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Safety and Sanitation
Terms in this set (80)
The chicken salad is not meeting the correct temperature. What would you do to improve upon the temperature?
store the chicken salad at a lower, cooler temperature for a longer period of time
Where should you store a fresh whole onion?
cool dry area with garlic
Which is a viral infection?
You take the temperature of a roast beef on the tray line. At 12:00, it is 149 degrees F. Then at 1:30, you notice the temperature is 129 degrees F. What corrective action should you perform?
Reheat on the stove to 165 degrees F and return to the tray line
What is the least effective method of cooling a pot of hot soup quickly?
placing the pot in the freezer
What order from top to bottom should the food be placed in the fridge?
1. Raw ground meat
3. Raw poultry
4. Cooked ham
Which bacteria is to blame if a person gets sick from eating undercooked meat and notices symptoms as soon as 6 hours?
T/F Clostridium perfringens Enteritis is spread by way of intestinal tracts of humans and animals
Clostridium perfringens is an anaerobic bacteria that forms spores to reproduce
The __________ is a model set by the FDA that provides scientifically-based advice for reducing or preventing foodborne illnesses within foodservice establishments.
A seafood restaurant may have live shellfish stored in a display case, which may be served to customers as long as:
water from the other tanks does not flow into the display case
Which bacteria can form spores?
spores protect from high and low temps, low moisture, or high acidity
What is the proper fridge temperature to hold meat, dairy, and eggs?
Some methods of controlling insects include:
Bait, zappers, sprays and repellents
What is the first step of the HACCP plan?
Conduct a hazard analysis
What is the difference between a foodborne illness and an outbreak of foodborne illness?
foodborne is one instance of illness, and an outbreak is when 2 or more people suffer from the same illness after eating the same food
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