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Year 8 Food > Food safetey > Flashcards

Food safetey Flashcards

1
Q

What is food safety?

A

Food safety refers to the practices and conditions that preserve the quality of food to prevent contamination and foodborne illnesses.

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2
Q

True or False: Foodborne illnesses are only caused by bacteria.

A

False

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3
Q

What are the four main principles of food safety?

A

Clean, separate, cook, and chill.

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4
Q

Fill in the blank: The temperature danger zone for food is between ___ and ___ degrees Fahrenheit.

A

40 and 140

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5
Q

Which of the following is NOT a common foodborne pathogen? (a) Salmonella (b) E. coli (c) Vitamin C

A

Vitamin C

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6
Q

What is cross-contamination?

A

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

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7
Q

True or False: Washing raw meat can help reduce the risk of foodborne illness.

A

False

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8
Q

What is the recommended internal cooking temperature for poultry?

A

165 degrees Fahrenheit

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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 does HACCP stand for?

A

Hazard Analysis Critical Control Point

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11
Q

Which agency is primarily responsible for regulating food safety in the United States?

A

The Food and Drug Administration (FDA)

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12
Q

True or False: Frozen food is always safe to eat, regardless of how long it has been frozen.

A

False

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13
Q

What is the most effective way to prevent foodborne illness?

A

Proper handwashing and hygiene.

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14
Q

Fill in the blank: The process of heating food to a high enough temperature to kill harmful bacteria is called ___.

A

pasteurization

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15
Q

What is the purpose of food labeling?

A

To provide consumers with information about the nutritional content, ingredients, and safety of food products.

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16
Q

True or False: Canned foods can be stored indefinitely as long as they are unopened.

A

False

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17
Q

What should you do if you suspect food has been contaminated?

A

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

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18
Q

Fill in the blank: The practice of keeping raw and cooked foods separate is known as ___.

A

separation

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19
Q

What is the primary cause of foodborne illnesses in the United States?

A

Improper handling of food.

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20
Q

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

A

False

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21
Q

What does ‘best by’ date indicate?

A

It indicates the date by which the product is expected to be at its best quality.

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22
Q

Fill in the blank: The temperature at which food should be kept in a refrigerator is below ___ degrees Fahrenheit.

A

40

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23
Q

What is foodborne intoxication?

A

It occurs when a person consumes food containing toxins produced by bacteria.

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24
Q

True or False: You can safely consume expired food if it looks and smells fine.

A

False

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25
Q

What is the main goal of food safety practices?

A

To prevent foodborne illnesses and ensure that food is safe to eat.

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26
Q

Fill in the blank: The safe minimum internal temperature for ground meats is ___ degrees Fahrenheit.

A

160

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27
Q

What role do food handlers play in food safety?

A

Food handlers are responsible for ensuring that food is prepared and served safely.

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28
Q

True or False: Refrigerated food should be stored in the door of the refrigerator.

A

False

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29
Q

What is the recommended way to thaw frozen food?

A

In the refrigerator, in cold water, or in the microwave.

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30
Q

Fill in the blank: The term for the practice of cooking food to a safe temperature to kill pathogens is called ___.

A

cooking

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31
Q

What is a foodborne outbreak?

A

An occurrence of two or more cases of a similar illness resulting from the consumption of a common food.

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32
Q

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

A

True

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33
Q

What is the role of the CDC in food safety?

A

The Centers for Disease Control and Prevention helps to monitor and prevent foodborne illnesses.

34
Q

Fill in the blank: Food should be cooked to a safe temperature to eliminate harmful ___.

A

bacteria

35
Q

What is the purpose of a food safety plan?

A

To outline procedures and practices to minimize the risk of foodborne illnesses.

36
Q

True or False: All foodborne pathogens are killed by cooking.

A

False

37
Q

What is a critical control point in the context of food safety?

A

A step in the food production process where control can be applied to prevent, eliminate, or reduce food safety hazards.

38
Q

Fill in the blank: The practice of storing food at temperatures below 40 degrees Fahrenheit is known as ___.

A

chilling

39
Q

What should be done if food is left out of refrigeration for more than two hours?

A

It should be discarded.

40
Q

True or False: You can use the same cutting board for raw meat and vegetables without cleaning it.

A

False

41
Q

What does the acronym FIFO stand for in food storage?

A

First In, First Out

42
Q

Fill in the blank: The first step in the food safety process is to ___.

A

clean

43
Q

What is the main purpose of pasteurization?

A

To kill harmful bacteria in food and beverages.

44
Q

True or False: It is safe to eat food from dented or bulging cans.

A

False

45
Q

What is the purpose of food thermometers?

A

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

46
Q

Fill in the blank: The process of preserving food by heating it to destroy pathogens is called ___.

A

sterilization

47
Q

What is the term for the growth of bacteria in food that occurs due to improper storage?

A

food spoilage

48
Q

True or False: It is okay to consume raw or undercooked eggs.

A

False

49
Q

What should you do if you have a food allergy?

A

Avoid the allergen and inform others about your allergy.

50
Q

Fill in the blank: A common symptom of foodborne illness is ___.

A

nausea

51
Q

What is meant by ‘sell by’ date on food packaging?

A

It indicates the last date the product should be sold, not necessarily when it becomes unsafe to eat.

52
Q

True or False: It is safe to keep leftovers in the refrigerator for a week.

A

False

53
Q

What is the recommended duration for washing hands with soap and water?

A

At least 20 seconds.

54
Q

Fill in the blank: Foods that require refrigeration should be stored at or below ___ degrees Fahrenheit.

A

40

55
Q

What is the importance of food safety training for employees?

A

To ensure all food handlers understand safe food practices to minimize the risk of foodborne illnesses.

56
Q

True or False: Cleaning and sanitizing are the same processes.

A

False

57
Q

What is the recommended way to store raw meat in the refrigerator?

A

On the bottom shelf, in a leak-proof container.

58
Q

Fill in the blank: The best way to prevent pests in food storage areas is to maintain ___.

A

cleanliness

59
Q

What is the main function of the USDA in food safety?

A

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

60
Q

True or False: All food packaging is microwave safe.

A

False

61
Q

What is the purpose of allergen labeling?

A

To inform consumers about potential allergens in food products.

62
Q

Fill in the blank: Bacteria thrive in warm, moist environments, often referred to as the ___ zone.

A

danger

63
Q

What is the safe method for cooling hot food?

A

Divide into smaller portions and refrigerate promptly.

64
Q

True or False: You can use the same utensils for raw and cooked foods without washing them.

A

False

65
Q

What is the significance of the ‘use by’ date on food products?

A

It indicates the date by which the product should be consumed for safety.

66
Q

Fill in the blank: The process of keeping food at the right temperature to prevent bacterial growth is called ___.

A

temperature control

67
Q

What does the term ‘foodborne’ refer to?

A

Illnesses caused by consuming contaminated food.

68
Q

True or False: Using a food thermometer is unnecessary if you can tell by sight if food is cooked.

A

False

69
Q

What is the primary purpose of food safety inspections?

A

To ensure compliance with food safety regulations.

70
Q

Fill in the blank: The best way to ensure food is safe is to follow the principles of ___.

A

food safety

71
Q

What should be done with food that has an unusual odor or appearance?

A

It should be discarded.

72
Q

True or False: All bacteria are harmful and should be eliminated.

A

False

73
Q

What is the recommended way to store opened jars of food?

A

In the refrigerator.

74
Q

Fill in the blank: The main goal of food safety practices is to prevent ___ illnesses.

A

foodborne

75
Q

What is meant by ‘best before’ date?

A

It indicates the date until which the product is expected to be at its best quality.

76
Q

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

A

False

77
Q

What is the role of pasteurization in food safety?

A

To kill harmful microorganisms in food and beverages.

78
Q

Fill in the blank: The safe temperature for cooking ground beef is ___ degrees Fahrenheit.

A

160

79
Q

What is the significance of food safety audits?

A

To evaluate compliance with food safety standards and regulations.

80
Q

True or False: It’s safe to eat food that has been left out overnight.

A

False

81
Q

What is the primary risk associated with consuming raw seafood?

A

Potential exposure to harmful bacteria and viruses.

Year 8 Food (5 decks)

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