Term
Which type of food would be most likely to cause a foodborne illness?
Forzen corn, Dried parsley, Tomato Sauce, Cranberry juice, sliced cucumbers, or Instant soup mix |
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Definition
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Term
| What are the 3 categories of food safety hazards? |
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Definition
Biological
Chemical
Physical |
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Term
| What are the 3 keys to food safety? |
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Definition
Practice good personal hygiene
Prevent cross-contamination
Time-temperature control |
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Term
What types of food do bacteria grow especially well in?
Hint: FAT TOM |
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Definition
| Food that is moist, contains protein, has a neutral to slightly acidic pH |
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Term
| What foodborne illness is commonly linked to raw chicken and eggs? |
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Definition
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Term
Which of the following is an example of a spoilage microorganism?
Hepatitus A virus, Mold, Histamine, or Salmonella |
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Definition
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Term
| What is the temperature danger zone? |
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Definition
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Term
Which of the following is a barrier that controls the growth of microorganisms in food?
Hold food in TDZ as long as possible, Increase water activity in food, Make the food more acidic, or cool slowly taking up to 8 hours |
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Definition
| Make the food more acidic |
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Term
| Why should you now store acidic joice in a pewter pitcher? |
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Definition
| Acids in the fruit joice can leach metal into the juice |
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Term
Which of the following vessels can cause chemical contamination if food is sotred/served in it?
Zinc-coated pitcher, Copper pot, Pewter pitcher, or Stainless-steel mixing bowl |
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Definition
| Zinc-coated pitcher, Copper pot, pewter pitcher |
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Term
All of these foods are commonly linked to food allergies except:
Soy and soy products, Egg and egg products, Shellfish, Wheat, Peanuts, or Fruits |
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Definition
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Term
| At what point should an employee remove his apron before leaving the kitchen to answer the phone and use the restroom? |
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Definition
| When leaving the food preparation area |
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Term
| Can hand sanitizers be used in place of handwashing? |
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Definition
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Term
| Can gloves be used in place of handwashing? |
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Definition
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Term
| Can you reuse gloves if you rinse them between tasks? |
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Definition
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Term
| Should you wash your hands before putting on gloves? |
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Definition
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Term
Diarrhea, fever, vomiting, jaundice, sore throat, thoothache, cough, hurt toe
Which of these symptoms is OK for a foodhandler to have and still safely work with food? |
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Definition
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Term
| What is the best method for drying your hands after washing them? |
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Definition
| Single-use paper towels or hand-dryer |
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Term
| What is the best way management can play a key role in promoting proper personal hygiene? |
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Definition
| Model proper behavior at all times and adequately train staff |
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Term
| What jewelry, if any, is allowed in food preparation areas? |
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Definition
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Term
| Yellowed skin and eyes is a symptom for what? |
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Definition
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Term
| What is the best way to clean a thermometer after use? |
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Definition
| Wash, rinsem sanitize, air dry |
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Term
| Children are more at-risk than adults for contracting a foodborne illness--True or false? |
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Definition
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Term
| All pathogens need oxygen to grow--True or false? |
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Definition
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Term
| The most important way to control foodborne illness caused by viruses is to control time and temperature--True or false? |
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Definition
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Term
| What food is the Bacillus Cereus bacteria commonly linked to? |
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Definition
| Heat-treated plant foods--rice |
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Term
| Parasites cannot grow in food--True or false? |
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Definition
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Term
| Maple syrup is a potentially hazardous food--True or false? |
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Definition
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Term
| Is fingernail polish OK in the kitchen? |
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Definition
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Term
| What is a foodborne illness? |
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Definition
| a disease carried or transmitted to people by food |
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Term
| What is a Food-borne illness outbreak? |
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Definition
| An incident in which two or more people experience the same illness after eating the same food. |
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Term
| What can a food-borne illness due to an establishment? |
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Definition
| Loss of customers, sales, reputation, lawsuits increased insurance premiums, lowered employee morale, employee absenteeism, retraining of employees, bad PR, and embarrassment. |
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Term
| What is a Reasonable Care Defense? |
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Definition
| A Reasonable Care Defense is the ability to show that all efforts were made to prevent an outbreak and that food standards were followed by providing written standards, training documentation and health inspection reports. |
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Term
T or F
All of the following are susceptible to contracting a food borne illness?
Infants & Pre-school age children
Pregnant Women
Elderly People
People taking medications
People who are seriously ill |
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Definition
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Term
| What is a Potentially Hazardous Food or PHF? |
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Definition
| food that contains moisture, protein, are neutral to slightly acidic PH and requires time-temperature control to prevent growth of microorganisms and production of toxins |
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Term
|
Definition
milk, milk products
eggs (untreated)
shellfish and fish
baked potatoes
synthetic ingredients such as textured in soy in meat alternatives
beef, pork and lamb
raw sprouts and sprout seeds
heat-treated plant foods-cooked rice, beans and vegetables
poultry
tofu or other soy protein food
untreated garlic and oil mixtures |
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Term
| Name the biological hazards. |
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Definition
| bacteria, viruses, parasites, fungi and certain plant mushroom and seafood toxins. |
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Term
| Name the chemical hazards |
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Definition
| pesticides, food additives and preservatives, cleaning supplies and toxic metals. |
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Term
| Name some physical hazards |
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Definition
| hair, dirt, metal, glass, nail clippings |
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Term
| Which hazard poses the greatest threat to food safety? |
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Definition
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Term
| What three main factors cause food to become unsafe? |
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Definition
| time-temperature abuse, cross-contamination, and poor personal hygiene |
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Term
|
Definition
| a small living organism that can be seen only with a microscope. Not all microorganisms cause illness. |
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Term
|
Definition
| microorganisms that cause illness |
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Term
|
Definition
| toxins are created from pathogens |
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Term
| What are spoilage microorganisms? |
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Definition
| That which spoils food but does not typically cause illness. |
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Term
| What is the ideal PH for bacteria growth? |
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Definition
|
|
Term
| What is the Temperature Danger Zone? |
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Definition
|
|
Term
| What is a food borne infection? |
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Definition
| this is caused when a person eats food containing pathogens, which then grow in the intestines and cause illness. Symptoms do not appear immediately. |
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Term
| PHF typically has a water activity level of what? |
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Definition
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Term
| What is a food borne intoxication? |
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Definition
| this is caused when a person eats food containing toxins that cause illness. the toxin may have been produced by pathogens found in the food or may be the result of chemical contamination. Symptoms appear soon after ingestion, within a few hours. |
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Term
| What is a foodborne toxin-mediated infection? |
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Definition
| this is caused when a person eats food containing pathogens, which then produce lillness-causing toxins in the intestines. |
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Term
| What are some basic characteristics of bacteria that cause food borne illness? |
|
Definition
living, single-celled organisms
carried in food, water, soil, animals, humans and insects
can reproduce rapidly
some can survive freezing
some change into spores to protect themselves
some cause food spoilage; others cause illness
some cause illness by producing toxins-cooking does not destroy them. |
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Term
| What are some basic characteristics of viruses? |
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Definition
Some may survive freezing
they can be transmitted through people, food, and food contact surfaces
Usually contaminate food through a food handlers poor hygeine
classified as infections |
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Term
| What are some examples of toxic metals? |
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Definition
| Lead, copper, zinc and pewter |
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Term
| What is Scromboid poisoning? |
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Definition
| this is a histamine toxin caused by tuna, mackerel, bonito and mahi mahi. |
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Term
| What is Giguatera fish poisoning? |
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Definition
| This is Ciguatoxin caused by barracusa, grouper, jacks and snapper |
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Term
| What is Paralytic Shellfish Poisoning? |
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Definition
| This is Saxitoxin caused by clams, mussles, oysters and scallops. |
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Term
| What is Neurotoxic Shellfish Poisoning? |
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Definition
| This is Brevatoxin caused by clams, mussels and oysters. |
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Term
| What is Amnesic Shellfish Poisoning? |
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Definition
| This is Dominic Acid caused by clams, mussels, oysters, scallops, mushroom and plant toxins. |
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Term
| What are the eight most common food allergens? |
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Definition
| Fish, peanuts, wheat, shellfish, tree nuts, milk/Dairy, soy |
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Term
| A carrier is classified as? |
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Definition
| A person who carries pathogens and infects others, yet never becomes ill. |
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Term
True or False
AIDS, Hepatitis B, C and tuberculosis can be spread through food |
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Definition
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Term
| What are the oomponents of a good personal hygeine program |
|
Definition
handwashing policy-frequent glove changes
maintaining personal cleanliness
wearing clean and appropriate uniforms and following dress codes
avoiding unsanitary habits and actions
maintaining good health
reporting illness |
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Term
| What is the proper hand washing technique? |
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Definition
| water should be at least 100 F, scrub vigorously for 10-15 seconds, rinse, dry with single-use paper towel or air dryer |
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Term
| Do hand sanitier replace hand washing? |
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Definition
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|
Term
| Microorganisms grow fastest at temperatures between? |
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Definition
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Term
|
Definition
|
|
Term
| If food is kept in the TDZ for more than 4 hours, what should your do? |
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Definition
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|
Term
| When food is delivered when should it be inspected? |
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Definition
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Term
| How do you check the temperature of Meat, Poultry and Fish? |
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Definition
| Insert thermometer into the thickest part of the meat. |
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Term
| How do you check the temperature of Reduced Oxygen Packaged and bulk food (Bagged milk and eggs)? |
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Definition
| Insert the thermometer probe between two packages, or fold the packing around the probe. |
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Term
| How do you check the temperature of Other Packaged Foods? |
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Definition
| Open the package and insert the probe into the product. Do not touch the bottom or sides of the container. |
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Term
| How do you check the temperature of Live Shellfish? |
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Definition
| Insert the thermometer into the middle of the case between the shellfish to get an air temperature reading |
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Term
| How do you check the temperature of fresh eggs? |
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Definition
| Check the air temperature of the delivery truck |
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Term
| When inspecting fish, what conditions must be met before accepting delivery? |
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Definition
| The fish should be kept in self draining crushed ice at 41F or lower. They should have bright gills, shiny skin, springy flesh, mild ocean or seaweed smell and clear eyes |
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Term
| When inspecting shellfish, what conditions must be met before accepting delivery? |
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Definition
| They should be received at an air temperature of 45 F or lower. They must contain shellstock ID tags that document where the shellfish was harvested. They must have a mild ocean or seaweed smell, closed and unbroken shells, open shells should close when tapped. |
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Term
| When inspecting Shrimp, Crab and Lobster, what conditions must be met before accepting delivery? |
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Definition
| They should arrive at 41 F or lower and should show movement, live lobsters should curl their tails when picked up |
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Term
| When inspecting meat, what conditions must be met before accepting delivery? |
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Definition
| It must be USDA inspected, it should arrive at 41 F or lower, it should spring back when touched and have no odor. |
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Term
| When inspecting poultry, what conditions must be met before accepting delivery? |
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Definition
| It must be USDA inspected, it should be shipped in a self draining container with crushed ice at 41 F or lower, no discoloration, firm flesh that springs back when touched and no odor. |
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|
Term
| When inspecting eggs, what conditions must be met before accepting delivery? |
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Definition
| They must be USDA inspected, 45 F air temperature, their shells should be clean and unbroken with no odor. |
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Term
| When inspecting dairy products, what conditions must be met before accepting delivery? |
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Definition
| They must be Grade A pasteurized, 41 F or lower, have a sweetish flavor, uniform in color and texture, clean and unbroken rind on cheeses |
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Term
| When inspecting canned goods under what conditions would you reject these products? |
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Definition
| If they are swollen, bulged, dented, rusted or missling a label |
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Term
|
Definition
|
|
Term
| Refrigerated Open Shelving Storage should be at what temperature? |
|
Definition
|
|
Term
| Dry Storage should be at what temperature? |
|
Definition
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|
Term
| Dry Storage should be kept how many inches off of the floor? |
|
Definition
|
|
Term
| At what temperature should eggs and shellfish be stored? |
|
Definition
|
|
Term
| What are acceptable methods for thawing food? |
|
Definition
Under refrigeration
Submerged under running water 70 F or lower
Microwave (if food will be cooked and served immediately)
As part of the cooking process |
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Term
|
Definition
| The process of gradually thawing frozen food in preparation for deep-frying to allow for even heating during the cooking process-do not let the frozen food exceed 41 F before cooking. |
|
|
Term
| What is the minimum cooking temp for poultry? |
|
Definition
|
|
Term
| What is the minimum cooking temp for stuffing, stuffed meat, poultry fish and pasta? |
|
Definition
|
|
Term
| What is the minimum cooking temp for Potentially Hazardous Foods cooked in the microwave? |
|
Definition
|
|
Term
| What is the minimum cooking temp for Ground Meat |
|
Definition
|
|
Term
| What is the minimum cooking temp for Injected Meat? |
|
Definition
|
|
Term
| What is the minimum cooking temp for Pork, Beef, Veal and Lamb Steaks and Chops? |
|
Definition
|
|
Term
| What is the minimum cooking temp for Pork, Beef, Veal and Lamb roasts? |
|
Definition
|
|
Term
| What is the minimum cooking temp for shell eggs for immediate service |
|
Definition
|
|
Term
| What is the minimum cooking temp for Fish? |
|
Definition
|
|
Term
| What is the minimum cooking temp for Commercially Processed Ready to Eat Foods? |
|
Definition
|
|
Term
| What is the minimum cooking temp for Reheating Leftovers? |
|
Definition
|
|
Term
| When cooling food what is the cool down procedure? |
|
Definition
| 135-70 F within 2 hours, 70-41 F within 4 hours, total time 6 hours |
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|
Term
| How often should the temperature of foods be checked? |
|
Definition
|
|
Term
| Potentially hazardous hot foods must be held at what temperature or higher? |
|
Definition
|
|
Term
| Potentially hazardous cold foods must be held at what temperature or lower? |
|
Definition
|
|
Term
| Cold food can be held with temperature control for up to how many hours? |
|
Definition
|
|
Term
| Hot food can be held without temperature for up to how many hours? |
|
Definition
|
|
Term
True or False
Only unopened, prepackaged food such as condiment packets or wrapped crackers can be served. |
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Definition
|
|
Term
| What does HAACP stand for? |
|
Definition
| Hazard Analysis and Critical Control Points |
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|
Term
| Name 3 of the 5 Food Safety Programs that must be in place in order for a HAACP program to be effective. |
|
Definition
Personal hygeine program
Supplier selection and specification program
Sanitation and pest control programs
Facility design and equipment maintenance programs
Food safety training programs |
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|
Term
| According to the CDC what are the 5 most common risk factors for a foodborne illness outbreak? |
|
Definition
Purchasing food from unsafe sources
Failing to cook food adequately
Holding food at improper temperatures
Using contaminated equipment
Practicing poor personal hygeine |
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|
Term
| What are the 7 HAACP principles? |
|
Definition
Conduct a hazard analysis
Determine critical control points
Establish critical limits
Establish monitoring procedures
Identify corrective actions
Verify that the system works
Establish procedures for record keeping and documentation |
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|
Term
True or False
All handwashing stations must have the following: Hot and cold running water, soap, a means to dry hands, waste container, signage indicating employees are required to wash hands before returning to work |
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Definition
|
|
Term
| Why should you air dry instead of towel dry? |
|
Definition
| Towels can cross contaminate |
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|
Term
| What are the signs that your establisment has been infested with cockroaches? |
|
Definition
There is a strong oily odor
The droppings look like grains of black pepper
There are capsule shaped egg cases present |
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|
Term
| What are the signs that your establishment has been infested with rodents? |
|
Definition
signs of gnawing
droppings are shiny and black
tracks exist
nesting materials found such as scraps of paper, cloth and feathers
holes throughou restaurant |
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|
Term
| During a health inspection all non-critical violations must be corrected by when? |
|
Definition
| Before the next inspection |
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|
Term
| During a health inspection all critical violations must be corrected by when? |
|
Definition
|
|
Term
| What are management's responsibilities during an inspection? |
|
Definition
Ask for identification
Cooperate
Take notes
Keep the relationship professional
Be prepared to provide records requested by the inspector
Discuss all violations and time frames for correction with the inspector
Follow up |
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|
Term
| What are some hazards that could result in the closure of your establishment? |
|
Definition
Significant lack of refrigeration
Sewage backup
Emergency, such as fire or flood
Significant infestation of pests or rodents
Long interruption of electrical or water service
Clear evidence of a foodborne-illness outbreak related to the establishment |
|
|
Term
| Name some critical food safety training all employees must go through. |
|
Definition
Proper personal hygeine
Safe food preparation
Proper cleaning and sanitizing
Safe chemical handling
Pest identification and prevention |
|
|
Term
| What are some effective training delivery methods? |
|
Definition
One on One training
Group training
Lecture
Demonstration
Role-play
Job aids
Training DVD's
Technology based training
Games
Case studies
Follow up |
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