Food Safety (1/9)

Question 1

What are the steps in Fight Bac?

Answer 1

Clean, separate, chill, and cook

Question 2

What does Fight Bac do?

Answer 2

greatly decrease the risk of food born illness

Question 3

How do you properly wash hands?

Answer 3

soap, warm water, 15-20 seconds, and paper towel to dry

Question 4

How do you properly clean surfaces?

Answer 4

use paper towel of if towels they must be clean and sanitize the surfaces with a solution of chlorine bleach and water

Question 5

Why is separating important?

Answer 5

prevent cross contamination

Question 6

How can cross contamination occur?

Answer 6

dirty hands, cloths, sponges, surfaces, equipment, poor storage or handling of raw meats, and contaminated cutting boards

Question 7

How should your fridge be organized?

Answer 7

cooked and ready to eat food and produce on top shelf, whole fish on the second shelf, whole meat on the third shelf, ground meat on the fourth shelf, and poultry on the bottom shelf

Question 8

Why is cooking an important step?

Answer 8

to reduce the level of pathogens

Question 9

What are examples of microbes that heating will reduce?

Answer 9

salmonella, e coli, listeria monocytogenes, s. aureus, and more

Question 10

Why should you use a thermometer?

Answer 10

color is not a reliable method to judge SAFE cooking temperatures

Question 11

How does meat turn brown?

Answer 11

with exposure to light and air, in addition to exposure to heat

Question 12

What is the minimal internal temp for steaks?

Answer 12

145 degrees F

Question 13

What is the minimal internal temp for fish?

Answer 13

145 degrees F

Question 14

What is the minimal internal temp for pork?

Answer 14

160 degrees F

Question 15

What is the minimal internal temp for ground beef?

Answer 15

160 degrees F

Question 16

What is the minimal internal temp for egg dishes?

Answer 16

160 degrees F

Question 17

What is the minimal internal temp for a whole turkey?

Answer 17

165 degrees F

Question 18

How are thermometers calibrated?

Answer 18

32 degrees F in ice water and 212 degrees F in boiling water

Question 19

What are high risk foods?

Answer 19

hold hot (> 135 degrees F) or hold cold (< 41 degrees F)

Question 20

What is the temperature danger zone?

Answer 20

41 degrees F to 135 degrees F

Question 21

What happens in the temperature danger zone?

Answer 21

pathogenic organisms grow rapidly

Question 22

what is the time length for being in the temperature danger zone?

Answer 22

4 hours and includes preparation, service, and cooling times

Question 23

How can you cool quickly?

Answer 23

refrigerate promptly and store in smaller quantities/smaller containers

Question 24

What type of bacteria can grow at cold temperatures?

Answer 24

listeria monocytogenes

Question 25

Why is listeria monocytogenes a very serious problem in pregnant women?

Answer 25

can kill the fetus, and the woman might never even feel sick

Question 26

What are the two different type of illnesses?

Answer 26

infection and toxins and separately would be allergies

Question 27

What are the two ways that pathogenic microbes can harm a person?

Answer 27

grow in your body or create toxins as they grow in your body or in the food

Question 28

What are the big eight food allergies?

Answer 28

wheat, shellfish, eggs, fish, peanuts, milk/dairy, tree nuts, and soy beans

Question 29

T/F: your stomach aching or having gas is a true allergy

Answer 29

FALSE, its a sensitivity

Question 30

What does the government do for food safety?

Answer 30

implements (and enforces?) rules

Question 31

What does companies do for food safety?

Answer 31

use GMP and HACCP

Question 32

What does the consumer do for food safety?

Answer 32

follow the Fight Bac rules

Question 33

What are the government rules about food safety?

Answer 33

issue warnings when food is not cooked to standards, enforce recalls when necessary, and inspect food service establishments and manufacturing facilities

Question 34

What is the good manufacturing practice (GMP)?

Answer 34

FDA regulations to guid e record keeping, personnel qualifications, sanitation, cleanliness, equipment verification, process validation, and complaint handling

Question 35

What are the hazard analysis and critical control points (HACCP)?

Answer 35

figure out where the hazards are likely to be, implement control points to catch/prevent those hazards, make rules about your tolerances, make rules about how you’ll monitor it, make rules about how to fix it when it exceeds the limits, make rules about how you enforce these rules and ensure they are working, keep records