Servsafe Sanitation Exam

71 cards

Sanitation Exam


 
  
Created Mar 3, 2012
by
panchu531

 

 
Table View
 
Download
 
Print

Flashcard Set Preview

  Side A   Side B
1
Foodborne illness
 
Is a disease carried or transmitted to people by food.
2
CDC
 
CENTER FOR DISEASE CONTROL AND PREVENTION
3
FOOD BORNE ILLNESS OUTBREAK
 
AN INCIDENT IN WHICH TWO OR MORE PEOPLE GET THE SAME ILLNESS AFTER EATING THE SAME FOOD
4
WARRANTY OF SALE
 
THE RULES FOR HOW FOOD MUST BE HANDLED
5
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
7
TIME TEMPERATURE ABUSE
 
ANY TIME FOOD HAS BEEN ALLOWED TO REMAIN TO LONG IN THE TDZ
8
CROSS CONTAMINATION
 
OCCURS WHEN MICROORGANISMS ARE TRANSFERED FROM ONE SURFACE OR FOOD FROM ANOTHER
9
FAT TOM
 
PATHOGENS NEED THESE 6 CONDITIONS TO GROWFOOD,ACCIDITY, TEMPERATURE, TIME, OXYGEN ,MOISTURE 
10
TDZ
 
TEMPERATURE. DANGER.ZONE41 F TO 135 F Degrees
11
BIOLOGICAL CONTAMINANTS
 
THESE INCLUDE VIRUSES,BACTERIA,PARASITES, AND FUNGI
12
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
17
FLOW OF FOOD
 
THE PATH FOOD TAKES THROUGH ESTABLISHMENTS. PURCHASING-RECEIVING-STORING-PREPARING-COOKING-HOLDING-COOLING-REHEATING-SERVING
18
FOOD BORN MICRO-ORGANISM GROW MOST RAPIDLY AT THIS TEMP.
 
70 F TO 125 F DEGREES
19
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
21
T.C.S FOODS
 
FOODS THAT HAVE MOISTURE AND PROTEIN AND ARE AT HIGH RISK TO DEVELOP GROWTH...
22
F.I.F.O
 
FIRST IN FIRST OUT. METHOD OF STOCK ROTATION TO ENSURE OLDER ITEMS ARE USED FIRST.
23
SLACKING
 
THE PROCESS OF GRADUALLY THAWING FROZEN FOODS IN PREPARATION FOR FRYING
24
MINIMUM INTERNAL TEMPERATURE
 
THE REQUIRED MINIMUM TEMP THE INTERNAL PORTION OF FOOD MUST REACH TO SUFFICIENTLY REDUCE THE...
25
FOOD SAFETY MANAGEMENT SYSTEM
 
A GROUP OF PROCEDURES AND PRACTICES INTENDED TO PREVENT FOOD BORN ILLNESS
26
HACCP. HAZARD ANALYSIS CRITICAL CONTROL POINT
 
FOOD SAFETY MANAGEMENT SYSTEM BASED ON THE IDEA THAT IF SIGNIFICANT BIOLOGICAL,CHEMICAL, OR...
27
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
30
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.
32
SANITIZING
 
THE PROCESS OF REDUCING THE NUMBER OF MICRO ORGANISM ON THAT SURFACE TO SAFE LEVELS
33
MSDSMATERIAL SAFTEY DATA SHEETS
 
Sheets supplied by the chemical manufacturer listing the chemeical and their common names,...
34
IPMINTERGRATED PEST MANAGEMENT
 
Program using prevention measures to keep pests from entering an establishment and control...
35
PCO
 
PEST CONTROL OPERATOR- exterminator
36
USDA
 
US DEPT OF AGRICULTURE
37
FDA
 
FOOD AND DRUG ADMINISTRATION
38
EPA
 
ENVIROMENTAL PROTECTION AGENCY
39
TRAINING NEED
 
A GAP BETWEEN WHAT STAFF NEEDS TO KNOW TO PERFORM THEiR JOB AND WHAT THEY ACTUALLY KNOW
40
Examples of Poor personal hygiene
 
Failing to wash hands properlyCough or sneeze on foodtouch or scratch wound, then touch foodcome...
41
What are the 4 types of pathogens that cause foodbornes illness
 
1. Viruses (Leading Cause of FB illness)2. Bacteria3.Parasites4.Fungi
42
Ideal pH Level that bacteria grow in
 
A pH level of 4.6 to 7.5
43
How many hours do pathogens need in the TDZ to grow to harmful levels
 
4 Hours
44
4 Key points about Viruses
 
1 Can survive Fridge and Freezer2.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 TDZ2.Most will grow rapidly, if FATTOM is right3.Some...
46
Bacteria can double their population
 
Every 20 minutes
47
4 key points about Parasites
 
1.Cannot grow in food. must be in meat of another animal,or host to survive.2.Can use many...
48
4 Key points about Fungi
 
1.They spoil food and sometimes cause illness2.some produce toxins3.They grow in almost any...
49
Toxic metals
 
LEAD-found in pewter, tableware,pitchersCOPPER-found in cookware-pots,pansZINC-Found in galvanized...
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
53
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 stored at -4 F...
58
What Temperature Should the Dry Storage be?
 
50 F  - 70 F DegreesWell ventilatedAt least 6 inches off floorOut of direct sunlight
59
Leftover TCS Foods should be stored and dsicarded...?
 
Stored at 41 F DegreesDiscarded 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,PASTATCS FOODS COOKED IN MICROWAVE
62
PRODUCTS THAT NEED TO BE COOKED TO TEMP 155 F DEGREES FOR AT LEAST 15 SECONDS
 
GROUND MEATINJECTED MEAT-BRINED HAM, FLVOER INJECTED ROASTSMECHANICALLY TENDERIZED MEATS
63
PRODUCTS THAT NEED TO BE COOKED TO TEMP 145 F DEGREES FOR AT LEAST 15 SECONDS
 
PORK,BEEF,LAMB,VEAL-CHOPS AND STEAKSROASTSSEAFOODEGGS
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 FRUIT,PASTA
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 hoursThen cool it to 41 F Degrees or lower in...
67
If food has not reached the temo 70 F Degrees within first 2 hours, what should you do?
 
Throw that shit outORREHEAT and Cool Again
68
Methods for cooling Food
 
Divide into small containers.1. place in ice water bath2.stir with ice paddle3.place in blast...
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 SURE IT DOESN'T...
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


Upgrade and get a lot more done!
Upgrade    Cancel