safety test fill in the blanks

The role of the health inspector involves __________.

Evaluating and ensuring food safety standards in food establishments.

The basis for inspection frequency is determined by __________.

The risk level associated with the type of establishment.

Requirements for bacteria growth include __________.

Moisture, nutrients, temperature, and time.

The danger zone temperature range in Fahrenheit is __________.

40°F to 140°F.

The danger zone temperature range in Celsius is __________.

4C to 60°C.

Proper freezer temperatures should be at or below __________.

0°F (-18°C).

Proper fridge temperatures should be at or below __________.

40°F (4°C).

Hot holding temperatures should be maintained at __________.

140°F (60°C) or above.

The temperature for killing bacteria typically is __________.

165°F (74°C) or higher.

The temperature for cooking whole poultry is __________.

165°F (74°C).

Types of cross contamination include __________ and how to avoid by keeping raw and cooked foods separate.

person to food (Personal hygiene), food to food (don’t let different food touch), equipment to food (specific equipment for a specific ingredient Ex: cutting boards)

Causes of foodborne illness include __________.

contaminated food (bacteria, virus, parasites, chemicals)

To defrost properly, foods should be __________.

Thawed in the refrigerator, under cold running water, or in the microwave.

From what to what temperature should food be defrosted?

From 4C (40F) to 21C (70F)

Proper receiving of goods includes checking for __________.

Correct temperatures, storage and signs of spoilage.

The three sink method for manual dish pit setup involves __________.

Wash, rinse, and sanitize sinks.

Proper storage of chemicals in the kitchen requires that they are __________.

Stored away from food and properly labeled.

Pathogens can be defined as __________.

Microorganisms that cause disease.

Personal hygiene practices include __________.

Hand washing and wearing clean appropriate length uniforms.

Safety precautions to prevent cuts include __________.

Using tools properly, not walking with knives in hand and keeping knives sharp.

Safety precautions to prevent burns include __________.

Using pot holders, opening pot away from face, using oven mitts and being cautious around hot surfaces.

Safety precautions to prevent slips and falls include __________.

Keeping floors clean and dry, immediate clean up and letting everyone know.

Safety precautions to prevent electrocution include __________.

Avoiding water near electrical appliances, using closed wires electric equipment.

The role of the health inspector involves __________.

Inspect food buildings and make sure they meet the requirements of sanitation and hygiene.

FIFO stands for __________.

First In, First Out.

HACCP is a system that stands for __________.

Hazard Analysis Critical Control Point.

The FLOW of FOOD includes the steps of __________ and can go wrong if not followed correctly.

Receiving (not government approved source), storing (wrong temp), preparing (leaving it out too long), cooking (cross contamination), holding, cooling, reheating (only reheat once), and serving (personal hygiene).

HACCP stands for:

Hazard Analysis Critical Control Points.