MAQPAC

Question 1

When something you eat or drink makes you sick your suffer from

Answer 1

A foodborne illness

Question 2

Something n food (bacteria, viruses, parasites, chemical) that cause foodborne illness are

Answer 2

A contaminant

Question 3

examples of biological hazards are

Answer 3

poor cleaning

food handler wearing jewellery

Question 4

ex of physical hazards

Answer 4

a no covered bandage

not wearing a hair net

Question 5

ex of chemical hazards

Answer 5

non food grade cleaning and sani products
pinenuts in pesto
leak of equipment lube
poor cleaning of equipment

Question 6

water contaminated by salmonella is

Answer 6

a biological hazard

Question 7

the most significant threat for food safety

Answer 7

microorganisms

Question 8

who is responsible for safety of prepared foods

Answer 8

each employee

Question 9

T or F

low moisture wont kill bacteria but will keep it from growing

Answer 9

true

Question 10

mycotoxins are produced by

Answer 10

mold

Question 11

the danger zone temps

Answer 11

between
4c- 74c
32f-165f

Question 12

in a temp range from 0c-4c bacterial will

Answer 12

survive and multiply slowly

Question 13

foods with a pH below 7 are

Answer 13

acidic

Question 14

the easiest way to control the growth or bacteria in food is

Answer 14

time and temp

Question 15

a hazardous food that supports the growth of bacteria

Answer 15

pork

Question 16

state of food that dose not rep a health risk

Answer 16

food safety

Question 17

T or F

Meat and fish are possibly hazardous food

Answer 17

T

Question 18

T or F

cut fruits are possibly hazardous foods

Answer 18

T

Question 19

T or F

Ready to eat salads are not possibly hazardous

Answer 19

F

Question 20

t or f

canned food are non potentially hazardous foods as long as the can is not damaged or open

Answer 20

t

Question 21

how high must food be stored off the ground

Answer 21

10cm 4 inches

Question 22

when an order arrives you should

Answer 22

inspect all foods and put them away

Question 23

t or f

mustard is an allergen

Answer 23

t

Question 24

t or f

the proper way to taste food is to ladle food into a cup then use a second spoon to taste it

Answer 24

T

Question 25

t or f | raw unwashed veg should be stored under prepared salad

Answer 25

t

Question 26

where should wiping cloths be stored

Answer 26

in a bucket of sani solution

Question 27

food should be reheated within

Answer 27

2 hours or less

Question 28

food should be cooled from 60c- 21c within

Answer 28

2 hours

Question 29

an ill food handler can return to work after

Answer 29

he or she is free of symptoms for at least 48hrs

Question 30

whats the greatest concern with pests

Answer 30

they can spread food born illnesses

Question 31

t or f | MAPAQ or city of montreal requires a warrant to inspect

Answer 31

f

Question 32

What refers to the premises program

Answer 32

water

Question 33

who sets the staff hygiene and food safety training requirements

Answer 33

MAPAQ

Question 34

a written recall program is

Answer 34

optional

Question 35

who is responsible of the food establishments inspections in quebec

Answer 35

MAPAQ and the city of montreal

Question 36

food safety legislation depends on

Answer 36

federal and provincial governments

Question 37

the name of the food products act of quebec is

Answer 37

P29

Question 38

t or f | in order to ensure safety of food in qeub MAPAQ and CQIASA conduct regular inspections

Answer 38

t

Question 39

what is RBI

Answer 39

risk based measures

Question 40

what are GMPs

Answer 40

good manufacturing practices

Question 41

MAPAQ is entrusting with enforcing what bill

Answer 41

p-29

Question 42

what is PHF

Answer 42

potentially hazardous foods | these foods are high in protein and have low acidity

Question 43

what is NPHF

Answer 43

not potentially hazardous foods

Question 44

PHF ex

Answer 44

meat, fish, dairy, prepared meals

Question 45

NPHF ex

Answer 45

bread, dry foods , veg oil

Question 46

frozen food must be at at max of

Answer 46

-18c

Question 47

refrigerated food must be at a max of

Answer 47

4c

Question 48

food served hot must be at a max of

Answer 48

60c

Question 49

the food danger zone

Answer 49

4c-60c

Question 50

labeling must include

Answer 50

product name, ingredients, net quantity, name and address of manufacturer

Question 51

common allergens

Answer 51

nut, soy, seafood, sulfites, milk, sesame, wheat

Question 52

safe reheating temp

Answer 52

74c

Question 53

cleaning consist of

Answer 53

1. dissembly, as needed 2. prewashing 3. washing with the right detegrent for the residue 4. rinsing 5 thermal or chemical sanitizing 6 rinsing as needed 7 air drying

Question 54

what is sanitizing

Answer 54

the process by which the # of microorganisms on surfaces is reduced until there level wont compromise food safety

Question 55

thermal temps for manual and dishwasher

Answer 55

manual 77c dishwasher 82c | must be in contact for 30sec

Question 56

things that must be monitored when using chemical sanitations

Answer 56

- manufactures instructions - instructions - water temp - amount of time the object is in contact with the chemical product - rinsing

Question 57

sanitizing consists of

Answer 57

5 thermal or chemical sanitizing 6 rinsing as needed 7 air drying