Foodsafe

Question 1

pathogen found in canned low-acid foods

Answer 1

clostridium botulinum (botulism)

Question 2

incubation period of hepatitis A

Answer 2

15-50 days

Question 3

FATTOM (factors contributing to bacteria growth)

Answer 3

Food, acid, temperature, time, oxygen, moisture

Question 4

common anaerobic bacteria (thrives in oxygen free conditions)

Answer 4

clostridium botulimum (botulism)

Question 5

danger zone of temperature

Answer 5

4 - 60 *C

Question 6

bacterium with protective coating that can survive high temperatures, cold and chemicals

Answer 6

spore

Question 7

characteristic of food containing toxin

Answer 7

may appear and smell the same

Question 8

common bacterias found in food

Answer 8

Salmonella, E. coli, Listeria, Campylobacter, and Bacillus cereus, botulism, shigella, yersinia

Question 9

common viruses found in food

Answer 9

norovirus, hepatitis A

Question 10

HACCP

Answer 10

Hazard Analysis Critical Control Points

Question 11

Critical Control Point (CCP)

Answer 11

point in a food safety plan (FSP) where no further action can be taken to eliminate a hazard.
either a kill step or a control step

Question 12

Critical Limits

Answer 12

specific and measurable limits that indicate effective control of a critical control point (ex: meat cooked to at least 74 and sandwiches stored below 4P*

Question 13

Food safety plan (FSP)

Answer 13

identifies:

• Hazards
• Critical Control Points (CCP): the point at which no further action can be taken to eliminate a hazard. A CCP is either a ‘kill step’, where the hazard is eliminated, or a ‘control step’, where the hazard is controlled.
• Critical Limits: Specific and measurable limits that indicate effective control of a critical control point.
• Monitoring Actions: Checks, measurements or observations that prove that the critical limit is met.
• Corrective Actions: Procedures that should be followed when a critical limit has not been met.

Question 14

what temperature should food be held in hot holders

Answer 14

60*C

Question 15

max time perishables can spend in danger zone

Answer 15

2 hours

Question 16

order to put away food

Answer 16

1. potentially hazardous refridgerated food (meat, dairy)
2. frozen food
3. less hazardous refridgerated food (vegetables, fruit)
4. dry foods

Question 17

FIFO

Answer 17

first in, first out
- older stock to the front, store new stock behind

Question 18

how high above floor should food be stored

Answer 18

at least 15 cm

Question 19

oysters

Answer 19

• since served raw, must always be kept below 4* C to prevent Vibrio parahaemolyticus (Vp) growth
• serve on a plate of ice

Question 20

refridgerater temp

Answer 20

fridge should be -18C, food inside fridge should be less than 4*C

Question 21

3 safe ways to thaw food

Answer 21

• refridgerater
• cold water
• microwave

Question 22

thermometers

Answer 22

• check the place that would most likely be coldest
• take temperature in multiple places to ensure evenly cooking
• insert in the thickest part of meat or middle of soup

Question 23

cooling times

Answer 23

food must be cooled from 60C to 20C within 2 hours, then from 20* to 4* within 4 hours

Question 24

cooling methods

Answer 24

• ice bath
• stirring with ice wands/cooling wands
• dividing large portions into smaller pieces and cooling on shallow metal pans in the cooler

Question 25

pathogens in poultry products (egg and meat) - most common cause of foodborn illness

Answer 25

campylobacter and salmonella

Question 26

manual dishwashing

Answer 26

1. scape dishes and soak flatware & utensils in a bus pan of hot water and soaking chemical for 10-15 min 2. wash with detergent in 45C water 3. rinse in hot water 4. sanitize for 2 min in approx 15ml bleach per 4.5L water 5. air dry - never towel dry

Question 27

high temp dishwashers

Answer 27

1. wash cycle - must reach at least 60* 2. final rinse/sanitizing cycle - must reach 82*C for at least 10 sec

Question 28

low temp dishwashers

Answer 28

- wash cycle between 50-60* - final rinse uses chemicals instead of heat - chlorine residual sanitizer levels should be 50ppm or higher

Question 29

sanitiation plans

Answer 29

include: 1. list of cleaning and sanitizing agents used on the premesis & how to use 2. cleaning schedule with responsibilities, who is doing them and how

Question 30

wood cutting boards

Answer 30

- scrub with stiff brush in 45* water with detergemnt - rinse in hot water - soak for at least 2 min in 200ppm bleach or santizing solution - while soaking, use a clean brush to work the solution into the board

Question 31

washing with soap and water vs sanitizer

Answer 31

- soap and water only remove grease and dirt - sanitizer substantially reduces amount of bacteria

Question 32

pest that leaves brown, oval casing

Answer 32

cockroaches

Question 33

9 basic requirements in a food establishment

Answer 33

- adequate lighting - potable water - adequate hot water supply - proper waste disposal - hand washing sinks - proper dishwashing facilities - grease traps - adequate ventilation - adequate cooling, freezer and dry storage