sanitation and nutrition homework

Pataasin ang iyong marka sa homework at exams ngayon gamit ang Quizwiz!

what is the number one factor that contributes to food-borne disease

Improper hot and cold holding temperature.

what plublication governs military food safety standards

TRI service food code

what regulation governs the responsibility of food service personnel in food service operations

TRI service food code

what are microscopic, colorless, single-celled organism that vary in size and shape and grow at different rates

bacteria

what are considered to be biological hazards

bacteria, viruses, molds, yeast

when should food contact surfaces of equipment and utensils be sanitized

before and after use

what is th temperature danger zone

between 41-135 F

what do energy nutrients provide you

brain fuel, maintain a healthy immune system, repair body tissue

what is the preferred thermometer that should be used for checking food products temperatures

bumetallic

what vitamins are water soluble

c & b complex

which nutrient is our most efficient fuel source

carbohydrates

what are the 6 steps in manual dish washing

clean sink, rough clean, wash, rinse, sanitize, air dry

what is most commonly associated with foods that were under processed or temperature abused in the canning process

clostridium botulinum

which foodborne intoxication is most commonly associated with leftovers

clostridium perfringens

what are the two categories of bacterial foodborne illnesses

foodborne infection and intoxication

which viral infection is common from eating or improperly cooked seafood from contaminated waters and may also lead to jaundice is some cases

hepatitis A

what are the two methods of calibrating the bi-metallic stem thermometer

ice point and boiling point method

what is the preferred method of calibrating the bimetallic stem thermometer

ice point method

what type of gloves are not authorized for use in food service

latex

what are a major cause of food spoilage

molds

what virus is the leading cause of foodborne illness in the U.S.

norovirus

what require a living host for at least one stage of their life cycle

parasites

what are the three principles of pest control

pest building, maintain good house keeping/sanitary practices

what type of hazard is any unwated or unintended object in a food item

physical hazards

why is it important to study food safety

protect the consumer and food service workers

which nutrient is respoonsible for building and repairing body tissue

proteins

what are considered as energy nutrients

proteins, fats, carbs, minerals, water

what are the three major functions of nutrients

providing energy, building and repairing tissue, and regulating body processes

according to go 4 green which food items should be eaten rarely

red meat

what is the preferred method for thawing food

refrigerator

what foodborne infection is most commonly associated with poultry

salmonella

what is the difference between sanitizing and sterilizing

sanitizing reduces the amount of organisms sterilizing makes free of micro-organisims

what are the three types of dietary fats

saturated, unsaturated, trans

what are the only animals that are allowed in military dining facilities

service animal, military working dog, aquariums w/ fish

what foodborne infection is most commonly associated with salads

shigella

what foodborne intoxication is most commonly associated with employees serving and preparation of the food

staphylococcal

what is an example of a simple carbohydrate

sugars

what two things can food service workers control when it comes to bacterial growth

tempature and time

storage unites must have at least two thermometers internally except when

they are not used for holding cold of hot food

what does TCS stand for

time temp control for safety

what is the purpose of FIFO

to prevent loss from product

who may apply pesticides

trained certified workers

what is cross contamination

transfer of harmful microorganisms

what type of parasite can come from eating raw or undercooked pork or wild game animals

trichinosis

what is the least preferred method for thawing food

under running water

what vitamins are fat soluble

vitamins a, d, k, e

how often should bi-metallic stem thermometers be calibrated

weekly

do macronutrients contain calories

yes

how long can you keep leftovers if maintained at 41F or below

1 weeks

how many cups of water per day does the average person normally lose through normal daily activities

10 cups through urination, perspiration and breathing

what is your daily limit intake for saturated fat

10% of calories

if using a chlorine solution to sanitize dished, what is the required parts per millions

100 ppm

what is the proper temperature of the wash sink in manual dish washing

110F wash

what is the proper temperature of the rinse sink in manual dish washing

120F

what is the minimum internal temperature required when cooking steaks or pork chops

145 F

when checking the temperature of food items the thermometer must read for at least

15 seconds

what is the minimum internal temperature required when cooking grounds meats

155 F

what is the minimum internal temperature required when cooking leftovers

165 F

what is the minimum internal temperature required when cooking poultry

165 F

what is the proper temperature for sanitizing with heat and how long must items be submerged

171F

you have __ hours to cool TCCS foods from 135F to 70F and an additional __ hours to cool food to 41F - total 6 hours

2 and 4 hours

what does it take for a foodborne illness to be considered an outbreak

2 or more people who ate the common food item have became ill

if using quaternary ammonia to sanitize dished, what is the required parts per million

200 ppm

when calibrating using the boiling point method what temperature would you set the thermometer to

212 F

what is your recommended daily intake for sodium

2300 mg

how much protein can your body process in one hour

25-35 grams

what is the required chlorine solution for fresh fruits and vegetables and how long should they be submerged

30 seconds

how long can food be in the temperature danger zone before becoming unsafe

4 Hours

how many calories per gram are yielded from carbohydrates

4 calories per gram

how many calories per gram are yielded from protein

4 calories per gram

what is your recommended daily intake for carbohydrates

45-65%

how far from the building should outdoor garbage containers be located

50 ft

how many food groups are in my plate

5: fruits, grains, vegetables, protein, dairy

food should be stores in clean covered containers no less than how far off the floor

6 inches

how many calories per gram are yielded from fats

9 calories per gram

what temperature do most disease producng bacteria grow best at

98.6 F

which foodborne intoxication is most commonly associated with undercooked ground meat

E Coli

what types of thermometers are prohibited form use in food service

Mercury and alcohol glass thermometer


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