INTRODUCTION

Question 1

refers to routines in the preparation, handling and storage of food meant to prevent food borne illness and injury

Answer 1

food safety

Question 2

are important as they ensure that the food you handle and produce is safe for consumption.

Answer 2

food safety & food hygiene

Question 3

The occurrence of two or more cases of a similar illnesses resulting from the ingestion of a common food is known as

Answer 3

food-borne disease outbreak

Question 4

what are the 4 basic steps for food safety

Answer 4

1. Clean
2. Separate
3. Cook
4. Chill

Question 5

how many seconds will you wash your hand before & after preparing & eating the food.

Answer 5

20 secs

Question 6

The only way to tell if food is safely cooked is to use a

Answer 6

Food thermometer

Question 7

what is the safe internal temperature of whole cuts of beef, pork, veal, and lamb.

Answer 7

145 f

Question 8

what is the safe internal temperature for ground meats, such as beef and pork

Answer 8

160°F

Question 9

what is the safe internal temperature for all poultry, including ground chicken and turkey

Answer 9

165°F

Question 10

what is the safe internal temperature for leftovers and casseroles

Answer 10

165°F

Question 11

what is the safe internal temperature for fresh ham

Answer 11

145°F

Question 12

safe internal temp. for fin fish or cook until flesh is opaque

Answer 12

145°F

Question 13

Keep your refrigerator at ____ or below and know when to throw food

Answer 13

40°F

Question 14

Refrigerate perishable food within ______ (If outdoor temperature is above 90°F, refrigerate within 1 hour.) 

Answer 14

2 hours.

Question 15

what are the 5 food safety rules in the kitchen:

Answer 15

1. Wash hands between steps
2. Sanitize work surfaces
3. Use separate cutting boards for raw meats, vegetables and produce, and cooked foods.
4. Cook foods to safe temperatures.
5. Keep hot foods hot and cold foods cold.

Question 16

refers to the processes you use to prepare food for safe. It help inhibit bacterial growth and other types of spoilage, meaning the food is safe and satisfying to eat in the future.

Answer 16

Food preservation

Question 17

Food kept in a refrigerator remains fresh for some days. Germs do not grow easily in cool places.

Answer 17

Freezing

Question 18

By this method, we can preserve food for a short period of time. Germs in milk are killed by pasteurization

Answer 18

Boiling

Question 19

We can add salt to preserve pickles and fish.

Answer 19

salting

Question 20

excess sugar in food also acts as a preservative.

Answer 20

sweetening

Question 21

In this method, the food items are dried in sun to stop the growth of bacteria in them.

Answer 21

Dehydration

Question 22

In this method, air is removed from food and put in airtight cans so that germs do not grow on them.

Answer 22

Canning

Question 23

3 reasons why food preservation is important

Answer 23

1. Minimise pathogenic bactera
2. To keep food at it’s best quality
3. to save money

Question 24

3 diff. type of contamination

Answer 24

1. Chemical Contamination
2. Biological Contamination
3. Physical Contamination

Question 25

a process in which food items deteriorate to the point in which it is not edible to human.

Answer 25

Spoilage

Question 26

Causes of Spoilage

Answer 26

1. Bacteria 2. Protozoa 3. Fungi 4. Temperature