Fichas
Ready Set Food Safe Altered Test Review
Fichas del conjunto (53)
- 1Your odds of contracting foodborne illness1 in 6
- 2Groups of people at higher risk for contracting foodborne illnessYoung children/infants
Elderly
Pregnant women
Those with weakened immune system - 3Anything that interferes with providing safe food is aFood hazard
- 4The 3 categories of food hazardsPhysical
Chemical
Biological - 5Examples of physical hazardsDust, dirt, metal shavings, broken glass, foreign objects
- 6Prevention of physical hazardsWear hairnet; purchase food from reputable source
- 7Examples of chemical hazardsCleaning solutions, pesticides, toxic metals
- 8Preventing chemical hazardsAvoid cross-contamination by proper storage; avoid metal cookware that can leach into the food
- 9Examples of biological hazardsBacteria, viruses, fungi, parasites
- 10Preventing biological hazardsGood personal hygiene; avoid cross-contamination; control time and temperature
- 11The four categories of microorganismsViruses
Parasites
Bacteria
Fungi - 12The hazard responsible for causing the most foodborne illnessBiological
- 13The two microorganisms that grow in foodBacteria, fungi
- 14The three microorganisms that can be good or badBacteria, yeast, molds
- 15The two microorganisms that do not grow in foodParasites, viruses
- 16What does FAT TOM stand for?Food, acidity, time, temperature, oxygen, moisture
- 17Foods that support the rapid growth of bacteriaPotentially Hazardous Foods (PHF)
- 18Potentially Hazardous Foods are generally high inProtein and moisture
- 19Potentially Hazardous Foods are generally low inAcidity
- 20Potentially Hazardous Foods includeFoods of animal origin
Plant foods that are heat treated
Raw plant food with history of causing illness
Garlic-in-oil mixtures that have not been modified - 21Foodborne illness occurs when consumed food containsPathogenic microbes that cause infection or a toxin produced by pathogenic bacteria
- 22Symptoms of foodborne illnessNausea, vomiting, diarrhea, fever, jaundice, abdominal cramps
- 23Common control factors for foodborne illnessGood personal hygiene
Avoid cross-contamination
Cook thoroughly
Properly cool leftovers - 24What does FIFO stand forFirst in first out
- 25Dial thermometers need to be inserted this far into the food2 - 2 1/2 inches
- 26Digital thermometers need to be inserted this far into food1/2 inch
- 27The "Big Eight" common food allergensMilk and dairy products
Fish
Wheat
Peanuts
Eggs and egg products
Shellfish
Soy and soy products
Tree nuts - 28To avoid allergic reactions, servers should be able toDescribe dishes, identify ingredients, suggest items
- 29When do you need to wash hands or change gloves when preparing foodBefore working with food
After using restroom,sneezing,coughing
When changing preparation tasks
After handling raw meat, poultry, fish,eggs
After touching dirty equipment, dishes, work surfaces, clothing, wiping cloths
After eating food or drinking a beverage
After touching mouth, nose, ears, or face - 30What is the "no bare-hand contact" ruleGloves must be worn (or tongs used) when handling ready-to-eat foods that are not heated before being served
- 31When working with an infected cut on your hand what actions need to be takenWash hands
Fully cover cut with a clean bandage
Glove hands - 32How do you make a sanitizing solutionAdd 1 tablespoon of bleach to 2 gallons of water
- 33What is the difference between clean and sanitaryClean - free of visible soil
Sanitary - free of harmful microbes and pathogens - 34Ready-to-eat food should be stored aboveRaw foods
- 35Where and how should raw meat be storedOn the bottom shelf in a pan to catch juices
- 36Why should you label products that are removed from their original containersSo you don't make mistakes and cross-contaminate
- 37What are two things you can do while cooking food to keep it safeAvoid temperatures where bacteria can grow
Cook to recommended temperatures to destroy pathogens - 38What is the Danger Zone41-135
- 39PHF may not be in the Danger Zone longer than4 hours
- 40What are the rules for hot holdingNever use a holding unit to cook food
Keep hot foods 135 or higher
Check temperature at least every 4 hours with sanitized thermometer - 41Reheating ruleReheat within 2 hours to 165 for 15 minutes
- 42When using a thermometer follow these guidelinesInsert into the thickest part of food
Don't let the thermometer touch the pan, bone, or fat - 43How do you calibrate a dial thermometerPlace in an ice water slurry. If the dial doesn't read 32 change the pointer by using the hex adjusting nut under the head
- 44Steak, pork chops, and fish fillets should reach an internal temperature of145 for 15 seconds
- 45Hamburger and fish cakes should reach an internal temperature of155 for 15 seconds
- 46Poultry, wild game, and stuffed meats should reach an internal temperature of165 for 15 seconds
- 47How is the growth/survival of bacterial pathogens affected by refrigeration and freezingRefrigeration - growth stopped or slowed considerably
Freezing - growth stopped but pathogens may survive - 48Three acceptable methods for thawing PHFRefrigerator
Running water
Part of cooking - 49What do you do if a PHF has been in the Danger Zone for 4 hours or longerDiscard it
- 50Three safe techniques for cooling of PHFIce wand or ice bath
Cold water bath
Shallow pans - 51When loading the refrigerator or freezer make sure this can happenAir can circulate
- 52A PHF held cold must be below41
- 53What does HACCP stand forHazard
Analysis
Critical
Control
Point
Información
- Descripción
- Flash card to review for an altered version of the Ready Set Food Safe exam.
- Creado por
- Kaylene Flamm
- Visitas
- 464
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- Valoración