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119 Multiple choice questions

  1. must be refrigerated to avoid botulism
  2. 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
  3. doubles every 20 minutes if in the danger zone
  4. 145 for 3 min
  5. inadequate cooling and improper refrigeration
    NEVER put hot food in frig
  6. Hazard Analysis, Critical Control Pts,
  7. scoop must be in dipper well with dry handle
  8. bacteria, viruses, parasites fungi
  9. 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
  10. 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
  11. must be hot and cold
  12. 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
  13. improved customer satisfaction, lower turnover, lower costs, fewer accidents, better quality
  14. you can see the offender
  15. Do not overload- do not put carrots bananas onions apples pears citrus fruits and potatoes in
  16. need anti-histamine to treat swelling/rash around neck, etc Mahi-mahi, anchovies, skipjack tuna, herring, sardines with time and temperature abuse
  17. wash around 120 degrees, uses chemicals to sanitize
  18. package in tact, 41 or below
  19. 7 days at 41 or below; cover and label with date food was prepared; DISCARD expired food
  20. Healthy and do not produce foodborne illness but can wreck taste in sauerkraut, fruit juice, syrups, honey, jellies
  21. must be in original container
  22. bright gills, bulging eyes, 41 or below
  23. 1) knowledge of basic food safety
    2) motivation to do the righ thing at the right tiem
    3) workplace where good policies are expected
  24. bacteria
  25. < 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
  26. in soil where vegies and grains grow; forms spores; found in rice, cooked meat and veggies, custards, soups, raw vegetable sprouts (like alfalfa sprouts)
  27. copper brass tin galvanized metal pewter: don't use these with acidic foods- lemonade, sauerkraut, drewwing, vinegar
  28. Hepatitis A virus, E.Coli, Salmonella, Shigella, or Norovirus. Need doctor's okay to return. Report to Health Dept.
  29. 165 for 15 seconds within 2 hours- and ONLY ONCE
  30. small sheltered inlet or bay/ curved baseboards that have closed corners for easier cleaning
  31. undercooked ground beef
  32. ...
  33. must be Grade A, pasteurized 41 or below
  34. need host; can move human to human to animal If in worm state, will be visible
  35. treat with cold water only,
    wash, bandage, and glove cuts- in that order
  36. HESSN: Hep A, E Coli, Salmonella, Shiigella, Norwalk- employee has to go home if has these
  37. 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.
  38. 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
  39. 38- 40; monitor several times per day
  40. fecal-oral or vomit-oral transmission CHECK recent medical records of food handlers to make sure they haven't had this
  41. parasite in water- drink only treated water
  42. is infected with salmonella
  43. freezing, refrigerating, drying
  44. Smaller portions, Shallow pans, Stir foods
    Ice bath, Ice wand, Ice directly
  45. walls, floors, ceilings, utensils, eqpt log
  46. 1: 110 degrees for washing
    2: rinse
    3: 70- 75 degrees with sanitizer
  47. hold glasses by bottom, don't touch top of plate, sanitize every 4 hours
  48. 145 for 15 sec
  49. pregnant/nursing, infants/children, elderly, systems (immune) compromised
  50. ALIVE, unbroken, ID tags, 45 or below
  51. on gal water and one ounce bleach- use pH strips to test
  52. ALIVE, mild ocean smell, 41 or below
  53. required: 0- 220
  54. must make from potable water
    must be scooped only with APPROVED scoop, and taht scoop must be kept in sanitary container
  55. no color or odor, firm no dark wing tips, USDA ok, 41 or below
  56. 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)
  57. glasses upside down, utensils with HANDLES UP
  58. delayed onset- up to 72 hours; salmonella and E.Coli are examples
  59. Time and Temperature (T&T), Heat and Cold, Washing of hands and ware-washing
  60. Stamped with NSF, sanitize every 4 hours
  61. foods above 50 must be thrown away
  62. 171 for 30 sec
  63. 145 for 15 sec
  64. 145 for 15 sec
  65. from ingesting toxins or excrements in food, or chemical, or from food left in TDZ, RAPID onset, Staphylococcus Aureus and Clostridium Botulinum are examples
  66. don't use; only good for surface temps
  67. 212 degrees and 32 degree crushed and water for 30 sec each
  68. in human intestines (and other animals), can hur food and water, some can cause death to PIES group, commin ground beef, raw fruits/veggies,
  69. ...
  70. diarrhea with blood and mucus in the feces
  71. 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)
  72. in raw underprocessed of poorly handled fish and shellfish requires SALT to grow
  73. 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
  74. 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
  75. 4 hours
  76. foodborne infection; often in eggs/poultry, human intestines, animals, to prevent: cook poultry to 165 for 15 secs
  77. 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
  78. 41 to 135- food cannot be here longer than 4 horus
  79. Heath to 136 for 15 minutes, and control with good sanitation
  80. unbroken clean 45 or below but recommend 41
  81. microorganisms cross from one place to another
  82. seafood poisoning; from what the fish ate blurry vision, numbness around mouth, even paralysis
  83. PAM Protein, Acidity, Moisture) beef poultry tuna cut cantaloupes honeydew watermelons
  84. 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
  85. 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.
  86. room temp in aseptic packaging
  87. 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
  88. 155 for 15 sec
  89. 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
  90. Stage 1: Cool from 135 to 70 in 2 hrs
    Stage 2: Cool from 70 to 41 in four hours
  91. must display required temp for wash, rinse, sanitize
  92. 41 or below
  93. wash, rinse, sanitize, air dry- in that order
  94. scrape and rinse only with HOT water
  95. liver disease, diabetes, HIV/AIDS, kidney disease, stomach problems
  96. clean apron over clothing, hair nets, short clean nails, no nail polish or fake nails, no watches, no sleeveless shirts
  97. keep in sanitizing xolutoin and air dry
  98. must be 135 or above
  99. biological (anything living), physical, chemical, cross contamination
  100. must reheat to 165
  101. Cut one inch cut on all sides of salami, cured ham, and hard cheeses; toss other foods out
  102. 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
  103. chlorine 50 ppm
    iodine 12.5 ppm
    quaternary ammonium(Quats) 200 ppm
  104. must be INSIDE the food they serve- ONE utensil per food
  105. was btwn 140 and 160; sanitize at 180- 194
  106. 50- 70
  107. 155 for 15 sec
  108. 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
  109. 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
  110. 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
  111. good color, firm, USDA approved, 41 or below
  112. ABC required in commercial kitchens
    A- wood and paper fires
    B- grease and oil fires
    C- electric fires
  113. 100, or 120 in California
  114. at least 5 inches in length and accurate to +/= 2 degrees
  115. Modified Atmosphere Packaging are precooked and O2 is taken out
  116. affects liver; poor hygiene is cause, jaundice; can appear in 14 days and las as long as 6 wks
  117. 0- -10, no ice crystals
  118. scrape wash rinse sanitize air dry
  119. 165 for 15 sec