Food Sanitation Exam 2 prep (copy)

What illness results from Clostridium botulinum infection?

Botulism

Which disease is caused by Clostridium perfringens?

Clostridium perfringens gastroenteritis

What is the disease name associated with ETEC?

Traveler’s diarrhea

What disease does EIEC cause?

Bacilliary dysentery

What illness is linked to EPEC?

Infant diarrhea

Which pathogens are considered "The Big Six" in food safety?

Shigella spp., Salmonella Typhi, Nontyphoidal Salmonella, Shiga-toxin producing E. coli, Hepatitis A, Norovirus

Which parasite is transmitted via larvae in fish and squid muscle?

Anisakis simplex

What disease does Cryptosporidium parvum cause?

Cryptosporidiosis

What illness is associated with Giardia duodenalis?

Giardiasis

Which parasite is transmitted via oocysts in feces and causes Cyclosporiasis?

Cyclospora caytanensis

What toxin causes Ciguatera Poisoning?

Ciguatoxin

Which toxin is responsible for Scombroid Poisoning?

Scombrotoxin

What toxin leads to Puffer Fish Poisoning (Fugu Poisoning)?

Tetrodotoxin

Which toxin causes Paralytic Shellfish Poisoning?

Saxitoxin

What toxin is associated with Amnesic Shellfish Poisoning?

Domoic acid

Which mycotoxin is known for causing Turkey "X" Disease and liver cancer?

Aflatoxin

Copper Utensils and equipment can cause an illness when used to prepare acidic foods

True

If you transfer a chemical to a new container, you must label it with the name of the chemical

True

Milk is a common food allergen

True

A person with a shellfish allergy who unknowingly eats soup made with clam juice may experience a tightening in the throat.

True

What does CRM stand for in food safety?

CRM stands for Corrosion Resistant Materials

How should cleaners and sanitizers be stored to prevent contamination?

Away from food, utensils, and equipment.

What does GRAS stand for

Generally Recognized As Safe,'

MSG

Monosodium Glutamate

What are sulfites used for in food

Sulfites are used as whiteners and antimicrobials

What are the components of the ALERT

Assure, Look, Employees, Reports, Threat.

physical contaminants

Metal shavings from cans, staples, glass, wood, dirt, fingernails, hair, bandages.

"Big Nine" common food allergens.

Milk, eggs, fish, crustacean shellfish, wheat, soy, peanuts, tree nuts, sesame.

If a food handler has a sore throat with fever, what action should be taken regarding their work?

Restrict the employee from working with or around food.

What action should be taken if a food handler has diarrhea?

Exclude the employee from the establishment.

What action should be taken if a food handler has persistent sneezing or cough?

Restrict the employee from working with exposed food, utensils, and equipment.

What action should be taken if a food handler is diagnosed with a notifiable disease such as hepatitis A?

Exclude the employee from the establishment and notify the local regulatory agency.

True or False: During handwashing, food handlers must vigorously scrub their hands and arms for five seconds

False.

True or False: Gloves should be changed before beginning a different task.

True.

True or False: Food handlers must wash their hands after smoking.

True.

True or False: A food handler diagnosed with shigellosis cannot continue to work at an establishment while he or she has the illness.

True.

True or False: Hand antiseptics should only be used before handwashing.

False.

Bill, a line cook at a family restaurant, has a sore throat with a fever. Should you exclude or restrict him from the establishment?

Restrict.

Joe, a prep cook, has diarrhea. Should you exclude or restrict him from the establishment?

Exclude.

Mary, a sous chef, has been diagnosed with hepatitis A. Should you exclude or restrict her from the establishment?

Exclude.

True or False: A delivery of fresh fish should be received at an internal temperature of 41°F (5°C) or lower.

True

True or False: Turkey should be rejected if the texture is firm and springs back when touched.

False

True or False: You should reject a delivery of frozen steaks covered in large ice crystals.

True

True or False: If a sack of flour is dry upon delivery, the contents may still be contaminated.

True

True or False: A supplier that has been inspected and is in compliance with local, state, and federal law can be considered an approved source.

True

What aspect of Good Agricultural Practices (GAP) focuses on maintaining sanitary worker hygiene during the harvest process?

GAP emphasizes maintaining sanitary worker hygiene during harvest.

What are the steps to be taken upon receiving a recall notice?

1. Identify the recalled food item.

2. Remove it from inventory and store it in a secure location.

3. Label the item with "Do not use" and "Do not discard" to prevent it from being put back into inventory.

4. Follow the vendor's instructions regarding the return or disposal of the recalled product.

How should you check the temperature of meat, poultry, and fish?

Insert the thermometer stem or probe into the thickest part of the product, usually the center.

How should you check the temperature of ROP (reduced oxygen packaging) and bulk food?

Insert the thermometer stem or probe between two packages. Alternatively, fold the packaging around the thermometer stem or probe.

How should you check the temperature of other packaged food?

Open the package and insert the thermometer stem or probe into the product.

What are the accept criteria for meat/fish?

Accepted if temperature is ≤41°F (5°C), color is bright cherry red (beef), light red (lamb), or light pink with firm white fat (pork), texture is firm and springs back, odor is none, and packaging is intact and clean.

Accept criteria for live shellfish,milk,eggs

Temperature: ≤45°F (7°C) air and ≤50°F (10°C) internal; Odor: mild ocean smell; Shells: closed and unbroken; Condition: received alive.

Acceptance Criteria for Fresh Produce

Accepted when items show no signs of spoilage, which varies by produce type.

Raw beef roasts that are bright red

Accept (Raw beef should exhibit a dull, brownish-red color, not bright red.)

Chicken received at an internal temperature of 50°F (10°C).

Reject (Chicken should be received at 41°F (5°C) or lower to prevent bacterial growth.)

Eggs received at an air temperature of 45°F (7°C)

Accept (Eggs should be received at an air temperature of 45°F (7°C) or lower, which meets the criteria.)

Frozen meat with large ice crystals on the meat and package.

Reject (Large ice crystals on frozen meat and packaging indicate thawing and refreezing, which can compromise quality and safety.)

1. Internal temperature of a hamburger patty

C. Bimetallic stemmed thermometer - Internal temperature of a hamburger patty.

Surface temperature of a steak

A. Infrared thermometer - Surface temperature of a steak.

How do you calibrate a thermometer using the boiling-point method?

1. Bring clean tap water to a boil.

2. Submerge the sensing area of the thermometer stem or probe in the water for thirty seconds.

3. Hold the calibration nut and rotate the thermometer head until it reads 212°F (100°C).

What are Time-Temperature Indicators (TTI) used for?

TTIs are attached to packages, and they undergo a color change to indicate temperature abuse.

What are Infrared Thermometers primarily used for?

Infrared Thermometers are used to measure surface temperatures

Cold Spot

1/3 away from pot

Ground meat temp

155 for 17 seconds

Fish temp

145 for 15 seconds

Roast temp

145 for 15 min

Steak/Chops temp

145 for 15 seconds

food from plants temp

135 intantanious

TCS microwaved food temp

165 2 minutes after cook time

Sulfites are what?

Not allowed in food service and must be on label

Varience

Permission to do something out of the norm

Thawing Method 1

Stick in fridge

Thaw method 2

Food thawed in microwave (must cook afterwards)

Thaw method 3

Submerge in cold Potable water 70F

Thaw method 4

Part of the cooking process

Fridge storage 101

Ready to eat foods

Fish 145

Meat 145

ground beef 155

poultry 165