Safe Food
The Microworld
Contamination & Food Allergens
The Safe Food handlers & Cooking Terms
Miscellaneous
Food & Kitchen Safety
100
Why are elderly people at a higher risk for food borne illnesses?
What is their immune systems have weakened with age?
100
What grows well between temperatures 40 f to 140 f (5C to 57 C)
What is food borne pathogens?
100
Eggs and peanuts are dangerous for people with which condition?
What are food allergies?
100
What must foodhandlers to after touching their hair, face, or body?
What is washing your hands?
100
A food handler has finished trimming raw chicken on a cutting board and needs it to prep vegetables. What must be done to the cutting board?
What is it must be washed, rinsed, and sanitized?
100
To be safe in the kitchen, should you:
A.Plug removable cords into the appliance first and then plug into the power source.
B. Or plug removable cords into the power source first and then plug into the appliance.
A.Plug removable cords into the appliance first and then plug into the power source.
200
Their immune systems have weakened with age.
What is elderly people at higher risk for food borne illnesses?
200
What is the most common type of food borne illness?
What is norovirus?
200
Which of these two foods promote microorganism growth more than the other? Eggs or Honey
What are eggs?
200
To cut food into long, thin strips is called _________
What is Julienne?
200
Do not use __________, _________, or water to put out a grease fire.
What is sugar and flour?
200
What type of fire should you NEVER throw water on?
What is a grease fire?
300
The three categories of food safety hazards are biological, physical, and ____________
What is Chemical?
300
What populations are most in danger of getting a food borne illness?
What is young children, older adults, pregnant women, and __________________?
300
Itching and tightening of the throat are symptoms of what?
What is food allergy?
300
If a kitchen fire gets too large to put out with baking soda, use a ___________.
What is a fire extinguisher?
300
First-aid for a severely bleeding cut is to ________________________.
What is apply direct pressure?
300
When cooking on the stove, You should always lift the lids on hot foods ______________________.
Direct the steam away from your face by lifting the lid the opposite direction.
400
General conditions for bacterial growth are: Warmth, Moisture, Food, and ________.
What is Time?
400
What are some symptoms of a food borne illness
What is fever, headache, digestive troubles?
400
If the proper steps are taken, how long should hand washing take?
What are 20 seconds?
400
What is the name of the knife that has teeth?
What is bread knife or serrated knife?
400
Do not mix cleaning supplies. Combinations like _________ and ________ will produce toxic deadly fumes.
What are ammonia and bleach?
400
Use __________, not water, to put out a grease fire.
What is baking soda?
500
The three keys to food safety are practicing good personal hygiene, preventing cross-contamination, and
What is time-temperature control?
500
Viruses such as Norovirus and hepatitis A can be spread when foodhandlers fail to?
What is washing their hands?
500
Food borne pathogens thrive with a pH of ____________
What are 6.6-7.5?
500
Remove jewelry from hands and arms before preparing food or when working around prep areas. Do not wear watches, bracelets (including medical bracelets), or rings, except for ______________________.
What is a plain metal band?
500
At what temperature do food borne pathogens grow most quickly? (Not the temperature danger zone)
What is between 70 F and 125 F (21C and 52 C)?
500
Label at least five parts of a knife
What is the spine, tang, tip, rivet, cutting edge, bolster, and handles?