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RM LESSON 1 > LESON 1 > Flashcards

LESON 1 Flashcards

1
Q

A freedom of food from anything that might cause food poisoning or harm to people.

A

FOOD SAFETY

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2
Q

Food safety requirements under the Philippines food safety Act of _____, Article 10611

A

2013

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3
Q

Food safety requirements under the Philippines food safety Act of 2013, Article _____

A

10611

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4
Q

________ requirements under the Philippines food safety Act of 2013, Article 10611

A

FOOD SAFETY LAW

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5
Q

IMPORTANCE OF FOOD SAFETY

A

ETHICALLY, FINANCIALLY, LEGALLY, ECONOMICALLY

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6
Q

General term used to describe any disease or illness caused by any contaminated food or drink

A

FOODBORNE ILLNESS

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7
Q

it is traditionally referred to as “food poisoning”

A

FOODBORNE ILLNESS

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8
Q

SYMPTOMS OF FOODBORNE ILLNESS

A

NAUSEA, VOMITING, ABDOMINAL CRAMPS, FEVER, DIARRHEA

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9
Q

An organism that causes diseases. Pathogenic bacteria cause illnesses such as food poisoning.

A

PATHOGENS

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10
Q

such as bacteria, viruses, and parasites – can be on food that if not handled or cooked safely, can cause illness.

A

PATHOGENIC CONTAMINATION

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11
Q

are substances that have not been intentionally added to food.

A

CONTAMINANTS

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12
Q

An organism of microscopic size, may exist in its single-celled form or as a colony of cells.

A

MICROORGANISMS

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13
Q

A type of intolerance to food that causes the body’s immune system to react as if the body were under attack.

A

ALLERGY (TO FOOD)

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14
Q

Gloves that do not reuse

A

Single-Gloves

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15
Q

Anything with the potential to cause harm.​

A

Hazard

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16
Q

the study of bacteria​

A

Bacteriology

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17
Q

Ready-to-eat foods that are ideal for the multiplication of food poisoning organisms such as bacteria.​

A

High-Risk Food

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18
Q

Any undesirable change in food that makes food unacceptable for eating.​

A

Spoilage

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19
Q

A poison produced by some bacteria and mold

A

Toxin

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20
Q

The process by which bacterium multiplies splitting into two

A

Binary Fission

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21
Q

To reproduce (increase in numbers) Bacteria multiply by the process of binary fission.​

A

Multiply

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22
Q

Water that has been treated so that it is safe for drinking.​

A

Potable

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23
Q

The protective form of some bacteria that helps them survive adverse conditions, such as cooking and drying.​

A

Spore

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24
Q

The transfer of bacteria from contaminated food to ready-to-eat food by direct contact, or by vehicles, such as hands or cloth

A

Cross Contamination

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25
Q

Anything in the food that can harm consumers by causing illness, injury, or discomfort.​

A

Food Hazard

26
Q

TYPES OF FOOD HAZARD

A

BIOLOGICAL HAZARDS, PHYSICAL HAZARD, CHEMICAL HAZARD

27
Q

organisms, or substances produced by organisms, that pose a threat to human health.

A

BIOLOGICAL HAZARDS

28
Q

any substance that can cause a health problem when ingested or inhaled. They include toxins, dangerous chemicals, residue of excess chemicals used in processing food products.

A

CHEMICAL HAZARDS

29
Q

are substances or activities that threaten your physical safety. They are the most common and are present in most workplaces at one time or another. These include unsafe conditions that can cause injury, illness and death. ; Sharp objects can cause internal injuries and bleeding.​

A

PHYSICAL HAZARD

30
Q

These microorganisms are smaller than bacteria and do not need food or moisture for their own survival.​

A

VIRUSES

31
Q

IDEAL CONDITIONS FOR MULTIPLICATION OF BACTERIA​

A

FATTOM (FOOD, ACIDITY, TEMPERATURE, TIME, OXYGEN, MOISTURE)

32
Q

Food is likely to be in the danger zone if it is left at _________

A

ROOM TEMPERATURE

33
Q

Common parasites “Entamoeba histolytic”: found in green leafy vegetables.

A

PARASITES

34
Q

Potentially Hazardous food ready to eat. No extra preparation such as washing or cooking.

A

HIGH-RISK FOOD

35
Q

FLOW OF FOODS

A

Purchasing
Receiving
Storing
Preparation
Cooking
Holding
Cooling
Reheating
Service

36
Q

PATHOGENS GROW FASTER IN THIS TEMPERATURE

A

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

37
Q

MEANING OF TTI

A

Time-temperature indicators

38
Q

MEANING OF TTA

A

TIME-TEMPERATURE ABUSE

39
Q

What temperature should a beef sandwich be reheated?

A

ANY TEMPERATURE

40
Q

What is considered to be the temperature that is danger zone?

A

41 F- 135 F

41
Q

The following are the foods that are high risk, and not recommended to serve

A

Raw Oysters, Raw see sprouts, Unpasteurized milk or juice, Rare hamburger

42
Q

Never cook the food longer than 60 minutes during initial cooking (T/F)

A

TRUE

43
Q

What chopping board should a meat be chopped?

A

RED CHOPPING BOARD

44
Q

TCS MEANS

A

TEMPERATURE CONTROL SAFETY

45
Q

An Act to strengthen the Food Safety Regulatory System in the Country to Protect Consumer Health and Facilitate Market Access of local foods and food products, and for other purposes.

A

REPUBLIC ACT 10611

46
Q

Food has been TTA except?

A

Cook appropriately in proper temperature

47
Q

Food from plants, fruits or vegetables, grains should have a minimum internal temperature of 135 F (57C) (T/F)

A

TRUE

48
Q

It is safe serve to hold or carry ice in containers that held raw meat, seafood, or poultry or chemicals (T/F)

A

FALSE

49
Q

Dishwashing Liquid (what hazard?)

A

CHEMICAL HAZARD

50
Q

Color of chopping board for vegetables/fruits?

A

GREEN

51
Q

Color of chopping board for raw POULTRY

A

YELLOW

52
Q

Color of chopping board for cooked food

A

BROWN

53
Q

Color of chopping board for DAIRY

A

WHITE

54
Q

Color of chopping board for FISH/SEAFOODS

A

BLUE

55
Q

Color of chopping board for raw MEAT

A

RED

56
Q

How many minutes in washing your hands?

A

20 seconds

57
Q

What to do after your marketing?

A

Wash your hands

58
Q

Color of Allergen Free Chopping Board

A

VIOLET

59
Q

Contaminant Free Gloves

A

NITRILE GLOVES

60
Q

Contaminated food can affect anyone who eats it. There are also types of food that are hazardous to a small group of people.

A

ALLERGENS

61
Q

What is the rule if something is unsafe in your workplace?

A

“if it’s unsafe, stop work”

RM LESSON 1 (1 decks)

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