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Grade 10 > Hospitality Safety test > Flashcards

Hospitality Safety test Flashcards

1
Q

What is personal cleanliness? identify 4 ways to be clean and safe when working with food.

A
  • to keep your hair tied up
  • Remove any or all nail polish/ acrylic nails.
    -use separate spoons for tasting and stirring
    -Wear clean clothes and apron
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2
Q

List 4 microorganisms that contaminate food.

A
  • Salmonella
  • E Coil
  • listeria
  • Rotavirus
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3
Q

Provide the names of 3 foodborne illnesses.

A
  • Bacteria
  • virus
    -Parasites
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4
Q

Define ‘foodborne illness’ and provide 2 ways that you can prevent foodborne illnesses
from occurring.

A

In other words Foodborne illness is food poisoning caused by the cunsumptions of contaminated foods.
- Having good hygiene
-Making sure that your food isn’t old or raw

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5
Q

Identify the 6 conditions in which aid the growth and spread of
bacteria. Just list (do not need to explain). FATTOM

A

F - Food
A - Acidity
T - Temperature
T - Time
O - Oxygen
M - Moisture

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6
Q

What is cross-contamination? Provide an example of how cross-contamination can be
avoided.

A

Cross-contamination is when microorganism is transferred from one place to another, this is usually caused by humans. it can be avoided if we wear gloves and wash our hand frequently, especially after you have made contact with a food.

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7
Q

WHMIS LABELS / Descriptions

A

go to Lession 4 and review

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8
Q

Are food-borne illnesses in the kitchen easily prevented? How so?

A
  • To keep your surfaces always clean
    -Do not Cross contaminate
  • cook foods on proper temperatures
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9
Q

What are some shopping tips for keeping your foods safe?

A
  • Don’t wash your whole chicken
  • Don’t wash you fruits and veges then store them in the fridge
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10
Q

What is the order in which we properly wash dishes?

A
  • Wash
    -Rinse
    -Sanitise
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11
Q

What are viruses and are they easily transmitted? Should you be working in the kitchen
if you have a virus? Why or why not?

A
  • A virus is a foodborne illness
  • A virus needs host or another living organism to grow
  • they are easily transmitted.
    -you should not work in the kitchen if you have a virus because it can be easily transferred to others
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12
Q

When should you wash your hands? How long should you wash your hands for?

A
  • you should wash your hands before and after touching anything in the kitchen.
  • You should wash your hands for 20 sec ( Happy Birthday song.0
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13
Q

What should you be wearing in the kitchen to keep yourself safe? Should you be
wearing baggy and loose clothing? Why or why not? Should you be wearing open-toed
shoes or sandals? Why or why not?

A
  • You should wear short sleeves
  • you should wear closed shoes
  • you should wear clean clothes
    -you should wear an apron and head cap
  • you should not wear baggy clothes because there is a potential danger of them getting stuck in machinery eg. egg beater
    -You should not wear sandals because if you drop something eg. a knife you could hurt yourself.
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14
Q

Is it acceptable to wear clear nail-polish when you are preparing food for the public?
Why or why not?

A
  • no because you could collect Bactria in your nails and if it is nail polish there is a threat of the chemicals from your nail polish to fall in the food, spreading chemicals and Bactria.
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15
Q

What is a parasite? Can we see them? How can we eliminate parasites from our foods?

A
  • a parasite is a organism that lives in or on a host to survive.
  • parasites sometimes can be seen
    -It can be eliminated by following proper cooking instructions
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16
Q

What are the symptoms of bacterial illnesses? (right from PowerPoint)

A
  • nausea
    -vomiting
    -abdominal pain
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17
Q

What is mold? Can we see mold? Can we eat certain foods if we remove the mold? If
so, which ones?

A
  • mold is a type of fungi
  • Mold can be seen by the naked eye
    -Only firm fruits and vegies with low moisture can be eaten again if it had a bit of mold.
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18
Q

When we are washing knives, should we submerge them into the water? Why or why
not? What can happen?

A
  • Yes because the hot water kills off the Bactria that is left. if this is not done then there is a risk of bactira staying on the knife
19
Q

Is it safe to use sharp knives? Why or why not?

A

You can use sharp knifes but you have to follow all the safety precautions in order to do so, so that you don’t get hurt.

20
Q

When working in the kitchen, you should use dry oven mitts when taking hot pans out of
the oven. Why should the oven mitts be dry?

A
  • because if they are wet then the hot surface turns the dampness into heat and it results into you getting burned.
21
Q

When operating the stand-up ovens in the school kitchen, how should you open the
doors and position yourself?

A

-You should stands away and when you open the door make sure your face is far away from it so that the sudden gust of hot air that comes out dosn’t come and burn your face.

22
Q

What should you do when you burn your fingers?

A

● Remove the source of heat.
● Cool the burned skin to stop the tingling and swelling. Apply cold water on the affected skin for
at least 5 minutes, it depends on the burn. Ideally 20 min. Use water from the sink. DO NOT
APPLY ICE or ICE WATER. This can cause damage to the skin.
● NEVER apply ointments, sprays, or antiseptics to the skin unless directed. You want to avoid
infection.
● Bandage the burn.
● If the burn is severe, call a medical professional.
● Complete an accident report and most importantly, STAY CALM.

23
Q

How do you treat a minor wound?

A

wear disposable gloves to protect yourself; clean the cut with soapy
water; place a sterile gauze or bandage over the cut and apply pressure to stop the bleeding; if
bleeding persists, raise limb above the heart.

24
Q

How do you prevent fires in your kitchen?

A

Be careful around gas appliances

Tilt pot lids away from your body to let the steam escape

Use dry oven mitts. Wet cloth forms scalding steam when it touches
hot pots and pans.

Make sure the fire and smoke alarms are working

25
Q

How do we avoid electrical shocks in the kitchen?

A
  • don’t cut a cable when plugged in
  • unplug the toaster before trying to take out something from it
    -Never use a damaged extension cord.
26
Q

How should pot handles be positioned on the stove? To the back, side, front? Why?

A

Turn pot/panhandles away from the front of the range. Should be
turned to the side of the stove.
This is so that when you walk by you don’t knock it over if the handle in pointed outword

27
Q

What should you do with meat that is
sour or offensive in odour?

A

Throw it away

28
Q

Should you wash your produce prior to storing it? Why or why not?

A

No because the water that dries up on the food tuns into Bactria and makes the produce faster to get fungi and thrown out.

29
Q

Is it safe to buy cans that are bulging or rusty? Why or why not?

A

no because it could carry virus and harmfull bactiria to humans

30
Q

What is the temperature danger-zone? Define it and tell me the temperature range.

A

The temperature danger zone forholding foods is 40°F to 140°F (4°C to
60°C).

31
Q

What temperature should your refrigerator/freezer be at? Why is it important to make
sure there is room in your fridge?

A

the temp for the refrigorator and- freezer is around -18’C to 4’c

32
Q

What is the definition of ‘minimal internal temperature’? Is it different from food to food?

A
  • it mean that is is at a tempreature where the bactira is cooked or heated away
33
Q

Should you store chemical products near your pantry full of food?

A
  • no because they are quick to contaminate foods and spill into them if stored incorrectly.
34
Q

Provide an example of a physical hazard?

A
  • Sliping from a spill
  • getting a cut from a knife
35
Q

What does MSDS stand for? Identify 1 piece of information that is on the MSDS sheets.

A

Medical Safety Data Sheet
- Hazardous ingredients/ WHIMS Harazrd class

36
Q

What is the safest way to defrost frozen meat?

A
  • leave it out to defrost
37
Q

How should you check the temperatures of your foods?

A

To measure the internal temperature of cooked food, place the
thermometer in the thickest part of the food

38
Q

What is HACCP, when was it developed and where? What is the first step in the HACCP
system of rules that all food-producing places should follow?

A

Hazard Analysis Critical Control Point
A food industry to enhance hazardous prevention
- invented in 1916
- The temperature danger zone.

39
Q

What is the Canadian Food Inspection Agency (CFIA)?Identify one
of the responsibilities of the CFIA. (Monday)

A

Its a federal agency thats responsabile to make sure we follow Canada’s health Standards
- ISSUE FOOD RECALLS AND ALLERGY ALERTS.

40
Q

What is the first thing you will do when you enter the kitchen?

A

wash you hands.

41
Q

Are bamboo and aluminum bowls safe if microwaved? Why not?

A

no because your not supposed to put metal or wood in a microwave otherwise there could be an electric spark and cause a fire

42
Q

Why do you think CFIA inspections happen unannounced?

A

So that they know every state of your kitchen. to make sure your kitchen is always clean, even when you don’t prepare.

43
Q

Why is it important to keep records of temperatures and safety procedures at your
restaurant?

A

It ensures that food prepared in your restaurant is safe, so customers can enjoy their food without worrying about foodborne illnesses or other food-related problems.

Grade 10 (6 decks)

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