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  • Which of the following is a term for an occurrence of two or more cases of the same symptoms after consumption of the same food?

    foodborne disease outbreak

    Which two are benefits of good food safety standards?

    -reduced costs from food waste
    -reduced costs from fines

    Which of the following has recently become another reason to practice good food safety principles?

    increase in media attention and coverage

    What should you do for your staff to reinforce the importance of high food safety standards?

    -Motivate them
    -Offer resources and training
    -Provide solid supervision

    Which of the following best describes a food safety policy?

    It should outline management's responsibilities and should also be used to communicate standards to the staff

    Which 3 should be included in a food safety policy?

    -Personal hygiene, health screening and illness -reporting procedures
    -Effective temperature control and monitoring practices
    -Procedures for handling foodborne disease outbreaks

    Which of the following best describes the concept of management?

    -Getting activities completed efficiently and effectively with and through other people

    True or false?
    People, products and premises are all things that can be governed by food safety standards

    TRUE

    Which is the main objective of food safety training on food premises?

    To improve working practices by changing staff behavior and attitude

    What are the four stages of training?

    Motivate
    Teach
    Supervise
    Test

    What are the three main types of contamination?

    Botanical
    Chemical
    Biological

    When may food be contaminated?

    Before delivery
    During preparation by employees with poor hygiene
    After it is served to customers

    Which is accurate about bacteria?

    -The majority of bacteria are harmless
    -Food poisoning bacteria are the most significant biological contaminant

    What is true about spores produced by bacteria?

    Spores are very difficult to kill

    The acronym FAT TOM helps us to remember the variables that affect bacterial growth. What do the two T's stand for?

    Time
    Temperature
    ______________
    (Food
    Acidity
    Time
    Temperature
    Oxygen
    Moisture)

    At what temperature do food poisioning bacteria most rapidly multiply? (Temperature Danger Zone)

    Between 41-135 degrees

    Which bacteria cause a highly deadly foodborne illness?

    Clostridium botulinum

    Which of these is a main vehicle for virus transfer?

    Clothing and equipment
    Hand-contact surfaces
    Food-contact surfaces

    Which of these is NOT true with respect to mold?

    Cooking always destroys mold

    Which of these two statements are true concerning shellfish food poisoning?

    The toxins have no odor and no taste
    Illness sometimes results in death

    All of the following are common causes of chemical contamination except for

    Improperly canned food

    What type of container should NOT be used to store acidic foods?

    Metallic

    In which two ways can a food handler chemically contaminate food?

    Not washing hands properly
    Not washing foods properly

    What two warning signs should you look for to identify contamination at delivery?

    Food not properly protected
    Damaged packaging

    Each of the following factors makes food preparation potentially hazardous except:

    Cleaning the food preparation are too often

    What is the main reason for having a good food safety program?

    To prevent food contamination

    What areas of your building should you maintain as part of your food safety program

    Entrances and exits
    The interior
    The exterior

    What areas of vulnerability does a good food safety program address?

    People and buildings

    What is a food allergy?

    The body's immune response to a food it mistakes as harmful

    All of the following are common allergens except:

    Rice
    _________________
    ARE ALLERGENS:
    Milk
    Eggs
    Fish and shellfish
    Tree nuts and peanuts
    Wheat
    Soy/soybeans

    What is the most important reason for promoting good personal hygiene?

    To reduce contamination hazards associated with people

    What is the most common bacteria associated with people?

    Staphylococcus aureus

    Why should you use a colored bandage to cover wounds?

    It can be easily seen if it falls into food

    In which two cases should employees inform you of illness?

    -When they or a household member have diarrhea
    -When they have eaten a meal that caused food poisoning

    An employeed would NOT have to notify the management of the following symptoms

    A migraine headache
    _______________________
    DO REPORT:
    An open wound that cannot be protected by a bandage
    A sore throat with fever
    Vomiting, diarrhea or jaundice

    What is the maximum time you should wear a pair of gloves when doing the same task?

    4 hours

    When should food handlers wear their aprons?

    In the food prep area
    _________________________
    DO NOT WEAR APRONS:
    When taking out the trash
    When entering the dining part of the restaurant
    When visiting the restroom

    What is the most important reason for wearing hair restraints?

    They keep hair from falling in the food

    Whom should you contact with questions about food safety policy?

    Local regulatory agency

    What is the most effective way to communicate your policies?

    Write them down and share them with employees

    All of the following are examples of TCS foods (PHFs) except:

    sliced bread
    ________________
    ARE TCS (PHFs):
    Milk, milk products and eggs
    Meat, poultry, fish, shellfish, and crustaceans
    Sliced melons

    What are two most important things to do when protecting food?

    Prevent time-temperature abuse
    Prevent cross-contamination

    What are the three methods of cross-contamination?

    Direct
    Indirect
    Drip

    Which of the following is true regarding food safety and stock rotation?

    All TCS (PHFs) and perishable foods should be checked daily

    Each of the following statements is true regarding the proper storage of meat except

    Meats can be used or sold up to three days past their use-by date
    ______________________________________________________
    ARE TRUE

    -Meat needs to be stored at 41 degrees or below
    -Before storing and prepareing meat, ensure that it is firm and elastic and has a fresh odor
    -Meat should be stored in its original packaging, or in clean and sanitized containers or airtight, moisture-proof wrapping

    Employees can help ensure food safety during preparation by

    -Minimizing the handling of food
    -Using disposable clorths for wiping hands
    -Following a "clean as you go" policy

    Why is it so crucial to follow safe practices when thawing food?

    Because dormant bacteria remain in frozen food and will start to multiply when the food's temperature is raised

    All but which of the following statements are true regarding previously cooked and cooled TCS foods (PHFs)?

    Food that does not reach 165 degrees within two hours must be discarded

    ARE TRUE

    They must be rapidly reheated to an internal temperature of 165 degrees for 15 seconds within two hours

    Food that does not reach 165 degrees within four hours must be discarded

    Food that does not get cooled to 70 degrees within two hours must either be discarded or reheated to 165 degrees and cooled correctly

    What are two food service controls that can be used to minimize the risk of contamination?

    -Serve food quickly after cooking, cooling, or reheating
    -Separate raw food and ready-to-eat food

    What are two steps employees can take to protect against food service contamination?

    -Practice good hygiene
    -Minimize handling of food

    Which of these is the most important concern with respect to the design of food premises?

    A continuous workflow from delivery to service

    Each of these is an example of suitable facilities for hand washing except

    several choices of soap at each sink

    ARE SUITABLE:

    -Separate sinks for food handlers dealing with raw food
    -Separate facilities for hand washing and for food washing
    -Handwashing sinks close to the entrance of the food preparation area

    Where are handwashing stations NOT required?

    Break rooms

    ARE REQUIRED

    Restrooms
    Dish-washing areas
    Food preparation areas

    According to the FDA Food Code, carpeting may be used in which of the following

    Dining room

    Which of these is an acceptable way to use non-drinking (non-potable) water?

    Air-conditioning

    What is the best way to prevent backflow from a cross-connection?

    Air gaps

    All kitchen equipment must be

    Sanitized daily

    Equipment not designed for food contact but used in food preparation areas should be

    Smooth
    Waterproof
    Easy to clean and maintain

    Which material may be used for serving food only if the utensil is a part of the uninterrupted process of cooking through service?

    Cast iron

    Which best describes the result of choosing the right thermometer to use?

    Ensures that food is safe

    What is the purpose of cleaning

    To remove food residue, dirt and grease from surfaces

    What is the term for the process of reducing microorganisms to a safe level?

    Sanitizing

    Which of the following statements is true about cleaning and sanitizing?

    All equipment and surfaces need to be cleaned

    When surfaces are in contact with time/temperature control for safety (potentially hazardous) foods, what is the maximum amount of time allowed between sanitzations?

    4 hours

    Each of the following statements is true regarding dishwashing machines except:

    The machine should be cleaned at least once a week

    ARE TRUE:

    -The correct water temperature should be monitored and maintained
    -Items placed in the dishwasher should be rinsed first
    -The manufacturer's operating instructions should be followed

    For hot water sanitization, items should be immersed in water for 30 seconds at what temperature?

    171 degrees

    Which two of the following statements are true of CIP equipment?

    -It should have sufficient access points to allow inspection
    -It should be self-draining

    What is the order of a typical CIP sequence?

    Pre-rinse
    Wash with detergent
    Intermediate rinse
    Sanitization
    Air dry

    What resource would you check for information about the hazards of a specific chemical and directions for safe use?

    The MSDS

    Cleaning schedules must clearly specify details regarding all the following except:

    Who should be notified if a cleaning supply needs to be replinished

    SHOULD SPECIFY:

    What equipment should be cleaned
    Which staff members are responsible for what tasks
    When the cleaning should take place

    A good pest control program will help prevent each of the following except:

    Loss of customers and profits caused by selling poor quality food

    What is integrated pest management (IPM)?

    An approach to pest control in which a wide range of practices are used to prevent or solve pest problems

    Which two practices does a successful integrated pest management (IPM) program balance?

    Prevention and control

    What are some ways that food pests can enter a building?

    Through gaps or holes in the building
    Brought in via food delivery
    Brought in via a person

    What are two things you should do when it comes to pest control?

    Deny pests and adequate water supply
    Deny pests an adequate food supply

    What is one way customers can help minimize pests at outdoor dining areas?

    Do not feed wildlife

    Which pest has the least ability to spread disease

    Ants

    Which two are required for licensed PCOs?

    -They must take and pass an exam administered by the state
    -They must attend training on a continual basis

    Each of the following is an advantage of using a PCO except:

    Better positioning within the food industry

    What is the best resource for additional information about a pesticide?

    Material Safety Data Sheet (MSDS)

    Which of these is the federal government's "best advice" to minimize the incidence of foodborne illness?

    FDA Food Code

    Which agency is responsible for inspecting and grading domestic and imported food and food products derived from domesticated animals like cattle and chicken?

    USDA

    Which is NOT your responsibility with respect to government food safety regulation?

    Finding out which inspectors are more lenient and dealing only with them

    ARE YOUR RESPONSIBILITY:
    -Becoming familiar with the agencies involved in the US food safety system
    -Determining which federal, state, and local agencies regulate your establishment
    -Obtaining copies of any regulations to which your establishment is subject

    What does a flow diagram provide for hazard analysis?

    A map of the sequence of steps or operations involved with a particular food item of process

    What term describes specified values for control measures that eliminate or reduce hazards at CCPs?

    Target levels

    Which monitoring method would address staff understanding of the importance of CCPs, target values, and critical limits?

    Competency testing

    Whcih is the correct way to handle a product that falls outside critical limits (e.g. chicken held at 130 degrees)?

    Destroy the product

    What is the goal of establishing verification procedures?

    To create a system that confirms that HACCP is working

    What does a HACCP-based inspection focus on?

    The control of hazards throughout the food flow

    Which of these is NOT a best practice you should follow during an inspection?

    Make sure the inspector knows when you disagree

    ARE BEST PRACTICES

    Accompany the inspector throughout the inspection
    Take notes
    Act professionally

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