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64 True/False questions

  1. Moldy hard cheese can be used if cut. ..The mixing of drinking and contaminated water in plumbing lines.

          

  2. Poultry should be stored at what temperature?Between 32 - 41 Degrees F.

          

  3. Seafood certification tags are required on all shellfish and must be kept on file for how long?anaphylactic reaction.

          

  4. What is a foodborne disease outbreak?The body's immunie system responding to a food that it mistankenly believes is harmful.

          

  5. Ciguatera toxin comes from which fish from which regions- it focuses on the control of hazards throughout the food flow, rather than sanitation alone.

          

  6. What foods must be cooked to 145 Degrees F?Fruits and Veg cooked for hot holding, RTE foods

          

  7. When sanitizing with heat, you need to. . .The mixing of drinking and contaminated water in plumbing lines.

          

  8. What is MSDS?The process of removing soil, food residues, dirt, grease. The chemical used to do this is called detergent.

          

  9. HIgh temperature dishwashing machines have a temperature of at least. .41 - 135 degrees Fahrenheit (the temperature at which most food-borne microorganisms rapidly grow.

          

  10. What is the 6th HACCP principle?Establish verification procedures, which include appropriate validation, together w a review to confirm that the HACCP program is working effectively.

          

  11. What is the 7th HACCP principle?Establich a monitoring system for each CCP, through scheduled testing or observations.

          

  12. What is the 4th HACCP principle?Establish documentation and record keeping for all procedures relevant to these principles and their application.

          

  13. What is the main purpose of protective clothing?To protect food from contamination.

          

  14. What are parasites and give 3 examplesThey are submicroscopic parasites that are smaller than bacteria. Examples are norovirus, hepatitis A

          

  15. What foods must be cooked to 155 Degrees F?Poultry, stuffing made w TCS foods, stuffed fish, meat, poultry and pasta, leftovers, reheated foods (non continuous cooked foods)

          

  16. Scombrotoxic fish poisoning is caused by what in which fish?Caused by toxins that accumulate in the body of scombrid (tuna like) fish during storage, such as tuna, mackerel, sardines herring, anchovies and salmon.

          

  17. What is cross connection?The mixing of drinking and contaminated water in plumbing lines.

          

  18. What is sanitizing?To use chemicals or heat to reduce the number of microorganisms to a safe level

          

  19. What are the four stages of training?Motivate, teach, supervise, test

          

  20. What is the temperature danger zone?Establish verification procedures, which include appropriate validation, together w a review to confirm that the HACCP program is working effectively.

          

  21. What are the four ways to thaw frozen food?- it focuses on the control of hazards throughout the food flow, rather than sanitation alone.

          

  22. What are critical limits?A resistant resting phase of bacteria, protecting them against adverse conditions such as high temperatures.

          

  23. Fresh fish should be stored at what temperature?41 degrees F or lower.

          

  24. Name 3 spore forming bacteria:Clostridium Botulinum, Bacillus cereus, Clostridium perfingens

          

  25. Does the Food Code prohibit bare-handed contact in food service premises? T or FTrue.Approval to touch RTE food with bare hands must be obtained by the proper regulatory authority

          

  26. What are spores?A resistant resting phase of bacteria, protecting them against adverse conditions such as high temperatures.

          

  27. What is the 5th HACCP principle?Establich a monitoring system for each CCP, through scheduled testing or observations.

          

  28. A serious allergic reaction that is repid in onset and life-threatening is calledPhysical 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

          

  29. What foods must be cooked to 165 Degrees F?Poultry, stuffing made w TCS foods, stuffed fish, meat, poultry and pasta, leftovers, reheated foods (non continuous cooked foods)

          

  30. What is physical contamination and give some examplesThey are submicroscopic parasites that are smaller than bacteria. Examples are norovirus, hepatitis A

          

  31. Microwaved foods must reach a temperature of165 degrees F.

          

  32. When is food most susceptible to physical contamination?When it is being prepared for consumption.

          

  33. HCS stands forHazard Communication Standard (Hazcom)

          

  34. What is the focus of a HACCP plan?- it focuses on the control of hazards throughout the food flow, rather than sanitation alone.

          

  35. ROP foods should be stored at what temperature?Between 32 - 41 Degrees F.

          

  36. What are the 3 types of contamination?Physical, chemical and biological.

          

  37. What is chemical contamination?The presence of unwanted chemical components in food or the food environment.

          

  38. What is the primary purpose of any inspection program?To protect food from contamination.

          

  39. Mold grows especially well in what conditions?Physical, chemical and biological.

          

  40. Bacteria that cause illness are known as. . .Pathogens

          

  41. High risk populations for food borne illness includes- pregnant women, children, old people, those with compromised immune systems

          

  42. What is the 3rd HACCP principle?Determine critical control points CCPs to pinpoint which of the steps where hazards were identified are critical to food safety.

          

  43. The maximum shelf life for any TCS food or RTE food isIn 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. What is a food allergy?The body's immunie system responding to a food that it mistankenly believes is harmful.

          

  45. What is cleaning?Material Safety Data Sheet - created by the producers and details the hazards of specific chemicals and their direction for use.

          

  46. A written cleaning schedule is calledDetermine critical control points CCPs to pinpoint which of the steps where hazards were identified are critical to food safety.

          

  47. what is the first HACCP principle?Conduct a hazard analysis to identify the hazards across the process and specify control measures

          

  48. Name the three methods of cross contamination:Direct, Indirect, Drip

          

  49. What foods must be cooked to 135 Degrees F?Eggs held for service, ground meats, beef and pork injected w tenderizers

          

  50. When conditions are ideal and bacteria grow and multiply, this is called. . .Submerge the item for at least 30 seconds in water that is at least 171 degrees F

          

  51. What metals should never be used for food storage or preparation?41 degrees F or lower.

          

  52. What are the 6 variables that affect the growth of bacteria?Food (high in protein), Acidity (neutral pH, from 4.6-7), Time (4 hours), temperature (41-135), Oxygen, Moisture (water activity of .95-.99)

          

  53. Who publishes the food code and how often is it published?The FDA issues the Food Code every 4 years, with a supplement being published every 2 years.

          

  54. What does HACCP stand for?Hazard Analysis and Critical Control Point

          

  55. What are the minimum temperatures and concentrations for iodine and quat sanitizers?Iodine - 68 Degrees F - 12.5 - 25 ppm
    Quats - 75 Degrees F - 200 ppm

          

  56. Name the 2 bacteria that can be reduced by proper hand washing:Pathogens

          

  57. What is the primary role of the CDC?41 - 135 degrees Fahrenheit (the temperature at which most food-borne microorganisms rapidly grow.

          

  58. Raw eggs and shellfish must be delivered and kept at or below:Cook to order eggs, beef steaks, fish, pork, veal, lamb and tenderloin, game steaks

          

  59. List the 8 major allergens that account for 90% of all food allergiesFood (high in protein), Acidity (neutral pH, from 4.6-7), Time (4 hours), temperature (41-135), Oxygen, Moisture (water activity of .95-.99)

          

  60. What is the difference between a priority item and a core item on a safety inspection?Core items don't have a direct impact on food safety.

          

  61. In what range of the temperature danger zone to bacteria multiply the fastest?from 70 - 125 degrees F.

          

  62. What are viruses, and give 2 examples:They are plants or animals that live on or in another plant or animal host to survive.

          

  63. What is the 2nd HACCP principle?Establish critical limits, target levels and tolerances for each CCP

          

  64. What is biological contaminationThe presence of unwanted chemical components in food or the food environment.