100% satisfaction guarantee Immediately available after payment Both online and in PDF No strings attached
logo-home
Previously searched by you
Previously searched by you
logo
Food Safety Study Questions with Correct Answers 100% Verified and Graded A+ 2024/2025 $8.99
Add to cart
Quickly navigate to
Preview
  2.  
  3. Food Safety
  4.  
  5. Food safety

Exam (elaborations)

Food Safety Study Questions with Correct Answers 100% Verified and Graded A+ 2024/2025
 0 purchase
  • Course
  • Food safety
  • Institution
  • Food Safety

Food Safety Study Questions with Correct Answers 100% Verified and Graded A+ 2024/2025 why is food safety so important - Correct Answer foodborne microbes remain one of the most common causes of illness in the US who is at highest risk for foodborne illness - Correct Answer infants and children...

[Show more]

Preview 2 out of 7  pages

Document information

  • July 21, 2024
  • 7
  • 2023/2024
  • Exam (elaborations)
  • Questions & answers

Subjects

  • who is responsible
  • what does cdc do
  • foodbo
  • why is food safety so important
  • who is at highest risk for foodborne illness
  • who is involved fda usda cdc epa local health dept
  • how are regulations separated

Written for

  • Food safety
  • Food safety

Seller

avatar-seller
collinsmurimi

Content preview

Food Safety Study Questions with Correct Answers
100% Verified and Graded A+ 2024/2025
why is food safety so important - Correct Answer foodborne microbes remain one of the most common causes of illness in the US
who is at highest risk for foodborne illness - Correct Answer infants and children
pregnant and unborn children
elderly
people with underlying diseases that may weaken them people with compromised immune
who is responsible - Correct Answer everyone
farmer, processor, packager, wholesaler, retailer, foodservice operator, cook/server, consumer
who is involved - Correct Answer FDA
USDA
CDC
EPA
local health depts
producers, processors, retailers
foodservice establishments
consumers
what does CDC do - Correct Answer federal agency under DHHS
collects all data on foodborne illnesses
how are regulations separated - Correct Answer by state - each has own regulations
food manufacturers and distributors want to avoid legal action
foodborne illness definition - Correct Answer illness transmitted to humans by food
outbreak definition - Correct Answer two or more cases of a similar disease caused by ingestion of same food
epidemic - Correct Answer widespread outbreak
Golden Rules of Safe Food Handling - Correct Answer 1.) wash hands and prep surfaces often
2.) don't cross contaminate
3.) cook to proper temperature
4.) Cool and refrigerate properly
Prevention - Correct Answer wash hands and all cooking and prep - hot water, scrub with soap, 20 seconds. use paper towel to clean (damp towels can be contaminated) wear a bandage if you have a cut
latex gloves
avoid cross contamination
how to avoid cross contamination - Correct Answer separate cutting boards for meat/poultry, produce
clean cloths or paper towels to clean kitchen surfaces
clean and disinfect after each service
Cook food to proper temperature - Correct Answer thermometers - digital, stem. need to
calibrate regularly, need food contact to dimple on stem - internal reading
color is not a reliable gauge
how to calibrate a thermometer - Correct Answer 32F in ice water
212F in boiling water
what is killed by heat - Correct Answer salmonella, e coli, listeria
temp for roast, steak, chop, beef, veal, pork, lamb - Correct Answer 145F
temp for ground meat - Correct Answer 160F, 165F
temp for poultry - Correct Answer 165F
temp for fish - Correct Answer 145F
temp for casseroles and reheated food - Correct Answer 165F
temp for shellfish - Correct Answer until flesh is opaque
temp for eggs - Correct Answer until yolk and whites are firm, usually 160F
danger zone time for growth of bacteria - Correct Answer maximum 4 hours at temps between 40 and 140F (total time)
What temp do bacteria grow between - Correct Answer most between 70 and 125F
what temp should fridge be - Correct Answer 41F or lower
Types of foodborne hazards - Correct Answer 1.) biological: single celled microorganisms found in air, soil, water, organic matter (bacteria, viruses, molds, parasites, prions) 2.) pathogenic: microorganisms cause disease
3.) chemical: toxins (plant, animal), pesticides, industrial chemicals
4.) physical: foreign objects in food - shard of glass, bone, metal, plastic

The benefits of buying summaries with Stuvia:

Guaranteed quality through customer reviews

Guaranteed quality through customer reviews

Stuvia customers have reviewed more than 700,000 summaries. This how you know that you are buying the best documents.

Quick and easy check-out

Quick and easy check-out

You can quickly pay through credit card or Stuvia-credit for the summaries. There is no membership needed.

Focus on what matters

Focus on what matters

Your fellow students write the study notes themselves, which is why the documents are always reliable and up-to-date. This ensures you quickly get to the core!

Frequently asked questions

What do I get when I buy this document?

You get a PDF, available immediately after your purchase. The purchased document is accessible anytime, anywhere and indefinitely through your profile.

Satisfaction guarantee: how does it work?

Our satisfaction guarantee ensures that you always find a study document that suits you well. You fill out a form, and our customer service team takes care of the rest.

Who am I buying these notes from?

Stuvia is a marketplace, so you are not buying this document from us, but from seller collinsmurimi. Stuvia facilitates payment to the seller.

Will I be stuck with a subscription?

No, you only buy these notes for $8.99. You're not tied to anything after your purchase.

Can Stuvia be trusted?

4.6 stars on Google & Trustpilot (+1000 reviews)

67479 documents were sold in the last 30 days

Founded in 2010, the go-to place to buy study notes for 15 years now

Start selling
$8.99
  • (0)
Add to cart
Added