Signup and view all the answers

What does CIP stand for?

Cleaning in Place. Signup and view all the answers

What resource would you check for information about hazards of a specific chemical and directions for safe use?

MSDS or Material Safety Data Sheet. Signup and view all the answers

What is the acceptable temperature range for a thermometer used in a food preparation area?

0 degrees to 220 degrees. Signup and view all the answers

Nearly all TCS foods are received at what temperature or below?

41 degrees. Signup and view all the answers

Freezer temps should be maintained at?

0 degrees. Signup and view all the answers

What is the temperature range for dry storage to be maintained at?

50-70 degrees. Signup and view all the answers

When thawing frozen food items by submerging method, the temperature of the water cannot exceed?

70 degrees. Signup and view all the answers

At what temperature must hot food be held once it has been prepared?

135 degrees. Signup and view all the answers

Raw eggs cooked to order for immediate service must be cooked to at least ________ for 15 sec.

145 degrees. Signup and view all the answers

Foods partially cooked during preparation, prior to sale or service, all parts of the food must be reheated to at least _______ for 15 sec.

165 degrees. Signup and view all the answers

When rapidly cooling food, if food doesn't get cooled to 70 degrees within two hours, what must be done?

Reheated to 165 degrees and cooled again or discarded. Signup and view all the answers

What is integrated pest management?

An approach to pest control in which a wide range of practices are used to prevent or solve pest problems. Signup and view all the answers

What are the basic goals of all IPM plans?

Prevent pest entrance to facility, remove food and water sources, work with a licensed pest control operator. Signup and view all the answers

What are the signs of a cockroach infestation?

Feces that look like black pepper, egg casings. Signup and view all the answers

What are some signs of rodent infestation?

Feces that look like dark brown rice, under black light, rodent trails will appear. Signup and view all the answers

Who should be the only person to apply pesticides?

PCO or Pest Control Operator. Signup and view all the answers

Where should pesticides be stored?

In a sealed cabinet away from food products, food prep areas, and cleaning supplies. Signup and view all the answers

Which government agency is responsible for recommending best practices for minimizing incidences of foodborne illness?

CDC or Centers for Disease Control. Signup and view all the answers

Which agency is responsible for inspecting and grading domestic and imported food and food products derived from domesticated animals like cattle and chicken?

USDA or U.S. Department of Agriculture. Signup and view all the answers

Most regulations for food service operations are written at what level?

State. Signup and view all the answers

What is HACCP?

Hazard Analysis Critical Control Point. Signup and view all the answers

What is a critical control point?

A step in the HACCP process where control can be applied. Signup and view all the answers

What is the goal of establishing critical limits?

Identify target levels and tolerances for each CCP. Signup and view all the answers

What are the goals of establishing corrective actions?

Identify procedures to be taken when a CCP is out of control. Signup and view all the answers

What are the three types of inspection?

Traditional, risk-based, or HACCP-based. Signup and view all the answers

In a traditional inspection, how many points are subtracted for priority foundation items?

4-5. Signup and view all the answers

Priority items are those known to cause or contribute to foodborne illness. What are some of the priority foundation items?

Improper holding temperatures, inadequate cooking, contaminated equipment, unsafe food sources, poor personal hygiene. Signup and view all the answers

What do HACCP-based inspections focus on?

Control of hazards throughout the food flow. Signup and view all the answers

Study Notes

TCS Foods and Food Safety

TCS (Time/Temperature Control for Safety) foods are those that promote the growth of illness-causing microorganisms under certain conditions.
Dried meats are not considered TCS due to low water content.

Food Hazard Terminology

PHF stands for Potentially Hazardous Foods, which require strict handling due to risk of foodborne illness.

Cross-Contamination Prevention

Cross-contamination methods include direct contact, indirect contact, and drip.
Prevention strategies include using distinct prep areas for raw versus ready-to-eat foods, proper food storage, color coding, and ensuring equipment is sanitized between uses.

Storage and Cooking Temperatures

TCS foods should be stored at or below 41°F.
Foods thawed in a microwave must be cooked immediately afterward.
Potable water is the only water suitable for food preparation and cleaning.
Freezer temperatures should be maintained at 0°F, while dry storage should be kept at 50-70°F.
When thawing by submerging, water temperature must not exceed 70°F.
Hot foods must be held at a minimum of 135°F.
Raw eggs need to be cooked to at least 145°F for 15 seconds.
Partially cooked foods must be reheated to 165°F for 15 seconds before serving.

Cooling and Pest Management

Rapidly cooled foods must reach 70°F within two hours, otherwise, they must be reheated to 165°F or discarded.
Integrated Pest Management (IPM) employs various practices to prevent and address pest issues.

Signs of Infestation

Signs of cockroach infestations include feces resembling black pepper and egg casings.
Signs of rodent infestation include feces resembling dark brown rice and visible trails under UV light.
Only licensed pest control operators (PCOs) should apply pesticides, which must be stored away from food and cleaning supplies.

Regulatory Agencies

The CDC (Centers for Disease Control) recommends best practices to reduce foodborne illnesses.
The USDA (U.S. Department of Agriculture) inspects and grades food derived from domesticated animals.
Most food service operation regulations are established at the state level.

HACCP Overview

HACCP stands for Hazard Analysis Critical Control Point, focusing on eliminating hazards within food production.
Critical Control Points (CCPs) are specific stages in the process where controls can be applied.
Establishing critical limits involves setting acceptable levels for each CCP, while corrective actions specify procedures for out-of-control situations.
Inspections can be traditional, risk-based, or HACCP-based, with priority foundation items leading to significant penalties.

Priority Items and Inspection

Priority items include improper holding temperatures, inadequate cooking, contaminated equipment, unsafe food sources, and poor personal hygiene.
HACCP-based inspections zero in on hazard control throughout the entire food flow.

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Description

Test your knowledge on food sanitation with these flashcards from Exam 2. This quiz covers TCS foods, their definitions, and critical concepts such as PHF and methods to prevent cross-contamination. Prepare effectively for your food safety assessments!