NEHA CHAPTER 3 EXAM QUESTIONS AND REVISED ANSWERS (ALL ARE CORRECT)
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Course
NEHA
Institution
NEHA
NEHA CHAPTER 3 EXAM QUESTIONS AND REVISED ANSWERS (ALL ARE CORRECT)
What are the pest of concern for establishments? - Answer- cockroaches, weevils, beetles, moths, houseflies, ants, rats, mice, bats, and birds
Many pesticides must be applied by? - Answer- a licensed pest control operator
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NEHA CHAPTER 3 EXAM QUESTIONS
AND REVISED ANSWERS (ALL ARE
CORRECT)
What are the pest of concern for establishments? - Answer- cockroaches, weevils,
beetles, moths, houseflies, ants, rats, mice, bats, and birds
Many pesticides must be applied by? - Answer- a licensed pest control operator
Active Managerial Control - Answer- dictates that managers and operators must also be
held accountable for their operations
Most hazards can be controlled by focusing on what 5 risk factors? - Answer- 1)
verifiying safe food sources
2) cooking food to he required temperatures
3) preventing cross contamination
4) holding hot and cold food at their respective proper temperatures
5) ensuring food personal hygiene (handwashing and em. health)
How is the term "contamination" defined when used in connection with a communicable
disease? - Answer- Presence of pathogenic agents on a surface, article, or substance
What is the MOST common contributing factor to foodborne illnesses - Answer-
improper holding temperatures
Why are some foods classified as potentially hazardous? - Answer- they support rapid
growth of pathogenic microorganisms
Which food does not require refrigeration at 41 degrees F? - Answer- ultra-pasteruized
creamers (does include open container of garlic and oil, tofu, and sliced/cut melons)
What is the BEST means of inhibiting the growth of microorganisms in fresh meat? -
Answer- adequate refrigeration and cleanliness
What is the MAXIMUM accumulated time that potentially hazardous foods can safely be
exposed to the temperature danger zone? - Answer- 6 hours
If time only is used as a public health control, the MAXIMUM period of time
recommended by the FDA for potenially hazardous food to be held is? - Answer- 6
hours if the warmest part of the food item does not exceed 70 degrees F
, What is the MINIMUM period of time that the FDA recommends employees wash their
hands and arms up to the elbow? - Answer- 20 seconds
Unpasteurized eggs NOT intended for immediate service shall be cooked to? - Answer-
155 degrees F for 15 seconds
What is the usual mode of infection from Salmonella? - Answer- ingestion of
contaminated food
What is the source of scombroid poisioning? - Answer- histamines in the muscles of fish
All of the following are signs of spoiled fish EXCEPT? - Answer- elastic flesh
(signs are strong odor, grey gills, sunken eyes)
Which of the following shellfish are MOST liikely to cause illness? - Answer- oysters
(doesn't cause in crabs, shrimp, scallops)
The laboratory reports a positive coliform test that exceeds permissible limits on a bottle
of pasteurized milk. What does this indicate? - Answer- Improper bactericidal treatment
of the equiptment
What is te MOST effective practice for preventing trichinosis in people? - Answer- Be
sure that fresh pork is thoroughly cooked
A HACCP Plan is NOT required when? - Answer- cooling and reheating potentially
hazardous foods in bulk (does need it for smoking foods as a method of preservation,
ROP, and using food additives or adding other components to preserve food or render it
Non-PHF
What should NOT be done with food samples collected during a foodborne illness
investagation? - Answer- freeze (should refrigerate, seal, and label)
What is the PRIMARY requirement in designing a food service facility? - Answer-
cleanability
What is the MOST important rule of food stoage? - Answer- Follow the "First in, fist out"
rule
Insecticides/pesticides may be stored in all ways EXCEPT: - Answer- above the
dishwashing sink (stored in a metal locked cabinet, on the lowest shelf in the storage
room, and in the basement separate from food and other chemicals)
Hazard - Answer- any physical, chemical or biological property that may cause an
unacceptable consumer health risk
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