Certified Professional - Food Safety (100% Accurate)

Food Employee correct answers An individual working with unpack aged food , food equipment or utensils , or food contact surfaces Food Processing Plant correct answers A commercial operation that manufactures , packages , labels , or stores food for human consumption , and provides food for sale ...

Pests commonly found in store products are NOT often found in correct answers Hard candies A restaurant has been implicated in an outbreak: however no specific food items at the restaurant has been implicated. If the severity of the reported illness is HIGH, it is appropriate to request the opera...

The vegetable provider needs to have which of the following? 1. FDA. 2. GAP. 3. Grade A. 4. GMP. correct answers 2 Good Agricultural Practices (GAP) are necessary from a vendor. How long can you take to cool hot food according to the Food Code? 1. 4 hours. 2. 8 hours. 3. 6 hours. ...

Four phases of bacterial presence in food correct answers 1. Lag Phase, 2. Log Phase, 3. Stationary Phase, 4. Death Phase Log phase correct answers Most essential phase of bacterial presence in food due to the fastest increase in populations Lag phase correct answers Time/temp play an importan...

Employee correct answers PIC, permit holder, food employee, person with supervisory or management duties, person on the payroll, family member, etc. working in the food establishment Conditions for a foodborne illness to become an outbreak correct answers two or more people with the same symptoms...

What occurs when a pathogen grows within the body? 1. Food intoxication. 2. Fungal contamination. 3. Parasite. 4. Food infection. correct answers 4 Food infection and food intoxication develop in different ways. Food infection occurs when the pathogen develops within the body. Hepatitis A i...

1. A bacterial spore is: a. Bacterial dung b. A resistant resting phase which can sometimes resist high heat c. There is no such thing as a bacterial spore. They are different genus. d. All of the above correct answers B 2. Which are the three basic types of contamination? a. Physical, perso...

Foods can be reserved correct answers 1. Ketchup 2. Sealed items for a vending machine Label pathogens are either infection or intoxication 1. Hepatitis A 2. Botulism 3. Listeria 4. Salmonella correct answers 1. Infection 2. Intoxication 3. Infection 4. Infection You see someone use a ...

1. Determine legitimacy of food borne illness When ________or more cases of foodborne illness caused by the same organism occur during a limited period of time involving either same foodservice operation or the same food product, public health authorities consider it a foodborne illness outbreak. c...

Define: Simply a *disease-producing* organism. correct answers Pathogen. Define: An organism that *requires oxygen* to reproduce. correct answers Aerobe. Aerobic Organism. Define: An organism that requires the *absence of oxygen* to reproduce. correct answers Anaerobe. Anaerobic Organism. D...

The menu correct answers determines equipment, food, space, personnel needed. Menu determines EVERYTHING Types of menus correct answers 1. No choice 2. Limited choice 3. Choice (static, single-use, cycle, spoken, room service, two-tier) 4. Restaurant 5. Commercial operations 6. Non-commer...