Download (Define These Foodborne Diseases Flashcards) Flashcard

Choose a format below:

TEXT Format (.txt) MS-Excel Format (.xls)

Select delimiter » Comma Semicolon Tab New Line Custom

Preview »

Side A ------ Side B
why are infants and children at higher risk of getting a foodborne illness? ------ they have not yet built up their immune system
bacteria linked with cooked rice dishes  ------ bacillus cereus
how can you prevent scombroid poisoning? ------ purchase fish from approved, reputable suppliers
what is a TCS food ------ sprouts
what is a biological contaminant? ------ ciguatoxin in a red snapper
Jaundice is a symptom of which foodborne illness ------ Hepatitis A
How long do you wash your hands for? ------ 10-15 seconds
What should a manager do if an employee has a sore throat and a fever? ------ Restrict the foodhandler from working with food
To work with food, a foodhandler with a hang wound must ------ bandage the wound a wear a single-use glove
Which piece of jewelry is a foodhandler allowed to wear? ------ Plain band ring
Foodhandlers should wash their hands before and after ------ handling raw meat, poultry, or seafood
A foodhandler who spends an entire shift forming hamburger patties should change gloves ------ every 4 hours during continual use, and more often as needed
How should the temperature of a shipment of sour cream be taken when it arrives at an operation? ------ remove the lid of a container and put the thermometer stem into the sour cream
For which condition should you reject a shipment of fresh chicken? ------ no USDA or state department of agriculture inspection stamp
Which item is stored correctly in the cooler? ------ Macaroni salad stored above raw salmon
Cut melons should be stored at what internal temperature? ------ 41 F or lower
All ready-to-eat TCS food that will be stored for longer than ____ hours must be labeled ------ 24
What is the purpose of Material Safety Data Sheets? ------ inform staff of safe use and hazards associated with chemicals used in the operation
What is the minimum internal cooking temperature for seafood? ------ 145 F or higher for 15 seconds
Leftover chili to be put in hot-holding must be reheated to ------ 165 F for 15 seconds within 2 hours
food must be cooled from 135F to ____ within 2 hours ------ 70 F
Food should NEVER be thawed ------ at room temperature
A stockpot of soup that needs to cool should be placed ------ in an ice-water bath
What type of container should be used to transport TCS food from the place of preparation to the place of service? ------ insulated
How long can refrigerated food that is prepped on-site be stored in a cooler? ------ 7 days
Where should pesticides be stored? ------ in a secure storage area away from food
What is the only certain way to prevent backflow? ------ air gap
a backup of raw sewage has occurred in the kitchen. What should happen next? ------ Close the affected area and clean it
What is coving? ------ curved, sealed edge between a floor and a wall
The 1st step in cleaning and sanitizing items in a 3-comparment sink is ------ rinsing, scraping, or soaking items
what is the definition of sanitizing ------ reducing the pathogens on a surface to safe levels
if a food-contact surface is in constant use, it should be cleaned and sanitized at least every ------ 4 hours
what is the 3rd step in cleaning and sanitizing a prep table? ------ sanitizing
which probe should be used to check the temperature of a pork roast ------ penetration
to prevent cross-contamination ------ clean and sanitize utensils before each use
wheezing and hives are symptoms of ------ food allergies
which organization makes recommendations for food safety regulation of the foodservice industry ------ FDA
for which reason could an inspector close an operation ------ infestation of cockroaches or mice
taking experienced staff away from their tasks is a disadvantage of which training method? ------ on the job training
which training method relies on volunteers acting out a script? ------ role playing

Side A ------ Side B
why are infants and children at higher risk of getting a foodborne illness? ------ they have not yet built up their immune system
bacteria linked with cooked rice dishes  ------ bacillus cereus
how can you prevent scombroid poisoning? ------ purchase fish from approved, reputable suppliers
what is a TCS food ------ sprouts
what is a biological contaminant? ------ ciguatoxin in a red snapper
Jaundice is a symptom of which foodborne illness ------ Hepatitis A
How long do you wash your hands for? ------ 10-15 seconds
What should a manager do if an employee has a sore throat and a fever? ------ Restrict the foodhandler from working with food
To work with food, a foodhandler with a hang wound must ------ bandage the wound a wear a single-use glove
Which piece of jewelry is a foodhandler allowed to wear? ------ Plain band ring
Foodhandlers should wash their hands before and after ------ handling raw meat, poultry, or seafood
A foodhandler who spends an entire shift forming hamburger patties should change gloves ------ every 4 hours during continual use, and more often as needed
How should the temperature of a shipment of sour cream be taken when it arrives at an operation? ------ remove the lid of a container and put the thermometer stem into the sour cream
For which condition should you reject a shipment of fresh chicken? ------ no USDA or state department of agriculture inspection stamp
Which item is stored correctly in the cooler? ------ Macaroni salad stored above raw salmon
Cut melons should be stored at what internal temperature? ------ 41 F or lower
All ready-to-eat TCS food that will be stored for longer than ____ hours must be labeled ------ 24
What is the purpose of Material Safety Data Sheets? ------ inform staff of safe use and hazards associated with chemicals used in the operation
What is the minimum internal cooking temperature for seafood? ------ 145 F or higher for 15 seconds
Leftover chili to be put in hot-holding must be reheated to ------ 165 F for 15 seconds within 2 hours
food must be cooled from 135F to ____ within 2 hours ------ 70 F
Food should NEVER be thawed ------ at room temperature
A stockpot of soup that needs to cool should be placed ------ in an ice-water bath
What type of container should be used to transport TCS food from the place of preparation to the place of service? ------ insulated
How long can refrigerated food that is prepped on-site be stored in a cooler? ------ 7 days
Where should pesticides be stored? ------ in a secure storage area away from food
What is the only certain way to prevent backflow? ------ air gap
a backup of raw sewage has occurred in the kitchen. What should happen next? ------ Close the affected area and clean it
What is coving? ------ curved, sealed edge between a floor and a wall
The 1st step in cleaning and sanitizing items in a 3-comparment sink is ------ rinsing, scraping, or soaking items
what is the definition of sanitizing ------ reducing the pathogens on a surface to safe levels
if a food-contact surface is in constant use, it should be cleaned and sanitized at least every ------ 4 hours
what is the 3rd step in cleaning and sanitizing a prep table? ------ sanitizing
which probe should be used to check the temperature of a pork roast ------ penetration
to prevent cross-contamination ------ clean and sanitize utensils before each use
wheezing and hives are symptoms of ------ food allergies
which organization makes recommendations for food safety regulation of the foodservice industry ------ FDA
for which reason could an inspector close an operation ------ infestation of cockroaches or mice
taking experienced staff away from their tasks is a disadvantage of which training method? ------ on the job training
which training method relies on volunteers acting out a script? ------ role playing