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Review Flashcards

(72 cards)

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1
Q

Name 5 contaminants?

A
  1. Bacteria
  2. Fungi
  3. Viruses
  4. Cleaning products
  5. Toxic
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2
Q

Food poisoning?

A

Serious foodborne illness, caused by Toxics, pesticides and cleaning products (chemicals)

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3
Q

What are some low-risk

A

“low-risk food” is food that does not support the growth of PATHOGENIC organisms or the production of the TOXINS of such organisms. They do not pose a significant health hazard by themselves

  • Crackers
  • Dry cereals
  • unopened canned foods
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4
Q

How can a customer help to prevent foodborne illness?

A

Advise employees of a food allergy

Report to local health unit or operator

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5
Q

List the 3 types of contamination and give one example of each.

A

Physical: piercing, hair, jewelry, dirt
Biological: Bacteria, yeast, fungi
Chemical: toxin, cleaning products, pesticides

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6
Q

Another name of “high-risk food”?

A

Potentially hazardous food (PHF)

Tofu, meats, eggs, milk, cooked vegetable, fish

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7
Q

Temperature danger zone?

A

4-60*C, bacteria grow at fastest rate

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8
Q

What are six things bacteria need to survive and grow?

A 
Food
Temperature
Time
Acidity and Alkanity
O2
Moisture
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9
Q

How long can food be left in the TDZ throughout the process of preparation?

A

4 hours

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10
Q

What are 3 things that an accurate thermometer will tell you?

A
  1. Whether the cold foods should be 4*C or colder
  2. Weather the hot foods should be 60*c or hotter
  3. ## Weather frozen foods should be -18*c or colder?Why? to prevent the growth of bacteria.
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11
Q

Does the term “cross-contamination” refer to micro-organisms; allergens or both?

A

Both, allergens/bacteria from one food transfer to another foods (raw to ready-to-eat)

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12
Q

Why is it serious when micro-organisms travel from raw food to ready-to-eat food?

A

Cross-contamination, because raw food provides favorable conditions for bacteria to survive and growth

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13
Q

What is aerobic bacteria?

A

Bacteria that need oxygen to grow

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14
Q

What is bacterial intoxication?

A

Bacteria that produce toxins causing illness, cooking may not eradicate this

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15
Q

What is bacterial infection?

A

illness caused by living bacteria

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16
Q

What is flow of food?

A

Describe what happens to food from the time it is delivered until it is sent out to serve

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17
Q

System monitor flow of food?

A

HACCP - Hazard Analysis Critical Control Point

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18
Q

List 3 considerations when planning the layout of a foodservice operation:

A
  1. Food volume
  2. Processing
  3. Equipment requirement
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19
Q

Why does lighting require shatter-proof covering?

A

protect foods from broken glass (physical contamination)

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20
Q

How often should you empty indoor/outdoor waste containers?

A

Indoor: at least one/day
Outdoor: at least twice/week

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21
Q

. Name 3 requirements of an acceptable waste container:

A
  1. Well-maintained
  2. Easily cleaned
  3. Leak-proof
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22
Q

Why should a food contact surface be non-absorbent?

A

minimize the risk of cross-contamination

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23
Q

List 5 things that help to prevent micro-organisms from getting into food:

A
  1. Personal hygiene
  2. Cleaning and sanitizing
  3. Receiving and storing foods properly
  4. Getting foods ready to cook
  5. Handling dishes and Serving foods
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24
Q

Define a “carrier”

A

someone who dont have any noticeable signs of being sick but carry microoganism that might transfer to foods or other ppl to cause foodbourne illness

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25
What is the difference between direct and indirect transmission of foodborne disease?
1. Micro-organisim transfer from touching, coughing, and sneezing -direct 2. Transferred from one surface of a food to another
26
List 5 ways to reduce the amount of bacteria that you carry:
1. Have a shower before going to work 2. Make sure uniform/cloth is clean 3. Wear light cloth to detect 4. Wear comfortable cloth to reduce constant adjustment 5. Bring uniform in a clean bag to avoid picking up bacteria on the way
27
What are steps of washing hands?
Wet hands -> Apply soap -> Lather for 20 sec -> Rinse hands -> Dry hands ->Turn off water with paper tower
28
When should you not go to work?
Sneezing, sick
29
Clean, sanitize, and sterilize
Clean: Free from dirt Sanitize: Kill bacteria to a safe level Sterilize: Destroy all bacteria
30
Name 3 chemical sanitizers:
Chlorine Iodine Quats
31
What 3 things are key when you use a chemical sanitizer?
- Check chemicals concentration with test paper - Use clean cloth or sponge or spray on the surface - Dont touch the surface, let it air dry
32
If you do not have a chemical sanitizer, how can you sanitize?
Hot water (>77*C)
33
Why should cracked dishes not be used?
Bacteria live within the crack
34
What tools are required to clean?
2 or 3-compartment sink, clean-in-place (CIP) Equipment
35
Equipment that is used continuously must be cleaned and sanitized every ___ hours.
Equipment every 4 hours
36
Fill in the proper water temperature for the following actions (manual method):
Washing, Rising, Sanitizing
37
Test paper is for?
Make sure the concentration is correct
38
What is Clean-in-Place equipment?
is designed to be cleaned and sanitized in place. Detergent, hot water rinse and sanitizing solutions are circulated through a self-draining, fixed system.
39
How do you know if a supplier is “Approved”?
check with your Public Health Inspector or Environmental Health Officer
40
Name 5 things you should inspect when receiving food:
``` Expiration date/Best before date Temperature for frozen/cold food Odour Color damage ```
41
Name 5 types of food that must be received at 4°C (40°F):
``` Milk Yogurt Fresh lobster Shell eggs Fresh meat ```
42
When would you reject a canned good?
Leak, out of shape, missing label, corrosion, dented can
43
List 3 things that indicate a fish is fresh and should be accepted during the receiving process:
Tem 4 No fishy odour Bright eyes
44
FIFO
It will help you remember to use food that has been stored longest before you use new food.
45
Why should food be stored off the floor in a dry storage area?
avoid insects, rodents
46
Temperature for storage
Refrigerator: 4 Frozen: -18 Dry: 10-21
47
Why should you use a licensed pest control company if you have an infestation?
Quickly and effectively | Required training for safety
48
List 3 signs of a pest problem:
Chewing mask on foods Chewing mask on cupboard, baseboard Feces dropping
49
At what stage in the flow of food does most cross-contamination happen?
Preparing
50
List 5 ways to prevent cross-contamination at this stage:
- Keep raw separated from ready-to-eat - Use utensils instead of hands to handle foods - store raw foods below - change apron - practice personal hygiene
51
List the 4 acceptable methods of thawing food:
- In the fridge - Microwave - Cold running water - Cooking
52
List 5 procedures that must be followed at a food bar or buffet:
- Handling dishes and utensils - Use sneeze guards - Use single-service cup - Clean containers before adding new foods - Label all salad dressing - Ensure all new foods are preheated or prechilled
53
If frozen food is received with large ice crystals on the packaging, what might this mean?
It stood in a room temperature and then was refrozen
54
Name 3 types of thermometers used in the food industry:
- Electronic - Infrared - Digital (used in freezer, fridge)
55
Why do you calibrate a thermometer?
it is measuring temperatures more accurately.
56
Why do you have to be very careful when cooking ground meat?
the grinding process spreads bacteria to all the meats (71*C is safe)
57
What foods should be cooked at 74?
Poultry piece and stuffing, food mixture, leftover
58
What food should be cooked at 71?
Ground meat, pork, lamb, beef
59
When do you use one-stage cooling?
food prepared at room tem, cooled down to 20*C to 4 for 4 hours
60
When do we use two-stage cooling?
food prepared hot, cooled down from 60-20-4
61
Why would you use an ice water bath?
A mixture of half water and half crushed or chopped ice that is used to cool hot food safely.
62
. At what temperature should you hold hot food? How do you ensure that temperature is maintained safely?
holding hot food (60 degree), use thermo to test the food itself
63
When is it acceptable to reheat food in a hot holding unit?
Reheat food to at least 74°C (165°F) within 2 hours (never more than once)
64
What is an allergen?
The substance or food that a person is allergic to.
65
Is an allergy the same as a food intolerance? If the answer is no – what is the difference?
No, an allergy causes chemical reaction, a food intolerance makes the food hard to digest
66
Name 3 ways an allergen can get into the body:
eating or drinking breathing absorbing through skin
67
What is anaphylaxis?
A severe allergic reaction that can kill a person.
68
Name 3 common allergens:
peanut treenut Soybean
69
What do a runny nose, headache, stomach cramps, indigestion and vomiting have in common?
symptom of allergy
70
How can you prevent allergic reactions?
know the ingredients | Keep separate
71
Name 5 things you should do if a customer shows signs of an allergic reaction:
``` Call medical assistance Inform manager Ask the customer what they ate Ask the customer to stay at the location Call public health inspector ```
72
List 3 things you should do during an inspection:
inform the manager Cooperate answer Q honestly

Food Safety Training (1 decks)

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