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?
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What are some ways to prevent cross-contamination?
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What does FIFO stand for?
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At what temperatures are nearly all TCS foods stored at or below?
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If food is thawed in the microwave, what must be done immediately afterward?
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What type of water is the only water that can be used in food preparation, cleaning food, and food contact areas?
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What is the best way to prevent back-flow from a cross-connection?
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When using hot water for sanitizing, at what temperature must the water at least be and how long must the object be submerged?
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What are the three types of chemical sanitizers most commonly found in the food safety community?
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What does CIP stand for?
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What resource would you check for information about hazards of a specific chemical and directions for safe use?
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What is the acceptable temperature range for a thermometer used in a food preparation area?
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Nearly all TCS foods are received at what temperature or below?
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Freezer temps should be maintained at?
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What is the temperature range for dry storage to be maintained at?
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When thawing frozen food items by submerging method, the temperature of the water cannot exceed?
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At what temperature must hot food be held once it has been prepared?
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Raw eggs cooked to order for immediate service must be cooked to at least ________ for 15 sec.
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Foods partially cooked during preparation, prior to sale or service, all parts of the food must be reheated to at least _______ for 15 sec.
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When rapidly cooling food, if food doesn't get cooled to 70 degrees within two hours, what must be done?
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What is integrated pest management?
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What are the basic goals of all IPM plans?
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What are the signs of a cockroach infestation?
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What are some signs of rodent infestation?
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Who should be the only person to apply pesticides?
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Where should pesticides be stored?
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Which government agency is responsible for recommending best practices for minimizing incidences of foodborne illness?
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Which agency is responsible for inspecting and grading domestic and imported food and food products derived from domesticated animals like cattle and chicken?
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Most regulations for food service operations are written at what level?
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What is HACCP?
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What is a critical control point?
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What is the goal of establishing critical limits?
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What are the goals of establishing corrective actions?
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What are the three types of inspection?
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In a traditional inspection, how many points are subtracted for priority foundation items?
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Priority items are those known to cause or contribute to foodborne illness. What are some of the priority foundation items?
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What do HACCP-based inspections focus on?
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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!