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Culinary Arts 1- Chapter 2 Sanitation-2016
Terms in this set (28)
What are pathogens?
Microorganisms that cause illness
A foodborne-illness outbreak occurs when
two or more people get the same illness after eating the same food.
Why are elderly people at a higher risk for foodborne illness?
Their immune systems have weakened with age
The three categories of food safety hazards are biological, physical and
Pathogens grow well in food that has a temperature between
41°F and 135°F
If FAT TOM conditions are right, bacteria will double their number as often as every __________ minutes.
Glass from a broken lightbulb is an example of which type of contaminant?
The transfer of allergens from food containing an allergen to the food served to a customer is known as
Hands and arms should be scrubbed with soap for at least __________ seconds.
When washing hands, the water should be
as hot as you can comfortably stand.
To use gloves properly,
wash your hands before putting on gloves
If a foodservice employee has diarrhea or vomiting, he or she should
call in sick and stay home.
At what minimum temperature should hot TCS food be held?
Which probe should be used to check the temperature of soup?
Which type of probe should be used to check the temperature of a hamburger?
The "first-in, first-out" rule refers to
using older food supplies before newer ones
If a delivery of fresh fish has dark spots or discoloration,
reject the fish
Shell eggs must be received at a maximum air temperature of
Ready-to-eat TCS food that has been prepped in-house and stored at 41°F or lower should be thrown out after ____________ days.
In a refrigerator, raw ground meat should be stored
above the whole and ground turkey
A whole chicken must be cooked to an internal temperature of __________ for at least 15 seconds.
TCS food that is being held at 135°F or higher must have its temperature checked at least
every 4 hours.
Foodhandlers who plan to reheat leftover or previously prepared TCS food so that it can be held for service, must heat the food to an internal temperature of __________ within 2 hours and hold for 15 seconds.
To scoop ice, use
HACCP system focuses mostly on
major hazards at specific points within a food's flow through the operation.
What is the leading cause of foodborne illnesses?
The correct order for cleaning and sanitizing food-contact surfaces is to
clean, rinse, sanitize, and air-dry.
Which type of pathogen needs to live in a host to survive?
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