Term
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Definition
Clean is when you get rid of dirt and other things off the surface of something
Sanitary is when you reduce the amount of microorganisms on a surface |
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Term
| Which food-borne illnesses can be prevented by vaccination? |
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Definition
| Hepatitis A and Norovirus |
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Term
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Definition
| A pathogen which requires a host to survive usually causes illness through incorrect personal hygiene |
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Term
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Definition
| An organism that needs a host to survive. Usually causes illness through cross contamination |
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Term
| Three types of food contamination and examples of each |
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Definition
- Physical
- fingernails, hair, metal shavings
- Chemical
- Excess concentration of chemicals, bleach, degreasers
- Biological
- Bacteria, viruses, parasites, funji, mold
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Term
| What food are associated with salmonella? |
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Definition
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Term
| What is the most effective method to prolong the lag phase of the bacterial growth curve? |
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Definition
| Controlling time and temperature |
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Term
| What is the temperature danger zone? |
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Definition
| 41 degrees F - 135 degrees F |
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Term
| When should food handlers wash their hands? |
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Definition
| After doing almost anything. Using the restroom, handling raw meat poultry and seafood, touching hair face or body, handling chemicals, handling money, eating drinking or chewing/smoking tobacco products ect |
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Term
| Why should employees not eat or chew gum on the hot line? |
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Definition
| The food items in the mouth could get into the food that is cooking |
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Term
| How can we prevent toxins in food? |
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Definition
| Prevent time temperature abuse |
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Term
| What is cross contamination? |
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Definition
| When microrganisms come into contact with foods which are clean due to improper preperation, storage, cooking, cooling ect |
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Term
| How can we prevent or minimize cross contamination? |
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Definition
| Using seperate equipment, cleaning and sanatizing, prepping food at different times, buying prepared foods |
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Term
| What microorganism do we typically find on the hands, nose, and skin of healthy adults? |
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Definition
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Term
| What foods are commonly associated with allergic reactions? |
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Definition
| peanuts, treenuts, shellfish, dairy products, wheat, soy, fish, eggs |
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Term
| What are the most common symptoms of allergic reactions to food? |
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Definition
| Shortness of breath, hives or itching, sweeling of various body parts, nausea |
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Term
| What is the most important responsibility of the food-service manager? |
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Definition
| Minimizing the risk of foodborne illness |
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Term
| Which groups are most susceptible to foodborne illnesses? |
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Definition
| Preschool age children, pregnant women, elderly, immune compromised |
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Term
| What or who is the most responsible for food becoming unsafe? |
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Definition
| Food handlers practicing unsanitary procedures such as cross contamination and poor hygiene |
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Term
| How can we minimize Scromboid poisoning in swordfish? |
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Definition
| Prevent time temperature abuse of swordfish fillets to prevent the creation of the bacteria which creates the bacteria |
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Term
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Definition
FAT TOM is the acroynm that tells us what bacteria need to grow and cause foodborne illness.
F-Food
A-Acidity
T-Time
T-Temperature
O-Oxygen
M-Moisture
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Term
| What do molds require in order to live and reproduce? |
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Definition
| Acidic food with low water activity |
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Term
| What type of jewelry is the only type generally acceptable to wear to work? |
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Definition
| A plain flat wedding band |
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Term
| What is a foodborne illness outbreak? |
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Definition
| When two or more people have the same symptoms after eating the same food |
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Term
| What is a foodborne illness? |
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Definition
| a disease transimmted to people by food |
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Term
| How long should the hand washing process take place? |
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Definition
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Term
| Describe the steps in successful hand washing procedures? |
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Definition
1. Wet the hands and arms
2. Apply Soap
3. Scrub hands and arms vigorously
4. Rinse hands and arms thoroughly
5. Dry hands and arms |
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Term
| What is the definition of a person who is considered a “carrier?” |
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Definition
| A person who carries pathogens and infect others, yet never get sick themselves |
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Term
| Where do we typically find the Hepatitis A virus? |
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Definition
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Term
| What foodborne illnesses require an employee to be sent home? |
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Definition
| Hepatitus A, Salmonella, E.Coli, Norovirus, Shigella |
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Term
| What should food handlers do with their hair before working? |
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Definition
| Put it up and underneath a hat or hair net |
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Term
| What should we do to foods that contain molds that are NOT a natural part of the food? |
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Definition
Throw them away
Sometimes the areas can be cut away at least 2 inches |
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Term
| What are some examples of potentially hazardous food? |
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Definition
| milk and dairy, shell eggs, fish, meat, poultry, shellfish, baked potatoes, sprouts, soy products, sliced fruits and vegetables |
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Term
| What is the best way to control the spread of virus when working with ready to eat food? |
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Definition
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Term
| Why should employees not be permitted to smoke while preparing or serving food? |
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Definition
| small drops of saliva can contain thousands of pathogens and can get into food |
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Term
| What is the proper procedure for using disposable gloves and hand sanitizers? |
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Definition
| Hand gloves should be changed after every task or when they get dirty or worn out. Hand sanitizer should be used after you wash your hands to increase its effectivness |
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Term
| What should we do to an employee who has a sore throat and fever? |
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Definition
| Restrict them from working or handling food. If they are around a high risk population they are to be sent home |
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Term
| What should an employee do if they have a cut on their finger? |
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Definition
| The wound needs to be covered with an impermeable cover such as a finger cot or bandage |
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Term
| What is the greatest risk to food safety in our industry? |
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Definition
| Contamination of food by the food handler |
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Term
| What is the policy for an employee who is HIV positive? |
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Definition
| The person that has HIV is protected by civil rights acts and is not to be fired or transfered out of food handling duties siply because they have the disease |
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Term
| What is meant by the term “personal hygiene?” |
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Definition
| They are practices preformed for the preservation of health. |
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Term
| What should a properly equipped hand washing station include? |
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Definition
| Hot water, soap and approved drying sources such as single use paper towels or air blow drying |
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Term
| How often should food handlers change their gloves? |
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Definition
| They should change their gloves anytime they change to a new task or when the gloves become dirty or torn |
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