Why do young children have a higher risk of contracting a foodborne illness?
There immune system s are less developed than that of an adult
What three things must a person prove when using a food establishment for causing a foodborne illnesses?
The food was unsafe, the food caused harm, and the warranty of sale was violated
Which of the following is the responsibility of the person in charge?
Ensuring compliance with the fad model food code, being a certified food protection manager or demonstrating a working knowledge of food service sanitation concepts and ensuring food safety
How many individual cases of a foodborne illness are required for it to be classified as a foodborne disease outbreak?
What are the risk factors that are frequently contributed to a foodborne illnesses?
Food held at the incorrect temperature, food not cooked to the proper temperature, cross contamination, food purchased from an unapproved source, poor personal hygiene practice
Ready to eat food can be considered potentially hazardous because
They receive no further washing or cooking prior to being eaten
The acronym FAT TOM refers to?
The six factors effecting bacterial growth, Food,Acidity, Time, Temperature, Oxygen, and Moisture
Which of the following bacteria are associated with foodborne infections?
Salmonella, Listeria monocytogenes, campylobacter jejuni
A customer consumed potato salad prepared at a local deli, the customer began to experience nausea and vomiting and recovered within two day. The likely culprit of this foodborne illness was
Which of the following bacteria are associated with foodborne illnesses?
Staphylococcus aureus, clostridium botulinum, bacillus cereus
Which of the following represent a potential chemical hazard?
Tomatoes cooked in a copper pot. Copper water lines connected to a carbonated beverage dispenser without a proper backflow prevention device., insecticide applied to cove bases and around exterior door moldings by the manager of the establishment.
Pathogenic bacteria associated with foodborne illness will only grow on foods with a water activity (Aw) of at least____and a pHone greater than____
The term "personal hygiene" refer to?
An individual's general state of health, his hygiene practices and habits, and the cleanliness of his person and clothing.
After washing your hands you should:
Dry your hands on a disposable paper towel or under a hot air dryer.
Which of the following is the most important in preventing the spread of microorganisms in a food establishment?
Effectively washing hands
The steps for effective hand washing are:
Wetting hands with hot running water, applying soap,rubbing hands together vigorously for at least 20 seconds, scrubbing under fingernails, rinsing hands under running water, drying hands on a paper towel or with a hot air dryer.
Food employees must wash their hands?
Before and after handling raw foods. After cleaning tables or handling soiled dishes. After taking the garbage out.
A food employee arrives at work and informs the manager he has been diagnosed with shigellosis. The manager must_____?
Immediately exclude the employee from the facility and contact the local regulatory agency
A food employee in a hospital kitchen who is diagnosed with an illness from salmonella typhi shall be excluded from working there for ?
A minimum of three months, and shall not be allowed to return to work until after three consecutive stool cultures test negative for S Typhi
If a food employee has an open sore on his hand, should he be allowed to perform his usual job functions (which include the handling of raw and uncooked foods)?
Yes if the worker keeps the sore properly bandaged and wears a glove to protect the bandage.
Food employees using gloves must remove their gloves, wash their hands, and put on a new pair?
When the gloves they're wearing become soiled or torn, at least every four hours if performing the same continuous task, after handling and raw meat.
Foods that have been improperly thawed can be hazardous because?
Bacteria may have been allowed to grow during the thawing
Hamburger patties must be Cooked to an internal temperature of ____ for at least ____ seconds.
155 degrees for 15 seconds
The temperature of foods held in a walk in refrigerator should be maintained at?
41 degrees F (5C) or below
First in first out (FIFO) is meant to remind food service workers to?
Rotate stock so that the oldest product is used before the newer product
When thawing a frozen ham, a worker may?
Run under cool water,use a microwave, or use a refrigerator
A chef takes leftover beef tips out of walk in cooler and cuts them into smaller pieces to use in a soup. After adding the beef to the soup stock, the chef should?
Rapidly reheat the soup until it reaches a minimum internal temperature of at least 165 degrees for 15 seconds.
Fried chicken being held under a heat lamp on a buffet line should have a minimum internal temperature of
After they have been properly cleaned and sanitized, glasses should be stored?
In a clean,dry location with the bottoms up so the inside of the glass does not become contaminated
The temperature of the wash water in the first compartment of a three compartment sink should be at least
110 degrees unless a different temperature is recommended by the detergent manufacturer
Manual hot water sanitizing of dishes requires that the dishes be completely immersed in water that is at least
171 degrees for 30 seconds
The correct manual warewashing procedure in a three compartment sink is to
Wash rinse sanitize and air dry
A disadvantage of using a chlorine compound as a sanitizer is that
It isn't as effective at a pHone below 6.0 or above 7.5.
An advantage of using a quaternary ammonium compound as a sanitizer is that?
It works in most temperatures and oH ranges
An employee is operating an automatic conveyor type warewashing machine alone. The employee loads racks of dishes, pre-rinses the dishes, and slides the racks up to an opening where a conveyor pulls the racks into the machine. Before putting the clean away the employee must
Properly wash his hand
Floors, walls, and ceilings should be cleaned?
As often as necessary to prevent the accumulation of soil such as dust, dirt, cob- webs ,grease, and food debris.
Which of the following is not included on a material safety data sheet ( MSDS) ?
Instructions for disposal of the material
The most effective way to control pests is to
Maintain the facility and practice good sanitation so that food and water sources and harborage areas for pests are minimized or eliminated
A cross connection occurs when
A potable water supply line and a non potable water source are directly connected.
Grease traps must be cleaned on a regular schedule because
A block grease trap will cause wastewater to back up and over flow
Which of the following is an approved use of non potable water?
Use in an air conditioner to cool air
Vermin infestation must be prevented because
Insects and rodents can carry pathogenic microorganisms, contaminate food, and make people ill
Which of the following is not a part of an integrated pest management system
Keeping pesticides stored on-site in the chemical storage area with the cleaners and stabilizers when your not using them
Hand washing sinks must include
Hot and cold running water, soap,an acceptable method for drying hands, and a waste receptacle if paper towels are used
The distance after an air gap between the supply pipe and the flood rim must be
At least two times the diameter of the supply line,but never less than 1 inch
A hazard analysis critical point (HACCP) system focuses on:
Reducing risks by hazards and identifying ways to control those hazards in an ongoing food safety program
Which of the following is considered a type of hazard when conducting a hazard analysis
A step in the process where control must be applied in order to prevent or eliminate a hazard, or reduce it to an acceptable level is called a
Critical control point
Which of the following would be a critical control point for a food establishment serving hamburgers?
Cooking hamburger patties