Deck One

Question 1

What level of legislation is the Health Protection and Promotion Act?

Answer 1

Provincial

Question 2

What do public health inspectors (PHI) enforce? (2)

Answer 2

1. HPPA

2. Food Premise Regulations

Question 3

What do health hazards result in?

Answer 3

Adverse effects in humans

Question 4

What type of illnesses are the most common type of foodbourne illnesses?

Answer 4

Bacterial (microorganism) illnesses

Question 5

What should one do when they see someone experiencing anaphylactic shock?

Answer 5

Call 911 ASAP

Question 6

Define: pathogens

Answer 6

Microorganisms that may make us sick

Question 7

Do viruses and parasites grow in food?

Answer 7

No

Question 8

How can you control and/or destroy viruses and parasites?

Answer 8

By cooking

Question 9

Differentiate between the first effects of infection vs toxins.

Answer 9

1. Infection = diarrhea

2. Toxins = vomitting

Question 10

Does cooking destroy all toxins?

Answer 10

No

Question 11

At what temperatures does yeast grow and what does it do? (2)

Answer 11

1. Most food storage temperatures

2. Spoils food without directly harming humans

Question 12

What two common ways of preventing foodbourne illnesses DOESNOT work on spores? (2)

Answer 12

1. Cooking

2. Most disinfectants

Question 13

If the conditions are perfect, how quickly will bacteria typically double?

Answer 13

Every 10-20min

Question 14

What temperature range is the “danger zone” in regards to food safety?

Answer 14

4°C to 60°C

Question 15

What two factors prevents or slows down bacterial growth? (2)

Answer 15

1. Low moisture

2. Low temperature (below 4°C)

Question 16

What two factors make food “potentially hazardous”? (2)

Answer 16

1. High protein

2. High moisture

Question 17

Differentiate between the highest temperatures for freezing and refrigerating. (2)

Answer 17

1. Frozen food at -18°C

2. Refrigerated food at -4°C

Question 18

What internal temperature must potentially hazardous food mixtures reach and hold for 15s?

Answer 18

74°C

Question 19

Why should food be marked at the time they are out at room temperature?

Answer 19

Must be tossed out after 2hrs at room temperature

Question 20

Explain the 2-step cooling procedure. (2)

Answer 20

1. Food can be cooled at room temperature for up to 2hrs to cool down from 60°C-20°C
2. Food should then be cooled from 20°C down to 4°C or colder within the next 4hrs

Question 21

Should you reheat the same leftovers twice?

Answer 21

Never

Question 22

List the minimum cooking temperatures for fish, red meat or ground meats, poultry pieces, food mixtures with potentially hazardous food, and whole poultry. (5)

Answer 22

1. Fish = 70°C
2. Red meats and ground meat = 71°C
3. Poultry pieces = 74°C
4. Food mixtures = 74°C
5. Whole poultry = 82°C