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Flashcards in Sanitation Deck (16):
0

Moulds,yeasts and fungi are examples of a:

Biological hazard

1

All bacteria need the following for survival:

1. Time
2. Moisture
3. Proper pH
4. Atmosphere
5. Food
6. Temperature

2

Pathogens are transferred from raw to cooked foods mainly by:

Food handlers

3

Bacteria can be :

A) facultative
B) anaerobic
C) aerobic
D) all of the above

D) all of the above

Facultative: with or without oxygen
Anaerobic: without oxygen
Aerobic: with oxygen

4

Under ideal conditions, most bacteria can reproduce every __ to __ minutes.

Reproduce every 15-30 minutes

5

Latex gloves reduce the need to wash your hands.

True or False?

False

6

What is an acceptable sanitizing solution?

4.5L of lukewarm water and 15 ml of chlorine bleach.

7

Parasites have been virtually eradicated in food.

True or False?

False

8

Biological hazard is caused by chemical contamination.

True or False?

False.

It is caused by several micro-organisms, such as bacteria , fungi, parasites and viruses.

9

Toxins are readily seen with naked eyes.

True or False?

False

10

Clostridium perfringens is associated with infected food handlers.

True or False?

False.

Its associated with reheated meats, sauces, stews and casseroles.

Keep cooked food at temperatures
60 C (140 F ); reheat leftovers to
75 C (170 F)

11

Botulism is anaerobic.

True or False?

True

12

Bacteria prefer an acidic environment.

True or False?

False.

They prefer a neutral environment with a pH of 6.6 to 7.5.

Growth is usually halted at pH 4.6 or less.

13

Listeria is associated with deli meats.

True or False?

True

14

Hepatitis A is often associated with shellfish from polluted waters.

True or False?

True

15

1-3 C is the best temperature for storing eggs.

True or False?

True