Food Safety

Question 1

Vulnerable Populations

Answer 1

• Infants under 5 yrs
• Pregnant women
• Older adults
• Immunocompromised indviduals

Question 2

Bac/toxins concern for preg women?

Answer 2

Listeriosis and Toxoplasmosis

Question 3

?: alert customers to raw/undercooked TCS items and increased risk of foodborne illness

Answer 3

Consumer Advisory

Question 4

Big 8 Food Allergens

Answer 4

Milk, soy, peanuts, tree-nuts, eggs, fish, wheat, shellfish

Question 5

Ways to prevent cross contact:

Answer 5

1) Purchasing
2) Receiving
3) Wash/sanitize
4) Storage
5) Food prep
6) Customer areas
7) Wait service

Question 6

HACCP

Answer 6

Hazard Analysis Critical Control Point: management system addressing food safety by analyzing, controlling hazards from raw material production, procurement/handling/manufact/distribution/consumption

Question 7

HACCP 7 Principles:

Answer 7

1) Conduct Hazard Analysis
2) Determine Critical Control Points
3) Establish critical limits
4) Establish monitoring procedures
5) Establish corrective actions
6) Establish verification procedures
7) Establish record keeping/documentation procesures

Question 8

Tasks to develop HACCP plan

Answer 8

1) Assembly HACCP team
2) Describe food and distribution
3) Describe intended use/customer
4) Develop flow diagram to describe process
5) Verify flow diagram

Question 9

Principle 1 in HACCP

Answer 9

• Conduct Hazard analysis: by way of hazard identification and evaluation

Question 10

Principle 2 in HACCP

Answer 10

Determine Critical Control Points. CCP a step at which we can implement a control measure to eliminate/reduce hazard

Question 11

Principle 3 in HACCP

Answer 11

Establish Critical Limits: max/min value to which a parameter must be controlled at CCP to prevent/reduce food safety hazard

Question 12

Principle 4 in HACCP

Answer 12

Establish Monitoring procedures: temp/pH monitored with correct equipment

Question 13

Principle 5 in HACCP

Answer 13

Establish corrective actions: correct deviations by controlling and identifying. if food at wrong temp, bring to correct measure and document

Question 14

Principle 6 in HACCP

Answer 14

Establish verification procedure: weekly review records and action reports. Verify that plan works

Question 15

Principle 7 in HACCP

Answer 15

Establish record-keeping and documentation procedures: Logs

Question 16

TCS

Answer 16

Time/temp control for safety foods require time/temp control to limit pathogen growth or toxin formation

Question 17

Temperature Danger Zone

Answer 17

41F- 135F

Question 18

Thawing:

Answer 18

Above 41F for less than 4 hrs

Question 19

Cooling:

Answer 19

cool to 70F in 2 hrs, then 41F in 4 hours….total of 6 hrs

Question 20

Reheating

Answer 20

• Hot TCS foods with initial temp >135F use/discard within 4hrs
• Cold TCS with initial temp <41F use/discard within 6 hrs if kept under 70, otherwise use/discard 4 hrs

Question 21

4 ways the thaw:

Answer 21

1) refrigerate and under 41F
2) submerges in running potable water at least 70 or below (cant be above 41 for more than 4 hours)
3) In microwave used within 24h
4) As part of cooking process

Question 22

Reheated:

Answer 22

165F and cant fall in temp danger zone for more than 2 hours.

Question 23

Hot held items should be kept above ____F, and must be checked at least every ____hrs

Answer 23

135F, 4hrs

Question 24

Plant foods for hot held service should have as minimal internal temp after cooking:

Answer 24

135F for 15 seconds

Question 25

Seafood, meat (pork, lamb, beef, veal) and eggs to be served immediately should be :

Answer 25

145 for 15 seconds

Question 26

Roasts should be at:

Answer 26

145 for 4 minutes

Question 27

Ground meat, injected meat, mechanically tenderized meant, ground seafood, eggs for hot held service:

Answer 27

155 for 17 seconds

Question 28

Previously cooked foods, poultry, stuffed foods, stuffing foods containing TCS:

Answer 28

165 for <1 second

Question 29

Fish can be frozen for ____ degrees or below for at least 7 days

Answer 29

-4 F

Question 30

Fish can be frozen at ____ degrees or below util solid and stored for ___hrs

Answer 30

-31 F, 15 hours

Question 31

Fish can be frozen at ____ degrees or below util solid and stored at ____ degrees for ___hrs

Answer 31

-31 F, -4F for 24 hours

Question 32

Types of thermometers:

Answer 32

1) infrared 2) thermocouple/thermistors 3) bimetallic stemmed thermometer (15 sec for accurate reading 0-220F)

Question 33

Thermometers should accommodate:

Answer 33

below 32 for frozen, and above 212 for hot held

Question 34

Thermometers should be accurate within:

Answer 34

+/- 2 F

Question 35

Thermometers can be calibrated using:

Answer 35

- Ice point method (2 inched crushed ice and read 32F after 30 sec) - Boiling point method (212 F after 30 sec)

Question 36

Cold items received at ___ Frozen item at _____ Hot Items at ____

Answer 36

- 41F or colder - 0F or colder - 135F or hotter

Question 37

Which items can be received at 41 or colder?

Answer 37

Meat, Poultry, fish, crustacea, refrigerated processed foods, reduced oxygen packaged foods

Question 38

Which items should be received at 45 F or colder?

Answer 38

Eggs

Question 39

Which items should be received at 45 F or colder, and then cooled to 41 F within 4 hrs?

Answer 39

shucked shellfish, milk/milk products

Question 40

Live shellfish should be received at :

Answer 40

with receiving air temp of 45 F/colder and internal temp no greater than 50 F, then cooled to 41F in 4 hrs

Question 41

Storage order:

Answer 41

1) Ready to eat food 2) Seafood (145) 3) Beef/pork- whole (145) 4) Ground meat, fish (155) 5) poultry (165)

Question 42

If partially cooked meat as part of recipe prep, food should not be cooked _____ minutes during initial cooking

Answer 42

More 60 minutes and should be cooled immediately

Question 43

If food is cooled to 70 F in less than 2 hours____

Answer 43

the remaining time can be used to cool to 41 or lower

Question 44

If food will be reheated for hot-holding service, should be reheated to _____

Answer 44

165F within 2 hrs (135 for commercially prepared ready to eat)

Question 45

Bioterrorism agents classified into:

Answer 45

Category A and Category B

Question 46

Category A

Answer 46

highest priority agents, risk to national security, easily transmitted from person to person, high mortality rates

Question 47

Category B

Answer 47

second highest priority, moderate morbidity rates, low mortality rates, require disease surveillance

Question 48

If power goes out, refrigerator will keep_____ freezers wil keep_____

Answer 48

- refrigerators will keep food safe for about 4hrs with DOOR SHUT - freezers will hold temp for about 48 hrs (full) or 24 hrs (half full) if DOOR SHUT

Question 49

Diagnoses that should be reported:

Answer 49

Norovirus, Hep A, E.coli, Shigella, salmonella

Question 50

Kitchens should be designed with these factors in mind:

Answer 50

workflow, contamination, and equipment accessibility

Question 51

USDA

Answer 51

responsible for inspecting meat, poultry, eggs

Question 52

FSIS

Answer 52

Food Safety and Inspection service is the department within USDA responsible for inspecting meat, poultry, eggs

Question 53

DHHS houses:

Answer 53

The Department of Health and Human Services houses the CDC and FDA under US public health services

Question 54

FDA

Answer 54

responsible for inspecting all food items except for meat, poultry, eggs

Question 55

GRAS

Answer 55

Generally recognized as safe

Question 56

Health claims:

Answer 56

describe relationship between a substance/ingredient and reduced risk of a disease

Question 57

Qualified health claim:

Answer 57

does not meet evidence level of NLEA rules, but does with FDA and uses language to make claim while stating that evidence is limited

Question 58

Nutrient content claims:

Answer 58

provide information on the nutrient content of food

Question 59

Structure function claim:

Answer 59

how ingredient may affect a structure/function of the body

Question 60

Calcium build strong bones is example of:

Answer 60

Structure function claim