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Foods 9 Safety Test
| Question | Answer |
|---|---|
| What is the number 1 foodborne illness symptom? | Diarrhea |
| Foodborn illness is caused by what? | Bacteria in the food or viruses transmitted to food. |
| What are the three types of food contamination? | Chemical-Chemicals Biological-Bacteria Physical-Objects |
| MOST CAUSES OF FOOD BORNE ILLNESS ARE CAUSED BY? | Biological Contaminants |
| What is direct transmission? | Occurs when microbes DIRECTLY transfer from the source of contamination to the food. |
| Examples of direct transmission? | -Contaminated raw meat juice drips onto fresh produce. -An infected food handler coughs/sneezes onto food or touches the food with contaminated hands |
| What is indirect transmission/cross contamination? | Occurs when there is an intermediate step between the source of contamination and the food. |
| Examples of indirect transmission? | Using a cutting board to cut up raw chicken and then using it again to prepare salads without cleaning and sanitizing the board first. |
| Who is at risk of contracting a food borne illness? | EVERYONE! HOWEVER, infants, kids under 5, pregnant women, the elderly, and people with weakened immune systems are at a greater risk of developing a foodborne illness. |
| What are microbes? | Microbes are living things that are often too small to be seen without the help of a microscope |
| What are microorganisms? | They are everywhere, YOU MAY NOT SEE, TASTE, OR SMELL THEM, but they hide on your body, in the air, on kitchen counters and utensils, and in the food |
| What are the 5 different microbes? | Bacteria, Viruses, Fungi, Parasites, and Protozoa |
| A bacterium with a protective coating is called a? | Spore |
| What can spores survive? | High temperatures, drying, boiling, freezing, or even chemicals (cleaning agents/disinfectants) |
| When are spores a concern? | Spores are a concern when food is cooked in ADVANCE, allowed to COOL too SLOWLY, and then served COLD, or IMPROPERLY RE-HEATED later |
| What does F.A.T.T.O.M stand for? | Food, Acid, Temperature, Time, Oxygen, Moisture |
| What is the danger zone in temperature? | 4-60 degrees celsius |
| Temperature below___ and above ___ will ____/____ bacteria growth while temps above ____ will ____ bacteria. | Blanks are: 4 degrees celsius, 60 degrees celsius, slowly/stop, 74 degrees celsius |
| Bacteria multiple every... | 20 minutes |
| What are the 2 different types of oxygen bacteria? | Aerobic & Anaerobic |
| What is aerobic bacteria? | Require oxygen to grow and multiple |
| What is anaerobic bacteria? | Only grow when there is no oxygen present |
| What are the 3 major parts in the cycle of transmission | The food, the environment, and the food handler |
| What direction does the cycle of transmission go? | ANY DIRECTION! ITS A VICIOUS CYCLE |
| What should you wear right before a lab? | Apron |
| What do you need to do if you have long hair? | Tie it back or cover with a hairnet |
| What gloves should you not use? | Latex gloves should not be used because latex is a common allergen and can cause severe allergic reactions. |
| Avoid wearing jewelry | If you do they should only be plain-banded rings so that theyre easy to spot and no crystals fall into the batter. |
| What colour should your bandaid be? | Brightly coloured so that if they do come off they are easily spotted |
| How many times should you dip your spoon when tasting food? | Only dip once and then wash and dry the spoon before you use it again |
| What should you do if you feel unwell? | Stay home and do not handle food |
| When should you wash your hands? | 1. Bathroom- Once while in bathroom, and again when you get into the kitchen 2. After handling raw food 3. after blowing your nose 4. After handling garbage |
| How long should you wash your hands for? | 20-30 seconds |
| When can food become contaminated? | Food can become contaminated at any point during slaughtering, harvesting, processing, storage, distribution, transportation, and any preparation |
| Food spoilage is indicated by changes in the... | appearance, colour, texture, and flavour of the food |
| When should food not be consumed? | When there is any damage done to it by rodents, insects, birds etc. |
| What are a couple of tips you should use when shopping for food | 1. Do not buy past "sell buy" or "use buy" or other expiration dates 2. Do not buy food showing signs of deterioration or if the packaging is badly dented |
| Food is considered to be stored when if not being... | Processed, displayed, packaged, transported, or identified for disposal |
| What are the 2 basic categories for food? | 1. PERISHABLE FOODS are food items that have a short storage life and will become spoiled or contaminated if not preserved and handled properly 2. NON PERISHABLE FOODS are those that are not easily spoiled or contaminated (sugar, cereals) |
| WHAT IS THE MOST TRUSTED PRINCIPLE | WHEN IN DOUBT, THROW IT OUT!!!! |
| What does FIFO stand for? | First In First Out |
| Does freezing food kill bacteria? | Freezing food does not kill bacteria, the lower temp just makes them inactive. |
| What should you be aware of when thawing food? | When you are thawing food, the increasingly warm temp enables the bacterial to become active and increase their number when it is the temp DANGER ZONE (4-60C). |
| When food is thawed what should you do with it? | Cook it right away. |
| What are 3 safe ways to defrost food? | 1. Refrigerator 2. Cold Water 3. Microwave |
| Should you thaw food at room temp? | NEVER! |
| What temp should food be cooked to? | An internal temp of 74C |
| What is hot-holding equipment specifically designed to do? | To keep food at a safe temp between when it is cooked and when it is eaten |
| Hot food must be cooled from... | 60c to 20c within 2 hours, and then cooled from 20c-4c within the next 4 hours |
| Reheat food____ to minimum of ___ | Blanks: rapidly, 74c |
| Should you preheat the stove? | NO NEVER PREHEAT STOVE |
| What direction should the handles of pots and pans be turned? | INWARDS ALWAYS |
| What should you do if there is a grease fire? | Smother with something, like a lid or second pan, Turn off burner If it is a small fire, you can pour salt or baking soda on it |
| What does P.A.S.S stand for? | Pull Tab, Aim Nozzle, Spray Fluid, Sweeping motion |
| What should you do if you accidentally spill or break something during a lab? | Turn off the stove or oven if necessary Alert your group members of the accident Grab the broom/broken glass container Grab a cloth to wipe up the spill |
| How should you open the oven? | Open it completely so you dont burn yourself |
Created by:
Zunairah
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