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40 Cards in this Set
- Front
- Back
HACCP 7 principles |
1. Conduct hazard analysis 2. Determine CCP 3. Est critical limit 4. Est monitoring procedures 5. Est corrective action 6. Est verification procedures 7. Est record keeping procedures |
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Ground meat |
155 for 15 sec |
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Poultry |
165 for 15 seconds |
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Whole muscle |
145 until color change |
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Pork and beef roast |
145 for 4 minutes |
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Pork chop |
145 for 15 seconds |
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Eggs |
145 for 15 seconds |
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Leftovers |
165 for 15 seconds |
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Eggs, poultry, fish, meat cooked in microwave |
165 and let stand for 2 min |
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Holding temp |
Below 135 Above 41 |
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1 step method |
135 to 41, <4 hrs |
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2 step method |
135 to 70, 2 hrs 70-41, 4 hrs |
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Fahrenheit to Celsius |
C = (F - 39 * 5)/9 |
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Cdc |
Investigates outbreak |
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State and local health agency |
Periodic inspection of foodservice operations for cleanliness and sanitation |
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EPA |
Develops standards for water, air quality, pesticides, solid waste management |
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Joint commission |
Sanitation and accreditation standards |
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NSF international |
Minimum sanitation standards for equipment, products and devices. Manufacturers may request evaluation in order to receive NSF label on products. |
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Occupation, Safety, and Health administration (OSHA) |
Inspects work sites for potential hazards (structural, fire, electrical, chemical) |
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Underwriters laboratories |
Manufacturers may request the UL label if equipment meets electrical safety standards |
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Prewash |
110-140 Remove food debris |
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Wash |
150-165 If debris still present, protein will coagulate |
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Rinse |
165-180 Low temp, longer time. Never above 195 |
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Heat sanitize |
170 for 30 seconds |
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Chemical sanitize |
Chlorine 50 ppm, 75 for 7 sec Iodine 12.5 ppm, 72-120 for 30 sec |
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Quarternary ammonia |
200 ppm 75 for 30 (not as effective as hard water) |
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Lighting, general |
30-40 ft candles |
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Lighting, work areas |
50-90 ft |
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Lighting, dining room |
15-20 ft candles |
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Main traffic aisle |
5 ft |
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Aisle between equipment |
3 feet |
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In front of ovens, kettles |
3.25-4ft |
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Work ht standing |
36-41" |
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Work ht sitting |
20-28" |
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Distance equipment to wall |
12-24", or mounted and sealed |
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Copper |
Excellent conductor High upkeep Expensive |
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Aluminum |
Lightweight Excellent conductor Will discolor |
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Cast iron |
Ranges and skillets Excellent conductor |
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Galvanized steel (3) |
Low cost Short life Sani is difficult |
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Stainless steel (3) |
Heavy duty kitchen equip Heavy and expensive Good conductor |