In each blank, try to type in the
word that is missing. If you've
typed in the correct word, the
blank will turn green.
If your not sure what answer should be entered, press the space bar and the next missing letter will be displayed. When you are all done, you should look back over all your answers and review the ones in red. These ones in red are the ones which you needed help on. Question: Bacteria, viruses, parasites and are considered which type of hazard
Answer: Question: When microorganisms are transfered from one food or to another is calledAnswer: contamination Question: Time-temperature control for safety is way to express the term
Answer: hazardous Question: Pesticides, food additives, supplies and toxic metals are considered which type of hazardAnswer: chemical Question: Loss of customers, lowered employee , need to retrain, and embarrassment are all consequences of
Answer: illness outbreak Question: which is not a TCS food: cooked rice, tofu, , baked potatoes?Answer: Question: which is not a high rick population? infants and preschoolers elderly people
people certain medications or teenagers
Answer: Question: A foodborne illness outbreak is when _______________ experience(s) the same illness after eating the same food
Answer: two or more Question: Hair, dirt, glass, and metal are all considered which type of Answer: Question: An illness carried or transmitted to people by Answer: illness Question: What is the water activity for most potentially hazardous foods?Answer: .85 Question: I am associated with the improper reheating of foods such as stews and gravies. I am found in meats and poultry and cooked with these foods. I cause diarrhea and severe abdominal cramps
Answer: clostridium Question: In the acronym FATTOM, F for Answer: food Question: I am often associated with baked potatoes, vegetables, and rice dishes. I am commonly associated with cooked cereals
Answer: cereus
Question: What are the three which if you are diagnosed with having as a foodborne illness you must be excluded from workAnswer: , E.Coli, Shigella Question: In the aconym , the first T stands for Answer: Question: In the aconym FATTOM, the O for Answer: oxygen
Question: In the aconym FATTOM, the T stands for Answer: Question: In the aconym FATTOM, A for Answer: acidity
Question: I am found naturally in the of the Gulf of Mexico, Atlantic, and Pacific Oceans. I cause two different illnesses and I can cause death. People with liver disease and diabetes should avoid foods containing my bacteria
Answer: Vulnificus
Question: What is the temperature range for the danger zone?Answer: 41 to 135 degrees Question: What is the pH that is optimal for the growth of bacteria?Answer: 7.5-4.6
Question: What is another name for potentially hazardous ?Answer: TCS (Time-temperature for safety)
Question: I am mostly found in , particularly in hair, nose, throat and sores.
Answer: Staphylococcus Question: I am found in ready to eat foods and beverages. Foodhandlers with me must be excluded from the workplace
Answer: typhi
Question: Foodhandlers must be exluded from working in the if they get foodborne illness from me. Control flies inside and outside the business. Answer: spp.
Question: I am commonly associated with poultry but I mostly contaminate Answer: campylobacter
Question: You must exclude me from working in your business or labs if you get a illness from me. I can be found in produce but mostly I am found in ground beef and on surfaces of beef
Answer: E. Question: I can be associated with beef, ready to eat and other farm animals. You must exclude me from working in your business or labs if you get a foodborne illness from me
Answer: spp.
Question: In the FATTOM, the M stands for Answer: Question: I am found in hotdogs, deli meats and unpasteurized dairy.I sepsis in newborn infants and spontaneous abortions
Answer: Question: I am associated with temperture abused baked potatoes and untreated garlic and oil mixtures.I also double vision
Answer: Clostridium Question: What grows conditions including high acid and low water activity and can produce toxins called aflatoxins?
Answer: Question: The category of pathogen that is most easily prevented by purchasing food from reputable, suppliers isAnswer: Question: The virus that is contagious causing diarrhea and vomiting isAnswer: Novovirus Question: The category of pathogen that is most prevented by using correct personal hygiene is
Answer: Question: Which illness includes a symptom jaundice?
Answer: Hepatitis Question: parasite is associated with raw or undercooked fish such as herring and cod?Answer: Anisakiasis Question: What is the best way that parasites can be ?
Answer: purchasing from suppliers Question: These cause people to get sick, cannot be destroyed by , and are produced by bacteria as they grow
Answer: toxins Question: Danger of kidney failure that might lead to death is an issue Answer: Hemorrhagic E. Coli Question: The category of pathogen that probably spoils food more than it illness is
Answer: Question: Produce such as berries, lettuce, and have been linked to this parasite requiring that these products be purchased from approved suppliersAnswer: Cyclosporiasis Question: The of pathogen that includes more instances where controlling time and temperature is the best preventative method isAnswer: bacteria Question: tends to grow quickly when it is left in the temperature danger zone. What is the longest time that TCS foods should be left in the TDZ?
Answer: 4 hours Question: A sign of includes white or pink discoloration or slimeAnswer: yeast Question: Most need nutrients such as carbohydates and what to survive? Answer: proteins Question: What are the two elements of FAT TOM that a food operation can control?Answer: time and Question: Symptoms include headache, high fever, rash, and abdominal Answer: typhi Question: The unique symptom of a in the throat and coughing up worms is associated with
Answer: Anisakiasis Question: Bacteria, viruses, parasites and toxins are considered which type of Answer: Question: Day-care and medical communities have had frequent issues with this Answer: Question: The that causes general weakness and a mild fever is
Answer: Hepatitis Question: The term cross contact specifically to
Answer: cleaning equipment that has come in with food allergens Question: and pewter cookware and serveware can become issues in the kitchen when they are used with what types of foods
Answer: foods Question: A food CAN start to exhibit symptoms
Answer: immediately eating the food Question: Tuna, bonito, mackerel, and are commonly associated with which toxin
Answer: (Scromboid) Question: Toxins are most prevented by Answer: Buying from , reputable suppliers Question: Predatory reef fish from the such as grouper and snapper are associated with which toxin
Answer: (Ciguatera) Question: A burning sensation in the throat and reddening of the face and neck are symptoms Answer: (Scromboid) Question: Copper, zinc, and pewter as well as hand pottery can all be sources of
Answer: contaminants Question: The toxin that includes scallops that can eventually lead to confusion, loss and death is
Answer: Acid (Amnesic) Question: Of the 5 toxins, which one does not initially include the symptoms of diarrhea and vomiting but includes headache and sweating
Answer: (Scromboid) Question: This in clams, mussels and oysters exhibits the symptom of reversal of hot and cold sensation as well as tingling and numbness
Answer: (Neurotoxic) Question: One of the reasons that fingernails and fingernail polish are not allowed in the is that they can become
Answer: physical Question: Numbness and dizziness as well as tingling in the mouth, face, arms and legs are of
Answer: (Paralytic) Question: During handwashing, foodhandlers must scrub their hands and arms for
Answer: 10 - 15 Question: Foodhandlers don't have to wash hands after
Answer: sanitizing the Question: After handwashing, when your hands, what should NOT be doneAnswer: use a clean cloth hand Question: Ready-to-eat foods require the Answer: to wear Question: Good personal hygiene Answer: reporting illness to your /instructor Question: Joe, a prep cook, has Answer: he must be from the restaurant Question: Hand that are used in the kitchen
Answer: never be used in place of handwashing Question: handwashing, the amount of time needed to wet and rinse hands, not including the time to scrub them, is
Answer: 5 - 10 Question: Jane, a garde manger chef who works in a large regional hospital, has been diagnosed with a sore throat and occasionally is a fever
Answer: she must be from the restaurant Question: An employee with vomiting or diarrhea can return to work Answer: when they are symptom free for 24 Question: Food CAN chew gum, eat, drink, and/or smoke whenAnswer: taking a during the work day Question: Mary, a sous chef, has been diagnosed with A
Answer: she must be excluded from the Question: Bill, a line cook at a Chinese restaurant, has a sore with a fever
Answer: he must be restricted from working with or food Question: An employee must be excluded from a food service establishment that a high risk populations if they have
Answer: a sore throat with Question: Frozen should be received at
Answer: solid Question: Hot TCS must be received into the food service operation at what temperatureAnswer: at 135 or above Question: Milk can be received at 45 degrees F. what conditionAnswer: It is cooled to 41 degrees F. or lower in 4 Question: How far above the floor should food be ?
Answer: at 6 inches Question: What is the temperature for receiving cold TCS food?
Answer: 41 degrees F. or Question: How should cartons of coleslaw be for the correct receiving temperature?
Answer: Open a and insert a thermometer stem into the food Question: Live shellfish must be with what documentation?
Answer: Shellstock tag Question: What is the with storing raw ground beef above prepped salads?
Answer: -contamination Question: In top to order, how should a fresh pork roast, fresh salmon, a container of lettuce, and a pan of fresh chicken breasts be stored in a cooler?
Answer: Lettuce, fresh salmon, fresh pork , fresh chicken breasts Question: How long can ready-to-eat TCS food that was in-house be stored if it was held at 41 degrees F. or lower?
Answer: 7 days Question: What is the most important factor in a food supplier?
Answer: It has been inspected and complies with local, , and federal laws Question: shrimp is rejected during receiving for having large ice crystals on the food and packaging. What is the problem that caused this?
Answer: time-temperature Question: What should be done with an item that has been ?
Answer: Remove the item from and place it in a secure location Question: When storing food using the FIFO method, should the food with the earliest use-by dates be stored?
Answer: In front of food with later use-by Question: What must be on the label or TCS food that was prepped in-house?
Answer: Date that the food be thrown out Question: physical barriers between food productsAnswer: Assign specific equipment to each type of food. Clean and sanitize work surfaces, equipment, and utensils after each Question: Create procedural barriers between food Answer: Prepare raw meat, fish, and poultry and ready-to-eat food at different times (when using the same prep table). Purchase ingredients that minimal preparation Question: describe ThermometersAnswer: Used to measure the surface temperature of food and equipment. Must be held as close to the as possible. Remove barriers between thermometer and product (especially metal or glass) Question: is?Answer: Adjusting a thermometer in order to get an reading Question: When preparing eggs for high risk Answer: Pasteurized eggs or egg products must be used when dishes will be raw or undercooked Question: food that must be (74°C) for 15 secondsAnswer: Poultry – including whole and ground chicken, and duck. Stuffing made of fish, meat or poultry. Stuffed meats, seafood, poultry and pasta Dishes that include previously cooked TCS foods. Reheating of foods previously prepared and stored Question: food that must be 155°F (68°C) for 15 Answer: ground ,injected meats, mechanically tenderized meats, ground seafood, shell eggs hot for service Question: food that must be (63°C) for 15 secondsAnswer: , chops, shell eggs for immediate service Question: food that must be 145°F (63°C) for 4 Answer: roasts Question: A Food Safety System isAnswer: A group of programs, procedures, and measures for preventing illness. Question: Two systematic and proactive Answer: Active control. Hazard Analysis Critical Control Point (HACCP) Question: Active Managerial Answer: Focuses on controlling the CDC’s 5 most common risk factors responsible for illness Question: The Philosophy:Answer: If significant biological, chemical, or physical hazards are identified at specific points within a product’s flow through the , they can be:Prevented, Eliminated, or Reduced to safe levels Question: To be effective, a HACCP system must be based on a written Answer: It must be specific to each menu, customers, equipment, processes, and operations and A plan that works for one establishment may not work for another Question: The HACCP PrinciplesAnswer: Conduct a hazard analysis. Determine critical control points (CCPs). Establish critical limits. Establish monitoring . Identify corrective actions. Verify that the system works. Establish procedures for record keeping and documentation Question: A well-designed will addressAnswer: , Contamination, Equipment accessibility Question: is Answer: the extent to a material will absorb liquids Question: Flooring that is porous (absorbent) should be avoided since itAnswer: Creates an environment for microorganisms Question: Nonporous flooring be used inAnswer: walk-in . food-prep areas. restrooms. dishwashing areas Question: Coving isAnswer: A , sealed edge placed between the floor and wall Question: eliminates?Answer: corners or gaps that would be impossible to clean Question: you look for which two marks when purchasing equipment?Answer: NSF and Question: NSF mark:Answer: Equipment has been , tested, and certified as meeting international commercial food equipment standards Question: Underwriters (UL) marks:Answer: Equipment is in with NSF standards or UL’s own environmental and public health (EPH) standards Question: how far should the dishwasher from the floor be When selecting and dishwashing machinesAnswer: at least 6 inches (15 centimeters) off the floor to permit easy underneath Question: The Rules of Integrated Pest Management?Answer: Deny pests access to the and food and shelter. Work with a licensed PCO to eliminate pests that do enter Question: what do carry?Answer: such as Salmonella spp., fungi, viruses, and parasite eggs. Question: control of food is exercised at three levels. what are they?Answer: federal, state, and Question: U.S. Department of Agriculture (USDA) and the Food and Drug Administration (FDA)are in which government level?Answer: Federal Question: The USDA is responsible for inspection and quality ofAnswer: meat and meat products, poultry, egg and egg products,dairy , and All foods shipped across state lines or involving more than one state Question: the FDA inspects operations that cross state borders (planes, trains, etc.)true or false?Answer: true Question: An inspector may close an when there is?Answer: A pest infestation, Clear evidence of a foodborne illness outbreak related to the establishment, or lack of refrigeration Question: what kind of are pests usually attracted to?Answer: damp, dark and dirty Question: what is a PCO?Answer: pest operator Question: after pesticides are applied, food-contact should be...?Answer: , rinsed, and sanitized Question: when should recieve food safety training?Answer: when an is hired, and then periodically after that Question: the manager's responsibility for food safety training is to?Answer: make sure that staff has the knowledge and skills to keep food Question: all new should recieve training on?Answer: personal Question: what is the task in training a large group of servers to prevent contamination of food?Answer: assess the needs of the servers on this topic Question: in which training method does a ask a series of questions to draw on the knowledge and experience of the learners?Answer: discussion |
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