69 Multiple choice questions
- Resist penetration by vermin
- Run under cool water,use a microwave, or use a refrigerator
- Staphylococcus aureus
- An individual's general state of health, his hygiene practices and habits, and the cleanliness of his person and clothing.
- Establish supplier specifications
- Hepatitis A
the gloves they're wearing become soiled or torn, at least every four
hours if performing the same continuous task, after handling and raw
- Keeping pesticides stored on-site in the chemical storage area with the cleaners and stabilizers when your not using them
- A potable water supply line and a non potable water source are directly connected.
- An air gap
- The six factors effecting bacterial growth, Food,Acidity, Time, Temperature, Oxygen, and Moisture
- Immediately exclude the employee from the facility and contact the local regulatory agency
- Instructions for disposal of the material
held at the incorrect temperature, food not cooked to the proper
temperature, cross contamination, food purchased from an unapproved
source, poor personal hygiene practice
- Bacteria may have been allowed to grow during the thawing
- Two hours
- Rapidly reheat the soup until it reaches a minimum internal temperature of at least 165 degrees for 15 seconds.
the facility and practice good sanitation so that food and water
sources and harborage areas for pests are minimized or eliminated
- Hot and cold running water, soap,an acceptable method for drying hands, and a waste receptacle if paper towels are used
- Use in an air conditioner to cool air
compliance with the fad model food code, being a certified food
protection manager or demonstrating a working knowledge of food service
sanitation concepts and ensuring food safety
- Critical control point
- Wash rinse sanitize and air dry
- Before and after handling raw foods. After cleaning tables or handling soiled dishes. After taking the garbage out.
- Anisakis simplex
- Documents that your plan will control hazards
- In a clean,dry location with the bottoms up so the inside of the glass does not become contaminated
cooked in a copper pot. Copper water lines connected to a carbonated
beverage dispenser without a proper backflow prevention device.,
insecticide applied to cove bases and around exterior door moldings by
the manager of the establishment.
- 135 degrees
- 155 degrees for 15 seconds
- Staphylococcus aureus, clostridium botulinum, bacillus cereus
- The food was unsafe, the food caused harm, and the warranty of sale was violated
minimum of three months, and shall not be allowed to return to work
until after three consecutive stool cultures test negative for S Typhi
- It isn't as effective at a pHone below 6.0 or above 7.5.
- Pre planned actions
- 110 degrees unless a different temperature is recommended by the detergent manufacturer
- As often as necessary to prevent the accumulation of soil such as dust, dirt, cob- webs ,grease, and food debris.
- 41 degrees F (5C) or below
hands with hot running water, applying soap,rubbing hands together
vigorously for at least 20 seconds, scrubbing under fingernails, rinsing
hands under running water, drying hands on a paper towel or with a hot
- Rotate stock so that the oldest product is used before the newer product
- Be calibrated and accurate within 2 degrees
- Properly wash his hand
- A block grease trap will cause wastewater to back up and over flow
- Cooking hamburger patties
- Chemical hazard
- Yes if the worker keeps the sore properly bandaged and wears a glove to protect the bandage.
- At least two times the diameter of the supply line,but never less than 1 inch
- Dry your hands on a disposable paper towel or under a hot air dryer.
- Salmonella, Listeria monocytogenes, campylobacter jejuni
- Effectively washing hands
- At 180 degrees
- There immune system s are less developed than that of an adult
- Cooked rice
- Insects and rodents can carry pathogenic microorganisms, contaminate food, and make people ill
- Reducing risks by hazards and identifying ways to control those hazards in an ongoing food safety program
- It works in most temperatures and oH ranges
- 171 degrees for 30 seconds
- Any raw chicken beef or pork
- A critical limit established
- They receive no further washing or cooking prior to being eaten