157 Matching questions
- ...starting with safe products and ingredients.
- BOUND record book, all documents signed by 2.
- PHF (cut melons)
- Any living organisms, or the waste of living organisms, that may contaminate food. Microorganisms. Bacteria, viruses, parasites, fungi.
- A physical connection between a potable water system and a source of contamination
- PHF (sprouts and seeds)
- Infection from contaminated drinking or recreational waters. Onset 2-10 days after ingestion.
- First in, first out
- Toxin-mediated infection from milk and dairy products, poultry, and potato salad left at room temperature. Usually from a human carrier with unwashed hands. Onset 12-96 hours after ingestion.
- Any foreign object or particle that may be introduced into food. e.g. a bandaid, metal shavings from a can, jewelry
- Infection from meats, oysters, fish, and raw milk. Person to person transfer also possible. Onset 1-2 days after ingestion.
- Acute disease is called Hemorrhagic colitis. Toxin-mediated infection from undercooked or raw beef, alfalfa sprouts, game meat, unpasteurized fruit juices, etc. Onset 12-72 hours after ingestion.
- Alive and packed on ice. Between 32 and 41
- Considered a chemical hazard.
- Small, capsule shaped egg casings, droppings that resembled grains of black pepper
- 15 seconds.
- Beginning phase when bacteria adjust to environment - food taken out of freezer
- Materials Safety Data Sheets
- Infection from mollusks. Some fruits and vegetables may also be a source. Onset can be 10 days after ingestion, of even up to 2 months for slowly advancing cases.
- Bright red, firm, and elastic. USDA inspection marked. 41* or below.
- PHF (milk)
- .85 or higher.
- Time and temperature
- Infection from undercooked, raw, or contaminated fish or shellfish, common along coasts. Onset 4-96 hours after ingestion, usually 15.
- The American, German, Oriental and Brown Banded. The German is the most common in the US
- PHF (garlic in oil)
- Infection from contaminated hands, common is wards and day care centers, especially in handling ready-to-eat foods and serving. Onset 1-3 days after ingestion.
- Liquid milk must be pasteurized and marked as Grade A. Sell by dates on packaging. 41* or below.
- An illness caused by eating food containing live pathogenic organisms
- an individual's general state of health, his hygienic practices and habits, and the cleanliness of his person and clothing
- Bacteria that requires oxygen to grow
- -4* or below for 7 days
-31* or below for 15 hours
OR -31* until solid and then stored at -4 for 24 hours
- Intoxication from canned foods. Onset 4-36 hours after ingestion.
- Infection from contaminated drinking or recreational waters. Onset 1-3 days after ingestion.
- When the rate that bacteria reproduce is the same as the rate at which bacteria die
- 135* or above
- PHF (potatoes)
- Hazard Analysis and Critical Control Points. Developed in 1960. A system of identifying hazards in the food produced, and implementing control measures to prevent or eliminate the hazard, or reducing it to an acceptable level.
- A risk to human health that is immediate and potentially quiete sever. E.g. A sewage backup, a loss of electricity, a loss of hot water, a loss of potable water, refrigeration failure, or severe infestations.
- PHF (heat-treated plant)
- Foods that require no further preparation (washing or cooking) prior to consumption
- A potential food employee, to whom an offer is mad, conditional on responses to medical questions to determine whether the employee may be suffering from a disease that can be transmitted through food.
- From a spore, an active cell which can reproduce and produce waste
- Up to 2 hours.
- 1. Held at improper temperature. 2.Undercooked food. 3. Contaminated food equipment 4. Food from an unsafe source (non-approved suppliers). 5. Poor personal hygiene.
- Potable water is free of contaminant, safe for drinking. Non-potable water is known to contain contaminants, not safe for human consumption.
- microorganisms that cause disease
- Infection from shellfish (raw and insufficiently prepared) and salad ingredients (from an ill food handler), from contaminated water. Onset 1-2 days after ingestion.
- Infection from soft cheeses, unpasteurized milk, imported seafood. Onset 3-70 days after ingestion, usually 2-3 days.
- Implied guarantee that product sold is safe
- An illness caused by eating food containing live pathogenic organisms that reproduce within the intestines and produce toxins.
- Infection from bacteria in warm, coastal waters found a way into human carrier, or infected seafood, especially oysters. Onset within 16 hours of ingestion.
- The flow of non-potable water or contamination into a potable water supply caused by backsiphonage.
- A type of foodborne intoxication that occurs when a person eats a type of scombroid fish that has not been kept at proper temperatures. Swordfish, tuna, bluefish, mackerel, skipjack. Produces histamine
- Intoxication from hair, skin. High protein foods at room temperature are good environments for these bacteria to produce toxin. Onset 30 mins - 8 hours after ingestion.
- Manufacturers contact information
Physical and chemical properties of the product
Information about the safe use and handling of the material
Fire, explosion, reactivity and health hazard information
Emergency procedures and first aid
The date the MSDS was prepared
- PHF (soy)
- PHF (eggs)
- Toxin-mediated infection from slowly cooled foods, usually from meats. Spore-forming activity. Onset 8-12 hours after ingestion.
- A disease caused by a virus that can be transmitted through food by poor personal hygiene practices or by contaminated water.
- PHF (beans)
- Physical, chemical, and biological
- PHF (tomato)
- Infection from raw or undercooked meats. Cats are principal carriers. Onset 5 - 23 days after ingestion.
- E. coli - especially those which produce Shiga toxins.
- Bacteria that cannot grow in the presence of oxygen
- A group of organisms which includes molds, yeasts, and mushrooms.
- The process of removing visible soil from a surface
- Clean and intact. 45* or below
- PHF (greens)
- Yes, but not the toxins they produce. Molded food should be disposed.
- an illness caused by eating a food containing a chemical hazard or toxin
- Cheapest and most commonly used sanitizer. Concentration of 50 ppm between 75 and 115
- Hazard Analysis
Establish critical limits
Establish a system to monitor control of the CCP
Establish corrective actions
Establish verification procedures to confirm HACCP plan is working
Establish documentation procedures/record keeping.
- Type of soil
Quality of water used
Temperature of the water
Type of cleaning agent used
Concentration of cleaning agent
Length of time cleaning agent is in contact with the item
Force used to clean
- 1. The food served to them was unsafe. 2. The food served caused them harm. 3. The food service operator violated the warranty of sale.
- When bacteria die off faster than they multiply
- Infection from poultry. Cattle and sheep can infect milk from the animals. Raw poultry and unpasteurized milk. Onset 2-4 days after ingestion.
- To prevent backflow.
- naturally occurring, causes foodborne intoxication
- Salmonella Typhi - 3 months
E. Coli - 1 month
- Lag, log, stationary, decline
- Roundworms. Infection from improperly processed meat of animals which are carnivorous, such as pork. Onset time 1 week after consumption.
- House mouse, roof rat, Norway rat
- Intoxication of toxin-mediated infection from grains, meats, rice products, milk, vegetables. Onset variable depending on symptoms 30 mins - 15 hours after ingestion.
- Bacteria adjust to their surroundings and begin to rapidly reproduce - room temperature, temp danger zone
- Any form of waste material, including trash, garbage, and recyclable materials
- The occurrence or TWO OR MORE cases of similar illness resulting from the ingestions of a common food
- Almost white in color, no dark discolorations. No noticeable odor. Not sticky. USDA inspection marked. 41* or below.
- a type of fungi that spoils food and may produce toxins that pose serious health risks.
- 41* or below
- Pink, firm, and elastic. USDA inspection marked. 41* or below.
- Food, acidity, time, temperature, oxygen, moisture
- Inactive or dormant state of some types of bacteria in which it is protected from harsh environment but cannot reproduce
- 76 million illnesses and 5,000 deaths.
- A plan wedding bands. Even medical jewelry is prohibited.
- refuse containing food matter or wet material
- Rinse, scrape or soak
Wash with detergent
- 9, 15, 20 minutes
- A very small organism that survives by living on a host organism
- PHF (meats - beef pork lamb)
- Chlorine, Iodine, Quats
- high in protein, moist, and chemically neutral or only slightly acidic.
- PHF (poultry)
- NSF/ANSI 7 Commercial refrigerators and freezers.
- 8 major allergens: milk, eggs, fish, soy, shellfish, peanuts, tree nuts, wheat proteins. As well as MSG, nitrites and sulfites.
- The temperature. a number.
- Infection from fresh produce contaminated by infected stool. Onset 1 week after ingestion.
- Infection from raw meats, poultry, eggs, etc. Onset 6-48 hours after ingestion.
- Bright red gills, clear eyes. No sticky gills. Should be packed in ice. Fish should feel firm. No "fishy" odor. Received from licensed and approved vendors. Between 32 and 41.
- House flies, blow flies, fruit flies
- The process of reducing the number of live microorganisms on a surface to levels that are considered safe.
- Every 2 hours
- PHF (fish)
- Chemical sanitizer that is effective at low concentrations and is less corrosive and irritating than chlorine. 12.5 to 25 ppm. Between 75 and 120
- Must be received fully frozen. Large ice crystals indicates the item has been refrozen.
- Chemical sanitizer that is noncorrosive, nonirritating, and is effective at most temperatures and PH levels. 200ppm and temps above 75*
- Clean THEN sanitize
- Method of cleaning and sanitizing in which objects are manually washed, rinsed, and sanitized without moving the objects to a sink or warewashing machine.
- Runways, burrows, droppings (shiny at first, gray if old), rubmarks, tracks, and gnaw marks
- The person present at a food establishment who is responsible for the operation at the time of inspection
- Infection from seafoods, especially cod, haddock, fluke, pacific salmon, herring, flounder, and monkfish. Onset 1 hour to 2 weeks after ingestion.
- Must be alive and packed on ice. Seawater smell. Shellstock identification tags, saved for 90 days. Between 32 and 41
- Smallest form of microorganisms. Cannot reproduce on their own or grow on food e.g. Hepatitis A, Norovirus
- The written checks that happen during the implementation of the HACCP plan and then put into record keeping.
- a system for controlling pests and vermin that includes preventing access into a facility, maintaining a clean facility in good repair, minimizing food and water sources, eliminating harborage areas, and working with a licensed PCO to deal with any pests that enter the facility.
- the wood is hard maple or equivalent.
- Foods that will support the growth of microorganisms or have previously been involved in foodborne disease outbreaks
- PHF (shellfish)
- FAT TOM - food, acidity, time, temperature, oxygen, moisture
Shigella, Enterohemorrhagic, or Shiga Toxin E. Coli
- Young children, the elderly, pregnant women, those who have weakened immune systems
- NSF/ANSI 4 Commercial cooking, rethermalization, and powered hot food holding and transport equipment.
- PHF (rice)
- From 135 to 70 within 2 hours. From 70 to 41 in four hours.
- PHF (tofu)
- Checking the HACCP plan to make sure it is current and the measure work for what is being served, etc.
- In the tissue of certain reef fish - amberjack, barracuda, grouper, snapper. These types of fish must be bought from approved suppliers. Cannot be destroyed by cooking
- Any infection or illness that is transferred to people by the food they eat
- Wet hands with warm running water
Rub hands together for 15 seconds, including between fingers and under fingernails.
Dry hands using single-use paper towels
Turn off faucet with paper towels
- Chemical substance that can contaminate food. e.g. sanitizer, copper from food equipment, acidic foods and galvanized equipment
- a Iodine
- b Sporeforming bacteria can survive the cooking process: True or false
- c Recordkeeping
- d Bacilus Cereus is a
- e Signs of rodent infestation
- f Dairy product receiving qualifications
- g Cryptosporidium parvum is a
- h Personal hygeine
- i Hot holding product temperature should be checked at least every __ hours
- j Three most common chemical sanitizers
- k Perfringens food poisoning
- l Which factors of FAT TOM are the most important?
- m Fungi
- n 6 factors that affect bacterial growth
- o 3 compartment sink
- p Staphylococcus
- q Trichinellosis
- r Common allergies include
- s Products thawed under running cool water can be done so for how long?
- t Enterohemorrhagic Escherichia coli
- u Anisakiasis
- v What is the only type of jewelry allowed to be worn by food handlers?
- w Lysteriosis
- x Five risk factors for foodborne illness
- y Salmonella
- z Baked or boiled potatoes
- aa Ciguartera toxin
- ab Handwashing process
- ac Bacteria will grow on foods with a water activity of....
- ad Cross connection
- ae Types of cleaning agents
- af According to the BOOK, how long should you spend actively washing your hands with soap during the handwashing process?
- ag Wood may be used for cutting boards, etc if
- ah HACCP
- ai Bacteria multiply every _, _, _ minutes
- aj Foodborne disease outbreak
- ak Physical hazards and examples
- al Tofu
- am Biological hazards and examples
- an Cryptosporidiosis
- ao Who is part of the highly susceptible population?
- ap Fish
- aq Shellfish and Crustaceans
- ar Validation
- as Types of cross-contamination
- at Refuse
- au Decline phase
- av Campylobacteriosis
- aw Poultry
- ax Cooking equipment certified as
- ay Rodents
- az Chemical hazards and examples
- ba Beef, Veal, Lamb Cooking Temperature
- bb E. coli O157:H7
- bc Does cooking destroy mold?
- bd Vegetative bacteria cell
- be Toxin-mediated foodborne infection
- bf Integrated pest management
- bg Ground Meat Cooking Temperature
- bh Potentially hazardous foods are generally...
- bi Cut melons
- bj Types of flies
- bk Warranty of sale
- bl Cleaning
- bm Hepatitis A
- bn Bacilis Cereus
- bo 3 categories of hazards
- bp These illness are cause for exclusion or restriction.
- bq Cold holding temperature
- br FIFO
- bs Botulism
- bt What comes first: Cleaning or sanitizing?
- bu FAT TOM
- bv Pathogen
- bw Hot holding temperature
- bx The first line of defense against foodborne illness is...
- by Foodborne infection
- bz E. coli O157:H7 is a
- ca Scombroid poisoning
- cb MSDS
- cc Meats
- cd Pork receiving qualifications
- ce Chlorine
- cf Lag phase
- cg Shigellosis
- ch When is the person in charge required to maintain confidentiality of an employee's illness?
- ci Shellfish receiving qualifications
- cj Yersiniosis
- ck Microwave cooking temperature
- cl Milk/Milk Products
- cm Egg Cooking Temperature
- cn Cut leafy greens
- co Stationary phase
- cp Foodborne intoxication
- cq Norovirus
- cr Heat-treated plants foods
- cs Factors that affect the cleaning process
- ct Backflow
- cu Log phase
- cv Potentially hazardous foods
- cw Verification
- cx Rotavirus
- cy In-place cleaning and sanitizing
- cz Egg receiving qualifications
- da Anaerobic bacteria
- db 7 Principles of HACCP
- dc Poultry receiving qualifications
- dd How long should an employee be excluded if serving a high risk population?
- de Do you have to wash your hands before putting on gloves?
- df Biological toxins
- dg Time and temperature foods must be cooled within
- dh Foodborne illness is responsible for how many (million) illnesses and how many deaths per year in the US?
- di Spore
- dj Toxoplasmosis
- dk Frozen food receiving qualifications
- dl Cockroaches
- dm Conditional employee
- dn Bacteria grow in 4 phases:
- do Sanitizing
- dp Soy-protein foods
- dq Parasite
- dr Super danger zone for temperature
- ds Viruses
- dt Signs of cockroach infestation
- du Hepatits A
- dv Consumer must prove these 3 things if they believe they became ill from food
- dw Garlic in oil mixtures
- dx Refrigerator certified as
- dy Quats
- dz Vibrio infection
- ea Garbage
- eb Shell eggs
- ec Critical limit is...
- ed Aerobic bacteria
- ee Temperature danger zone
- ef Beef receiving qualifications
- eg FDA food code freezing temps for fish
- eh Giardiasis
- ei Air gap
- ej Hepatitis A is a
- ek Crustacea receiving qualifications
- el Cooked rice
- em The single greatest threat to food safety is...
- en Cooked beans
- eo Person in Charge
- ep Fresh sprouts and seeds
- eq Potable vs non potable water
- er Foodborne illness
- es Ready-to-eat foods
- et Food allergy
- eu MSDS contains
- ev Mold
- ew Fish receiving qualifications
- ex Cut tomatos
- ey Imminent health hazard
- ez Cyclosporiasis
- fa Vibrio parahaemolyticus