Question
click below
click below
Question
Normal Size Small Size show me how
Brooke's Cards
Topics 10, 11, 12, 13, 14 for Serve Safe
Question | Answer |
---|---|
What is cross contact? | allergens being transferred to food that is served to a customer.Can occur by using the same oil to cook with. |
How long is the appropriate time to rinse hands (not including the time required to scrub them)? | 5-10 seconds |
How long is the appropriate time for handwashing in regard to scrubbing and drying the hands? | 10-15 seconds |
What is a pathogen? | Illness carrying causing microrganism. |
Toxin is another word for what? | Poision |
What is the temperature that allows bacteria to spread best? | 41 to 135 |
Acidity grows best in what pH? | 7.5 to 4.6 |
What is the moisture water activity that allows bacteria to spread? | .85 |
Salmonella Typhi (typhoid Fever) | Associated with RTE foods and beverages. Symptoms include high FEVER and headache. |
Mold | Spoils food and can sometimes cause illnesses. Has alfatoxins. |
Yeast | Spoils food rapidly and associated with jams and jellies. Produces a pink slime. |
Best way to prevent viruses from spreading is what? | Wash hands |
Best way to prevent bacteria from spreading is what? | Cross contamination |
Paralytic (shellfish toxin) | Only one that inclsudes scallops. Symptoms are numbness and tingling. |
Neurotoxic (shellfish toxin) | Tingling near the head and the reversal of hot and cold sensations. |
Amnesic (shellfish toxin) | Can lead to death. Symptoms are seizures and coma and disorientation. |
What are the plant toxins? | Honey, fool's paresly, undercooked kidney beans, turnips. |
What are the toxic metals? | Pewter, copper, and zinc when they react with acidic foods. |
Campy can be caused by what and what are the symptoms? | Contaminated water; symptoms are bloody diarrhea. |
Shigella | Associated with RTE foods, potatoes, and potato salads. Control flies! |
Equipment must be what? | All equipment must be easily accessible for cleaning. |
Design plans may require approval by who? | The local regulatory agency and the zoning or building department. |
Backflow is what? | Reverse flow of contaminants through a cross-connection into the potable water supply. |
A backup for raw sewage is a cause for | Immediate closure Correction of the problem Thorough cleaning |
When should you check temperatures? | Every 4 hours. |
Are hot-holding equipment appropriate for reheating foods? | No. |
Cold food can be held for what? | 6 hours at 41 degrees to start. |
Where should the thermometer be immersed in food? | Past the dimple. |
What is the boiling method? | Recalibrating a thermometer. Hold the calibration nut until the temperature reads 212. |
What foods should be recieved at 45 degrees? | Milk, shell eggs, and shellfish. |
What steps should be done to food that has been recalled? | Remove the item from inventory and place it in a secure location. |
Food should be stored how high off the ground? | 6 inches |
What is the temperature that potentially hazardous hot foods be rejected? | 135 |
What is FIFO? | First in, first out. |
What is the temperature of the storeroom/pantry? | 50-70 degrees fareignheight. |
What is corrective action? | Throwing out food that has been handled by a restricted employee, contaminated by hand, or doesn't meet TCS guidelines. |
Pasturized eegs should be used with what kinds of dishes? | Dishes that require little to no cooking. |
Signs of a cockroach infestation include what? | A strong oily odor Droppings similar to grains of pepper Capsule shaped egg cases |
Three rules of integrated pest management | Deny pests access to the establishment Deny pests food and shelter Work with a licensed PCO to eliminate pests that do enter |
Foodservice inspections involve | Are required for all establishments Let the establishment know how well it is following critical food safety practices |