Tap series food safety
In dry storage the humidity should be maintained around - Answer- 50%
When a problem arises, a plan that focuses on preparation, response and recovery
is known as: - Answer- crisis management program
5 risk factors identified by the CDC are the foundations of the system know as: -
Answer- HACCP
Principle four of developing a HACCP plan is one way of checking if the HACCP
system is working and is called: - Answer- monitoring procedures
Principle one of developing a HACCP plan: - Answer- conduct a hazard analysis
Principle two of developing a HACCP plan: - Answer- determine critical control points
Principle three of developing a HACCP plan: - Answer- establish critical limits
Principle five of developing a HACCP plan: - Answer- identify corrective actions
Principle six of developing a HACCP plan: - Answer- verify that the system works
Principle seven of developing a HACCP plan: - Answer- good record keeping
the temp danger zone where you have 2 hours to cool ( where bacteria grows the
fastest - Answer- 135F (57C) to 70F (21C)
OSHA requires suppliers and manufactures to provide: - Answer- material safety
data sheets
In the three-sink manual ware washing process, the detergent wash water must be
_______ or higher: - Answer- 110F (43C)
washware machines that use hot water to sanitize must a minimum hot water temp
of: - Answer- 180F (82C)
eggs are inspected by witch federal agency - Answer- USDA
Which of the following is not considered as one of the "highly susceptible
populations." - Answer- pregnant women
highly susceptible populations - Answer- young children
highly susceptible populations - Answer- elderly people
highly susceptible populations - Answer- people with weak immune systems
, If a critical limit in a HACCP system is not met, what must immediately be done? -
Answer- Take a corrective action
Which foods are mostly sources of scombrotoxin? - Answer- fish
what is the most important factor in choosing a good reputable food supplier? -
Answer- it has been inspected and complies with local, state and federal laws
in top-to-bottom, how should food be stored in a cooler - Answer- ready to eat foods,
seafood, whole cuts of beef and pork,ground meat and fish, ground and whole
poultry.
a food handler pulled a hotel pan of eggs salad from the cooler and used it to
prepare four egg salad sandwiches. what is the problem with this situation? -
Answer- time-temp abuse
what is the purpose active managerial control? - Answer- identify and control
possible hazards throughout the flow of food
Foodborne intoxication is caused by eating food that contain: - Answer- poison
Hepatitis A virus would most likely be found in what food - Answer- raw oysters
A.L.E.R.T is: - Answer- FDA food defense system
a correct method for calibrating a stem type thermometer is: - Answer- in water and
ice, and calibrate to 0F (-18C)
what is the minimum internal temp for transporting hot TCS food and hot holding
TCS food items? - Answer- 135F (57C)
what pathogen is most commonly found on the skin of healthy people? - Answer-
Staphylococcus Aureus.
the minimum internal temperature of a pork roast or tuna casserole cooked in a
microwave is: - Answer- 165F (74C)
what are the minimum footcandles allowed for a walk-in refrigerator? - Answer- 10
footcandles ( 108 LUX)
if a customer vomits in a food preparation area, what should be done? - Answer-
isolate the area until it is properly cleaned and sanitized
what is NOT one of the four acceptable TCS food thawing methods: - Answer- at
room temperature
one of the acceptable ways to thaw food - Answer- at a temp of 41 F or lower
one of the acceptable ways to thaw food - Answer- as part of the cooking process
In dry storage the humidity should be maintained around - Answer- 50%
When a problem arises, a plan that focuses on preparation, response and recovery
is known as: - Answer- crisis management program
5 risk factors identified by the CDC are the foundations of the system know as: -
Answer- HACCP
Principle four of developing a HACCP plan is one way of checking if the HACCP
system is working and is called: - Answer- monitoring procedures
Principle one of developing a HACCP plan: - Answer- conduct a hazard analysis
Principle two of developing a HACCP plan: - Answer- determine critical control points
Principle three of developing a HACCP plan: - Answer- establish critical limits
Principle five of developing a HACCP plan: - Answer- identify corrective actions
Principle six of developing a HACCP plan: - Answer- verify that the system works
Principle seven of developing a HACCP plan: - Answer- good record keeping
the temp danger zone where you have 2 hours to cool ( where bacteria grows the
fastest - Answer- 135F (57C) to 70F (21C)
OSHA requires suppliers and manufactures to provide: - Answer- material safety
data sheets
In the three-sink manual ware washing process, the detergent wash water must be
_______ or higher: - Answer- 110F (43C)
washware machines that use hot water to sanitize must a minimum hot water temp
of: - Answer- 180F (82C)
eggs are inspected by witch federal agency - Answer- USDA
Which of the following is not considered as one of the "highly susceptible
populations." - Answer- pregnant women
highly susceptible populations - Answer- young children
highly susceptible populations - Answer- elderly people
highly susceptible populations - Answer- people with weak immune systems
, If a critical limit in a HACCP system is not met, what must immediately be done? -
Answer- Take a corrective action
Which foods are mostly sources of scombrotoxin? - Answer- fish
what is the most important factor in choosing a good reputable food supplier? -
Answer- it has been inspected and complies with local, state and federal laws
in top-to-bottom, how should food be stored in a cooler - Answer- ready to eat foods,
seafood, whole cuts of beef and pork,ground meat and fish, ground and whole
poultry.
a food handler pulled a hotel pan of eggs salad from the cooler and used it to
prepare four egg salad sandwiches. what is the problem with this situation? -
Answer- time-temp abuse
what is the purpose active managerial control? - Answer- identify and control
possible hazards throughout the flow of food
Foodborne intoxication is caused by eating food that contain: - Answer- poison
Hepatitis A virus would most likely be found in what food - Answer- raw oysters
A.L.E.R.T is: - Answer- FDA food defense system
a correct method for calibrating a stem type thermometer is: - Answer- in water and
ice, and calibrate to 0F (-18C)
what is the minimum internal temp for transporting hot TCS food and hot holding
TCS food items? - Answer- 135F (57C)
what pathogen is most commonly found on the skin of healthy people? - Answer-
Staphylococcus Aureus.
the minimum internal temperature of a pork roast or tuna casserole cooked in a
microwave is: - Answer- 165F (74C)
what are the minimum footcandles allowed for a walk-in refrigerator? - Answer- 10
footcandles ( 108 LUX)
if a customer vomits in a food preparation area, what should be done? - Answer-
isolate the area until it is properly cleaned and sanitized
what is NOT one of the four acceptable TCS food thawing methods: - Answer- at
room temperature
one of the acceptable ways to thaw food - Answer- at a temp of 41 F or lower
one of the acceptable ways to thaw food - Answer- as part of the cooking process
