Chap 2 Flashcards
1
Q
How do you prevent bacteria?
A
The most important way to prevent bacteria from causing foodborne illness is to control time and temperature
2
Q
What is bacteria?
A
Single celled, living organisms that can spoil food and cause foodborne illness
3
Q
What does fat Tom stand for?
A
Food, acidity, temperature ,time, oxygen ,moisture
4
Q
What are the two things that can be controlled with FAT TOM?
A
Time and temperature
5
Q
What are the four stages of bacterial growth?
A
Lag phase, log phase, stationary, phase, and death phase
6
Q
What can bacteria change into when they have a lack of nutrients
A
Spores
7
Q
At what temperature does bacteria grow rapidly?
A
Between 41°F and 135°F
8
Q
What are the four ways that bacteria might be prevented?
A
Controlling time and temperature. Preventing cross-contamination, practicing personal hygiene, purchasing from approved reputable suppliers.
9
Q
What is a virus?
A
Viruses are the smallest of the microbial food contaminants. Viruses are carried by human beings and animals. They require a living host to grow.
10
Q
How do you prevent a virus?
A
Viruses are not destroyed by normal cooking temperatures the best way to handle a virus is the practice good personal hygiene when handling food and food contact services
11
Q
What are two major viruses that affect food?
A
Hepatitis A, Noreau virus, Gastro enteritis
12
Q
What is the least common illness from food ,a virus, from bacteria, or from a parasite?
A
A parasite
13
Q
What are parasites most commonly associated with?
A
Seafood, wild game, and food process with contaminated water, such as produce
14
Q
What is the best way to prevent parasites?
A
Purchasing food from approved, reputable suppliers and also cooking food to required minimum internal temperatures
15
Q
What are the two types of fungi that might cause foodborne illness?
A
Mold and yeast
16
Q
Where are fungi found?
A
Air, dirt, plants, water, and some food
17
Q
Why is mold dangerous?
A
Mole can produce toxins, such as aflatoxins. These toxins can cause an allergic reaction, nervous system disorders and kidney and liver damage.
18
Q
Where does mold grow?
A
Mold grows particularly well in acidic food with low water activity
19
Q
What does yeast do to food?
A
Years can spoil food quickly signs of spoilage can include smell of alcohol. Throw out any food that has been spoiled by yeast.
20
Q
What are the two major biological toxins?
A
Seafood toxins, and shellfish toxins
21
Q
What are the most common symptoms of a foodborne illness?
A
Diarrhea, vomiting, fever, nausea, abdominal cramps, and jaundice
22
Q
Shiga toxin-producing E. Coli is commonly linked with what type of food?
A
Raw ground beef
23
Q
I guess called an operation and told the manager about getting sick after eating there the guest complained of vomiting and diarrhea a few Afters after eating the oysters, what pathogen probably caused the illness
A
Noro virus
24
Q
A guest had a reversal of hot and cold sensations after eating seafood what most likely caused illness?
A
A toxin
25
What is a TCS food?
Food requiring time and temperature control for safety
26
What are the TCS foods?
Milk and dairy products ,shell eggs, beef, pork and lamb, poultry, fish, shellfish and crustaceans, baked potatoes, heat, treated plant, food such as cooked rice, beans, and vegetables, tofu, sliced, melons, cut, tomatoes, cut, leafy greens, untreated garlic, and oil, mixtures, and sprouts
27
What are the five common risk factors that can lead to foodborne illness?
Failing to cook food add a quickly, holding food at incorrect temperatures, using contaminated equipment, practicing poor hygiene, and purchasing food from unsafe sources
28
Raw chicken breasts are left out at room temperature on the prep table. What is the main risk that could cause of foodborne illness?
Time temperature abuse
29
Which pathogens are found in high numbers in an infected person feces, or highly infectious, and can cause severe illness? Also known as the big six
Hepatitis A, norovirus, salmonella typhi, Shiga toxin-producing Escherichia coli (STEC), also known as E. coli, shigella spp, nontyphoidal
Salmonella (NTS)
30
How many days can ready to eat food be stored before discarding held at temperature 41°F or lower?
The maximum is seven days
31
What is the minimal internal cooking temperature for seafood?
145°F
32
What is the minimum internal cooking temperature of whole cuts of beef and pork?
145°F
33
What is the minimum internal cooking temperature of ground meat and ground fish?
155°F
34
What is the minimum internal cooking temperature of hole and ground poultry?
165°F
35
At what temperature should reduce oxygen packaged food ROP be stored at?
41°F or lower
36
True or false, any item, not stored in its original containers must be labeled?
True
37
What specific information must be on a label for a food package in the operation that is being sold to customers for use at home?
Food name, quantity, ingredients, artificial flavors, artificial colors, chemical, preservatives, and major allergens
38
How far off the floor should food linen and single use items be stored?
6 inches
39
What must be included on the label of a TCS food that was prepared in house?
Date that the food should be thrown out
40
An air temperature in measuring device used to measure the temperature in a cooler must be how accurate?
3°F
41
What is the most important factor in choosing a food supplier?
It has been inspected and complies with local state and federal laws
42
What is the best method for checking the temperature of a delivery of fresh fish?
Insert a thermometer probe into the thickest part of the fish
43
What is the correct temperature for receiving cold TCS food?
41°F or lower
44
What is required when receiving fish that will be served raw or partially cooked?
It must be correctly frozen before you receive it
45
How should the temperature of vacuum packed meat be checked during receiving?
Place a thermometer, stem or pro between two packages of product
46
What should be done with an item that has been recalled?
Remove the item from inventory, put it in a secure location, and label it to keep it from being used or discarded
47
Which is a requirement for key drop deliveries?
The items are placed in the correct storage location
48
A thermometer used to measure the temperature of food must be accurate to what temperature?
2°F
49
What should food handlers do after preparing food and before using the restroom?
Take off their aprons
50
When should hand antiseptics be used?
After washing hands
51
What is the minimum time you should scrub with soap when washing hands?
10 seconds
52
A food handler prepares and delivers meals to elderly people. What symptoms require this food handler to stay home from work?
Sore throat with fever
53
What must be included on the label of a TCS food that was prepped in house?
Date the food should be thrown out
54
What are the guidelines to thawing food in a microwave?
Thawed food in a microwave should be cooked immediately after thawing. The food must be cooked in a conventional cooking equipment such as an oven once it’s thawed.
55
What’s the guideline for thawing food under running water?
Submerge food under running drinkable water at 70°F or lower. Never let the temperature of the food go above 41°F for longer than four hours.
56
What is slacking?
It’s the gradual thawing a frozen food to prep it for deep frying
57
What is a variance?
A document issued by your regulatory authority that allows a regulatory requirement to be waived or changed. You might require you to submit a HACCP plan.
58
Name methods that you would need a variance ?
Packaging, fresh juice on site for sale at a later time unless warning label complies with local regulations. Smoking food as a way of preserving it, but not to enhance flavor using food, additives or adding components, such as vinegar to preserve or alter the food so it no longer needs time and temperature control for safety curing food custom processing animals for personal use. Sprouting seeds or beans .offering live shellfish from display tank. Packaging food using a reduced oxygen packaging method.
59
What is the minimum internal cooking temperature for poultry?
165°F for 15 seconds
60
What’s the minimum internal cooking temperature for ground meats?
155°F for 15 seconds
61
What is the minimum internal cooking temperature of stuff to meet Seafood poultry or pasta?
165°F for 15 seconds
62
What is the minimal internal cooking temperature for seafood steaks of pork beef, veal and lamb?
145°F for 15 seconds
63
What is the minimal internal cooking temperature for roast of pork beef, veal and lamb?
145°F for four minutes
64
What is the minimal internal cooking temperature of fruit vegetable grains, refried beans that will be hot held for service?
135°F
65
What are the temperature requirements for cooling food?
First cool the food from 135°F to 70°F within two hours. Then cool it from 70°F to 41°F or lower in the next four hours.
66
When partially cooked food for later service, what is the maximum amount of time the food can be heated during the initial cooking set up?
60 minutes
67
What is a safe way to cool stock pot of meat sauce is to put it in what?
Sink of ice water
68
How often should you take the temperature of food at a holding station?
Every four hours. You can also check the temperature every two hours that will leave time for a corrective action.
69
What is the discard time on cold food put out for holding food
Six hours
70
What is the discard time for hot food that is put out for holding food?
Four hours
71
How long can food be used in a vending machine before throwing away?
Seven days
72
When are utensil is stored in water between uses what are the requirements?
Running water at any temperature or a container of water at 135°F or higher
73
A pan of lasagna at 165°F was packed and heated cabinet for offsite delivery. What is the minimum information that should be on the pan label?
Use by date and time and reheating and service instructions
74
What are the seven principles of the HACCP?
Conduct a hazard analysis.
Determine critical control points.
Establish critical limits.
Establish monitoring procedures.
Identify corrective actions.
Verify that the system works.
Established procedures for recordkeeping and documentation.
75
What is the purpose of a food safety management system?
To identify control, possible hazards throughout the flow of food
76
What is a cross connection?
Physical link between safe water and dirty water, which can come from drain sewers, or other waste water sources
77
What is backflow?
The reverse flow of contaminants through across connection into a drinkable water supply supply
78
What is a vacuum breaker?
Mechanical device that prevents backsiphonage 
79
What is the minimum light intensity of prep areas?
50 foot candles or 540 lux
80
What is the most reliable method for preventing backflow?
Airgap
81
Besides information on chemical concentration and water temperature, what other machine settings information should be posted on dish washing machines
Water pressure
82
What organization creates national standards for food service equipment?
NSF
83
A food handler drops the end of a hose into a mop bucket and turns the water on to fill it. What has the food handler done wrong?
Created a cross connection
84
An operation has a buildup of grease and condensation on the walls and ceiling. What is most likely the problem?
The ventilation system is not working correctly
85
What is the temperature and time for heat sanitizing to work?
171°F for at least 30 seconds
86
How long is the contact time to kill pathogens when cleaning unit using a sanitized product?
30 seconds
87
What temperature should the final sanitizing rinse must be?
180°F for a stationary rack. It must be at least 165°F.
88
What is the temperature of the first compartment sink for cleaning large items?
110°F 
89
How high off the floor should stored tableware and utensil sit?
6 inches
90
What is an acceptable sanitizing method and contact time for food contact surface?
So the item in a chlorine solution for seven seconds
91
If food contact services are in constant used, how often must they be cleaned and sanitized
Every four hours
92
What pathogen can flies spread?
Shigella spp
93
Three basic rules of an integrated pest management program are, work with a PCO, deny pest access, and..
Deny pest food, water, and the nesting or hiding placed
94
What is the role of the FDA?
Inspects all food, except meat, poultry and eggs and regulates food transported across state lines
95
What is the role of the USDA?
Regulates and inspects meat, poultry and eggs, and also regulates food that across the state boundaries or involves more than one state
96
Which agency enforces, food safety in Restaurant?
State or local regulatory authority
97
Who is responsible for keeping food Safe in an operation?
The manager or operator
98
What is the best way to protect food from deliberate tampering?
Make it as difficult as possible for someone to tamper with it
99
An immediate health hazards, such as water supply interruption, requires immediate correction, or
Closure of the operation
100
How should the temperature of a shipment of sour cream be taken when it arrives an operation?
Remove the lid of the container and put the thermometer stem into the sour cream
101
What is the basic characteristic of a virus?
Requires a living host to grow
102
Soup on a Buffay should be labeled with
Name of the food
103
To prevent the delivery contamination of food, a manager should know who to contact about suspicious activity, monitor to the security of products. Keep information related to food security on file and know
Who is in the facility
104
What should be done to ready to eat TCS food that will be prepped on site and held for longer than 24 hours
Date mark it
105
After scraping and washing, what’s the third step in cleaning and sanitizing a prep table
Rinsing
106
Cold food being held without temperature control for up to six hours, cannot exceed which temperature while it is being served
70°F
107
Which is a chemical contaminant, phones in a chicken fillet,
Noreau virus and shellfish ,
Metal shavings in a can of peaches , or
Tomato juice served in a pewter pitcher
Tomato juice served in a pewter pitcher
108
When must a consumer advisory be provided for menu items containing TCS foods?
When an item is raw or uncooked
109
Which is a symptom could mean a customer is having an allergic reaction to food,
Coughing,
Dehydration,
Swollen lips,
Sneezing
Swollen lips
110
In the heat, sanitizing dishwasher what is the minimum temperature for the final rinse?
180°F
111
What is the best way to eliminate pass that I’ve entered the operation
Raise the heat in the operation after hours
112
Ciguatera toxin is commonly found in
Amber jack
113
What should food service operators do to prevent the spread of hepatitis A?
Cook food to minimum internal temperatures ,
Freeze fish for 36 hours before serving,
Exclude staff with jaundice from the operation,
Purchase mushrooms from approved reputable suppliers
Exclude staff with jaundice from the operation
114
What organization requires material safety data sheets
Occupational safety and health administration , 0SHA
115
What is the minimum time and iodine sanitizer solution must be in contact with the object being sanitized
30 seconds
116
If a food contact surface is in constant use, how often should it be cleaned and sanitized
Every four hours
117
What is the third step in cleaning and sanitizing items in a three compartment sink?
Rinsing
118
Where is the temperature danger zone
Between 41° and 135°F
119
What is the sanitizer concentration range for chlorine sanitizers?
50-99 ppm
120
A running faucet below the rim of a sink is an example of
Cross connection
121
Four types of pathogens I can contaminate food and cause foodborne illness
Bacteria, viruses, parasites, and fungi
122
In what phase of bacterial growth do bacteria begin reproducing rapidly
Log phase
123
Salmonella typhi is commonly linked with which type of food
Ready to eat
124
Previously cooked TCS food that has been reheated for hot holding must be heated to what internal temperature for 15 seconds
165°F
125
Under which food safety scale does knowing how to label food for storage fit best
Controlling time and temperature
126
Histamine Toxin occurs when time temperature abuse with which of the following fish?
Tuna,
Mahi-mahi,
Bonito,
Mackerel
All of them
127
Which of the following foods is linked with norovirus virus?
Ready to eat, food, shellfish, contaminated water
128
Which of the following carry nontyphoidal salmonella naturally?
Animals
129
What should be the aw scale ranges in the food
0.0 to 1.0
130
Salmonella typhi lives only in
Humans
131
Which of the following reef fish commonly linked to ciguatera toxin
Barracuda, grouper, Jack’s, snapper
132
Which of the following foods is linked with Shigella spp?
Produce and contaminated water
133
The amount of moisture available in food is called
Water activity
134
Which of the following foods is linked with shiga toxin producing escherichia coli?
Meat and produce
135
What foods are linked with Nontyphoidal salmonella?
Meat, produce, milk, and dairy products, eggs, poultry
136
What is the most likely way we can control bacteria in our food?
Time and temperature
137
Which of the following foods is length with salmonella typhi?
Beverages. And ready to eat food
138
In which pH scale ranges, bacteria grow best in food
-4.6 ph to 7.5ph
139
Which of the following foods is linked with hepatitis A?
Shellfish, ready to eat food, and contaminated water
140
When a food contact surface must be clean and sanitized
After it is used,
Anytime you begin working with another type of food,
After a task has been interrupted,
At four hour intervals, if items are in constant use
141
Which of the following is used to measure concentration
Sanitizer test kits
142
At what temperature is sanitizers work best for manual dishwashing
55°F
