Suffolk County Food Manager's Course Flashcards

1 year

The individual completing the class

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<p>3 years</p> Signup and view all the answers

<p>41 F- 140 F</p> Signup and view all the answers

<p>41 F</p> Signup and view all the answers

<p>To prevent pathogenic bacteria from multiplying</p> Signup and view all the answers

<p>Time/Temperature Control for Safety</p> Signup and view all the answers

<p>All foods of animal origin, heat-treated plant foods, cooked starchy foods, cut melons, sliced tomatoes, cut leafy greens, raw sprouts, garlic and oil mixtures</p> Signup and view all the answers

<p>Air cooled hard boiled eggs, unopened commercially processed foods, dry cereals, dry grains, dried spices, margarine, commercially prepared mayonnaise, breads, potato chips</p> Signup and view all the answers

<p>Bacteria, viruses, parasites, and chemical agents</p> Signup and view all the answers

<p>When food containing bacteria is consumed and the bacteria grow in the body and cause illness</p> Signup and view all the answers

<p>Food containing bacterial toxins is consumed</p> Signup and view all the answers

<p>Substances produced by bacteria when foods are not held at the proper temperature</p> Signup and view all the answers

<p>A toxin produced by bacteria that can be destroyed during cooking</p> Signup and view all the answers

<p>A toxin produced by bacteria that can survive the cooking process</p> Signup and view all the answers

<p>Survivable structures formed by bacteria that help them endure harsh conditions</p> Signup and view all the answers

<p>Cold loving bacteria that grow between 32 F and 59 F</p> Signup and view all the answers

<p>Bacteria that grow between 68 F and 113 F</p> Signup and view all the answers

<p>High temperature loving bacteria that grow between 122 F and 176 F</p> Signup and view all the answers

<p>Moisture, Acidity, Temperature, Time</p> Signup and view all the answers

<p>Most bacteria grow when the water activity value is above 0.85</p> Signup and view all the answers

<p>Most bacteria will grow when the pH is between 4.6 and 9.8</p> Signup and view all the answers

<p>Most bacteria grow best between 41 F and 140 F</p> Signup and view all the answers

<p>After about 2 hours in the danger zone, bacteria will begin to grow and multiply</p> Signup and view all the answers

<p>True</p> Signup and view all the answers

<p>Names of TCS foods held using TPHC, temps of foods when removed from temperature control, when and how foods are marked</p> Signup and view all the answers

<p>A written policy and a label</p> Signup and view all the answers

<p>Bacteria found in the nose and throat, skin, and infected wounds</p> Signup and view all the answers

<p>30 mins to 8 hours after consumption</p> Signup and view all the answers

<p>Store foods at safe temps, use gloves, wash hands, rapidly cool and reheat foods</p> Signup and view all the answers

<p>Bacteria that cause infection found in human feces</p> Signup and view all the answers

<p>Bloody, mucous-laden diarrhea, vomiting, fever, nausea, cramping</p> Signup and view all the answers

<p>Don't work when ill, use gloves when handling food, wash hands after toilet use</p> Signup and view all the answers

<p>Common contaminant of raw milk and unpasteurized cheeses</p> Signup and view all the answers

<p>3 to 70 days after ingestion</p> Signup and view all the answers

<p>Consume refrigerated ready-to-eat foods promptly, wash hands, avoid unpasteurized products</p> Signup and view all the answers

<p>Commercially processed, refrigerated, ready-to-eat foods that have been opened</p> Signup and view all the answers

<p>A date indicating when ready-to-eat TCS food must be sold, eaten, or thrown out</p> Signup and view all the answers

<p>The most common type of foodborne illness; do not grow in food</p> Signup and view all the answers

<p>Foods that don't need further cooking or are not cooked at all</p> Signup and view all the answers

<p>True</p> Signup and view all the answers

<p>A group of viruses that cause the stomach flu</p> Signup and view all the answers

<p>Spread by the hands of infected persons; symptoms include nausea, vomiting, diarrhea</p> Signup and view all the answers

<p>-Exclude staff with norovirus; wash hands; avoid bare hands contact with food</p> Signup and view all the answers

<p>Easily spread from infected workers to food</p> Signup and view all the answers

<p>Chills, fever, nausea, liver damage, jaundice</p> Signup and view all the answers

<p>Frequent, thorough hand washing and the use of barriers</p> Signup and view all the answers

<p>Never store toxic items with foods or utensils; label all containers</p> Signup and view all the answers

<p>Occurs when acidic foods come in contact with copper or zinc-coated equipment</p> Signup and view all the answers

<p>Protect soda dispensing systems from back-siphonage</p> Signup and view all the answers

<p>Improper holding temperatures, inadequate cooking, contaminated equipment, food from unsafe sources, poor personal hygiene</p> Signup and view all the answers

<p>Hazard Analysis Critical Control Point</p> Signup and view all the answers

<p>The way foods are prepared and handled in the restaurant</p> Signup and view all the answers

<p>Clean, sanitize, and air dry</p> Signup and view all the answers

<p>Convenient location, soap, paper towels, hot and cold water</p> Signup and view all the answers

<p>To allow cleaning and monitor for insect and rodent activity</p> Signup and view all the answers

<p>Foods should not be in direct contact with shelves or the floor</p> Signup and view all the answers

<p>Do not overcrowd units; keep raw foods separate; maintain airflow</p> Signup and view all the answers

<p>Made from potable water and handled in a sanitary manner</p> Signup and view all the answers

<p>Prevent bare hand contact, stored properly, scoop with a handle</p> Signup and view all the answers

<p>Stored in a running water dipper well or cleaned after each use</p> Signup and view all the answers

<p>Be stored in food with handles above food or in clean water at 140 F</p> Signup and view all the answers

<p>Provide sneeze guards and proper serving utensils; monitor foods</p> Signup and view all the answers

<p>Wash at 110-120 F, rinse with warm water, sanitize at 170 F</p> Signup and view all the answers