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Food safety and protection  

created by Daryl32 on 1st Jul 17, enabled by MWAPOLENI
 
Medium level (48% of success)    26 questions - 8 players
Identify common foodborne disease agents and measures that can be employed to prevent foodborne illnesses and injuries.
 
1
Definition of "clean" :
   
   
   
   
2
Definition of "sanitize" :
   
   
   
   
3
Definition of "sterilize" :
   
   
   
   
4
Definition of "contamination" :
   
   
   
   
5
Definition of "spoilage" :
   
   
   
   
6
Definition of Potentially Hazardous Food (PHF) :
   
   
   
   
7
Temperature Danger zone (TDZ) :
   
   
   
   
8
Safe temperature :
   
   
   
   
9
Cross-contamination :
   
   
   
   
10
True or false - Employees should wear hair net, hat restraints, or beard restraints only customers are in the building
   
   
12
Threats of foodborne illness or injury :
   
   
   
   
13
Allergens :
   
   
   
   
14
True or false - Chemical hazards involve intoxication due to chemical residue.
   
   
15
True or false - Physical hazards are anything that will cause loss of life, limb, or eyesight after chewing or ingesting.
   
   
16
True or false - Wood, stones, bones, metal, glass, fingernails, and hair are physical hazards.
   
   
17
Conditions for bacteria growth are :
   
   
   
   
18
True or false - Leftovers can be mixed with ingredients to make new products. Must be maintained as product nomenclature originally prepared.
   
   
19
Hand washing up the elbow should be done for a minimum of :
   
   
   
   
20
When storing food in a refrigerator items should be placed in what sequence from top to bottom :
   
   
   
   
21
When thawing foods, what is the preferred method?
   
   
   
   
22
Minimum safe internal cooking temperatures :
   
   
   
   
23
Products are to be placed in the refrigerator after reaching :
   
   
   
   
24
True or false - PHFs must be rapidly cooled for refrigerated storage by the two stage cooling method.
   
   
25
True or false - The two stage cooling method have a total of 8 hours of cool time.
   
   
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