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Foòdsafe > I Hate Small Talk > Flashcards

I Hate Small Talk Flashcards

1
Q

How often does bacteria divide into 2?

A

20 minutes.

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2
Q

Why is rinsing an important food safety step during dish-washing?

A

Soap residue may prevent proper sanitation like food residue and bacteria.

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3
Q

What is the best way to reduce the risk of allergic reactions when substituting one ingredient from another recipe?

A

By making sure everyone working in the building is aware of the substitution.

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4
Q

What part of preventive maintenance program applies to coolers and freezers?

A

Seals should be clean, free of mold and fit tightly.

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5
Q

What are the six conditions that affect bacterial growth?

A

Food, acidity, temperature, time, oxygen and moisture. (FATTOM)

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6
Q

When should thermometers be calibrated?

A

Frequently and after being dropped.

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7
Q

What is true about thawing food safely?

A

To never thaw food in the refrigerator.

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8
Q

Why is it a good idea to use colour-coded cutting boards for different types of food?

A

It reduces the risk of cross-contamination.

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9
Q

How can food handlers ensure that a roast has reached a high enough temperature to kill bacteria?

A

By using a food thermometer to check the internal temperature. (74c)

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10
Q

How should paper plates, plastic cutlery and cardboard containers be treated?

A

They should be discarded after one use.

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11
Q

What are the types of food contamination?

A

Physical, chemical and biological.

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12
Q

What is a microbe?

A

A microbe is a living thing that can’t be seen. Some microbes include bacteria, viruses, parasites, protozoan and fungi.

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13
Q

What is a pathogen?

A

A pathogen is a type of microbe that can cause illness or even death.

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14
Q

What is a spore

A

A spore is a type of bacteria that can withstand extreme conditions such as high temperatures, drying, boiling, freezing or even some cleaning agents.

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15
Q

What is FATTOM?

A

food, acidity, temperature, time, oxygen and moisture.

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16
Q

What environment does bacteria not grow in.

A

Bacteria doesn’t grow in acidic or alkaline environments.

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17
Q

At what temperature does bacteria die but some spores or toxics can survive in.

A

100c boiling

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18
Q

What is the reheating or hot holding temperature?

A

74c

19
Q

What is the danger zone?

A

The danger zone is the range between 4 and 60c where bacteria multiplies rapidly.

20
Q

What is an aerobic bacteria?

A

An aerobic bacteria is a bacteria that requires oxygen.

21
Q

What’s anaerobic bacteria?

A

It’s a bacteria that can only grow when there is no oxygen.

22
Q

What is direct transmission?

A

When microbes transfer directly from the source of contamination to food.

23
Q

Where is viruses usually from

A

Often viruses are transferred from improper hand washing.

24
Q

Where are parasites from?

A

Parasites are usually from undercooked or raw meat from dishes like sushi or sashimi.

25
Q

Where is Protozoa from?

A

Protozoa is usually from washing produce with contaminated water.

26
Q

What is the cycle of transmission of contaminants?

A

The three contaminates are food handler, environment and food.

27
Q

What is freezing temperatures.?

A

-18c and bacteria can’t grow but will survive.

28
Q

What is chilling/thawing temperatures?

A

0c, bacteria multiplies but much slower.

29
Q

The ph scale means:

A

Acidity and alkalinity.

30
Q

The best way to control pathogens is?

A

Temperature control.

31
Q

The indirect transmission of pathogens is described by.

A

The transfer of pathogens through an intermediate object.

32
Q

Foodborne illness is mostly caused by?

A

Improper cooling.

33
Q

Food infection is caused by?

A

Salmonella

34
Q

How should you accept food shipments?

A

Double check that it’s from an approved source and check if the truck is clean; if it doesn’t meet these standards ship them back.

35
Q

How should received food be put away? In order.

A
  1. Potentially hazardous foods that require refrigeration (meats, seafood, dairy)
  2. Frozen foods.
  3. Fresh, uncut fruits and vegetables.
  4. Dry goods.
36
Q

How should you cool down hot foods?

A

60c to 20c within 2 hours then from 20c to 4c within the next 4 hours.

37
Q

What are the 5 dishwashing steps?

A

Scraping, washing, rinsing, sanitizing and air dryers.

38
Q

What’s the temperature a high temperature dishwasher should reach?

A

82c for at least 10 seconds.

39
Q

What indicates you have birds.

A

Dropping and nesting materials.

40
Q

What indicates you have flies?

A

Maggots and swarms of flies.

41
Q

What do cockroaches leave behind?

A

Oval shaped brown casings

42
Q

What do mice leave behind.

A

Rice shaped black droppings.

43
Q

What do rats leave behind?

A

Brown cigar shaped droppings.

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