Food & Dairy

Environmental Health

The annual cost attributable to foodborne illnesses in the United States is estimated to be

$1 billion to $10 billion per year

Floors in food processing plants, dairy plants, kitchen, and similar places should be sloped toward each drain

1/8 to 1 /4 inch per foot

If properly installed, one of the best floorings for kitchen, dairies, bakeries, and similar place is

ceramic tile (vitreous tile, and packing-house brick tile)

In order to simplify cleanliness, window sills should be sloped toward the room and down at an angle of __ degrees

30

Clostridium botulinum spores are killed in

10-15 minutes at 230 F

Thawing a 16-lb turkey at 40F will take a period of ___ days

About 3 days

221F —> 40min

230F —> 15 min

248F —> 6 min

12- 16 lbs… Refrigeration 2-3 days; under water 6-9 hrs

16- 20 lbs… Refrigeration 3-4 days; under water 9-11hrs

The FDA action level for aflatoxins in milk shipped in interstate commerce is

0.5 ppb

Action Levels are interm values subject to amendment

Which of the following is NOT a sign of bad fish?

Off-odor

Elastic flesh

Gray or greenish gills

Sunken eyes

Elastic flesh

Signs:

flesh easily pulled away; mark of indentation remains in flesh

Not rigid, scales dry

off smell

gray/greenish gills

sunken eyes

Beef usually spoils first

On the surface; bad inner smell = spoilage

Pork spoils first at

Meeting point of bone and flesh in the inner portions; bad inner smell = spoilage

Which bacteria in large numbers can survive extended storage in Cheddar cheese?

Salmonella ssp - may survive up to 10 months

Adequate light is essential for proper operation, maintenance, and sanitation. A minimum of ___ is recommended on work surfaces

30-ft candles

Must be enough light of adequate quality to monitor sanitary conditions and processing operations to examine products for evidence of adulterations

Poor health in a food handler exposes food to unacceptable risk of contamination; therefore, a physical exam should be required

every 3 years

every 2 years

every year

none

NONE

A primary responsibility of food service management is

Education and supervision of employees

For custard-filled pies to be considered safe, they should be heated to

190F for 10 minutes

Which food has the highest acceptable plate count of E.Coli?

cheese

unfrozen beef

chicken

fish

Cheese

Dry stored goods should be stored off the floor at least ___ to prevent their contamination

12 inches?

Contamination in a block of ice can be identified by ____ in the geometric center

Discoloration

Practically all foods, whether canned, pickled, cured, or dried

Deteriorate upon storage

-storage temp is most important factor in storage life of foods

In dry food storage room, the artificial lighting should provide a minimum of

10 ft candles (10-20ft)

Celery, a major source of salad contamination, has proven to be acceptable when

immersed in boiling water for 30 sec, then chilled under running tap water

Which of the following is best to use when sanitizing food contact equipment?

phenols

copper

zinc

None of the above

None / bleach

A healthy milk herd is exposed to be free of which disease(s)?

mastitis

brucellosis

tuberculosis

all of the above

All of the above

The quality of milk reaching the ultimate consumer is largely determined

at the farm, where the milk is produced

Dairy equipment can be disinfected with a chlorine solution of

200 mg/l (max)

when disinfecting rubber valves and other parts of milking equipment with hot water, the water temp should be ____ or a strong chlorine solution of _____ strength can be used instead

180F to 190F, 200mg/l

In case of emergency, raw milk may be rendered safe for drinking if ___ and then immediately cooled

heated in a water bath to a temp of 165F (method no longer used)

As milk leaves the cow, it is approx 96F to 100F. Prechilling of the milk helps

ensure rapid bulk cooling within the refrigerated bulk tank to the desired temp of less than 40F

At what time and temp specifications does a sweetened milk product have to be pasteurized?

150F for 30 min

Pasteurization of milk product does NOT eliminate which of the following?

Toxins - emitted by certain staphylococci

Anthrax spores

Pesticides

All of the above

ALL OF THE ABOVE

If the fat content of milk increases by ten percent or more, the pasteurizer temp must increase by

5F (or if it contains sweeteners; 5F)

The pipeline milker

Requires special attention to ensure its sanitary condition

After milk is pasteurized, it should be rapidly cooled to below ____ so that ___

40F; the remaining bacteria will not materially increase (book says 45F)

Hot water for the sanitizing of assembled equipment is NOT to be cooler than ___ at the end of the system

170F for 5 min

Food inspection programs of the future will focus increasingly on

Hazard analysis and control point evaluations

The appropriate procedure used for bottle washing in large plant is

wash, rinse, and sanitizing rinse

Milk is considered pasteurized by the FDA if it reaches

145F for 30 min

194 for 0.5 sec

212F for 15 sec

All of the above

All of the above

“the process of heating every particle of milk or milk product in properly designed and operated equipment to a proper temp and corresponding time”

Quality control of milk includes which of the following?

Transportation, herd health

Milk handling, processing

Distribution, refrigeration

All of the above

All of the above

A yellow to browning black stain taken during the sediment test

is a simple visual indication of the amount of dirt and abnormal substances in the milk

The ____ test shows the amount of extraneous material in milk but will not show dissolved material

Sediment

Pasteurized milk quality is indicated by

Direct microscopic count, coliform test, standard plate count

Appearance, thermoduric, determination

Phosphate test, taste, and odor tests

A and C

A and C

The contamination of milk with sediment is typically the result of which of the following?

improper cleaning of milking apparatus

improper cleaning of the cow

Improper handling of the milk

improper vaccination for brucellosis

Improper cleaning of the cow

Salty flavors in milk may be due to the use of milk from cows infected with

Mastitis

or from cows being dried off (strippers) and if so the milk should be discarded bc it is Rancid

Escherichia coli 0157:H7 was first identified as a pathogen during the investigation of two outbreaks in what two states?

Oregon and Michigan

Escherichia coli 0157:H7 has become

a particular problem for producers and users of ground beef

Escherichia coli 0157:H7 can be found thriving in the

intestines of man and animals

Listeriosis is

serious infection caused by food contaminated with Listeria monocytogenes

People at increase risk for listeriosis are

pregnant women

newborns

both

none

Both

Listeria grows at

below refrigeration temps

Hazardous in raw milk products (cheese), pasteurized and unpast. milk products

Which of the following foods are NOT at a high risk of transmitting listeriosis?

soft cheese

hot dogs

raw veggies

potato chips

potato chips

Hemolytic Uremic Syndrome is cause by

an infection with Escherichia coli 0157:H7

Which group of the following bacteria typically contains MOST of the pathogenic bacteria?

Mesophilic (grows between 59F and 113F; prefers 98.6F)

Mesoduric

Tolerates moderate temperatures 25-45 degrees

Thermoduric

Can tolerate high temperatures 45-70t

Thermophillic

Prefers high temps 45-70

A certified industry inspection is an inspection

conducted by a certified member of the industry (usually health or agriculture)

Deaths of newborns caused by milk-induced diarrhea has been mainly attributed to the bacteria:

Escherichia coli

The major reason for the regulation of food establishments is

to prevent foodborne illnesses

Routine and frequent inspections of food-processing and food-service establishments alone does not ensure that adequate levels of sanitation will be met. Inspections must be supplement with

quality control

education

management supervision

all of the above

All of the above

Inspection report forms are primarily tools used for

assure complete investigations and compliance with uniform policy

Oysters, soft-shell and hard-shell claims, mussels, lobsters, crabs, and shrimp fall under what group?

shellfish

clams, oysters, mussels, snails, scallops, and squid are considered

Molluscan shellfish

Shellfish is

an umbrella term for any aquatic invertebrate animal that has a shell or shell-like exoskeleton

Mussels from ___ contain a chemical poison during certain times of the year which is not destroyed during cooking

the Pacific Coast

England

Europe

all of the above

All of the above

(from May 1 to Oct 31)

Strong emphasis is placed on the control of shellfish bc

shellfish can transmit a number of infectious diseases such as dysentery, infectious hepatitis, cholera, and typhoid fever

Of the shellfish listed below, the ones most likely to cause illness are:

oysters

crabs

shrimp

lobsters

Oysters - usually contain Vibrio parahaemolyticus (bacterial species)

Which of the following agencies is responsible for protecting our waterways from contamination?

OSHA

FDA

EPA

PHS

EPA

Outbreaks of ____ traced to contaminated shellfish between 1900 and 1925 led to the PHS Certification of dealers involved in interstate shipment

Typhoid fever

(pollution of shellfish waters with sewage and industrial wastes decreased fish and shellfish population and introduced a disease transmission hazard)

Shucked shellfish must be stored at ___ or less

40F (above freezing and below 40F)

Oysters free themselves of contaminating viruses and bacteria within ____ of exposure in purified seawater

12-24 hours

Proper facility lighting is essential for

cleanliness

accident prevention

fatigue reduction

all of the above

All of the above

An ideal floor covering for a kitchen is

Quarry tile (non-slip), or ceramic, vitreous or packing-house brick tiles

When the internal temp of perishable foods is 40F, growth of with of the following is inhibited?

Salmonellae

Staphylococci

Bacillus cereus

A and B

A and B

Which of the following factors slows down biological activity and preserves food?

high and low temps

reduced water activity

refrigeration

all of the above

All of the above

The racks in refrigeration or walk-in coolers must be ___ to allow circulation of cold air

Slotted

Sandwich and salad mixtures should be placed in shallow pans at a depth NOT greater than ___ to accelerate the rapid cooling of the food

3 inches

The amount of heat required to lower one pound of a product one degree F is

the specific heat - Latent heat of fusion

A freezer unit for frozen food should maintain temp of ___ or below

0F

To prepare a solution of 100 mg/l available chlorine, ___ of 5.25% bleach with 1 gallon of water should be used

0.25 oz

The correct order of sequence for hand washing dishes is

scrape and flush, wash, rinse, sanitize, and air dry

The final rinse water temp at the manifold for heat sanitizing machine dishwasher should be

180F

The final rinse water temp of a heat sanitizing warewashing machine should cause the surface of the dishes and utensils to reach what temp

160F

Which of the following is NOT a step in proper machine dishwashing

wash and sanitize

scrape

cloth dry

rach dishes

Cloth dry - NEVER towel dry

What is the minimum period of wash time for a single-tank conveyer dishwashing machine?

15 seconds