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BIOLOGICAL CONTAMINANTS
SAFETY CONTROLS FOR PUBLIC HEALTH
410 IAC 7-24 CODES
DEFINITIONS
MISCELLANEOUS
100
Salmonella, Listeria, and Vibrio spp. are types of ____ pathogens
What is bacterial
100
Holding foods at 135 F or higher or at 41 F and below is _____ control for safety
What is temperature
100
PHF; hot and cold holding
What is 187
100
A source that has been determined to conform to principles, practices, and standards that protect public health
What is an approved source
100
From how many spots should pH samples be taken in acidified rice
What is 5
200
Consumption of raw seafood that may contain "live" ___ that are naturally found in certain fish could infect consumers.
What is parasites
200
When using this public health control, food shall be clearly marked or otherwise identified to indicate a maximum 4 hour hold time
What is time in lieu of temperature
200
Time as public health control
What is 193
200
A food that is natural or synthetic and that requires temperature control because it is in a form capable of supporting and rapid and progressive growth of infectious or toxigenic microorganisms
What is potentially hazardous foods
200
This food is made with ready to eat cooked rice, raw/cooked seafood, raw vegetables, and sauces
What is sushi
300
Elevated ____ content is the result of bacterial degradation of histadine and can occur in certain fish if they are thermally abused after harvest and during further handling
What is histamine
300
A process of adding vinegar to rice to make sushi is called ____
What is acidification
300
Consumer Advisory
What is 196
300
Used to measure the acidity of the sushi rice
What is a pH meter
300
Crab, lobster, and shrimp are examples of this type of seafood
What is crustaceans
400
Another name for histamine poisoning is called _____
What is scrombroid poisoning
400
According to the FDA this pH range is required to prevent bacterial growth on sushi rice
What is 4.6 and below
400
Parasite destruction
What is 162
400
These bacteria are found in the waters where shellfish are harvested, they can grow very rapidly in the middle of the temperature danger zone
What is Vibrio
400
Upon a showing of good cause, the executive board may grant this from one or more state rules concerning food handling machinery or sanitary standards for the operation of food establishments
What is a variance
500
A natural toxin that can accumulate through the normal food chain of certain fish that can cause illness in some consumers when the fish is eaten raw or cooked
What is ciguatera
500
A pH test should be conducted within this amount of time after acidification of the cooked rice and as often as necessary to achieve the target pH.
What is 30 minutes
500
Receiving temperatures of food
What is 166
500
A written statement/procedures for a HACCP plan that includes information on the critical control points, critical limits, method for monitoring, method for verifying, and method for recording that the HACCP plan is properly operated and managed.
What is a Standard Operating Procedure
500
This paper document must be kept for 90 days with the exception of abalone
What is shellstock tags