Chapter 1 and 2 of The Packet

Question 1

Examples of Biological contaminants

Answer 1

viruses, bacteria, parasites, fungi

Question 2

Physical Contaminants

Answer 2

Hair, band aids, dirt metal shavings, artificial fingernails, pest droppings

Question 3

Examples of Chemical Contaminants

Answer 3

Cleaning products, toxic metal residue, Pesticides

Question 4

What is the leading cause in foodborne illnesses

Answer 4

Poor personal hygiene

Question 5

Fingernails must be

Answer 5

cut, clean, no artifical products on it

Question 6

True or false: Employees may not smoke or eat in a FOOD PREPERATION area

Answer 6

true

Question 7

What can employees drink in a food preparation area?

Answer 7

A covered cup with a lid and straw

Question 8

Food must not remain in the TDZ for more then how many hours?

Answer 8

4

Question 9

Examples of TCS foods:

Answer 9

Eggs, poultry, dairy, ground beef, soy, meats, seafood, fish, cut leafy greens, tomatos, melons

Note that some of these TCS foods come from the Big 8 foods and also the 135 to 165 foods

Question 10

Reject any food from a..

Answer 10

Not approved source or is in unacceptable condition

Question 11

Define food allergens

Answer 11

Unpleasent reactions to a food from the immune system

Question 12

FDA

Answer 12

Food and Drug Adminstration

Question 13

Wash food in..

Answer 13

designated prep sinks

Question 14

Should you keep food that is suspected to be contaminated, but not proven?

Answer 14

No dispose of it

Question 15

Chapter two

Blank Card

Answer 15

Blank

Question 16

The four types of microorganisms found in biological contamination fall into these groups:

Answer 16

Pathogenic Microorganisms

Spoilage Organisms

Question 17

The microorganisms found in biological contamination belong to what groups?

Answer 17

Pathogenic and Spoilage

Question 18

Pathogenic Microorganisms

Answer 18

Cannot be seen, smelled or tasted. Primary cause of foodborne illnesses

Question 19

Spoilage Microorganisms

Answer 19

Can be seen and smelled. CAN cause food borne illnesses. Spoils food.

Question 20

Many foodborne illnesses are caused by

Answer 20

Viruses

Question 21

Best measure to prevent spread of viruses

Answer 21

Good personal hygiene

Question 22

Foodborne illnesses caused by Viruses

Answer 22

Heptatis A

Norovirus

Question 23

Hepatis A is caused by

Answer 23

Hepatovirus

Question 24

Hepatitis A is found in, prevented by..

Answer 24

Shellfish, ice, etc

Good personal hygeine
Foods from approved sources

Question 25

Norovirus is caused by

Answer 25

Norovirus

Question 26

Norovirus is found in, prevented by

Answer 26

Ready to eat, and contaminated water Good personal hygiene, wash produce, obtain shellfish, water and ice from a approved source. Do not confuse with Hepatitis A

Question 27

Foodborne Illnesses caused by Bacteria

Answer 27

``` Salmonellosis Campylobacterosis Gastroenteritis Hemorrhagic Coltis Botulism Listeriosis Shigellosis ``` SCGHBLSh

Question 28

Illnesses caused by Bacteria

Answer 28

``` Salmonellosis Campylobacterosis Gastroenteritis Hemorrhagic Botulism Listeriosis Shigellosis Staphylococcal ``` SaCGHBLShSt

Question 29

Common types of Fungi

Answer 29

Molds, Yeasts, Mushrooms