Safety Test Flashcards

1
Q

3 examples of CLEAN

A

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

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2
Q

3 examples of SEPERATE

A

-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

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3
Q

3 examples of COOK

A

-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

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4
Q

3 examples of CHILL

A

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

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5
Q

what is the temp of the danger zone

A

4C-60C

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6
Q

what is the danger zone?

A

temp where bacteria can grow most rapidly

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7
Q

how amny canadian are affected by foodborn illness

A

4 million

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8
Q

When food is contamianted this is known as

A

foodborne ILLNESS

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9
Q

what is the most common food contaminant

A

Microorganisms

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10
Q

What is the most common type of foodborne illness

A

bacteria

single-celled microorganism, NOT ALWAYS HARMFUL

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11
Q

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

A

SPOILED food

MOLD

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12
Q

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

A

CONTAMIANTED food

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13
Q

organisms that cause foodborn illness are known as

A

PATHOGENS

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14
Q

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

A

VIRUS

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15
Q

what is a single-celled parasite found in polluted waters

A

PROTOZOA

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16
Q

what is an example of an enviromental contaminant

A

MERCURY

17
Q

whats at the top shelf

A

leftovers, drinks, read-to-eat-food

18
Q

Middle Shelf

A

Milk, egg, dairy

19
Q

Bottom Shelf

A

Raw meat, poultry, and seafood

20
Q

What goes in the side drawer

A

butter and condiments

21
Q

what goes in high humidity drawer

A

veggies- that might wilt

22
Q

what goes in low humity drawer

A

fruits, vegtables- might break down and rot

23
Q

4 ways to fight BAC

A

-clean
-seperate
-cook
-chill

24
Q

what are 3 basic sources of cross-contamiantion

A

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

25
Q

what are 4 ways to find contaminated cans

A

-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)

26
Q

waht does washing fruits and veggies do?

A

limit bacteria and food born illness

27
Q

steps for washing fruits/veggies

A
  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
28
Q

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

A

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

29
Q

how can you put out a grease fire?

A

use baking soda or a lid

30
Q

Micheal turned the ahndles of the pots on the burner inward

Good/Bad

A

Good- turned towards center of stove/range

31
Q

Jejuni

A

unpasterized milk, meat

32
Q

Botuilinum

A

double vision

33
Q

Perfringens

A

meat products: gravy and stuffing

34
Q

E. Colu

A

Bloody Stool

35
Q

Monosytogenes

A

can cause fetal/infant death

36
Q

Salmonella

A

milk, eggs

37
Q

Staphylococcus Aureus

A

Cream-filled pastries