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Food Protection Course > Lesson 1 > Flashcards

Lesson 1 Flashcards

(76 cards)

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1
Q

Temperature Danger Zone

A

Between 41° and 140° F

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2
Q

3 types of thermometers

A

Bimetallic (0°F to 220°F)
Thermocouple
Thermistor

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3
Q

Smoked fish temperature/bacteria

A

38° or below to prevent clostridium botulinum

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4
Q

Shellfish tags must be kept…

A

On file for at least 90 days after product is used

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5
Q

Milk & milk products must be pasteurized with sell by dates of…

A

9 days

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6
Q

Milk and milk products must be ultra pasteurized with sell by dates of…

A

45 days

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7
Q

The first step in implementing the FIFO method is…

A

Date products

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8
Q

NYC Health code requires all food items stored at least…

A

6 inches off floor

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9
Q

Vacuum packaging of any food product in retail food establishment is…

A

Prohibited by law unless special authorization is obtained thru NYC Health Dept

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10
Q

Cold temperatures…

A

Slow down growth of microorganisms

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11
Q

All cold foods must be held at or below…

A

41°F (except smoked fish) at all times

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12
Q

When foods are stored directly in ice…

A

Water must be drained constantly

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13
Q

The three main hazards to our health are…

A

Physical, chemical, & biological

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14
Q

The presence of a foreign object (glass, metal) is considered…

A

Physical hazard

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15
Q

Presence of harmful chemicals (pesticide, cleaning agents, prescription meds) is called…

A

Chemical hazard

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16
Q

Presence of microorganisms (bacteria, virus, parasites, & fungi) is called…

A

Biological hazard

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17
Q

Foods that have been contaminated with harmful (pathogenic) bacteria often…

A

Do not appear to be contaminated. There is no change in appearance, taste, or smell

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18
Q

Under favorable conditions, number of bacteria in food can double…

A

Every 20-30 minutes

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19
Q

4 phases of bacterial growth

A

Lag, Log, Stationary, & Death

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20
Q

The most rapid growth of bacteria takes place in the…

A

Log phase

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21
Q

6 factors that affect the growth of bacteria

A

Food
Acidity
Temperature
Time
Oxygen
Moisture

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22
Q

Viruses cannot reproduce in food

A

True

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23
Q

Viruses can be transmitted to people if they get into food

A

True

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24
Q

Which 2 viruses are transmitted when a person ingests food/water that has been contaminated with the feces of an infected person?

A

Hep A & Norovirus

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25
To prevent trichinosis, cook pork to…
150°F for 15 seconds
26
Trichinosis is caused by
The food-borne parasite Trichinella spiralis
27
Food-borne parasite typically found in marine fish
Anisakis simplex
28
Bacterium commonly found in raw poultry & raw shell eggs
Salmonella enteritidis
29
By rapid cooling, rapid reheating, & by avoiding food prep in advance, we can control the growth of…
The microorganism Clostridium perfringens
30
Bacterium commonly carried by healthy humans
Staphylococcus aureus
31
Staphylococcal food intoxication can be prevented by
Good personal hygiene & avoiding bare hand contact with ready-to-eat foods
32
Ground meat must be cooked to a minimum temperature of…
158°F to eliminate E. Coli 0157: H7
33
Bacterium that causes botulism
Clostridium botulinum
34
Clostridium botulinum is associated with…
Home canned foods Smoked fish Garlic in oil Any food in anaerobic (sans air) environment
35
Scombroid poisoning occurs from…
Eating certain fish with high levels of histamines (tuna, mackerel, bonito, mahi mahi, bluefish) due to time & temperature abuse
36
NYC Health Code requires hand washing sinks to be readily accessible within…
25 feet of all food prep areas and in or near all toilets
37
Hand washing sinks must have…
Soap Hot & cold running water Disposable towels or dryer Wash Hands sign
38
NYC Health Code requires all food workers wear…
Proper hair restraints Clean apron + outer garments No jewelry on arms/hands except for wedding bands & medical bracelets And avoid wearing makeup
39
3 acceptable methods of thawing frozen foods
Refrigerating Placing under cold running water Defrosting in microwave oven with continuous cooking afterwards
40
Cross contamination occurs…
When bacteria from raw food gets into cooked, ready-to-eat foods
41
Poultry, stuffed meat, & stuffing must be cooked to an internal temperature of…
165°F
42
Raw shell eggs must be cooked to a minimum temperature of
145°F
43
Fish, shellfish, beef, lamb & all other meats must be cooked to temperature of…
140°F
44
All hot foods stored in hot holding unit must be held at
140°F or higher
45
Effective ways to rapidly cool foods:
- Immersing food in ice water bath with occasional stirring - Pouring food 1-2 in deep in 4 in deep pans - Rapid chill unit - Cutting solid foods into smaller pieces (6 lb or less)
46
Hot foods placed in refrigerator for cooling must be covered only after they have completely cooled to temperature of…
41°F
47
Previously cooked + refrigerated foods that’ll be served from hot holding unit must be rapidly reheated to…
165°F using stove or oven
48
Air breaks must be provided in all culinary (food related) and pot/dish washing sinks
True
49
Atmospheric Vacuum Breakers (AVB) must be installed in any equipment that has a direct connection with a potable water supply
True
50
Equipment with direct connection to potable water supply
Ice machines Coffee machines Dishwashers
51
Cross-connection can be prevented by installing a hose bib vacuum breaker
True
52
All gas fired hot water heaters must be installed by…
Licensed plumber & must be monitored for back draft
53
It is illegal to dump grease in any sink that does not have proper grease interceptor
True
54
Sequence to wash dishes by hand
Wash, rinse, sanitize, air-dry
55
Between each use, cutting boards must be
Washed, rinsed, and sanitized
56
To hot water sanitize,
Immerse utensils in 170°F water for at least 30 seconds
57
50PPM chlorine based sanitizing solution
1/2 oz bleach in 1 gallon of water
58
50PPM sanitizing solution is used for immersing utensils for at least…
1 minute
59
100PPM sanitizing solution is typically used for
Wiping, spraying, or pouring
60
Wiping cloths must be stored in
50 PPM sanitizing solution
61
Bathrooms must be provided when there are
20 seats or more in dining area
62
3 key strategies of Integrated Pest Management
Starve them Build them out Destroy them
63
When food is unavailable to mice that have infested restaurant, they will
Move out
64
Rats can enter openings as small as the size of
A quarter
65
Fresh rat droppings in food establishments is
Critical violation
66
Insecticides and rodenticides can only be applied in restaurants by
Licensed pest control officer
67
Best method for eliminating flies + roaches
Proper cleaning & sanitizing
68
HACCP
Hazard Analysis & Critical Control Point
69
HACCP is
System of food safety to control growth of harmful microorganisms
70
7 principles of HACCP
(Identify) hazards (Determine) Critical Control Points (Set up) critical limits (Monitor) CCP (Take) corrective actions (Verify) system is working (Keep) records I Don’t Show My Tits Very much K?
71
A CCP is
Any point in the food flow where action must be taken to eliminate the hazard
72
Best practice when making cold salads
Pre chill ingredients
73
Bad cholesterol
LDL (loser)
74
Artificial trans fat is
Banned from all restaurant foods
75
To improve food safety, security & general work practice, routinely conduct a
Self-assessment of food operations
76
Most common injuries among restaurant workers
Slips, trips, falls, cuts, lacerations, burns, muscle strains, sprains, & electrocution (9)

Food Protection Course (1 decks)

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