Food Safety

Front 1

HACCP - hazard analysis critical control point

Back 1

Food safety program that monitors every step of production of food from beginning to end to help prevent illness

Front 2

Critical control point

Back 2

Point at which an identified hazard must be prevented, eliminated or reduced

Front 3

Cooking temp for rare roast beef

Back 3

130°F

Front 4

Cooking temp for roast beef, eggs, fish, roast pork

Back 4

145°F

Front 5

Cooking temp for ground meat, needle-tenderized beef and pork, eggs not being immediately used

Back 5

155°F

Front 6

Cooking temp for poultry, leftovers, stuffed meats

Back 6

165°F

Front 7

Food temperature danger zone is ___°F to ___°F

Back 7

41°F to 135°F

Front 8

The 3 types of hazards to food safety

Back 8

Physical, chemical, biological

Front 9

Physical hazard -

Back 9

Foreign object in food

Front 10

Chemical hazard -

Back 10

Cleaning supplies or chemicals in food

Front 11

Biological Hazard -

Back 11

Pathogenic bacteria, viruses, parasites, or mold in food

Front 12

Shell stock tags from shellfish containers must be kept on file for ___ days

Back 12

90 days

Front 13

Fresh fish must have ____ and ________

Back 13

Red gills, no cloudy eyes

Front 14

3 qualities of potentially hazardous foods

Back 14

High in protein, neutral pH, high moisture.

Front 15

A pH of 7 is _____, pH below 7 is _____, and pH above 7 is _______

Back 15

Neutral, acidic, alkaline

Front 16

PH below ____ inhibits bacteria growth

Back 16

4.6

Front 17

Water level below ___ inhibits bacteria growth

Back 17

.85

Front 18

Raw or undercooked food should always be stored ______ cooked food

Back 18

Below

Front 19

______ foods should never be stored in a copper or galvanized container.

Back 19

Acidic

Front 20

Cold food is always held at __°F or less on a buffet

Back 20

41°F

Front 21

Hot food is always held at ___°F or higher on a buffet

Back 21

135

Front 22

You may add ___ as a food ingredient to cool food safely

Back 22

Ice

Front 23

Fifo

Back 23

First in first out stock rotation process

Front 24

3 compartment sinks must be cleaned every _______

Back 24

24 hours

Front 25

Three types of chemical sanitizer

Back 25

Chlorine, iodine, quaternary ammoniun

Front 26

Acceptable parts per million (ppm) and temp for chlorine

Back 26

50 ppm 75-100°F

Front 27

Acceptable parts per million (ppm) and temp for iodine

Back 27

12.5 to 25 ppm, 75-100°F

Front 28

Acceptable parts per million (ppm) and temp for quaternary ammoniun

Back 28

200ppm, 65-75°F

Front 29

Temp of wash water should be___

Back 29

110°F

Front 30

Shelving should be ___ above the floor and ____ above the table or counter

Back 30

6 inches, 4 inches

Front 31

Only a ________ may use pesticides

Back 31

Pco, pest control operator

Front 32

Let hot food cool to ______, then put in cooler

Back 32

Room temp

Front 33

__________ is the best equipment to cool down food

Back 33

A blast chiller

Front 34

_______ is a sign that poultry is going bad

Back 34

Sticky flesh

Front 35

Large is crystals are a sign of ________

Back 35

Refrozen food

Front 36

Parasites can be killed by proper cooking or freezing at _____

Back 36

-4°F for 7 days

Front 37

Ice used on a buffet may not be used for _____

Back 37

Human consumption

Front 38

Hand washing must occur for at least

Back 38

20 seconds

Front 39

All milk products must be be ____ and ____

Back 39

Grade A and pasteurized

Front 40

All ____ and ______ need a living host to grow

Back 40

Viruses and parasites

Front 41

3 ways to thaw foods

Back 41

In refrigerator, under 70° running water, in microwave while cooking

Front 42

Hepatitis a

Back 42

Spread by poor hand washing

Front 43

Norovirus

Back 43

Spread by poor hand washing, raw vegetables, oysters

Front 44

Trichinosis

Back 44

Wild game or pork

Front 45

Anisakiasis

Back 45

Raw fish, shellfish

Front 46

Giardia

Back 46

Water, raw fruits and veggies

Front 47

Cryptosporidium

Back 47

Fecal contamination from manure and water

Front 48

Clostridium botulinum

Back 48

Swollen cans

Front 49

Clostridium perfringens

Back 49

Soil, animal, and human waste

Front 50

Staphylococcus

Back 50

Found on skin nose and hands

Front 51

E. Coli

Back 51

Fecal contaminant, raw meat

Front 52

Salmonella

Back 52

Raw poultry, eggs, milk

Front 53

Shigella

Back 53

Fecal bacteria, ready to eat foods, water

Front 54

Bacillus cereus

Back 54

Starchy foods, soil, raw vegetables

Front 55

Campylobacter jejuni

Back 55

Raw poultry

Front 56

Listeria

Back 56

Unpasteurized milk, soil, raw vegetables

Front 57

Vibrio

Back 57

Raw seafood

Front 58

Infection

Back 58

Caused by eating live, pathogenic bacteria that grow in your body and make you sick

Front 59

Intoxication

Back 59

Caused by eating the toxin formed by growing bacteria