NRFSP ICFSM flashcards
NRFSP ICFSM · Build recall with a focused review session.
38 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 rapidly; TCS foods should not remain in this range longer than four hours cumulatively.
- Two-stage cooling
- Cool cooked food from 135°F to 70°F within two hours, then from 70°F to 41°F within an additional four hours, for a total of six hours.
- Reheating for hot holding
- Reheat previously cooked TCS food to 165°F for at least 15 seconds within two hours before placing it in hot holding.
- Hot holding minimum
- TCS foods held for service must remain at 135°F (57°C) or above; check temperature at least every four hours.
- Cold holding maximum
- TCS foods held cold must remain at 41°F (5°C) or below; monitor with a calibrated thermometer at least every four hours.
- Time as public health control
- Food may be held without temperature control for up to four hours if the start time is marked and the food is discarded after that period.
- Poultry cooking temperature
- Poultry, stuffed foods, and stuffed meats must be cooked to a minimum internal temperature of 165°F (74°C) for at least 15 seconds.
- Ground meat cooking temperature
- Ground beef, pork, and other ground meats must be cooked to at least 155°F (68°C) for 17 seconds.
- Whole muscle meat temperature
- Whole cuts of beef, pork, veal, and lamb must reach 145°F (63°C) for 15 seconds, followed by a three-minute rest.
- Thermometer calibration
- Calibrate thermometers using ice-point (32°F) or boiling-point (212°F) methods; adjust to the known temperature before use.
- Norovirus characteristics
- Highly contagious virus spread by infected handlers, ready-to-eat foods, and contaminated water; causes vomiting and diarrhea; low infectious dose.
- Hepatitis A transmission
- Fecal-oral route; often linked to shellfish and RTE foods handled by an infected worker; incubation about 28 days; preventable by vaccination.
- Shiga toxin-producing E. coli
- Pathogen linked to ground beef and leafy greens; causes severe bloody diarrhea; infectious dose can be very low; cook ground beef thoroughly.
- Listeria monocytogenes
- Bacterium that grows at refrigeration temperatures; linked to deli meats, soft cheeses, and smoked seafood; dangerous for pregnant women and immunocompromised people.
- Staphylococcus aureus
- Bacterium that produces a heat-stable toxin in foods handled by infected workers; linked to RTE foods and dairy; toxin survives cooking.
- Clostridium perfringens
- Spore-forming bacterium linked to cooled and reheated meats and gravies; grows in the temperature danger zone; causes diarrhea.
- Bacillus cereus
- Spore-forming bacterium with two syndromes: emetic (rice, pasta) and diarrheal (meats, stews); spores survive normal cooking.
- Big Six pathogens
- Salmonella Typhi, nontyphoidal Salmonella, Shigella spp., STEC, hepatitis A, and norovirus; these require exclusion of infected workers.
- Handwashing duration
- Scrub hands, backs, between fingers, and under nails with soap for at least 20 seconds, then rinse and dry with a disposable towel.
- Hand antiseptic use
- Hand antiseptics may be used only after proper handwashing and never as a substitute for washing hands.
- Glove change rules
- Change single-use gloves when torn, soiled, between tasks, after handling raw animal foods, and before handling ready-to-eat foods.
- Worker illness reporting
- Food handlers must report diarrhea, vomiting, jaundice, fever, or infected wounds to the person in charge immediately.
- Fingernail requirements
- Fingernails must be short, clean, and unpolished; artificial nails are prohibited when handling exposed food.
- Cross-contamination prevention
- Separate raw animal foods from ready-to-eat foods; use color-coded cutting boards; clean and sanitize between uses.
- Sanitizer concentration
- Chlorine sanitizer at 50–100 ppm; quaternary ammonium per label; iodine at 12.5–25 ppm; verify with test strips.
- Sanitizer contact time
- Food-contact surfaces must remain wet with sanitizer for at least 30 seconds before air-drying.
- Cleaning versus sanitizing
- Cleaning removes soil and food residue; sanitizing reduces pathogens on surfaces to safe levels after cleaning.
- Handwashing sink separation
- Handwashing sinks must be used only for handwashing and must be separate from food prep, dishwashing, and utility sinks.
- Pest control principles
- Deny pests entry, food, water, and harborage; use integrated pest management and licensed pest control operators.
- Receiving temperatures
- Cold TCS foods must arrive at 41°F or below; frozen foods must be solidly frozen; shell eggs at 45°F or below.
- Date marking rule
- Ready-to-eat TCS foods held over 24 hours must be date-marked and discarded after seven days at 41°F or below.
- HACCP seven principles
- Hazard analysis, CCP identification, critical limits, monitoring, corrective actions, verification, and recordkeeping.
- Active managerial control
- A preventive approach where the person in charge actively controls risk factors such as holding, cooking, and hygiene in daily operations.
- Critical control point
- A step where control can prevent, eliminate, or reduce a food safety hazard to an acceptable level; must have measurable critical limits.
- Corrective action documentation
- When a critical limit is not met, the operator must take corrective action and record what was done to restore control.
- FDA Food Code role
- A model regulation that state and local jurisdictions adopt or adapt; it is not federal law and does not itself regulate establishments.
- Imminent health hazard
- A significant threat such as sewage backup, no potable water, or pest infestation that requires immediate correction or closure.
- Person in charge duties
- The PIC must demonstrate food safety knowledge, monitor operations, take corrective action, and ensure employee training and reporting.