Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

Culinary Class > Culinary-Introduction to Food Safety Chapter 6 REVIEW > Flashcards

Culinary-Introduction to Food Safety Chapter 6 REVIEW Flashcards

Study

1
Q

What is a Foodborne illness?

A

Disease transmitted to people by food

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

What has to happen for a Foodborne illness outbreak?

A

2 or more people get sick by the same food, investigation is conducted, laboratory analysis confirmed

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

Who is at a higher risk for Foodborne illness?

A

People with a weakened immune system, elderly, preschool children

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

What are the impacts of Foodborne illness outbreak?

A

Loss of guests and sales, lawsuits and legal fees, loss of reputation, staff absenteeism, etc

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

What is your immune system?

A

Your defense against illnesses, when its weak it cant fight off illnesses as easily

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

Compromised immune systems?

A

Cancer or chemotherapy, Transplant recipients, Medications, HIV/AIDS

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

What are the 3 categories of food hazards?

A

Biological, Chemical, Physical

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

What is contamination?

A

Harmful food present in food, Unsafe to eat

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

What is a Biological Contamination?

A

Microorganisms and pathogens that humans carry

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

What are microorganisms?

A

Small living organisms, Only seen through microscopes, humans can carry them

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

What are pathogens?

A

Food safety threat, Cause illness

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

Four types of pathogens?

A

Virus, Parasites, Bacteria, Fungi

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

What are Viruses?

A

Form of Biological Contamination, cause Foodborne illnesses, cannot grow on food, survive in refrigerators and freezer temps, grow in peoples intestines

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

What are the sources of viruses?

A

Food, Water, contaminated surfaces, there people

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

What are some examples of Viruses?

A

Hepatitis A and Norovirus

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

What to do when you have Jaundice?

A

Wash hands, avoid using fried hands???

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

What is Bacteria?

A

Can grow rapidly, cooking does not kill toxins, can create toxins, toxins cause illness

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

Examples of bacteria?

A

Salmonella Typhi, Nontyphoidal Salmonella, Shigella SPP, and shiga toxin-prodcing e.coli (STEC)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

What are the six conditions to grow bacteria?

A

FAT TOM - Food, Acidity, Temperature, Time, Oxygen, Moisure

20
Q

What foods are the energy source for bacteria?

A

Carbohydrates, and Proteins

21
Q

What does bacteria grow the fastest with?

A

It grows with or without oxygen, Foods with high levels of moisture, ex. tomatoes

22
Q

What are TCS foods?

A

Commonly involved in Foodborne illness, FAT TOM conditions, Time and Temp control for safety

23
Q

What are ready to eat foods?

A

Foods without further preparations, washing, and cooking

24
Q

Examples of ready to eat foods?

A

Washed fruit, deli meat, seasonings, sprouts or sprout seeds, shell fish, etc

25
Q

What are Parasites?

A

Not as common, Do not grow in food, Needs a host to grow

26
Q

What are some hosts?

A

Nourishment, Protection, Person, Animals, Plant, Water

27
Q

What are Foodborne parasites?

A

Protozoa, Tapeworms, Roundworms, and Toxoplasma gondi

28
Q

What is Fungi, Mold, and Yeast?

A

Can cause illness, spoils food

29
Q

What is mold found in?

A

Tiny mold plants, Acidic food, Little moisture, grow under any condition
ex. jams, jellies, bacon or salty meats

30
Q

What is Fungi?

A

Spoils food, can produce toxins, cold temps do not kill them, intentionally used for flavor

31
Q

What is Yeast?

A

Spoils food quickly, white or pink discoloration, slime, smell or taste of alcohol, bubbles
ex. jams, jellies, honey

32
Q

What are biological hazards?

A

Plants or animals, contain natural toxins, contaminated in the food chain

33
Q

What are Chemical hazards?

A

Used or stored incorrectly, cleaners, sanitizers, away from food, utensils, equipment,

34
Q

What are Physical hazards?

A

Objects in food, fruit pits, glass from broken light bulbs, jewelry, fingernails, bandages, hair, metal shaving from cans, etc

35
Q

What is a food allergy?

A

Negative reaction to food proteins

36
Q

What are food allergens?

A

Proteins causing allergic reactions

37
Q

What is cross contact?

A

Allergen food item touches another food item, PROTEINS MIX

38
Q

What are the big 8 food allergens?

A

Shellfish, eggs, soy, peanuts, fish, milk, tree nuts, almonds, walnuts, and pecans, wheat

39
Q

What should you do when serving guest with food allergies?

A

Explain how dish is made, State secret ingredient, suggest alternative items, identify special order, hand-deliver order, never guess-ask the manager

40
Q

What are the steps to avoid cross contact?

A

Separate fryers and oil, assigned equipment, check recipes and ingredient labels, no allergen present, wash, rinse, and sanitize, wash hands, separate utensils, change gloves

41
Q

What is food defense?

A

Prevent purposeful contamination, competitors, former staff, guests. can occur anywhere, make it difficult to tamper with food

42
Q

How to prevent and help food defense?

A

Control access, uniforms, names tags, security badges, report suspicious activity

43
Q

What is the FDA food code?

A

Recommends regulations, code is not law, states adapt, state or local health departments enforce

43
Q

What is the FDA? and what do they do?

A

The Food and Drug Administration,
writes to FDA food code

44
Q

What is inspection?

A

Formal review or examination, Operation following food safety

45
Q

What will happen to restaurants during inspections?

A

All operations serving public inspected, some may be temporarily close, guess at risk, out of business

46
Q

What are successful managers?

A

Understand requirements, conduct self-inspections, create policies, ensure Operation is always prepared

Culinary Class (3 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions