FSM EXAM QUESTIONS AND 100%
CORRECT ANSWERS!!
Bacteria, Viruses, and Parasites are examples of this type of foodborne contamination
Biological
This Virus can be spread through feces, blood and urine or fecally contaminated water
Hepatitis A
This parasite is most associated with domestic animals, particularly cats
Toxoplasmosis
Raw poultry and eggs are most associated with this foodborne infection
Salmonellosis
This parasite is found in soil, mud and water and can survive in canned foods
Clostridium Botulinum
It is recommended to wash hands and forearms for ______ seconds
20
This compound in detergents helps to loosen stains and particles
Surfactants
Hot water sanitizing is accomplished at this minimum temperature
171 F for 30 seconds
Name 2 of the 3 types of chemical sanitizers
Chlorine, iodine, quats
PPE stands for
Personal Protective Equipment
, The TDZ is
41F-135F
The 2-stage cooling process
135F to 70F in 2 hours; 70F to 41F in 4 hours
Leftovers need to be reheated to a minimum of ___F
within 2 hours
165 F
Hot foods must be held at a minimum of _____F
135 F
Pork, pork roasts need to be cooked to a minimum of ____F
145 F
HACCP stands for
Hazard Analysis Critical Control Point
Fresh meat and fish should be held at a minimum of this temp.
41F
This is the point in preparation where human control can destroy or eliminate a food borne
pathogen before food is served
CCP-Critical Control Point
HACCP was developed by ____ over 30 years ago to ensure the safety of food for the space
program
NASA
Safe thawing should be done under ________
Refrigeration at 41F or cold running water 70F or lower
CORRECT ANSWERS!!
Bacteria, Viruses, and Parasites are examples of this type of foodborne contamination
Biological
This Virus can be spread through feces, blood and urine or fecally contaminated water
Hepatitis A
This parasite is most associated with domestic animals, particularly cats
Toxoplasmosis
Raw poultry and eggs are most associated with this foodborne infection
Salmonellosis
This parasite is found in soil, mud and water and can survive in canned foods
Clostridium Botulinum
It is recommended to wash hands and forearms for ______ seconds
20
This compound in detergents helps to loosen stains and particles
Surfactants
Hot water sanitizing is accomplished at this minimum temperature
171 F for 30 seconds
Name 2 of the 3 types of chemical sanitizers
Chlorine, iodine, quats
PPE stands for
Personal Protective Equipment
, The TDZ is
41F-135F
The 2-stage cooling process
135F to 70F in 2 hours; 70F to 41F in 4 hours
Leftovers need to be reheated to a minimum of ___F
within 2 hours
165 F
Hot foods must be held at a minimum of _____F
135 F
Pork, pork roasts need to be cooked to a minimum of ____F
145 F
HACCP stands for
Hazard Analysis Critical Control Point
Fresh meat and fish should be held at a minimum of this temp.
41F
This is the point in preparation where human control can destroy or eliminate a food borne
pathogen before food is served
CCP-Critical Control Point
HACCP was developed by ____ over 30 years ago to ensure the safety of food for the space
program
NASA
Safe thawing should be done under ________
Refrigeration at 41F or cold running water 70F or lower
