Food

Question 1

Recommended slope for floor drains to prevent puddles/pooling and maintain a dry floor.

Answer 1

1/8 in - 1/4 in. per foot drop.

Question 2

EPA action level for aflatoxins in milk?

Answer 2

0.5ppb (parts per billion) or 0.5 micrograms/Liter

Question 3

The quality of milk reaching the consumer is largely determined…

Answer 3

at the farm

Question 4

Milk is considered pasteurized at what temp.?

Answer 4

212 °F for 0.01sec
145°F for 30mins
161°F for 15mins
191°F for 1sec
201°F for 0.1sec
204°F for 0.05sec

Question 5

Increases in fat by 10% will raise the pasteurization temperature of milk by how much?

Answer 5

5°F

Question 6

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

Answer 6

discoloration

Question 7

What are potentially hazardous foods?

Answer 7

Food that requires time/temp control for safety to limit pathogenic microorganism growth or toxin formation.

Question 8

Foods or not considered potentially hazardous if they have a pH of_________ and Water activity (Aw) of _______

Answer 8

pH of less than 4.6
Aw of more than 0.85

Question 9

Psychrophiles are bacteria that can grow at what temperature?

Answer 9

-4°F to 68°F

Question 10

Mesophiles are bacteria that can grow at what temperature?

Answer 10

77-103°F

Question 11

Thermophiles are bacteria that can grow at what temperature?

Answer 11

113-140°F

Question 12

The biggest threat in full service restaurants are _____

Answer 12

Food allergens

Question 13

What are the nine major food allergens?

Answer 13

1. Milk
2. Eggs
3. Fish
4. Shellfish
5. Tree nuts
6. Peanuts
7. Wheat
8. Soybeans
9. Sesame

Question 14

Water temperature for handwashing.

Answer 14

100°F to 108°F. FDA updated reg in 2022 new minimum: 85°F

Question 15

Proper cooked temperature for beef/pork

Answer 15

Steaks, roasts, chops: 145°F with 3min rest time
Ground meat: 160°F

Question 16

Proper cooked temperature for poultry

Answer 16

165°F

Question 17

The process of moderating the temp of food by allowing it to gradually increase from a frozen temp to unfrozen to facilitate even heat penetration during cooking.

Answer 17

Slacking

Question 18

Properly cooling potentially hazardous foods

Answer 18

Within 2 hours from 135°F to 70°F
Within 6 hours from 135°F to 41°F

Question 19

What specialized food processing would require variance?

Answer 19

1. Smoking as a method of food preservation
2. Curing food
3. Using food additives such as vinegar as a method of obtaining non-PHF vs flavor
4. Reduced O2 Packaging
5. Molluscan shellfish life support
6. Sprouting seeds or beans
   7.Custom processing animals that are for personal use as food and not for sale in a food establishment

Question 20

Utensils shall be lead free or contain levels of lead not exceeding

Answer 20

Coffee mugs- 0.5mg/L
Bowls 1.1L or more- 1.0mg/L
Bowls 1.1L or less- 2.0mg/L
Flat utensils (plates)- 3.0mg/L

Question 21

Warewashing sinks cannot be used for

Answer 21

Handwashing

Question 22

How frequent should you clean equipment and utensils?

Answer 22

-Every 4 hours except if under refrigeration
-When changing from type of raw animal food
-Iced tea dispensers every 24hrs

Question 23

Lighting intensity for walk in fridge, dry food storage, and all other areas during cleaning period

Answer 23

10 foot candles (108 lux)

Question 24

Lighting intensity for customer areas.

Answer 24

20 foot candles (215 lux)

Question 25

Lighting intensity for handwashing area, ware washing area, equipment storage, and toilet rooms

Answer 25

20 foot candles (215 lux)

Question 26

Lighting intensity in Food prep service area

Answer 26

50 foot candles (540 lux)

Question 27

Reportable employee symptoms

Answer 27

Vomiting Diarrhea Jaundice Sore throat with fever Lesion with pus

Question 28

Reportable employee illness (as diagnosed by licensed physician)

Answer 28

Norovirus Hepatitis A (HAV) Shigella spp Enterohemorrhagic E. Coli (EHEC) Salmonella typhi

Question 29

Most commonly diagnosed food-borne organism?

Answer 29

Salmonella spp.

Question 30

Most common pathogen in vegetables

Answer 30

Salmonella spp.

Question 31

Highest rate of infection among food-borne organisms

Answer 31

Campylobacter spp.

Question 32

Most common enteric disease

Answer 32

Norwalk spp.

Question 33

Q fever causative agent/organism

Answer 33

Coxiella burnetii

Question 34

Undulant fever causative agent/organism

Answer 34

Brucella spp.

Question 35

What is a milk ring test?

Answer 35

It's a serologic test used to detect antibodies to Brucella. If positive, animal is euthanized.

Question 36

Pasteurization of milk does not eliminate:

Answer 36

Staphylococci toxins Anthrax spores Pesticides

Question 37

Causative agent of typhoid fever

Answer 37

Salmonella typhi

Question 38

Causative agent of salmonellosis

Answer 38

Salmonella typhimurium

Question 39

What does a positive phosphatase test mean?

Answer 39

Phosphatase is present in all raw milk and is easily denatured by pasteurization. Therefore if phosphatase test is positive then there is improper pasteurization/not pasteurized.

Question 40

What does HACCP mean?

Answer 40

Hazard Analysis and Critical Control Points

Question 41

HACCP Steps

Answer 41

1. Hazard Analysis 2. Identify Critical Control Points 3. Establish Critical Limits 4. Establish CCP monitoring 5. Establish corrective actions 6. Record keeping procedures 7. Verify HACCP is working

Question 42

Factors Affecting Bacterial Reproduction in Food

Answer 42

Food Acidity Time Temperature Oxygen Moisture

Question 43

Food Borne Bacterial Intoxication

Answer 43

Staphylococcus aureus Bacillus cereus (spore former) Clostridium botulinum (spore former)

Question 44

Food borne pathogenic viruses

Answer 44

Hepatitis A Hepatitis E Rotavirus Norwalk virus group

Question 45

Source of tetrodotoxin poisoning

Answer 45

pufferfish

Question 46

Window sills should be sloped toward the room and down at an angle of _____ degrees, to simplify cleanliness.

Answer 46

30

Question 47

Thawing a 16 lb turkey at 40°F will take how long?

Answer 47

about 3 days.

Question 48

Clostridium botulinum spores are killed at what temperature?

Answer 48

230°F for 10-15 minutes or 176°F for 10-15 minutes

Question 49

Hot water for the sanitizing of assembled equipment needs to be at least _____ °F

Answer 49

170°F for 5 minutes

Question 50

Hemolytic Uremic Syndrome is caused by

Answer 50

E. coli O157:H7

Question 51

Racks in refrigerators or walk in coolers must be ____ to allow circulation of cold air.

Answer 51

Slotted

Question 52

The amount of heat require to change the temperature of 1 pound of product by 1°F is called

Answer 52

Specific Heat

Question 53

Dairy equipment can be disinfected with a chlorine solution at what concentration?

Answer 53

200mg/L or 50-200ppm

Question 54

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

Answer 54

12 inches- Salvato 6 inches- FDA

Question 55

NSF and UL are organizations that

Answer 55

Certify food equipment

Question 56

Where do you store iced fish in the refrigerator?

Answer 56

Below ready to eat foods and above raw meats

Question 57

What is the proper way to calibrate a thermometer?

Answer 57

32°F in ice water or 212°F in boiling water

Question 58

How fast can chemical food poisoning symptoms occur?

Answer 58

1 hour

Question 59

Salmonella grows best at what pH?

Answer 59

6.5-7.5

Question 60

pH range for Staphylococcus?

Answer 60

4.0-9.8

Question 61

Ham sandwich prepared by caterer must be discarded after how many hours?

Answer 61

4 hours

Question 62

At what temperature are shell eggs received?

Answer 62

45 °F

Question 63

Sous vide foods can lead to what food borne illness?

Answer 63

Clostridium botulinum

Question 64

What is considered comminuted?

Answer 64

Hamburgers and hotdogs

Question 65

Bacteria that cannot grow in oxygen?

Answer 65

Anaerobic

Question 66

Which of these are different than the others? -NSF -UL -ASNI -TLE

Answer 66

TLE= Technology and Livelihood Education Organization related to Equipment Certifications and Standards NSF= National Sanitation Foundation UL= Underwriters Laboratories ANSI= American National Standard Institute

Question 67

Freezing a toxin has what effect?

Answer 67

No effect

Question 68

How is Hep A contracted?

Answer 68

Fecal-oral

Question 69

When you move food from one container to another you must put this on the new container:

Answer 69

Use by date

Question 70

What is the air gap in an ice machine for?

Answer 70

Air gap to prevent backflow contamination

Question 71

What role can REHS perform when helping with an ice machine to prevent contamination?

Answer 71

Create a cleaning schedule

Question 72

Is it okay to pool eggs?

Answer 72

No, only break eggs required for order.

Question 73

Spore formers

Answer 73

Bacillus cereus Clostridium botulinum Clostridium perfringens

Question 74

What bacteria does HACCP target?

Answer 74

Listeria monocytogenes

Question 75

What does a psychrometer measure?

Answer 75

Relative humidity

Question 76

What bacteria is used as an indicator for sterilization in an autoclave?

Answer 76

Bacillus sternothermophilus

Question 77

What is most likely to contaminate food?

Answer 77

Humans

Question 78

An apple tests higher for pesticides than the regulated tolerance level? What is this called?

Answer 78

Adulterated

Question 79

What is the cause of amoebic dysentery?

Answer 79

Entamoeba histolytica

Question 80

Trimethylene is found in

Answer 80

Gives fish the fishy smell

Question 81

Chemical sanitizer does what?

Answer 81

Reduces the number of microorganism to a generally acceptable level for public health standards.

Question 82

What is a critical control point

Answer 82

Cook chicken to 165°F

Question 83

USDA Symbol for inspection

Answer 83

Circle

Question 84

USDA Symbol for quality

Answer 84

Shield

Question 85

Fast Food facilities create the most what?

Answer 85

FOG (Fats, oils, grease)