study dis

Question 1

What is the usual cause of unsafe food?

Answer 1

contamination

Question 2

What are the three types of contamination?

Answer 2

biological, chemical and physical

Question 3

Define TCS

Answer 3

time-temperature control for safety

Question 4

Deli meat, produce and seasoning are classified as

Answer 4

Ready-to-eat food

Question 5

The elderly, young people and people with high-risk immune systems are

Answer 5

high-risk people

Question 6

Agency for research on food borne illnesses

Answer 6

CDC (Center for Disease Control)

Question 7

Administration responsible for enforcing food code

Answer 7

FDA (Food and Drug Administration)

Question 8

Who writes/adopts codes to regulate retail & food service?

Answer 8

state/local regulatory authorities

Question 9

Describe what state/local regulatory authorities do

Answer 9

• can differ from FDA
• inspect/enforce regulations
• investigate complaints
• issue licenses and permits

Question 10

What are the “Big 6” biological foodborne illnesses?

Answer 10

Shigella spp, Salmonella typhi, nontyphoidal salmonella, E. Coli, Hepatitis A, Norovirus

Question 11

How are viruses typically spread in the food place?

Answer 11

fecal-oral route

Question 12

How does norovirus spread?

Answer 12

through vomit

Question 13

Bones, fruit pits, nails and glass are all examples of

Answer 13

physical hazards for contamination

Question 14

What is the temperature danger zone?

Answer 14

41ºF-135ºF

Question 15

How long can food typically stay in the TDZ?

Answer 15

4 hours

Question 16

What does FAT TOM stand for?

Answer 16

food, acidity, temperature, time, oxygen, moisture

Question 17

What are the symptoms of chemical contamination in people?

Answer 17

illness occurs in minutes, vomiting/diarrhea

Question 18

What does ALERT stand for and what is its purpose?

Answer 18

assure, look, employees, reports, threat

The steps to take in order to prevent food borne illnesses

Question 19

What are the 8 big allergens?

Answer 19

milk, eggs, soy, fish, tree nuts, peanuts, shellfish, wheat

Question 20

What are the rules of glove hygiene?

Answer 20

change at least after 4 hours, always wear with ready-to-eat food

Question 21

What are the steps to the Flow of Food?

Answer 21

purchasing, receiving, storing, service

Question 22

What is the biggest hazard to food as it flows through the operation?

Answer 22

Time-temperature abuse

Question 23

How do you prevent cross-contamination?

Answer 23

Keep raw and ready-to-eat food separate

Question 24

What is the purpose of a bimetallic stemmed thermometer?

Answer 24

measures 0º-220ºF and is useful for large or thick food

Question 25

What are penetration probes good for?

Answer 25

Meat/patties?

Question 26

What does an infrared thermometer measure?

Answer 26

the surface temperature of food

Question 27

When should you reject a frozen food delivery?

Answer 27

If there are fluids, water stains, ice crystals, or frozen fluids visible

Question 28

What temperature must milk be kept at?

Answer 28

less than 45ºF; less than 41º after 4 hours