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26 Cards in this Set
- Front
- Back
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Where can Idaho's food safety rules for food service establishments be found. |
The Idaho Food Code |
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Who enforces Idaho's food safety rules? |
Evironmental Health Specialists |
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The number of people affected by food allergies in the U.S is _____ |
12 million |
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The "Big eight" common food allergens are: |
Milk & Dairy Products Eggs and egg products Fish Shellfish Wheat Soy and soy products Peanuts Tree nuts |
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The hand washing area in a food service establishment is required to have these five items: |
Hot & cold water Soap Sanitary drying method Garbage can Sign |
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Hands are to be washed for at least _________ in a food service settings. |
20 seconds |
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When should a sick employee should not handle food when : |
Hepititis A Diarrhea E. Coli infection Couging Sore throat with fever Giardia |
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Biological hazards are responsible for more foodborne illness than any other hazard, TRUE or FALSE |
True |
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Examples of a physical food hazard are: |
Dirt,Dust,Hair, and metal shavings. |
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Examples of a chemical food hazard are: |
Zinc,lead, and copper |
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Examples of a biological food hazard are: |
Bacteria,Viruses,Paracites, and fungi |
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Viruses and paracites do ____ ____ in foods. |
not grow |
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Definition of FatTom |
Food Acidity Temperature Time Oxygen Miosture |
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Which form of a bacteria cell is more resistant to heat? |
Spore |
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Spores return to vegetative cells under ____ conditions. |
Favorable |
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Normal cooking cooking tempretures do NOT ____ spores. |
Kill |
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Foods that support the rapid growth of bacteria are defined as: |
PHF |
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Potententally Hazardous foods are generally high in _____ , low in _____ , and high in ____. |
Protien,acidity,moisture |
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For day-to-day food safety, food service establishments often use one of two management tools: |
Active Managerial control or HACCP |
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List six common foodborne illnesses. |
Nausea,Vomiting,Diarrhea,Fever,Jaundice,Abdominal |
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What Temperature range is the danger zone? |
41°F -135°F |
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Minimum cooking Temperatures for beef, lamb, and eggs. |
145°F for 15 seconds |
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Minimum cooking Temperatures for injected meats, fround meats, and fish. |
155°F for 15 Seconds |
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Minimum cooking Temperatures for poultry, wildgame, stuffed meats |
165°F for 15 seconds |
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Potentally hazardous food held cold must be below a temperature of : |
41°F |
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Three techniques for safe cooling PHF: |
Ice wand or ice bath Cold water bath Shallow pans |
