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  1. Meats can be used or sold up to three days past their use-by date

    -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
  2. USDA
  3. Spores are very difficult to kill
  4. Write them down and share them with employees
  5. FDA Food Code
  6. Between 41-135 degrees
  7. Through gaps or holes in the building
    Brought in via food delivery
    Brought in via a person
  8. Metallic
  9. To improve working practices by changing staff behavior and attitude
  10. Entrances and exits
    The interior
    The exterior
  11. Direct
  12. They keep hair from falling in the food
  13. -reduced costs from food waste
    -reduced costs from fines
  14. To reduce contamination hazards associated with people
  15. Not washing hands properly
    Not washing foods properly
  16. -When they or a household member have diarrhea
    -When they have eaten a meal that caused food poisoning
  17. To prevent food contamination
  18. several choices of soap at each sink


    -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
  19. To remove food residue, dirt and grease from surfaces
  20. Finding out which inspectors are more lenient and dealing only with them

    -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
  21. Sanitized daily
  22. Sanitizing
  23. People and buildings
  24. Competency testing
  25. Ants
  26. -Personal hygiene, health screening and illness -reporting procedures
    -Effective temperature control and monitoring practices
    -Procedures for handling foodborne disease outbreaks
  27. 4 hours
  28. Dining room
  29. Do not feed wildlife
  30. Destroy the product
  31. A map of the sequence of steps or operations involved with a particular food item of process
  32. In the food prep area
    When taking out the trash
    When entering the dining part of the restaurant
    When visiting the restroom
  33. Staphylococcus aureus
  34. Before delivery
    During preparation by employees with poor hygiene
    After it is served to customers
  35. foodborne disease outbreak
  36. Food that does not reach 165 degrees within two hours must be discarded


    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
  37. sliced bread
    ARE TCS (PHFs):
    Milk, milk products and eggs
    Meat, poultry, fish, shellfish, and crustaceans
    Sliced melons
  38. Who should be notified if a cleaning supply needs to be replinished


    What equipment should be cleaned
    Which staff members are responsible for what tasks
    When the cleaning should take place
  39. Rice
    Fish and shellfish
    Tree nuts and peanuts
  40. Smooth
    Easy to clean and maintain
  41. Local regulatory agency
  42. Prevention and control
  43. Clostridium botulinum
  44. increase in media attention and coverage
  45. Air-conditioning
  46. 171 degrees
  47. A migraine headache
    An open wound that cannot be protected by a bandage
    A sore throat with fever
    Vomiting, diarrhea or jaundice
  48. Because dormant bacteria remain in frozen food and will start to multiply when the food's temperature is raised
  49. To create a system that confirms that HACCP is working
  50. Target levels
  51. TRUE
  52. The machine should be cleaned at least once a week


    -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
  53. The body's immune response to a food it mistakes as harmful
  54. Better positioning within the food industry
  55. Break rooms


    Dish-washing areas
    Food preparation areas
  56. It can be easily seen if it falls into food
  57. -Practice good hygiene
    -Minimize handling of food
  58. -Getting activities completed efficiently and effectively with and through other people
  59. Cleaning the food preparation are too often
  60. -Minimizing the handling of food
    -Using disposable clorths for wiping hands
    -Following a "clean as you go" policy
  61. -Motivate them
    -Offer resources and training
    -Provide solid supervision
  62. The control of hazards throughout the food flow
  63. Botanical
  64. Improperly canned food
  65. -Serve food quickly after cooking, cooling, or reheating
    -Separate raw food and ready-to-eat food
  66. Prevent time-temperature abuse
    Prevent cross-contamination
  67. -They must take and pass an exam administered by the state
    -They must attend training on a continual basis
  68. All equipment and surfaces need to be cleaned
  69. A continuous workflow from delivery to service
  70. Food not properly protected
    Damaged packaging
  71. An approach to pest control in which a wide range of practices are used to prevent or solve pest problems
  72. -The majority of bacteria are harmless
    -Food poisoning bacteria are the most significant biological contaminant
  73. Time
  74. -It should have sufficient access points to allow inspection
    -It should be self-draining
  75. Cooking always destroys mold
  76. Material Safety Data Sheet (MSDS)
  77. Ensures that food is safe
  78. Motivate
  79. The toxins have no odor and no taste
    Illness sometimes results in death
  80. Make sure the inspector knows when you disagree


    Accompany the inspector throughout the inspection
    Take notes
    Act professionally
  81. Cast iron
  82. All TCS (PHFs) and perishable foods should be checked daily
  83. Pre-rinse
    Wash with detergent
    Intermediate rinse
    Air dry
  84. Clothing and equipment
    Hand-contact surfaces
    Food-contact surfaces
  85. Air gaps
  86. Deny pests and adequate water supply
    Deny pests an adequate food supply
  87. The MSDS
  88. Loss of customers and profits caused by selling poor quality food
  89. It should outline management's responsibilities and should also be used to communicate standards to the staff
  1. a In which two cases should employees inform you of illness?
  2. b All of the following are common causes of chemical contamination except for
  3. c When may food be contaminated?
  4. d What are some ways that food pests can enter a building?
  5. e Which bacteria cause a highly deadly foodborne illness?
  6. f What is the most effective way to communicate your policies?
  7. g Which agency is responsible for inspecting and grading domestic and imported food and food products derived from domesticated animals like cattle and chicken?
  8. h What resource would you check for information about the hazards of a specific chemical and directions for safe use?
  9. i Which of these is an acceptable way to use non-drinking (non-potable) water?
  10. j What are two food service controls that can be used to minimize the risk of contamination?
  11. k Which is the main objective of food safety training on food premises?
  12. l Which of these is the most important concern with respect to the design of food premises?
  13. m Each of the following statements is true regarding the proper storage of meat except
  14. n Each of the following is an advantage of using a PCO except:
  15. o Which of these is a main vehicle for virus transfer?
  16. p Which of these two statements are true concerning shellfish food poisoning?
  17. q Which of the following is true regarding food safety and stock rotation?
  18. r A good pest control program will help prevent each of the following except:
  19. s Which of the following best describes the concept of management?
  20. t What term describes specified values for control measures that eliminate or reduce hazards at CCPs?
  21. u Employees can help ensure food safety during preparation by
  22. v Which of the following statements is true about cleaning and sanitizing?
  23. w What are two things you should do when it comes to pest control?
  24. x Whcih is the correct way to handle a product that falls outside critical limits (e.g. chicken held at 130 degrees)?
  25. y Equipment not designed for food contact but used in food preparation areas should be
  26. z What does a HACCP-based inspection focus on?
  27. aa Which of the following has recently become another reason to practice good food safety principles?
  28. ab When surfaces are in contact with time/temperature control for safety (potentially hazardous) foods, what is the maximum amount of time allowed between sanitzations?
  29. ac What is one way customers can help minimize pests at outdoor dining areas?
  30. ad What is the term for the process of reducing microorganisms to a safe level?
  31. ae What are two steps employees can take to protect against food service contamination?
  32. af Which two of the following statements are true of CIP equipment?
  33. ag What is the most common bacteria associated with people?
  34. ah All of the following are examples of TCS foods (PHFs) except:
  35. ai All but which of the following statements are true regarding previously cooked and cooled TCS foods (PHFs)?
  36. aj Which pest has the least ability to spread disease
  37. ak Which of these is NOT a best practice you should follow during an inspection?
  38. al Which two are required for licensed PCOs?
  39. am Which monitoring method would address staff understanding of the importance of CCPs, target values, and critical limits?
  40. an Why should you use a colored bandage to cover wounds?
  41. ao Which material may be used for serving food only if the utensil is a part of the uninterrupted process of cooking through service?
  42. ap What is the best resource for additional information about a pesticide?
  43. aq What are the four stages of training?
  44. ar An employeed would NOT have to notify the management of the following symptoms
  45. as In which two ways can a food handler chemically contaminate food?
  46. at 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?
  47. au Which of the following best describes a food safety policy?
  48. av What are the three main types of contamination?
  49. aw What should you do for your staff to reinforce the importance of high food safety standards?
  50. ax Which of these is NOT true with respect to mold?
  51. ay What is the most important reason for wearing hair restraints?
  52. az When should food handlers wear their aprons?
  53. ba What is the main reason for having a good food safety program?
  54. bb Which 3 should be included in a food safety policy?
  55. bc For hot water sanitization, items should be immersed in water for 30 seconds at what temperature?
  56. bd What is the purpose of cleaning
  57. be Why is it so crucial to follow safe practices when thawing food?
  58. bf Which is accurate about bacteria?
  59. bg According to the FDA Food Code, carpeting may be used in which of the following
  60. bh Each of the following statements is true regarding dishwashing machines except:
  61. bi What is the best way to prevent backflow from a cross-connection?
  62. bj What areas of your building should you maintain as part of your food safety program
  63. bk What is a food allergy?
  64. bl Which best describes the result of choosing the right thermometer to use?
  65. bm What is true about spores produced by bacteria?
  66. bn Cleaning schedules must clearly specify details regarding all the following except:
  67. bo What is the most important reason for promoting good personal hygiene?
  68. bp What is the order of a typical CIP sequence?
  69. bq Which of these is the federal government's "best advice" to minimize the incidence of foodborne illness?
  70. br What does a flow diagram provide for hazard analysis?
  71. bs Each of the following factors makes food preparation potentially hazardous except:
  72. bt The acronym FAT TOM helps us to remember the variables that affect bacterial growth. What do the two T's stand for?
  73. bu At what temperature do food poisioning bacteria most rapidly multiply? (Temperature Danger Zone)
  74. bv Where are handwashing stations NOT required?
  75. bw What type of container should NOT be used to store acidic foods?
  76. bx What is the goal of establishing verification procedures?
  77. by All kitchen equipment must be
  78. bz Which is NOT your responsibility with respect to government food safety regulation?
  79. ca All of the following are common allergens except:
  80. cb What is integrated pest management (IPM)?
  81. cc Each of these is an example of suitable facilities for hand washing except
  82. cd Whom should you contact with questions about food safety policy?
  83. ce What are two most important things to do when protecting food?
  84. cf What two warning signs should you look for to identify contamination at delivery?
  85. cg Which two are benefits of good food safety standards?
  86. ch True or false?
    People, products and premises are all things that can be governed by food safety standards
  87. ci Which two practices does a successful integrated pest management (IPM) program balance?
  88. cj What areas of vulnerability does a good food safety program address?
  89. ck What are the three methods of cross-contamination?