NEHA certified professional food manager

Which of the following is a term for an occurrence of two or more cases of the same symptoms after consumption of the same food?
foodborne disease outbreak
Which two are benefits of good food safety standards?
-reduced costs from food waste
-reduced costs from fines
Which of the following has recently become another reason to practice good food safety principles?
increase in media attention and coverage
What should you do for your staff to reinforce the importance of high food safety standards?
-Motivate them
-Offer resources and training
-Provide solid supervision
Which of the following best describes a food safety policy?
It should outline management’s responsibilities and should also be used to communicate standards to the staff
Which 3 should be included in a food safety policy?
-Personal hygiene, health screening and illness -reporting procedures
-Effective temperature control and monitoring practices
-Procedures for handling foodborne disease outbreaks
Which of the following best describes the concept of management?
-Getting activities completed efficiently and effectively with and through other people
True or false?
People, products and premises are all things that can be governed by food safety standards
TRUE
Which is the main objective of food safety training on food premises?
To improve working practices by changing staff behavior and attitude
What are the four stages of training?
Motivate
Teach
Supervise
Test
What are the three main types of contamination?
Botanical
Chemical
Biological
When may food be contaminated?
Before delivery
During preparation by employees with poor hygiene
After it is served to customers
Which is accurate about bacteria?
-The majority of bacteria are harmless
-Food poisoning bacteria are the most significant biological contaminant
What is true about spores produced by bacteria?
Spores are very difficult to kill
The acronym FAT TOM helps us to remember the variables that affect bacterial growth. What do the two T’s stand for?
Time
Temperature
______________
(Food
Acidity
Time
Temperature
Oxygen
Moisture)
At what temperature do food poisioning bacteria most rapidly multiply? (Temperature Danger Zone)
Between 41-135 degrees
Which bacteria cause a highly deadly foodborne illness?
Clostridium botulinum
Which of these is a main vehicle for virus transfer?
Clothing and equipment
Hand-contact surfaces
Food-contact surfaces
Which of these is NOT true with respect to mold?
Cooking always destroys mold
Which of these two statements are true concerning shellfish food poisoning?
The toxins have no odor and no taste
Illness sometimes results in death
All of the following are common causes of chemical contamination except for
Improperly canned food
What type of container should NOT be used to store acidic foods?
Metallic
In which two ways can a food handler chemically contaminate food?
Not washing hands properly
Not washing foods properly
What two warning signs should you look for to identify contamination at delivery?
Food not properly protected
Damaged packaging
Each of the following factors makes food preparation potentially hazardous except:
Cleaning the food preparation are too often
What is the main reason for having a good food safety program?
To prevent food contamination
What areas of your building should you maintain as part of your food safety program
Entrances and exits
The interior
The exterior
What areas of vulnerability does a good food safety program address?
People and buildings
What is a food allergy?
The body’s immune response to a food it mistakes as harmful
All of the following are common allergens except:
Rice
_________________
ARE ALLERGENS:
Milk
Eggs
Fish and shellfish
Tree nuts and peanuts
Wheat
Soy/soybeans
What is the most important reason for promoting good personal hygiene?
To reduce contamination hazards associated with people
What is the most common bacteria associated with people?
Staphylococcus aureus
Why should you use a colored bandage to cover wounds?
It can be easily seen if it falls into food
In which two cases should employees inform you of illness?
-When they or a household member have diarrhea
-When they have eaten a meal that caused food poisoning
An employeed would NOT have to notify the management of the following symptoms
A migraine headache
_______________________
DO REPORT:
An open wound that cannot be protected by a bandage
A sore throat with fever
Vomiting, diarrhea or jaundice
What is the maximum time you should wear a pair of gloves when doing the same task?
4 hours
When should food handlers wear their aprons?
In the food prep area
_________________________
DO NOT WEAR APRONS:
When taking out the trash
When entering the dining part of the restaurant
When visiting the restroom
What is the most important reason for wearing hair restraints?
They keep hair from falling in the food
Whom should you contact with questions about food safety policy?
Local regulatory agency
What is the most effective way to communicate your policies?
Write them down and share them with employees
All of the following are examples of TCS foods (PHFs) except:
sliced bread
________________
ARE TCS (PHFs):
Milk, milk products and eggs
Meat, poultry, fish, shellfish, and crustaceans
Sliced melons
What are two most important things to do when protecting food?
Prevent time-temperature abuse
Prevent cross-contamination
What are the three methods of cross-contamination?
Direct
Indirect
Drip
Which of the following is true regarding food safety and stock rotation?
All TCS (PHFs) and perishable foods should be checked daily
Each of the following statements is true regarding the proper storage of meat except
Meats can be used or sold up to three days past their use-by date
______________________________________________________
ARE TRUE

-Meat needs to be stored at 41 degrees or below
-Before storing and prepareing meat, ensure that it is firm and elastic and has a fresh odor
-Meat should be stored in its original packaging, or in clean and sanitized containers or airtight, moisture-proof wrapping

Employees can help ensure food safety during preparation by
-Minimizing the handling of food
-Using disposable clorths for wiping hands
-Following a “clean as you go” policy
Why is it so crucial to follow safe practices when thawing food?
Because dormant bacteria remain in frozen food and will start to multiply when the food’s temperature is raised
All but which of the following statements are true regarding previously cooked and cooled TCS foods (PHFs)?
Food that does not reach 165 degrees within two hours must be discarded

ARE TRUE

They must be rapidly reheated to an internal temperature of 165 degrees for 15 seconds within two hours

Food that does not reach 165 degrees within four hours must be discarded

Food that does not get cooled to 70 degrees within two hours must either be discarded or reheated to 165 degrees and cooled correctly

What are two food service controls that can be used to minimize the risk of contamination?
-Serve food quickly after cooking, cooling, or reheating
-Separate raw food and ready-to-eat food
What are two steps employees can take to protect against food service contamination?
-Practice good hygiene
-Minimize handling of food
Which of these is the most important concern with respect to the design of food premises?
A continuous workflow from delivery to service
Each of these is an example of suitable facilities for hand washing except
several choices of soap at each sink

ARE SUITABLE:

-Separate sinks for food handlers dealing with raw food
-Separate facilities for hand washing and for food washing
-Handwashing sinks close to the entrance of the food preparation area

Where are handwashing stations NOT required?
Break rooms

ARE REQUIRED

Restrooms
Dish-washing areas
Food preparation areas

According to the FDA Food Code, carpeting may be used in which of the following
Dining room
Which of these is an acceptable way to use non-drinking (non-potable) water?
Air-conditioning
What is the best way to prevent backflow from a cross-connection?
Air gaps
All kitchen equipment must be
Sanitized daily
Equipment not designed for food contact but used in food preparation areas should be
Smooth
Waterproof
Easy to clean and maintain
Which material may be used for serving food only if the utensil is a part of the uninterrupted process of cooking through service?
Cast iron
Which best describes the result of choosing the right thermometer to use?
Ensures that food is safe
What is the purpose of cleaning
To remove food residue, dirt and grease from surfaces
What is the term for the process of reducing microorganisms to a safe level?
Sanitizing
Which of the following statements is true about cleaning and sanitizing?
All equipment and surfaces need to be cleaned
When surfaces are in contact with time/temperature control for safety (potentially hazardous) foods, what is the maximum amount of time allowed between sanitzations?
4 hours
Each of the following statements is true regarding dishwashing machines except:
The machine should be cleaned at least once a week

ARE TRUE:

-The correct water temperature should be monitored and maintained
-Items placed in the dishwasher should be rinsed first
-The manufacturer’s operating instructions should be followed

For hot water sanitization, items should be immersed in water for 30 seconds at what temperature?
171 degrees
Which two of the following statements are true of CIP equipment?
-It should have sufficient access points to allow inspection
-It should be self-draining
What is the order of a typical CIP sequence?
Pre-rinse
Wash with detergent
Intermediate rinse
Sanitization
Air dry
What resource would you check for information about the hazards of a specific chemical and directions for safe use?
The MSDS
Cleaning schedules must clearly specify details regarding all the following except:
Who should be notified if a cleaning supply needs to be replinished

SHOULD SPECIFY:

What equipment should be cleaned
Which staff members are responsible for what tasks
When the cleaning should take place

A good pest control program will help prevent each of the following except:
Loss of customers and profits caused by selling poor quality food
What is integrated pest management (IPM)?
An approach to pest control in which a wide range of practices are used to prevent or solve pest problems
Which two practices does a successful integrated pest management (IPM) program balance?
Prevention and control
What are some ways that food pests can enter a building?
Through gaps or holes in the building
Brought in via food delivery
Brought in via a person
What are two things you should do when it comes to pest control?
Deny pests and adequate water supply
Deny pests an adequate food supply
What is one way customers can help minimize pests at outdoor dining areas?
Do not feed wildlife
Which pest has the least ability to spread disease
Ants
Which two are required for licensed PCOs?
-They must take and pass an exam administered by the state
-They must attend training on a continual basis
Each of the following is an advantage of using a PCO except:
Better positioning within the food industry
What is the best resource for additional information about a pesticide?
Material Safety Data Sheet (MSDS)
Which of these is the federal government’s “best advice” to minimize the incidence of foodborne illness?
FDA Food Code
Which agency is responsible for inspecting and grading domestic and imported food and food products derived from domesticated animals like cattle and chicken?
USDA
Which is NOT your responsibility with respect to government food safety regulation?
Finding out which inspectors are more lenient and dealing only with them

ARE YOUR RESPONSIBILITY:
-Becoming familiar with the agencies involved in the US food safety system
-Determining which federal, state, and local agencies regulate your establishment
-Obtaining copies of any regulations to which your establishment is subject

What does a flow diagram provide for hazard analysis?
A map of the sequence of steps or operations involved with a particular food item of process
What term describes specified values for control measures that eliminate or reduce hazards at CCPs?
Target levels
Which monitoring method would address staff understanding of the importance of CCPs, target values, and critical limits?
Competency testing
Whcih is the correct way to handle a product that falls outside critical limits (e.g. chicken held at 130 degrees)?
Destroy the product
What is the goal of establishing verification procedures?
To create a system that confirms that HACCP is working
What does a HACCP-based inspection focus on?
The control of hazards throughout the food flow
Which of these is NOT a best practice you should follow during an inspection?
Make sure the inspector knows when you disagree

ARE BEST PRACTICES

Accompany the inspector throughout the inspection
Take notes
Act professionally

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