Food Code
Where would you cite a leaking drain on the handwashing sink?
5-205.15(B)
Plumbing system shall be maintained in good repair.
What is the PHR for ROP'd Fish after thawing?
It is important to open the package of fish during the thawing time frame, so Clostridium Botulinum Type E will not grow and produce toxins.
What does HACCP stand for?
Hazard Analysis Critical Control Points
What is a Blitz inspection?
This is mostly used at festivals, events, or farmers markets. You are looking at the main food safety points. BHC, Handsink (supplied and with hot water), Food Temperatures, and Warewashing. No inspection report filled out in USAFS.
In the cabinet below the soda fountain machine, there was no intermediate vent on the carbonator. What is the code reference?
5-203.15 (A)
If not provided with an air gap as specified under 5-202.13, a dual check valve with an intermediate vent preceded by a screen of not less than 100 mesh to 25.4mm (100 mesh to 1 inch) shall be installed upstream from a carbonating device and downstream from any copper in the water supply line.
Where would you site flies on ready to eat cookies?
3-101.11
Food shall be safe, unadulterated, and, as specified under 3-601.12, honestly presented.
What is the PHF for BHC (bare hand contact)?
Contaminated hands are a significate factor in the transmission of enteric viruses, including Norovirus and Hepatitis A virus.
What 3 processes fall under the 48 Hour Reduced Oxygen Packaging Procedure?
Cook-Chill
Sous Vide
Vacuum Packaging
What is the size requirements for the fresh water and grey water holding tanks on a Mobile Unit?
They must be large enough to support safe operation of the MU. The grey water tank must be 15% larger than the fresh water tank.
Located on the retail shelf by the cash register, there was a box of medicine that was not labeled in English.
What is the PHR?
There can be increased risk of side effects when a customer is unable to read the label. This could cause severe illness or death.
Cook puts on clean gloves
He/she handles raw ground beef (hamburger patty)
He/she then handles RTE burger bun removing from package and places on plate
3-304.15 (A)
If used, Single-Use gloves shall be used for only one task such as working with RTE food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation.
In the WIC, sealed packaged ground turkey stored on a solid plastic tray above sealed packaged whole muscle beef steak.
3-302.11 (A)(2)(b) Food shall be protected from cross contamination by: separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: arranging each type of food in equipment so that cross contamination of one type with another type is prevented.
What are the bacteria risks when doing ROP?
Clostridium botulinum
Listeria monocytogenes
What are the four main exemptions for a MU not to be licensed in Kansas.
-Operating less than 7 days (6 total)
-Charity/fundraising
-M&P licensed
-Prepackaged Non-PHF's under 200SqFtWhat is the general guideline for handling new applications with payment once they are sent to the Manhattan office?
Payment is first processed by Fiscal, then the application is processed by Deidre Romine.
In the bar at the ice bin, there was beverage tubing in direct contact with ice that is used for customer drinks.
3-303.11
After use as a medium for cooling the exterior surfaces of food such as melons or fish, packaged foods such as canned beverages, or cooling coils and tubes of equipment, ice may not be used as food.
In the steam table, there was white gravy at 93F and brown gravy at 99F. The cook said the gravy was made yesterday, cooled, and started reheating in the steam table this morning at 6am. The temperature was taken by inspector at 8:40am. The gravies did not reheat to 165F within 2 hours.
If food is held at improper temperatures for enough time, pathogens have the opportunity to multiply to dangerous numbers. Proper reheating provides a major degree of assurance that pathogens will be eliminated.
Who is the lead person for Curing meats?
Loree McBeth, FDLS III
Where is the largest food truck event in the state?
Hutchison, KS
How would you handle if a PIC hands you an envelope during your inspection, and states this is for your assistance during today's inspection? You open the envelope and see cash.
Refuse the cash. If the PIC gets hostile, leave. If you are able to, finish the inspection. Once you are gone call your DM.
Located in the bar at the three compartment sink, there was >200 parts per million chlorine in the 3rd compartment sink. The dishwasher was doing dishes.
7-204.11
Chemical SANITIZERS and other chemical antimicrobials applied to FOOD-CONTACT SURFACES shall meet the requirements specified in 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface sanitizing solutions).
In the back food preparation kitchen, there was a chub of raw hamburger thawing below the flood rim of the two compartment sink. The sink has a direct drain connection to the sewage system.
Improper plumbing installation or maintenance may result in potential health hazards such as cross contaminations, back siphonage or backflow. These conditions may result in the contamination of food.
What are the 7 steps to a HACCP plan?
How many Mobile Unit classification facilities are active in USAFS? (includes both licensed and exempt units)
A) 250-499 C) 750-900B) 500-750 D) 900-1200
B
500 active facilities classified as a MU
As of 9/16/19
You find a large amount of illegal drugs and/or cash during an inspection. What should you do?
Unless the owner/operator is threatening, you should finish the inspection (if threatening, leave). After leaving, call your supervisor.