sanitation and nutrition homework
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
