What is the order of the HACCP Plan? - correct answer hazard analysis, critical control points, critical limits, monitoring procedures, corrective
... [Show More] actions, verification procedures, record keeping
(assemble team, determine what to be examined, flow diagrams, potential hazards, risk assessment, control)
What is the incubation period for a chemical foodborne illness? - correct answer 1-7 hours
What would be the least hazardous food? - correct answer vegetables cooked by students
What is the order that food should be stored in a refrigerator? - correct answer Ready to eat. Fish and raw seafood. Whole beef and pork. Eggs and ground meat. poultry and stuffed meat and pasta.
What is the most likely barrier that an REHS will encounter with a manager when performing an inspection at a restaurant? - correct answer noisy and busy kitchen
What should be in a human and science kitchen? Not? - correct answer soap, hot water. No cloth towels.
What symbol is stamped on USDA inspected meat? - correct answer circle
What is considered to be comminuted? - correct answer hot dogs and hamburgers
What happens to toxins when you freeze food? - correct answer nothing
How can one tell if a food item has been taken from the freezer, thawed, and placed back in the freezer? - correct answer water crystalline structures, food frozen together, liquid ery'where, water damage on package.
What is it called when chicken from a freezer is placed in a fridge to be used later? - correct answer thawing
What are the critical control points in receiving and preparing chicken? - correct answer receiving - 41 or under, cook to 165
What is the onset time for symptoms of a chemical foodborne infection? - correct answer 1-7 hours
Bringing frozen chicken from -32 degrees F to 12 degrees F for the purpose of deep frying is called...? - correct answer Slacking
What pH encourages staph growth? - correct answer 7.2 (7.2-7.6)
After a flood, what container should not be disposed of? - correct answer cans
What is the biggest concern with a dumpster overflowing with food? - correct answer rodent breeding site
How is an ice machine supposed to be drained? - correct answer through an air gap into an open drain
A chef prepares sandwhiches with cold cut meats for a catering even. How soon do the sandwiches need to be eaten after preparation? - correct answer 4 hours
If a bushel of apples tests higher than tolerant levels of pesticides, what is the food considered? - correct answer adulterated
How long should shellfish tags be kept? - correct answer 90 days
What does it mean when milk tests negative for phosphatase? - correct answer sucessful paseurization
What does the date of a milk carton indicate? - correct answer last date it can be sold
What determines risk categorization of establishments? - correct answer recalls, outbreaks, past inspections
When raw shell eggs are used in food, what is the best way to prevent salmonella? - correct answer thoroughly cook eggs and all foods containing eggs
What contaminants are concerns when doing modified packaging or sous-vide - correct answer botulism, listeria
What test strip do you use to make sure that auto-clave is working? - correct answer geobacillus stearothermophilus
In the FDA 2013 Food Code, hazards are defined as...? - correct answer a priority
In the FDA 2013 Food Code, what are the violation orders from most important to least important? - correct answer priority, priority foundation, core
What agencies are responsible for protecting food against terrorism? - correct answer USDA, EPA, eLEXNET, Fern, HHS
What is the purpose of blanching vegetables? - correct answer inactivate enzymes
What is the most important rule of food storage? - correct answer FIFO (first in, first out)
What is NOT a sign of spoiled fish? - correct answer red gills, elastic skin
What are you likely to get from a food worker with an open wound? - correct answer staph
What defines a foodborne illness outbreak? - correct answer Two or more people getting ill
What are the minimum hours of previous meals that needs to be known? - correct answer 72 hours
How are milk samples to be treated? - correct answer keep sterlie, keep cold, chain of custody
Milk is considered Ultra-High Temperature pasteurized if it reaches - correct answer 212 F (100 C) for 1 second
What is a sign of spoiled fish? - correct answer strong odor, sunken eyes
The lab reports a positive coliform test that exceeds permissible limits on a bottle of pasteruized milk. What does this indicate? - correct answer improper bacterial treatment of material
What should an interior food service facility wall surface not be constructed of? - correct answer wallboard or anything absorptive
What's the best floorings for food establishments (if installed correctly)? - correct answer ceramic tile
Vegetative forms of Clostridium botulinum spores are killed at what temp for how many minutes? - correct answer 10-15 minutes at 176 degrees F
How many inches off the floor should food be stored? - correct answer 6 inches
How can a block of contaminated ices be identified? - correct answer discoloration in the geometric center
Which minerals and chemicals cause problems in ice manufacturing? - correct answer calcium and silica. iron and magnesium carbonates. aluminum oxide and manganese.
How does one prevent celery from contaminating salads? - correct answer immerse celery in boiling water for thirty seconds, then chilled under running tap water.
Where is the quality of milk largely determined? - correct answer At the farm where the milk is produced
How hot should the water temp be when disinfecting milking equipment? Chlorine solution strength? - correct answer 180-190 degrees. 200 mg/l
How can raw milk be prepared (in emergencies) to be rendered safe for drinking? - correct answer heated after bottling to a temp of 165 degrees
At what time and temp specification does a sweetened milk product have to be pasteurized? - correct answer 150 degrees for 30 minutes
What isn't removed in milk pasteurization? - correct answer toxins, anthrax spores, and pesticides.
How much must the pasteurizer temp be increased if the fat content of milk increases by 10 percent or more? - correct answer 5 degrees
After milk is pasteurized, it should be rapidly cooled to below --- so that --- - correct answer 45 degrees so remaining bacteria will not materially increase
What do food inspections of the future focus on? - correct answer hazard analysis and critical control point evaluations
What is the proper procedure used for bottle washing in large plants? - correct answer wash. rinse. sanitizing rinse.
What temp does milk have to get to in order to be considered Ultra-high temperature pasteurized? - correct answer 212 degrees for 1 second
What are common refrigerants? not? - correct answer carbon dioxide, methyl chloride, sulfur dioxide. NOT: nitrogen oxide
What does quality control of milk include? - correct answer transportation, herd health, milk handling and processing, distribution, refrigeration
What tests determine pasteurized milk quality? - correct answer direct microscopic count, coliform test, standard plate count, phosphatase test, taste and odor test
How can an indication of the sanitary condition of milk be obtained when it's not possible to collect and examine a large number of samples for bacteria examinations? - correct answer methylene blue reduction test, resazurin test
Where can E. coli O157:H7 be found thriving? - correct answer intestines of man and animals
What is listeriosis? - correct answer serious infection caused by food contaminated with Listeria monocytogenes
What is Hemolytic Uremic Syndrome caused by? - correct answer by infection with E. coli O157:H7
Which group of bacteria typically contains most pathogenic bacteria? - correct answer mesophilic
Thermoduric bacteria grow best at what temp? - correct answer 70-98 degrees
What is the voluntary federal-state milk program commonly referred to? - correct answer IMS (interstate milk shippers)
What system encouraged dairy farmers to maintain large enough herds to meet drinking milk needs during seasons of lowest production? - correct answer Agricultural Management Agreement Act
Deaths of newborns caused by milk-induced diarrhea has been mainly attributed to what bacteria? - correct answer E coli
What is the major reason for regulation of food establishment? - correct answer prevent foodborn illness
Routine inspections don't ensure adequate levels of sanitation will be met. What should inspections be supplemented with? - correct answer quality control. education. managment supervision.
Inspection report forms are primarily tools used for what? - correct answer assure complete investigations and compliance with uniform policy
What group do soft-shell and hard-shell clams, mussels, lobsters, crabs, and shrimp fall under? - correct answer shellfish
Why is there a strong emphasis placed on the control of shellfish? - correct answer it can transmit a number of infectious diseases such as dysentery, infectious hepatitis, cholera, and typhoid fever
What type of shellfish is most likely to cause illness? - correct answer Kind with shells, like oysters
What agency is responsible for protecting waterways from contamination? - correct answer EPA
Between 1900 and 1925, outbreaks of what disease traced to contaminated shellfish led to the PHS Certification of dealers involved in interstate shipment? - correct answer typhoid fever
What certification must dealers involved in interstate shipment and control of shellfish have? - correct answer PHS certification
What pH and temperature do oysters grow best at? - correct answer 6.2-6.8 and 41 degrees F
What is proper facility lighting essential for? - correct answer cleanliness, accident prevention, and fatigue reduction
What is an ideal floor covering for a kitchen? - correct answer quarry tile
What is the recommended storage temperature in order to protect against salmonella growth in potentially hazardous food? - correct answer 41
What factors slow down biological activity and preserve food? - correct answer high and low temps, reduced moisture, refrigeration
What temperatures have been found more satisfactory for the storage of foods used within 24 or 48 hours? - correct answer 38-40 degrees
To allow circulation of cold air, what characteristic must refrigerators or walk-in coolers have? - correct answer slotted racks
To accelerate the rapid cooling of food, sandwich and salad mixtures should be placed in shallow pans at depth no greater than what? - correct answer 3 inches
To prepare a solution of 100 mg per liter available chlorine, how many ounces of 5.25 percent bleach should be used with one gallon of water? - correct answer .25 oz
What is the correct order of sequence for hand washing dishes? - correct answer scrape and flush, wash, rinse, sanitize, air dry
What should the final rinse water temp for a heat sanitizing machine dishwasher be? - correct answer 180 degrees
What isn't a step in proper machine dishwashing? - correct answer cloth drying
Where must temporary food permits be displayed? - correct answer in a conspicuous location
What bacteria are gram-positive spore formers? - correct answer bacillus cerus, clostridium botulinum, and C. perfringes
What is the purpose of sanitizer? - correct answer reduce microorganisms to a safe level
At what temp and how long do eggs, fish, and meat need to be cooked? - correct answer 145 degrees for 15 seconds
At what temp and for how long do comminuted meat, ratites, and injected meats, and eggs that are not for immediate service need to be cooked? - correct answer 155 degrees for 15 seconds
At what temp and for how long does poultry, and stuffed things need to be cooked? - correct answer 165 degrees for 15 seconds [Show Less]