7689422
Description
Flashcards by Ayanna Patterson, updated more than 1 year ago
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Created by Ayanna Patterson
about 7 years ago
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| Question | Answer |
| When should food be inspected? What guidelines should be in the report? | Food should be delivered when staff has time to report. Inspection should include details about receiving, storage, processing, shipping, cleaning, sanitizing, personal hygiene, staff training, recall program, and HACCP |
| What is a key drop and describe some of the guidelines an employer must follow? | :food delivered after hours; it must be 1. from an approved source 2. placed in correct storage to keep temp 3. protected from contamination in storage 4. has not been contaminated 5. honestly presented |
| Describe how an item should be rejected. | 1. set rejected items away from accepted 2. Give to driver and get signed credit 3. Log on invoice/receiving document *Sometimes items can be reconditioned (cleaning dirty cans) |
| Name 4 guidelines when a food recall has been issued by the FDA or USDA? | 1. identify food by matching w/ notice (manufacturer's id, time, use-by date) 2. Remove item from inventory; store seperate from food, equipment, linens 3. Label to prevent from being placed back in inventory (Do Not Use/Discord) 4. Use notification to find out what to do with it |
| How should the temperature be measured of a vacuum-packed/sealed package? | Insert thermometer b/t two packages. |
| Describe the temperature criteria on delivery of the following: Cold food, Live shellfish, Shucked shellfish, Milk, Shell Eggs, hot food | Cold food: 41 F/5 C or lower Live Shell: air temp of 45/7 or Lower; internal 50F/10C; cool to 41 F w/in 4 hrs Shucked Shell: Receive at 45F/7C, cool to 41 Milk: same as Shucked Shell Shell eggs: receive at air tem of 45F/7C Hot food: tcs at 135 F/57C or higher |
| Describe the temperature criteria for frozen food upon receival. | 1. should be frozen solid when received Reject if... 1. fluids or water stains appear in cases/bottom of packaging 2. ice crystals/frozen liquids on food/packaging (evidence of thawing/refeezing |
| Describe the 4 criteria of rejecting food and nonfood items due to PACKAGING. | 1. Damage: wear, tear, hole, tampering, dirty broken 2. Liquid: leaks, damp, water stains 3. Dates: correctly labeled, not expired 4. Pest: signs of pest damage |
| Describe the kind of documentation needed upon delivery for certain types of fish. | Shellfish: shellstock identification tags Fish eaten raw/partially cooked: corectly frozen Farm raised: document for FDA *** keep all documents 90 days after the sale of the fish or date last shellfish was used |
| What are 3 signs of poor food quality? | 1. Appearance: mold, weird color, moist when it should be dry, pest, pest damage 2 . Texture: reject meat, fish, or poultry that's slimy, sticky, or dry, soft flesh that leaves an imprint when touched 3. Odor: abnormal or unpleasant *reject anything that doesn't meet company's standards of quality |
| Describe 3 guidelines for labeling food onsite? | 1. All items that are not in original containers labeled 2. use common name on label 3. not necessary to label if it won't be mistaken w/ something else |
| What is included in the label for food that is packaged on site? (6) | 1. Common name of food 2. Quatity 3. ingredients, subingredients, by weight if it contains 2 or more ingredients 4. Artificial colors/flavors/preservatives 5. name/place of business, manafucturer, packer, and distribution 6. source of each major food allergen contained in food: not necessary if source is already part of common name of ingredient ** doesn't apply to leftovers in to-gos |
| Describe the guidelines of holding ready-to-eat food in refrigerators. | 1. Must be marked if held for longer that 24 hours 2. Marked on when sold, eaten, and thrown out 3. stored 7 days if 41 F or lower |
| Describe some temperature guidelines for storing food. | 1. Lower that 41 F or higher than 135 F 2. storage must have 1 air temperature located in warmest part of refrigerated unit 3. don't overload 4. fridge/freezer 5. open shelving: don't line 6. monitor temp regularly |
| How should supplies be stored to prevent cross-contamination? | 1. store in designated areas 2. store away from walls and 6 inches off floor 3. store single- use items (cups), in original packaging |
| How should containers be stored to prevent cross-contamination? | 1. Store in food in containers made for food 2. containers should be durable, leak proff, able to be sealed/covered 3. never use empty food containers to store chemicals; never put food in chemical containers |
| What should dirty linens be stored in? | 1. away from food 2. clean non-absorbent containers or washable laundry bags |
| Describe the order of foods from top to bottom in the fridge? | 1. ready-to- eat 2. seafood 3. whole cuts beef/pork 4. ground meet/fish 5. whole/ground poultry |
| Name 5 places that food can never be stored? | 1. locker/dressing rooms 2. restroom/garbage rooms 3. mechanical rooms 4. under unshielded/leaking sewer lines 5. under stairwells |
| Describe the guidelines for using additives in food | 1. only use additives that have been approved by local regulatory authority; never use more than allowed by law 2. never sell produce treated w/ sulfites before it was received; don't add to produce eaten raw |
| How should food be presented to guests. | 1. does not mislead /misinform; judge true appearance, color, quantity 2. Don't use additives, colored overwraps, or lights to misrepresent appearance of food *throw out if dishonestly represented |
| Describe 3 situations where food is always thrown out. | 1. handled by staff that is restricted/excluded due to illness 2. contaminated by hands/bodily fluids from nose/mouth 3. exceeded time/temp requirements |
| How do you thaw food under running water? | 1. submerge under running drinkable water at 70 F or lower 2. flow is strong enough to wash stray bits of food down drain 3. temp of food can't go above 41 F |
| Describe how to when fish is removed from reduced oxygen packaging (ROP) during thawing process? | Fish must be removed at these times 1. before thawing it under refrigeration 2. before/immediately after thawing it under running water ,k |
| Describe the guidelines to prep produce. | 1. Prevent cross contamination 2. Wash all produce under running water with water a bit water than produce 3. May treat in ozone water to prevent pathogen 4. Don't store more than 1 type of veg. when storing in water/soaking |
| How should fresh-cut produce and raw seed sprouts be stored? | Fresh: refrigerate/hold sliced melons, cut tomatoes, and cut leafy greens at 41F or lower Raw: if mainly serves high risk, do not serve raw seed sprouts |
| How should pooled eggs and pasteurized eggs be prepped? | Pooled: cracked and combined in container;cook quick after mixing, clean after making new batch Pasteurized: use for dishes that won't be cooked as much like dressing, mousse **High Risk: use fully cooked shell eggs or pasteurized eggs |
| Describe special guidelines for salads involving chicken, tuna, egg, pasta, and potato salads? | Leftovers: only use if cooked, held, and cooled properly Storing: throw out food being held 41 F or below after 7 days |
| Describe guidelines on ice. | 1. Make from drinkable water 2. never use ice as ingredient if used to keep food cold 3. use clean/sanitized scoops to transfer ice to other containers 4. keep scoopoutside machine in clean container |
| Describe 8 situations that will need a variance in prepping and require establishment to produce HACCP plan? | 1. packaging fresh juice for sale at later time(unless it has label warning) 2. smoking food as preserving 3. using food additives (vinegar) to preserve and no longer needs time/temp 4. curing 5. hunting animals to sell in store 6. packaging food using ROP 7. sprouting seeds/beans 8. offering live shellfish from display tank |
| What are the risks to vacuum packed, MAP, sous vide food, and ROP? | Clostridium botulinum and listeria monocytogenes |
| What foods have a min. cooking temp of 165 F for 15 seconds? | 1. Poultry, 2. Stuffing made with fish/meat/poultry 3. Stuffed meat, seafood, poultry 4. Dishes that include previously cooked TCS ingredients ( raw should be cooked to min. internal temps) |
| What foods have a min. cooking time of 155 F for 15 seconds? | 1. Ground meat 2. Injected meat (brined, injected roasts) 3. Mechanically tenderized meat 4. ratites like ostrich/emu 5. Ground seafood (chopped/minced) 6. Shell eggs |
| What foods should be cooked to min. internal temp of 145 F for 15 sec? | 1. Roasts, beef, veal, and lamb 2. roasts cooked to alternative times ( on 6.10 |
| What foods should be cooked to minimum internal temps of 135? | 1. Fruit, vegetables, grains, and legumes (bean, refried beans0 that will be held for hot service |
| How should food be cooked in a microwave oven? | 1. cover food to prevent drying out 2. Meat, seafood, poultry, eggs >> 165F 3. Rotate/ stir halfway through cooking 4. let stand 2 minutes to let temp even out 5. check temp in at least 2 places |
| Explain guidelines on how to partially cook food during prep? | 1. initial cooking no longer than 60 min. 2. cool food right after cooking 3. freeze/refridge after cooling at 41> 4. Heat to min. temp before serving 5. cool food immediately if not serving |
| Describe guidelines on how to cool food? | Cool from 135 to 41 F w/in 6 hours 1. cool from 135 to 70 F w/in first 2 hours * If 70 F isn't reached, heat and cool again 2. cool from 70 to 41 F in four hours ** if food reaches 70 in less than 2, get to 41 in remaining time of 6 hours |
| List methods for cooling food faster | 1. thicker = longer 2. cut to smaller pieces (never cool large amounts in cooler) 3. ice water bath (stir food) 4. blast chill 5. ice paddle 6. ice/cold water as ingredient for soups, etc. |
| How should food be reheated for immediate service vs. for hot holding? | immediate: reheat to any temp as long as cooked/cooled correctly reheated by hot-holding: heat to internal temp of 165 F for 15 seconds; commercially processed/packaged to 135 F |
| What food should be cooked to 145 F for 15 s of less | 1. Seafood (shellfish too) 2. steak/chops, pork, veal, lamb 3. Commercially raised game 4. Shell eggs that are served immediately |
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