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Pathogens need these 6 conditions in order to grow
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_______________ can survive refrigerator and freezer temperatures.
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CulinaryChapter2Test
| Question | Answer |
|---|---|
| Pathogens need these 6 conditions in order to grow | Food, Acidity, Temperature, Time, Oxygen, Moisture (FATTOM) |
| _______________ can survive refrigerator and freezer temperatures. | Viruses |
| Pathogens grow best in food with little or no acid. | False |
| Food prepared and served off-site must be packed in _________________ and checked for internal food temperature regularly. | insulted food containers |
| Cleaning reduces pathogens on a surface to save levels. | True |
| What are pathogens? | Microorganisms that cause illness |
| A food-borne illness outbreak occurs when | two or more people get the same illness after eating the same food |
| Why are elderly people at a higher risk for foodborne illness? | Their immune systems have weakened with age. |
| According to the Centers for Disease Control and Prevention (CDC), there are approximately _______ million cases of foodborne illness in the United States annually. | 76 |
| The three categories of food safety hazards are biological, physical and _______. | chemical |
| Pathogens grow well in food that has a temperature between ______________. | 41 degrees F to 135 degrees F |
| If FAT TOM conditions are right, bacteria will double their number as often as every _____ minutes. | 20 |
| What can cause signs of spoilage, including discoloration, slime, bubbles, and odors on refrigerated foods such as jams? | Yeast |
| Glass from a broken light bulb is an example of which type of contaminant? | Physical |
| The transfer of allergens from food containing an allergen to the food served to a customer is known as _________. | cross-contact |
| Hands and arms should be scrubbed with soap for at least ______ seconds. | 20 |
| When washing hands, the water should be | as hot as you can comfortably stand |
| To use gloves properly | wash your hands before putting on gloves |
| If a food service employee has diarrhea or vomiting, he should | call in sick and stay home |
| At which minimum temperature should hot TCS food be held | 135 degrees F |
| Which probe should be used to check the temperature of soup? | Immersion |
| Which thermometer measures the temperature of both food and equipment surfaces without touching the surface? | Infrared thermometer |
| Which type of probe should be used to check the temperature of a hamburger? | Penetration |
| Surface probes check the temperature of | flat cooking equipment |
| The "first in, first out" rule refers to | using older food supplies before newer ones |
| If a delivery of fresh fish has dark spots or discoloration | reject the fish |
| Shell eggs must be received at a maximum air temperature of | 45 degrees F |
| Ready-to-eat TCS food that has been prepped in-house and stored at 41 degrees F or lower should be thrown out after _____ days. | 7 |
| In a refrigerator, raw ground meat should be stored | above the whole and ground turkey |
| Brined ham must be cooked to an internal temperature of __________ for at least 15 seconds. | 155 degrees F |
| A pork roast must be cooked to an internal temperature of ______ for at least 15 seconds. | 145 degrees F |
| A while chicken must be cooked to an internal temperature of ________ for at least 15 seconds. | 165 degrees F |
| Eggs that will be hot-held for service must be heated to an internal temperature of ______ for at least 15 seconds. | 155 degrees F |
| TCS food that is being held at 135 degrees F or higher must have its temperature checked at least | every 4 hours |
| Food handlers who plan to reheat leftover or previously prepared TCS food so that it can be held for service must heat the food to an internal temperature of _______ within 2 hours and hold for 15 seconds. | 165 degrees F |
| To scoop ice, use | tongs |
| What is the first Hazard Analysis Critical Control Point (HACCP) principle? | Conduct a hazard analysis |
| A HACCP system focuses mostly on | major hazards at specific points within a food's flow through the operation |
| Store food service cleaning chemicals | away from food, utensils, and equipment used for food |
| A master cleaning schedule specifies which piece of equipment is to be cleaned, when it is to be cleaned, who is to clean it, and | how it should be cleaned |
| What is the leading cause of foodborne illnesses? | Viruses |
| The correct order for cleaning and sanitizing food-contact surfaces is to | clean, rinse, sanitize and air-dry |
| The first step in the flow of food is | purchasing |
| Which type of pathogen needs to live in a host to survive? | Parasites |
| A group of procedures and practices that work together to prevent foodborne illness is a(n) | food safety management system |
| _____________ points are points in a process where identified hazard(s) can be prevented, eliminated, or reduced to safe levels | Critical Control |
| The most important part of personal hygiene | hand washing |
| The _______________ is the body's defense against illness. | immune system |
| _________________ food can be eaten without further preparation, washing, or cooking. | Ready to eat |
| _________________ is the regular adjustments made to tools to keep them accurate. | Calibration |
| Molds and yeasts are forms of | biological contamination |
| Fruits and vegetables account for 90 percent of all food-allergic reactions | False - milk, dairy, eggs, fish, shellfish, peanuts, tree nuts, and wheat account for most reactions. |
| ___________ are more commonly responsible for spoiling food rather than making people sick. | Fungi |
| ____________ are considered a high risk population for foodborne illnesses. | People with weakened immune systems (elderly, babies, pregnant, ill) |
Created by:
abwalte