Knowledgeispower1

The three types of hazards that make food unsafe - Answers-biological, chemical, and physical Bacteria, viruses, parasites, and fungi that cannot be seen, tasted or smelled are known as - Answers-Pathogens A food handler spills sanitizer into the fryer and then lets its soak into the grease. What type of hazard is this - Answers-Chemical A food handler cleans dirty dishes using hot water and then puts them away with the rest of the clean dishes. This is an example of - Answers-poor clea...

Maximum acceptable receiving temp. for fresh beef - Answers-41 degrees warmest acceptable receiving temp. for eggs - Answers-45 degrees Max internal temp. for cold TCS food to be held - Answers-41 degrees 50 - 70 degrees - Answers-temp. for dry storage rooms 135 degrees - Answers-minimum internal temp. for hot TCS food to be held. 155 degrees - Answers-minimum internal cooking for ground beef 165 degrees - Answers-minimum internal cooking temp. for stuffed pork chops 165 deg...

1.1 What is a foodborne-illness outbreak? A. When two or more food handlers contaminate multiple food items B. When an operation serves contaminated food to two or more people C. When two or more people report the same illness from eating the same food D. When the CDC receives information on two or more people with the same illness - Answers-C. When two or more people report the same illness from eating the same food 1.2 Which is a ready to eat food? A. Uncooked rice B. Raw deboned ...

The purpose of food safety management system is to - Answers-prevent foodborne illness by controlling risks and hazards A manager's responsibility to actively control risk factors for foodborne illnesses is called - Answers-Active managerial control A manager asks a chef to continue cooking chicken breasts after seeing them cooked to an incorrect temperature. This is an example of which step in active managerial control? - Answers-Corrective action A manager walks around the kitchen ev...

Foodborne illness - Answers-Illness carried or transmitted to people by food. Foodborne-illness outbreak - Answers-An incident in which two or more people experience the same illness symptoms after eating the same food. An investigation is conducted by the state and local regulatory authorities, and the outbreak is confirmed by a laboratory analysis. Contamination - Answers-Presence of harmful substances in food. Some food safety hazards occur naturally, while others are introduced by huma...

Which food item has been associated with Salmonella Typhi? - Answers-Beverages What symptom requires a food handler to be excluded from the operation? - Answers-Jaundice Which is an example of physical contamination? A. Sneezing on food. B. Touching dirty food-contact surfaces C. Bones in fish. D. Cooking tomato sauce in a copper pan. - Answers-C. Bones in fish What practice is useful for preventing Norovirus from causing foodborne illness? - Answers-Correct Handwashing What c...

Contamination - Answers-Presence of harmful substances in food. - pathogens, chemicals, physical objects Biological - Answers-Pathogens (viruses, parasites, fungi, and bacteria) Toxins from plants, mushrooms, and seafood *Responsible for most food borne illness* Chemical - Answers-Food service chemicals like cleaners, sanitizers, and polishes. Physical - Answers-Foreign objects such as metal shavings, staples, and bandages. Glass, dirt, etc... Natural objects like fish bones. ...

One way for managers to show that they know how to keep food safe is to - Answers-become certified in food safety What is the purpose of a food safety management system? - Answers-to prevent food bourn illness by controlling risks and hazards which are three components of active managerial control? - Answers-identifying risks, taking corrective action, and managerial oversight a manager periodically accesses her active managerial control program to see if it's working. This is an examp...

Garbage containers used by a business should be - Answers-waterproof, easy to clean, leak-proof, and durable A container of chicken salad is held at 41° with a prep date of December 17th. On December 23rd, the chicken salad should be - Answers-discarded Which food items provide an ideal environment for pathogen growth - Answers-uncooked rice Which of these is created to identify food safety risks throughout the flow of food - Answers-Hazard Analysis Critical Control Point What is th...

Who has the higher risk of foodborne illness? - Answers-Elderly people Parasites are commonly associated with: - Answers-seafood Ciguatera Toxin is commonly found in: - Answers-amberjack What is a TCS Food? - Answers-Baked potato Metal shavings are which type of contaminant - Answers-Physical What should foodservice operations do to prevent the spread of hepatitis A? - Answers-Exclude staff with jaundice from the operation To wash hands properly, a food handler must first - Ans...