FOOD AND SANITATION FINAL EXAM REVIEW |68 QUESTIONS WITH 100% CORRECT ANSWERS|GUARANTEED SUCCESS

What are TCS foods? Temperature Control for Safety. Meat, poultry, dairy, seafood, sprouts, cut melons, cut tomatoes, soy products What are the biological hazards associated with foodborne illness Bacteria, viruses, parasites, and fungi What are examples of chemical hazards Pesticides, cleaning chemicals, toxic metals What are examples of physical hazards? Hair, dirt, metal shavings, bandages, bones, false nails. Anything you can see that does not belong in the food What are the high risk populations Infants, elderly, pregnant women, people on certain medications, those who are ill What is FAT TOM Food Acidity- pH 4.6-7.5 Time- 4 hours Temperature- 41-135 F Oxygen Moisture- Water Activity .85 or higher Why are we concerned about spores? Protect bacteria from high temperatures and cleaning chemicals What general food types to viruses love? Food raised in water: seafood. Cold prepared foods: salads, protein salads Contaminated hands What is cross contamination Bacteria from one source being transmitted to another source. What is scombroid poisoning? How do you prevent Scrombroid is from improperly handled seafood. Purchase from reputable suppliers What is Ciguatera poisoning? How do you prevent from fish that have eaten algae in a red tide area. Purchase from reputable suppliers What do you do when you find mold on food? If it is not a natural part of the food throw it out. Soft cheese throw out Hard cheese: If mold no larger than the size of a quarter, cut off and remove another 1". 8 common food allergies Peanuts Tree nuts Fish Shellfish Milk and dairy products Eggs and egg products Soy Wheat How do you prevent food allergies Protect against cross contamination Use separate cooking equipment and utensils Train staff to be sensitive to questions regarding ingredients Proper handwashing procedure Use water 100 F or higher Scrub with soap for 10-15 seconds and scrub under nails Rinse and dry with single service towel or hand dryer. What is proper hand hygeine Cuts must be bandaged and place glove over cut, single band ring only, no nail polish. Use gloves when handling food that will receive no further cooking How do you calibrate a thermometer? Ice water, 32 F or boiling water 212 Calibrate at least once a week and calibrate after being dropped. What the proper receiving temperatures for food? Eggs and live shellfish- 45 F All other refrigerated food 41 F What are the characteristics of fresh meat Proper color and should not leave an impression when touched. No slime or smell. White chalking fat. Beef- Bright cherry red Lamb- red Pork- light pink What the maximum storage time for TCS food in a refrigerator 7 days Proper refrigerator shelf to store food Use final cooking temps as a guide Top: RTE food 2nd: Fish 3rd: Roast 4th: Ground beef 5th: Poultry What are signs of thawing? Large ice crystals, stained packaging, discoloration around the edges of unbreaded fish What is the proper temperature for a dry storeroom 50F-70F How high must food be stored off of the floor? six inches What are the four proper ways to thaw food? Refrigeration 41 or below Under running water 70 F or below Cooking Microwave followed by immediate cooking When If the food will not be cooked to at least 145 F. Serving a high risk population What are the rules on proper cooling To 70 F within 2 hours 70 F to 41 F within 4 hours If not cooled to 70 F within first 2 hours, must cool to 41 F within 4 hours Reduce food mass, use ice bath How many hours may you hold cold food without temperature control? Assuming 41 or below, 6 hours How many hours can you hold hot food without temperature control? Assuming 135 or higher, 4 hours What happens in each of the 7 HACCP steps? ` Hazard analysis- look at menu Identify CCP's- point at which the possibility of contamination is greatly reduced Establish critical limits- specific temperatures Establish monitoring procedures- taking temperatures Take corrective action- stopping behavior that could lead to contamination. Verify- Do a walk through Establish recordkeeping procedures- logs What is acceptable flooring material Hard, non-porous: quarry tile, terrazo What is coving? Curve between the wall and the floor that eliminates corners where dirt can hide. Table top equipment must be how high off the table top? Four inches What is the procedure if there is a water outage? Turn off ice machine and all equipment that uses water from the contaminated source. Use bottled water and boil water for use. What is a cross connection? Connection where contaminated water could get into a potable water supply What is the best way to prevent a backflow from occurring? Air gap What are the minimum lighting intensity requirements? Storage area (dry or refrigerated): 10 foot candles What are the minimum lighting intensity requirements?Food prep 50 foot candles What are the minimum lighting intensity requirements? Other 20 foot candles