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Food Service Management > FST Exam Review > Flashcards

FST Exam Review Flashcards

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1
Q

What is the temperature to reheat cooked foods?

A

74 C (165 F) for 15 seconds

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2
Q

What are the 3 main driving factors of food borne illness?

A

Time/Temp abuse
Poor personal hygiene
Cross contamination

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3
Q

What’s another name for cross contamination?

A

Indirect transmission

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4
Q

It is most dangerous when microbes travel from ____ to ready to eat foods

A

raw

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5
Q

Differentiate pathogenic and toxigenic bacteria

A

Pathogenic: infectious
Toxigenic: Poisonous, produce toxins as they multiply

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6
Q

Differentiate vegetative and spore states of bacteria

A

Vegetative: Can grow and reproduce, survive low temps, but killed by high temp
Spore: Protected from their environment, can survive cooking/freezing/salt/low pH

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7
Q

What causes bacterial growth? (FAT-TOM)

A 
Food
Acidity
Time
Temperature
Oxygen
Moisture
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8
Q

What pH is ideal for bacterial growth?

A

4.6-7.5

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9
Q

What moisture content is ideal for bacterial growth? What moisture content is safe?

A

ideal: aW between 0.97-0.99
safe: aW < 0.85

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10
Q

Which pathogen produced two different toxins?

A

Bacillius Cereus

  • emetic
  • diarrheal
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11
Q

What is the incubation period of the emetic form of b.cereus?

A

Short, 0.5 - 6 hours

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12
Q

Where is the emetic form found?

A

Starchy, cooked plant foods

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13
Q

What is the incubation period of the diarrheal form of b.cereus?

A

Long, 6-15 hours

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14
Q

Where is the diarrheal form found? Can it be destroyed by cooking?

A

Meats/veg/fruit/milk

Yes

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15
Q

(T/F) The emetic form is a food intoxication

A

T

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16
Q

The diarrheal form is ______ infections

A

toxin-mediated

ingesting microbe which later produces toxins

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17
Q

Name two viruses that can cause food borne illness

A
  • Hepatitis A

- Norovirus (Norowalk)

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18
Q

____ is commonly mistaken for the stomach flu

A

Norovirus

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19
Q

Name the 5 parasites causing food borne illness

A
  • Trichenella Spiralisis
  • Anisakis Simplex
  • Giardia Lambdia (protozoa)
  • Cryptosporidium Parvum (protozoa)
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20
Q 
Which parasite is a naturally occuring roundowrm traditionally in pigs but may be passed to humans and causes painful abdominal cramps?
A) Trichenella Spiralisis
B) Anisakis Simplex
C) Giardia Lambdia (protozoa)
D) Cryptosporidium Parvum (protozoa)
A

A)

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21
Q 
Which roundworm lives in fish?
A) Trichenella Spiralisis
B) Anisakis Simplex
C) Giardia Lambdia (protozoa)
D) Cryptosporidium Parvum (protozoa)
A

B)

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22
Q 
Which parasite is naturally found in water and causes diarhea?
A) Trichenella Spiralisis
B) Anisakis Simplex
C) Giardia Lambdia (protozoa)
D) Cryptosporidium Parvum (protozoa)
A

C)

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23
Q 
Which parasite is a waterborn parasite and is found in fish, fruit and veggies?
A) Trichenella Spiralisis
B) Anisakis Simplex
C) Giardia Lambdia (protozoa)
D) Cryptosporidium Parvum (protozoa)
A

D)

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24
Q

(T/F) Moulds cannot survive high salt/low pH environments

A

False

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25
Q

What is alfatoxin produced by?

A

Aspergillus Flavus

Aspergillus Parastiens

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26
Q

(T/F) Yeast can survive in high salt/low pH environment

A

false, they need sugar and water to survive

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27
Q

Name the 3 primary systemic seafood toxins (CSS)

A

A) Ciguatera toxin
B) Scumboid toxin
C) Shellfish toxin

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28
Q

Which seafood toxin is a result of a buildup of toxins from larger fish consuming smaller who feed specifically on algae biotoxins?
A) Ciguatera toxin
B) Scumboid toxin
C) Shellfish toxin

A

A)

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29
Q

What are some fish that are at risk for the Ciguatera toxin?
A) Oysters, clams, scallops
B) Tuna, bluefish, marin, mackerel
C) Amberjacks, barracuda, snapper

A

C)

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30
Q

Which seafood toxin causes histamine poisoning, triggering severe allergic reactions?
A) Ciguatera toxin
B) Scumboid toxin
C) Shellfish toxin

A

B)

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31
Q

What are some fish that are at risk for the Scumboid toxin?
A) Oysters, clams, scallops
B) Tuna, bluefish, marin, mackerel
C) Amberjacks, barracuda, snapper

A

B)

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32
Q

Which seafood toxin may lead to paralytic shellfish poisining and redtide as a result of larger fish accumulating toxins in their tissues from feeding on lower food chain fish?
A) Ciguatera toxin
B) Scumboid toxin
C) Shellfish toxin

A

C)

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33
Q

What are some fish that are at risk for the shellfish toxin?
A) Oysters, clams, scallops
B) Tuna, bluefish, marin, mackerel
C) Amberjacks, barracuda, snapper

A

A)

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34
Q

Are the scumboid toxin and ciguatera toxin killed by cooking?

A

NO

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35
Q

What is the toxin in cassava? How can it be avoided?

A

Cyanogenic glycoside

Ensure to peel roots and cook throughly

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36
Q

What part of the fish is high in ciguatera toxins?

A

head, liver, gonads

Avoid eating these parts of the fish

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37
Q

What should not be allowed to flow back into copper water intake lines?

A 
Carbonated water (soft drinks)
The CO2 may oxidize the copper pipes, leeching into the soft drink supply
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38
Q

(T/F) It is okay for CO2 to flow back into the water intake lines as long as they are galvanized with zinc, and not copper

A

False

Zinc is still a strong reducing agent, and will become oxidized and leech into the soft drink supply like copper

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39
Q

(T/F) To be environmentally friendly, it is OK to use common towels in a customer bathroom

A

False, must be single use

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40
Q

(T/F) Using bar soap in a customer washroom is a health violation

A

True

Cannot touch the entire supply, must be dispensed soap

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41
Q

What is the minimum temperature for the hand washing station?

A

43 C (110 F)

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42
Q

(T/F) Sanitizing lotions can never be used in a restaurant establishment

A

False

Can be used, but cannot replace hand washing

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43
Q

Gloves need to be changed how often?

A

Every 4 hours minimum

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44
Q

What is the minimum temp from receiving cold foods?

A

4 C (40 F)

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45
Q

What is the maximum temp for receiving frozen foods?

A

-18 C (0F)

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46
Q

What is the minimum temp for receiving hot foods?

A

60 C (140 F)

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47
Q

In cold storage, arrange the following to be stacked properly:

  • Raw Poultry
  • Raw Fish
  • Raw Pork/Ham/Bacon/Sausage
  • Cooked/Ready to eat
  • Raw Unground Beef
A

From top to bottom:

  • Cooked/Ready to eat
  • Raw Fish
  • Raw Unground Beef
  • Raw Pork/Ham/Sausage
  • Raw Poultry
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48
Q

_____ is the most important aspect of food safety

A

Temperature

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49
Q

Name the two methods to calibrate thermometers

A

1) Ice point method

2) Boiling point method

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50
Q

Explain the ice-point method

A

1) Fill container with 50/50 mix ice and cold water
2) Place thermometer to dimple, around 30 secs
3) When the needle stops moving, adjust nut until reading is at 0C (32F)

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51
Q

Explain the boiling point method

A

1) Fill container with boiling water
2) Place thermometer to dimple, about 30 secs
3) When needle stops moving, adjust nut until reading is at 100 C ( 212 F)

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52
Q

What are 2 disadvantaged to the boiling point method?

A

May cause burns

Boiling temp varies based on geographical location (lowers o.6 C for each 550 ft above sea level)

53
Q

What temp should food thermometers be able to read ?

A

-18 C - 104 C (0F - 220F)

54
Q

Thermometers should be accurate between what temp?

A

+/- 1-2 C

55
Q

What are time temperature indicators?

A

Liquid crystals which change colour when temperatures are no longer safe, usually used in packaging

56
Q

All packaging and labelling requirement are enforced by the CFIA, and are outlined in which acts?

A

Two Federal acts

  • Food and Drugs Act
  • Consumer Packaging Act
57
Q

When choosing a meat supplier, what is an important consideration?

A

Ensuring they are recognized by HACCP

58
Q

What foods should be packaged in self-draining ice?

A

Fish

Poultry

59
Q

Name some rejection criterion for fish

A
  • Soft belly
  • Grey/green gills
  • Sunken eyes, red rimmed
60
Q

Name some rejection criterion for poultry

A
  • Purple/green colour
  • Sticky-ness under wings
  • Darkened wing tips
61
Q

Name some rejection criterion for shellfish

A
  • Strong fishy smell
  • Opened shells
  • Lobster tails do not curl when picked up
62
Q

What is the maximum temperature fish intended for raw consumption should be received at? Why?

A
  • 35 C to ensure parasitic destroying
63
Q

Name two acceptable ways to store fish intended for raw consumption

A

1) Frozen at -20 C (-4F) or lower for 7 days
2) Blast chilled at -35 C (-31F) for 15 hours
Kills parasitic organisms

64
Q

Name the minimum dimensions for dry storage shelves

A

Minimum 2 in.(5cm) from walls and 6 in, (15 cm) above floor

65
Q

Keep cold food cold at ___

A

4 C (40F)

66
Q

Keep hot food hot at ___

A

60 C (140F)

67
Q

Keep frozen food frozen at ___

A

-18 C (0F)

68
Q

What is an acceptable temperature range fro dry storage?

A

10 - 21 C

69
Q

What is an acceptable humidity for dry storage?

A

50-60%

70
Q

(T/F) Time food spent in the danger zone is cumulative, and therefore should only be thawed once

A

True

71
Q

What are the 4 acceptable ways to thaw foods?

A

1) In refrigerator
2) Microwave
3) Completely submerged in hot water
4) As part of the cooking process

72
Q

What is the minimum temp needed for water intended for submerging foods to thaw?

A

21 C (70 F) or lower

73
Q

What is the minimum temp needed for water intended for submerging foods to thaw? How long should it be thawed?

A 
21 C (70 F) or lower 
Should thaw in less than 2 hours
74
Q

What temperature do microbes grow most rapidly?

A

21 C - 52 C (70 F - 125 F)

75
Q

The microwave may only be used as an effective method if food can be cooked __

A

completely

76
Q

When should pasteurized eggs be used?

A

When eggs cannot be cooked to 63 C such as in meringues or caesar salad dressings

77
Q

(T/F) Sandwich and salad ingredients do not have the be chilled prior to assembling

A

False

78
Q

(T/F) It is not a health violation to make homemade mayonnaise if pasteurized eggs are used

A

False

Always use commercially made mayonnaise

79
Q

What is the danger of stuffing?

A

Stuffing may act as insulation, preventing heat from reaching the middle of foods (i.e. turkeys)

80
Q

What internal temp must stuffing reach?

A

74 C (165 F)

81
Q

(T/F) Cooking foods to their minimum internal temperatures kills spores and toxins

A

F

82
Q

Never mix ___ with ___

A

Old food

new food

83
Q

When holding hot food, internal temperatures should be measured every __ and recorded in a log.

A

2 hours

84
Q

Foods must be cooled to ___ or lower after cooking/hot holding

A

4 C (40F)

85
Q

What is the two step cooling method recommended by the FRFRSC?

A

1) Cool from 60C to 20C in < 2 hours
2) Cool from 20C to 4C in < 4 hours
Accumulated time of 6 hours

86
Q

Why is the 2 step cooling method acceptable if the foods stay in the TDZ for > 4 hours?

A

Since microbial growth is most rapid between 21 C and 52 C

87
Q

For thick foods, such as chili, what depth of pan should they be chilled in?

A

< 5 cm (2 inched)

88
Q

For thin foods, such as broth, what depth of pan should they be chilled in?

A

< 7.5 cm

89
Q

(T/F) “Ready to eat” foods do not have the be reheated

A

False,

Must be reheated to at least 60 C

90
Q

Name the 7 steps of a HACCP plan

A

1) Conduct Hazard Analysis
2) Identify Critical Control Points
3) Establish Critical Limits
4) Monitor CCP
5) Take Corrective Action
6) Verification that the HACCP system is working
7) Establishing a Record Keeping system

91
Q

Crisis management is shaped by ____ of food authority

A

all levels

92
Q

What are some examples of prerequisites to the HACCP program?

A

Facility Design
Supplier/Product control
Cleaning/Sanitation
Personal Hygiene

93
Q

Chemical control should be established by keeping ___ on file

A

MSDS

material safe date sheets

94
Q

In a retail grocery store, HACCP should be ___

A

process related

95
Q

In a fast food store, HACCP should ___

A

focus on training and handling

96
Q

In institutional service operations, HACCP should __

A

consider vulnerabilities of elderly/children

97
Q

In central kitchens, the equipment used for deep chilling should be in what temp range?

A

-3C to 0C (27 F to 32 F)

98
Q

What are the two ways meat should be chilled prior to placing in freezer?

A

A) < 63C for 3 minutes

B) < 54 C for 121 minutes

99
Q

How should shell eggs be cooked?

A

Cooked until 63 C (145 F) for 15 sec

If customer request runny egg, must inform of hazards

100
Q

Hand washing areas should be at what temp?

A

43 C (110 F)

101
Q

What should be the minimum temp for dishwashing (manual)?

A

45 C (113 F)

102
Q

Plastic sneeze guards should be at what minimum/maximum above food in direct line of the customers face?

A

Minimum: 35 cm ( 14 in)
Maximum: 1.2 m (48 in)

103
Q

The Standard Council of Canada regulates what?

A

Proper equipment needed for foodservice establishments

104
Q

Wood is not typically accepted as food safe in the kitchen. What are some exceptions?

A
  • Hard maple/birch

- Hard closed grained wood

105
Q

Cutting board must be rinsed/washed and sanitized every __

A

4 hours

106
Q

What is the safest choice for cutting boards?

A

Food grade, seamless hard rubber/acrylic blocks

107
Q

Blast chiller chill food from ____ in 90 mins or less

A

60 C to 2 C

108
Q

What are tumbler chillers?

A

Large, industrial chiller meant for liquid thick foods

109
Q

In ware washing machines, how can heat loss be prevented?

A

Pipe the water source from dishwasher as short as possible

110
Q

How is lighting measured?

A

LUX = international system of units of illumination

111
Q

1 lumen =

A

1 lux

112
Q

1 lumen/square metre=

A

0.929 foot candles (?)

113
Q

What is the minimum LUX in walk in coolers/dry storage?
A) 110 LUX
B) 220 LUX
C) 540 LUX

A

A

114
Q

What is the minimum LUX in washrooms, hand washing stations and dining areas?
A) 110 LUX
B) 220 LUX
C) 540 LUX

A

B

115
Q

What is the minimum LUX where food is prepared?
A) 110 LUX
B) 220 LUX
C) 540 LUX

A

C

116
Q

A food establishment must be located at least___ from waste disposal sites

A

30 m

117
Q

Layout should be designed so food flows in ____

A

one direction

118
Q

(T/F) Restaurant bathroom requirements are set by the CFIA

A

False, set by the National Building Code

119
Q

(T/F) Handicap bathroom must be tight-fitting and self closing

A

False

120
Q

Walls and ceiling should be __

A

light coloured

121
Q

Ceilings should be constructed by what materials?

A

Cleanable and sound absorbing

122
Q

What is a coved edge?

A

Rounded plastic boarding between floors and walls, allows for easy cleaning

123
Q

What is the minimum sloping of floors to allow for drainage?

A

2-10%

124
Q

(T/F) No areas of any restaurant establishment may be carpeted

A

F, dining areas may be carpeted but must be vacuumed daily and shampooed often

125
Q

What are repellents?

A

Liquids/powders and mists that keep insects from the area but do not kill them

126
Q

What are residual sprays?

A

Used in cracks and crevices. Leave a film of insecticide that insects absorb or pick up as they crawl across it.

127
Q

What are contact sprays?

A

Are used on groups/clusters of insects.

Must be in contact to be effective

128
Q

(T/F) Poisonous baits may be set up by employees with proper training

A

False, should only be issued by a licensed pest control operator with extreme caution.

Food Service Management (14 decks)

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