Sanitation Certification Test
what must be your first concern? - ANS-protecting the consumer against illnesses
caused by contaminated foods
what five factors should you focus on? - ANS-1. following good personal hygiene
practices
2. using correct time and temperatures
3. preventing cross-contamination
4. use only approved suppliers
5. the condition of the food service facility
United States Department of Agriculture (USDA) - ANS-has authority over foods that
are grown, produced or manufactured for sale outside the state of origin or involving
more than one state. specifically inspects and regulates all meat, poultry, and eggs
the federal government... - ANS-regulates interstate commerce of food and provides
food safety recommendations for state and local health jurisdictions
Food and Drug Administration (FDA) - ANS-inspects all food other than meat, poultry
and eggs. regulates food transportation across state lines
Food Code - ANS-scientifically based set of codes recommended for use by state and
local health jurisdictions. it is NOT a law. based on feedback from reps. at the
Conference for Food Protection
Conference for Food Protection (CFP) - ANS-reps. from academia, the food industry,
consumer groups, and state, local and tribal health jurisdictions
Centers for Disease Control (CDC) risk factors that are the focus of Active Managerial
Control: - ANS-1. purchasing food from unsafe sources
2. failing to cook food adequately
3. holding food at incorrect temps.
4. using contaminated equipment
5. practicing poor personal hygiene
high risk populations for food borne illnesses - ANS-young children, elderly, people with
weak immune systems, pregnant women
,SOPs - ANS-Standard Operating Procedures
what are the four types of microorganisms that cause food borne illness? (biological
contaminants) - ANS-1. Bacteria
2. Viruses
3. Parasites
4. Fungi
common food borne illness symptoms include: - ANS-fever, tingling of mouth, hands or
feet, swelling of mouth or throat, nausea, abdominal cramps, vomiting, diarrhea
biological toxins - ANS-poisons created by some plants, animals (especially fish), fungi,
or bacteria. cooking temps. that destroy bacteria may have no effect on toxins created
by bacteria.
food allergens - ANS-is the body's immune system reacting to a particular food protein
or ingredient found in certain foods
Eight Most Common Food Allergens that are the cause of 90% of food allergies ("Big
Eight") - ANS-1. Milk and dairy products
2. Egg and egg products
3. Fin fish
4. Shellfish (shrimp, lobster, crab)
5. Peanuts
6. Trees nuts (almonds, hazelnuts, walnuts)
7. Wheat
8. Soybeans and soy products
Common Allergy Attack Symptoms - ANS-hives, swelling, itchy rashes, tightening of the
throat, shortness of breath, gastrointestinal distress. severe reactions include loss of
consciousness or death
Allergen Cross-Contact - ANS-foods with sauces or marinades that might have been
prepared with one or more of the 8 known allergen foods
best way to avoid cross-contact - ANS-1. wash hands and change gloves before
preparing foods
2. wash, rinse, and sanitize any contact surfaces such as cookware, utensils, and
equipment before preparing food with any of the 8 major allergens
, 3. use special allergen preparation tools
4. designate one fryer for seafood, and the other for non-allergen foods
Food Adulteration - ANS-when foods are altered to intentionally debase or degrade the
quality of the food. may also be considered adulterated if food is misbranded, or if there
is a lack of informative labeling.
A.L.E.R.T (FDA food defense program) - ANS-A- Assure products are from safe
sources
L- Look: see that products are kept safe
E- Employees: know who is in your facility
R- Reports: keep food defense info. accessible
T- Threat: have a plan in case of suspicious activity or threats. notify law enforcement of
any suspicious activity.
reporting a food borne illness outbreak - ANS-manager is responsible for reporting an
outbreak to the local health department. outbreak is defined as having two or more
unrelated people having similar symptoms after eating same food. if botulism occurs,
the manager must report even a single instance to the health dept.
botulism - ANS-chemical-caused food borne illness. can grow without oxygen and
produces a deadly toxin if the foods is temp. abused. can cause death if not treated.
implicated foods: canned foods, temp. abused vegetables, such as baked potatoes,
untreated garlic-and-oil mixtures, reduced oxygen packaged foods (ROP), modified
atmosphere packaged foods (MAP), vacuum-packed (Sous Vide) products
control measures: never serve home-canned products or foods from badly damaged
cans, cook foods thoroughly, refrigerate at proper temps.
manager and food workers must do this to correct problem - ANS-1. stopping the sale of
the food
2. isolating the suspected food
3. taking samples for testing
4. preventing suspected employees from handling the food
microorganisms - ANS-small living organisms that can only be seen through a
microscope
three food contaminants - ANS-biological- a.ka. pathogens
what must be your first concern? - ANS-protecting the consumer against illnesses
caused by contaminated foods
what five factors should you focus on? - ANS-1. following good personal hygiene
practices
2. using correct time and temperatures
3. preventing cross-contamination
4. use only approved suppliers
5. the condition of the food service facility
United States Department of Agriculture (USDA) - ANS-has authority over foods that
are grown, produced or manufactured for sale outside the state of origin or involving
more than one state. specifically inspects and regulates all meat, poultry, and eggs
the federal government... - ANS-regulates interstate commerce of food and provides
food safety recommendations for state and local health jurisdictions
Food and Drug Administration (FDA) - ANS-inspects all food other than meat, poultry
and eggs. regulates food transportation across state lines
Food Code - ANS-scientifically based set of codes recommended for use by state and
local health jurisdictions. it is NOT a law. based on feedback from reps. at the
Conference for Food Protection
Conference for Food Protection (CFP) - ANS-reps. from academia, the food industry,
consumer groups, and state, local and tribal health jurisdictions
Centers for Disease Control (CDC) risk factors that are the focus of Active Managerial
Control: - ANS-1. purchasing food from unsafe sources
2. failing to cook food adequately
3. holding food at incorrect temps.
4. using contaminated equipment
5. practicing poor personal hygiene
high risk populations for food borne illnesses - ANS-young children, elderly, people with
weak immune systems, pregnant women
,SOPs - ANS-Standard Operating Procedures
what are the four types of microorganisms that cause food borne illness? (biological
contaminants) - ANS-1. Bacteria
2. Viruses
3. Parasites
4. Fungi
common food borne illness symptoms include: - ANS-fever, tingling of mouth, hands or
feet, swelling of mouth or throat, nausea, abdominal cramps, vomiting, diarrhea
biological toxins - ANS-poisons created by some plants, animals (especially fish), fungi,
or bacteria. cooking temps. that destroy bacteria may have no effect on toxins created
by bacteria.
food allergens - ANS-is the body's immune system reacting to a particular food protein
or ingredient found in certain foods
Eight Most Common Food Allergens that are the cause of 90% of food allergies ("Big
Eight") - ANS-1. Milk and dairy products
2. Egg and egg products
3. Fin fish
4. Shellfish (shrimp, lobster, crab)
5. Peanuts
6. Trees nuts (almonds, hazelnuts, walnuts)
7. Wheat
8. Soybeans and soy products
Common Allergy Attack Symptoms - ANS-hives, swelling, itchy rashes, tightening of the
throat, shortness of breath, gastrointestinal distress. severe reactions include loss of
consciousness or death
Allergen Cross-Contact - ANS-foods with sauces or marinades that might have been
prepared with one or more of the 8 known allergen foods
best way to avoid cross-contact - ANS-1. wash hands and change gloves before
preparing foods
2. wash, rinse, and sanitize any contact surfaces such as cookware, utensils, and
equipment before preparing food with any of the 8 major allergens
, 3. use special allergen preparation tools
4. designate one fryer for seafood, and the other for non-allergen foods
Food Adulteration - ANS-when foods are altered to intentionally debase or degrade the
quality of the food. may also be considered adulterated if food is misbranded, or if there
is a lack of informative labeling.
A.L.E.R.T (FDA food defense program) - ANS-A- Assure products are from safe
sources
L- Look: see that products are kept safe
E- Employees: know who is in your facility
R- Reports: keep food defense info. accessible
T- Threat: have a plan in case of suspicious activity or threats. notify law enforcement of
any suspicious activity.
reporting a food borne illness outbreak - ANS-manager is responsible for reporting an
outbreak to the local health department. outbreak is defined as having two or more
unrelated people having similar symptoms after eating same food. if botulism occurs,
the manager must report even a single instance to the health dept.
botulism - ANS-chemical-caused food borne illness. can grow without oxygen and
produces a deadly toxin if the foods is temp. abused. can cause death if not treated.
implicated foods: canned foods, temp. abused vegetables, such as baked potatoes,
untreated garlic-and-oil mixtures, reduced oxygen packaged foods (ROP), modified
atmosphere packaged foods (MAP), vacuum-packed (Sous Vide) products
control measures: never serve home-canned products or foods from badly damaged
cans, cook foods thoroughly, refrigerate at proper temps.
manager and food workers must do this to correct problem - ANS-1. stopping the sale of
the food
2. isolating the suspected food
3. taking samples for testing
4. preventing suspected employees from handling the food
microorganisms - ANS-small living organisms that can only be seen through a
microscope
three food contaminants - ANS-biological- a.ka. pathogens
