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What is the most direct cause of customer loyalty? - ✔High food safety standards Which agency publishes the food code? - ✔FDA Good idea - ✔Keep up with daily pest control tasks & Return dented canned food to the vendor Bad Idea - ✔use tomatoes with a weird smell & Clean work spaces once a day & Quickly rinse vegetables from the farmers market Local health codes establish requirements for all the subjects except: - ✔price controls One of the most important reasons for using only reliable water sources is to reduce - ✔the number of parasites, such as cyclospora cayetanensis, that can infest foods. which one of the following food contaminations would be suspected if the end of a can of tomatoes had begun to swell? - ✔Botulism All of the following bacteria can cause foodborne illness except? - ✔Acidophilus milk
Which of the following situations would most likely promote bacterial contamination? - ✔slicing roast beef and then slicing brisket with the same knife What is the easiest way to recognize foods contaminated with spoilage bacteria? - ✔Changes in color and smell The viral infection hepatitis a can be most effectively controlled if: - ✔All food personnel practice personal hygiene such as through handwashing Which bacteria cause the greatest harm in the food industry? - ✔Pathogenic Which one of the following food contaminations is usually associated with undercooked chicken? - ✔Salmonella An organism that lives in or another organism often with harmful side effects but without benefits are - ✔Virus Which one of the following food contaminations is best prevented by cooking to safe temperatures? - ✔Spoilage Salmonella - ✔Any food item that is exposed to animal waste may contain it. Symptoms may include fever and abdominal cramps.
It is important that food servers are trained to know food ingredients because: - ✔they will need to help customers who have food allergies. IN degrees fahrenheit what is the temperature range of the danger zone? - ✔ 41 to 135 Bacterial contamination can spread quickly because if the conditions are right bacteria can multiply in - ✔10 to 20 seconds The preservation technique that attempts to remove moisture is: - ✔Dehydration Food preservation does all of the following except: - ✔Promotes the growth of microorganisms which preservation technique involves heating food to mid temperatures and then cooling them down immediatley - ✔pasteurization the internal food temperature for safe food should be - ✔ 130 F and 190 F good refrigeration temperatures may be anywhere from - ✔ 34 F to 40 F what is the Food and Drug Administration or FDA - ✔This is the most important federal agency regarding food safety
Perhaps the most common vehicle of contamination in the food industry is - ✔hands, and so should be washed often Which of the following contaminants is a physical contaminant - ✔Hair The contamination that results from the spread of bacteria from meat to vegetables is called - ✔Cross You notice a food handler trim excess fat from a T bone steak and then ove toward a bowl of potatote to begin pealing them with the same knife. What action should you take? - ✔Caution the food handler that she must wash the potatotes before peeling> An employee brings you a bag of oatmeal in which he has found black specks. What is the most likely cause of those specks? - ✔Pests have gotten into the bag and left waste secretions in the oatmeal. Although all of the following methods will promote the prevention of food contamination, which one has the most continuous effect? - ✔Forbidding unauthorized persons from handing food. Checking the dinning areas of an eating establishments for evidence of flaking paint, broken light bulbe, and wood damage will reduce the chances of: - ✔Physical contamination
Creation of which one of the following quality programs is a management responsibility - ✔Product A food handlers duties regarding food safety include all of the following except - ✔Periodically test food for illness causing microorganisms Which one of the following duties is managements responsibility to ensure food safety? - ✔The elimination of critical control points What is the best way to prevent poor food safety? - ✔Employee Training Which one the following is NOT one of the seven HACCP steps? - ✔Create a cost analysis All of the following are the most common critical control points except - ✔Customer Service Local health codes establish requirements for all of the following except: - ✔price controls Around what most the bacteria stop grwoth - ✔ 41 F Hot food on display must be held at or above - ✔ 135 F What is 7? - ✔The HACCP system has this number of steps
To thaw food using the submerging method the food must be submerged under running drinking water below or at - ✔70 F Maintaining high food safety standards help ensure the safety and satisfaction of customers and other employees and it is also a legal responsibility. - ✔wash your hands after lunch, Use a new clean spoon each time you taste soup to be served in a cafe, Wash your hands before putting on gloves, use deli tissue to make contact with foods, only drink from containers with both a straw and lid. you see that the food handler you assigned to prepare a salad has a small cut on her hand. you should - ✔Have her put on a watertight bandage over the cut and wear gloves. because of the risk of spreading Staphyloccous Aureus, which area of their bodies should employees be trained to avoid touching? - ✔mouths and noses The most important reason for having food handlers wear hair ties restrains is to : - ✔Prevent food handlers from contaminating their hands by touching their hair. Gabe fries chicken at country boy restaurant. Gabe wears gloves as he preps the raw chicken in flour. Today during lunch rush, you tell him to fill chicken orders for impatient customers. Gabe immediately begins putting cooked chicken in boxes and on plates. What are the hazards created by Gabe's actions, and what action should you take? - ✔Although he is wearing gloves, Gabe has created a cross-contamination hazard by touching raw chicken and then touching
Your latest shipment of chicken has some items with USDA stickers and some items with USDA GRADE stamps. What is the difference in this items? - ✔Stamps mean the chickens quality has been rated. A shipment of frozen fish arrives at your food establishment. You see that the outside bottoms of the shipping cartons have too much ice and the fish fillets held within the carton brown edges. These are signs of: - ✔Thawing and refreezing Employees trained to receive foods properly will complete all of the following except: - ✔Label and date rejected items Rotating stock so that the oldest items move first is often referred to as: - ✔FIFO Labels should include all of the following except: - ✔Possible contaminants According to the Food Code, proper food labels should NOT contain - ✔The date that frozen preparation-needed foods are to be consumed. An effective way too choose reputable suppliers is to: - ✔Visit the warehouses. The best place to store grains to reduce the risk of cross-contamination is: - ✔Next to the canned peaches.
Which of these food items upon receiving should be given priority in storage? - ✔Eggs To ensure proper protection for foods during storage, the bottom shelf should be: - ✔At least six inches off the floor. Cross-contamination has occurred when : - ✔Same gloves are used to handle different meats. If steam is used to sanitize, it must be at: - ✔171 F for 15 seconds-This is wrong To prevent cross-contamination, you should take immediate corrective action if you notice a receiving employee did not: - ✔Wash off rubber boots before entering food storage areas. Most of your cooking equipment is copper and you utensils are silver, so which sanitizer would you NOT want to use: - ✔Chlorine based- Wrong answer Which of the following steps come last? - ✔Air dry food surfaces and equipment are not fully cleaned and sanitized until: - ✔They have been allowed to air dry completely. It is very important to sanitize all of the following except: - ✔Hair
Since pests are living organisms requiring four basic needs for survival, which one of these needs, if their access to it is eliminated, will drastically reduce pests in your establishment? - ✔Food Do It: - ✔Wet wiping rags should be kept in a sanitizer solution between uses. The hand washing sinks are separate from the other sinks in the establishments. If necessary, store raw food beneath other types of food. Don't Do: - ✔Washing vegetables and portioning cold, cooked meats should be done side by side. Install carpeting in the food storage areas. Use only clean, light-colored plastic cutting boards for food preparation. Pest infestations must be controlled for all of the following except: - ✔They tend to be overlooked by loyal employees who know the food is good. Should you become aware of a pest problem in your establishment, all of your measures to eradicate the pests should conclude with: - ✔Schedule regular, routine visits from the pest control operators. A food preparer brings you a bag of rice with a few black things among the grains. You suspect mouse droppings, but you are not sure. What should you do? - ✔Dispose of the bag and check other bags in storage. The best eradication method for a major infestation is: - ✔Chemical
Maintaining an integrated pest management program best serves: - ✔Business interests To prevent chemical contamination from rodenticides, always: - ✔place pest baits and bait stations outdoors. Which one of the following materials must NOT be used in the construction of food preparation and storage areas? - ✔Indoor/Outdoor carpeting All toilets in a food service establishment must have: - ✔Hot running water Which of the following types of floors are LEAST suited for food prep areas? - ✔Floors with ample dramage If all of the following items are stored on the same rack on the same wall, which item would be stored closest to the ground? - ✔Beef Effective ventilation systems: - ✔Filters return air Which one of the following situations requires management to contact the local regulatory authority? - ✔Water service interrupted for two hours.
The best supervisors set: - ✔Personal examples What is the first line of defense against all contaminations? - ✔Prevention The purpose of a hazard analysis is to: - ✔Examine work area for potential dangers. A HACCP plan that is developed totally by outside experts runs the risk of lacking:` - ✔Recommendations for appropriate controls. When designing a diagram of the work flow process, it is important that the diagram be: - ✔Clear, providing a simple outline of each major step in the process. The FDA's food safety system is known as: - ✔Hazard Analysis Critical Control Point The success of HACCP implementation depends ost heavily upon: - ✔Hazard Analysis Prerequisite programs, the foundation of a successful HACCP system, include all of the following except: - ✔Personal Control Appendix B is an example of a flow diagram for the production of frozen cooked beef patties. - ✔1. Receiving (beef)
- Grinding
- Mixing
- Forming
- Cooking
- Freezing
- Boxing
- Distributing
- Reheating
- Serving How can a HACCP plan best be implemented? - ✔By the commitment of the management to the plan and by training employees. The HACCP management system is a system that helps prevent problems before they occur. - ✔Proactive Before the HACCP team is ready to implement the seven principles of an HACCP plan, They should verify the accuracy and completeness of the flow diagram by: - ✔Performing an on site review Of the five preliminary tasks management should complete before implementing a HACCP plan, the first task is: - ✔Assembling an HACCP team Point 1:` - ✔Temperature, Time
Example 4 of possible CCP's include: - ✔Thermal processing Example 5 of possible CCP's include: - ✔Chilling Example 6 of possible CCP's include: - ✔Testing ingredients for chemical residues Example 7 of possible CCP's include: - ✔Product formulation control Example 8 of possible CCP's include: - ✔Testing product for metal contaminants HACCP team members conducting a hazard analysis must be be concerned mainly with: - ✔Safety When developing and implementing a successful HACCP plan, teams never ignore: - ✔Training Implementation of a HACCP plan involves all of the following except:a - ✔Voting and procedures Visual observations, pH, moisture level are some of the examples of: - ✔Monitoring activities
A maximum and or minimum value to which a biological, chemical, or physical parameter must be controlled at a CCP to prevent, eliminate or reduce the occurrence of a food safety hazard to an acceptable level is known as: - ✔Critical limit The process of conducting a hazard analysis involves how many stages? - ✔two Which of the following procedures is important to confirm that HACCP plan is scientifically and technically sound? - ✔Validation The seventh principle requires the HACCP plan to establish procedures for: - ✔Documentation and Record keeping Which of the following statements is FALSE regarding monitoring procedures? - ✔All records and documents associated with CCP monitoring should be signed by the facility inspector. Thermal processing and chilling are the examples of: - ✔Critical control point Which HACCP principle establishes record keeping and documentation procedures? - ✔Principle 7 What are the initial responsibilities of the HACCP team? - ✔Develop an initial plan and coordinate its implementation.
