Safety Test

Question 1

3 examples of CLEAN

Answer 1

-wash hands for 20s
-wash dishes/cutting board
-wash tea towels often

Question 2

3 examples of SEPERATE

Answer 2

-use 2 diff cutting boards (one for meat/seafood and one for produce)
-seperate foods in fridge/groceries
-always place cooked food on a clean plate

Question 3

3 examples of COOK

Answer 3

-use a clean food thermometer to measure internal temp
-completly cook egg at proper temp
-cook fish so thats its opaque and flakes with a fork
-when using a microwave make sure there are no cold spots for bacteria to grow

Question 4

3 examples of CHILL

Answer 4

-set fridge:4 freezer:-18
-don’t pack the fridge (allow cold air circulation)
-store eggs in original carton, not the egg tray

Question 5

what is the temp of the danger zone

Answer 5

4C-60C

Question 6

what is the danger zone?

Answer 6

temp where bacteria can grow most rapidly

Question 7

how amny canadian are affected by foodborn illness

Answer 7

4 million

Question 8

When food is contamianted this is known as

Answer 8

foodborne ILLNESS

Question 9

what is the most common food contaminant

Answer 9

Microorganisms

Question 10

What is the most common type of foodborne illness

Answer 10

bacteria

single-celled microorganism, NOT ALWAYS HARMFUL

Question 11

What is food that lost its nutritional value, flavour, and texture called?

Answer 11

SPOILED food

MOLD

Question 12

What is food that has become UNFIT to eat due to undesirable circumstances called?

Answer 12

CONTAMIANTED food

Question 13

organisms that cause foodborn illness are known as

Answer 13

PATHOGENS

Question 14

what is an example of a disease-causing non-life form

Answer 14

VIRUS

Question 15

what is a single-celled parasite found in polluted waters

Answer 15

PROTOZOA

Question 16

what is an example of an enviromental contaminant

Answer 16

MERCURY

Question 17

whats at the top shelf

Answer 17

leftovers, drinks, read-to-eat-food

Question 18

Middle Shelf

Answer 18

Milk, egg, dairy

Question 19

Bottom Shelf

Answer 19

Raw meat, poultry, and seafood

Question 20

What goes in the side drawer

Answer 20

butter and condiments

Question 21

what goes in high humidity drawer

Answer 21

veggies- that might wilt

Question 22

what goes in low humity drawer

Answer 22

fruits, vegtables- might break down and rot

Question 23

4 ways to fight BAC

Answer 23

-clean
-seperate
-cook
-chill

Question 24

what are 3 basic sources of cross-contamiantion

Answer 24

-hands of food handlers
-foods which contain microbes or allergens
-equipment

Question 25

what are 4 ways to find contaminated cans

Answer 25

-Look (dented can, rusty, molding, discoloured) -Listen (content spilling out come mean there is pressure build up) -Smell (rancid/bitter) -Can Care (store in dry/cool places)

Question 26

waht does washing fruits and veggies do?

Answer 26

limit bacteria and food born illness

Question 27

steps for washing fruits/veggies

Answer 27

1. wash hands/tools 2. wash produce with cold running water 3. srub thick skined produce 4. use a spinner for foods wiht larger SA 5. rinse delicate fruits with a strainer 6. dry with a paper towel to remove additional dirt

Question 28

after washing/chopping/peeling produce what is your next steps?

Answer 28

-put in fridge within 2 hrs -do not wet produce unless you plant to eat it as it will spoil and get damaged

Question 29

how can you put out a grease fire?

Answer 29

use baking soda or a lid

Question 30

Micheal turned the ahndles of the pots on the burner inward | Good/Bad

Answer 30

Good- turned towards center of stove/range

Question 31

Jejuni

Answer 31

unpasterized milk, meat

Question 32

Botuilinum

Answer 32

double vision

Question 33

Perfringens

Answer 33

meat products: gravy and stuffing

Question 34

E. Colu

Answer 34

Bloody Stool

Question 35

Monosytogenes

Answer 35

can cause fetal/infant death

Question 36

Salmonella

Answer 36

milk, eggs

Question 37

Staphylococcus Aureus

Answer 37

Cream-filled pastries