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Questions and Answers
What should not be done with chemicals in food service?
What should not be done with chemicals in food service?
Which of the following is considered a common physical hazard in food?
Which of the following is considered a common physical hazard in food?
What immediate action should be taken in the case of chemical ingestion?
What immediate action should be taken in the case of chemical ingestion?
What is a necessary precaution to prevent cross-contact of food allergens?
What is a necessary precaution to prevent cross-contact of food allergens?
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Which of the following best describes food allergens?
Which of the following best describes food allergens?
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What is a common symptom associated with foodborne illness?
What is a common symptom associated with foodborne illness?
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Which of the following is NOT considered a biological hazard?
Which of the following is NOT considered a biological hazard?
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What does TCS stand for in food safety?
What does TCS stand for in food safety?
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Which type of hazard can sometimes be detected through smell or taste?
Which type of hazard can sometimes be detected through smell or taste?
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What is a key factor that allows bacteria to thrive?
What is a key factor that allows bacteria to thrive?
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Which of the following is a known source of biological hazards?
Which of the following is a known source of biological hazards?
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What practice helps to prevent the growth of bacteria in TCS foods?
What practice helps to prevent the growth of bacteria in TCS foods?
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What are common food allergens often recognized in food safety?
What are common food allergens often recognized in food safety?
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What should be done with moldy food?
What should be done with moldy food?
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At what internal temperature should whole cuts and ground game meat be cooked to kill Trichinella spiralis?
At what internal temperature should whole cuts and ground game meat be cooked to kill Trichinella spiralis?
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Which of the following fish parasites requires cooking to an internal temperature of 140°F (60°C) or freezing to kill?
Which of the following fish parasites requires cooking to an internal temperature of 140°F (60°C) or freezing to kill?
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Ciguatera toxin is commonly associated with which type of fish?
Ciguatera toxin is commonly associated with which type of fish?
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Which of the following is NOT categorized as a chemical hazard in the kitchen?
Which of the following is NOT categorized as a chemical hazard in the kitchen?
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What is one method to kill parasites in fish that does NOT involve cooking?
What is one method to kill parasites in fish that does NOT involve cooking?
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Which of the following food items is associated with Scombroid poisoning?
Which of the following food items is associated with Scombroid poisoning?
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What can happen if you consume food contaminated with toxins produced by mold?
What can happen if you consume food contaminated with toxins produced by mold?
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Which food item requires time and temperature control to keep it safe?
Which food item requires time and temperature control to keep it safe?
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Which food item requires time and temperature control to keep it safe?
Which food item requires time and temperature control to keep it safe?
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Which food item demands time and temperature control to keep it safe?
Which food item demands time and temperature control to keep it safe?
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Which food item requires time and temperature control to keep it safe?
Which food item requires time and temperature control to keep it safe?
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Which food item requires time and temperature control to keep it safe?
Which food item requires time and temperature control to keep it safe?
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Which food item requires time and temperature control to keep it safe?
Which food item requires time and temperature control to keep it safe?
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Which type of bacteria grows optimally in the presence of oxygen?
Which type of bacteria grows optimally in the presence of oxygen?
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What characteristic distinguishes anaerobic bacteria from aerobic bacteria?
What characteristic distinguishes anaerobic bacteria from aerobic bacteria?
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What are the primary ways pathogenic bacteria cause foodborne illnesses?
What are the primary ways pathogenic bacteria cause foodborne illnesses?
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Which foodborne illness is known as the deadliest in foodservice?
Which foodborne illness is known as the deadliest in foodservice?
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What is NOT a method for controlling bacterial growth?
What is NOT a method for controlling bacterial growth?
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What is a key characteristic of viruses in relation to their host cells?
What is a key characteristic of viruses in relation to their host cells?
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Which practice is NOT effective in avoiding viral contamination?
Which practice is NOT effective in avoiding viral contamination?
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What is the temperature at which yeast is killed?
What is the temperature at which yeast is killed?
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Which of the following types of fungi are specifically mentioned as potentially causing food contamination?
Which of the following types of fungi are specifically mentioned as potentially causing food contamination?
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Which symptom is NOT associated with wild yeast contamination?
Which symptom is NOT associated with wild yeast contamination?
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Study Notes
Preventing Chemical Contamination
- Store chemicals in clearly labeled containers to prevent mix-ups and accidental exposure.
- Avoid storing food in containers that previously held chemicals to prevent cross-contamination.
- Follow manufacturer instructions for chemical usage to ensure safety and effectiveness.
- Isolate chemical storage from food preparation areas to minimize accidental contamination.
- Do not mix chemicals randomly; improper mixtures can create dangerous reactions.
- Dispose of chemicals as per manufacturer's guidance to ensure environmental safety.
- In case of chemical ingestion, contact poison control, consult safety data sheets, and inform a supervisor.
- Utilize personal protective equipment (PPE) when handling chemicals to reduce risk of exposure.
Physical Hazards
- Solid materials in food that can cause harm are classified as physical hazards.
- Common examples include glass, metal shards, staples, and toothpicks.
Food Allergens
- Food allergies occur when the body reacts to a typically harmless protein as a threat.
- It is vital for foodservice staff to prevent cross-contact between allergenic and non-allergenic foods.
- Gluten intolerance, while less life-threatening, must still be managed with care.
Mold
- Mold can grow on a wide variety of foods under many conditions.
- Most molds are non-toxic, but some produce harmful toxins.
- Mold can be killed at temperatures exceeding 140°F (60°C), but toxins may remain, so discard any moldy food.
Parasites
- Parasites are organisms that live off their hosts for nourishment.
- Trichinella spiralis can result from undercooked game meats; it is eradicated by cooking to 160°F (71°C).
- Fish can harbor parasites like anisakis and tapeworms, which are killed by cooking to 140°F (60°C) or freezing at -31°F (-35°C) for 15 hours or -4°F (-20°C) for seven days.
Fish Toxins
- Certain species of fish contain naturally occurring poisons.
- Ciguatera toxin is linked to red snapper, grouper, and barracuda; Scombroid poisoning is associated with tuna and mackerel.
- Always procure fish from trusted suppliers to avoid toxin exposure.
Chemical Hazards
- Chemical hazards in kitchens include metals from cookware and fish from polluted waters, agricultural chemicals, and cleaning supplies.
Biological Hazards
- Biological hazards are pathogens that can cause foodborne illnesses and often go unnoticed (invisible, odorless, tasteless).
- Types of biological hazards include bacteria, viruses, fungi, parasites, and fish toxins.
Bacteria
- Bacteria are a leading cause of foodborne illnesses, thriving on water, food, and favorable temperatures.
- Implement time and temperature controls for Safety (TCS) foods to deter bacterial growth.
Control of Bacterial Growth
- Bacterial proliferation can be limited by managing food source, pH, temperature, time, atmospheric conditions, and moisture levels.
Viruses
- Viruses are microscopic agents that can invade cells but cannot reproduce without a host.
- Hepatitis A and Norovirus are significant viruses of concern in foodservice.
Preventing Viral Contamination
- Promote rigorous personal hygiene, clean vegetables, and avoid shellfish from polluted waters to reduce contamination.
Fungi
- Edible mushrooms are beneficial in kitchens, but toxic varieties can lead to food contamination.
- Yeast and mold are common fungi that can spoil food.
Yeast
- Yeast ferments sugar, producing alcohol and carbon dioxide.
- Contamination indicators include slime, color changes, bubbles, and abnormal odors.
- Yeast is killed at temperatures above 136°F (58°C).
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Description
This quiz focuses on the essential practices for preventing chemical contamination in the kitchen. Learn how to properly store and handle chemicals to ensure food safety. Important tips include avoiding mixing chemicals and ensuring proper disposal methods.
