Sanitation Hazards and Procedures

Question 1

foodborne illness

Answer 1

a disease transmitted by food

Question 2

biological hazards

Answer 2

bacteria, viruses, fungi, parasites, fish toxins

Question 3

aeorbic bacteria

Answer 3

needs oxygen

Question 4

anarobic bacteria

Answer 4

exist without bacteria

Question 5

facultative bacteria

Answer 5

bacteria that can grow either with or without oxygen

Question 6

spore

Answer 6

a reproductive cell with a hard, protective coating; super cell

Question 7

temperature danger zone

Answer 7

41 degrees - 135 degrees

Question 8

temperature danger zone for no more than

Answer 8

4 cumulative hours

Question 9

FATTOM

Answer 9

food, acidity, temperature, time, oxygen, moisture

Question 10

kills viruses

Answer 10

high heat

Question 11

mot common fungi

Answer 11

mold

Question 12

parasite

Answer 12

an organism that feeds in a living host

Question 13

chemical hazards

Answer 13

metals, agricultural and kitchen chemicals

Question 14

physical hazards

Answer 14

glass, staples, meal hazards, toothpicks

Question 15

food allergens

Answer 15

the naturally occurring proteins that cause allergic reactions

Question 16

most common food allergens

Answer 16

-milk and dairy products
-eggs and egg products
-fish and shellfish
-wheat
-soy and soy products
-peanuts and tree nuts
-seeds
-tree nuts

Question 17

USDA

Answer 17

U.S. Department of Agriculture - helps keep food supply safe

Question 18

FDA

Answer 18

Food and Drug Administration - helps keep food supple safe

Question 19

3 ways to thaw frozen food

Answer 19

under cold water, in refrigerator, cook directly from frozen state

Question 20

poultry cook temp

Answer 20

internal temp of 165 degrees

Question 21

hot held eggs, ground meats, and fish cook temp

Answer 21

internal temp of 155 degrees

Question 22

whole muscle meats, fish, raw eggs cook temp

Answer 22

internal temp of 135 degrees

Question 23

hot holding foods (warmer at gas station)

Answer 23

at least 135 degrees

Question 24

cooling procedure

Answer 24

shallow pan until cool, hot food in ice bath until cool, blast chiller (do not put hot food in a sealed container in the refrigerator)

Question 25

reheat food

Answer 25

165 degrees and only one time

Question 26

clean

Answer 26

remove visible, dirt, grime, or pieces of food

Question 27

sanitize

Answer 27

kills the unseen (pathogens)

Question 28

3 compartment sink

Answer 28

hot soapy water, hot water for rinsing, sanitizer

Question 29

Pest Control Operator

Answer 29

licensed professional who uses safe, current methods to prevent and control pests

Question 30

Health Inspector

Answer 30

city, county, or state staff member who conducts foodservice inspections. health inspectors are also known as sanitarian health officials, and environmental health specialists