Back to AI Flashcard MakerHealthcare /Food Handlers License Test Part 2
Food Handlers License Test Part 2
This deck covers questions and answers from the Food Handlers License Test Part 2, focusing on food safety, hygiene, and prevention techniques.
Clostridium Botulinum
caused a disease called Botulism. This bacteria is associated with home-canned foods, swollen cans, smoked fish, garlic and oil, and any foods in an anaerobic environment.
Tap or swipe ↕ to flip
Swipe ←→Navigate
1/27
Key Terms
Term
Definition
Clostridium Botulinum
caused a disease called Botulism. This bacteria is associated with home-canned foods, swollen cans, smoked fish, garlic and oil, and any foods in an a...
Ciguatera Intoxication
occurs during warn weather when red algae is eaten by small fish. Predators then eat the small fish. Humans become sick once they eat the predatory fi...
Scombroid Poisoning
occurs from eating certain fish with high levels of histamines due to time and temperature abuse.
3 methods for defrosting frozen foods
refrigerate them, place under cold water, or microwave oven.
Poultry, stuffed meat and stuffing Temperature
165 F.
Eggs, Fish, Shellfish, Lamb, and other meats Temperature
140 F.
Related Flashcard Decks
Study Tips
- Press F to enter focus mode for distraction-free studying
- Review cards regularly to improve retention
- Try to recall the answer before flipping the card
- Share this deck with friends to study together
| Term | Definition |
|---|---|
Clostridium Botulinum | caused a disease called Botulism. This bacteria is associated with home-canned foods, swollen cans, smoked fish, garlic and oil, and any foods in an anaerobic environment. |
Ciguatera Intoxication | occurs during warn weather when red algae is eaten by small fish. Predators then eat the small fish. Humans become sick once they eat the predatory fish. |
Scombroid Poisoning | occurs from eating certain fish with high levels of histamines due to time and temperature abuse. |
3 methods for defrosting frozen foods | refrigerate them, place under cold water, or microwave oven. |
Poultry, stuffed meat and stuffing Temperature | 165 F. |
Eggs, Fish, Shellfish, Lamb, and other meats Temperature | 140 F. |
All hot foods stored in hot-holding unit must be held at | 140 F. |
How to rapid cool foods | immersion in an ice-water bath with stirring, 4 inch shallow cooling pans with product depth of 1 and 2 inches, rapid chill unit, and cut solid foods to smaller pieces. |
Hot foods placed in refrigerator | must be covered only if they completely cooled at a temp of 41 F or below. |
Previously cooked and refrigerated foods must be served | by rapid reheating of 165 F in a stove or oven. |
Air-breaks | must be provided in all culinary and pot/dish washing sinks. |
Atmosphere Vacuum Breakers | must be installed in any equipment that has direct connection with potable water supply. Ex- ice machines, coffee machines, dishwashers. |
Cross connection can be prevented | by installing hose-bib vacuum breaks. |
all gas-fired water heaters must be installed | by a license plumber and must be monitored for back-drift. |
Proper manual dish cleaning | wash, rinse, sanitize and air dry. |
Hot water sanitizing | can be done by immersing utensils in water with a temp of 170F for at least 30 seconds. |
50 PPM Chlorine based sanitizing solutions | add 1/2 ounce of bleach to 1 gallon of water and used for soaking utensils. |
bathrooms for patrons | must be provided if there are 20 seats or more in a dining area. |
100 PPM Chlorine based sanitizing solutions | add 1 ounce bleach and 1 gallon of water and used for wiping, spraying or pouring. |
Wiping cloths | must be stored with solution strength of 50 PPM. |
Rat droppings | are a critical violation. |
Best method to eliminate flies and roaches | proper cleaning and sanitizing. |
HACCP and 7 methods of this | Hazard Analysis and Critical Control Point. Identify hazard, determine critical control point, set up critical limits, monitor CCP, take corrective actions, verify system is working, and record keeping. |
HACCP | it is a system of food safety, which is mainly concerned with control of harmful microorganisms. |
CCP | critical control point- any point in the food flow where action must be taken to eliminate hazard. |
if potentially hazardous food is left for 2 or more hours in the Temp Danger Zone | it must be discarded. |
Artificial trans fat | increases LDL- the bad cholesterol, leading to heart disease. It is banned from all restaurant foods. |