Food service sanitation requirements

Question 1

Package food shall be labeled as specify by who?

Answer 1

By law

Question 2

What are the requirements of food source for liquid milk, eggs and dry milk

Answer 2

pasteurized and grade A

Question 3

Molluscan shellfish received in interstate commerce shall be from what source that is listed ?

Answer 3

Interstate Certify shellfish shipper list

Question 4

Refrigerated PHF temperature control safety should be?

Answer 4

41 degrees F or below unless specified by law on a specific product temp may be received such as milk, molluscan shellfish

Question 5

Except in overseas when authorized by command policy raw eggs should be received at a ambient temp of and what grade ?

Answer 5

45 degree F or less

U.S consumer grade B

Question 6

PHS food that is cooked and received hot should be at what temp?

Answer 6

135 degrees F

Question 7

Shellstock should be in a container with what affixed and what information in it and should be maintained for how long ?

Answer 7

identification tag or label with harvester identification number and date of harvesting
tags should be maintained for 90 days

Question 8

Commercially processed pre-package juice shall be ?

Answer 8

pasteurized or treated to obtain a 5 long reduction of the most resistant microorganism of public significance

Question 9

Who can approved bare hand contact on ready to eat food?
Food employees shall wash their hands except when handling ?
Minimize bare hands and arm contact with what foods?

Answer 9

• Regulatory authority
• except washing fruits and vegetables
• shall minimized bare hand on expose food that is not ready to eat

Question 10

Food storage containers should be ?

Answer 10

readily and unmistakably recognizable

Question 11

A food employed may no apply what agent to fruits and vegetables ?

Answer 11

apply sulfiting agents to fresh fruits and vegetables intended for raw consumption or considered a source of vitamin B1

Question 12

During pauses of food preparation or dispensing, utensil should be stored in what way?

Answer 12

In the food with the handle above the top of the food and container on a clean portion of the food preparation table or cooking
running water
clean location
in a container of water where temp is at least 135 degrees F

Question 13

Items such as lettuce and celery shall have what removed ?

and how is chemical disinfection conducted

Answer 13

removed core/hearts

apply chlorine, unscented bleach or sodium hypochlorite rated between 5-6% strength
prepare 50-200 parts per million free available chlorine solution PH 6.0 - 7.5
immerse for 1 minute
rinse with drinking water

Question 14

Food shall be protected from contamination by storing the food in what conditions?

Answer 14

in clean dry location
not expose to splash, dust
at least 6 inches (15 cm) above floor
and be store in NSF international listed plastic pallets
pressurized beverage containers, water proof on clean deck no exposed to moister

Question 15

If a bulk dispenser for milk or milk products is not available and portions less than_____? are required.
Milk products may be poured from a commerciallly filled plastic container of______?capacity

Answer 15

1/2 pint

1 gallon

Question 16

what is foodborne illness ?

Answer 16

illness carried or transmitted to people from food

Question 17

What is foodborne illness outbreak ?

Answer 17

when 2 or more people experience the same illness after eating the same food

Question 18

what is foodborne infection ?

Answer 18

illness caused by consuming food that contains living disease-causing microorganism
symptoms don’t appear immediatily

Question 19

what is foodborne intoxication ?

Answer 19

illness from food containing hazardous chemical or toxin

symptoms appear within a few hours

Question 20

what is toxin-mediated infection ?

Answer 20

illness caused by food containing live pathogenic organism that reproduce in the intestines and produce toxin

Question 21

What are the 2 types of bacteria ?

Answer 21

Spore forming bacteria

no spore forming bacteria

Question 22

What illnesses does spore forming bacteria causes ?

Answer 22

Clostridium perfringes
Clostridium botulinum
Bacillus cereus

Question 23

What illnesses does no spore bacteria causes ?

Answer 23

Campylobacter jejuni
Listeria monocytogenes
Vidrio spp (intoxication)
E.coli 0157

Question 24

What are the common foods for clostridium botulinum ?

Answer 24

Canned foods, specially home canned foods, vacuum packed foods, garlic in oil, onions in butter

Question 25

Which are type I and II symptoms encountered with Bacillus cereus bacteria?

Answer 25

type I: watery diarrhea, abdominal cramps | Type II; vomiting ,stomach cramps

Question 26

Which type of bacteria cannot be destroyed and builds a wall to protect themselves?

Answer 26

spore forming bacterias

Question 27

Salmonella prevention is conducted by properly cook food, poultry and eggs to what temperatures?

Answer 27

Poultry to 165 F | Eggs to 145 F

Question 28

skin, cuts and boils are associated with which kind of bacteria ?

Answer 28

staphylococcus

Question 29

the prevention method by using pasteurized products, cook meats to 155 degrees F for 15 seconds, wash vegetables is what type and name of bacteria ?

Answer 29

non-spore E.Coli 0157

Question 30

What are the characteristic of a virus ?

Answer 30

- requires living cell to live and reproduce - the smallest microbe contaminant - common cause personal hygiene

Question 31

What are the foodborne illnesses cause by viruses ?

Answer 31

Hepatitis A | Norwalk (viral infection)

Question 32

What are the characteristics of parasite ?

Answer 32

Requires a host to live and grow

Question 33

Foodborne illnesses cause by parasites ?

Answer 33

Anisakis | trichinella

Question 34

Primary spoiled organism is the characteristic of ?

Answer 34

fungi( yeast and mushrooms

Question 35

redish-pink on foods, maybe slimy and have bubles is the characteristic of ?

Answer 35

Yeast

Question 36

Cigatoxin is a toxin from and how long does it take for onset of s/s ?

Answer 36

Fish toxin and toxic algae | 30 min to 6 hrs

Question 37

the toxin originating from histamine release by fish is ?

Answer 37

scombriod

Question 38

Which are the 3 food safety hazards ?

Answer 38

Biological, chemical and physical

Question 39

What is FATTOM?

Answer 39

Food acidity, temperatures, time, oxygen and moisture

Question 40

foodborne microorganisms tribe better on what acidity PH, and what temperature? they need time to grow and double their population every what time ? as well as oxygen microorganism need moisture at what aw?

Answer 40

``` 7.5 to 4.6 ph 41 to 135 degrees F every 20 min moisture water activity 0.85 or higher ```

Question 41

Which are the two of the elements most critical and easiest to control ?

Answer 41

temperature and time

Question 42

Which are the four phases of bacteria ?

Answer 42

lag phase log phase stationary phase decline phase

Question 43

what are the five CDC factors contributing to foodborne illnesses ?

Answer 43

Improper hot/cold holding temps of potentially hazardous foods Improper cooking temps Contaminated utensil poor employee hygiene food supplied from unapproved and unsafe source

Question 44

Raw eggs that are broken and prepare in response to a consumer's order and for immediate service should be cooked at ?

Answer 44

145 degrees F or above for 15 seconds

Question 45

Ratites, mechanically tenderized, and injected meats, comminuted: fish. meat, game animals commercially raised for food, raw eggs not broken for immediate consumption, to head all areas should be cook at?

Answer 45

155 degrees at for 15 seconds

Question 46

Tenderized injected poultry should be cook at?

Answer 46

165 for 15 seconds

Question 47

fruits and vegetables that are cooked for hot holding shall be cooked to a temp of ?

Answer 47

135 Degrees F

Question 48

Parasite destruction for food ready to eat form, raw, raw-marinated, partially cooked, or marinated partially fish shall be frozen at what temp and for what long ? does not apply to?

Answer 48

- 4 degrees and below for a minimum of 168 hours or 7 days in the freezer - 31 F or below until solid or stored at -31 for minimum 15 hrs. - 31 F or below until solid and store at -4 or below for 24 hrs. does not apply to tuna, Mollusca shellfish etc

Question 49

PHF food that is cooked, cooled and reheated for hot holding shall be reheated so that all parts reach the temp of what for how long ?

Answer 49

165 degrees for 15 sec

Question 50

PHF reheated microwave oven for hot holding, all parts should be reheated at what temp?

Answer 50

at 165 degrees F for 2 minutes

Question 51

PHF food held hot must be held at what temperature ?

Answer 51

135 degrees F or greater

Question 52

Submerging it under running hot water at a temp of 70 degrees or below is the process of ?

Answer 52

thawing process food

Question 53

Eggs that have not been treated to destroy all viable salmonella shall be stored in refrigerated equipment that maintains and ambient temp of

Answer 53

41 degrees or less

Question 54

raw plant foods that are cut, sliced, or diced as well as cooked plant foods shall be maintain at ?

Answer 54

135 degrees or above or at 41 degrees F or below

Question 55

The day the PHF container is opened should be counted as what day?

Answer 55

as day one

Question 56

Which temps are considered to be in the temperature danger zone and for how long ?

Answer 56

between 41 degrees to 135 degrees for 4 hours

Question 57

Leftover PHF maybe retained up to how long, if it meats what condition?

Answer 57

up to 72 hours if chill