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