All Flashcards by Kristin Grant | Brainscape

Q

T or f:

Adults are more likely than preschool children to get sick from contaminated food.

A

False!

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Q

Unsafe how?
Leftover chili is cooled on the counter.

Cross contamination

Poor personal hygiene

Time temperature abuse

A

Time temperature abuse

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Q

Unsafe how?

A food handler wearing gloves places a chicken breast on the grill and then places lettuce on a bun.

Cross contamination

Poor personal hygiene

Time temp abuse

A

Cross contamination

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Q

Unsafe how?
Food handler prepping salad stops to scratch an itch on her arm and the returns to making the salad.

Cross contamination

Poor hygiene

Time temp abuse

A

Poor personal hygiene

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Q

Unsafe how?
A server setting tables touches the food contact surfaces of a water glass when placing it on the table

Cross contamination

Poor hygiene

Time temp abuse

A

Cross contamination

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Q

Is this a TCS food or contain a TCS food?

Baked potatoes

A

Yes!

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Q

Is this a TCS food or contain a TCS food?

Orange juice

A

No!

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Q

Is this a TCS food or contain a TCS food?

Pizza with tomatoes and green pepper

A

Yes!

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Q

Is this a TCS food or contain a TCS food?

Poached salmon

A

Yes!

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Q

Is this a TCS food or contain a TCS food?

Re fried beans

A

Yes!

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Q

Is this a TCS food or contain a TCS food?

Scrambled eggs

A

Yes!

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Q

Is this a TCS food or contain a TCS food?

Shrimp fried rice

A

Yes!

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Q

Is this a TCS food or contain a TCS food?

Tofu ice cream

A

Yes!

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Q

Is this a TCS food or contain a TCS food?

Vanilla milkshake

A

Yes!

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Q

Is this a TCS food or contain a TCS food?

While wheat bread

A

No!

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Q

True or false?

All pathogens need oxygen to grow

A

False

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Q

True or false?

The most important way to prevent food borne illnesses cause by viruses is to control time and temp.

A

False! It is washing hands

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Q

True or false?

Salmonella Typhi is commonly linked with ground beef.

A

False!

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Q

True or false?

Parasites are commonly associated with seafood.

A

True!

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Q

List the six conditions that pathogens need to grow.

A

Food
Acidity
Temp
Time
Oxygen
Moisture

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Q

What 2 foods are linked to this pathogen?

Hepatitis A

A

Ready to eat food

Contaminated water

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Q

What 3 foods are linked to this pathogen?

Norovirus

A

Ready to eat food

Shellfish

Contaminated water

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Q

What 2 foods are linked to this pathogen?

Salmonella

A

Beverages

Shellfish

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Q

What 2 foods are linked to this pathogen?

Shigella spp.

A

Produce

Contaminated water

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Q

What 2 foods are linked to this pathogen?

Shiga toxin-producing Escherichia coli

A

Meat

Produce

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Q

What 2 foods are linked to this pathogen?

Nontyphoidal salmonella

A

Meat

Produce

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Q

What are the three types of contaminants that are a risk to food?

A

Chemical

Physical

Biological

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Q

True or false?

You should wash your hands after smoking.

A

True!

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Q

True or false?

You shouldn’t have painted nails when serving food.

A

True!

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Q

Wearing a dirty uniform could contaminate food.

A

True!

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Q

True or false?

Use hand antiseptic before washing hands.

A

False!

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Q

What are the 5 hand washing steps, in the correct order?

A

1) wet hands and arms with hot running water.
2) apply enough soap to build up good lather.
3) vigorously scrub hands and arms for at least 10-15 seconds.
4) rinse hands and arms thoroughly under warm running water.
5) dry hands and arms with single use towel or hand dryer.

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Q

Can this contaminate food?

Roughing hair, face, body.

A

Yes!

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Q

Can this contaminate food?

Wearing hat while prepping food.

A

No!

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Q

Can this contaminate food?

Handling money

A

Yes!

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Q

Can this contaminate food?

Wearing a clean apron

A

No!

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Q

Can this contaminate food?

Coughing or sneezing

A

Yes!

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Q

Should the food handler be excluded from the operation?

At a hospital with sore throat and fever

A

Yes!

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Q

Should the food handler be excluded from the operation?

At a nursing home with jaundice

A

Yes!

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Q

Should the food handler be excluded from the operation?

At a restaurant who vomited this morning

A

Yes!

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Q

True or false?

Rinsing a cutting board will prevent cross contamination with the next item placed on it.

A

False!

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Q

True or false?

Some thermometers can be calibrated.

A

False!

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Q

True or false?

Chicken held at an internal temperature of 125* F has been time temp abused.

A

True!

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Q

Name the two ways you can prevent cross contamination.

A

Separate equipment when cooking

Sanitize/wash hands

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Q

What is the temperature danger zone?

A

42* F to 135 * F

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Q

What is the temperature range at which food borne pathogens grow most quickly?

A

70* F to 125* F

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Q

Thermometers used to measure the temp of food must be accurate to…….

A

30-32* F

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Q

Place a probe into the ………….. Part of the food

A

Thickest

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Q

Wait…………seconds after inserting a bimetallic stemmed therm before recording the temp of food.

A

15 seconds

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Q

Make sure the thermometers are accurate by ………. them regularly.

A

Cleaning

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Q

Sanitize thermometers by using a sanitizing solution for …………… surfaces.

A

Food contact.

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Q

True or false?

You can store food and any durable container that you can cover.

A

False.

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Q

True or false?

Arrange stored food by its use by date so that you can use the oldest food first.

A

True!

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Q

True or false?

You should reject a delivery of frozen steaks covered and ice crystals.

A

True!

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Q

Fill in the blank with the correct word; store food at least ……. inches ………. centimeters off the floor.

A

6 inches 15 cm

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Q

Fill in the blank with the correct word: store raw meat, poultry, and seafood ………. ready to eat food.

A

Under

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Q

Fill in the blank with the correct word: purchase food from …………, reputable suppliers.

A

Approved

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Q

Fill in the blank with the correct word: store ready to eat TCS food that is prepared on site for no more then …………. days.

A

7

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Q

And what order should each food order item be placed on the refrigerator shelf?

Ground beef, raw poultry, cake.

A

Cake on highest shelf, ground beef on the second shelf, and roll poultry on the bottom shelf.

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Q

True or false? Coolers are designed to cool hot food quickly.

A

False

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Q

True or false? Cook a whole turkey to a minimum internal cooking temperature of 155°F for 15 seconds.

A

False. 165°F

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Q

True or false? The first step and cooling TCS food is to cool it from 135°F to 70°F within three hours.

A

False, two hours.

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Q

True or false? Fish cooked in the microwave must be cooked to a minimum internal temperature of 145°F.

A

False

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Q

What are the four acceptable methods of thawing food?

A

Running water, 70°F or below.
In a refrigerator/cooler from freezer.
Microwave.
As part of cooking process.

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Q

What is the minimum internal cooking temperature for swordfish steaks?

A

145°F for 15 seconds

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Q

What is the minimum internal cooking temperature for a whole chicken?

A

165°F for 15 seconds.

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Q

What is the minimum internal cooking temperature for pork chops?

A

145°F for 15 seconds.

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Q

What is the minimum internal cooking temperature for ground beef patties?

A

155°F for 15 seconds

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Q

What is the minimum internal cooking temperature for glazed carrots for hot – holding?

A

135°F

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Q

What are the ways you can correctly cool a large pot of chili?

A

Put in container for four hours and ice then cooler for two hours.
Stir chili with ice paddle.
Blast chiller.

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Q

True or false? Hold cold TCS food at an internal temperature of 41°F or lower.

A

True

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Q

True or false? Hold hot TCS food at an internal temperature of 120°F or higher.

A

False

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Q

True or false? Your operation may be allowed to hold chicken salad at room temperature at the salad has a label specifying that it must be thrown out after eight hours.

A

False

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Q

True or false? When holding TCS food for service, the internal temperature must be checked at least every four hours.

A

True

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Q

Why shouldn’t a server use a glass to scoop ice?

A

Because the glass can break and chip.

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Q

What can happen if food is not been held at the correct temperature?

A

Viruses can set in and cause foodborne illness.

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Q

True or false? Different areas of the facility have different lighting intensity requirements.

A

True

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Q

True or false? When mounted on legs, stationary equipment must be at least 2 inches off of the floor.

A

False

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Q

True or false? And electrical power outage is considered by local regulatory authorities to be an eminent health hazard.

A

True

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Q

True or false? The EPA creates national standards for food service equipment that comes in contact with food.

A

False

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Q

What items are needed in a handwashing station?

A

Antiseptic soap, single role of towels, hand dryer, garbage container.

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Q

What is the definition of the term airgap?

A

Airspace that separates an outlet of safe water from a potentially contaminated source of water.

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Q

What is the definition of the term backflow?

A

Reverse flow of contaminants there a cross connection into a drinkable water supply.

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Q

What is the definition of the term food candle?

A

Measure of lighting intensity.

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Q

What is the definition of the term cross connection?

A

Physical link between save water and dirty water.

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Q

True or false? Surfaces must be sanitized before they are cleaned.

A

False

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Q

True or false? Cleaning reduces the number of pathogens want to surface to safe levels.

A

False

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Q

True or false? Utensils cleaned and sanitized and the three compartment sink should be dried with a clean towel.

A

False

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Q

True or false? Soaking items for 30 seconds and water at least 171°F is an acceptable way to sanitize items.

A

True

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Q

List the four instances when a food contact surface must be cleaned and sanitized.

A

Cleaning the surface before using new food.
After food is prepped.
If interrupted during tasks.
After using.

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Q

List the five factors that affect a sanitizers effectiveness.

A

Temperature, concentration, water hardness, contact time, pH level – 100 ppm part

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Q

What are the five steps for cleaning and sanitizing in a three compartment sink?

A

Rents, scrape, or soak items before washing them. Wash items in the first sink. Wrens items and second sink. Sanitize items and third sink. Air dry items on a clean and sanitize service.

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Q

Why are elderly people at a higher risk for foodborne illnesses?

A

Their immune system’s have weekend with age

Q

The three categories of food safety hazards are biological physical and

A

Chemical

Q

For a foodborne illness to be considered in “outbreak” a minimum of how many people most experience the same illness after eating the same food?

A

2

Q

The three keys to food safety are practicing good personal hygiene, preventing cross-contamination, and

A

Time temperature control

Q

According to the CDC, the five common causes for foodborne illnesses are failing to cook food adequately, holding food at incorrect temperatures, using contaminated equipment, practicing poor personal hygiene, and

A

Purchasing food from unsafe sources

Q

What is the best method for preventing Hemorrhagic colitis?

A

Controlling time and temperature

Q

What is the best method for preventing neurotoxic shellfish poisoning?

A

Purchasing from approved reputable suppliers

Q

What is the best method for preventing listeriosis?

A

Controlling time and temperature

Q

What is the best method for preventing amnesic shellfish poisoning?

A

Purchasing from approved reputable suppliers

Q

What is the best method for preventing vibrio Vulnificus primary septicemia?

A

Purchasing from approved reputable suppliers

Q

What is the best method for preventing staphylococcal gastroenteritis?

A

Practicing personal hygiene

Q

What is the best method for preventing Norovirus gastroenteritis?

A

Practicing in personal hygiene

Q

What is the best method for preventing salmonellosis?

A

Preventing cross-contamination

Q

What is the best method for preventing Giardiasis?

A

Purchasing from approved reputable suppliers

Q

What is the best method for preventing scombroid poisoning?

A

Purchasing from approved reputable suppliers

Q

What is the best method for preventing shigellosis?

A

Practicing personal hygiene

Q

What is the best method for preventing basileus serious gastroenteritis?

A

Controlling time and temperature

Q

What is the best method for preventing botulism?

A

Controlling time and temperature

Q

What is the best method for preventing Clostridium perfringens gastroenteritis?

A

Controlling time and temperature

Q

What is the best method for preventing hepatitis A?

A

Practicing personal hygiene

Q

What is the best method for preventing anisakiasis ?

A

Purchasing from approve reputable dealers

Q

What is the best method for preventing Cryptosporidiosis?

A

Purchasing from approved reputable suppliers

Q

What is the best method for preventing paralytic shellfish poisoning?

A

Purchasing from approves reputable suppliers

Q

What is the best method for preventing ciguatera fish poisoning?

A

Purchasing from approved reputable suppliers

Q

What is the best method for preventing vibrio gastroenteritis?

A

Purchasing from approved reputable suppliers

Q

Foodborne pathogens grow well at what temperatures?

A

Between 41°F to 135°F

Q

FATTOM stands for food, acidity, temperature, time, oxygen and what?

A

Moisture

Q

Which pathogen is primarily found in the hair, nose, and throat of humans?

A

Staphylococcus arias

Q

While commonly linked with contaminated ground beef, what pathogen has also been linked with contaminated produce?

A

Shiga toxin producing E. coli

Q

Which practice can reduce salmonella and poultry to safe levels?

A

Cooking food to the right temperature

Q

Covering wounds can help prevent the spread of which pathogen?

A

Staphylococcus

Q

Which foodborne illness has been linked with ready to eat food and shellfish contaminated by sewage?

A

Hepatitis A

Q

Viruses such as Noreau virus and hepatitis A can Beastrad one foodhandlers failed to?

A

Wash their hands

Q

What is the best way to prevent foodborne illness caused by seafood toxins?

A

Purchasing seafood from approved reputable dealers

Q

A person who ate raw voicers later become disoriented and suffered memory loss. What illness was most likely the cause?

A

Amnesiac shellfish poisoning

Q

Food service operation should not use mushrooms and less they have been?

A

Purchased from an approved reputable supplier

Q

Eggs and peanut are dangerous for people with Which condition?

A

Food allergies

Q

Cooking tomato sauce and a copper pot can cause which foodborne illness?

A

Toxic metal poisoning

Q

To prevent chemical contamination chemical should be stored ……… food and utensils.

A

Separate from

Q

Itching and tightening of the throat are symptoms of what?

A

Food allergy

Q

To prevent food allergens from being transferred to food…

A

Clean and sanitize utensils before use.

Q

What three-point should’ve food defense program focus on to prevent possible threats to food?

A

Human elements, building interior, building exterior

Q

What was foodhandlers do after touching their hair, face, or body?

A

Wash their hands

Q

What should foodhandlers do after prepping food and before using the restroom?

A

Take off their aprons

Q

Which piece of jewelry can be worn by a foodhandler?

A

Plane band ring

Q

When should hand antiseptics be used?

A

After washing hands

Q

When should foodhandlers who wear gloves wash their hands?

A

Before putting on the gloves

Q

Foodhandlers should keep their fingernails?

A

Short and unpolished

Q

A cook wore single use gloves while forming raw ground beef into patties. The cook continue to wear them while slicing hamburger buns. What mistake was made?

A

The cook did not wash hands and put on new gloves before slicing the hamburger buns

Q

What a foodhandler has been diagnosed with shigellosis, what steps must be taken?

A

The foodhandler must be told to not come into work

Q

Foodhandlers can’t work in their operation if they have an illness caused by what pathogen?

A

Salmonella typhi

Q

Foodhandlers who work in a nursing home cannot work in the operation if they have which symptom?

A

Sore throat with fever

Q

Food handler should not eat, drink, smoke, or chew gum or tobacco while?

A

Prepping food

Q

What should foodhandlers do if they cut their fingers while prepping food?

A

Cover the world with a bandage and a glove or a finger cot

Q

Chandler has finished trimming raw chicken on the cutting board and needs to prep vegetables. What must be done to the cutting board?

A

It must be washed, rinsed, and sanitized

Q

Which of these practices can help prevent cross-contamination?

A

Using a designated cutting board one prepping meet

Q

Infrared thermometer should be used to measure the what?

A

Surface temperature of a grill

Q

At what temperatures do foodborne pathogens grow most quickly?

A

Between 70°F and a 125°F

Q

Which thermocouple probe should be used to check the temperature of a large stock pot of soup?

A

Immersion probe

Q

When a thermometer is calibrated using the ice point method, it should be adjusted to what after the stem or probe has been placed in the ice water?

A

32°F

Q

What type of thermometer is not appropriate for use in a restaurant or food service operation?

A

Glass thermometer

Q

What is the most important factor in choosing and approved food supplier?

A

It has been inspected in compliance with local, state, and federal laws.

Q

Containers of raw shot shellfish bigger than one half gallon must have the name and address of the Packer, the certification number, and a?

A

Date that they were shucked

Q

What is the maximum acceptable receiving temperature for fresh beef?

A

41°F

Q

In top to bottom order, how should a fresh pork roast, fresh salmon, a carton of lettuce, and a pan of fresh chicken breasts be stored in a cooler?

A

Lettuce, fresh salmon, fresh pork roast, fresh chicken breasts

Q

What is the warmest acceptable receiving temperature for eggs?

A

45°F

Q

Where should raw poultry be placed in a cooler?

A

On the bottom shelf

Q

Why is first in, first out Storage used?

A

To ensure that the oldest food is used first

Q

When storing TCS, ready to eat food that was prepared on site, what information must be included on the label?

A

Sell by or discard date

Q

What is the warmest temperature at which ground beef can safely stored?

A

41°F

Q

Large ice crystals and a case of frozen food or evidence that the product may have been?

A

Thawed and refrozen

Q

How should cartons of coleslaw be checked for correct receiving temperature?

A

Open the carton and inserted thermometer stem into the food

Q

A box of sirloin steaks carries a state department of agriculture inspection stamp what does the stamp indicate?

A

The meet and processing plant have met certain standards

Q

At what temperature should dry storage rooms be kept?

A

50°F to 70°F

Q

When storing food using the FIFL method, the food was the earliest use by date should be stored?

A

In front of food with later use by dates

Q

An operation that is prepped tuna salad can store it at 41°F or lower for a maximum of how many days?

A

Seven

Q

It is important to avoid lining cooler shelves with aluminum for oil because the foil

A

Can restrict the flow of cold air

Q

Beef stew must be cold from 135°F to 70°F within —— hours and from 70°F two 41°F or lower and the next ——– hours.

A

Two, four

Q

What must you do immediately after thawing food in the microwave?

A

Cook it

Q

What is the minimum internal cooking temperature for stuffed pork chops?

A

155°F

Q

What are the time and temperature requirements for reheating TCS food for hot holding?

A

165°F for 15 seconds within two hours

Q

What is the minimum internal cooking temperature for eggs, meat, poultry, and seafood cooked in the microwave?

A

165°F

Q

What is the minimum internal cooking temperature for eggs that will be hot held for later service?

A

155°F

Q

What is the danger of not cleaning and sanitizing the prep table between uses?

A

Cross-contamination

Q

What is the correct way to cool a stock pot of clam chowder?

A

Put the stockpot into ice water

Q

What is the minimum internal cooking temperature for ground beef?

A

155°F

Q

When serving, it is important to avoid touching the —— of a plate.

A

Top

Q

Serving utensil should be used to serve a maximum of how many items at a time?

A

One

Q

At what maximum internal temperature should cool TCS food be held?

A

41°F

Q

When returning to self-service Lions for more food, customer should not what on their dirty plates?

A

Refill

Q

At what minimum internal temperature should hot TCS food be held?

A

135°F

Q

Where allowed, TCS hot food can be held without temperature control for a maximum of how many hours before being sold, served, or thrown out?

A

Four hours

Q

When serving it is important to avoid touching the what of a plate?

A

Edges

Q

Serving utensil should be used to serve on minimum of how many food items at a time?

A

One

Q

At what maximum internal temperature should cold TCS food be held?

A

60°F

Q

The temperature of a roast is check to see if it has met its critical limit of 145°F for four minutes. This is an example of which HACCP principal?

A

Monitoring

Q

The temperature of a pot of beef stew is checked during holding. The stew was not meant the critical limit and is thrown out according to house policy. Throwing out the stew is an example of which HACCP principal?

A

Corrective action

Q

The CDC has determined five common risk factors for foodborne illness. They are: purchasing food from unsafe sources, feeling to cook food adequately, holding food at incorrect temperatures, practicing poor personal hygiene, and using?

A

Contaminated equipment

Q

What is the first step in developing a HACCP plan?

A

Conduct a hazard analysis.

Q

A food safety management system is a group of-for preventing foodborne illness.

A

Procedures and practices

Q

What is the purpose of a food safety management system?

A

To identify and control possible hazards in the flow of food

Q

A chef sanitize the thermometer probe and then check the temperature of minestrone soup being held in a hot holding unit. The temperature was 120°F, which did not meet the operations critical limit of 135°F. The chef recorded the temperature in the log and read of the soup to 165°F for 15 seconds within two hours. Which was the corrective action?

A

Re-heating the soup

Q

And operational wants to smoke food as a method of preservation must have a what?

A

H a CCP plan

Q

What is the third step an active managerial control?

A

Monitor the policies and procedures

Q

Which is an example of when a H a CCP plan is required?

A

Serving brought oysters from a display tank

Q

Generally, operations that use a private water source, such as a well, must have a test in at least?

A

Every year

Q

What is the only completely reliable method for preventing backflow?

A

Airgap

Q

When installing tabletop equipment on legs, the space between the base of the equipment in the tabletop must be at least?

A

4 inches

Q

How hot should the hot water at the handwashing station get?

A

At least 100°F

Q

Food service equipment that has been certified as meeting certain standards maybe stand with the what Mark?

A

NSF Mark

Q

What information should be posted on or near dishwasher?

A

Water temperature, conveyor speed, and water pressure

Q

To keep food from being contaminated by lighting use what?

A

Shields on heat lamps

Q

Which is a source of potable water? Collected rainwater, gray water collection tanks, untested private water sources, or water transport vehicles.

A

Water transport vehicles

Q

Outdoor garbage container should be

A

Kept covered with tight fitting lid

Q

What is a cross connection?

A

Link between sources of safe and dirty water

Q

Backflow is been contaminated water…

A

Flows in reverse because of water pressure

Q

What is sanitizing?

A

Reducing pathogen’s to safe levels

Q

If food contact surfaces are in constant use, how often must they be clean and sanitized?

A

Every four hours

Q

An employee wants to make a sanitizer solution to spray onto food contact surfaces. What must be done to ensure that it is been made correctly?

A

Test the solution with a sanitizer test kit

Q

How can food service managers find out which chemical sanitizers are appropriate for their operations?

A

Check with the local regulatory authority

Q

What should be done when throwing away chemicals?

A

Follow label instructions and any regulatory requirements that apply

Q

Material safety data sheets “MSDS” should be…

A

Kept so employees can access them

Q

Flatware and utensils that I’ve been cleaned and sanitized should be stored…

A

With the handles facing up

Q

What is the correct way to clean and sanitize the prep table?

A

Wash, rinse, sanitize, air dry

Q

Who should apply pesticides?

A

Past control operator

Q

Cockroaches typically are found in places that are…

A

Warm, moist, and dark

Q

What kind of odor is a sign that roaches might be present?

A

Strong, oily odor

Q

The three basic rules of an integrated pest management program are 1. Did not pass access to the operation, 2.——-,3. Work with a licensed PCO to eliminate tests that do enter.

A

Deny pests food, water, and a nesting or hiding place

Q

After pesticides have been applied, food contact surfaces should be…

A

Washed, rinsed, and sanitized.

Q

Is pesticides are stored in the operation, where should they be kept?

A

In a secure location, away from food

Q

A back up of raw sewage and significant lack of refrigeration can result in…

A

Closure of the operation by the regulatory authority

Q

A person shows up at a restaurant claiming to be a health inspector. What should the manager ask for?

A

Inspectors identification

Q

Which agency enforces food safety in a restaurant?

A

State or local regulatory authority

Q

Who is responsible for keeping food safe in operation?

A

Manager/operator

Q

When should staff receive food safety training?

A

When an employee is hired, and then periodically after that

Q

Employees must be trained in the critical areas of personal hygiene, safe food preparation, cleaning and sanitizing, and…

A

Save chemical handling

Q

The managers responsibility for staff food safety training is too…

A

Make sure that staff has the knowledge and skills to keep food safe

Q

All new staff should receive training on…

A

Personal hygiene

Q

What is the first task in training a large group of servers to prevent contamination of food?

A

Assess the training needs of the servers on this topic

Q

And which training method as a trainer ask a series of questions to draw on the knowledge and experience of the learners?

A

Guided discussion