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Food Safety Course > Test > Flashcards

Test Flashcards

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Gourmet Food flashcards
1
Q

True about bacteria

A

Food poisoning bacteria are most significant biological contaminant & the majority of bacteria are harmless

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2
Q

Parasites commonly found in

A

Raw/undercooked seafood
Contaminated water
Raw fruits & veggies
Undercooked pork

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3
Q

Fresh fish stored at what temp

A

Between 32 F and 41 F

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4
Q

Agency concerned with prevention of FB disease outbreaks

A

CDC

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5
Q

Microorganism a that cause infectious and communicable diseases transmitted through food

A

Viruses and bacteria

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6
Q

What temp do food poisoning bacteria multiply

A

Between 41 F and 135 F

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7
Q

Disease spread by rats

A

Salmonellosis and Lyme disease

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8
Q

Non slip flooring

A

Does not absorb sound well, areas like kitchen, mop or scrub floor under rubber mats and and clean Mars

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9
Q

Standard operating procedure

A

How equipment should be cleaned the safety precautions and what agents should be used to clean it

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10
Q

Which bacteria caused the most deadly FB illness outbreak?

A

Listeria

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11
Q

Notify if had diseases within last three months

A

Salmonella typhi

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12
Q

Which three diseases must employees inform you about being exposed to?

A

Hepatitis norovirus and salmonella typhi

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13
Q

FAT TOM

Variables that affect bacteria growth

A 
Food
Acidity
Time
Temperature
Oxygen
Moisture
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14
Q

Fungi

A

Molds and yeasts
Multi or single celled
Air plants water soil
Biological contaminants

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15
Q

CIP

A

Clean in place (equipment)

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16
Q

Selecting a PCO (pest control)

A

Ask if work is guaranteed
Talk to other food service mangers in area
Find out if pest management company has liability insurance

17
Q

Previously cooked and cooked foods must be

A

Discarded if Does not reach 165 F within two hours

Rapidly reheated to an internal temp of 165

18
Q

TCS food characteristics

A

They support growth of FB illness causing microorganism a
High in protein
High moisture content

19
Q

Meat temp to store

A

41 F or below

Food Safety Course (1 decks)

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