Ch.5 flow of food: Purchasing, Recieiving and Storing
Ch.6 the flow of food Preparation
100
The three contaminants associated with a foodborne illness.
What is Biological, chemical, physical
100
The temperature danger zone
What is 41-135 F
100
'device" used to keep hair from contaminating food
What is a hair restraint (hairnet)
100
What temperature should cold food be stored at?
What is 41 or lower.
100
How many days can leftover food be left in the fridge before you have to throw it out?
What is 7 days.
200
Name three reasons how food can become unsafe
What is purchasing food from unsafe sources, failing to cook food correctly, holding food at incorrect temperature, using contaminated equipment, practicing poor personal hygiene
200
What are three symptoms of a food borne illness?
What is diaharrea, vomiting, fever, nausea, abdominal cramps, jaundice
200
At what temperature should water be when washing your hands?
What is 100 degrees F
200
Accept or Reject frozen meat with large ice crystals on the packaging
What is Reject.
200
Name three ways to throw food properly.
What is Refrigeration, running water, microwave
300
High risk groups for foodborne illness
What is preschool children, elderly, people with comprised immune systems
300
What is main cause someone would contact Salmonella Typhi?
What is not cooking foods to minumum internal temperature.
300
Local Regulatory authority approves worker's return to work after worker is determined to have this foodborne illness'
What is Hepitis A, Salmonella, E.Coli, Norovirus, Shigella
300
What does FIFO stand for and its definition?
What is First In First Out. Product rotation
300
What is the minimum cooking temperature for ground beef and seafood?
What is 145 degree F
400
A food borne illness outbreak
What is when 2 or more people have the same symptoms after eating the same food
400
The 6 conditions that pathogens need to grow.
What is FATTOM. Food, Air, Time, Temperature, Time and moisture.
400
How can a food handler contaminate food?
What is they have a foodborne illness, have wounds that contain a pathogen, when sneezing or coughing, when they touch anything that may contaminate their hands and when they don't wash them
400
What is the best method of checking the temperature of a delivery of fish?
What is Insert a themometer probe into the thickest part of the fish
400
In which ways can I properly cool a large stockpot of soup?
What is an ice water bath, blast chiller and an ice paddle.
500
Raw chicken breasts are left out at room temperature on a prep table. What is the risk that could cause a food-borne illness?
What is Time-temperature abuse.
500
What food is E.coli associate with and name one virus that the FDA classifies as part of the "big five" biological pathogens?
Ground beef and Hepatitis A
500
List the 5 steps in washing hands
What is wet hands and arms with 100 degree water, apply soap, scrub hands/arms 10-15 sec, rinse hands/arms, dry hands/arms with paper towel
500
In order from top to bottom put the following in order: Fresh lettuce, a pan of fresh chicken breasts, fresh pork roast, fresh salmon
What is Fresh lettuce, salmon, pork roast, chicken breasts
500
What temperature must TCS food be reheated to if it will be hot-held?