Servsafe Sanitation Exam

71 cards

sanitation exam


 
  
Created Mar 3, 2012
by
panchu531

 

 
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1
Foodborne illness
 
Is a disease carried or transmitted to people by food.
2
CDC
 
CENTER FOR DISEASE CONTROL AND PREVENTION
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FOOD BORNE ILLNESS OUTBREAK
 
AN INCIDENT IN WHICH TWO OR MORE PEOPLE GET THE SAME ILLNESS AFTER EATING THE SAME FOOD
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WARRANTY OF SALE
 
THE RULES FOR HOW FOOD MUST BE HANDLED
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REASONABLE CARE DEFENSE
 
CAN BE USED IN FOOD RELATED LAW SUIT IF YOU HAVE FOOD SAFETY MANAGEMENT SYSTEM IN PLACE
6
CONTAMINATION
 
THE PRESENCE OF HARMFUL SUBSTANCES IN FOOD
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TIME TEMPERATURE ABUSE
 
ANY TIME FOOD HAS BEEN ALLOWED TO REMAIN TO LONG IN THE TDZ
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CROSS CONTAMINATION
 
OCCURS WHEN MICROORGANISMS ARE TRANSFERED FROM ONE SURFACE OR FOOD FROM ANOTHER
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FAT TOM
 

PATHOGENS NEED THESE 6 CONDITIONS TO GROW

FOOD,ACCIDITY, TEMPERATURE, TIME, OXYGEN...

10
TDZ
 

TEMPERATURE. DANGER.ZONE

41 F TO 135 F Degrees

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BIOLOGICAL CONTAMINANTS
 
THESE INCLUDE VIRUSES,BACTERIA,PARASITES, AND FUNGI
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CHEMICAL CONTAMINANTS
 
CONTAMINATION CAN COME FROM A VARIETY OF SUBSTANCES NORMALLY FOUND IN THE ESTABLISHMENTS. EXP...
13
TOXIC METAL POISONING
 
IF ACIDIC FOOD IS STORED IN OR PREPARED WITH THIS EQUIPTMENT THE METALS TOXINS CAN BE TRANSFERED...
14
PHYSICAL CONTAMINANTS
 
RESULTS WHEN OBJECTS GET INTO FOOD. IT CAN OCCUR WHEN NATURAL OBJECTS ARE LEFT IN FOOD OR RANDOM...
15
FOOD DEFENSE
 
Program develped and implemented by an operation to prevent deliberate contamination of its...
16
CROSS CONTACT
 
ALLERGENS TRANSFERED FROM FOOD CONTAINING AN ALLEGREN TO THE FOOD NOT CONTAINING ALLERGEN
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FLOW OF FOOD
 
THE PATH FOOD TAKES THROUGH ESTABLISHMENTS. PURCHASING-RECEIVING-STORING-PREPARING-COOKING-HOLDING-COOLING-REHEATING-SERVING
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FOOD BORN MICRO-ORGANISM GROW MOST RAPIDLY AT THIS TEMP.
 
70 F TO 125 F DEGREES
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SHELL SHOCK ID TAGS
 
TAGS THAT DOCUMENT WHERE THE SHELLFISH WAS HARVESTED THESE TAGS MUST REMAIN ATTACHED TO THE...
20
U.H.T
 
ULTRA HIGH TEMPERATURE PASTEURZATION
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T.C.S FOODS
 
FOODS THAT HAVE MOISTURE AND PROTEIN AND ARE AT HIGH RISK TO DEVELOP GROWTH...
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F.I.F.O
 
FIRST IN FIRST OUT. METHOD OF STOCK ROTATION TO ENSURE OLDER ITEMS ARE USED FIRST.
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SLACKING
 
THE PROCESS OF GRADUALLY THAWING FROZEN FOODS IN PREPARATION FOR FRYING
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MINIMUM INTERNAL TEMPERATURE
 
THE REQUIRED MINIMUM TEMP THE INTERNAL PORTION OF FOOD MUST REACH TO SUFFICIENTLY REDUCE THE...
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FOOD SAFETY MANAGEMENT SYSTEM
 
A GROUP OF PROCEDURES AND PRACTICES INTENDED TO PREVENT FOOD BORN ILLNESS
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HACCP. HAZARD ANALYSIS CRITICAL CONTROL POINT
 
FOOD SAFETY MANAGEMENT SYSTEM BASED ON THE IDEA THAT IF SIGNIFICANT BIOLOGICAL,CHEMICAL, OR...
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ACTIVE MANAGERIAL CONTROL
 
FOOD SAFETY MANAGEMENT SYSTEM DESIGNED TO PREVENT FOODBORNE ILLNESS BY ADDRESSING THE FIVE...
28
CROSS CONNECTION
 
A PHYSICAL LINK IN WHICH CONTAIMINANTS FROM WHICH DRAINS,SEWERS OR OTHER WASTE CAN ENTER A...
29
BACK FLOW
 
THE UNWANTED REVERSE FLOW OF CONTAMINANTS THROUGH A CROSS CONNECTION INTO THE WATER SYSTEM
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AIR GAP
 
ONLY RELIABLE METHOD TO PREVENT BACKFLOW. AN AIR SPACE USED TO SEPARATE A WATER SUPPLY OUTLET...
31
CLEANING
 
PROCESS OF REMOVING FOOD AND OTHER TYPES OF SOIL FROM A SURFACE SUCH AS COUNTERTOP OR PLATE.
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SANITIZING
 
THE PROCESS OF REDUCING THE NUMBER OF MICRO ORGANISM ON THAT SURFACE TO SAFE LEVELS
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MSDS

MATERIAL SAFTEY DATA SHEETS

 
Sheets supplied by the chemical manufacturer listing the chemeical and their common names,...
34

IPM

INTERGRATED PEST MANAGEMENT

 
Program using prevention measures to keep pests from entering an establishment and control...
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PCO
 
PEST CONTROL OPERATOR- exterminator
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USDA
 
US DEPT OF AGRICULTURE
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FDA
 
FOOD AND DRUG ADMINISTRATION
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EPA
 
ENVIROMENTAL PROTECTION AGENCY
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TRAINING NEED
 
A GAP BETWEEN WHAT STAFF NEEDS TO KNOW TO PERFORM THEiR JOB AND WHAT THEY ACTUALLY KNOW
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Examples of Poor personal hygiene
 

Failing to wash hands properly

Cough or sneeze on food

touch or scratch wound,...

41
What are the 4 types of pathogens that cause foodbornes illness
 

1. Viruses (Leading Cause of FB illness)

2. Bacteria

3.Parasites

4.Fungi

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Ideal pH Level that bacteria grow in
 
A pH level of 4.6 to 7.5
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How many hours do pathogens need in the TDZ to grow to harmful levels
 
4 Hours
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4 Key points about Viruses
 

1 Can survive Fridge and Freezer

2.Cannot grow in food, but once eaten, grow in intestine.

3....

45
4 Key points about Bacteria
 

1.Most controlled by keeping food out of TDZ

2.Most will grow rapidly, if FATTOM is...

46
Bacteria can double their population
 
Every 20 minutes
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4 key points about Parasites
 

1.Cannot grow in food. must be in meat of another animal,or host to survive.

2.Can...

48
4 Key points about Fungi
 

1.They spoil food and sometimes cause illness

2.some produce toxins

3.They grow...

49
Toxic metals
 

LEAD-found in pewter, tableware,pitchers

COPPER-found in cookware-pots,pans

ZINC-Found...

50
Bimetallic Stemmed Thermometer
 
Most common type. measures through a metal probe with a sensor towards the end. from 0 F- 220...
51
Infrared (Laser) Thermometer
 
Used to measure the surface temperature of food and equipment surfaces.
52
Immersion Probe
 
measure liquids,frying oils,sauces and soups
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Surface Probe
 
Used to measure temperature of flat cooking equipment like griddles
54
Penetration Probe
 
Used to measure the internal temp of food
55
Air Temperature probe
 
measure temp inside fridge and oven.
56
TTI ( TIME AND TEMPERATURE INDICATOR)
 
used to monitor both time and product temperature during shipping or storage.
57
Suppliers must freeze fish that will be served raw or partially cooked
 

-4 F Degrees for 7 days

-31 F Degrees for 15 hours

-31 F Degrees for and then...

58
What Temperature Should the Dry Storage be?
 

50 F  - 70 F Degrees

Well ventilated

At least 6 inches off floor

Out...

59
Leftover TCS Foods should be stored and dsicarded...?
 

Stored at 41 F Degrees

Discarded after 7 days

60
Should you serve Sprouts to High Risk Populations
 
Fuck NO!
61
PRODUCTS THAT NEED TO BE COOKED TO TEMP 165 F  DEGREES FOR AT LEAST 15 SECONDS
 

POULTRY (WHOLE OR GROUND)

STUFFING, STUFFED MEATFISH POULTRY AND,PASTA

TCS FOODS...

62
PRODUCTS THAT NEED TO BE COOKED TO TEMP 155 F DEGREES FOR AT LEAST 15 SECONDS
 

GROUND MEAT

INJECTED MEAT-BRINED HAM, FLVOER INJECTED ROASTS

MECHANICALLY TENDERIZED...

63
PRODUCTS THAT NEED TO BE COOKED TO TEMP 145 F DEGREES FOR AT LEAST 15 SECONDS
 

PORK,BEEF,LAMB,VEAL-CHOPS AND STEAKS

ROASTS

SEAFOOD

EGGS

64
PRODUCTS THAT NEED TO BE COOKED TO TEMP 135 F DEGREES FOR AT LEAST 15 SECONDS
 

COMMERCIALLY PROCESSED READY TO EAT FOODS (HOT HELD FOR SERVICE)

ALSO-BEANS,GRAINS,COOKED...

65
BREWWD ITEMS SUCH AS COFFEE OR TEA NEED TO BE BROUGHT UP TO  
 
TO TEMP 175 F DEGREES FOR AT LEAST 1 MINUTE
66
WITHIN HOW MANY HOURS SHOULD YOU COOL TCS FOODS?
 

6 HOURS.

First cool from 135 F to 70 F within 2 hours

Then cool it to 41 F Degrees...

67
If food has not reached the temo 70 F Degrees within first 2 hours, what should you do?
 

Throw that shit out

OR

REHEAT and Cool Again

68
Methods for cooling Food
 

Divide into small containers.

1. place in ice water bath

2.stir with ice paddle

3.place...

69
You just removed some COLD food from the fridge to serve. what are 3 major things you pay attention...
 

1. LABEL THAT SHIT, WHAT TIME YOU TOOK IT OUT AND TIME YOU MUST DISCARD IT.

2.MAKE...

70
You just removed some HOT food from the fridge to serve. what are 3 major things you pay attention...
 

1.LABEL THAT SHIT.

2.SELL,SERVE, OR DISCARD AFTER 4 HOURS

71
WHEN HANDLING CUPS AND UTENSILS SHOULD YOU BE PUTTING YOUR GRUBBY FINGERS ALL OVER IT
 
FUCK NO. HANDLE WITH CARE. MINIMIZE BARE HAND CONTACT

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