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35 Cards in this Set
- Front
- Back
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When can contamination happen? (Name 3) |
At the farm During delivery During storage During preparation During cooking During service When food is on display |
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Pubic Health inspectors inspect food premises such as: (Name 3) |
Restaurants, food take-outs, cafeterias, grocery stores, daycare, hospitals, and nursing homes. |
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What are micro-organisms? |
Very small forms of life such as bacteria, viruses, parasites, moulds, and yeasts. |
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What are harmful micro-organisms called? |
Pathogens |
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What do bacteria need to grow? |
Hazardous food, warm temperature, and time |
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What are hazardous food? |
Hazardous food are foods that naturally have, or are easily contaminated with disease causing bacteria. |
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What are non-hazardous food? |
Non-hazardous food are foods that bacteria do not grow well on. These foods are low in protein, dry or high in acidity. |
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What temperature should a refrigerator be at? |
4'c/40'f |
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What temperature should the freezer be at? |
-18'c/0'f |
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What temperature is the danger zone from? |
4'c / 40'f to 60'c / 140'f |
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How long can food be in the danger zone before going bad? |
2 hours |
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Name 2 physical object contamination? |
Broken glass, hair, bandages, insects, Or peices of equiptment. |
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Name two chemical contamination? |
Cleaners |
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What is food to food contamination? |
When contaminated food/items come in contact with other food. |
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What is equipment to food contamination? |
When contaminated equipment comes into contact with a food item. |
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What is people to food contamination? |
When contaminated people come into contact with a food item. |
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Where should you keep cooked and uncooked food (protein) |
Cooked above the raw food. |
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All food must be stored at least ____ of the floor. Why? |
15/16 cm (6 inch), Makes it easier to clean the floors It is the law Helps the floor dry Makes it easier to see if their is insects and/or rodent activity |
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All food must be stored at least ____ of the floor. Why? |
15/16 cm (6 inch), Makes it easier to clean the floors It is the law Helps the floor dry Makes it easier to see if their is insects and/or rodent activity |
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The acceptable way to thaw food are: |
When defrosting a hazardous food by the microwave or cold running water, it should be immediately cooked. Defrosting a hazardous food by refrigerator is the safest method although it takes the longest. |
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Why do we have dedicated sinks? (Hand sink dishes sink) |
To prevent cross contamination. |
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Can we see pathogens? |
No. |
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Food handlers should not work food until __ hours after symptoms. |
24. |
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What if u have a cut on ur hand? |
You can still work, keep cut clean to prevent infection wear clean bandages and a glove over. |
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Every sink should have what things? |
Garbage, paper towel, hot and cold water, and liquid soap. |
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How much food does a person need to have an allergic reaction to occur? |
One bite. |
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How can food handlers help costomers with food allergies? |
Provide your costmerwith accurate ingredients information. Never gess the ingredients in that are in the food. |
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What is food intolerance? |
You cant digest or absorb certain foods. Reaction happens when normal portions are eaten. |
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High temperature dishwasher? |
Minimum 83'C (180'F) or higher at least ten seconds for sanitizing cycle. |
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Low temperature dishwasher? |
Minimum 24'C (75'F) or higher at least 45 seconds. |
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Compartment sink order? |
Scrape wash rinse sanitizing air dry. |
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What do you wash dishes in? |
In a clean detergent soulition |
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What temperature water do u rinse dishes in? |
In clean whatever at 43'C (110F) |
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Where are harmful micro-organisms found? |
Raw foods, unclean food preparation equipment, people, unclean work surface, insects, rodents, air, soil, and polluted water |
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What do health inspectors do? |
Imspect, investigate complaints, take food samples, condemn food, and close food permises |
