Food Service Sanitary Requirements

Question 1

Who publishes the DoD directory of sanitarily approved food establishments of armed forces

Answer 1

Army

Question 2

food sources must comply with what laws

Answer 2

Local

State

federal

military requirements

Question 3

when may food prepared in private home be offered of human consumption

Answer 3

authorized in special events ONLY

Question 4

how should food be labeled

Answer 4

as specified by law

Question 5

fluid milk shall be obtain from sources that comply with what standard grade

Answer 5

grade A

Question 6

molluscan shell fish received form interstate commerce must be received from sources on what list

Answer 6

interstate certified shellfish shippers list

Question 7

PHF shall be at what temp when received

Answer 7

41F

Question 8

raw eggs shall be received at what temp

Answer 8

45F

Question 9

pre cooked PHF shall be received at a temp of what

Answer 9

135F

Question 10

in overseas locations eggs should be obtain from sources that comply with what consumer grade

Answer 10

grade B

Question 11

eggs and milk products should be pasteurized obtain from sources that comply with what standard grade

Answer 11

Grade A

Question 12

ice for used as food or cooling medium shall be made from what

Answer 12

drinking water

Question 13

tags on shell shelltock shall have what information

Answer 13

harvester identification number

date of harvesting

harvesting location

type and quantity of shellfish

Question 14

what statement should be written in bold on a shellstock tag

Answer 14

‘this Tag is required to be attached until container is empty or retagged and thereafter kept on file for 90 days”

Question 15

juice will be obtained from a process with what system

Answer 15

HACCP

Question 16

FF&V should be cleaned in a what solution

Answer 16

50 - 200 PPM FAC

Question 17

how long should FF&V be immersed in in disinfecting solution

Answer 17

at least 1 min

Question 18

define Foodborne illness

Answer 18

Illness carried or transmitted to people by food

Question 19

define Foodborne Illness Outbreak

Answer 19

An incident in which two or more people experience the same illness after eating
the same food

Question 20

define Foodborne infection

Answer 20

An illness caused by consuming food that contains living disease-causing
microorganism.

Question 21

define Foodborne intoxication

Answer 21

An illness caused by consuming food containing a hazardous chemical or toxin

Question 22

define Toxin-mediated infection

Answer 22

An illness caused by consuming food containing live pathogenic organisms that
reproduce in the intestines and produce a toxin

Question 23

what are the spore forming bacteria

Answer 23

Clostridium perfringes

Bacillus cereus

Clostridium botulinum

Question 24

what are the non spore forming bacteria

Answer 24

Campylobacter jejuni

Listeria monocytogenes

Salmonella spp.

Shigella spp.

Staphylococcus spp.

Vibrio spp.

E.Coli 0157:H7

Question 25

FDA requires what to be declares on food products

Answer 25

allergens

Question 26

what are the 3 food safety hazards

Answer 26

biological, chemical, and physical

Question 27

most foodborne illnesses are caused be what

Answer 27

biological hazards

Question 28

what does FATTOM stand for

Answer 28

Food Acidity Temp Time Oxygen Moisture

Question 29

control of what two elements are the easiest and most critical to control

Answer 29

Temp time

Question 30

what are the characteristics of lag phase

Answer 30

Bacteria exhibit little or no growth only lasts a few hours at room temperature

Question 31

what are the characteristics log phase

Answer 31

Bacteria double in numbers every few minutes food must be considered unsafe.

Question 32

what are the characteristics stationary phase

Answer 32

number of new bacteria being produced equals the number of organisms that are dying off. bacteria have used up most of the moisture, nutrients and space in food

Question 33

what are the characteristics Decline Phase:

Answer 33

Bacteria die off quickly because they lack nutrients and are poisoned by their own toxic wastes

Question 34

Top Five CDC Risk Factors Contributing to Foodborne Illness

Answer 34

Contamination Holding temp/ time improper cooking poor employee hygiene unapproved source

Question 35

what temp must eggs hold once cooked

Answer 35

145 for 15 sec

Question 36

what temp must ratites hold once cooked

Answer 36

155 for 15 sec

Question 37

what temp must poultry hold once cooked

Answer 37

165 for 15 sec

Question 38

at what temp must steak be cooked

Answer 38

145 and color change

Question 39

microwave food must be heated to a temp of what

Answer 39

165

Question 40

how long must microwaved food be left to sit covered to obtain temp equilibrium

Answer 40

2 min

Question 41

FF&V must be cooked to what temp

Answer 41

135

Question 42

rewarming food must not surpass what time limit

Answer 42

60min

Question 43

what freezer temp must be accomplished to destroy parasites

Answer 43

-4 for 7 days

Question 44

what temp must PHF be held at

Answer 44

135 or greater

Question 45

reheated PHF must reach a minimum of 165 in how many min

Answer 45

2 min

Question 46

what are signs that food have been thawed and refrozen

Answer 46

ice crystals wet packaging product discolored

Question 47

how should PHF be thawed

Answer 47

under refrigeration (under 41) submerged in water below 70 microwave immediately transferred to oven

Question 48

PHF shall be cooled to from 135 to 41 in how many hrs

Answer 48

6

Question 49

what is the maximum holding period for prepared and hold cold foods

Answer 49

7 day

Question 50

if there is no expiration label on open and hold cold commercially processed what is the max shelf life once removed from the freezer

Answer 50

7 days

Question 51

if putting together ready to eat foods what is used to determine the exp date

Answer 51

the earliest prepared or first prepared ingredient

Question 52

what temp range is considered the danger zone

Answer 52

41 - 135

Question 53

what is the maximum time to hold food

Answer 53

4hrs

Question 54

when hold time exceptions are made for command functions what is the maximum fold food time

Answer 54

6 hrs