Food Safety Flashcards
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Food Safety Flashcards

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Questions and Answers

Which of the following is NOT a high risk population group for food borne illness?

  • Teenagers (correct)
  • Pregnant women
  • Elderly
  • Young children
  • Which of the following would NOT be considered a condition that can cause your immune system to be impaired?

  • Poor nutrition
  • Muscle ache (correct)
  • Chronic illness
  • Age
  • Foodborne illnesses are?

    Very contagious and dangerous

    Which of the following would be considered a food borne outbreak?

    <p>2 or more people get sick from eating the same food</p> Signup and view all the answers

    The temperature danger zone is from ___ to ___

    <p>41°F to 135°F</p> Signup and view all the answers

    When pathogens transfer from one place to another, we call this?

    <p>Cross contamination</p> Signup and view all the answers

    What is the acronym that describes conditions that promote bacterial growth?

    <p>FAT TOM</p> Signup and view all the answers

    Using the same knife and cutting board to prep raw chicken and raw beef can be a threat for ____

    <p>cross contamination</p> Signup and view all the answers

    What type of contamination could result from a food handler spraying a cleaner into the fryer oil and continuing to use the fryer?

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

    A sandwich contaminated with the Hepatitis A virus is an example of what?

    <p>A biological hazard</p> Signup and view all the answers

    Employees must wash their hands for a minimum time of ____

    <p>20 seconds</p> Signup and view all the answers

    What should you do before putting on clean gloves?

    <p>Wash your hands</p> Signup and view all the answers

    Gloves for preparing food should be ____

    <p>single-use only and changed when switching tasks that could lead to cross contamination</p> Signup and view all the answers

    What should sick employees do?

    <p>Notify the person in charge (PIC) immediately</p> Signup and view all the answers

    Jaundice is an example of?

    <p>A reportable symptom</p> Signup and view all the answers

    Which of the following is required when serving ready-to-eat food?

    <p>Wearing single-use latex gloves</p> Signup and view all the answers

    The temperature of the refrigerators should never exceed?

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

    What happens to bacterial growth when foods are kept in refrigeration?

    <p>It slows down</p> Signup and view all the answers

    What is the minimum receiving temperature for hot food?

    <p>135°F or higher</p> Signup and view all the answers

    To ensure proper inspection, deliveries should be scheduled during?

    <p>Slow times</p> Signup and view all the answers

    Where in the walk-in cooler should ready-to-eat food be stored?

    <p>On the top shelf</p> Signup and view all the answers

    Thermometers should be: ____

    <p>metal stem</p> Signup and view all the answers

    Pork chops should be cooked for 15 seconds to a minimum temperature of ____

    <p>145°F</p> Signup and view all the answers

    A restaurant is preparing salmon fillets. What temperature should they be cooked to?

    <p>145°F</p> Signup and view all the answers

    CROW is an acronym of proper methods for?

    <p>Thawing foods</p> Signup and view all the answers

    Which of the following is not an approved thawing method?

    <p>Leaving the food at room temperature</p> Signup and view all the answers

    Hot food must be cooled rapidly to slow down?

    <p>Bacterial growth</p> Signup and view all the answers

    During the first stage of the cooling process, you are required to cool the food from?

    <p>135°F to 70°F in 2 hours</p> Signup and view all the answers

    Which of the following foods is NOT an allergen?

    <p>Alfalfa Sprouts</p> Signup and view all the answers

    If a customer is having an allergic reaction, the food worker should?

    <p>Call for emergency help</p> Signup and view all the answers

    The person in charge (PIC) is responsible for?

    <p>Both A and B</p> Signup and view all the answers

    Food contact surfaces must be washed and sanitized at least once every ____

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

    Which of the following is not an approved material for a food contact surface?

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

    Which are the only items that customers are allowed to bring up and reuse at a buffet line?

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

    Which of the following is true about ready-to-eat food?

    <p>It can be eaten without additional preparation</p> Signup and view all the answers

    Which of the following can be considered a ready-to-eat food?

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

    Reducing pathogens to safe levels is called ____

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

    After sanitizing a food contact surface, you should?

    <p>Let the surface air dry</p> Signup and view all the answers

    Which of the following is not an approved sanitizer?

    <p>Isopropyl Alcohol</p> Signup and view all the answers

    What is the MOST important step when preparing the sanitizing solution?

    <p>Follow the manufacturer's instructions</p> Signup and view all the answers

    Study Notes

    Food Safety and High-Risk Populations

    • Teenagers are not classified as a high-risk population for foodborne illnesses.

    Conditions Affecting Immunity

    • Muscle ache does not impair the immune system.

    Nature of Foodborne Illnesses

    • Foodborne illnesses are highly contagious and can pose significant health risks.

    Definition of Foodborne Outbreak

    • An outbreak occurs when two or more individuals become sick after consuming the same contaminated food.

    Temperature Danger Zone

    • The temperature danger zone for food is between 41°F and 135°F.

    Cross Contamination

    • Cross contamination refers to the transfer of pathogens from one surface or food to another.

    Conditions for Bacterial Growth

    • FAT TOM is an acronym representing the conditions that encourage bacterial growth: Food, Acidity, Time, Temperature, Oxygen, Moisture.

    Risk of Cross Contamination

    • Using the same knife and cutting board for raw chicken and raw beef can lead to cross contamination.

    Chemical Contamination

    • Spraying cleaner into fryer oil creates the risk of chemical contamination.

    Biological Hazards

    • A sandwich contaminated with Hepatitis A is a biological hazard.

    Handwashing Protocol

    • Food handlers must wash their hands for a minimum of 20 seconds.

    Proper Glove Use

    • Hands must be washed before putting on clean, single-use gloves, which should be changed when switching tasks.

    Employee Responsibility When Sick

    • Sick employees are required to notify the person in charge (PIC) immediately.

    Reportable Symptoms

    • Jaundice is categorized as a reportable symptom indicating a potential food safety risk.

    Ready-to-Eat Food Handling

    • When serving ready-to-eat food, wearing single-use latex gloves is required.

    Refrigerator Temperature Standards

    • Refrigerator temperatures must never exceed 41°F to ensure food safety.

    Refrigeration and Bacterial Growth

    • Refrigeration slows down the growth of bacteria in food.

    Minimum Receiving Temperature

    • The minimum receiving temperature for hot food is 135°F or higher.

    Delivery Inspection Timing

    • Deliveries should be scheduled during slow periods for proper inspection.

    Storage in Walk-In Coolers

    • Ready-to-eat food should be stored on the top shelf of a walk-in cooler.

    Thermometer Specifications

    • Metal stem thermometers are preferred for measuring food temperatures.

    Cooking Temperatures for Pork and Salmon

    • Pork chops must be cooked to a minimum temperature of 145°F.
    • Salmon should also be cooked to a minimum temperature of 145°F.

    Thawing Methods

    • CROW is an acronym for proper thawing methods: Cold water, Running water, or In the Refrigerator.
    • Leaving food at room temperature is an unapproved thawing method.

    Rapid Cooling of Hot Food

    • Hot food must be cooled quickly to minimize bacterial growth.

    Cooling Process Requirements

    • Food must be cooled from 135°F to 70°F within 2 hours during the first stage of the cooling process.

    Allergen Awareness

    • Alfalfa sprouts are not considered an allergen.

    Responding to Allergic Reactions

    • In case of an allergic reaction, food workers should seek emergency help immediately.

    Responsibilities of Person-in-Charge (PIC)

    • The person in charge is responsible for overseeing food safety and compliance.

    Sanitization Frequency

    • Food contact surfaces must be washed and sanitized at least every 4 hours.

    Approved Materials for Food Contact Surfaces

    • Cork is not an approved material for food contact surfaces.

    Buffet Line Policy

    • Customers are only allowed to bring and reuse cups at a buffet line.

    Definition of Ready-to-Eat Foods

    • Ready-to-eat foods can be consumed without further preparation.

    Examples of Ready-to-Eat Foods

    • Bread is an example of a ready-to-eat food.

    Sanitizing Definition

    • Reducing pathogens to safe levels is known as sanitizing.

    Post-Sanitizing Procedure

    • After sanitizing a food contact surface, it should be allowed to air dry.

    Approved Sanitizers

    • Isopropyl alcohol is not an approved sanitizer for food contact surfaces.

    Key Step in Sanitizing Solution Preparation

    • The most important step in preparing a sanitizing solution is ensuring the correct concentration and dilution process.

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    Test your knowledge on food safety and high-risk populations with these informative flashcards. Each card explores different aspects of foodborne illnesses and their impact. Perfect for anyone looking to enhance their understanding of food safety protocols.

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