Dump

Question 1

How can they comeback to work after diagnosed norovirus with symptoms but no vomiting and diarrhea?

Answer 1

R.A
medical note
48 or greater with no symptoms
48 hours or greater without vomiting and diarrhea

Question 2

Shigella they had symptoms now they asigntomatic

Answer 2

2 poops negative 24 hours apart

48 hrs since antibiotocs were completed or 7 days no symptoms

Question 3

a employee with cuts and or wound infected wound can return to work by ?

Answer 3

impermeable cover in the wound or pustule is on the hand

a dry durable tight fitting bandage if on other parts of the body

Question 4

If exposed to Hep A what are the conditions to return to work return to work ?

Answer 4

proof of immunity or vaccine
30 days or greater since exposure or household contact became jaundace
no bare hand contact for 30 days and received training

Question 5

Salmonella exposed to return to work ?

Answer 5

14 days since exposure or household contact became asymptomatic

Question 6

shigella expose to return to work ?

Answer 6

3 days since exposure or household became asymptomatic

Question 7

food employees should wash the hands for how long

Answer 7

20 min

Question 8

You hand sanitizer be approved by and the strength

Answer 8

FDA publication approved drug products with therapeutic equivalence evaluations

100 ml per liter chlorine

Question 9

finger nails should be trim how far

Answer 9

1/4 inch above the finger tip

Question 10

only approved jewelry

Answer 10

wedding band

Question 11

only way to approved testing food

Answer 11

clean sanitized utensil or single service disposable utensil to withdraw the food sample, only used once

Question 12

food employee how early can they do their refresher training and which are the topics

Answer 12

shall conduct training within a 12 month period beginning no earlier than one month following an employee’s initial training

Question 13

what is the instruction that cover the certification for the food manager

Answer 13

OPNAVINST 4061.4 and MCO 4061.1

Question 14

Veterinarian approved game animals are in ?

Answer 14

Army and Airforce ante-mortem and post mortem

Question 15

refrigerated PHF should be received at ? if warm above what ?

Answer 15

41 and below for refrigerated and 135 degrees F or higher if warm

Question 16

raw should be received overseas at what temp compare to shell eggs

Answer 16

45 degrees F

Question 17

if shell-stock has not tag, what should be done?

Answer 17

subject to hold order or destruction as allowed by law

Question 18

Juice should be obtained from a processor with a in addition to be treated to attain what??

Answer 18

HACCP system in addition to be pasteurized or otherwise treated to attain a 5-log reduction fo the most resistant microorganisim

Question 19

cleaning raw fruits and vegetable?

Answer 19

apply chlorine bleach
unscented bleach ir sodium hypochloride 5-6 %
50-200 ppm, free available chlrorine solution Ph 6.0-7.5
submerge for one minute
rinse with drinking water

Question 20

bleach strength to wash raw fruits and vegetable

Question 21

food may not be stored where ?

Answer 21

locker rooms, in toilets, dressing rooms, garbage rooms, mechanical rooms, under sewerline that are not shielded, under leaking waters lines, open stairwells, under source of contaminations

Question 22

four types of microorganism ?

Answer 22

bacteria
viruses
parasites
fungi

Question 23

Bacteria two types ?

Answer 23

spore forming

non spore forming

Question 24

non spore bacteria is also called

Answer 24

vegetable cells

Question 25

non spore bacteria can be easily destroy by ?

Answer 25

easily destroy by proper cooking

Question 26

what is cigatoxin and the onset time

Answer 26

its a fish toxin from toxic algae, onset is 30 min to 6 hrs.

Question 27

symptoms of scombroid toxin from fish ?

Answer 27

histamine release by fish

allergic reaction symptoms

Question 28

what is FATTOM

Answer 28

Food acidity, temperature, time, oxygen and moisture, these elements are what bacteria needs to multiply

Question 29

THC food should not keep for how long ?

Answer 29

longer than 4 hours

Question 30

4 faces of bacteria grow

Answer 30

lag phace
log phace
stationary phase
decline phase

Question 31

five CDC factors ?

Answer 31

improper hot/cold holding temps of PHF
improper cooking temps
contaminated utensil and equipment 
poor employee hygiene 
food from unproof source

Question 32

raw animals internal temp cooking

Answer 32

145 for 15 sec
raw eggs to serve 155
tenderized injected chicken 165

Question 33

to kill parasites’ how cold ?

Answer 33

frozen -4 168 hrs 7 days
-31 15 hrs
-31 24 hrs
does not apply to molluscans

Question 34

microwave cooking ?

Answer 34

raw animals to at least 165 F stand cover 2 min after

Question 35

sign of food frozen, thaw then frozen again

Question 36

Danger zone temps

Answer 36

41-135 F

Question 37

exception for food keep for longer than 4 hours when serving ?

Answer 37

if the food initial temp of 41 or below and when removed from temp contro did not exceeded 70 degrees F within 6 hours

Question 38

leftover PHF food maybe retained up to and until?

Answer 38

72 hours if chilled to 51 F or below

Question 39

what does honestly presented means ?

Answer 39

shall be offered in a way that does not mislead or misinform the consumer

Question 40

What is multi-use

Answer 40

its a characteristic that doe not allow the migration of deleterious substances or impart colors, odors or tastes to food and under normal use conditions

Question 41

what is the limitations for led equipment and utensils

cooper

Answer 41

maynot

Question 42

what is approved contact surface?

Question 43

what is the DOD criteria construction manual ?

Question 44

manual wear washing sink should have ?

Answer 44

3 compartments

Question 45

raw animals foods such as eggs, fish, meat, poultry shall be cooked to heat all parts of the food a what temp?

Answer 45

145 degrees F for 15 sec