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FST Exam > FST Exam > Flashcards

FST Exam Flashcards

1
Q

What is the Temperature Danger Zone?

A

4 - 60 C

Allows bacteria to grow onto the foods

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2
Q

How long should food be kept at RT?

A

no more than 2 hours

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3
Q

What should the freezer temperature be at?

A

-18 C

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4
Q

What is the order of food to be placed in a refrigerator? (6)

A 
Cooked Food
Raw Fish
Raw Unground Beef
Raw Pork, ham, bacon and sausage
Raw Ground Beef or Ground pork
Raw Poultry
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5
Q

What is blast chilling?

A

chills food from 60C to 2 C in 90 mins or less

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6
Q

What conditions should dry storage be kept at?

A

10 C - 21 C

Humidity of 50 - 60%

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7
Q

Food should be placed in shelves that are..

A

6 inches off the ground and 2 inches away from the wall

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8
Q

Raw Fish intended for sashimi should be

A

frozen before being served

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9
Q

What is the temperature requirement for poultry (whole) ?

A

internal temp of 85C for 15 sec

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10
Q

What is the temperature requirement for poultry (parts and ground) ?

A

internal temp of 74 C for 15 sec

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11
Q

What is the temperature requirement for stuffing for poultry ?

A

Internal temp of 74 C for 15 sec

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12
Q

What is the temperature requirement for food mixtures containing poultry, eggs, meat, fish or other potentially hazardous foods?

A

cook to an internal temp of 74 C for at least 15 sec

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13
Q

What is the temperature requirement for reheating food?

A

Reheat to 74 C for at least 15 sec

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14
Q

What is the temperature requirement for pork?

A

Cook to 71 C for at least 15 sec

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15
Q

What is the temperature requirement for ground meat (chopped, ground, flaked or minced beef, pork or fish)

A

Cook to 71 C for at least 15 sec

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16
Q

What is the temperature requirement for fish?

A

Cook to 70 C for at least 15 sec

17
Q

What is the temperature requirement for cooking lamb, veal, beef (pieces and whole cuts) medium?

A

Cook to an internal temp of 71 C for at least 15 sec

18
Q

What is the temperature requirement for cooking lamb, veal, beef (pieces and whole cuts) medium rare?

A

Cook to an internal temp of 63 C for at least 15 sec

19
Q

What is the temperature requirement for eggs?

A

Cook to 63 C for 15 seconds

20
Q

food thermometers must be within _____ to be accurate?

A

+/- 1 C

21
Q

True of False : It is okay to mix old food with new food

A

False

22
Q

Food must not spend more than a total time of _____ in the TDZ throughout the processes of preparing the food

A

4 hours

23
Q

What is the best way to calibrate thermometers? How is this method done?

A

Ice Point Method

Place thermometer in a ice water bath. Adjust the thermometer so that the needle points to 0C after waiting for 30 sec

24
Q

T or F : Food Thermometers should be able to measure internal temperatures of -18 C to 104 C

A

True

25
Q

What are infared thermometers best used for

A

Taking surface temperatures

26
Q

What are Time Temperature indicators best used for

A

sous vide, MAP, cook - chill packaging (liquid crystals in strips that change color when packaged content reach an unsafe temperature)

27
Q

What is the most common type of thermometer used?/

A

Bi - Metallic

28
Q

What are the top priority allergens? (10)

A 
Peanuts and peanut products
Tree Nuts
Milk and Milk Products
Eggs and Egg containing material
Fish and Fish Products
Shellfish
Soy and Soy products
Wheat and other gluten sources
Sesame seeds and sesame seed products
Sulphite
29
Q

What is a Chemical Hazard? A Physical Hazard? A Biological Hazard?

A

Chemical: Can occur during cooking or storage
ex. Pesticides, toxic metals and plastics
Physical: when foreign objects are accidentally introduced into food
ex. do not use glasses to scoop ice
Biological: living organisms that can grow and cause disease
ex. Mold, yeast, bacteria

30
Q

Which of the following are of the greatest concern in the food industry

a) Mold
b) Bacteria
c) Yeast
A

Bacteria

31
Q

What do Bacteria need in order to grow?

A

FATTOM (Food, Acidity, Temperature, Time, Oxygen, Moisture)

32
Q

Which foods are the most likely to become contaminated?

A

Warm, moist, protein rich and neutral or low in acid

33
Q

What is Food intolerance?

A

Does not involve the immune system. Causes adverse reactions to naturally occurring components of food

34
Q

What is a food allergy

A

Abnormal response of the immune system, often due to a protein

35
Q

What is food anaphylaxis

A

Severe, sometimes fatal reaction to food. Usually occur immediately but may be delayed up to 4 hours

36
Q

What are the 2 leading causes of food borne illness?

A

Time temperature abuse and cross contamination

37
Q

What are the 7 steps in HACCP

A
  1. Conduct a Hazard Analysis
  2. Identify Critical control Points
  3. Establish Critical Limits
  4. Monitor Critical Control Points
  5. Take corrective action
  6. Verify that the system is working
  7. Keep records

FST Exam (1 decks)

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