Unit 6

Question 1

When reviewing a potential vendor’s inspection reports, make sure look for ___ and ___ inspection results.

Answer 1

GMP

GAP

Question 2

Ultimately the safety of the food you purchase is ____ responsibility. This means that your establishment must have food purchasing, receiving and inspection
processes that prevent ____ food from entering your kitchen.

Answer 2

YOUR

contaminated

Question 3

Much like restaurants and other food service establishments, food vendors are ____ on a regular basis. These inspections are ____ record so you should
review the vendor’s inspection reports before making any purchases.

Answer 3

inspected

public

Question 4

Food producers and suppliers should follow Good Manufacturing Practices (___)
and Good Agricultural Practices (___).

Answer 4

GMP

GAP

Question 5

Food prepared in a private home is ___ permissible for use in a food establishment, nor may it be offered for consumption by the establishment.

Answer 5

never

Question 6

Wild game animals, either live-caught or field-dressed, must be inspected, slaughtered, and processed in accord with the relevant animal health ___.

Answer 6

agency

Question 7

Fish may be obtained only from sources that ___ raise, catch, or harvest, properly freeze, and/or otherwise correctly handle fish.

Answer 7

lawfully

Question 8

Whole-muscle, intact beef steaks that may be intentionally ___, may be obtained from a food processing plant that packages and labels the steaks indicating them as whole-muscle, intact beef steaks.

Answer 8

undercooked

Question 9

Packaged meat or poultry that is not intended for consumption as a ready-to-eat food must be appropriately ___ including instructions for safe handling against cross-contamination.

Answer 9

labeled

Question 10

Eggs which have not been treated against ___ bacteria must also be labeled with safe-handling instructions.

Answer 10

Salmonella

Question 11

Foods in hermetically sealed containers may be obtained only from ___ regulated food processing plants.

Answer 11

agency

Question 12

Milk and milk products may be obtained from supply sources that lawfully comply with ___ ___ standards in accordance with the requirements of the United States
Public Health Service’s ___ ___ Pasteurized Milk Ordinance.

Answer 12

Grade A

Grade A

Question 13

Pre-packaged juice may be obtained only from processors with an approved ___ plan.

Answer 13

HACCP

Question 14

Molluscan shellfish, such as oysters, clams and mussels, may be obtained from sources which lawfully abide by the requirements of the Department of Health and
Human Services’ National ___ ___ Program Guide for the Control of Molluscan Shellfish.

Answer 14

Shellfish Sanitation

Question 15

Shellfish caught recreationally are ___ permissible for use or sale in a food establishment.

Answer 15

never

Question 16

Wild mushrooms may be obtained from:
· an agency-regulated food processing plant
· from an agency-regulated mushroom cultivation operation, or
· from a supply source which ensures that each individual mushroom is inspected for safety by an approved ___ ___ expert.

Answer 16

mushroom identification

Question 17

Game animals used for food must have been commercially raised for food and raised, slaughtered, and processed under inspection of an approved ___.

Answer 17

agency

Question 18

· For TCS foods requiring refrigeration, received foods should be transported in a refrigeration unit so that they remain below and are received at a temperature
below ___°F (5°C) at delivery.

Answer 18

41

Question 19

· Raw shell eggs should be transported and received within an ambient temperature of ___°F (7°C) or less.

Answer 19

45

Question 20

Foods which are labeled frozen must be shipped so as to remain frozen and should be ___ upon receipt. Frozen foods that have been temperature abused may have large ice ___ in the container where ice has melted and re-frozen.

Answer 20

frozen

crystals

Question 21

Foods which are intended to be delivered cooked and hot must be received at a temperature of at least ___°F (57°C).

Answer 21

135

Question 22

Eggs should be received clean, unbroken, and not exceeding tolerance restrictions as specified within the USDA’s United States Standards, Grades, and
Weight Classes for Shell Eggs for Consumer Grade ___ eggs.

Answer 22

B

Question 23

Egg products, as well as all milk and milk products, must be received ____.

Answer 23

pasteurized

Question 24

Pre-packaged juice must be received ___ or otherwise treated for the reduction of microorganisms according to the FDA regulation Process Controls

Answer 24

pasteurized

Question 25

Cheese must be received ___ unless cured in a manner otherwise approved by the FDA.

Answer 25

pasteurized

Question 26

Fluid milk, dry milk, and milk products must comply with Grade ___ Standards.

Answer 26

A

Question 27

Foods may not contain unapproved ____ or an excess of approved ____ as determined by the standards of the FDA.

Answer 27

additives

additives

Question 28

Ice used for food or as a way to cool food must be made exclusively from ___ water.

Answer 28

drinking

Question 29

Shellstock should be ____ free of dead shellfish, shellfish with broken shells, and mud.

Answer 29

reasonably

Question 30

All dead shellfish or shellfish with badly broken shells should be ___ before storage or use.

Answer 30

discarded

Question 31

Labels should identify the name and location of the manufacturer, the contents of the container, the quantity and weight of the container, and any other food-specific
information as required by the ___.

· Shellstock or shucked shellfish on display must be laid on drained ice or held
within a display container and must be protected from contamination.
· Consumer-specified quantities may be provided to the consumer as long as all
required information, including the source of the shellstock, is made readily
available to the consumer.
· Only shucked shellfish may be re-packaged for consumer self-service so long as
the packaging protects the shellfish from contamination and so long as each
individual container is appropriately labeled with all required information,
including the source of the shellfish and the sell-by date.
· The date on which the last of a shellfish or shellstock container’s contents are
used must be recorded on the label of the container. All labels must be kept and
filed chronologically by the last-used date for 90 days after the container is
emptied. If shellfish or shellstock are removed for display or self-service sale, a
record must be kept concerning the container from which the shellfish came and
when they were re-packaged or put on display. Shellfish from two separate
containers should never be combined, neither on display nor in re-packaging

Answer 31

FDA

Question 32

___ ___ shellfish should be received in nonreturnable packaging and must bear a label stating the name, address, and certification number of the packer, as well as the sell-by or best-used-by date if the container is under a half-gallon (1.89 L) or the shucking date if the container is over a half-gallon.

Answer 32

Raw shucked

Question 33

Labels should identify the name and location of the manufacturer, the contents of the container, the quantity and weight of the container, and any other food-specific
information as required by the ___.

Answer 33

FDA

Question 34

Unless included on the harvester’s label, a separate label should identify the dealer’s name, address, and certification number, the original shipper’s certification number and the state or country of original harvest, the date and location of harvesting, the type and quantity of shellfish, and the statement “This tag is required to be attached until container is empty and thereafter kept on file for ___ days.”

Answer 34

90

Question 35

Shellfish should remain in the ___ container until immediately before sale or use, unless removed for display or for re-packaging for the purpose of consumer
self-service resale.

Answer 35

original

Question 36

Shellstock or shucked shellfish on display must be laid on ___ ice or held within a display container and must be protected from contamination.

Answer 36

drained

Question 37

Only shucked shellfish may be ___ for consumer self-service so long as the packaging protects the shellfish from contamination and so long as each
individual container is appropriately labeled with all required information,
including the source of the shellfish and the sell-by date.

Answer 37

re-packaged

Question 38

The date on which the last of a shellfish or shellstock container’s contents are used must be recorded on the label of the container.

All labels must be kept and filed chronologically by the last-used date for ___ days after the container is emptied.

If shellfish or shellstock are removed for display or self-service sale, a record must be kept concerning the container from which the shellfish came and when they were re-packaged or put on display. Shellfish from two separate containers should never be combined, neither on display nor in re-packaging

Answer 38

90