Food Safety Flashcards
A worker is diagnosed with shigella. What should you do?
Require the worker to obtain medical clearance to handle food
What should you do if you discover a food service worker has Aids?
Allow to work u less they have a secondary communicable disease
What is an example of a man made chemical contamination?
Food additives
What should you do with swollen can of food?
Discard the can without opening it
What is not a biological hazard?
A price of metal that falls into a salad
What is the most common cause of food contamination?
Poor personal hygiene
What is not true about molds?
Molds do not grow below 41* f
Salmonella can’t what?
Form spores
Staphylococcus bacteria is commonly found?
Skin, nose, mouth and throat
What is not associated with temperature abuse?
E. Coli
How can pathogenic bacteria be killed in ground beef?
Heat to 155*f for 15seconds
What is the range of ph danger zone?
4.6-9.0
Which food borne illness is NOT reportable?
Staphylococcus
What are the two most important factors to control growth of bacteria?
Temp and time
What is dad cooling requirement?
135f-70f 2hrs and 70f-41f next 4 hours
How do you measure temperature of package food?
Stem between packages
What should a thermometer read when placed in ice slush?
32*f
What is not acceptable method of thawing?
Defrost in microwave
What is not a proper method for rapid cooling?
Adding ice as an ingredient
What do you do if you receive a shipment of dirty eggs?
Reject delivery
What is a sign that food has been allowed to thaw and refreeze?
Discoloration
What is not true about refrigerated storage?
Shelves should be lines with shallow pans to prevent cross contamination
To minimize cross contamination store…?
Raw beef below raw veggies
For manual hot water sanitation temp must be?
171*f
Temp for dishwasher hot water sanitation
180*f
Chlorine minimum concentration
200 parts per million
How should you store clean glasses and cups?
Bottom up in clean dry location
True or false: air gaps do not prevent backsiphonage?
False
What should air gap distance be?
Twice diameter of pipe coming down
What are steps in washing?
Wash, rinse, sanitize, air dry
How high should equipment be if not sealed to floor?
6inches
What is backsiphonage?
When non potable water is sucked into potable water supply
True or false: hard close grained wood may be used with limitations
True
What is the purpose of the haccp approach?
Reduce likely hood of food Bourne illness
Food can be produced in hand washing sink
False
Correct internal temp for veggie is 165*f
False
Freezing and refrigeration kill bacteria
False
What are the 6 conditions bacteria need to grow?
FATTOM
Food, acidity, temp, time, oxygen, and moisture
What is the temp danger zone?
41f-135f
What is a virus?
Small infectious agent that can replicate only inside living cells of organisms
What is a parasite
Organism that grows feeds and is sheltered on or in different organism
What is mold
Microscopic fungi living on plant
What is yeast
Type of fungi
What temp to keep hot foods at?
@ or 135*f
What temp to keep foods cold?
41*f or below
Potentially hazardous foods can spend no more than how many hours in danger zone
4 hours
Plant foods or commercially processed foods should be heated to?
135
Whole pork beef veal lamb fish should be cooked to?
145
Poultry stuffed foods and casseroles heat to?
165
Ground meats and injected meats heat to?
155
