I Hate Small Talk Flashcards
(43 cards)
How often does bacteria divide into 2?
20 minutes.
Why is rinsing an important food safety step during dish-washing?
Soap residue may prevent proper sanitation like food residue and bacteria.
What is the best way to reduce the risk of allergic reactions when substituting one ingredient from another recipe?
By making sure everyone working in the building is aware of the substitution.
What part of preventive maintenance program applies to coolers and freezers?
Seals should be clean, free of mold and fit tightly.
What are the six conditions that affect bacterial growth?
Food, acidity, temperature, time, oxygen and moisture. (FATTOM)
When should thermometers be calibrated?
Frequently and after being dropped.
What is true about thawing food safely?
To never thaw food in the refrigerator.
Why is it a good idea to use colour-coded cutting boards for different types of food?
It reduces the risk of cross-contamination.
How can food handlers ensure that a roast has reached a high enough temperature to kill bacteria?
By using a food thermometer to check the internal temperature. (74c)
How should paper plates, plastic cutlery and cardboard containers be treated?
They should be discarded after one use.
What are the types of food contamination?
Physical, chemical and biological.
What is a microbe?
A microbe is a living thing that can’t be seen. Some microbes include bacteria, viruses, parasites, protozoan and fungi.
What is a pathogen?
A pathogen is a type of microbe that can cause illness or even death.
What is a spore
A spore is a type of bacteria that can withstand extreme conditions such as high temperatures, drying, boiling, freezing or even some cleaning agents.
What is FATTOM?
food, acidity, temperature, time, oxygen and moisture.
What environment does bacteria not grow in.
Bacteria doesn’t grow in acidic or alkaline environments.
At what temperature does bacteria die but some spores or toxics can survive in.
100c boiling
What is the reheating or hot holding temperature?
74c
What is the danger zone?
The danger zone is the range between 4 and 60c where bacteria multiplies rapidly.
What is an aerobic bacteria?
An aerobic bacteria is a bacteria that requires oxygen.
What’s anaerobic bacteria?
It’s a bacteria that can only grow when there is no oxygen.
What is direct transmission?
When microbes transfer directly from the source of contamination to food.
Where is viruses usually from
Often viruses are transferred from improper hand washing.
Where are parasites from?
Parasites are usually from undercooked or raw meat from dishes like sushi or sashimi.
