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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
What is the main goal of food safety practices?
To prevent foodborne illnesses and ensure that food is safe to eat.
26
Fill in the blank: The safe minimum internal temperature for ground meats is ___ degrees Fahrenheit.
160
27
What role do food handlers play in food safety?
Food handlers are responsible for ensuring that food is prepared and served safely.
28
True or False: Refrigerated food should be stored in the door of the refrigerator.
False
29
What is the recommended way to thaw frozen food?
In the refrigerator, in cold water, or in the microwave.
30
Fill in the blank: The term for the practice of cooking food to a safe temperature to kill pathogens is called ___.
cooking
31
What is a foodborne outbreak?
An occurrence of two or more cases of a similar illness resulting from the consumption of a common food.
32
True or False: You should always wash fruits and vegetables before eating them.
True
33
What is the role of the CDC in food safety?
The Centers for Disease Control and Prevention helps to monitor and prevent foodborne illnesses.
34
Fill in the blank: Food should be cooked to a safe temperature to eliminate harmful ___.
bacteria
35
What is the purpose of a food safety plan?
To outline procedures and practices to minimize the risk of foodborne illnesses.
36
True or False: All foodborne pathogens are killed by cooking.
False
37
What is a critical control point in the context of food safety?
A step in the food production process where control can be applied to prevent, eliminate, or reduce food safety hazards.
38
Fill in the blank: The practice of storing food at temperatures below 40 degrees Fahrenheit is known as ___.
chilling
39
What should be done if food is left out of refrigeration for more than two hours?
It should be discarded.
40
True or False: You can use the same cutting board for raw meat and vegetables without cleaning it.
False
41
What does the acronym FIFO stand for in food storage?
First In, First Out
42
Fill in the blank: The first step in the food safety process is to ___.
clean
43
What is the main purpose of pasteurization?
To kill harmful bacteria in food and beverages.
44
True or False: It is safe to eat food from dented or bulging cans.
False
45
What is the purpose of food thermometers?
To measure the internal temperature of food to ensure it is cooked safely.
46
Fill in the blank: The process of preserving food by heating it to destroy pathogens is called ___.
sterilization
47
What is the term for the growth of bacteria in food that occurs due to improper storage?
food spoilage
48
True or False: It is okay to consume raw or undercooked eggs.
False
49
What should you do if you have a food allergy?
Avoid the allergen and inform others about your allergy.
50
Fill in the blank: A common symptom of foodborne illness is ___.
nausea
51
What is meant by 'sell by' date on food packaging?
It indicates the last date the product should be sold, not necessarily when it becomes unsafe to eat.
52
True or False: It is safe to keep leftovers in the refrigerator for a week.
False
53
What is the recommended duration for washing hands with soap and water?
At least 20 seconds.
54
Fill in the blank: Foods that require refrigeration should be stored at or below ___ degrees Fahrenheit.
40
55
What is the importance of food safety training for employees?
To ensure all food handlers understand safe food practices to minimize the risk of foodborne illnesses.
56
True or False: Cleaning and sanitizing are the same processes.
False
57
What is the recommended way to store raw meat in the refrigerator?
On the bottom shelf, in a leak-proof container.
58
Fill in the blank: The best way to prevent pests in food storage areas is to maintain ___.
cleanliness
59
What is the main function of the USDA in food safety?
To oversee the safety of meat, poultry, and egg products.
60
True or False: All food packaging is microwave safe.
False
61
What is the purpose of allergen labeling?
To inform consumers about potential allergens in food products.
62
Fill in the blank: Bacteria thrive in warm, moist environments, often referred to as the ___ zone.
danger
63
What is the safe method for cooling hot food?
Divide into smaller portions and refrigerate promptly.
64
True or False: You can use the same utensils for raw and cooked foods without washing them.
False
65
What is the significance of the 'use by' date on food products?
It indicates the date by which the product should be consumed for safety.
66
Fill in the blank: The process of keeping food at the right temperature to prevent bacterial growth is called ___.
temperature control
67
What does the term 'foodborne' refer to?
Illnesses caused by consuming contaminated food.
68
True or False: Using a food thermometer is unnecessary if you can tell by sight if food is cooked.
False
69
What is the primary purpose of food safety inspections?
To ensure compliance with food safety regulations.
70
Fill in the blank: The best way to ensure food is safe is to follow the principles of ___.
food safety
71
What should be done with food that has an unusual odor or appearance?
It should be discarded.
72
True or False: All bacteria are harmful and should be eliminated.
False
73
What is the recommended way to store opened jars of food?
In the refrigerator.
74
Fill in the blank: The main goal of food safety practices is to prevent ___ illnesses.
foodborne
75
What is meant by 'best before' date?
It indicates the date until which the product is expected to be at its best quality.
76
True or False: You should always taste food to check if it's safe to eat.
False
77
What is the role of pasteurization in food safety?
To kill harmful microorganisms in food and beverages.
78
Fill in the blank: The safe temperature for cooking ground beef is ___ degrees Fahrenheit.
160
79
What is the significance of food safety audits?
To evaluate compliance with food safety standards and regulations.
80
True or False: It's safe to eat food that has been left out overnight.
False
81
What is the primary risk associated with consuming raw seafood?
Potential exposure to harmful bacteria and viruses.

Year 8 Food (6 decks)

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