Food Safe Word Scramble
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| Question | Answer |
| 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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