NEHA quiz review CP-FS Exam Questions And Answers

A fish toxin originating from histamine-producing bacteria - ANS Scombrotoxin a foodborne illness is classified as intoxication when? - ANS a toxin is produced by bacteria on or in the food prior to ingesting it AND a chemical is present in the food or drink prior to ingestion what is the name of the group of bacteria that grow in the absence of free oxygen - ANS anaerobes a toxin found in seafood that originated from toxic algae and is not destroyed by cooking - ANS Ciguatoxin which curvy, microaerophilic, gram-negative, rod shaped bacteria are known to cause watery diarrhea, which may be bloody - fever and is most commonly associated with raw chicken - ANS Campylobacter jejuni which parasite associated with undercooked seafood can cause symptoms of coughing and/or vomiting with 1 hour to 2 weeks - ANS Anisakis Clostridium perfringens - ANS spore-forming, enterotoxin-producing, TMI bacteria pathogen typically spread by ineffective hand washing, allowing feces to come into contact with food and causes dysentery - ANS shigella what is FALSE about viruses: -no cell wall -easily killed by freezing -often transmitted to food by infected workers -require living cells to reproduce - ANS no cell wall. they do have a cell wall 2 legal methods for condemning food? - ANS -the establishment may choose to voluntarily condemn the product -the regulator may seek a court order to condemn the food if they have appropriate evidence can regulations broaden the scope of the law? - ANS no cleaning and sanitizing of utensils, equipment, and food contact surfaces should be done - ANS after each use or regularly scheduled intervals when in constant use manual ware washing hot water sanitizing temperature must meet what temp. requirement? - ANS hot water sanitizing should not be less than 171 in regards to sanitization, the minimum concentration of chlorine sanitizing solution based on a pH of 8 or less and a temp of 75 or more is: - ANS 50 mg/L if hot water is used for sanitation in a manual warewashing operations, the sanitizing compartment of the sink should be: - ANS designed with an integral heating device that is capable of maintaining water at a temp. no less than 171 Defining an outbreak could involve: - ANS -two or more persons sharing a common food or meal -clinical picture consistent with a foodborne disease agent -the number of ill higher than normally expected what factor is not included in development of initial hypothesis in a foodborne illness outbreak? - ANS implicated food --> not a factor but symptoms, dates of illness onset, and incubation period ARE factors surveillance, passive surveillance, and active surveillance - ANS surveillance-ongoing, systematic collection, analysis, interpretation, and dissemination of data active-going out and looking for reports of illness passive-one waits to receive reports of illness an operator can simplify a HACCP plan by grouping in the following way: - ANS by determining if the food processing involves a no-cook step, is it a same-day service, or complex food operation when is a HACCP plan required? - ANS when the operator applies for variance, or uses canning or shrink wrapping to package its products why must cooking hoods have adequate flow of air? - ANS to ensure grease-laden vapors are effectively filtered and removed from the establishment what are 3 characteristics and concentrations of quat ammonium sanitizing solution according to the food code - ANS must have minimum temp of 75, concentrated as indicated by the manufacturer's use directions included in the labeling, and must only be used in water with 500 mg/L hardness or less or in water having a hardness no greater than specified by the manufacturer's label