Culinary Arts 1- Chapter 2 Sanitation flashcards | Quizlet
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  • What are pathogens?

    Microorganisms that cause illness

    A foodborne-illness outbreak occurs when

    two or more people get the same illness after eating the same food.

    Why are elderly people at a higher risk for foodborne illness?

    Their immune systems have weakened with age

    According to the Centers for Disease Control and Prevention (CDC), there are approximately __________ million cases of foodborne illness in the United States annually.

    76

    The three categories of food safety hazards are biological, physical and

    chemical.

    Pathogens grow well in food that has a temperature between

    41°F and 135°F

    If FAT TOM conditions are right, bacteria will double their number as often as every __________ minutes.

    20

    What can cause signs of spoilage, including discoloration, slime, bubbles, and odors on refrigerated foods such as jams?

    Yeast

    Glass from a broken lightbulb is an example of which type of contaminant?

    Physical

    The transfer of allergens from food containing an allergen to the food served to a customer is known as

    cross-contact.

    Hands and arms should be scrubbed with soap for at least __________ seconds.

    20

    When washing hands, the water should be

    as hot as you can comfortably stand.

    To use gloves properly,

    wash your hands before putting on gloves

    If a foodservice employee has diarrhea or vomiting, he or she should

    call in sick and stay home.

    At what minimum temperature should hot TCS food be held?

    135°F

    Which probe should be used to check the temperature of soup?

    Immersion

    Which thermometer measures the temperature of both food and equipment surfaces without touching the surface?

    Infrared thermometer

    Which type of probe should be used to check the temperature of a hamburger?

    Penetration

    Surface probes check the temperature of

    flat cooking equipment

    The "first-in, first-out" rule refers to

    using older food supplies before newer ones

    If a delivery of fresh fish has dark spots or discoloration,

    reject the fish

    Shell eggs must be received at a maximum air temperature of

    45°F.

    Ready-to-eat TCS food that has been prepped in-house and stored at 41°F or lower should be thrown out after ____________ days.

    7

    In a refrigerator, raw ground meat should be stored

    above the whole and ground turkey

    Brined ham must be cooked to an internal temperature of __________ for at least 15 seconds.

    155°F

    A pork roast must be cooked to an internal temperature of __________ for at least 15 seconds.

    145°F

    A whole chicken must be cooked to an internal temperature of __________ for at least 15 seconds.

    165°F

    Eggs that will be hot-held for service must be heated to an internal temperature of __________ for at least 15 seconds.

    155°F

    TCS food that is being held at 135°F or higher must have its temperature checked at least

    every 4 hours.

    Foodhandlers who plan to reheat leftover or previously prepared TCS food so that it can be held for service, must heat the food to an internal temperature of __________ within 2 hours and hold for 15 seconds.

    165°F

    To scoop ice, use

    tongs.

    What is the first HACCP principle?

    Conduct a hazard analysis

    HACCP system focuses mostly on

    major hazards at specific points within a food's flow through the operation.

    Store foodservice cleaning chemicals

    away from food, utensils, and equipment used for food.

    A master cleaning schedule specifies which piece of equipment is to be cleaned, when it is to be cleaned, who is to clean it, and

    how it should be cleaned.

    What is the leading cause of foodborne illnesses?

    Viruses

    The correct order for cleaning and sanitizing food-contact surfaces is to

    clean, rinse, sanitize, and air-dry.

    The first step in the flow of food is

    purchasing.

    Which type of pathogen needs to live in a host to survive?

    Parasites

    A group of procedures and practices that work together to prevent foodborne illness is a(n)

    food safety management system

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