CulinaryChapter2Test Word Scramble

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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