A set of cards to help study for a very important culinary exam
Quiz yourself by thinking what should be in
each of the black spaces below before clicking
on it to display the answer.
Help!
|
|
||||
|---|---|---|---|---|---|
| Hand maintenance for food handlers requires all of the following EXCEPT | just a bandaid covering cuts or scraps on fingers
🗑
|
||||
| Foodhandlers don't have to wash their hands after | sanitizing the table
🗑
|
||||
| Good personal hygiene includes | reporting illness to your supervisor/instructor
🗑
|
||||
| Bill, a line cook at a Chinese restaurant, has a sore throat with a fever | he must be restricted from working with or around food
🗑
|
||||
| Food handlers CAN chew gum, eat, drink, and/or smoke when | taking a break during the work day
🗑
|
||||
| Gloves should be changed when doing all of the following EXCEPT | sectioning oranges and then grapefruit
🗑
|
||||
| Ready-to-eat foods require the employees | to wear gloves
🗑
|
||||
| Jane, a garde manger chef who works in a large regional hospital, has been diagnosed with a sore throat and occasionally is running a fever | she must be excluded from the restaurant
🗑
|
||||
| Hand antiseptics that are used in the kitchen | should never be used in place of handwashing
🗑
|
||||
| During handwashing, foodhandlers must vigorously scrub their hands and arms for | 10 - 15 seconds
🗑
|
||||
| During handwashing, the amount of time needed to wet and rinse hands, not including the time to scrub them, is | 5 - 10 seconds
🗑
|
||||
| A food handler can only return to work when the local regulatory agency has determined that working with food is safe for all of the following illnesses EXCEPT | botulism
🗑
|
||||
| After handwashing, when drying your hands, which of the following should NOT be done | use a clean cloth hand towel
🗑
|
||||
| An employee must be excluded from a food service establishment that serves a high risk populations if they have | an allergic reaction that includes hives
🗑
|
||||
| Harry, a dishwasher, has a cold | there are no restrictions
🗑
|
||||
| The category of pathogen that is most easily prevented by purchasing food from reputable, approved suppliers is: | parasites
🗑
|
||||
| What grows under conditions including high acid and low water activity and can produce toxins called aflatoxins? | mold
🗑
|
||||
| The unique symptom of a tingling in the throat and coughing up worms is associated with | Anisakiasis
🗑
|
||||
| The category of pathogen that is most easily prevented by using correct personal hygiene is | viruses
🗑
|
||||
| Symptoms include headache, high fever, rash, and abdominal pain | Salmonella typhi
🗑
|
||||
| The virus that causes general weakness and a mild fever is | Hepatitis A
🗑
|
||||
| A sign of spoilage includes white or pink discoloration or slime: | yeast
🗑
|
||||
| These cause people to get sick, cannot be destroyed by cooking, and are produced by bacteria as they grow | toxins
🗑
|
||||
| The category of pathogen that includes more instances where controlling time and temperature is the best preventative method is | bacteria
🗑
|
||||
| The illness that is very contagious and has been associated with cruise ships | Novovirus
🗑
|
||||
| Danger of kidney failure that might lead to death is an issue with | Hemorrhagic colitis E. Coli
🗑
|
||||
| The foodborne illness that has been linked to deli meats, soft cheeses and hot dogs is | Listeriosis
🗑
|
||||
| Which of the following DOES NOT require that a food handler be excluded from the workplace? | Staphylococcus aureus
🗑
|
||||
| Which parasite is associated with raw or undercooked fish such as herring and cod? | Anisakiasis
🗑
|
||||
| The water activity level that where bacteria grow well is | .85 and above
🗑
|
||||
| In the aconym FATTOM, the second T stands for | Temperature
🗑
|
||||
| What are the three bacteria which if you are diagnosed with having as a foodborne illness you must be excluded from work: | Salmonella E. Coli Shigella
🗑
|
||||
| What is the water activity level for most potentially hazardous foods? | .85
🗑
|
||||
| What is the pH range that is optimal for the growth of bacteria? | 7.5 4.6
🗑
|
||||
| I cam found in hotdogs, deli meats and unpasteurized dairy I cause sepsis in newborn infants | listeria
🗑
|
||||
| I cause two different illnesses - People with liver disease and diabetes should avoid foods containing my bacteria | Vibrio Vulnificus
🗑
|
||||
| I am associated with the improper reheating of foods such as stews and gravies | clostridium perfringens
🗑
|
||||
| What is another name for potentially hazardous foods? | Time-temperature control for safety
🗑
|
||||
| I also cause double vision - I am associated mosted iwth improperly canned foods | Clostridium botulinum
🗑
|
||||
| I am found in potato salad, pasta salads or foods easily contaminated by hands | shigella spp.
🗑
|
||||
| In the aconym FATTOM, the first T stands for | temperature
🗑
|
||||
| am often associated with baked potatoes, cooked vegetables, and rice dishes | bacillus cereus
🗑
|
||||
| Foodhandlers diagnosed with me must be excluded from the workplace | salmonella typhi
🗑
|
Review the information in the table. When you are ready to quiz yourself you can hide individual columns or the entire table. Then you can click on the empty cells to reveal the answer. Try to recall what will be displayed before clicking the empty cell.
To hide a column, click on the column name.
To hide the entire table, click on the "Hide All" button.
You may also shuffle the rows of the table by clicking on the "Shuffle" button.
Or sort by any of the columns using the down arrow next to any column heading.
If you know all the data on any row, you can temporarily remove it by tapping the trash can to the right of the row.
To hide a column, click on the column name.
To hide the entire table, click on the "Hide All" button.
You may also shuffle the rows of the table by clicking on the "Shuffle" button.
Or sort by any of the columns using the down arrow next to any column heading.
If you know all the data on any row, you can temporarily remove it by tapping the trash can to the right of the row.
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
Created by:
Jordyn_miller
Popular Culinary Arts sets