test

Question 1

An illness is considered an outbreak when…

Answer 1

two or more people have same symptoms after eating food

investigation is conducted by state and local authorites

outbreak is confirmed by laboratory analysis

Question 2

Biological contamninets

Answer 2

pathogens: viruses, parasites, fungi and bacteria.

Toxic plants, mushrooms and seafood

responsible for most foodborne illnesses

Question 3

Chemical Contaminents

Answer 3

foodservice chemicals, cleaning supplies, sanitizers and polishes

Question 4

Physical contaminants

Answer 4

foreign objects such as staples and bandages. Naturally occuring objects, such as fish bones

Question 5

five most common food handling mistakes or risk factors

Answer 5

purchasing food from unsafe sources
failing to cook food correctly
holding food at incorrect temperatures
using contaminated equipment
practicing poor personal hygiene

Question 6

What bacteria need to grow (FAT TOM)

Answer 6

food, acidity, temperature, time, oxygen and Moisture

Question 7

Food borne illness is…

Answer 7

a disease transmitted to people by food

Question 8

Pathogens are likely to grow well in a meat stew that is

Answer 8

between 41 and 135

Question 9

The temp of a stew is checked during holding. The stew has not met the cristical limit and is thrown out according to house policy. Throwing out the stew is an example of which HACCP principle?

Answer 9

corrective action

Question 10

Which is one factor that affects the growth of bacteria in food?

Answer 10

Acidity

Question 11

Which is a TCS food?

Answer 11

sprouts

Question 12

The risk of physical contamination can be reduced by

Answer 12

purchasing food from approved, reputable suppliers

Question 13

Using one set of cutting boards for raw poultry and another set of cutting boards for ready-to-eat food reduces the risk of

Answer 13

cross-contamination

Question 14

How long must shellstock tags be kept on file?

Answer 14

90 days after the last shellfish was sold or served from the container

Question 15

When recieving a delivery of food for an operation, it is important to

Answer 15

inspect all food immediately before storing it.

Question 16

For which condition should you reject a shipment of fresh chicken?

Answer 16

flesh is soft and leaves an imprint when touched

Question 17

Cut melons should be stored at what internal temp?

Answer 17

41

Question 18

Ready to eat TCS food must be date marked if it will be store for longer than

Answer 18

24 hours

Question 19

how long can ready to eat TCS food be stored in a cooler?

Answer 19

7 days

Question 20

If cleaned and sanitzed, an empty food container can be resued for

Answer 20

food storage

Question 21

What is the minimum internal cooking temp for seafood?

Answer 21

145

Question 22

hot food can be held intentionally without temp control for ____ hours

Answer 22

4

Question 23

What is the definition of sanitizing?

Answer 23

reducing the pathogens on a surface to safe levels

Question 24

if a food contact surface is in constant use, it should be cleaned and sanitized at least every

Answer 24

4 hours

Question 25

in a heat sanitizing dishwasher, what is the minimum temperature for the final rinse?

Answer 25

180

Question 26

What is the only certain way to prevent backflow?

Answer 26

air gap

Question 27

as part of handwashing, food handlers must scrub their hands and arms for

Answer 27

10-15 seconds

Question 28

what is the first step in developing a HACCP plan?

Answer 28

conduct a hazard analysis

Question 29

Which organization makes recommendations for food safety regulation of the foodservice industry?

Answer 29

Food and Drug administration

Question 30

which agency enforces food safety in a foodservice operation?

Answer 30

state or local regulatory authority

Question 31

Which pathogen is commonly linked with salad containing TCS food?

Answer 31

shigella

Question 32

how many people must have the same symptoms in order for a food borne illness to be considered an outbreak?

Answer 32

2