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105 True/False questions

  1. chemical contaminationis caused when substances such as cleaning compounds, acids, detergents, soaps, chemicals, and pesticides get into food. it can occur in nature

          

  2. food sanitation 101occurs 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

          

  3. Sources of Contaminationfoodborne outbreak

          

  4. low temp ware washing machineat least 180, but not higher than 195

          

  5. trichinellaroundworm 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.

          

  6. 3 compartment dish washing sinkat least 180, but not higher than 195

          

  7. thermometersviruses 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.

          

  8. 4 high risk population1. pregnant/ nursing(lactating) women
    2. infants and children
    3. elderly
    4. impaired immune systems

          

  9. 2 bacteria associated with foodborne intoxicationstaphylococcus aureus and clostridium botulinum.

          

  10. fruits and vegetablesthey must have NSF, national science foundation, or UL, underwriters laboratories, label

          

  11. physical contaminationis caused when substances such as cleaning compounds, acids, detergents, soaps, chemicals, and pesticides get into food. it can occur in nature

          

  12. back siphonageoccurs 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

          

  13. chemical contaminationcan occur if an employee prepares acidic food using a copper pot

          

  14. 2 ways to sanitize in food establishmentslook 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.

          

  15. what is the 2 stage cooling process1. 135-70 within 2 hours
    2. 70-41 within 6 hours

          

  16. 2 main reasons why we cook food1. 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

          

  17. FATTOMthe 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

          

  18. 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 meatfor spoilage and other signs of contamination

          

  19. how to check for seafoodlook 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.

          

  20. Prepared foods such as potato salad, soups, pasta salads, etc. can be stored in the refrigerator at what temperature and for how many days?1. biological 2. physical 3. chemical 4. cross contamination

          

  21. thermometer accuracy0-220

          

  22. equipment and utensilthey must have NSF, national science foundation, or UL, underwriters laboratories, label

          

  23. MAPModified 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."

          

  24. The maximum accumulated time that food can remain in the danger zone is how many hours1. time and temperature
    2. heat and cold
    3. the washing of hands and ware-washing (i.e., dishware, glassware, pots and pans

          

  25. preparing foodslook for punctures, tears, holes, or slashing in the packages.

          

  26. 3 main areas of food safety and sanitation1. time and temperature
    2. heat and cold
    3. the washing of hands and ware-washing (i.e., dishware, glassware, pots and pans

          

  27. how to check eggsthey 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

          

  28. 2 stage cooling process1. 135-70 within 2 hours
    2. 70-41 within 6 hours

          

  29. hygienethe number 1 cause of food contamination is poor personal hygiene.

          

  30. Parasitesparasite that is found mostly in bodies of contaminated water throughout the entire world, making it one of the most common sources of waterborne illness.

          

  31. food contact surfaces should be cleaned regularly. At least how many hours?dirt, dust,and other particles.

          

  32. Giardiafound 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.

          

  33. foodborne outbreakan incident or event where two or more people suffer a similar illness or sickness from eating a common food

          

  34. what areas must be checked for receivingweight, appearance, quality, quantity, expiration date, and temperature.

          

  35. Clostridium Botulinumis the transfer of pathogens or disease causing micro organisms from one food to another.

          

  36. washing and rinsing in 3 compartment sink41 degrees F- 135 degrees F

          

  37. Sporesbacteria 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"

          

  38. allergiesparasite 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.

          

  39. 3SIsmaller portions, shallow pans, stir food, and ice bath, ice want, and ice directly.

          

  40. 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?food handlers, food contact surfaces, packaging materials, soil, water, air, ingredients, and pests

          

  41. bacteria doubles every how many minutes20

          

  42. scombroid poisoninga hand washing sink shall not be used for any purpose other than for the washing of hands

          

  43. foodborne intoxicationan incident or event where two or more people suffer a similar illness or sickness from eating a common food

          

  44. E. Coli.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.

          

  45. high temp ware washingis a type of seafood poisoning. the cause is not the fish, but what the fish eats.

          

  46. food becomes contaminated for the following reasonsfood handlers, food contact surfaces, packaging materials, soil, water, air, ingredients, and pests

          

  47. sanitizing with chemicals70 or below, water must not be hot

          

  48. how are incoming shipments of foods be inspectedfor spoilage and other signs of contamination

          

  49. vibrioparasite that is found mostly in bodies of contaminated water throughout the entire world, making it one of the most common sources of waterborne illness.

          

  50. thawing with running water70 or below, water must not be hot

          

  51. 2 foodborne illness1. infection
    2. contamination

          

  52. thermometer calibrationnever 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

          

  53. HACCPModified 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."

          

  54. Non food contact surfaces should always be kept free of.....dirt, dust,and other particles.

          

  55. yeastsare organisms that live within or feed off another organism or host. they are larger than bacteria, but can be very small too.

          

  56. moldscrape, wash, rinse, and air dry

          

  57. the area of concern in the ph scale isfoodborne outbreak

          

  58. 2 bacteria most associated with foodborne infectionsalmonella and E. coli

          

  59. norwalk/ Noroviruskeep all foods between 0-and minus 10 degrees. do not thaw and refreeze foods. only refreeze if the product is cooked

          

  60. SWRAscrape, wash, rinse, and air dry

          

  61. step 1 hazard analysismost 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

          

  62. 4 methods to thawing foodcrow. cooking process, refrigeration, oven (microwave), and water (running).

          

  63. biologicalparasite that is found mostly in bodies of contaminated water throughout the entire world, making it one of the most common sources of waterborne illness.

          

  64. Food contaminants can be grouped into what 4 catergoriesan illness produced by ingestion of bacterial toxins or excrement that are present in food before it is consumed. Intoxication have a rapid onset

          

  65. ciguaterais a type of seafood poisoning. the cause is not the fish, but what the fish eats.

          

  66. bacterial foodborne illnesses account for more than how many percentage of all foodborne related illness20

          

  67. freezer minimum temperature0

          

  68. Most common types of bacteriaan incident or event where two or more people suffer a similar illness or sickness from eating a common food

          

  69. dry foodskeep all foods between 0-and minus 10 degrees. do not thaw and refreeze foods. only refreeze if the product is cooked

          

  70. how are packaged foods be checkedat least 120

          

  71. all packaging material (such as bags of flour) should be how many inches from the ground?At least 6 inches

          

  72. HESSNsmaller portions, shallow pans, stir food, and ice bath, ice want, and ice directly.

          

  73. frozen foodsthe 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

          

  74. approved chemical sanitizers1. chlorine 50 ppm. 2. iodine 12.5 3. quaternary ammonium 200 ppm

          

  75. what is the TDZtemperature danger zone. It is between 41 and 135 degrees Fahrenheit.

          

  76. Symptoms of Food borne illness1. infection
    2. contamination

          

  77. thermometer range0-220

          

  78. temperature danger zone41-135

          

  79. how to check for shellfishfresh 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.

          

  80. Salmonellafound 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.

          

  81. how to check for meatslook 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.

          

  82. how to check for poultrylook for a fresh smell and temperature at 41 degrees or less. should be placed on crush ice.

          

  83. Bacillus cereusfound 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.

          

  84. handwashingsmaller portions, shallow pans, stir food, and ice bath, ice want, and ice directly.

          

  85. anisakisfound 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.

          

  86. FIFOthe 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

          

  87. physical contaminantsare objects that can be seen with the human eye such as nails, hair, and bandages

          

  88. sanitizing with hot water75 but not above 120 soak for at least 1 minute

          

  89. potentially hazardous foods (PHF)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.

          

  90. dairythe 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

          

  91. what is the danger zone41 degrees F- 135 degrees F

          

  92. conditions for bacteria growthproduced by the ingestion of living, harmful organisms present in food. Such as bacteria, viruses, or parasites. Infection have a delayed onset

          

  93. cross contaminationcan occur if an employee prepares acidic food using a copper pot

          

  94. 7 major principles involved in operating a HACCP.Analyze, identify, establish, monitor, take correction action,

          

  95. step 2 critical control pointsis caused when substances such as cleaning compounds, acids, detergents, soaps, chemicals, and pesticides get into food. it can occur in nature

          

  96. Staphylococcus Aureusbacteria 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"

          

  97. Shigellafound 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.

          

  98. Hepatitis Athis 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.

          

  99. hot holding foods135 or above

          

  100. foodborne infectionan incident or event where two or more people suffer a similar illness or sickness from eating a common food

          

  101. refrigerator storage0-220

          

  102. Listeriascrape, wash, rinse, and air dry

          

  103. What are the 4 biological hazards1. bacteria 2. viruses 3. parasites 4. fungi

          

  104. hand washing water100, 120 in california

          

  105. Virusesbacteria 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"