Chapter 2: Sanitation and Safety

Question 1

An attitude that reflects pride in the quality of your work

Answer 1

Professionalism

Question 2

Areas where demonstrating professional pride is important

Answer 2

Sanitation and Safety

Question 3

Most food-borne illness is caused by food that has been?

Answer 3

Contaminated

Question 4

Means the food contains harmful substances not originally present in it; food that is not pure

Answer 4

Contaminated

Question 5

Any substance in food that can cause illness or injury

Answer 5

Hazard

Question 6

Four types of food hazards

Answer 6

BCPA
Biological Hazards
Chemical Hazards
Physical Hazards
Allergens

Question 7

Some illness are caused by substances that occur naturally such as what?

Answer 7

-Plant Toxin (Poison) - chemicals in the poisonous mushrooms

Natural food components which is allergic for others

Question 8

A tiny, usually single-celled organism that can be seen only through a microscope

Answer 8

Microorganisms

Question 9

A microorganism that can cause disease

Answer 9

Pathogen

Question 10

Four kinds of microorganisms that can contaminate food and cause illness

Answer 10

BVFP
Bacteria
Virus
Fungi
Parasites

Question 11

Are in the air, in the water, in the ground, on our food, on our skin, and inside our bodies

Answer 11

Bacteria

Question 12

Classifications of Bacteria

Answer 12

Harmless Bacteria
Beneficial Bacteria
Undesirable Bacteria
Disease-causing bacteria (Pathogens)

Question 13

Contaminated food cannot be detected by smell, taste, or look alone because?

Answer 13

They do not leave detectable odors or tastes in food

Question 14

Three ways bacterial pathogen can cause disease?

Answer 14

• Intoxication
• Infections
• Toxin-mediated Infections

Question 15

Caused by poisons (toxins) the bacteria produce while they are growing in the food

Answer 15

Intoxication

Question 16

Caused by bacteria (or other organisms) that get into the intestinal system and attack the body

Answer 16

Infections

Question 17

Cause by poisons, the bacteria produce as they grow and multiply in the body

Answer 17

Toxin-mediated Infections

Question 18

Most food-borne diseases are?

Answer 18

Toxin-mediated Infections

Question 19

Foods with sufficient amount of what are best for bacterial growth?

Answer 19

Protein

Question 20

Bacteria require what to absorb food?

Answer 20

Water

Question 21

The Food Danger Zone

Answer 21

41°F and 135°F (5°C and 57°C) - promote the growth of disease-causing bacteria

Question 22

Bacteria like what type of environment?

Answer 22

Neutral Environments, neither too acidic nor too alkaline

Question 23

Bacteria that require oxygen to grow?

Answer 23

Aerobic

Question 24

Bacteria that can only grow if there is no air present

Answer 24

Anaerobic

Question 25

Time required for bacteria to adjust to new environment

Answer 25

Lag phase

Question 26

Bacterial Growth Conditions

Answer 26

``` Food Acidity Temperature Time Oxygen Moisture ```

Question 27

What does TCS means?

Answer 27

Time/Temperature Control for Safety

Question 28

Foods that provide a good environments for the growth of disease-causing microorganisms

Answer 28

Potentially Hazardous Foods (aka TCS Food)

Question 29

Give the 6 examples of TCS Foods

Answer 29

``` Raw seed sprouts Sliced melons Cut tomatoes Garlic and Oil Mixtures Any food derived from Animals Any food derived from Plants ```

Question 30

Foods can become contaminated by the means of?

Answer 30

``` HACWOER Hands Air Coughs and sneezes Water Other food insects Equipment and Utensils Rats and Mice ```

Question 31

Smaller than bacteria; cannot reproduce unless inside a cell; use living cells to multiply

Answer 31

Viruses

Question 32

Can only survive by living inside an organism; killed by proper cooking or by freezing

Answer 32

Parasites

Question 33

The organism a parasite lives in and takes nourishment from

Answer 33

Host

Question 34

Associated primarily with food spoilage than food-borne illness; examples are molds and yeasts

Answer 34

Fungi

Question 35

Toxin produced by certain molds that can cause liver disease

Answer 35

Aflatoxin

Question 36

Give other biological hazards

Answer 36

Plant Toxins | Seafood Toxins

Question 37

Caused by the use of defective, improper equipment, or equipment that has been handled improperly

Answer 37

Chemical Poisoning

Question 38

Symptoms of this poisoning can take 1 year to appear, while usual toxins take 30 minutes only

Answer 38

Lead

Question 39

To prevent disease, do not use materials such as?

Answer 39

``` Antimony Cadmium Cyanide Lead Copper Zinc ```

Question 40

Give examples of Physical Contamination

Answer 40

Pieces of glass from broken container Metal shavings from an improperly opened can Stones from poorly sorted dried beans Soil from poorly wash vegetables Insects or insect parts Hair (Metal shavings from newly delivered products)

Question 41

Substance that can cause allergic reactions

Answer 41

Allergens

Question 42

Examples of foods that causes allergy

Answer 42

``` Wheat products Soy products Peanuts and tree nuts Eggs Milk and Dairy products Fish and shellfish ```

Question 43

Non-biological allergens include food additives such as

Answer 43

``` Nitrites Monosodium Glutamate (MSG) ```

Question 44

The transference of hazardous substances, mainly microorganisms, to a food from another food or surface

Answer 44

Cross contamination

Question 45

Explain the Four-hour rule

Answer 45

Do not let food remain in the Food Danger Zone for a total of more than four hours between receiving and serving

Question 46

Three methods of thawing

Answer 46

In a refrigerator Under cold running water In a microwave oven (only if the item needs to be cooked or served immediately)

Question 47

Stages at which a worker can control the hazards

Answer 47

Critical Control Points / CCP