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Certificate Test Flashcards

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1
Q

What is the danger zone?

A

Between 41F & 140F

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2
Q

What are the 4 agents that cause food-borne illness

A

bacteria, viruses, parasites and chemicals

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3
Q

What is the sequence of events that leads to food-borne illness?

A

Food is contaminated with a harmful agent, the product is consumed and illness or intoxication occurs

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4
Q

What does TCS stand for?

A

Time/temperature control for safety foods

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5
Q

What are the 4 categories of TCS foods?

A
  • of animal origin
  • or plant origin - heat treated
  • cooked starch foods
  • cut melons, sliced tomato, raw seed sprouts and fresh garlic/oil mixtures
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6
Q

What is not considered TCS food?

A

air-cooled egg with shell intact

unopened hermetically sealed container that is commercially processed

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7
Q

Cross contamination

A

when bacteria/virus are transferred from one food or surface to another

CRITICAL VIOLATION

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8
Q

Spores

A

Bacterial organisms that have released their moisture to form a protective shell/capsule.

Heat resistance
Commercial canning destroys

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9
Q

Bacteria

A

Single-cell micro-organisms only seen under a microscope. Cannot be seen, smelled or tasted.

Vegetative state - growing or active. Heat Sensitive

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10
Q

Toxins

A

Liquid waste produced by pathogenic bacteria.

2 kinds - heat liable and heat stable

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11
Q

Virus

A

sub-microscopic hitchhikers on or in food/beverage that is consumed then grows in the digestive tract

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12
Q

Pasteurization

A

165F
Kills vegetative bacteria
Also lower temp for longer time - doesn’t cook it IE eggs

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13
Q

HACCP

A

Hazard Analysis Critical Control Point

Report on methods of food prep

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14
Q

Rapid Cooling

A

Using fridge to cool from 140F to 70F in 2 hours or less and from 70F - 41F in an additional 4 hours or less in a shallow pan

Roasts no more than 6 lbs

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15
Q

Depth of shallow pan

A

no more than 4 inches

For dense foods, food depth no more than 2 inches

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16
Q

Thermometers

Temp range, type, accuracy, sanitizing, calibrating

A

temp range - 0-220F
type - stem/bayonet
accuracy - within 2F
sanitize - hot water 165F or above OR 70% alcohol swab OR bleach/water solution of 200ppm strength

Calibrate - ice water - fill 5-7 oz glass with crushed ice add clean tap water and stir. Immerse stem at least 2 inches. Should read 32F

Boiling water - full rolling boil pot of clean tap water. Immerse stem at least 2 inches. Should read 212F

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17
Q

Thermometer Critical Violations

A

not having a calibrated stem thermometer

not using it for reheats to 165F or more

Not using to monitor minimum safe cooking temp

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18
Q

Ways Bacteria affect people

A

97% - Benign

2% - Spoilage - spores alway present, survive cooking

.1% - Beneficial - for insulin, testing, dairy cultures and fermentation

1% - Pathogenic - harmful and cause human disease

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19
Q

Bacteria Temperatures (3 types)

A

Psychrophilic - cold loving - 32-86

mesophilic - middle - 50-113

thermophilic - high - 122 - 176

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20
Q

What are Bacteria Growth Factors?

A

M - moisture - aw (water activity value greater than .85)

A - acidity - between 4.6 and 7

T - temperature - between 41 & 140

T - time - double every 20 minutes

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21
Q

How does bacteria grow?

A

Lag phase - no growth (about 2 hours)

Log phase = rapid growth - double every 15 minutes - toxin production

stationary - number remains the same

death phase - have used up what’s needed from the food supply - reduction in numbers

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22
Q

Salmonella

A

NUMBER 1 CAUSE

in intestinal tract and feces of animal and man

in raw foods, grows in most any food

anaerobic - can survive with or without oxygen

contaminated animal - raw meat - cross contamination

Salmonellosis - cramps, diarrhea, fever, vomiting - in 12-36 hours, but may not show up for 72-96 hours

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23
Q

EGGS - receiving, storage, preparation, eqipment. cooking

A

receiving - refrigerated trucks straight to fridge - 41F or less

storage - never @ room temp more than an hour

preparation - don’t pool for more than one customer

equipment - Always wash, rinse and sanitize after using with eggs, at least once every hour

cooking - heated to 145F or higher unless requested

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24
Q

Staphylococcus

A

“people bacteria”

on hands of 20% healthy people
in noses of 30-50% healthy people
in throat, hair, skin, feces in infections of man and animal
with or without oxygen
needs protein or starch
grows will in sugar & salt
it's toxin is NOT destroyed in cooking
when using bare hands

profuse vomiting & stomach cramps - 2-4 hours

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25
Q

Clostridium Perfringens

A

in soil, dust and intestines and feces, anaerobic (no oxygen) common in the middle of casserole, stews, large pots… Heat resistant spores

present in sealed packages, internal masses of large roasts,stuffing, mostly in large quantities where air has been driven out by the heat of cooking

needs protein or starch

can double every 10-12 minutes

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26
Q

Bacillus Cereus

A

Heat-resistant, spore forming

in or on all veggies & grains

same conditions as Clostridium Perfringens but produces 2 toxins:
heat stable - vomiting
labile - diarrhea

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27
Q

Clostridium Botulinum

A

Botulism - their toxin most often results in death

spore forming, anaerobic, spores are absolutely everywhere in the environment

improperly canned, garlic & oil, smoked fish, improperly cured meat, baked & cooked potato, improper sous vide, sauteed onions

smoked fish at 38F or cooler

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28
Q

Escherichia Coli

A

E. coli ( most frequently 0157:H7)

in intestinal tract of healthy cattle, pigs, deer, rabbits, sheep, people
and raw produce such as beans, radish, alfalfa sprouts, field greens, spinach and lettuces, unpasteurized fruit juices and on food processing equipment

anaerobic - in presence of air

all ground beef cooked to 158F

bloody diarrhea and abdominal cramps
in young & elderly - same and HUS - hemolytic uremic syndrome - red blood cells are destroyed and kidneys fail

as few as 3-5 bacteria ingested - 2-8 days symptoms

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29
Q

Critical violations must be corrected within 2 weeks?

A

FALSE

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30
Q

Who does the food manager’s certificate belong to?

A

The individual taking the class.

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31
Q

Where must the food manager’s certificate be posted?

A

Visable to patrons

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32
Q

What is the purpose of the food manager’s course?

A

help improve sanitary practises

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33
Q

All of the following are objectives or goals of the food manager’s course except for

A

learning how to order and stock supplies for a restaurant

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34
Q

A restaurant can deny access to an inspector if it is during a busy dinner period.

A

FALSE

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35
Q

Each food establishment will only need one person with a food manager’s certificate?

A

FALSE

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36
Q

The food establishment permit is transferable if the restaurant moves to a new location down the block?

A

FALSE

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37
Q

The Suffolk County Department of Health makes appointments to conduct food establishment inspections?

A

FALSE

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38
Q

How long is a food manager’s certificate valid for?

A

3 Years

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39
Q

The following are time/temperature control for safety foods:

A

cooked seed sprouts - raw seed sprouts - cut tomatoes - raw chicken - cooked beef - garlic and oil mixtures - cooked carrots - cut melons

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40
Q

The following are NOT time/temperature control for safety foods:

A

whole melons - air-cooled hard boiled eggs with shell intact

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41
Q

Bacterial spores in soup will be destroyed when the soup is reheated to 165°F.

A

FALSE

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42
Q

After about 2 hours in the “Danger Zone” bacteria will begin to grow and multiply.

A

true

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43
Q

Most disease causing bacteria grow best between 32°F and 212°F.

A

FALSE

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44
Q

Intoxication occurs when food containing bacteria are ingested and the bacteria grow in the body and cause illness.

A

FALSE

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45
Q

All bacteria cause illness.

A

FALSE

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46
Q

Toxins produced by bacteria are always killed during the cooking process.

A

FALSE

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47
Q

Bacteria can only be seen under a microscope.

A

true

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48
Q

To limit bacterial growth and toxin production, foods should be kept hot or kept cold.

A

true

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49
Q

Psychrophilic (cold loving) bacteria can grow on foods held under proper refrigeration.

A

true

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50
Q

Food containing disease causing bacteria will always have an off odor.

A

FALSE

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51
Q

Which bacteria is the #1 cause of reported foodborne illness?

A

Salmonella

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52
Q

E. coli 0157:H7 can be destroyed at a cooking temperature of:

A

158*F

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53
Q

Which of the following has been found in ground meat, raw seed sprouts, unpasteurized juice and lettuce.

A

E. coli 0157:H7

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54
Q

Clostridium perfringens grows in the center of foods in large pots, stews, soups and stocks. In order to prevent this growth of Clostridium perfringens:

A

Transfer food to a shallow pan to cool.

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55
Q

This bacteria may be spread through cross contamination from either animals or humans.

A

Salmonella

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56
Q

Which of the following is normally found in the nose and throat and on hair and skin.

A

Staphylococcus

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57
Q

This bacteria may be found in our pets, raw milk, most raw poultry and non-chlorinated water.

A

Campylobacter

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58
Q

Salmonella is most likely to be found in raw foods of animal origin.

A

true

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59
Q

Besides Salmonella, Campylobacter bacteria are also found in most raw poultry.

A

true

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60
Q

Some bacteria are spread in food when food handlers don’t wash their hands properly after using the toilet.

A

true

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61
Q

Which of the following is not a bacteria that can cause a foodborne illness

A

Hepatitis A

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62
Q

Which of the following is linked to improperly canned food?

A

Clostridium Botulinum

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63
Q

Common in raw pork, these bacteria occur more frequently in children.

A

Yersinia

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64
Q

Which of the following has been known to cause miscarriages in pregnant woman?

A

Listeria

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65
Q

Which of the following is considered a “cold loving” bacteria? (Slow growth at refrigeration temperatures.)

A

Listeria

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66
Q

Which bacteria are normally found in shellfish from water contaminated with human feces?

A

Vibro

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67
Q

Which of the following can produce 2 toxins, one that is heat stabile and one that is destroyed during the cooking process?

A

Bacillus Cereus

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68
Q

Illness due to Listeria may be caused by something consumed up to 70 days prior to the date if becoming ill.

A

true

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69
Q

To prevent Vibrio foodborne illness, use shellfish that is properly “tagged” and fish from approved sources.

A

true

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70
Q

Some bacteria are spread in food when food handlers don’t wash their hands properly after using the toilet.

A

true

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71
Q

Viruses grow and multiply in food.

A

false

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72
Q

Hepatitis is a type of bacteria.

A

FALSE

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73
Q

Norovirus has been linked to foodborne outbreaks of gastroenteritis.

A

true

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74
Q

Viruses are not killed during most cooking processes.

A

FALSE

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75
Q

It takes very high numbers of a virus to cause illness.

A

FALSE

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76
Q

Norovirus symptoms normally occur 5 days after ingestion.

A

FALSE

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77
Q

Foodborne illness due to parasites can be prevented if food is cooked thoroughly.

A

true

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78
Q

Most foodborne norovirus outbreaks are caused by contamination of food by food handlers.

A

true

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79
Q

To reduce the risk of viral foodborne outbreaks food handlers should practice proper hand washing, prevent bare hand contact with ready-to eat-foods and not report to work if they are suffering from gastroenteritis.

A

true

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80
Q

To reduce the risk of intestinal parasites fish should be cooked to a minimum temperature of 145°F.

A

true

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81
Q

Cooking fish destroys the toxin produced by scombroid.

A

FASLE

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82
Q

To prevent illness due to scombroid toxin, fish should be held at or below 41°F at all times.

A

true

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83
Q

Wild mushrooms should never be gathered for use in your restaurant unless you have studied mushrooms in college.

A

FALSE

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84
Q

Sulfites are prohibited from being added to foods in a restaurant.

A

true

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85
Q

Never store toxic items with food.

A

true

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86
Q

Illness due to chemical agents such as Scombroid, Ciguatera and Paralytic Shellfish Poisoning can occur rapidly, within 1 hour, after consumption.

A

true

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87
Q

Since everyone knows what toxic cleaning chemicals look like, they do not have to be properly labeled when stored in spray bottles for use in a restaurant.

A

FALSE

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88
Q

Toxic metal poisoning can occur if soda dispensing systems are not protected from back siphon.

A

true

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89
Q

Foods should not be stored in copper or zinc coated container.

A

true

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90
Q

Shellfish should only be purchased from an approved source.

A

true

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91
Q

HACCP-based inspections concentrate on the prevention of foodborne illness.

A

true

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92
Q

An ice cream shop is an example of a high risk food establishment.

A

FALSE

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93
Q

There were no foodborne outbreaks in the state of New York from 1991 to 2005.

A

FALSE

94
Q

Clam shells can be used over and over again as long as they are put through the dishwasher after each use.

A

FALSE

95
Q

Shellfish tags must be retained for 60 days.

A

FALSE

96
Q

Wild Striped Bass must have a New York State Department of Environmental Conservation tag.

A

true

97
Q

Home prepared foods can be served in a restaurant as long they are prepared in the kitchen of the owner of the restaurant.

A

FALSE

98
Q

All food served in a restaurant must be from an approved source.

A

true

99
Q

Using HACCP involves determining the high risk points in the food preparation process and devising control measures at these points.

A

true

100
Q

Infected persons have not been known to cause foodborne illness.

A

FALSE

101
Q

A calibrated food thermometer should be cleaned and sanitized prior to use.

A

true

102
Q

Ground meat should be cooked to 150°F.

A

FALSE

103
Q

Poultry should be cooked to 165°F.

A

true

104
Q

Pork should be cooked to 150°F.

A

true

105
Q

Shell eggs should be cooked to 140°F.

A

FASLE

106
Q

The boiling point of water is 200°F.

A

FALSE (212*F)

107
Q

The two temperatures to use when checking your thermometer are 200°F and 0°F.

A

FALSE

108
Q

When you sanitize your thermometer, you are destroying bacteria and viruses.

A

true

109
Q

The safe hot holding temperature for TCS foods is 140°F.

A

true

110
Q

Reheats should reach 160°F.

A

FALSE

111
Q

Thawing can be done on the counter at room temperature as long as it is not summer.

A

FALSE

112
Q

Cold holding TCS foods means holding them at or below 45°F.

A

FALSE

113
Q

A thermometer must be provided in a refrigerator only when you think it is not working properly.

A

FALSE

114
Q

Rapidly cooling means going from 140°F to 70°F in 2 hours or less and from 70°F to 41°F in an additional 4 hours or less.

A

true

115
Q

Mayonnaise to be used in tuna salad should be chilled prior to use.

A

true

116
Q

Smoked fish should be stored at or below 40°F.

A

FALSE

117
Q

Raw meats should be stored above ready-to-eat produce in the refrigerator.

A

FALSE

118
Q

Large roasts must be reduced into pieces no larger than 6 lbs. for rapid cooling.

A

true

119
Q

By handling ready to eat lettuce with the same gloves used to handle raw chicken, you can contaminate the lettuce and anyone eating the lettuce can become sick.

A

true

120
Q

Chicken soup should be cooled in a shallow pan with product depth of no more than 4 inches and then stored in the same shallow pan.

A

true

121
Q

Hand washing is the number one thing you can do every day to prevent foodborne illness.

A

true

122
Q

Gloves must be changed after touching money.

A

FALSE

123
Q

Hands must be washed: After mopping

A

true

124
Q

Hands must be washed: After eating

A

true

125
Q

Hands must be washed: After touching cooked ham

A

FALSE

126
Q

Hands must be washed: After using the toilet

A

true

127
Q

Bare hands should not be used to handle ready-to-eat foods unless the food will be refrigerated after handling.

A

FALSE (never handle ready to eat foods)

128
Q

Hand washing sinks must have soap but do not need paper towels or other hand drying device since hands can be dried on clean aprons.

A

FALSE

129
Q

An accessible patron bathroom is not required if you have less than 16 seats in your restaurant for dining.

A

FALSE

130
Q

An employee with diarrhea can handle food as long as disposable gloves are worn at all times.

A

FALSE

131
Q

To reduce the potential of foodborne illness, pasteurized eggs should be considered for use in place of fresh shell eggs in recipes in which eggs are served raw or undercooked.

A

true

132
Q

Eggs or any other TCS food can be offered for sale raw or undercooked as long as the consumer is given a verbal consumer advisory.

A

FALSE

133
Q

A restaurant must submit a written proposal and receive approval from the Department prior to catering or delivering foods.

A

true

134
Q

A maximum of 2 flats of raw eggs can be held unrefrigerated at the grill for up to 24 hours.

A

FALSE

135
Q

Restaurant operators should not transport bulk food items (food items purchased at restaurant suppliers) in the trunks of personal vehicles or any vehicle not approved by the Department.

A

true

136
Q

To save water and man power, patrons at an all you can eat buffet should be able to use the same dish over and over again.

A

FALSE

137
Q

Pooling eggs can increase the potential of foodborne illness, since contaminated eggs can mix with uncontaminated eggs.

A

true

138
Q

Foods at a buffet do not need to be monitored by an employee since your patrons will monitor them for you.

A

FALSE

139
Q

Foods should never be “openly displayed” or displayed without protection from customer contamination.

A

true

140
Q

A consumer advisory is required when eggs are cooked to an internal temperature of 145°F.

A

FALSE (145*F IS the required temperature)

141
Q

Wiping cloths should be stored in a clean pocket in between uses.

A

FALSE

142
Q

Frozen dessert scoops can be stored in a cup of stagnant water between uses.

A

FALSE

143
Q

Bare hand contact should be prevented when handling or scooping drink ice.

A

true

144
Q

A 3 compartment sink is not required in a restaurant if a mechanical dishwasher is provided.

A

FALSE

145
Q

Two drain boards are required at the 3 compartment sink, one for soiled equipment and one for clean equipment.

A

true

146
Q

Proper manual ware washing includes rinsing the equipment with clean warm water after sanitization.

A

FALSE (Step 4: sanitization - Step 5: air dry)

147
Q

Ware washing includes

A

1: Scrape
2: Wash (110-120F) w/cleaning agent
3: Rinse in clean water (110-120F)
4: Sanitize by immersion
5. Air dry (NOT TOWEL)

148
Q

Employees bussing soiled and clean tableware should wash their hands at least once per hour.

A

FALSE (Why?)

149
Q

Glasses at a bar can be properly washed and sanitized using a 2 step process.

A

true

150
Q

When sanitizing at a 3 compartment sink a chlorine concentration of 100ppm is recommended.

A

true

151
Q

Cloths used to handle hot pots must be a different color than the cloths used for wiping and sanitizing.

A

true

152
Q

All food equipment connected to the sanitary system must be equipped with an indirect drain to prevent sewage from backing-up into the equipment.

A

true

153
Q

A food preparation sink requires an indirect drain.

A

true

154
Q

An ice machine requires an indirect drain.

A

true

155
Q

A hand wash sink requires an indirect drain.

A

FALSE

156
Q

The same type of backflow preventer can be used on a hose with a spray nozzle and an open ended hose.

A

FALSE

157
Q

A backflow preventer is required at the water inlet of the soda system carbonator.

A

true

158
Q

The air gap at an indirect drain should never be less than 1 inch.

A

true (2 times the diameter of the

supply pipe)

159
Q

A “plumber’s bowl” must be provided to collect water at an indirect drain.

A

true

160
Q

The receiving pipe at an indirect drain should be the same size as the supply line.

A

FALSE (SHOULD BE 2 times the diameter of

the supply line)

161
Q

A backflow preventer must be provided when equipment is connected directly to the water supply.

A

true

162
Q

Food tampering is a crime and must be reported to law enforcement authorities and the Department of Health.

A

true

163
Q

Containers of food should be stored at least 8 inches above the floor.

A

FALSE (6 inches off the floor)

164
Q

Food should not be stored under waste lines unless it is in unopened cans.

A

FALSE

165
Q

Foods stored in the refrigerator should not be covered until they are cooled to 41°F.

A

true

166
Q

Drink ice should be stored in a container with a continuous drain.

A

true

167
Q

Salad bars/buffets are not considered areas of high risk for food tampering.

A

FALSE

168
Q

Food security includes being prepared to report a complaint of foodborne illness and to assist with the investigation.

A

true

169
Q

Food should be purchased only from reputable, established sources.

A

true

170
Q

Deliveries should be inspected for signs of tampering or any unusual physical characteristics.

A

true

171
Q

Exterior food storage areas should not be kept locked during hours when the restaurant is operating.

A

FALSE

172
Q

Flies can carry bacteria that cause disease.

A

true

173
Q

A restaurant operator can spray toxic chemicals to control cockroaches as long as the restaurant is closed when they are sprayed.

A

FALSE

174
Q

Flies develop faster in warmer temperatures.

A

true

175
Q

Cockroaches are most active during the day, in bright light.

A

FALSE

176
Q

Toxic chemicals can only be applied in restaurants by a New York State Certified Pest Control Applicator.

A

true

177
Q

To prevent the entrance of insects and rodents into a restaurant, windows and doors should be properly screened.

A

true

178
Q

Flies have been known to enter into food establishments in cardboard boxes.

A

FALSE

179
Q

Restaurant operators can hang fly

paper and electric fly over food areas.

A

FALSE (they can be used but NOT over food areas)

180
Q

When feeding, cockroaches expel saliva that may contain disease causing bacteria.

A

FALSE (flies expel saliva)

181
Q

Glue boards are used to monitor cockroach activity.

A

true

182
Q

Flour and grain pests create a nuisance but do not cause disease.

A

true

183
Q

Rodents require 3 things to

survive

A
  1. A food source
  2. A place to live
  3. Water to drink
184
Q

The Alcohol Consumption Warning sign must contain 1 inch lettering.

A

FALSE (must post at
major entrances a sign with 2 inch capital
letters and stating: “WARNING: CONSUMING
ALCOHOL MAY CAUSE BIRTH DEFECTS”)

185
Q

First Aid for Choking posters are not required in bars and taverns.

A

false

186
Q

Upon request, restaurants are required to show patrons their last inspection report.

A

true

187
Q

Food Manager’s Certificates should be posted in the office so that patrons cannot steal them.

A

FALSE (they must be visible)

188
Q

Employee hand washing signs must be posted at all toilet facilities.

A

true

189
Q

New York State Law requires the availability of 1 adult air mask, 2 child air masks and 2 pairs of disposable gloves at all food service establishments.

A

FALSE

190
Q

Calorie posting only applies to chain
restaurants but the ban on trans fats applies to all
establishments permitted by the Suffolk
County Department of Health Services

A

true

191
Q

Beginning October 28, 2011, no food containing partially hydrogenated vegetable oils, shortenings or margarine with 0.5 grams or more trans fat per serving may be stored, used or served by food service establishments.

A

true

192
Q

Eight types of foods cause about 90% of all food allergies.

A

true

193
Q

All customer requests about allergens must be taken seriously.

A

true

194
Q

One way food allergens can find their way into food is by cross contamination of foods, surfaces and equipment.

A

true

195
Q

Any animal less than 20 lbs. is allowed in a food service establishment.

A

FALSE (ONLY service animals are permitted)

196
Q

Suffolk County maintains a food inspection website.

A

true

197
Q

A maximum fine of $500 per day per violation can be assessed against a food service establishment.

A

FALSE

198
Q

Critical violations must be corrected within 2 weeks.

A

FALSE (immediately at the time of inspection)

199
Q

Foods placed under embargo can be eaten by employees of the restaurant.

A

FALSE

200
Q

Bare hand contact with ready-to-eat food and open display of foods are violations that result in immediate legal action against the establishment.

A

true

201
Q

After a restaurant is built, plans must be submitted to the Department of Health for review.

A

FALSE (Any new construction or significant
renovation of a food establishment requires
the submission and approval of plans PRIOR to
the start of construction)

202
Q

The Department of Health does not have to approve an increase in seating as long as the dining room is large enough to handle the increased seating.

A

FALSE

203
Q

Toilet facilities for patrons are not required in restaurants with less than 16 seats.

A

FALSE

204
Q

Equipment producing grease must be ventilated to the exterior.

A

true

205
Q

At a temporary event where food is served, the organizer and each individual food vendor must obtain a permit.

A

true

206
Q

Organizer applications must be submitted 14 days prior to the event.

A

FALSE (applications must be submitted to the
Department no less than 21 days prior -
temp. events cannot exceed 14 days in duration)

207
Q

Individual food vendor permits must be submitted 21 days prior to the event.

A

FALSE (the organizer must submit)

208
Q

TCS’s foods can be stored in a cooler on ice at a temporary event.

A

FALSE

209
Q

Sneeze guards or other adequate protection must be provided for all foods displayed at a temporary event.

A

true

210
Q

Food handlers at a temporary event can use portable toilet facilities without running water hand washing facilities if these are the only toilet facilities provided.

A

FALSE

211
Q

Hand washing facilities are required at all food service areas at a temporary event.

A

true

212
Q

An insulated urn without auto shut off can be used for hand washing if a hard plumbed sink is not available at a temporary event.

A

true

213
Q

At a temporary event, mechanical refrigeration can be turned off at night.

A

FALSE

214
Q

The goal of restaurants and food inspectors is the production of safe food for consumers.

A

FALSE (The common goal is to produce safe, quality food for consumers)

215
Q

Active Managerial Control is a system of self-inspections conducted by restaurant staff.

A

true

216
Q

Records should not be maintained as part of an Active Managerial Control Program.

A

FALSE

217
Q

Active Managerial Control is a reactive approach to food safety as opposed to a preventive approach.

A

FALSE (Active managerial control is a PREVENTATIVE rather than a reactive approach to food safety through a continuous system of monitoring and verification)

218
Q

CCP’s are points in the production of food where loss of control may result in a foodborne illness.

A

true (examples of CCP’s include cooking,

cooling and hot holding)

219
Q

To set up a self-inspection, the 1st step would be to identify the CCP’s in your operation.

A

true

220
Q

Using a thermometer to check to see if a hamburger reaches 158°F is an example of a Critical Limit.

A

FALSE (examples of Critical Limits are
cooking temperatures, size or depth of
product cooling and use of disposable gloves)

221
Q

When a Critical Limit is not met, a Corrective Action must occur.

A

true

222
Q

Thermometers used for Monitoring should be calibrated.

A

true

223
Q

Observing a person doing the Monitoring is an example of Verification.

A

true

224
Q

Shigella

A

Found in human feces

Low number needed for infection.

Symptoms occur within 1-7 days

Prevention: don’t work when ill.

225
Q

Clostridium Botulinum

A

A spore forming bacteria.

Spores become active and produce toxin when they are in an environment lacking oxygen (such
as an unopened can).

Found in soil and can be found on potatoes. Even though potatoes are washed and scrubbed before baking some botulinum spores can remain on
potatoes. Cooking does not kill bacterial spores.

226
Q

Bacillus Cereus

A

Found in/on vegetables and grains such as rice

Spore forming

2 toxins can be produced:
Heat stable (survives the cooking process) -
symptoms occur ½ to 6 hours after
ingestion and include vomiting and nausea
Heat labile (destroyed during the cooking
process) – symptoms occur 6-15 hours after
ingestion and include diarrhea and
cramping

227
Q

Bacillus Cereus Prevention

A

Don’t leave cooked vegetables, grains and rice at room temperature

Rapidly cool cooked vegetables, grains, pasta and rice in shallow, uncovered pans in the refrigerator

Rapidly reheat cooked vegetables, grains, pasta and rice products to 165*F

228
Q

Vibrio

A

Found in food or water contaminated with human feces or in shellfish harvested from water contaminated with human feces.

Symptoms develop within a few hours to 5 days.

Use shellfish that is properly “tagged” and
fish from approved sources

Use water from approved sources

229
Q

Yersinia

A

Common in raw pork, oysters, fish, raw milk, ice cream, ground beef

Occurs more often in children

Symptoms occur 3 - 7 days after ingestion and mimic appendicitis.

All pork products should be cooked to 150*F

230
Q

What is unusual about Yersinia?

A

This bacteria can grow under acceptable refrigeration temperatures.

231
Q

Listeria

A

Contaminant of raw milk and unpasteurized cheeses, soft cheeses, vegetables, cold cuts and hot dogs

Tends to multiply in refrigerated foods that
are contaminated

Symptoms occur 3 - 70 days after ingestion

Consume or use ready-to-eat foods as soon as
possible

Food Handler (1 decks)

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