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
