Food safety and Sanitation Exam Actual Questions and Answers Verified 100%
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Course
Sanitation
Institution
Sanitation
Sanitation Exam Actual Questions and Answers Verified 100%
An illness that occurs when a person eats a predatory tropical reef fish containing that poison
Ciguatera toxin
Found in soil and water; outbreaks have been traced to stews and untreated garlic-in-oil products; can be prevented by sa...
sanitation exam actual questions and answers verif
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Sanitation Exam Actual Questions and Answers Verified
100%
An illness that occurs when a person eats a predatory tropical reef fish
containing that poison
Ciguatera toxin
Found in soil and water; outbreaks have been traced to stews and untreated
garlic-in-oil products; can be prevented by sautéing onions to order
Clostridium botulinum
Found in infected sores and in the hair, nose, and throat; outbreaks have been
traced to salads (egg, tuna, chicken); can be prevented by careful time and
temperature control
Staphylococcus aureus
Can grow in refrigeration temperatures; most often affects fetuses and infants;
outbreaks have been associated with ready-to-eat food
Listeria monocytogenes
Outbreaks have been traced to raw and undercooked ground beef (more
recent outbreaks in spinach and lettuce); often found in the intestinal tract of
cattle and humans
Shiga-towin-producing Escherichia coli
Outbreaks have been traced to under cooked pork or wild game; cooking meat
to its required temperature can prevent illness from this pathogen
Trichinella
Outbreaks have been traced to water and shellfish; found in the intestinal tract
of humans; good personal hygiene can prevent illness from this pathogen;
jaundice is common
Hepatitis A virus
Outbreaks have been traced to lettuce and salads (potato, tuna, chicken); flies
carry this pathogen; practicing good personal hygiene can help prevent illness
from this pathogen
Shigella ssp.
Carried in feces-contaminated water and the human intestinal tract; outbreaks
have been traced to raw or insufficiently steamed shellfish; obtain shellfish
from approved sellers to keep this pathogen from causing illness
Norwalk virus
Found in domestic animals such as sheep, cattle, pigs, and poultry; outbreaks
have been traced to unpasteurized milk and dairy products; using chlorine-
treated water and avoiding cross-contamination can help prevent this
pathogen from causing illness
Campylobacter jejuni
This toxin, produced when scombroid fish are time-temperature abused, can
cause illness
Histamine
Found in insects and poultry; illness can be prevented by cooking food to the
required minimum internal cooking temperature and by practicing good
personal hygiene; outbreaks have been traced to sliced melons and untreated
eggs
Salmonella ssp.
, Found in soil; outbreaks have been traced to thick food (such as stew and
beans) that have been improperly cooled; careful time and temperature control
when cooling and reheating cooked food can help prevent illness
Clostridium perfringens
This pathogen can cause a tingling or tickling sensation in the throat;
outbreaks have been associated with fish used for sashimi or ceviche;
properly freezing fish meant to be eaten raw can prevent illness
Anisakis simplex
This may appear as a pink discoloration or slime; may produce an alcoholic
smell or taste as it spoils food; grows well in sweet or acidic food with low
water activity
Yeast
Spoils good and sometimes causes illness; some produced toxins; food
containing this microorganism should be thrown out unless it is a natural part
of the product
Mold
Found in soil; outbreaks have been traced to rice products and starchy foods,
such as potatoes and pasta; illness can be prevented by careful time and
temperature control
Bacillus cereus
What is the temperature danger zone?
41-135 degrees F
What is the ideal pH for bacteria?
4.6-7.5
What temperature range does the bimetallic thermometer read?
0-220 degrees F
What is the amount of time hands and arms should be vigorously scrubbed
during hand washing?
15 seconds
What temperature should most cold foods be received at?
41 degrees F
How long should shellstock ID tags be kept on file after the harvest date?
90 days
What is the ideal temperature of a dry storeroom?
50-70 degrees F
How far off the floors and away from the walls should food be?
6 inches
What temperature and how long should poultry, stuffing, stuffed meats, dishes
combining raw and cooked food, and any potentially hazardous food cooked
in the microwave be cooked to?
165 degrees F for 15 seconds
What temperature and how long should ground meats, injected meats, and
eggs that will be cooked and held for a later temperature be cooked to?
155 degrees F for 15 seconds
What temperature and hold long should pork, beef, veal, lamb (steaks/chops),
fish, and eggs being cooked for immediate service be cooked to?
145 degrees F for 15 seconds
What temperature should hot holding, potentially hazardous food for service
be?
135 degrees F
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