Semi-Finals Flashcards
(93 cards)
1
Q
Almost all foodborne illnesses are linked to:
A
- Time and temperature abus
- Poor personal hygiene and improper handwashing
- Cross Contamination
- Contaminated ready-to-eat foods
2
Q
Perhaps the most critical way to ensure food safety
A
Controlling temperature
3
Q
Temperature abuse
A
Expose to temperatures in the danger zone for enough time to allow growth of harmful microorganisms
Not cooked ore reheated sufficiently to destroy harmful microorganisms
4
Q
An important rule to remember for avoiding temperature abuse is
A
Keep Hot Foods Hot, Keep Cold Foods Cold, or Don’t Keep the Food at All.
5
Q
Keep food temperatures, the temperature inside the core of a food item, above the temperature danger zone to prevent harmful microbes from growing. Higher temperatures destroy microbes,
A
(135’F, 57’C)
6
Q
Keep food temperatures below the temperature danger zone to prevent most microbes from growing.
A
(41’F, 5’C)
7
Q
There are unavoidable situations during food production when food must pass through the temperature danger zone such as:
A
Cooking
Cooling
Reheating
Food preparation (slicing, mixing etc.)
8
Q
Cooking
A
Gradually cooks
9
Q
Cooling
A
Time
10
Q
Reheating
A
Texture
11
Q
Food preparation
A
Room temperature
12
Q
During unavoidable situations:
A
Minimize the amount of time foods are in the temperature danger zone
As a rule, hot foods should be cooled and reheat only one time.
Do it as quickly as possible. (4 hours)
Foods should pass through the danger zone as few times as possible.
If not completely used up after the first reheat, the food should be discarded.
13
Q
Cookings foods to make them more enjoyable to eat began
A
with the discovery of fire.
14
Q
It improves texture and flavor and also destroys harmful micoorganisms.
A
Heating
15
Q
They are two very important processes for safe food management.
A
Cooking and reheating are two very important processes for safe food management.
16
Q
It is an essential and effective part of food safety management
A
Maintaining safe food temperatures
17
Q
Food temperatures-measuring devices typically measure food temperatures in
A
degrees Fahrenheit (‘F), degrees Celsius (‘C), or both.
18
Q
Temperature-measuring devices.
A
Dial-faced (bimetallic) Infrared Digital Thermocouple T-sticks
19
Q
Use to measure internal food temperature at every stage of food preparation.
A
Dial faced
20
Q
Most common type of thermometer used.
A
Dial faced
21
Q
Measures temperatures ranging from 0’F(-18’C) to 220’F(104’C) with 2’F increments
A
Dial faced
22
Q
To ensure accurate measurements, the stem of a bi- metallic thermometer must be inserted at least 2 inches into the food item being measured
A
Dial faced
23
Q
Displays the temperature numerically.
A
Digital
24
Q
Measures a wider range of temperatures than a dial faced
A
Digital
25
Used in companies
Thermocouple
26
Provides a digital readout of the temperature and has a variety of interchangeable probes for different applications.
Thermocouple
27
Measures the surface temperature of food without actually touching the food.
Infrared
28
(Most safest way)
Infrared
29
Can measure many different products without cross contamination
Infrared
30
Check the accuracy frequently
Infrared
31
Potential for thermal shock -- (i.e., needs about 20 minutes to adjust between hot and cold temperatures)
Infrared
32
(melt device) (like pregnancy test-color)
T-sticks
33
Single-use disposable thermometer measures only one temperature.
T-sticks
34
Wax coating melts when the temperature reaches or exceeds a set point
T-sticks
35
Used to monitor product temperatures and sanitizing temperature in dishwashing machines.
T-sticks
36
When and how to calibrate thermometers
| Calibrate dial faced metal stem-type (bi-metal) thermometers:
```
If dropped
Before their first use
At regular intervals
Whenever accuracy is in question.
If used to measure extreme temperatures
```
37
2 methods of calibrating a dial faced thermometer:
Boiling point method
| Ice Point Method
38
Immerse at least the first 2 inches of the stem from the tip ( sensing part of the probe) into boiling water, and adjust the needle to 212'F (100'C). At higher altitudes, the temperature of the boiling point will vary.
Boiling point
39
Insert the probe into a cup of crushed ice. Add enough cold water to remove any air pockets that might remain. Let the probe and ice mixture stabilize and adjust the needle to 32'F (0'C) (Wait minimum 30 seconds {middle} )
Ice point method
40
The sensing portion of a food thermometer
is at the end of the stem or probe.
41
the sensing portion extends from the tip up to the "dimple" mark on the stem
On the bi-metal thermometer,
42
An average of the temperature is --
measure over this distance
43
The sensing portion for digital and thermocouple thermometers is
closer to the tip
44
Accurate readings are only possible when the sensing portion of the temperature measuring device is
inserted deeply into the food.
45
For bi-metals thermometers,
immerse the needle tip at least 2 inches into the material to be measured.
46
For the digital and thermocouple thermometers,
the tip must be immersed 1 inch or more. And always insert the sensing element of the thermometer into the center or thickest part of the food. When possible, stir the food before measuring the temperature. Always wait for the temperature reading to stabilize.
47
To accurately and safely measure food temperatures, be sure to:
Use an approved temperature-measuring device that measures temperature from 0'F (-18'C) to 220'F (104'C)
Locate the sensing portion of the measuring device
Calibrate the measuring device using the ice or boiling point method
Measure the internal temperature of the food by inserting the probe in the center or thickest part of the item.
Clean and sanitize the probe of the temperature-measuring device according to procedure
48
It is important in almost all stages of food handling
Controlling temperatures in potentially hazardous foods
49
It is an important duty for nearly all food workers.
measuring temperatures of potentially hazardous foods is an important duty for nearly all food workers.
50
Receiving and Storing Frozen Foods
Foods should be frozen solidly and maintained frozen at all times.
Proper Freezing of foods helps to maintain food quality and prevents the growth of spoilage and harmful microorganisms.
51
Receiving and Storing Refrigerated Foods
Foods should be received and stored so that food is always at or below 41'F (5'C). Raw Shell eggs may be received at 45'F (7'C) or below
Receiving and storing foods below 41'F (5'C) prevents or slows the growth of harmful micoorganisms.
52
Cooking Foods
Different foods and the methods by which they are cooked, require different end point temperatures to be safe. The range of safe cooking temperatures can vary from 145'F (63'C) to 165'F (74'C). Beef roasts may be cooked at 130'F (54'C) for rare. Foods should reach the required final cooking temperatures within 2 hours.
Proper cooking destroys harmful micoorganisms that may be present in the food.
53
Cooling Foods
During cooling, food must be cooled from 135'F (57'C) to 70'F (21'C) within 2 hours and from 135'F (57'C) to 41'F (5'C) within 6 hours
Proper cooling prevents the conversion of sporeforming bacterial cells to vegetative bacterial cells and the growth of vegetative bacterial cells
54
Reheating Foods
All reheated foods must be reheated to at least 165'F (74'C) within 2 hours
Proper reheating destroys harmful bacteria that may be present in foods
55
Hot-Holding Foods
All foods must be cooked to a safe temperature and then held at greater than 135'F (57'C)
Proper holding of food prevents the growth of harmful bacteria.
56
Cold-Holding Foods
All foods that are held and served cold must be held at 41'F (5'C) or below
Holding cold foods below 41'F (5'C) prevents or slows the growth of harmful micoorganism
57
Thawing Foods
Thawing may be done in a refrigerator at 41'F (5'C) or less, in a microwave oven and then immediately cooked, or under cool running water at 70'F (21'C)
Proper thawing prevents or reduces the growth of harmful
58
Food Preparation
During food preparation, food should only be in the temperature danger zone [41'F (5'C) and 135'F (57'C)] for a maximum total time of 4 hours.
Maintaining foods between 41'F (5'C) and 135'F (57'C) for no more than 4 hours limits the number of microorganisms that can grow.
59
COOKING-Tough meets to cook
cook (5 hours)- already cooked, needs to soften.
60
COOLING (food)
Ice bath
61
HOT-HOLDING- buffet
(food warmer)
62
COLD-HOLDING (food)
salad, gulaman, ice cream, desserts, sushi
63
FOOD PREPARATION
Ex: 50 chickens--put in the refrigerator
64
Another method used to preserved food.
Applying heat
65
It is the no. 1 contributing factor that leads to foodborne illness.
Improper holding temperature of foods
66
Spores of certain bacteria can survive cooking temperatures. Remember, if spores survive and are exposed to ideal conditions, they can again become vegetative cells
clostridium botulinum
clostridium perfringens
bacillus cereus
67
They can be a source of harmful microorganisms.
healthy humans
68
It is essential for those who handle foods.
good personal hygiene
69
Desirable behaviours of good personal hygiene include:
Knowing when and how to properly wash hands
Wearing clean clothing
Maintaining good personal habits (bathing; washing and restraining hair; keeping fingernails short and clean; washing hands after using toilet; etc.)
Maintaining good health and reporting when sick to avoid spreading possible infections.
70
They are examples of pathogens that may be found in and on the human body and can be transferred to food by hand contact.
Staphylococcus aureus
hepatitis A virus
shigella spp.
71
Always wash hands:
Before food preparation
After touching human body parts
After using the toilet
During food preparation when switching between raw foods and ready-to-eat products.
After coughing, sneezing, using a handkerchief or tissue, using tobacco, eating, or drinking.
After engaging in any activities that may contaminate hands (taking out the garbage, wiping counters or tables, handling cleaning chemicals, picking up dropped items, etc.)
After caring for or touching animals.
72
Do not dry hands on your apron or a dish towel.
Hand sanitizing lotions must never be used as a replacement for handwashing
Never reuse or wash disposable glove; always throw them away.
You must treat disposable gloves as a second skin. Whatever can contaminate a human hand can also contaminate a disposable glove. Therefore, whenever hands should be washed, a new pair of disposable gloves should be worn.
Never dry or wipe your hands on the apron. As soon as you do that, the apron is contaminated.
Protective apparel is similar to disposable gloves. Neither protects food when contaminated.
Jewelry, including medical information jewelry on hands and arms, has no place in food production and warewashing areas.
Food establishments sometimes allow their food workers to use disposable gloves to help prevent contamination of foods.
Gloves protect food from direct contact by human hands.
Gloves must be impermeable.
Smocks and aprons help to reduce transfer of microbes to exposed food.
73
It is the only piece of jewelry that may be worn in food production and warewashing areas
plain wedding band
74
In attempt to reduce the risk caused by sick food workers, the FDA food code requires employees to report to the person in charge when they have been diagnosed with:
Salmonella typhi
hepatitis A
shigella spp.
shiga toxin-producing escherichia coli
75
They are often found in infected wounds, cuts, and pimples. Infected wounds should be completely covered a dry, tight-fitting, impermeable bandage.
Staphylococcus Aureus
76
To date, there has not been a medically documented case transmitted by food. Therefore it is not considered a foodborne illness.
Acquired Immune Deficiency Syndrome (AIDS)
77
They prohibits discrimination against people with disabilities in jobs and public accommodations. Employers may not fire or transfer individuals who have AIDS or test positive for the HIV virus away from food-handling activities. Employers must also maintain the confidentiality of employees who have AIDS or any other illness
The Americans with Disabilities Act (ADA)
78
Contaminated food contains germs or harmful substances that can cause foodborne illness.
Cross contamination
79
The transfer of germs from one food item to another is called cross contamination.
Cross contamination
80
This commonly happens when germs from raw food are transferred to a cooked or ready-to-eat food via contaminated hands, equipment or utensils.
Cross contamination
81
For example, bacteria from raw chicken can be transferred to a read-to-eat food such as lettuce or tomato when the same cutting board is used without being washed and sanitized between foods.
Cross contamination
82
This also happens when raw foods are stored above read-to-eat foods. Juices from the raw product can drip or splash onto a read-to-eat food.
Cross contamination
83
In a food establishment, germs can be transferred by a food worker, equipment and utensils, or another food. Remember to keep things clean (removal of the soil) and sanitary in order to reduce the disease-causing microorganisms to a safe level. Therefore, it is extremely important to:
Always store cooked and ready-to-eat foods over raw products
Keep raw and ready-to-eat foods separate during storage.
Use good personal hygiene and handwashing
Keep all food-contact surface clean and sanitary
Avoid bare hand contact with ready-to-eat foods.
84
Preventive measures eliminate the possibility of cross contamination between products and may include the following:
Use of separate equipment, such as cutting boards, for raw foods and read-to-eat foods (color coding may be helpful for this task.) (at least 5)
Use of clean, sanitized equipment and utensils for food production
Preparation of read-to-eat foods first-then raw foods
Preparation of raw and ready-to-eat foods in separate areas of the kitchen.
85
Animals, rodents, and pests are common sources for food contamination. Rodents and pests usually enter food establishments during delivery or when garbage facilities are not properly maintained.
This should be established and maintained in any food establishment.
A good integrated pest management (IPM) program
86
Proper HANDWASHING techniques
```
Wet hands
Apply soap
Briskly rub hands for 20 seconds
Scrub fingertips and between fingertips
Scrub forearms to just below elbow
Rinse hands and forearms
Dry hands and forearms
Turn off water
Turn doorknob and open door using paper towel
Discard towel
```
87
Proper use of disposable gloves:
```
Wash hands
Select gloves
Put on gloves
Food handling activity
Discard gloves
Going on break
Wash hands when returning to work
```
88
Color of raw meat
Red
89
Color of cooked meat
Beige
90
Color of poultry
Yellow
91
Color of dairy
White
92
Color of produce
Green
93
Color of fish
Blue
