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
Food Handling
Manager test prep
| Question | Answer |
|---|---|
| What does FAT TOM stand for? | Food, acidity, time, temperature, oxygen, moisture |
| What is the cooking temperature for fruits and vegetables? | 135 degrees |
| What is the cooking temperature for fish? | 145 degrees |
| What is the cooking temperature for poultry? | 165 degrees |
| What is the cooking temperature for ground beef and pork? | 155 degrees |
| What is the cooking temperature for solid cuts of meat? | 145 degrees for 4 min |
| What is the cooking temperature for stuffed fish? | 165 degrees |
| What is the cooking temperature for eggs immediate consumption? | 145 degrees |
| What is the cooking temperature for eggs for later consumption? | 155 degrees |
| What are the 6 highly infectious illness caused by improper food handling? | Hepatitis, e coli, salmonella (typhoid and non typhoid), shigella, norovirus HESSSN |
| What is TCS? | Time and temperature Control for Safety |
| What type of food should you avoid putting in copper, tin and brass containers? | acidic |
| When using clay pots make sure it doesn't include ___________ | lead |
| What are some types of bacteria that low temperatures do not kill? | E. coli (beef), salmonella (poultry, botulism (canned foods), shigella (human feces, not washing hands, staphylococcus (sneezing, coughing, nowe, skin) |
| Name 2 types of viruses that are spread by poor personal hygiene. | Norovirus, Hepatitis A |
| Parasites can be killled under what conditions? | Freeze at -4F for 7 days or cook well |
| Name 3 types of parasites. | Trichinella (pork and wild game) Anisakis (Fish, sushi) Giardia (contaminated water) |
| What is another name for mold? | Aflatoxins on corn, grains and peanuts |
| Name 2 toxins found on seafood. | Scombroid (mahi-mahi and tuna that has been time and temperature abused) Ciguatera (algae that contain ciguatoxin) |
| How long should IF tags for seafood be kept? | 90 days |
| What is the receiving temperature for milk, egg, shellfish? | 45 degrees |
| What is the order in which meat should be stored in a cooler? | Fish, pork and beef roast, ground meat, poultry |
| Where should RTE (ready to eat) food be stored? | Away from meat or on top |
| What is the hold temperature for cold foods with no temperature control? | Start at 40 degrees and no higher than 70 degrees for 6 hours |
| What is the hold temperature for hot foods with no temperature control? | Start at 135 degrees not lower than 70 degrees for 4 hours |
| What should a thermometer be calibrated at? | + or - 2F for food, + or - 3F for air temperature |
| What is the 2 stage cooling process? | 130 degrees to 70 degrees within 2 hours 70 degrees to 41 degrees in 4 hours |
| What are the 4 ways of thawing food properly? | Microwave (must use immediately), cook, Refrigerate at 41 degrees or below, running water 70 degrees or below |
| What is cross connection? | the mixing of potable and non potable water |
| What is backflow? | When pressure in the potable water supply drops below the non-potable water supply (siphon) |
| What does a vacuum breaker do? | Prevent backsiphonage |
| What is the specifications for airgap? | must be at least 1 inch or twice faucet diameter |
| What is the concentration for iodine sanitizers? | 12.5 ppm for 30 seconds |
| What is the concentration for chlorine sanitizers? | 50 ppm for 7 sec |
| What is the concentration for Quat sanitizers? | 200 ppm for 30 seconds |
| What are the 5 steps to proper manual washing? | Scrap, wash, rinse, Sanitize, Air dry SWRSA |
| What temperature should high temp dishwashers be? | 180 degrees no higher than 195 degrees |
| What temperature should low temp dishwashers be? | 120 degrees |
| How often should cleaning and sanitizing occur? | Every 4 hours |
| Name the top 8 major allergens? | Wheat, soy, nuts, shellfish, egg, milk, fish , tree nut |
| What does HACCP stand for? | Hazard Analysis Critical Control Point |
| What procedures require HACCP? | packaged food, unpasteurized juice, undercook shellfish, live fish display, smoking BBQ, food additive, curing food |
| What are the 7 steps of HACCP? | hazard analysis, CCP identification, establishing critical limits, monitoring procedures, corrective actions, verification procedures, and record-keeping and documentation. |
| What is the Temperature Danger Zone? | 41 degrees to 135 degrees |
| How long does it take for microorganisms to grow to high enough levels to make someone sick? | 4 hours |
| What are the only conditions for pathogen growth that you control? | time and temperature |
| Name foods that support the rapid growth of microrganisms | Milk, eggs, shellfish, fish, baked potatoes, melons, tomatoes, soy protein and meat alternatives, meat, poultry, raw sprouts and sprout seeds, heat-treated plant food, rice, beans, vegetables, tofu, garlic and oil mixture |
| What is a spore? | Different form that some bacteria canchange into to protect themselves when nutrients are not available. |
| How are viruses transmitted? | Person to person; can survive freezing |
| What is the best way to keep foodborne viruses from contaminating food? | Practice good personal hygiene and minimize bare-hand contact with ready-to-eat food |
| What foods are susceptible to mold? | Acidic food with moisture |
| What can slow the growth of molds? | Refrigerating or freezing; cooking can kill some molds and spores but toxins can remain |
| How hot of water and how long should you clean your hands? | 100 degrees 10-15 seconds |
| What stamp on a delivery tells you it has been inspected and comes from a reliable source? | USDA |
| What must you do with food that will be held longer than 24 hours? | Name of food on label Date by which it should be sold, consumed, or discarded |
| What should the temperature of a dry storage area be? | 50-70 degrees |
| When can you use unpasteurized eggs? | Food that is cooked all the way through |
| What should the temperature for reheated foods be? | 165 degrees for 15 seconds within 2 hours |
| How many foot candles of light are needed in prep areas? | 50 |
| How many foot candles of light are needed in handwashing, dishwashing, buffets, salad bar, wait stations utensil storage, restrooms and reach in coolers? | 20 |
| How many foot candles of light are needed in walk in coolers and freezers, dry-storage areas and dinning rooms? | 10 |
| What are two methods to sanitize surfaces? | Heat and chemical |
| How hot for hot water sanitization? | 171 degrees for 30 seconds |
| How can you make sure your sanitizers are at the right concentration? | Use test kit |
| What is the temperature of the final rinse in high temp machines? | 180 degrees |
| What should the temperature of the final sanitizing rinse in a stationary rack single temperature machine be? | 165 degrees |
| What is required in a 3 compartment sink area? | clock, test strips, drain boards, area for rinsing and scraping, thermometer |
| What should be included in storage area for cleaning tools and supplies? | Hooks, floor drain, utility sink |
Created by:
jarw4
Popular Health & Social Care sets