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180 True/False questions

  1. MSDSPHF (tofu)

          

  2. Trichinella is aParasite

          

  3. What is the only type of jewelry allowed to be worn by food handlers?Time and temperature

          

  4. Types of cleaning agentsHouse flies, blow flies, fruit flies

          

  5. According to the BOOK, how long should you spend actively washing your hands with soap during the handwashing process?15 seconds.

          

  6. 7 Principles of HACCPHouse flies, blow flies, fruit flies

          

  7. Toxin-mediated foodborne infectionAn illness caused by eating food containing live pathogenic organisms that reproduce within the intestines and produce toxins.

          

  8. In-place cleaning and sanitizingPHF (garlic in oil)

          

  9. Hepatitis A is aIntoxication of toxin-mediated infection from grains, meats, rice products, milk, vegetables. Onset variable depending on symptoms 30 mins - 15 hours after ingestion.

          

  10. Foodborne disease outbreak41* or below

          

  11. Heat-treated plants foodsInfection 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.

          

  12. Cooked beansThe American, German, Oriental and Brown Banded. The German is the most common in the US

          

  13. These illness are cause for exclusion or restriction.Small, capsule shaped egg casings, droppings that resembled grains of black pepper

          

  14. FungiChemical sanitizer that is noncorrosive, nonirritating, and is effective at most temperatures and PH levels. 200ppm and temps above 75*

          

  15. Anisakis simplex is aBacteria

          

  16. VerificationChecking the HACCP plan to make sure it is current and the measure work for what is being served, etc.

          

  17. Three most common chemical sanitizersChlorine, Iodine, Quats

          

  18. Shell eggsPHF (eggs)

          

  19. Scombroid poisoningThe American, German, Oriental and Brown Banded. The German is the most common in the US

          

  20. Fish receiving qualificationsBright 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.

          

  21. Bacteria will grow on foods with a water activity of.....85 or higher.

          

  22. Poultry cooking temperature145*F

          

  23. Pork Cooking Temperature145*

          

  24. TofuFirst in, first out

          

  25. Conditional employeeWet 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

          

  26. Bacteria multiply every _, _, _ minutesPHF (garlic in oil)

          

  27. Beef, Veal, Lamb Cooking Temperature145*

          

  28. Shellfish and CrustaceansPHF (shellfish)

          

  29. Egg Cooking Temperature165*

          

  30. Giardia Lamblia is aThe temperature. a number.

          

  31. Temperature danger zone41-135

          

  32. Backflowmicroorganisms that cause disease

          

  33. Hot holding temperature145*

          

  34. Fresh sprouts and seedsPHF (sprouts and seeds)

          

  35. Person in ChargeThe person present at a food establishment who is responsible for the operation at the time of inspection

          

  36. What comes first: Cleaning or sanitizing?Detergents
    Degreasers
    Acid cleaners
    Abrasives

          

  37. Decline phaseThe American, German, Oriental and Brown Banded. The German is the most common in the US

          

  38. Clostridium perfringens is aBacteria

          

  39. Ciguartera toxinInfection from contaminated drinking or recreational waters. Onset 1-3 days after ingestion.

          

  40. Stationary phaseWhen the rate that bacteria reproduce is the same as the rate at which bacteria die

          

  41. Microwave cooking temperature145*F

          

  42. PoultryA group of organisms which includes molds, yeasts, and mushrooms.

          

  43. HACCPPHF (fish)

          

  44. Types of cross-contaminationA physical connection between a potable water system and a source of contamination

          

  45. ParasiteChemical sanitizer that is effective at low concentrations and is less corrosive and irritating than chlorine. 12.5 to 25 ppm. Between 75 and 120

          

  46. Handwashing processWhen bacteria die off faster than they multiply

          

  47. Norovirus is aVirus

          

  48. Baked or boiled potatoesPHF (beans)

          

  49. Personal hygeineInfection from meats, oysters, fish, and raw milk. Person to person transfer also possible. Onset 1-2 days after ingestion.

          

  50. NorovirusInfection from shellfish (raw and insufficiently prepared) and salad ingredients (from an ill food handler), from contaminated water. Onset 1-2 days after ingestion.

          

  51. Bacteria grow in 4 phases:Lag, log, stationary, decline

          

  52. Campylobacter jejuni is aBacteria

          

  53. Cooking equipment certified asNSF/ANSI 4 Commercial cooking, rethermalization, and powered hot food holding and transport equipment.

          

  54. Cross connectionPHF (cut melons)

          

  55. Biological hazards and examplesChemical substance that can contaminate food. e.g. sanitizer, copper from food equipment, acidic foods and galvanized equipment

          

  56. Vegetative bacteria cell41-135

          

  57. RefusePHF (tofu)

          

  58. Stuffed meat product cooking temperature165*

          

  59. Ground Meat Cooking Temperature145*

          

  60. RecordkeepingBOUND record book, all documents signed by 2.

          

  61. ValidationChecking the HACCP plan to make sure it is current and the measure work for what is being served, etc.

          

  62. Shellfish receiving qualificationsBright red, firm, and elastic. USDA inspection marked. 41* or below.

          

  63. Who is part of the highly susceptible population?Young children, the elderly, pregnant women, those who have weakened immune systems

          

  64. RotavirusInfection 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.

          

  65. Staphylococcus aureus is aVirus

          

  66. Vibrio parahaemolyticus is aInfection from undercooked, raw, or contaminated fish or shellfish, common along coasts. Onset 4-96 hours after ingestion, usually 15.

          

  67. Frozen food receiving qualificationsPink, firm, and elastic. USDA inspection marked. 41* or below.

          

  68. Whole beef or pork roasts cooking temperature145*

          

  69. AnisakiasisInfection from seafoods, especially cod, haddock, fluke, pacific salmon, herring, flounder, and monkfish. Onset 1 hour to 2 weeks after ingestion.

          

  70. Vibrio parahaemolyticusInfection from undercooked, raw, or contaminated fish or shellfish, common along coasts. Onset 4-96 hours after ingestion, usually 15.

          

  71. Five risk factors for foodborne illness1. Held at improper temperature. 2.Undercooked food. 3. Contaminated food equipment 4. Food from an unsafe source (non-approved suppliers). 5. Poor personal hygiene.

          

  72. FIFOa type of fungi that spoils food and may produce toxins that pose serious health risks.

          

  73. Bacilus Cereus is aBacteria

          

  74. ToxoplasmosisBacteria adjust to their surroundings and begin to rapidly reproduce - room temperature, temp danger zone

          

  75. Listeria monocytogenes/Lysteriosis is aBacteria

          

  76. FishMaterials Safety Data Sheets

          

  77. Potentially hazardous foodsFoods that will support the growth of microorganisms or have previously been involved in foodborne disease outbreaks

          

  78. Time and temperature foods must be cooled withinFrom 135 to 70 within 2 hours. From 70 to 41 in four hours.

          

  79. Clostridium botulinum/Botulism is aVirus

          

  80. Chemical hazards and examplesChemical substance that can contaminate food. e.g. sanitizer, copper from food equipment, acidic foods and galvanized equipment

          

  81. Signs of rodent infestationRunways, burrows, droppings (shiny at first, gray if old), rubmarks, tracks, and gnaw marks

          

  82. E. coli O157:H7Acute 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.

          

  83. Refrigerator certified asNSF/ANSI 7 Commercial refrigerators and freezers.

          

  84. Wood may be used for cutting boards, etc ifthe wood is hard maple or equivalent.

          

  85. Critical limit is...The temperature. a number.

          

  86. Factors that affect the cleaning processChlorine, Iodine, Quats

          

  87. Air gapSmallest form of microorganisms. Cannot reproduce on their own or grow on food e.g. Hepatitis A, Norovirus

          

  88. Reheating cooking temperature145*

          

  89. Cryptosporidium parvum is aParasite

          

  90. Physical hazards and examplesFoods that will support the growth of microorganisms or have previously been involved in foodborne disease outbreaks

          

  91. Potentially hazardous foods are generally...high in protein, moist, and chemically neutral or only slightly acidic.

          

  92. Salmonella/Salmonellosis is aBacteria

          

  93. BotulismIntoxication from canned foods. Onset 4-36 hours after ingestion.

          

  94. Pork receiving qualificationsBright red, firm, and elastic. USDA inspection marked. 41* or below.

          

  95. Milk/Milk ProductsPHF (milk)

          

  96. Foodborne infectionHouse mouse, roof rat, Norway rat

          

  97. 3 compartment sinkManufacturers 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

          

  98. Common allergies include8 major allergens: milk, eggs, fish, soy, shellfish, peanuts, tree nuts, wheat proteins. As well as MSG, nitrites and sulfites.

          

  99. Foodborne intoxicationAn illness caused by eating food containing live pathogenic organisms

          

  100. CleaningA very small organism that survives by living on a host organism

          

  101. Vibrio vulnificus is aBacteria

          

  102. E. coli O157:H7 is aAcute 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.

          

  103. Vibrio infectionInfection from bacteria in warm, coastal waters found a way into human carrier, or infected seafood, especially oysters. Onset within 16 hours of ingestion.

          

  104. Cyclospora cayetanensis is aParasite

          

  105. Cut leafy greensPHF (beans)

          

  106. FDA food code freezing temps for fish-4* or below for 7 days
    -31* or below for 15 hours
    OR -31* until solid and then stored at -4 for 24 hours

          

  107. Potable vs non potable water135* or above

          

  108. Shigella species is aBacteria

          

  109. Cooked riceAny form of waste material, including trash, garbage, and recyclable materials

          

  110. Soy-protein foodsInfection from meats, oysters, fish, and raw milk. Person to person transfer also possible. Onset 1-2 days after ingestion.

          

  111. Cut tomatosPHF (tofu)

          

  112. The first line of defense against foodborne illness is...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.

          

  113. TrichinellosisInfection from raw meats, poultry, eggs, etc. Onset 6-48 hours after ingestion.

          

  114. VirusesAny form of waste material, including trash, garbage, and recyclable materials

          

  115. MSDS containsManufacturers 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

          

  116. SalmonellaInactive or dormant state of some types of bacteria in which it is protected from harsh environment but cannot reproduce

          

  117. Hepatits AInfection 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.

          

  118. Cold holding temperature41* or below

          

  119. Hepatitis AVirus

          

  120. YersiniosisInfection from soft cheeses, unpasteurized milk, imported seafood. Onset 3-70 days after ingestion, usually 2-3 days.

          

  121. Perfringens food poisoningToxin-mediated infection from slowly cooled foods, usually from meats. Spore-forming activity. Onset 8-12 hours after ingestion.

          

  122. Aerobic bacteriaBacteria that requires oxygen to grow

          

  123. Log phaseIntoxication from canned foods. Onset 4-36 hours after ingestion.

          

  124. CryptosporidiosisInfection from raw or undercooked meats. Cats are principal carriers. Onset 5 - 23 days after ingestion.

          

  125. Foodborne illnessCheapest and most commonly used sanitizer. Concentration of 50 ppm between 75 and 115

          

  126. Poultry receiving qualifications41* or below

          

  127. Fish Cooking Temperature145*

          

  128. CampylobacteriosisBacteria that requires oxygen to grow

          

  129. CockroachesInfection from shellfish (raw and insufficiently prepared) and salad ingredients (from an ill food handler), from contaminated water. Onset 1-2 days after ingestion.

          

  130. Lag phaseBeginning phase when bacteria adjust to environment - food taken out of freezer

          

  131. Dairy product receiving qualificationsLiquid milk must be pasteurized and marked as Grade A. Sell by dates on packaging. 41* or below.

          

  132. Cut melonsFood, acidity, time, temperature, oxygen, moisture

          

  133. SanitizingThe process of reducing the number of live microorganisms on a surface to levels that are considered safe.

          

  134. Do you have to wash your hands before putting on gloves?Yes

          

  135. GiardiasisToxin-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.

          

  136. Enterohemorrhagic Escherichia coliBacteria that cannot grow in the presence of oxygen

          

  137. Egg receiving qualificationsClean and intact. 45* or below

          

  138. Warranty of saleInfection 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.

          

  139. SporeChemical sanitizer that is effective at low concentrations and is less corrosive and irritating than chlorine. 12.5 to 25 ppm. Between 75 and 120

          

  140. The single greatest threat to food safety is...microorganisms

          

  141. Anaerobic bacteriaBacteria that cannot grow in the presence of oxygen

          

  142. When is the person in charge required to maintain confidentiality of an employee's illness?Norovirus
    Hepatitis A
    Shigella, Enterohemorrhagic, or Shiga Toxin E. Coli
    Salmonella Typhi

          

  143. RodentsHouse mouse, roof rat, Norway rat

          

  144. Sporeforming bacteria can survive the cooking process: True or falseTrue

          

  145. Yersinia enterocolitica is aInfection from meats, oysters, fish, and raw milk. Person to person transfer also possible. Onset 1-2 days after ingestion.

          

  146. Imminent health hazardA 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.

          

  147. QuatsChemical sanitizer that is noncorrosive, nonirritating, and is effective at most temperatures and PH levels. 200ppm and temps above 75*

          

  148. Biological toxinsInfection from raw or undercooked meats. Cats are principal carriers. Onset 5 - 23 days after ingestion.

          

  149. Molda type of fungi that spoils food and may produce toxins that pose serious health risks.

          

  150. Garlic in oil mixturesPHF (garlic in oil)

          

  151. Foodborne illness is responsible for how many (million) illnesses and how many deaths per year in the US?...starting with safe products and ingredients.

          

  152. Toxoplasma gondii is aParasite

          

  153. 6 factors that affect bacterial growth-4* or below for 7 days
    -31* or below for 15 hours
    OR -31* until solid and then stored at -4 for 24 hours

          

  154. Types of fliesThe American, German, Oriental and Brown Banded. The German is the most common in the US

          

  155. Food allergyConsidered a chemical hazard.

          

  156. Crustacea receiving qualificationsPeople-to-food
    food-to-food
    equipment-to-food

          

  157. Garbagerefuse containing food matter or wet material

          

  158. Beef receiving qualificationsPink, firm, and elastic. USDA inspection marked. 41* or below.

          

  159. Integrated pest managementa 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.

          

  160. ChlorineChemical sanitizer that is effective at low concentrations and is less corrosive and irritating than chlorine. 12.5 to 25 ppm. Between 75 and 120

          

  161. IodineChemical sanitizer that is effective at low concentrations and is less corrosive and irritating than chlorine. 12.5 to 25 ppm. Between 75 and 120

          

  162. Super danger zone for temperature70-125

          

  163. Hot holding product temperature should be checked at least every __ hours135* or above

          

  164. MeatsChemical sanitizer that is noncorrosive, nonirritating, and is effective at most temperatures and PH levels. 200ppm and temps above 75*

          

  165. Bacilis CereusIntoxication of toxin-mediated infection from grains, meats, rice products, milk, vegetables. Onset variable depending on symptoms 30 mins - 15 hours after ingestion.

          

  166. Which factors of FAT TOM are the most important?Time and temperature

          

  167. PathogenInactive or dormant state of some types of bacteria in which it is protected from harsh environment but cannot reproduce

          

  168. FAT TOMChemical sanitizer that is noncorrosive, nonirritating, and is effective at most temperatures and PH levels. 200ppm and temps above 75*

          

  169. ShigellosisRoundworms. Infection from improperly processed meat of animals which are carnivorous, such as pork. Onset time 1 week after consumption.

          

  170. StaphylococcusPHF (eggs)

          

  171. How long should an employee be excluded if serving a high risk population?the wood is hard maple or equivalent.

          

  172. Rotavirus is aInfection 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.

          

  173. 3 categories of hazardsInfection from contaminated drinking or recreational waters. Onset 2-10 days after ingestion.

          

  174. CyclosporiasisInfection from meats, oysters, fish, and raw milk. Person to person transfer also possible. Onset 1-2 days after ingestion.

          

  175. Signs of cockroach infestation145*F

          

  176. LysteriosisInfection from soft cheeses, unpasteurized milk, imported seafood. Onset 3-70 days after ingestion, usually 2-3 days.

          

  177. Does cooking destroy mold?Yes, but not the toxins they produce. Molded food should be disposed.

          

  178. Products thawed under running cool water can be done so for how long?Up to 2 hours.

          

  179. Consumer must prove these 3 things if they believe they became ill from food1. The food served to them was unsafe. 2. The food served caused them harm. 3. The food service operator violated the warranty of sale.

          

  180. Ready-to-eat foodsFoods that require no further preparation (washing or cooking) prior to consumption