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Answers 2025
what is the purpose of active managerial control? - correct answers ✅identify and control possible hazards throughout the flow of food foodbourne intoxication is caused by eating foods that contain - correct answers ✅poisons hepatitis A virus would most likely be found in? a. rare steak b. raw oysters c. baked pasta d. tuna casserole - correct answers ✅b. raw oysters A.L.E.R.T. is a a. FDA food defense system b. an allergen consumer advisory system c. food recall system d. cross-contamination practice - correct answers ✅a. FDA food defense system
Answers 2025
what pathogen is most commonly found on the skin of healthy people? a. listeria b. staphylococcus aureus c. salmonella d. shigella - correct answers ✅b. staphylococcus aureus a woman runs out of the bathroom and frantically says the toilet is backed up and is over-flowing into the service area. the manager should: a. close the restaurant and report to the local health department b. close the restroom and call a plumber to unclog the drain c. close the restroom and report the incident to the local health department d. close the restroom and use an approved disinfectant to clean the area - correct answers ✅a. close the restaurant and report to the local health department
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d. chicken - correct answers ✅b. fish what is the most important factor when choosing a reputable food supplier? a. it has a HACCP program or other food safety system b. it has documented manufacturing and packing practices c. its warehouse is close to the operation, reducing shipping time d. it has been inspected and complies with local, state, and federal laws - correct answers ✅d. it has been inspected and complies with local, state, and federal laws what is the purpose of Active Managerial Control? a. keep all areas of the facility clean and pest free b. identify, tag, and repair faulty equipment within the facility c. identify and control possible hazards throughout the flow of food d. document and use the correct methods for purchasing and recieving food - correct answers ✅c. identify and control possible hazards throughout the flow of food
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alert - correct answers ✅a process for the foundation of a food defense program. put in place to protect from intentional food contamination from unhappy staff, terrorists, competitors, activists, and vendors alert acronym - correct answers ✅assure look employees reports threat center for disease control (CDC) 5 most common hazards - correct answers ✅poor personal hygeine, inadequate cooking, use of food from unapproved sources, using contaminated equipment, holding food at inproper temp foodbourne illnesses need to be reported to authorities - correct answers ✅botulism norovirus
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4 types of biological contamination - correct answers ✅bacteria, viruses, parasites, fungi/yeast/mold (spoilage microorgansims) biological toxins - correct answers ✅poisons produced by some plants, animals (esp fish), fungi (mushrooms), or bacteria cooking or freezing doesnt destroy if they have already developed ones in fish and shellfish can not be smelled, tasted, or destroyed by cooking or freezing 6 primary factors that enable bacteria to live and multiply - correct answers ✅amount of available oxygen, amount of available water/moisture, acidity/pH level 4.6-7, protein, temperature, time TCS - correct answers ✅time and temperature control for safety
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TCS plant foods - correct answers ✅raw seeded sprouts, cut melons, untreated garlic-in-oil mixture, sliced cantaloupe or honeydew or watermelon, baked and broiled potatoes, tofu or soy protein foods, cooked rice or beans, and cooked or warmed fruits and vegetables More TCS foods - correct answers ✅prepared and ready-to-eat foods, cut leafy greens or other veg, fruits, baked items, deli meats FATTOM - correct answers ✅food acidity time temperature oxygen moisture. (Aw > 0.85) quats - correct answers ✅quarternary ammonium
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incubation period - correct answers ✅the period of time after eating contaminated food until the onset of the first symptoms of illness to occur tend to be longer for foodborne infections than foodborne illnesses major foodborne illnesses - correct answers ✅norovirus, shiga-producing eschericha coli, nontyphoidal salmonella, shigella spp. (shigellosis), hepatitis A salmonella- bacteria - correct answers ✅typhoidal- rare, caused by salmonella typhi, carried only by humas nontyphoidal- carried by humans and animals implicated foods: raw or undercooked poultry products, eggs, meats. ready to eat foods. beverages prevention measures: wash hands often, cook food to requ temp, exclude infected workers
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shigella spp (shigellosis)- bacteria - correct answers ✅source: contaminated water, feces of humans w/ shigellosis, mayo based salads such as tuna, potato, chicken, and macaroni, foods that come in contact with water (leafy greens, produce, salads) preventative measures: wash hands often, control flies, exclude infected workers hemorrhagic colitis (e coli)- bacteria - correct answers ✅source: intestines of cattle causing contamination during slaughtering process, infected humans, contaminated water implicated foods: raw and undercooked ground beef, contaminated produce (such as cut leafy greens and alfalfa sprouts), unpasteurized fruit juices
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norovirus- virus - correct answers ✅one of the leading causes of foodborne illness. highly contagious and only needs a small amount to make people sick infected people can remain contagious for days after symptoms are gone sources: fecal-to-oral transmission, by means of poor personal hygiene by a food worker implicated foods: ready to eat, shellfish (esp raw oysters) from contaminated waters prevention: practice good personal contact with ready to eat food, exclude infected workers, purchase shellfish from approved vendors less common foodborne illness - correct answers ✅listeriosis: rare in healthy people but can affect people in high risk
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population. implicated foods: unpasteurized dairy, soft cheese, raw meats, ready to eat vibrio gastreoenteritis: implicated foods: raw shellfish from contaminated water, esp oysters botulism: spores do not grow well in highly acidic foods, foods low in moisture, or refrigerated foods. implicated foods: canned, temp abused veg (baked potatoes), untreated garlic- in-oil mixture. can also grow without oxygen and produced a deadly toxin if the food is time and temp abused, ROP foods, MAP foods, vacuum packed foods, sous vide. can cause death. control measures: never serve home-canned products of foods from badly damaged cans, cook foods thoroughly, ref and prop temp staphylococcus: aureus bacteria that is carried by up to 50% of healthy people who never show symptoms but who can infect high risk populations. source: commonly found on skin, nose, throat, and hair of healthy individuals infected cuts. implicated foods: foods that require handling during prep,
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symptoms of seafood toxins - correct answers ✅nervous system disorder: a burning or tingling of fingers, lips, or toes, trouble breathing, hot and cold sensations, hives toxins found in clams, oysters, mussels, and scallops - correct answers ✅saxitoxin- paralytic shellfish poisoning (PSP) brevetoxin- neurotoxic shellfish poisoning (NSP) Domic acid- amnesic (ASP) symptoms: stomach pain, vomiting, diarrhea, dizziness, ASP can lead to memory loss, swizures, coma, PSP can lead to death cannot be smelled, tasted, or destroyed by cooking or freezing- only purchase from approved vendors giardiasis - correct answers ✅source: intestinal tract and feces of humans, contaminated water
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implicated foods: ice cubes made of inadequately treated water, salads, other raw veg washed in improp treated water, control measures: using prop treated water, washing raw produce thoroughly, good personal hygiene, keeping food handlers with diarrhea out anisakis simplex (sushi stomach) - correct answers ✅source: raw, uncooked, improp frozen fish control measures: cook to appropriate internal temp for raw and undercooked seafood: use only sashimi-grade fish that has been properly treated to eliminate parasites, only purchase saltwater fish from approved vendors cryptosporidium parvum - correct answers ✅source: intestinal tract of cattle, domestic animals, humans, produce, contaminated water
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surface probes - correct answers ✅measure temp of flat cooking surfaces air probes - correct answers ✅inside temp of ovens and fridge immersion probe - correct answers ✅liquids such as fryer oil penetration probe - correct answers ✅internal temp of food infrared/lazer thermometers - correct answers ✅measure surface thermometers. non contact tti (time and temp indicator) - correct answers ✅tags provided by the manufacturer that are attached to various types of packaged foods. if the item has been time and temp abused a color will appear maximum pasteurizing tape - correct answers ✅often used inside shipping containers and records its highest temp reached
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GMP - correct answers ✅good manufacturing practices GAP - correct answers ✅good agriculture practices plan fresh seafood - correct answers ✅shucked (shelled)- 45 with internal 45- milk temp - correct answers ✅41- cheese and butter - correct answers ✅ 41 eggs - correct answers ✅ 45 sous vide - correct answers ✅"under vacuum"- cooking food in vacuum sealed impermeable bag, chilling rapidly, inhibit pathogen growth
