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  1. is a type of seafood poisoning. the cause is not the fish, but what the fish eats.
  2. at least 120
  3. scrape, wash, rinse, and air dry
  4. found in raw, under processed, improperly handled, and contaminated fish and shellfish. because this bacteria requires salt to grow, it is not found in still, clear waters or raw meat or poultry. exposure to the vibrio bacteria occurs mainly by eating raw shellfish that is not cooked thoroughly, or by betting contaminated seawater directly on an open wound, cut, burn, or sore. Some symptoms are: chills and fevers, vomiting, and a skin infection that looks reddish and is warm to the touch.
  5. on January 1, 2006 the federal drug administration required food labels to state if any ingredients contained protein from the eight major allergenic foods. this was a result of the food allergen labeling and consumer act of 2004 or FALCPA. the 8 major allergenic foods are: milk, eggs, fish shellfish, nuts derived from a tree, soybeans, wheat, and peanuts. one major symptom is anaphylactic shock, which can includ hives, the tightness of throat, itching, swelling, and even death
  6. fresh shellfish must be alive when delivered, and should not have a strong odor. shell stock id tags must be saved for 90 days. it must be received at 45 degrees or below. do not eat shellfish during red tide.
  7. yeasts can be killed by heating foods to 136 degrees for 15 minutes. it can be controlled by proper cleaning and sanitizing
  8. cramping in the abdominal area, vomiting, nausea, diarrhea, fever, and dehydration.
  9. 100, 120 in california
  10. for any defects such as leaks, bulges, dents, broken seals, rust, or missing labels. reject packages that are damaged, patched, or taped shut
  11. is caused when hair, glass, metal shavings, broken objects, rocks, etc gets into food. In other words, if you can see it, then it can be possible physical contamination
  12. at least 180, but not higher than 195
  13. At least 6 inches
  14. 1. food- food that is high in protein such as milk, meat, fish,eggs
    2. acid- adequate pH (4.6-7.5) they do not like very acidic foods
    3. temperature- 41 degrees Fahrenheit to 135 degrees Fahrenheit
    4. time- time to reproduce (at least 4 hours)
    5. oxygen- aerobic (requires oxygen), anaerobic (does not require oxygen)
    6. moisture- foods with plenty of water
  15. salmonella and E. coli
  16. is the transfer of pathogens or disease causing micro organisms from one food to another.
  17. look for punctures, tears, holes, or slashing in the packages.
  18. is an operation at any point by which a preventive, or control measure can be applied that would eliminate, prevent, or minimize a hazard
  19. first compartment use hot water at 110 degrees for washing, the second compartment used for rinsing and the third sink for sanitizing with chemical with warm water
  20. the number 1 cause of food contamination is poor personal hygiene.
  21. bacteria have the ability to change into forms that are very resistant to heat and dry conditions. They are characterized by the formation of a thick "shell"
  22. plus or minus 2
  23. found anywhere especially in lunch and deli meats. they are naturally found in soil and water and also found in animal feed and in the intestines of humans and animals. listeria can be thought of as "L and L", or listeria and luncheon meat.they are naturally found in soil and water and also found in animal feed and in the intestines of humans and animals. listeria can still grow well at temperatures below 41 degrees Fahrenheit.
  24. bacteria need the following conditions in order to multiply faster:
    FATTOM
    1. food- food that is high in protein such as milk, meat, fish,eggs
    2. acid- adequate pH (4.6-7.5) they do not like very acidic foods
    3. temperature- 41 degrees Fahrenheit to 135 degrees Fahrenheit
    4. time- time to reproduce (at least 4 hours)
    5. oxygen- aerobic (requires oxygen), anaerobic (does not require oxygen)
    6. moisture- foods with plenty of water
  25. roundworm found in pork that produces trichinosis.. pigs are the main carriers of this parasite. we can kill trichinella by cooking pork to 145 degrees Fahrenheit for 15 seconds. it is transferred by way of circulatory system, heart and blood stream. system include vomiting, fever, headaches, eye swelling, aching joints, and even death. Parasites can be killed if the food is cooked well or frozen at minus 4 degrees for 7 days or minus 31 degrees for 15 hours.
  26. found especially in poultry and eggs including their shells, in human intestines, and in domestic and wild animals. salmonella can also be found in pets, roaches, and rodents. they can also be found in unpasteurized milk and dairy products. salmonella can be killed in poultry by cookingto an internal temperature of 165 degrees for 15 seconds.
  27. at 41 degrees and for a maximum of 7 days.
  28. fish should be delivered and stored in crushed ice. fresh fish has bright skin, gills that are moist and red, and scales firmly attached. eyes must be clear and bulging. flesh must be firm and elastic.
  29. placing cleaned equipment and utensils in hot water for 30 seconds and chemical sanitizing involves placing equipment and utensil in an approved chemical sanitizing solution for a minimum of 60 seconds at cool temperatures. sanitizers are best used in temperatures above 75 but not above 120 degrees.
  30. for spoilage and other signs of contamination
  31. foodborne outbreak
  32. can form spores and grow without oxygen, making it a type of anaerobic bacteria. It can affect the central nervous system. The toxin produced by the botulinum bacteria can produce sever paralysis and even death. Some additional symptoms of botulism are: dizziness, headache, and dryness in the nose and throat because of respiratory failure. It is found in the soil, lakes, human intestines, fish, swollen cans, vacuum packed foods, and smoked meats. It is the most deadly foodborne bacteria.
  33. milks products that are served without being pasteurized should never be consumed. milk and dairy products must be pasteurized, grad a, and must be received under 41 degrees.
  34. can occur if an employee prepares acidic food using a copper pot
  35. keep all foods between 0-and minus 10 degrees. do not thaw and refreeze foods. only refreeze if the product is cooked
  36. 20
  37. Analyze, identify, establish, monitor, take correction action,
  38. 1. chlorine 50 ppm. 2. iodine 12.5 3. quaternary ammonium 200 ppm
  39. 1. biological 2. physical 3. chemical 4. cross contamination
  40. staphylococcus aureus and clostridium botulinum.
  41. they have to be received at 45 degrees or less, however receiving the eggs at a lower temperature is recommended. it must be pasteurized and required for recipes that need none or little cooking
  42. an illness produced by ingestion of bacterial toxins or excrement that are present in food before it is consumed. Intoxication have a rapid onset
  43. 1. 135-70 within 2 hours
    2. 70-41 within 6 hours
  44. a hand washing sink shall not be used for any purpose other than for the washing of hands
  45. an incident or event where two or more people suffer a similar illness or sickness from eating a common food
  46. 75 but not above 120 soak for at least 1 minute
  47. E. Coli., salmonella, clostridium botulinum,
  48. some foods have a greater chance of foodborne contamination because of 3 main characteristics: they are high in protein, low in acidity, and have high moisture content. PAM, protein, acidity, and moisture.
  49. 1. time and temperature
    2. heat and cold
    3. the washing of hands and ware-washing (i.e., dishware, glassware, pots and pans
  50. can cause allergic reactions and illness of a respiratory nature in people from high risk populations groups. it can be killed by heating foods to 140 degrees for 10 minutes, but it will not destroy their toxins if they have been produced and and one may still experience illness. freezing prevents growth of molds, but has no effect on the mold spores that are already present in the food.
  51. 7 days
  52. anything that pertains to life and or living things
  53. 171 for 30 seconds
  54. Toxins
  55. 41 or below
  56. the employees health, personal hygiene, and hand washing is important. prevention is the best way to avoid foodborne illnesses
  57. never use glass or mercury filled thermometers. they must be 5 inches in length and be numerical and accurate within plus or minus 2 degrees. they must measure between 0 and 220 degrees
  58. parasite found in fish and seafood that produces anisakiasis. symptoms are a tickling or tingling sensation in the throat causing the person to cough up the actual parasite. cook fish to 145 degrees.
  59. is the most common reported cause of seafood illness. it comes from histamine toxins which require anti-histamines for treatment. toxins are produced when fish like mahi mahi began to spoil from being time and temperature abused. It is mainly associated with time and temperature abuse
  60. Modified atmosphere packaging. a process whereby foods are placed in containers and air is removed from the package. foods undergo this process because it extends the shelf life and helps preserve quality. they have to be kept frozen or at 41 degrees or less in the refrigerator. discard any vacuum packed foods that have signs of "bulging."
  61. 1. bacteria 2. viruses 3. parasites 4. fungi
  62. parasite that is found mostly in bodies of contaminated water throughout the entire world, making it one of the most common sources of waterborne illness.
  63. produced by the ingestion of living, harmful organisms present in food. Such as bacteria, viruses, or parasites. Infection have a delayed onset
  64. 41-135
  65. 1. pregnant/ nursing(lactating) women
    2. infants and children
    3. elderly
    4. impaired immune systems
  66. the best indication of quality is taste. all produce must be thoroughly washed in clean potable water before serving. juices of fruits and vegetables should be pasteurized.
  67. are objects that can be seen with the human eye such as nails, hair, and bandages
  68. 70 or below, water must not be hot
  69. 0-220
  70. dirt, dust,and other particles.
  71. found in the human intestines. Most food borne illnesses caused by this microorganism are the result of not washing hands after using the bathroom and then touching ready to eat foods.Some symptoms include: fever, nausea, diarrhea, vomiting, and stomach cramps. It has most commonly been found in ready to eat foods such as: beans, pudding, raw oysters, deli meats, and raw produce such as spinach and strawberries.
  72. 5 illnesses that are considered highly infectious which stands for HESSN:
    hepatitis A, E. coli, salmonella, shigella, norwalk or norovirus. some symptoms of hessn illnesses are nausea,cramps, diarrhea, vomiting, and jaundice
  73. 4.6-7.5
  74. 0
  75. at least 110
  76. 1. to make food appetizing by changing its appearance, texture, and aroma. 2. more importantly, to heat foods and destroy harmful microorganisms that may cause illness
  77. found in soil where vegetables and grains are grown. it forms spores and can be found on cooked rice that has been improperly cooled or held at improper temperatures. common symptoms are: nausea, vomiting, and diarrhea. The illness can last anywhere from half a day to 24 hours.
  78. temperature danger zone. It is between 41 and 135 degrees Fahrenheit.
  79. improper cooling procedures, holding prepared foods too long, poor personal hygiene, and failure to rapidly reheat food before serving and improper hot holding
  80. the safety of the consumer should be your first concern. safety includes the facility itself, the food you serve, and the employees who are under your supervision. the most common reason for foodborne illness is inadequate cooling and poor refrigeration
  81. crow. cooking process, refrigeration, oven (microwave), and water (running).
  82. 135 or above
  83. 41 degrees F- 135 degrees F
  84. the most important rule for storage is first in first out. this means that food has to be used in the order in which it is received
  85. they must have NSF, national science foundation, or UL, underwriters laboratories, label
  86. occurs when pressure in the potable water supply drops below that of a non potable, used, or contaminated water source. An air gap is the best way to prevent back siphonage. the air gap bust be at least twice the diameter of the water supply
  87. most common cause of foodborne illness. It is found on the skin, nose, and mouth of 50 to 70 percent of all people. the bacteria can also be found on skin irritations such as boils, pimples, throat infections, and infected cuts and burns. once on food, they multiply and produce toxins. Heat can not kill toxins produced by this bacteria. It causes foodborne intoxication
  88. smaller portions, shallow pans, stir food, and ice bath, ice want, and ice directly.
  89. every 4 hours
  90. large amount of viral illnesses. it lives in the human intestinal tract. transmitted through a fecal-oral route or vomit-oral route.
  91. look for a bright red color, firm flesh, good smell, and a circular stamp on the box (USDA inspection). check temperature to verify it is below 41 degrees.
  92. the first stage is to cool the food from 135 degrees to 70 degrees within 2 hours. the second stage is to cool the food from 70 to 41 degrees with an additional 4 hours. you are allowed a maximum of 6 hours but the full 6 hours is not needed each time to cool foods.
  93. 4
  94. 32 degrees crushed ice and water. 212 in boiling water
  95. food handlers, food contact surfaces, packaging materials, soil, water, air, ingredients, and pests
  96. this virus typically affects the liver.the leading cause of hep A are poor personal hygiene and improper washing of hands. symptoms include a lack of an appetite, abdominal pain or cramping, frequent diarrhea, and a yellowing of the skin or whites of the eyes. The symptoms can appear in 14 days and last as long as 6 weeks.
  97. weight, appearance, quality, quantity, expiration date, and temperature.
  98. Found in human intestines and other warm-blooded animals. It can contaminate food and water. some type can cause serious diseases such as the on termed O157:H7. ground beef needs to be cooked to a minimum internal temperature of 155 degrees Fahrenheit for at least 15 seconds. commonly found in ground beef, raw fruits and vegetables, unpasteurized juices such as apple cider, and even uncommon source like animals in a petting zoo. 90 percent of E. Coli outbreaks are connected to under cooked ground beef.
  99. 90%
  100. viruses are microorganisms that will cause illnesses, but do not reproduce in food. They only use food as a means of transportation. they are smaller than bacteria, and can only reproduce in living cells human beings, plants, or anything that is alive.
  101. look for a fresh smell and temperature at 41 degrees or less. should be placed on crush ice.
  102. hazard analysis critical control point. is a system designed to be used to maximize food safety by identifying, controlling, and evaluating food safety hazards.
  103. 1. infection
    2. contamination
  104. are organisms that live within or feed off another organism or host. they are larger than bacteria, but can be very small too.
  1. a all packaging material (such as bags of flour) should be how many inches from the ground?
  2. b ciguatera
  3. c what areas must be checked for receiving
  4. d potentially hazardous foods (PHF)
  5. e sanitizing with hot water
  6. f what is the 2 stage cooling process
  7. g food sanitation 101
  8. h chemical contamination
  9. i anisakis
  10. j Shigella
  11. k how are packaged foods be checked
  12. l high temp ware washing
  13. m Salmonella
  14. n Staphylococcus Aureus
  15. o low temp ware washing machine
  16. p freezer minimum temperature
  17. q 3 compartment dish washing sink
  18. r preparing foods
  19. s when bacteria are multiplying, it consumes the nutrients in foods, and then produces waste products or metabolic by products called. They may look and feel like slime, such as the one formed on old fish or meat
  20. t Sources of Contamination
  21. u prepared foods such as potato salad, soups, pasta salads, etc. can be stored in the refrigerator at 41 degrees or below for how many maximum days?
  22. v 2 stage cooling process
  23. w Food contaminants can be grouped into what 4 catergories
  24. x hand washing water
  25. y Giardia
  26. z how to check for poultry
  27. aa thermometer calibration
  28. ab vibrio
  29. ac hygiene
  30. ad thermometer range
  31. ae Most common types of bacteria
  32. af conditions for bacteria growth
  33. ag FATTOM
  34. ah biological
  35. ai mold
  36. aj 3 main areas of food safety and sanitation
  37. ak HESSN
  38. al temperature danger zone
  39. am how to check for meats
  40. an how to check eggs
  41. ao how to check for shellfish
  42. ap step 2 critical control points
  43. aq foodborne outbreak
  44. ar thermometers
  45. as Bacillus cereus
  46. at food contact surfaces should be cleaned regularly. At least how many hours?
  47. au foodborne infection
  48. av dairy
  49. aw 4 methods to thawing food
  50. ax equipment and utensil
  51. ay the area of concern in the ph scale is
  52. az SWRA
  53. ba step 1 hazard analysis
  54. bb 3SI
  55. bc Clostridium Botulinum
  56. bd thawing with running water
  57. be cross contamination
  58. bf Spores
  59. bg The maximum accumulated time that food can remain in the danger zone is how many hours
  60. bh scombroid poisoning
  61. bi food becomes contaminated for the following reasons
  62. bj washing and rinsing in 3 compartment sink
  63. bk back siphonage
  64. bl FIFO
  65. bm how to check for seafood
  66. bn frozen foods
  67. bo 2 main reasons why we cook food
  68. bp bacterial foodborne illnesses account for more than how many percentage of all foodborne related illness
  69. bq norwalk/ Norovirus
  70. br Listeria
  71. bs 2 foodborne illness
  72. bt yeasts
  73. bu handwashing
  74. bv approved chemical sanitizers
  75. bw Prepared foods such as potato salad, soups, pasta salads, etc. can be stored in the refrigerator at what temperature and for how many days?
  76. bx what is the TDZ
  77. by 2 ways to sanitize in food establishments
  78. bz Non food contact surfaces should always be kept free of.....
  79. ca thermometer accuracy
  80. cb 2 bacteria most associated with foodborne infection
  81. cc refrigerator storage
  82. cd dry foods
  83. ce allergies
  84. cf what is the danger zone
  85. cg 4 high risk population
  86. ch Parasites
  87. ci sanitizing with chemicals
  88. cj bacteria doubles every how many minutes
  89. ck Symptoms of Food borne illness
  90. cl fruits and vegetables
  91. cm What are the 4 biological hazards
  92. cn Viruses
  93. co physical contamination
  94. cp foodborne intoxication
  95. cq how are incoming shipments of foods be inspected
  96. cr HACCP
  97. cs trichinella
  98. ct E. Coli.
  99. cu 7 major principles involved in operating a HACCP.
  100. cv Hepatitis A
  101. cw 2 bacteria associated with foodborne intoxication
  102. cx hot holding foods
  103. cy MAP
  104. cz physical contaminants