HRI 158: FINAL (CH 1-10)

7 Steps to Building a HACCP Plan

1. Conduct a hazard analysis 2. Determine critical control points (CCP) 3. Establish critical limits for each CCP 4. Establish a monitoring system fro each CCP 5. Establish corrective actions to be taken 6. Establish verification procedures 7. Establish documentation and record-keeping for all procedures.

3 Step Process Approach to HACCP

1. Food preparation with no cook step 2. Preparation for same day service 3. Complex food preparation

Handwashing foodhandlers my scrub their hands and arms for

10 to 15 seconds

All hot foods can be held at

135°F

Commercially processed, ready to eat food needs to be reheated to

135°F

Poultry needs to be cooked at a minimum internal temperature of

165°F

For manual hot water sanitation, items should be immersed in water for 30 seconds at what temperature

171° Fahrenheit

Throw out leftover food held at _______ or lower for seven days

41°

Powdered egg product that has been mixed with water must be stored at what temperature

41°F or lower

What is the maximum lighting requirement for a food preparation area

540 Lux

Stationary kitchen equipment must be how far off the floor

6 inches

In order to TR3s shellfish back to the harvest location, shellfish identification tags must be held on premises for

90 days

What are control measures

Actions required to prevent or illuminate a food safety hazard or to reduce the hazard to an acceptable level

Which of these is an acceptable way to use non-drinking water

Air conditioning

What is the easiest way to prevent backflow from a cross connection

Air gaps

Which of the following is true regarding food safety in stock rotation

All TCS and perishable foods should be checked daily

A quick way to cool a large amount of food is

All of the above

The term adulterated food means food that is:

All of the above

ADA

Americans with Disabilities Act

Which of the following is not a basic goal of most IPM plans?

Apply pesticides whenever there are signs of pests

TCS food must be served

At the correct temperature

Which of the following is not one of the stages of verification

Authentication

When dirty water reverses into the clean water supply that is called

Backflow

The most common cause of foodborne illness is:

Bacteria

Which of the following is not one of the five risk factors that lead to the majority of foodborne illnesses, according to the CDC?

Bacteria in and around the food environment

Fresh fish should be stored at what temperature

Between 32° and 41°F

Which of the following is not an example of a pesticide

Bleach

A single case of which of the following illnesses is considered a foodborne illness break out?

Botulism

Handwashing stations are not required in

Break rooms

If a customer returns to your facility complaining of food poisoning that he or she believes was contracted from your facility, the correct response would be to:

Call the local health department

Upon noticing signs of pest infestation, what should you do first?

Call your PCO and describe what you found

CDC

Centers for Disease Control and Prevention

A food handler who cuts chicken for an entire shift should

Change gloves at least every four hours

Which of the following lunch choices would be safest for pregnant women to eat?

Chicken sandwich

Which of the following is not one of the big eight allergens

Chocolate

Which bacteria is dangerous in ROP foods

Clostridium botulinum

Which type of pest could cause salmonellosis

Cockroach and rodent

What is the first step to building a HACCP plan

Conduct a hazard analysis to identify the hazards across the process or operation and specify control measures

The presence of unwanted physical, chemical, or biological matter in or on food or in the food environment is called:

Contamination

What occurs when drinking water mixes with non-drinking water

Cross connection

The FSIS regulates aspects of the safety and labeling of:

Domesticated animals, like cattle and chickens

Which federal agency develops national standards for drinking water?

EPA

An infection is associated with

Endotoxins

The number one reason for taking a food safety course is to:

Ensure the public does not contract foodborne illness

EPA

Environmental Protection Agency

The last day that milk or dairy products can be used or sold in a food facility is the

Expiration date and use by date

Substances added to food to lengthen its shelflife or to alter food so that it does not need time and temperature control are called

Food additives

FDA

Food and Drug Administration

Safe food is:

Food that is not likely to harm the person consuming it

When surfaces are in contact with time/temperature control for safety foods, what is the maximum amount of time allowed between sanitizations

Four hours

FDA food code is published every

Four years

Which of the following foods may be stored above fish in a refrigerator

Fruits and vegetables

Illness from Norovirus is commonly called:

Gastroenteritis

What is the primary goal of establishing critical limits

Identify target levels and tolerance for each CCP

Chemicals must be stored

In an area away from Food

Each of the following represents a significant method of controlling foodborne illness except for:

Increased productivity

The primary goal in integrated pest management

Keeping pests out of the facility

How should information regarding a prepared foods ingredients and use by date be communicated to staff

Labels

Salmon can form toxins when it is:

Left out of the refrigerator for too long

What is one way to minimize pest an outdoor dining areas?

Maintain landscaping

HACCP program records should include each of the following except

Mileage logs

Pests are most attracted to

Moist areas

The four Stages of training are

Motivate, teach, supervise, test

A significant cost of food contamination during delivery is

Multiplication of bacteria due to incorrect temperatures

The HACCP approach began with

NASA's Apollo space program

NOAA

National Oceanic and Atmospheric Administration

Which of the following is not considered to be appropriate footwear for a food employee

Open toed shoes

Cryptosporidium parvum is a:

Parasite

Which of the following food items is least likely to contribute to foodborne illness?

Pasteurize milk

Soufflé made for elderly persons must use what type of eggs?

Pasteurized

A food handler should wash hands before and after

Preparing

Which of the following is NOT a part of food safety?

Profits

Bacterial growth is affected by the amount of __________ in a food

Protein

Which of the following salad bar selections is least likely to contribute to foodborne illness?

Raisins

Food should be stored in what order after it comes off the truck

Refrigerated goods, frozen goods, dry goods

What needs to be done when a food service employee complains of having a sore throat and a fever

Restrict the employee from working with food

Where is hard surface flooring suitable for use

Restroom

What is the best resource for more information about a particular pesticide?

Safety data sheets

Which of the following is a side of rodent infestation?

Shredded paper or cardboard piles

The process that can be used for slowly thawing food in preparation for deep frying is called

Slacking

An example of a TCS food is

Sliced melon

Why should you never dump unused pesticides into the sewer system

Some water facilities are not equipped to filter out the chemicals

What does clostridium botulinum formed to protect itself from refrigerated temperatures?

Spores

What is the most common bacteria associated with people

Staphylococcus aureus

Which of the following is not an example of a high-risk population?

Teenagers in a large highschool

The term active managerial control is used to describe

The industries responsibility for developing and implementing food safety management systems to prevent, illuminate, or reduce the occurrence of foodborne illness risk factors

The agency to call first when a water pipe bursts inside the kitchen of a food facility:

The local health department

Why are young infants and young children more at risk for foodborne illness?

There immune system's are still developing

And employee must notify management if here she has had an illness due to salmonella typhi within the past

Three months

TCS stands for

Time/temperature control for safety

What is the goal of establishing a monitoring system

To create a testing and observation schedule for each CCP

What is the most important reason for promoting good personal

To reduce contamination hazards associated with

The agency that deals with cattle processing is the:

USDA

USDA

United States Department of Agriculture

The risk of physical contamination can be reduced by colon

Using shields to cover exposed lightbulbs

Obtaining evidence that shows a procedure is effective is called

Validation

Common symptoms of many foodborne illnesses include each of the following except:

Watery eyes

What is the most effective way to communicate policies

Write them down and share them with employees

Bacteria multiply by

binary fission

FIFO

first in first out