Unit 4

Question 1

Any raw or partially-cooked animal food served as edible with the conditions that the consumer is advised to the potential hazards and that the regulatory agency has previously approved the preparatory procedure is considered a?

Answer 1

Ready to eat food

Question 2

Any food that is properly cooked or properly frozen as specified by the Food Code is considered a?

Answer 2

Ready to eat food

Question 3

Raw fruits or vegetables that are properly washed as specified by the Food Code are considered?

Answer 3

Ready to eat

Question 4

Any food from which naturally present shells, peels, husks, or rinds are removed are considered?

Answer 4

Ready to eat

Question 5

Any plant food which does not require further washing, cooking, or processing is considered?

Answer 5

Ready to eat

Question 6

Plant derivatives, including spices, seasonings, and sugar are considered?

Answer 6

Ready to eat

Question 7

Bakery items, including cakes, pies, bread, fillings, and icings, which do not require further cooking for safety are considered?

Answer 7

Ready to eat

Question 8

Meat or poultry products which are processed in accordance with USDA regulations, including fermented sausages, such as dry salami and pepperoni, salt-cured meats, and dried meats and jerkies are considered?

Answer 8

Ready to eat

Question 9

Foods packaged in hermetically sealed containers in accordance with FDA regulations for the thermal processing of low-acid foods are considered?

Answer 9

Ready to eat

Question 10

The ___ and ___ personnel of a food establishment are responsible for preventing and reducing the risks of food contamination hazards to the greatest possible extent.

Although any food safety plan that is approved by the appropriate regulatory agency is acceptable, the FDA most recommends the adoption of an HACCP plan.

Answer 10

Management

Supervisory

Question 11

Every food establishment must enact a food ___ plan to be followed by all employees and supervisory personnel. The safety plan should be designed both to inform employees about the ___ of food handling and to institute specific ___ procedures in order to control the risk or likelihood of hazards.

Answer 11

safety
hazards
regulatory

Question 12

Recall that a manager must exhibit his or her understanding of HACCP principles according to the ____ requirement during inspection of the food establishment.

Answer 12

demonstration-of-knowledge

Question 13

Hazard Analysis and Critical Control Points, or ____, is a regulatory standard upon which the safe practices of food processing, packaging, distribution, preparation, and service are based.

Answer 13

HACCP

Question 14

The goal of HACCP is to prevent the hazards of food-handling by first identifying potential hazards through ____ ____ and then by taking steps to reduce or eliminate these hazards at important points in time, that is to say, at ____ ____ ____ .

Answer 14

hazard analysis

critical control points

Question 15

With the exception of washing fruits and vegetables, employees should never touch exposed ready-to-eat foods with ____ ____ .

Answer 15

bare hands

Question 16

Gloves, deli paper, or utensils such as tongs should always be used to handle ____ foods.

Answer 16

ready-to-eat

Question 17

Sometimes, in non-HSP food establishments, ____ ____ may be permitted for handling ready-to-eat foods, but only under very specific and restricting conditions.

Answer 17

bare-hand contact

Question 18

Documentation must also be maintained verifying that each employee washed his or her hands before contacting ____.

Answer 18

ready-to-eat

Question 19

The proper technique for ____ is to place a small portion of the food into a disposable cup and to use a utensil, which should then be placed in the warewashing area, to taste from the cup a good distance away from the main portion of the food.

Answer 19

taste-testing

Question 20

Prior to its preparation, food retains much of the ____ of its original environment, whether from the soil or from the animal.

Answer 20

bacteria

Question 21

___ ___ foods, including raw ready-to-eat foods like sushi, should be separated from all other types of food, particularly other ready-to-eat or cooked foods, during preparation, storage, holding, and display.

___ raw animal foods that are commercially processed and packaged may be stored with other packaged foods, including packaged ready-to-eat foods.

Answer 21

Raw animal

Frozen

Question 22

Animal foods may be ___ as ingredients during preparation.

Answer 22

combined

Question 23

___ fruits and vegetables should remain separated from ready-to-eat foods.

Fruits and vegetables must be thoroughly washed under running water or with approved ___ to remove soil and contaminants before being cut, before use in food preparation, and before being served raw.

Answer 23

unwashed

chemicals

Question 24

·Food products which require raw eggs as an ingredient and which are not cooked after the addition of the eggs should instead be prepared with ___ eggs or egg product substitutes. Such preparations include Caeser dressings, ice creams, etc.

Eggs intentionally prepared raw or undercooked on request, must be held at a temperature of at least ___ (63°C) for at least 15 seconds and may be served only under approval of the regulatory agency.

Answer 24

pasturized

145°F

Question 25

Sulfiting agents may not be added to raw fruits or vegetables or to any food which provides a good source of ___.

Except for grapes, no foods should be treated with ___ agents prior to receipt by the establishment.

Answer 25

vitamin B1

sulfiting

Question 26

Raw animal foods, unless frozen and in the package of the original processor, should not be stored with other foods, or if so, must be stored____ all other types of food.

Whole fruits, vegetables, nuts with shells, and shellstock may be stored without ____ so long as their natural protective coverings are intact.

Cuts of raw meat or bacon slabs may be hung ____ on sanitized hooks or placed on sanitized racks. Whole, uncut, processed meats, such as smoked or cured hams or sausages, may also be placed unwrapped on sanitized racks.

In addition, prepared food that is stored for cooling procedures does not need to be ____ or packaged.

Answer 26

beneath

packaging

unpackaged

wrapped

Question 27

____ ____ food containers are heat sealed to prevent any gasses from entering or escaping the package.

Hermetically sealed food containers should be cleaned of all visible ____ prior to being opened. Though the container protects its contents from contamination, the outside of the container is not necessarily safe and may transfer germs to the food once exposed.

Answer 27

Hermetically sealed

soil

Question 28

A ready-to-eat food refers to a food that is already in a state of edibility and which does not require any additional ____ for food safety.

Answer 28

preparation

Question 29

Any ice used to cool foods or beverages should be prepared directly from clean ____ ____

Answer 29

drinking water

Question 30

The equipment, utensils, and surfaces used in the preparation of food are further sources of potential cross-contamination. Equipment must not only be ___ prior to use, but must be ___ in between uses as well.

Answer 30

sanitized

sanitized

Question 31

Equipment should be ____ when changing from one type of meat to another, such as from beef to poultry.

Answer 31

sanitized

Question 32

Utensils, in between uses, may be temporarily stored within the food provided that the food is not potentially ____ and that the handle is above the top of food

Answer 32

hazardous

Question 33

Utensils may also be laid upon ___ equipment or food-contact surfaces, beneath running water for utensils used for soft foods, or within a container of water provided that the water remains at a temperature of at least ____ (57°C) and is cleaned frequently.

Answer 33

sanitized

135°F

Question 34

Cloths used to wipe counters or equipment surfaces should be held in a ____ solution between uses and laundered daily

Answer 34

sanitizing

Question 35

Disposable sanitizing wipes may be used according to the instructions of the manufacturer’s label and only if ____-approved

Answer 35

EPA-approved

Question 36

Food should be stored at least ____ inches (15 cm) above the ground.

Food in packages or in working containers may be stored below ___ inches if on appropriate case lot handling equipment.

Answer 36

6

6

Question 37

Cased food with waterproof containers, pressurized beverages, or plastic crates of milk containers may be stored on the ___ provided that the ___ is clear and is not exposed to moisture.

Answer 37

floor

floor

Question 38

Consumers revisiting self-service foods, such as at a buffet, MUST be instructed to obtain fresh ___ and fresh ___ before serving themselves.

Answer 38

tableware

utensils

Question 39

Drinks may be refilled by the consumer at a self-service beverage facility provided that the beverage dispenser meets ____ ____ regulations for a contamination-free process.

Answer 39

Food Code

Question 40

Take-home beverage containers brought back to the food establishment for refills must be filled by a food employee or may be filled by the consumer if the beverage dispenser allows for a ____-____ process.

Answer 40

contamination-free

Question 41

Displayed foods, excepting ___ ___ and ___ ___, must be protected from contamination by packaging materials, display cases, salad bar food guards, a counter or service line, or by any other effective means of protection.

Answer 41

shelled nuts

whole raw fruits and vegetables

Question 42

The ____ and ____ abuse of food is a primary cause of foodborne illness outbreak

Answer 42

time and temperature

Question 43

Microorganisms will grow and multiply very quickly at a temperature range between ___ (21C) and ___ (52C).

Allowing foods to remain in the temperature danger zone is considered ____ ____.

Answer 43

70
125F

temperature abuse

Question 44

If foods are allowed to remain in the temperature danger zone for more than ____ hours, you MUST discard the food

Answer 44

four

Question 45

The most common type of thermometer is the familiar ____-____ bi-metallic stemmed thermometer.

Answer 45

dial-face

Question 46

Usually, the metal stem of the bi-metallic thermometer is at least ____ inches long and has a ___- inch diameter dial face

Answer 46

five

one

Question 47

The ____ thermometer has an easy-to-read digital numeric display.

Answer 47

thermocouple

Question 48

Common ____ probes include:

· surface probes used to measure the temperature of cooking equipment such as pans, griddles and flat grills

· immersion probes used to measure the temperature of liquids and

· internal or penetration probes used to measure the internal temperature of foods

Answer 48

thermocouple

Question 49

They only measure surface temperatures and air temperatures, so unlike probe or stemmed thermometers, they cannot be used to measure internal temperatures for heating and cooling foods. These are known as?

Answer 49

Laser thermometers

Question 50

If using a cold storage thermometer with glass sensors, the thermometer must be ___.

Answer 50

shatterproof

Question 51

A well-calibrated thermometer MUST show the temperature within ____ of the actual temperature.

Answer 51

+-2F

Question 52

In general, thermometers should be calibrated -

· Before the first use each ___

· Before each ____

· After measuring extreme ____

· After being ____ or otherwise roughly handled

· Anytime you think the thermometer is not giving correct temperature readings

Answer 52

day
shift
temperatures
dropped

Question 53

Immerse the metallic stem or probe into the boiling water until the “sensing” area is completely in the water. Wait at least ____ seconds for the temperature reading to stabilize. Do not allow the probe or stem to touch the bottom or sides of the pot.

At sea level, water always boils at ____° Fahrenheit, and it doesn’t get hotter than that, so once you’ve immersed the stem into the boiling water, use the pliers or wrench to turn the calibration nut until the needle is pointed directly at 212°F (100C).

Answer 53

15

212

Question 54

Insert the probe or stem into the water until the “sensing” area is submerged. Wait at least ____ seconds for the temperature to stabilize and take your temperature reading.

The temperature reading should be at ____°F (0C). If the reading shows a different temperature, use the pliers or wrench to turn the calibration nut until the needle points to ____°. (Make sure the stem or probe remains in the ice water as you adjust the calibration nut.)

Answer 54

15
32
32

Question 55

When checking temperatures of packaged foods in a cold display area, place the thermometer ____ two of the packages

Answer 55

between

Question 56

After using you thermometer, it is important to clean and ____ it properly before using it again for a different task or food item.

· First wipe or rinse off any visible food particles.

· Then wash the thermometer. Some thermometers have parts that shouldn’t get wet, so make sure it’s a part that’s okay to wash. All probes can be washed.

· Once it’s washed, place the probe or stem in sanitizing solution for at least 5 seconds.

· Allow the thermometer to air-dry completely before using it again.

· Never store thermometers in sanitizing solution.

Answer 56

sanitize