Culinary Arts Chapter 2 Quiz & Flashcards on Safety

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Questions and Answers

Viruses can survive refrigerator and freezer temperatures.

True

Pathogens grow best in food with little or no acid.

True

Food prepared and served off-site must be packed in non-insulated food containers.

False

Cleaning reduces pathogens on a surface to a safe level.

False Signup and view all the answers

Pathogens need 6 conditions to grow: food, acidity, temperature, time, oxygen, and mold.

False Signup and view all the answers

It's okay to cut off the moldy part of food and use the rest.

False Signup and view all the answers

As long as you wear gloves, it is not necessary to continually wash your hands.

False Signup and view all the answers

It is not necessary to wear gloves when preparing food that will be cooked before serving.

True Signup and view all the answers

After cleaning and sanitizing kitchen tools and equipment, you should dry them by using cloth towels before putting them away.

False Signup and view all the answers

If using a dishwashing machine, it is not necessary to scrape the items before loading them because the machine will clean and sanitize them at the same time.

False Signup and view all the answers

The three types of hazards that can contaminate foods are biological, physical, and chemical.

True Signup and view all the answers

"Aw" is the abbreviation that refers to the measurement of the amount of moisture in food.

True Signup and view all the answers

Food that has a moisture measurement of 1.0 Aw or lower are safe.

False Signup and view all the answers

Cross-contamination occurs when food that is safe comes in contact with biological, physical, or chemical contaminants while it is being prepared, cooked, or served.

True Signup and view all the answers

To save time while preparing vegetables, keep the trimmed material in a beat pile on the countertop to be thrown away at the end of the day.

False Signup and view all the answers

A food-borne-illness outbreak occurs when

Two or more people get the same illness after eating the same food. Signup and view all the answers

What are pathogens?

Microorganisms that cause illness. Signup and view all the answers

According to the Centers for Disease Control and Prevention (CDC), there are approximately __________ million cases of food-borne illness in the United States annually.

76 Signup and view all the answers

Why are elderly people at a high risk for food-borne illness?

Their immune systems have weakened with age. Signup and view all the answers

The three categories of food safety hazards are biological, physical and

chemical Signup and view all the answers

If FAT TOM conditions are right, bacteria will double their number as often as every __________ minutes.

15 Signup and view all the answers

What can cause signs of spoilage, including discoloration, slime, bubbles, and odors on refrigerated foods such as jams?

Yeast Signup and view all the answers

Glass from a broken lightbulb is an example of which type of contaminant?

Physical Signup and view all the answers

Pathogens grow well in food that has a temperature between

41°F to 135°F Signup and view all the answers

The transfer of allergens from food containing an allergen to the food served to a customer is known as

Cross-contact Signup and view all the answers

When washing hands, the water should be

As hot as you can comfortably stand Signup and view all the answers

Hands and arms should be scrubbed with soap for at least __________ seconds.

20 Signup and view all the answers

To use gloves properly,

Wash your hands before putting gloves on Signup and view all the answers

If a foodservice employee had diarrhea or vomiting, he or she should

Call in sick and stay home Signup and view all the answers

At what minimum temperature should hot TCS food be held?

135°F Signup and view all the answers

Which thermometer measures the temperature of both food and equipment surfaces without touching the surface?

Infrared thermometer Signup and view all the answers

Which probe should be used to check the temperature of soup?

Immersion probe Signup and view all the answers

Which type of probe should be used to check the temperature of a hamburger?

Penetration probe Signup and view all the answers

The 'first-in first-out' rule refers to

Using older food supplies before newer ones Signup and view all the answers

Surface probes check the temperature of

Flat cooking equipment Signup and view all the answers

If a delivery of fresh fish had dark spots or discoloration,

Reject the fish Signup and view all the answers

Ready-to-eat TCS food that has been prepped in-house and stored at 41°F or lower should be thrown out after __________ days.

7 Signup and view all the answers

In a refrigerator, raw ground meat should be stored

Above the whole and ground turkey Signup and view all the answers

Shell eggs must be received at a maximum air temperature of

45°F Signup and view all the answers

A pork roast must be cooked to an internal temperature of __________ for at least 15 seconds.

145°F Signup and view all the answers

Brined ham must be cooked to an internal temperature of __________ for at least 15 seconds.

155°F Signup and view all the answers

Eggs that will be hot-held for service must be heated to an internal temperature of __________ for at least 15 seconds.

155°F Signup and view all the answers

A whole chicken must be cooked to an internal temperature of __________ for at least 15 seconds.

165°F Signup and view all the answers

TCS food that is being held at 135°F or higher must have its temperature checked at least

Every 4 hours Signup and view all the answers

To scoop ice, use

Tongs Signup and view all the answers

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°F Signup and view all the answers

What is the first HACCP principle?

Conduct a hazard analysis Signup and view all the answers

A HACCP system focuses mostly on

Major hazards at specific points within a food's flow through the operation Signup and view all the answers

Store foodservice cleaning chemicals

Away from food, utensils, and equipment used for food Signup and view all the answers

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 Signup and view all the answers

What is the leading cause of food-borne illnesses?

Viruses Signup and view all the answers

The correct order for cleaning and sanitizing food-contact surfaces is to

Clean, rinse, sanitize, air-dry Signup and view all the answers

The first step in the flow of food is

Purchasing Signup and view all the answers

Which type of pathogen needs to live in a host to survive?

Parasites Signup and view all the answers

A group of procedures and practices that work together to prevent food-borne illness is a(n)

Food safety management system Signup and view all the answers

The biological hazards found in or on foods that can make us sick are

All of the above Signup and view all the answers

Potentially hazardous foods have a moisture measurement (Aw) of

0.85 Aw or higher Signup and view all the answers

The temperature danger zone in which pathogens thrive and reproduce is

41°F to 135°F Signup and view all the answers

The best way to clean dirt or grease that has baked or burned onto pits and pans is with

An abrasive cleaner Signup and view all the answers

When using only water to sanitize objects, the water temperature should be at least

180°F Signup and view all the answers

One type of cleaning agent that might be used to remove mineral buildup in coffee makers, steam tables, and dishwashing machines is

Iodine Signup and view all the answers

How often should garbage be emptied?

Every four hours Signup and view all the answers

Before bringing the garbage can back into the work area after you've disposed of garbage, what should you do to it?

Line it with a clean plastic liner Signup and view all the answers

Multi-celled organisms that are large enough to see without a microscope and can cause a food-borne illness are

Parasites Signup and view all the answers

The moisture measurement of foods is abbreviated by the letters

Aw Signup and view all the answers

__________ points are points in a process where identified hazards can be prevented, eliminated, or reduced to safe levels.

Critical control Signup and view all the answers

The most important part of personal hygiene is

hand washing. Signup and view all the answers

The __________ is the body's defense against illness.

Immune system. Signup and view all the answers

__________ food can be eaten without further preparation, washing, or cooking.

Ready-to-eat. Signup and view all the answers

__________ is the regular adjustments made to tools to keep them accurate.

Calibrate. Signup and view all the answers

Study Notes

Viruses and Pathogens

Viruses can survive in both refrigerator and freezer temperatures.
Pathogens thrive in low-acid foods.
Bacteria can double in number every 20 minutes under optimal conditions (FAT TOM: Food, Acidity, Temperature, Time, Oxygen, Moisture).

Cross-contamination and Food Handling

Cross-contamination involves safe food contacting harmful contaminants during preparation.
Food prepared off-site must be packed in insulated containers, contrary to false assumptions.
Cutting off moldy parts of food is not safe; discard the entire item.
Gloves do not eliminate the need for hand washing; hands must be cleaned before and after glove use.

Cleaning, Sanitizing, and Food Safety Standards

Cleaning reduces pathogens but does not eliminate all hazards.
Use heat to sanitize objects; water should be at least 180°F.
The proper sequence for food-contact surface sanitation is cleaning, rinsing, sanitizing, and air-drying.

Food Storage and Preparation

TCS (Time/Temperature Control for Safety) foods should be held at a minimum of 135°F.
Raw ground meat must be stored above whole turkey in the refrigerator.
Discard ready-to-eat TCS food after 7 days if stored at 41°F or lower.

Hazard Analysis and Prevention

HACCP (Hazard Analysis Critical Control Point) focuses on major hazards during food handling.
Biological, physical, and chemical are the three categories of food safety hazards.
Viruses are the leading cause of food-borne illnesses.

Food Temperature Safety

Foods should be cooked to specific internal temperatures:
- Whole chicken: 165°F
- Pork roast: 145°F
- Eggs for hot service: 155°F
- Brined ham: 155°F
The temperature danger zone for pathogens is 41°F to 135°F.

Personal Hygiene and Employee Health

The foremost personal hygiene practice is hand washing, emphasizing the immune system's importance in illness defense.
Employees with diarrhea or vomiting should stay home to prevent contagion.

Cleaning Practices

A master cleaning schedule details the 'what, when, who, and how' for cleaning equipment.
Garbage should be emptied every four hours, and containers must be lined with a clean plastic liner after disposal.

Allergen Control

Cross-contact occurs when allergenic food contaminates other food during preparation.
Correct measures must be in place to prevent allergenic contamination.

Measurement and Tools

Moisture in foods is measured by Aw (water activity); potentially hazardous foods have a measurement of 0.85 Aw or higher.
Critical control points are critical in food processes where hazards can be mitigated or eliminated.

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Description

Test your knowledge of safety and sanitation practices from Culinary Arts Chapter 2. This quiz covers key concepts such as pathogen behavior, food storage, and cleaning protocols. Perfect for culinary students looking to reinforce their understanding of food safety standards.

Culinary Arts Chapter 2 Safety and Sanitation

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Questions and Answers

Viruses can survive refrigerator and freezer temperatures.

Pathogens grow best in food with little or no acid.

Food prepared and served off-site must be packed in non-insulated food containers.

Cleaning reduces pathogens on a surface to a safe level.

Pathogens need 6 conditions to grow: food, acidity, temperature, time, oxygen, and mold.

It's okay to cut off the moldy part of food and use the rest.

As long as you wear gloves, it is not necessary to continually wash your hands.

It is not necessary to wear gloves when preparing food that will be cooked before serving.

After cleaning and sanitizing kitchen tools and equipment, you should dry them by using cloth towels before putting them away.

If using a dishwashing machine, it is not necessary to scrape the items before loading them because the machine will clean and sanitize them at the same time.

The three types of hazards that can contaminate foods are biological, physical, and chemical.

"Aw" is the abbreviation that refers to the measurement of the amount of moisture in food.

Food that has a moisture measurement of 1.0 Aw or lower are safe.

Cross-contamination occurs when food that is safe comes in contact with biological, physical, or chemical contaminants while it is being prepared, cooked, or served.

To save time while preparing vegetables, keep the trimmed material in a beat pile on the countertop to be thrown away at the end of the day.

A food-borne-illness outbreak occurs when

What are pathogens?

According to the Centers for Disease Control and Prevention (CDC), there are approximately __________ million cases of food-borne illness in the United States annually.

Why are elderly people at a high risk for food-borne illness?

The three categories of food safety hazards are biological, physical and

If FAT TOM conditions are right, bacteria will double their number as often as every __________ minutes.

What can cause signs of spoilage, including discoloration, slime, bubbles, and odors on refrigerated foods such as jams?

Glass from a broken lightbulb is an example of which type of contaminant?

Pathogens grow well in food that has a temperature between

The transfer of allergens from food containing an allergen to the food served to a customer is known as

When washing hands, the water should be

Hands and arms should be scrubbed with soap for at least __________ seconds.

To use gloves properly,

If a foodservice employee had diarrhea or vomiting, he or she should

At what minimum temperature should hot TCS food be held?

Which thermometer measures the temperature of both food and equipment surfaces without touching the surface?

Which probe should be used to check the temperature of soup?

Which type of probe should be used to check the temperature of a hamburger?

The 'first-in first-out' rule refers to

Surface probes check the temperature of

If a delivery of fresh fish had dark spots or discoloration,

Ready-to-eat TCS food that has been prepped in-house and stored at 41°F or lower should be thrown out after __________ days.

In a refrigerator, raw ground meat should be stored

Shell eggs must be received at a maximum air temperature of

A pork roast must be cooked to an internal temperature of __________ for at least 15 seconds.

Brined ham must be cooked to an internal temperature of __________ for at least 15 seconds.

Eggs that will be hot-held for service must be heated to an internal temperature of __________ for at least 15 seconds.

A whole chicken must be cooked to an internal temperature of __________ for at least 15 seconds.

TCS food that is being held at 135°F or higher must have its temperature checked at least

To scoop ice, use

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.

What is the first HACCP principle?

A HACCP system focuses mostly on

Store foodservice cleaning chemicals

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

What is the leading cause of food-borne illnesses?

The correct order for cleaning and sanitizing food-contact surfaces is to

The first step in the flow of food is

Which type of pathogen needs to live in a host to survive?

A group of procedures and practices that work together to prevent food-borne illness is a(n)

The biological hazards found in or on foods that can make us sick are

Potentially hazardous foods have a moisture measurement (Aw) of

The temperature danger zone in which pathogens thrive and reproduce is

The best way to clean dirt or grease that has baked or burned onto pits and pans is with

When using only water to sanitize objects, the water temperature should be at least

One type of cleaning agent that might be used to remove mineral buildup in coffee makers, steam tables, and dishwashing machines is

How often should garbage be emptied?

Before bringing the garbage can back into the work area after you've disposed of garbage, what should you do to it?

Multi-celled organisms that are large enough to see without a microscope and can cause a food-borne illness are

The moisture measurement of foods is abbreviated by the letters

__________ points are points in a process where identified hazards can be prevented, eliminated, or reduced to safe levels.

The most important part of personal hygiene is

The __________ is the body's defense against illness.

__________ food can be eaten without further preparation, washing, or cooking.

__________ is the regular adjustments made to tools to keep them accurate.

Study Notes

Viruses and Pathogens

Cross-contamination and Food Handling

Cleaning, Sanitizing, and Food Safety Standards

Food Storage and Preparation

Hazard Analysis and Prevention

Food Temperature Safety