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Exam (elaborations)

Food Safety PA Exam/60 Q’s and A’s

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Food Safety PA Exam/60 Q’s and A’s

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  • November 26, 2023
  • 4
  • 2023/2024
  • Exam (elaborations)
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Food Safety PA Exam/60 Q’s and A’s

How long must a manager selling raw, ready-to-eat fish that he obtained
from the supplier, maintain a record of the written agreement from the
supplier stating how the fish were raised and fed - -90 says from sale of fish

-What is the minimum water temperature required at a hand-washing sink? -
-100F, 38C

-How long should hand-washing be? - -scrubbed with soap for at least 10-15
seconds, total 20 seconds

-SOP - -Standard Operating Procedure

-HAACP - -Hazard Analysis Critical Control Point

-Principles of HAACP - -1. Perform a hazard analysis, 2. Determine CCP, 3.
Set critical limits, 4. Establish a monitoring system, 5. establish corrective
actions, 6. establish verification procedures, 7. establish record-keeping
procedures

-Food Hazard Types - -Physical, chemical, biological

-Gastroenteritis - -inflammation of the stomach and intestines

-Salmonella - -can double in 20 min

-Botulism - -paralysis, spreads to lungs and stops breathing

-Major food allergens - -milk, eggs, peanuts, tree nuts, fish, shellfish, soy,
wheat; must be labeled on packaging unless given an order or in natural
state

-Cross-contact - -an allergen touches another food, food touches a
surface/utensil without cleaning

-Anaphylactic Shock - -can't swallow or breathe, swollen lips/bluish, fatal,
call 911, epi pen

-FARE - -Food allergy research and education

-Sick food workers lead to - -65% of foodborne illness outbreaks in
restaurants; 20% of all foodborn outbreaks; 35% of foodborne illness for
barehand contact

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