HRI 106 chap 2

The danger of pathogenic bacteria is they can multiply every​ _______________.

15 to 30 minutes

An estimated​ _______________ of Americans have food allergies.

4 to 6 percent

Milk and​ dairy, eggs,​ peanuts, tree​ nuts, shellfish,​ wheat, and soy account for what percentage of​ food-borne allergies?

90 percent

Pathogens are responsible for what percentage of​ food-borne illness?

95%

What is the name of an immune system response to a substance in​ food?

Allergy

Which of the following is an incorrect statement about the proper method to heat food to safe​ temperatures?

Always use a steam table for heating or reheating foods.

What is the extreme allergic reaction caused by the consumption or contact with​ peanuts, shellfish, or tree nuts​ called?

Anaphylaxis

Which of the following is an example of a physical hazard found in​ food?

Bone

To help reduce the risk of​ cross-contamination, what piece of equipment is now frequently used by professional foodservice​ operations?

Color-coded cutting boards

What is the recommended cooking temperature for​ beef, pork, veal or lamb​ steaks, roasts or​ chops?

Cook to 145degrees°​F/63degrees°C for 4 minutes.

What do the letters​ "CC" stand for in​ HACCP?

Critical Control

What is the term used to describe when food handlers transfer​ biological, chemical and physical contaminants to food while​ processing, preparing, cooking or serving​ it?

Cross-contamination

Which of the following is an example of​ cross-contamination?

Cut up chicken and then put gloves on to break apart lettuce leaves.

Which of the following are NOT a phase of bacterial​ growth?

Dormant phase

A food intolerance occurs when the body is allergic to a certain component of a food.

False

Acidic​ foods, such as tomatoes or lemon​ juice, can cause metal ions from zinc​ (galvanized) or unlined copper containers to be released into the​ food, rendering them harmless to eat.

False

Which of the following has the correct order of the seven steps of​ HACCP?

Identify​ risk, identify critical control​ points, establish​ procedures, monitor​ risks, correct, use a record keeping​ system, verify system is working

Which of the following is the​ "time-and temperature​ principle"?

Keep hot foods hot and cold foods cold.

Which of the following would be the MOST important safety lesson to know in a professional​ kitchen?

Unplug electrical equipment before cleaning.

When cleaning electrical machinery in the kitchen what is the first thing that the cook must​ do?

Unplug the machine

A customer found thin metal shavings in her stew. What was the most likely reason for these shavings to be​ there?

Using an old can opener on the can

Which of the following is NOT​ correct? Cross-contamination can be reduced or even prevented by​ _______________.

Wearing the same uniform for two or more days

Avoid back injury by bending at the waist when lifting.

false

It is legal to purchase shellfish and seafood from roadside vendors.

false

Never store cooked food above raw food in a refrigerator.

false

Physical contaminants are never spread by intentional tampering. They are always the result of poor safety and sanitation practices.

false

Spores are destroyed by heating and freezing.

false

Under a HACCP​ program, leftover foods should be discarded and not stored for later use.

false

Using glazed pots and equipment from foreign countries should NOT be a problem as the glazing would keep the lead from reaching the food products.

false

Why do chefs wear jackets with​ double-front panels and long​ sleeves?

safety

Antimony​ (used in bonding​ enamelware) can be released into food when the enamel is chipped or cracked. For this​ reason, the use of enamelware is prohibited in food service facilities.

true

HACCP requires food production workers to protect food from three different types of​ hazards: biological,​ chemical, and physical.

true

It is essential to properly wash fruit and produce thoroughly to remove spores before use.

true

Side towels are a physical source of cross contamination.

true

When purchasing​ seafood, the chef needs to retain the tag that comes with the oysters or clams.

true

What is the most important kitchen tool in the kitchen with the most potential source for serious personal​ injury?

​Chef's knife

The banquet cook was in a rush to get food to the customer so he added raw product to the container of previously cooked stew. What rule of sanitation did he​ break?

​Cross-contamination

Which of the following order of HACCP is​ correct?

Planning, purchasing,​ storage, preparation,​ cooking, cooling.

Which of the following statements about viruses is NOT​ correct?

Some​ viruses, can be destroyed by temperatures higher than 150degrees°F ​(65degrees°​C).

Which of the following is an example of a physical hazard found in canned​ peaches?

Steel shavings