Food Safety Exam 4 Review Questions And Answers All Correct

What is required on Food Label? - Correct Answers-Name of the food -Net quantity of contents -Nutrition Labeling -Health Claims (optional) FDA - Correct AnswersMost Packaged foods Responsible for ensuring that foods produced domestically and imported are properly labeled Laws: 1)Federal Food, Drug and Cosmetic Act 2) Fair Packaging and Labeling Act FSIS (USDA) - Correct AnswersMeat, poultry, some eggs Federal Food Drug and Cosmetic Act (FD&C) - Correct AnswersRegulations aimed at ensuring that foods are: -safe -pure -wholesome -produced under sanitary conditions Fair Packaging and Labeling Act (FPLA) - Correct Answers-Requires identification of food -Prevents consumer deception with respect to identification of ingredients Misbranded Foods - Correct Answersrefers to falsely or misleadingly packaged food Accidental Phenylketonuria (PKU) - Correct AnswersA rare condition in which a person is born without the ability to breakdown the amino acid phenylalanine. If in contact with phenylalanine, brain damage Adulterated Foods - Correct AnswersThe deliberate addition of inferior or cheaper material to a food product, usually for profit gains -Addition of prohibited substances -Substituting a cheaper product Food Allergen Labeling and Consumer Protection Act - Correct AnswersAmendment to FD&C to help consumers avoid exposure to the 8 leading causes of food allergies: Milk, Eggs, Fish, Crustacean Shellfish, Tree nuts, Wheat, Peanuts, Soybeans ____ Products are the most frequently recalled type of food - Correct Answersbakery ___ is the most common undeclared allergen - Correct Answersmilk Federal Trade Commission (FTC) - Correct Answers-Enforces various laws regarding marketing practices for foods -Enforces various laws regarding advertising of foods -Ruling can involve misleading claims on foods What foods are required to have safe handling instructions? - Correct Answers-Raw meat and poultry -Partially cooked meat and poultry -Eggs Sell-by date - Correct Answersthis date tells the store how long to display the product for sale Best used by/ before date - Correct Answersrecommended for best flavor or quality Use by date - Correct Answerslast date recommended for peak quality Florida requires dates on ___ and ____ - Correct Answersdairy and shellfish Hazard Analysis Critical Control Point (HACCP) - Correct Answers-Helps food mangers identify and control potential problems before they happen - The best method for ensuring food safely - Follows the flow of food to identify and prevent problems The ___ has the authority to block the importation of foods if the producers do not adhere to a HACCP plan - Correct AnswersFDA 7 principles of HACCP - Correct Answers1. Hazard analysis 2.Identify the critical control points (CCPs) in foo preparation 3. Establish critical limits (thresholds) which must be met at each identified CCP 4. Establish procedures to monitor CCPs 5. Establish the corrective action to be taken when monitoring indicates that a critical limit has been exceeded 6. Establish procedures to verify that the HACCP system is working 7. Establish effective record keeping that will document the HACCP system Hazard Analysis - Correct Answers-Begins with a thorough review of menu items to identify potentially hazardous foods -Biological, chemical and physical hazards -Provide a logical basis for determining which hazards are significant and must be addressed in the HACCP plan Favors that influence an establishment's risk of food-borne illness - Correct Answers-type of customers served -types of food on the menu -nature of the organisms -past outbreaks -size and type of food production operation -extent of employee training Preventive measures to take after hazard identified - Correct Answers-controlling the temperature of food -cross contamination control -good personal hygiene practices Most commonly used CCPs - Correct Answerscooking cooling reheating hot- or cold- holding Critical Control Point (CCPs) - Correct Answersan operation in the flow of food which will prevent, eliminate, or reduce hazards to acceptable levels Controlling the ___ of food products throughout the flow of food is the most essential preventive measure for ensuring a safe food - Correct AnswersTemperature Critical limit thresholds - Correct Answers-Established to effectively block biological, chemical and physical hazards. -Must be easily measured or observed -Ex: Time, temperature, water activity, pH ____ and _____ are key to the successful implementation of a HACCP program - Correct AnswersEducation and Training Food Safety and Modernization Act (FSMA) - Correct Answers-Signed in 2011 -created a new provision known as HARPC HACCP is required by many but not all food facilities. In contrast, ______ is required but nearly all food facilities - Correct AnswersHARPC Hazard Analysis and Risk-Based Preventative Controls (HARPC) - Correct Answers-Identify food safety and adulteration risks -Implement controls to minimize risks -Verify that controls are working -Design and implement corrective actions -Document all aspects of plan _____ guidelines are uniform, all others must be at least as stringent as ___ law - Correct AnswersFederal Food establishments may be subject to ___, ____, and ___ food safety codes - Correct Answerslocal, regional, state Who can issue a permit to operate? - Correct AnswersA Local regulatory agency True or False Permits are transferable between establishments and from one owner to another - Correct AnswersFalse True or False Any significant changes to an establishment requires issuing a new permit - Correct AnswersTrue True or False Food producers are not required to register with the federal government - Correct AnswersFalse They have to because of the Patriot Act (Public Health Security and Bioterrorism Preparedness and Response Act of 2002) Types of establishments that are licensed under local health department - Correct AnswersSchools Adult day cares Assisted living Detention facilities Civic & Fraternal organizations Bars/ Lounges Theaters Regulated by the Department of Business and Professional Regulation - Correct AnswersRestaurants Hotels Food Trucks Regulated but the Department of Agriculture and Consumer Services - Correct AnswersGroceries Convenience Stores Regulated by the Department of Children and Families - Correct AnswersDaycares Regulated by the Agency for Healthcare Administration - Correct AnswersHospitals Nursing homes A ________ approach is used for food safety inspections - Correct AnswersRisk-based - Pose the greatest risks inspected more often Factors that effect the frequency of inspections - Correct Answers- quality of meals served - type of foods served (Potentially hazardous ) - Amount of Preparation -Population served -Critical violations observed How many Stages are there for inspections? - Correct Answers3 stages Phase 1 - Correct AnswersPre-inspection conference and review of previous inspections Phase 2 - Correct Answersthe inspection itself Phase 3 - Correct AnswersPost-inspection conference including the results of the inspection True or False The state of Florida uses a grading system for inspections that restaurants are required to post. - Correct AnswersFalse New York Food Safety Inspections Focus - Correct Answers-Food and supplies -Personal hygiene and employee health -Temperatures of food and food-holding equipment -Cleaning and sanitizing procedure -Equipment and utensils -Water supply and waste disposal -Pest control What happens if a critical violation is discovered during inspection? - Correct AnswersCorrective action must be taken immediately Once violations are addressed, most restaurants reopen Florida Department of Agriculture and Consumer Service (FDACS) - Correct AnswersInspects agricultural products in Florida Must use criteria at least as stringent as those used by FDA and USDA for agricultural products "Fresh From Florida" Tomato produced in Florida is regulated by: - Correct AnswersFlorida Department of Agriculture and Consumer Affairs Tomato then shipped to ConAgra Plant is regulated by: - Correct AnswersDepartment of Transportation Tomato processed and packaged is regulated by: - Correct AnswersFDA Packaged tomato shopped to Moe's Southwest Grill is regulated by: - Correct AnswersDepartment of Transportation Tomato at Restaurant is regulated