NRFSP Food Safety Manager flashcards
NRFSP Food Safety Manager · 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.
- TCS food
- Food requiring time/temperature control for safety because it supports rapid growth of pathogens; examples include meat, dairy, cooked rice, cut melons, and leafy greens.
- Temperature danger zone
- The range from 41°F to 135°F in which bacteria multiply most rapidly; food should not remain in this range more than 4 hours cumulative.
- Big 6 pathogens
- Norovirus, Hepatitis A, Salmonella Typhi, Shigella, E. coli O157:H7, and nontyphoidal Salmonella; highly communicable and cause severe illness.
- Spore former
- Bacteria such as Bacillus cereus and Clostridium perfringens that survive cooking and grow when food cools slowly; reheating does not destroy spores.
- HACCP
- A seven-principle system that identifies hazards, sets critical limits, monitors them, and records corrective actions to prevent foodborne illness.
- Critical limit
- A measurable value such as 165°F for 15 seconds that separates safe from unsafe food and must be met at a critical control point.
- Corrective action
- The step taken when monitoring shows a critical limit was missed, such as reheating, discarding food, or reprocessing the product.
- Imminent health hazard
- A condition such as sewage backup or prolonged power outage that requires stopping operations and notifying the regulatory authority before reopening.
- FIFO
- First in, first out: rotate stock so older food is used before newer food, reducing spoilage and expired product.
- Date marking
- Ready-to-eat TCS food held over 24 hours must be labeled with a discard date; hold no more than 7 days at 41°F, counting prep day as day 1.
- Shellstock tag
- A tag identifying the harvest date and location of shellfish; keep it 90 days from the date the last shellfish is sold.
- Receiving temperature
- Cold TCS food must arrive at 41°F or lower; shell eggs and milk at 45°F or lower, then cooled to 41°F within 4 hours.
- Cooling rule
- Cooked food must cool from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 more hours.
- Poultry cooking temperature
- Poultry, stuffed foods, and leftovers 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.
- Thawing under running water
- Thaw food under running water at 70°F or below with enough flow to float away particles; cook immediately afterward.
- Hot holding
- TCS food held for service must stay at 135°F or above; check every 4 hours and discard if out of range.
- Cold holding
- TCS food held for service must stay at 41°F or below; check every 4 hours and discard if out of range.
- Time as public health control
- Food may be held without temperature control for a maximum of 4 hours if marked with the start time, then discarded.
- Sneeze guard
- A barrier at self-service stations that protects exposed food from contamination by customers; food must still be monitored.
- Handwashing procedure
- Wet hands, apply soap, scrub for 20 seconds including under nails, rinse, and dry with a single-use towel.
- Exclusion
- A food employee must be excluded from work when diagnosed with a Big 6 illness or experiencing vomiting, diarrhea, or jaundice.
- Glove change
- Change single-use gloves when torn, soiled, between tasks, and after handling raw meat or touching the face.
- Hair restraint
- Effective hair restraints such as hats or nets prevent hair from contaminating food and must be worn in food preparation areas.
- Sanitizing
- Reducing pathogens on a clean surface to safe levels using heat or a chemical sanitizer at the proper concentration and contact time.
- Chlorine concentration
- A common sanitizer concentration for food-contact surfaces is 50–100 ppm, verified with chlorine test strips.
- Quaternary ammonium
- A sanitizer typically used at 200–400 ppm on food-contact surfaces; test with quat test strips and follow label contact time.
- Air gap
- A physical separation between the water supply and a sink or drain that prevents backflow and contamination of potable water.
- Integrated pest management
- A system that prevents pests by denying food, water, and shelter, then uses monitoring and targeted elimination instead of routine spraying.
- Pest evidence
- Droppings, gnaw marks, tracks, nests, or live insects indicate activity and must be reported to the manager and pest control operator.
- Door sweep
- A device that closes the gap under an exterior door; gaps should be no larger than 1/4 inch to exclude rodents.
- Pesticide use
- Only a licensed pest control operator may apply pesticides; they must not be stored near food or used in preparation areas.