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What type of food storage should be kept at 0 degrees F or lower?
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What step in the HACCP system analyzes whether critical limits are being met and things are being done right?
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Restaurant
Sanitation and Safety 2
| Question | Answer |
|---|---|
| What type of food storage should be kept at 0 degrees F or lower? | Frozen storage |
| What step in the HACCP system analyzes whether critical limits are being met and things are being done right? | Monitoring |
| Which federal agency sets standards for environmental quality? | EPA- Environmental Protection Agency |
| What is the term for a representative of a public health dept. who is professionally trained in sanitation and public health? | Sanitarian |
| What type of water heater is used in ware washing machines to raise water temperatures required for sanitizing? | Booster Heater |
| What disease is caused by a parasite that lives in the muscle tissue of pork and wild game? | Trichinosis |
| What term is used for biological, chemical, or physical substances that can be harmful when consumed in sufficient quantities? | Contaminants |
| What is the term for the path food takes through an establishment, from purchasing and receiving, through storing, preparing, cooking, holding, cooling, re-heating and serving? | Flow of food |
| What type of foodborne microorganism causes food to spoil, but typically does not cause foodborne illness? | Spoilage microorganism |
| What method of calibrating a thermometer is based on 212 degrees F? | Boiling Point Method |
| What procedure is used to remove food or other obstacles from the airway of a choking person? | Heimlich Maneuver |
| What is the term for a group of programs and procedures designed to control hazards throughout the flow of food? | Food Safety Management System |
| What illness is most often caused by eating a predatory tropical reef fish that has consumed a toxin? | Ciguatera |
| What process involves inspecting, accepting, or in some cases rejecting deliveries of goods and services? | Receiving |
| What alkaline detergents, often called degreasers, contain a grease solving agent? | Solvent Cleaners |
| In what phase of bacterial growth are bacteria first introduced to a new environment and their numbers are stable as they prepare to grow? | Lag Phase |
| What type of treatment is given to an injured person until emergency service or other health care providers can provide treatment that is more complete? | First Aid |
| What type of cleaner contains a scouring agent to scrub off hard to remove stains? | Abrasive |
| What type of poisons are produced by pathogens, plants, or animals? | Biological Toxins |
| What is the term for a disease-causing microorganism? | Pathogen |
| What type of graphic representation shows the movement of a menu item from the point when the ingredients are received to the moment the item is served to the customer? | Flowchart |
| What type of foodborne illness is generally associated with poultry and eggs? | Salmonella |
| What pest control device traps mice with glue and is also used to identify the type of cockroaches that might be present? | Glue Board |
| What organization develops and publishes standards for sanitary equipment design and certifies that equipment meet these standards? | NSF International |
| What serious foodborne illness is generally associated with improperly canned foods? | Botulism |
| What type of thermometer can measure the internal temperature of a food when the thermometer stem is inserted into the food? | Instant-read thermometer |
| What program uses prevention measures to keep pests from entering an establishment and control measures to eliminate any pests that do get inside? | Integrated pest management |
| What is the term for allowing food to remain too long at temperatures favorable to the growth of foodborne microorganisms? | Time-temperature abuse |
| What is the term for the situation that exists when pests overrun or inhabit an establishment in large numbers? | Infestation |
| What area of a professional kitchen should be kept at 50 degrees F to 70 degrees F with 50-60 percent humidity? | Dry storage |
| What packaging process involves removing air from a food package and replacing the air with gases, such as carbon dioxide and nitrogen, to help extend the shelf life of a product? | Modified Atmosphere |
| What are biological, chemical, or physical properties that might make food unsafe? | Hazards |
| What device is used to prevent the backflow of contaminants into a potable water system? | Vacuum breaker |
| What science based reference is written for retail food establishments by the FDA and describes how to prevent foodborne illness? | FDA Food Code |
| What chemical compounds remove food, soil, rust stains, minerals, or other deposits from surfaces? | Cleaning Agents |
| What type of thermometer measures the surface temperature of an item through the use of laser technology? | Infrared |
| What form of bacteria has a thick wall that protects it from adverse conditions, such as high and low temperatures? | Spore |
| What is another name for poisons produced by pathogens, plants or animals? | Toxins |
| What time-temperature-monitoring device attaches to a food shipment to determine if the product temperature has exceeded safe limits? | Time-temperature Indicator |
| What division of the United Nations determines whether vaccinations are required for travel to specific countries? | World Health Organization |
| In what stock rotation method are products shelved on their use-by or expiration dates so the oldest products are used first? | First-in, First-out- FIFO |
| What is a physical link allowing contaminants from wastewater sources to enter a potable water supply? | Cross-connection |
| What intestinal parasite causes mild to severe nausea, cramping, and diarrhea, and is associated with contaminated drinking water and runoff from farms or slaughterhouses? | Cryptosporidiosis |
| What small living things can be seen only with the aid of a microscope? | Microorganisms |
| What program involving seven steps helps to ensure the safety of food served? | HACCP plan |
| In what phase of bacterial growth does the number of dying bacteria exceed the number of growing bacteria? | Death Phase |
| What type of organism needs to live in a host organism to survive? | Parasite |
| What term describes having a negative bodily reaction to a particular food protein? | Food Allergy |
| In a HACCP system, what is the last step in the process used to confirm that critical points and critical limits are met? | Verification |
| What rules state how food must be handled in an establishment? | Warranty of Sale |
Created by:
kjstone
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