Eustacemaina122

Which group of individuals has a higher risk of foodborne illness? Elderly people Parasites are commonly associated with Seafood Ciguatera toxin is commonly found in Amberjack Which is a TCS food Baked potato What type of toxin is ciguatera toxin? Biological What should food service operators do to prevent the spread of hepatitis A Exclude staff with jaundice from the operation To wash hands correctly, a food handler must first Wet hands and arms

All pathogens need oxygen to grow. (True/False) False The most important way to prevent foodborne illnesses caused by viruses is to control time and temperature. (True/False) False Salmonella typhi is commonly linked to ground beef. (True/False) False Parasites are commonly associated with seafood. (True/False) True What is the acronym for the conditions that pathogens need to grow. FAT TOM F- Food A- Acidity T- Temperature T- Time O- Oxygen M- Moisture

True or false: You should wash your hands after taking a break to smoke True. Also you shouldn't smoke at all EVER or you could end up trying to quit perpetually for 15 years like Chef Claymore. DON'T DO IT, KIDS! True or false: You should not have painted fingernails when serving food True True or false: Wearing a dirty uniform or apron can contaminate food. True True or false: You should use hand antiseptic before washing your hands. False: It should be used after hands have been dried...

True or false: Rinsing a cutting board will prevent cross-contamination with the next food item placed on it. False: Cutting boards must be washed with proper procedure or they will contaminate the next food used on them. True or false: Some thermometers cannot be calibrated True True or false: Chicken held at an internal temperature of 125F has been time-temperature abused. True Name two ways you can prevent cross-contamination. 1)use separate equipment for each type of food 2) Clean an...

True or false: You can store food near chemicals as long as the chemicals are stored in sturdy, clearly labeled containers. False True or false: You can store food in any durable container that you can cover. False: Containers that have been used for chemical storage should never be used to store food. True or false: You should rrange stored food by its use-by-date so that you use the oldest food first. True FIFO stands for First In First Out True or false: You should reject a delivery of...

T or F Coolers are designed to cool hot food quickly F T or F: Cook a whole turkey to a minimum internal cooking temp of 155F for 15 seconds F T or F: The first step in cooling TCS food is to cool if from 135F to 70F withing (3) hours F T or F: Fish cooked in a microwave must be cooked to a minimum internal temp of 145F F What are (4) acceptable methods of thawing food? in the cooler, under running drinkable water 70F or lower, in a microwave, as part of the cooking process What is the min...

True or false: You should hold cold TCS food at an internal temperature of 41F or lower? True True or false: You should hold hot TCS food at an internal temperature of 120F or higher. False True or false: Your operation may be allowed to hold chicken salad at room temperature if the salad has a label specifying that it must be thrown out after eight hours. False True or false: When holding TCS food for service, the internal temperature must be checked at least every four hours. True Why ...

True or false: Active managerial control focuses on managing the risk factors for foodborne illness. True The purpose of a food safety management system is to prevent foodborne illness. True True or false: A critical control point (CCP) is a point in the flow of food where a hazard can be prevented, eliminated, or reduced to safe levels. True True or false: If cooking ground-beef patties reaches 155 F for 15 seconds True What does the acronym HACCP stand for? Hazard Analysis Critical Co...

True or false: Different areas of a facility have different lighting intensity requirements. True True or false: When mounted on legs, stationary equipment must be at least 2 inches (5 centimeters) off the floor. False: It must be at least 6 inches off the floor. True or false: An electrical power outage is considered by local regulatory authorities to be an imminent health hazard. True True or false: The EPA creates national standards for foodservice equipment that comes into contact with...

True or false: Surfaces must be sanitized before they are cleaned. False: They should be washed & rinsed before sanitizing. True or false: Cleaning reduces the number of pathogens on a surface to safe levels. False: Cleaning removes food and dirt. Sanitizing is the process that reduces pathogens to a safe level. True or false: Utensils cleaned and sanitized in a three-compartment sink should be dried with a clean towl. False: Dishes should be air-dried. True or false: Soaking items for 30 ...

Poultry: including whole or ground chicken, turkey, or duck 165°F for 15 seconds stuffing made with fish, meat, or poultry 165°F for 15 seconds stuffed meat, seafood, poultry, or pasta 165°F for 15 seconds Dishes that include previously cooked TCS ingredients. (raw ingredients should be cooked to their minimum internal temperatures) 165°F for 15 seconds Ground meat: including beef, pork, and other meat 155°F for 15 seconds Injected meat: including brined ham and flavor-injected roasts...

Poultry: including whole or ground chicken, turkey, or duck 165°F for 15 seconds stuffing made with fish, meat, or poultry 165°F for 15 seconds stuffed meat, seafood, poultry, or pasta 165°F for 15 seconds Dishes that include previously cooked TCS ingredients. (raw ingredients should be cooked to their minimum internal temperatures) 165°F for 15 seconds Ground meat: including beef, pork, and other meat 155°F for 15 seconds Injected meat: including brined ham and flavor-injected roasts...

Beef stew must be cooled from ___F to ___ F within how many hours? 135 F to 70 F, 2 hr After it is cooled the first time, beef stew must be cooled from __ F to __ F within how many hours? 70 F to 41 F, 4 hr What is the minimum internal cooking temperature for stuffed pork chops? 165 F What are the holding time and temperature requirements for reheating TCS food for hot-holding? 165 for 15 sec within 2 hours What is minimum internal cooking temperature for eggs, meat, poultry, and seafood c...

181 F Highest temp for heat-sanitizing dishwasher 165 F (Temperatures taken here must be instantaneous) Internal temp for poultry, casseroles, microwaved food, reheating, and stuffed food; also, highest temp for single-temp dishwasher 155 F for 17 seconds Internal temp for ground beef, processed food (like sausage), shell-egg hot holding, tenderized meat

Receiving Temperature for "COLD TCS" Food Receive 41°F Receiving Temperature for "Live Shellfish (oysters, mussels, clams, and scallops)" - 45 F or lower and internal temperature no greater than 50 F - Cool to 41 F in four hours Receiving Temperature for "Shucked Shellfish" - 45 F or lower - Cool to 41 F in four hours Receiving Temperature for "Milk" - 45 F or lower - cool the milk to 41 F in four hours Receiving Temperature for "Shell Eggs" - AIR TEMPERATURE of 45 F or lower ...

ready to eat TCS foods have a shelf life of how many days 7 cooked vegetable should be hot held at what temp 135 a manager can tell if a dishwasher is compliance by looking for the NSF seal or ANSI certification purpose of a sanitizer test kit concentration of a chemical solution food contamination resulting in foodborne illness is cause by unwashed hands A TCS food was prepped on june 1st what date should be placed on it used by june 7th if exposed to norovirus who should food handler co...

Special Access Program (SAP) A program established for a specific class of classified information that imposes safeguarding and access requirements that exceed those normally required for information at the same classification level Enhanced security requirements for protecting Special Access Program (SAP) information 1. Within Personnel Security: • Access Rosters; • Billet Structures (if required); • Indoctrination Agreement; • Clearance based on an appropriate investigation compl...

Scenario: When designing a new multi-story government Special Access Program Facility (SAPF), the architect provided identical drawings for two three-story buildings to the security officer. One drawing is for a building on the installation to be occupied only by contracting Company X. The other is for the command headquarters building on the installation. The design reveals floor-to-ceiling windows on the second floor for the main conference rooms and front office staff. The drawings indic...

When designing a new multi-story government Special Access Program Facility (SAPF), the architect provided identical drawings for two three-story buildings to the security officer. One drawing is for a building on the installation to be occupied only by contracting Company X. The other is for the command headquarters building on the installation.The design reveals floor-to- ceiling windows on the second floor for the main conference rooms and front office staff. The drawings indicate a park...

Security Infraction This event cannot reasonably be expected to and does not result in the loss, compromise, or suspected compromise of classified information DoD Manual 5200.01, Volumes 1-4 The manual that governs the DoD Information Security Program E.O. 13526 The executive order that governs the DoD Information Security Program 32 CFR Parts 2001 & 2003, "Classified National Security Information; Final Rule" The Information Security Oversight Office (ISOO) document that governs the DoD...