NEHA CCFS flashcards
NEHA CCFS · Build recall with a focused review session.
32 cards. Read the term and the definition here. The deck at the top of this page is optional.
- Temperature danger zone
- The range from 41°F to 135°F (5°C to 57°C) in which bacteria multiply most rapidly; TCS food must be kept out of this range.
- Two-stage cooling
- Cooked food must go from 135°F to 70°F within 2 hours, then from 70°F to 41°F within 4 more hours, for a 6-hour total.
- Reheating for hot holding
- Previously cooked TCS food must reach 165°F within 2 hours before hot holding; food may be reheated only once.
- FATTOM conditions
- Food, acidity, time, temperature, oxygen, and moisture: the six conditions bacteria need to grow; removing any one inhibits multiplication.
- Big Six pathogens
- Salmonella Typhi, Shigella, Shiga toxin-producing E. coli, Hepatitis A, Norovirus, and nontyphoidal Salmonella; these trigger exclusion or restriction of food employees.
- Foodborne illness outbreak
- Two or more people experience the same illness after eating a common food; suspected outbreaks must be reported to the local regulatory authority.
- Active managerial control
- A preventive system in which the person in charge monitors critical control points, takes corrective action when limits are missed, and documents the results.
- TCS food
- Time/temperature control for safety food, such as meats, dairy, eggs, cut melons, cooked rice, sprouts, and leafy greens, which supports pathogen growth.
- Date marking rule
- Ready-to-eat TCS food held over 24 hours must be marked with a discard date no more than 7 days from preparation when held at 41°F or below.
- Poultry cooking minimum
- Poultry, stuffed foods, and stuffed pasta must reach an internal temperature of 165°F (74°C) for 15 seconds before service.
- Ground meat cooking minimum
- Ground meat and eggs for hot holding must reach 155°F (68°C) for 17 seconds; whole-muscle pork and fish require 145°F for 15 seconds.
- Glove use rule
- Single-use gloves must be changed between tasks, after touching the face or waste, and whenever they are torn or soiled; hands are washed before donning.
- HACCP seven principles
- Hazard analysis, determine critical control points, set limits, monitor, establish corrective actions, verify, and keep records.
- Cross-connection control
- An air gap or approved backflow preventer stops contaminated water from entering the potable water supply; a submerged hose is a violation.
- Sanitizer contact time
- Sanitizing solutions must remain in contact with a clean food-contact surface for the labeled time, typically 30 seconds for chlorine and 60 seconds for quaternary ammonium.
- Manual warewashing steps
- Wash in detergent at 110°F, rinse in clean water, sanitize, then air dry; towel drying is not permitted.
- Ice-point calibration
- A thermometer is calibrated in an ice-water slurry at 32°F (0°C) or by the boiling-point method at 212°F (100°C) at sea level.
- Integrated pest management
- A prevention-first approach using sanitation, exclusion, and monitoring, with pesticide application by licensed applicators only when necessary.
- Major food allergens
- Milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat, soybeans, and sesame; controls must prevent cross-contact with these foods.
- Food defense
- Measures against intentional contamination, such as controlling physical access to storage, receiving, and utility areas and screening visitors.
- Shellstock tag retention
- Tags identifying the harvest location and date of shellfish must be kept for 90 days from the date the last shellfish is served or sold.
- Cleaning versus sanitizing
- Cleaning removes visible soil with detergent; sanitizing reduces pathogens on a clean surface; both steps are required in that order.
- Specialized process variance
- Curing, smoking for preservation, reduced-oxygen packaging, and sprouting seeds require a variance or approval from the regulatory authority.
- Imminent health hazard
- A condition such as sewage backup, pest infestation, or loss of potable water that requires stopping operations and notifying the regulatory authority.
- Cooler storage order
- Top to bottom: ready-to-eat food, whole fish, whole cuts of beef and pork, ground meat, then poultry, to prevent raw juices from dripping.
- Time as public health control
- TCS food may be held without temperature control for up to 4 hours if marked with the start time, then it must be discarded.
- Thawing methods
- Thaw under refrigeration at 41°F or below, under running water at 70°F or below, in a microwave if cooked immediately, or as part of cooking.
- FDA Food Code
- A model code for food safety that state and local jurisdictions adopt, often with amendments; the local regulatory authority sets enforceable requirements.
- Consumer advisory
- A written notice required when raw or undercooked animal foods, such as raw oysters or rare burgers, are offered for sale.
- Clostridium perfringens risk
- This spore-former is linked to cooled meats and gravies held in the temperature danger zone; rapid two-stage cooling prevents its growth.
- Listeria monocytogenes
- A pathogen that grows at refrigeration temperatures and poses special risk to pregnant people, older adults, and immunocompromised people.
- Norovirus characteristics
- The leading cause of foodborne illness in the United States; it spreads by the fecal-oral route and is not destroyed by normal cooking.