quizzes from ph162

according to chapter 4 article 1 the food should be free from which of the following?

1. dirt

2. vermin

3. overhead leakage

4. droplets

5. all of the above

5. all of the above

According to chapter 4 article 1 the sources of contamination should be separated from food preparation site by how many feet?

1. 1ft

2. 3ft

3. 6ft

4. 12ft

3ft

what are ways of preventing cross-contamination

1. using different utensils for different food types

2. using same equipment for different food types

3. without the seperation of each food type in the equipment

4. storing similar food types in the same area

5. cooking different food types at different times

6. 1 and 5

1 and 5

why is food prep conducted in a fully enclosed food facility according to chapter 4?

1. prevent contamination of food from environmental contaminants

2. to create a barrier between food and the environmental contaminants

Temperature requirements for food are not applicable in what instances?

1. food is being prepared

2. food is being cooked

3. food is transported in less than 30 min

4. food is transported in less than 15min

all of the above

What is the unsafe temperature range of food holding?

<41 degrees

>135 degrees

what food type is permitted to be stored at or below 45 degrees for cold storage?

1. meat 

2. vegetables

3. raw eggshells

4. potentially hazardous food held for dispensing at vending machines

5. pasturized milk

6. 3, 4, 5

3, 4, 5

Once food is removed from hot or cold holding and is intended to serve people, how long should it take to complete food service before the food becomes potentially hazardous?

4 hours

once the food is prepared and cooked and not kept at proper temperatures of hot holding what should be done with the food?

rapid cool food at 41 degrees or<

if meat is being cooked in a microwave, the food should be cooked at what temperature

165 degrees F

if the food stored at cold storage eis taken out and is reheated for hot holding what procedure must be followed among these

The food must be rapidly heated, with heating time reaching less than 2 hrs

food must be stored above the floor of a dry storage area by how many inches high?

6in

satellite food services have limited food preparation activities

1. true

2. false

true

what causes formation of milkstone to the milking equipment

1. calcium

2. magnesium

3. hardwater

4. potassium

5. 1, 2, 4

1, 2, 4

what is the name of the test that checks the presence of water in milk

1. phosphate tests

2. cryoscope test

3. ring test

cryoscope test

pasteurization process destroys vitamin D and K in milk

true or false?

True vitamin D is sensitive to heat

why is the temperature minimum for pasteurization at 145F (VAT method)?

to kill q fever causing bacteria

when should shellfish be avoided?

during summer season

during red algae tide months

nitrates cause what in infants?

methemoglobinemia

what helps reduce hydrogen sulfide gas during canning process?

cooling

time and temperature have an inverse relationship in case of both food from cold and hot storage

true or false

false

why is the standard for moisture set to 0.85aw for food?

staphylococcus bacteria survive at 0.88aw moisture

during high temp, short time method of pasteurization, the temp should reach up to the following for 15 seconds?

161F

babcock test is used for which of the following purpose?

to quantify the % fat in milk

which of the following is conducted to identify bacteria that is causing the contamination?

swab test and zodac test

food additives and the adverse health event

monosodium glutamate ——→ allergies

nitrates—————> blue baby syndrome

EDTA—————→ sequesters ions in meat

match

to abate—————→ to remove destroy

In Rem————> authority of court over property

discovery—————→new evidence come to light

arraignment——————>defendant appears in the court to answer to allegations

if the person in charge refuses an inspection…

leave and come back with a warrant

what is permanent injunction?

temporary restraining order becomes permanent

match

constitutional laws——> bill of rights

statuary——>state legislation

regulatory———→ OSHA

judiciary———> state police

example of plain view?

an inspector inspects for the things that are visible for everyone at that moment