Term
| Name the 3 main types of food safety hazards. |
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Definition
| Physical, chemical, biological |
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Term
| Name the 3 high risk groups |
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Definition
| Very young, very old, those with compromised immune systems. |
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Term
| Name the three areas of food safety we control to protect customers when working with food. |
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Definition
| Personal hygiene, cross contamination, time/temperature abuse |
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Term
| How many people having the Same illness from eating the same food qualifies as a an outbreak. |
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Definition
| Two or more, eating same food and diagnosed with the same illness. |
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Term
| What does FAT TOM stand for |
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Definition
| Food acidity time temp oygen moisture, conditions bacteria need to grow |
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Term
| Name the 5 pathogens that require health authority notification |
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Definition
| Norovirus hepatitis a salmonella typhi nontyphoidal salmonella e coli shigella |
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Term
| What are the two most common viruses that cause food borne illnesses |
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Definition
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Term
| Hepatitis a can be contracted by eating this contaminated food item. |
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Definition
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Term
| If your symptoms include ____ and or _____ you cannot be present in a food service operation. |
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Definition
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Term
| True or false. Bacterial spores can be cooked out of food. |
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Definition
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Term
| Food borne illness causing bacteria require oxygen, except one that is anaerobic which one is it and what does that mean. |
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Definition
| Clostridium botulinum, bacteria that requires low or no oxygen. |
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Term
| Name the bacteria that can be spread between foods by flies |
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Definition
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Term
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Definition
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Term
| What is the temp danger zone |
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Definition
| Zone where pathogens grow fastest, 41-135F |
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Term
| Name the 8 major allergens |
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Definition
| Peanuts tree nuts soy wheat dairy shellfish finfish eggs |
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Term
| Name the 5 key points in a food defense program |
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Definition
| Assure look employee reports threat |
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Term
| How can servers best protect guests with allergies |
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Definition
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Term
| Proper hand washing takes ______secs with water at ___F then _____ and _______________________. |
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Definition
| 15-20secs. 100F. Rinsing. Drying with paper towel. |
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Term
| Name 3 times you must wash your hands in addition to every ____ hours if on the same task. |
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Definition
| Four. Before starting work, change of task, bathroom break, smoking, eating, touching anything contaminated, and more. |
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Term
| The only piece of jewelry a food handler can wear is a ______ |
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Definition
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Term
| The flow of food is protected through two types of barrier... |
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Definition
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Term
| Time and ______ control are critical to protecting safety in the flow of food. |
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Definition
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Term
| If you have a fever and a _________ you cannot work with food or be in a high risk population operation. |
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Definition
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Term
| In what part of the food should a thermometer be inserted to most accurately gauge temperature. |
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Definition
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Term
| Cold foods should be received at ___ F except dairy she'll eggs and shellfish at 45F. |
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Definition
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Term
| You should only purchase food from approved ______ suppliers. |
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Definition
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Term
| What are shellstock tags? How long must they be kept once the final product is served? |
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Definition
| Lot identifiers for shellfish. 90 days |
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Term
| Dry store rooms should be maintained at ___ to ___ and ___% to ___% humidity. |
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Definition
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Term
| USDA inspection is a measure of food ______ and USDA grading is a measure of ______ |
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Definition
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Term
| What is FIFO? How far off the floor should all food be stored |
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Definition
| First in first out. 6 inches |
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Term
| List the order of storage top to bottom in a shared cooler |
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Definition
| Ready to eat, seafood, whole cuts of beef and pork, ground meat and ground fish, while and ground poultry |
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Term
| What Is THE Most ACCURATE Way To DETERMINE temperature in a storage cooler |
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Definition
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Term
| Foods prepared on site can be held at proper Temps for up to ___ days |
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Definition
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Term
| List the Temps and times for for the two stage cooling process. |
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Definition
| 135 to 70 within 2 hours 70 to 41 within four |
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Term
| Name the 4 ways to thaw food safely |
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Definition
| In chiller, under running water not above 70F, cooking process, microwave |
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Term
| Food thawed in the microwave must be _____ immediately after thawing |
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Definition
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Term
| Eggs for high risk groups must be _______ if served raw |
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Definition
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Term
| Produce should be _____ under cool running ________ |
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Definition
| Rinsed. Water not exceeding 70F |
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Term
| Temps for safe cooking ____ for beans rice pasta veggies, ____ for fish eggs for immediate service and whole muscle meats, ____ for ground meats injected meats eggs for holding, ___ for anything poultry. |
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Definition
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Term
| Food cooked in microwaves must reach ___ and allowed to sit for __ minutes after miking |
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Definition
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Term
| Cooling food requires Temps to go to ___ within __ hours and __ within __ hours |
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Definition
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