CFPM flashcards

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

Active managerial control

The certified manager's ongoing oversight of food safety practices using monitoring, corrective actions, and verification to prevent, eliminate, or reduce foodborne illness risk factors during all hours of operation.

HACCP seven principles

In order: conduct a hazard analysis, determine critical control points, establish critical limits, monitor them, take corrective actions, verify the system, and keep written records.

Big Five pathogens

The five pathogens that require excluding an infected food handler: Salmonella Typhi, Shigella species, Shiga toxin-producing E. coli O157:H7, Hepatitis A virus, and Norovirus.

Temperature danger zone

The range from 41°F to 135°F (5°C to 57°C) where foodborne pathogens multiply fastest; time/temperature control for safety food must be kept out of it.

Variance requirement

A written approval from the regulatory authority needed before curing, smoking food for preservation, reduced-oxygen packaging, sprouting seeds, or operating a live shellfish tank.

Shellstock tag retention

Shellstock identification tags must be kept on file for 90 days from the date the container is emptied so shellfish can be traced back to the harvest location.

TCS food

Food requiring time/temperature control for safety because it is moist, rich in nutrients, and low in acid, such as meat, poultry, dairy, cooked rice, cut melons, and sprouts.

Listeria monocytogenes

A bacterium that grows at refrigerator temperatures, causing listeriosis; linked to deli meats, soft cheeses, unpasteurized dairy, and smoked seafood, and especially dangerous to pregnant women and older adults.

Staphylococcus aureus

A bacterium carried on human skin and in the nose that produces a heat-stable toxin; linked to hand-handled foods such as ham and pastries, with vomiting beginning within hours.

Clostridium perfringens

A spore-forming anaerobe linked to meats, stews, and gravies that are cooled or held improperly; it causes diarrhea about 8 to 16 hours after the food is eaten.

Bacillus cereus

A spore-forming bacterium in cooked rice and pasta that produces either a heat-stable emetic toxin causing vomiting or a diarrheal toxin when food is held at room temperature.

Hepatitis A virus

A virus spread when an infected handler's feces contaminate ready-to-eat food or water; it causes jaundice, fever, and fatigue after a long incubation and requires excluding the handler.

Nine major allergens

Milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat, soybeans, and sesame; they must be declared on labels and protected from cross-contact during storage and preparation.

Handwashing steps

Wet hands with warm running water, apply soap, scrub for 10 to 15 seconds including under nails, rinse, and dry with a single-use paper towel.

Glove change rule

Single-use gloves must be changed at least every four hours of continuous use, between tasks, after touching raw animal food, and whenever they tear or become soiled.

Hand sanitizer limitation

Alcohol-based antiseptics containing 60 to 95 percent alcohol may be used only after handwashing; they do not remove soil and never replace washing with soap and water.

Exclusion conditions

A food handler is excluded from the operation for vomiting, diarrhea, jaundice, or a diagnosed infection with Salmonella Typhi, Shigella, E. coli O157:H7, Hepatitis A, or Norovirus.

Restriction conditions

A handler with a covered infected wound, a sore throat with fever, or persistent sneezing and coughing is restricted from working with exposed food and clean equipment.

Fingernail requirements

Food handlers must keep fingernails short and filed, with no polish or artificial nails unless intact single-use gloves are worn over them.

Two-stage cooling

Cooked TCS food must cool from 135°F to 70°F within 2 hours and then to 41°F within 4 more hours, for a total of 6 hours.

Reheating for hot holding

Previously cooked TCS food must be reheated to 165°F for 15 seconds within 2 hours before it is placed in hot holding at 135°F or above.

Poultry cooking temperature

All poultry, including whole birds, parts, ground poultry, stuffing, and stuffed foods, must reach an internal temperature of 165°F for 15 seconds.

Ground meat temperature

Ground beef, pork, and other ground meats must reach an internal temperature of 155°F for 17 seconds; no rest time is required before service.

Storage stacking order

Top to bottom: ready-to-eat food, whole fish, whole beef and pork, ground meat, and poultry, so drips cannot contaminate food stored on lower shelves.

Thawing methods

Thaw under refrigeration at 41°F or below, under running potable water at 70°F or below, in a microwave only if cooked immediately, or as part of cooking.

Date marking limit

Ready-to-eat TCS food prepared on site is held no more than 7 days at 41°F or below, counting the day of preparation as day one.

Three-compartment sink procedure

Wash items in detergent water, rinse in clean water, sanitize by immersion per the label, then air dry; utensils are never towel dried.

Chlorine sanitizer concentration

Chlorine solution for food-contact surfaces is 50 to 100 ppm with a 30-second contact time, verified with test strips and changed when the solution becomes soiled.

Cleaning versus sanitizing

Cleaning removes visible soil, food, and grease from a surface; sanitizing then reduces pathogens on that clean surface by 99.999 percent.

Four-hour cleaning rule

Food-contact surfaces in constant use at room temperature must be cleaned and sanitized at least every four hours to prevent pathogen growth.

Air gap backflow prevention

An air gap is the only absolute backflow prevention device; it must be at least twice the diameter of the supply pipe and never less than one inch.

Pest exclusion practices

Deny pests entry with self-closing doors, intact screens, and sealed utility openings; deny food and shelter by cleaning regularly and storing food six inches off the floor.