Chapter Nine and Ten

Question 1

Food service that is off site, such as delivery and catering, temporary and mobile units

Answer 1

Off-Site Service

Question 2

Units that are used in concessions for events, such as fairs, carnivals, and festivals

Answer 2

Temporary Unit

Question 3

A food service unit made for street vendors, such as vans and trucks

Answer 3

Mobile Unit

Question 4

Cold food may be held without temperature control for about _____.

Answer 4

six hours

Question 5

Hot food may be held without temperature control for about _____.

Answer 5

four hours

Question 6

Do not handle dishes by food contact areas, do not stack glasses, do not hold flatware by the food contact area, avoid bare hand contact with ready to eat food, do not use hands to get ice

Answer 6

service guidelines

Question 7

Never re-serve returned food, uncovered condiments, uneaten bread, plate garnishes

Answer 7

re-serving guidelines

Question 8

use labels, use display cases or sneeze guards, keep raw and ready to eat food separate

Answer 8

self service guidelines

Question 9

group of practices and procedures intended to prevent food-borne illness

Answer 9

Food Safety Management System

Question 10

focuses on controlling the most common risk factors for food-borne illness

Answer 10

Active Managerial Control

Question 11

Hazard Analysis Critical Control Point; based on identifying significant biological, chemical, or physical hazards at specific points within a product’s flow through an operation

Answer 11

HACCP

Question 12

specific to each facility’s menu, customers, equipment, processes, and operations

Answer 12

HACCP Plan

Question 13

It is a point, step or procedure at which controls can be applied and a food safety hazard can be prevented, eliminated or reduced to acceptable (critical) levels.

Answer 13

Critical Control Points

Question 14

a significant threat or danger to health that is considered to exist when there is evidence sufficient to show that a product, practice, circumstance, or event creates a situation that can cause food infection, food intoxication, or disease transmission

Answer 14

Imminent Health Hazard

Question 15

Checking expiration dates, potential damages to packaging, discolorations of food

Answer 15

Principle 1 - Conduct a Hazard Analysis

Question 16

Finding the most likely food to carry food-borne bacteria, such as meats that have gone bad or foods that have sustained time temperature abuse

Answer 16

Principle 2 - Identify the Critical Control Points

Question 17

Clearly define what is acceptable foods to store, freeze, chill, and cook

Answer 17

Principle 3 - Establish Critical Limits

Question 18

Keep an eye on raw meats, seafood, dairy, and eggs to ensure safety

Answer 18

Principle 4- Monitor CCP

Question 19

Throw out contaminated and expired food, sanitize areas that have come in contact with contaminated foods

Answer 19

Principle 5 - Establish Corrective Action

Question 20

Keep records of food that comes in and out of the kitchen, dates, and any foods that were contaminated and thrown out, keep track of safety measures

Answer 20

Principle 6 - Verification

Question 21

Keep track of times, places, amounts, and uses

Answer 21

Principle 7 - Recordkeeping

Question 22

Detect a possible outbreak, define and find cases, generate hypotheses about likely sources, test hypotheses, solve point of contamination and source of the food, control an outbreak, decide an outbreak is over.

Answer 22

Responding to an outbreak