Download Learn2Serve Food Manager Certification 147 Questions and CORRECT Answers and more Exams Food science in PDF only on Docsity!
Learn2Serve Food Manager
Certification 147 Questions and
CORRECT Answers
Thawing food can be part of the cooking process if - ✔️cooked to the requirements of the FDA food code Foodborne Pathogens easily transmitted through food - ✔️Salmonella, Shigella, Norovirus, E Coli, Hepatits A, Clostridium Botulinum Salmonella - Cause - ✔️Can be found on any food item exposed to animal waste Salmonella - Infection - ✔️immediate, develops within 12-72 hours and lasts 4-7 days Salmonella - Symptoms - ✔️food poisoining Salmonella - Prevention - ✔️avoid cross contamination, maintain personal hygiene, clean workspaces, cook foods properly Shigella - Cause - ✔️Pests or human-to-human by infected feces. Shigella is a bacteria found in the digestive tract of humans Shigella - Infection - ✔️develops within 2-3 days of exposure Shigella - Symptoms - ✔️loose, watery stool. Dysentery in severe cases Shigella - Prevention - ✔️may spread to others through contaminated stool up to 4 weeks after symptoms have passed Norovirus - Cause - ✔️food items or water sources contaminated with infected feces or fluids Norovirus - Infection - ✔️sudden onset, 1-2 days, extremely contagious Norovirus - Symptoms - ✔️gastroenteritis or "stomach flu"
Norovirus - Prevention - ✔️can be infectious three days - two weeks after recovery E.Coli - Cause - ✔️Poor processing and handling of food that has been contaminated (i.e. manure- based fertilizers). Bacteria found in digestive tract of humans, most strains harmless. E. Coli - Infection - ✔️develops within 3-4 days E. Coli - Symptoms - ✔️bloody diarrhea, severe cases cause blood problems and kidney failure E. Coli - Prevention - ✔️proper handling and cooking to safe temperatures, proper hand washing after restroom, proper fruit and veg washing Hepatitis A - Cause - ✔️raw or undercooked shellfish harvested from polluted waters, other infected individuals, cold cuts, fresh squeeze juices, raw fruits and veg, water contaminated with sewage Hepatitis A - Infection - ✔️sudden onset, lasts less than two months Hepatitis A - Symptoms - ✔️fever, nausea, loss of appetite, abdominal discomfort, dark urine, jaundice Hepatitis A - Prevention - ✔️Proper sanitation, personal hygeine, water treatment with chlorination, heating to 185 degrees for one minute Clostridium botulinum - Causes - ✔️occurs in badly packaged or damaged canned and vacuum-sealed foods including canned vegetables Clostridium botulinum - Infection - ✔️onset 4-6 hours, targets the nervous system and may cause permanent damage if not treated immediately Clostridium botulinum - Symptoms - ✔️Botulism, neurotoxicity - double vision, inability to swallow, speech difficulty, progressive paralysis of respiratory system, can be fatal Clostridium botulinum - Prevention - ✔️canned and packaged items are in good condition upon receipt, even small dents can be potentially dangerous (best to return to vendor) Food spoilage is caused by -
What is Sterilization & Canning? - ✔️a type of heat preservation, which heats foods at high temps for a long enough time to destroy all organisms and foods often lose quality - canned foods High Risk foods include: - ✔️protein rich, moist and at room temperature; "Ready-to-Eat" foods Frozen foods enter the danger zone when - ✔️Thawing - ice crystals may remain in the center of large foods not thawed properly When is it unsafe to thaw frozen foods? - ✔️At room temperature You may only microwave foods to thaw safely if - ✔️foods are cooked immediately afterwards You may thaw foods in the refrigerator at what temperature? - ✔️colder than 41 degrees F How can you thaw food using running water? - ✔️Submerged under running water at or below 70 degrees F Hot food should be cooled between what temps for what amount of time to be considered safe? - ✔️first between 135 - 70 degrees F within 2 hours, then from 70 - 41 degrees F within the next 4 hours What are methods of cooling hot food? - ✔️In a blast chiller, dividing food into smaller or thinner portions and/or smaller containers, dividing into shallow pans 2-3 inches deep What is the safest way to reheat food? - ✔️Reheat to at least 165 degrees for 15+ seconds; only reheat once What is the method of holding and reheating TCS foods not intended for immediate consumption? - ✔️hold at 135 degrees or above, reheat to at least 165 degrees, rapidly cool and refrigerate or hold at 41 degrees or less for no longer than 2 hours The maximum amount of time foods can be held without a temperature control is - ✔️four hours When should you check temperature of TCS foods? - ✔️at receipt of delivery, towards end of cooking or reheating, toward the end of thawing, frequently during hot/cold holding, once of the actual freezer Employees cannot eat in the prep area but they can drink only if - ✔️from containers with both a straw and lid Food employees should wear clothing of what color and without what two things? -
✔️light color; without buttons and buckles All poultry products should come from facilities inspected by the - ✔️USDA How must raw shell eggs be received at a food establishment? - ✔️in refrigerated equipment at a temp of 45 degrees or less Food must be stored at what level above the floor? - ✔️at least 6 inches off of the floor Raw foods must be stored above or below ready-to-eat foods? why? - ✔️below to avoid contamination Using the FIFO principle, how should foods be stored? - ✔️foods with the longest shelf life below foods with short shelf life What is the ideal temperature to store dry foods? - ✔️between 50 and 70 degrees F What is the keep time and temp of Ready-To-Eat foods that are not frozen? - ✔️no longer than 7 days at 41 degrees F or less Sanitization can be achieved by what two methods? - ✔️heat or chemicals What is the method for sanitizing with hot water? (think jacuzzi) - ✔️submerged in water at a minimum of 171 degrees F for at least 30 seconds What is the method for sanitizing with steam? (think dishwasher) - ✔️steam at least 200 degrees F applied for a minimum of 5 seconds Items must be allowed to fully _____ after a method is applied in order to be considered sanitized. Do not _____ after items have been sanitized. - ✔️air dry, rinse Chemicals used for sanitization must meet requirements by what two regulatory bodies? - ✔️FDA food code and OSHA (limits for gases dissolved in solutions) When should surfaces be cleaned and sanitized? (5 different times) - ✔️before using the equipment, when switching to another type of food, every four hours if in constant use, immediately after use, at the end of the shift If in constant use, surfaces should be cleaned and sanitized at least how often? - ✔️every 4 hours What are the three main types of chemical sanitizing compounds approved for use on food premises? - ✔️1) Chlorine, 2) Iodine, 3) Quaternary Ammonium (Quats)
Wiping a surface with a dry disposable towel using a spray bottle containing pre- mixed sanitizing solution alone... - ✔️does not constitute proper cleaning and sanitizing of food contact surfaces required by the food code HACCP stands for - ✔️Hazard Analysis Critical Control Point system What is the goal of the HACCP system? - ✔️to streamline food safety practices, provides the best security against contamination (biological, chemical and physical) What 5 tasks must be completed prior to developing a HACCP system? - ✔️1) Assemble a team, 2) Describe the food products and method of distribution, 3) Describe the intended use and consumers of the product, 4) Develop a Flow Diagram which briefly describes the steps in the process, 5) Verify the Flow Diagram Who should not develop the HACCP team alone? - ✔️Experts outside of the organization What are the 7 principles of the HACCP plan? - ✔️1) Conduct a hazard analysis, 2) Determine the CCPs (critical control points), 3) Establish Critical Limits, 4) Establish Monitoring Procedures, 5) Establish Corrective Actions, 6) Establish Verification Procedures, 7) Establish Record-Keeping and Documentation Procedures What are four possible hazards that might be analyzed during the first step of the HACCP plan? - ✔️Ingredients and raw materials, steps in the process, product storage and distribution, final prep and use by the consumer What are the two main stages of the Hazard Analysis step during the development of the HACCP system? - ✔️Hazard Identification - lists all possible hazards (bio, chem, phys, or historically health-related adverse effects of the product) and Hazard Evaluation - rates the severity of the hazard and likelihood of occurrence What is the main focus of the initial Hazard Analysis? - ✔️Safety, not quality Critical Control Points, or CCPS, are defined as - ✔️potential hazards that can be prevented, eliminated or reduced to acceptable levels What must be applied at each CCP? - ✔️A control measure based on the facility layout, equipment used, ingredients and processes Refrigeration of a pre-cooked food to prevent hazardous microorganisms from multiplying is an example of what staged in the HACCP system? -
✔️Critical Control Point When, during the HACCP development process, might a decision tree be used? - ✔️When determining the CCPs note it may not be substituted for expert knowledge What is the purpose of establishing critical limits during the development of the HACCP system? - ✔️to set the minimum standards for processes (i.e. max or min value to which a hazard parameter must be controlled) Control Limits must ______, _______, or ______ the occurrence of the food safety hazard. They must be _________ based. - ✔️prevent, eliminate or reduce. Scientifically "All employees must wash hands under soapy water for a minimum of 10 seconds before rinsing and drying" is an example of what? What is the Critical Control Point?
- ✔️A Critical Limit, Handwashing Tracking the operation to ensure food safety and identifying if there is a trend toward loss of control is the purpose of what stage in the HACCP system? - ✔️#4) Monitoring Procedures Workers following a planned sequence of observations or measurements is a form of ______, where the goal is to asses if _______ is under control? - ✔️monitoring, CCP Monitoring Procedures should provide written documentation for use during what later step? - ✔️Verification Establish Corrective Actions requires what three steps? - ✔️1) determine and correct the cause of non-compliance - including who is responsible for implementing the corrective action, 2) determine the disposition of the non-compliant product, 3) record the corrective actions that have been taken Deciding how often the entire HACCP system will be checked for flaws and efficiency is a part of what stage? - ✔️#6) Establishing Verification Procedures ________ Procedures validate that the plan is accurate and the HACCP system operates according to plan. - ✔️Verification Who should validate that the Verification Procedures are scientifically sound and that all hazards have been identified? - ✔️Outside experts, such as an unbiased independent authority, can also include individuals internal to the food operation The final stage of the HACCP system should include what four components? -
Fresh fish must be received at what temperature? - ✔️41 degrees F or lower What is the best way to thaw frozen fresh to maintain quality? - ✔️gradually overnight in the refrigerator If you must thaw frozen fish quickly, what is the best method? - ✔️immerse plastic bag in cold water for about an hour, stop the defrost cycle while the fish is icy but pliable Cooked seafood should NOT be kept unrefrigerated or unfrozen for what length of time? - ✔️2 hours Anne has been asked to receive the food order at the loading dock from the restaurant's food distributor. What is a good idea for Anne to have with her before she meets the delivery person? - ✔️An apron to keep her clothes clean In order for pests to feel comfortable and survive well in a food facility they need access to - ✔️warmth and shelter The most important and most effective way to control pests in a food establishment is to - ✔️keep the facility clean If a health inspector comes for a health inspection and there is no manager present, the employee on duty should - ✔️allow the inspector to come in and do the inspection What is the best kind of cleaning agent to use for cleaning burned-on grease? - ✔️Abrasive cleaner During an inspection, health inspectors will sometimes ask employees questions. They do this because they want to know - ✔️if the employee is properly trained The CDC has identified five contributors to foodborne illness. What are the top five contributors? - ✔️1) improper hot/cold holding, 2) improper cooking temps, 3) dirty and/or contaminated utensils and equipment, 4) poor employee hygiene, 5) food from unsafe sources If all proper hand washing steps are followed, how long should the entire process take? - ✔️at least 20 seconds A food handler's duties regarding food safety include all of the following EXCEPT - ✔️Periodically test food for illness causing microorganisms.
Corrective action needs to be taken immediately if you see a food handler. - ✔️Using hand sanitizer instead of washing their hands. What situation requires local regulatory authority to be contacted immediately - ✔️water service interrupted for 2 hours Creation of which of the following quality programs is a management responsibility? - ✔️Assurance What bacteria does not cause food borne illness? - ✔️Acidophilus milk Which one of the following food contaminations is usually associated with undercooked chicken? - ✔️Salmonella Which of the following food contaminations is best prevented by cooking to safe temperatures? - ✔️E. Coli Which method has the most continuous effect in promoting prevention of food contamination? - ✔️Educating employees about clean, responsible, and legal food handling. Food preservation does not prevent - ✔️the growth of microorganisms Reheated food items must be heated for a minimum of 15 seconds to at least - ✔️165 degrees F According to the Food Code, proper food labels should NOT contain - ✔️The date that frozen preparation-needed foods are to be consumed Effective ventilation systems - ✔️Maintain proper humidity To reduce dramatically all potential contamination, the most highly critical training for all employees is - ✔️personal hygeine Prerequisite programs are the ______ of a successful HACCP system - ✔️foundation When deigning a diagram of the work flow process, it is important that the diagram be - ✔️employee training Effectiveness of a HACCP system depends on - ✔️regular verification activities
