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Food Prep Domain I > Food Safety > Flashcards

Food Safety Flashcards

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1
Q

Classes of fires:
A
B
C

A

A wood, paper, cloths
B flammable liquids, gasses, grease
C live electrical wire

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2
Q

R.a.c.e. Stands for:

A

Rescue
Alarm
Contain
Extinguish

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3
Q

A class c fire includes:

A. Wood paper, cloths
B grease, liquid shortening, flammable liquids
C electrical equipment, motors, switches
D chemicals

A

C electrical equip, motors, switches

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4
Q

OSHA stands for

A

Occupational safety and health administration

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5
Q

3 duties of osha

A

Developing safety suggestions
Inspecting workplace
Developing safety rules/emergency plans

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6
Q

What is the msds and what does it stand for

A

Msds: material safety data sheet

A book describing the different remedies for each product in the kitchen when hazards occur

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7
Q

How do you store cooked food

A

Uncovered shallow pans and cover after cooling

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8
Q

What is cross contamination?

A

Movement of chemicals or microorganism from one place to another

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9
Q

What does EPA stand for and what do they regulate

A

Environmental protection agency

Regulate chemicals and cleaning supplies to avoid cross contamination

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10
Q

What does fat Tom stand for and what does it mean

A 
Food
Acidity
Time
Temperature 
Oxygen 
Moisture

All places where bacteria can thrive

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11
Q

Leading cause of FBI

A

Failure to reheat food properly

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12
Q

How often do you check temps on freshly prepared items

A

Every 2 hours

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13
Q

Foods reheated in a microwave need to be reheated for _____ at the temp of _____

A

Two minutes

165*F

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14
Q

Two stage cooling process , describe:

A

Cooked items brought from above 140* to below70* within 2 hours.

then below 41* in an additional 4 hours

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15
Q

What happens when cooling food cannot cool below 70* within 2 hours?

A

Must be reheated to 265* for 15 seconds and cooled again below 70 in 2 hours

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16
Q

Describe one stage cooling process

A

Requires food to be cooled to below 40*F within 4 hours in shallow pans in refrigerators

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17
Q

Haccp stands for

A

Hazard analysis and critical control points

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18
Q

What does haccp do

A

Ensures safe food handling throughout the food service system

Prevent the risk of FBI

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19
Q

NSF : what is the national sanitation foundation

A

An organization that develops standards and criteria for
Products
Foodservice equip
And services

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20
Q

What does osha stand for

A

Occupational safety and health act (1970)

Inspections are made and violations cited

21
Q

Dish machines temperatures:

Prewash:
Wash:
Power rinse:
Final rinse :

A

110-140
140-160
165-175
165-180

22
Q

3 different types of microorganisms

A

Bacteria
Viruses
Molds

23
Q

What is aerobic vs. anaerobic bacteria

A

Aerobic : need air to survive

Anaerobic: don’t need air to survive

24
Q

Where does mold survive:

A

Damp surfaces like cheese

25
Q

What is trichinosis and where is it found

A

A parasite found in meat mostly pork

26
Q

What does the FDA regulate

A

Food additives added by intent or accident

27
Q

What does gras stand for and what is it

A

Generally regarded as safe

List of 680 safe food additives

28
Q

What is the Delaney cause

A

Mandates all additives found to cause cancer at any level must be removed from marketplace

29
Q

Why are additives used?

A

Improve food quality and extend shelf life, nutritional value

30
Q

The principle purpose of osha is to:
A establish standards for a safe and healthy work environment for all employees

B establish standards of safety and security for all employees

C authorize inspection and prosecution of facilities that do not meet safety standards

D ensure the cleanliness and security of facilities

A

A establish standards for a safe and healthy work environment for all employees

31
Q 
The correct order for manual dishwashing is:
A wash, rinse and sanitize
B rinse wash sanitize
C wash sanitize rinse
D soak sanitize and scrub
A

A wash rinse sanitize

32
Q

On Monday the cook prepares chicken breasts. Several servings remain and foodservice employees store the chicken in a covered storage container and immediately place it in the refrigerator. The best use of the chicken would be to:
A discard it
B use it in chicken soup on Tuesday
C use it as an alternative entree on wednesday
D use it for chicken salad on Friday

A

B

33
Q 
An employee accidentally sprays a chemical cleaning agent on exposed skin, what source of information should be the first point of reference? 
A product label
B poison control center
C msds 
D employees physician
A

C msds

34
Q 
What is the minimum temperature to which cooked, chilled, boneless turkey breast should be reheated?
A 140
B 155
C 165 
D 180
A

C 165

35
Q 
All of the following is a common campylobacteriosis except
A contaminated water
B unpasteurized milk
C unpasteurized apple juice
D undercooked shellfish
A

C

36
Q 
Which of the following is potentially listeria containing food?
A contaminated water 
B raw eggs 
C soft cheese
D none of the above
A

C soft cheese

37
Q 
Nine days after attending a family BBQ you and other family members experience flu like symptoms. You note that everyone who is sick are hot dogs that may not have been cooked thoroughly. You suspect 
A. Salmonella
B botulism
C listeria
D staphylococcus
A

C listeria

38
Q

What is listeria

A

An FBI that is found in raw meat and seafood, raw milk and cheese. Onset is 7-30 days symptoms mimic flu

39
Q 
Within two hours of eating your chicken salad lunch you begin vomiting and suspect food borne illness, which of the following meets your suspect FBI ? Which meets your symptoms? 
A staphylococcus
B ecoli
C salmonella
D botulism
A

D ecoli

40
Q

What is ecoli

A

Ecoli is a FBI with intestinal illness. 2-5 days incubation

41
Q 
Which of the following foods might be a responsible for listeria outbreak? 
A mixed melon salad
B toast with home canned honey
C macaroni salad
D Brie cheese and crackers
A

D

42
Q

Which of these might be responsible for a clostridium perfingens outbreak?
A unwashed melons
B toxins in cream pastries
C holding tuna casserole on the lunch line at 125 degrees f
D home canned beers

A

C

43
Q

What is clostridium perfringens

A

An FBI that occurs when failure to keep foods hot or holding foods in steam tables or at room temperature for long periods of time. 120-130*F grows best at

44
Q 
In the kitchen, hot food in steam tables pans is placed into insulated carriers and cold foods are placed in coolers and transported by cart to galleys on nursing units. What type of meal assembly is this. 
A assembly serve
B decentralized 
C centralized
D ready prepared
A

B decentralized

45
Q 
The production system that requires the least amount of labor is: 
A ready prepared 
B commissary 
C conventional 
D assembly serve
A

D

46
Q 
Sneeze guards are placed on salad bars to protect which of the following? 
A compylobactor jejuni
B ecoli
C salmonella
D staphylococcus aureus
A

D

47
Q 
Refrigerated ready to eat foods are a potential source of 
A yersina
B listeria
C staphylococcus 
D salmonella
A

B

48
Q 
Which agency would publish a report comparing the incident of food borne illness in a restaurant or a home? 
A CDC
B FDA 
C usda 
D NRA
A

B

Food Prep Domain I (6 decks)

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