Exam (elaborations)

TAP SERIES LESSONS 1-14 FOOD SAFETY

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TAP SERIES

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People who are more sensitive to getting a disease are known as - answers -hsps highly susceptible populations Which of the following are cdc risk factors in the foodservice industry - answers -failing to cook food adequately and using contaminated equipment are two of the major risk factors ide...

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Uploaded on August 31, 2024
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tap series lessons 1 14 food safety

Institution TAP SERIES
Course TAP SERIES

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TAP SERIES LESSONS 1-14 FOOD SAFETY
People who are more sensitive to getting a disease are known as - answers -hsps
highly susceptible populations

Which of the following are cdc risk factors in the foodservice industry - answers -failing
to cook food adequately and using contaminated equipment are two of the major risk
factors identified by the cdc

Cdc stands for - answers -centers for disease control and prevention

Usda stands for - answers -united states department of agriculture

The usda regulates - answers -meat, poultry, eggs

The fda food code is a - answers -set of guidelines

The process used to manage the cdc risk factors is - answers -active managerial control

The most common type of thermometer that can be calibrated before each shift is -
answers -bimetallic metal stemmed thermometer

Infrared or laser thermometers - answers -measure surface temperatures and reduce
the risk of cross-contamination

Types of devices commonly used to measure temperatures during transportation are -
answers -maximum registering tape and ttis (time and temperature indicators)

What type of temperature measurement device use color and a crystal display to
indicate time and temperature abuse - answers -time temperature indicator (ttis)

Which of the following could result in cross-contamination - answers -cross-
contamination happens when contaminant are transferred from unwashed hands,
clothing, food surfaces or equipment to food items. Use separate equipment such as
cutting boards, utensils, and containers for raw and ready-to-eat foods

Medicine is only allowed in food establishments when - answers -if stored in a safe
place , and is clearly labeled needs to be placed in lockers or break room

When a product is recalled what must be done - answers -if your faculty has any
recalled items, clearly marked them so they will not get mistakenly place back into
service

The flow of food refers to - answers -the movement of food throughout the entire
operation. Food handling process from receiving to serving

,In order to prevent problems you need to communicate to your distributors - answers -
when ordering food, be sure to communicate your purchasing specifications and
expectations for quality and safety. Communicate changes in your policies in
procedures and delivery requirements to your suppliers

It is not appropriate to purchase food products - answers -that is prepared in private
homes or unapproved sources

Which of the following statements are accurate? - answers -most chilled foods should
be received at or below 41 degrees fahrenheit. Hot foods should be received at or
above 135 degrees fahrenheit.

If the delivery truck is dirty on the outside - answers -it's the indication of the trucks are
not being well maintained. So take an extra moment to check the inside of the truck

Which item must be received at or below 41 degrees fahrenheit - answers -tomatoes,
sliced melons, and other pre-cut produce should be delivered at a temperature between
33 and 41 degrees fahrenheit

Which of the following statements are accurate? The receiving temperatures of -
answers -the internal temperature of fresh meat should be at or below 41 degrees
fahrenheit

The usda places inspection stamps on all - answers -meat, meat products, poultry, and
eggs, and game animals must be purchased from a usda or state approved plant.
These products will have the usda inspection stamp which indicates the approval of the
meat processor

Frost or ice crystals on frozen food indicate the food was - answers -thawed and
refrozen, a sign of time temperature abuse and should be rejected when delivered

Only except meat and poultry products that are - answers -firm, moist, elastic, and
uniform in color upon receipt and have a usda inspection stamp

Shellfish identification tags must be kept for - answers -90 days after the last selfish has
been used

Shellfish identification tags must include - answers -the shell shock id tag will include
the harvest date, dealer's name, address, certification number, and the state or country
of harvest

Which of the following statements about bacteria is correct - answers -bacteria are the
leading cause of disease in humans also is present on skin of healthy people are call
microorganisms because can only be seen by a microscope

, What are the three categories of contaminants that cause foodborne illness - answers -
biological,chemical, physical

Which of the following statements about viruses are true - answers -viruses are smaller
than bacteria, and can only live within other organisms, such as bacteria, plants, and
animals. Can spread by food contaminants by the hands of a food worker, also can
cause disease in humans

Which of the following is one of the "big six" bacterial contaminants - answers -e.coli is
one of the big six bacterial contaminants

Hepatitis a is a highly infectious, and an infected person may not show symptoms -
answers -symptoms of hepatitis a may not show up for weeks after coming in contact
with the virus

Non-typhoidal salmonella - answers -can be caused by all poultry

E. Coli - answers -can be caused by ground beef

Hepatitis a and norovirus - answers -can be caused by contaminated water

Shigella spp. - answers -can be caused by potato salad

Which of the following can cause chemical contaminant - answers -acidic food stored in
some metal container can cause chemical contaminant

Physical contaminant can be caused by - answers -physical contamination can include
things like hair,fingernails,bandage, glass, metal shavings,staples, fishbones, dirt, and
bits of packaging

It is the manager's responsibility report to the local health department when - answers -
when two or more unrelated customers get ill after eating the same food the manager
has to report the outbreak to the proper regulatory agencies

Which of the following scenarios could result in allergen cross- contact - answers -
allergen cross contact is when food allergies like eggs and fish are transferred from one
food to another through direct or indirect contact

Common symptoms of allergic reactions to food are - answers -allergic reactions can
include hives, swelling, itching or a rash, tightening of the throat, shortness of breath,
abdominal cramping or diarrhea

Higher levels of this pathogen can be found in pimples, acne, skin wounds, and
inflamed skin. - answers -staphylococcus aureus can be easily transferred because it is
found in and on many people

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Exam (elaborations)

TAP SERIES LESSONS 1-14 FOOD SAFETY

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