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Culinary > Sanitation & Food Safety > Flashcards

Sanitation & Food Safety Flashcards

(86 cards)

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1
Q

Which strategie does NOT prevent burns?

A

Use water to put out a grease fire

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2
Q

What is the maximum amount of time you leave food out at room temperature?

A

2 hrs

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3
Q

What is the optimum refrigerator storage temperature?

A

41 degrees

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4
Q

What is the temperature “danger zone”?

A

41-135 degrees

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5
Q

Which step to food safety explains that you should refrigerate foods quickly because cold temperatures slow the growth of bacteria?

A

Chill

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6
Q

What food safety step should you take to reduce cross-contamination?

A

Separate

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7
Q

True or false: Never thaw food at room temperature.

A

True

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8
Q

True or False: If a can of food is bulging it is still safe to use.

A

False

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9
Q

Which is NOT a way to prevent the spread of foodborne illness?

A

Rinsing animal products in water

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10
Q

If you are prepping food and the knife drops, what do you do?

A

Let it fall and use another knife.

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11
Q

Lifting a lid away from your face (like a shield) can help prevent a ________

A

burn

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12
Q

Which is safer to work with a dull knife or a sharp knife?

A

sharp knife

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13
Q

If you spill something on the floor, what should you do?

A

Wipe it up immediatley

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14
Q

What should you use to take something out of a hot oven?

A

Oven mittens

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15
Q

Always cut/chop food on a __?

A

Cutting Board

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16
Q

How do grease fires start?

A

Grease is left on the burner and Grease splatters on a hot burner

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17
Q

True or False: Electrical shock can be prevented by keeping electrical appliances away from water

A

true

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18
Q

Never touch electrical sockets with……

A

wet hands

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19
Q

A disease transmitted by food?

A

Foodborne Illness

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20
Q

Temperature zone in which bacteria grow and multiply rapidly?

A

Danger Zone

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21
Q

Always wash ____ separately?

A

Knives

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22
Q

Always ___ back long hair.

A

tie

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23
Q

Wash dishes in _____ soapy water.

A

hot

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24
Q

Wash your hands…

A

after touching your face, hair and using the restroom.

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25
What should you use to peel vegetables?
Vegetable peeler
26
A type of fungus that produces fuzzy looking spores
Mold
27
The movement of pathogens from one location, or food, to another is
cross contamination
28
True or false: Refrigerators set to the wrong temperature (above 41 degrees), can become a breeding ground for bacteria.
True
29
Jessica is preparing to cook, which of the following is true?
Jessica should remove all bracelets and rings before washing her hands. Jessica should wash her hands for approximately 20 seconds, the length of Happy Birthday twice. Jessica should scrub under her nails.
30
_____ _____ check to make sure farmers or other food producers are being safe
Health inspectors
31
which groups of individuals are at high risk?
children, pregnant women, and elderly
32
foodborne illness gives ____ symptoms
flu-like
33
______ means maintaining clean conditions to prevent disease and promote good health
Sanitation
34
_______ refers to practices that promote good health
hygiene
35
keeping the kitchen clean prevents ____ _____
cross contamination
36
use ______ to check food temperatures and refrigerator thermometer
thermoneter
37
thaw foods in fridge or _____
microwave
38
eat or freeze within 3 days, reheat to _____
115 degrees
39
use _____ foods quickly
defrost
40
do not eat _____ _____, uncooked meat, poultry, or eggs
cookie dough
41
always ______ leftovers quickly
store
42
hospital emergencies report _______ of kitchen accidents a year
thousands
43
read all _____ _____
warning labels
44
keep all _____ _____ in their original clearly labeled containers... never in food containers
hazardous products
45
______ used on food can be poisonous
pesticides
46
never put _____ near blades, garbage disposals, food processor blades, unplug first
fingers
47
______ to prevent accidental tipping
inwards
48
wear _____ fitting clothing, roll up long sleeves
tight
49
do not hang _____ _____ or other flammable materials near the range
towels or cutains
50
use salt, _____ _____, or a fire extinguisher
baking soda
51
if clothes catch fire _____ _____ and _____
stop, drop, roll
52
if you get a burn... run under cold water immediately, do not put on ______ or grease of any kind
ointment
53
victim can die in ___ minutes if airway is not cleared
4 mins
54
Haccp meaning
Hazard Analysis Critical Control Point: is a framework for ensuring that the end product food, ready for consumption, is safe to eat. Or more specifically, it looks to introduce checks and standards that reduce risks as far as possible.
55
Fattom
used to describe the conditions necessary for bacterial growth: Food, acidity, time, temperature, oxygen, and moisture. Foods provide a perfect environment for bacterial growth, due to their provision of nutrients, energy, and other components needed by the bacteria.
56
Three types of food contamination Hazards:
Physical, Chemical, Biological
57
Physical contamination
hair, glass, metal shards, fingernails
58
Chemical Contamination
cleaning supplies, and pesticides
59
Biological contamination
Harmful micro-organisms (pathogens)
60
Identify the four types of pathogen contamination
Bacteria: Salmonella, E- coli Virus: Norovirus and hepatitis A Parasites: organism that lives in or host to survive (Giardia) Fungi: yeast, mold that are spoiled food.
61
Foodborne illness symptoms
Sore throat, Jaundice, diarrhea, vomiting, open and infected sores
62
how to use knife correctly
using the claw hand position on guide hand
63
how to treat minor cuts
clean wound ,apply bandage, wear gloves
64
sever cuts
apply pressure and seek medical attention
65
A fire extinguisher
contributes with paper, wood, cloth
66
B fire exstinguisher
Liquids: gasoline , oil, grease
67
c exinguisher
equipment: wiring, fuses, circuit breakers
68
K exstinguisher
used to extinguish fires that are fueled by flammable liquids unique to cooking, like cooking oils and greases.
69
SDS
Safety data sheet the describes the physical and chemical properties of the product
70
First degree burn and second degree burn
immerse burn in cool water or use cool compress for 10-15 mins
71
third degree burn
seek medical treatment
72
chemical burn
seek medical treatment or call poison control
73
What is the appropriate use of gloves
``` Single use only wash hands before putting on gloves Change gloves when dirty wear gloves when handling ready to eat food wear gloves for any bandage wound ```
74
Water temperature must be at a minimum of____
100 degrees
75
Methods of purchasing, recieving and storage
Store food and cleaning supplies separately Temperature must be 41 degrees or lower purchase from an approved reputable vendor FIFO the food has been in the holding area the longest will be used first
76
FIFO
first in first out: simply means you need to label your food with the dates you store them, and put the older foods in front or on top so that you use them first.
77
In a cold storage, where do you put ready to eat food and uncook animal products?
Place ready to eat foods on top and uncooked animal products toward the bottom.
78
TCS
Time and Temperature Control for Safety: foods need to be covered and stored in refrigerator with a label including a use by date, store 41 degrees or lower, if produced on site for no more than 7 days.
79
Seafood, pork, beef, veal, lamb
145 degrees for a minimum of 15 secs
80
Ground meats( pork, beef, veal, lamb) and eggs
155 degrees for minimum of 15 secs
81
Reheat temp
165 degrees for a minimum of 15 secs
82
Hot foods
135 degrees
83
cold food
41 degrees or lower
84
Food needs to be cooled below ____ within 2 hrs and below ___ within four more hours.
70 degrees / 41 degrees
85
Methods to cooled down food
ice water baths, ice paddles, blast chiller
86
8 allergens include
tree nuts, eggs, milk, soy, wheat, peanuts, fish, and shellfish

Culinary (7 decks)

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