Food Safety Flash Cards Questions and Answers 2023

Food Safety Flash Cards Questions and Answers 2023 When thawing... in the walk in or under running water that is at 70F how many hours can hot TCS foods without temperature control before the food must be thrown out, sold, or served 4 hours temperature danger zone ranges from 41F to 135F FIFO First In First Out FAT TOM Food, Acidity, Temperature, Time, Oxygen, Moisture HACCP first step Conduct hazard analysis HACCP second step Determine the critical control points HACCP third step Establish critical control point HACCP fourth step Establish monitory procedures HACCP fifth step Establish corrective action procedures HACCP sixth step Establish verification procedures HACCP seventh step Establish procedures for record keeping and documentation 6 conditions favoring bacteria food, acidity, temp, time, oxygen, moisture Big 6 (illness) shigella ssp salmonella typhi nontyphiodal salmonella shiga toxin hep A norovirus USDA federal agency responsible for inspecting quality of meat, meat products, poultry, dairy products, eggs, egg products, and fruit and vegetables common food allergens milk, eggs, fish, shellfish, whaeat, soy, peanuts, tree nuts hot held items 135F checking every 4 hours which food item can be displayed in a self-service area without the use of packaging, sneeze guards, ect ect nuts in the shell shiga toxin-producing ground beef, produce Listeria ready to eat foods cross contamination is transfer of pathogens ccps and steps cooking cooling reheating hot-holding how many inches above should the sneeze guards be 14 inches above and must extend 7 inches ALERT assure look employees reports threats cross-contact is the transfer of allergens bacillus cereus cooked rice dishes inches off floor 6 inches OSHA occupational safety health administration 3 compartment sinks steps rise, scrape, soak wash rinse sanitize air-dry MSDS form material safety data sheets things should be how many inches on the counter top? 4 inches Contaminant Biological Include certain viruses, parasites, fungi, and bateria Contaminant Chemical Chemicals including cleaners, sanitizers, polished Contaminant physical Metal shavings, staples, bandages, ect ect