Show:
Hazards
Food Handling & Preparation
Clean and Sanitary
Restaurant Operations
Misc.
100
Describe the affect freezing has on pathogens (bacteria)...
What is it stops the growth but doesn't kill them.
100
In foodservice, food may be reheated ___________.
What is once.
100
Describe proper hand washing.
What is using hot water and soap for 20 seconds.
100
Describe what kitchen staff must do when a customer alerts them to a food allergy.
They must analyze everything that is served to that customer
100
Describe how to safely thaw food.
1. Under cold-running water 2. refrigerator 3. microwave
200
Describe using smell and taste for detecting biological hazards.
They often cannot be detected.
200
Reheated food must be heated to an internal temperature of ....
What is 165 degrees?
200
Name two common agents for sanitizing. Do not name brands such as Lysol, etc...
What is heat and chemicals.
200
Why are the dangers of fish toxins gaining more widespread attention?
Americans are eating more fish.
200
A __________ type of hazard occurs when metal shards contaminate the contents of a product.
physical
300
What is the most common method used to kill biological hazards present in food?
cooking it
300
Foods prepared from ingredients at room temperature must be cooled to 41 degrees within __________ hours.
Four
300
Who is allowed to smoke, drink, or eat while preparing food?
What is NO ONE.
300
Name a factor that determines the frequency of health inspections at a foodservice establishment.
Various answers: 1. The operation's prior inspection results 2. The risk to customers 3. The case load size of the health inspector
300
Describe how you can create an unfavorable condition for bacteria growth.
Various answers: 1. Limit the amount of time the food spends in the temperature danger zone 2. Handle protein foods carefully to limit contamination from bacteria 3. Add acidic ingredients to control pH to discourage bacteria growth
400
Which foods are most susceptible to bacteria growth?
Foods high in protein.
400
What should be done to food kept on a steam table, in order to prevent the temperature from dipping below a safe temperature?
Stir the food
400
Name two methods which should be used for controlling insects and rodents.
Various answers: 1. Keep a clean and sanitized facility 2. Have screens for your windows and doors 3. Inspect delivery boxes for signs of insects or their egg sacks 4. empty trash when full
400
Along with the temperature danger zone, HACCP pays particular attention to the _____________
What is minimum internal temperature of food
400
Summarize the primary goal of a HACCP plan and briefly explain the process it follows to reach that goal.
The goal of HACCP is to analyze food-handling procedures in a kitchen in order to reduce the risk of contamination. With HACCP, potentially hazardous foods can be tracked from the moment the foods are delivered until the customer consumes them.
500
Copper cookware is an example of a potential _________ type of hazard.
chemical
500
To test the internal temperature of food and get a true reading, place the thermometer ______________.
in the center or thickest part
500
To ensure that no part of kitchen cleaning is overlooked, kitchens should follow a ____________.
Cleaning schedule
500
Most state and local agencies have voluntarily adopted food safety regulations patterned after the _________________
Food and Drug Administration (FDA) Food Code
500
Where, by law, are material safety data sheets (MSDS) kept in the kitchen? List three types of information that the sheet for a product will include.
MSDS must be displayed in a visible and accessible place in the kitchen. List three: 1. composition of the chemical product 2. Proper procedure for storage and handling 3. Emergency guidelines 4. List of protective equipment that should be worn when working with the chemical 5. Possible health effects