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Flashcards in chapter 6 Deck (30)
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1

what are the measurements at which food should be stored?

15cm (6 inches) off the floor and 5cm (2 inches) away from the walls

2

where should raw food be stored?

on the bottom shelf

3

pet feces in food is an example of ______ contamination

biological or physical

4

what is cross contamination

a situation in which harmful substances travel from one surface to another. Cross contamination can spread micro organizms from one surface of food to another. Can also spread substances that can cause allergic reactions

5

how does cross contamination happen?

when ready to eat food comes into contact with meat juices
food handler who is carrying the dangerous substance to the safe food
cutting board that hasn't been sanitized properly

6

how to prevent cross contamination

practice good personal hygiene
wash hands often
clean and sanitize equipment being used
wash the top of the can and the can opener
clean gloves
clean friuit and veg

7

how often should utensils and equipment be cleaned?

4 hours

8

how long should food not be kept in the danger zone?

4 hours

9

what are the 4 ways to ensure food is thawed safely?

thaw frozen food in the fridge
thaw food with cold running water that is safe to drink
use cooking time to thaw food
thaw frozen food in the microwave, only if you are going to cook it right away

10

what are the 2 ways to slow down the growth of micro organisms

keep food at safe temperatures
reduce the amount of time that food is in the Temperature Danger Zone

11

how often should you check the temp of fridges and freezers

atleast once a day

12

how often should you check the temp of hot and cold food in holding units?

2 hours

13

what temp should refridgerated food be kept?

4 degrees (40F)

14

what temp should frozen food be kept

-18 (0F)

15

which thermometers are used in the food industry?

bi-metallic stem, and thermocouple

16

what is the most effective way to reduce the growth of bacteria?

temperature control

17

food that is held at room temperature for more than 2 hours should be thrown out... true or false

true

18

what are the important tips for food cooking

try not to cook large quanities at once
make sure food is heated evenly
don't cook stuffing inside a chicken turkey or other meat
be careful with ground meats
measure temps with thermometer
taste test

19

what is the temperature when reheating food

to 74 degrees (165F) or hotter for atleast 15 seconds

20

how many times should you reheating food

once

21

what temp should chicken reach

internal temp of 85C 185F

22

what temp should pork lamb beef reach

71C 160F

23

what temp should fish reach

70C 158F

24

what temp should eggs reach

63C 145F

25

when cooling food that is made at room temp. the maximum amount of time the food should spend in the danger zone is

4 hours

26

you can cool food quickly by putting the food container into an ice water bath

true

27

how is an allergic reaction different to food intolerance

an allergic reaction then a person has a chemical reaction to the food.. food intolerance is when the person is missing the enzyme in order to digest the food

28

how do allergens get into the body

eating or drinking the allergen
breathing the allergen in
absorbing the allergen through the skin

29

what are the symptoms of an allergic reaction

runny nose
ear ache
headache
indigestion
vomiting
stomach cramps diarrhea

30

how to avoid cross contamination by food allergens

only use ingredients that are approved for each recipe
wash hands properly and often
keep different foods separate at all times