Classic Classic Quiz Food safety and protection by Daryl32 Daryl32 14 played - 7 yrs ago Identify common foodborne disease agents and measures that can be employed to prevent foodborne illnesses and injuries. QUIZ 26 QUESTIONS hard CookingSafety 1 Definition of "clean" : To remove visible soilTo reduce the amount of micro-organisms to a safe level either through heat or chemicalsTo make free of micro-organismsTo remove and reduce micro-organisms 2 Definition of "sanitize" : To remove and reduce micro-organismsTo make free of micro-organismsTo remove visible soilTo reduce the amount of micro-organisms to a safe level either through heat or chemicals 3 Definition of "sterilize" : To remove and reduce micro-organismsTo reduce the amount of micro-organisms to a safe level either through heat or chemicalsTo make free of micro-organismsTo remove visible soil 4 Definition of "contamination" : Damage to the edible quality of a foodAny food capable of supporting the rapid growth of harmful bacteriaThe presence of harmful substances in foodFood in the range where bacteria can grow and reproduce rapidly 5 Definition of "spoilage" : Anything that will cause an injury by chewing or ingestingHarmful bacteriaHarmful substances in foodDamage to the edible quality of a food 6 Definition of Potentially Hazardous Food (PHF) : Harmful bacteriaLiving disease-producing micro-organismsAny food capable of supporting the rapid growth of harmful bacteriaChicken, beef, pork, and seafood 7 Temperature Danger zone (TDZ) : Temperature range where bacteria can grow and reproduce rapidly (39-145)Temperature range where bacteria can grow and reproduce rapidly (40f-140)Temperature range where bacteria can grow and reproduce rapidly (41-145)Temperature range where bacteria can grow and reproduce rapidly (42-140) 8 Safe temperature : An internal temperature of 41F or below or 140 or aboveAn internal temperature of 40 F or below or 140 or aboveAn internal temperature of 39 F or below or 140 or aboveAn internal temperature of 32 F or below or 140 or above 9 Cross-contamination : Raw, contaminated ingredients incorporated into foods that will receive no further cookingHarmful microorganisms found on nonfoods such as utensils, equipment or through human contactTransfer of harmful microorganisms from one food to another by means of foods or nonfoodsTransfer of harmful microorganisms from one food to another by means of foods or nonfoods such as utensils, equipment or through human contact 10 True or false - Employees should wear hair net, hat restraints, or beard restraints only customers are in the building TrueFalse 12 Threats of foodborne illness or injury : Allergens, chemical, physical, mentalChemical, allergens, metal, glassMold, chemical, biological, physicalBiological, physical, chemical, allergens 13 Allergens : Monosodium glutamate (MSG), sulfer, nitro, nitratesMonosodium glutamate (MSG), nitrates, nitrites, sulfates, sulfitesNitrates, sulfates, sulfites, iron oxideSulfates, Sulfer, O2, Co2 14 True or false - Chemical hazards involve intoxication due to chemical residue. TrueFalse 15 True or false - Physical hazards are anything that will cause loss of life, limb, or eyesight after chewing or ingesting. TrueFalse 16 True or false - Wood, stones, bones, metal, glass, fingernails, and hair are physical hazards. TrueFalse 17 Conditions for bacteria growth are : FAT TOMFAT MIKEFAT JOEFAT TIM 18 True or false - Leftovers can be mixed with ingredients to make new products. Must be maintained as product nomenclature originally prepared. TrueFalse 19 Hand washing up the elbow should be done for a minimum of : 1 min30 seconds25 seconds20 seconds 20 When storing food in a refrigerator items should be placed in what sequence from top to bottom : Ground meat, chicken, fish, ham & roast, cakeHam & roast, ground meat, chicken, cake, fishChicken, ham & roast, fish, ground meat, cakeCake, fish, ham & roast, ground meat, chicken 21 When thawing foods, what is the preferred method? As part of the conventional cooking processIn a refrigeratorIn a microwave ovenUnder cold running water 22 Minimum safe internal cooking temperatures : Leftovers 170PHF's cooked in microwave 165Pork, ground beef, flaked fish 160All other PHF's 144 23 Products are to be placed in the refrigerator after reaching : 45 F70 F65 F40 F 24 True or false - PHFs must be rapidly cooled for refrigerated storage by the two stage cooling method. TrueFalse 25 True or false - The two stage cooling method have a total of 8 hours of cool time. TrueFalse A mistake in this Quiz ? Contact the author Commentaires
