Brainscape's Knowledge GenomeTM

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


See full index

Food Handling > Food Handling > Flashcards

Food Handling Flashcards

You may prefer our related Brainscape-certified flashcards:
Gourmet Food flashcards
1
Q

Cooking Food Safely
135 °F - ?
145 °F - ?
155 °F - ?
165 °F - ?
145 °F - ?

A

Cooking Food Safely
135 °F - Fruits and veggies
145 °F - Solid cuts of meat (no poultry)
155 °F - Ground meats (no poultry)
165 °F - Poultry (whole or ground)
145 °F - Eggs Now / 155°F - Eggs Later

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

FAT TOM-6 Favorable Conditions
F is for
A is for
T is for

T is for
O is for
M is for

A

F is for Food High in Protein
A is for Acid/acidity
T is for Time (date mark if longer than 24 hrs)

T is for Temperature
O is for Oxygen
M is for Moisture

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

Cooling Foods
3S’s - Smaller. Shallow. Stir
3I’s - ? / ? / ?
CROW is?

A

Cooling Foods
3S’s - Smaller. Shallow. Stir
3I’s - Ice bath, Ice Wand, Ice Directly
Cook Refrig Oven Water

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

Cooling and Thawing
2-Stage Cooling - FDA Food Code
_ °F to _ °F within 2 hours
_ ° to _ °F within 4 hours

A

Cooling and Thawing
2-Stage Cooling - FDA Food Code
135 °F to 70 °F within 2 hours
70 ° to 41 °F within 4 hours

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

Proper Personal Hygiene
1. Wear ?
2. FDA ?
3. Nail ?
4. Wash between ?

A

Proper Personal Hygiene
1. Wear hair restraints (tuck in long hair)
2. FDA approved anti-bac not a substitute
3. Nail polish and fake nails not recommended
4. Wash between tasks and after touching - any item that might be dirty (ex. electronic devices).

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

HESSN
H - ?
E - ?
S - ?
S - ?
S - ?
N - ?

A

HESSN
Hepatitis A
E Coli
Shigella
Salmonella (NTS)
Salmonella typhi
Norovirus

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

Cleaning and Sanitizing
Cleaning - removal ?
Sanitizing - reduces ?

A

Cleaning and Sanitizing
Cleaning - removal of food particles from surfaces in contact with food (Washing + Rinsing = Cleaning)
Sanitizing - reduces number of pathogens on surfaces for future use

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

Types of cleaners - 3DA
D?
D?
D?
A?

A

Types of cleaners - 3DA
Detergent - general purpose; dirt and grime
Delimer - min. Deposits
Degreaser - fats, oils
Abrasive - baked-on Cleaner

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

3 chemical sanitizers (ICQ)
lodine - ?
Chlorine - ?
Quats - ?

A

3 chemical sanitizers (ICQ)
lodine - 12.5 ppm (30 sec)
Chlorine - 50 ppm (7 sec)
Quats - 200 ppm (30 sec)

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

Machine dishwashers
High-temp at least ___ but not above ___ - Low-temp at least __

A

Machine dishwashers
High-temp at least 180 °F but not above 195 °F - Low-temp at least 120 °F

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

5 steps to proper manual washing: SWRSA
S -
W -
R -
S -
A -

A

5 steps to proper manual washing: SWRSA
Scrape
Wash
Rinse
Sanitize
Air Dry

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

Foodborne Illnesses and Allergies
High Risk Population Groups (IES)
I -
E -
S -

A

Foodborne Illnesses and Allergies
High Risk Population Groups (IES)
Infants
EIderly
Systems that are impaired.

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

Allergies - 8 Major Allergens
- ?
- ?
- ?
- ?
- ?
- ?
- ?
- ?

A

Allergies - 8 Major Allergens
- Soy (Tofu)
- Milk
- Peanuts
- Fish
- Tree Nuts
- Shellfish (shrimp)
- Eggs
-Wheat (Gluten)

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

Procedures that require a variance:
- ?
- ?
- ?
- ?
- ?
- ?
- ?

A

Procedures that require a variance:
- ROP packaging
- Fresh/unpasteurized juice
- Raw or undercooked shellfish
- Serve live shellfish from a tank
- Smoke food to preserve food
- Food additives to preserve
- Curing food

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

Active Managerial Control
Step 1 ?
Step 2 ?
Step 3 ?
Step 4 ?
Step 5 ?
Step 6 ?

A

Active Managerial Control
Step 1 Identify Risk
Step 2 Monitor
Step 3 Corrective Action
Step 4 Mgmt. Oversight
Step 5 Training
Step 6 Re-evaluation

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

HACCP
Step 1 - ?
Step 2 - ?
Step 3 - ?
Step 4 - ?
Step 5 - ?
Step 6 - ?
Step 7 - ?

A

HACCP
Step 1 Do Hazard Analysis
Step 2 Determine CC Points
Step 3 Establish critical limits
Step 4 Procedures to monitor
Step 5 ID corrective action
Step 6 Verify system works
Step 7 Maintain Records

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

6 Major Types of BACTERIA
- ?
- ?
- ?
- ?
- ?
- ?

A

6 Major Types
E. Coli
Salmonella (NTS)
Clostridium Botulinum
Listeria
Shigella
Staph

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

Viruses
Need a living host
2 Types
- ?
- ?

A

Viruses
Need a living host
2 Types
Hepatitis A
Norovirus

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

Parasites
-4°F for 7 days or cook well
- ?
- ?
- ?

A

Parasites
-4°F for 7 days or cook well
Trichinella (pork & wild game)
Anisakis (fish, sushi)
Giardia (dirty water)

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

Contaminants to Food
Biological -
Chemical -

A

Contaminants to Food
Biological - Pathogens (virus, bacteria, parasites, fungi, toxins)
Chemical - locked up, separate, away from food & food-contact surfaces. Copper, Brass, and Tin should not mix with acidic foods

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

Physical Threats - ?
Cross-Contamination - ?
Intentional Contamination - ?

A

Physical Threats - “If you can see it”
Cross-Contamination - “meat 2 veggies”
Intentional Contamination -AL.E.R.T.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

Purchasing, Receiving, Storing Safe Food
What’s the receiving temperature?
- ?
- ?
- ?
- ?
- ?

A

Purchasing, Receiving, Storing Safe Food
What’s the receiving temperature?
Ice crystals - reject the shipment
Dairy -grade A & pasteurized
Poultry - dark wing tips/soft, sticky flesh
Fresh fish - bright skin, red moist gills
Fresh shellfish - shell-stock ID tags 90 days and write the date

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

Raw meat storage
- Poultry at ?
- Store ready-to-eat ?
- Prevent ?

A

Raw meat storage
- Poultry at bottom, ground meat above poultry,
raw pork above ground beef
- Store ready-to-eat foods away from or above raw foods
- Prevent food overload

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

Cold food storage - TPHC - Time as a Public Health Control
-Cold food starts at ___ no higher than ___. max of ___ hours
Hot food start at ___ no lower than ___ max of ___ hours

A

Cold food storage - TPHC - Time as a Public Health Control
-Cold food starts at 41 °F no higher than 70 °F. max of 6 hours
Hot food start at 135 °F no lower than 70 °max of 4 hours

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

Equipment and Facility Safety
___ - crushed ice & water
___ - boiling water

A

Equipment and Facility Safety
32 °F - crushed ice & water
212 °F - boiling water

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

Buffet stations - Only reuse cups
__ or __ (approved by ANSI)

A

Buffet stations - Only reuse cups
UL or NSF (approved by ANSI)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Q

Cross-connection: ?
Backflow: ?
drops below the non-potable (non-drinkable) water supply
The air gap must be at least __ or __ the faucet diameter

A

Cross-connection: the mixing of potable and non-potable water supply
Backflow - When pressure in the potable (drinkable) water supply drops below the non-potable (non-drinkable) water supply
The air gap must be at least 1 inch or twice the faucet diameter

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
26
Q

Pest Control (mice, rats, roaches)
___ and ___ have droppings like black pellets, oily brush marks.
___ lay brown egg cases, droppings like grains of black pepper, emit a strong oily odor.

A

Pest Control (mice, rats, roaches)
Rats and Mice have droppings like black pellets, oily brush marks.
Cockroaches lay brown egg cases, droppings like grains of black pepper, emit a strong oily odor.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
27
Q

Once the temperature dips below 135°, if we still have time, what temperature will we be able to reheat it to?

A

165°F

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
28
Q

What is the minimum cooking temperature for a salmon steak?

A

145°F Solid cut of meat

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
29
Q

At what minimum temperature do you reheat gravy in the microwave?

A

165°F

30
Q

At what minimum temperature do you cook eggs for immediate service?

A

145°F

31
Q

What is the minimum cooking temperature for fish tacos prepared with previously cooked fish?

A

165°F

32
Q

What is the minimum cooking temperature for lamb chops?

A

145°F

33
Q

What is the minimum cooking temperature for minced fish? (MINCED)

A

155°F

34
Q

What is the minimum cooking temperature of leftover broccoli?

A

165°F

35
Q

At what minimum temperature should you cook rice for hot holding?

A

135°F

36
Q

At what minimum temperature should you cook eggs for hot holding?

A

155°F

37
Q

What is the correct internal cooking temperature of a wild harvested stuffed fish?

A

165°F (it is stuffed)

38
Q

What is the minimum holding temperature for hot TCS (Time & Temperature Control for Safety) food?

A

135°F

39
Q

What is the maximum holding temperature for cold TCS food?

A

41°F

40
Q

Which one of these two foods is a TCS food? Beans or cooked rice?

A

Cooked rice

41
Q

Cooling Food (2 Stages) - 6 Hours Total
The FDA Model Food Code recommends that cooked TCS food be cooled from?
__ to __ within 2 hours
__ to __ within 4 hours

A

Cooling Food (2 Stages) - 6 Hours Total
The FDA Model Food Code recommends that cooked TCS food be cooled from?
135°F to 70°F within 2 hours
70°F to 41°F within 4 hours

42
Q

How many hours total are you allowed in the TDZ Temperature Danger Zone during the cooling process?
__ Hours Because the food is in a constant state of cooling

A

How many hours total are you allowed in the TDZ Temperature Danger Zone during the cooling process?
6 Hours Because the food is in a constant state of cooling

43
Q

Cooling Foods = 3S’s are?
?
?
?

A

Cooling Foods = 3S’s are?
* Smaller portions (e.g. cutting a large steak into smaller pieces)
* Shallow pans 4 inches deep or less (e.g. cooling cooked rice)
* Stirring food

44
Q

To what minimum temperature do you cook the food when using the microwave?

A

165°F

45
Q

Running Water has to be under?
Under a constant flow of potable water at ___ or less

A

70°F

46
Q

Remember. Do not leave frozen food sitting out in room temperature to thaw because

A

Bacteria grow best when left out in the TDZ. (temperature danger zone)

47
Q

Which of the 2 are restricted in the Symptom and Required Action?
Jaundice
Infected wound or boil (open or draining)
Vomiting
Diarrhea
Sore throat with fever

A

Sore throat with fever
Infected wound or boil (open or draining)

48
Q

Approved Cleaners (3DA) - 3 Ds and an A are?

A

Approved Cleaners (3DA) - 3 Ds and an A are?
* Detergents - general purpose cleaner (dirt & grime)
* Delimers - mineral deposits (hard-water & calcium build-up)
* Degreasers - dissolves grease, fat, oil (aka “solvent cleaners”)
* Abrasive cleaners - hard to remove dirt, baked-on food

49
Q

3 Approved Sanitizers - ICQ are?

A

3 Approved Sanitizers - ICQ are?
* lodine - 12.5 parts per million (ppm) for 30 sec. contact time
* Chlorine/Bleach - 50ppm* for 7 sec. contact time
* Quaternary ammonium compounds (quats) 200 ppm* for 30 sec. Contact time Ideal sanitizing temp. is 75°F for all three

50
Q

Hot Water as a Sanitizing Solution Must be?

A

at least 171°F and contact time of at least 30 sec.

51
Q

Are dishwashers required to restrain their hair?

A

Yes! A hair restraint is always required. Gloves are not.

52
Q

Manual Dishwashing (SWRSA)
Preliminary Step - Clean & sanitize the sink/drain boards

A

Manual Dishwashing (SWRSA)
Preliminary Step - Clean & sanitize the sink/drain boards
Scrape items before washing re-rinse/pre-soak
Wash with detergent (in 1st compartment) Water temperature is 110°F
Rinse in 2nd compartment, hot water at least 110°F Improper rinsing leaves residue. Change the water when dirty!
Sanitize in the 3rd compartment with hot water (171°F) /solution mix. Never rinse items after sanitizing them.
Air-dry items on a clean sanitized surface Never use a towel to dry

53
Q

What is the minimum temperature for hot water when used for sanitizing? And for how many seconds?

A

171° for 30 seconds

54
Q

How many seconds do you leave dishes in the water when using lodine or Quats as a sanitizer?

A

30 seconds

55
Q

And how many seconds do you leave dishes in the water when using chlorine?

A

7 seconds

56
Q

What do we use to test the concentration of sanitizing solutions?
Test strips

A

Test strips

57
Q

What is the unit of measure for the concentration of sanitizing solutions?
Parts Per Million (PPM)

A

Parts Per Million (PPM)

58
Q

What is the minimum concentration of iodine when used as a sanitizing solution?

A

12.5 ppm for 30 sec. contact time

59
Q

What does hard water do to sanitizing chemicals?

A

Weaken them

60
Q

Machine Dishwashers
* High-temp - at least ___, but not above ___ (or food will bake on plates)
* Low-temp washer - at least ___ (chemical sanitizing machine)

A

Machine Dishwashers
* High-temp - at least 180°F, but not above 195°F (or food will bake on plates)
* Low-temp washer - at least 120°F (chemical sanitizing machine)

61
Q

What is the minimum concentration of Chlorine when used as a sanitizing solution?

A

50ppm* for 7 sec. contact time

62
Q

What is the minimum concentration of Quaternary ammonium compounds when used as a sanitizing solution?

A

200 ppm* for 30 sec

63
Q

What is the ideal temperature for the 3 Approved Sanitizers

A

Contact time Ideal sanitizing temp. is 75°F for all three

64
Q

HACCP Plan is?

A

Hazard
Analysis
Critical
Control
Point

65
Q

What would be the biological hazard at an establishment that serve chicken?

A

Salmonella Non-typhoidal

66
Q

What is the minimum cooking temperature for vegetables for hot holding?

A

135°F This is the critical limit

67
Q

At what minimum temperature do you reheat gravy in the microwave?

A

165°F is the critical limit

68
Q

At what maximum temperature do you receive cold food?

A

41°F is the critical limit

69
Q

At what maximum temperature do you maintain frozen food?

A

0°F is the critical limit

70
Q

To what temperature do we need to cook ground beef to reduce risk of E. coli?

A

155°

71
Q

To what temperature do we need to cook veggies to reduce risk of E. coli?

A

135°F

72
Q

To what temperature should we cook turkey in order to reduce the risk of Salmonella?

A

165° F is safe

73
Q

How can we prevent all the biological toxins coming from seafood?

A

Purchase from approved sources

Food Handling (1 decks)

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