Must KNOWS

Question 1

How many days can TCS food be held for

Answer 1

7 days

Question 2

A variance can include all but

Answer 2

Using spices in the preparation of foods

Question 3

Cooking chicken is a

Answer 3

Critical control point

Question 4

Some of HACCP principles are establishing

Answer 4

Critical control points, corrective actions and critical limits

Question 5

HACCP plan documents such as cooking loads, invoices, and training records are part of

Answer 5

Record keeping and documentation

Question 6

Imminent health hazards are

Answer 6

Threats that require immediate corrective action

For example a water main break in the facility

Question 7

Concentration range for chlorine sanitizer

Answer 7

50-99pm

Question 8

Sanitizer concentration range for iodine sanitizer

Answer 8

12.5-25ppm

Question 9

3 compartment sink set up

Answer 9

Detergent and water ( 110F ), clean water, sanitizer and water

Question 10

Pregnant women =

Answer 10

High risk for acquiring listeria

Question 11

Pathogens will grow in water activity levels above

Answer 11

0.85

Question 12

Thermocouple

Answer 12

Internal temp and surface temp

Question 13

Bi metallic thermometer

Answer 13

Slow response, for thicker foods

Question 14

How many thermometers in the cooler and what temperature must the thermometer be accurate to

Answer 14

2 and 3F

Question 15

Hepatitis A and Norovirus are

Answer 15

Contagious

Question 16

An infection

Answer 16

Takes more time to develop symptoms bc pathogen has to grow

Question 17

Viruses are

Answer 17

The smallest of the pathogens

Question 18

Prevent viruses by

Answer 18

Practicing good. Hygiene

Question 19

Bacillus cereus

Answer 19

Fried rice , gravy meat

Question 20

Vibrio bacteria

Answer 20

Fresh water seafood

Question 21

Meat from the wild must be cooked to

Answer 21

165F

Question 22

Anisakiasis is

Answer 22

A parasite from raw undercooked meat

Question 23

Anisakiasis symptoms are

Answer 23

Coughing worms

Tingling in mouth and throat

Question 24

Cyclospora is a

Answer 24

Parasite

Question 25

Change gloves every

Answer 25

4 hours

Question 26

Receive ROP fish at

Answer 26

38F

Question 27

Storage temp for frozen foods

Answer 27

0F

Question 28

Slacking is

Answer 28

Process of gradually increasing the temp of frozen food from -10F to -25F

Question 29

21-CFR-100 is

Answer 29

food packaged and sold on display case

Question 30

Internal temp for steak and chops

Answer 30

145F for 15 sec

Question 31

Cooking will not kill a

Answer 31

Toxin, spore or virus

Question 32

Check temperature of food every

Answer 32

4 hours

Question 33

Utensils need cleaned and sanitized every

Answer 33

4 hours

Question 34

Food can be held in temperature danger zone for

Answer 34

4 hours