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Food Safe

Food Safety and Security

Ciguatera is a type of food infection or food poisoning? Food poisoning from large reef fish
The Ciguatera toxin is commonly found in _______ ? Found in large reef fish, most commonly barracuda, grouper, red snapper, eel, amberjack, sea bass, and Spanish mackerel
Which group of individuals are at a higher risk for food-borne illness? Elderly people, infants and young children, pregnant, sick and/or immunologically-compromised individuals (PIES)
Parasites are commonly associated with what food? Seafood (pathogen) and sometimes pork
Which are the TCS food types? 1. Animal products-meat, eggs 2. Dairy, 3. cooked/heated vegetables and grains (cooked pasta, rice, baked potato, steamed veggies, etc.) 4. cut tomato, 5. cut melon, 6. raw garlic in oil, 7. cut leafy greens 8. sprouts
Metal shavings from the can opener blade are which type of contaminant? Physical contaminant
What should food service operators do to prevent the spread of Hepatitis A? Prevent this by: 1. excluding workers with jaundice from food service operations, 2. Using only certified shellfish shippers or not serving raw shellfish, 3. Exclude ill foodworkers, 4.No bare-hand contact with foods
How is the hepatitis A virus (HAV) inactivated (killed)? Heating food to greater than 185 degrees F (>85 degrees C) for at least 1 minute will inactivate it.
To wash hands correctly what is the first thing a food handler must do? At hand sink, wet hands and arms
What are the steps to correctly wash hands for food handling? 1. Wet hands and arms, 2. Apply soap, 3. Scrub vigorously for at least 10 seconds, 4. Rinse thoroughly, 5. dry with a clean paper towel, 6. Use the paper towel to turn off the water faucet
What should food service operators do to prevent Shigella spp.? 1. Control flies from inside and outside the establishment, 2. Keep the bathroom door closed, 3. Exclude ill food workers, 4. Frequent, correct handwashing
What are the steps for proper dishwashing? (First make sure the sinks and drying racks are clean) 1. Wash, 2. Rinse, 3. Sanitize, 4. Air Dry
What are the five leading factors that cause foodborne illnesses? Improper holding temperatures, 2. Improper cooking temperatures, 3. I'll food workers and poor personal hygiene, 4. Cross-contamination and unsanitary practices, 5. Contaminated food sources.
What are the categories of food hazards? 1. Biological, 2. Physical, 3. Chemical, 4. Operational practices
What are the main subgroups of Biological food hazards? 1. Bacteria, 2. Viruses, 3. Parasites, 4. Fungi
What is the temperature danger zone? Food Temperature above 41 degrees F to below 135 degrees F.
What is the maximum time food can be in the temperature danger zone before it must be discarded? 4 Hours
What are the facto necessary for rapid bacterial growth? Food source, Acidity between 4.6 and 7.5, Temperature, Time, Oxygen, Moisture (FAT TOM)
What is the proper food cooling process? 2 steps: 1. Outside the fridge, drop temperature from 135 degrees F to 70 degrees F within 2 hours or less; then 2. Inside refrigeration, drop the internal temperature to 41 degrees F or below within 4 more hours. (6 hours total)
Created by: mogol



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