Food Protection Flashcards
How is the term “contamination” defined when used in connection with a communicable disease?
Presence of pathogenic agents on a surface, article, or substance
What is the most contributing factor to foodborne illness?
Improper holding temperatures
Why are some foods classified as time/temperature control for safety?
They support rapid growth of pathogenic microorganisms
Which food does not require refrigeration at 41 degrees F?
UHT Creamers
What is the best means of inhibiting the growth of microorganisms in fresh meat?
Adequate refrigeration and cleanliness
What is the maximum accumulated time that time/temp control for safety food can safely be exposed to the temperature danger zone?
6 hours
If time only is used as a public health control, the maximum period recommended by the FDA for time/temperature control for safety food to be held is
6 hours if the warmest part of the food does not exceed 70 degrees F
What is the minimum period that the FDA recommends employees wash their hands and arms up to the elbow?
20 seconds
Unpasteurized eggs not intended for immediate service should be cooked to
155 degrees F for 15 seconds
What is the usual mode of infection from Salmonella?
Ingestion of contaminated food
What is the source of scombroid poisoning?
Histamines in the muscle of fish (allergic reaction)
Tuna and other fish in the scombridae family
All of the following are signs of spoiled fish except
Elastic flesh
Which of the following shellfish is most likely to cause illness?
Oysters
The laboratory reports a positive coliform test that exceeds permissible limits on a bottle of pasteurized milk. What does this indicate?
Improper bactericidal treatment of the equipment
What is the most effective practice for preventing trichinosis in people?
Be sure that fresh pork is thoroughly cooked
A HACCP plan is not required when
Cooling and reheating TCS foods in bulk
What should not be done with food samples collected during a foodborne illness investigation?
Freeze
What is the primary requirement in designing a food service facility?
Cleanability
What is the most important rule of food storage?
Follow “first in, first out” rule
Insecticides/pesticides may be stored in all ways except
Above the dishwashing sinks
