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Food Safety Training > Review > Flashcards

Review Flashcards

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Gourmet Food flashcards
1
Q

Name 5 contaminants?

A
  1. Bacteria
  2. Fungi
  3. Viruses
  4. Cleaning products
  5. Toxic
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2
Q

Food poisoning?

A

Serious foodborne illness, caused by Toxics, pesticides and cleaning products (chemicals)

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3
Q

What are some low-risk

A

“low-risk food” is food that does not support the growth of PATHOGENIC organisms or the production of the TOXINS of such organisms. They do not pose a significant health hazard by themselves

  • Crackers
  • Dry cereals
  • unopened canned foods
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4
Q

How can a customer help to prevent foodborne illness?

A

Advise employees of a food allergy

Report to local health unit or operator

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5
Q

List the 3 types of contamination and give one example of each.

A

Physical: piercing, hair, jewelry, dirt
Biological: Bacteria, yeast, fungi
Chemical: toxin, cleaning products, pesticides

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6
Q

Another name of “high-risk food”?

A

Potentially hazardous food (PHF)

Tofu, meats, eggs, milk, cooked vegetable, fish

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7
Q

Temperature danger zone?

A

4-60*C, bacteria grow at fastest rate

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8
Q

What are six things bacteria need to survive and grow?

A 
Food
Temperature
Time
Acidity and Alkanity
O2
Moisture
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9
Q

How long can food be left in the TDZ throughout the process of preparation?

A

4 hours

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10
Q

What are 3 things that an accurate thermometer will tell you?

A
  1. Whether the cold foods should be 4*C or colder
  2. Weather the hot foods should be 60*c or hotter
  3. ## Weather frozen foods should be -18*c or colder?Why? to prevent the growth of bacteria.
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11
Q

Does the term “cross-contamination” refer to micro-organisms; allergens or both?

A

Both, allergens/bacteria from one food transfer to another foods (raw to ready-to-eat)

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12
Q

Why is it serious when micro-organisms travel from raw food to ready-to-eat food?

A

Cross-contamination, because raw food provides favorable conditions for bacteria to survive and growth

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13
Q

What is aerobic bacteria?

A

Bacteria that need oxygen to grow

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14
Q

What is bacterial intoxication?

A

Bacteria that produce toxins causing illness, cooking may not eradicate this

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15
Q

What is bacterial infection?

A

illness caused by living bacteria

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16
Q

What is flow of food?

A

Describe what happens to food from the time it is delivered until it is sent out to serve

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17
Q

System monitor flow of food?

A

HACCP - Hazard Analysis Critical Control Point

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18
Q

List 3 considerations when planning the layout of a foodservice operation:

A
  1. Food volume
  2. Processing
  3. Equipment requirement
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19
Q

Why does lighting require shatter-proof covering?

A

protect foods from broken glass (physical contamination)

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20
Q

How often should you empty indoor/outdoor waste containers?

A

Indoor: at least one/day
Outdoor: at least twice/week

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21
Q

. Name 3 requirements of an acceptable waste container:

A
  1. Well-maintained
  2. Easily cleaned
  3. Leak-proof
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22
Q

Why should a food contact surface be non-absorbent?

A

minimize the risk of cross-contamination

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23
Q

List 5 things that help to prevent micro-organisms from getting into food:

A
  1. Personal hygiene
  2. Cleaning and sanitizing
  3. Receiving and storing foods properly
  4. Getting foods ready to cook
  5. Handling dishes and Serving foods
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24
Q

Define a “carrier”

A

someone who dont have any noticeable signs of being sick but carry microoganism that might transfer to foods or other ppl to cause foodbourne illness

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25
Q

What is the difference between direct and indirect transmission of foodborne disease?

A
  1. Micro-organisim transfer from touching, coughing, and sneezing -direct
  2. Transferred from one surface of a food to another
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26
Q

List 5 ways to reduce the amount of bacteria that you carry:

A
  1. Have a shower before going to work
  2. Make sure uniform/cloth is clean
  3. Wear light cloth to detect
  4. Wear comfortable cloth to reduce constant adjustment
  5. Bring uniform in a clean bag to avoid picking up bacteria on the way
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27
Q

What are steps of washing hands?

A

Wet hands -> Apply soap -> Lather for 20 sec -> Rinse hands -> Dry hands ->Turn off water with paper tower

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28
Q

When should you not go to work?

A

Sneezing, sick

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29
Q

Clean, sanitize, and sterilize

A

Clean: Free from dirt
Sanitize: Kill bacteria to a safe level
Sterilize: Destroy all bacteria

30
Q

Name 3 chemical sanitizers:

A

Chlorine
Iodine
Quats

31
Q

What 3 things are key when you use a chemical sanitizer?

A
  • Check chemicals concentration with test paper
  • Use clean cloth or sponge or spray on the surface
  • Dont touch the surface, let it air dry
32
Q

If you do not have a chemical sanitizer, how can you sanitize?

A

Hot water (>77*C)

33
Q

Why should cracked dishes not be used?

A

Bacteria live within the crack

34
Q

What tools are required to clean?

A

2 or 3-compartment sink, clean-in-place (CIP) Equipment

35
Q

Equipment that is used continuously must be cleaned and sanitized every ___ hours.

A

Equipment every 4 hours

36
Q

Fill in the proper water temperature for the following actions (manual method):

A

Washing, Rising, Sanitizing

37
Q

Test paper is for?

A

Make sure the concentration is correct

38
Q

What is Clean-in-Place equipment?

A

is designed to be cleaned and sanitized in place. Detergent, hot water rinse and sanitizing solutions are circulated through a self-draining, fixed system.

39
Q

How do you know if a supplier is “Approved”?

A

check with your Public Health Inspector or Environmental Health Officer

40
Q

Name 5 things you should inspect when receiving food:

A 
Expiration date/Best before date
Temperature for frozen/cold food
Odour
Color
damage
41
Q

Name 5 types of food that must be received at 4°C (40°F):

A 
Milk
Yogurt
Fresh lobster
Shell eggs
Fresh meat
42
Q

When would you reject a canned good?

A

Leak, out of shape, missing label, corrosion, dented can

43
Q

List 3 things that indicate a fish is fresh and should be accepted during the receiving process:

A

Tem 4
No fishy odour
Bright eyes

44
Q

FIFO

A

It will help you remember to use food that has been stored longest before you use new food.

45
Q

Why should food be stored off the floor in a dry storage area?

A

avoid insects, rodents

46
Q

Temperature for storage

A

Refrigerator: 4
Frozen: -18
Dry: 10-21

47
Q

Why should you use a licensed pest control company if you have an infestation?

A

Quickly and effectively

Required training for safety

48
Q

List 3 signs of a pest problem:

A

Chewing mask on foods
Chewing mask on cupboard, baseboard
Feces dropping

49
Q

At what stage in the flow of food does most cross-contamination happen?

A

Preparing

50
Q

List 5 ways to prevent cross-contamination at this stage:

A
  • Keep raw separated from ready-to-eat
  • Use utensils instead of hands to handle foods
  • store raw foods below
  • change apron
  • practice personal hygiene
51
Q

List the 4 acceptable methods of thawing food:

A
  • In the fridge
  • Microwave
  • Cold running water
  • Cooking
52
Q

List 5 procedures that must be followed at a food bar or buffet:

A
  • Handling dishes and utensils
  • Use sneeze guards
  • Use single-service cup
  • Clean containers before adding new foods
  • Label all salad dressing
  • Ensure all new foods are preheated or prechilled
53
Q

If frozen food is received with large ice crystals on the packaging, what might this mean?

A

It stood in a room temperature and then was refrozen

54
Q

Name 3 types of thermometers used in the food industry:

A
  • Electronic
  • Infrared
  • Digital (used in freezer, fridge)
55
Q

Why do you calibrate a thermometer?

A

it is measuring temperatures more accurately.

56
Q

Why do you have to be very careful when cooking ground meat?

A

the grinding process spreads bacteria to all the meats (71*C is safe)

57
Q

What foods should be cooked at 74?

A

Poultry piece and stuffing, food mixture, leftover

58
Q

What food should be cooked at 71?

A

Ground meat, pork, lamb, beef

59
Q

When do you use one-stage cooling?

A

food prepared at room tem, cooled down to 20*C to 4 for 4 hours

60
Q

When do we use two-stage cooling?

A

food prepared hot, cooled down from 60-20-4

61
Q

Why would you use an ice water bath?

A

A mixture of half water and half crushed or chopped ice that is used to cool hot food safely.

62
Q

. At what temperature should you hold hot food? How do you ensure that temperature is maintained
safely?

A

holding hot food (60 degree), use thermo to test the food itself

63
Q

When is it acceptable to reheat food in a hot holding unit?

A

Reheat food to at least 74°C (165°F) within 2 hours (never more than once)

64
Q

What is an allergen?

A

The substance or food that a person is allergic to.

65
Q

Is an allergy the same as a food intolerance? If the answer is no – what is the difference?

A

No, an allergy causes chemical reaction, a food intolerance makes the food hard to digest

66
Q

Name 3 ways an allergen can get into the body:

A

eating or drinking
breathing
absorbing through skin

67
Q

What is anaphylaxis?

A

A severe allergic reaction that can kill a person.

68
Q

Name 3 common allergens:

A

peanut
treenut
Soybean

69
Q

What do a runny nose, headache, stomach cramps, indigestion and vomiting have in common?

A

symptom of allergy

70
Q

How can you prevent allergic reactions?

A

know the ingredients

Keep separate

71
Q

Name 5 things you should do if a customer shows signs of an allergic reaction:

A 
Call medical assistance
Inform manager
Ask the customer what they ate
Ask the customer to stay at the location
Call public health inspector
72
Q

List 3 things you should do during an inspection:

A

inform the manager
Cooperate
answer Q honestly

Food Safety Training (1 decks)

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