TEMPs

Question 1

Raw shell eggs must be stored at ____ or below

Answer 1

45

Question 2

Smoke fish must be held at ____ or below, to avoid _____

Answer 2

38/Clostridium botulinum

Question 3

Pasteurized __ days/ Ultra Pasteurized___ days

Answer 3

9/45

Question 4

this bacteria does not chance in appearance, taste or smell

Answer 4

pathogenic

Question 5

4 stages of bacterial growth

Answer 5

lag, log, stationary, death

Question 6

FATTOM

Answer 6

food, low acidity, time, temp, oxygen, moisture

Question 7

Trichinella spiralis can be eliminated by cooking pork to

Answer 7

155 degrees for 15 secs

Question 8

Anisakis simplex

Answer 8

food-borne parasite found in marine fish

Question 9

We can control the growth of the microorganism Clostridium perfringens by

Answer 9

rapid cooling, rapid re-heating and avoid preparing foods in advance

Question 10

Cook beef to ___ to eliminate ___

Answer 10

158/e coli

Question 11

This bacterium is associated with home-canned foods, swollen cans, smoked fish, garlic in oil and any food in an anaerobic (without air) environment.

Answer 11

Clostridium botulinum

Question 12

Ciguatera Intoxication

Answer 12

occurs during warm weather when toxic red algae in the water are eaten by small fish. The small fish are then eaten by certain predatory fish (barracuda, red snapper etc.,) Humans become sick once they eat the predatory fish with accumulated toxins from red algae

Question 13

Scombroid poisoning

Answer 13

occurs from eating certain fish (e.g., tuna, mackerel, bonito, mahi mahi, blue fish, etc.) with high levels of histamines due to time and temperature abuse

Question 14

hand-washing sinks must be located within

Answer 14

25 feet of each food preparation, food service and ware-washing area and in or adjacent to employee and patron bathrooms

Question 15

The correct cooking temperature for poultry, stuffed meat and stuffing

Answer 15

165

Question 16

Eggs, fish, shellfish, lamb, and other meats must be cooked to a minimum temperature of

Answer 16

145

Question 17

chilled foods foods that will be served from a hot holding unit must be rapidly reheated to

Answer 17

165

Question 18

Air-breaks must be provided in all

Answer 18

culinary (food related) and pot/dish washing sinks

Question 19

Atmospheric Vacuum Breakers (AVB) must be installed in any equipment that has

Answer 19

a direct connection with potable water supply. Examples include ice-machine, coffee machines, dishwashers, etc

Question 20

Cross-connection can be prevented by

Answer 20

installing a hose-bib vacuum breaker

Question 21

Hot-water sanitizing can be done by immersing utensils in water with a temperature of

Answer 21

70°F for at least 30 seconds

Question 22

To prepare a 50 PPM chlorine based sanitizing solution,

Answer 22

add 1/2 ounce of bleach to 1 gallon of water

Question 23

To prepare a 100PPM chlorine based sanitizing solution,

Answer 23

ass 1 ounce of bleach to 1 gallon of water

Question 24

50 PPM sanitizing solution is used for

Answer 24

immersion/soaking of utensils for at least 1 minute.

Question 25

100 PPM sanitizing solution is typically used

Answer 25

wiping, spraying or pouring

Question 26

Wiping cloths must be stored in a sanitizing solution with strength of

Answer 26

50 PPM

Question 27

The three key strategies of Integrated Pest Management are:

Answer 27

starve them, build them out, destroy

Question 28

HACCP

Answer 28

Hazard Analysis and Critical Control Point

Question 29

7 principles of HACCP are

Answer 29

Identify hazards, Determine Critical Control Points (CCP), Set up Critical Limits, Monitor CCP, Take Corrective Actions, Verify the system is working, and Record Keeping.

Question 30

CCP (Critical Control Point)

Answer 30

is any point in the food flow where action must be taken to eliminate the hazard

Question 31

Artificial trans fat increases LDL

Answer 31

the bad cholesterol, leading to heart disease.