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  1. ...starting with safe products and ingredients.
  2. BOUND record book, all documents signed by 2.
  3. PHF (cut melons)
  4. Any living organisms, or the waste of living organisms, that may contaminate food. Microorganisms. Bacteria, viruses, parasites, fungi.
  5. A physical connection between a potable water system and a source of contamination
  6. PHF (sprouts and seeds)
  7. Infection from contaminated drinking or recreational waters. Onset 2-10 days after ingestion.
  8. First in, first out
  9. 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.
  10. Yes
  11. Any foreign object or particle that may be introduced into food. e.g. a bandaid, metal shavings from a can, jewelry
  12. Infection from meats, oysters, fish, and raw milk. Person to person transfer also possible. Onset 1-2 days after ingestion.
  13. 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.
  14. Alive and packed on ice. Between 32 and 41
  15. Considered a chemical hazard.
  16. Small, capsule shaped egg casings, droppings that resembled grains of black pepper
  17. 15 seconds.
  18. Beginning phase when bacteria adjust to environment - food taken out of freezer
  19. 145*
  20. Materials Safety Data Sheets
  21. 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.
  22. Bright red, firm, and elastic. USDA inspection marked. 41* or below.
  23. PHF (milk)
  24. .85 or higher.
  25. Time and temperature
  26. 41-135
  27. Infection from undercooked, raw, or contaminated fish or shellfish, common along coasts. Onset 4-96 hours after ingestion, usually 15.
  28. The American, German, Oriental and Brown Banded. The German is the most common in the US
  29. PHF (garlic in oil)
  30. 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.
  31. True
  32. Liquid milk must be pasteurized and marked as Grade A. Sell by dates on packaging. 41* or below.
  33. An illness caused by eating food containing live pathogenic organisms
  34. Always!
  35. an individual's general state of health, his hygienic practices and habits, and the cleanliness of his person and clothing
  36. Bacteria that requires oxygen to grow
  37. Bacteria
  38. Detergents
    Degreasers
    Acid cleaners
    Abrasives
  39. -4* or below for 7 days
    -31* or below for 15 hours
    OR -31* until solid and then stored at -4 for 24 hours
  40. Intoxication from canned foods. Onset 4-36 hours after ingestion.
  41. Infection from contaminated drinking or recreational waters. Onset 1-3 days after ingestion.
  42. When the rate that bacteria reproduce is the same as the rate at which bacteria die
  43. 135* or above
  44. 155*F
  45. PHF (potatoes)
  46. 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.
  47. 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.
  48. PHF (heat-treated plant)
  49. Foods that require no further preparation (washing or cooking) prior to consumption
  50. 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.
  51. From a spore, an active cell which can reproduce and produce waste
  52. Up to 2 hours.
  53. 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.
  54. Potable water is free of contaminant, safe for drinking. Non-potable water is known to contain contaminants, not safe for human consumption.
  55. microorganisms that cause disease
  56. Infection from shellfish (raw and insufficiently prepared) and salad ingredients (from an ill food handler), from contaminated water. Onset 1-2 days after ingestion.
  57. Infection from soft cheeses, unpasteurized milk, imported seafood. Onset 3-70 days after ingestion, usually 2-3 days.
  58. Implied guarantee that product sold is safe
  59. An illness caused by eating food containing live pathogenic organisms that reproduce within the intestines and produce toxins.
  60. 145*F
  61. Infection from bacteria in warm, coastal waters found a way into human carrier, or infected seafood, especially oysters. Onset within 16 hours of ingestion.
  62. The flow of non-potable water or contamination into a potable water supply caused by backsiphonage.
  63. 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
  64. 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.
  65. 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
    PPE information
    Emergency procedures and first aid
    The date the MSDS was prepared
  66. PHF (soy)
  67. PHF (eggs)
  68. Toxin-mediated infection from slowly cooled foods, usually from meats. Spore-forming activity. Onset 8-12 hours after ingestion.
  69. A disease caused by a virus that can be transmitted through food by poor personal hygiene practices or by contaminated water.
  70. PHF (beans)
  71. Physical, chemical, and biological
  72. PHF (tomato)
  73. Infection from raw or undercooked meats. Cats are principal carriers. Onset 5 - 23 days after ingestion.
  74. E. coli - especially those which produce Shiga toxins.
  75. microorganisms
  76. Bacteria that cannot grow in the presence of oxygen
  77. A group of organisms which includes molds, yeasts, and mushrooms.
  78. The process of removing visible soil from a surface
  79. Clean and intact. 45* or below
  80. PHF (greens)
  81. Yes, but not the toxins they produce. Molded food should be disposed.
  82. an illness caused by eating a food containing a chemical hazard or toxin
  83. Cheapest and most commonly used sanitizer. Concentration of 50 ppm between 75 and 115
  84. Hazard Analysis
    Identify CCPs
    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.
  85. 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
  86. 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.
  87. When bacteria die off faster than they multiply
  88. Infection from poultry. Cattle and sheep can infect milk from the animals. Raw poultry and unpasteurized milk. Onset 2-4 days after ingestion.
  89. To prevent backflow.
  90. naturally occurring, causes foodborne intoxication
  91. Salmonella Typhi - 3 months
    E. Coli - 1 month
  92. Lag, log, stationary, decline
  93. Roundworms. Infection from improperly processed meat of animals which are carnivorous, such as pork. Onset time 1 week after consumption.
  94. House mouse, roof rat, Norway rat
  95. Intoxication of toxin-mediated infection from grains, meats, rice products, milk, vegetables. Onset variable depending on symptoms 30 mins - 15 hours after ingestion.
  96. Bacteria adjust to their surroundings and begin to rapidly reproduce - room temperature, temp danger zone
  97. Any form of waste material, including trash, garbage, and recyclable materials
  98. The occurrence or TWO OR MORE cases of similar illness resulting from the ingestions of a common food
  99. Almost white in color, no dark discolorations. No noticeable odor. Not sticky. USDA inspection marked. 41* or below.
  100. Virus
  101. a type of fungi that spoils food and may produce toxins that pose serious health risks.
  102. 41* or below
  103. Pink, firm, and elastic. USDA inspection marked. 41* or below.
  104. Food, acidity, time, temperature, oxygen, moisture
  105. Inactive or dormant state of some types of bacteria in which it is protected from harsh environment but cannot reproduce
  106. 76 million illnesses and 5,000 deaths.
  107. A plan wedding bands. Even medical jewelry is prohibited.
  108. refuse containing food matter or wet material
  109. Rinse, scrape or soak
    Wash with detergent
    Rinse
    Sanitize
    Air dry
  110. 9, 15, 20 minutes
  111. A very small organism that survives by living on a host organism
  112. PHF (meats - beef pork lamb)
  113. Chlorine, Iodine, Quats
  114. high in protein, moist, and chemically neutral or only slightly acidic.
  115. PHF (poultry)
  116. NSF/ANSI 7 Commercial refrigerators and freezers.
  117. Parasite
  118. 8 major allergens: milk, eggs, fish, soy, shellfish, peanuts, tree nuts, wheat proteins. As well as MSG, nitrites and sulfites.
  119. The temperature. a number.
  120. Infection from fresh produce contaminated by infected stool. Onset 1 week after ingestion.
  121. Infection from raw meats, poultry, eggs, etc. Onset 6-48 hours after ingestion.
  122. 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.
  123. House flies, blow flies, fruit flies
  124. The process of reducing the number of live microorganisms on a surface to levels that are considered safe.
  125. Every 2 hours
  126. PHF (fish)
  127. 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
  128. Must be received fully frozen. Large ice crystals indicates the item has been refrozen.
  129. Chemical sanitizer that is noncorrosive, nonirritating, and is effective at most temperatures and PH levels. 200ppm and temps above 75*
  130. Clean THEN sanitize
  131. Method of cleaning and sanitizing in which objects are manually washed, rinsed, and sanitized without moving the objects to a sink or warewashing machine.
  132. 165*
  133. Bacteria.
  134. Runways, burrows, droppings (shiny at first, gray if old), rubmarks, tracks, and gnaw marks
  135. The person present at a food establishment who is responsible for the operation at the time of inspection
  136. Infection from seafoods, especially cod, haddock, fluke, pacific salmon, herring, flounder, and monkfish. Onset 1 hour to 2 weeks after ingestion.
  137. Must be alive and packed on ice. Seawater smell. Shellstock identification tags, saved for 90 days. Between 32 and 41
  138. Smallest form of microorganisms. Cannot reproduce on their own or grow on food e.g. Hepatitis A, Norovirus
  139. The written checks that happen during the implementation of the HACCP plan and then put into record keeping.
  140. 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.
  141. the wood is hard maple or equivalent.
  142. Foods that will support the growth of microorganisms or have previously been involved in foodborne disease outbreaks
  143. PHF (shellfish)
  144. FAT TOM - food, acidity, time, temperature, oxygen, moisture
  145. Norovirus
    Hepatitis A
    Shigella, Enterohemorrhagic, or Shiga Toxin E. Coli
    Salmonella Typhi
  146. Young children, the elderly, pregnant women, those who have weakened immune systems
  147. NSF/ANSI 4 Commercial cooking, rethermalization, and powered hot food holding and transport equipment.
  148. 70-125
  149. PHF (rice)
  150. People-to-food
    food-to-food
    equipment-to-food
  151. From 135 to 70 within 2 hours. From 70 to 41 in four hours.
  152. PHF (tofu)
  153. Checking the HACCP plan to make sure it is current and the measure work for what is being served, etc.
  154. 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
  155. Any infection or illness that is transferred to people by the food they eat
  156. Wet hands with warm running water
    Apply soap
    Rub hands together for 15 seconds, including between fingers and under fingernails.
    Rinse
    Dry hands using single-use paper towels
    Turn off faucet with paper towels
  157. Chemical substance that can contaminate food. e.g. sanitizer, copper from food equipment, acidic foods and galvanized equipment
  1. a Iodine
  2. b Sporeforming bacteria can survive the cooking process: True or false
  3. c Recordkeeping
  4. d Bacilus Cereus is a
  5. e Signs of rodent infestation
  6. f Dairy product receiving qualifications
  7. g Cryptosporidium parvum is a
  8. h Personal hygeine
  9. i Hot holding product temperature should be checked at least every __ hours
  10. j Three most common chemical sanitizers
  11. k Perfringens food poisoning
  12. l Which factors of FAT TOM are the most important?
  13. m Fungi
  14. n 6 factors that affect bacterial growth
  15. o 3 compartment sink
  16. p Staphylococcus
  17. q Trichinellosis
  18. r Common allergies include
  19. s Products thawed under running cool water can be done so for how long?
  20. t Enterohemorrhagic Escherichia coli
  21. u Anisakiasis
  22. v What is the only type of jewelry allowed to be worn by food handlers?
  23. w Lysteriosis
  24. x Five risk factors for foodborne illness
  25. y Salmonella
  26. z Baked or boiled potatoes
  27. aa Ciguartera toxin
  28. ab Handwashing process
  29. ac Bacteria will grow on foods with a water activity of....
  30. ad Cross connection
  31. ae Types of cleaning agents
  32. af According to the BOOK, how long should you spend actively washing your hands with soap during the handwashing process?
  33. ag Wood may be used for cutting boards, etc if
  34. ah HACCP
  35. ai Bacteria multiply every _, _, _ minutes
  36. aj Foodborne disease outbreak
  37. ak Physical hazards and examples
  38. al Tofu
  39. am Biological hazards and examples
  40. an Cryptosporidiosis
  41. ao Who is part of the highly susceptible population?
  42. ap Fish
  43. aq Shellfish and Crustaceans
  44. ar Validation
  45. as Types of cross-contamination
  46. at Refuse
  47. au Decline phase
  48. av Campylobacteriosis
  49. aw Poultry
  50. ax Cooking equipment certified as
  51. ay Rodents
  52. az Chemical hazards and examples
  53. ba Beef, Veal, Lamb Cooking Temperature
  54. bb E. coli O157:H7
  55. bc Does cooking destroy mold?
  56. bd Vegetative bacteria cell
  57. be Toxin-mediated foodborne infection
  58. bf Integrated pest management
  59. bg Ground Meat Cooking Temperature
  60. bh Potentially hazardous foods are generally...
  61. bi Cut melons
  62. bj Types of flies
  63. bk Warranty of sale
  64. bl Cleaning
  65. bm Hepatitis A
  66. bn Bacilis Cereus
  67. bo 3 categories of hazards
  68. bp These illness are cause for exclusion or restriction.
  69. bq Cold holding temperature
  70. br FIFO
  71. bs Botulism
  72. bt What comes first: Cleaning or sanitizing?
  73. bu FAT TOM
  74. bv Pathogen
  75. bw Hot holding temperature
  76. bx The first line of defense against foodborne illness is...
  77. by Foodborne infection
  78. bz E. coli O157:H7 is a
  79. ca Scombroid poisoning
  80. cb MSDS
  81. cc Meats
  82. cd Pork receiving qualifications
  83. ce Chlorine
  84. cf Lag phase
  85. cg Shigellosis
  86. ch When is the person in charge required to maintain confidentiality of an employee's illness?
  87. ci Shellfish receiving qualifications
  88. cj Yersiniosis
  89. ck Microwave cooking temperature
  90. cl Milk/Milk Products
  91. cm Egg Cooking Temperature
  92. cn Cut leafy greens
  93. co Stationary phase
  94. cp Foodborne intoxication
  95. cq Norovirus
  96. cr Heat-treated plants foods
  97. cs Factors that affect the cleaning process
  98. ct Backflow
  99. cu Log phase
  100. cv Potentially hazardous foods
  101. cw Verification
  102. cx Rotavirus
  103. cy In-place cleaning and sanitizing
  104. cz Egg receiving qualifications
  105. da Anaerobic bacteria
  106. db 7 Principles of HACCP
  107. dc Poultry receiving qualifications
  108. dd How long should an employee be excluded if serving a high risk population?
  109. de Do you have to wash your hands before putting on gloves?
  110. df Biological toxins
  111. dg Time and temperature foods must be cooled within
  112. dh Foodborne illness is responsible for how many (million) illnesses and how many deaths per year in the US?
  113. di Spore
  114. dj Toxoplasmosis
  115. dk Frozen food receiving qualifications
  116. dl Cockroaches
  117. dm Conditional employee
  118. dn Bacteria grow in 4 phases:
  119. do Sanitizing
  120. dp Soy-protein foods
  121. dq Parasite
  122. dr Super danger zone for temperature
  123. ds Viruses
  124. dt Signs of cockroach infestation
  125. du Hepatits A
  126. dv Consumer must prove these 3 things if they believe they became ill from food
  127. dw Garlic in oil mixtures
  128. dx Refrigerator certified as
  129. dy Quats
  130. dz Vibrio infection
  131. ea Garbage
  132. eb Shell eggs
  133. ec Critical limit is...
  134. ed Aerobic bacteria
  135. ee Temperature danger zone
  136. ef Beef receiving qualifications
  137. eg FDA food code freezing temps for fish
  138. eh Giardiasis
  139. ei Air gap
  140. ej Hepatitis A is a
  141. ek Crustacea receiving qualifications
  142. el Cooked rice
  143. em The single greatest threat to food safety is...
  144. en Cooked beans
  145. eo Person in Charge
  146. ep Fresh sprouts and seeds
  147. eq Potable vs non potable water
  148. er Foodborne illness
  149. es Ready-to-eat foods
  150. et Food allergy
  151. eu MSDS contains
  152. ev Mold
  153. ew Fish receiving qualifications
  154. ex Cut tomatos
  155. ey Imminent health hazard
  156. ez Cyclosporiasis
  157. fa Vibrio parahaemolyticus