Food Safety Flashcards

One ring which can only be a plain band.

Cover the bandage with a glove so that the bandage is secure.

Chemical sanitation, heat sanitation.

<p>The water must be 171°F and the dishes must soak for 30 seconds in the sanitizer solution.</p> Signup and view all the answers

<p>Iodine 12.5 ppm, chlorine 50 ppm, quats 200 ppm.</p> Signup and view all the answers

<p>Diarrhea, vomiting, nausea, fever.</p> Signup and view all the answers

<p>Two or more people getting the same illness after eating the same food.</p> Signup and view all the answers

<p>Disease transmitted to people by food.</p> Signup and view all the answers

<p>When a person ingests raw or undercooked infected pork.</p> Signup and view all the answers

<p>Cool, moist environments.</p> Signup and view all the answers

<p>Have good personal hygiene and proper holding, cooling, and reheating of foods.</p> Signup and view all the answers

<p>4 hours.</p> Signup and view all the answers

<p>Washing your hands frequently.</p> Signup and view all the answers

<p>Mercury thermometers.</p> Signup and view all the answers

<p>Bimetallic, infrared, thermocouples.</p> Signup and view all the answers

<p>Because it can let backflow occur.</p> Signup and view all the answers

<p>The reverse flow of contaminants through a cross-connection into a drinkable water supply.</p> Signup and view all the answers

<p>Vacuum breakers prevent backflow from occurring.</p> Signup and view all the answers

<p>Deny pest access to food, water, or hiding places; work with licensed pest control company.</p> Signup and view all the answers

<p>Grows without oxygen.</p> Signup and view all the answers

<p>Poultry, eggs, dairy, and produce.</p> Signup and view all the answers

<p>Sterilization of food at a temperature that destroys harmful microorganisms, without major changes in the chemistry of the food.</p> Signup and view all the answers

<p>Food and Drug Administration (FDA).</p> Signup and view all the answers

<p>Conduct a hazard analysis, determine critical control points, establish critical limits, establish monitoring procedures, identify corrective actions, verify that the systems work, establish procedures for record keeping and documentation.</p> Signup and view all the answers

<p>A minimum of 180°F.</p> Signup and view all the answers

<p>Must be at or above 135°F when removed from the heat source; must be discarded after 4 hours if the food reaches 70°F at any time.</p> Signup and view all the answers

<p>Time removed from temperature source, time it must be discarded.</p> Signup and view all the answers

<p>Ice water bath, stir with ice paddles, use a blast or tumble chiller, divide or cut food into smaller portions.</p> Signup and view all the answers

<p>Must be removed from refrigeration at or below 41°F; must be discarded after 6 hours; must be discarded if it reaches 70°F.</p> Signup and view all the answers

<p>Material Safety Data Sheet.</p> Signup and view all the answers

<p>Integrated Pest Management.</p> Signup and view all the answers

<p>They must be at least 14&quot; high and start 7&quot; from the counter.</p> Signup and view all the answers

<p>Scrape, wash, rinse, sanitize, air dry.</p> Signup and view all the answers

<p>Potentially Hazardous Foods.</p> Signup and view all the answers

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

<p>A method for packaging food that removes the air before sealing. By removing air, you limit the growth of bacteria and extend shelf life.</p> Signup and view all the answers

<p>A shield that is placed above self-serve food areas in order to prevent contaminants from reaching the food.</p> Signup and view all the answers