Food Safety

Question 1

Asymptomatic

Answer 1

without obvious symptoms

Question 2

Aw

Answer 2

water activity which is a measure of the free moisture in a FOOD, is the quotient of the water vapor pressure of the substance divided by the vapor pressure of pure water at the same temperature

Question 3

Critical control point

Answer 3

a point or procedure in a specific food system where loss of control may result in an unacceptable health risk

Question 4

Critical limit

Answer 4

the maximum or minimum value to which a physical, biological, or chemical parameter must be controlled at a critical control point to minimize risks that the identified food safety hazard may occur

Question 5

Cut leafy greens

Answer 5

fresh leafy greens whose leaves have been cut, shredded, sliced, chopped or torn. (All lettuces and greens besides herbs)

Question 6

Exclude

Answer 6

to prevent an associate from working as an employee in a food establishment or entering a food establishment as an employee

Question 7

Food

Answer 7

raw, cooked, or processed edible substance, ice, beverage, or ingredient used or intended for use or for sale in whole or in part for human consumption, or chewing gum

Question 8

Foodborne disease outbreak

Answer 8

the occurrence of two or more cases of a similar illness resulting from the ingestion of a common food

Question 9

Food-contact surface

Answer 9

a surface of equipment or utensil with which food normally comes into contact; or a surface of equipment or utensil from which food may drip, drain or splash into a food, or onto a surface normally in contact with food

Question 10

Food employee

Answer 10

an individual working with unpackaged food, food, food equipment or utensils or food contact surfaces

Question 11

HACCP plan

Answer 11

a written document that delineates the formal procedures for following he Hazard Analysis and Critical Point plan

Question 12

Hazard

Answer 12

a biological, chemical, or physical property that may cause an unacceptable health risk to a customer

Question 13

Highly susceptible population

Answer 13

persons who are more likely than other people in the general population to experience foodborne disease because they are: immmunocompromised; preschool age children, or older adults

Question 14

Imminent health hazard

Answer 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 requires immediate correction or cessation of operation to prevent injury based on the number of potential injuries, ad the nature, severity, and duration of the anticipation injury

Question 15

Major food allergen

Answer 15

milk, egg, fish, tree nuts, wheat, peanuts, and soybeans

Question 16

Molluscan shellfish

Answer 16

any edible species of fresh or frozen oysters, clams, mussels, and scallops or edible portions thereof, except when the scallop product consists only of the shucked adductor muscle

Question 17

Person in charge

Answer 17

the individual present at a food establishment who is responsible for the operation at the time of ispection

Question 18

pH

Answer 18

the symbol for the negative logarithm of the hydrogen ion concentration, which is a measure of the degree of acidity or alkalinity of a solution. Values between 0 and 7 indicate acidity and values between 7 and 14 indicate alkalinity. The value for pure distilled water is 7 , which is considered neutral

Question 19

Poisonous or toxic materials

Answer 19

substances that are not intended for ingestion and are included in 4 categories: cleaners and sanitizers, pesticides, substances necessary for the operation and maintenance of the establishment, substances that are not necessary for the operation and maintenance of the establishment

Question 20

Ready-to-eat food

Answer 20

food that is in a form that is edible without additional preparation to achieve food safety, or is a raw or partially cooked animal food and the consumer is advised through a disclosure or reminder

Question 21

Reduced oxygen packaging

Answer 21

the reduction of the amount of oxygen in a package by removing oxygen; displacing oxygen and replacing it with another gas or combination of gases; or otherwise controlling the oxygen content or a level below that normally found in the atmosphere (ex: vacuum packaging)

Question 22

Modified atmosphere packaging

Answer 22

the atmosphere of a package of food is modified so that its composition is different from air, but the atmosphere may change over time due to the permeability of he packaging material or the respiration of the food

Question 23

Controlled atmosphere packaging

Answer 23

he atmosphere of a package of food is modified so that until the package is opened, its composition is different from air, and continuous control of that atmosphere is maintained, such as by using oxygen scavengers or a combination of total replacement of oxygen, non-respiring food, and impermeable packaging material

Question 24

Cook chill packaging

Answer 24

cooked food is hot filled into impermeable bags which have the air expelled and are the sealed or crimped closed. The bagged food is rapidly chilled and refrigerated at temperatures that inhibit the growth of psychrotophic pathogens

Question 25

Sous vide packaging

Answer 25

raw or partially cooked food is a vacuum packaged in an impermeable bag, cooked in the bag, rapidly chilled, and refrigerated at temperatures that inhibit the growth of psychrotrophic pathogens

Question 26

Restrict

Answer 26

to limit the activities of a food employee so that there is no risk of transmitting a disease that is transmissible through food and the food employee does not work with exposed food, clean equipment, utensils, linens, or unwrapped single service or single use articles