test

to be an outbreak, foodborne illness must be confirmed by laboratory analysis after:

two or more people need to have the same symptoms after eatting the same food

What usually makes food unsafe?

contamination

macaroni salad has been left on a prep table for five hours. which hazard is this?

Time-temperature abuse

The same cutting board is being used for raw chicken and lettuce. which hazard is this?

Cross-contamination

which food needs time and temperature control for safety?

milk and dairy products

chicken and poultry products

eggs

cooked broccoli

how can you show that you have the required knowledge?

by passing a test from an accredited program

why is it important to be certified in food safety?

it reduces the risk of a food-borne illness outbreak

which agency is responsible for inspecting meat, poultry, and eggs?

U.S. Department of Agriculture (USDA) and are responsible for food that crosses state boundaries or involves more than one state

which agency conducts research and assists into the causes of foodborne illnesses outbreaks?

Center for Disease Control and Prevention (CDC) along with U.S. Public Health Service (PHS) assists the FDA, U.S. Department of Agriculture (USDA), and State and local regulators.

which group writes or adopts codes that regulate retail and foodservice operations?

State and local regulators

a piece of glass found in a beverage is an example of which type of hazard?

physical

a pan of chicken wings left out on a prep table for seven hours is which type of hazard?

time-temperature abuse

drops of juice from raw beef dripping onto a bag of carrots is an example of which type of hazard?

cross-contamination

if a manager notices an employee performing a task incorrectly after food safety training has taken place, what must the manager do?

take corrective action and retrain the employee

which organization issues the food code?

FDA

Can contaminants be passed directly from person to person?

yes, by someone who is sick

select all of the symptoms of foodborne illness

nausea, vomiting, diarrhea, abdominal cramps, Jaundice( yellowing of the skin and eyes) and fever

do bacteria prefer a particular kind of food?

yes, most need nutrients to survive and prefer some food over others

do bacteria grow well in food that is highly acidic?

No, they prefer food that contains little to no acid

which temperature range is best for the growth of bacteria?

41°F to 135°F (5°C to 57°C), known as the "danger zone" for food safety.

can time affect how much bacteria grow?

Yes, bacteria needs time to grow

do bacteria require oxygen to grow

it depends on the bacteria type; some require oxygen while others grow well without oxygen

does the amount of moisture available impact the growth of bacteria?

yes

what food is commonly linked with Salmonella Typhi?

ready to eat food

what food is commonly linked with Nontyphoidal Salmonella?

poultry

which is an important way to prevent Shigella spp?

control flies in the operation

which is an important way to prevent E.coil?

Cook ground beef to required minimum temperature

what must be done for a food handler diagnosed with hepatitis A?

Keep them out of the operation

which viruse is associated with both ready-to-eat food and shellfish from contaminated water

both hepatitis A and Norovirus

norovirus is found in the feces of people who are infected with the virus?

true, can be found and be there for days after symptoms

Norovirus can be spread through vomit in the air?

True, airborne particles

Can food become contaminated with biological toxins from an external source?

Yes, shellfish like oyster can be contaminated when they eat marine algae that contains a toxin. algae, oyster then person

select the people who could intentionally contaminate or tamper with food.

disgruntled current or former staff, terrorists or activists, competitors, and vendors

A customer complains about a foodborne illness. What’s your first action?

Ask the person for more information

what is a food allergen?

A protein in a food or indigent

how dose most contamination of food happen

when food handlers handle it incorrectly

what food is most commonly linked to Shiga toxin-producing E.Coli (STEC)?

Raw ground beef

A food handler uses the restroom. He washes his hands and puts on gloves before chopping lettuce. How is he preventing a foodborne illness from viruses?

By practicing good personal hygiene

what conditions for bacterial growth will an operation most likely be able to control?

Time and temperature

a bottle of sanitizer is stored on a shelf above a prep table. To prevent chemical contamination, what should be done differently?

store the sanitizer away from the prep area

the purpose of the FDA employees FIRST initiatives is to inform employees of the risk of

intentional contamination

cooking acidic food in a copper pot can cause which type of contamination?

chemical contamination

what should food handlers do to prevent food allergens from being transferred to food?

use cleaned and sanitized utensils

How long can food stay in the temperature danger zone before it must be thrown out?

4 hours but should be left for the less amount of time

what is the biggest hazard to food as it flows through the operation?

Time temperature abuse

cross-contamination

which illness in a food handler must be reported to the local regulatory authority?

hepatitis A

a cook is prepping raw chicken and need to prep salads. Should she change gloves?

Yes, she should change task

can a healthy-looking person make someone sick by touching their own face, then food?

Yes because pathogens from their hands can transfer to the food.

can hand antiseptics be used in place of handwashing?

No, only after handwashing and allow it to dry (comply with CFR and FDA standards)

is it okay to handle food if you have long fingernails?

No, harbor bacteria and cause contamination. (file them to makes them easier to clean)

is it okay to wear nail polish when handling food?

no, they can have bacteria under the nails and it can chip contaminate food. (unless you use single use gloves)

To keep food safe, how should you treat an infected wound on your hand?

put on a single use glove

a cook is prepping raw chicken and need to prep salads. Should she change gloves?

a cook is prepping raw chicken and need to prep salads. Should she change gloves?

This employee has a sore throat with fever. Dose a manager need to know

Yes, they should be restricted to work with or around exposed food, utensils, or equipment unless they serve a high risk population(exclude)

This employee has a stiff neck. Dose a manager need to know?

No, from the food safety perspective

This employee infected wound is draining fluid. Dose a manager need to know?

Yes, infected wound or boil unless properly covered and they should be restricted to work with or around exposed food, utensils, or equipment

This employee has a persistent cough and runny nose. Dose a manager need to know?

Yes, it is a hazard and they should be restricted to work with or around exposed food, utensils, or equipment

This employee has infectious vomiting. Dose a manager need to know?

Yes, they should be exclude and return when they have a written release from practitioner or symptom-free for 24 hours.

The white part of this employee eyes are turning yellow. Dose a manager need to know?

Yes, if tthey have had jaundice for seven days or less hould be exclude and report to regulatory authorities and need a written release from practitioner and approval from regulatory authorities

This employee was diagnose with Salmonelle typhi. Dose a manager need to know?

Yes, they should be excluded from work

Which activity is most likely to contaminate hands?

running fingers through hair

when washing your hands, how long should you scrub with soap?

10 to 15 seconds

A good handler has been prepping lettuce. He stops to answer the phone. What should he do before returning to his task?

Wash his hands and put on new gloves

What practice is an example of good personal hygiene?

using a hair restraint

How far must you stick a bimetallic stemmed thermometer into food to get an accurate reading?

to the dimple of the stem

How far must you stick a thermocouple or thermistor probe into food to get an accurate reading?

To the tip of the probe

which probe is best for checking the temperature of a ground beef patty?

A penetration probe

which probe is best for checking the temperature of a large stockpot of soup?

immersion probe used for liquids and getting to the bottom of pots

which probe is best for checking the temperature of a griddle?

surface probe designed for flat cooking surfaces like griddles.

which probe is best for checking the temperature of a cooler?

air probed esigned to measure air temperature within coolers or ovens

When do thermometers need to be cleaned and sanitized?

before and after they are used

when should thermometer be calibrated?

before each shift, after they are bumped or dropped, after being exposed to extreme temperatures, before deliveries arrive

Which practice can help prevent cross-contamination

using color-coded cutting boards

to help prevent time-temperature abuse of food, a manager should provide thermometer, timers, and forms to record?

temperature and times that they were taken

beef stew has been held at temperature below 135F(57C) for more than four hours. what should be done with the stew?

it should be thrown out

what probe should be used to check the temperature of chicken breast?

penetration probe

which thermometer is limited to measuring the surface temperature of food?

Infrared thermometer

which thermometer is best for measuring the final rinse temperature in a dishwashing machine?

maximum registering thermometers

when checking the temperature of food, where should the thermometer stem or probe be placed?

In the thickest part of the food

what is an approved supplier?

One that meet all applicable local, state, and federal laws and has been inspected and can produce an inspection report

how can you get to know your supplier’s food safety practices?

check their inspection reports (USDA, FDA, OR THRID PARTY INSPECTOR)

Based on good manufacturing practices or good argicultural practices. receiving, storage, and food-processing practices, shipping, and cleaning and santizing, personal hygiene, food safety management systems, recall program, and staff training)

Whats the first thing employees should do when a delivery arrives?

visually inspect the truck then store them

Should you reject a shipment of dirty can?

No they can be clean and sanitizer unless they had dents

when are food items typically recalled by the manufacturer?

When food has been contaminated, mislabeled, or allergens have not been identified on the label

this date tells the store how long to display the product for sale?

sell-by date

its the date by which the product should be eaten for best flavor or quality?

best-by date

its the last date recommended for use of the product while at peak quality?

use-by or expiration date

Tuna salad is being prepped on july 5th with tuna that has a discard date of july 8th. what is the discard date of the tuna salad?

July 8

What is the discard date of jambalaya made with shrimp with a use-by date of 12/8 and sausage with a use-by date of 12/10?

December 8

How can a manager tell if a supplier is an approved supplier?

It has been inspected

what’s the best way to check the temperature of vacuum-packed meat?

place the thermometer stem or probe between two packages of product.

Milk has been received at a temperature of 45F(7C) What should be done next?

The milk must be cooled to 41F (5C) or lower in 4 hours

When must tuna salad prepped on July 19 be thrown out?

July 25

A food handler pours a bag of flour into a storage container. What information is required on the label of the storage container?

Common name of the food

An operation received a shipment of cans. One can has a small dent. One has a broken seam. Another can has rust and the last can is missing a label. Which can is safe to accept?

the can with the small dent

How many inches (centimeter) from the floor must food be stored?

At least 6” (15cm)