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Culinary > Sanitation & Food Safety > Flashcards

Sanitation & Food Safety Flashcards

1
Q

Which strategie does NOT prevent burns?

A

Use water to put out a grease fire

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2
Q

What is the maximum amount of time you leave food out at room temperature?

A

2 hrs

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3
Q

What is the optimum refrigerator storage temperature?

A

41 degrees

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4
Q

What is the temperature “danger zone”?

A

41-135 degrees

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5
Q

Which step to food safety explains that you should refrigerate foods quickly because cold temperatures slow the growth of bacteria?

A

Chill

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6
Q

What food safety step should you take to reduce cross-contamination?

A

Separate

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7
Q

True or false: Never thaw food at room temperature.

A

True

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8
Q

True or False: If a can of food is bulging it is still safe to use.

A

False

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9
Q

Which is NOT a way to prevent the spread of foodborne illness?

A

Rinsing animal products in water

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10
Q

If you are prepping food and the knife drops, what do you do?

A

Let it fall and use another knife.

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11
Q

Lifting a lid away from your face (like a shield) can help prevent a ________

A

burn

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12
Q

Which is safer to work with a dull knife or a sharp knife?

A

sharp knife

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13
Q

If you spill something on the floor, what should you do?

A

Wipe it up immediatley

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14
Q

What should you use to take something out of a hot oven?

A

Oven mittens

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15
Q

Always cut/chop food on a __?

A

Cutting Board

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16
Q

How do grease fires start?

A

Grease is left on the burner and Grease splatters on a hot burner

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17
Q

True or False: Electrical shock can be prevented by keeping electrical appliances away from water

A

true

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18
Q

Never touch electrical sockets with……

A

wet hands

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19
Q

A disease transmitted by food?

A

Foodborne Illness

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20
Q

Temperature zone in which bacteria grow and multiply rapidly?

A

Danger Zone

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21
Q

Always wash ____ separately?

A

Knives

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22
Q

Always ___ back long hair.

A

tie

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23
Q

Wash dishes in _____ soapy water.

A

hot

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24
Q

Wash your hands…

A

after touching your face, hair and using the restroom.

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25
Q

What should you use to peel vegetables?

A

Vegetable peeler

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26
Q

A type of fungus that produces fuzzy looking spores

A

Mold

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27
Q

The movement of pathogens from one location, or food, to another is

A

cross contamination

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28
Q

True or false: Refrigerators set to the wrong temperature (above 41 degrees), can become a breeding ground for bacteria.

A

True

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29
Q

Jessica is preparing to cook, which of the following is true?

A

Jessica should remove all bracelets and rings before washing her hands.
Jessica should wash her hands for approximately 20 seconds, the length of Happy Birthday twice.
Jessica should scrub under her nails.

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30
Q

_____ _____ check to make sure farmers or other food producers are being safe

A

Health inspectors

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31
Q

which groups of individuals are at high risk?

A

children, pregnant women, and elderly

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32
Q

foodborne illness gives ____ symptoms

A

flu-like

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33
Q

______ means maintaining clean conditions to prevent disease and promote good health

A

Sanitation

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34
Q

_______ refers to practices that promote good health

A

hygiene

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35
Q

keeping the kitchen clean prevents ____ _____

A

cross contamination

36
Q

use ______ to check food temperatures and refrigerator thermometer

A

thermoneter

37
Q

thaw foods in fridge or _____

A

microwave

38
Q

eat or freeze within 3 days, reheat to _____

A

115 degrees

39
Q

use _____ foods quickly

A

defrost

40
Q

do not eat _____ _____, uncooked meat, poultry, or eggs

A

cookie dough

41
Q

always ______ leftovers quickly

A

store

42
Q

hospital emergencies report _______ of kitchen accidents a year

A

thousands

43
Q

read all _____ _____

A

warning labels

44
Q

keep all _____ _____ in their original clearly labeled containers… never in food containers

A

hazardous products

45
Q

______ used on food can be poisonous

A

pesticides

46
Q

never put _____ near blades, garbage disposals, food processor blades, unplug first

A

fingers

47
Q

______ to prevent accidental tipping

A

inwards

48
Q

wear _____ fitting clothing, roll up long sleeves

A

tight

49
Q

do not hang _____ _____ or other flammable materials near the range

A

towels or cutains

50
Q

use salt, _____ _____, or a fire extinguisher

A

baking soda

51
Q

if clothes catch fire _____ _____ and _____

A

stop, drop, roll

52
Q

if you get a burn… run under cold water immediately, do not put on ______ or grease of any kind

A

ointment

53
Q

victim can die in ___ minutes if airway is not cleared

A

4 mins

54
Q

Haccp meaning

A

Hazard Analysis Critical Control Point: is a framework for ensuring that the end product food, ready for consumption, is safe to eat. Or more specifically, it looks to introduce checks and standards that reduce risks as far as possible.

55
Q

Fattom

A

used to describe the conditions necessary for bacterial growth: Food, acidity, time, temperature, oxygen, and moisture. Foods provide a perfect environment for bacterial growth, due to their provision of nutrients, energy, and other components needed by the bacteria.

56
Q

Three types of food contamination Hazards:

A

Physical, Chemical, Biological

57
Q

Physical contamination

A

hair, glass, metal shards, fingernails

58
Q

Chemical Contamination

A

cleaning supplies, and pesticides

59
Q

Biological contamination

A

Harmful micro-organisms (pathogens)

60
Q

Identify the four types of pathogen contamination

A

Bacteria: Salmonella, E- coli
Virus: Norovirus and hepatitis A
Parasites: organism that lives in or host to survive (Giardia)
Fungi: yeast, mold that are spoiled food.

61
Q

Foodborne illness symptoms

A

Sore throat, Jaundice, diarrhea, vomiting, open and infected sores

62
Q

how to use knife correctly

A

using the claw hand position on guide hand

63
Q

how to treat minor cuts

A

clean wound ,apply bandage, wear gloves

64
Q

sever cuts

A

apply pressure and seek medical attention

65
Q

A fire extinguisher

A

contributes with paper, wood, cloth

66
Q

B fire exstinguisher

A

Liquids: gasoline , oil, grease

67
Q

c exinguisher

A

equipment: wiring, fuses, circuit breakers

68
Q

K exstinguisher

A

used to extinguish fires that are fueled by flammable liquids unique to cooking, like cooking oils and greases.

69
Q

SDS

A

Safety data sheet the describes the physical and chemical properties of the product

70
Q

First degree burn and second degree burn

A

immerse burn in cool water or use cool compress for 10-15 mins

71
Q

third degree burn

A

seek medical treatment

72
Q

chemical burn

A

seek medical treatment or call poison control

73
Q

What is the appropriate use of gloves

A 
Single use only
wash hands before putting on gloves
Change gloves when dirty
wear gloves when handling ready to eat food
wear gloves for any bandage wound
74
Q

Water temperature must be at a minimum of____

A

100 degrees

75
Q

Methods of purchasing, recieving and storage

A

Store food and cleaning supplies separately
Temperature must be 41 degrees or lower
purchase from an approved reputable vendor
FIFO the food has been in the holding area the longest will be used first

76
Q

FIFO

A

first in first out: simply means you need to label your food with the dates you store them, and put the older foods in front or on top so that you use them first.

77
Q

In a cold storage, where do you put ready to eat food and uncook animal products?

A

Place ready to eat foods on top and uncooked animal products toward the bottom.

78
Q

TCS

A

Time and Temperature Control for Safety: foods need to be covered and stored in refrigerator with a label including a use by date, store 41 degrees or lower, if produced on site for no more than 7 days.

79
Q

Seafood, pork, beef, veal, lamb

A

145 degrees for a minimum of 15 secs

80
Q

Ground meats( pork, beef, veal, lamb) and eggs

A

155 degrees for minimum of 15 secs

81
Q

Reheat temp

A

165 degrees for a minimum of 15 secs

82
Q

Hot foods

A

135 degrees

83
Q

cold food

A

41 degrees or lower

84
Q

Food needs to be cooled below ____ within 2 hrs and below ___ within four more hours.

A

70 degrees / 41 degrees

85
Q

Methods to cooled down food

A

ice water baths, ice paddles, blast chiller

86
Q

8 allergens include

A

tree nuts, eggs, milk, soy, wheat, peanuts, fish, and shellfish

Culinary (7 decks)

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