NEHA Quiz Review CP-FS Questions and Answers 100% Pass

NEHA Quiz Review CP-FS Questions and Answers 100% Pass A fish toxin originating from histamine-producing bacteria Scombrotoxin a foodborne illness is classified as intoxication when? a toxin is produced by bacteria on or in the food prior to ingesting it AND a chemical is present in the food or drink prior to ingestion what is the name of the group of bacteria that grow in the absence of free oxygen anaerobes a toxin found in seafood that originated from toxic algae and is not destroyed by cooking Ciguatoxin which curvy, microaerophilic, gram-negative, rod shaped bacteria are known to cause watery diarrhea, which may be bloody - fever and is most commonly associated with raw chicken Campylobacter jejuni which parasite associated with undercooked seafood can cause symptoms of coughing and/or vomiting with 1 hour to 2 weeks Anisakis Clostridium perfringens spore-forming, enterotoxin-producing, TMI bacteria pathogen typically spread by ineffective hand washing, allowing feces to come into contact with food and causes dysentery shigella what is FALSE about viruses: -no cell wall -easily killed by freezing -often transmitted to food by infected workers -require living cells to reproduce no cell wall. they do have a cell wall 2 legal methods for condemning food? -the establishment may choose to voluntarily condemn the product -the regulator may seek a court order to condemn the food if they have appropriate evidence can regulations broaden the scope of the law? no cleaning and sanitizing of utensils, equipment, and food contact surfaces should be done after each use or regularly scheduled intervals when in constant use manual ware washing hot water sanitizing temperature must meet what temp. requirement? hot water sanitizing should not be less than 171 in regards to sanitization, the minimum concentration of chlorine sanitizing solution based on a pH of 8 or less and a temp of 75 or more is: 50 mg/L if hot water is used for sanitation in a manual warewashing operations, the sanitizing compartment of the sink should be: designed with an integral heating device that is capable of maintaining water at a temp. no less than 171 Defining an outbreak could involve: -two or more persons sharing a common food or meal -clinical picture consistent with a foodborne disease agent -the number of ill higher than normally expected what factor is not included in development of initial hypothesis in a foodborne illness outbreak? implicated food --> not a factor but symptoms, dates of illness onset, and incubation period ARE factors surveillance, passive surveillance, and active surveillance surveillance-ongoing, systematic collection, analysis, interpretation, and dissemination of data active-going out and looking for reports of illness passive-one waits to receive reports of illness an operator can simplify a HACCP plan by grouping in the following way: by determining if the food processing involves a no-cook step, is it a same-day service, or complex food operation when is a HACCP plan required? when the operator applies for variance, or uses canning or shrink wrapping to package its products why must cooking hoods have adequate flow of air? to ensure grease-laden vapors are effectively filtered and removed from the establishment what are 3 characteristics and concentrations of quat ammonium sanitizing solution according to the food code must have minimum temp of 75, concentrated as indicated by the manufacturer's use directions included in the labeling, and must only be used in water with 500 mg/L hardness or less or in water having a hardness no greater than specified by the manufacturer's label the difference between Clean in Place (CIP) and in-place cleaned equipment is best described as: - the CIP equipment circulates cleaning, rinsing, and sanitizing agents throughout all food-contact surfaces -in-place cleaned equipment may be equipped with inspection ports to ensure all food-contact surfaces are clean tracebacks/traceforwards enable investigators to follow the source of food items or ingredients through distribution to source of production, can be critical to identifying epidemiologic links among cases or ruling them out summary data from an outbreak investigation should be reported nationally to the CDC's: NORS: National Outbreak Reporting System initiation of a traceback investigation usually begins when 1) epidemiological evidence implicates a food product and 2) hazard analysis shows that other contributing factors were not to blame bacillus cereus symptoms vomiting and diarrhea Campylobacter jejuni symptoms diarrhea, abdominal pain, fever clostridium botulinum symptoms vertigo, double vision Staphylococcus aureus symptoms nausea, vomiting, abdominal cramps E. coli severe abdominal cramps, diarrhea Shigella spp. vomiting, diarrhea, bloody stool