Food Safety Study Pack
The FDA recommends food establishments to use the True
HACCP system
True or False
What does HACCP stand for? Hazard Analysis Critical Control Point
What does FDA stand for? Food and safety Administration
What does the CCP stand for? Critical Control Point
The HACCP establishes CCPs that are the points of Most likely to be exposed to hazards
handling when the food is what?
Common CCPs are exposed to what? pests
time abuse
temperature abuse
cross sanitization
cleaning and sanitization
personal hygiene
What does the FDA do for food? The FDA goes over shipping, manufacturing, dangerous foods, label standards,
and updates the food code
What is the first and main objective of the food Safety
inspector?
_______________ Americans each year gets a food borne 1 in 6
illness for eating unsafe foods.
Other agency's like the FDA are also involved in food USDA
safety are like what? CDC
NMFS
OSHA
The FDA recommends establishments to implement the True
HACCP system
true or false
A Biological hazard is what? A toxic or infectious agent that poses a threat to humans when it is eaten
Biological hazards are living organisms like what? Viruses, parasites, bacteria, yeasts, and mold spores
Living organisms need what to survive? Oxygen, water, food and a place to live
What hazard is the main cause of s food borne illness? Biological hazards
, Food Safety Study Pack
What are the five big food borne illnesses? 1. Salmonella
2. Shigella
3. Norovirus
4. Hepatitis A
5. Shiva Toxin
What are the three types of contamination? physical, chemical, biological
What is biological contamination? Contamination of foods by other living organisms
Biological contamination needs what to live? Water, nutrients, and the right temperature to live
What is physical contamination? Can be introduced at anytime from harvesting food to consuming it. Examples
are like a paint chips, pest droppings, packaging materials are all examples of
physical contamination.
What is chemical contamination? Things like cleaning liquids, soap, bleach, rat-baits, and other things like that
What does TCS food stand for? Time and Temperature Control for Safety
TCS foods require what? Special measures to be taken to protect the growth of bad toxins
TCS abuse happens when food is.... Not cooked at the right internal temperature
Not held at the right temperature
Not cooled or reheated properly
What is the temperature danger zone? 40-140 degrees F
What is the ideal temperature for bacteria to multiply? 98.60 degrees F
What does preservation do? The control of the safety and quality of food items
, Food Safety Study Pack
What are the types of preservation? 1. Cold preservation
2. Heat preservation
3. Ultra heat preservation
4. Sterilization
5. Canning
6. Dehydration
7. Sugar and salt preservation
What do the cold preservations do and what are they? 1. Chilling - bellow refrigerating, but above freezing
2. Refrigeration - best for short term storage and temp goes from 34 to 40
degrees
3. Freezing - rapid freezing is preferred to keep freshness
What is the heat preservations? Pasteurization - used for dairy, eggs, and wine and its meant for heating foods
up to a mild temp and then cooling back down immediately
Ultra-heat treatment (UHT) - like pasteurization except food is brought to a
higher temp
What is sterilization? Heating foods at a high enough temp and for long enough temp and a long
enough time to destroy all organisms
What does canning foods do? Canned foods need to be heated to 249 to kill off the bacterium for at least
three minutes
What does dehydration do? Reducing the amount of water inside of food and attempts to eliminates water
What does sugar and salt preservation do? Adding large amounts of sugar and salt to food can absorb the moisture and
rob microorganisms of the water they need to grow
Meat should be thrown away if... The meat is off color or 40 F
What is FIFO? first in first out
Meat like steak, chops, and roasts should have an 145 F
internal temp of what?
Ground meat should be cooked at what? 155-160 F
Poultry should be cooked at what? 165 F
Shellfish and fish should be at what temp? 145 F
What are the ways to make sure that your thermometer The ice point - the temp os a large glass of crushed ice water should be 32 F
is working?
The boiling point - the temp of boiling point of water should be at 212 F
The FDA recommends food establishments to use the True
HACCP system
True or False
What does HACCP stand for? Hazard Analysis Critical Control Point
What does FDA stand for? Food and safety Administration
What does the CCP stand for? Critical Control Point
The HACCP establishes CCPs that are the points of Most likely to be exposed to hazards
handling when the food is what?
Common CCPs are exposed to what? pests
time abuse
temperature abuse
cross sanitization
cleaning and sanitization
personal hygiene
What does the FDA do for food? The FDA goes over shipping, manufacturing, dangerous foods, label standards,
and updates the food code
What is the first and main objective of the food Safety
inspector?
_______________ Americans each year gets a food borne 1 in 6
illness for eating unsafe foods.
Other agency's like the FDA are also involved in food USDA
safety are like what? CDC
NMFS
OSHA
The FDA recommends establishments to implement the True
HACCP system
true or false
A Biological hazard is what? A toxic or infectious agent that poses a threat to humans when it is eaten
Biological hazards are living organisms like what? Viruses, parasites, bacteria, yeasts, and mold spores
Living organisms need what to survive? Oxygen, water, food and a place to live
What hazard is the main cause of s food borne illness? Biological hazards
, Food Safety Study Pack
What are the five big food borne illnesses? 1. Salmonella
2. Shigella
3. Norovirus
4. Hepatitis A
5. Shiva Toxin
What are the three types of contamination? physical, chemical, biological
What is biological contamination? Contamination of foods by other living organisms
Biological contamination needs what to live? Water, nutrients, and the right temperature to live
What is physical contamination? Can be introduced at anytime from harvesting food to consuming it. Examples
are like a paint chips, pest droppings, packaging materials are all examples of
physical contamination.
What is chemical contamination? Things like cleaning liquids, soap, bleach, rat-baits, and other things like that
What does TCS food stand for? Time and Temperature Control for Safety
TCS foods require what? Special measures to be taken to protect the growth of bad toxins
TCS abuse happens when food is.... Not cooked at the right internal temperature
Not held at the right temperature
Not cooled or reheated properly
What is the temperature danger zone? 40-140 degrees F
What is the ideal temperature for bacteria to multiply? 98.60 degrees F
What does preservation do? The control of the safety and quality of food items
, Food Safety Study Pack
What are the types of preservation? 1. Cold preservation
2. Heat preservation
3. Ultra heat preservation
4. Sterilization
5. Canning
6. Dehydration
7. Sugar and salt preservation
What do the cold preservations do and what are they? 1. Chilling - bellow refrigerating, but above freezing
2. Refrigeration - best for short term storage and temp goes from 34 to 40
degrees
3. Freezing - rapid freezing is preferred to keep freshness
What is the heat preservations? Pasteurization - used for dairy, eggs, and wine and its meant for heating foods
up to a mild temp and then cooling back down immediately
Ultra-heat treatment (UHT) - like pasteurization except food is brought to a
higher temp
What is sterilization? Heating foods at a high enough temp and for long enough temp and a long
enough time to destroy all organisms
What does canning foods do? Canned foods need to be heated to 249 to kill off the bacterium for at least
three minutes
What does dehydration do? Reducing the amount of water inside of food and attempts to eliminates water
What does sugar and salt preservation do? Adding large amounts of sugar and salt to food can absorb the moisture and
rob microorganisms of the water they need to grow
Meat should be thrown away if... The meat is off color or 40 F
What is FIFO? first in first out
Meat like steak, chops, and roasts should have an 145 F
internal temp of what?
Ground meat should be cooked at what? 155-160 F
Poultry should be cooked at what? 165 F
Shellfish and fish should be at what temp? 145 F
What are the ways to make sure that your thermometer The ice point - the temp os a large glass of crushed ice water should be 32 F
is working?
The boiling point - the temp of boiling point of water should be at 212 F
