Use LEFT and RIGHT arrow keys to navigate between flashcards;
Use UP and DOWN arrow keys to flip the card;
H to show hint;
A reads text to speech;
34 Cards in this Set
- Front
- Back
what are the highly susceptible populations |
pregnant , immune compromised , older than 65 , younger than 5, (yopi)certain food tha |
|
certain foods that are more likely to cause food borne illnesses in highly susceptible people are: |
uncooked meats , raw oysters , undercooked eggs, sprouts, unpasteurized milk or juices |
|
physical hazards/ physical contamination |
hard or soft objects in food that may cause injury if eaten |
|
chemical contamination |
chemicals that may cause food borne illness if they get into food like : counter cleanser |
|
biological contamination |
harmful germs that cause most food borne illness like: parasites viruses and bacteria |
|
biological contamination |
harmful germs that cause most food borne illness like: parasites viruses and bacteria |
|
how to kill a parasite |
freezer or cooked to proper temperature |
|
what are the top three food safety defenses |
personal hygiene, temperature control and prevention of cross contamination |
|
you shouldn’t come to work if you have these symptoms |
vomiting , infected uncovered wounds, continual sneezing |
|
when do you wash your hands after |
restroom , handlings raw meat , garbage , taking a break , sneezing or coughing , animals |
|
steps of washing |
get hands wet, apply soap and scrub atleast 10-15 seconds, rinse hands, cry hands with a single use towel |
|
danger zone ? |
41-135 |
|
how to check if a thermometer is working correctly |
put it in ice and make sure it reads 32 |
|
re heating food to what degrees |
165 |
|
cooking temp for poultry |
165 |
|
cooking temp for hamburger and sausage |
155 |
|
cooking temp for eggs fish pork and beef |
145 |
|
cooking temp for vegetables that will be hot held and packaged ready to eat foods (beans , hotdogs) |
135 |
|
cold food must be kept : |
41 or colder |
|
what are the three ways to thaw food |
fridge , under running cold water , microwave |
|
proper food storage |
top: prepared foods , fruits vegetables , fish seafood , beef pork , ground meat , poultry :bottom |
|
should you soak vegetables and fruits in order to wash them ? |
no water will absorb and the vitamins will leave the fruit |
|
should you soak vegetables and fruits in order to wash them ? |
no water will absorb and the vitamins will leave the fruit |
|
is using hand sanitizer a good alternative to washing your hands |
no it makes it worse , just rubs bacteria around , works best with washes hands |
|
explain why raw or undercooked foods is the not and answer to most likely to cause fbi in highly susceptible food populations |
anyone can get fbi by raw or undercooked foods |
|
microwave procedure ? |
cover for moisture , stirred atleast once during , allow to stand for two minutes before serving , measure temp in serveral places |
|
difference between parasite and virus |
viruses are inside , parasites are on skin or see able |
|
bacteria |
it grows |
|
important rules for using gloves |
wash hands before , change gloves that get ripped , change gloves that might be contaminated , never wash or re use gloves , change gloves between raw and ready to eat foods , throw away after use , wash hands after taking off gloves |
|
jewelry exception |
wedding bands may be worn |
|
hot holding |
135 or hotter |
|
if thawed in microwave |
cook immediately after |
|
cooling method |
cool from 135 to 70 in two hours , finish cooling to 41 within a total of 6 hours |
|
drying dishes |
air dry never use towel to dry |