Help
Options
Didn't know it?
click below
click below
Knew it?
click below
click below
Don't Know
Remaining cards (0)
Know
retry
shuffle
restart
0:00
Embed Code - If you would like this activity on your web page, copy the script below and paste it into your web page.
Normal Size Small Size show me how
Normal Size Small Size show me how
Restaurant
Sanitation and Safety 2
| Question | Answer |
|---|---|
| What type of food storage should be kept at 0 degrees F or lower? | Frozen storage |
| What step in the HACCP system analyzes whether critical limits are being met and things are being done right? | Monitoring |
| Which federal agency sets standards for environmental quality? | EPA- Environmental Protection Agency |
| What is the term for a representative of a public health dept. who is professionally trained in sanitation and public health? | Sanitarian |
| What type of water heater is used in ware washing machines to raise water temperatures required for sanitizing? | Booster Heater |
| What disease is caused by a parasite that lives in the muscle tissue of pork and wild game? | Trichinosis |
| What term is used for biological, chemical, or physical substances that can be harmful when consumed in sufficient quantities? | Contaminants |
| What is the term for the path food takes through an establishment, from purchasing and receiving, through storing, preparing, cooking, holding, cooling, re-heating and serving? | Flow of food |
| What type of foodborne microorganism causes food to spoil, but typically does not cause foodborne illness? | Spoilage microorganism |
| What method of calibrating a thermometer is based on 212 degrees F? | Boiling Point Method |
| What procedure is used to remove food or other obstacles from the airway of a choking person? | Heimlich Maneuver |
| What is the term for a group of programs and procedures designed to control hazards throughout the flow of food? | Food Safety Management System |
| What illness is most often caused by eating a predatory tropical reef fish that has consumed a toxin? | Ciguatera |
| What process involves inspecting, accepting, or in some cases rejecting deliveries of goods and services? | Receiving |
| What alkaline detergents, often called degreasers, contain a grease solving agent? | Solvent Cleaners |
| In what phase of bacterial growth are bacteria first introduced to a new environment and their numbers are stable as they prepare to grow? | Lag Phase |
| What type of treatment is given to an injured person until emergency service or other health care providers can provide treatment that is more complete? | First Aid |
| What type of cleaner contains a scouring agent to scrub off hard to remove stains? | Abrasive |
| What type of poisons are produced by pathogens, plants, or animals? | Biological Toxins |
| What is the term for a disease-causing microorganism? | Pathogen |
| What type of graphic representation shows the movement of a menu item from the point when the ingredients are received to the moment the item is served to the customer? | Flowchart |
| What type of foodborne illness is generally associated with poultry and eggs? | Salmonella |
| What pest control device traps mice with glue and is also used to identify the type of cockroaches that might be present? | Glue Board |
| What organization develops and publishes standards for sanitary equipment design and certifies that equipment meet these standards? | NSF International |
| What serious foodborne illness is generally associated with improperly canned foods? | Botulism |
| What type of thermometer can measure the internal temperature of a food when the thermometer stem is inserted into the food? | Instant-read thermometer |
| What program uses prevention measures to keep pests from entering an establishment and control measures to eliminate any pests that do get inside? | Integrated pest management |
| What is the term for allowing food to remain too long at temperatures favorable to the growth of foodborne microorganisms? | Time-temperature abuse |
| What is the term for the situation that exists when pests overrun or inhabit an establishment in large numbers? | Infestation |
| What area of a professional kitchen should be kept at 50 degrees F to 70 degrees F with 50-60 percent humidity? | Dry storage |
| What packaging process involves removing air from a food package and replacing the air with gases, such as carbon dioxide and nitrogen, to help extend the shelf life of a product? | Modified Atmosphere |
| What are biological, chemical, or physical properties that might make food unsafe? | Hazards |
| What device is used to prevent the backflow of contaminants into a potable water system? | Vacuum breaker |
| What science based reference is written for retail food establishments by the FDA and describes how to prevent foodborne illness? | FDA Food Code |
| What chemical compounds remove food, soil, rust stains, minerals, or other deposits from surfaces? | Cleaning Agents |
| What type of thermometer measures the surface temperature of an item through the use of laser technology? | Infrared |
| What form of bacteria has a thick wall that protects it from adverse conditions, such as high and low temperatures? | Spore |
| What is another name for poisons produced by pathogens, plants or animals? | Toxins |
| What time-temperature-monitoring device attaches to a food shipment to determine if the product temperature has exceeded safe limits? | Time-temperature Indicator |
| What division of the United Nations determines whether vaccinations are required for travel to specific countries? | World Health Organization |
| In what stock rotation method are products shelved on their use-by or expiration dates so the oldest products are used first? | First-in, First-out- FIFO |
| What is a physical link allowing contaminants from wastewater sources to enter a potable water supply? | Cross-connection |
| What intestinal parasite causes mild to severe nausea, cramping, and diarrhea, and is associated with contaminated drinking water and runoff from farms or slaughterhouses? | Cryptosporidiosis |
| What small living things can be seen only with the aid of a microscope? | Microorganisms |
| What program involving seven steps helps to ensure the safety of food served? | HACCP plan |
| In what phase of bacterial growth does the number of dying bacteria exceed the number of growing bacteria? | Death Phase |
| What type of organism needs to live in a host organism to survive? | Parasite |
| What term describes having a negative bodily reaction to a particular food protein? | Food Allergy |
| In a HACCP system, what is the last step in the process used to confirm that critical points and critical limits are met? | Verification |
| What rules state how food must be handled in an establishment? | Warranty of Sale |
Created by:
kjstone
Popular Culinary Arts sets