Basics Flashcards
(114 cards)
1
Q
Why are elderly people at a higher risk for foodbourne illness?
A
They have weakened immune systems
2
Q
The three categories of food safety hazards are biological, chemical, and….?
A
Physical
3
Q
For foodborne illness to be considered an “outbreak,” how many people must experience the illness from the same food?
A
2
4
Q
Foodborne pathogens grow best at what temperatures?
A
Between 41 and 135 degrees Fahrenheit
5
Q
According to the CDC, what are the five most common risk factors that cause foodborne illness?
A
- Failing to cook food adequately 2. Holding food at incorrect temperatures 3. Using contaminated equipment 4. Poor personal hygiene 5. Purchasing food from unsafe sources
6
Q
What does FAT TOM stand for?
A
Food, Acidity, Time, Temperature, Oxygen, and Moisture
7
Q
Which pathogen is commonly found in the hair, nose, and throat of humans?
A
Staphylococcus aureus
8
Q
While most commonly linked with contaminated ground beef, what pathogen is also linked with contaminated produce?
A
Shiga toxin producing E. coli
9
Q
How can you reduce Salmonella in poultry to safe levels?
A
Cook product to 165 degrees F
10
Q
Covering all wounds reduces the spread of what pathogen?
A
Staphylococcus aureus
11
Q
Which foodborne illness is linked to both ready-to-eat food and shellfish contaminated by sewage?
A
Hepatitis A
12
Q
Viruses such as Norovirus and Hepatitis A can be spread when foodhandlers…?
A
Don’t wash their hands
13
Q
What is the best way to prevent foodborne illness caused by seafood toxins
A
Purchase seafood from approved reputable suppliers
14
Q
A person eats raw oysters and later becomes disoriented and suffers memory loss. What illness is likely the cause?
A
Amnesic shellfish poisoning
15
Q
What is the best way to know you are serving a safe variety of mushrooms
A
Purchase only from approved reputable suppliers
16
Q
Eggs and peanuts are among the most dangerous what?
A
Types of food allergies
17
Q
Heating tomato sauce in a copper pot can cause what foodborne illness?
A
Toxic metal poisoning
18
Q
Why do we store cleaning chemicals separately from food?
A
To prevent chemical contamination
19
Q
Itching and tightening of the throat could be a symptom of what?
A
Food allergy
20
Q
Why do we clean and sanitize utensils and surfaces between prepping different food types?
A
To prevent cross-contamination
21
Q
What must foodhandlers do after touching their hair, face, or telephone?
A
Wash their hands
22
Q
What types of jewelry and accessories are not allowed to be worn by food handlers?
A
Wedding bands allowed. No other rings, bracelets, watches, or artificial nails.
23
Q
What should you always do before putting on foodservice gloves?
A
Wash your hands
24
Q
A cook wore single-use gloves to make beef patties, then continued to wear the gloves while they sliced hamburger buns. What should they have done.
A
Changed their gloves between tasks.
25
When can foodhandlers not eat, drink, or chew gum?
When they are preparing food.
26
What should you do if you cut your finger while prepping?
Discard any contaminated food. Wash and bandage the cut. Wear a glove over the bandage.
27
After cutting raw meat on a cutting board, what must be done before prepping fresh vegetables on it?
It must be washed, rinsed, and santitized.
28
When can infrared thermometers be used?
To measure surface temperatures only, like the surface temperature of a grill.
29
When calibrating a thermometer using the ice water method, what temperature should the thermometer be set to while it is in ice water?
32
30
What is the highest acceptable temperature for receiving fresh beef?
41
31
Large ice crystals in a case of frozen food are evidence that what likely occurred?
The food was thawed and re-frozen
32
What is the best method of checking the temperature of frozen packaged food when receiving?
Insert thermometer between two packages of food
33
Beef arrives marked with a USDA inspection stamp, what does this mean?
The meat processing facility has met USDA standards
34
Which item requires a USDA inspection stamp: dry rice, eggs, fresh produce, or tuna?
Eggs
35
Hot soups or casseroles must be cooled from 135F to 70F within ___ hours and from 70F to 41F or lower in the next ____ hours?
2, 4
36
What must you do with food that has been thawed in the microwave?
Fully cook it right away
37
What is the minimum internal temperature for all re-heated items?
165F
38
What are three ways to help properly cool a large pot of stew?
Put into smaller, shallow containers in the refrigerator or freezer. Put in an ice bath. Use an ice wand.
39
Why should you always clean and sanitize the prep table between uses?
To prevent cross-contamination
40
Why should you never thaw items at room temperature?
Food will be between 41 and 135 degrees for too long (more than four hours at that temperature it must be thrown away)
41
What is the minimum internal temperature for ground beef?
155F
42
Serving utensils can be used in how many different dishes at a time?
1
43
What is the maximum temperature for cold holding food?
41F
44
What is the minimum temperature for hot holding food?
135F
45
Hot food can be held without temperature control for how long before being discarded?
4 hours
46
The temperature of a roast is checked to see if it has met its critical limit of 145 for four minutes. This is an example of what HACCP principle?
Monitoring
47
The temperature of a casserole is checked after an hour of hot holding and is found to be 120F. The casserole is reheated to 165 degrees and put back on the line for service. This is an example of what HAACP principle?
Corrective Action
48
What are the five most common risk factors for foodborne illness as determined by the CDC
1. Purchasing food from unsafe sources
2. Failing to cook food adequately
3. Holding food at incorrect temperatures
4. Practicing poor personal hygiene
5. Using contaminated equipment
49
What is the first step in developing a HAACP plan?
Conduct a hazard analysis
50
What is the only reliable method of preventing backflow?
Air gap
51
The base of tabletop equipment on legs must be how high above the table top?
4 inches
52
How hot should water for hand washing be?
At least 100F
53
How can you tell if a piece of equipment is safe for use in a commercial cooking facility (and is not just for home use)?
Stamped from an safety certification agency such as NSF or UA
54
Outdoor garbage containers and dumpsters must be?
Covered
55
What is a cross-connection?
A link between clean and dirty water
56
What does sanitizing mean?
Reducing pathogens to a safe level
57
In constant use, how often must all food service utensils, equipment, and surfaces be sanitized?
Every four hours
58
How do you know if a sanitizer has been prepared properly?
Test strips
59
All bottles or containers containing chemicals must be?
Labelled
60
What is an MSDS sheet? What are they for?
Material Safety Data Sheet, source of information on all chemicals used in the building in case of accidents
61
Cleaned and sanitized utensils should be stored how?
With handles facing up
62
What four steps are required to properly clean and sanitize equipment and surfaces?
Wash, Rinse, Sanitize, Air Dry
63
When can pesticides be used in an operation?
Only by a pest control specialist
64
What three environmental factors are ideal for roaches?
Warm, moist, dark
65
What odor is a sign that roaches might be present?
Strong oily odor
66
What are the three basic rules of a pest management program?
1. Deny pests access
2. Deny pests water, food, and hiding/nesting places
3. Work with a licensed PCO to eliminate pests
67
If pesticides are in the operation, where should they be stored?
Away from food in a secure location
68
What are the two most common reasons to close a foodservice establishment for safety reasons?
Lack of hot water and backup of sewage
69
What is the temperature danger zone?
41F to 135F
70
How long are shellfish ID tags to be kept after serving?
90 days
71
What six things do microorganisms need to grow? FATTOM
Food, Acidity, Temperature, Time, Oxygen, and Mositure
72
What foodborne illness is often associated with crops such as rice, wheat, or other cereals?
Bacillius Cereus
73
Jaundice is associated most with what foodborne illness?
Hepatitis A
74
Coving is required in all food service operations. What is coving?
A curved and sealed edge where the floor meets the wall
75
What are the seven HAACP principals?
1. Hazard Analysis, 2. Critical Control Points, 3. Critical Limits, 4. Monitoring Procedures, 5. Corrective Actions, 6. Verify the System Works, 7. Record Keeping/Documentation
76
TCS food can be stored at refrigeration for how many days once opened?
7
77
Food must be stored at least how far above the floor?
6 inches
78
In the order of top to bottom shelves, where should ready-to-eat food be stored?
On the top
79
Hair, false nails, band-aids, and egg shells are all examples of what type of contamination?
Physical
80
The FDA uses the ALERT acronym to help employees prevent deliberate contamination. What does ALERT stand for?
Assure, Look, Employees, Reports, Threat
81
What is the temperature danger zone? What is the extreme danger zone?
41f to 135F is the danger zone, extreme danger is 70f to 125F
82
TCS foods are important to monitor, was does TCS stand for?
Temperature/Time Controlled for Safety
83
Food may be re-heated or re-cooled as long as it has spent less than how long in the temperature danger zone?
2 hours
84
RTE foods are what?
Ready to Eat
85
Raw bacon and raw batter are TCS foods, but cooked bacon, cookies, and cakes are not. Why?
Moisture is too low to be hazardous
86
What five things are required to be at a handwashing station?
Hot potable water, soap, paper towels, garbage container, signage
87
What kinds of foods can not be handled with bare hands?
RTE foods
88
No employees cannot work in the building if they have any of what three symptoms?
Vomiting, diarrhea, jaundice
89
The FDA has identified six of the most dangerous foodborne pathogens. They call these the Big Six and you can use SHENS to remember them. What are they?
Salmonella (both Regular and Typhoid), Hepatitis A, E. Coli, Norovirus, and Shigella
90
Salmonella is most commonly found where?
Raw or undercooked poultry and eggs
91
Hepatitis A and Norovirus are both most commonly found where?
Feces, bad shellfish, and RTE foods
92
E. Coli is most commonly found where?
Meat contaminated by animal feces (such as cow intestines)
93
Shigella most commonly occurs how?
Through feces contamination from food or water or flies
94
Equipment must be how high from the floor? Countertop equipment must be how far above the counter?
6 inches, 4 inches
95
How should damp clean cloths be stored?
In the sanitizer bucket, never on the counter
96
How often should sanitizer buckets be changed?
4 hours
97
All opened refrigerated product can be kept for how long?
7 days
98
Items stored in the refrigerator must be what?
Covered, labeled, and dated
99
List the foods in order of storage from top to bottom: Seafood, Steaks, Ground Meat, Poultry and Eggs, RTE Food
RTE Food, Seafood, Steaks, Ground Meat, Poultry and Eggs
100
Seafood and beef or pork steaks must be cooked to what temperature?
145F
101
Ground Beef must be cooked to what temperature?
155F
102
Chicken, Turkey, or Duck must be cooked to what temperature?
165F
103
All re-heated food must be cooked to what temperature?
165F
104
Food may be cooked and served, then cooled, stored and reheated how many times?
Only once. Never reheat food twice.
105
What three methods are allowed for thawing meats?
In the refrigerator, under cold running water, or as part of the cooking process
106
Can unopened pre-packaged food (such as ketchup packets) be saved and reused for another customer?
Yes, as long as it is packaged and not something that requires refrigeration
107
When an establishment prepares food in a method other than what is in the food code such as smoking or pickling, what is required from the health department?
A variance
108
Is cooking oil a TCS food? What about cooking oil infused with garlic and herbs?
Plain cooking oil is not a TCS food, but as soon as herbs and garlic are added it becomes one.
109
Iodine, quaternary ammonia, and chlorine bleach are the three types of acceptable what in food service operations?
Chemical sanitizers
110
What does PPM stand for when measuring sanitizer concentration?
Parts per million
111
What is the correct order of the three compartment sink?
Detergent with hot water, clean water, sanitizer
112
Where should dirty linens be kept?
In a dirty linen bag away from food service areas
113
How should mops and brooms be stored when not in use?
Hung up if possible, never store mops in dirty water
114
