Bacteria
What are the food items associated with Salmonella Typhi?
Beverages and RTE foods
What is the minimum internal cooking temperature for ground beef patties?
155*F
What is the temperature danger zone? What is the zone that bacteria grow faster?
TDZ: 41*-135*
faster growth: 70*-125*
Floor-mounted equipment that can't be easily moved must be mounted at least how far off the floor?
6 inches
What is the role of the FDA?
they inspect all food except for meat, poultry, and eggs. they also regulate food transported across state lines
What practice is useful for preventing Norovirus from causing foodborne illness?
Correct hand washing
What is the minimum internal cooking temperature for poultry and stuffed lobster?
165*F
What temperature should milk, shell eggs, and shellfish be delivered/received at?
45*F or lower
What is the minimum water temperature when sanitizing utensils using hot water?
171*F
Who is responsible for keeping food safe in an operation?
the manager/operator
What practice should be used to prevent seafood toxins from causing a foodborne illness?
Purchasing from approved, reputable suppliers
What is the minimum internal cooking temperature of swordfish steaks, veal chops, and pork chops?
145*F
How do we check the temperature of chicken breast when delivered? What about ground beef packaged in ROP? Finally, sour cream?
Chicken breast: check the thickest part of the meat
ground beef: in between the packages so we don't puncture a hole in them
sour cream: opening the container and sticking the thermometer in without touching the sides of the container
What are the steps of using a 3 compartment sink to wash dishes?
1. Rinse and scrape dishes before starting
2. Wash in the first sink
3. Rinse in the second sink
4. sanitize in the third sink
5. allow dishes to air-dry
What agency regulates and inspects meat, poultry, and eggs? They also regulate foods that cross state boundaries or involves more than one state
the USDA
What specific action should foodservice operators practice to prevent customer illness from Shigella spp.?
Control flies from inside and outside the operation
What is the minimum internal cooking temperature of cooked vegetables for service?
135*F
Previously cooked food that was hot held for service must be reheated to a minimum internal temperature of?
165*F
What temperature should water be for manual dishwashing?
110*F
When violations are noted in an inspection report, how much time does the operation have to correct them?
within the time given by the inspector. Priority items are 72 hours, foundation items have 10 calendar days
Name all six bacteria in the "big six" and explain why these are called the big six bacteria.
Norovirus, Hepatitis A, Salmonella typhi, nontyphodial salmonella, Shigella spp, and Shiga toxin producing E. coli. They are highly contagious and very easily transferred to food.
What is the minimum internal cooking temperature for pork roasts or beef roasts?
145*F
How long can you hold cold food when only using time to measure? Hot food?
cold food: 6 hours
hot food: 4 hours
Who should apply pesticides in a foodservice operation and why?
only the PCO because they can be harmful or ineffective if applied incorrectly.
What are two records that a sanitarian might request during an inspection?
Purchasing records, Proof of food safety knowledge, PCO treatment plan, HACCP records, temperature logs