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63 Matching questions

  1. Food (high in protein), Acidity (neutral pH, from 4.6-7), Time (4 hours), temperature (41-135), Oxygen, Moisture (water activity of .95-.99)
  2. anaphylactic reaction.
  3. Establish critical limits, target levels and tolerances for each CCP
  4. Physical, chemical and biological.
  5. Physical contamination occurs when any foreign object becomes mixed with food and presents a hazard or nuisance to those consuming it Examples are dirt, fingernails, bandages, paper, plastic, dead insects
  6. They are submicroscopic parasites that are smaller than bacteria. Examples are norovirus, hepatitis A
  7. Caused by toxins that accumulate in the body of scombrid (tuna like) fish during storage, such as tuna, mackerel, sardines herring, anchovies and salmon.
  8. Clostridium Botulinum, Bacillus cereus, Clostridium perfingens
  9. The FDA issues the Food Code every 4 years, with a supplement being published every 2 years.
  10. The values of monitored actions at CCPs that separate the acceptable from the unacceptable. Critical limits much be measurable.
  11. The presence of unwanted chemical components in food or the food environment.
  12. The mixing of drinking and contaminated water in plumbing lines.
  13. Cook to order eggs, beef steaks, fish, pork, veal, lamb and tenderloin, game steaks
  14. Between 32 - 41 Degrees F.
  15. Eggs held for service, ground meats, beef and pork injected w tenderizers
  16. The process of removing soil, food residues, dirt, grease. The chemical used to do this is called detergent.
  17. Fruits and Veg cooked for hot holding, RTE foods
  18. E-coli and Shigella spp.
  19. - pregnant women, children, old people, those with compromised immune systems
  20. 165 degrees F.
  21. Determine critical control points CCPs to pinpoint which of the steps where hazards were identified are critical to food safety.
  22. Low water activity and high acidity.
  23. - it focuses on the control of hazards throughout the food flow, rather than sanitation alone.
  24. The body's immunie system responding to a food that it mistankenly believes is harmful.
  25. Establish documentation and record keeping for all procedures relevant to these principles and their application.
  26. A resistant resting phase of bacteria, protecting them against adverse conditions such as high temperatures.
  27. When it is being prepared for consumption.
  28. Establich a monitoring system for each CCP, through scheduled testing or observations.
  29. Wheat, soy, milk, eggs, fish, shellfish, tree nuts and peanuts
  30. 45 degrees F.
  31. To protect the public's health by requiring establishments to provide food that is safe, unadulterated and honestly presented.
  32. Copper, aluminum or galvanized metal
  33. from 70 - 125 degrees F.
  34. SSOP - Sanitation Standard Operating Procedure
  35. The contamination of food by microorganisms. Examples include bacteria, parasite, viruses and fungi.
  36. To protect food from contamination.
  37. Submerge the item for at least 30 seconds in water that is at least 171 degrees F
  38. - the prevention and surveillance of foodborne disease outbreaks
  39. An occurence of two or more cases of the same illness resulting from the consumption of the same food.
  40. 90 days.
  41. Pathogens
  42. 180 Degrees F.
  43. Direct, Indirect, Drip
  44. Establish corrective actions to be taken when a CCP is out of control, that is, when a critical limit is breached
  45. Conduct a hazard analysis to identify the hazards across the process and specify control measures
  46. Establish verification procedures, which include appropriate validation, together w a review to confirm that the HACCP program is working effectively.
  47. Motivate, teach, supervise, test
  48. To use chemicals or heat to reduce the number of microorganisms to a safe level
  49. 7 days
  50. 41 degrees F or lower.
  51. Iodine - 68 Degrees F - 12.5 - 25 ppm
    Quats - 75 Degrees F - 200 ppm
  52. Snapper,grouper and mackerel (predatory reef fish) in South Florida, Bahamas and Caribbean
  53. Material Safety Data Sheet - created by the producers and details the hazards of specific chemicals and their direction for use.
  54. Poultry, stuffing made w TCS foods, stuffed fish, meat, poultry and pasta, leftovers, reheated foods (non continuous cooked foods)
  55. Core items don't have a direct impact on food safety.
  56. True.Approval to touch RTE food with bare hands must be obtained by the proper regulatory authority
  57. Hazard Communication Standard (Hazcom)
  58. In a refrigerator, submergence method (cold running water at 70 degrees or below), during the cooking process, and with a microwave (but only if the food will be immediately cooked)
  59. One inch from where the mold occurs.
  60. They are plants or animals that live on or in another plant or animal host to survive.
  61. Hazard Analysis and Critical Control Point
  62. 41 - 135 degrees Fahrenheit (the temperature at which most food-borne microorganisms rapidly grow.
  63. the vegetative state
  1. a Microwaved foods must reach a temperature of
  2. b When sanitizing with heat, you need to. . .
  3. c What is cross connection?
  4. d Name 3 spore forming bacteria:
  5. e What are the minimum temperatures and concentrations for iodine and quat sanitizers?
  6. f What is the temperature danger zone?
  7. g List the 8 major allergens that account for 90% of all food allergies
  8. h Raw eggs and shellfish must be delivered and kept at or below:
  9. i What are critical limits?
  10. j When conditions are ideal and bacteria grow and multiply, this is called. . .
  11. k Who publishes the food code and how often is it published?
  12. l What is MSDS?
  13. m What is chemical contamination?
  14. n What foods must be cooked to 165 Degrees F?
  15. o What is a foodborne disease outbreak?
  16. p When is food most susceptible to physical contamination?
  17. q What is cleaning?
  18. r A written cleaning schedule is called
  19. s What is the 5th HACCP principle?
  20. t What are the four ways to thaw frozen food?
  21. u Scombrotoxic fish poisoning is caused by what in which fish?
  22. v What is the focus of a HACCP plan?
  23. w What is a food allergy?
  24. x What does HACCP stand for?
  25. y HIgh temperature dishwashing machines have a temperature of at least. .
  26. z Poultry should be stored at what temperature?
  27. aa HCS stands for
  28. ab What are the 6 variables that affect the growth of bacteria?
  29. ac In what range of the temperature danger zone to bacteria multiply the fastest?
  30. ad A serious allergic reaction that is repid in onset and life-threatening is called
  31. ae What are spores?
  32. af Seafood certification tags are required on all shellfish and must be kept on file for how long?
  33. ag Does the Food Code prohibit bare-handed contact in food service premises? T or F
  34. ah What is the 6th HACCP principle?
  35. ai Bacteria that cause illness are known as. . .
  36. aj What are viruses, and give 2 examples:
  37. ak Name the three methods of cross contamination:
  38. al What is the primary purpose of any inspection program?
  39. am The maximum shelf life for any TCS food or RTE food is
  40. an What is the main purpose of protective clothing?
  41. ao What is physical contamination and give some examples
  42. ap What is biological contamination
  43. aq What is the 7th HACCP principle?
  44. ar What is the primary role of the CDC?
  45. as High risk populations for food borne illness includes
  46. at What is the 2nd HACCP principle?
  47. au what is the first HACCP principle?
  48. av Ciguatera toxin comes from which fish from which regions
  49. aw What are the four stages of training?
  50. ax What is sanitizing?
  51. ay What is the 3rd HACCP principle?
  52. az Moldy hard cheese can be used if cut. ..
  53. ba Name the 2 bacteria that can be reduced by proper hand washing:
  54. bb What is the 4th HACCP principle?
  55. bc What foods must be cooked to 145 Degrees F?
  56. bd Fresh fish should be stored at what temperature?
  57. be What metals should never be used for food storage or preparation?
  58. bf What is the difference between a priority item and a core item on a safety inspection?
  59. bg What are the 3 types of contamination?
  60. bh What foods must be cooked to 155 Degrees F?
  61. bi What are parasites and give 3 examples
  62. bj Mold grows especially well in what conditions?
  63. bk What foods must be cooked to 135 Degrees F?