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English > Food Handler Certificate > Flashcards

Food Handler Certificate Flashcards

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Proverbs and Idioms flashcards
1
Q

32°F

A

0°C

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2
Q

formula for converting Fahrenheit to Celsius

A

(32°F - 32) × 5/9 = 0°C

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3
Q

dangerous temperature for food

A

41°F - 135°F

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4
Q

41°F

A

5°C

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5
Q

135°F

A

57°C

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6
Q

мясо птицы

A

poultry

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7
Q

жаркое из говядины

A

beef roast

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8
Q

145°F

A

63°C

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9
Q

140°F

A

60°C

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10
Q

130°F

A

54°C

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11
Q

дичь

A

game

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12
Q

мясной фарш (chopped)

A

minced meat

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13
Q

мясной фарш (smooth with fat)

A

ground meat

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14
Q

запеканка

A

casserole

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15
Q

ягнёнок

A

lamb

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16
Q

баранина

A

mutton

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17
Q

телятина

A

veal

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18
Q

stuffed

A

фаршированное

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19
Q

What temperature should food be when you put in the ice?

A

41°F or colder

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20
Q

How often should thermometers be used to check the temperature?

A

every 4 hours

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21
Q

What temperature should hot food be, and how often does its temperature need to be checked?

A

135°F and higher, every 2 hours

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22
Q

How must food be chilled?

A

Food must be chilled from 135°F to 70°F within 2 hours, and then dropped from 70°F to 41°F within 4 hours.

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23
Q

How must food be labled?

A

date + time, when it was prepared

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24
Q

How food must be reheated?

A

Quickly: within 1 hour to 165°F, and minimum 15 seconds.

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25
Q

болезнь пищевого происхождения

A

foodborne illness

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26
Q

личная гигиена

A

personal hygiene

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27
Q

заражение

A

contamination

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28
Q

подкреплять, укреплять

A

reinforce

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29
Q

не допускать, предотвращать

A

prevent

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30
Q

не допускать, предотвращать

A

prevent

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31
Q

PIC

A

person in charge

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32
Q

желтуха

A

jaundice

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33
Q

Can you work if you’re ill?

A

no

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34
Q

How soon can you start working after symptoms of diarrhea or vomiting have gone?

A

after 24 hours

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35
Q

How to handle food if you have an infected boil, cut, burn, or sore on the hand or wrist?

A

Injury must be covered with a clean bandage and a latex-free glove.

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36
Q

фурункул

A

boil

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37
Q

язва, рана, болячка

A

sore

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38
Q

Correct technique of hand-washing?

A
  • Use running warm water and soap
  • Scrub hands and rinse thoroughly (approximately for 20 seconds)
  • Dry hands with single-use towel, or air dryer
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39
Q

Situations when food handlers must wash their hands?

A
  • Before starting work
  • After using the toilet and again when entering the work area
  • After handling raw food and raw animal products
  • After handling dirty dishes
  • After handling garbage
  • After cleaning or using chemicals
  • After blowing nose, sneezing, coughing, or touching eyes, nose or mouth
  • After smoking or using tobacco products
  • After eating or drinking
  • Before putting on food service gloves
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40
Q

перчатки для общественного питания

A

food service gloves

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41
Q

Can the food handler smoke, eat, and chew tobacco at work?

A

It is prohibited in food preparation areas, including food and utensil storage areas.

42
Q

Can gloves replace handwashing?

A

The food service gloves can spread germs and is not a sabstitute for proper hand washing.

43
Q

Is bare hand contact with food allowed?

A

No, the worker must use gloves and utensils when working with ready-to-eat food.

44
Q

Situations when gloves must be discarded; hands washed and new gloves are worn?

A
  • As soon as gloves become soiled or torn
  • Before beginning a different task
  • After handling raw meat, fish, or poultry
  • Before handling ready-to-eat food.
45
Q

Ready-to-eat food that are edible without washing, cooking, or additional preparation?

A
  • Raw, washed and cut fruits and vegetables
  • Food that require no additional cooking
46
Q

съедобный

A

edible

47
Q

The food handler may prevent bare-hand contact by using… what?

A
  • Deli tissue
  • Spatulas / Tongs / Forks / Utensils
  • Dispensing equipment
  • Single-use gloves
48
Q

Five major mistakes that often cause foodborne illness?

A
  • Inadequate hand-washing
  • Employees working while they are ill
  • Cross contamination
  • Inadequate cooking temperature
  • Inadequate temperature control (allowing foods to be in the danger zone)
49
Q

Describe the activities performed by food handlers that prevent foodborne illness from happening?

A
  • Proper hand-washing every time, hands may have become contaminated
  • Food handlers working only when healthy
  • Storing and handling of foods in a manner to prevent contamination
  • Cooking each animal product to its required internal temperature
  • Maintaining hot and cold temperatures (keeping foods out of the danger zone)
  • Use of utensils or single-use gloves to prevent bare hand contact with ready-to-eat food
50
Q

Who sets the tone of what food safety activities occur or don’t occur within the facility?

A

the manager

51
Q

происходить, иметь место

A

occur

52
Q

Is the food service management responsible for training and ensuring that food handlers practice activities that prevent foodborne illness?

A

Yes

53
Q

выбросить, выкинуть, сбросить, отказаться

A

discard

54
Q

неподходящий, неправильный

A

inadequate

55
Q

What is foodborne illness?

A

An illness resulting from eating contaminated food.

56
Q

проистекать, появляться в следствие чего-то

A

resulting

57
Q

Does food contaminated with germs always look, smell, or taste different?

A

No

58
Q

What are the symptoms of eaten contaminated food?

A

They vary and may include diarrhea, vomiting, fever, cramping, and nausea.

59
Q

How symptoms of illness after eating contaminated food can develop?

A

Symptoms may develop in a few minutes to several days, some may last several days and can result in death.

60
Q

развиваться

A

develop

61
Q

What are the causes of food borne illness?

A

organisms (germs), chemicals, toxins

62
Q

Why do you need to control food temperature?

A

Because food will support bacterial growth when held at temperatures in the danger zone.

63
Q

What is the danger zone temperature?

A

41°F - 135°F

64
Q

How fast should food be moved through the danger zone?

A

rapidly

65
Q

Which food is dangerous to eat?

A

The food that was in danger zone for more than 4 hours.

66
Q

Why cooking food to the recommended temperature is important?

A

It will kill disease-causing germs.

67
Q

What is physical contamination?

A

It’s a situation when foreign objects accidentally introduced into food.

68
Q

галька, мелкие камни, осколки булыжника

A

pebbles

69
Q

What is cross contamination?

A

It’s a situation when microorganisms are transferred from one food or surface to another food.

70
Q

What are methods to prevent cross contamination?

A

Washing, rinsing, and sanitizing utensils, work surfaces, and equipment between uses.

71
Q

What are storage conditions that will minimize the potential for cross contamination?

A
  • Store raw meats below and completely separate from ready-to-eat food in refrigeration units
  • Store chemicals, cleansers, and pesticides completely separate from food, utensils, and single service items
  • Properly lable all chemicals, cleansers, and pesticides
72
Q

How you must drink if you’re thirsty?

A

From a closed beverage cup with lid and straw or cup with lid and handle.
This is allowed only if the food worker is careful to prevent contamination of hands, equipment, any service items, and exposed food.

73
Q

открытая еда

A

exposed food

74
Q

What are potentially hazardous foods?

A

Germs grow easily in foods like meat, fish, poultry, milk, re-fried beans, cooked rice, baked potatoes and cooked vegetables. These are called potentially hazardous foods. These are all foods that are moist and they have nutrients that the germs need to grow. Germs grow well on these foods at warm temperatures between 41°F and 135°F.

75
Q

How to keep cooked food hot?

A
  • You must turn on steam tables, soup warmers, and heated surfaces before you need them.
  • Keep hot food at 135°F (57°C) or hotter.
  • Stir food to help keep the food on top hot. A cover on the pan helps to keep the heat inside.
76
Q

What food from the refrigerator benefits from being discarded?

A

food on the top section

77
Q

As a food handler you must prevent cross contamination. What are the ways to prevent cross-contamination?

A
  • Store raw meat, fish, and poultry on the lower shelves of the refrigerator.
  • Don’t let raw meats; beef, pork, lamb, fish or poultry drip onto foods that will not be cooked before serving.
  • Keep different types of raw meat separate from each other.
  • Store unwashed food or raw food away from ready-to-eat food.
  • Wash your hands between handling raw meat and foods that will not be cooked before eating.
  • Never store foods that will not be cooked before serving in the same container as raw meat, fish or poultry.
  • Wash your hands before working with food and before wearing gloves.
  • Use utensils or disposable gloves to work with ready-to-eat food.
  • Wash, rinse and sanitize the cutting surface and all the utensils and knives every time you finish with a job or between preparing different foods.
  • Use clean utensils instead of hands for dispensing food.
  • Store foods away from cleaners and poisons.
78
Q

What are eight major allergens listed by the FDA?

A
  • milk
  • tree nuts
  • eggs
  • fish
  • shellfish
  • peanuts
  • soybeans
  • wheat
79
Q

хрипы, хрипение

A

wheezing

80
Q

What are the symptoms of food allergy?

A
  • rash
  • hive
  • diarrhea
  • vomiting
  • coughing
  • wheezing
  • restricted breathing
  • lightheadedness or unconsciousness
  • throat, mouth, tongue, or face swelling
81
Q

How to prevent cross contamination with an allergen?

A

You should change gloves after encountering an allergen, use different utensils and dishes, prepare allergen-free foods away from allergens, sanitize dishes and equipment, and wash your hands frequently.

82
Q

How to store chemicals?

A

Keep chemicals away from food and clean utensils. If chemicals must be stored in the same room, be sure they are stored in their own area. The area should be below food and utensils, so there is no chance of chemicals splashing onto the food and utensils.

83
Q

What is the way to prevent cross-contamination with utensils or work surfaces?

A
  • Wash them in hot soapy water
  • Rinse them in clean hot water
  • Sanitize them with freshly prepared sanitizer (1 to 2 teaspoons of bleach per 1 gallon of water)
84
Q

Can you wear jewelry or watches?

A

No

85
Q

How do you cook poultry, ground poultry?

A
  • 165°F (74°C) for 15 seconds
  • Stuffing should be cooked outside of poultry
86
Q

How do you cook stuffing, stuffed meats, casseroles, and dishes combining raw and cooked food?

A
  • 165°F (74°C) for 15 seconds
  • Stuffing acts as an insulator, preventing heat from reaching the meat’s center. Stuffing should be cooked separately
87
Q

How do you cook ground or flaked meats hamburger, ground pork, flaked fish, ground game animals, sausage, injected and pinned meats?

A
  • 155°F (68°C) for 15 seconds
  • Grinding meat mixes the organisms from the surface into the meat.

Alternative minimum internal temperatures for ground meats:
- 150°F (66°C) for 1 minute
- 145°F (63°C) for 3 minutes

88
Q

How do you cook pork, beef steaks, veal lamb, and commercially raised game animals?

A
  • 145°F (63°C) for 15 seconds
  • This temperature is high enough to destroy Trichinella larvae that may have infested pork.
89
Q

How do you cook beef or pork roasts?

A
  • 145°F (63°C) for 3 minutes
  • Alternative minimum internal cooking temperatures for beef and pork roasts:
    130°F (54°C) for 121 minutes
    134°F (57°C) for 47 minutes
    138°F (59°C) for 19 minutes
    140°F (60°C) for 12 minutes
    142°F (61°C) for 8 minutes
    144°F (62°C) for 5 minutes
90
Q

How do you cook fish, foods containing fish, and seafood?

A
  • 145°F (63°C) for 15 seconds
  • Stuffed fish should be cooked to 165°F (74°C) for 15 seconds

Fish that has been ground, chopped, or minced should be cooked to 155°F (68°C) for 15 seconds

91
Q

How do you cook shell eggs for immediate service?

A
  • 145°F (63°C) for 15 seconds
  • Only take out as many eggs as you need. Never stack egg flats near the grill or stove. - Eggs cooked for later service must be cooked to 155°F for 15 seconds and held at 135°F.
92
Q

How do you cook foods in the microwave - meat, poultry, fish, eggs?

A
  • 165°F (74°C) Let it stand for 2 minutes after cooking
  • Cover food, rotate, or stir it halfway through the cooking process.
93
Q

What is the best range for a thermometer?

A

0°F (-18°C) to 220°F (104°C)

94
Q

How can you cool soft/thick foods?

A
  • You can pour it (cut it to small pieces) into a shallow metal pan or a sheet pan.
  • Stir the food to speed up cooling
  • Ones food cools to 41°F (5°C), you can place food in a larger container and cover it.
95
Q

Can you cover food while it’s cooling?

A

No

96
Q

Do you need to cover the food while it’s cooling?

A

No, you can cover the food only when it has fully cooled.

97
Q

How do you cool liquid foods?

A

You can use shallow metal pans, or you can use the ice and water bath to cool thin soup and sauces.
When cooling food with an ice bath, be sure to:
- Close the drain in a large sink. Place the metal pot or pan of hot food in the sink. The sink drain must be indirectly plumbed.
- Fill the sink with ice and cold water up to the level of food in the pot or pan.
- Stir the soup or sauce often so that it cools all the way to the center. Ice paddles or cooling wands can be used to speed up the cooling process.
- Add more ice as ice melts.
- The food must reach 41°F (5°C).

98
Q

How the temperature of cooling food should drop?

A
  • 2 Hours
    135°F (57°C) to 70°F (21°C) within two hours and then the temperature must drop from…
  • 4 Hours
    70°F (21°C) to 41°F (5°C) within four hours.
99
Q

How ready-to-eat food must be marked?

A
  • Preparation date, or
  • Use-by date, or
  • date the commercial package was opened
100
Q

How long do you keep food in the refrigerator?The food can be stored for seven days when the refrigerator maintains 41°F (5°C) or colder. Food older than seven days must be discarded.

A

The food can be stored for seven days when the refrigerator maintains 41°F (5°C) or colder. Food older than seven days must be discarded.

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