Term
| what are the three germs that cause food born illness? |
|
Definition
| Bacteria, viuses, parasites. |
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Term
| food born illnesses are more likely to affect people who are: |
|
Definition
Younger than 5
older than 65
pregnant
immune compromised |
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Term
| what is a physical hazard? |
|
Definition
| hard or soft objects that can cause injury. |
|
|
Term
| What is a chemical hazard? |
|
Definition
| poisonous substances that occur naturally or are added during food handling. |
|
|
Term
| What is a Biological Hazard? |
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Definition
| Germs that cant be seen without a microscope. |
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Term
| What are the 8 potentially hazardous foods? |
|
Definition
1. meat, fish, seafood, and eggs
2. dairy products
3. cooked starches such as rice beans and pasta
4. cooked veggies
5. tofu
6. sprouts
7. cut melons
8. garlic or herbs bottled in oil. |
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Term
|
Definition
|
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Term
| what are the top three food safety defenses |
|
Definition
1. food personnel hygiene
2. food cooked or held at the correct temps
3. prevention of cross contanination |
|
|
Term
| what are the four hand washing steps? |
|
Definition
1. get your hands wet
2. apply soap and scrub for at least 10-15 seconds
3. rinse hands
4. dry hands with paper towel |
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Term
| how long can food be at room temp? |
|
Definition
|
|
Term
| at what temp is hot holding? |
|
Definition
|
|
Term
|
Definition
poultry
stuffed foods
casseroles
all products cooked in microwave
all reheated potentially hazardous foods |
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|
Term
|
Definition
|
|
Term
|
Definition
|
|
Term
|
Definition
vegetables
packaged ready to eat foods (hot dogs and canned foods) |
|
|
Term
| at what temp is cold holding? |
|
Definition
|
|
Term
| What are the three ways you can thaw food? |
|
Definition
1. refrigerator
2. submerged under cold water
3. as part of the cooking process in the microwave |
|
|
Term
| what are the 3 cooling methods? |
|
Definition
1. shallow pan
2. size reduction
3. time and temp monitored |
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|
Term
| what are the six steps to washing dishes by hand? |
|
Definition
1. clean
2. scrape
3. wash
4. rinse
5. sanitize
6. air dry |
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