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106 Cards in this Set

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What is a C.C.P.?
It is the point in the flow of food where hazards can be prevented, eliminated or reduced to safe levels
What is the most effective preventative measure against flies?
Air Curtain
What is the most common illness associated with Deli meats?
Lysteria
The minimum water temperature for a hand washing sink is…
110 degrees
Where should cleaning tools be stored?
In a cleaning tools area, away from food and food prep areas
What is coving?
A curved ceramic tile that makes the transition between the floor and walls for easy cleaning
If a employee has a question or concern about the use of cleaning chemicals he should look where?
The Material Safety Data Sheet
If you find small pieces of cloth and sheds of paper is a corner of the dry storeroom behind a shelf, it is a sigh of what?
Mice / Rodents
The minimum water temperature of the rinse cycle in a high temperature mechanical dishwasher is…
180 degrees
List the correct steps in utilizing a three compartment sink for cleaning and sanitizing.
1. Rinse, scrape, or soak items before washing.
2. Wash in wash sink at 110oF. Immerse or spray rinse at 110oF.
3. Immerse in hot water at 171oF or above or sanitizing solution
The rinse temperature of chemical- sanitizing machines should be between…
75 degrees and 120 degrees
The ideal length for a training session is
twenty to thirty minutes
During the training session, a trainer should focus on five to__major points
Nine
Spoilage microorganisms typically
do not cause foodborne illness.
What is the most likely source of Hepatitis A?
Contaminated water or poor personal hygiene
Bacteria grow especially well in food that is
warm, moist, contains protein, and has a pH that is neutral to slightly acidic.
What is potable water?
Water that is safe to drink
What is the easiest, key factor to control in preventing bacterial growth?
Time and temperature control
What is the leading cause of foodborne illness?
Eating food contaminated with foodborne pathogens
Pathogens are
microorganisms that cause disease.
What agencies enforce food safety in restaurants?
State or local heath departments
The acidity or alkalinity of food is measured by its
pH level.
Cold-holding equipment must be able to keep food at
41ºF (5ºC) or lower
Bacteria in the process of reproduction
can be killed by high temperatures.
FAT TOM is an acronym that stands for the
conditions that favor the growth of most foodborne microorganisms.
The Temperature Danger Zone is the
temperature range in which most foodborne microorganisms grow well.
To survive, parasites require
A host
A different form of bacterial cells that can survive some cooking and freezing temperatures are called
spores.
What toxin is found in predatory tropical reef fish and is not destroyed by cooking?
Cigautera
Scombroid poisoning is caused by eating food containing this toxin
Histamine
Where should pesticides be stored?
In a locked storage area away from food
What are the three hazards of food safety?
Biological, chemical, physical
Management can play a key role in promoting proper personal hygiene by
modeling proper behavior at all times.
Yellowed skin and eyes could indicate that a person has
Hepatitis A
Dry food should be stored
out of sunlight.
What is cross-contamination?
The transfer of microorganisms from one food or surface to another
What are the microorganisms that pose the greatest threat to food safety.
Bacteria
The acronym FIFO stands for
The first in first out method of food rotation
Establishing policies and procedures to control the five common risk factors for foodborne illness is called
Active managerial control
A person shows up at a restaurant claiming to be a heath inspector- What should the manager do?
Ask to see identification
Food codes developed by state agencies are
Minimum standards necessary to ensure food safety
Thermometers should be recalibrated
anytime they have been dropped & before each shift or before the day’s deliveries.
Which kind of probe would you attach to a thermocouple or thermistor to measure the temperature of frying oil?
Immersion probe
When a shipment of food arrives, employees should
inspect all food immediately before storing it
A USDA inspection stamp on meat indicates
that the product and processing plant have been inspected.
Under which of the following conditions can you store molluscan shellfish in a display tank?
If you obtain a variance from the local health department
The “flow of food” refers to the
path that food travels through an establishment.
The relative humidity level in a dry storeroom should be
50 to 60 percent.
What devise is used to measure relative humidity levels in dry-storage areas?
Hygrometer
What stamp indicates the palatability of the product?
Grading stamp
The proper temperature for dry storerooms is between
50°F and 70°F (10°C and 21°C).
Dry food should be stored on a shelf
six inches off the floor and away from the walls.
What is the proper temperature of a freezer unit?
0°F (-18°F) or below
What should the internal temperature of raw meat, poultry, and fish be when stored?
41°F (5°C) or lower
Which of the following is the proper minimum internal temperature to cook chicken?
165ºF (74ºC) for 15 seconds
Food cooked in a microwave should be
stirred or rotated halfway through cooking.
When reheating potentially hazardous food, it must be brought to 165°F (74°C) within a maximum of how many hours?
2 hours
Food cooked in a microwave should reach an internal temperature of
165º degrees for at least 15 seconds
To what internal temperature should you cook a pork chop for at least
15 seconds?
145°F (63°C)
To what internal temperature should you reheat potentially hazardous food for 15 seconds within 2 hours
165°F (74°C)
Which step in food prep reduces the number of microorganisms to safe levels?
Cooking
What is two-stage cooling?
The process by which cooked food is cooled from 135ºF to 70ºF (57ºC to 21ºC) within two hours and then from 70ºF to 41ºF (21ºC to 5ºC) or lower in an additional four hours, for a total cooling time of six hours
A tuna casserole made with leftover pasta noodles should be cooked to an internal temperature of
165ºF (74ºC) for 15 seconds
To what internal temperature should you cook fish for at least 15 seconds?
145°F (63°C)
To what internal temperature should you cook hamburgers for at least
15 seconds?
155°F (68°C)
Which of the following procedures should be used for reheating a properly stored pot of thick beef stew for steam table service?
Reheat the stew quickly to 165ºF (74ºC) for 15 seconds within 2 hours on the stove before placing it on the steam table.
Pork roasts should be cooked to
145ºF (63ºC) for four minutes.
To what temperature should eggs for immediate service be cooked?
145ºF (63ºC) for fifteen seconds
Hash browns are served in a chafing dish which has its own heat source and an external dial thermometer. How can you ensure that the potatoes are safe to eat?
Every 2 hours, measure the internal temperature of the potatoes with a thermometer.
What is the maximum amount of time that should pass before the internal temperature of food held in hot-holding equipment is checked?
4 hours
Chafing dishes and steam tables are examples of
hot-holding equipment
At what temperature should food be hot-held for service?
135ºF (57ºC) or higher
What types of food most favors the growth of
foodborne microorganisms?
Food that contains protein
A lexan container with a perforated insert is an example of
Cold holding equipment
The biggest potential problems in dry storage areas are
moisture and heat.
What is the right way to measure the temperature of meat, poultry, or fish
Insert the thermometer stem or probe into the thickest part of the product.
It is important to never taste canned food that you suspect might be contaminated because
It could contain Botulinum, give you botulisum
UHT is an acronym for
Ultra High Temperature Pasteurized and Aseptically packaged food
Establishing policies and procedures to control the five common risk factors of foodborne illness is called
Active managerial control
A demographic of our population who are susceptible to foodborne illness because of immuno- deficiencies or illness are called
High risk populations
A disease carried or transmitted to people by food is called
A foodborne illness
Food in which microorganisms are able to grow rapidly are called
Potentially Hazardous Food
The amount of moisture available in a food for microorganisms to grow is called
Water activity (aw)
What is the smallest microbial contaminant?
Viruses
Foodborne intoxication occurs when
A person eats food containing illness-causing toxins
Parasites can be killed by
Proper cooking and freezing
Foodborne infections result when
A person eats foods containing pathogens, which then grow in the intestines and cause illness
The body’s negative reaction to a particular food protein is called
A food allergy
An apparently healthy person may be hosting foodborne pathogens, such as Hepatitis A, they are called a
Carrier
What foodborne illness is the only one that can be prevented by a vaccine?
Hepatitis A, which causes inflammation of the liver
Establishments must only use hand sanitizers that
Have been approved by the FDA
Some jurisdictions will allow bare-hand contact with Ready- To- eat Foods if
The establishment has a verifiable written policy on handwashing procedures
Which of the following control measures keeps insects away but does not necessarily kill them?
Repellants
An integrated pest management program focuses on
preventing pests from entering an establishment and using control measures to eliminate pests that have already infested an establishment.
“Cleaning” is best defined as
removing all visible food and soil from an item’s surface
What is the proper method for cleaning and sanitizing stationary equipment?
Wash and rinse, then wipe or spray with a chemical-sanitizing solution
What is the purpose of Material Safety Data Sheets?
To inform employees of the hazards associated with the chemicals with which
they work
The two methods used to sanitize surfaces are
chemical sanitizing and heat sanitizing
A foodservice employee would like to know what protective equipment should be worn when using a specific chemical. Where would he find that information?
On the chemical’s Material Safety Data Sheet
What are the 3 factors that influence the effectiveness of chemical sanitizers?
Concentration, contact time, temperature
In a three-compartment sink, you are ready to sanitize the items you have just washed. What should the temperature be of the water used for sanitizing?
At least 171ºF (77ºC)
The greatest threat to water supplies in foodservice facilities is
cross-connections
Backflow is a food safety danger because
contaminated water can enter the potable water supply
What is the purpose of a vacuum breaker?
It is used to prevent cross-connections between piping systems or between a hose
and a faucet.
What should be done before cleaning and sanitizing items in a three-compartment sink?
Clean and sanitize all work surfaces and each sink
A foodborne illness often caused by contaminated chicken and eggs is called
salmonellosis