FDSC Final !!!

5 most common risk factors for food borne disease?

1. time & temp abuse 2. cross contamination 3. purchasing from non-reputable (or unsafe) suppliers 4. practicing poor personal hiegiene 5. using contaminated equipment

commercially processed, frozen hot wings

135 F

beef stew made with fresh cubed beef steak

145 F

grilled tuna steak

145 F

hamburger patty cooked on a grill

145 F

shrimp gumbo made with raw shrimp

145 F

flavor-injected ham

155 F

scrambled eggs for a buffet line

155 F

spaghetti sauce made with fresh ground beef

155 F

stuffing in stuffed pork chops

165 F

meat loaf made with ground turkey (min temp)

165 F (poultry)

most bacteria grow best at pH's

4.6 to 7.5

temp danger zone

41- 135

the type of illness that results when a person eats a food containing pathogens which then grow in the body and produce a toxin is

A toxin-mediated infection

storing sanitizer

AWAY from prep area

the fed agency that supports investigations and prepares summary statistics of food borne disease outbreak is

CDC (centers for disease control and prevention)

garlic-in-oil and baked potatoe are both considered TCS foods because they have been associated with with foodborne illness. which organism was the cause of the illness?

Clostridium botulinum

fish that has been properly cooked will be safe to eat

FALSE

food borne illness occurs when two or more people experience the same illness after eating the same food

FALSE

foodhandling procedures in the food code are laws and must be followed by all food establishments

FALSE

foodservice operations are required by law to have a food defense plan

FALSE

you are required to provide a health inspector all records related to the operation of your business

FALSE

where could you have looked on blackboard to find out format

FAQ

food safety modernization act (FSMA) was enacted to strengthen the food saftey efforts of which federal agency

FDA

which fed agency is responsible for ensuring the safety of all foods except domestic meat, poultry, and egg products

FDA

which fed agency is responsible for updating the food code

FDA

the food surveillance system that regularly monitors food safety through 10 sites around the country is

FoodNet

parasite found in improperly treated water

Giardia duodenalis

canning fruit juice

HACCP plan required

smoking meat for preservation

HACCP required

sprouting beans or seeds

HACCP required

canning green beans

NOT required to have HACCP plan

according to FDA, 6 organisms are of greatest concern in terms of foodborne illness because they are highly contagious and can cause serious illness. the Viruses= Norovirus and Hepatitis A and 4 bacterias:

Nontyphoidal Salmonella Shigella spp Shiga-toxin producing Escherichia Coli Salmonella typhi

guest complained of vomiting and diarrhea a few hours after eating raw oysters. what pathogen probably caused the illness

Norovirus

the agency of Federal government that requires SDS be kept for all hazardous chemicals in an establishment is

OSHA

food surveillance system that uses DNA "fingerprinting" to identify specific types of microorganisms involved in a foodborne illness outbreak is

PulseNet

which of the following is one of the common risk factors for food borne disease identified by the Centers for Disease Control and Prevention?

Purchasing from unsafe suppliers

which pathogen can be controlled by washing hands and controlling flies inside and outside the operation?

Shigella spp

the bacteria is primarily found in hair, nose, throat and sores of humans is

Staphlococcus aureus

there are a number of systems offered to help organizations establish food defense plans. video we we watched from the National Restaurant Association is

TEAM

an extended loss of power may lead to an imminent health risk

TRUE

the type of fire extinguisher not recommended for food service is

Type A

the NAtional Organic Program and HACCP were both discussed this semester. these are both programs administered by which fed agency?

USDA

which fed agency is responsible for assuring the safety of domestic meat, poultry, and egg products?

USDA (U.S. department of Agriculture)

a disease carried or transmitted by food is

a food borne illness

food security is

access to an adequate food supply

if a customer calls and says they got ill after eating in your establishment, you should do all of the following except

acknowledge there was a problem with food handling on the day they ate at your establishment

a parasite associated with fish like herring, cod, halibut, mackerel, and pacific salmon is

anisakis simplex

bacteria associated with cooked vegetables, cooked meat products and cooked cereals, especially rice

bacillus cereus

most food borne illness is caused by

biological hazards

which of the statements about cleaning and sanitation is TRUE

cleaning is the removal of soil from the surface of equipment and utensils

the spore-forming anaerobic bacteria often associated with home-canned food that produces a deadly toxin is

clostridium botulinum

which of the following groups is not considered at high risk for developing food borne illness?

college students

organism closely associated with improperly prepared poultry and with cross-contaminated from raw poultry

compylobacter jejuni

which HACCP step was being addressed by reheating the chili to 165 in 2 hours

corrective action

_______ occurs when pathogens are transferred from one food or surface to another

cross-contamination

when demonstrating a task you should do all of the following except

demonstrate the task slowly then again at normal speed

violations on the inspection report should be

discussed with the inspector so manager understands the nature of the violation corrected within 48 hrs or less if they are critical explored to determine why they occurred

an example of a non-specific control measure for food borne disease is

emphasizing hand washing

food defense is included in a food safety class for all of the reasons listed below except:

food safety is basically just a part of food defense

_______________ are science-based guidelines for safe farming

good agricultural practices

number 1 cause of fire in foodservice operatins

grease

the purpose of a food safety management system is to

identify and control possible hazards and risks throughout the flow of food

food allergic reactions are a response of the

immune system

which is true about training?

it ensures that training is more uniform

bacteria are not likely to grow in jelly because

it is high in acid and high in sugar

storage temp could have a significant effect on which phase of the bacterial growth curve?

lag phase

the bacteria that grows in the refrigerator and has been associated with infections of deli meats and products made from raw milk is

listeria monocytogenes

the manager's responsibility for staff food safety training is to

make sure the staff has the knowledge and skills to keep food safe

3 prerequisite programs we've studied

managerial plan CDC HACCP

food regulations developed by state agencies are

minimum standards necessary to ensure food safety

which HACCP step was being addressed when the chef checked the temp of the chili in the hot-holing unit?

monitoring

people with food allergies can safely consume the foods they are allergic to if

never

jelly making

not required to have HACCP plan

number of hours between time a person eats contaminated food and when they first show symptoms of disease is the definition of

onset time

in recent years the number of reported cases of food borne illness have increased. which of the following is NOT one of the reasons

our food supply is getting less safe

foodhandler does not properly confine their hair and a hair falls into the food they are serving a guest. this is an example of:

physical contamination

efforts at prevention and control of food borne illness will be most successful if they are focused on

pre-harvest environment harvest environment post-harvest environment

the ultimate goal of crisis response is

public health

foodservice operations should not use mushrooms unless they have been

purchased from an approved reputable source

which HACCP step was being addressed when the chef recorded the temp of the chili in the log?

record keeping

which of the following is NOTTTTT a common characteristic of food mold?

refrigerating/ freezing is a good way to kill them (they grow well in acidic conditions and with low water levels)

which operation would be most likely to be subject to a food safety inspection by a federal agency?

riverboat cruise from St. Louis to New Orleans

raw cookie dough can cause appearance of what organism

salmonella enteriditis

parasites are commonly linked with what type of food

seafood

the FDA food code identifies 5 ways of addressing the common risk factors for foodvorne illness. these form the basis for both active managerial control and risk-based inspections. they include all of the following EXCEPT

servsafe trained manager

which food contains a common allergen

smoked oysters served on a lettuce leaf

8 foods most associated with allergic reactions:

soy milk tree nuts fish shellfish eggs peanuts wheat

organisms that negatively affect the taste and appearance of foods but do not cause food borne illness are called

spoilage organisms

which is TCS food?

sprouts

which of the following agencies enforce food safety in a restaurant?

state or local health departments

the food safety response system that was institued as part of FSMA is

the CORE Network

consumers eating more fresh fruits and vegitables has been associated with increases in food borne illness. the primary reason given for this is

they are often eaten raw and there is no kill step in the preparation process

she says she plans to serve juice in antique pewter pitchers, what should your response be?

they will look great on tables but might not want to use as pitchers since pewter can react with the acid of the juice

a guest had a reversal of hot and cold sensations after eating seafood. what most likely caused these symptoms?

toxins

a gap between what an employee needs to know to perform their job and what they actually know is

training need

which of the following statements is TRUE regarding food safety training?

training records should be kept to document training

bio toxins may occur naturally on some plants and animals

true

what should food handlers do to prevent food allergens from being transferred to food?

use cleaned and sanitized utensils when prepping food

viruses such as Norovirus and Hepatitus A can be spread when foodhandlers fail to

wash their hands