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Food Safety Level 2 Complete Questions And Solutions | Verified
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Food Safety Level 2 Complete Questions And Solutions | Verified
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Food Safety Level 2 Complete QuestionsAnd Solutions | Verified
Active Managerial Control definition CORRECT ANSWERS System created to
implement food safety procedures
Active managerial control process CORRECT ANSWERS 1. Create policy (identify food
safety risks and create standard operating procedures (sop))
2. Train
3. Follow up
regulatory agency procedures CORRECT ANSWERS ask for inspectors ID, accompany
inspector and take notes, make changes, and perform self inspections
food hazard definition CORRECT ANSWERS any item or substance that can make foo
dangerous to eat
types of food hazards CORRECT ANSWERS physical, chemical, biological
physical hazards CORRECT ANSWERS objects that cause cuts, choking, or other
injuries when they get into food
accidental hazards CORRECT ANSWERS bits of packaging, metal, tools
natural hazards CORRECT ANSWERS bones, fruit pits
physical hazard prevention CORRECT ANSWERS 1. proper hygiene and pulling hair
back
2. proper clean up procedures
3. remove natural hazards before serving
chemical hazard definition CORRECT ANSWERS any toxic or corrosive chemical that
can cause illness or injury when eaten
chemical hazard prevention CORRECT ANSWERS 1. never store food and chemicals
together
2. label chemicals (must have EPA labels)
3. never mix chemicals together
4. wear ppe
5. use sds sheet (safety data sheet)
chemical hazards and toxic metal prevention CORRECT ANSWERS only use
equipment made of food safe metal such as stainless steel. Do not use copper or
galvanized metals with acidic foods.
, chemically contanimated foods before delivery CORRECT ANSWERS chemicals can
be preservative, additives, or environmental contaminates including molds and some
fruit seeds. To prevent, purchase food from approved suppliers
biological hazards CORRECT ANSWERS organisms that can make people sick when
eaten
types of biological hazards CORRECT ANSWERS 1. bacteria
2. viruses
3. parasites
pathogen CORRECT ANSWERS microorganisms that cause disease aka germs
most common foodborne illness CORRECT ANSWERS pathogens
pathogen infection route CORRECT ANSWERS enter through fecal-oral route
Highly Susceptible Population CORRECT ANSWERS Young Children, The Elderly,
Pregnant Women, Weakened Immune Systems
major food allergens CORRECT ANSWERS 1. milk
2. eggs
3. fish
4. shellfish
5. tree nuts
6. peanuts
7. wheat
8. soy
cause 90% of reactions
cross-contact CORRECT ANSWERS occurs when allergens pass from one food to
another by direct contact or by a surface or utensil that was not cleaned after touching
an allergen
anaphylactic shock CORRECT ANSWERS Severe allergic reaction that can be fatal
food worker health and hygiene CORRECT ANSWERS accounts for 65% of foodbourne
illness outbreaks
required symptoms workers must report CORRECT ANSWERS 1. vomiting and
diarrhea (unless symptoms gone for 24 hrs and doctors note of not being contagious)
2. Jaundice
3. Sore throat with fever (unless doctors note is provided that they don't have strep)
4. lesion containing pus (unless bandaged with impermeable cover and glove)
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