Food Protection Course

Front 1

Potentially hazardous foods provide conditions favorable for bacterial growth (TF)

Back 1

True

Front 2

Shellfish tags must be kept with the product and then filed away for how long?

Back 2

90 days

Front 3

The acronym FIFO means

Back 3

First in, first out ... first step dates

Front 4

To show that it is wholesome, meat inspected by the US department of Arg will have the

Back 4

USDA inspection stamp

Front 5

The temperature danger zone for food is between... at this temp range harmful bac...

Back 5

40 and 140 F ... reproduce

Front 6

In refridgerator, raw food products should be stored

Back 6

below cooked food ... this prevent cross contamination

Front 7

List three defects which will cause canned food to be rejected

Back 7

1. large dents

2. bloating

3. holes (rusted)

Front 8

What kind of thermometer should be used?

Back 8

Digital or metal

Front 9

Fresh shell eggs should be stored in a refrigerator at or below

Back 9

45 degrees

Front 10

All food items must be stored at least

Back 10

6 inch from floor

Front 11

Cold temps slow down the growth of bacteria (T/F)

Back 11

True

Front 12

People, both food workers and customers, pose the greatest risk to food safety (T/F)

Back 12

True

Front 13

Under favorable growth conditions, bacteria will double every

Back 13

20-30 minutes

Front 14

List three situations when hands mushed me washed

Back 14

1. raw meats

2. bathroom

3. garbage

Front 15

All food service establishments must have hand-wash sinks within each

Back 15

food prep station, kitchen, and must provide running hot and cold water, soap, and towels/dryer

Front 16

Bacteria commonly found on the surface of raw chicken

Back 16

Salmonella

Front 17

Piece of metal in food is an

Back 17

Physical hazard

Front 18

Clostridium Perfringens is associated with

Back 18

foods in deep pots

Front 19

We can control Clostridium Perfringens by

Back 19

active cooling and reheating meat dishes

Front 20

Home canned foods cannot be used in because of

Back 20

Botulism

Front 21

Smoked fish must be stored at

Back 21

38 degrees

Front 22

control growths of Microorganism called

Back 22

clostriudium botulinum

Front 23

The disease ____ is commonly associated with under cooked pork

Back 23

Trinchienosis

Front 24

Pork should be cooked at a min temp of

Back 24

155 F

Front 25

When using raw shell eggs in a food that will not be cooked or will only be cooked lightly, we should use ______ eggs instead.

Back 25

Pasterized

Front 26

Foods contaiminated by harmful microorganisms always have a change apperance (T/F)

Back 26

False

Front 27

The proper safe holding temps for potentially hazardous food is

Back 27

41 below for colds food

140 or above hot foods

Front 28

When cooling hot foods in a refrigerator they must be:

Back 28

covered after being cooled

Front 29

Refrigerated foods that will be served hot must be rapidly reheated to 165 F using

Back 29

a stove or oven

Front 30

when Bacteria from a raw food get into a cooked or ready-to-eat food, this is called

Back 30

cross contamination

Front 31

The correct cooking temp for poultry stuffed meat and stuffing is

Back 31

165 F

Front 32

Thick foods cool faster in

Back 32

small amount and small containers

Front 33

It is good practice to make cold salads with ingredients that were prev. chilled (T/F)

Back 33

True

Front 34

On a buffet table, maintaining proper food temp is a equally as imp. as having a proper sneeze graud (T/F)

Back 34

True

Front 35

An air break is necessary in the waste line of the:

Back 35

potwash and culinary sinks

Front 36

It is good practice to thaw frozen foods by leaving them out on the kitchen counter (T/F)

Back 36

False

Front 37

When handling food that have already been cooked and are ready to be eaten we must use

Back 37

gloves, tongs, wax paper

Front 38

To ensure that any food contact surface is safe to use, it must be washed rinsed, and

Back 38

air dried

Front 39

Three common injuries are

Back 39

slip/fall, burn, cut

Front 40

What causes muscle strains and sprains

Back 40

over stretching, awkward reaching

Front 41

Who should be give access to facility food areas:

Back 41

cooks, contractors

Front 42

Store knives in ____ to prevent cuts

Back 42

knife rack. designated draw or rack

Front 43

Is it acceptable to use pesticides in food est. by food workers as long as label directions are followed (t/f)

Back 43

False

Front 44

The three key strategies of integrated pest management are to starve them, build them out, and destory them (T/F)

Back 44

True

Front 45

Trans fat in foods raises HDL, increasing the risk of heart disease (T/F)

Back 45

False

Front 46

List four foods that contain trans fat

Back 46

fried, cookies, pre mixed ing, salad dressing

Front 47

Danger Zone

Back 47

41-140

Front 48

20-30

Back 48

Bacteria Doubles

Front 49

1 oz/ 1 gal

Back 49

buck/spray bottle

Front 50

50 ppm

Back 50

ratio for sanitizing dishes

Front 51

165 degrees

Back 51

Poultry

Front 52

140 degrees

Back 52

maintain food

Front 53

90 days

Back 53

shellfish tags

Front 54

4 inches

Back 54

depth of defrosting pan

Front 55

more than 19 seats needs

Back 55

a bathroom

Front 56

6 lbs

Back 56

cut large meats to that size to cool

Front 57

4 hours

Back 57

to cool from 70-41

Front 58

38

Back 58

smoked fish

Front 59

0 degrees

Back 59

to store frozen food

Front 60

155 degrees

Back 60

Pork

Front 61

145

Back 61

cook all other foods

Front 62

158 degrees

Back 62

ground meat