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Sanitation 1 Test

Enter the letter for the matching Answer
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1.
These people are at a higher risk for foodborne illness because their immune systems have weakened with age?
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2.
A man ate raw oysters and later became disoriented and suffered memory loss. Ehat illness was most likely the cause?
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3.
This should never be used to scoop ice.
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4.
Symptoms that are common to an allergic reaction to peanuts include these.
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5.
These are considered to be a TCS or a potentially hazardous food but you may not guess that they are.
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6.
Washing and rinsing a cutting board is not enough, what must we do to it last to make it sure it does not cause cross contamination?
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7.
Placing uncovered hot food in a freezer to cool it down is an acceptable method of chilling food. True or false?
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8.
What does PCO stand for?
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9.
You find that a food is below 135 degrees on a steam table and it has been there for four hours, what can you do?
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10.
These are not usually killed or destroyed by freezing temperatures.
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11.
You find that a food is below 135 and it has been there for two hours. What can you do?
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12.
True or False, Cooked vegetables are potentially hazardous / TCS foods.
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13.
What does TCS stand for?
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14.
The minimum internal temperature for ground beef and other ground meats is what?
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15.
In which situation does an employee need to be excluded. They have one of the following shigella spp, Vibrio vulnificus, clostridium perfringens, clostridium botulinum.
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16.
How many people must experience the same illness after eating the same food to be considered a foodborne outbreak.
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17.
Using a backflow-prevention device on a carbonated beverage dispenser will prevent what type of poisoning?
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18.
This microorganism is primarily found in hair, nose, and throats of humans as well as infected sores.
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19.
How long does the book say that you must wash your hands for?
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20.
Cooking eggs and poultry to the proper internal temperatures is the best defense to prevent this bacteria.
A.
The Elderly
B.
Diarrhea, shortness of breath, swelling of the feet.
C.
Pest control operator.
D.
toxic metal poisoning
E.
155 degrees for 15 seconds
F.
Glass
G.
You must throw it out and get new food.
H.
Staph, otherwise known as Staphlococcus Aureus.
I.
Molds
J.
False
K.
2 People.
L.
Temperature Control for Safety food. The old term is PHF or potentially hazardous food.
M.
In this case you can reheat the food to 165 for 15 seconds and then rehold the food.
N.
Sanitize it.
O.
20 seconds for the whole process
P.
True
Q.
Salmonella or Salmonellosis
R.
Bean sprouts.
S.
Shigella spp
T.
Amnesic shellfish poisoning
Type the Answer that corresponds to the displayed Question.
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21.
Cold holding equipment must be able to keep potentially hazardious food at what temperature or below?
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22.
This is the transfer of microorganisms from one food to another.
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23.
Clearing tables, taking out trash, handling chemicals for cleaning, are all examples of times when foodhandlers should do what?
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24.
What does PPM stand for?
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25.
This bacteria is usually associated with cereal crops.
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26.
This results when a person eats food containing pathogens, which then grow in the intestins and cause illness.
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27.
These typically do not support the growth of microorganisms.
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28.
If food-contact surfaces are in constant use, they must be cleaned and sanitized how often?
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29.
If using iodine as a sanitizer, what ppm range should it be set at in order to effectively sanitize?
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30.
Cooking will not destroy these in toxic wild mushrooms

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