Brainscape's Knowledge GenomeTM


Top Flashcards (Certified)
All Flashcards

Food Safety Manager Certificate > Food Safety & Contamination Prevention > Flashcards

Food Safety & Contamination Prevention Flashcards

(93 cards)

Start Studying
1
Q

What is contamination in food safety?

A

Contamination is the presence of harmful substances in food.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

What are the types of hazards in food safety?

A

The types of hazards are physical, biological, and chemical.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

What are physical hazards?

A

Physical hazards include foreign objects such as hair and glass.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

What are biological hazards?

A

Biological hazards include pathogens such as bacteria and viruses.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

What are chemical hazards?

A

Chemical hazards include cleaning supplies and pesticides.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

What is source contamination?

A

Source contamination occurs during any stage of the food flow, from production to service.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

How can source contamination be prevented?

A

Source contamination can be prevented by using approved suppliers, inspecting deliveries, ensuring proper labeling, scheduling deliveries, and training food workers.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

What is the importance of approved suppliers?

A

Food should only be purchased from approved, reputable suppliers.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

What should be done upon delivery inspection?

A

Carefully inspect deliveries upon arrival for spoilage or contamination.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

Why is labeling important in food safety?

A

Unlabeled food should not be accepted; proper labeling is essential.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

What are the delivery scheduling recommendations?

A

Arrange delivery times and avoid deliveries during peak hours.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

What should food workers be trained on?

A

Food workers should be trained on proper food delivery inspection procedures.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

What signs should be checked for spoilage or contamination?

A

Check for spoilage or contamination signs, and ensure packaging is in good condition.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

What are the rejection criteria for food deliveries?

A

Rejection criteria include chemical contamination, rodents or pests, abnormal coloring, meat with soft flesh, fish with cloudy eyes or discolored gills, and unpleasant odors.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

What should be avoided in eggs?

A

Broken or dirty eggs. Liquid eggs must be pasteurized.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

What indicates thawed frozen packages?

A

Thawed frozen packages or ice crystals.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

Why is temperature control important?

A

Maintaining safe food temperatures prevents bacterial growth and cross-contamination.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

How should thermometers be calibrated?

A

Calibrate thermometers before each use; keep them clean and sanitized.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

How to measure the temperature of poultry and fish?

A

Insert thermometer stem into the thickest part.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

How to measure temperature in sealed packages?

A

Place the thermometer between cold packages or fold package around it.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

How to measure the temperature of milk?

A

Open container and insert thermometer.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

What is the receiving temperature for cold foods?

A

41°F (5°C) or lower (including shell eggs). No higher than 45°F (7°C).

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

What is the receiving temperature for hot foods?

A

135°F (57°C) or higher.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

What is a key rule for food storage?

A

Prevent cross-contamination: Store food properly to prevent cross-contamination.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
What is important about food separation?
Keep different types of food separate from each other.
26
What should be avoided in workstation hygiene?
Avoid cutting vegetables and animal products in the same place.
27
Do foods protected by a peel or shell need covering?
No, they do not need covering.
28
Should cured meats be covered?
Yes, cured meats should be covered.
29
How should other foods be covered?
Cover other foods to prevent cross-contamination. Use loose covers in cooling areas.
30
What is the proper storage for ice used for cooling?
Ice used for cooling should only be used for that purpose and stored in a waterproof container.
31
What is the shelf order for food storage (top to bottom)?
Ready-to-eat foods, Raw meat, Intact meat, Ground meat, Poultry (highest temperature).
32
What is essential for labeling food containers?
Ensure all containers are properly labeled.
33
What is Shellstock?
Shellfish living in the shell.
34
What are Shucked Shellfish?
Shellfish with shells removed.
35
What is an In-Shell Product?
Non-living shellfish, with or without shells.
36
What are the requirements for Receiving molluscan shellfish?
Molluscan shellfish must be in non-returnable containers.
37
What labeling is required for shellfish?
"Use by" or "Sell by" date; free of mud or broken shells.
38
How long should labels and invoices be kept?
Keep labels and invoices for 90 days.
39
What should be done with recalled food?
Stop serving recalled food immediately.
40
Can food be discarded after a recall?
Do not discard food unless instructed by the regulatory authority.
41
What is Mislabeling?
Incorrect or missing labels.
42
What types of contamination should be considered?
Pathogens, Allergens, Chemicals.
43
What animals are allowed in food service establishments?
Only service animals are allowed.
44
Can food served to a customer be re-served?
Food served to a customer cannot be re-served.
45
What are the exceptions for re-serving food?
Food in unopened, original containers in good condition; food in containers that protect from contamination.
46
What should be used in Self-Serve Areas?
Use sneeze guards; remind customers to use clean dishes; keep dishes stocked; stack dishes with the bottom side up; store utensils with handles up.
47
What should be done with contaminated food?
Discard contaminated food.
48
What are the risks of cross-contamination?
Customer illness and returned food.
49
What can lead to cross-contamination?
Mishandling serving utensils.
50
What are ready to eat foods?
Foods that do not require further cooking prior to consumption (or have already been cooked).
51
Why is it important to wash fruits and vegetables?
Washing removes chemicals, dirt, and pathogens.
52
When should fruits and vegetables be washed?
Wash before cutting.
53
Can workers clean fruits and vegetables with bare hands?
Yes, workers can clean fruits and vegetables with bare hands.
54
What should not be done with cut vegetables?
Do not wash cut vegetables twice.
55
What is required for home food rules?
Requires approval from the regulatory authority.
56
What should be developed for handling contamination events?
Develop a written plan for handling contamination events such as vomiting.
57
What is the first response to a contamination event?
Remove contaminants.
58
What should be done after removing contaminants?
Clean, sanitize, and disinfect contaminated surfaces.
59
What should be evaluated after a contamination event?
Evaluate food for disposal.
60
What should be used during contamination response?
Use personal protective equipment (PPE).
61
What are imminent health hazards?
Natural disasters or other events posing immediate risks to food safety and public health.
62
What is the response to imminent health hazards?
Response details are not provided.
63
What should employees be trained to do regarding hazards?
Train employees to identify and report potential hazards.
64
What steps should be taken when an area is affected by a hazard?
Shut down affected areas and notify the regulatory authority.
65
What is required for a written emergency operations plan?
Obtain approval from the regulatory authority for a written emergency operations plan.
66
What is a vector in pest control?
Any living thing (pest) that transmits pathogens.
67
What are the goals of pest control management?
Keep pests out of the facility and eliminate pests that enter the facility.
68
What is a prevention tip for pest control?
Place garbage bags in covered outdoor containers.
69
What should be done to keep dumpster areas?
Keep dumpster areas clean.
70
How should doors and windows be managed to prevent pests?
Keep doors and windows closed.
71
What can be installed to keep insects out?
Install air curtains to keep insects out.
72
What signs indicate the presence of rodents?
Look for signs of rodents such as droppings and chewed areas.
73
What should be done with gaps larger than 1/4 inch?
Seal gaps larger than 1/4 inch.
74
Who should be used for pest control?
Use a licensed pest control operator.
75
What is a Food Defense Plan?
Follow established food defense plans and procedures.
76
What should be done during observation in food defense?
Inspect work areas and surroundings for anything out of the ordinary.
77
How should ingredients and supplies be secured?
Secure all ingredients, supplies, and finished products.
78
What should be done if suspicious activity is observed?
Immediately report any suspicious activity to management.
79
Why is handwashing important?
Handwashing is crucial to prevent cross-contamination.
80
What is recommended for handwashing?
Double handwashing is recommended.
81
What is the proper handwashing procedure?
Wet hands with running water and apply soap.
82
How long should you scrub your hands and lower arms?
At least 15 seconds.
83
What should you do after scrubbing your hands?
Rinse thoroughly.
84
How should you dry your hands?
With a disposable paper towel.
85
How should you turn off the water after washing hands?
Use a paper towel or elbow.
86
When should you clean and sanitize?
Before switching from raw animal products to other foods, after working with raw foods, after working with raw fruits and vegetables, after using thermometers and utensils, and every 4 hours if items are in constant use.
87
What is cleaning?
Removing dirt, grime, and pathogens with soap and water.
88
What is sanitizing?
Reducing pathogens to safe levels using chemicals or high heat.
89
What are the steps in the 5-Step Cleaning and Sanitizing Process?
1. Scrape or rinse off any larger particles. 2. Scrub the object or surface with warm water and detergent. 3. Rinse the item or surface with clean water. 4. Apply a sanitizing solution. 5. Air dry the items.
90
What is a 3-Compartment Sink used for?
Manual ware washing.
91
What are the steps for cleaning Clean-in-Place Equipment?
1. Turn off and unplug equipment. 2. Pre-clean by removing large food particles. 3. Remove any small parts and clean/sanitize them separately. 4. Wash stationary equipment with a detergent solution. 5. Rinse the food contact surface.
92
What should you ensure when using Ware Washing Machines?
Install according to manufacturer's instructions, have a data plate explaining operation, ensure accurate gauges, perform regular cleaning, do not overload, scrape food before loading, and ensure dishes air dry properly.
93
What is the minimum temperature for ware washing machines?
No less than 180°F (82°C), or 165°F (74°C) for stationary rack, single-temperature machines.

Food Safety Manager Certificate (5 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2025 Bold Learning Solutions. Terms and Conditions