Podcast
Questions and Answers
What does the term 'Potentially Hazardous Foods' refer to?
What does the term 'Potentially Hazardous Foods' refer to?
Which of the following are thermometers used for measuring food temperature?
Which of the following are thermometers used for measuring food temperature?
What is the recommended temperature for Raw Shell Eggs?
What is the recommended temperature for Raw Shell Eggs?
45 F
What is the recommended temperature for smoked fish?
What is the recommended temperature for smoked fish?
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What is the recommended temperature for all refrigerated food except eggs and smoked fish?
What is the recommended temperature for all refrigerated food except eggs and smoked fish?
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Which of the following reasons can lead to the rejection of canned products?
Which of the following reasons can lead to the rejection of canned products?
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Vacuum packaging of any food product in retail food establishments is allowed without authorization.
Vacuum packaging of any food product in retail food establishments is allowed without authorization.
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What does FIFO stand for in food storage?
What does FIFO stand for in food storage?
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How far must all food be stored off the floor?
How far must all food be stored off the floor?
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To prevent cross-contamination, where should raw food be placed in relation to cooked food?
To prevent cross-contamination, where should raw food be placed in relation to cooked food?
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What type of containers must food for storage be kept in?
What type of containers must food for storage be kept in?
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What are the three main food hazards?
What are the three main food hazards?
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What are examples of physical hazards in food?
What are examples of physical hazards in food?
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What are examples of chemical hazards in food?
What are examples of chemical hazards in food?
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What are examples of biological hazards in food?
What are examples of biological hazards in food?
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Pathogenic bacteria always change the appearance, taste or smell of food.
Pathogenic bacteria always change the appearance, taste or smell of food.
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What are the four phases of bacteria growth?
What are the four phases of bacteria growth?
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During which phase does the most rapid growth of bacteria occur?
During which phase does the most rapid growth of bacteria occur?
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What six factors affect the growth of bacteria?
What six factors affect the growth of bacteria?
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Viruses can reproduce in food.
Viruses can reproduce in food.
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Which viruses typically contaminate our food supply?
Which viruses typically contaminate our food supply?
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What is Trichinella Spiralis associated with?
What is Trichinella Spiralis associated with?
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What is Anisakis Simplex?
What is Anisakis Simplex?
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What type of food is Salmonella Enteritidis associated with?
What type of food is Salmonella Enteritidis associated with?
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What are methods to avoid Clostridium Perfringes?
What are methods to avoid Clostridium Perfringes?
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What method can prevent Staphylococcal food intoxication?
What method can prevent Staphylococcal food intoxication?
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What is the cooking temperature to avoid E-Coli?
What is the cooking temperature to avoid E-Coli?
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What is Clostridium Botulinum associated with?
What is Clostridium Botulinum associated with?
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What causes Ciguatera Intoxication?
What causes Ciguatera Intoxication?
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What causes Scombroid Poisoning?
What causes Scombroid Poisoning?
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What are the methods for defrosting frozen foods?
What are the methods for defrosting frozen foods?
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What is the recommended cooking temperature for poultry, stuffed meat, and stuffing?
What is the recommended cooking temperature for poultry, stuffed meat, and stuffing?
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What is the recommended cooking temperature for eggs, fish, shellfish, lamb, and other meats?
What is the recommended cooking temperature for eggs, fish, shellfish, lamb, and other meats?
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At what temperature must all hot foods be held in a hot-holding unit?
At what temperature must all hot foods be held in a hot-holding unit?
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What is a method for rapid cooling foods?
What is a method for rapid cooling foods?
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Hot foods placed in the refrigerator must be covered if they have not completely cooled.
Hot foods placed in the refrigerator must be covered if they have not completely cooled.
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What is the required temperature for previously cooked and refrigerated foods to be served?
What is the required temperature for previously cooked and refrigerated foods to be served?
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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.
Studying That Suits You
Use AI to generate personalized quizzes and flashcards to suit your learning preferences.
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.
