64 Multiple choice questions
- 41 - 135 degrees Fahrenheit (the temperature at which most food-borne microorganisms rapidly grow.
- - it focuses on the control of hazards throughout the food flow, rather than sanitation alone.
- Motivate, teach, supervise, test
- 90 days.
- 165 degrees F.
- Core items don't have a direct impact on food safety.
- Hazard Communication Standard (Hazcom)
- The FDA issues the Food Code every 4 years, with a supplement being published every 2 years.
- Snapper,grouper and mackerel (predatory reef fish) in South Florida, Bahamas and Caribbean
- Physical, chemical and biological.
stuffing made w TCS foods, stuffed fish, meat, poultry and pasta,
leftovers, reheated foods (non continuous cooked foods)
- Establich a monitoring system for each CCP, through scheduled testing or observations.
- from 70 - 125 degrees F.
- 180 Degrees F.
(high in protein), Acidity (neutral pH, from 4.6-7), Time (4 hours),
temperature (41-135), Oxygen, Moisture (water activity of .95-.99)
- Hazard Analysis and Critical Control Point
- To use chemicals or heat to reduce the number of microorganisms to a safe level
- A resistant resting phase of bacteria, protecting them against adverse conditions such as high temperatures.
- Establish corrective actions to be taken when a CCP is out of control, that is, when a critical limit is breached
- The process of removing soil, food residues, dirt, grease. The chemical used to do this is called detergent.
- The body's immunie system responding to a food that it mistankenly believes is harmful.
by toxins that accumulate in the body of scombrid (tuna like) fish
during storage, such as tuna, mackerel, sardines herring, anchovies and
- One inch from where the mold occurs.
- Between 32 - 41 Degrees F.
- They are submicroscopic parasites that are smaller than bacteria. Examples are norovirus, hepatitis A
- 45 degrees F.
- Submerge the item for at least 30 seconds in water that is at least 171 degrees F
- Conduct a hazard analysis to identify the hazards across the process and specify control measures
- They are plants or animals that live on or in another plant or animal host to survive.
- 7 days
- - the prevention and surveillance of foodborne disease outbreaks
- Low water activity and high acidity.
- Fruits and Veg cooked for hot holding, RTE foods
- Direct, Indirect, Drip
contamination occurs when any foreign object becomes mixed with food
and presents a hazard or nuisance to those consuming it Examples are
dirt, fingernails, bandages, paper, plastic, dead insects
- Iodine - 68 Degrees F - 12.5 - 25 ppm
Quats - 75 Degrees F - 200 ppm
- Establish critical limits, target levels and tolerances for each CCP
- The values of monitored actions at CCPs that separate the acceptable from the unacceptable. Critical limits much be measurable.
- The presence of unwanted chemical components in food or the food environment.
- Copper, aluminum or galvanized metal
- the vegetative state
a refrigerator, submergence method (cold running water at 70 degrees or
below), during the cooking process, and with a microwave (but only if
the food will be immediately cooked)
- SSOP - Sanitation Standard Operating Procedure
- 41 degrees F or lower.
- Clostridium Botulinum, Bacillus cereus, Clostridium perfingens
- True.Approval to touch RTE food with bare hands must be obtained by the proper regulatory authority
- anaphylactic reaction.
- An occurence of two or more cases of the same illness resulting from the consumption of the same food.
- Material Safety Data Sheet - created by the producers and details the hazards of specific chemicals and their direction for use.
- Establish documentation and record keeping for all procedures relevant to these principles and their application.
- When it is being prepared for consumption.
- 41 degrees F or lower.
- To protect the public's health by requiring establishments to provide food that is safe, unadulterated and honestly presented.
- Eggs held for service, ground meats, beef and pork injected w tenderizers
- Wheat, soy, milk, eggs, fish, shellfish, tree nuts and peanuts
- Cook to order eggs, beef steaks, fish, pork, veal, lamb and tenderloin, game steaks
- E-coli and Shigella spp.
- - pregnant women, children, old people, those with compromised immune systems
- To protect food from contamination.
- Determine critical control points CCPs to pinpoint which of the steps where hazards were identified are critical to food safety.
verification procedures, which include appropriate validation, together
w a review to confirm that the HACCP program is working effectively.
- The contamination of food by microorganisms. Examples include bacteria, parasite, viruses and fungi.
- The mixing of drinking and contaminated water in plumbing lines.