Food Handlers License Test Flashcards
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Food Handlers License Test Flashcards

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Questions and Answers

What does the term 'Potentially Hazardous Foods' refer to?

  • Food with preservatives
  • Frozen food items
  • Food that supports rapid growth of microorganisms (correct)
  • Food that is safe to eat
  • Which of the following are thermometers used for measuring food temperature?

  • Thermocouple (correct)
  • Bi-metallic stem (0-220) (correct)
  • Liquid-in-glass
  • Thermistor (digital) (correct)
  • What is the recommended temperature for Raw Shell Eggs?

    45 F

    What is the recommended temperature for smoked fish?

    <p>38 F or below</p> Signup and view all the answers

    What is the recommended temperature for all refrigerated food except eggs and smoked fish?

    <p>41 F or below</p> Signup and view all the answers

    Which of the following reasons can lead to the rejection of canned products?

    <p>No label</p> Signup and view all the answers

    Vacuum packaging of any food product in retail food establishments is allowed without authorization.

    <p>False</p> Signup and view all the answers

    What does FIFO stand for in food storage?

    <p>First In First Out</p> Signup and view all the answers

    How far must all food be stored off the floor?

    <p>6 inches</p> Signup and view all the answers

    To prevent cross-contamination, where should raw food be placed in relation to cooked food?

    <p>Under cooked food</p> Signup and view all the answers

    What type of containers must food for storage be kept in?

    <p>Vermin-proof containers</p> Signup and view all the answers

    What are the three main food hazards?

    <p>Chemical</p> Signup and view all the answers

    What are examples of physical hazards in food?

    <p>Glass fragments, metal</p> Signup and view all the answers

    What are examples of chemical hazards in food?

    <p>Pesticide, cleaning agents</p> Signup and view all the answers

    What are examples of biological hazards in food?

    <p>Bacteria, viruses, parasites, fungi</p> Signup and view all the answers

    Pathogenic bacteria always change the appearance, taste or smell of food.

    <p>False</p> Signup and view all the answers

    What are the four phases of bacteria growth?

    <p>Lag, Log, Stationary, Death</p> Signup and view all the answers

    During which phase does the most rapid growth of bacteria occur?

    <p>Log phase</p> Signup and view all the answers

    What six factors affect the growth of bacteria?

    <p>Food, Acidity, Temperature Danger Zone, Time, Oxygen, and Moisture (FATTOM)</p> Signup and view all the answers

    Viruses can reproduce in food.

    <p>False</p> Signup and view all the answers

    Which viruses typically contaminate our food supply?

    <p>Hepatitis A and norovirus</p> Signup and view all the answers

    What is Trichinella Spiralis associated with?

    <p>Undercooked pork</p> Signup and view all the answers

    What is Anisakis Simplex?

    <p>Food-borne parasite found in marine fish</p> Signup and view all the answers

    What type of food is Salmonella Enteritidis associated with?

    <p>Raw poultry and raw shell eggs</p> Signup and view all the answers

    What are methods to avoid Clostridium Perfringes?

    <p>Rapid cooling, rapid heating, avoid preparing foods</p> Signup and view all the answers

    What method can prevent Staphylococcal food intoxication?

    <p>Avoiding bare hands with ready-to-eat food</p> Signup and view all the answers

    What is the cooking temperature to avoid E-Coli?

    <p>158 F</p> Signup and view all the answers

    What is Clostridium Botulinum associated with?

    <p>Botulism and home-canned foods</p> Signup and view all the answers

    What causes Ciguatera Intoxication?

    <p>Consuming predatory fish that have eaten smaller fish contaminated with red algae</p> Signup and view all the answers

    What causes Scombroid Poisoning?

    <p>Eating certain fish with high levels of histamines due to time and temperature abuse</p> Signup and view all the answers

    What are the methods for defrosting frozen foods?

    <p>Refrigerate them</p> Signup and view all the answers

    What is the recommended cooking temperature for poultry, stuffed meat, and stuffing?

    <p>165 F</p> Signup and view all the answers

    What is the recommended cooking temperature for eggs, fish, shellfish, lamb, and other meats?

    <p>140 F</p> Signup and view all the answers

    At what temperature must all hot foods be held in a hot-holding unit?

    <p>140 F</p> Signup and view all the answers

    What is a method for rapid cooling foods?

    <p>Immersion in an ice-water bath with stirring</p> Signup and view all the answers

    Hot foods placed in the refrigerator must be covered if they have not completely cooled.

    <p>True</p> Signup and view all the answers

    What is the required temperature for previously cooked and refrigerated foods to be served?

    <p>165 F</p> Signup and view all the answers

    Study Notes

    Food Safety Concepts

    • Potentially hazardous foods promote rapid microorganism growth.
    • Temperature control is critical in food safety; maintain specific temperatures for different food items to prevent contamination.

    Temperature Guidelines

    • Raw shell eggs should be stored at 45°F.
    • Smoked fish must be kept at or below 38°F to inhibit Clostridium botulinum growth.
    • All other refrigerated foods should be stored at 41°F or below.
    • Poultry and stuffed meats require a cooking temperature of 165°F.
    • Cooked eggs, fish, shellfish, lamb, and other meats should reach at least 140°F.
    • Hot foods in a hot-holding unit must maintain a temperature of 140°F.

    Food Storage Practices

    • Store food at least 6 inches off the floor to avoid contamination.
    • Use vermin-proof containers for food storage to protect against pests.
    • Implement the First In First Out (FIFO) method to ensure proper food rotation based on expiration dates.

    Food Safety Violations

    • Reject canned products with dents, swelling, severe rust, leakage, or lack of labels.
    • Vacuum packing without department authorization is prohibited in retail food establishments.

    Cross Contamination Prevention

    • Raw foods should always be under cooked foods to prevent cross-contamination.

    Hazard Types

    • Recognize the three main food hazards: physical, chemical, and biological.
    • Physical hazards include glass fragments and metal pieces.
    • Chemical hazards can stem from pesticides, cleaning agents, and medications.
    • Biological hazards include bacteria, viruses, parasites, and fungi.

    Bacterial Growth

    • Pathogenic bacteria may not change the appearance, taste, or smell of food.
    • Bacteria grow in four phases: Lag, Log (most rapid growth), Stationary, and Death.
    • Six factors influencing bacterial growth are Food, Acidity, Temperature Danger Zone, Time, Oxygen, and Moisture (FATTOM).

    Viruses and Parasites

    • Viruses do not reproduce within food; they use food as a vehicle to enter the body.
    • Hepatitis A and Norovirus are commonly transmitted through fecal-contaminated water or food.
    • Trichinella Spiralis, found in undercooked pork, can be eliminated by cooking to 150°F for 5 minutes.
    • Anisaki Simplex is a food-borne parasite in marine fish.
    • Salmonella Enteritidis is linked to raw poultry and eggs.

    Foodborne Illness Prevention

    • Prevent Clostridium Perfringens by rapid cooling, rapid heating, and limiting food preparation time.
    • Staphylococcal intoxication can be avoided through good personal hygiene.
    • Cook hamburgers and ground meats to 158°F to prevent E. coli infection.
    • Clostridium botulinum causes botulism, often associated with home-canned goods and anaerobic environments.
    • Ciguatera intoxication occurs when predatory fish consume smaller fish that have ingested toxic algae.
    • Scombroid poisoning results from consuming fish that contain high levels of histamines due to improper storage.

    Food Thawing Methods

    • Defrost frozen foods by refrigerating, using cold water, or microwaving.

    Rapid Cooling Techniques

    • Rapidly cool foods through ice-water baths, shallow pans, or cutting solid foods into smaller pieces.
    • Hot foods can only be placed in the refrigerator if completely cooled to 41°F or below.
    • Reheat previously cooked and refrigerated foods rapidly to 165°F before serving.

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    Description

    Prepare for your Food Handlers License with these flashcards. This quiz covers key concepts such as potentially hazardous foods, temperature requirements for various items, and types of thermometers used in food safety. Perfect for anyone looking to enhance their knowledge in food handling and safety practices.

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