BSHM 55: FINALS

Question 1

is anyone who works in a food business and who handles food, or surfaces that are likely to be in contact with food, such as cutlery plates, bowls, or chopping boards

Answer 1

Food Handler

Question 2

______________can also be involved in manufacturing, producing, collecting, extracting, processing, transporting, delivering, thawing or preserving food

Answer 2

Food Handler

Question 3

A sanitary and hygienic environment begins with a __________________

Answer 3

Healthy Food Handler

Question 4

One of the best ways that a foodservice manager can keep food safe is to implement _____________ that promote good personal hygiene.

Answer 4

food safety policies

Question 5

FOOD SAFETY POLICIES

Answer 5

1.) Personal Cleanliness
2.) Proper work attire
3.) Good hygiene practices

Question 6

For a food handler to be considered healthy, he/she must be free from disease that may contaminate food such as:

Answer 6

1.) intestinal disorders
2.) Respiratory tract disease
3.) Skin disorders

Question 7

means a clean body, clean clothes and clean habits.

Answer 7

Personal hygiene

Question 8

Some persons may appear healthy but still harbor bacteria that can contaminate food. These people are called ____________

Answer 8

“carriers”

Question 9

act as barrier between hands and the food

Answer 9

Gloves

Question 10

A ___________ keeps hair form ending up in the food and it also may deter employees from touching their hair.

Answer 10

hair restraint

Question 11

______________ prevent airborne microorganisms from nose and mouth from getting into food during talking, coughing or sneezing.

Answer 11

Facial masks

Question 12

____________ is when a worker is not allowed in the establishment except for those areas open to the public.

Answer 12

Excluding

Question 13

A ______________ may work in an area of the restaurant where there is wrapped food, wrapped single-service or single-use articles, or soiled food equipment or utensils.

Answer 13

restricted worker

Question 14

A _______________ is defined as being free from soil (e.g. food residues), free from bad odors, non-greasy to the touch and no visible oxidation (e.g. rust).

Answer 14

clean surface

Question 15

A ______________ is defined as a clean surface that is substantially free from pathogenic microorganisms and undesirable numbers of spoilage microorganisms.

Answer 15

sanitized clean surface

Question 16

FUNDAMENTALS OF CLEANING PROCEDURE

Answer 16

1.) Scrape and pre-rinse
2.) Cleaning cycle
3.) Rinse
4.) Acid Rinse
5.) Sanitize

Question 17

Steps in Cleaning and Sanitizing

Answer 17

1.) Dry clean to remove obvious bulk
soiling
2.) Application of cleaning agent -
usually detergent
3.) Rinse - use water to remove
4.) Remove excess water
5.) Apply sanitizer - either very hot
water or a chemical solution
6.) Post-rinse with water if
recommended by sanitizer
manufacturer
7.) Leave surfaces dry - drain off or dry manually

Question 18

Is generally defined as unwanted matter of food-contact surfaces. Soil is visible or invisible.

Answer 18

Food Soil

Question 19

SOILS MAY BE CLASSIFIED AS:

Answer 19

1.) Fat-based soils
2.) Protein-based soils
3.) Carbohydrate-based soils
4.) Mineral salt-based soils
5.) Microbiological films
6.) Lubricating greases and oils

Question 20

is a chemical compound formulated to remove soil and dirt.

Answer 20

cleaning agent

Question 21

can be generally rinsed away with hot water above melting point. More difficult fat and oil residues can be removed with alkaline detergents which have good emulsifying or saponifying ingredients.

Answer 21

Fat-based soils

Question 22

in the food industry, proteins are by far the most difficult soils to remove. Food protein ranges from more simple proteins to more complex proteins.

Answer 22

Protein-based soils

Question 23

simple sugars and starches, usually easily removed with warm water and mild detergents.

Answer 23

Carbohydrate-based soils

Question 24

______________________ can be either relatively easy to remove, or be highly troublesome deposits or films.

Answer 24

Mineral salt-based soils

Question 25

microorganisms can form invisible films (biofilms) on surfaces. This can be difficult to remove and usually requires cleaners and sanitizers with strong oxidizing properties.

Answer 25

Microbiological films

Question 26

this can often be melted with hot water or steam, but often leaves residues. Surfactants can be used to emulsify the residue to make it flushable.

Answer 26

Lubricating greases and oils

Question 27

this can often be melted with hot water or steam, but often leaves residues. Surfactants can be used to emulsify the residue to make it flushable.

Answer 27

Lubricating greases and oils

Question 28

this can often be melted with hot water or steam, but often leaves residues. Surfactants can be used to emulsify the residue to make it flushable.

Answer 28

Lubricating greases and oils

Question 29

inert soils such as sand, clay or fine metal can be removed by?

Answer 29

surfactant-based detergents.

Question 30

FIVE FACTORS INFLUENCING CLEANING

Answer 30

1.) Soil 2.) Time 3.) Temperature 4.) Chemical concentration 5.) Mechanical Force

Question 31

METHODS OF CLEANING

Answer 31

1.) Foam 2.) High pressure 3.) Clean in place 4.) Clean out of place 5.) Mechanical

Question 32

the introduction of air into a detergent solution as it is sprayed onto the surface to be cleaned.

Answer 32

Foam

Question 33

It increases the contact time of the chemical solutions, allowing for improved cleaning with less mechanical force and temperature.

Answer 33

Foam

Question 34

used to increase the mechanical force, aiding in soil removal.

Answer 34

High pressure

Question 35

cleaning without disassembly of the equipment

Answer 35

Clean in place

Question 36

requiring disassemble of the equipment to be cleaned

Answer 36

Clean out of place

Question 37

normally involves the use of brush either by hand or a machine. Uses friction for food soil removal

Answer 37

Mechanical

Question 38

Two Cleaning Compound Solution

Answer 38

1.) Alkaline compounds 2.) Acid cleaners

Question 39

This is necessary because the product or detergent used for washing can interfere with the germ-killing power of sanitizer.

Answer 39

Rinsing

Question 40

is the primary component of cleaning materials used in food establishments

Answer 40

Water

Question 41

Water PH ranges generally from?

Answer 41

pH 5 to 8.5.

Question 42

are the two types of sanitizers most commonly used in food establishments.

Answer 42

Heat and chemicals

Question 43

the use of hot water or steam for a specified temperature and contact time as with any heat treatment the effectiveness of ______________ is dependent upon a number of factors including initial contamination load, humidity, pH, temperature, and time.

Answer 43

Thermal sanitizing

Question 44

generally expensive compared to alternatives, and it is difficult to regulate and monitor contact temperature and time.

Answer 44

Steam

Question 45

through immersion, spray, or circulating systems; is commonly used. The primary advantages of this are: relatively inexpensive, easy to apply and readily available, generally effective over a broad range of microorganisms, relatively non-corrosive, and penetrates into cracks and crevices.

Answer 45

Hot water

Question 46

Involves the use of an approved chemical sanitizer at a specified concentration and contact time.

Answer 46

Chemical Sanitizing

Question 47

FACTORS AFFECTING SANITIZER EFFECTIVENESS

Answer 47

1.) Physical Factors 2.) Biological Factors

Question 48

FACTORS AFFECTING SANITIZER EFFECTIVENESS: PHYSICAL FACTORS

Answer 48

1.) Surface characteristics 2.) Exposure time 3.) Temperature 4.) Concentration 5.) Soil 6.) pH 7.) water properties 8.) inactivators

Question 49

The process of washing and sanitizing dishes, glassware, flatware, pots and pans, either manually or mechanically.

Answer 49

Ware washing

Question 50

MANUAL DISHWASHING PROCEDURE

Answer 50

1.) Scrape and pre-rinse 2.) Wash 3.) Rinse 4.) Sanitize (77 Celsius thirty secs) 5.) Drain and air-dry

Question 51

MECHANICAL DISHWASHING PROCEDURE

Answer 51

1.) Scrape and pre-rinse 2.) Rack dishes 3.) Run machine for a full cycle 4.) Set the sanitizing temp (82 degrees Celsius by heat and 60 degrees Celsius by chemical disinfectant) 5.) Air-dry and inspect dishes

Question 52

facilitate the transmission of communicable diseases.

Answer 52

Pests

Question 53

The key element of a successful pest control is ?

Answer 53

prevention

Question 54

Pests in food service facility

Answer 54

1.) House Mouse 2.) Common rats 3.) Cockroach 4.) Ants 5.) Moths 6.) Common house fly

Question 55

What pests is this? Look out for droppings and gnawing

Answer 55

House Mouse

Question 56

What pests is this? Look out for droppings, footprints and tail marks, smears, holes

Answer 56

Common rats

Question 57

Look out for droppings and eggs

Answer 57

Cockroach

Question 58

Solid waste disposal systems (four aspects which represent major steps)

Answer 58

1.) Collection from the point of waste generation 2.) Method of transportation of the waste 3.) Place of processing 4.) Removal method

Question 59

is the pivotal phase of the removal operation because it determines the form and economics of final disposal, although disposal is possible without any of this.

Answer 59

Processing

Question 60

is an on-going management concern because proper waste disposal is possible only with a functioning system

Answer 60

Plumbing maintenance

Question 61

FLOW OF FOOD

Answer 61

1.) Purchasing 2.) Receiving 3.) Storing 4.) Preparation 5.) Cooking 6.) Holding 7.) Cooling 8.) Reheating 9.) Serving

Question 62

To keep food safe throughout the flow of food:

Answer 62

• Prevent cross-contamination • Prevent time-temperature abuse

Question 63

TYPES OF THERMOMETER

Answer 63

1.) Bimetallic stemmed thermometer 2.) Thermocouples and Thermistors 3.) Infrared (laser) thermometer

Question 64

When checking temperatures, insert the stem into the food up to the dimple

Answer 64

Bimetallic stemmed thermometer

Question 65

The sensing area on __________________ is on the tip of their probe. This means you don’t have to insert them into the food

Answer 65

Thermocouples and Thermistors

Question 66

Used to measure the surface temperature of food and equipment

Answer 66

Infrared (laser) thermometers

Question 67

WHAT TEMPERATURE? COLD TCS FOOD

Answer 67

41° F (5° C) or lower,unless specified

Question 68

WHAT IS THE TEMPERATURE? Hot TCS food

Answer 68

135° F (57° C) or higher

Question 69

WHAT IS HACCP?

Answer 69

Hazard Analysis and Critical Control Point

Question 70

is a system that identifies and monitors specific foodborne hazards-- biolog-ical, chemical, or physical properties that can adversely affect the safety of the food product.

Answer 70

Hazard Analysis and Critical Control Point (HACCP)

Question 71

identify those points in the process that must be controlled to ensure the safety of the food.

Answer 71

Critical Control Points (CCPs)

Question 72

are established that document the appropriate parameters that must be met at each CCP

Answer 72

critical limits

Question 73

means the presence of a hazard which does not pose the likelihood of causing unacceptable health risk.

Answer 73

Acceptable level

Question 74

means any point in a specific food system at which loss of control does not lead to unacceptable health risk.

Answer 74

Control point

Question 75

as defined in the Food Code, means a point at which loss of control may result in an unacceptable health risk.

Answer 75

Critical control point

Question 76

as defined in the Food Code, means the maximum or minimum value to which physical, biological, or chemical parameter must be controlled at a critical control point to the risk that the identified food safety hazard may occur.

Answer 76

Critical limit

Question 77

means failure to meet a required critical limit for a critical control point.

Answer 77

Deviation

Question 78

as defined in the Food Code, means a written document that delineates the formal procedures for following the HACCP principles developed by The National Advisory Committee on Microbiological Criteria for Foods.

Answer 78

HACCP plan

Question 79

as defined in the Food Code, means a biological, chemical, or physical property that may cause an unacceptable consumer health risk.

Answer 79

Hazard

Question 80

means a planned sequence of observations of measurements of critical limits designed to produce an accurate record and intended to ensure that the critical limit main-tains product safety.

Answer 80

Monitoring

Question 81

Continuous ___________ means an uninterrupted record of data.

Answer 81

Monitoring

Question 82

____________measure means an action to exclude, destroy, eliminate, or reduce a hazard and prevent recontamination through effective means.

Answer 82

Preventive

Question 83

means an estimate of the likely occurrence of a hazard.

Answer 83

Risk

Question 84

means any ingredient historically associated with a known microbiological hazard that causes or contributes to production of a potentially hazardous food as defined in the Food Code.

Answer 84

Sensitive ingredient

Question 85

means methods, procedures, and tests used to determine if the HACCP sys-tem in use is in compliance with the HACCP plan.

Answer 85

Verification

Question 86

The application of HACCP to food production was pioneered by the _______________ with the cooperation and participation of the National Aeronautic and Space Administration (NASA).

Answer 86

Pillsbury Company

Question 87

A _________________ will emphasize the industry's role in continuous problem solving and prevention rather than relying solely on periodic facility inspections by regulatory agencies.

Answer 87

HACCP system

Question 88

HACCP HIGHLIGHTS

Answer 88

1.) HACCP Mandatory for export from certain sectors of food industry to some coun tries 2.) Pro-active system for assuring safe production of foods 3.) Emphasizes prevention rather than inspection 4.) Addresses all types of Hazards-Microbiological, Physical and Chemical 5.) Can be integrated into a more general quality assurance plan 6.) Can be implemented in tiny, small, medium and large scale enterprises

Question 89

HACCP begins with a concept called the ?

Answer 89

flow of food

Question 90

This term means the path from receiving through storing, preparing, cooking, holding, serving, cooling, and reheating that food follows in a food service operation Foods are at risk during these different phases,

Answer 90

Flow of food

Question 91

Procedures must be rechecked when any of the following occurs:

Answer 91

1.) Recipe changes 2.) Cooking equipment changes 3.) Preparation changes for quantity

Question 92

different food safety hazards caused by factors such as:

Answer 92

1.) Menus 2.) Working space available 3.)Type and condition of equipment used 4.) Selection and supply of ingredients 5.) Process med for preparation, production, and service of foods 6.) Standards of good hygienic practices employed in the operation

Question 93

Business will benefit from a clear definition of processes and procedures. Effective communication and continual process improvement are the corner-stones of a functioning management system.

Answer 93

Process Based System

Question 94

A controlled food operating environment and ef-fectively implemented and applied food safety system will improve customer and con-sumer confidence in the safety of food.

Answer 94

Customer and Consumer Confidence

Question 95

It uses a systematic approach covering all aspects of food production from raw materials, processing, distribution, point of sale to consumption and beyond.

Answer 95

Risk Management

Question 96

It moves a company from a solely retrospective end product testing and sampling approach towards a preventative approach that is designed to reduce product losses and liabilities

Answer 96

Risk Management

Question 97

It enables management throughout a business to demon-strate their commitment to the production and supply of safe products and within facility environments that are favorable for the production or supply of safe food.

Answer 97

Management Responsibility

Question 98

To enhance the relationships between organizations in the food chain, customers and enforcement agencies.

Answer 98

Relationship Improvement

Question 99

Record-keeping enables a more efficient and effective government and cus-tomer over sight, and allows investigators to see how well a firm is complying with food safety laws over a period of time rather than how well it is doing on any given day.

Answer 99

Records

Question 100

The documentation within a food safety system facilitates the inspection activities of food in-spectors.

Answer 100

Records

Question 101

the adoption of this approach can offer a legal defense in the event of an outbreak of food borne diseases

Answer 101

Legal protection

Question 102

HACCP based approaches are a benefit to companies seeking to meet customer and legal requirements whether in the domestic or for the export market.

Answer 102

Trading Benefit

Question 103

HACCP based food safety management systems can be combined with other management systems such as ISO 9001:2000.

Answer 103

Alignment with other management systems

Question 104

This combination provides a hazard analysis approach with prerequisite programs along with a framework to manage a food safety system.

Answer 104

Alignment with other management systems

Question 105

The production of safe food products requires that the HACCP system be built upon a solid foun-dation of ?

Answer 105

prerequisite programs

Question 106

These conditions and practices are now considered to be prerequisite to the development and implementation of effective HACCP plans.

Answer 106

cGMPs (Good Manufacturing Practices)

Question 107

Preliminary Task in the Development of the HACCP

Answer 107

1.) Assemble the HACCP Team 2.) Describe the Food and its Distribution 3.) Describe the intended Use and Consumers of the Food 4.) Develop a Flow Diagram Which Describes the Process 5.) Verify the Flow Diagram

Question 108

The first task in developing a HACCP plan is to assemble a ???

Answer 108

HACCP team

Question 109

HACCP PRINCIPLES

Answer 109

1.) Listing Hazard Analysis Critical Control Point 2.) CCP Identifying 3.) Establishment of Critical Limits 4.) Development of monitoring procedure 5.) Corrective actions 6.) Verifications 7.) Documentation

Question 110

Plan to determine the food safety hazards and identify the preventive measures the plan can apply to control these hazards.

Answer 110

Conduct a hazard analysis

Question 111

is any biological, chemical, or physical property that causes a food to be unsafe for human consumption.

Answer 111

food safety hazard

Question 112

is a point, step, or procedure in a food manufacturing process at which control can be applied and, as a result, a food safety hazard can be prevented, eliminated or reduced to an acceptable level.

Answer 112

critical control point (CCP)

Question 113

is the maximum or minimum value to which a physical, biological, or chemical hazard must be controlled at a critical control point to prevent, eliminate, or reduce that hazard to an acceptable level.

Answer 113

critical limit