Chapter 2 Flashcards
(36 cards)
1
Q
A food-borne illness caused by a parasite, sometimes found in undercooked pork A. Trichinosis B. E-Coli C. Salmonella D. Anisakiasis
A
Trichinosis
2
Q
Any bacteria that can cause disease A. Undesirable bacteria B. Pathogen C. Digestive Bacteria D. Viruses
A
Pathogen
3
Q
Any food-borne disease caused by toxins A. Infection B. Ingestion C. intoxication D. Integration
A
Intoxication
4
Q
Any food-borne disease caused by organisms that get into the intestinal react and attack the body A. Infection B. ingestion C. Intoxication D. Integration
A
Infection
5
Q
A term that describes bacteria that need air to grow A. Anaerobic B. Anaphalactic C. Aerobic D. Anti-coagulant
A
Aerobic
6
Q
The name for the temperature range in which bacteria can grow rapidly A. non-sanitary zone B. Storage Zone C. Food expediting zone D. Food Danger Zone
A
D. Food Danger Zone
7
Q
A term that describes bacteria that grow where no air is present A. Autoimmune B. Anaerobic C. Anisakiasis D. Aerobic
A
Anaerobic
8
Q
The period of time after bacteria come in contact with food, burt before they start multiplying A. Down Time B. Lag phase C. Hazard period D. Locomotion
A
Lag Phase
9
Q
A general term for diseases caused by ingesting substances such as lead, copper, chlorine , cyanide, arsenic etc. A. Bacterial infection B Physical hazard C. Chemical poisoning D. Litigation
A
Chemical Poisoning
10
Q
Which of the following is the correct procedure for cleaning pots and pans and utensils in the Kitchen
A. Scrape, wash, rinse, sanitize, air dry
B. Wash, rinse, sanitize, dry with clean towels
C. Scrape, soak, wash, rinse, put away
D. Scrape, wash, rinse, sterilize, air dry
A
Scrape, wash, rinse, sanitize, air dry
11
Q
Sanitizing: A. Kills All bacteria B. Causes bacteria to become dormant C. has little or no effect D. Reduces bacteria to an acceptable level
A
Reduces bacteria to an acceptable level
12
Q
The transfer of disease-causing bacteria to food from another food of from equipment of work surfaces A. Locomotion B. Cross contamination C. Flow of food D. Lag phase
A
Cross contamination
13
Q
The movement of food through a food service operation A. Locomotion B. Flow of food C. Cross Contamination D. Hazard Analysis
A
Flow of food
14
Q
HACCP is a food safety System used nationwide. HACCP stands for:
A. Hazards and Conditions can cause Poisoning
B. Human Antipathy Crates Critical Procedures
C. Hazard Analysis Critical Control Points
D. How are cooks controlling Pathigens
A
Hazard Critical Control Points
15
Q
A risk that can lead to a dangerous condition in food A. Hazard B. HACCP C. Human Carelessness D. Control
A
HACCP
16
Q
Action that must be taken to eliminate of minimize risks
A. Control labor costs
B. Schedule delivery times for food vendors
C. Throw out all food at the end of each shift
D. Set standards and Follow Procedures
A
Set standards and follow procedures
17
Q
What are the sources and corrective actions for Botulism
A
- sources: home canned - low acid foods - soil on vegetables, bulged or damaged canned goods
- use commercially canned foods. Discard bulged of damaged can goods
18
Q
What are the sources and corrective actions for Staph infection
A
- Sources: Infected food workers; Custards and dairy desserts, High protein foods;
- corrective actions: Keep hot foods above 140 and cold foods below 41. Do not work with food if you are infected. Practice good health and hygiene. Use only certified shellfish
19
Q
What are the sources and corrective actions for Salmonella?
A
- Sources: Raw meats; Shellfish from polluted water; reheated or refrigerated gravies; Poultry, eggs, stuffing, vermin.
- corrective actions: Practice good health and hygiene. Use only certified shellfish; Cook foods to recommended internal temperature. Avoid Cross contamination
20
Q
What are the sources and corrective actions for Clostridium perfringens
A
- Sources: Soil, fresh meats, human carriers; Reheated or unrefrigerated gravies
- Corrective actions-Keep hot foods above 140 and cold foods below 41; Do no work with food if you are infected; Protect displayed foods with sneeze guards
21
Q
What are the sources and corrective actions for Strep infection
A
- Sources: Infected food workers; Coughs and sneezes from infected workers, unprotected salad bar
- Corrective actions: Do not work with food if you are infected
22
Q
What are the sources and corrective actions for Hepatitus
A
- Sources: Infected food workers; Shellfish from polluted water
- Corrective actions: Do not work with food if you are infected
23
Q
What are the sources and corrective actions for Trichinosis
A
- Sources: Infected pork from hogs that ate unprocessed garbage
- Corrective actions: Cook all pork products to a minimum of 155 degrees for 15 seconds
24
Q
What are the sources and corrective actions for E-Coli
A
- Sources: Intestinal tracts of humans; Polluted water; Raw meats; Unpasteurized dairy products; Shellfish from polluted water
- Corrective actions: Practice good health and hygiene. Use only certified shellfish; Cook foods to recommended internal temperature. Avoid cross contamination.
25
What are the 3 basic ways to control pathogens
A. kill it, Stop it from spreading. Keep it growing
B. Organize storage rooms. Check freezer temps. Kill rodents and insects
C. Require gloves on workers,Mop floors frequently. Send sick workers home.
D. Protect salad bars. Keep garbage outside building, Store chemicals away from food
Kill it. Stop it from spreading . Keep it from growing.
26
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How are most pathogens spread around the kitchen
A. Transportation
B. Air Ducts
C. Locomotion
D. Vermine
```
Locomotion
27
What are the 2 main purposes of sage good storage?
A. Customer satisfaction and larger profits
B. Worker efficiency and lasss food waste
C. Restaurant reputation and worker safety
D. To prevent contamination of food and to prevent growth of bacteria that may already be present in food
To prevent contamination of food and to prevent growth of bacteria that may already be present in food
28
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Which are examples of times when food workers must wash their hands?
A. Sneeze/blow nose
B. After smoking or eating
C. After using the bathroom
D. After handling raw meat
E. All of the above
```
All
29
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The food Danger Zone is:
A. 0-100 degrees fahrenheit
B. 41- 140 degrees fahrenheit
C. 32-41 degrees fahrenheit
D. 40-155 degrees fahrenheit
```
41-140 degrees fahrenheit
30
```
What is the recommended temperature for a freezer
A. 32 degrees F
B. 0 degrees F or lower
C. 40 degrees F
D. 140 degrees F
```
0 degrees F or lower
31
```
F. I. F. O. is a term that refers to:
A. Extermination of rodents
B. Fire prevention system
C. Rotation and labeling / dating food supplies
D. None of the above
```
Rotation and labeling / dating of food supplies
32
What is the best basic method for controlling insect and rodent infestations?
A. Build them out
B. Eliminate harborage and breeding places
C. Eliminate food supply
D. Exterminate
E. None of the above
F. All of the above
All of them
33
```
What type of fire extinguisher do you need to put out a grease fire?
A. Type A
B. Type B
C. Type C
D. Type D
```
Type B
34
What is meant by "Building Safety Into The Worker"
A. Requiring workers to wear safety shoes and safety glasses
B. Train workers to be aware of safety issues at all times. This should be an "attitude" and should be incorporated into all daily tasks
C. Management must carry workers compensation insurance for all employees
D. Monitoring food temperatures at all times.
Train workers to be aware of safety issues at all times. This should be an 'attitude' and should be incorporated into all daily tasks
35
The "Flow of Food" is considered when setting up:
A. The HACCP System
B. Record keeping for daily sales and profit/loss spreadsheets
C. Payment of vendors for delivery of food supplies
D. Employee training manuals
The HACCP System
36
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Which of these can result in food becoming dangerous to eat
A. Physical Hazard
B. Chemical Hazard
C. Biological Hazard
D. Two of the above
E. All of the above
```
All of them
