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Duplicate of Culinary Safety Review Flashcards | StudBud

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What is the main cause of the spread of foodborne illnesses?

What is the temperature danger zone?

Duplicate of Culinary Safety Review

11 terms·StudBud Administration·20 plays

culinary safety review

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Questions 11

Answers

1
What is the temperature danger zone?
35-165
39-160
41-135
41-165
2
What is the main cause of the spread of foodborne illnesses?
temperature danger zone
theme parks
foodhandlers
raw cookie dough
3
What is a strategy to prevent physical contamination?
Throw food out that smells weird
Label all chemicals
Good personal hygiene
Keep cleaning supplies away from food
4
A disease transmitted by food is called
bacteria
foodborne illness
pathogen
illness
5
Which of the following is an incorrect way to use a knife?
never point a knife at a person
cut away from you
try and catch a knife if you drop it
do not use dull knives, only sharp
6
A _____________ is a substance that may be harmful that has accidentally gotten into food.
chemical
contaminant
microorganism
bacteria
7
Cross-contamination is...
when harmful bacteria from a food is transferred to another.
when a food handler has poor hygiene
causes 10% of foodborne illnesses
when a food is caring a bacteria
8
What are the 3 contaminants?
Physical, Environmental, Chemical
Physical, Chemical, Biological
Environmental, Chemical, Transitional
Safety, Pathogens, Bacteria
9
Which is an example of a biological contaminant?
A cockroach
Hair
Mold
Hand sanitizer
10
What do Khloe Kardashian, Kylie Jenner, and Mrs. Douglas all have in common?
They all have sisters named Kim.
They are all reality stars.
They're all pregnant!
Their dads are famous athletes.
11
Which of the following is not a guideline for personal hygiene?
Wear clean clothes
Keep hair back with a hair tie
Cover coughs and sneezes
Keep hot foods above 135 degrees