Chapter 2 Flashcards
How does most contamination of food happen?
A: Through contaminated water
B: When contaminants are airborne
C: When people cause the contamination
D: Through use of contaminated animal products
C
What is the most important way to prevent a foodborne illness from bacteria?
A: Control time and temperature
B: Prevent cross-contamination
C: Practice good personal hygiene
D: Practice good cleaning and sanitizing
A
What is the most important way to prevent a foodborne illness from viruses?
A: Control time and temperature
B: Prevent cross-contamination
C: Practice good personal hygiene
D: Practice good cleaning and sanitizing
C
A guest had a reversal of hot and cold sensations after eating seafood. What most likely cause the illness?
A: Parasites
B: Allergic reaction
C: Biological toxins
D: Chemical contamination
C
A prep cook stores a bottle of sanitizer on a shelf above a prep table. To prevent chemical contamination, what should be done differently?
A: Store the sanitizer bottle away from the prep area
B: Store the sanitizer bottle on the floor between uses
C: Store the sanitizer bottle on the work surface of the prep table
D: Store the sanitizer bottle with food supplies below the prep table
A
To prevent the deliberate contamination of food, a manager should know who is in the facility, monitor the security of products, keep information related to food security on file, and know
A: when to register with the EPA
B: how to fill out an incident report
C: where to find Safety Data Sheets in the operation
D: Whom to contact about suspicious activity
D
What step should be taken if a manager suspects a foodborne-illness outbreak?
A: Reheat the suspected product to safe temperatures
B: Provide as little information as possible to the regulatory authority
C: Deny that the operation has anything to do with the foodborne-illness outbreak
D: Set aside the suspected product and label it with “do not use” and “do not discard”
D
___________ is the presence of harmful substances in food. Those substances can be biological, chemical, or physical
Contamination
________ are disease-causing microorganisms
Pathogens
What are the four types of pathogens that can contaminate food and cause foodborne illness?
Viruses
Bacteria
Parasites
Fungi
Of the Big Six pathogens, ________ are bacteria, and ________ are viruses
4;2
________ occurs when pathogens grow in food
Biological contamination
FAT TOM stands for
Food, Acidity, Temperature, Time, Oxygen, Moisture
Of all the conditions for FAT TOM, which one are you most likely to be able to control?
Time and temperature
What should food handlers do to prevent food allergens from being transferred to food?
A: Use clean and sanitized utensils when prepping the order
B: Cook food to the appropriate minimum internal temperature
C: Store cold food at 41°F (5°C) or lower
D: Label chemical containers correctly
A
Parasites require a ________ to live and reproduce
Host
Some ________ are not destroyed by normal cooking temperatures
Viruses
The best ways to prevent transmitting viruses are ________ and ________
Purchasing food from approved suppliers & practice good personal hygiene
___________ require a host to live and reproduce
Parasites
What are the most common symptoms of a foodborne illness?
A: Diarrhea, vomiting, fever, nausea, abdominal cramps, and dizziness
B: Diarrhea, vomiting, fever, nausea, abdominal cramps, and headache
C: Diarrhea, vomiting, fever, nausea, abdominal cramps, and jaundice
D: Diarrhea, vomiting, fever, nausea, abdominal cramps, and tiredness
C
________ include toxic metals, cleaners, sanitizers, polishes, and machine lubricants
Chemical contaminants
Many viruses are transferred through the ________
Fecal-oral route
___________ are commonly associated with seafood and food processed with contaminated water
Parasites
The most important measure for preventing parasites from causing a foodborne illness is to ________
Purchase food from approved, reputable suppliers
________ include mold, yeasts, and mushrooms
Fungi
Parasites are commonly linked with what type of food?
A: Rice
B: Poultry
C: Seafood
D: Canned food
C
________ occurs when chemicals get into food and beverages
Chemical contamination
To help prevent ________, store chemicals away from prep areas, food storage areas, and service areas
Chemical contamination
People can get viruses from _______
Contaminated food, water and surfaces
________ can happen when objects get into food
Physical contamination
Like parasites, ________ is best prevented by purchasing food from approved, reputable suppliers
Fungi
Naturally occurring objects, such as ________, are a physical hazard
Bones in a fish filet
They key to protecting food is to ________
Make it hard for someone to tamper with it
Front of house staff must be able to inform guests about ________ on the menu and communicate ________ correctly to the back of the house
Allergens & allergen special orders
A ________ is a protein In a food or ingredient
Food allergen
The most common food allergens include ________
Milk, eggs, soybeans, fish, tree nuts, peanuts, shellfish, wheat and sesame
People may try to tamper with food using ________
Biological, chemical, physical, & radio active contaminants
Back of house staff must make sure that ________ are not transferred from food containing an ________ to the food served to the customer with allergies
allergens, allergen
