ProStart Level 1: Unit 2: Chapters 6-10

Bacteria grow best in food with little or no acid.

True

Viruses can survive refrigerator and freezer temperatures.

True

Pathogens need six conditions to grow—food, acidity, temperature, time, oxygen, and mold.

False

Viruses, bacteria, and parasites cause illnesses and can be seen, smelled, and tasted.

False

Foodborne illnesses do not cause people to die.

False

What are pathogens?

Microorganisms that cause illness

A foodborne-illness outbreak occurs when

two or more people get the same illness after eating the same food.

Why are elderly people at a higher risk for foodborne illness?

Their immune systems have weakened with age.

According to the Centers for Disease Control and Prevention (CDC), there are approximately how many million cases of foodborne illness in the United States annually?

48

The three categories of food safety hazards are biological, physical, and

chemical.

Pathogens grow well in food that has a temperature between

41°F and 135°F (5°C and 57°C).

If FAT TOM conditions are right, bacteria will double their number as often as every

20 minutes.

What can cause signs of spoilage, including discoloration, slime, bubbles, and odors, on refrigerated foods such as jams?

Yeast

Glass from a broken lightbulb is an example of which type of contaminant?

Physical

The transfer of allergens from food containing an allergen to the food served to a customer is known as

cross-contact.

Food proteins that cause allergic reactions are called

food allergens.

pH is the measure of

acidity.

If a food has a pH level of 14, it is considered

highly alkaline.

If a foodservice employee has diarrhea or vomiting, he or she should

call in sick and stay home.

A formal review or examination conducted to see if an operation is following food safety laws is called a(n)

inspection.

Which group of people is at a high risk for foodborne illnesses?

Preschool-age children

The four types of pathogens that can contaminate food are

viruses, bacteria, parasites, and fungi.

Hepatitis A is an example of a...

virus.

Mold is an example of a

fungi.

Salmonella Typhi is an example of a

bacteria.

Bacteria grow best in food that contains

little or no acid.

Divided into three categories, what are the things with the potential to cause harm called?

hazards

What term means that harmful things are present in food, making it unsafe to eat?

contamination

Small living organisms that can be seen only through a microscope are called

microorganisms.

Microorganisms that cause illness are called

pathogens.

In the United States, protozoa, roundworms, and tapeworms are the most common foodborne

parasites.

What are found in air, soil, plants, water, and some food?

fungi.

A virus is an example of which type of hazard?

Biological

Pest-control products like rat poison are examples of which type of hazard?

Chemical

Hair and fingernails are examples of which type of hazard?

Physical

To prevent food allergens from being transferred to food,

buy food from an approved, reputable supplier.

Which is considered one of the "Big Eight" food allergens?

Soy

What is the leading cause of foodborne illnesses?

Viruses

What can cause discoloration, slime, bubbles, and odors in refrigerated foods?

Yeast

Which food item is a common allergen?

Crab

Most living things, including humans, carry what on, or in, their bodies?

Microorganisms

The "Big Eight" allergens account for what percentage of all food allergies in the United States?

90%

Metal shavings from a can are considered which type of hazard?

Physical

Which type of pathogen needs to live in a host to survive?

Parasites

To prevent food allergens from being transferred to food,

hand-deliver the allergen special order separately from other food.

46. ____________________ is a disease transmitted to people by food.

foodborne illness

Towels that come in contact with raw meat, poultry, or seafood should be kept separate from other cleaning towels.

True

Contact time, temperature, and concentration affect the effectiveness of sanitizers.

True

Food cannot be contaminated if a food handler touches his or her face.

False

Wearing gloves can take the place of handwashing.

False

Cleaning reduces pathogens on a surface to safe levels.

False

What is the most important part of personal hygiene?

Handwashing

Gloves should be worn at all times except when

washing produce.

What condition describes a very yellow or orange coloring of the skin associated with Hepatitis A?

Jaundice

Removing food and other dirt from a surface is called

cleaning.

What reduces pathogens on a surface to safe levels?

sanitizing.

If items are in constant use, all food-contact surfaces need to be cleaned and sanitized after

4 hours.

Chemicals that remove food, dirt, rust, stains, and minerals are

cleaners.

What type of cleaner dissolves grease?

degreasers.

Which type of cleaner is used on mineral deposits?

delimers.

Which type of cleaner has a scouring agent that helps scrub hard-to-remove dirt?

abrasive.

Which type of detergent removes fresh dirt and can be used on almost anything?

General-purpose

When washing hands, the water should be

as hot as you can comfortably stand.

To use gloves properly,

wash your hands before putting on gloves.

If a foodservice employee has diarrhea or vomiting, he or she should

call in sick and stay home.

Which type of detergent removes wax and dried-on dirt?

Heavy duty

If tableware and utensils are being sterilized using the heat sanitizing method, the water temperature should be at least

171°F (77°C).

To remove any mineral deposits when cleaning and maintaining a dishwasher, be sure to use a

delimer.

In a three-compartment sink, what goes in the first compartment?

Detergent

In a three-compartment sink, what goes in the second compartment?

Rinse water

In a three-compartment sink, what goes in the third compartment?

Sanitizing solution

When washing items in a three-compartment sink, wash items in a detergent solution at a temperature of at least

110°F (43°C).

A system that organizes all of the cleaning and sanitizing tasks in the kitchen is a(n)

cleaning program.

A system that prevents, controls, and eliminates pest infestation is called a

integrated pest management program.

How far should food and supplies be kept off the floor?

6 inches

How many seconds should hands be scrubbed with soap during handwashing?

10 to 15

If a food handler has just finished preparing raw chicken, the food handler needs to

change his or her gloves.

When washing your hands, the water temperature should be at least

100°F (38°C).

After washing your hands, you should dry your hands with

a single-use paper towel.

For proper hand care, nails should be kept

short.

Objects being sanitized must be immersed in the solution for a specific period of time called the

contact time.

What are ready-to-eat foods?

Food items that can be eaten without further preparation, washing, or cooking.

Which food handler should go to work?

A food handler who has a headache.

After emptying the dishwasher, you notice that a few plates are still dirty. What should you do?

Rewash the dishes under hot water and soap.

Which is an organization that creates standards for equipment that comes in direct contact with food?

National Sanitation Foundation (NSF)

A master cleaning schedule specifies which piece of equipment is to be cleaned, when it is to be cleaned, who is to clean it, and

how it should be cleaned.

What will help keep pests out of your operation?

Covering openings around pipes.

The correct order for cleaning and sanitizing food-contact surfaces is to

clean, rinse, sanitize, and air-dry.

The best way to dry utensils after they have been cleaned and sanitized is

by air-drying.

Which symptom must be reported to a manager?

Fever

The level of dilution of a chemical and water solution is called

concentration.

Hands and arms should be scrubbed with soap for at least ____________________ seconds.

10-15 seconds

Freezing food kills pathogens.

False

It is safe to thaw food at room temperature.

False

An approved food source is one that has been inspected by appropriate agencies and meets all applicable local, state, and federal laws.

True

Rotating food in storage to use the oldest inventory first is called the first-in, first-out (FIFO) method.

True

It is the manager's responsibility to actively control risk factors for foodborne illness.

True

When pathogens spread from one surface or food to another it is called

cross-contamination.

Before reading a temperature using a bimetallic stemmed thermometer, at least how much time should be allowed after inserting the thermometer stem into the food?

15 seconds

Thermometers can lose their accuracy over time, so it is important that they be regularly adjusted, or

calibrated.