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64 Multiple choice questions

  1. 41 - 135 degrees Fahrenheit (the temperature at which most food-borne microorganisms rapidly grow.
  2. - it focuses on the control of hazards throughout the food flow, rather than sanitation alone.
  3. Motivate, teach, supervise, test
  4. 90 days.
  5. 165 degrees F.
  6. Core items don't have a direct impact on food safety.
  7. Hazard Communication Standard (Hazcom)
  8. The FDA issues the Food Code every 4 years, with a supplement being published every 2 years.
  9. Snapper,grouper and mackerel (predatory reef fish) in South Florida, Bahamas and Caribbean
  10. Physical, chemical and biological.
  11. Poultry, stuffing made w TCS foods, stuffed fish, meat, poultry and pasta, leftovers, reheated foods (non continuous cooked foods)
  12. Establich a monitoring system for each CCP, through scheduled testing or observations.
  13. from 70 - 125 degrees F.
  14. Pathogens
  15. 180 Degrees F.
  16. Food (high in protein), Acidity (neutral pH, from 4.6-7), Time (4 hours), temperature (41-135), Oxygen, Moisture (water activity of .95-.99)
  17. Hazard Analysis and Critical Control Point
  18. To use chemicals or heat to reduce the number of microorganisms to a safe level
  19. A resistant resting phase of bacteria, protecting them against adverse conditions such as high temperatures.
  20. Establish corrective actions to be taken when a CCP is out of control, that is, when a critical limit is breached
  21. The process of removing soil, food residues, dirt, grease. The chemical used to do this is called detergent.
  22. The body's immunie system responding to a food that it mistankenly believes is harmful.
  23. Caused by toxins that accumulate in the body of scombrid (tuna like) fish during storage, such as tuna, mackerel, sardines herring, anchovies and salmon.
  24. One inch from where the mold occurs.
  25. Between 32 - 41 Degrees F.
  26. They are submicroscopic parasites that are smaller than bacteria. Examples are norovirus, hepatitis A
  27. 45 degrees F.
  28. Submerge the item for at least 30 seconds in water that is at least 171 degrees F
  29. Conduct a hazard analysis to identify the hazards across the process and specify control measures
  30. They are plants or animals that live on or in another plant or animal host to survive.
  31. 7 days
  32. - the prevention and surveillance of foodborne disease outbreaks
  33. Low water activity and high acidity.
  34. Fruits and Veg cooked for hot holding, RTE foods
  35. Direct, Indirect, Drip
  36. 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
  37. Iodine - 68 Degrees F - 12.5 - 25 ppm
    Quats - 75 Degrees F - 200 ppm
  38. Establish critical limits, target levels and tolerances for each CCP
  39. The values of monitored actions at CCPs that separate the acceptable from the unacceptable. Critical limits much be measurable.
  40. The presence of unwanted chemical components in food or the food environment.
  41. Copper, aluminum or galvanized metal
  42. the vegetative state
  43. 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)
  44. SSOP - Sanitation Standard Operating Procedure
  45. 41 degrees F or lower.
  46. Clostridium Botulinum, Bacillus cereus, Clostridium perfingens
  47. True.Approval to touch RTE food with bare hands must be obtained by the proper regulatory authority
  48. anaphylactic reaction.
  49. An occurence of two or more cases of the same illness resulting from the consumption of the same food.
  50. Material Safety Data Sheet - created by the producers and details the hazards of specific chemicals and their direction for use.
  51. Establish documentation and record keeping for all procedures relevant to these principles and their application.
  52. When it is being prepared for consumption.
  53. 41 degrees F or lower.
  54. To protect the public's health by requiring establishments to provide food that is safe, unadulterated and honestly presented.
  55. Eggs held for service, ground meats, beef and pork injected w tenderizers
  56. Wheat, soy, milk, eggs, fish, shellfish, tree nuts and peanuts
  57. Cook to order eggs, beef steaks, fish, pork, veal, lamb and tenderloin, game steaks
  58. E-coli and Shigella spp.
  59. - pregnant women, children, old people, those with compromised immune systems
  60. To protect food from contamination.
  61. Determine critical control points CCPs to pinpoint which of the steps where hazards were identified are critical to food safety.
  62. Establish verification procedures, which include appropriate validation, together w a review to confirm that the HACCP program is working effectively.
  63. The contamination of food by microorganisms. Examples include bacteria, parasite, viruses and fungi.
  64. The mixing of drinking and contaminated water in plumbing lines.