Food Safety Manager Flash Cards 2023

Food Safety Manager Flash Cards 2023 180 In a heat-sanitizing dishwashing machine, what is the minimum temperature for the final rinse? Jaundice, vomiting and/or diarrhea A food handler must be excluded from the food establishment for which symptoms? 41 to 135 What is the temperature range for the danger zone? spore What is the form some bacteria take to keep from dying when they do not have enough food? state Most regulations for food service operations are at what level? 41 or lower At what internal temperature should raw meat, poultry, and seafood be stored? insulated containter What type of container should be used to transport TCS food from the place of preparation to the place of service? practice the skill To learn a new skill, learners must be given the opportunity to __. close the affected area and clean it A backup of raw sewage has occurred in the kitchen. What should happen next? minimum internal cooking temperature of food When using a bottom to top shelving order, what determines the best placement of food in a cooler? cross-connection A hose connected to a running faucet that is left submerged in a bucket is an example of what? sneezing, itching, vomiting, nausea, cramps, diarrhea, hives, rashes, eczema, etc. A customer having an allergic reaction may show which 9+ symptoms? pasteurized Raw or undercooked dishes made for highly-susceptible populations (HSPs) must use eggs that have been __. Exposure Time, Temperature (Avoid 131F+), Concentration, Water pH and Hardness (Avoid 7.5+); Not the Liquid's Color The effectiveness of chemical sanitizers are effected by __, __, __, and __, but NOT its __. state or local regulatory authority Which agencies enforces food safety in a food service operation? time-temperature abuse What can cause histamine to form in tuna? 1. deny pests access to the operation 2. deny pests food, water, and a nesting or hiding place 3. work with a licensed PCO to eliminate pests that do enter the operation What are the three rules of an integrated pest management program (IPM) program? 16 mesh per square inch screening All screens for windows and vents must meet this requirement. touching the walls When deciding were to place dry goods for storage in a dry-storage area it is important that the dry goods NOT be ____. 90 days after the container has been emptied or the last shellfish that was served from the container How long must shellstock tags be kept on file? 24 hours You should label all ready to eat TCS food that is prepped in house and held longer than ___. vacuum-breaker What is the only certain way to prevent backflow? when hired, daily (i.e. on-the-job), weekly, monthly, quarterly, and whenever necessary When should employees receive food safety training? 165 TCS food must be reheated to what temperature for 15 seconds within 2 hours show if food has been time-temperature abused during shipment What do time-temperature indicators do? at room temperature What is one way that food should NEVER be thawed? 165 What is the minimum internal cooking temperature for poultry? Hazard Analysis and Critical Control Points What does HACCP stand for? HACCP system What system is used to control risks and hazards throughout the flow of food 1. Conduct a hazard analysis 2. determine critical control points (CCPs) 3. establish critical limits 4. establish monitoring procedures 5. identify corrective actions 6. verify that the system works 7. establish procedures for record keeping and documentation What are the 7 steps in developing an HACCP plan? 1. cool food from 135 to 70 within 2 hours 2. cool food from 135 to 41 within 6 hours What are the "two" steps in cooling TCS food? bimetallic stemmed thermometer Which thermometer or probe is good for checking the temperature large or thick food? thermocouples and thermistors Which thermometer or probe is good for checking the temperature of thick and thin food immersion probes Which thermometer or probe is good for checking the temperature of liquids, like soups, sauces, and frying oil 165 for 15 seconds What is the minimum internal temperature for poultry, stuffing, stuffed meat or seafood or pasta, dishes that include previously cooked, TCS ingredients? 155 for 15 seconds What is the minimum internal temperature for ground meat or seafood, injected meat, and eggs for hot held service? 145 for 15 seconds What is the minimum internal temperature for seafood, steaks, pork chop, and eggs that will be served immediately? 145 for 4 minutes What is the minimum internal temperature for roasts of pork, beef? 135 What is the minimum internal temperature for commercially processed food that will be hot held? 135 What is the minimum internal temperature for fruit, vegetables, grains like rice, and legumes or beans that will be hot held for service? Integrated Pest Management (IPM) program The best way to deal with pests is to have an __ program. detergent The most common type of cleaner in a food establishment. moderately-alkaline and highly-alkaline What are the two categories of detergents? moderately-alkaline This category of detergent is used mostly for standard cleaning tasks such as utensil and food prep surface cleaning moderately-alkaline This category of detergent works best on fresh loose soil types. highly-alkaline This category of detergent is considered "heavy duty". highly-alkaline This category of detergent is used on hard-to-clean,baked-on or dried-on food soil. abrasives These are added to cleaners to help scrub-off hard to clean and grease soil. degreaser These are added to cleaners to help dissolve grease, fat and oil. delimer These are designed to remove stains caused by mineral deposits such as calcium and lime scale. They can also remove rust stains. Pre-scrape, clean, rinse, sanitize, air dry What are the 5 steps in using in a 3 compartment sink? 6 inches Store tableware and utensils at least ___ off the floor. chemicals Occupational safety and health administration (OSHA) has requirements for using __ Material Safety Data sheet OSHA requires chemical manufacturers and suppliers to provide a ____ for each hazardous chemical they sell inform employees of safe use and hazards associated with chemicals used in the operation What is the purpose of Material Safety Data Sheets? 1. Creating a Master Cleaning Schedule 2. Training your employees to follow it 3. Monitoring the program to make sure it works What are the 3 things to focus on when developing a cleaning program? virus What type of pathogen is enterovirus? virus What type of pathogen is hepatitis A? virus What type of pathogen is hepatitis E? virus What type of pathogen is norovirus? virus What type of pathogen is rotavirus? person's intestines Where is the only place a foodborne VIRUS can reproduce? surface temperature What is an infrared thermometer used to measure? rodent infestation When inspecting your facility for pests, you notice a pile of soft materials in a corner. This is a sign of a possible ___. thrown out immediately Hot TCS food that has been held below 135 for over 4 hours should be ___. the federal goverment's recommendations for foodservice sanitation regulations What is the FDA food code? keep the foodhandler away from duties that involve food What should a manager do when a food handler reports being diagnosed with shigellosis? use a test kit to check the sanitizer's concentration when mixing it What is the best way to make sure that the chemical sanitizer is at the correct strength? insert the thermometer of the stem into the thickest part of the product what is the right way to measure the temperature of fresh meat, poultry, or seafood when it is delivered 41 or lower cold TCS food must be received at what internal temperature 165 what is the minimum internal cooking temperature for TCS food cooked in a microwave? the date the food should be sold Labels on containers of ready to eat TCS food that was prepped on site must include ___. cleaned, rinsed, and sanitized if a food contact surface has been soiled, what three actions must be performed before it can be used again? every 4 hours if a food contact surface is in constant use, how often must it be cleaned and sanitized 100 what temperature does the water have to be for washing hands 1 hour a foodhandler who spends an entire shift deboning chicken should change gloves after fully describe each menu item to customers who ask, including any secret ingredients when taking the orders of customers with food allergies, a server should acids in the food can leach zinc into the food why should food NOT be stored in a galvanized container botulism food commonly linked with the bacteria are dented cans, baked potatoes sous-vide cooking food in an airtight bag in hot water at 140 degrees for a long period of time shiga toxin producing e coli linked with contaminated ground beef and produce cooking food in the right temperature can reduce salmonella spp. in poultry to safe levels wash their hands viruses such as norovirus and hepatitis a can be spread when foodhandlers fail to toxic metal poisoning cooking tomato sauce in a copper pot can cause which food borne illness