List of TCS foods - -Animal food that is raw or heat treated
-a plant food that is heat treated or consists of raw seed sprouts, cut melons or garlic in oil mixtures that
are not modified in a way that results in mixtures that do not support pathogenic microorganism growth
or toxin formation
Te...
CP-FS Exam
List of TCS foods - -Animal food that is raw or heat treated
-a plant food that is heat treated or consists of raw seed sprouts, cut melons or garlic in oil mixtures that
are not modified in a way that results in mixtures that do not support pathogenic microorganism growth
or toxin formation
Testing requirements for a water supply that comes from a well. - Water must be tested at least
once per year and a certificate must be kept on file for review by an inspector
Clostridium Botulinium or Botulism - -Associated with improperly canned foods, especially home
canned, vacuum packed refrigerated foods, garlic or onions stored in oil and baked potatoes
-Anaerobic, spore forming, intoxication
-Symptoms go "top down" starting with blurry vision, trouble swallowing and speaking and then trouble
breathing.
-Onset in 18 to 36 hours
Conference for Food Protection - Meets every two years, makes recommendations for what
should be in the Food Code. Sets standards for Certified Food Protection
Adulteration - Lowering the quality of food by adding an inferior substance or removing an
important substance
condemnation - Declaring unfit for use or sale
Class 1 Food Recall - The most serious recall. May cause serious adverse health consequences.
Variance - Modification or waiver from a food code requirement
,Misbranding - bad labeling; indication incorrect information on the label. Relates to how a
product is represented, primarily on the product label.
Comminuted Food - Reduced in size by methods including chopping, flaking, grinding or mincing.
Examples: ground beef, gyros and gefilte fish.
Grading - -optional
-paid for by the processor
-tells the quality of the product
Allowed uses for non-potable water - -Only used for non culinary purposes: fire sprinklers, cooling
non-food equipment air conditioning and irrigation.
-Pipes must be identified as having non-potable water
How long an establishment can be given to correct a priority or priority foundation violation -
Generally immediately, but in some cases up to 10 days
Federal Insecticide, Fungicide and Rodenticide Act (FIFRA) - -Created by the EPA
-Regulates sanitizers
Seizure - When the regulatory authority takes physical control of an item
Abatement - termination of a nuisance
Embargo - An order prohibiting the removal or use of a particular item
Mobile establishment wastewater tank requirement - Water waste tank must be 15% larger than
the supply tank
, How often is the food code published and updated? - Published every 4 years and updated every
2 years
Hold or Detention - Establishment retains product but can't do anything with it until it is released
by the regulatory authority
DSP symptoms (Diarrhetic Shellfish Poisoning) - Nausea, vomiting, diarrhea and abdominal pain
accompanied by chills, headache and fever
Giardia Lamblia or Giardasis or Intestinalis - -Parasite
-The most non-bacterial form of diarrhea in North America
-from contaminated water
-Associated with day care centers, especially where diapering is done
-lasts 1 to 2 weeks
Campylobacter jejuni - -Bacteria
-Onset time 2 to 5 days, lasts 7 to 10 days
-Leading cause of bacterial diarrhea in the U.S.
-Microaerophilic: 3-5% oxygen
-Commonly associated with chicken and raw milk
Bacillus cereus - -Bacterial Intoxication
-Commonly associated with rice or other starchy foods
-vomiting type illness
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