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115 Matching questions

  1. Cooking poultry
  2. Serving milk
  3. 6 tips for training staff
  4. Cooking beef roast (medium), pork roastm ham
  5. Do not serve raw oysters and clams to people with
  6. Frig temp
  7. Molds
  8. Clean contact surfaces every
  9. Water Supply
  10. Can you use moldy foods?
  11. Cooking ground meat (except poultry)
  12. Ciguatera
  13. Machine dishwashers
  14. handwashing
  15. temp for sanitizing with hot water
  16. Parasites
  17. 1 in 10,000 eggs
  18. Scombroid Poisoning
  19. How to cool (3SI)
  20. 2 ways to sanitize
  21. Lighting requirements
  22. Shigella
  23. Food Protection System HACCP
  24. Clostridium Botulinum
  25. Yeasts
  26. Reheating foods
  27. What are viruses?
  28. Anisakis
  29. How to store foods on refrigerator shelves
  30. Staphylococcus Aureus
  31. 3 characteristics of well-trained staff
  32. Cooking eggs to serve immediately
  33. 5 highly infectious illlnesses
  34. Wiping cloths
  35. Burns and cuts
  36. Vibrio
  37. Receiving UHT's
  38. E. Coli
  39. MAP
  40. Refrigerator storage
  41. 4 kinds of biological hazards
  42. Receiving pooled/liquid eggs
  43. Master Cleaning Schedule
  44. Main cause of food contamination in USA:
  45. infrared thermometers
  46. 3 areas of food safety and sanitation
  47. Conditions for Bacterial Growth
  48. foodborne infection
  49. Bacillus Cereus
  50. temperature for hot holding foods
  51. Fire Extinguisher types
  52. Salmonella
  53. temps for high-temp dishwasher
  54. Toxic Metals- can cause Toxic Metal Poisoning
  55. cutting boards- how to prevent cross contamination
  56. Holding Foods
  57. What WON'T kill bacteria?
  58. foodborne intoxication
  59. serving ice cream
  60. Potentially Hazards Foods (PHF)
  61. When do food service workers have to go home? If they have
  62. dairy
  63. Trichinella
  64. What food service workers must wear
  65. To make sanitizer:
  66. In case of power failure
  67. Can you kill molds?
  68. Listeria
  69. handling tableware
  70. Receiving meats (beef pork lamb)
  71. ...
  72. 3 compartment dish-washing sink
  73. 5 benefits of training staff
  74. low temp dishwasher
  75. pH
  76. prepping for dishwashing machine
  77. 4 categories of food contaminants
  78. Giardia
  79. Hepatitis A (infectious hepatitis)
  80. dysentery
  81. toxins
  82. Two-Stage Cooking Process
  83. dry food storage
  84. Receiving shellfish
  85. spores
  86. MAP (Modified Atmosphere Packaging) / ROP (Reduced Oxgyen Packaging)
  87. Prepping for manual dishwashing: SWRSA
  88. Utensils at Buffet
  89. What are 90% of E.Coli outbreaks due to?
  90. 4 methods to defrost foods
  91. coving
  92. Receiving crabs and lobster
  93. Temperature Danger Zone TDZ
  94. Receiving eggs
  95. Norwalk/Norovirus
  96. Eqpt and Utensils
  97. thermometer range
  98. Receiving fsh
  99. frozen foods
  100. PIES (high risk populations)
  101. storing dishes
  102. 7 Principals in HACCP System
  103. Cross Contamination
  104. Ice
  105. Approve chemical sanitizers
  106. Physical contamination
  107. leftover baked and wrapped potatoes
  108. Thermometers
  109. Receiving poultry
  110. Calibrating thermometers
  111. Shelf life of prepared potato salad, soups, pasta salads
  112. How fast does bacteria grow?
  113. What accounts for 90% of foodborne illness?
  114. temperature of handwashing water
  115. How to kill yeast
  1. a 1) staff retain what is relevant
    2) active participation
    3) staff learn in different ways and at different speeds
    4) praise and rewards
    5) short sessions- 30- 45 minutes
    6) recognize when someone does a good job
  2. b cook right away, keep in frig at less than 41, microwave and THEN cook immediately, or under running wtaer that is 70 degrees or less but must be competely submerged in the water
  3. c 1) knowledge of basic food safety
    2) motivation to do the righ thing at the right tiem
    3) workplace where good policies are expected
  4. d 100, or 120 in California
  5. e need anti-histamine to treat swelling/rash around neck, etc Mahi-mahi, anchovies, skipjack tuna, herring, sardines with time and temperature abuse
  6. f scrape wash rinse sanitize air dry
  7. g clean apron over clothing, hair nets, short clean nails, no nail polish or fake nails, no watches, no sleeveless shirts
  8. h ALIVE, mild ocean smell, 41 or below
  9. i can be good but for allergic person they are very BAD;
    grows well below 41, if food LOOKS moldy it has already been deeply penetrated by fungus and sports can then build-up in other foods or on surfaces in frig
  10. j glasses upside down, utensils with HANDLES UP
  11. k Yes- heat to 140 for 10 minutes but this does not destroy toxins if they have already been produced
    Freezing prevents growth but does nothing for mold spores that are already in the food
  12. l 7 days at 41 or below; cover and label with date food was prepared; DISCARD expired food
  13. m 4 hours
  14. n 41 to 135- food cannot be here longer than 4 horus
  15. o room temp in aseptic packaging
  16. p pregnant/nursing, infants/children, elderly, systems (immune) compromised
  17. q in raw underprocessed of poorly handled fish and shellfish requires SALT to grow
  18. r undercooked ground beef
  19. s hold glasses by bottom, don't touch top of plate, sanitize every 4 hours
  20. t treat with cold water only,
    wash, bandage, and glove cuts- in that order
  21. u roundworm in pork, mice, fats, horses, wild animals
    burrows in muscles
    Kill by cooking pork to 145 for 15 sec OR if freozen at -4 for 7 days or -31 for 15 hours
  22. v scrape and rinse only with HOT water
  23. w keep in sanitizing xolutoin and air dry
  24. x resistant to heat and dry; thick 'shell". will not reproduce but can go back to growth state if conditions are right; common in home canned foods
  25. y Healthy and do not produce foodborne illness but can wreck taste in sauerkraut, fruit juice, syrups, honey, jellies
  26. z must be Grade A, pasteurized 41 or below
  27. aa Cut one inch cut on all sides of salami, cured ham, and hard cheeses; toss other foods out
  28. ab affects liver; poor hygiene is cause, jaundice; can appear in 14 days and las as long as 6 wks
  29. ac was btwn 140 and 160; sanitize at 180- 194
  30. ad PAM Protein, Acidity, Moisture) beef poultry tuna cut cantaloupes honeydew watermelons
  31. ae must be 135 or above
  32. af 165 for 15 seconds within 2 hours- and ONLY ONCE
  33. ag in human intestines (and other animals), can hur food and water, some can cause death to PIES group, commin ground beef, raw fruits/veggies,
  34. ah bright gills, bulging eyes, 41 or below
  35. ai don't use; only good for surface temps
  36. aj 155 for 15 sec
  37. ak seafood poisoning; from what the fish ate blurry vision, numbness around mouth, even paralysis
  38. al Hazard Analysis, Critical Control Pts,
  39. am Bottom shelf: raw foods that need 165 like poultry
    Next shelf up: foods that need 155 like ground meat
    Next shelf up: pork and single cuts of non poultry meat-
    things that have to cook to 145
    top shelves- ready to eat food always above raw food
    EGGS go below cooked foods
  40. an Smaller portions, Shallow pans, Stir foods
    Ice bath, Ice wand, Ice directly
  41. ao package in tact, 41 or below
  42. ap 50- 70
  43. aq required: 0- 220
  44. ar 41 or below
  45. as water temp at least 100 degrees, soap on hands and scrub to elbows, wash at least 20 sec, disposable paper towels or hot air machine Use paper towel to shut off water and open handle of door. Hand sanitizer can be used IN ADDITION to hand washing.
  46. at must make from potable water
    must be scooped only with APPROVED scoop, and taht scoop must be kept in sanitary container
  47. au foods above 50 must be thrown away
  48. av diarrhea with blood and mucus in the feces
  49. aw ...
  50. ax must be INSIDE the food they serve- ONE utensil per food
  51. ay is infected with salmonella
  52. az must be in original container
  53. ba improved customer satisfaction, lower turnover, lower costs, fewer accidents, better quality
  54. bb HESSN: Hep A, E Coli, Salmonella, Shiigella, Norwalk- employee has to go home if has these
  55. bc in soil where vegies and grains grow; forms spores; found in rice, cooked meat and veggies, custards, soups, raw vegetable sprouts (like alfalfa sprouts)
  56. bd liver disease, diabetes, HIV/AIDS, kidney disease, stomach problems
  57. be good color, firm, USDA approved, 41 or below
  58. bf unbroken clean 45 or below but recommend 41
  59. bg in human intestines; may produce dysentery; usually passed from not washing hands after bathroom use; passed from human to human; in ready to eat foods such as beans, pudding, raw oysters, deli meat, raw spinach and strawberries
  60. bh bacteria
  61. bi Stamped with NSF, sanitize every 4 hours
  62. bj no color or odor, firm no dark wing tips, USDA ok, 41 or below
  63. bk at least 5 inches in length and accurate to +/= 2 degrees
  64. bl need light shields that are clean
    prep area must have 50 foot candles
    dining/buffet areas must have 20 foot candles
    walk-in frig and freezer must have 10 food candle
  65. bm foodborne infection; often in eggs/poultry, human intestines, animals, to prevent: cook poultry to 165 for 15 secs
  66. bn Stage 1: Cool from 135 to 70 in 2 hrs
    Stage 2: Cool from 70 to 41 in four hours
  67. bo Hepatitis A virus, E.Coli, Salmonella, Shigella, or Norovirus. Need doctor's okay to return. Report to Health Dept.
  68. bp microorganisms that cause illness but do not reproduce on food; use food for transport; 100 times smaller than bacteria, spread through feces, urine, or respiratory tract; in kitchen is spread through dirty dishes and water
  69. bq copper brass tin galvanized metal pewter: don't use these with acidic foods- lemonade, sauerkraut, drewwing, vinegar
  70. br walls, floors, ceilings, utensils, eqpt log
  71. bs Modified Atmosphere Packaging are precooked and O2 is taken out
  72. bt wash around 120 degrees, uses chemicals to sanitize
  73. bu 145 for 15 sec
  74. bv ABC required in commercial kitchens
    A- wood and paper fires
    B- grease and oil fires
    C- electric fires
  75. bw 1) analyze hazard at each flow of food
    2) ID critical control points with action verb... cooking, cooling, etc
    3) Establish critical limits for each CCP
    4) Monitor CCP
    5) Corrective actoin, if needed
    6) Verify that HACCP is working
    7) create record-keeping system
  76. bx from ingesting toxins or excrements in food, or chemical, or from food left in TDZ, RAPID onset, Staphylococcus Aureus and Clostridium Botulinum are examples
  77. by in fish rare in USA; tickling in throat that makes person throw up worm; burrows in digestive tract Cook fish to 145 to kill. NO RAW FISH FOR PREGNANTS.
  78. bz Do not overload- do not put carrots bananas onions apples pears citrus fruits and potatoes in
  79. ca must reheat to 165
  80. cb bacteria, viruses, parasites fungi
  81. cc Time and Temperature (T&T), Heat and Cold, Washing of hands and ware-washing
  82. cd chlorine 50 ppm
    iodine 12.5 ppm
    quaternary ammonium(Quats) 200 ppm
  83. ce 165 for 15 sec
  84. cf freezing, refrigerating, drying
  85. cg delayed onset- up to 72 hours; salmonella and E.Coli are examples
  86. ch ANaerobic growth; can form spores; affects CNS- rare but deadly; foudn in soil, lakes, human intestines, fish, smoked meats, vacuum packed foods, swollen cans MOST DEADLY bacteria Foodborne intoxication
  87. ci waste products that come from bacteria consuming the nutrients in foods, and then giving off waste; may feel/look like slime; can NOT be killed with heat or cold; SOME are good (yogurts, cheese, sour cream)
  88. cj parasite in water- drink only treated water
  89. ck fecal-oral or vomit-oral transmission CHECK recent medical records of food handlers to make sure they haven't had this
  90. cl must be hot and cold
  91. cm microorganisms cross from one place to another
  92. cn 1: 110 degrees for washing
    2: rinse
    3: 70- 75 degrees with sanitizer
  93. co biological (anything living), physical, chemical, cross contamination
  94. cp 0- -10, no ice crystals
  95. cq < 7- acid, >7= alkaline, 7= neutral
    low acid foods: meats, seafood poultry, produce
    alkaline foods: food rick in acid such as pickles, citric juice, mayo, tomatoes, jams, fruit butters
  96. cr must display required temp for wash, rinse, sanitize
  97. cs lunchmeat, soil water, animal feed, intestines Grows well even under 41 degrees Up to 70% of refrigerators have listeria MUST keep all foods covered
    Causes abortion in pregnant women
  98. ct most common foodborne illness; on skin in noses of 50- 70% of all people; pass through sneeze cough, scratching facial hair; heat CANNOT kill toxins unusual because it grows in foods that do not have much water Also likes to grown in salads, cheeses, raw dried or processed foods, eggs Foodborne INTOXICATION improper cleaning and sanitizing of food prep utensils and eqpt also causes this
  99. cu 145 for 3 min
  100. cv small sheltered inlet or bay/ curved baseboards that have closed corners for easier cleaning
  101. cw must be refrigerated to avoid botulism
  102. cx on gal water and one ounce bleach- use pH strips to test
  103. cy 171 for 30 sec
  104. cz need host; can move human to human to animal If in worm state, will be visible
  105. da wash, rinse, sanitize, air dry- in that order
  106. db inadequate cooling and improper refrigeration
    NEVER put hot food in frig
  107. dc 38- 40; monitor several times per day
  108. dd you can see the offender
  109. de scoop must be in dipper well with dry handle
  110. df 1) heat- eqpt/utensils 171 degrees for 30 min
    2) chemical- place in sanitier for 50+ seconds at cool temps- sanitizers are best used btwn 75 and 120
  111. dg FATTOM food high in protein, acid of 4.6- 7.5, temp 41- 135, time of at least 4 hours, Oxygen (or not), Moisture (Ax .85 or more)
  112. dh ALIVE, unbroken, ID tags, 45 or below
  113. di 212 degrees and 32 degree crushed and water for 30 sec each
  114. dj Heath to 136 for 15 minutes, and control with good sanitation
  115. dk doubles every 20 minutes if in the danger zone