FOOD MANAGER EXAMS AND STUDY GUIDE EXAMS, Exams of Nursing

Download FOOD MANAGER EXAMS AND STUDY GUIDE EXAMS and more Exams Nursing in PDF only on Docsity! FOOD MANAGER EXAMS AND STUDY GUIDE EXAMS WITH ACTUAL CORRECT QUESTIONS AND VERIFIED DETAILED RATIONALES ANSWERS 2024 (NEWEST) ALREADY GRADED A+ FOOD MANAGER EXAMS Single-service items must be received A. in undamaged original packaging. B. on separate delivery trucks from those carrying food. C. separate from food items. D. if minor damage is apparent on the packaging. A. in undamaged original packaging An operation is serving oysters on the half shell. The operation must provide consumers with a A. disclosure of raw ingredients. B. caloric value of ingredients. C. detailed description of ingredients. D. sodium content of ingredients. A. disclosure of raw ingredients. Water hardness can affect cleaning by A. requiring greater contact time for sanitizers. B. having little effect on bacteria, not viruses. C. reducing the temperature requirements of the detergent solution. D. decreasing the effectiveness of detergents. A. requiring greater contact time for sanitizers. Viruses such as norovirus and hepatitis A are directly related to contamination from A. feces. B. spores. C. bacteria. D. parasites. A. feces. The water temperature in the wash sink of a three-compartment sink must be at least A. 110°F (43°C). B. 125°F (52°C). C. 150°F (66°C). D. 165°F (74°C). A. 110°F (43°C). Food service operations must purchase food from A. the lowest-priced supplier. B. a supplier that delivers twice a week. C. a source located close to the operation. D. an approved source. D. an approved source. A food handler cooks a turkey to an internal temperature of 165°F (74°C) for 15 seconds. The food handler removes the turkey from the oven and places it in the hot holding unit at noon at a temperature of 135°F (57°C). The food handler checks the turkey's temperature at 4 p.m. and finds it to be 135°F (57°C). What did the food handler do wrong? A. The temperature of the turkey should have been taken after 2 hours. B. The temperature of the turkey in the holding unit should have been 145°F (63°C). C. The turkey should have been cooked to 145°F (63°C) for 60 seconds. D. Nothing. Everything was done correctly. A. The temperature of the turkey should have been taken after 2 hours. The temperature of vegetable beef soup held on a steam table is checked and recorded in a log every 2 hours. When the temperature falls below 135°F (57°C), the cook tells the manager and then reheats the soup to 165°F (74°C) for 15 seconds. What was the corrective action taken? A. Checking the soup's temperature every 2 hours B. Recording the soup's temperature in a log C. Telling the manager that the soup's temperature had fallen below 135°F (57°C) D. Reheating the soup to 165°F (74°C) for 15 seconds B. Recording the soup's temperature in a log Later in the shift, a food handler complains about a sore throat and fever. What should the manager do with the food that the employee prepared earlier in the day? A. Freeze it B. Throw it out C. Donate it D. Serve it B. Throw it out Fresh beef must be received at or below A. 32°F (0°C) B. 41°F (5°C) C. 45°F (7°C) D. 50°F (10°C) B. Conduct a hazard analysis C. Establish monitoring procedures D. Establish corrective actions B. Conduct a hazard analysis Staff exposure to hepatitis A must be reported to regulatory authorities within how many days? A. 30 B. 60 C. 90 D. 120 A. 30 A danger or threat to health that requires immediate correction or closure to prevent injury is a(n) A. physical contamination hazard. B. regulatory hazard. C. critical control hazard. D. imminent health hazard. D. imminent health hazard. The presence of metal shavings in a can of tomatoes is considered which type of contamination? A. Physical B. Chemical C. Biological D. Cross A. Physical What should a cook do when prepping foods such as Caesar salad dressing or mayonnaise for highly susceptible populations? A. Clean all equipment used to prepare eggs. B. Substitute pasteurized eggs for raw eggs. C. Thoroughly clean the egg shells. D. Leave food on the counter until it is ready to be mixed. A. Clean all equipment used to prepare eggs. Food handlers may wear fingernail polish or artificial nails if they A. wear intact gloves. B. wash hands frequently. C. clean and trim nails daily. D. work with ready-to-eat food. A. wear intact gloves. Time as a public health control may be used on ready-to-eat cold food, held at a temperature of less than 70°F (21°C), for up to how many hours? A. 3 B. 6 C. 9 D. 12 B. 6 Which would require single-use gloves? A. Bussing tables and buffet line B. Handling ready-to-eat foods C. Mixing sanitizer solution in sink D. Washing whole fruits and vegetables B. Handling ready-to-eat foods When food becomes unsafe, it is most often due to the A. feces of insects and rodents. B. operation serving the food. C. people handling the food. D. equipment used in food preparation. B. operation serving the food. Which item can be re-served to customers? A. Uncovered condiments B. Unopened prepacked food C. Uneaten bread D. Uneaten garnish B. Unopened prepacked food When drinkable water is contaminated by non-drinkable water, what has occurred? A. Vacuum breaker B. Air gap C. Cross-connection D. Cross-contact C. Cross-connection Correctly freezing fish will help prevent A. chemical poisoning. B. viral infection. C. bacteria. D. parasites. D. parasites. The ambient air thermometer in a walk-in cooler must be located A. in the coolest part of the unit. B. in the warmest part of the unit. C. near the center of the unit. D. near the compressor of the unit. B. in the warmest part of the unit. When the water supply has been disrupted to a natural disaster, an acceptable alternative is A. buying commercially bottled drinking water. B. sanitizing water with a 50-50 mixture of bleach. C. securing water from a private well tested every 2 years. D. using clean water from the air conditioning system. A. buying commercially bottled drinking water. Equipment approved for use in the prep area should have a seal of approval from which of the following? A. FDA B. USDA C. NSF D. HACCP C. NSF Food that has NOT been honestly presented must be A. thrown out. B. re-labeled. C. repurposed. D. frozen. A. thrown out. The first step in a HACCP plan is to A. develop monitoring procedures. B. establish critical control points. C. determine critical limits. D. identify hazards. D. identify hazards. Using food coloring to make ground beef appear fresher is A. not allowed by the CDC. B. not allowed by the regulatory authority. C. not allowed with a retail food license. D. allowed if a HACCP plan is in place. B. not allowed by the regulatory authority. When should food handlers use hand antiseptics? A. Instead of washing hands B. Before washing hands C. Flat grill D. Oven C. Flat grill After cooking TCS food in the microwave to a minimum internal temperature of 165°F (74°C) for 15 seconds, which step should be taken next? A. Allow food to stand covered for 2 minutes after cooking to obtain an even temperature. B. Remove food from the microwave and allow it to stand uncovered for 3 minutes to obtain an even temperature. C. Serve food immediately after removal from the microwave to maintain its temperature. D. Place food in a serving container immediately after removal from the microwave to maintain its temperature. A. Allow food to stand covered for 2 minutes after cooking to obtain an even temperature. A cross-connection is created when a running faucet extends into the A. vacuum breaker. B. flood rim. C. air gap. D. grease trap A. vacuum breaker. An example of a physical contaminant is A. bacteria. B. dirt. C. mushrooms. D. pesticides. B. dirt. Food items may be reconditioned if A. the packaging is not damaged. B. the food is frozen. C. it's served in a high risk facility. D. it's not a TCS food. A. the packaging is not damaged. A food defense plan is a written document that records procedures to A. prevent a foodborne illness outbreak. B. destroy biological and physical contaminants. C. minimize the number of individuals infected by illnesses. D. control or minimize the risk of intentional contamination. D. control or minimize the risk of intentional contamination. What prevents contaminated water from getting into a drinkable water supply system? A. Faucet aerator B. Cross-connection C. Hose bib D. Air gap D. Air gap A food handler begins work at a ready-to-eat food station at 7 a.m. At 10 a.m., the food handler takes a break and returns at 10:30 a.m. At 2 p.m., the food handler leaves for the day. When should the food handler wash hands and apply gloves? A. 7 a.m. and 10 a.m. B. 7 a.m. and 10:30 a.m. C. 10 a.m. and 2 p.m. D. 10:30 a.m. and 2 p.m. B. 7 a.m. and 10:30 a.m. Which action helps slow pathogen growth? A. Adding water as an ingredient B. Holding food at 41°F (5°C) or lower C. Serving a lemon wedge with the main dish D. Storing dry goods at least 6 in (15.24 cm) off the floor B. Holding food at 41°F (5°C) or lower All ready-to-eat TCS food prepared on site should be properly labeled if it is going to be held for longer than how many hours? A. 24 B. 36 C. 48 D. 72 A. 24 What agency is responsible for inspecting meat, poultry, eggs, fruits, and vegetables that are shipped across state lines? A. FDA B. USDA C. CDC D. NMFS A. FDA When washing hands, food handlers must vigorously rub hands together with soap and water for a minimum of how many seconds? A. 10 B. 20 C. 30 D. 40 B. 20 Reviewing video surveillance is part of which ALERT Food Defense Awareness step? A. Reports B. Employees C. Look D. Threats C. Look The temperature of the wash water in a three-compartment sink should be maintained at a minimum of A. 75°F (24°C) B. 100°F (38°C) C. 110°F (43°C) D. 135°F (57°C) C. 110°F (43°C) Which is the most effective way to prevent viral foodborne illnesses? A. Washing food B. Washing hands C. Bandaging open cuts and sores D. Monitoring time and temperature B. Washing hands How should food and supplies be stored in a dry-storage area? A. Away from the walls and 4 inches off the floor B. Next to the walls and 4 inches off the floor C. Away from the walls and 6 inches off the floor D. Next to the walls and 6 inches off the floor A manager has been notified by the regulatory authority that the operation will be investigated as the possible source of a current hepatitis A outbreak. What should the manager do immediately? A. Advise all food handler to throw out food suspected of contamination. B. Cooperate with the investigating regulatory authority. C. Vaccinate food handlers against hepatitis A. D. Hire a media consultant to handle public relations. B. Cooperate with the investigating regulatory authority. A service sink should be used for A. first-aid functions such as eye washing. B. food prep activities. C. washing, rinsing, and sanitizing utensils. D. cleaning mops and throwing out waste water. D. cleaning mops and throwing out waste water. C. 165°F (74°C) Which is most likely to be contaminated with the virus that causes Hepatitis A? A. Cooked long grain rice B. Garlic mashed potatoes C. Rare cooked hamburger D. Raw oysters on the half shell D. Raw oysters on the half shell Tabletop foodservice equipment on legs should have a space between the base of the equipment and the tabletop of at least A. 2 in (5.08 cm) B. 3 in (7.62 cm) C. 4 in (10.16 cm) D. 8 in (20.32 cm) C. 4 in (10.16 cm) Fruits and vegetables that are cooked for hot holding shall reach a temperature of at least A. 135°F (57°C) B. 145°F (63°C) C. 155°F (68°C) D. 180°F (82°C) B. 145°F (63°C) The manager must notify the regulatory authority if an employee comes to work with an illness caused by A. influenza type A. B. Listeria monocytogenes C. Shigella spp D. Staphylococcus aureus C. Shigella spp The cook puts refrigerated lasagna into the steam table at 9:00 am for service at noon. This practice is incorrect because the A. steam table is to be used for holding correctly heated food. B. food should be cooked to at least 120°F (49°C) before being put into the steam table. C. lasagna will burn if left for 3 hours in the steam table. D. temperature of the food was not taken before being put into the steam table. A. steam table is to be used for holding correctly heated food. Floor coving is used to A. reduce sharp corners on hard-to-clean floors. B. eliminate the risk of slips and falls. C. increase the resiliency of hard-surface flooring. D. improved noise reduction capabilities. B. eliminate the risk of slips and falls. Which item is a food handler permitted to wear on hands and arms? A. Medical alert bracelet B. Gold and diamond ring C. Short, unpolished artificial fingernails D. Plain metal band ring D. Plain metal band ring Game animals received for sale in an operation should be A. purchased before being field-dressed. B. free from parasites such as fleas and ticks. C. legally hunted while in season. D. commercially raised for food. D. commercially raised for food. When a critical control point is not met, a food handler must first A. verify the procedure. B. take corrective action. C. notify the regulatory authority. D. revise the training plan. B. take corrective action. Which food must be cooked to a minimum internal temperature of 155°f (68°C) for at least 15 seconds? A. Fish fillets B. Roast beef C. Pork sausage D. Poultry breasts C. Pork sausage Factors affecting growth if the foodservice industry (6) The changing status of women, increase numbers of single person households and the potential for people living alone to eat out, increase in asian and hispanic population has led to decrease in the number of meals eaten awau from home, more office jobs and contract foodservice in office buildings, interest in health and well-being, shortage of qualified foodservice personnel Current trends in foodservice (5) Sustainability, nutrition, simplicity and smaller portions $, locally produce wine and beer, liquid nitrogen freezing/chilling Challenges affecting the foodservice industry (5) Economy/recession, competition, building/maintaining sales volume, recruiting and retaining employees, labor costs Commercial (examples) restaurants, supermarkets, convenience stores, delis, snack bars, and other commercial retail food establishments Noncommercial (examples) business, educational, governmental or institutional organizations that operate their own foodservice Military no examples foodservice military Scope of Services The number and types of bussiness units offered through indivdual foodservices School version of scope of services retail-vending, a la carte, food court. other- employee meals, catering. USDA Child Nutrition Program- breakfast, lunch, after school snacks, summer feeding. College/University of scope of services Resident halls- dining halls, room service. Retail- kiosks, faculty executive dining, delis, convenience stores. Community-based Hospital of scope of services patient services- tray service, room service, nourishments. Employee- cafeteria, vending, catering. Community- mobile meals, child care center, adult center. Systems approach theory A system is set of interdependent parts that work together to achieve a common goal. A foodservice organization is a system. viewing the organization as a whole made up of interdependent parts (subsytem, inputs, operations, transformation, outputs, feedback open system) subsystem the interdependent parts of a system the parts of a system. inputs resources such as money. material, time, information required by a system. operations the work performed to transform inputs into outputs transformation Do's- safeguard personal confidences, learn about the applicant, ask questions, provide private interview area, make notes, maintain an attitude of friendly interest Don'ts- interrupting applicant, don't talk too much, don't rush the interview, don't lose control, do not talk down to applicant Behaviorally anchored rating scale (performance evaluations) performance evaluation scales that contain specific behaviors specific behaviors identified for each performance level for each job category. Critical-incident appraisal method (performance evaluations) Records are kept of both positive and negative occurrences/behavior for each employee to be used for performance evaluation purposes. management by objectives (performance evaluations) An approach to performanc eevaluation requiring the setting of measurable performance goals that are mutually agreed upon by the employee and the immediate supervisor Fair labor standards Act of 1938 Establishes minimum wage, overtime pay, recordkeeping, and youth employment standards affecting [nonexempt] employees in the private sector and in Federal, State, and local governments. Equal pay act 1963 An amendment to the Fair Labor Standards Act, this act requires equal pay for men and women doing equal work. Americans with Disabilities Act of 1990 A law passed in 1990 that requires employers and public facilities to make "reasonable accommodations" for people with disabilities and prohibits discrimination against these individuals in employment. Civil Rights Act of 1964 This act made racial, religious, and sex discrimination by employers illegal and gave the government the power to enforce all laws governing civil rights, including desegregation of schools and public places. Factors affecting selection of equipment the menu ( typical foods to be served), # of patrons, form of food purchased (short and long term storage), labor hours and worker abilities (skill level of workers), utilities, budget (budgetary allowance must cover the cost, floor plan (size and shape of space) Features of equipment Design and function, size or capacity, materials, installation, operation and performance, maintenance and replacment [Modular- a module is a standard or unti of measure modular is that size to which all units such as pieces of equipment are proportioned compatible in size to fit together] Method of purchase Well written specfications are an absolute necessity in any good equipment-purchasing program Cooking equipment this equipment must conform to the standards of groups such as american standards association, american gas association, national board of fire underwriters, underwriters laboratories, american society of mechanical engineers, NSF Dining room furnishings- Dinnerware materials such as china, glass, melamine, plasticware, and other combinations of materials are all used in making dishes Dining room furnishings-Tableware Institutional tableware falls into two classs flatware and hollow-ware Dining room furnishings- Glassware It is usually more economical to purchase good quality glassware than inexpensive types Dining room furnings- Table Covers Whatever the choice of table cover, it should be of a type and color appropriate for the facility Productivity A measure or level of output of goods produced or services rendered in relation to the input in terms of resources used Total Quality Management (TQM) A management process and set of disciplines that are coordinated to ensure that the company consistently meets or exceeds quality standards as set by customers and other stakeholders PDCA Cycle A continuous quality improvement model consisting of a logical sequence of four repetitive steps- Plan, Do, Check, Act TQM tools-Key results areas/Key performance indicators Quantifiable and measurable quality standards TQM Tools-Just in time (JIT) A production/inventory system that establishes a process of producing and supplying products at the right time, in the right amount, with neither defects or waster and links suppliers and customers to minimize inventory related cost Budget A financial plan developed to forecast future needs and achieve goals Steps in budget planning Evaluation phase, preparation or planning phase, justification phase, implementation or execution phase, control phase Types of budgets master budget-compilation of several budgets and coordinates every aspect of the operation. operating budgets- forecast of sales, expenses, and profit for specific time period or fiscal year. Cash budgets- developed to project the receipt of revenue and expenditure of funds. Capital budgets-fixed, flexible and zero based budget Factors affecting menu selling pricing local competition, level of service, product quality, portion sizes ambiance and location, meal period, sales mix (freq of menu items selected by customers which determines realistic price), food and labor costs, desired profit margin (difference between non-profit vs. for-profit) Factors affecting cost control food cost, menus, recipe costing and establishment of selling price, purchasing, receiving, storage and storeroom control, food production portion size, labor cost control, types of foodservice system, hours of service, physical plant, type and extent of services offered. How to calculate revenue and menu pricing Inventory at beginning of the period+plus purchases made during the period=equals total value of avilable food. -less inventory at the end of the period=equals cost of goods sold during the period. cost approaches to pricing Food cost percentage based on raw food cost of menu items plus a pricing factor. Formula: selling price=item food cost*Pricing factor. Raw food cost-found by costing the standardized recipe for each menu item. Types of cost Fixed- remain constant despite fluctuations in revenue, variable- dynamic with regards to up and down sales volume, controllable vs. non controllable, direct- attributed to a certain area in the operation, Indirect (AKA overhead) Physical layout pertains to material existence measured by weight, motion, and resistance. Thus anything taking up space in a facility must be accounted for and fit the available space Design Refers to the broad function of developing the facility, including site selection, menu, equipment requirements, and other planning functions that will guide the project into reality The complementary use of a variety of waste management practices to safety and effectively handle the integrated solid waste stream with the least adverse impact on human health and the environment Waste Audit method of determining amounts and types of waste produced by operation Waste stream analysis collecting, sorting, weighing Marketing activity directed at satisfying the needs and wants of customers Marketing concept management philosophy that determining and satisfying the wants and needs of customers is the primary objective of an organization Marketing cycle recurrent series of activites designed to meet the wants and needs of customers the cycle is driven by customer feedback Target market market segment identified by the seller as having specific wants or needs Marketing segmentation process of placing customers into groups of like characteristic such as demographic s or geographic location Demographic segmentation dividing or segmenting a market into groups of people based on variables such as age sec income education religion and race Geographic segmentation dividing market into different units based on nation state region city neighborhood Psychographic segmentation dividing market into groups based on social lifestyle and personality Product combination of goods and services that satisfies a want or need Place distribution and how products are sold Price amount of money charged for a product or sum of values customers exchange for benefit Promotion communication with customer Unique aspects of foodservice marketing product, customer contact, perishability, distribution Sales promotion influcing the customers purchase and repurchase behavior with primary goal to increase sales it can also be used for public awareness Branding guides more people to establishment, communicates a recognized and consistent brand identity to customer (retail, restaurant, in house) Promotion guidelines plan well in advance, establish goals, select promotional idea, seek advice from internal eternal, verify availability(money), design a written plan, execute plan, evaluate results According to Centers for Disease Control and Prevention (CDC), each year how many people become sick due to foodborne illnesses? Over 76 million people According to Centers for Disease Control and Prevention (CDC), each year how many people are hospitalized due to foodborne illnesses? Over 325,000 people According to Centers for Disease Control and Prevention (CDC), each year how many people die due to foodborne illnesses? Over 5,000 people What are the two types of foodborne illnesses? Foodborne infection & foodborne intoxication What type of foodborne illness is produced by the ingestion of living, harmful organisms present in food? Foodborne infection In foodborne infections, how are harmful organisms inside food not killed? Not cooking food products to their required temperatures What type of foodborne illness has a delayed onset meaning you do not get sick right away? Foodborne infections What are two bacteria most associated with foodborne infection? Salmonella and E. Coli What type of foodborne illness is produced by ingestion of bacterial toxins or excrements that are present in food before it is consumed? Foodborne intoxication What type of foodborne illness may occur from consuming foods that contain chemicals from cleaning agents, pesticides, or certain metals? Foodborne intoxication What type of foodborne illness may occur when leaving potentially hazardous food products at room temperature, exposing it to the Temperature Danger Zone (TDZ)? Foodborne intoxication What are waste or by-products of bacteria? Toxins The symptoms of what type of foodborne illness have a rapid onset, meaning they occur rapidly within a few hours? Foodborne intoxication What are the two bacteria associated with foodborne intoxication? Staphylococcus Aureus and Clostridium Botulinum Poultry should be cooked to an internal temperature of how many degrees and for how many seconds? 165 degrees F for 15 seconds Ground beef should be cooked to an internal temperature of how many degrees for how many seconds? 155 degrees F for 15 seconds Pork should be cooked to an internal temperature of how many degrees for how many seconds? 145 degrees for 15 seconds What is WRSA? Wash, Rinse, Sanitize, Air dry How many seconds do food preparers need to wash their hands for? 20 seconds Soil, lakes, human intestines, fish, swollen cans, vacuum packed foods, smoked meats What is the process whereby foods are placed in containers and air is removed from the package? Modified Atmosphere Packaging (MAP) MAP products must be kept frozen at how many degrees or less? 41 degrees F Listeria is found everywhere, but especially in what food products? Lunch and deli meats Listeria can grow well at temperatures below what temperature? 41 degrees F How do you prevent the spread of listeria inside the refrigerator? Keep all foods covered If listeria contaminated foods are ingested by pregnant women, it can cause what? Abortions, stillbirths, and birth defects Which disease is found in human intestines? Most foodborne illnesses caused by this microorganism are the result of not washing hands after using the bathroom and then touching ready to eat foods. Shigella How is shigella most often transferred? Person to person Shigella is most commonly found in ready to eat foods such as:? Beans, pudding, raw oysters, deli meats, raw produce (spinach and strawberries) What is the most common cause of foodborne illness? Staphylococcus aureus What type of bacteria is found on the skin, nose, and mouth of 50%-70% of all people? Staphylococcus aureus Staphylococcus aureus is easily transmitted by? Sneezing, coughing, scratching skin, touching facial hair The toxins from Staphylococcus aureus can induce vomiting in as little as how many minutes? 30 minutes What type of bacteria is found in soil where veggies and grains are grown? Bacillus cereus What type of bacteria forms spores and can be found on cooked rice that has been improperly cooled or held at improper temperatures? Bacillus cereus What type of bacteria is commonly found in raw, under processed, improperly handled, and contaminated fish and shellfish? Vibrio What bacteria requires salt to grow, and therefore is not found in still, clear waters or raw meat or poultry? Vibrio What is the acronym for the conditions for bacterial growth? FATTOM What is the food condition for bacterial growth? Food that is high in protein such as milk, meat, fish, eggs What is the acid condition for bacterial growth? Adequate pH (4.6 - 7.5), they do not like very acidic foods What is the temperature condition for bacterial growth? 41-135 degrees F What is the time condition for bacterial growth? Time to reproduce (at least 4 hours) What is the oxygen condition for bacterial growth? Aerobic (requires oxygen), anaerobic (does not require oxygen) What is the moisture condition for bacterial growth? Foods with plenty of water (Aw .85 or greater) Aw=Water activity Some foods have a greater chance of foodborne contamination/potentially hazardous foods (PHF) because of what three main characteristics? They are foods high in protein, low in acidity, and have high moisture content What does PAM stand for? Protein, Acidity, Moisture What microorganism will cause illness, but does not reproduce on food? They only use food as a means of transportation. Viruses What are 100x smaller than bacteria, and can only reproduce in living cells, human beings, plants, or anything that is alive? Viruses What type of virus affects the liver, usually caused by poor personal hygiene and improper washing of hands? Hepatitis A What type of virus causes a yellowing of the skin or whites of the eyes (jaundice)? Heptatitis A Hepatitis A symptoms can appear in how many days and last as long as how many weeks? 14 days and last 6 weeks Which virus lives in the human intestinal tract and is commonly transmitted through a fecal-oral route or vomit-oral route? Norwalk/Norovirus What type of organism lives within or feed off another organism or host? They are usually larger than bacteria. Parasites What type of parasite is found in pork? Trichinosis A type of disease transferred by way of the circulatory system. Trichinella How can you kill trichinella in pork? Cooking pork to 145 degrees F for 15 seconds Parasites can be killed if the food is cooked well or if frozen at how many degrees for how many days and hours? Frozen at -4 degrees F for 7 days or -31 degrees F for 15 hours Parasite found in fish and seafood produces what type of disease? Anisakis Cook fish to how many degrees? 50 and 70 degrees What are 5 illnesses that are considered highly infectious? HESSN Hepatitis A E.Coli Salmonella Shigella Norwalk/Norovirus Heat sanitizing involves placing cleaned equipment and utensils in hot water at how many degrees for how long? 171 degrees for 30 seconds Chemical sanitizing involves placing equipment and utensils in an approved chemical sanitizing solution for a minimum of how many seconds at cool temperature? 60 seconds Sanitizers are best used in temperatures above how many degrees but not above? above 75 degrees but not above 120 degrees Approved chemical sanitizers are what chemicals? Chlorine, Iodine, Quaternary Ammonium Class A extinguishers are used for? Wood and paper fires Class B extinguishers are used for grease and oil fires Class C are used for? electric fires What is the most direct cause of customer loyalty? High food safety standards Which agency publishes the food code? FDA Good idea Keep up with daily pest control tasks & Return dented canned food to the vendor Bad Idea use tomatoes with a weird smell & Clean work spaces once a day & Quickly rinse vegetables from the farmers market Local health codes establish requirements for all the subjects except: price controls One of the most important reasons for using only reliable water sources is to reduce the number of parasites, such as cyclospora cayetanensis, that can infest foods. which one of the following food contaminations would be suspected if the end of a can of tomatoes had begun to swell? Botulism All of the following bacteria can cause foodborne illness except? Acidophilus milk Which of the following situations would most likely promote bacterial contamination? slicing roast beef and then slicing brisket with the same knife What is the easiest way to recognize foods contaminated with spoilage bacteria? Changes in color and smell The viral infection hepatitis a can be most effectively controlled if: All food personnel practice personal hygiene such as through handwashing Which bacteria cause the greatest harm in the food industry? Pathogenic Which one of the following food contaminations is usually associated with undercooked chicken? Salmonella An organism that lives in or another organism often with harmful side effects but without benefits are Virus We have an expert-written solution to this problem! Which one of the following food contaminations is best prevented by cooking to safe temperatures? Spoilage Salmonella Any food item that is exposed to animal waste may contain it. Symptoms may include fever and abdominal cramps. hepatitis A A liver disease that is caused by the virus and can be prevented with proper sanitation and good personal hygiene. Escherichia (E.) Coli The primary symptoms of this bacterium is diarrhea and it can be prevented by cooking at safe temperatures. Norovirus The virus is also known as 'Stomach Flu' and the main symptoms include nausea, vomiting, and stomach. Shigella This bacterium has also been known to be spread by flies that have lit upon contaminated materials. Reheated items must be heated for a minimum of 15 seconds to at least: 165 F The best temperature for short term refrigeration storage is 34 to 40 F All of the following are time/ temperature control for safety foods except: Cooked vegetables and pasta "Chilling" is mostly commonly practiced by Commercial food distributors It is important that food servers are trained to know food ingredients because: they will need to help customers who have food allergies. IN degrees fahrenheit what is the temperature range of the danger zone? 41 to 135 Bacterial contamination can spread quickly because if the conditions are right bacteria can multiply in 10 to 20 seconds The preservation technique that attempts to remove moisture is: Dehydration Food preservation does all of the following except: Promotes the growth of microorganisms Local health codes establish requirements for all of the following except: price controls Around what most the bacteria stop grwoth 41 F Hot food on display must be held at ________ or above 135 F What is 7 ? The HACCP system has this number of steps To thaw food using the submerging method the food must be submerged under running drinking water below or at _____ 70 F Maintaining high food safety standards help ensure the safety and satisfaction of customers and other employees and it is also a legal responsibility. wash your hands after lunch, Use a new clean spoon each time you taste soup to be served in a cafe, Wash your hands before putting on gloves, use deli tissue to make contact with foods, only drink from containers with both a straw and lid. you see that the food handler you assigned to prepare a salad has a small cut on her hand. you should Have her put on a watertight bandage over the cut and wear gloves. because of the risk of spreading Staphyloccous Aureus, which area of their bodies should employees be trained to avoid touching? mouths and noses The most important reason for having food handlers wear hair ties restrains is to : Prevent food handlers from contaminating their hands by touching their hair. Gabe fries chicken at country boy restaurant. Gabe wears gloves as he preps the raw chicken in flour. Today during lunch rush, you tell him to fill chicken orders for impatient customers. Gabe immediately begins putting cooked chicken in boxes and on plates. What are the hazards created by Gabe's actions, and what action should you take? Although he is wearing gloves, Gabe has created a cross-contamination hazard by touching raw chicken and then touching cooked chicken. You should stop Gabe, dispose of any orders he has just filled, and then have Gabe wash his hands and change gloves before continuing to fill orders. If all proper hand washing steps are followed, how long should the entire process take? At least 20 seconds/ You have a staff that is thoroughly trained in proper hand washing; however, in which on of the following situations would you need to speak to an employee? You are out back and you see a food prepare finish a cigarette and reenter the kitchen. Why should you stock only brightly colored bandages for first aid supplies? So they can be more easily found should they fall into food. Near the end of an interview with a person you have decided to hire, she discloses to you that she is infected with HIV Consider her to be a disabled person and continue with your decision. If an employee is properly trained, he should be able to demonstrate all of the following competencies except Identify by price and quality the most desirable supplies. Corrective action needs to be taken IMMEDIATELY if you see a food handler: Using hand sanitizer instead of washing their hands. Your latest shipment of chicken has some items with USDA stickers and some items with USDA GRADE stamps. What is the difference in this items? Stamps mean the chickens quality has been rated. A shipment of frozen fish arrives at your food establishment. You see that the outside bottoms of the shipping cartons have too much ice and the fish fillets held within the carton brown edges. These are signs of: Thawing and refreezing Employees trained to receive foods properly will complete all of the following except: Label and date rejected items Rotating stock so that the oldest items move first is often referred to as: FIFO Labels should include all of the following except: Possible contaminants According to the Food Code, proper food labels should NOT contain The date that frozen preparation-needed foods are to be consumed. An effective way too choose reputable suppliers is to: Visit the warehouses. The best place to store grains to reduce the risk of cross-contamination is: Next to the canned peaches. Which of these food items upon receiving should be given priority in storage? Eggs To ensure proper protection for foods during storage, the bottom shelf should be: At least six inches off the floor. Cross-contamination has occurred when : Same gloves are used to handle different meats. If steam is used to sanitize, it must be at: 171 F for 15 seconds-This is wrong To prevent cross-contamination, you should take immediate corrective action if you notice a receiving employee did not: Wash off rubber boots before entering food storage areas. Most of your cooking equipment is copper and you utensils are silver, so which sanitizer would you NOT want to use: Chlorine based- Wrong answer Which of the following steps come last? Air dry food surfaces and equipment are not fully cleaned and sanitized until: They have been allowed to air dry completely. It is very important to sanitize all of the following except: Hair Sanitization can be done by all of the following except: Heat-Wrong answer Which one of the following conditions in an outside waste disposal area needs to be corrected IMMEDIATELY? Containers without covers The presence or growth of microorganisms is a type of: Biological Hazard Whenever a trap has sprung and caught a pest, you will want to: Check for biological contamination from blood and dispose of any possibly contaminated foods. Critical control points are hazards that can be: Controlled or eliminated Once CCP limits have been determined, the next step is to establish a: Monitoring procedure The best supervisors set: Personal examples What is the first line of defense against all contaminations? Prevention The purpose of a hazard analysis is to: Examine work area for potential dangers. A HACCP plan that is developed totally by outside experts runs the risk of lacking:` Recommendations for appropriate controls. When designing a diagram of the work flow process, it is important that the diagram be: Clear, providing a simple outline of each major step in the process. The FDA's food safety system is known as: Hazard Analysis Critical Control Point The success of HACCP implementation depends ost heavily upon: Hazard Analysis Prerequisite programs, the foundation of a successful HACCP system, include all of the following except: Personal Control Appendix B is an example of a flow diagram for the production of frozen cooked beef patties. 1. Receiving (beef) 2. Grinding 3. Mixing 4. Forming 5. Cooking 6. Freezing 7. Boxing 8. Distributing 9. Reheating 10. Serving How can a HACCP plan best be implemented? By the commitment of the management to the plan and by training employees. The HACCP management system is a ___________ system that helps prevent problems before they occur. Proactive Before the HACCP team is ready to implement the seven principles of an HACCP plan, They should verify the accuracy and completeness of the flow diagram by: Performing an on site review Of the five preliminary tasks management should complete before implementing a HACCP plan, the first task is: Assembling an HACCP team Point 1:` Temperature, Time Point 2: Physical dimensions Point 3: Humidity, moisture level, water activity (aw) Point 4: PH, titratable acidity, salt concentration. Point 5: Available chlorine, viscosity, preservatives. Point 6: Sensory information such as aroma, visual appearance. Note: Critical limits must be scientifically based and may be based on: Example 1 of possible CCP's include: A particular heat process used to destroy a specific microbiological pathogen at a set time and temperature. Example 2 of possible CCP's include: Refrigeration of a precooked food to prevent hazardous microorganisms from multiplying Example 3 of possible CCP's include: Adjustment of a food to a pH necessary yo prevent toxin formation Example 4 of possible CCP's include: Thermal processing Example 5 of possible CCP's include: Chilling Example 6 of possible CCP's include: Testing ingredients for chemical residues Example 7 of possible CCP's include: Product formulation control Example 8 of possible CCP's include: Testing product for metal contaminants HACCP team members conducting a hazard analysis must be be concerned mainly with: Safety When developing and implementing a successful HACCP plan, teams never ignore: Training Implementation of a HACCP plan involves all of the following except:a Voting and procedures Visual observations, pH, moisture level are some of the examples of: Monitoring activities A maximum and or minimum value to which a biological, chemical, or physical parameter must be controlled at a CCP to prevent, eliminate or reduce the occurrence of a food safety hazard to an acceptable level is known as: Critical limit The process of conducting a hazard analysis involves how many stages? two Which of the following procedures is important to confirm that HACCP plan is scientifically and technically sound? Validation The seventh principle requires the HACCP plan to establish procedures for: Documentation and Record keeping Which food needs time and temperature control for safety? a. dried pasta c. sliced bread d. uncooked rice e. Milk Milk and other dairy products are TCS food items Which food needs time and temperature control for safety? Poultry Strawberries Poultry Which food needs time and temperature control for safety? Shell eggs Bread Shell eggs (only exception are shell eggs that have been treated to eliminate the pathogen nontyphoidal Samonella) Which food needs time and temperature control for safety? Broccoli Steamed Broccoli Steamed broccoli because plant-based food items do not need time and temperature control until they are cooked. Common TCS Food baked potatoes, tofu, and other soy protein and synthetic ingredients, like textured soy protein in meat alternatives, sliced melons, cut tomatoes, and cut leafy greens, sprouts and sprout seeds How can you show that you have the required knowledge? by passing a test from an accredited program that has an agency approved by a Conference for Food Protection Why is it important to be certified in food safety? It reduces the risk of a foodborne illness outbreak and helps control risks for foodborne illness like poor personal hygiene FDA The FDA is an important agency for food safety. For starters, the FDA inspects all food except for meat, poultry, and eggs. Plus, they regulate food that´s transported across state lines. And they also issue the FDA food code. Food Code (FDA) The Food Code is a science based code that provides recommendations for food safety regulations. Required minimum internal cooking temperatures for meat came from the FDA. The FDA Food CODE created for Created for city, country, state, and tribal agencies, regulate food service for places like restaurants, retail food stores, and vending operations in addition to schools, daycare centers, hospitals, and nursing homes. Which agency is responsible for inspecting meat, poultry, and eggs? U.S. Department of Agriculture (USDA) Which agency conducts research into the causes of foodborne-illness outbreaks? Centers for Disease Control and Prevention (CDC) Which group writes or adopts codes that regulate retail and foodservice operations? State and local regulatory authorities To be an outbreak, foodborne illness must be confirmed by laboratory analysis after: two or more people have the same symptoms after eating the same food A piece of glass found in a beverage is an example of which type of hazard? Physical A pan of chicken wings left out on a prep table for seven hours is which type of hazard? Time-temperature abuse Why are preschool-age children at a higher risk for foodborne illnesses? they have not built up strong immune systems When must staff be trained in food safety? Upon hiring and periodically afterwards Which organization issues the Food Code? U.S. Food and Drug Administration Can conatamination be passed directly from person to person? Yes What are symptoms of foodborne illness> Diarrhea, vomiting, fever, nausea, abdominal cramps, and jaundice Onset times of foodborne illness Depend on the type of foodborne illness Can range from 30 minutes to six weeks Do bacteria prefer a particular kind of food? Yes Do bacteria grow in food that is highly acidic? No, bacteria grow best in food that contains little or no acid What temperature range is best for the growth of bacteria? 41 F to 135 F (5 C to 57 C) Can time affect how much bacteria grow? Yes Do bacteria require oxygen to grow? it depends on the bacteria Does the amount of moisture available impact the growth of bacteria? Yes Which food is commonly linked with Salmonella Typhi? Ready To Eat Food Which food is commonly linked with nontyphoidal Salmonella? Poultry Which is an important to prevent Shigella spp? Control flies in the operation Which is an important to prevent E Coli? Cook ground beef to required minimum temperatures What must be done for a food handler diagnosed with Hepatitis A? Keep the food handler cut of the operation Which virus is associated with both ready to eat food and shellfish from contaminated water? Both Hepatitis A and Norovirus Norovirous is found in the feces of people with the virus true or false true Norovirus can be spread through vomit in the air true or false 4 hours How far must you stick a bimetallic stemmed thermometer into food to get an accurate reading? to the dimple on the stem, useful for checking the temperature of large or thick food How far must you stick a thermocouple or thermistor probe into food to get an accurate reading? with thermocouples and thermistors, the temperature sensing area is on the tip of the probe Which probe is best for checking the temperature of a ground beef patty? Penetration probe penetration probe (thermocouple) checks temp of thin foods Surface probes check the temperature of Used to check the temperature of flat cooking equipment. Example: griddles. Which probe is best for checking the temperature of a large stockpot of soup? immersion probe Immersion probes check what liquids Air probes check what? The air of coolers and freezers Which probe is best for checking the surface temperature of a griddle? surface probe which probe is best for checking the temperature of a cooler? air probe Maximum registering thermometer INDICATES THE HIGHEST TEMPERATURE REACHED DURING USE USED WHERE TEMPERATURE READINGS CANNOT BE CONTINUOUSLY OBSERVED GOOD FOR CHECKING DISHWASHER AND FINAL RISING TEMPERATURES When do thermometers need to be cleaned and sanitized? before and after they are used When should thermometers be calibrated? Before each shift Which practice can help prevent cross-contamination? using color-coded cutting boards How long can food remain in the temeprature danger zone before you have to throw it out? 4 hours How far must a bimetallic stemmed thermometer be inserted into food to give an accurate reading? up to the dimple of thermometer stem what probe is used to check the temperature of a chicken breast? penetration probe which thermometer is limited to measuring the surface temperature of food? infrared thermometer Which thermometer is best for measuring the final rinse temperature in a dishwashing machine? Maximum registering thermometer When checking temperature of food, where should the thermometer stem or probe be placed in the thickest part of the food What is an approved supplier? one that meets all applicable local, state, and federal laws When are food items typically recalled by the manufacturer? when food has been mislabeled ROP Food (reduced oxygen packaging food) Insert the thermometer stem between two packages. Be careful not to puncture the package. ROP Food examples Vacuum packed and sous vide food Bags of Bulk Milk ROP FOOD Sometimes, you might even be able to fold the package around the thermometer stem or probe Milk temp Receive at 45 F (7 C) or lower Cool to 41 F (5 C) or lower in 4 hours Shucked Shellfish TEMP Receive at 45 F (7 C) or lower Cool the shellfish to 41 F (5 C) or lower in four hours Live Shellfish TEMP at an air temperature of 45°F ( 7 C) internal temperature no greater than 50 F (10 C) Cool to 41 F or lower in 4 hours This date tells the store how long to display the product for sale. sell by date It is the date by which the product should be eaten for best flavor or quality best by date It is the last date recommended for use of the product while at peak quality use by or expiration date Discard Date The date at which a medicine should no longer be used and be thrown away tuna discard date the use by date of tuna is less than seven days from the date the can was opened What is the discard date of Jambalaya made with shrimp with a use by date of 12/8 and sausage with a use by date of 12/10? 12/8, the discard date of that dish would be based on the item with the earliest use by date Cold TCS Food must be stored at an internal temperature of 41 F (5 C) or lower FIFO first in first out how can you tell if a supplier is an approved supplier it has been inspected What is the best way to check the temperature of a vacuum-packed meat place the thermometer stem or probe between two packages or product what is the correct temperature for receiving cold TCS food? 41 (5 C) or lower what is a food safety managment system a. practices and procedures intended to prevent foodborne illness b. practices that actively control risks and hazards throughout the flow of food both Which system is specifically focused on controlling the five common risk factors for foodborne illness? Active managerial control A pest managment program is an example of what typ eof program? food safety What is a risk factor for foodborne illness prepped in the same cutting board as raw meat? using contaminated equipment what is the purpose of a food managment system? prevents foodborne illness by controlling risks and hazards what are the three steps that must be taken when implementing active managerial control? identify risks, corrective action, and training checking to see if staff is following food safety procedures demonstrates which step in active managerial control management oversight How can managers show that they know how to keep food safe? by becoming certified in food safety Where are handwashing stations required in your operation? food prep areas, service areas, dishwashing areas What are the most important food safety features to look for when selecting flooring, wall, and ceiling materials? smooth and durable When installing tabletop equipment on legs, the space between the base of the equipment and the tabletop must be at least 4 inches (10 centimeters) What is the most lilely cause of a buildup of grease and condensation on walls and ceilings? the ventilation system is not working correctly What is the only completely reliable method for preventing backflow? air gap what is wrong with a dumpster placed on a gravel driveway with lids closed and the drain plug in place the driveway should be paved What makes a sanitizer solution effective? the temperature of the water Chlorine Sanitizer TEMP PH WATER HARDNESS SANITIZER CONCENTRATIOn CONTACT TIME must be greater or equal to 100 F (38 C) ph must be greater or equal to 10 water hardness per recommendation sanitizer concentration 50-99 ppm contact time of seven seconds or greater Quaternary Ammonium Compounds (Quats) TEMP PH WATER HARDNESS SANITIZER CONCENTRATIOn CONTACT TIME must be 75 F (24 C) Water pH per recommednation Water hardness less than or requal to 500 ppm or per recommendation sanitizer contact time must be equal to greater than 30 seconds Iodine Sanitizer TEMP PH WATER HARDNESS SANITIZER CONCENTRATIOn CONTACT TIME Water temperature 68 F (20 C) Water pH less than or equal to 5 or per recommendation Water hardness per recommendation Santizier concentration 12.5-25 ppm Sanitizer contaact time greater than or equal to 30 seconds steps to cleaning and sanitizing scrape surface, wash, rinse, sanitize, air dry What is the required final rinse temperature for a dishwashing machine? 165 F (74 C) hot temperature machine Machine Dishwashing temp final rinse at least 180 F (82 C) Stationary rack, single-temperature machines TEMP at least 165 F (74 C) what is sanitizing Reducing pathogens to safe levels what must staff do to make sure that a sanitizing solution has been made correctly test the solution with a sanitizer kit at a minimum, how often should dishwashing machines be checked for cleanliness once per day what is the correct way to store a mop between uses hanging from a hook, to air-dry the three steps in creating a cleaning program are creating a master cleaning schedule, training staff, and monitoring the cleaning program for effectiveness ok ok