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HFHM 173 Study Guide
Terms in this set (52)
A disease transmitted to people by food.
5 risk factors for foodborne illness
1. Purchasing food from unsafe source
2. Failing to cook food properly
3. Holding food at incorrect temperature
4. Using contaminated equipment
5. Practicing poor personal hygiene
Foodborne illness outbreak
Two or more people have the same symptoms after eating the same food.
What are the 3 categories of contaminants?
Pathogens can be transferred from one surgace or food to another.
Which is a TCS food?
Raw chicken breasts are left out at room temperature on a prep table. What is the main risk that could cause a foodborne illness?
A. Cross contamination
B. Poor cleaning and sanitizing
C. Poor personal hygiene
D. Time-temperature abuse
D. Time-temperature abuse
What are some symptoms of Chemical Contaminants? (CH 3)
- Varies depending on chemical consumed.
- Most illness occurs within minutes.
- Vomiting and diarrhea are typical.
What are Food Allergens? (CH 3)
- A protein in food or ingredient some people are sensitive too.
- These proteins occur naturally
- When enough of a allergen is eaten, an allergic reaction can occur.
Eggs and peanuts are dangerous for people with which conditions? (CH 3)
A. FAT TOM
B. Food Allergies
C. Chemical sensitivity
D. Poor personal hygiene
What should food handlers do to prevent food allergens from being transferred to food? (CH 3)
A. Clean and sanitize utensils before use.
B. Buy from approved, reputable suppliers.
C. Store cold food at 41F (5C) or lowers.
D. Label chemical containers correctly
Hand antiseptic can be used in place of hand washing? (CH 4)
T or F
After which activity must food handlers wash their hands? (CH 4)
A. Putting on gloves
B. Serving customers
C. Applying hand antiseptic
D. Clearing tables
A food handler prepares and delivers meals to elderly individuals receiving cancer care services at home. What symptoms require this food handler to stay home from work? (CH 4)
A. Thirst with itching
B. Soreness with fatigue
C. Sore throat with fever
D. Headache with soreness
What are infrared (laser) thermometers used for? (CH 5)
Used to measure surface temperature of food and equipment.
What are two ways of adjusting thermometers? (CH 5)
1. Ice point method
2. Boiling point method
A thermometer used to measure the temperature of food must be accurate to what temperature? (CH 5)
A. +/- 2F or +/- 1C
B. +/- 4F or +/- 3C
C. +/- 6F or +/- 5C
D. +/- 8F or +/- 7C
At what temperatures do most foodborne pathogens grow most quickly? (CH 5)
Between 70F and 125F (21C and 52C)
What are good receiving principles? (CH 6)
- Correct Temperature
- Expired Code Date
- Pest Damage
- Signs of thawing and refreezing
How to check the temperature of meat, poultry and fish? (CH 6)
Insert the thermometer stem or prob into the thickest part of the food.
What is the receiving temperature requirements of Milk? (CH 6)
45F (7C) or lower
Must be cooled it to an internal temperature of 41F (5C) or lower in 4 hours.
When do "ready-to-eat" TCS food have to get marked? (CH 7)
Must be marked if held for longer than 24 hours.
Ready to eat TCS food can be stored for how long if it is held at 41F (5c) or lower? (CH 7)
For only 7 days.
What is used to rotate food? (CH 7)
Can Ice get contaminated? (CH 8)
What must food handlers do to food immediately after thawing it in the microwave oven? (CH 8)
What is the minimum internal cooking temperature for stuffed pork chops? (CH 8)
165F (74C) for 15 seconds
4 methods for thawing food? (CH 8)
1. Thaw food in a cooler, keeping its temp at 41F (5c) or lower
2. Submerge food under running drinkable water at 70F (21c) or lower
3. Thaw food in a microwave, only if cooked immediately after thawing
4. Thaw as part of the cooking process.
To package fresh juice for later sale, what must you do? (CH 8)
Juice must be treated (e.g. pasteurized) according to an approval HACCP plan.
Which part of the plate should a food handler avoid touching when serving customers? (CH 9)
At what minimum temperature should hot TCS food be held? (CH 9)
At what maximum internal temperature should cold TCS food be held? (CH 9)
HACCP (CH 10)
Hazard Analysis Critical Control Point
What is the first step in developing a HACCP plan? (CH 10)
Conduct a hazard analysis
A deli serves cold sandwhiches in a self-serve display. Which step in the flow of food would be a critical control point? (CH 10)
What is the 7 HACCP principles? (CH 10)
1. Conduct a hazard analysis
2. Determine critical control points (CCPs)
3. Establish critical limits
4. Establish monitoring procedures
5. Identify corrective actions
6. Verify that the system works
7. Establish procedures for record keeping and documentation
Which area of the operation is usually required to be the brightest? (CH 11)
What is Coving (CH 11)
Curved, sealed edge placed between the floor and wall. Eliminates sharp corners or gaps that are hard to clean.
What are the types of detergents? (CH 12)
Final sanitizing rinse must be at least ___? (CH 12)
What should you never do when cleaning? (CH 12)
- Dump mop water or other liquid waste into toilets or urinals
- Clean tools in sinks used for
-Handwashing, Food Preps, Dishwashing
Who should apply pesticides? (CH 13)
Pest control operator
What smell may be a sign that cockroaches are present? (CH 13)
If pesticides are stored in the operation, where should they be kept? (CH 13)
In a secure location, away from food and equipment
In What type of places are cockroaches typically found? (CH 13)
Warm, moist, and dark
3 rules of integrated pest management (CH 13)
1. Deny pests access to the operation
2. Deny pests food and shelter
3. Work with licensed PCO to eliminate pests that do enter
Government agencies: (CH 14)
- The food and drug admin (FDA)
- U.S. department of agriculture (USDA)
- Centers for disease control and prevention (CDC)
- U.S. public health service (PHS)
- State and local regulatory authorities
Benefits of self-inspections: (CH 14)
- Safer food
- Improved food quality
- Cleaner environment for staff and customers
- Higher inspection scores
Who responsible for keeping food safe in an operation? (CH 14)
- Manager / operator
All new staff should receive training on ___? (CH 15)
General food safety
The manager's responsibility for staff food safety training is to ___? (CH 15)
make sure that staff have the knowledge and skills to keep food safe.
Methods for delivering training? (CH 15)
- On the job training
- Classroom training.