SafeMark Certification Exam
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Safemark Food Safety Exam SafeMark Flashcards SafeMark exam Walma
50 terms Teacher 82 terms 166 terms 76 terms
abby-harrigan Preview RBSQA Preview nml112 Preview lesl
Practice questions for this set
Learn 1 /7 Study with Learn
internal temp for poultry, ground poultry, stuffed meats
Choose an answer
1 155°f for 5 seconds 2 170°f for 2 seconds
3 165℉ for at least 1 second 4 160°f for 10 seconds
Don't know?
Terms in this set (111) Hide definitions
Food Establishment An operation that stores, prepares, packages, serves, vends food directly to the
consumer or otherwise provides food for human consumption
Food Borne Disease Outbreak When two or more people have similar illnesses after eating the same food
Infection Caused by eating living, disease-causing microorganisms
, Intoxication Caused by ingesting food that contains harmful chemicals or toxins produced by
microorganisms
Toxin-mediated infection Caused by ingesting harmful microorganisms that produce a toxin in the victim's
intestines
Hermetic packaging A container that has been sealed to prevent gases from getting in
ROP Reduced Oxygen Packaging. Reduced growth of aerobic bacteria, yeast, and
molds
Garbage Food waste that cannot be recycled
Refuse Trash that isn't disposed of through the sewage system
CCP (Critical Control Point) Point at which loss of control in food may result in a health risk
GMP (Good Manufacturing Practices) Refers to the minimum sanitary and processing requirements necessary to ensure
the production of safe and wholesome foods
GAP (Good Agricultural Practices) Reduce the risk of contamination on produce
GRP (Good Retail Practices) Focuses on food safety practices for retail food distribution, prep, displays, and
sale. Can be flexible to enhance product quality and shelf-life
GRAS Substances used for years without any known ill effects on people
Bacteria, Viruses, Parasites, Fungi Types of biological hazards
Cleaning and sanitizing compounds, agricultural Types of chemical hazards
chemicals, heavy metals, food additives, food allergens
5.0 (1 review)
Save
Students also studied
Flashcard sets Study guides
Safemark Food Safety Exam SafeMark Flashcards SafeMark exam Walma
50 terms Teacher 82 terms 166 terms 76 terms
abby-harrigan Preview RBSQA Preview nml112 Preview lesl
Practice questions for this set
Learn 1 /7 Study with Learn
internal temp for poultry, ground poultry, stuffed meats
Choose an answer
1 155°f for 5 seconds 2 170°f for 2 seconds
3 165℉ for at least 1 second 4 160°f for 10 seconds
Don't know?
Terms in this set (111) Hide definitions
Food Establishment An operation that stores, prepares, packages, serves, vends food directly to the
consumer or otherwise provides food for human consumption
Food Borne Disease Outbreak When two or more people have similar illnesses after eating the same food
Infection Caused by eating living, disease-causing microorganisms
, Intoxication Caused by ingesting food that contains harmful chemicals or toxins produced by
microorganisms
Toxin-mediated infection Caused by ingesting harmful microorganisms that produce a toxin in the victim's
intestines
Hermetic packaging A container that has been sealed to prevent gases from getting in
ROP Reduced Oxygen Packaging. Reduced growth of aerobic bacteria, yeast, and
molds
Garbage Food waste that cannot be recycled
Refuse Trash that isn't disposed of through the sewage system
CCP (Critical Control Point) Point at which loss of control in food may result in a health risk
GMP (Good Manufacturing Practices) Refers to the minimum sanitary and processing requirements necessary to ensure
the production of safe and wholesome foods
GAP (Good Agricultural Practices) Reduce the risk of contamination on produce
GRP (Good Retail Practices) Focuses on food safety practices for retail food distribution, prep, displays, and
sale. Can be flexible to enhance product quality and shelf-life
GRAS Substances used for years without any known ill effects on people
Bacteria, Viruses, Parasites, Fungi Types of biological hazards
Cleaning and sanitizing compounds, agricultural Types of chemical hazards
chemicals, heavy metals, food additives, food allergens
