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46 Cards in this Set

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  • Back
LIST 4 WAYS TO PROPERLY THAW FOODS
COOLER
MICROWAVE AND THEN COOK AFTER
COOKING PROCESS
COLD RUNNING WATER 70 DEGREES OR LESS
DESCRIBE ONE METHOD TO COOL FOODS PROPERLY
ICE BATH- SURROUND PRODUCT IN ICE BATH AND STIR FREQUENTLY.

SHALLOW PAN- REDUCE THE SIZE OF THE PRODUCT INTO SMALLER QUANTITIES TO COOL FASTER
WHAT IS THE DIFFERENCE BETWEEN CLEAN AND SANITARY?
CLEAN- FREE FROM DIRT

SANITARY- LEVEL OF MICROORGANISMS ON THE SURFACE HAVE BEEN REDUCED TO A SAFE LEVEL
LIST 8 STEPS TO PROPER HANDWASHING
1.
2.
3.
4.
5.
6.
7.
8.
WHICH OF THE FOLLOWING IS MORE LIKELY TO CAUSE A FOODBORNE ILLNESS?

TOMATO JUICE
COOKED BEANS
DRY MILK POWDER
COCONUT
COOKED BEANS
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
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
WHAT TEMPERATURES SHOULD STORAGE ROOMS BE KEPT AT:
50 TO 70 DEGREES f
WHAT TEMPERATURES SHOULD POTENTIALLY HAZARDOUS FOODS BE HELD AT?
140
WHAT MIT SHOULD CHICKEN BE COOKED TO?
165
WHAT MIT SHOULD FISH BE COOKED TO?
145
WHAT MIT SHOULD PORK BE COOKED TO?
155
WHAT MIT SHOULD GROUND BEEF BE COOKED TO?:
160
WHAT MIT SHOULD MICROWAVED FOODS BE COOKED TO?
165
WHAT MIT SHOULD REHEATS BE COOKED TO?
165
WHAT IS THE SOURCE FOR SALMONELLA?
WATER, SOIL, DOMESTIC ANIMALS
WHAT IS THE SOURCE FOR STAPHYLOCOCCUS?
HUMANS
WHAT IS THE SOURCE FOR NORWALK VIRUS?
FECES-CONTAMINATED WATER
WHAT IS THE SOURCE FOR ANISAKIASIS?
MARINE FISH
WHAT IS THE SOURCE FOR BOTULISM?
PRESENT ON ALMOST ALL FOODS
WHAT IS THE SOURCE FOR SHIGELLA?
FLIES
WHAT IS THE CONTAMINANT?
HAIR
PHYSICAL
WHAT IS THE CONTAMINANT?
CIGUATERA TOXIN
BIOLOGICAL
WHAT IS THE CONTAMINANT?
MUSHROOM TOXIN
BIOLOGICAL
WHAT IS THE CONTAMINANT?
FINGERNAIL
PHYSICAL
WHAT IS THE CONTAMINANT?
BLEACH
CHEMICAL
WHAT IS THE CONTAMINANT?
FOOD ADDITIVES
CHEMICAL
WHAT IS THE CONTAMINANT?
GLASS
PHYSICAL
WHAT IS THE CONTAMINANT?
SHIGELLA
BIOLOGICAL
WHAT ARE THE THREE MAJOR FACTORS OF FOODBORNE ILLNESS?
TIME-TEMPERATURE ABUSE
CROSS-CONTAMINATION
POOR PERSONAL HYGIENE
WHAT IS TIME-TEMPERATURE ABUSE?
WHEN PRODUCT IS LEFT IN THE DANGER ZONE FOR TOO LONG.
WHAT IS CROSS-CONTAMINATION?
THE TRANSFER OF MICROORGANISMS FROM ONE FOOD OR SURFACE TO ANOTHER
WHAT IS AN EXAMPLE OF POOR PERSONAL HYGIENE?
NOT WASHING HANDS
NOT BATHING
DIRTY CLOTHES
WHAT IS SCOMBROID POISONING
FISH THAT HAS BEEN TIME-TEMPERATURE ABUSED
WHAT IS CIGUATERA TOXIN?
A FISH THAT EATS AN ALGAE THAT CONTAINS THE CIGUATERA TOXINS.
WHAT IS A FOODBORNE ILLNESS
AN ILLNESS THAT IS TRANSFERRED FROM PEOPLE TO FOOD.
WHAT IS A FOODBORNE ILLNESS OUTBREAK?
2 OR MORE PEOPLE
SAME FOOD
SAME ILLNESS
CONFIRMED BY LAB
WHAT ARE POTENTIALLY HAZARDOUS FOODS?
MOIST HIGH PROTEIN FOODS THAT HAVE A HISTORY OF OUTBREAKS.
WHAT ARE THE CATEGORIES OF MIRCOORGANIMS?
BACTERIA
VIRUS
PARASITE
FUNGI
hOW SHOULD YOU CALIBRATE A THERMOMETER?
ICE POINT 32 DEGREES
BOILING POINT 212 DEGREES
WHAT SHOULD A FOODHANDLER DO BEFORE RETURNING TO WORK WITH A CUT?
BANDAGE AND GLOVE OR FINGER COT.
WHAT DOES FIFO STAND FOR?
FIRST IN FIRST OUT
WAY TO ROTATE FOOD
WHAT TEMPERATURE SHOULD THE FREEZER BE?
0 DEGREES
WHAT TEMPERATURE SHOULD THE COOLER BE?
41 DEGREES OR LESS
HOW DO YOU TAKE A TEMP OF A BULK MEAT?
THICKEST PART
HOW DO YOU TAKE THE TEMP OF MILK?
OPEN CARTON, STICK THERMOMETER IN MIDDLE W/O TOUCHING SIDES