REHS/RS Food Safety Questions and Answers Already Passed

REHS/RS Food Safety Questions and Answers Already Passed What is the order of the HACCP Plan? hazard analysis, critical control points, critical limits, monitoring procedures, corrective actions, verification procedures, record keeping (assemble team, determine what to be examined, flow diagrams, potential hazards, risk assessment, control) What is the incubation period for a chemical foodborne illness? 1-7 hours What would be the least hazardous food? vegetables cooked by students What is the order that food should be stored in a refrigerator? Ready to eat. Fish and raw seafood. Whole beef and pork. Eggs and ground meat. poultry and stuffed meat and pasta. What is the most likely barrier that an REHS will encounter with a manager when performing an inspection at a restaurant? noisy and busy kitchen What should be in a human and science kitchen? Not? soap, hot water. No cloth towels. What symbol is stamped on USDA inspected meat? circle What is considered to be comminuted? hot dogs and hamburgers What happens to toxins when you freeze food? nothing How can one tell if a food item has been taken from the freezer, thawed, and placed back in the freezer? water crystalline structures, food frozen together, liquid ery'where, water damage on package. What is it called when chicken from a freezer is placed in a fridge to be used later? thawing What are the critical control points in receiving and preparing chicken? receiving - 41 or under, cook to 165 What is the onset time for symptoms of a chemical foodborne infection? 1-7 hours Bringing frozen chicken from -32 degrees F to 12 degrees F for the purpose of deep frying is called...? Slacking What pH encourages staph growth? 7.2 (7.2-7.6) After a flood, what container should not be disposed of? cans What is the biggest concern with a dumpster overflowing with food? rodent breeding site How is an ice machine supposed to be drained? through an air gap into an open drain A chef prepares sandwhiches with cold cut meats for a catering even. How soon do the sandwiches need to be eaten after preparation? 4 hours If a bushel of apples tests higher than tolerant levels of pesticides, what is the food considered? adulterated How long should shellfish tags be kept? 90 days What does it mean when milk tests negative for phosphatase? sucessful paseurization What does the date of a milk carton indicate? last date it can be sold What determines risk categorization of establishments? recalls, outbreaks, past inspections When raw shell eggs are used in food, what is the best way to prevent salmonella? thoroughly cook eggs and all foods containing eggs What contaminants are concerns when doing modified packaging or sous-vide botulism, listeria What test strip do you use to make sure that auto-clave is working? geobacillus stearothermophilus In the FDA 2013 Food Code, hazards are defined as...? a priority In the FDA 2013 Food Code, what are the violation orders from most important to least important? priority, priority foundation, core What agencies are responsible for protecting food against terrorism? USDA, EPA, eLEXNET, Fern, HHS What is the purpose of blanching vegetables? inactivate enzymes What is the most important rule of food storage? FIFO (first in, first out) What is NOT a sign of spoiled fish? red gills, elastic skin What are you likely to get from a food worker with an open wound? staph What defines a foodborne illness outbreak? Two or more people getting ill What are the minimum hours of previous meals that needs to be known? 72 hours How are milk samples to be treated? keep sterlie, keep cold, chain of custody Milk is considered Ultra-High Temperature pasteurized if it reaches 212 F (100 C) for 1 second What is a sign of spoiled fish? strong odor, sunken eyes The lab reports a positive coliform test that exceeds permissible limits on a bottle of pasteruized milk. What does this indicate? improper bacterial treatment of material What should an interior food service facility wall surface not be constructed of? wallboard or anything absorptive What's the best floorings for food establishments (if installed correctly)? ceramic tile Vegetative forms of Clostridium botulinum spores are killed at what temp for how many minutes? 10-15 minutes at 176 degrees F How many inches off the floor should food be stored? 6 inches How can a block of contaminated ices be identified? discoloration in the geometric center Which minerals and chemicals cause problems in ice manufacturing? calcium and silica. iron and magnesium carbonates. aluminum oxide and manganese. How does one prevent celery from contaminating salads? immerse celery in boiling water for thirty seconds, then chilled under running tap water. Where is the quality of milk largely determined? At the farm where the milk is produced How hot should the water temp be when disinfecting milking equipment? Chlorine solution strength? 180-190 degrees. 200 mg/l How can raw milk be prepared (in emergencies) to be rendered safe for drinking? heated after bottling to a temp of 165 degrees At what time and temp specification does a sweetened milk product have to be pasteurized? 150 degrees for 30 minutes What isn't removed in milk pasteurization? toxins, anthrax spores, and pesticides. How much must the pasteurizer temp be increased if the fat content of milk increases by 10 percent or more? 5 degrees After milk is pasteurized, it should be rapidly cooled to below --- so that --- 45 degrees so remaining bacteria will not materially increase What do food inspections of the future focus on? hazard analysis and critical control point evaluations What is the proper procedure used for bottle washing in large plants? wash. rinse. sanitizing rinse. What temp does milk have to get to in order to be considered Ultra-high temperature pasteurized? 212 degrees for 1 second What are common refrigerants? not? carbon dioxide, methyl chloride, sulfur dioxide. NOT: nitrogen oxide What does quality control of milk include? transportation, herd health, milk handling and processing, distribution, refrigeration What tests determine pasteurized milk quality? direct microscopic count, coliform test, standard plate count, phosphatase test, taste and odor test How can an indication of the sanitary condition of milk be obtained when it's not possible to collect and examine a large number of samples for bacteria examinations? methylene blue reduction test, resazurin test Where can E. coli O157:H7 be found thriving? intestines of man and animals What is listeriosis? serious infection caused by food contaminated with Listeria monocytogenes What is Hemolytic Uremic Syndrome caused by? by infection with E. coli O157:H7 Which group of bacteria typically contains most pathogenic bacteria? mesophilic Thermoduric bacteria grow best at what temp? 70-98 degrees What is the voluntary federal-state milk program commonly referred to? IMS (interstate milk shippers) What system encouraged dairy farmers to maintain large enough herds to meet drinking milk needs during seasons of lowest production? Agricultural Management Agreement Act Deaths of newborns caused by milk-induced diarrhea has been mainly attributed to what bacteria? E coli What is the major reason for regulation of food establishment? prevent foodborn illness Routine inspections don't ensure adequate levels of sanitation will be met. What should inspections be supplemented with? quality control. education. managment supervision. Inspection report forms are primarily tools used for what? assure complete investigations and compliance with uniform policy What group do soft-shell and hard-shell clams, mussels, lobsters, crabs, and shrimp fall under? shellfish Why is there a strong emphasis placed on the control of shellfish? it can transmit a number of infectious diseases such as dysentery, infectious hepatitis, cholera, and typhoid fever What type of shellfish is most likely to cause illness? Kind with shells, like oysters What agency is responsible for protecting waterways from contamination? EPA Between 1900 and 1925, outbreaks of what disease traced to contaminated shellfish led to the PHS Certification of dealers involved in interstate shipment? typhoid fever What certification must dealers involved in interstate shipment and control of shellfish have? PHS certification What pH and temperature do oysters grow best at? 6.2-6.8 and 41 degrees F What is proper facility lighting essential for? cleanliness, accident prevention, and fatigue reduction What is an ideal floor covering for a kitchen? quarry tile What is the recommended storage temperature in order to protect against salmonella growth in potentially hazardous food? 41 What factors slow down biological activity and preserve food? high and low temps, reduced moisture, refrigeration What temperatures have been found more satisfactory for the storage of foods used within 24 or 48 hours? 38-40 degrees To allow circulation of cold air, what characteristic must refrigerators or walk-in coolers have? slotted racks To accelerate the rapid cooling of food, sandwich and salad mixtures should be placed in shallow pans at depth no greater than what? 3 inches To prepare a solution of 100 mg per liter available chlorine, how many ounces of 5.25 percent bleach should be used with one gallon of water? .25 oz What is the correct order of sequence for hand washing dishes? scrape and flush, wash, rinse, sanitize, air dry What should the final rinse water temp for a heat sanitizing machine dishwasher be? 180 degrees What isn't a step in proper machine dishwashing? cloth drying Where must temporary food permits be displayed? in a conspicuous location What bacteria are gram-positive spore formers? bacillus cerus, clostridium botulinum, and C. perfringes What is the purpose of sanitizer? reduce microorganisms to a safe level At what temp and how long do eggs, fish, and meat need to be cooked? 145 degrees for 15 seconds At what temp and for how long do comminuted meat, ratites, and injected meats, and eggs that are not for immediate service need to be cooked? 155 degrees for 15 seconds At what temp and for how long does poultry, and stuffed things need to be cooked? 165 degrees for 15 seconds