1. Food Safe Review Quiz starts easy!

2. What is the main benefit of taking foodsafe training? Reduce food borne illness

3. Give 3 symptoms of food borne illness Nausea Vomiting Cramps Diarrhoea Fever Headaches/dizziness

4. The top food handling practice that causes food borne illness? Improper cooling

5. Give several consequences of foodborne illness Ill customers Loss of jobs Legal costs Staff absences Damaged reputations Workplace closures

6. What is a Food Safety Plan? Written procedures Looks at risks in food preparation Developed by the manager or owner

7. Give 6 steps in a food safety plan Review steps in the recipe Assess hazards Identify critical steps State critical limits Monitor Correct problems

8. List the 5 types of microbes which may cause foodborne illness Bacteria, viruses, parasites, protozoa, fungi

9. Some microbes can produce Toxins and spores They are not destroyed by ______? heat

10. List the conditions necessary for microbes to reproduce Protein, moisture, warm temperature, neutral pH, oxygen

11. 3 major parts in the cycle of transmission Food, food handler, environment The most important link is?? Food handler

12. Give an example of direct transmission of microbes

13. Give an example of indirect transmission Also called? Cross contamination Because there is an intermediate step

14. What is a pathogen? Disease causing microorganism

15. The 2 forms of microbes which cause the most foodborne illness Bacteria viruses

16. 2 forms of bacteria found on chicken and eggs Salmonella Campylobacter

17. In favourable conditions microbes multiply every _____ minutes 20

18. The temperature range for the danger zone 4 degrees C - 60 degrees C

19. The temperature of the human body 37 degrees C

20. Bacteria which require oxygen are called? Aerobic Some require NO Oxygen – they are referred to as...... anaerobic

21. These are produced by bacteria even in unfavourable conditions Spores When conditions are favourable.... They can grow again

22. List potentially hazardous foods Eggs Milk Poultry Fish Seafood Melon tofu

23. Bacteria prefer _____ ph or acidity Neutral They do not grow well when the pH is below_______ 4.5 Bacteria do not grow well when pH is very acidic or alkaline

24. Food intoxication is caused when bacteria produce ________ They are odourless, colorless and tasteless!!! Toxins They are not destroyed by _________ Heat- An example of a bacteria which produces a food intoxication is --------- Staphylococcus – where is this found ???? Meat, chicken, eggs, cuts, boils, burns, pimples

25. Symptoms of a Food Intoxication Nausea, violent vomiting, headache, dizziness, cramps Symptoms are rapid *1 – 8 hrs* and violent

26. Food Infection If you eat food containing living _________ Pathogens Symptoms are...... Diarrhoea, cramps, vomiting, fever, nausea Can be caused by salmonella – found in____ Chickens, eggs, fish and milk Symptoms develop in 12 to 36 hours when the bacteria have a chance to multiply

27. Chemical foodborne illness Can be caused by cleaning agents and pesticides How should you store these products? Metals can dissolve into food – how can this happen?

28. Yeasts, molds and mushrooms are all forms of ________ Fungi

29. These microorganisms live inside a host parasites

30. Can infect water sources ex. Beaver fever protozoa

31. Proper stock rotation involves this principle FIFO This means __________ First in first out

32. Freezer temperature -18 degrees C Refrigerator temp? 4 degrees C Water freezes at _______ 0 degrees C

33. Vacuum-packaging removes _____ oxygen

34. Food should be stored ______ cm from the floor 15 How would you store the following foods in the fridge? Raw vegetables, meat, cooked foods Top – cooked foods Middle – Raw vegetables Bottom – meat

35. Vegetables and cereals are safe usually until they are __________ Cooked This is because they now contain ___________ moisture

36. The simplest method to control pathogen growth temperature

37. When cooking or reheating food make sure it reaches an internal temperature of ________ 74 degrees C

38. Hot holding temperature 60 degrees C

39. Should not be used to heat up foods Holding oven, steam table or soup urn

40. Correct cooling technique involves What type of pans? Shallow, metal Portions should be? Small Cool from 60 to 21 degrees C in _____ hrs. 2 Cool from 21 to 4 degrees or below in the next _______ hrs 4

41. Water that is safe to drink potable

42. Proper hand washing involves ____________ water Warm Use a ________________ motion Rotary Wash for _______ seconds 30 Use a _____________ brush Nail Dry hands on a ________________ towel Single service / disposable

43. To avoid allergic reactions Do not use ________________ gloves Latex Advise customers of ______________ ingredients

44. Manual dishwashing How many sinks? 3 Water should be ________ degrees C 45 Change water _______________ Often or frequently __________ dry air

45. Mechanical dishwashing Water temperature? 60 degrees C Sanitizing is done at _______ degrees for _________ seconds 8210

46. WHMIS stands for? Workplace Hazardous Material Information System

47. 7 steps to proper ware washing Scrape Sort Rack Wash Rinse Sanitize Dry