Term
Which food would most likely cause a foodborne illness:
A.) Tomato Juice
B.) Cooked Rice
C.) Whole Wheat Flour
D.) Powdered Milk |
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Definition
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Term
| Why are edlerly people at a higher risk for foodborne illness? |
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Definition
| Their immune system has weakened w/ age. |
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Term
Which is not a common characteristic of potentially hazardous food?
a.) They are moist
b.) They are dry
c.) They have a pH that is neautral or slightly acidic
d.) They contain protein |
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Definition
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Term
| For a foodborne illness to be considered an "outbreak" how many people must experience the same illness after eating the same food? |
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Definition
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Term
Which item is a potentially hazardous food?
A.) Raw carrots
B.) Dry Rice
C.) Bread
D.) Raw bean sprouts |
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Definition
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Term
| Foodborne microorganisms grow well at temperatures between what? |
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Definition
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Term
Which condition does not typically support the growth of microorganisms?
a.) Moisture
b.) Protein
c.) Time
d.) High Acidity |
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Definition
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Term
| Which Microorganism is primarily found in the hair, nose, mouth, and throat of humans? |
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Definition
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Term
| A person who has campylobacteriosis may experience... |
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Definition
| Headache and bloody diarrhea |
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Term
| Which practice can help prevent salmonellosis? |
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Definition
| Cooking poultry and eggs to the proper temperature |
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Term
| Which practice can help prevent staphyloccal gastroenteritis? |
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Definition
| Restriction food handlers with infected cuts from working around food |
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Term
Which statement about foodborne mold is false:
a.) Some produce toxins
b.) It grows well in acidic food
c.) Freezing temperatures destroy it
d.) It grows well in food with little moisture |
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Definition
| c.) Freezing tempertaures destroy it |
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Term
| What type of illness results when a person eats food containing pathogens, which then grow in the intestines? |
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Definition
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Term
| Tuna received at 50 degrees F should be rejected. Why? |
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Definition
| It can cause Scombroid poisoning |
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Term
Which is not a common food allergen?
A.) Eggs
B.) Dairy
C.) Peanuts
D.) Pork |
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Definition
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Term
All of these can lead to toxic metal poisoning except:
a.) Cooking tomato sauce ina copper pot
b.) storing orange juice in a pewter pitcher
c.) Using a back-flow prevention device on a carbonated beverage dispenser
D.) Serving fruit punch in a galvanized tub |
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Definition
| C.) Using a back flow-prevention device on a carbonated beverage dispenser |
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Term
| What is the best method for preventing foodborne illness from seafood toxins? |
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Definition
| Purchasing seafood from approved, reputable suppliers |
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Term
| A man who ate raw oysters suffered from memory loss. This was probably caused by what illness? |
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Definition
| Amnesic shellfish poisoning |
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Term
Which practice will not prevent food from becoming contaminated?
a.) Labeling chemical spray bottles
b.) Closely inspecting food during receiving
c.) Storing products in food-grade containers
d.) Storting high-acid food away from other foods |
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Definition
| d.) Storing high-acid food away from other foods |
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Term
Which symptoms will not occur as apart of an allergic reaction to peanuts?
a.) Diarrhea
b.) Shortness of breath
c.) Swelling of the feet
d.) Reversal of hot an cold sensations |
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Definition
| d.) Reversal of hot and cold sensations |
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Term
Which statement about mushrooms is true?
A.) Freezing will destroy toxins not found in toxic wild mushrooms
B.) Cooking will not destroy toxins in wild mushrooms
C.) Most cases of foodborne illness occur when edible species are temperatures abused |
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Definition
| B.) Cooking will not destroy toxins in wild mushrooms |
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Term
| A deli worker stops making sandwiches to use the restroom she must first..? |
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Definition
| Take off her apron and properly store it |
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Term
| What is proper hand washing procedure? |
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Definition
| Use water at least 100F, apply soap, vigorously rub, rinse hands, dry hands. |
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Term
| Establishments must only use hand antiseptics that... |
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Definition
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Term
| A food handler who has been diagnosed with shigellosis should be... |
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Definition
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Term
| Food handlers should be restricted from working with or around food if they are experiencing this. |
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Definition
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Term
| Infrared thermometers should be used for what? |
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Definition
| Surface temperature of steak |
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Term
All these practices can prevent time temperature abuse except:
a.) Storing milk at 41F
b.) Holding chicken noodle soup at 120F
c.) reheating chili to 165F for fifteen seconds within two hours
d.) holding the ingredients for tuna salad at 39F |
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Definition
| b.) Holding chicken noodle soup at 120F |
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Term
| What probe should you use to check a large stockpot of soup? |
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Definition
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Term
Eggs should rejected for all of the reasons except:
A.) Cracked shells
B.) They smell of sulfur
C.) They do not have an inspection stamp
D.) |
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Definition
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Term
Which item does not have be delivered at or below 41F
a.) Beef
b.) Shellfish
c.) Pork
d.) Fish |
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Definition
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Term
| Dry storage rooms should be kept between what temperatures? |
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Definition
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Term
| Tuna salad at the proper temperature can be stored for how long? |
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Definition
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Term
| When storing potentially hazardous food, what must be included on the label? |
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Definition
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Term
| Beef stew must be cooled from 135F to 70F within ____ hours and from 70F to 41F or lower in the next _____ hour. |
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Definition
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Term
| What is not a safe method for thawing food? |
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Definition
| Thawing it at room temperature |
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Term
| Stuffed pork chops must have an internal temperature of what? |
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Definition
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Term
| When reheating potentially hazardous foods for hot holding reheat the food to what temperature? |
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Definition
| 165F for fifteen seconds w/in two hours |
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Term
| Meat, poultry, and fish cooked in the microwave must be heated to at least temperature? |
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Definition
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Term
| Eggs that will be cooked and not held for later service must be cooked to an internal temperature of what? |
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Definition
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Term
All of these practices can help prevent cross-contamination except:
A.) Preparing food in small batches
B.) Throwing out raw unused batter or breading after each shift
C.) Preparing raw meat at a different time than fresh produce
D.) Cleaning and sanitizing pooled egg containers between batches |
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Definition
| A.) Preparing food in small batches |
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Term
| What is the proper way to cool a large stockpot of clam chowder? |
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Definition
| Divide the clam chowder into smaller containers and place them in an ice-water bath. |
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Term
All of these practices can help prevent time and temperature abuse except:
a.) Thawing food in a refrigerator at 41F
b.) Chilling all ingredients used to make tuna salad
c.) Leaving food in the refrigerator until all ingredients are ready to be mixed
d.) Thawing steaks in a microwave and promptly refrigerating them for later use |
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Definition
| d.) Thawing steaks in a microwave and promptly refrigerating them for later use |
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Term
| To hold cold food safely, you should? |
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Definition
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Term
| Hot, potentially hazardous food should be held at an internal temperature of what? |
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Definition
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Term
| The temperature of a roast is checked to see if it has met its critical limit of 145F. This is an example of what? |
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Definition
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Term
| The temp of a pot of beef stew is checked during holding. If the stew has not met 235F and you discard it, it is an example of what? |
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Definition
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Term
Which is not one of the CDS's most common risk factors for foodborne illness?
A.) Failing to cook adequately
B.) Failing to have a pest control program
C.) Failing to purchase food from safe sources
D.) Failing to hold food at the proper temperature |
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Definition
| B.) Failing to have a pest control program |
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Term
| What should be put in place before you start developing your food safety system? |
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Definition
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Term
| The purpose of a food safety management system is to... |
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Definition
| Identify and control possible hazards and risks throughout the flow of food |
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Term
| A HAACP plan is required when an established |
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Definition
| Packages unpasteurized juice for sale to consumers without a warning label |
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Term
| Generally, an establishment that uses a private water source must be tested at least how often? |
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Definition
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Term
Which will not prevent backflow:
A.) An air gab between the sink drain pipe and the floor drain
B.) The air space between the faucet and the flood rim of a sink
C.) A vacuum breaker
D.) A cross-connection |
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Definition
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Term
| When mounting tabletop equipment on legs, the clearance between the base and the tabletop must be at least... |
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Definition
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Term
Equipment food-contact surfaces must meet all of the following conditions except
A.) They must be corrosion resistant
B.) They must be absorbent
C.) They must be smooth
D.) They must be resistant to pitching |
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Definition
| B.) They must be absorbent |
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Term
| The lighting intensity in a dry-storage area should be at least... |
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Definition
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Term
| What needs to be both cleaned and sanitized? |
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Definition
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Term
| What should you do to ensure that you have made a proper sanitizing solution? |
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Definition
| Test the solution with a sanitizer test kit |
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Term
| What is the proper procedure for sanitizing a table that has been used to prepare food? |
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Definition
| Wash it with a detergent, rinse it, then wipe it with a sanitizing solution |
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Term
| If food-contact surfaces are in a constant use, they must be cleaned and sanitized at... |
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Definition
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Term
| What is a sign that you may have a problem with rodents? |
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Definition
| You finds scraps of cloth and paper gathered in the corner of a drawer |
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Term
All of these are critical components of an integrated pest management program except
a.) Denying pests access to the establishment
b.) denying pests food, water, and a hiding or nesting place
c.) working with a licensed PCO to eliminate pests that do not enter
d.) Notifying the EPA that pesticides are being used in the establishment |
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Definition
| d.) Notifying the EPA that pesticides are being used in the establishment |
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Term
An establishment can be close for all of the following except
a.) Significant lack of refrigeration
b.) Backup of sewage
c.) Significant infestation of insects or rodents
d.) Minor violations not corrected within forty-eight hours |
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Definition
| D.) Minor violations not corrected withing 48 hours |
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Term
| What is the goal of the food safety inspection program? |
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Definition
| To evaluate whether an establishment meets minimal requirements, to protect public's health, and to convey new safety information |
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Term
| A person who shows up a the restaurant claiming to be health inspector, what should be done? |
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Definition
| Ask to see identification |
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Term
| Which agency enforces food safety in a restaurant? |
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Definition
| State or local health department |
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Term
| Violations noted on the health inspection report should.. |
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Definition
| Discussed in detail w/ the inspector, corrected with in 48 hours if they are critical, and determine why they occured |
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Term
| Food regulations developed by state agencies are...? |
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Definition
| minimum standards to ensure food safety |
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Term
| What is true regarding food safety training? |
|
Definition
| All training records should be recorded |
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Term
| New employees should receive training on? |
|
Definition
| Pest identification and prevention |
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Term
| What is true about group training? |
|
Definition
| It ensure that training is more uniform |
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Term
| What is true when delivering food safety training? |
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Definition
| Use several different methods because everybody learns differently |
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