Question types

Start with

Question limit

of 180 available terms

Print test

180 Multiple choice questions

  1. To prevent backflow.
  2. 145*
  3. Bright red, firm, and elastic. USDA inspection marked. 41* or below.
  4. The occurrence or TWO OR MORE cases of similar illness resulting from the ingestions of a common food
  5. Foods that require no further preparation (washing or cooking) prior to consumption
  6. 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
  7. 165*
  8. 145*
  9. 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.
  10. When bacteria die off faster than they multiply
  11. Food, acidity, time, temperature, oxygen, moisture
  12. Intoxication from canned foods. Onset 4-36 hours after ingestion.
  13. naturally occurring, causes foodborne intoxication
  14. Alive and packed on ice. Between 32 and 41
  15. Infection from fresh produce contaminated by infected stool. Onset 1 week after ingestion.
  16. Infection from contaminated drinking or recreational waters. Onset 1-3 days after ingestion.
  17. 145*
  18. Bacteria
  19. microorganisms
  20. 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.
  21. NSF/ANSI 7 Commercial refrigerators and freezers.
  22. Any infection or illness that is transferred to people by the food they eat
  23. Virus
  24. The person present at a food establishment who is responsible for the operation at the time of inspection
  25. 41-135
  26. PHF (tofu)
  27. Clean THEN sanitize
  28. 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.
  29. .85 or higher.
  30. Bacteria that requires oxygen to grow
  31. ...starting with safe products and ingredients.
  32. Toxin-mediated infection from slowly cooled foods, usually from meats. Spore-forming activity. Onset 8-12 hours after ingestion.
  33. Infection from meats, oysters, fish, and raw milk. Person to person transfer also possible. Onset 1-2 days after ingestion.
  34. Beginning phase when bacteria adjust to environment - food taken out of freezer
  35. Infection from bacteria in warm, coastal waters found a way into human carrier, or infected seafood, especially oysters. Onset within 16 hours of ingestion.
  36. Foods that will support the growth of microorganisms or have previously been involved in foodborne disease outbreaks
  37. BOUND record book, all documents signed by 2.
  38. Every 2 hours
  39. Considered a chemical hazard.
  40. 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.
  41. 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.
  42. 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
  43. 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.
  44. Materials Safety Data Sheets
  45. From 135 to 70 within 2 hours. From 70 to 41 in four hours.
  46. 145*
  47. an illness caused by eating a food containing a chemical hazard or toxin
  48. Bacteria
  49. When the rate that bacteria reproduce is the same as the rate at which bacteria die
  50. True
  51. Bacteria
  52. Parasite
  53. 135* or above
  54. Bacteria
  55. 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.
  56. From a spore, an active cell which can reproduce and produce waste
  57. Bacteria that cannot grow in the presence of oxygen
  58. Parasite
  59. Detergents
    Acid cleaners
  60. The American, German, Oriental and Brown Banded. The German is the most common in the US
  61. an individual's general state of health, his hygienic practices and habits, and the cleanliness of his person and clothing
  62. PHF (meats - beef pork lamb)
  63. the wood is hard maple or equivalent.
  64. Infection from poultry. Cattle and sheep can infect milk from the animals. Raw poultry and unpasteurized milk. Onset 2-4 days after ingestion.
  65. PHF (rice)
  66. NSF/ANSI 4 Commercial cooking, rethermalization, and powered hot food holding and transport equipment.
  67. People-to-food
  68. high in protein, moist, and chemically neutral or only slightly acidic.
  69. A very small organism that survives by living on a host organism
  70. Any form of waste material, including trash, garbage, and recyclable materials
  71. Must be received fully frozen. Large ice crystals indicates the item has been refrozen.
  72. Any living organisms, or the waste of living organisms, that may contaminate food. Microorganisms. Bacteria, viruses, parasites, fungi.
  73. Bacteria adjust to their surroundings and begin to rapidly reproduce - room temperature, temp danger zone
  74. 9, 15, 20 minutes
  75. The process of removing visible soil from a surface
  76. 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.
  77. Parasite
  78. Small, capsule shaped egg casings, droppings that resembled grains of black pepper
  79. PHF (poultry)
  80. Cheapest and most commonly used sanitizer. Concentration of 50 ppm between 75 and 115
  81. Chemical substance that can contaminate food. e.g. sanitizer, copper from food equipment, acidic foods and galvanized equipment
  82. 8 major allergens: milk, eggs, fish, soy, shellfish, peanuts, tree nuts, wheat proteins. As well as MSG, nitrites and sulfites.
  83. refuse containing food matter or wet material
  84. Virus
  85. 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.
  86. Norovirus
    Hepatitis A
    Shigella, Enterohemorrhagic, or Shiga Toxin E. Coli
    Salmonella Typhi
  87. The written checks that happen during the implementation of the HACCP plan and then put into record keeping.
  88. 155*F
  89. PHF (garlic in oil)
  90. Parasite
  91. a type of fungi that spoils food and may produce toxins that pose serious health risks.
  92. PHF (potatoes)
  93. Bacteria.
  94. The process of reducing the number of live microorganisms on a surface to levels that are considered safe.
  95. 41* or below
  96. Infection from seafoods, especially cod, haddock, fluke, pacific salmon, herring, flounder, and monkfish. Onset 1 hour to 2 weeks after ingestion.
  97. Yes
  98. Salmonella Typhi - 3 months
    E. Coli - 1 month
  99. Bacteria
  100. Method of cleaning and sanitizing in which objects are manually washed, rinsed, and sanitized without moving the objects to a sink or warewashing machine.
  101. Rinse, scrape or soak
    Wash with detergent
    Air dry
  102. First in, first out
  103. Yes, but not the toxins they produce. Molded food should be disposed.
  104. 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
  105. -4* or below for 7 days
    -31* or below for 15 hours
    OR -31* until solid and then stored at -4 for 24 hours
  106. FAT TOM - food, acidity, time, temperature, oxygen, moisture
  107. Pink, firm, and elastic. USDA inspection marked. 41* or below.
  108. Bacteria
  109. Liquid milk must be pasteurized and marked as Grade A. Sell by dates on packaging. 41* or below.
  110. A physical connection between a potable water system and a source of contamination
  111. Implied guarantee that product sold is safe
  112. 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.
  113. Runways, burrows, droppings (shiny at first, gray if old), rubmarks, tracks, and gnaw marks
  114. Parasite
  115. microorganisms that cause disease
  116. PHF (sprouts and seeds)
  117. A group of organisms which includes molds, yeasts, and mushrooms.
  118. Lag, log, stationary, decline
  119. 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.
  120. Infection from raw or undercooked meats. Cats are principal carriers. Onset 5 - 23 days after ingestion.
  121. Any foreign object or particle that may be introduced into food. e.g. a bandaid, metal shavings from a can, jewelry
  122. PHF (fish)
  123. Young children, the elderly, pregnant women, those who have weakened immune systems
  124. PHF (soy)
  125. Bacteria
  126. PHF (cut melons)
  127. PHF (heat-treated plant)
  128. 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.
  129. 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
  130. An illness caused by eating food containing live pathogenic organisms
  131. Always!
  132. Infection from undercooked, raw, or contaminated fish or shellfish, common along coasts. Onset 4-96 hours after ingestion, usually 15.
  133. Infection from shellfish (raw and insufficiently prepared) and salad ingredients (from an ill food handler), from contaminated water. Onset 1-2 days after ingestion.
  134. PHF (eggs)
  135. House flies, blow flies, fruit flies
  136. Potable water is free of contaminant, safe for drinking. Non-potable water is known to contain contaminants, not safe for human consumption.
  137. A plan wedding bands. Even medical jewelry is prohibited.
  138. 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.
  139. Wet hands with warm running water
    Apply soap
    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
  140. Inactive or dormant state of some types of bacteria in which it is protected from harsh environment but cannot reproduce
  141. Virus
  142. 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
  143. PHF (shellfish)
  144. Bacteria
  145. Bacteria
  146. Clean and intact. 45* or below
  147. 165*
  148. E. coli - especially those which produce Shiga toxins.
  149. PHF (milk)
  150. Bacteria
  151. Intoxication of toxin-mediated infection from grains, meats, rice products, milk, vegetables. Onset variable depending on symptoms 30 mins - 15 hours after ingestion.
  152. 70-125
  153. 15 seconds.
  154. The temperature. a number.
  155. Parasite
  156. PHF (tomato)
  157. Chlorine, Iodine, Quats
  158. Infection from raw meats, poultry, eggs, etc. Onset 6-48 hours after ingestion.
  159. Infection from soft cheeses, unpasteurized milk, imported seafood. Onset 3-70 days after ingestion, usually 2-3 days.
  160. Roundworms. Infection from improperly processed meat of animals which are carnivorous, such as pork. Onset time 1 week after consumption.
  161. PHF (beans)
  162. Smallest form of microorganisms. Cannot reproduce on their own or grow on food e.g. Hepatitis A, Norovirus
  163. Infection from contaminated drinking or recreational waters. Onset 2-10 days after ingestion.
  164. Physical, chemical, and biological
  165. Must be alive and packed on ice. Seawater smell. Shellstock identification tags, saved for 90 days. Between 32 and 41
  166. House mouse, roof rat, Norway rat
  167. An illness caused by eating food containing live pathogenic organisms that reproduce within the intestines and produce toxins.
  168. PHF (greens)
  169. The flow of non-potable water or contamination into a potable water supply caused by backsiphonage.
  170. Bacteria
  171. 76 million illnesses and 5,000 deaths.
  172. Time and temperature
  173. Checking the HACCP plan to make sure it is current and the measure work for what is being served, etc.
  174. Up to 2 hours.
  175. 145*F
  176. A disease caused by a virus that can be transmitted through food by poor personal hygiene practices or by contaminated water.
  177. Almost white in color, no dark discolorations. No noticeable odor. Not sticky. USDA inspection marked. 41* or below.
  178. 165*
  179. Chemical sanitizer that is noncorrosive, nonirritating, and is effective at most temperatures and PH levels. 200ppm and temps above 75*
  180. 165*