Chapter 4 and 5

Question 1

someone who carries pathogens that may contaminate food and harm others

Answer 1

Carrier

Question 2

used to lessen pathogens on hands. should only be used after hand washing, not in place of

Answer 2

Hand Antiseptic

Question 3

Doesn’t allow liquid to flow through

Answer 3

Impermeable

Question 4

An object keeping hair out of the way to avoid contamination (hairnets, hats, etc.)

Answer 4

Hair Restraint

Question 5

Warm running water on hands and arms, enough soap to make a good lather, scrub hands and arms thoroughly for 10-15 seconds, rinse, sanitize

Answer 5

Proper Hand-washing

Question 6

gloves used to handle foods to avoid cross contamination, should be replaced frequently or as soon as dirtied

Answer 6

single use gloves

Question 7

Must wear clean clothing everyday, must wear a hair restraint, remove aprons when exiting the food preparation area, must remove jewelry

Answer 7

Work Attire Requirements

Question 8

the path that food takes through an operation

Answer 8

The flow of food

Question 9

thermometer that measures temperature through the stem

Answer 9

bimetallic stemmed thermometer

Question 10

measure temperature through a metal probe, probe is interchangeable

Answer 10

thermocule and thermistor

Question 11

monitor time and temperature, changes color when TTA occurs

Answer 11

Time-temperature indicator (TTI)

Question 12

adjusting a thermometer to get the correct reading

Answer 12

Calibration

Question 13

calibrating a thermometer by submerging the probe in ice water until it reads 32 degrees Fahrenheit

Answer 13

ice point method

Question 14

calibrating a thermometer by submerging the probe in boiling water and adjusting so it reads 212 degrees Fahrenheit

Answer 14

boiling point method

Question 15

prep rte and raw foods at different times, use different utensils, clean and sanitize

Answer 15

how to avoid cross contamination