180 Multiple choice questions
- To prevent backflow.
- Bright red, firm, and elastic. USDA inspection marked. 41* or below.
- The occurrence or TWO OR MORE cases of similar illness resulting from the ingestions of a common food
- Foods that require no further preparation (washing or cooking) prior to consumption
- 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
from contaminated hands, common is wards and day care centers,
especially in handling ready-to-eat foods and serving. Onset 1-3 days
- When bacteria die off faster than they multiply
- Food, acidity, time, temperature, oxygen, moisture
- Intoxication from canned foods. Onset 4-36 hours after ingestion.
- naturally occurring, causes foodborne intoxication
- Alive and packed on ice. Between 32 and 41
- Infection from fresh produce contaminated by infected stool. Onset 1 week after ingestion.
- Infection from contaminated drinking or recreational waters. Onset 1-3 days after ingestion.
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
- NSF/ANSI 7 Commercial refrigerators and freezers.
- Any infection or illness that is transferred to people by the food they eat
- The person present at a food establishment who is responsible for the operation at the time of inspection
- PHF (tofu)
- Clean THEN sanitize
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.
- .85 or higher.
- Bacteria that requires oxygen to grow
- ...starting with safe products and ingredients.
- Toxin-mediated infection from slowly cooled foods, usually from meats. Spore-forming activity. Onset 8-12 hours after ingestion.
- Infection from meats, oysters, fish, and raw milk. Person to person transfer also possible. Onset 1-2 days after ingestion.
- Beginning phase when bacteria adjust to environment - food taken out of freezer
from bacteria in warm, coastal waters found a way into human carrier,
or infected seafood, especially oysters. Onset within 16 hours of
- Foods that will support the growth of microorganisms or have previously been involved in foodborne disease outbreaks
- BOUND record book, all documents signed by 2.
- Every 2 hours
- Considered a chemical hazard.
Held at improper temperature. 2.Undercooked food. 3. Contaminated food
equipment 4. Food from an unsafe source (non-approved suppliers). 5.
Poor personal hygiene.
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
- 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
The food served to them was unsafe. 2. The food served caused them
harm. 3. The food service operator violated the warranty of sale.
- Materials Safety Data Sheets
- From 135 to 70 within 2 hours. From 70 to 41 in four hours.
- an illness caused by eating a food containing a chemical hazard or toxin
- When the rate that bacteria reproduce is the same as the rate at which bacteria die
- 135* or above
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
- Bacteria that cannot grow in the presence of oxygen
- The American, German, Oriental and Brown Banded. The German is the most common in the US
- an individual's general state of health, his hygienic practices and habits, and the cleanliness of his person and clothing
- PHF (meats - beef pork lamb)
- the wood is hard maple or equivalent.
from poultry. Cattle and sheep can infect milk from the animals. Raw
poultry and unpasteurized milk. Onset 2-4 days after ingestion.
- PHF (rice)
- NSF/ANSI 4 Commercial cooking, rethermalization, and powered hot food holding and transport equipment.
- high in protein, moist, and chemically neutral or only slightly acidic.
- A very small organism that survives by living on a host organism
- Any form of waste material, including trash, garbage, and recyclable materials
- Must be received fully frozen. Large ice crystals indicates the item has been refrozen.
living organisms, or the waste of living organisms, that may
contaminate food. Microorganisms. Bacteria, viruses, parasites, fungi.
- Bacteria adjust to their surroundings and begin to rapidly reproduce - room temperature, temp danger zone
- 9, 15, 20 minutes
- The process of removing visible soil from a surface
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.
- Small, capsule shaped egg casings, droppings that resembled grains of black pepper
- PHF (poultry)
- Cheapest and most commonly used sanitizer. Concentration of 50 ppm between 75 and 115
- Chemical substance that can contaminate food. e.g. sanitizer, copper from food equipment, acidic foods and galvanized equipment
- 8 major allergens: milk, eggs, fish, soy, shellfish, peanuts, tree nuts, wheat proteins. As well as MSG, nitrites and sulfites.
- refuse containing food matter or wet material
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.
Shigella, Enterohemorrhagic, or Shiga Toxin E. Coli
- The written checks that happen during the implementation of the HACCP plan and then put into record keeping.
- PHF (garlic in oil)
- a type of fungi that spoils food and may produce toxins that pose serious health risks.
- PHF (potatoes)
- The process of reducing the number of live microorganisms on a surface to levels that are considered safe.
- 41* or below
from seafoods, especially cod, haddock, fluke, pacific salmon, herring,
flounder, and monkfish. Onset 1 hour to 2 weeks after ingestion.
- Salmonella Typhi - 3 months
E. Coli - 1 month
of cleaning and sanitizing in which objects are manually washed,
rinsed, and sanitized without moving the objects to a sink or
- Rinse, scrape or soak
Wash with detergent
- First in, first out
- Yes, but not the toxins they produce. Molded food should be disposed.
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
- -4* or below for 7 days
-31* or below for 15 hours
OR -31* until solid and then stored at -4 for 24 hours
- FAT TOM - food, acidity, time, temperature, oxygen, moisture
- Pink, firm, and elastic. USDA inspection marked. 41* or below.
- Liquid milk must be pasteurized and marked as Grade A. Sell by dates on packaging. 41* or below.
- A physical connection between a potable water system and a source of contamination
- Implied guarantee that product sold is safe
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
- Runways, burrows, droppings (shiny at first, gray if old), rubmarks, tracks, and gnaw marks
- microorganisms that cause disease
- PHF (sprouts and seeds)
- A group of organisms which includes molds, yeasts, and mushrooms.
- Lag, log, stationary, decline
- 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.
- Infection from raw or undercooked meats. Cats are principal carriers. Onset 5 - 23 days after ingestion.
- Any foreign object or particle that may be introduced into food. e.g. a bandaid, metal shavings from a can, jewelry
- PHF (fish)
- Young children, the elderly, pregnant women, those who have weakened immune systems
- PHF (soy)
- PHF (cut melons)
- PHF (heat-treated plant)
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.
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
- An illness caused by eating food containing live pathogenic organisms
from undercooked, raw, or contaminated fish or shellfish, common along
coasts. Onset 4-96 hours after ingestion, usually 15.
from shellfish (raw and insufficiently prepared) and salad ingredients
(from an ill food handler), from contaminated water. Onset 1-2 days
- PHF (eggs)
- House flies, blow flies, fruit flies
water is free of contaminant, safe for drinking. Non-potable water is
known to contain contaminants, not safe for human consumption.
- A plan wedding bands. Even medical jewelry is prohibited.
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.
- 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
- Inactive or dormant state of some types of bacteria in which it is protected from harsh environment but cannot reproduce
sanitizer that is effective at low concentrations and is less corrosive
and irritating than chlorine. 12.5 to 25 ppm. Between 75 and 120
- PHF (shellfish)
- Clean and intact. 45* or below
- E. coli - especially those which produce Shiga toxins.
- PHF (milk)
of toxin-mediated infection from grains, meats, rice products, milk,
vegetables. Onset variable depending on symptoms 30 mins - 15 hours
- 15 seconds.
- The temperature. a number.
- PHF (tomato)
- Chlorine, Iodine, Quats
- Infection from raw meats, poultry, eggs, etc. Onset 6-48 hours after ingestion.
- Infection from soft cheeses, unpasteurized milk, imported seafood. Onset 3-70 days after ingestion, usually 2-3 days.
Infection from improperly processed meat of animals which are
carnivorous, such as pork. Onset time 1 week after consumption.
- PHF (beans)
- Smallest form of microorganisms. Cannot reproduce on their own or grow on food e.g. Hepatitis A, Norovirus
- Infection from contaminated drinking or recreational waters. Onset 2-10 days after ingestion.
- Physical, chemical, and biological
- Must be alive and packed on ice. Seawater smell. Shellstock identification tags, saved for 90 days. Between 32 and 41
- House mouse, roof rat, Norway rat
- An illness caused by eating food containing live pathogenic organisms that reproduce within the intestines and produce toxins.
- PHF (greens)
- The flow of non-potable water or contamination into a potable water supply caused by backsiphonage.
- 76 million illnesses and 5,000 deaths.
- Time and temperature
- Checking the HACCP plan to make sure it is current and the measure work for what is being served, etc.
- Up to 2 hours.
- A disease caused by a virus that can be transmitted through food by poor personal hygiene practices or by contaminated water.
- Almost white in color, no dark discolorations. No noticeable odor. Not sticky. USDA inspection marked. 41* or below.
sanitizer that is noncorrosive, nonirritating, and is effective at most
temperatures and PH levels. 200ppm and temps above 75*