chapter 6

Question 1

what are the measurements at which food should be stored?

Answer 1

15cm (6 inches) off the floor and 5cm (2 inches) away from the walls

Question 2

where should raw food be stored?

Answer 2

on the bottom shelf

Question 3

pet feces in food is an example of ______ contamination

Answer 3

biological or physical

Question 4

what is cross contamination

Answer 4

a situation in which harmful substances travel from one surface to another. Cross contamination can spread micro organizms from one surface of food to another. Can also spread substances that can cause allergic reactions

Question 5

how does cross contamination happen?

Answer 5

when ready to eat food comes into contact with meat juices
food handler who is carrying the dangerous substance to the safe food
cutting board that hasn’t been sanitized properly

Question 6

how to prevent cross contamination

Answer 6

practice good personal hygiene
wash hands often
clean and sanitize equipment being used
wash the top of the can and the can opener
clean gloves
clean friuit and veg

Question 7

how often should utensils and equipment be cleaned?

Answer 7

4 hours

Question 8

how long should food not be kept in the danger zone?

Answer 8

4 hours

Question 9

what are the 4 ways to ensure food is thawed safely?

Answer 9

thaw frozen food in the fridge
thaw food with cold running water that is safe to drink
use cooking time to thaw food
thaw frozen food in the microwave, only if you are going to cook it right away

Question 10

what are the 2 ways to slow down the growth of micro organisms

Answer 10

keep food at safe temperatures

reduce the amount of time that food is in the Temperature Danger Zone

Question 11

how often should you check the temp of fridges and freezers

Answer 11

atleast once a day

Question 12

how often should you check the temp of hot and cold food in holding units?

Answer 12

2 hours

Question 13

what temp should refridgerated food be kept?

Answer 13

4 degrees (40F)

Question 14

what temp should frozen food be kept

Answer 14

-18 (0F)

Question 15

which thermometers are used in the food industry?

Answer 15

bi-metallic stem, and thermocouple

Question 16

what is the most effective way to reduce the growth of bacteria?

Answer 16

temperature control

Question 17

food that is held at room temperature for more than 2 hours should be thrown out… true or false

Answer 17

true

Question 18

what are the important tips for food cooking

Answer 18

try not to cook large quanities at once
make sure food is heated evenly
don't cook stuffing inside a chicken turkey or other meat
be careful with ground meats
measure temps with thermometer
taste test

Question 19

what is the temperature when reheating food

Answer 19

to 74 degrees (165F) or hotter for atleast 15 seconds

Question 20

how many times should you reheating food

Answer 20

once

Question 21

what temp should chicken reach

Answer 21

internal temp of 85C 185F

Question 22

what temp should pork lamb beef reach

Answer 22

71C 160F

Question 23

what temp should fish reach

Answer 23

70C 158F

Question 24

what temp should eggs reach

Answer 24

63C 145F

Question 25

when cooling food that is made at room temp. the maximum amount of time the food should spend in the danger zone is

Answer 25

4 hours

Question 26

you can cool food quickly by putting the food container into an ice water bath

Answer 26

true

Question 27

how is an allergic reaction different to food intolerance

Answer 27

an allergic reaction then a person has a chemical reaction to the food.. food intolerance is when the person is missing the enzyme in order to digest the food

Question 28

how do allergens get into the body

Answer 28

eating or drinking the allergen
breathing the allergen in
absorbing the allergen through the skin

Question 29

what are the symptoms of an allergic reaction

Answer 29

runny nose
ear ache
headache
indigestion
vomiting
stomach cramps diarrhea

Question 30

how to avoid cross contamination by food allergens

Answer 30

only use ingredients that are approved for each recipe
wash hands properly and often
keep different foods separate at all times