FDSC EXAM 3 QUESTIONS WITH CORRECT
ANSWERS
The Four Acceptable Methods for Thawing Food - Correct Answers -1. In a refrigerator,
at 41F (5C) or lower. Requires time and planning.
2. Submerged under running potable water, at a temperature of 70F (21C) or
lower.Product shouldn't exceed 41°F for more than 4 hrs.
3. In a microwave oven, if the food will be cooked immediately after thawing.
4.As part of the cooking process, small or thin items only.
Clostridium botulinum - Correct Answers -- Concern comes from raw or incorrectly
cooked/raw fish.
- Fish must be frozen before, during or after packaging.
Slacking - Correct Answers -- Allowing frozen foods to warm from 0°F (or colder) to
41°F or less before cooking.
Salads Containing TCS Foods - Correct Answers -- Make sure the pre-prepared
ingredients (i.e., pasta, chicken, potatoes) have been handled safely by ensuring that
they were:
- Cooked, held, and cooled properly
- Stored for less than 7 days
Preparing Eggs and Egg Mixtures - Correct Answers -- Cook promptly after mixing or
store at 41°F (5°C) or lower.
- Clean and sanitize containers between batches.
- Concern is SALMONELLA.
Salmonella - Correct Answers -- Eggs can become contaminated before lay.
- About 0.005% of eggs in the US are contaminated with Salmonella.
HACCP (Hazard Analysis Critical Control Point): Philosophy - Correct Answers -- If
significant biological, chemical, or physical hazards are identified at specific points
within a product's flowthrough the operation, they can be:
- Prevented
- Eliminated
- Reduced to a safe point
The HACCP Plan - Correct Answers -- To be effective, a HACCP system must be
based on a written plan:
- It must be specific to each facility's menu, customers, equipment, processes, and
operations
- A plan that works for one establishment may not work for another
, HACCP: The 7 HACCP Principles - Correct Answers -1. Conduct a hazard analysis
2. Determine critical control points (CCPs)
3. Establish monitoring procedures
4. Establish critical limits
5. Identify corrective actions
6. Verify that the system works
7. Establish procedures for record keeping and documentation
Preparing Produce - Correct Answers -- Use water slightly warmer than the temperature
of the produce.
- Pull leafy greens apart and rinse thoroughly.
- Clean and sanitize surfaces used to prepare produce.
- When soaking or storing produce in standing water or an ice water slurry do not mix:
- Different items
- Multiple batches of the same item
- Refrigerate and hold cut melons, tomatoes, and leafy greens at 41°F (5°C) or lower.
- Do not add sulfites
- Do not serve raw seed sprouts to high risk populations
*** CRYPTOSPORIDIUM PARVUM, CYCLOSPORA CAYETANENIS, SHIGELLA, E.
COLI, SALMONELLA, HEPATITIS A
Variance - Correct Answers -A document issued by the regulatory authority that allows
a regulatory requirement to be waived or changed.
- To package fresh juice for later sale:
- A variance is required from the regulatory agency
- The juice must be treated (e.g., pasteurized) according to an approved HACCP plan
- As an alternative, the juice must contain a warning label indicating the product has not
been pasteurized and may contain harmful bacteria.
- Need a variance for:
- Smoking food as a means of preservation
- Using food additives or adding components to preserve a TCS food that that no
longer needs time-temperature control
- Curing a food
- Custom processing animals for personal use
- Packaging food using ROP
- Sprouting seeds or beans
- Offering live shellfish from a display tank
- Must have a HACCP plan to control any food safety risks
POULTRY - Correct Answers -- MIN. COOKING TEMP = 165°F (74°C) instantaneous
(< 1 sec)
STUFFING & STUFFED MEATS - Correct Answers -- Stuffed meat, fish, poultry, and
pasta = MIN COOKING TEMP = 165°F (74°C) instantaneous
ANSWERS
The Four Acceptable Methods for Thawing Food - Correct Answers -1. In a refrigerator,
at 41F (5C) or lower. Requires time and planning.
2. Submerged under running potable water, at a temperature of 70F (21C) or
lower.Product shouldn't exceed 41°F for more than 4 hrs.
3. In a microwave oven, if the food will be cooked immediately after thawing.
4.As part of the cooking process, small or thin items only.
Clostridium botulinum - Correct Answers -- Concern comes from raw or incorrectly
cooked/raw fish.
- Fish must be frozen before, during or after packaging.
Slacking - Correct Answers -- Allowing frozen foods to warm from 0°F (or colder) to
41°F or less before cooking.
Salads Containing TCS Foods - Correct Answers -- Make sure the pre-prepared
ingredients (i.e., pasta, chicken, potatoes) have been handled safely by ensuring that
they were:
- Cooked, held, and cooled properly
- Stored for less than 7 days
Preparing Eggs and Egg Mixtures - Correct Answers -- Cook promptly after mixing or
store at 41°F (5°C) or lower.
- Clean and sanitize containers between batches.
- Concern is SALMONELLA.
Salmonella - Correct Answers -- Eggs can become contaminated before lay.
- About 0.005% of eggs in the US are contaminated with Salmonella.
HACCP (Hazard Analysis Critical Control Point): Philosophy - Correct Answers -- If
significant biological, chemical, or physical hazards are identified at specific points
within a product's flowthrough the operation, they can be:
- Prevented
- Eliminated
- Reduced to a safe point
The HACCP Plan - Correct Answers -- To be effective, a HACCP system must be
based on a written plan:
- It must be specific to each facility's menu, customers, equipment, processes, and
operations
- A plan that works for one establishment may not work for another
, HACCP: The 7 HACCP Principles - Correct Answers -1. Conduct a hazard analysis
2. Determine critical control points (CCPs)
3. Establish monitoring procedures
4. Establish critical limits
5. Identify corrective actions
6. Verify that the system works
7. Establish procedures for record keeping and documentation
Preparing Produce - Correct Answers -- Use water slightly warmer than the temperature
of the produce.
- Pull leafy greens apart and rinse thoroughly.
- Clean and sanitize surfaces used to prepare produce.
- When soaking or storing produce in standing water or an ice water slurry do not mix:
- Different items
- Multiple batches of the same item
- Refrigerate and hold cut melons, tomatoes, and leafy greens at 41°F (5°C) or lower.
- Do not add sulfites
- Do not serve raw seed sprouts to high risk populations
*** CRYPTOSPORIDIUM PARVUM, CYCLOSPORA CAYETANENIS, SHIGELLA, E.
COLI, SALMONELLA, HEPATITIS A
Variance - Correct Answers -A document issued by the regulatory authority that allows
a regulatory requirement to be waived or changed.
- To package fresh juice for later sale:
- A variance is required from the regulatory agency
- The juice must be treated (e.g., pasteurized) according to an approved HACCP plan
- As an alternative, the juice must contain a warning label indicating the product has not
been pasteurized and may contain harmful bacteria.
- Need a variance for:
- Smoking food as a means of preservation
- Using food additives or adding components to preserve a TCS food that that no
longer needs time-temperature control
- Curing a food
- Custom processing animals for personal use
- Packaging food using ROP
- Sprouting seeds or beans
- Offering live shellfish from a display tank
- Must have a HACCP plan to control any food safety risks
POULTRY - Correct Answers -- MIN. COOKING TEMP = 165°F (74°C) instantaneous
(< 1 sec)
STUFFING & STUFFED MEATS - Correct Answers -- Stuffed meat, fish, poultry, and
pasta = MIN COOKING TEMP = 165°F (74°C) instantaneous
