Basic Food Safety Exam

Front 1

What are the different types of food hazards

Back 1

biological, physical, chemical

Front 2

what types of micro-organisms can contaminate foods

Back 2

bacteria (pathogens), viruses, paratozoa, parasites, fungi (yeast & moulds)

Front 3

what is the safest way to thaw food

Back 3

refrigerator

Front 4

what is a food borne illness

Back 4

EATING food which CONTAINS microbiological chemical or physical hazards

Front 5

what causes food poisoning? what are some symptoms

Back 5

micro-organisms

-FEVER, nausea, headache, diarrhea, paralysis, death, coma

Front 6

how to prevent food borne illness

Back 6

prevent micro-organisms from getting into food, delay growth, kill by cooking

Front 7

what is the most dangerous type of contamination

Back 7

biological--pathogens: bacteria, viruses, parasites, moulds, yeast

Front 8

how to prevent chemical contamination

Back 8

store chemicals safely & together, keep away from food, label containers, never store food in chemical containers, use cleaning products safely

Front 9

what type of containers should acidic food be placed in?why?

Back 9

heavy duty plastic may dissolve metal

Front 10

how to prevent physical contamination

Back 10

do not wear jewellery, hair restraint, watch out for hazards, keep food at least 15cm off floor

Front 11

what is WHIMIS

Back 11

workplace hazardous materials info system

-protects health of all employees involved in the purchase, storage, use of chemicals

Front 12

who is affected by whimis

Back 12

anyone who purchases, stores or uses potentially hazardous chemicals, all workers must comply and be trained by WHIMIS

Front 13

4 main components of whimmis

Back 13

supplier labels, workplace labels, MSDS, training

Front 14

what is PHF

Back 14

high risk food capable of supporting growth of pathogens, organisms/toxins

ex. tofu. soy, farlic, fish, meat, eggs, rice, dairy..

Front 15

what temp should hot food be

Back 15

60C or hotter

Front 16

perishable & low risk food

Back 16

perishable: foods that decay/spoil rapidly and can not be eaten after a certain time

low risk: do not support organism growth

Front 17

what is the danger zone

Back 17

4-60 degrees: bacteria grows quickly

Front 18

how do time and temp affect bacterial growth

Back 18

keep food out of danger zone

keep hot foods hot and cold foods cold

Front 19

what is the most important tool for food safety

Back 19

thermometer

Front 20

cross contamination

Back 20

indirect transmission of harmful substances traveling from one food to another

Front 21

what is the most common type of cross contamination

Back 21

mixing raw food with ready to eat food

Front 22

what are the most important things that food handlers can do for food safety

Back 22

hygiene, wash hands, prevent cross contamination

keep food out of danger zone--hot foods hot, cold foods cold

Front 23

viruses

Back 23

smallest, do not grow in food but are carried on it, get into food with an infected food handler

Front 24

parasites

Back 24

single/multi celled org. that can only survive in a living creature (person/animal)

passed through foods

some are visible (roundworm)

protozoa

Front 25

fungi

Back 25

yeast/moulds

can spoil foods/make people ill

Front 26

yeast spoilage

Back 26

food smells like alc

pinkish colour

slime/bubbles

Front 27

mould spoilage

Back 27

fuzzy spot

some produce toxins

spoil foods (cheese is exception)

Front 28

bacteria

Back 28

most concern

everywhere and hard to kill

carried by everything

can produce spores

ex. Clostridium botulinum, Salmonella

important to cook, cool and reheat properly

Front 29

high risk population

Back 29

young

old

pregnant

low immune system

Front 30

bacterial infection

Back 30

caused by pathogens

-symptoms may not appear right away

Front 31

bacterial intoxication

Back 31

eating TOXINS

Ex. staph

Front 32

how fast can bacteria divide

Back 32

every 20 mins

Front 33

what do bacteria need to grow

Back 33

food--grow easily in protein

oxygen

time: max 2hrs

temp: 4-60

moisture (water/aw)--high

acidity/alkalinity : pH low 4.6-7.5

Front 34

what is the flow off food

Back 34

receiving

storing

preparing

serving

cooling (to store)

reheating

Front 35

HACCP

Back 35

hazard analysis critical control point

-analyzes where food contamination risks are

Front 36

3 steps to food safet

Back 36

prevent micro-organism

delay micro-organism

kill micro-organism

Front 37

how should facility be designed

Back 37

to minimize contamination, follow food flow/traffic

Front 38

coving

Back 38

curved, sealed edge to make cleaning easier

Front 39

carrier

Back 39

does not show noticeable signs

Front 40

cycle of transmission

Back 40

food

food handler

environment

direct transmission: touching, coughing, sneezing into food

Front 41

sanitizing vs. sterilizing

Back 41

sanitizing: reduces

sterilizing: destroys all

Front 42

chemical sanitizer

Back 42

used to kill harmful micros

chlorine

iodine

quats

Front 43

how to clean

Back 43

45C water+

Front 44

how to sanitize

Back 44

chemical

Front 45

when should dish washers be cleaned

Back 45

2hrs after operating

Front 46

what are each sink in a 3 compartment sink for

Back 46

1. washing

2.rinsing

3. sanitizing

Front 47

2 sink compartment sink

Back 47

1.washing/rinsing

2. sterilizing

Front 48

how to CIP

Back 48

clean in place equipment

remove all removable parts and wash

circulate sanitizing solution

Front 49

when should equipment that is continuously used be cleaned

Back 49

every 4 hrs

Front 50

when to reject: beef, lamb, pork

Back 50

brown, grey purple blotches

slimy, sticky dirty

Front 51

when to reject poultry

Back 51

discolouration, darkened wing tips, bad smell, stickiness, soft flabby texture

Front 52

when to reject fresh fish

Back 52

gills-dry, gray green colour

-fishy or ammonium odour

sunken eyes

soft flesh

Front 53

when to reject shellfish

Back 53

partly open

shells do not close

Front 54

when to reject lobster

Back 54

soft shell, strong odour, tail not curl when handled

Front 55

when to reject eggs

Back 55

dirt

cracks in shells

no grading

Front 56

different ways to thaw food

Back 56

fridge

cold water in sink

cooking time

microwav

Front 57

when should you thaw food in the microwave

Back 57

if you will cook it right away

Front 58

what do large ice crystals indicate

Back 58

food has been left to room temp then re-frozen

Front 59

what should be the temperature of the fridge, freezer

Back 59

fridge: <4

freezer: <-18

Front 60

when should food temp be checked

Back 60

every 2hrs

record in temp log book

Front 61

thermocouple

Back 61

electronic thermometer

Front 62

time temp indicators

Back 62

liquid crystals which change colour in danger zone

Front 63

bi-metallic therm.

Back 63

analogue gauge

Front 64

stem thermo.

Back 64

analogue gauge

Front 65

infrared

Back 65

non contact thermometers measures surface temp

Front 66

digital thermometer

Back 66

used in dry storage area, fridge, freezer

-electronic

Front 67

when should thermometer be cleaned and sanitized

Back 67

after it touches food

Front 68

how should you calibrate a thermometer when measuring hot or cold temps

Back 68

hot; half boiling water

cold: half ice water

Front 69

how to ensure temp reading is correct

Back 69

make sure it is not touching the sides or bottom/bones

wait 2 mins after cooking

Front 70

how should flexible packaging temp be measured

Back 70

fold bad around thermometer

Front 71

how should inflexible packaging temp be measured

Back 71

thermo in between packages

Front 72

how can you slow bacteria growth

Back 72

control time and temp

check temp of food every 2 hrs

throw out food held at room temp after 2hrs

Front 73

what are some safe cooking practices

Back 73

do not cook large quantities at a time

make sure food is heated evenly

do not cook stuffing inside meat

watch for ground meats

check temp at several parts

Front 74

how should food be reheated

Back 74

only once

74C or higher for at least 15s

never add reheated food to fresh food

Front 75

to what temp should whole poultry be cooked

Back 75

85

Front 76

temp poultry pieces

Back 76

74

Front 77

temp of stuffing in poultry

Back 77

74

Front 78

temp of food mixes

Back 78

74

Front 79

pork lamb veal beef whole cuts temp

Back 79

71

Front 80

ground meat temp

Back 80

71

Front 81

fish temp

Back 81

70

Front 82

eggs temp

Back 82

63

Front 83

how to cool food

Back 83

cooled in 4hrs

one stage

2 stage

Front 84

does food cool faster is shallow pans

Back 84

you got it dude

Front 85

how many times can food be reheated

Back 85

uno

Front 86

what is an allergen

Back 86

food substance they are allergic to

Front 87

intolerance

Back 87

difficulty digesting food

Front 88

symptoms of allergic rxn

Back 88

runny nose

ear ache

head ache

swelling

indigestion

vomiting

Front 89

how to prevent allergic rxns

Back 89

ensure allergens aren't transferred

separate foods with known allergens

use only approved ingredients

clean and sanitize

make food withs allergen LAST

Front 90

what does the federal gov control

Back 90

health and safety

food supply/food service regulation

Front 91

what does the provincial gov control

Back 91

have their own laws

"acts"--minimum standards

Front 92

public health inspectors

Back 92

help make food safe

do not provide warning