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Ambot > THC (Lesson 2- food safety sanitation) > Flashcards

THC (Lesson 2- food safety sanitation) Flashcards

1
Q

Why is Food Safety and Sanitation in Child Care Settings Important?

A

Infants and preschool aged children are
a high-risk population for contracting
food borne illness

Their bodies have not built up adequate
immune systems to fight illness

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2
Q

Commonly known as food poisoning,
it is caused by eating food that is contaminated by bacteria or other harmful substances

A

Food borne Illness

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3
Q

What contaminates food?

A

Chemical hazards
Physical hazards
Biological hazards

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4
Q

cleaning supplies

A

Chemical hazards

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5
Q

foreign objects, i.e. dirt, hair, glass

A

Physical hazards

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6
Q

bacteria & viruses (microorganisms)
*Greatest threat to food safety, responsible for
majority of food borne illness outbreaks

A

Biological hazards

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7
Q

is the contamination of a food product from another source

A

Cross-contamination

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8
Q

also need to grow before they become a foodborne threat

A

Bacteria

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9
Q

are important to reduce the likelihood that bacteria will be allowed to grow and contaminate food:

A

Proper food handling practices

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10
Q

Preventative Measures

A

Good Personal Hygiene
No Bare Hand Contact With Food
Purchase Safe Food
Store Food Properly
Prepare and Cook Food Adequately
Clean and Sanitize

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11
Q

The most important tool you have to prevent
food borne illness is _____________

A

good personal hygiene

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12
Q

Bacteria like _________ are found on the hair, skin,
mouth, nose and in the throat of healthy people.

A

Staphylococci

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13
Q

According to one estimate, nearly _____ percent of healthy food handlers carry disease agents that can be transmitted by food.

A

50 percent

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14
Q

The single most important means of preventing the spread of infection and illness, and cross-contamination

A

Hand Washing

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15
Q

Proper Hand Washing Procedure:

A

Wet your hands with running water as hot as you can comfortably stand

Apply Soap

Vigorously scrub hands and arms for ten to fifteen seconds

Rinse thoroughly under running water

Dry hands and arms with a single-use paper towel or warm-air hand dryer

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16
Q

How many seconds to wash your hands?

A

ten to fifteen seconds

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17
Q

Hands should be washed:

A

Before preparing food

After using the toilet

After sneezing, coughing or blowing your nose,

After touching foods or other items that may be contaminated with bacteria or other harmful substances

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18
Q

SINGLE-USE gloves shall be used when working with

Ready-to-eat food items (bread, fruits/vegetables, deli meats and cheeses, tuna fish)
Raw animal food (chicken, pork, beef)

A

Food Preparers

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19
Q

one pair of gloves may not be used for multiple tasks. When interruptions occur in the operation (ex. food preparer needs to get something from refrigerator/storage room) gloves need to be replaced because they become contaminated with touching door handles, packaging, etc.

A

SINGLE-USE Gloves

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20
Q

(food preparer, teacher, helper)

Use utensils (tongs, serving spoons, spatulas) when serving or handling food

Use SINGLE-USE gloves

Have children serve themselves family style with utensils. Kids can also grab food themselves – opportunity to teach

A

Food Servers

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21
Q

When handling glassware, dishes and utensils do not touch food contact areas with _____

A

bare hands

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22
Q

*Buy only from reputable suppliers

*Inspect deliveries carefully

*Sample temperatures of received food items

*Put refrigerated and frozen items away immediately

A

VENDORS

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23
Q

do not buy food that is past the “sell-by,” “use-by,” or other expiration dates

A

Read the label

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24
Q

Ground beef should be __________ or _________ if in vacuum packaging

A

cherry-red or purple-red

25
Q

Place meat, poultry and seafood in plastic bags to prevent juices from dripping on other foods in the cart

A

truee

26
Q

Keep raw meat, poultry and seafood separate from other food items

A

truee poo

27
Q

Refrigerator – 40°F or lower
Freezer - 0°F or lower

A

Keep out of temperature danger zone

28
Q

Leftover prepared food which was not served must be __________________, refrigerated promptly and used within 36 hours, or frozen immediately for later use

A

labeled and dated

29
Q

Leftover prepared food which was not served must be labeled and dated, refrigerated promptly and used within ______ hours, or frozen immediately for later use

A

36 hours

30
Q

Commercially-prepared, ready-to-serve opened food items can be kept up to _____ days when they are properly stored/refrigerated

A

7 days

31
Q

Dry food should be stored in sealed containers (zip-type bags, metal, glass or food-grade plastic containers with tight-fitting covers) and shall be labeled

A

Dry Storage

32
Q

Clean, dry, ventilated and lighted storerooms or areas protected from contamination by sewage, wastewater backflow, condensation, leakage or vermin

A

Dry Storage

33
Q

Store Food Properly

A

*Keep out of temperature danger zone
*Label and date food
*Dry Storage

34
Q

Thaw Foods Properly In Refrigerator

A

At 40°F or lower

35
Q

Thaw Foods Properly Under Cold Running Water

A

Water must be 70°F or lower

36
Q

Thaw Foods Properly in Microwave

A

Food must be cooked immediately after thawing

37
Q

Thaw Foods Properly Part of Cooking Process

A

Food must meet the required minimum internal cooking temperature

38
Q

Poultry
Stuffing/Casserole
Hazardous food cooked in microwave (eggs, poultry, meat, fish)

A

165° F

39
Q

is subjective. It is the appearance, texture, color, smell and flavor of food

A

Doneness

40
Q

is cooking to the required minimum temperature to destroy bacteria. Use a food thermometer to accurately measure

A

Safety

41
Q

Heat to 165°F and bring gravies and sauces to a rolling boil before serving

In microwave, beware of cold spots and use a food thermometer to check the temperature in several places

A

Leftovers

42
Q

When cold food goes above 40° F
When hot food falls below 135° F

A

DANGER ZONE

43
Q

When ____ food goes above 40° F

A

COLD

44
Q

When ______ food falls below 135° F

A

HOT

45
Q

Bacteria can multiply rapidly in perishable food left in the danger zone for more than ___ hours

A

2 hours

46
Q

Throw away perishable food that has been left at room temperature for more than ____ hours

A

2 hours

47
Q

Any surface that comes in contact with food must be _______

A

cleaned and sanitized

48
Q

Remove food and other types of soil from a surface

A

Clean

49
Q

Reduce the number of microorganisms on a clean surface to safe levels

A

Sanitize

50
Q

One capful bleach (1 ½ tsp) to one gallon of water

A

Bleach Solution

51
Q

What surfaces needs to be clean and sanitize

A

Kitchen counters

Knives, mixing spoons and other utensils

Mixing bowls and other food preparation containers

Cutting boards

Tables children eat on

52
Q

Dishwashing Procedures

A

*Rinse, scrape or soak items before washing

*Wash in 110° - 125°F water, using soap/detergent

*Rinse by immersing in clean, hot water to remove soap/detergent or by spraying soap/detergent off, removing all traces of food and detergent. If dipping the items, change the rinse water when it becomes dirty or full of suds.

*Sanitize for minimum 2 minutes in 1 ½ teaspoons of bleach per gallon of water (or other Department of Health Services approved sanitizer)

*Air-dry Items – upside down so they will drain

53
Q

If your center has a two compartment sink, you must arrange for all three steps: ___________

A

Wash, rinse and sanitize:

54
Q

Wash and rinse dishes in the two sinks, drain the rinse sink, make a sanitizing solution and sanitize the_____ after

A

dishes

55
Q

Dishwashing Procedures continued

A

Commercial
Home-type dish washer

56
Q

*Dishwasher shall have a visible temperature gauge

*Wash at 130°F to 150°F for 20 seconds, rinse and sanitize at 180°F for 10 seconds or more OR use chemical sanitizer

*All dishes/utensils must be air dried

A

Commercial

57
Q

*After dishwasher is done, sanitize dishes/utensils by submerging for minimum 2 minutes in 1 ½ teaspoons of bleach per gallon of water (or other Department of Health Services approved sanitizer)

*All dishes/utensils must be air dried

A

Home-type dish washer

58
Q

difference between cleaning and sanitizing

A

Clean is only to clean the surfaces but in terms of sanitizing you disinfect (uses alcohol or chemicals like chlorine and Zonrox hehe)

58
Q
A

Ambot (9 decks)

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