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62 Cards in this Set
- Front
- Back
Potentially hazardous foods provide conditions favorable for bacterial growth (TF) |
True |
|
Shellfish tags must be kept with the product and then filed away for how long? |
90 days |
|
The acronym FIFO means |
First in, first out ... first step dates |
|
To show that it is wholesome, meat inspected by the US department of Arg will have the |
USDA inspection stamp |
|
The temperature danger zone for food is between... at this temp range harmful bac... |
40 and 140 F ... reproduce |
|
In refridgerator, raw food products should be stored |
below cooked food ... this prevent cross contamination |
|
List three defects which will cause canned food to be rejected |
1. large dents 2. bloating 3. holes (rusted)
|
|
What kind of thermometer should be used? |
Digital or metal |
|
Fresh shell eggs should be stored in a refrigerator at or below |
45 degrees |
|
All food items must be stored at least |
6 inch from floor |
|
Cold temps slow down the growth of bacteria (T/F) |
True |
|
People, both food workers and customers, pose the greatest risk to food safety (T/F) |
True |
|
Under favorable growth conditions, bacteria will double every |
20-30 minutes |
|
List three situations when hands mushed me washed |
1. raw meats 2. bathroom 3. garbage |
|
All food service establishments must have hand-wash sinks within each |
food prep station, kitchen, and must provide running hot and cold water, soap, and towels/dryer |
|
Bacteria commonly found on the surface of raw chicken |
Salmonella |
|
Piece of metal in food is an |
Physical hazard |
|
Clostridium Perfringens is associated with |
foods in deep pots |
|
We can control Clostridium Perfringens by |
active cooling and reheating meat dishes |
|
Home canned foods cannot be used in because of |
Botulism |
|
Smoked fish must be stored at |
38 degrees |
|
control growths of Microorganism called |
clostriudium botulinum |
|
The disease ____ is commonly associated with under cooked pork |
Trinchienosis |
|
Pork should be cooked at a min temp of |
155 F |
|
When using raw shell eggs in a food that will not be cooked or will only be cooked lightly, we should use ______ eggs instead. |
Pasterized |
|
Foods contaiminated by harmful microorganisms always have a change apperance (T/F) |
False |
|
The proper safe holding temps for potentially hazardous food is |
41 below for colds food 140 or above hot foods |
|
When cooling hot foods in a refrigerator they must be: |
covered after being cooled |
|
Refrigerated foods that will be served hot must be rapidly reheated to 165 F using |
a stove or oven |
|
when Bacteria from a raw food get into a cooked or ready-to-eat food, this is called |
cross contamination |
|
The correct cooking temp for poultry stuffed meat and stuffing is |
165 F |
|
Thick foods cool faster in |
small amount and small containers |
|
It is good practice to make cold salads with ingredients that were prev. chilled (T/F) |
True |
|
On a buffet table, maintaining proper food temp is a equally as imp. as having a proper sneeze graud (T/F) |
True |
|
An air break is necessary in the waste line of the: |
potwash and culinary sinks |
|
It is good practice to thaw frozen foods by leaving them out on the kitchen counter (T/F) |
False |
|
When handling food that have already been cooked and are ready to be eaten we must use |
gloves, tongs, wax paper |
|
To ensure that any food contact surface is safe to use, it must be washed rinsed, and |
air dried |
|
Three common injuries are |
slip/fall, burn, cut |
|
What causes muscle strains and sprains |
over stretching, awkward reaching |
|
Who should be give access to facility food areas: |
cooks, contractors |
|
Store knives in ____ to prevent cuts |
knife rack. designated draw or rack |
|
Is it acceptable to use pesticides in food est. by food workers as long as label directions are followed (t/f) |
False |
|
The three key strategies of integrated pest management are to starve them, build them out, and destory them (T/F) |
True |
|
Trans fat in foods raises HDL, increasing the risk of heart disease (T/F) |
False |
|
List four foods that contain trans fat |
fried, cookies, pre mixed ing, salad dressing |
|
Danger Zone |
41-140 |
|
20-30 |
Bacteria Doubles |
|
1 oz/ 1 gal |
buck/spray bottle |
|
50 ppm |
ratio for sanitizing dishes |
|
165 degrees |
Poultry |
|
140 degrees |
maintain food |
|
90 days |
shellfish tags |
|
4 inches |
depth of defrosting pan |
|
more than 19 seats needs |
a bathroom |
|
6 lbs |
cut large meats to that size to cool |
|
4 hours |
to cool from 70-41 |
|
38 |
smoked fish |
|
0 degrees |
to store frozen food |
|
155 degrees |
Pork |
|
145 |
cook all other foods |
|
158 degrees |
ground meat |