Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

FDA Prep > Food Safety > Flashcards

Food Safety Flashcards

1
Q

A worker is diagnosed with shigella. What should you do?

A

Require the worker to obtain medical clearance to handle food

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

What should you do if you discover a food service worker has Aids?

A

Allow to work u less they have a secondary communicable disease

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

What is an example of a man made chemical contamination?

A

Food additives

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

What should you do with swollen can of food?

A

Discard the can without opening it

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

What is not a biological hazard?

A

A price of metal that falls into a salad

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

What is the most common cause of food contamination?

A

Poor personal hygiene

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

What is not true about molds?

A

Molds do not grow below 41* f

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

Salmonella can’t what?

A

Form spores

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

Staphylococcus bacteria is commonly found?

A

Skin, nose, mouth and throat

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

What is not associated with temperature abuse?

A

E. Coli

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

How can pathogenic bacteria be killed in ground beef?

A

Heat to 155*f for 15seconds

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

What is the range of ph danger zone?

A

4.6-9.0

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

Which food borne illness is NOT reportable?

A

Staphylococcus

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

What are the two most important factors to control growth of bacteria?

A

Temp and time

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

What is dad cooling requirement?

A

135f-70f 2hrs and 70f-41f next 4 hours

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

How do you measure temperature of package food?

A

Stem between packages

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

What should a thermometer read when placed in ice slush?

A

32*f

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

What is not acceptable method of thawing?

A

Defrost in microwave

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

What is not a proper method for rapid cooling?

A

Adding ice as an ingredient

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

What do you do if you receive a shipment of dirty eggs?

A

Reject delivery

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

What is a sign that food has been allowed to thaw and refreeze?

A

Discoloration

22
Q

What is not true about refrigerated storage?

A

Shelves should be lines with shallow pans to prevent cross contamination

23
Q

To minimize cross contamination store…?

A

Raw beef below raw veggies

24
Q

For manual hot water sanitation temp must be?

A

171*f

25
Q

Temp for dishwasher hot water sanitation

A

180*f

26
Q

Chlorine minimum concentration

A

200 parts per million

27
Q

How should you store clean glasses and cups?

A

Bottom up in clean dry location

28
Q

True or false: air gaps do not prevent backsiphonage?

A

False

29
Q

What should air gap distance be?

A

Twice diameter of pipe coming down

30
Q

What are steps in washing?

A

Wash, rinse, sanitize, air dry

31
Q

How high should equipment be if not sealed to floor?

A

6inches

32
Q

What is backsiphonage?

A

When non potable water is sucked into potable water supply

33
Q

True or false: hard close grained wood may be used with limitations

A

True

34
Q

What is the purpose of the haccp approach?

A

Reduce likely hood of food Bourne illness

35
Q

Food can be produced in hand washing sink

A

False

36
Q

Correct internal temp for veggie is 165*f

A

False

37
Q

Freezing and refrigeration kill bacteria

A

False

38
Q

What are the 6 conditions bacteria need to grow?

A

FATTOM

Food, acidity, temp, time, oxygen, and moisture

39
Q

What is the temp danger zone?

A

41f-135f

40
Q

What is a virus?

A

Small infectious agent that can replicate only inside living cells of organisms

41
Q

What is a parasite

A

Organism that grows feeds and is sheltered on or in different organism

42
Q

What is mold

A

Microscopic fungi living on plant

43
Q

What is yeast

A

Type of fungi

44
Q

What temp to keep hot foods at?

A

@ or 135*f

45
Q

What temp to keep foods cold?

A

41*f or below

46
Q

Potentially hazardous foods can spend no more than how many hours in danger zone

A

4 hours

47
Q

Plant foods or commercially processed foods should be heated to?

A

135

48
Q

Whole pork beef veal lamb fish should be cooked to?

A

145

49
Q

Poultry stuffed foods and casseroles heat to?

A

165

50
Q

Ground meats and injected meats heat to?

A

155

FDA Prep (1 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions