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 |
|
Definition
|
|
Term
What are the 3 categories of food safety hazards?
(3 types of contaminents) |
|
Definition
Biological
Chemical
Physical |
|
|
Term
| What are the 3 keys to food safety? |
|
Definition
Practice good personal hygiene
Prevent cross-contamination
Time-temperature control |
|
|
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
|
|
Term
Which of the following is an example of a spoilage microorganism?
Hepatitus A virus, Mold, Histamine, or Salmonella |
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Definition
|
|
Term
| What is the temperature danger zone? |
|
Definition
|
|
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? |
|
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? |
|
Definition
| When leaving the food preparation area |
|
|
Term
| Can hand sanitizers be used in place of handwashing? |
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Definition
|
|
Term
| Can gloves be used in place of handwashing? |
|
Definition
|
|
Term
| Can you reuse gloves if you rinse them between tasks? |
|
Definition
|
|
Term
| Should you wash your hands before putting on gloves? |
|
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? |
|
Definition
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|
Term
| What is the best method for drying your hands after washing them? |
|
Definition
| Single-use paper towels or hand-dryer |
|
|
Term
| What is the best way management can play a key role in promoting proper personal hygiene? |
|
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? |
|
Definition
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|
Term
| What is the best way to clean a thermometer after use? |
|
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? |
|
Definition
|
|
Term
| All pathogens need oxygen to grow--True or false? |
|
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? |
|
Definition
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|
Term
| What food is the Bacillus Cereus bacteria commonly linked to? |
|
Definition
| Heat-treated plant foods--rice |
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|
Term
| Parasites cannot grow in food--True or false? |
|
Definition
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|
Term
| Maple syrup is a potentially hazardous food--True or false? |
|
Definition
|
|
Term
| Is fingernail polish OK in the kitchen? |
|
Definition
|
|
Term
| What is a foodborne illness? |
|
Definition
| a disease carried or transmitted to people by food |
|
|
Term
| What is a Food-borne illness outbreak? |
|
Definition
| An incident in which two or more people experience the same illness after eating the same food. |
|
|
Term
| What can a food-borne illness due to an establishment? |
|
Definition
| Loss of customers, sales, reputation, lawsuits increased insurance premiums, lowered employee morale, employee absenteeism, retraining of employees, bad PR, and embarrassment. |
|
|
Term
| What is a Reasonable Care Defense? |
|
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 |
|
Definition
|
|
Term
| What is a Potentially Hazardous Food or PHF? |
|
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 |
|
|
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. |
|
Definition
| bacteria, viruses, parasites, fungi and certain plant mushroom and seafood toxins. |
|
|
Term
| Name the chemical hazards |
|
Definition
| pesticides, food additives and preservatives, cleaning supplies and toxic metals. |
|
|
Term
| Name some physical hazards |
|
Definition
| hair, dirt, metal, glass, nail clippings |
|
|
Term
| Which hazard poses the greatest threat to food safety? |
|
Definition
|
|
Term
| What three main factors cause food to become unsafe? |
|
Definition
| time-temperature abuse, cross-contamination, and poor personal hygiene |
|
|
Term
|
Definition
| a small living organism that can be seen only with a microscope. Not all microorganisms cause illness. |
|
|
Term
|
Definition
| microorganisms that cause illness |
|
|
Term
|
Definition
| toxins are created from pathogens |
|
|
Term
| What are spoilage microorganisms? |
|
Definition
| That which spoils food but does not typically cause illness. |
|
|
Term
| What is the ideal PH for bacteria growth? |
|
Definition
|
|
Term
| What is the Temperature Danger Zone? |
|
Definition
|
|
Term
| What is a food borne infection? |
|
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. |
|
|
Term
| PHF typically has a water activity level of what? |
|
Definition
|
|
Term
| What is a food borne intoxication? |
|
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. |
|
|
Term
| What is a foodborne toxin-mediated infection? |
|
Definition
| this is caused when a person eats food containing pathogens, which then produce lillness-causing toxins in the intestines. |
|
|
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? |
|
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 |
|
|
Term
| What are some examples of toxic metals? |
|
Definition
| Lead, copper, zinc and pewter |
|
|
Term
| What is Scromboid poisoning? |
|
Definition
| this is a histamine toxin caused by tuna, mackerel, bonito and mahi mahi. |
|
|
Term
| What is Giguatera fish poisoning? |
|
Definition
| This is Ciguatoxin caused by barracusa, grouper, jacks and snapper |
|
|
Term
| What is Paralytic Shellfish Poisoning? |
|
Definition
| This is Saxitoxin caused by clams, mussles, oysters and scallops. |
|
|
Term
| What is Neurotoxic Shellfish Poisoning? |
|
Definition
| This is Brevatoxin caused by clams, mussels and oysters. |
|
|
Term
| What is Amnesic Shellfish Poisoning? |
|
Definition
| This is Dominic Acid caused by clams, mussels, oysters, scallops, mushroom and plant toxins. |
|
|
Term
| What are the eight most common food allergens? |
|
Definition
| Fish, peanuts, wheat, shellfish, tree nuts, milk/Dairy, soy |
|
|
Term
| A carrier is classified as? |
|
Definition
| A person who carries pathogens and infects others, yet never becomes ill. |
|
|
Term
| True or False AIDS, Hepatitis B, C and tuberculosis can be spread through food |
|
Definition
|
|
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 |
|
|
Term
| What is the proper hand washing technique? |
|
Definition
| water should be at least 100 F, scrub vigorously for 10-15 seconds, rinse, dry with single-use paper towel or air dryer |
|
|
Term
| Do hand sanitier replace hand washing? |
|
Definition
|
|
Term
| Microorganisms grow fastest at temperatures between? |
|
Definition
|
|
Term
|
Definition
|
|
Term
| If food is kept in the TDZ for more than 4 hours, what should your do? |
|
Definition
|
|
Term
| When food is delivered when should it be inspected? |
|
Definition
|
|
Term
| How do you check the temperature of Meat, Poultry and Fish? |
|
Definition
| Insert thermometer into the thickest part of the meat. |
|
|
Term
| How do you check the temperature of Reduced Oxygen Packaged and bulk food (Bagged milk and eggs)? |
|
Definition
| Insert the thermometer probe between two packages, or fold the packing around the probe. |
|
|
Term
| How do you check the temperature of Other Packaged Foods? |
|
Definition
| Open the package and insert the probe into the product. Do not touch the bottom or sides of the container. |
|
|
Term
| How do you check the temperature of Live Shellfish? |
|
Definition
| Insert the thermometer into the middle of the case between the shellfish to get an air temperature reading |
|
|
Term
| How do you check the temperature of fresh eggs? |
|
Definition
| Check the air temperature of the delivery truck |
|
|
Term
| When inspecting fish, what conditions must be met before accepting delivery? |
|
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? |
|
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? |
|
Definition
| They should arrive at 41 F or lower and should show movement, live lobsters should curl their tails when picked up |
|
|
Term
| When inspecting meat, what conditions must be met before accepting delivery? |
|
Definition
| It must be USDA inspected, it should arrive at 41 F or lower, it should spring back when touched and have no odor. |
|
|
Term
| When inspecting poultry, what conditions must be met before accepting delivery? |
|
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. |
|
|
Term
| When inspecting eggs, what conditions must be met before accepting delivery? |
|
Definition
| They must be USDA inspected, 45 F air temperature, their shells should be clean and unbroken with no odor. |
|
|
Term
| When inspecting dairy products, what conditions must be met before accepting delivery? |
|
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 |
|
|
Term
| When inspecting canned goods under what conditions would you reject these products? |
|
Definition
| If they are swollen, bulged, dented, rusted or missling a label |
|
|
Term
|
Definition
|
|
Term
| Refrigerated Open Shelving Storage should be at what temperature? |
|
Definition
|
|
Term
| Dry Storage should be at what temperature? |
|
Definition
|
|
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 |
|
|
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 |
|
|
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. |
|
Definition
|
|
Term
| What does HAACP stand for? |
|
Definition
| Hazard Analysis and Critical Control Points |
|
|
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 |
|
|
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 |
|
|
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 |
|
|
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 |
|
Definition
|
|
Term
| Why should you air dry instead of towel dry? |
|
Definition
| Towels can cross contaminate |
|
|
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 |
|
|
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 |
|
|
Term
| During a health inspection all non-critical violations must be corrected by when? |
|
Definition
| Before the next inspection |
|
|
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 |
|
|
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 |
|
|
Term
| What 4 ways determines an outbreak |
|
Definition
doc visit
stool sample
blood test
vomit sample
throat and nasal swab |
|
|
Term
|
Definition
State
County
city health codes |
|
|
Term
|
Definition
| air, food, water, dirt, person to person, sneezing or vomiting, touching dirty surfaces then touching food |
|
|
Term
|
Definition
| bacteria that needs oxygen to grow (arobic) |
|
|
Term
|
Definition
|
|
Term
|
Definition
salmonella
shigella
e coli |
|
|
Term
|
Definition
terrorist or activists
deisgruntled or former staff
venders
competitors |
|
|
Term
|
Definition
purchasing
receiving
storing
preperation
cooking
holding
cooling
reheating
serving |
|
|
Term
|
Definition
| the transfer of harmful substances or disease causing bacteria to food by hands food contact surfaces or cleaning cloths that may touch raw foods |
|
|
Term
|
Definition
bimetallic (stem)
thermocouple
thermisters probe
surface probes
penetration probe
air probe
infared laser thermometer |
|
|
Term
|
Definition
| time temperature indicator |
|
|
Term
|
Definition
| used for candy (enclosed in shatterproof casing) |
|
|
Term
|
Definition
| receive TCS food at 41 degrees or lower |
|
|
Term
|
Definition
| receive oysters, mussels, clams, and scallops at air temp of 45 degrees and an internal temp no greater than 50 degrees, shellfish must be cooled to 41 degrees in 4 hours |
|
|
Term
|
Definition
| receive at 45 degrees or lower cool to 41 degrees or lower in 4 hours |
|
|
Term
|
Definition
| receive at 45 cool to 41 or lower in 4 hours |
|
|
Term
|
Definition
| receive at air temp of 45 degrees or lower |
|
|
Term
|
Definition
| hot TCS food at 135 degrees or higher |
|
|
Term
|
Definition
| frozen food should be received frozen solid when received |
|
|
Term
|
Definition
| fish that will be eated raw or partially cooked must be documented and must have tags for 90 day |
|
|
Term
|
Definition
| 41 degrees or lower and 135 degrees or higher |
|
|
Term
|
Definition
refrigeration- 41 degrees or lower
Running Water- submerge food in water 70 degrees or lower
Microwave- thaw food in microwave if it will be cooked immediately after
cooking- thaw food as part of cooking process |
|
|
Term
|
Definition
| a bunch of eggs in one bowl cracked open store at 41 degrees or lower |
|
|
Term
|
Definition
| eggs that are not cracked |
|
|
Term
| temp requirements for cooling |
|
Definition
| cool tcs food from 135 degrees to 41 degrees within 6 hours |
|
|
Term
| methods for cooling foods |
|
Definition
thickness or density of food
size of food
storage container
ice-bath water
blast chiller
ice paddle
ice or cold water as ingredient |
|
|
Term
| Reheating food for immediate service |
|
Definition
| *You can reheat food that will be served immediately to any temperature, however; you must make sure the food was cooked and cooled correctly |
|
|
Term
| Reheating food for hot holding |
|
Definition
| heat TCS food to an internal temp of 165 for 15 seconds |
|
|
Term
|
Definition
* Menu items- do not reserve
* condiments- do not mix products, serve only unopened items
* breads or rolls- do not re-serve
* garnishes- do not re-serve
*Prepackaged food- only serve prepackeged food in good condition that is unopened |
|
|
Term
|
Definition
labels- all fod needs to be labeled
temps- hot and cold food in the good zones
raw and ready to eat food,
refills- do not let customers refill dirty platesor use dirty utensils
|
|
|
Term
|
Definition
| 14 inches above counter and 7 inches beyond the food |
|
|
Term
|
Definition
food containers- pack food in insulated food containers
delivery vehicles- clean inside of delivery cars
labels- label food by use by date and timeand reheating instructions for staff at off site locations
utilities- make sure service site has correct utilities
Storage-store raw meat, poultry, seafood and ready to eat items seperately |
|
|
Term
|
Definition
check product shelf life
keep TCS foods at temp
dispense in original package
wash and wrap fruit in edible peels before putting it in a machine |
|
|
Term
|
Definition
|
|
