Food Handlers License Test

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Smoked Fish Temperature

38 F or below because of the bacteria Clostridium botulinum

4 phases of bacteria growth

Lag, Log, Stationary and Death

the most rapid growth of bacteria

Log phase

Vacuum Packaging of any food product in retail food establishment is

Prohibited by law unless special authorization is obtained through the Department of Health

Food for storage must be covered and stored in

Vermin-proof containers

100 PPM Chlorine based sanitizing solutions

add 1 ounce bleach and 1 gallon of water and used for wiping, spraying or pouring

50 PPM Chlorine based sanitizing solutions

add 1/2 ounce of bleach to 1 gallon of water and used for soaking utensils

Potentially Hazardous foods

any food that supports the rapid growth of microorganisms

Rat droppings

are a critical violation

Salmonella Enteritidis

associated with raw poultry and raw shell eggs

Biological Hazards

bacteria, viruses, parasites and fungi

all gas-fired water heaters must be installed

by a license plumber and must be monitored for back-drift

Cross connection can be prevented

by installing hose-bib vacuum breaks

Previously cooked and refrigerated foods must be served

by rapid reheating of 165 F in a stove or oven

Hot water sanitizing

can be done by immersing utensils in water with a temp of 170F for at least 30 seconds

Viruses

cannot reproduce in food, rather they use food to get inside the body

How to avoid E-Coli

cook hamburgers and ground meats at 158F

Reasons Canned Products Must be Rejected

dents in seams, swelling, severe rust, leakage or no label. Home-canned foods are unacceptable

Physical Hazards

glass fragments, metal etc.

3 methods for defrosting frozen foods

refrigerate them, place under cold water, or microwave oven

Proper manual dish cleaning

wash, rinse, sanitize and air dry

Hot foods placed in refrigerator

must be covered only if they completely cooled at a temp of 41 F or below

Atmosphere Vacuum Breakers

must be installed in any equipment that has direct connection with potable water supply. Ex- ice machines, coffee machines, dishwashers

bathrooms for patrons

must be provided if there are 20 seats or more in a dining area

Air-breaks

must be provided in all culinary and pot/dish washing sinks

Wiping cloths

must be stored with solution strength of 50 PPM

Pathogenic bacteria

no change in appearance, taste or smell

Ciguatera Intoxication

occurs during warn weather when red algae is eaten by small fish. Predators then eat the small fish. Humans become sick once they eat the predatory fish

Scombroid Poisoning

occurs from eating certain fish with high levels of histamines due to time and temperature abuse

Chemical Hazards

pesticide, cleaning agents, prescription medicine

The Three Main Food Hazards

physical, chemical, biological

Best method to eliminate flies and roaches

proper cleaning and sanitizing

How to avoid Clostridium Perfringes

rapid cooling, rapid heating, and avoid preparing foods

To Prevent Cross Contamination

raw food must be placed under cooked food

Poultry, stuffed meat and stuffing Temperature

165 F

Hepatitis A and norovirus

2 viruses that typically contaminate our food supply through fecal contaminated waters or food

All Refrigerated Food except eggs/smoked fish Temperature

41 F or below

Raw Shell Eggs Temperature

45 F

All Food must be stored at least

6 inches off the floor

HACCP and 7 methods of this

Hazard Analysis and Critical Control Point. Identify hazard, determine critical control point, set up critical limits, monitor CCP, take corrective actions, verify system is working, and record keeping

Clostridium Botulinum

caused a disease called Botulism. This bacteria is associated with home-canned foods, swollen cans, smoked fish, garlic and il, and any foods in an anaerobic environment

CCP

citical control point- any point in the food flow where action must be taken to eliminate hazard

Staphylococcal

food intoxication bacteria carried by human beings. It can be prevented by good personal hygiene and avoiding bare hands with ready-to-eat food.

Anisaki Simplex

food-borne parasite found in marine fish

Trichinella Spiralis

food-borne parasite founded in under-cooked pork and can be eliminated by cooking pork to 150F for 5 minutes

How to rapid cool foods

immersion in an ice-water bath with stirring, 4 inch swallow cooling pans with product depth of 1 and 2 inches, rapid chill unit, and cut solid foods to smaller pieces

Artificial trans fat

increases LDL- the bad cholesterol, leading to heart disease. It is banned from all restaurant foods

HACCP

it is a system of food safety, which is mainly concerned with control of harmful microorganisms

if potentially hazardous food is left for 2 or more hours in the Temp Danger Zone

it must be discarded

All hot foods stored in hot-holding unit must be held at

140 F

Eggs, Fish, Shellfish, Lamb, and other meats Temperature

140 F

Three thermometers used for measuring food temperature

Bi-metallic stem (0-220), thermocouple, thermistor(digital)

FIFO

First In First Out- used to implement date products

6 factors that affect growth of bacteria

Food, Acidity, Temperature Danger Zone, Time, Oxygen, and Moisture (FATTOM)


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