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1. What are the symptoms of food infection? |
Upset stomach, violent diarrhea, cramps, fever, nausea and vomiting. |
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2. Prevention of food borne illness means ... |
Breaking the link between the source and the customer. |
3. If food is to be kept warm, what is the minimum temperature to be kept at?
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60 degrees celsius or 140 degrees F |
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4. This temperature is also know as the ... |
'holding temperature' |
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5. What is the 'danger zone'? |
Between 4 degrees C/40 degrees F AND 60 degrees C/140 degrees F |
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6. What is the maximum temperature we want to keep food cold at?
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40 degrees F or 4 degrees C |
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7. Is it okay to leave food at room temperature for several hours?
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No |
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8. Why is personal hygiene important in the preventing food poisoning? |
People are the major sources of food contamination; washing hands before handling food
can destroy disease causing microbes. |
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9. List 5 ways food contamination can be prevented or controlled. |
>keep food out of the danger zone
>practice food personal hygiene
>clean all equipment, utensils and work surfaces.
>keep work environment and storage areas free of insects and rodents
>protect ready-to-eat foods from coughs and sneezes
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10. What are the temperatures at which bacteria do not multiply rapidly? |
4 degrees C/40F or less AND 60 degrees C/140F or more
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