Sanitation Certification Test UPDATED Actual Questions and CORRECT Answers
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Course
Sanitation Certification
Institution
Sanitation Certification
Sanitation Certification Test UPDATED
Actual Questions and CORRECT Answers
what must be your first concern? - CORRECT ANSWER- protecting the consumer
against illnesses caused by contaminated foods
what five factors should you focus on? - CORRECT ANSWER- 1. following good
personal hygiene pr...
Sanitation Certification Test UPDATED
Actual Questions and CORRECT Answers
what must be your first concern? - CORRECT ANSWER✔✔- protecting the consumer
against illnesses caused by contaminated foods
what five factors should you focus on? - CORRECT ANSWER✔✔- 1. following good
personal hygiene practices
2. using correct time and temperatures
3. preventing cross-contamination
4. use only approved suppliers
5. the condition of the food service facility
United States Department of Agriculture (USDA) - CORRECT ANSWER✔✔- has authority
over foods that are grown, produced or manufactured for sale outside the state of origin or
involving more than one state. specifically inspects and regulates all meat, poultry, and eggs
the federal government... - CORRECT ANSWER✔✔- regulates interstate commerce of food
and provides food safety recommendations for state and local health jurisdictions
Food and Drug Administration (FDA) - CORRECT ANSWER✔✔- inspects all food other
than meat, poultry and eggs. regulates food transportation across state lines
Food Code - CORRECT ANSWER✔✔- scientifically based set of codes recommended for
use by state and local health jurisdictions. it is NOT a law. based on feedback from reps. at
the Conference for Food Protection
Conference for Food Protection (CFP) - CORRECT ANSWER✔✔- reps. from academia, the
food industry, consumer groups, and state, local and tribal health jurisdictions
Centers for Disease Control (CDC) risk factors that are the focus of Active Managerial
Control: - CORRECT ANSWER✔✔- 1. purchasing food from unsafe sources
2. failing to cook food adequately
,3. holding food at incorrect temps.
4. using contaminated equipment
5. practicing poor personal hygiene
high risk populations for food borne illnesses - CORRECT ANSWER✔✔- young children,
elderly, people with weak immune systems, pregnant women
SOPs - CORRECT ANSWER✔✔- Standard Operating Procedures
what are the four types of microorganisms that cause food borne illness? (biological
contaminants) - CORRECT ANSWER✔✔- 1. Bacteria
2. Viruses
3. Parasites
4. Fungi
common food borne illness symptoms include: - CORRECT ANSWER✔✔- fever, tingling
of mouth, hands or feet, swelling of mouth or throat, nausea, abdominal cramps, vomiting,
diarrhea
biological toxins - CORRECT ANSWER✔✔- poisons created by some plants, animals
(especially fish), fungi, or bacteria. cooking temps. that destroy bacteria may have no effect
on toxins created by bacteria.
food allergens - CORRECT ANSWER✔✔- is the body's immune system reacting to a
particular food protein or ingredient found in certain foods
Eight Most Common Food Allergens that are the cause of 90% of food allergies ("Big Eight")
- CORRECT ANSWER✔✔- 1. Milk and dairy products
2. Egg and egg products
3. Fin fish
4. Shellfish (shrimp, lobster, crab)
5. Peanuts
, 6. Trees nuts (almonds, hazelnuts, walnuts)
7. Wheat
8. Soybeans and soy products
Common Allergy Attack Symptoms - CORRECT ANSWER✔✔- hives, swelling, itchy
rashes, tightening of the throat, shortness of breath, gastrointestinal distress. severe reactions
include loss of consciousness or death
Allergen Cross-Contact - CORRECT ANSWER✔✔- foods with sauces or marinades that
might have been prepared with one or more of the 8 known allergen foods
best way to avoid cross-contact - CORRECT ANSWER✔✔- 1. wash hands and change
gloves before preparing foods
2. wash, rinse, and sanitize any contact surfaces such as cookware, utensils, and equipment
before preparing food with any of the 8 major allergens
3. use special allergen preparation tools
4. designate one fryer for seafood, and the other for non-allergen foods
Food Adulteration - CORRECT ANSWER✔✔- when foods are altered to intentionally
debase or degrade the quality of the food. may also be considered adulterated if food is
misbranded, or if there is a lack of informative labeling.
A.L.E.R.T (FDA food defense program) - CORRECT ANSWER✔✔- A- Assure products are
from safe sources
L- Look: see that products are kept safe
E- Employees: know who is in your facility
R- Reports: keep food defense info. accessible
T- Threat: have a plan in case of suspicious activity or threats. notify law enforcement of any
suspicious activity.
reporting a food borne illness outbreak - CORRECT ANSWER✔✔- manager is responsible
for reporting an outbreak to the local health department. outbreak is defined as having two or
more unrelated people having similar symptoms after eating same food. if botulism occurs,
the manager must report even a single instance to the health dept.
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