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SECOND SEMESTER > Food Safety > Flashcards

Food Safety Flashcards

1
Q

Bacteria, Viruses, Parasites, Molds and Algae, Found in animals or within the environment

A

Biological Hazard

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2
Q

The speediest method, Use a microwave-safe container and cover loosely.

A

Microwave Thawing

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3
Q

Means to maintain the cleanliness of the Human Body and clothing to sustain overall health and well-being

A

Personal Hygiene

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4
Q

should be stored in the refrigerator from 2 degrees celsius to 4 degrees celsius

A

Dairy Products

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5
Q

When to Wash Hands

A

Before Handling, preparing and serving food
After handling raw food; completing a task; eating and drinking; using the toilet; coughing or sneezing; handling garbage

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6
Q

3 Types of Hazards

A

Biological Hazards ( Microorganisms )
Physical Hazards ( Foreign Objects )
Chemical Hazards ( Chemicals you work with )

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7
Q

Some food can be thawed during the process of cooking

A

Cooking process as part of thawing

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8
Q

is achieved using heat 9steam, hot water, hot air or chemicals or combination of both

A

Sanitizing

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9
Q

Keeps food at 4 degrees Celsius

A

Refrigerator Storage

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10
Q

are substances capable of destroying microorganisms like bacteria, They can reduce surface contamination by putting bacteria to a safe level when appropriately used

A

Sanitizers

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11
Q

Foods that are previously prepared must be reheated for at least 73.9℃for 15secondswithin2hours and held above 60℃until served.

A

Reheating

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12
Q

is stored at 2 degrees celsius to 4 degrees celsius

A

Produce

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13
Q

The protection of consumer health and well-being by safeguarding food from anything that can cause harm

A

Food Safety

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14
Q

Temperature that rises above 18 degrees Celsius and can make the food discolor and lose vitamin content

A

Freezer Storage

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15
Q

Communicate information verbally an visually by writing the tasks or a checklist

A

Self-Monitoring and Feedback

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16
Q

Any agent that can be a potential cause of harm such as food contamination when food is exposed to hazardous agents.

A

Food Safety Hazard

17
Q

Why is R.A 10611 Implemented?

A

An act to strengthen the food safety regulatory system in the country to protect consumer health and facilitate market access to local foods and food products

18
Q

Types of Thawing

A

Refrigerator Thawing
Cold Water Thawing
Microwave Thawing
Thawing as part of the cooking process

19
Q

Is the process of removing food and other types of soil from a surface

A

Cleaning

20
Q

The physical process that results in the phase transition of a substance- from a solid to liquid

A

Thawing

21
Q

10 Principles of Safe Food Handling and Hygiene

A

Practice Proper Hygiene
Training and Development
Procure from Safe Sources
Prevent Contamination
Clean and Sanitize
Food Storage Cleanliness / Temperature
Control Time and Temperature
Proper cooling, reheating and thawing
Cooking by appropriate temperature and procedures
Develop HACCP Program

22
Q

What is R.A 10611

A

Food Safety Act of 2013

23
Q

4 Categories of Cleaning Agents

A

Detergents
Solvent Cleaners
Acid Cleaners
Abrasive Cleaners

24
Q

are toxic and residue must be rinsed off

A

Chemical Sanitizers

25
Q

The latin words that sanitation came from

A

Sanitas

26
Q

Is used at 75 degrees Celsius or hotter to soak items for 2 minutes or more

A

Hot water sanitizing

27
Q

Another term for Food-borne Illnesses

A

Food poisoning

28
Q

Include objects that can be seen by our naked eye, Can lead to different injuries

A

Physical Hazard

29
Q

Ensure that the food produced is safe, Improper handling carries a higher risk of contamination that can cause severe illnesses and worse, even death

A

Role of Food Handlers

30
Q

Practicing Good Personal Hygiene

A

Taking a bath daily
Practicing Oral Hygiene
Wearing clean uniforms
Not wearing artificial names or nail polish
Not wearing jewelry except for wedding band
Wearing effective hair restraints

31
Q

What is HACCP

A

Hazard Analysis Critical Control Point

32
Q

the easiest method for frosting frozen food. Place it inside the fridge and wait until it is thawed. Waiting time is longer compared to other types.

A

Refrigerator Thawing

33
Q

Are caused by biological or chemical substances entering the body through contaminated food or water

A

Food-borne Illnesses

34
Q

Types of Food Storage

A

Dry Storage
Refrigerator Storage
Freezer Storage

35
Q

Ideal temperature is -10 degrees Celsius to 15 degrees Celsius

A

Dry Storage

36
Q

Those whose work involves food, An employee, owner or anyone who works in food business where food is processed, prepared, stored, distributed or exposed for sale.

A

Food Handlers

37
Q

Are made from any fliod or stable compound that can be harmful to health. E.g chemicals, pesticides or santizers

A

Chemical Hazard

38
Q

It is the creation and maintenance of hygienic and healthful conditions

A

Sanitation

39
Q

Much faster than refrigerator thawing but requires more attention.

A

Cold Water Thawing

SECOND SEMESTER (3 decks)

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