Food Safety Exam Review

Flashcards from the lecture notes

Sanitizer is the only way to kill ALL bacteria and viruses.

T/F

FALSE

Which of the following is NOT one of the bacteria in the six usual suspects of foodborne illnesses?

• a) Shigella SPP

•  b) Salmonella

•  c) Norovirus

•  d) E-coli

c) Norovirus

Which item is not considered a physical hazard to food?

•  a) Fake eyelashes

•  b) Bleach

•  c) Fingernail polish

•  d) Hair 

b) Bleach

Which of the following is a biological contaminant?

• a) Hair

•  b) Bones

•  c) Metal

•  d) Shigella spp

d) Shigella spp

Which of these symptoms is not one of the major symptoms affiliated with foodborne illness?

Strong coughing

What defines a foodborne illness outbreak?

At least 2 people have the same symptoms from the same source

Hepatitis A is a dangerous foodborne illness that has a very common symptom called _.

Hives

A safe food handler must always wash their hands after all of these activities except _.

Putting on gloves

It takes a total of 20 seconds to wash hands properly; how much of that time is for soaping and lathering?

15 seconds

A safe food handler must use hand sanitizer when they are done washing their hands.

FALSE

When a food handler gets a cut or burn, covering it with an impermeable bandage will make them fully compliant with the health code.

FALSE

Which statement is true for the paper towels used in a handwashing station?

TRUE

When can the hand sink be used to clean other items besides a food handler's hands?

Never. The hand sink is for hands ONLY!

All of these items are REQUIRED to be at a hand washing station except for.

Nail brush

What "best practice" does Grace do when checking the soaps in the kitchen?

Checking the refrigerator temps

Which bucket is the soap water for cleaning often kept in, as a best practice?

Green bucket

Neatly trimming any exposed hair is important for the safe food handler to do on a daily basis.

TRUE

If a food service worker makes a soup today, on the 8th of the month, what is the use-by date that should appear on the label?

14th

When working with the F.I.F.O. system, where should the older cans be stored on the shelf?

In the front of the shelf.

When receiving vacuum sealed packages, a thermometer should be inserted into the product to find the temperature.

FALSE

Raw chicken, poultry and eggs are always stored below other food items in cold storage.

TRUE

When a food product comes in defective, what should the food handler do?

Return to the driver, mark the invoice, inform management.

Why are shelves kept at least 6 inches off the ground?

To be able to clean under the shelf.

What is the temperature range of the Time Temperature Danger Zone?

41ºF/5ºC-135ºF/57ºC

What are the three required pieces of information on a food label of an item that is held for more than 24 hours?

Name of product, date made, use by date.

Ice crystals are perfectly fine on frozen food upon delivery.

FALSE

What is the highest allowable receiving temperature of lobster and whole eggs in the United States of America?

45ºF/7ºC

Which of the following is the most dangerous part of the Temperature Danger Zone and one of main the factors that make up the Pathogen Paradise.

70-125ºF/ 21-52ºC

When cooking beef tenderloin bites, what is the proper internal cooking temperature according to the food code?

145ºF/63ºC

When checking the temperature of a food item, the food handler should always check the smallest part of the item.

FALSE

What minimum temperature should a ground salmon burger be cooked to?

135ºF/57ºC

To what temperature should a food handler cook ground pork?

155ºF/68ºC

To what temperature should a food handler cook ground poultry?

165ºF/72ºC

Large roasts must be heated to 145 F/ 63 C for at least _.

4 minutes

Which one of these foods is not considered a TCS food?

Raw unpeeled potatoes

To what temperature should a food handler cook frozen prepared mozzarella sticks?

135ºF/57ºC

What is the required internal cooking temperature of RTE food?

No required temperature

What is the minimum internal cooking temperature for ground turkey patties?

165ºF/ 74C

Which of the following is the most dangerous part of the Temperature Danger Zone and one of the main factors that make up the Pathogenic Paradise.

70-125ºF/ 21-52ºC

What temperature should a food handler cook eggs for immediate service?

145ºF/63ºC

What is the minimum internal cooking temperature for hot held shell eggs?

135ºF/57ºC

What is the minimum internal cooking temperature for shellfish?

155ºF/68ºC

Shell eggs have two internal cooking temperatures:145F/63C for immediate service and 155F/68C for buffet service eggs.

TRUE

When cooking beef tenderloin roast, what is the proper internal cooking temperature according to the food code?

145ºF/63ºC

To what temperature should a food handler cook commercially raised venison?

145ºF/63ºC

What is the minimum internal cooking temperature for ground turkey patties?

165ºF/ 74C

What year were the HACCP principles first documented?

1992

What is HACCP?

A system to reduce the risk of contamination to food.

How many principles are associated in HACCP?

7

When was HACCP first developed?

1960’s

Which HACCP step would be the cooking phase of a hamburger?

Establish critical limits.

What is the temperature danger zone?

41-135F / 5-57C

How should a tub of ready-to-eat, refrigerated spinach and artichoke dip be monitored?

Open the container and place the thermometer in the center of the product.

Food safety management systems are an example of this type of managerial controls.

Active

Which of the following would be a part of a Food Safety Management System?

Personal hygiene policy

Which food preparation process does not require a HACCP plan?

Smoking fish with flavor

Reviewing temperature logs and other records to make sure that the HACCP plan is working as intended is an example of which HACCP principle?

verification

Validation refers to?

Sighting a source to back up evidence

A Food Safety Management System looks at which part of a food service operation?

The entire operation

Verification of A HACCP system must occur…

before and after implementation

If the operation has a good solid _ for food safety, implementing new systems is easy.

culture

is the ability to ensure that a system works and ensure that it can be documented. It involves the act of checking that something is correct or happening.

verification

_ is the process of checking that the statements and facts are true to the stated information.

Validation

Which HACCP step would be the cooking phase of a hamburger?

establishing critical limits.

What is the key to a successful HACCP program?

Due diligence!

Training is the same as teaching.

FALSE

Which industry company was instrumental in HACCP development for food production?

Pillsbury

What is the last principle in the HACCP program?

Establish documentation and record keeping.

The first step in developing a HACCP program is __.

Creating a HACCP team

HACCP plans are implemented in foodservice establishments to monitor the flow of food for what purpose?

reduce the risk of foodborne illness

A good HACCP plan starts with proper ordering practices.

TRUE

A cook notices that the chili being served to customers is being held at 121° F /49°C. The cook checks the temperature log, which indicates that the chili has been below the CCP for more than 3 hours. The cook contacts the manager and throws the chili out. Which of the cook's actions is considered the corrective action?

throwing out the chili

Planning, doing, checking and acting are parts of __.

continuous improvement plan

Which principle of HACCP sets the basis for the entire plan?

conduct hazard analysis

Along with applied knowledge, what will create a changed behavior?

Reinforcement

Once a hazard is identified in a process step, there can be only 1 potential contaminate?

FALSE

Which of the following can be considered a monitoring phase of HACCP?

checking temperatures with a calibrated thermometer

How to butcher & season chicken should have an SOP created for the specifications of an operation.

TRUE

The HACCP team is ultimately responsible for only creating the HACCP plan.

FALSE

being able to state the differences of quality levels of foods as assigned by the USDA

According to the FDA Food Code, the person in charge is NOT responsible for which of the following?

When determining the critical control points, the HACCP team must _.

Determine the source of contamination.

Which principle of HACCP sets the basis for the entire plan?

conduct hazard analysis

When determining Critical Control Points using a decision tree, if the addition of the CCP will not reduce the threat of contamination to the food source in the process flow, __.

the CCP must still be determined.

Planning, doing, checking and acting are parts of __.

continuous improvement plan.

Which of the following can be considered a monitoring phase of HACCP?

checking temperatures with a calibrated thermometer.

An additional process step, such as cooking, will eliminate the risk of contaminating the food product at the preparation stage _.

there is no need for a CCP at that point.

How many CCP must be identified in a process flow chart?

As many as necessary.

To comply with the monitoring portion of HACCP procedures, how often do temperatures of food held in a hot well (in the kitchen) need to be checked using a food thermometer?

At least every 4 hours.

Unlike CCP, critical limits only need to be verified?

FALSE

What is the recommended time to retain records of a HACCP plan?

5 years.

The FDA introduced the concept of the Food Safety Management System in what year?

2011

To determine the critical limit __.

Check the local regulations.

Once CCP is determined, what must be established?

Critical limits.

Which of the following can be considered a monitoring phase of HACCP?

Checking temperatures with a calibrated thermometer.

This is a critical component to Food Safety Leadership.

Setting the example.

An outbreak of foodborne illness has been reported. After an investigation, it was linked to a chemical contamination caused by the dish machine. A team is put into place, and an HACCP system is developed to reduce the risk of contamination. A monitoring procedure outlined in the HACCP plan would include ___.

Measuring the sanitizing solution concentration every 4 hours

Planning, doing, checking and acting are parts of __.

Continuous Improvement Plan

Along with applied knowledge, what will create a changed behavior?

Reinforcement

What is a corrective action on a Sourcing Control?

Store the product correctly.

When is it acceptable to eat in a food production area?

Never