Download Food Safety: Questions and Answers for University and High School Students and more Exams Nursing in PDF only on Docsity!
REHS Food Questions With Complete
Solutions
lag, log, stationary, decline correct answer: Bacterial growth phases Thermophillic correct answer: 113-158F Mesophillic correct answer: 59- Psychrophillic correct answer: 35- Flat Sour Spoilage correct answer: Caused by bacteria that thrive inside canned foods and produce lactic acid instead of gas. Bacillus coagulans correct answer: Bacteria that cause flat sour spoilage. 4.6 to 7 correct answer: pH that food borne illnesses tend to occur at. 4.6 correct answer: This pH or lower can be used to exclude food as potentially hazardous. Sous Vide correct answer: The French term for vacuum packing.
41F to 135F correct answer: Food temperature zone that bacteria are mostly likely to grow at. Water Activity correct answer: Aw, must be at 0.85 on a 0 to 1.0 scale in order to support bacterial growth on food. 135 to 70 in 2 hours and 70 to 41 in 4 hours correct answer: The temperatures at which hot foods should be cooled at. 41F in 4 Hours correct answer: The temperature that foods prepared at room temperature must be at. 135+ correct answer: Hot food holding temperature Hot food holding correct answer: Slows the growth of bacteria but does not destroy it. Hot food holding Time Limit correct answer: There is none. Cold Holding temperature correct answer: 41F or below Can Materials correct answer: Steel with a resin (BPA) Food Additive correct answer: Any substance that directly or indirectly becomes a component or effects the characteristics of the food. GRAS correct answer: Generally regarded as safe
Staph aureus, Bacillus cereus, clostridium botulinum correct answer: cause foodborne intoxication Foodborne infection correct answer: an illness caused by eating food containing living pathogenic organisms. Salmonella, Campylobacter, Listeia correct answer: Bacteria that can cause foodborne infections Toxin-mediated Foodborne Infection correct answer: An illness caused by pathogenic organisms that produce toxins E. coli, Clostridium correct answer: Can lead to toxin-mediated foodborne infections 72 Hours correct answer: The length of time it can take for the onset of foodborne illness symptoms to appear. Home correct answer: Where most foodborne illnesses occur. Fast correct answer: Chemical food poisonings usually have a fast onset of symptoms. PSP correct answer: Paralytic shellfish poisoning. Toxin carried by shellfish after consuming dinoflagellates during a red tide. Gonyaulax correct answer: The toxin that is responsible for PSP, paralytic shellfish poisoning. Histamine correct answer: Can be a toxin produced by a scromboid (tuna) fish kept at improper temperatures.
Regular grade Hamburger correct answer: 30% Fat Lean Grade Hamburger correct answer: 22% Fat Extra Lean Grade Hamburger correct answer: 15% Fat Kept for 90 Days correct answer: Shellstock Identification Tags Frozen Raw Animal Foods and Frozen Read to Eat Foods correct answer: Can be stored together Malachite Green correct answer: used to test for sodium nitrate 5,000 Deaths correct answer: Death a year in the United States cause by foodborne illness. Foodborne Disease Outbreak correct answer: Two or more cases of similar illness from the ingestion of a common food. Warranty of Sale correct answer: An implied guarantee that the product sold was safe. Critical Control Points correct answer: Points during the cooking or processing of food where steps must be taken to eliminate or reduce food safety hazards. 76 Million correct answer: How many cases of food borne illness occur in the United States every year.
Anisakis simplex correct answer: a parasite associated with under cooked sea food Microorganisms correct answer: These are the biggest threat to food safety FIFO correct answer: First in first out, rotating of food products High Altitudes correct answer: Water boils at a lower temperature. Four Methods of Proper Thawing correct answer: Refridgerator, microwave (if cooked immediately after), as part of the cooking process, running under cool water 70F or less Three types of cross contamination correct answer: Food to food, equipment to food, and people to food. PHF correct answer: Potential Hazardous Food 6 Hours correct answer: The maximum amount of time PHF can be exposed to the temperature danger zone. Salmonella correct answer: Usually spread by the ingestion of contaminated food.
