FS Manager

Hot food on display must be held at ___ or above ... The internal food temp for safe cooked food should be... To thaw food by submerging in running drinkable water has to be below or at ___ In heat preservation canned food must be heated to ___ Good refrigeration temp should be Around ___ most bacteria stop growth .

140 130-190F 70 70F 34-40F 41F

What do effective ventilation systems EXCEPT Minimize odor Maintain proper humidity Filter return air Minimize excessive heat

C

The best temp for short term refridge storage is 0-34 34-40 41 -135 50-98.6

b

Corrective actions needs to be taken immediately if you see food handlers ... Wearing the same apron when changing from raw beef to raw chicken Wearing plain wedding band under gloves during food production Using a paper towel to first dry their hands and then turn off the water Using hand sanitizer instead of washing their hands

d

Denying pest what amenities is the best prevention against their coming in and multiplying Harbour Access Cleanliness Food

d

Food preservation does all EXCEPT Maintain food quality Allows food to be stored for longer periods of time Makes seasonal food available longer Promotes the growth of microorganism

d

Most cooking utensils is copper and silver, so which sanitizer you should NOT use Steam Chlorine Quaternary based Iodine

d

Successful implementation of HACCP plan depends upon the commitment of ___ Line managers Stakeholders Top management Junior level employees

top

Reheated food items must be heated for a min of 15 secs to at least ... 170, 165, 155, 150 F

165

Thermal processing and chilling are exps or ____ The first principle of the HACCP plan is ___ A max/min value to which a biological, chemical, or physical parameter must be controlled at a CCP to prevent eliminate or reduce occurrence of hazards___ The visual observation, ph, moisture level are some of the exps of ____ The 7th prin requires the HACCP plan to estab procedures for ____ ____ procedures is important to confirm that a HACCP plan is scientifically and technically sound

Critical control point Conduct hazard analysis Critical limit Monitoring activities Documentation and record keeping Validation

All of the following are the most common critical control points except Customer service Personal hygiene Time and temperature Cross contamination

a

Food surfaces and equipment are not fully cleaned and sanitized until They have been completely air dried They have been placed in heated soapy water They have been completely rinsed clean of soap and dirty water They have been treated with heat or chemicals

a

If a building is found to be infested , what SHOULD NOT be taken Clean and sanitize contaminated food Have pest control contractor return for regulat checks Inspect the building and reduce pest access points and harbouring areas Identify and treat the problems by all means necessary

a

Temperature Danger zone is... 41-135 61-98.6 51-100 39-140

a

The HACCP principles have successfully helped food industries to Set up food safety systems Earn high revenue Train employees Manage food processes

a

Which are is NOT required to have a conveniently located handwashing facility Food storage Food prep area Food dispensing Ware washing

a

Which method SHOULD NOT be used to control small infestations Insecticides Traps Flypapers Scarring devices

a

Which of the following steps is one of the 7 HACCP principles Assemble a team Determine the ccps Develop a flow diagram Describe good and its distribution

a

Why should you stock only brightly colored bandages So they can be easily found should they fall into food So customers can see them and feel confident all precautions are being taken So inspectors will notice that you are in compliance with FDA food code So they can add some color to a commonly starched white environment

a

The ___ establishes of framework that involves multiple layers of protection and recognizes the important role we all play protecting consumers from unsafe food HACCP Mandatory recall program FSIS food defense program FDA Food safety modernization ACT (FSMA)

act

After preliminary tasks, what will the HACCP team need to work on the initial plan? Education and training Follow the HACCP principles Certifications Support from top management

b

All are Time/temp control for safety food (TCS) EXCEPT Eggs and most dishes made with them Processed garlic oil mixtures Cooked veggies and pasta raw seed sprouts and soy products

b

All restroom in the food service establishment must have Hot blowers, Hot running water Extra toilet paper in plain view Bar of antibacterial soap

b

An effective way to choose reputable suppliers is to Compare their prices Visit their warehouse Visit other clients Compare their delivery times

b

An organism that lives in or on another organism and doe more harm than benefit Virus Parasite Bacterium Pest

b

Employees must receive education and training in FDA guidelines Purpose and function of the HACCP system Good manufacturing practices Managing food safety sys

b

HACCP plans should be developed after considering ___ Company guidelines Unique conditions within each facility General HACCP guidelines Existing HACCP guidelines

b

How can a HACCP plan best be implemented By the commitment of employee to study and comply By the commitment of the management to the plan and by training employees By strict adherence to the FDA guidelines with local inspectors By following the lead of FDA approved establishments and adopting their plans

b

Prerequisite programs are an essential foundation for the ___ and ___ of successful HACCP plan Training, development Development, implementation Research, maintenance, Management, implementation

b

The 7th principle requires the HACCP plan ___ procedures for record keeping and documentation Determine Establish Observe Plan

b

The FDA's food safety modernization act now gives the FDA the authority to enforce a ___ when a company does not voluntarily recall a potentially dangerous food product Food defense program Mandatory recall Company shut down Company suspension

b

The steam is used to sanitize like 171F for 15 secs 200F for 5 secs 225 F for 5 secs 145 for 30 secs

b

The viral infection Hep A can be effectively controlled if.. Biological hazard inspections are scheduled as part of the HACCP All food personnel practive personal hygiene like washin hands Every surface in the establishment is cleaned and sanitized thru/out shift Management understands the severity of this deadly bacteria

b

To prevent cross contamination you should take immediate corrective action if you notice a receiving employee did not .. Notice the frozen food were stacked under the refrigerator food on the pallet Wash off rubber boots before entering food storage areas Check all orders for completion before storing items Wear insulated gloves when unloading delivery trucks

b

Using the fourth principle, the HACCP team establishes monitoring procedures to Plan control hazards Provide written documentation Observe temperatures Measure thermal processes

b

What comes last Apply soap Air dry Rinse Sanitize

b

What requires management to contact the local regulatory authorities Obvious signs of pest infestation Water service interruption for 2 hrs Daily food shipment arrived in damaged Freezers stopped working sometime during the night

b

What should be stored closest to the ground Celery Beef Eggs Milk

b

Which condition is an outside waste disposal area needs to be corrected immediately... A locked fence Containers without covers Containers located on a hard surface A location too far from the building

b

Which of the following types of floor is LEAST suited for food prep areas ?? floors with With ample drainage That are level and flat With beveled areas where the floor and wall meet Made of heard, non porous material

b

Which one of the following materials must not be used in construction of food prep and storage Non flake ceilings Indoor /outdoor carpets Fire resistant wall Slip resistant flooring

b

Which one of the foloowing steps is not one of the 7 HACCP steps a. Take corrective actions b. Create cost analysis c. Identify hazards d. Identify the CCPs

b

Which preservation technique involves heating food to mild temperatures and then cooling them down immediately Sterilization Pasteurization Ultra heat treatment Dehydration

b

Which upon receiving should be given priority in storage Eggs Frozen items Watermelons Cereal

b

Who is the food protection manger certification program for Person who needs a promotion Person in charge Person looking for career training Person interested to make a career in food industry

b

Contamination of food items by other living organisms is known as Chemical contam Physical contam Biological contam All of the above

bio

Meat next to veggies is... Chem phy or bio hazards Chemicals left out is ... Pest on trash can is.. Pest droppings is ... Cat in kitchen is ...

bio chem bio phy bio

A food handler's duties regarding food safety include all of the following EXCEPT a. Prevention of food contamination b. Handle, transport, and store food safely c. Periodically test food for illness causing microorganisms d. Dispose of food that poses a potential threat to human health

c

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 cartons have brown edges.. These are signs of Blast chilling Belong safe, high quality Thawing and refreezing Being kept in frozen storage too long

c

As a food manufacturing employee, what would you do it you saw evidence of a pest in the work place Move some rubbish Ask for poison Inform your supervisor immediately Change your clothes

c

At its core, the FSMA makes it clear that the ___ has the primary responsibility for food safety FDA Government Food industry Farmers

c

Chilling is most commonly practiced by Professional refrigerators Bars Commercial food distributors Restaurants

c

Creation of which one of the quality programs is a management responsibility..... Insurance Product Assurance Assessment

c

Employe trained to receive foods properly will complete all EXCEPT Store deliveries quickly Check order completion Label and date rejected items Inspect deliveries promptly

c

For which purposes in non - potable water approved Thawing food Ice making Mopping floors Off premise caterings

c

If an employee is properly trained, he should be able to demonstrate all of the following competencies EXCEPT Confirm the end cooking temperature and time are according to food code Proper cooling methods and temperature Identify by price and quality the most desirable suppliers How to clean and sanitize food contact surfaces

c

It is important that all wooden utensils be: Made of pine or porous grained softwood Removed and replaced with stainless steel Made of maple or close grained hardwood Sanded and oiled at the end of each shift

c

Labels should include all EXCEPT When the food should be consumed by What the product is Possible contaminants The best way to store food items

c

Local health codes establish requirements for all of the following subjects EXCEPT Sale of unfit food items Personal hygiene Price controls Food worker training

c

Most important reason to wear hair restraints Keep the food handlers hair neat and in place to instill customer confidence Eliminate possible of debris falling into food handlers hair Prevent food handlers from contaminating their hands by touching their hair Avoid the need for having food handlers wash their hair daily

c

One of the most important reasons for using only reliable water sources is to reduce: The changes of service disruption at the busiest time of day The cost of business expenses from dealing with disreputable providers The number of parasites, such as Cyclospora Cayetanensis, that can infest food The incidences of viral infections, such as HIV/AIDS that occur

c

SANITIZE all EXCEPT Handles Utensils Hair Light switches

c

Sanitization can be done by all EXCEPT Heat Chemicals Air drying Hot water

c

The Prerequisite program have traditionally been based on Good safety principles ISO principles Good manufacturing practices FDA requirements

c

The ___ now requires that all makers of raw ground beef products keep adequate records of the source materials so that the agency can quickly work with the suppliers to recall contaminated product HACCP Food defense program Food safety and inspection services (FSIS) Food safety modernization act

c

The third principle applied by the team in developing he HACCP plan is to __ critical limits Plan Observe Establish Measure

c

To ensure proper protection for food during storage, the botton shelf should be At latest 12 inches off floor 12 inches from top shelf 6 inches off floor 6 inches from top shelf

c

Using the 6th Principle, The HACCP plan will ___ the verification activities, other than monitoring Verify Observe Identity Measure

c

Using the first principle, the team conducts a hazards analysis and identifies appropriate ___ measures Emergency Preventative Control Regulatory

c

What is the best way to prevent poor food safety Regulation compliance Trusted suppliers Employee training Periodic inspections

c

Which is an accurate example of a critical control point (CCPs) Freezing of beef patties Measuring thermal process of low - acid canned food Testing ingredicates for chemical residues Monitoring visual observations

c

all of the following methods will promote the prevention of food contam, which is most continuous effect.. Encouraging the reporting of contamination Forbidding unauthorized persons in handling food Educating employees about responsible and safe food handling Keeping food separate

c

A lot of ground beef is defined as the ground beef made from the same source materials documented from First of month to first of following month The the time the equipment was last cleaned to new time it was cleaned The first of month to last day of the month Sunday morning through following Saturday night

cleanse

The contamination that results from spread of bacteria from meat to veggies is Transfer, Chemical Physical Cross

cross

According to the food code, food labels SHOULD NOT contain.... The period of time read to eat foods were refrigerated before being frozen The date frozen food should be eaten once removed from freezer The 24 hrs time limit for thawed food to be consumed The date that frozen prep needed are to be consumed

d

All of the following bacteria can cause foodborne illness EXCEPT Toxin producing E. Coli Salmonella Botulism Acidophilus milk

d

Because of the risk of spreading staphylococcus aureus, which part of bodies should you avoid Skin Eyes, ears Hair and scalp Mouth and nose

d

People working on the HACCP plan are responsible for : Managing , growing, enhancing the system Reporting publishing and documenting the sys Creating controlling and observing the sys Developing implementing and maintaining the sys

d

The mission of the ___ is to protect the US food supply from dynamic and evolving threats Hazards analysis critical control points (HACCP) Mandatory Recall program Food safety and inspection services FSIS food defense program

d

The new regulations concerning raw ground beef records req that businesses that have multiple locations maintaining those records at At the company's Headquarters (HQ) Each individual establishment and the company's HQ At a single location Each individual establishment where the beef is round

d

Well designed building should have all EXCEPT Designated food prep area Labeled exits Self closing doors in restrooms Locker rooms with showers

d

What food contamination would be suspected if the end of a can of tomatoes begun to swell Acidophilus Toxin producint E. Coli Salmonella Botulism

d

What is not included in the corrective actions principles Record of corrective actions that have been taken Determine and correct the caue of non-compliances Determine the disposition of non-compliant product Create a sampling protocol

d

What is the most direct cause of customer loyalty Delicious food Good record Friendly staff High food safety standards

d

Which bacteria causes the greatest harm in the food industry Digestive Recycling Fermenting Pathogenic

d

Which of the following contaminations is best prevented by cooking to safe temperature Spoilage Acidophilus Botulism Shiga toxin producing Escherichia Coli

d

Which one of the following durites is management's responsibility to ensure food safety a. The elimination of critical control points b. Treatment of food borne illnesses c. The business practices of other restaurants d. Preventing infected employees from contaminating food

d

Which one of the following situations would MOST LIKELY promote bacteria contamination Receiving a carton of fish with temp 40F Slicing roast beef and brisket with same knife Storing torn bag of potatoes above canned tom Touching raw and cooked chicken with same gloves

d

You have a staff that is thoroughly trained in proper handwashing however, in which situation should you need to speak to employee You are out back and you see a food preparer finish a cigarette and reenter the kitchen You are going into the restroom as one of the cooks is coming out You are opening up when various members of staff begin to arrive for work You are in the dining area and you see a salad bar attendant pet a service animal

d

__ is the protection of food products from contamination or intentional adulteration with the goal of causing public health harm or economic discuption FDA Food safety modernization ACT (FSMA) HACCP Food defense Allergen control

defense

Which is a physical contaminant Salmonella Insecticide Botulism Hair

hair

Perhaps the most common vehicle of contamination in the food industry is.. Jewelry, and so should be sterilized weekly Clothing, and so should be dry cleaned often, Hair and so should be cut short and clean Hands and so should be washed often

hands

Because they are living organisms, which method would be both effective and safe to help reduce pathogenic contamination in food Pesticides Antibiotics Herbicides Heat

heat

Of the 5 preliminary tasks management should complete before implementing a HACCP plan , the first is.... Develop a process flow diagram Assemble a team Describing the product and processes Identifying the product and the consumers

team