Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

AIT Prep > FSAN > Flashcards

FSAN Flashcards

1
Q

What is the primary concern of FSAN?

A

Food poisoning/Death.

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

What are 3 benefits of training employees FSAN?

A
  1. Reduce risk of potential contamination and recalls
  2. Minimize risk of food borne illness outbreaks
  3. Increase employment potential
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

What are 3 staff stay-at-home symptoms?

A
  1. Vomiting
  2. Diarrhea
  3. Fever
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

What are the 3 things the Public Health Inspectors (PHI) do? (Hint: think ICE)

A
  1. Inspect
  2. Consult
  3. Educate
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

What is the name of the government agency that oversees the Alberta food code?

A

Alberta Health Services. The Federal agency is the Canadian Food Inspection Agency.

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

What is a foodborne illness? (FBI)

A

A Foodborne Illness (FBI) is a disease caused by consumption of contaminated food/water.

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

What are the 3 classes of food contaminants?

A
  1. Biological - live fly, mouse poop, bacteria (think alive)
  2. Chemical - cleaning sanitizer, dissolved metals
  3. Physical - hair, glass, insect parts (think dead or inanimate)
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

Why are you getting inspected?

A
  1. Initial Approval
  2. Monitoring Routine
  3. Risk management/re-inspection
  4. Demand/complaint
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

Who are 4 classes that are at high risk for FBI?

A
  1. Infants/children
  2. Elderly
  3. Already sick - Immuno-compromised
  4. Pregnant women
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

How many cases of FBI are there in Canada per year?

A

There are 11-13 milling cases of FBI in Canada per year.

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

What are 4 Microbiological Biological Causes of FBI?

A
  1. Bacteria
  2. Viruses
  3. Parasites
  4. Fungi
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

Define Bacteria

A

Bacteria - double every 10-20 minutes

- Spores (seeds) survive unfavourable conditions

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

Define Viruses

A

Viruses - require a living host to multiple

- can be transported on food

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

Define Parasites

A

Parasites - require a host to survive

- may be found on food / contaminated water (protozoa)

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

Define Fungi

A

Fungi - Require oxygen to grow (aerobic)

- Spores from mold act similarly to plant seeds -> toxins

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

What are the most common causes of foodborne illness?

A

Bacteria and Viruses are the most common causes of foodborne illness.

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

What are the only microorganisms that die in freezers?

A

The only microorganisms that die in freezers are Parasites

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

What are 2 kinds of food which are at high risk for parasites?

A
  1. Seafood, especially raw, like sushi

2. Wild game meats

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

What are 4 Bacteria circumstances?

A
  1. Neutral - inert, do not react to environment
  2. Beneficial - important to human health and/or food production
  3. Spoilage - unfit to eat. rope disease. smell, mold, yeast, stringy texture, spoiled fruit
  4. Pathogens - cause illness/disease
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

What are 4 common pathogens?

A
  1. Norovirus
  2. Hepatitis A
  3. Salmonella
  4. E coli.
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

The cycle of transmission is between what 3 locations?

A
  1. Environment
  2. Food handler
  3. Food
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

What is direct contamination?

A

Direct contamination - immediate contact of the source and destination

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

What is indirect contamination?

A

Indirect contamination - source -> host -> destination

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

What are 3 foods of low risk for contamination?

A

Not animals

  1. Dry foods
  2. Uncooked
  3. Plants/grains
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Q

What are 6 foods of high risk for contamination?

A

Animals

  1. Dairy
  2. Poultry
  3. Seafood
  4. Raw meat
  5. Eggs and products
  6. All cooked foods
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
26
Q

What are 5 conditions for microbes to grow?

A
  1. Protein
  2. Moisture
  3. Temperature
  4. Acidity
  5. Oxygen
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
27
Q

What is the Danger Zone temperature range (C and F)?

A

4-60C

40-140F

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
28
Q

(Biological Foodborne Illnesses) What is the difference between Food Intoxication and Food Infection?

A

Food Intoxication - Bacteria grow in food, a heat-stable toxin is produced (symptoms may last 1-8 hours)
Food Infection - Bacteria grow in the stomach, then infect the tissues (ex. salmonella. symptoms may last 2-3 days)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
29
Q

What are 6 Factors Affecting Bacterial Growth? (Hint: Think FATTOM)

A

Food - proteins = bacteria’s source of food

Acid - neutral pH (low pH = acidic = low bacteria growth)

Time - 2 hours max in the Danger Zone, accumulative

Temperature - 4-60C = Danger Zone, which also happens to be our body temperature.

Oxygen - Aerobic, anaerobic, facultative

Moisture - Water Activity (Aw) - amount available in food (High Aw = High Growth. Low Aw = Low growth). For example, sugar is hygroscopic, which means the water is unavailable for bacteria, which is why sugar is used as a preservative.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
30
Q

What does PHF stand for?

A

Potentially Hazardous Foods

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
31
Q

What is Modified Atmosphere Packaging (MAP)?

A

Machines remove oxygen from a covered container, and replace with a gas combo lacking oxygen

32
Q

What does WHMIS stand for?

A

Workplace Hazardous Materials Information Sheets

33
Q

Does heat remove chemical contaminants from food?

A

No. Once they’re in, they’re in.

34
Q

What are some examples of Chemical Contaminants?

A
  • Cleaning agents
  • Pesticides
  • Dissolved metals (acids can dissolve metal in containers, such as tomatoes)
  • Food additives (ex. preservatives ex. caffeine)
35
Q

What are some procedures to keep in mind for proper use of chemicals?

A
  • Do not store around food
  • Use clear and accurate labels, WHMIS safety sheets
  • Do not use old food containers for storage
  • Do not mix chemicals
  • Clean up spills immediately
  • Keep away from flames
  • What protective equipment
  • Do not pour down the sink
36
Q

What is the order of putting away an order? (5 steps)

A
  1. PHF (Potentially Hazardous Foods)
  2. Frozen
  3. Produce
  4. Dry
  5. Canned
37
Q

What does FIFO mean?

A

First In First Out

38
Q

Where should the thermometer be in a cooler/freezer?

A

Near the door

39
Q

What is the appropriate temperature for fridges/coolers?

A

0-4C. Slow growth

40
Q

What is the appropriate temperature for freezers?

A

-18C. Very slow growth

41
Q

How high should food be stored off of the floor?

A

15 cm

42
Q

What temperature should hot foods be held at?

A

60C

43
Q

What are the stages of cooling times and temperatures?

A

Answer: 60C - 4C or colder in 6 hours

  1. 60C - 20 C in 2 hours
  2. 20C - 4C in 4 hours
44
Q

What temperature must food be reheated to, and within what timeframe?

A

Food must be reheated to 74C 165F) within 2 hours (minimum 15 seconds).

45
Q

How many seconds should you wash your hands for?

A

20 seconds.

46
Q

What is a Wheat Allergy?

A 
The body's immune system reacts to protein. It is a digestive issue. 
Symptoms include: 
Hives 
Shock 
Low blood pressure
Rash
Redness
Difficulty breathing / inability to breathe
Death
47
Q

What is a Gluten Intolerance?

A

-Gastrointestinal -Digestive -Inability to digest -Headache -Mood -Behaviour -Short term -Brain fog

Some bodies just do better without gluten.

48
Q

What is Celiac Disease?

A

-Autoimmune response -Vili = damage to small intestine -Body attacks itself/own cells -Gluten is the trigger for the response - Inflammation of the vili, meaning they don’t absorb nutrients = damage and swollen -> die.

49
Q

What are 10 Common Allergies?

A
  1. Seafood
  2. Eggs
  3. Peanuts
  4. Treenuts
  5. Wheat
  6. Soy
  7. Milk
  8. Mustard
  9. Sulfites (ex. wine)
  10. Sesame seeds
50
Q

What are some different accommodations for Allergies, Gluten Intolerances, and Celiac Disease?

A
  • Treat everything as though it’s an allergy, because an allergy can potentially lead to death
  • Separate cooking area
  • Clean utensils to prevent cross contamination
  • Keep ingredient and recipe lists updated
  • Communication - ask questions
  • Personal hygiene - Change gloves
51
Q

What is HACCP?

A

Hazard Analysis Critical Control Points - A Food Safety Plan/Program

52
Q

What are the 7 steps of HACCP?

A
  1. Conduct a Hazard Analysis - 1. Chemical 2. Biological 3. Physical
  2. Identify CCPS (Critical Control Points) 1. Receiving 2. Storage 3. Prep 4. Packaging 5. Distribution
  3. Establish Critical Limits - Measurable + Specific, Time, Temp, Amount
  4. Establish Monitoring Procedures - Thermometers, pH, How the critical limit is measured.
  5. Establish Corrective Actions - ex. Reject, Discard, Return to oven
    6 Establish Verification Procedures - check that the system is working and working well. ex. Product checks, internal and external audits
  6. Record Keeping - Essential proof - Temp logs, correct pH, sani ppm, cleaning schedules
53
Q

What are 4 Less hazardous materials?

A
  1. Dry
  2. Acidic
  3. Sweet
  4. Salty
54
Q

Toxins and Bacteria are… (3-4)

A
  1. Colorless
  2. Tasteless
  3. Odorless
  4. TOXINS are Heat-Stable
55
Q

What is Aw?

A

Aw = Water Activity = Moisture content of food

56
Q

Canned pineapple is an example of…?

A

Chemical food poisoning. - metal + acid, chemical contaminants, metal is not a chemical contaminant in itself.

57
Q

What pH does bacteria prefer?

A

A neutral pH

58
Q

What are some approved sanitizers?

A

Iodine, chlorine bleach, quatz,

59
Q

Differentiate between Cleaning, Sanitizing, and Sterilizing.

A

Cleaning - Physical
Sanitizing - Safe levels
Sterilize - Destroy

60
Q

What is the Dish Sequence (5)?

A
  1. Scrape/presoak
  2. Wash
  3. Rinse
  4. Sanitize
  5. Airdry
61
Q

What are 4 acceptable methods of thawing?

A
  1. Under cold running water
  2. Part of the cooking process
  3. Fridge
  4. Microwave
62
Q

What does FEFO mean?

A

First Expired First Out

63
Q

What is in Sink 1?

A
  • 45C (113F)
  • Wash
  • Detergent
  • Thermometer
  • Scouring cloth
64
Q

What is in Sink 2?

A
  • 45C (113F)
  • Rinse
  • Thermometer
65
Q

What is in Sink 3?

A
  • 77C (171F) water
  • Sanitize
  • QUATS
  • Iodine Chlorine
  • Timer
  • Chemicals = cooler than hotter or lose ability
66
Q

What are 3 characteristics of bacteria?

A
  1. Colorless
  2. Tasteless
  3. Odourless
67
Q

What are 4 characteristics of toxins?

A
  1. Colorless
  2. Tasteless
  3. Odourless
  4. Heat-Stable
68
Q

What is the consequence of chemical contaminants to consumers?

A

Chemical food poisoning.

69
Q

What level of pH does bacteria prefer?

A

Bacteria prefers a neutral pH

70
Q

What is the length of the final cycle in a mechanical dishwasher?

A

10 sec. at 82C = hot water

71
Q

What shelf is vacuum-sealed meat stored on in the fridge?

A

Bottom shelf

72
Q

What is a Quality Assurance Plan?

A

HACCP Food Safety Plan

73
Q

What is the order of the dish sequence? (5 steps plus 3 temperatures)

A
  1. Scrape/Presoak
  2. Wash - 45C
  3. Rinse - 45C
  4. Sanitize - 77C Hot water
  5. Air dry
74
Q

How do you deal with a cut on a finger, while preparing food?

A

Bandage and glove

75
Q

How high above the ground should the bottom shelf be in a fridge?

A

15cm/6in

AIT Prep (14 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions