Martinndungu1986

What organization requires a Safety Data Sheet (SDS) to be included with hazardous chemicals? - Correct Ans: Occupational Safety and Health Administration What is the minimum internal temperature hot food must be held at to prevent pathogens from growing? - Correct Ans: 135 ̊F (57 ̊C) When can glass thermometers be used? - Correct Ans: When enclosed in a shatterproof casing What information must be included on the label of food packaged onsite for retail sale? - Correct Ans: List of ing...

1. Foodborne Illness - Answers: A disease carried or transmitted to people by food 2. Foodborne Illness Outbreak - Answers: When two or more people experience the same illness after eating the same food 3. High Risk Populations - Answers: Infants, preschool age children, pregnant women, the elderly, people taking meds, people who are ill 4. Temperature Control for Safety - Answers: TCS 5. 41-135 - Answers: Danger Zone

1. What do jewelry; hair; toothpicks; and fish bones have in common? - Answers: They are hazards that could cause physical contamination in food. 2. What is another term for "high risk food"? Give 5 examples of "high risk food": - Answers: Potentially Hazardous Food Possible answers include: Tofu or soy protein products, garlic and other oil mixtures, sliced melons and other cut fruit, gravies, soups, stews and custards, fish, shellfish, meats, eggs, dairy, cooked vegetables...

hich of the following are the seven principles of HACCP? - Answers: 1. Assess the hazards 2. Identify the critical control points 3. Set standards and criteria 4. Take corrective actions 5. Verify the system is working 6. Monitor 7. Record-keeping HAACP is an acronym that stands for - Answers: Hazards Analysis Critical Control Point Which of the following hazards is HACCP mostly concerned with? - Answers: biological If potentially hazardous foods are left in the Temperature Danger ...

1. What does the L stand for in the FDA'S ALERT tool? - Correct Ans: Look 2. What is the minimum internal cooking temp for chicken breasts? - Correct Ans: 165°F (74 °C) for 15 seconds 3. What factors influence the effectiveness of a chemical sanitizer? - Correct Ans: Concentration,temperature,contact time, pH and water hardness. 4. Ready to eat TCS foods prepped in house must be date marked if it is held for more than how many hours? - Correct Ans: 24 Hours 5. What is the minimum ...

1. What agency is responsible for inspecting meat, poultry, egg, fruits and vegetables that are shipped across state lines? a. FDA. b. USDA. c. CDC. d. NSF. - Correct Ans: b. USDA. 2. Food handler may wear fingernail polish or artificial nails if they a. Wash hands frequently. b. Wear intact gloves in good repair. c. Clean and trim nails daily. d. Work with ready to eat food only. - Correct Ans: b. Wear intact gloves in good repair. 3. Tabletop foodservice equipment on legs should ha...

1. A food handler has finished trimming raw chicken on a cutting board and needs the board to prep vegetables. What must be done to the cutting board? - Correct Ans: It must be washed, rinsed, and sanitized 2. What is the most important factor in choosing a good reputable food supplier? - Correct Ans: It has been inspected and complies with local, state, and federal laws 3. Frozen vegetables are rejected during receiving for having large ice crystals on the food and packaging. What is th...

1. Benefits of following safe food handling practices - Correct Ans: Customers went places with safe food, no need to spend money on lawsuits, lower insurance costs, happier customers and not wasting money by throwing food away . 2. Common symptoms of food borne illness - Correct Ans: Stomach cramps, nausea, diarrhea, vomiting, fever and headache. 3. When foodborne illness is food poisoning? - Correct Ans: Cause by chemicals such as cleanser or even sulphites or monosodium glutamate (MS...

. Using the CCP Decision Tree, which of the following correctly fills the blank labeled "Answer for Question 4"? A. Not a Critical Control Point B. Critical Control Point C. Modify this step D. Not a Hazard - Correct Ans: C. Modify this step 2. Using the CCP Decision Tree, which of the following correctly fills the blank labeled "Answer for Question 3"? A. Not a Critical Control Point B. Critical Control Point C. Modify this step D. Not a Hazard - Correct Ans: A. Not a Cri...

1. What must the person in charge of a nursing home do when A food handler has a sore throat and fever? A. Make the food handler wear a medical face mask. B. Allow the food handler to wash dishes. C. Send the food handler home. - Correct Ans: C. Send the food handler home 2. Food handlers must wash their hands and exposed portions of their arms prior to which of the following activities? A. Using tobacco products. B. Taking a restroom break. C. Putting on disposable gloves. - Correct A...