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  1. it can incapacitate large numbers of personnel in a short period of times in which toxins or poisons produced by bacterial growth, certain foods are inherently or naturally poisonous is call
    food-borned illnesses
  2. what are the three basic types of food-borne illnesses?
    natural or chemical food poisoning, food intoxication and food infection
  3. what is the caused of natural or chemical food poisoning?
    caused by man's carelessness, indifference or ignorance
  4. the food in its "natural state" contains elements poisonous to humans is called
    natural food poisoning
  5. list what are chemical food poisoning
    antimony, cadmium, cyanide, zinc lead and arsenic, fluoride and methyl chloride poisoning
  6. this poisoning is caused by food been cooked in poorly coated or chipped enameled cooking utensils
    antimony poisoning
  7. this poisoning is caused if chilled acid foods or drinks are stored in cadmium-plated metal containers
    cadmium poisoning
  8. this poisoning is caused by silverware not properly washed and sanitized after detarnishing
    cyanide poisoning
  9. this poisoning in food is rare but it is caused by acid foods are cooked in galvanized iron kettles
    zinc poisoning
  10. this poisoning is when its used to spray vegetables may cause these foods to become poisonous
    lead and arsenic poisoning
  11. this poisoning is caused by sodium fluoride, a substance used to get rid of cockroaches
    fluoride poisoning
  12. this poisoning is caused by leaking mechanical refrigerators
    methyl chloride poisoning
  13. this type of illness is caused by toxins
    food intoxication
  14. this germ is found particularly in the hair, in the throat, in pimples on the skin, infected buts, boils is called
    staphylococcus germ
  15. list some food intoxication
    staphylococcus, E Coli, and Botulism
  16. what do you call when these bacterias are large and diverse, although most strains are harmless, others can make you sick is also can cause disease by making a toxin called shiga toxin
    E Coli (escherichia coli)
  17. organisms are found in the soil and gain access to food through contact with soil, dust and possibly water is called
  18. this type of food illness is caused by microorganisms such as the salmonella, shigella and clostridium species and streptococcus, bacillus and typhoid fever bacteria is called
    food infection
  19. this bacteria are transmitted by foods, usually from undercooked or semi-cooked raw foods found  in raw salad/green, thoroughly microwaved foods, undercooked poultry and uninspected meats, and eggs that are eaten raw or undercooked is called
  20. it is transmitted by contaminated milk and by certain other foods, including meats, meat products and dressings. Floor dust is one of the modes of transmission is called
  21. it is transmitted by milk, shellfish, or water supplies that have become polluted with the urine or feces of a person harboring the organism of this disease is called
    typhoid fever
  22. it is transmitted by contaminated foods or water, by human carriers, or by flies, this disease are found in the bowel discharge of infected person.
    bacillus dysentery
  23. it is often characterized by skin yellowing and other signs of liver injury are sometimes present, it's highly contagious by drinking water or unsanitary conditions and flies or other biting insects may transmit the infectious material is call
    infectious hepatitis
  24. these parasite sometimes enter the body in food and produce infections, some of these forms of animal life are one-celled, is called
    animal parasite
  25. this dysentery one-celled animal the amoeba is transmitted by foods served cold and moist, such as celery, lettuce, other fresh vegetables or fresh berries is called
    amoebic dysentery
  26. all fresh pork products must be cooked to an internal temperature of 165 degrees for 15 seconds to kill what worm?
  27. this tapeworm is transmitted by infected beef that has not been cooked long enough to kill the encysted larvae is called
    beef tapeworm infection
  28. this tapeworm is transmitted by infected fish that not been thoroughly cooked is called
    fish tapeworm infection
  29. bacterias are classified by their shapes; what do you call a round, rod, and spiral shaped bacterias?
    • round: cocci
    • rod: bacilli
    • spiral: spirilla
  30. all personnel must repeat medical tests when away from duty for how many days?
    30 or more days
  31. what is the minimum hours received for initial training and annual refresher training in foodservice sanitation principles?
    4 hours for initial training and refresher training
  32. who conducts sanitation training for all foodservice?
    environmental health officer, preventive medicine technicians or any E-5 and above
  33. instructors who conducts sanitation must recertified every _ to be authorized to sign the foodservice training certificate.
    5 years
  34. what are the 4 factors of food-borne disease outbreaks?
    • 1. preparation of food too far in advance
    • 2. poor refrigeration 
    • 3. careless handling of food
    • 4. failure of personnel to follow good person hygiene habits
  35. all fresh pork roast products must be cooked to what internal temperature for how long?
    165 degrees for 15 seconds
  36. poultry must be cooked to what internal temperature for how long?
    165 degrees for 15 seconds
  37. Roast shall be cooked to an internal temperature of
    145 degrees for 4 minutes
  38. ground meats shall be cooked to an internal temperature of
    155 degrees for 15 seconds
  39. steaks, pork chops, seafood and eggs should be cooked to an internal temperature of
    145 degrees for 15 seconds
  40. protein foods that are not served immediately after they are cooked should be chilled to what temperature?  or held at what temperature?
    chilled to 41 degrees or lower (not fronzen) or held at 135 degrees
  41. cooked protein foods that have been held at these temperatures for 4 hours are considered unfit for consumption
    41-135 degrees
  42. what is the holding temperature on the serving line for hot foods?
    maintained above 135 degrees
  43. what is the holding temperature if serving salad, potato salad combination and hams plates by setting them on ice or refrigerated salad bar units maintained at what temperature?
    34-40 degrees
  44. what are 2 ways to thaw frozen meats?
    in the refrigerator or cold running water
  45. what temperature should dairy be delivered in?
    product should be delivered at 45 degrees or less
  46. how far should garbage storage areas or enclosures should bot be located within how many feet?
    100 ft.
  47. BUMED stands for
    Bureau of medicine
  48. a chemical agent is defined as a
    solid, liquid, or gas that produces lethal or damaging effects on man, animals, plants or material that produces a screening or signaling smoke
Card Set:
2015-03-08 06:24:21

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