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