Question: Potentially Hazardous foods

Answer: any food that supports the rapid growth of microorganisms

Question: Three thermometers used for measuring food temperature

Answer: Bi-metallic stem (0-220), thermocouple, thermistor(digital)

Question: Raw Shell Eggs Temperature

Answer: 45 F

Question: Smoked Fish Temperature

Answer: 38 F or below because of the bacteria Clostridium botulinum

Question: All Refrigerated Food except eggs/smoked fish Temperature

Answer: 41 F or below

Question: Reasons Canned Products Must be Rejected

Answer: dents in seams, swelling, severe rust, leakage or no label. Home-canned foods are unacceptable

Question: Vacuum Packaging of any food product in retail food establishment is

Answer: Prohibited by law unless special authorization is obtained through the Department of Health

Question: FIFO

Answer: First In First Out- used to implement date products

Question: All Food must be stored at least

Answer: 6 inches off the floor

Question: To Prevent Cross Contamination

Answer: raw food must be placed under cooked food

Question: Food for storage must be covered and stored in

Answer: Vermin-proof containers

Question: The Three Main Food Hazards

Answer: physical, chemical, biological

Question: Physical Hazards

Answer: glass fragments, metal etc.

Question: Chemical Hazards

Answer: pesticide, cleaning agents, prescription medicine

Question: Biological Hazards

Answer: bacteria, viruses, parasites and fungi

Question: Pathogenic bacteria

Answer: no change in appearance, taste or smell

Question: 4 phases of bacteria growth

Answer: Lag, Log, Stationary and Death

Question: the most rapid growth of bacteria

Answer: Log phase

Question: 6 factors that affect growth of bacteria

Answer: Food, Acidity, Temperature Danger Zone, Time, Oxygen, and Moisture (FATTOM)

Question: Viruses

Answer: cannot reproduce in food, rather they use food to get inside the body

Question: Hepatitis A and norovirus

Answer: 2 viruses that typically contaminate our food supply through fecal contaminated waters or food

Question: Trichinella Spiralis

Answer: food-borne parasite founded in under-cooked pork and can be eliminated by cooking pork to 150F for 5 minutes

Question: Anisaki Simplex

Answer: food-borne parasite found in marine fish

Question: Salmonella Enteritidis

Answer: associated with raw poultry and raw shell eggs

Question: How to avoid Clostridium Perfringes

Answer: rapid cooling, rapid heating, and avoid preparing foods

Question: Staphylococcal

Answer: food intoxication bacteria carried by human beings. It can be prevented by good personal hygiene and avoiding bare hands with ready-to-eat food.

Question: How to avoid E-Coli

Answer: cook hamburgers and ground meats at 158F

Question: Clostridium Botulinum

Answer: caused a disease called Botulism. This bacteria is associated with home-canned foods, swollen cans, smoked fish, garlic and il, and any foods in an anaerobic environment

Question: Ciguatera Intoxication

Answer: occurs during warn weather when red algae is eaten by small fish. Predators then eat the small fish. Humans become sick once they eat the predatory fish

Question: Scombroid Poisoning

Answer: occurs from eating certain fish with high levels of histamines due to time and temperature abuse

Question: 3 methods for defrosting frozen foods

Answer: refrigerate them, place under cold water, or microwave oven

Question: Poultry, stuffed meat and stuffing Temperature

Answer: 165 F

Question: Eggs, Fish, Shellfish, Lamb, and other meats Temperature

Answer: 140 F

Question: All hot foods stored in hot-holding unit must be held at

Answer: 140 F

Question: How to rapid cool foods

Answer: immersion in an ice-water bath with stirring, 4 inch swallow cooling pans with product depth of 1 and 2 inches, rapid chill unit, and cut solid foods to smaller pieces

Question: Hot foods placed in refrigerator

Answer: must be covered only if they completely cooled at a temp of 41 F or below

Question: Previously cooked and refrigerated foods must be served

Answer: by rapid reheating of 165 F in a stove or oven

Question: Air-breaks

Answer: must be provided in all culinary and pot/dish washing sinks

Question: Atmosphere Vacuum Breakers

Answer: must be installed in any equipment that has direct connection with potable water supply. Ex- ice machines, coffee machines, dishwashers

Question: Cross connection can be prevented

Answer: by installing hose-bib vacuum breaks

Question: all gas-fired water heaters must be installed

Answer: by a license plumber and must be monitored for back-drift

Question: Proper manual dish cleaning

Answer: wash, rinse, sanitize and air dry

Question: Hot water sanitizing

Answer: can be done by immersing utensils in water with a temp of 170F for at least 30 seconds

Question: 50 PPM Chlorine based sanitizing solutions

Answer: add 1/2 ounce of bleach to 1 gallon of water and used for soaking utensils

Question: bathrooms for patrons

Answer: must be provided if there are 20 seats or more in a dining area

Question: 100 PPM Chlorine based sanitizing solutions

Answer: add 1 ounce bleach and 1 gallon of water and used for wiping, spraying or pouring

Question: Wiping cloths

Answer: must be stored with solution strength of 50 PPM

Question: Rat droppings

Answer: are a critical violation

Question: Best method to eliminate flies and roaches

Answer: proper cleaning and sanitizing

Question: HACCP and 7 methods of this

Answer: Hazard Analysis and Critical Control Point. Identify hazard, determine critical control point, set up critical limits, monitor CCP, take corrective actions, verify system is working, and record keeping

Question: HACCP

Answer: it is a system of food safety, which is mainly concerned with control of harmful microorganisms

Question: CCP

Answer: citical control point- any point in the food flow where action must be taken to eliminate hazard

Question: if potentially hazardous food is left for 2 or more hours in the Temp Danger Zone

Answer: it must be discarded

Question: Artificial trans fat

Answer: increases LDL- the bad cholesterol, leading to heart disease. It is banned from all restaurant foods