Sanitation & Food Safety Flashcards
Which strategie does NOT prevent burns?
Use water to put out a grease fire
What is the maximum amount of time you leave food out at room temperature?
2 hrs
What is the optimum refrigerator storage temperature?
41 degrees
What is the temperature “danger zone”?
41-135 degrees
Which step to food safety explains that you should refrigerate foods quickly because cold temperatures slow the growth of bacteria?
Chill
What food safety step should you take to reduce cross-contamination?
Separate
True or false: Never thaw food at room temperature.
True
True or False: If a can of food is bulging it is still safe to use.
False
Which is NOT a way to prevent the spread of foodborne illness?
Rinsing animal products in water
If you are prepping food and the knife drops, what do you do?
Let it fall and use another knife.
Lifting a lid away from your face (like a shield) can help prevent a ________
burn
Which is safer to work with a dull knife or a sharp knife?
sharp knife
If you spill something on the floor, what should you do?
Wipe it up immediatley
What should you use to take something out of a hot oven?
Oven mittens
Always cut/chop food on a __?
Cutting Board
How do grease fires start?
Grease is left on the burner and Grease splatters on a hot burner
True or False: Electrical shock can be prevented by keeping electrical appliances away from water
true
Never touch electrical sockets with……
wet hands
A disease transmitted by food?
Foodborne Illness
Temperature zone in which bacteria grow and multiply rapidly?
Danger Zone
Always wash ____ separately?
Knives
Always ___ back long hair.
tie
Wash dishes in _____ soapy water.
hot
Wash your hands…
after touching your face, hair and using the restroom.
What should you use to peel vegetables?
Vegetable peeler
A type of fungus that produces fuzzy looking spores
Mold
The movement of pathogens from one location, or food, to another is
cross contamination
True or false: Refrigerators set to the wrong temperature (above 41 degrees), can become a breeding ground for bacteria.
True
Jessica is preparing to cook, which of the following is true?
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.
_____ _____ check to make sure farmers or other food producers are being safe
Health inspectors
which groups of individuals are at high risk?
children, pregnant women, and elderly
foodborne illness gives ____ symptoms
flu-like
______ means maintaining clean conditions to prevent disease and promote good health
Sanitation
_______ refers to practices that promote good health
hygiene
keeping the kitchen clean prevents ____ _____
cross contamination
use ______ to check food temperatures and refrigerator thermometer
thermoneter
thaw foods in fridge or _____
microwave
eat or freeze within 3 days, reheat to _____
115 degrees
use _____ foods quickly
defrost
do not eat _____ _____, uncooked meat, poultry, or eggs
cookie dough
always ______ leftovers quickly
store
hospital emergencies report _______ of kitchen accidents a year
thousands
read all _____ _____
warning labels
keep all _____ _____ in their original clearly labeled containers… never in food containers
hazardous products
______ used on food can be poisonous
pesticides
never put _____ near blades, garbage disposals, food processor blades, unplug first
fingers
______ to prevent accidental tipping
inwards
wear _____ fitting clothing, roll up long sleeves
tight
do not hang _____ _____ or other flammable materials near the range
towels or cutains
use salt, _____ _____, or a fire extinguisher
baking soda
if clothes catch fire _____ _____ and _____
stop, drop, roll
if you get a burn… run under cold water immediately, do not put on ______ or grease of any kind
ointment
victim can die in ___ minutes if airway is not cleared
4 mins
Haccp meaning
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.
Fattom
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.
Three types of food contamination Hazards:
Physical, Chemical, Biological
Physical contamination
hair, glass, metal shards, fingernails
Chemical Contamination
cleaning supplies, and pesticides
Biological contamination
Harmful micro-organisms (pathogens)
Identify the four types of pathogen contamination
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.
Foodborne illness symptoms
Sore throat, Jaundice, diarrhea, vomiting, open and infected sores
how to use knife correctly
using the claw hand position on guide hand
how to treat minor cuts
clean wound ,apply bandage, wear gloves
sever cuts
apply pressure and seek medical attention
A fire extinguisher
contributes with paper, wood, cloth
B fire exstinguisher
Liquids: gasoline , oil, grease
c exinguisher
equipment: wiring, fuses, circuit breakers
K exstinguisher
used to extinguish fires that are fueled by flammable liquids unique to cooking, like cooking oils and greases.
SDS
Safety data sheet the describes the physical and chemical properties of the product
First degree burn and second degree burn
immerse burn in cool water or use cool compress for 10-15 mins
third degree burn
seek medical treatment
chemical burn
seek medical treatment or call poison control
What is the appropriate use of gloves
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
Water temperature must be at a minimum of____
100 degrees
Methods of purchasing, recieving and storage
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
FIFO
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.
In a cold storage, where do you put ready to eat food and uncook animal products?
Place ready to eat foods on top and uncooked animal products toward the bottom.
TCS
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.
Seafood, pork, beef, veal, lamb
145 degrees for a minimum of 15 secs
Ground meats( pork, beef, veal, lamb) and eggs
155 degrees for minimum of 15 secs
Reheat temp
165 degrees for a minimum of 15 secs
Hot foods
135 degrees
cold food
41 degrees or lower
Food needs to be cooled below ____ within 2 hrs and below ___ within four more hours.
70 degrees / 41 degrees
Methods to cooled down food
ice water baths, ice paddles, blast chiller
8 allergens include
tree nuts, eggs, milk, soy, wheat, peanuts, fish, and shellfish