7225244
Description
Flashcards by Kaylene Flamm, updated more than 1 year ago
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Created by Kaylene Flamm
over 7 years ago
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| 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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