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119 True/False questions

  1. What are 90% of E.Coli outbreaks due to?undercooked ground beef

          

  2. Ciguateraseafood poisoning; from what the fish ate blurry vision, numbness around mouth, even paralysis

          

  3. How to cool (3SI)Smaller portions, Shallow pans, Stir foods
    Ice bath, Ice wand, Ice directly

          

  4. Anisakisneed host; can move human to human to animal If in worm state, will be visible

          

  5. 3 characteristics of well-trained staff1) knowledge of basic food safety
    2) motivation to do the righ thing at the right tiem
    3) workplace where good policies are expected

          

  6. Cooking eggs for buffet lines145 for 15 sec

          

  7. ...must make from potable water
    must be scooped only with APPROVED scoop, and taht scoop must be kept in sanitary container

          

  8. Potentially Hazards Foods (PHF)165 for 15 seconds within 2 hours- and ONLY ONCE

          

  9. Staphylococcus Aureusin soil where vegies and grains grow; forms spores; found in rice, cooked meat and veggies, custards, soups, raw vegetable sprouts (like alfalfa sprouts)

          

  10. Receiving crabs and lobsterALIVE, mild ocean smell, 41 or below

          

  11. How to kill yeastYes- 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. Receiving UHT'sbright gills, bulging eyes, 41 or below

          

  13. low temp dishwasherwash around 120 degrees, uses chemicals to sanitize

          

  14. Shelf life of prepared potato salad, soups, pasta saladsclean apron over clothing, hair nets, short clean nails, no nail polish or fake nails, no watches, no sleeveless shirts

          

  15. frozen foods0- -10, no ice crystals

          

  16. What accounts for 90% of foodborne illness?bacteria

          

  17. Utensils at Buffetneed host; can move human to human to animal If in worm state, will be visible

          

  18. Cooking ground meat (except poultry)155 for 15 sec

          

  19. foodborne intoxicationfrom ingesting toxins or excrements in food, or chemical, or from food left in TDZ, RAPID onset, Staphylococcus Aureus and Clostridium Botulinum are examples

          

  20. Wiping cloths0- -10, no ice crystals

          

  21. Frig temp38- 40; monitor several times per day

          

  22. dysenterydiarrhea with blood and mucus in the feces

          

  23. 4 methods to defrost foodscook 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

          

  24. Cooking eggs to serve immediately145 for 15 sec

          

  25. Fire Extinguisher typesALIVE, unbroken, ID tags, 45 or below

          

  26. Do not serve raw oysters and clams to people withclean apron over clothing, hair nets, short clean nails, no nail polish or fake nails, no watches, no sleeveless shirts

          

  27. Thermometersat least 5 inches in length and accurate to +/= 2 degrees

          

  28. storing dishesglasses upside down, utensils with HANDLES UP

          

  29. Refrigerator storageDo not overload- do not put carrots bananas onions apples pears citrus fruits and potatoes in

          

  30. temps for high-temp dishwasherglasses upside down, utensils with HANDLES UP

          

  31. E. Coliin human intestines (and other animals), can hur food and water, some can cause death to PIES group, commin ground beef, raw fruits/veggies,

          

  32. How fast does bacteria grow?doubles every 20 minutes if in the danger zone

          

  33. toxinswaste 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)

          

  34. Prepping for manual dishwashing: SWRSAscrape wash rinse sanitize air dry

          

  35. Can you kill molds?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

          

  36. Parasitesin 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.

          

  37. Physical contaminationin 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. Bacillus Cereusin soil where vegies and grains grow; forms spores; found in rice, cooked meat and veggies, custards, soups, raw vegetable sprouts (like alfalfa sprouts)

          

  39. Toxic Metals- can cause Toxic Metal Poisoningcopper brass tin galvanized metal pewter: don't use these with acidic foods- lemonade, sauerkraut, drewwing, vinegar

          

  40. prepping for dishwashing machinemust display required temp for wash, rinse, sanitize

          

  41. Approve chemical sanitizerson gal water and one ounce bleach- use pH strips to test

          

  42. Machine dishwashersmust display required temp for wash, rinse, sanitize

          

  43. Scombroid Poisoningsmall sheltered inlet or bay/ curved baseboards that have closed corners for easier cleaning

          

  44. Clostridium BotulinumANaerobic 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

          

  45. 2 ways to sanitize1) 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

          

  46. Vibrioin raw underprocessed of poorly handled fish and shellfish requires SALT to grow

          

  47. 6 tips for training staff1) 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

          

  48. 1 in 10,000 eggsroundworm 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

          

  49. Icemust be Grade A, pasteurized 41 or below

          

  50. When do food service workers have to go home? If they haveclean apron over clothing, hair nets, short clean nails, no nail polish or fake nails, no watches, no sleeveless shirts

          

  51. Yeastscan 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

          

  52. foodborne infectiontreat with cold water only,
    wash, bandage, and glove cuts- in that order

          

  53. infrared thermometersdon't use; only good for surface temps

          

  54. Eqpt and UtensilsStamped with NSF, sanitize every 4 hours

          

  55. 3 compartment dish-washing sinkwash around 120 degrees, uses chemicals to sanitize

          

  56. 7 Principals in HACCP System1) 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

          

  57. Pest Management- 3 principlesrequired: 0- 220

          

  58. Cooking fish, seafood145 for 15 sec

          

  59. temp for sanitizing with hot waterwas btwn 140 and 160; sanitize at 180- 194

          

  60. thermometer rangeDo not overload- do not put carrots bananas onions apples pears citrus fruits and potatoes in

          

  61. Receiving poultryALIVE, unbroken, ID tags, 45 or below

          

  62. serving ice creamscoop must be in dipper well with dry handle

          

  63. 5 highly infectious illlnessesHESSN: Hep A, E Coli, Salmonella, Shiigella, Norwalk- employee has to go home if has these

          

  64. handwashingin 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.

          

  65. Receiving fshALIVE, unbroken, ID tags, 45 or below

          

  66. 4 categories of food contaminantsinadequate cooling and improper refrigeration
    NEVER put hot food in frig

          

  67. Cooking beef roast (medium), pork roastm hamgood color, firm, USDA approved, 41 or below

          

  68. Can you use moldy foods?Cut one inch cut on all sides of salami, cured ham, and hard cheeses; toss other foods out

          

  69. Food Protection System HACCPfrom ingesting toxins or excrements in food, or chemical, or from food left in TDZ, RAPID onset, Staphylococcus Aureus and Clostridium Botulinum are examples

          

  70. Cooking pork, beef165 for 15 sec

          

  71. PIES (high risk populations)pregnant/nursing, infants/children, elderly, systems (immune) compromised

          

  72. To make sanitizer:on gal water and one ounce bleach- use pH strips to test

          

  73. 5 benefits of training staff1) 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

          

  74. In case of power failureon gal water and one ounce bleach- use pH strips to test

          

  75. Burns and cutskeep in sanitizing xolutoin and air dry

          

  76. 4 kinds of biological hazardsYes- 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

          

  77. Molds...

          

  78. Holding Foods165 for 15 sec

          

  79. Hepatitis A (infectious hepatitis)affects liver; poor hygiene is cause, jaundice; can appear in 14 days and las as long as 6 wks

          

  80. dry food storageDo not overload- do not put carrots bananas onions apples pears citrus fruits and potatoes in

          

  81. Calibrating thermometersdon't use; only good for surface temps

          

  82. Lighting requirementsneed 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

          

  83. Giardiaparasite in water- drink only treated water

          

  84. cutting boards- how to prevent cross contamination
    WRSA
    biological (anything living), physical, chemical, cross contamination

          

  85. Conditions for Bacterial Growthdoubles every 20 minutes if in the danger zone

          

  86. leftover baked and wrapped potatoesmust be refrigerated to avoid botulism

          

  87. Receiving shellfishALIVE, unbroken, ID tags, 45 or below

          

  88. What food service workers must wearclean apron over clothing, hair nets, short clean nails, no nail polish or fake nails, no watches, no sleeveless shirts

          

  89. handling tablewarehold glasses by bottom, don't touch top of plate, sanitize every 4 hours

          

  90. dairyModified Atmosphere Packaging are precooked and O2 is taken out

          

  91. Listerialunchmeat, 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

          

  92. Trichinellaroundworm 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

          

  93. Serving milkunbroken clean 45 or below but recommend 41

          

  94. Two-Stage Cooking ProcessStage 1: Cool from 135 to 70 in 2 hrs
    Stage 2: Cool from 70 to 41 in four hours

          

  95. How to store foods on refrigerator shelvesBottom 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

          

  96. Norwalk/Norovirus165 for 15 seconds within 2 hours- and ONLY ONCE

          

  97. sporesresistant 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

          

  98. 3 areas of food safety and sanitationTime and Temperature (T&T), Heat and Cold, Washing of hands and ware-washing

          

  99. covingsmall sheltered inlet or bay/ curved baseboards that have closed corners for easier cleaning

          

  100. Receiving eggsunbroken clean 45 or below but recommend 41

          

  101. Shigellafoodborne infection; often in eggs/poultry, human intestines, animals, to prevent: cook poultry to 165 for 15 secs

          

  102. Water Supplymust be hot and cold

          

  103. What are viruses?must be hot and cold

          

  104. Receiving meats (beef pork lamb)ALIVE, mild ocean smell, 41 or below

          

  105. Clean contact surfaces every4 hours

          

  106. pHresistant 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

          

  107. temperature for hot holding foodsCut one inch cut on all sides of salami, cured ham, and hard cheeses; toss other foods out

          

  108. Receiving pooled/liquid eggsroom temp in aseptic packaging

          

  109. Salmonellafoodborne infection; often in eggs/poultry, human intestines, animals, to prevent: cook poultry to 165 for 15 secs

          

  110. Main cause of food contamination in USA:inadequate cooling and improper refrigeration
    NEVER put hot food in frig

          

  111. Temperature Danger Zone TDZ41 to 135- food cannot be here longer than 4 horus

          

  112. MAP...

          

  113. Reheating foodsmust reheat to 165

          

  114. What WON'T kill bacteria?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

          

  115. MAP (Modified Atmosphere Packaging) / ROP (Reduced Oxgyen Packaging)scrape and rinse only with HOT water

          

  116. Cross Contaminationmicroorganisms cross from one place to another

          

  117. Cooking poultry165 for 15 sec

          

  118. temperature of handwashing watermust be 135 or above

          

  119. Master Cleaning Schedulewalls, floors, ceilings, utensils, eqpt log