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46 Cards in this Set
- Front
- Back
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LIST 4 WAYS TO PROPERLY THAW FOODS
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COOLER
MICROWAVE AND THEN COOK AFTER COOKING PROCESS COLD RUNNING WATER 70 DEGREES OR LESS |
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DESCRIBE ONE METHOD TO COOL FOODS PROPERLY
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ICE BATH- SURROUND PRODUCT IN ICE BATH AND STIR FREQUENTLY.
SHALLOW PAN- REDUCE THE SIZE OF THE PRODUCT INTO SMALLER QUANTITIES TO COOL FASTER |
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WHAT IS THE DIFFERENCE BETWEEN CLEAN AND SANITARY?
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CLEAN- FREE FROM DIRT
SANITARY- LEVEL OF MICROORGANISMS ON THE SURFACE HAVE BEEN REDUCED TO A SAFE LEVEL |
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LIST 8 STEPS TO PROPER HANDWASHING
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1.
2. 3. 4. 5. 6. 7. 8. |
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WHICH OF THE FOLLOWING IS MORE LIKELY TO CAUSE A FOODBORNE ILLNESS?
TOMATO JUICE COOKED BEANS DRY MILK POWDER COCONUT |
COOKED BEANS
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TO PREVENT CROSS-CONTAMINATION, FOODHANDLERS SHOULD NOT
TOUCH RAW MEAT AND THEN TOUCH COOKED OR READY TO EAT FOOD ALLOW FOOD TO REMAIN AT TEMPS ABOVE 41F. CHECK FOOD TEMPERATURES WHEN RECEIVING FOOD HOLD FOOD AT TEMPERATURES BELOW 140 DEGREES F. |
TOUCH RAW MEAT AND THEN TOUCH COOKED OR READY-TO-EAT FOODS
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FOODHANDLERS MUST PRACTICE ALL OF THE FOLLOWING HYGIENIC PRACTICES EXCEPT:
PROPER HANDWASHING DAILY BATHING WEARING CLEAN CLOTHING TO WORK GETTING PERIODIC AIDS TEST |
GETTING PERIODIC AIDS TEST
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WHAT TEMPERATURES SHOULD STORAGE ROOMS BE KEPT AT:
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50 TO 70 DEGREES f
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WHAT TEMPERATURES SHOULD POTENTIALLY HAZARDOUS FOODS BE HELD AT?
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140
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WHAT MIT SHOULD CHICKEN BE COOKED TO?
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165
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WHAT MIT SHOULD FISH BE COOKED TO?
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145
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WHAT MIT SHOULD PORK BE COOKED TO?
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155
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WHAT MIT SHOULD GROUND BEEF BE COOKED TO?:
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160
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WHAT MIT SHOULD MICROWAVED FOODS BE COOKED TO?
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165
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WHAT MIT SHOULD REHEATS BE COOKED TO?
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165
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WHAT IS THE SOURCE FOR SALMONELLA?
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WATER, SOIL, DOMESTIC ANIMALS
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WHAT IS THE SOURCE FOR STAPHYLOCOCCUS?
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HUMANS
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WHAT IS THE SOURCE FOR NORWALK VIRUS?
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FECES-CONTAMINATED WATER
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WHAT IS THE SOURCE FOR ANISAKIASIS?
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MARINE FISH
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WHAT IS THE SOURCE FOR BOTULISM?
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PRESENT ON ALMOST ALL FOODS
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WHAT IS THE SOURCE FOR SHIGELLA?
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FLIES
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WHAT IS THE CONTAMINANT?
HAIR |
PHYSICAL
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WHAT IS THE CONTAMINANT?
CIGUATERA TOXIN |
BIOLOGICAL
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WHAT IS THE CONTAMINANT?
MUSHROOM TOXIN |
BIOLOGICAL
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WHAT IS THE CONTAMINANT?
FINGERNAIL |
PHYSICAL
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WHAT IS THE CONTAMINANT?
BLEACH |
CHEMICAL
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WHAT IS THE CONTAMINANT?
FOOD ADDITIVES |
CHEMICAL
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WHAT IS THE CONTAMINANT?
GLASS |
PHYSICAL
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WHAT IS THE CONTAMINANT?
SHIGELLA |
BIOLOGICAL
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WHAT ARE THE THREE MAJOR FACTORS OF FOODBORNE ILLNESS?
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TIME-TEMPERATURE ABUSE
CROSS-CONTAMINATION POOR PERSONAL HYGIENE |
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WHAT IS TIME-TEMPERATURE ABUSE?
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WHEN PRODUCT IS LEFT IN THE DANGER ZONE FOR TOO LONG.
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WHAT IS CROSS-CONTAMINATION?
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THE TRANSFER OF MICROORGANISMS FROM ONE FOOD OR SURFACE TO ANOTHER
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WHAT IS AN EXAMPLE OF POOR PERSONAL HYGIENE?
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NOT WASHING HANDS
NOT BATHING DIRTY CLOTHES |
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WHAT IS SCOMBROID POISONING
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FISH THAT HAS BEEN TIME-TEMPERATURE ABUSED
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WHAT IS CIGUATERA TOXIN?
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A FISH THAT EATS AN ALGAE THAT CONTAINS THE CIGUATERA TOXINS.
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WHAT IS A FOODBORNE ILLNESS
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AN ILLNESS THAT IS TRANSFERRED FROM PEOPLE TO FOOD.
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WHAT IS A FOODBORNE ILLNESS OUTBREAK?
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2 OR MORE PEOPLE
SAME FOOD SAME ILLNESS CONFIRMED BY LAB |
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WHAT ARE POTENTIALLY HAZARDOUS FOODS?
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MOIST HIGH PROTEIN FOODS THAT HAVE A HISTORY OF OUTBREAKS.
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WHAT ARE THE CATEGORIES OF MIRCOORGANIMS?
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BACTERIA
VIRUS PARASITE FUNGI |
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hOW SHOULD YOU CALIBRATE A THERMOMETER?
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ICE POINT 32 DEGREES
BOILING POINT 212 DEGREES |
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WHAT SHOULD A FOODHANDLER DO BEFORE RETURNING TO WORK WITH A CUT?
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BANDAGE AND GLOVE OR FINGER COT.
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WHAT DOES FIFO STAND FOR?
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FIRST IN FIRST OUT
WAY TO ROTATE FOOD |
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WHAT TEMPERATURE SHOULD THE FREEZER BE?
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0 DEGREES
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WHAT TEMPERATURE SHOULD THE COOLER BE?
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41 DEGREES OR LESS
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HOW DO YOU TAKE A TEMP OF A BULK MEAT?
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THICKEST PART
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HOW DO YOU TAKE THE TEMP OF MILK?
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OPEN CARTON, STICK THERMOMETER IN MIDDLE W/O TOUCHING SIDES
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