Ready Set Food Safe Altered Test Review


Flash card to review for an altered version of the Ready Set Food Safe exam.
Kaylene Flamm
Flashcards by Kaylene Flamm, updated more than 1 year ago
Kaylene Flamm
Created by Kaylene Flamm almost 7 years ago

Resource summary

Question Answer
Your odds of contracting foodborne illness 1 in 6
Groups of people at higher risk for contracting foodborne illness Young children/infants Elderly Pregnant women Those with weakened immune system
Anything that interferes with providing safe food is a Food hazard
The 3 categories of food hazards Physical Chemical Biological
Examples of physical hazards Dust, dirt, metal shavings, broken glass, foreign objects
Prevention of physical hazards Wear hairnet; purchase food from reputable source
Examples of chemical hazards Cleaning solutions, pesticides, toxic metals
Preventing chemical hazards Avoid cross-contamination by proper storage; avoid metal cookware that can leach into the food
Examples of biological hazards Bacteria, viruses, fungi, parasites
Preventing biological hazards Good personal hygiene; avoid cross-contamination; control time and temperature
The four categories of microorganisms Viruses Parasites Bacteria Fungi
The hazard responsible for causing the most foodborne illness Biological
The two microorganisms that grow in food Bacteria, fungi
The three microorganisms that can be good or bad Bacteria, yeast, molds
The two microorganisms that do not grow in food Parasites, viruses
What does FAT TOM stand for? Food, acidity, time, temperature, oxygen, moisture
Foods that support the rapid growth of bacteria Potentially Hazardous Foods (PHF)
Potentially Hazardous Foods are generally high in Protein and moisture
Potentially Hazardous Foods are generally low in Acidity
Potentially Hazardous Foods include Foods of animal origin Plant foods that are heat treated Raw plant food with history of causing illness Garlic-in-oil mixtures that have not been modified
Foodborne illness occurs when consumed food contains Pathogenic microbes that cause infection or a toxin produced by pathogenic bacteria
Symptoms of foodborne illness Nausea, vomiting, diarrhea, fever, jaundice, abdominal cramps
Common control factors for foodborne illness Good personal hygiene Avoid cross-contamination Cook thoroughly Properly cool leftovers
What does FIFO stand for First in first out
Dial thermometers need to be inserted this far into the food 2 - 2 1/2 inches
Digital thermometers need to be inserted this far into food 1/2 inch
The "Big Eight" common food allergens Milk and dairy products Fish Wheat Peanuts Eggs and egg products Shellfish Soy and soy products Tree nuts
To avoid allergic reactions, servers should be able to Describe dishes, identify ingredients, suggest items
When do you need to wash hands or change gloves when preparing food Before working with food After using restroom,sneezing,coughing When changing preparation tasks After handling raw meat, poultry, fish,eggs After touching dirty equipment, dishes, work surfaces, clothing, wiping cloths After eating food or drinking a beverage After touching mouth, nose, ears, or face
What is the "no bare-hand contact" rule Gloves must be worn (or tongs used) when handling ready-to-eat foods that are not heated before being served
When working with an infected cut on your hand what actions need to be taken Wash hands Fully cover cut with a clean bandage Glove hands
How do you make a sanitizing solution Add 1 tablespoon of bleach to 2 gallons of water
What is the difference between clean and sanitary Clean - free of visible soil Sanitary - free of harmful microbes and pathogens
Ready-to-eat food should be stored above Raw foods
Where and how should raw meat be stored On the bottom shelf in a pan to catch juices
Why should you label products that are removed from their original containers So you don't make mistakes and cross-contaminate
What are two things you can do while cooking food to keep it safe Avoid temperatures where bacteria can grow Cook to recommended temperatures to destroy pathogens
What is the Danger Zone 41-135
PHF may not be in the Danger Zone longer than 4 hours
What are the rules for hot holding Never use a holding unit to cook food Keep hot foods 135 or higher Check temperature at least every 4 hours with sanitized thermometer
Reheating rule Reheat within 2 hours to 165 for 15 minutes
When using a thermometer follow these guidelines Insert into the thickest part of food Don't let the thermometer touch the pan, bone, or fat
How do you calibrate a dial thermometer Place in an ice water slurry. If the dial doesn't read 32 change the pointer by using the hex adjusting nut under the head
Steak, pork chops, and fish fillets should reach an internal temperature of 145 for 15 seconds
Hamburger and fish cakes should reach an internal temperature of 155 for 15 seconds
Poultry, wild game, and stuffed meats should reach an internal temperature of 165 for 15 seconds
How is the growth/survival of bacterial pathogens affected by refrigeration and freezing Refrigeration - growth stopped or slowed considerably Freezing - growth stopped but pathogens may survive
Three acceptable methods for thawing PHF Refrigerator Running water Part of cooking
What do you do if a PHF has been in the Danger Zone for 4 hours or longer Discard it
Three safe techniques for cooling of PHF Ice wand or ice bath Cold water bath Shallow pans
When loading the refrigerator or freezer make sure this can happen Air can circulate
A PHF held cold must be below 41
What does HACCP stand for Hazard Analysis Critical Control Point
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