CDM Sanitation & Safety
Grading is.... - ANS -a voluntary process providing a descriptive term or number to designate
quality. It refers to visual appearance, color, size, marbling, and uniformity.
Shellfish identification tags are... - ANS -special labels that can be used to trace a product such
as oysters, mussels, clams, back to the source in the event that illness occurs. They must be
kept for 90 days.
An approved source is... - ANS -one that is inspected and has appropriate HACCP procedures
in place.
Inspection is... - ANS -a mandatory process that addresses wholesomeness and safety of fresh
meats, dairy products, and produce.
What agency inspects meats, poultry, and eggs? - ANS -The U.S. Department of Agriculture
(USDA)
Aerobic means.... - ANS -that a product requires oxygen to survive; this relates to most
spoilage microorganisms.
Modified atmosphere packaging is.... - ANS -a type of packaging that extends the life of the
product by maintaining a reduced oxygen environment, thus trying to stave off aerobic
microorganisms
Time/temperature indicator (TTI) strip is... - ANS -a smart label that shows the accumulated
time and temperature history of a product. The strip changes color if the product is outdated or
has been temperature abused.
Ultra High Temperature (UHT) Processing are... - ANS -products treated by flash sterilization
and then packed into sterilized, airtight containers. Think shelf stable milk.
FIFO stands for.... - ANS -First in, first out. A storage method to assure that older products are
used first
How far should dry storage items be stored above the floor? - ANS -6 inches above tje floor on
clean, slatted shelving
What temperature should your dry storage be? - ANS -50 degrees F to 70 degrees F
, What temperature should your refrigerators be? - ANS -41 degrees F or below
What temperature should your deep chill be? - ANS -Between 26 degrees F and 32 degrees F
What temperature should your freezer be? - ANS -Zero degrees F or below
Where should you store your potentially hazardous foods in a cooler? - ANS -Store them in the
coldest parts of the cooler; near the back, away from the door and on the lower shelves.
Foodborne Illness is... - ANS -a disease that is transmitted by food. The most frequent cause is
harmful microorganisms or poisons produced by harmful microorganisms.
Highy Susceptible Populations are... - ANS -persons who are more likely to experience
foodborne disease because they are immunocompromised (already ill), preschool age children
or older adults
Contamination is... - ANS -the presence of biological, physical, or chemical substances in food
that could cause harm
What indicates a foodborne illness outbreak? - ANS -If there are two or more cases of
foodborne illness resulting from a them eating a common food
What are the three types of hazards for foodborne illness? - ANS -1. Biological
2. Chemical
3. Physical
What are 6 types of biological food hazards? - ANS -1. Bacteria
2. Parasites
3. Viruses
4. Fungi
5. Natural Toxins
6. Prions
A foodborne infection is when... - ANS -a pathogen enters the body in an active state and
continues to grow (ex. Salmonella)
A foodborne intoxication is... - ANS -an illness that occurs from the toxin or poison left from
bacteria that are no longer active (ex. Clostridium botulinum)
A toxin medicated infection is when... - ANS -live bacteria enter the body and produce a
dangerous toxin (ex. E. coli bacteria)
What conditions do bacteria need to grow? - ANS -air, food, moisture, and warmth
Grading is.... - ANS -a voluntary process providing a descriptive term or number to designate
quality. It refers to visual appearance, color, size, marbling, and uniformity.
Shellfish identification tags are... - ANS -special labels that can be used to trace a product such
as oysters, mussels, clams, back to the source in the event that illness occurs. They must be
kept for 90 days.
An approved source is... - ANS -one that is inspected and has appropriate HACCP procedures
in place.
Inspection is... - ANS -a mandatory process that addresses wholesomeness and safety of fresh
meats, dairy products, and produce.
What agency inspects meats, poultry, and eggs? - ANS -The U.S. Department of Agriculture
(USDA)
Aerobic means.... - ANS -that a product requires oxygen to survive; this relates to most
spoilage microorganisms.
Modified atmosphere packaging is.... - ANS -a type of packaging that extends the life of the
product by maintaining a reduced oxygen environment, thus trying to stave off aerobic
microorganisms
Time/temperature indicator (TTI) strip is... - ANS -a smart label that shows the accumulated
time and temperature history of a product. The strip changes color if the product is outdated or
has been temperature abused.
Ultra High Temperature (UHT) Processing are... - ANS -products treated by flash sterilization
and then packed into sterilized, airtight containers. Think shelf stable milk.
FIFO stands for.... - ANS -First in, first out. A storage method to assure that older products are
used first
How far should dry storage items be stored above the floor? - ANS -6 inches above tje floor on
clean, slatted shelving
What temperature should your dry storage be? - ANS -50 degrees F to 70 degrees F
, What temperature should your refrigerators be? - ANS -41 degrees F or below
What temperature should your deep chill be? - ANS -Between 26 degrees F and 32 degrees F
What temperature should your freezer be? - ANS -Zero degrees F or below
Where should you store your potentially hazardous foods in a cooler? - ANS -Store them in the
coldest parts of the cooler; near the back, away from the door and on the lower shelves.
Foodborne Illness is... - ANS -a disease that is transmitted by food. The most frequent cause is
harmful microorganisms or poisons produced by harmful microorganisms.
Highy Susceptible Populations are... - ANS -persons who are more likely to experience
foodborne disease because they are immunocompromised (already ill), preschool age children
or older adults
Contamination is... - ANS -the presence of biological, physical, or chemical substances in food
that could cause harm
What indicates a foodborne illness outbreak? - ANS -If there are two or more cases of
foodborne illness resulting from a them eating a common food
What are the three types of hazards for foodborne illness? - ANS -1. Biological
2. Chemical
3. Physical
What are 6 types of biological food hazards? - ANS -1. Bacteria
2. Parasites
3. Viruses
4. Fungi
5. Natural Toxins
6. Prions
A foodborne infection is when... - ANS -a pathogen enters the body in an active state and
continues to grow (ex. Salmonella)
A foodborne intoxication is... - ANS -an illness that occurs from the toxin or poison left from
bacteria that are no longer active (ex. Clostridium botulinum)
A toxin medicated infection is when... - ANS -live bacteria enter the body and produce a
dangerous toxin (ex. E. coli bacteria)
What conditions do bacteria need to grow? - ANS -air, food, moisture, and warmth
