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SHS3 > Semi-Finals > Flashcards

Semi-Finals Flashcards

1
Q

Almost all foodborne illnesses are linked to:

A
  1. Time and temperature abus
  2. Poor personal hygiene and improper handwashing
  3. Cross Contamination
  4. Contaminated ready-to-eat foods
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2
Q

Perhaps the most critical way to ensure food safety

A

Controlling temperature

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3
Q

Temperature abuse

A

Expose to temperatures in the danger zone for enough time to allow growth of harmful microorganisms

Not cooked ore reheated sufficiently to destroy harmful microorganisms

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4
Q

An important rule to remember for avoiding temperature abuse is

A

Keep Hot Foods Hot, Keep Cold Foods Cold, or Don’t Keep the Food at All.

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5
Q

Keep food temperatures, the temperature inside the core of a food item, above the temperature danger zone to prevent harmful microbes from growing. Higher temperatures destroy microbes,

A

(135’F, 57’C)

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6
Q

Keep food temperatures below the temperature danger zone to prevent most microbes from growing.

A

(41’F, 5’C)

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7
Q

There are unavoidable situations during food production when food must pass through the temperature danger zone such as:

A

Cooking
Cooling
Reheating
Food preparation (slicing, mixing etc.)

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8
Q

Cooking

A

Gradually cooks

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9
Q

Cooling

A

Time

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10
Q

Reheating

A

Texture

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11
Q

Food preparation

A

Room temperature

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12
Q

During unavoidable situations:

A

Minimize the amount of time foods are in the temperature danger zone
As a rule, hot foods should be cooled and reheat only one time.
Do it as quickly as possible. (4 hours)
Foods should pass through the danger zone as few times as possible.
If not completely used up after the first reheat, the food should be discarded.

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13
Q

Cookings foods to make them more enjoyable to eat began

A

with the discovery of fire.

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14
Q

It improves texture and flavor and also destroys harmful micoorganisms.

A

Heating

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15
Q

They are two very important processes for safe food management.

A

Cooking and reheating are two very important processes for safe food management.

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16
Q

It is an essential and effective part of food safety management

A

Maintaining safe food temperatures

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17
Q

Food temperatures-measuring devices typically measure food temperatures in

A

degrees Fahrenheit (‘F), degrees Celsius (‘C), or both.

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18
Q

Temperature-measuring devices.

A 
Dial-faced (bimetallic)
Infrared
Digital
Thermocouple 
T-sticks
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19
Q

Use to measure internal food temperature at every stage of food preparation.

A

Dial faced

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20
Q

Most common type of thermometer used.

A

Dial faced

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21
Q

Measures temperatures ranging from 0’F(-18’C) to 220’F(104’C) with 2’F increments

A

Dial faced

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22
Q

To ensure accurate measurements, the stem of a bi- metallic thermometer must be inserted at least 2 inches into the food item being measured

A

Dial faced

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23
Q

Displays the temperature numerically.

A

Digital

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24
Q

Measures a wider range of temperatures than a dial faced

A

Digital

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25
Q

Used in companies

A

Thermocouple

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26
Q

Provides a digital readout of the temperature and has a variety of interchangeable probes for different applications.

A

Thermocouple

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27
Q

Measures the surface temperature of food without actually touching the food.

A

Infrared

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28
Q

(Most safest way)

A

Infrared

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29
Q

Can measure many different products without cross contamination

A

Infrared

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30
Q

Check the accuracy frequently

A

Infrared

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31
Q

Potential for thermal shock – (i.e., needs about 20 minutes to adjust between hot and cold temperatures)

A

Infrared

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32
Q

(melt device) (like pregnancy test-color)

A

T-sticks

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33
Q

Single-use disposable thermometer measures only one temperature.

A

T-sticks

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34
Q

Wax coating melts when the temperature reaches or exceeds a set point

A

T-sticks

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35
Q

Used to monitor product temperatures and sanitizing temperature in dishwashing machines.

A

T-sticks

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36
Q

When and how to calibrate thermometers

Calibrate dial faced metal stem-type (bi-metal) thermometers:

A 
If dropped
Before their first use
At regular intervals
Whenever accuracy is in question.
If used to measure extreme temperatures
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37
Q

2 methods of calibrating a dial faced thermometer:

A

Boiling point method

Ice Point Method

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38
Q

Immerse at least the first 2 inches of the stem from the tip ( sensing part of the probe) into boiling water, and adjust the needle to 212’F (100’C). At higher altitudes, the temperature of the boiling point will vary.

A

Boiling point

39
Q

Insert the probe into a cup of crushed ice. Add enough cold water to remove any air pockets that might remain. Let the probe and ice mixture stabilize and adjust the needle to 32’F (0’C) (Wait minimum 30 seconds {middle} )

A

Ice point method

40
Q

The sensing portion of a food thermometer

A

is at the end of the stem or probe.

41
Q

the sensing portion extends from the tip up to the “dimple” mark on the stem

A

On the bi-metal thermometer,

42
Q

An average of the temperature is –

A

measure over this distance

43
Q

The sensing portion for digital and thermocouple thermometers is

A

closer to the tip

44
Q

Accurate readings are only possible when the sensing portion of the temperature measuring device is

A

inserted deeply into the food.

45
Q

For bi-metals thermometers,

A

immerse the needle tip at least 2 inches into the material to be measured.

46
Q

For the digital and thermocouple thermometers,

A

the tip must be immersed 1 inch or more. And always insert the sensing element of the thermometer into the center or thickest part of the food. When possible, stir the food before measuring the temperature. Always wait for the temperature reading to stabilize.

47
Q

To accurately and safely measure food temperatures, be sure to:

A

Use an approved temperature-measuring device that measures temperature from 0’F (-18’C) to 220’F (104’C)
Locate the sensing portion of the measuring device
Calibrate the measuring device using the ice or boiling point method
Measure the internal temperature of the food by inserting the probe in the center or thickest part of the item.
Clean and sanitize the probe of the temperature-measuring device according to procedure

48
Q

It is important in almost all stages of food handling

A

Controlling temperatures in potentially hazardous foods

49
Q

It is an important duty for nearly all food workers.

A

measuring temperatures of potentially hazardous foods is an important duty for nearly all food workers.

50
Q

Receiving and Storing Frozen Foods

A

Foods should be frozen solidly and maintained frozen at all times.

Proper Freezing of foods helps to maintain food quality and prevents the growth of spoilage and harmful microorganisms.

51
Q

Receiving and Storing Refrigerated Foods

A

Foods should be received and stored so that food is always at or below 41’F (5’C). Raw Shell eggs may be received at 45’F (7’C) or below

Receiving and storing foods below 41’F (5’C) prevents or slows the growth of harmful micoorganisms.

52
Q

Cooking Foods

A

Different foods and the methods by which they are cooked, require different end point temperatures to be safe. The range of safe cooking temperatures can vary from 145’F (63’C) to 165’F (74’C). Beef roasts may be cooked at 130’F (54’C) for rare. Foods should reach the required final cooking temperatures within 2 hours.

Proper cooking destroys harmful micoorganisms that may be present in the food.

53
Q

Cooling Foods

A

During cooling, food must be cooled from 135’F (57’C) to 70’F (21’C) within 2 hours and from 135’F (57’C) to 41’F (5’C) within 6 hours

Proper cooling prevents the conversion of sporeforming bacterial cells to vegetative bacterial cells and the growth of vegetative bacterial cells

54
Q

Reheating Foods

A

All reheated foods must be reheated to at least 165’F (74’C) within 2 hours

Proper reheating destroys harmful bacteria that may be present in foods

55
Q

Hot-Holding Foods

A

All foods must be cooked to a safe temperature and then held at greater than 135’F (57’C)

Proper holding of food prevents the growth of harmful bacteria.

56
Q

Cold-Holding Foods

A

All foods that are held and served cold must be held at 41’F (5’C) or below

Holding cold foods below 41’F (5’C) prevents or slows the growth of harmful micoorganism

57
Q

Thawing Foods

A

Thawing may be done in a refrigerator at 41’F (5’C) or less, in a microwave oven and then immediately cooked, or under cool running water at 70’F (21’C)

Proper thawing prevents or reduces the growth of harmful

58
Q

Food Preparation

A

During food preparation, food should only be in the temperature danger zone [41’F (5’C) and 135’F (57’C)] for a maximum total time of 4 hours.

Maintaining foods between 41’F (5’C) and 135’F (57’C) for no more than 4 hours limits the number of microorganisms that can grow.

59
Q

COOKING-Tough meets to cook

A

cook (5 hours)- already cooked, needs to soften.

60
Q

COOLING (food)

A

Ice bath

61
Q

HOT-HOLDING- buffet

A

(food warmer)

62
Q

COLD-HOLDING (food)

A

salad, gulaman, ice cream, desserts, sushi

63
Q

FOOD PREPARATION

A

Ex: 50 chickens–put in the refrigerator

64
Q

Another method used to preserved food.

A

Applying heat

65
Q

It is the no. 1 contributing factor that leads to foodborne illness.

A

Improper holding temperature of foods

66
Q

Spores of certain bacteria can survive cooking temperatures. Remember, if spores survive and are exposed to ideal conditions, they can again become vegetative cells

A

clostridium botulinum
clostridium perfringens
bacillus cereus

67
Q

They can be a source of harmful microorganisms.

A

healthy humans

68
Q

It is essential for those who handle foods.

A

good personal hygiene

69
Q

Desirable behaviours of good personal hygiene include:

A

Knowing when and how to properly wash hands
Wearing clean clothing
Maintaining good personal habits (bathing; washing and restraining hair; keeping fingernails short and clean; washing hands after using toilet; etc.)
Maintaining good health and reporting when sick to avoid spreading possible infections.

70
Q

They are examples of pathogens that may be found in and on the human body and can be transferred to food by hand contact.

A

Staphylococcus aureus
hepatitis A virus
shigella spp.

71
Q

Always wash hands:

A

Before food preparation
After touching human body parts
After using the toilet
During food preparation when switching between raw foods and ready-to-eat products.
After coughing, sneezing, using a handkerchief or tissue, using tobacco, eating, or drinking.
After engaging in any activities that may contaminate hands (taking out the garbage, wiping counters or tables, handling cleaning chemicals, picking up dropped items, etc.)
After caring for or touching animals.

72
Q

Do not dry hands on your apron or a dish towel.

Hand sanitizing lotions must never be used as a replacement for handwashing

Never reuse or wash disposable glove; always throw them away.

You must treat disposable gloves as a second skin. Whatever can contaminate a human hand can also contaminate a disposable glove. Therefore, whenever hands should be washed, a new pair of disposable gloves should be worn.

Never dry or wipe your hands on the apron. As soon as you do that, the apron is contaminated.

Protective apparel is similar to disposable gloves. Neither protects food when contaminated.

Jewelry, including medical information jewelry on hands and arms, has no place in food production and warewashing areas.

A

Food establishments sometimes allow their food workers to use disposable gloves to help prevent contamination of foods.

Gloves protect food from direct contact by human hands.

Gloves must be impermeable.

Smocks and aprons help to reduce transfer of microbes to exposed food.

73
Q

It is the only piece of jewelry that may be worn in food production and warewashing areas

A

plain wedding band

74
Q

In attempt to reduce the risk caused by sick food workers, the FDA food code requires employees to report to the person in charge when they have been diagnosed with:

A

Salmonella typhi
hepatitis A
shigella spp.
shiga toxin-producing escherichia coli

75
Q

They are often found in infected wounds, cuts, and pimples. Infected wounds should be completely covered a dry, tight-fitting, impermeable bandage.

A

Staphylococcus Aureus

76
Q

To date, there has not been a medically documented case transmitted by food. Therefore it is not considered a foodborne illness.

A

Acquired Immune Deficiency Syndrome (AIDS)

77
Q

They prohibits discrimination against people with disabilities in jobs and public accommodations. Employers may not fire or transfer individuals who have AIDS or test positive for the HIV virus away from food-handling activities. Employers must also maintain the confidentiality of employees who have AIDS or any other illness

A

The Americans with Disabilities Act (ADA)

78
Q

Contaminated food contains germs or harmful substances that can cause foodborne illness.

A

Cross contamination

79
Q

The transfer of germs from one food item to another is called cross contamination.

A

Cross contamination

80
Q

This commonly happens when germs from raw food are transferred to a cooked or ready-to-eat food via contaminated hands, equipment or utensils.

A

Cross contamination

81
Q

For example, bacteria from raw chicken can be transferred to a read-to-eat food such as lettuce or tomato when the same cutting board is used without being washed and sanitized between foods.

A

Cross contamination

82
Q

This also happens when raw foods are stored above read-to-eat foods. Juices from the raw product can drip or splash onto a read-to-eat food.

A

Cross contamination

83
Q

In a food establishment, germs can be transferred by a food worker, equipment and utensils, or another food. Remember to keep things clean (removal of the soil) and sanitary in order to reduce the disease-causing microorganisms to a safe level. Therefore, it is extremely important to:

A

Always store cooked and ready-to-eat foods over raw products
Keep raw and ready-to-eat foods separate during storage.
Use good personal hygiene and handwashing
Keep all food-contact surface clean and sanitary
Avoid bare hand contact with ready-to-eat foods.

84
Q

Preventive measures eliminate the possibility of cross contamination between products and may include the following:

A

Use of separate equipment, such as cutting boards, for raw foods and read-to-eat foods (color coding may be helpful for this task.) (at least 5)
Use of clean, sanitized equipment and utensils for food production
Preparation of read-to-eat foods first-then raw foods
Preparation of raw and ready-to-eat foods in separate areas of the kitchen.

85
Q

Animals, rodents, and pests are common sources for food contamination. Rodents and pests usually enter food establishments during delivery or when garbage facilities are not properly maintained.

This should be established and maintained in any food establishment.

A

A good integrated pest management (IPM) program

86
Q

Proper HANDWASHING techniques

A 
Wet hands
Apply soap
Briskly rub hands for 20 seconds
Scrub fingertips and between fingertips
Scrub forearms to just below elbow
Rinse hands and forearms
Dry hands and forearms
Turn off water
Turn doorknob and open door using paper towel
Discard towel
87
Q

Proper use of disposable gloves:

A 
Wash hands
Select gloves
Put on gloves
Food handling activity
Discard gloves
Going on break
Wash hands when returning to work
88
Q

Color of raw meat

A

Red

89
Q

Color of cooked meat

A

Beige

90
Q

Color of poultry

A

Yellow

91
Q

Color of dairy

A

White

92
Q

Color of produce

A

Green

93
Q

Color of fish

A

Blue

SHS3 (9 decks)

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