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Flashcards in FST Exam Review Deck (128)
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1

What is the temperature to reheat cooked foods?

74 C (165 F) for 15 seconds

2

What are the 3 main driving factors of food borne illness?

Time/Temp abuse
Poor personal hygiene
Cross contamination

3

What's another name for cross contamination?

Indirect transmission

4

It is most dangerous when microbes travel from ____ to ready to eat foods

raw

5

Differentiate pathogenic and toxigenic bacteria

Pathogenic: infectious
Toxigenic: Poisonous, produce toxins as they multiply

6

Differentiate vegetative and spore states of bacteria

Vegetative: Can grow and reproduce, survive low temps, but killed by high temp
Spore: Protected from their environment, can survive cooking/freezing/salt/low pH

7

What causes bacterial growth? (FAT-TOM)

Food
Acidity
Time
Temperature
Oxygen
Moisture

8

What pH is ideal for bacterial growth?

4.6-7.5

9

What moisture content is ideal for bacterial growth? What moisture content is safe?

ideal: aW between 0.97-0.99
safe: aW < 0.85

10

Which pathogen produced two different toxins?

Bacillius Cereus
-emetic
-diarrheal

11

What is the incubation period of the emetic form of b.cereus?

Short, 0.5 - 6 hours

12

Where is the emetic form found?

Starchy, cooked plant foods

13

What is the incubation period of the diarrheal form of b.cereus?

Long, 6-15 hours

14

Where is the diarrheal form found? Can it be destroyed by cooking?

Meats/veg/fruit/milk
Yes

15

(T/F) The emetic form is a food intoxication

T

16

The diarrheal form is ______ infections

toxin-mediated
(ingesting microbe which later produces toxins)

17

Name two viruses that can cause food borne illness

-Hepatitis A
-Norovirus (Norowalk)

18

____ is commonly mistaken for the stomach flu

Norovirus

19

Name the 5 parasites causing food borne illness

-Trichenella Spiralisis
-Anisakis Simplex
-Giardia Lambdia (protozoa)
-Cryptosporidium Parvum (protozoa)

20

Which parasite is a naturally occuring roundowrm traditionally in pigs but may be passed to humans and causes painful abdominal cramps?
A) Trichenella Spiralisis
B) Anisakis Simplex
C) Giardia Lambdia (protozoa)
D) Cryptosporidium Parvum (protozoa)

A)

21

Which roundworm lives in fish?
A) Trichenella Spiralisis
B) Anisakis Simplex
C) Giardia Lambdia (protozoa)
D) Cryptosporidium Parvum (protozoa)

B)

22

Which parasite is naturally found in water and causes diarhea?
A) Trichenella Spiralisis
B) Anisakis Simplex
C) Giardia Lambdia (protozoa)
D) Cryptosporidium Parvum (protozoa)

C)

23

Which parasite is a waterborn parasite and is found in fish, fruit and veggies?
A) Trichenella Spiralisis
B) Anisakis Simplex
C) Giardia Lambdia (protozoa)
D) Cryptosporidium Parvum (protozoa)

D)

24

(T/F) Moulds cannot survive high salt/low pH environments

False

25

What is alfatoxin produced by?

Aspergillus Flavus
Aspergillus Parastiens

26

(T/F) Yeast can survive in high salt/low pH environment

false, they need sugar and water to survive

27

Name the 3 primary systemic seafood toxins (CSS)

A) Ciguatera toxin
B) Scumboid toxin
C) Shellfish toxin

28

Which seafood toxin is a result of a buildup of toxins from larger fish consuming smaller who feed specifically on algae biotoxins?
A) Ciguatera toxin
B) Scumboid toxin
C) Shellfish toxin

A)

29

What are some fish that are at risk for the Ciguatera toxin?
A) Oysters, clams, scallops
B) Tuna, bluefish, marin, mackerel
C) Amberjacks, barracuda, snapper

C)

30

Which seafood toxin causes histamine poisoning, triggering severe allergic reactions?
A) Ciguatera toxin
B) Scumboid toxin
C) Shellfish toxin

B)