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Food Protection Course > Lesson 1 > Flashcards

Lesson 1 Flashcards

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1
Q

Temperature Danger Zone

A

Between 41° and 140° F

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2
Q

3 types of thermometers

A

Bimetallic (0°F to 220°F)
Thermocouple
Thermistor

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3
Q

Smoked fish temperature/bacteria

A

38° or below to prevent clostridium botulinum

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4
Q

Shellfish tags must be kept…

A

On file for at least 90 days after product is used

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5
Q

Milk & milk products must be pasteurized with sell by dates of…

A

9 days

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6
Q

Milk and milk products must be ultra pasteurized with sell by dates of…

A

45 days

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7
Q

The first step in implementing the FIFO method is…

A

Date products

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8
Q

NYC Health code requires all food items stored at least…

A

6 inches off floor

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9
Q

Vacuum packaging of any food product in retail food establishment is…

A

Prohibited by law unless special authorization is obtained thru NYC Health Dept

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10
Q

Cold temperatures…

A

Slow down growth of microorganisms

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11
Q

All cold foods must be held at or below…

A

41°F (except smoked fish) at all times

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12
Q

When foods are stored directly in ice…

A

Water must be drained constantly

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13
Q

The three main hazards to our health are…

A

Physical, chemical, & biological

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14
Q

The presence of a foreign object (glass, metal) is considered…

A

Physical hazard

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15
Q

Presence of harmful chemicals (pesticide, cleaning agents, prescription meds) is called…

A

Chemical hazard

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16
Q

Presence of microorganisms (bacteria, virus, parasites, & fungi) is called…

A

Biological hazard

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17
Q

Foods that have been contaminated with harmful (pathogenic) bacteria often…

A

Do not appear to be contaminated. There is no change in appearance, taste, or smell

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18
Q

Under favorable conditions, number of bacteria in food can double…

A

Every 20-30 minutes

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19
Q

4 phases of bacterial growth

A

Lag, Log, Stationary, & Death

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20
Q

The most rapid growth of bacteria takes place in the…

A

Log phase

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21
Q

6 factors that affect the growth of bacteria

A

Food
Acidity
Temperature
Time
Oxygen
Moisture

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22
Q

Viruses cannot reproduce in food

A

True

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23
Q

Viruses can be transmitted to people if they get into food

A

True

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24
Q

Which 2 viruses are transmitted when a person ingests food/water that has been contaminated with the feces of an infected person?

A

Hep A & Norovirus

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25
Q

To prevent trichinosis, cook pork to…

A

150°F for 15 seconds

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26
Q

Trichinosis is caused by

A

The food-borne parasite Trichinella spiralis

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27
Q

Food-borne parasite typically found in marine fish

A

Anisakis simplex

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28
Q

Bacterium commonly found in raw poultry & raw shell eggs

A

Salmonella enteritidis

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29
Q

By rapid cooling, rapid reheating, & by avoiding food prep in advance, we can control the growth of…

A

The microorganism Clostridium perfringens

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30
Q

Bacterium commonly carried by healthy humans

A

Staphylococcus aureus

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31
Q

Staphylococcal food intoxication can be prevented by

A

Good personal hygiene & avoiding bare hand contact with ready-to-eat foods

32
Q

Ground meat must be cooked to a minimum temperature of…

A

158°F to eliminate E. Coli 0157: H7

33
Q

Bacterium that causes botulism

A

Clostridium botulinum

34
Q

Clostridium botulinum is associated with…

A

Home canned foods
Smoked fish
Garlic in oil
Any food in anaerobic (sans air) environment

35
Q

Scombroid poisoning occurs from…

A

Eating certain fish with high levels of histamines (tuna, mackerel, bonito, mahi mahi, bluefish) due to time & temperature abuse

36
Q

NYC Health Code requires hand washing sinks to be readily accessible within…

A

25 feet of all food prep areas and in or near all toilets

37
Q

Hand washing sinks must have…

A

Soap
Hot & cold running water
Disposable towels or dryer
Wash Hands sign

38
Q

NYC Health Code requires all food workers wear…

A

Proper hair restraints
Clean apron + outer garments
No jewelry on arms/hands except for wedding bands & medical bracelets
And avoid wearing makeup

39
Q

3 acceptable methods of thawing frozen foods

A

Refrigerating
Placing under cold running water
Defrosting in microwave oven with continuous cooking afterwards

40
Q

Cross contamination occurs…

A

When bacteria from raw food gets into cooked, ready-to-eat foods

41
Q

Poultry, stuffed meat, & stuffing must be cooked to an internal temperature of…

A

165°F

42
Q

Raw shell eggs must be cooked to a minimum temperature of

A

145°F

43
Q

Fish, shellfish, beef, lamb & all other meats must be cooked to temperature of…

A

140°F

44
Q

All hot foods stored in hot holding unit must be held at

A

140°F or higher

45
Q

Effective ways to rapidly cool foods:

A
  • Immersing food in ice water bath with occasional stirring
  • Pouring food 1-2 in deep in 4 in deep pans
  • Rapid chill unit
  • Cutting solid foods into smaller pieces (6 lb or less)
46
Q

Hot foods placed in refrigerator for cooling must be covered only after they have completely cooled to temperature of…

A

41°F

47
Q

Previously cooked + refrigerated foods that’ll be served from hot holding unit must be rapidly reheated to…

A

165°F using stove or oven

48
Q

Air breaks must be provided in all culinary (food related) and pot/dish washing sinks

A

True

49
Q

Atmospheric Vacuum Breakers (AVB) must be installed in any equipment that has a direct connection with a potable water supply

A

True

50
Q

Equipment with direct connection to potable water supply

A

Ice machines
Coffee machines
Dishwashers

51
Q

Cross-connection can be prevented by installing a hose bib vacuum breaker

A

True

52
Q

All gas fired hot water heaters must be installed by…

A

Licensed plumber & must be monitored for back draft

53
Q

It is illegal to dump grease in any sink that does not have proper grease interceptor

A

True

54
Q

Sequence to wash dishes by hand

A

Wash, rinse, sanitize, air-dry

55
Q

Between each use, cutting boards must be

A

Washed, rinsed, and sanitized

56
Q

To hot water sanitize,

A

Immerse utensils in 170°F water for at least 30 seconds

57
Q

50PPM chlorine based sanitizing solution

A

1/2 oz bleach in 1 gallon of water

58
Q

50PPM sanitizing solution is used for immersing utensils for at least…

A

1 minute

59
Q

100PPM sanitizing solution is typically used for

A

Wiping, spraying, or pouring

60
Q

Wiping cloths must be stored in

A

50 PPM sanitizing solution

61
Q

Bathrooms must be provided when there are

A

20 seats or more in dining area

62
Q

3 key strategies of Integrated Pest Management

A

Starve them
Build them out
Destroy them

63
Q

When food is unavailable to mice that have infested restaurant, they will

A

Move out

64
Q

Rats can enter openings as small as the size of

A

A quarter

65
Q

Fresh rat droppings in food establishments is

A

Critical violation

66
Q

Insecticides and rodenticides can only be applied in restaurants by

A

Licensed pest control officer

67
Q

Best method for eliminating flies + roaches

A

Proper cleaning & sanitizing

68
Q

HACCP

A

Hazard
Analysis &
Critical
Control
Point

69
Q

HACCP is

A

System of food safety to control growth of harmful microorganisms

70
Q

7 principles of HACCP

A

(Identify) hazards
(Determine) Critical Control Points
(Set up) critical limits
(Monitor) CCP
(Take) corrective actions
(Verify) system is working
(Keep) records

I
Don’t
Show
My
Tits
Very much
K?

71
Q

A CCP is

A

Any point in the food flow where action must be taken to eliminate the hazard

72
Q

Best practice when making cold salads

A

Pre chill ingredients

73
Q

Bad cholesterol

A

LDL (loser)

74
Q

Artificial trans fat is

A

Banned from all restaurant foods

75
Q

To improve food safety, security & general work practice, routinely conduct a

A

Self-assessment of food operations

76
Q

Most common injuries among restaurant workers

A

Slips, trips, falls, cuts, lacerations, burns, muscle strains, sprains, & electrocution
(9)

Food Protection Course (1 decks)

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