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