Daltonvicky

Three food hazards - ANSWER Physical, chemical, biological Major food allergens - ANSWER milk, eggs, peanuts, tree nuts, fish, shellfish, soy, wheat Three types of food worker illness - ANSWER Symptomatic, asymptomatic, exposed Reportable symptoms - ANSWER vomiting or diarrhea, jaundice, sore throat and fever, lesion with pus The top six pathogens - ANSWER Norovirus, hepatitis A, shigella, E. coli, salmonella typhi, nontyphodial salmonella Norovirus- can return to work if - ANSWER...

Using food coloring to make ground beef appear fresher is a. Not allowed by the CDC. b. Not allowed by the regulatory authority. c. Allowed with a retail food license. d. Allowed if a HACCP plan is in place. - ANSWER -b. Not allowed by the regulatory authority. Freezing food keeps it safe because freezing a. Allows food to be stored for several years. b. Destroys chemical contaminants in food. c. Provides an easy way to transport raw food. d. Slows the growth of pathogens in food. - A...

How long is a Suffolk County Food Service Permit valid for? - ANSWER-1 year Who does the Food Manager's certificate belong to? - ANSWER-The individual completing the class Where must the Food Manager's certificate be posted? - ANSWER-Somewhere visible to your patrons How long is the Suffolk County Limited Food Manager's Certificate valid for? - ANSWER-3 years The Danger Zone refers to temperatures between...? - ANSWER-41 F- 140 F TCS Foods must be held under mechanical refriger...

Which step is essential in the success of any HACCP? - ANSWER -educate and train employees Prerequisite programs provide the _______ and _______ conditions required to produce safe food. - ANSWER -Environmental, operating The major elements of the FSMA can be divided into _______ key areas. - ANSWER -5 You should call the local regulatory authority when you run into which of the following problems? - ANSWER -Water service interrupted for more than two hours You can help prevent the s...

what should you do when taking a food order from customers who have concerns about food allergies - ANSWER Describe each menu item to the customer who ask, including any "secret" ingredients What temperature should the water be for manual dishwashing? - ANSWER Must be at least 110 F A food handler just finished storing a dry food delivery, which step was done correctly? - ANSWER Stored food away from the wall What should be done with food that has been handled by a food handler who ha...

Active Managerial Control - ANSWER -It is a system to create and implement food safety procedures Active Managerial Control is a 3-step process (Name each) - ANSWER -1. Create Policy 2. Train 3. Follow up Describe 'create policy' from the active managerial process - ANSWER -Create policy means: -Identify food safety risks -For each risk, create a Standard Operating Procedure (SOP) Describe 'train' from the active managerial process - ANSWER -Train means: -On the job traini...

What type of person is at high risk for food born illnesses? - ANSWER -Young children, elderly, people with weak immune systems Active Managerial Control focuses on the top five foodborne illness risk factors: - ANSWER -Purchasing food from an unsafe source, Failing to cook food correctly, Poor personal hygiene, Working with contaminated equipment, Holding food at incorrect temperatures What are the three food contaminants? - ANSWER -Biological, Physical, Chemical What does FATTOM stand...

4 high risk groups - ANSWER -pregnant/lactating women infants and children elderly people with impaired immune systems Foodborne infection - ANSWER -caused by eating food that contains living, disease causing microorganisms Foodborne intoxication - ANSWER -food containing toxins produced by bacteria and from chemical contamination 4 main sources of contamination - ANSWER -biological, physical, chemical, cross-contamination biological contaminants - ANSWER -bacteria, viruses, paras...

Table of Contents - ANSWER -Before You Begin Food Safety Introduction Be Clean, Be Healthy Keep it Cold, Keep it Hot Don't Cross Contaminate Wash, Rinse, & Sanitize Cook It & Chill It General Food Safety Equipment Selection & Maintenance Terminology Before You Begin Study Guide: About This Guide - ANSWER -This breakout guide is designed to supplement the Food Safety e-Learning module and help prepare you for certification. Here, we'll cover specific U.S. Food and Drug Administrati...

what should you do when taking a food order from customers who have concerns about food allergies - ANSWER -Describe each menu item to the customer who ask, including any "secret" ingredients What temperature should the water be for manual dishwashing? - ANSWER -Must be at least 110 F A food handler just finished storing a dry food delivery, which step was done correctly? - ANSWER -Stored food away from the wall What should be done with food that has been handled by a food handler who...