preventive control measures off food-induced ill health Flashcards
.cross contamination, .correct temp in delivery ,storage, preperation and service, .physical contamination
What is cross contamination?
The transfer of harmful bacteria or substances from one food or surface to another.
True or False: Cross contamination can only occur in food preparation areas.
False
Fill in the blank: Cross contamination often occurs due to improper __________.
handling of food
Which of the following is a common cause of cross contamination? A) Using the same cutting board for raw meat and vegetables B) Cooking food to the correct temperature C) Washing hands before food preparation
A) Using the same cutting board for raw meat and vegetables
Name one method to prevent cross contamination.
Using separate utensils for different types of food.
What is the ‘danger zone’ temperature range where bacteria grow most rapidly?
40°F to 140°F (4°C to 60°C)
True or False: Cross contamination can happen through contact with surfaces, utensils, and hands.
True
What is the primary risk associated with cross contamination in food handling?
Foodborne illness
Multiple Choice: Which of the following is NOT a practice to avoid cross contamination? A) Storing raw meat above cooked food B) Regularly sanitizing surfaces C) Using color-coded cutting boards
A) Storing raw meat above cooked food
What role does proper handwashing play in preventing cross contamination?
It removes bacteria and pathogens from hands, reducing the risk of transferring them to food.
What is the recommended temperature range for storing perishable food items?
The recommended temperature range for storing perishable food items is between 32°F to 40°F (0°C to 4°C).
True or False: Food should be delivered at temperatures below 140°F to ensure safety.
False: Food should be delivered at temperatures above 140°F to ensure safety.
Fill in the blank: The safe internal cooking temperature for poultry is _____ degrees Fahrenheit.
165
What is the maximum duration that food should be left in the temperature danger zone (41°F to 135°F)?
Food should not be left in the temperature danger zone for more than 2 hours.
Multiple Choice: Which of the following is the correct temperature for hot food storage? A) 120°F B) 140°F C) 160°F
B) 140°F
What is physical contamination?
Physical contamination refers to the presence of foreign objects in food that can cause harm to consumers.
True or False: Physical contaminants can include hair, glass, and metal fragments.
True
Fill in the blank: Common sources of physical contamination include ______ and ______.
equipment, packaging
Which of the following is NOT a type of physical contaminant? A) Wood splinters B) Plastic pieces C) Bacteria
C) Bacteria
What is one method to prevent physical contamination in food preparation?
Regularly inspect and maintain equipment to ensure it is free of foreign objects.
