NEHA 5-6

Question 1

TCS

Answer 1

Time/temperature control for safety foods

Foods that under right circumstances support growth of food borne illness causing microorganism

Question 2

PHFs

Answer 2

Foods that are high in protein
Slightly acidic ph
Have high moisture content

Question 3

TCS foods

Answer 3

Milk and milk products
Meat
Melons
Green leafy vegetables

Question 4

Cross contamination an happen:

Answer 4

Direct - raw meat touches other food
By drip- raw meat drips into ready to eat foods
Indirect- raw and ready to eat are prepared with same equipment

Question 5

Stock rotation

Answer 5

Practice of ensuring oldest stock is used within its shelf life

Question 6

FIFO

Answer 6

First in first out

Stock rotation

Question 7

TCS foods must be stored

Answer 7

At or below 41’

Max shelf life is 7 days

Question 8

ROP

Answer 8

Reduced oxygen packaging
Kept at 41’ or below
Susceptible to clostridium botulinum

Question 9

Thawing methods

Answer 9

Refrigerator method
Submergence method
Microwave method

Question 10

Microwave methods

Answer 10

Is acceptable, provided that it will be cooked immediately afterwards

Question 11

Slacking

Answer 11

Process of gradually increasing frozen food from -10 to 25’

Facilitates even heat distribution during cooking process

Question 12

Cooling TCS foods

Answer 12

135-70 w/in 2 hrs

135-41 w/in 6 hour

Question 13

Most important design principle for food premises

Answer 13

Workflow should be linear or continuous

Progressing from raw material to finished product

Question 14

Air gap

Answer 14

Space between a water outlet and highest level water can reach in a sink drain or tub.
Cheapest and most reliable method of preventing backflow

Question 15

Cross. Connection

Answer 15

Mixing of drinking and contaminated water in pluming lines

Question 16

Potable water

Answer 16

Water that is safe to drink

Approved

Question 17

Thermometers most comet used

Acceptable range

Answer 17

Bi metal stem thermometer

0-220

Question 18

When using hot water to manually sanitize objects
Immerse for
At least what temp

Answer 18

30 seconds

171’

Question 19

CIP

Answer 19

Clean in place

Necessary when equip cannot be dismantled or moved

Question 20

Chemical method

Answer 20

Chlorine
Iodine
Quaternary ammonium compounds

Question 21

MSDS

Answer 21

Material safety data sheet

Contain hazards if specific chemicals and directions for safe use.

Question 22

Sanitize

Answer 22

Chemicals or heat reduce number of microorganism to safe level
Disinfectants and sanitized are not the same thing
Disinfectants not permitted in food prep area

Question 23

Quats is chemical disinfectant, ? Why in food prep area?

Answer 23

?

Question 24

IPM

Answer 24

Integrated pest management

An approach to pest control in which a wide range of practices are used to prevent or solve pest problems

Question 25

HACCP

Answer 25

Hazard analysis and critical control point | A food after management system that identifies evaluates and controls hazards that ate significant for food safety.

Question 26

Reheating

Answer 26

Rapidly reheat to internal temp of 165 for 15 seconds within 2 hours. Immediate service may be served at any temp as long as it was previously cooked and cooled properly

Question 27

Raw eggs cooked to order immediate service

Answer 27

At least 145 for 15 seconds

Question 28

Eggs held for service later

Answer 28

Must be cooked 155 for 15 seconds

Question 29

Dry storage kept dry and temp maintained at

Answer 29

Between 50-70 Well lit and. Ventilated 6 inches off floor Away for walls easy cleaning, easy check for pests infestation

Question 30

Freezer temp must be maintained at

Answer 30

0'f (-18c)

Question 31

Nearly all TCS foods must be stored at or below

Answer 31

41' Fresh fish stored at an internal temp between 32-42 Frozen fish should be stored frozen

Question 32

What does HACCP based infection focus on

Answer 32

The control of hazards throughout the food flow

Question 33

Goal of establishing verification procedures?

Answer 33

Create system that confirms that HACCP is working

Question 34

What does a flow diagram provide for hazard analysis

Answer 34

Map of the sequence of steps or operations involved with a particular food item or process

Question 35

Submerge temps

Answer 35

Cold running water 70 below That prevents temp of any thawed portion from rising above 41 Water flow must be strong enough to allow particles to float off an overflow drain