BC FOODSAFE Level 2 flashcards

32 cards. Read the term and the definition here. The deck at the top of this page is optional.

Food safety plan definition

A written, premises-specific document that identifies hazards at each step, sets control measures and critical limits, and records monitoring, corrective actions and verification for that operation.

Critical control point

A step in the process where control is essential because losing it would probably make the food unsafe; each CCP needs a measurable critical limit and documented monitoring.

Critical limit example

A measurable value separating safe from unsafe, such as cooking poultry to 74°C internal temperature, holding hot food at 60°C or hotter, or sanitizer at 100-200 ppm chlorine.

Monitoring record contents

Records must show the food or process, the step, date and time, the measured value, the critical limit, the initials of the person monitoring, and any corrective action taken.

Corrective action definition

The documented response when monitoring shows a deviation: correct the process, decide the disposition of affected food (rework, reprocess, hold, discard) and record both.

Verification versus validation

Validation proves a control measure can actually control the hazard; verification confirms the plan is being followed and works, using record reviews, calibration checks and testing.

Cleaning before sanitizing

Cleaning removes soil and organic matter; sanitizing then reduces microorganisms. A soiled surface cannot be sanitized effectively, so surfaces are always cleaned first.

Sanitation plan contents

A written plan naming each surface or item, the chemical and concentration, contact time, temperature, method and frequency, plus the responsible person and verification method.

FATTOM growth factors

The six requirements for bacterial growth: Food, Acidity, Temperature, Time, Oxygen and Moisture. Removing any one factor slows or stops growth.

Temperature danger zone

The range of 4°C to 60°C (40°F to 140°F) in which bacteria multiply fastest; food should spend as little time as possible in this range.

Bacterial growth curve phases

Lag, log (exponential), stationary and death phases. Foodborne illness is most likely when food stays in the log phase long enough to build an infectious dose.

Spore survival in cooking

Bacterial spores such as Clostridium botulinum and Bacillus cereus survive normal cooking temperatures, so cooling and holding controls matter as much as cooking for these organisms.

Heat-stable toxins

Pre-formed toxins such as Staphylococcus aureus toxin and Bacillus cereus emetic toxin are not destroyed by reheating, so cooking cannot make toxin-contaminated food safe again.

Viruses in food

Norovirus and hepatitis A do not multiply in food; they spread via infected handlers, water and shellfish and are controlled by handwashing, exclusion of ill staff and thorough cooking.

Water activity threshold

Bacteria generally need water activity above 0.85 to multiply; drying, salting or adding sugar lowers water activity and preserves food by removing this growth requirement.

Clostridium botulinum conditions

This organism grows only in the absence of oxygen and produces a neurotoxin in low-acid, moist, anaerobic foods such as improperly canned or vacuum-packed items.

Staphylococcus aureus source

Humans are the reservoir, carried on skin, hands, nose and wounds. Food contaminated by handling and left in the danger zone accumulates heat-stable toxin causing vomiting in 1 to 6 hours.

Bacillus cereus in cooked rice

Cooked rice and starchy foods held at room temperature allow spores to form a heat-stable emetic toxin causing vomiting 1 to 6 hours after eating; rapid cooling prevents it.

Clostridium perfringens profile

Spores in meats, stews and gravies survive cooking, germinate during slow cooling or holding, and cause diarrhoea and cramps 8 to 22 hours after ingestion.

Salmonella prevention

Found in poultry, eggs, raw meat and unpasteurized milk; causes diarrhoea, fever and cramps in 6 to 72 hours and is prevented by thorough cooking and cross-contamination control.

E. coli O157:H7 risk

A low infectious dose from raw ground beef, unpasteurized juice or contaminated produce and water causes bloody diarrhoea and can lead to haemolytic uraemic syndrome, especially in children.

Listeria monocytogenes hazard

This organism grows at refrigeration temperatures and survives high salt, so ready-to-eat foods are a risk for pregnant women, the elderly and immunocompromised people; keep cold and short-dated.

Norovirus control

An extremely low infectious dose spread by infected handlers, surfaces and shellfish causes vomiting and diarrhoea in 12 to 48 hours; handwashing and excluding ill staff control it.

Major allergens in Canada

Eggs, milk, mustard, peanuts, seafood (fish, crustaceans, molluscs), sesame, soy, tree nuts and wheat, plus sulphites and gluten as declared sources requiring separation and verified labels.

Allergen cross-contact control

Separate storage, dedicated or thoroughly cleaned utensils and equipment, verified supplier labels and trained staff; trace amounts can trigger a reaction, so controls must be real, not advisory.

Food handler certification

Food handlers must hold valid FOODSAFE Level 1 or equivalent certification, and the operator must keep records of certification and of staff training and illness reporting.

Handwashing station requirements

A dedicated sink with hot and cold running water, liquid soap and single-use towels, never used for food preparation, dishwashing or storage, must be available where food is handled.

Cold and hot holding limits

Cold holding must keep food at 4°C (40°F) or colder and hot holding at 60°C (140°F) or hotter, with temperatures checked and logged at scheduled intervals.

Two-stage cooling rule

Cooked food must cool from 60°C to 20°C within 2 hours and then to 4°C within a further 4 hours, verified by temperature logs; reheating must reach 74°C within 2 hours.

Food contact surface frequency

Food contact surfaces must be cleaned and sanitized after each use, after changing tasks, and at least every 4 hours during continuous use, using label-strength sanitizer.

Illness exclusion rule

A handler with vomiting, diarrhoea, fever, jaundice or an infected hand wound must report to the supervisor and be excluded from food handling until symptom-free for the required period.

Record retention requirement

Temperature, sanitation and training records must be kept on site and retained for the period set by the local health authority, commonly at least 6 months to 1 year.