NEHA CPFM flashcards

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

TCS food

Food that requires time or temperature control for safety because it supports pathogen growth or toxin formation; examples include cooked rice, cut melons, cut tomatoes, leafy greens, and raw animal foods.

Temperature danger zone

The range from 41°F to 135°F (5°C to 57°C) in which foodborne bacteria multiply most rapidly; TCS food must not accumulate more than 4 hours in this range.

FATTOM growth factors

Six conditions bacteria need to multiply: Food, Acidity (pH 4.6 to 7.0), Time, Temperature, Oxygen, and Moisture (water activity 0.85 or higher); removing any one limits growth.

Big 6 pathogens

Salmonella Typhi, nontyphoidal Salmonella, Shigella spp., E. coli O157:H7, hepatitis A, and norovirus; a diagnosed or symptomatic employee must be excluded from the food operation.

Scombroid (histamine) poisoning

Illness from eating tuna, mahi-mahi, or mackerel that were time-temperature abused; bacteria form histamine that cooking cannot destroy, causing flushing, headache, and a burning mouth.

Big 9 food allergens

Milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat, soybeans, and sesame; each must be declared on labels and controlled to prevent cross-contact in the kitchen.

Water activity limit

Bacteria generally need water activity of 0.85 or higher to grow; foods below that level, such as dry crackers or jerky, are shelf stable at room temperature.

Shellstock tags

Tags identifying the shellfish harvest must stay attached to the container until it is emptied, then be kept on file for 90 days from the date the last shellfish was sold or served.

FIFO rotation

First in, first out: store and use older stock before newer stock, rotating product and checking dates so nothing is kept past its shelf life.

Refrigerator storage order

Top to bottom: ready-to-eat food, seafood, whole cuts of beef and pork, ground meat, then poultry; raw animal foods always sit below cooked or ready-to-eat items.

Seven-day date marking

Ready-to-eat TCS food prepared on site and held longer than 24 hours must be marked and discarded within 7 days when stored at 41°F or lower, counting the prep day as day one.

Shell egg receiving temperature

Raw shell eggs must be received at an ambient air temperature of 45°F (7°C) or lower and placed immediately into refrigeration at 41°F or lower.

Dry storage conditions

Store dry goods in a clean, dry room at 50°F to 70°F with about 50 to 60 percent humidity, keeping food at least 6 inches off the floor and away from walls.

Two-stage cooling

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

Reheating for hot holding

Previously cooked TCS food must reach 165°F for 15 seconds within 2 hours before it is placed into hot holding equipment maintained at 135°F or higher.

Poultry cooking temperature

Poultry, stuffed foods, and stuffing must reach an internal temperature of 165°F (74°C) for less than one second, measured in the thickest part.

Ground meat cooking temperature

Ground beef, pork, and other ground meats must reach 155°F (68°C) for 17 seconds, while whole-muscle steaks and fish require 145°F for 15 seconds.

Thawing under running water

Frozen food may be thawed under running potable water at 70°F (21°C) or below with enough flow to wash away loose particles, then cooked or refrigerated promptly.

Time as public health control

TCS food may be held without temperature control for up to 4 hours and then discarded, or 6 hours if it starts at 41°F or lower and never exceeds 70°F.

Parasite destruction by freezing

Fish served raw must be frozen at -4°F (-20°C) for 168 hours (7 days) or at -31°F (-35°C) for 15 hours to kill parasites such as Anisakis.

Cleaning versus sanitizing

Cleaning removes visible soil, food, and grease from a surface; sanitizing then reduces disease-causing microorganisms on that clean surface by 99.999 percent, a 5-log reduction.

Chlorine sanitizer concentration

Chlorine solutions for food-contact surfaces should test at 50 to 100 ppm using test strips, and the solution must be remade when the concentration falls below that range.

Three-compartment sink method

Scrape items, wash in the first sink with detergent at 110°F or hotter, rinse in the second sink, sanitize in the third at label concentration, then air dry.

Hot water sanitizing

Immersion sanitizing requires water at 171°F (77°C) for at least 30 seconds; mechanical dish machines must reach a 180°F (82°C) final rinse at the manifold.

Four-hour cleaning rule

Food-contact surfaces in continuous use with time/temperature control for safety food must be cleaned and sanitized at least every 4 hours, or when switching to a different raw animal food.

Air gap backflow prevention

A physical gap between a water supply pipe and the flood rim of a sink or drain, at least twice the pipe diameter and never less than 1 inch, prevents backflow contamination.

Seven HACCP principles

Hazard analysis, determination of critical control points, critical limits, monitoring, corrective actions, verification, and recordkeeping; all seven are needed to form a complete HACCP plan.

Imminent health hazard

A significant threat such as fire, flood, water outage, sewage backup, or pest infestation that requires the operator to stop operations and notify the regulatory authority immediately.

Exclusion versus restriction

Exclusion removes an employee from the premises; restriction limits work away from food, utensils, and equipment. Diagnosis with a Big 6 pathogen requires exclusion until the regulatory authority clears the worker.

Critical violation

An inspection finding that poses an immediate risk of foodborne illness, such as improper holding temperatures or bare-hand contact with ready-to-eat food; it is corrected on the spot or the food is discarded.

Person in charge responsibilities

The person in charge must demonstrate food safety knowledge, apply active managerial control, ensure employees report illness, and verify that training and temperature records are maintained.

FDA Food Code status

A model regulation published by the FDA that carries no federal enforcement power; state and local jurisdictions adopt or adapt it as the basis for their food regulations and inspections.