THE THREE HAZARDS TO FOOD
They are • biological, chemical • physical..
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Which of the following is an example of a potentially hazardous TCS food?
Potentially Hazardous Food – TCS
Examples of such foods are: milk and milk products, hamburgers, chicken, burritos, chili, eggs, fish, cooked rice, cooked beans, egg rolls, cooked pasta, meat gravies, custard desserts and some cream-filled pastries and cut vegetables, i.e. lettuce, tomatoes, cantaloupe, bean sprouts.
What are three types of hazards that make food unsafe quizlet?
Terms in this set (40)
- The three types of hazards that make food unsafe are.
- some baceria, viruses, parasites, and fungi that can’t be seen, tasted, or smelled can cause an illness.
- a foodhandler accidentally spills sanitizer into the fryer grease and then lets it soak in the grease.
What is a TCS food example?
Examples of TCS food
Food from animal origin that is raw, cooked or partially cooked, such as eggs, milk, meat or poultry. Food from plant origin that is cooked such as rice, potatoes and pasta. Food from plant origin such as raw seed sprouts, cut melons, cut tomatoes and cut leafy greens.
Are Cut leafy greens a potentially hazardous food?
Cut leafy greens were designated as TCS food because they provide a medium that readily supports the growth of pathogens when they are held without temperature control after the internal fluid and nutrients are exposed by cutting the leaf.
Is chicken a potentially hazardous food?
Potentially hazardous food is any food or food ingredient, whether natural or synthetic, that is capable of supporting the rapid growth of microorganisms. A food is potentially hazardous if it is: of animal origin, e.g., meat, poultry, milk, fish, shellfish, crabs, and lobster. of plant origin and has been heat treated.
Is milk a potentially hazardous food?
Potentially hazardous food (PHF) means any food which consists in whole or in part of milk or milk products, eggs, meat, poultry, rice ,fish, shellfish, edible crustacean, raw-seed sprouts, heat-treated vegetables and vegetable products and other ingredients in a form capable of supporting rapid and progressive growth
Are Cut tomatoes a potentially hazardous food?
After being washed and cut, tomatoes are considered potentially hazardous food requiring time/temperature control for safety (TCS) and should be refrigerated at 41°F or less to prevent any pathogens that may be present from multiplying.
Which of the following is classified as a potentially hazardous food foods that require time or temperature controls for safety TCS ):? Foods that need time and temperature control for safety—known as TCS foods—include milk and dairy products, eggs, meat (beef, pork, and lamb), poultry, fish, shellfish and crustaceans, baked potatoes, tofu or other soy protein, sprouts and sprout seeds, sliced melons, cut tomatoes, cut leafy greens, untreated garlic-
What are the types of hazard?
The six main categories of hazards are:
- Biological. Biological hazards include viruses, bacteria, insects, animals, etc., that can cause adverse health impacts.
- Chemical. Chemical hazards are hazardous substances that can cause harm.
- Physical.
- Safety.
- Ergonomic.
- Psychosocial.
Is ice cream a potentially hazardous food?
Dairy products have the potential to grow bacteria when the temperature of the products reaches 41 degrees Fahrenheit to 140 degrees Fahrenheit. Keep butter, cheese, milk, cream, ice cream, whipped toppings, sour cream and any cream-based sauces cooler than 41 degrees Fahrenheit.
Which of the following is not a type of hazard?
Which of the following is not a type of hazard? Perilous is not a recognized type of hazard.
What is a potential hazard?
Potential Hazard means a danger to health or safety which may occur if corrective action is not taken.
Is milk a potentially hazardous food?
Potentially hazardous food is any food or food ingredient, whether natural or synthetic, that is capable of supporting the rapid growth of microorganisms. A food is potentially hazardous if it is: of animal origin, e.g., meat, poultry, milk, fish, shellfish, crabs, and lobster.
Is bacon a potentially hazardous food? But when bacon was fried at 350 °F for 6 minutes (medium well), 400 °F for 4 minutes (medium well), or 400 °F for 10 minutes (burned), some nitrosamines were found. Thus, well-done or burned bacon is potentially more hazardous than less well-done bacon.
What are the 4 hazard categories? 4 Types of Workplace Hazards
- Physical Hazards. Physical hazards are the most common type of workplace hazards.
- Biological Hazards.
- Ergonomic Hazards.
- Chemical Hazards.
Which of the following data is not required for hazard? 3. Which of the following data is not required for hazard identification? Explanation: Estimation of risk is done at risk characterization whereas land use, contaminant level, affected population and biota data play a major role while identifying a hazard.
How many types of food hazards are there?
There are four primary categories of food safety hazards to consider: biological, chemical, physical, and allergenic.
What are the 6 hazard types?
Workplace hazards fall into six core types – safety, biological, physical, ergonomic, chemical and workload.
- Safety hazards.
- Biological hazards.
- Physical hazards.
- Ergonomic hazards.
- Chemical hazards.
- Workload hazards.
What is food hazard and its types?
The 3 Types of Hazards
- Biological hazards include bacteria, parasites, fungi and viruses.
- Chemical hazards are harmful substances such as pesticides or machine oils.
- Physical hazards are objects which contaminate your foods such as pieces of glass or metal, toothpicks, jewelry or hair.
What makes a food hazardous?
These hazardous agents include different types of microorganisms such as bacteria, molds, yeasts, viruses, and parasites that can cause foodborne illnesses and are collectively known as pathogens. Biological hazards can either be naturally present in foods or introduced through contamination.
Which is a physical hazard?
Physical hazards include exposure to slips, trips, falls, electricity, noise, vibration, radiation, heat, cold and fire.
Which is a physical hazard quizlet Servsafe?
Physical Hazards. hair, dirt, bandages, metal staples, broken glass, natural objects (bone in a fillet)
Which of the following hazards are the greatest concern to the food service industry?
– greatest concern to food service manager.
Is pizza a potentially hazardous food? Potentially Hazardous Foods (PHFs):
The following are considered PHFs: Cooked or Raw Animal Products: Meat, fish, and poultry. Dairy products, including custard pies.
Which of the following is not a chemical related health hazard *?
Reactivity is not a chemically related health hazard.
