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Year 8 Food > Food hygene > Flashcards

Food hygene Flashcards

1
Q

What is food hygiene?

A

Food hygiene refers to the practices that prevent foodborne illness and ensure food safety.

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2
Q

True or False: Food hygiene is only important for food handlers.

A

False

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3
Q

Fill in the blank: The four main principles of food safety are clean, separate, ________, and chill.

A

cook

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4
Q

What is cross-contamination?

A

Cross-contamination is the transfer of harmful bacteria from one food item to another.

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5
Q

Multiple Choice: Which of the following is a safe minimum cooking temperature for poultry?

A

165°F (74°C)

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6
Q

What is the danger zone for food temperature?

A

The danger zone is between 40°F (4°C) and 140°F (60°C).

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7
Q

True or False: You should wash raw meat before cooking it.

A

False

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8
Q

What is the proper way to thaw frozen food?

A

Frozen food should be thawed in the refrigerator, under cold running water, or in the microwave.

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9
Q

Fill in the blank: Food should not be left out at room temperature for more than ______ hours.

A

2

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10
Q

What is the primary purpose of food safety standards?

A

To protect public health by ensuring food is safe for consumption.

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11
Q

True or False: It is safe to eat food that has been dropped on the floor if it’s picked up quickly.

A

False

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12
Q

What does FIFO stand for in food storage?

A

First In, First Out.

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13
Q

Multiple Choice: Which of the following is a symptom of foodborne illness?

A

Nausea

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14
Q

What is the most effective way to prevent foodborne illness?

A

Practicing good hygiene and proper food handling techniques.

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15
Q

Fill in the blank: Always wash your hands with soap and ________ before handling food.

A

water

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16
Q

What is contamination?

A

Contamination is the presence of harmful substances or microorganisms in food.

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17
Q

True or False: It is acceptable to use the same cutting board for raw meat and vegetables without cleaning it.

A

False

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18
Q

What is the recommended way to store leftovers?

A

In airtight containers in the refrigerator.

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19
Q

Multiple Choice: Which of the following should be cooked to a minimum internal temperature of 145°F (63°C)?

A

Fish

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20
Q

What is the purpose of pasteurization?

A

To kill harmful bacteria in food and beverages.

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21
Q

Fill in the blank: ________ is a common foodborne pathogen found in undercooked eggs.

A

Salmonella

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22
Q

What are food allergens?

A

Substances in food that can cause allergic reactions in some individuals.

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23
Q

True or False: Food can be safely stored in the refrigerator indefinitely.

A

False

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24
Q

What is the recommended refrigerator temperature?

A

At or below 40°F (4°C).

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25
Q

Multiple Choice: Which of the following is a common symptom of a food allergy?

A

Hives

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26
Q

What should you do if you suspect food is contaminated?

A

Do not eat it and report it to the appropriate authorities.

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27
Q

Fill in the blank: Always check the ________ date on food packaging before purchasing.

A

expiration

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28
Q

What is the role of the FDA in food safety?

A

To regulate and ensure the safety of food products in the U.S.

29
Q

True or False: You can safely consume food past its expiration date if it looks and smells fine.

A

False

30
Q

What is the best method for cleaning fruits and vegetables?

A

Rinse under running water.

31
Q

Multiple Choice: Which foodborne illness is commonly associated with undercooked beef?

A

E. coli

32
Q

What is a food safety audit?

A

A systematic examination of a food operation to ensure compliance with food safety standards.

33
Q

Fill in the blank: To prevent foodborne illness, always store raw meat on the ________ shelf of the refrigerator.

A

bottom

34
Q

What is the primary cause of foodborne illness outbreaks?

A

Improper food handling practices.

35
Q

True or False: It is safe to consume food with a slight odor if it is cooked properly.

A

False

36
Q

What is the recommended way to clean kitchen surfaces?

A

Use hot, soapy water followed by a disinfectant.

37
Q

Multiple Choice: Which of the following is not a food safety practice?

A

Eating food without checking its temperature.

38
Q

What does HACCP stand for?

A

Hazard Analysis Critical Control Point.

39
Q

Fill in the blank: Food should be stored in a ________ container to prevent contamination.

A

sealed

40
Q

What is the function of a food thermometer?

A

To measure the internal temperature of food to ensure it is cooked safely.

41
Q

True or False: It is acceptable to use the same utensils for raw and cooked foods.

A

False

42
Q

What is the recommended method for drying dishes?

A

Air drying or using a clean dish towel.

43
Q

Multiple Choice: Which of the following is a high-risk food for bacteria growth?

A

Cooked rice

44
Q

Fill in the blank: Always store canned goods in a ________ place.

A

cool, dry

45
Q

What is the importance of handwashing in food hygiene?

A

It helps prevent the spread of harmful bacteria.

46
Q

True or False: You should wash your hands for at least 20 seconds.

A

True

47
Q

What should be done with food that has been left out in the danger zone for more than 2 hours?

A

It should be discarded.

48
Q

Multiple Choice: Which of the following is a safe way to preserve food?

A

Canning

49
Q

What is the purpose of food labeling?

A

To inform consumers about the contents and safety of food products.

50
Q

Fill in the blank: Always use ________ cutting boards for raw meat.

A

plastic or non-porous

51
Q

What is the function of food safety training?

A

To educate food handlers about safe food practices.

52
Q

True or False: You should always taste food to check if it is safe to eat.

A

False

53
Q

What is the recommended way to store eggs?

A

In their original carton in the refrigerator.

54
Q

Multiple Choice: Which of the following is a safe method for cooling hot food?

A

Placing it in shallow containers.

55
Q

What is the role of food safety regulations?

A

To set standards for food production and handling to ensure public health.

56
Q

Fill in the blank: ________ is the process of heating food to kill harmful bacteria.

A

Cooking

57
Q

What is a food safety plan?

A

A written document outlining procedures to ensure food safety.

58
Q

True or False: It is safe to leave food out overnight.

A

False

59
Q

What is the importance of temperature control in food safety?

A

It helps prevent the growth of harmful bacteria.

60
Q

Multiple Choice: Which of the following is a common food storage mistake?

A

Not sealing containers properly.

61
Q

What is the best way to avoid foodborne illness when dining out?

A

Choose reputable restaurants and ensure food is cooked properly.

62
Q

Fill in the blank: It is important to ________ food before consumption.

A

inspect

63
Q

What is the significance of food recalls?

A

To remove potentially harmful food products from the market.

64
Q

True or False: You should only wash fruits and vegetables before eating them.

A

True

65
Q

What is the role of the USDA in food safety?

A

To oversee the safety of meat, poultry, and egg products.

66
Q

Multiple Choice: Which of the following is a common method of food preservation?

A

Freezing

67
Q

Fill in the blank: ________ is the term for food that is safe to eat.

A

Edible

68
Q

What is the purpose of using gloves when handling food?

A

To prevent contamination from hands to food.

69
Q

True or False: You should change gloves between handling raw and cooked foods.

A

True

Year 8 Food (5 decks)

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