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Safemark Food Safety Exam
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SafeMark Certification Exam Module 2 Safe Mark Test Review SafeMa
111 terms 46 terms 51 terms Teacher
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Practice questions for this set
Learn 1 /7 Study with Learn
Hazard Analysis Critical Control Point
Choose an answer
1 HACCP 2 USDP
3 USDA 4 FDA
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Terms in this set (50) Hide definitions
food manufacturing converts raw, harvested materials into forms suitable for distribution
food production activities on farms, ranches, and orchards
, food industry made up of businesses that produce, manufacture, transport, and distribute food
to people
retail preparing, packaging, serving, or vending food directly to consumer
transportation/distribution link between manufacturing/retail
salmonella leading cause of foodborne illness, begins 12-72 hours after eating, symptoms can
last up to a week, 1 million cases each year. Found in cut melon, sprouts, ice-
cream, roma tomatoes, raw almonds, peanut butter, cucumbers, ground meat,
found in intestines of humans and animals, within fecal matter
foodborne illness outbreak 2 or more people become sick to be considered an outbreak
Shiga toxin-producing E. coli (STEC) found in lettuce, sprouts, and unpasteurized apple cider
Hepatitis A found in raw and undercooked oysters, green onions
Listeria monocytogenes found in hot dogs, cantoloupe, soft cheese. Leading cause of death, survive under
stressful conditions, high salt & temperature, and can survuve below 40 degrees,
RTE foods
food borne illness # of cases 48 million illnesses in US per year
contamination transfer of hazards from one food item to another
microorganisms can only be seen with a microscope, greatest food safety challenge
clean visible soil removed
sanitize disease-causing microorganisms are reduced to acceptable levels to pose little to
no risk to human health
Safemark Food Safety Exam
Leave the first rating
Save
Students also studied
Flashcard sets Study guides
SafeMark Certification Exam Module 2 Safe Mark Test Review SafeMa
111 terms 46 terms 51 terms Teacher
Jmags1012 Preview Cara_Mia5 Preview catherinefoust Preview RBS
Practice questions for this set
Learn 1 /7 Study with Learn
Hazard Analysis Critical Control Point
Choose an answer
1 HACCP 2 USDP
3 USDA 4 FDA
Don't know?
Terms in this set (50) Hide definitions
food manufacturing converts raw, harvested materials into forms suitable for distribution
food production activities on farms, ranches, and orchards
, food industry made up of businesses that produce, manufacture, transport, and distribute food
to people
retail preparing, packaging, serving, or vending food directly to consumer
transportation/distribution link between manufacturing/retail
salmonella leading cause of foodborne illness, begins 12-72 hours after eating, symptoms can
last up to a week, 1 million cases each year. Found in cut melon, sprouts, ice-
cream, roma tomatoes, raw almonds, peanut butter, cucumbers, ground meat,
found in intestines of humans and animals, within fecal matter
foodborne illness outbreak 2 or more people become sick to be considered an outbreak
Shiga toxin-producing E. coli (STEC) found in lettuce, sprouts, and unpasteurized apple cider
Hepatitis A found in raw and undercooked oysters, green onions
Listeria monocytogenes found in hot dogs, cantoloupe, soft cheese. Leading cause of death, survive under
stressful conditions, high salt & temperature, and can survuve below 40 degrees,
RTE foods
food borne illness # of cases 48 million illnesses in US per year
contamination transfer of hazards from one food item to another
microorganisms can only be seen with a microscope, greatest food safety challenge
clean visible soil removed
sanitize disease-causing microorganisms are reduced to acceptable levels to pose little to
no risk to human health
