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Proper internal temperature for fish
 
145
 
165
 
155
Proper internal temperature for Stuffing/Dressin
 
165
 
145
 
155
Proper internal temperature for Ground Meat
 
155
 
165
 
145
Proper internal temperature for chicken
 
165
 
155
 
145
Someone who is able to carry pathogens in their system and infect others without getting sick
 
carrier
 
sick
 
zombie
 
Contamination
Clean
 
Sanitation
 
Sterilization
 
Scrubbed
Disease transmitted by food
 
Foodborne Illness
 
Direct Contamination
 
Cross-Contamination
Hepatitis A is a
 
Food Borne Illness
 
Food intoxication
 
Food Allergy
Clostridium Perfingens can be found in
 
gravies and casserole dishes
 
seafood
 
canned foods
 
ground meat
Cooking to the proper internal temperature kills spores produces by bacteria and fungi.
 
False
 
True
A Food borne illness OUTBREAK is an incident where __ or more people experience the same illness after eating the same food
 
2
 
1
 
3
 
10
When REHEATING food the internal temperature must reach
 
165
 
135
 
155
 
145
Minimum internal temperature for Stuffing and Casserols
 
165
 
135
 
155
 
145
Minimum internal temperature for Eggs
 
145
 
155
 
165
 
135
Minimum internal temperature for Fish
 
145
 
155
 
165
 
135
Minimum internal temperature for Ground Meat
 
155
 
145
 
165
 
135
Minimum internal temperature for Chicken
 
165
 
155
 
145
 
135
Temperature danger zone is
 
41-135
 
35-141
 
32-132
 
32-140
Which is considered a physical hazard?
 
Hair
 
Germs
 
Windex
Which of the following is not considered a Perishable food?
 
Canned Vegetables
 
Dairy
 
Meat
 
Packaged Deli meat
Lift the lid of a pan towards you to prevent burns.
 
False
 
True
If something breaks, sweep up the big pieces then get a thick layer of wet paper towels and wipe up the area. 
 
True
 
False
An example of a Biological Hazard is
 
Bacteria
 
fingernail
 
Lysol
Outbreaks of this pathogen have been traced to undercooked ground beef
 
Ecoli
 
Influenza
 
Clostridium Perfringens
When using a knife always hold it by the handle and cut towards your body.
 
False
 
True
Outbreaks of this bacteria are traced back to canned foods
 
Clostridium botulism
 
Hepatitis A
 
Shigella
Dry your hands with a cloth towel
 
False
 
True
Proper hand washing includes scrubbing with soap for _____ seconds
 
15-20
 
5-10
 
10-15
 
20-25
Never put cooked food back on a plate that had raw food on it.
 
True
 
False
—Wash equipment that touches raw food before using it again.
 
True
 
False
Cross Contamination is the transfer of helpful bacteria from one food to another food through direct or indirect contact
 
False
 
True
Have separate towels for hands and dishes
 
True
 
False
You should used a metal stemmed thermometer to check the internal temperature of foods
 
True
 
False
What is the minimum safe temperature for reheating foods?
 
165
 
100
 
185
 
200
FAT BOB is the acronym used to remember Biological Hazards
 
False
 
True
Proper hand washing is important because it increases the chance of cross contamination
 
False
 
True
The three main sources of burns in a kitchen are hot food, hot pans, and steam
 
True
 
False
The BEST way to thaw food is:
 
fridge
 
counter
 
warm water
 
cold water
The DANGER ZONE is the temperature range in which harmful bacteria may DECREASE rapidly
 
False
 
True
The path food takes from when it is received by an establishment to when it is disposed as waste is known as
 
The Flow of Food
 
FIFO
 
The temperature danger zone
There are ____ steps in the handwashing process
 
6
 
4
 
3
 
2
The three main types of food hazards are:
 
physical, chemical, biological
 
physical, chemical, injury
 
chemical, bacteria, injury
 
mental, physical, chemical
When a food product touches something that contains harmful microorganisms
 
cross contamination occurs
 
physical contamination occurs
 
a chemical hazzards occurs
Whom has a risk to food borne illnesses?
 
Everybody
 
Younger than 5
 
Pregnant
 
Older than 55
Use water to extinguish grease fires
 
False
 
True
 
Hot water ONLY
 
Cold water ONLY
A key factor in preventing or slowing bacterial growth is
 
Time and Temperature control
 
Heat and Moisture adjustments
 
Light and sound levels
The most important part of PERSONAL HYGIENE in the kitchen is
 
hand washing
 
recently washed hair
 
vented shoes
 
gloves
How do you put out a GREASE fire?
 
Baking Soda
 
Water


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