A) Culinary Arts 1 Chapter 2 and 3 (Safety and Sanitation) flashcards | Quizlet
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  • What word is best defined as the spread of pathogens from one surface or food to another?

    Cross-contamination

    For how long and at what minimum internal temperature should poultry be cooked before serving?

    15 Seconds at 165 F

    HAZCOM Standards are met by Employers by

    Notifying and Training employees about dangerous chemicals in the workplace

    The Most Important Step Managers can Take to Prevent Parasites

    Purchase food from an approved and reputable supplier

    TCS foods must be thrown out after this much time in the TDZ

    Four Hours

    The meaning of the abbreviation TCS

    Time/Temperature Control for Safety

    The meaning of the abbreviation TDZ

    Temperature Danger Zone

    This is what an emergency plan includes

    How and when employees should respond to emergencies

    This product should be USDA inspected and marked in order to comply with USDA standards and to be acceptable for receiving

    Eggs

    Before storing, stock must be cooled to what temperature?

    41 degrees Fahrenheit

    What kind of thermometer is used for taking the temperature of soups or liquids?

    Immersion

    What kind of thermometer is used for taking the temperature of thin foods (Hamburgers, Steaks, etc...)

    Penetration

    What kind of thermometer is used to take the temperature of equipment?

    Surface

    What kind of thermometer is used to take the temperature of environments?

    Air

    A piece of broken glass in food represents what kind of contamination?

    Physical

    What kinds of hazards are described on a MSDS?

    Chemical Hazards

    What food is most commonly involved in foodborne-illness

    Ready-to-eat food

    Soy, Peanuts, and Tree nuts might affect people with what condition?

    Food Allergies

    What is the First Principal of HACCP

    Conduct an Analysis

    What abbreviation or acronym describes the six conditions under which bacteria grows?

    FAT TOM

    What are the six conditions under which bacteria may grow most rapidly?

    Food, Acidity, Time, Temperature, Oxygen, Moisture

    What is the best way to thaw food safely?

    In the refrigerator

    What is the full name of the Federal Agency which creates and enforces safety related standards for businesses?

    The Occupational Safety and Health Administration

    What kinds of nutrients are TCS foods going to be?

    either Protein or Carbohydrate

    Skid-Resistant Shoes and gloves would be classified as what kind of equipment?

    Personal Protective Equipment (PPE)

    What are the three kinds of hazards?

    Chemical, Physical, and Biological

    What is one of the main external safety threats to a foodservice operation?

    Food Tampering

    The loss of sales, negative exposure, low employee morale, and insurance premiums are all listed in our book as possibly resulting from what occurance?

    A foodborne-illness outbreak

    When a first or second degree burn occurs, responders should immediately apply what to the affected area?

    Cool water

    Why are babies and elderly people more likely to get foodborne illness?

    They have weakened immuned systems.

    How should fingernails be kept and maintained by food handlers?

    Short and unpolished

    What microorganism is the leading cause of foodborne illness?

    Viruses - Viruses carried by people are the main contributors to foodborne illness and foodborne illness outbreaks

    What is the single most important thing a person can do to maintain hygiene for food safety?

    Handwashing

    What is the temperature range for the TDZ (Temperature Danger Zone)?

    41-135 Degrees Fahrenheit

    What is the temperature range at which pathogens grow MOST rapidly?

    70-125 Degrees Fahrenheit

    When cooling foods, what is the total number of hours that hot food has to be brought down to 41 degrees fahrenheit or lower

    6 hours

    What factor will impact the effectiveness of sanitizers?

    temperature, contact time, and concentration

    What kind of extinguisher should be used for regular combustables?

    Class A

    What kind of extinguisher should be used for a grease fire

    Class B

    What kind of extinguisher should be used for an electrical fire?

    Class C

    Which of the following items would a minor be prohibited from operating in a kitchen: Ovens, Cutters, Ranges, Broilers

    Cutters - Any heavy machinery including cutters, grinders, patty forming machines, slicers, and saws are prohibited for use by minors, by law.

    In addition to basic food preparation (prior to cooking), what work can a 15 year old student perform in a foodservice environment?

    They work with gas or electric grills that do NOT involve cooking over an open flame

    If a customer slips and falls on a wet floor inside of a restaurant, who can legally be held responsible for this?

    The establishment can be held responsible (Ways to limit liability may include signage, regular facility checks, etc...)

    Which type of temperature probe would be most effective for measuring the internal temperature of a steak?

    Penetration

    If a pan of roasted turkey has been cooled to 70 degrees within 2 hours, what is the maximum number of hours left to cool the chicken safely to 41 degrees?

    4 hours remain. (Remember that cooling occurs over 6 hours, 2 hours to 70 and 4 hours to 41 or below. The cooling process allows for 6 total hours.) (117)

    Which of the following steps are included as a part of the accident investigation process: Contact OSHA, Collect physical evidence, call an ambulance, throw away hazardous materials, display caution signs, contact a physician, fill out OSHA forms, interview all witnesses, retrain employees.

    Collect physical evidence, fill out OSHA forms, interview all witnesses.

    Hint: Remember that the accident investigation process is about collecting, recording, and reporting what happened in an accident. The only additional steps are keeping all employees informed of procedures (Sept 7) and posting emergency phone numbers (Step 8)

    On which of the following should food handlers focus, in order to ensure food safety: 1) acidity and time, 2) time and temperature, 3) food and acidity, 4) oxygen and moisture

    Time and Temperature. While all of the other items can often be controlled by food handlers, the easiest and best way for food handlers to ensure safety is by monitoring and controlling time and temperature.

    What does OSHA do?

    The create and enforce safety-related standards in the workplace

    How long will it take a pathogen in the TDZ to multiply sufficiently to make a person sick?

    4 hours

    What is the first thing to do in the instance of a fire?

    First, ask "Am I in danger?" This step will determine whether to attempt to fight the fire or whether to immediately evacuate.

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