Download Tap series lessons 1-14 food safety 2025 and more Exams Nursing in PDF only on Docsity!
people who are more sensitive to getting a disease are known as - correct answers ✅HSPs highly susceptible populations which of the following are CDC risk factors in the Foodservice industry - correct answers ✅failing to cook food adequately and using contaminated equipment are two of the major risk factors identified by the CDC CDC stands for - correct answers ✅Centers for Disease Control and Prevention USDA stands for - correct answers ✅United States Department of Agriculture the USDA regulates - correct answers ✅meat, poultry, eggs the FDA Food Code is a - correct answers ✅set of guidelines the process used to manage the CDC risk factors is - correct answers ✅active managerial control
which of the following statements about bacteria is correct - correct answers ✅bacteria are the leading cause of disease in humans also is present on skin of healthy people are call microorganisms because can only be seen by a microscope what are the three categories of contaminants that cause foodborne illness - correct answers ✅Biological,Chemical, Physical which of the following statements about viruses are true - correct answers ✅viruses are smaller than bacteria, and can only live within other organisms, such as bacteria, plants, and animals. can spread by food contaminants by the hands of a food worker, also can cause disease in humans which of the following is one of the "big six" bacterial contaminants - correct answers ✅E.Coli is one of the big six bacterial contaminants hepatitis A is a highly infectious, and an infected person may not show symptoms - correct answers ✅symptoms of hepatitis A may not show up for weeks after coming in contact with the virus
it is the manager's responsibility report to the local Health Department when - correct answers ✅when two or more unrelated customers get ill after eating the same food the manager has to report the outbreak to the proper regulatory agencies which of the following scenarios could result in allergen cross- contact - correct answers ✅allergen cross contact is when food allergies like eggs and fish are transferred from one food to another through direct or indirect contact common symptoms of allergic reactions to food are - correct answers ✅allergic reactions can include hives, swelling, itching or a rash, tightening of the throat, shortness of breath, abdominal cramping or diarrhea higher levels of this pathogen can be found in pimples, acne, skin wounds, and inflamed skin. - correct answers ✅Staphylococcus aureus can be easily transferred because it is found in and on many people which of the following actions can lead to food contamination
- correct answers ✅food workers can transfer bacteria,
viruses, and physical contaminants to food through unclean hands from touching any part of their bodies then food. which of the following is a "best practice" for jewelry while working a food preparation area - correct answers ✅food workers should only wear a plan wedding band while working in the food preparation area what places should not be touch while working with food - correct answers ✅all places like the body and or uniform should not be touch while working with food limit the amount of jewelry you wear because it - correct answers ✅because food can get stuck in them and microorganisms can grow. They can also fall into food product or can get caught in machinery an apron cannot be used as a hand towel because - correct answers ✅do not wipe hands on aprons or other clothing as bacteria can then collect and multiply on the apron. Retouching a dirty a break and then contaminate hands
hands and forearms for at least 10 to 15 seconds As You wash them. proper procedures for using gloves are - correct answers ✅wash and dry hands before putting on new gloves. gloves should be changed after any action that might cause contamination, or at least every 4 hours a food worker has finished preparing ingredients for a fresh vegetable salad and is next going to chop celery. The FDA Food Code states that he or she - correct answers ✅can chop the salary without changing gloves ( because when changing from non TCS food to another non TCS food it is not necessary to change gloves, unless it has been more than 4 hours since gloves has been changed) though not required in every food jurisdiction, bare hand contact should be avoided when - correct answers ✅when handling Ready-to-Eat Foods the manager or person in charge(PIC) must do which of the following when learning a food worker has an illness due to
one of the "big six" pathogens - correct answers ✅exclude any food worker with an illness caused by the big six pathogens from the operation and report the situation to the proper regulatory Authority which of the following illnesses or symptoms require that an employee be restricted from working in the food preparation area - correct answers ✅from sore throat / fever, restrict them from working with exposed Foods, utensils, and equipment. and if your operation works with highly susceptible populations( HSP), exclude the worker from the operation which of these illnesses or pathogens require the employee be excluded from work and have a written medical permission to return to work - correct answers ✅Shigella spp,Norovirus, Jaundice, Hepatitis A. require written Medical release to come back to work a food handler suffering from vomiting or diarrhea must - correct answers ✅stay home until they are free from symptoms for 24 hours or have a written release from a medical professional to return to work
types of devices commonly used to measure temperatures during Transportation are - correct answers ✅maximum registering tape and TTIs (time and temperature indicators) what type of temperature measurement device use color and a crystal display to indicate time and temperature abuse - correct answers ✅time temperature indicator (TTIs) which of the following could result in cross-contamination - correct answers ✅cross-contamination happens when contaminant are transferred from unwashed hands, clothing, Food surfaces or equipment to food items. use separate equipment such as cutting boards, utensils, and containers for raw and Ready-to-Eat Foods medicine is only allowed in food establishments when - correct answers ✅if stored in a safe place , and is clearly labeled needs to be placed in lockers or break room when a product is recalled what must be done - correct answers ✅if your faculty has any recalled items, clearly marked them so they will not get mistakenly Place back into service
the flow of food refers to - correct answers ✅the movement of food throughout the entire operation. food handling process from receiving to serving in order to prevent problems you need to communicate to your distributors - correct answers ✅when ordering food, be sure to communicate your purchasing specifications and expectations for quality and safety. Communicate changes in your policies in procedures and delivery requirements to your suppliers it is not appropriate to purchase food products - correct answers ✅that is prepared in private homes or unapproved sources which of the following statements are accurate? - correct answers ✅most chilled foods should be received at or below 41 degrees Fahrenheit. Hot foods should be received at or above 135 degrees Fahrenheit.
only except meat and poultry products that are - correct answers ✅firm, moist, elastic, and uniform in color upon receipt and have a USDA inspection stamp shellfish identification tags must be kept for - correct answers ✅90 days after the last selfish has been used shellfish identification tags must include - correct answers ✅the Shell Shock ID tag will include the harvest date, dealer's name, address, Certification Number, and the state or country of harvest live shellfish should only be accepted if - correct answers ✅the air temperature of the live shellfish should be at 45 degrees Fahrenheit, 7° C during transport shucked shellfish are - correct answers ✅not alive shucked shellfish should be received with an internal temperature of - correct answers ✅45 degrees Fahrenheit, 7 degrees Celsius or lower
eggs are inspected by the - correct answers ✅USDA milk and dairy products must be received at or below - correct answers ✅45 degrees Fahrenheit and 7 degrees C or below frozen food must be received - correct answers ✅frozen solid in order to prevent botulism, vacuum-packed TCS Foods other than fish must have and receiving temperature of - correct answers ✅at 41 degrees Fahrenheit is 5° C or below the technique of cooking ingredients in a vacuum-sealed package pouch is called - correct answers ✅sous vide is a technique of cooking food in a vacuum sealed airtight bag, chilling rapidly, and then refrigerating it non toxic chemicals - correct answers ✅can be included in shipments with food products also can be on the same pallet as long as they are properly packaged and secured
refrigerated foods should be kept at a product temperature of
- correct answers ✅below 41 degrees Fahrenheit and 5 degrees Celsius a thermometer used in food storage equipment must be accurate to - correct answers ✅+/- 3 degrees Fahrenheit, plus or minus 1.5 degrees Celsius FIFO refers to - correct answers ✅first in, first out inventory system it minimizes products spoilage due to being expired which type of container should not be used to store food - correct answers ✅Copper, Brass, galvanized metal because it can cause chemical contamination food and supplies in dry storage areas should be stored 6 in off the floor and away from the wall and kept at a temperature of - correct answers ✅50 degrees to 70 degrees Fahrenheit
food not stored in its original packaging, such as flour, spices, or cooking oil, must be labeled with its - correct answers ✅common name/ original name if you are storing a stew made with previously cooked beef what is the use by date - correct answers ✅7 days from the date the beef was cook if you store flour or grain and storage bins you must note on the bin - correct answers ✅the manufacturer's used by or expiration date what are the best practices for storing food packaging materials - correct answers ✅keep them in their original packaging until needed also only unpack items that can be used in a short time are proper procedures for food stored in storage bins - correct answers ✅never add new product to existing product, because the older product at the bottom of the bin will expire before the newer product is used when food has expired discard it, then clean and sanitize the bin before refilling.
you may thaw food in a microwave if - correct answers ✅it is immediately cooked which of the following are acceptable ways to thaw food - correct answers ✅thaw food in the refrigerator at 41 degrees Fahrenheit or cooler, thaw in microwave oven,thaw under clean, running, portable water at 70 degrees Fahrenheit and 21 degrees C or below food thawed at room temperature - correct answers ✅is dangerous because of bacterial growth a "small batch" cooking technique limits the time food is at - correct answers ✅room temperature if using a number of TCS Foods in a salad, the start of the seven days hold period is - correct answers ✅based on the food item used that has already been held the longest when holding product for Preparation use standing water or an ice slurry - correct answers ✅for each and separate product item use this method floor prep process
which of the following can be used to dispense ice - correct answers ✅equipment like metal Scoops or towels to dispense ice ice used for drinks - correct answers ✅must be made from portable water to ensure that harmful bacteria are killed, which of the following foods should you cook to a minimum internal temperature of 165 degrees Fahrenheit - correct answers ✅turkey, stuffed pasta shells, reheated TCS Foods which of the following foods should be cooked to an internal temperature of 145 degrees Fahrenheit and 63 degrees Celsius - correct answers ✅eggs that are going to be served immediately, cod fish fillet, pork chops which of the following Foods must be cooked to an internal temperature of 155 degrees Fahrenheit and 68 degrees C or higher for at least 17 seconds - correct answers ✅ground Meats, minced meat, eggs held for service
