PBH 101 – UNIT 2 EXAM WITH CORRECT
ACTUAL QUESTIONS AND CORRECTLY WELL
DEFINED ANSWERS LATEST ALREADY GRADED
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Terms in this set (69)
Industry level - key risk factors for -colonization
foodborne illness -farming practices
-mass distribution
-cross-contamination
adultrant can't be in a product
Service level - key risk factors for -contaminated food
foodborne illness -improper food handling & prep
-colonized/ill food handler
, HACCP plan -Hazard Analysis Critical Control Point
-examining potential hazards in food prep
-how we control these hazards
-temp danger zone: 41F-140F
-needed if it has multiple trips in temp danger
zone
-hot handleing, correct cooling strats (ice
wand/bath), no
bare-hand contact
role of local government in -permitting -> appropriate facilitates
foodborne illness prevention. (e.g., -have separate food and hand sink
inspections -raw meat above produce
-easily cleanable surfaces
-routine inspectors-staff have appropriate food
handling
role of federal government in -USDA Food Safety Inspection Service: meat,
foodborne illness prevention. (e.g., poultry & egg
recalls) -USDA Animal & Plant Heath Inspection Service:
mold in wheat
-FDA Center for Food & Safety and Applied
Nutrition: most other
-Environmental Protection Agency: Chemical
contamination
-National Marine Fisheries Services: seafood
-Centers for Disease Control & Prevention:
outbreak response
USDA can do... & can't do... -can't require meat products to get recalled
-can shut down company & can only request
company to recall
FDA has... has mandatory recall authority
ACTUAL QUESTIONS AND CORRECTLY WELL
DEFINED ANSWERS LATEST ALREADY GRADED
A+
Save
Terms in this set (69)
Industry level - key risk factors for -colonization
foodborne illness -farming practices
-mass distribution
-cross-contamination
adultrant can't be in a product
Service level - key risk factors for -contaminated food
foodborne illness -improper food handling & prep
-colonized/ill food handler
, HACCP plan -Hazard Analysis Critical Control Point
-examining potential hazards in food prep
-how we control these hazards
-temp danger zone: 41F-140F
-needed if it has multiple trips in temp danger
zone
-hot handleing, correct cooling strats (ice
wand/bath), no
bare-hand contact
role of local government in -permitting -> appropriate facilitates
foodborne illness prevention. (e.g., -have separate food and hand sink
inspections -raw meat above produce
-easily cleanable surfaces
-routine inspectors-staff have appropriate food
handling
role of federal government in -USDA Food Safety Inspection Service: meat,
foodborne illness prevention. (e.g., poultry & egg
recalls) -USDA Animal & Plant Heath Inspection Service:
mold in wheat
-FDA Center for Food & Safety and Applied
Nutrition: most other
-Environmental Protection Agency: Chemical
contamination
-National Marine Fisheries Services: seafood
-Centers for Disease Control & Prevention:
outbreak response
USDA can do... & can't do... -can't require meat products to get recalled
-can shut down company & can only request
company to recall
FDA has... has mandatory recall authority
