Food Safety PA Questions And Correct Detailed Answers

How long must a manager selling raw, ready-to-eat fish that he obtained from the supplier, maintain a record of the written agreement from the supplier stating how the fish were raised and fed - Correct Answers90 says from sale of fish What is the minimum water temperature required at a hand-washing sink? - Correct Answers100F, 38C How long should hand-washing be? - Correct Answers scrubbed with soap for at least 10-15 seconds, total 20 seconds SOP - Correct Answers Standard Operating Procedure HAACP - Correct Answers Hazard Analysis Critical Control Point Principles of HAACP - Correct Answers1. Perform a hazard analysis, 2. Determine CCP, 3. Set critical limits, 4. Establish a monitoring system, 5. establish corrective actions, 6. establish verification procedures, 7. establish record-keeping procedures Food Hazard Types - Correct AnswersPhysical, chemical, biological Gastroenteritis - Correct Answersinflammation of the stomach and intestines Salmonella - Correct Answerscan double in 20 min Botulism - Correct Answersparalysis, spreads to lungs and stops breathing Major food allergens - Correct Answersmilk, eggs, peanuts, tree nuts, fish, shellfish, soy, wheat; must be labeled on packaging unless given an order or in natural state Cross-contact - Correct Answersan allergen touches another food, food touches a surface/utensil without cleaning Anaphylactic Shock - Correct Answerscan't swallow or breathe, swollen lips/bluish, fatal, call 911, epi pen FARE - Correct AnswersFood allergy research and education Sick food workers lead to - Correct Answers65% of foodborne illness outbreaks in restaurants; 20% of all foodborn outbreaks; 35% of foodborne illness for barehand contact 30% of adults - Correct Answershave bacteria that cause staph Vomiting/Diarrhea - Correct Answersexcluded until doctors note/24 hours since symptoms stopped Jaundice - Correct Answersexcluded until doctors note and without Hep A & more than 7 days jaundiced Sore throat/fever - Correct AnswersExcluded if serves susceptible population, restricted for general public, allowed with doctors note without strep throat Lesion with pus - Correct Answersrestricted until bandaged; if on hands must have double barrier Food workers must report - Correct Answersnoravirus, hep A, shigella, e coli, salmonella, nontyphoidal salmonella; can't serve susceptible population Norovirus, shigella, e coli - Correct Answersrestricted, asymptomatic Norovirus - Correct Answers48 hours, restrict 48 hours Shigella - Correct Answers7 days, restrict 3 days E coli - Correct Answers7 days, restricted 3 days Nontyphoidal Salmonella - Correct Answers30 days Hep A - Correct Answersjaundice 7 days or other symptoms without jaundice for 14 days, restricted 30 days Salmonella Typhi - Correct Answersdoctors note, restricted 14 days Contamination Response Plan - Correct Answerscontain and remove feces and vomit, clean, sanitize and disinfect contaminated surfaces, evaluate and throw away exposed food, use personal protective equipment Eggs must be - Correct Answersat least grade B Milk and milk products must be - Correct AnswersGrade A Cold food must be received at - Correct Answers41F Eggs must be received at - Correct Answers45F Frozen Food must be received at - Correct Answers32F Raw shellfish must be labeled with - Correct Answersname, address, #, containers smaller than 1/2 gallon best by/sell by date, larger than a gallon must have the date Shelf order - Correct AnswersReady to eat Raw whole meats Raw ground meats Raw poultry Cleaning - Correct Answersremoves dirt, grime, and pathogens with soap and water Sanitizing - Correct Answersuses chemicals or high heat to kill pathogens Dishes - Correct Answers1. Scrape food into garbage, 2. Scrub surface with warm water and detergent, , 4.Sanitize, 5. let items dry Parts per million - Correct AnswersNumber of milligrams of substance(sanitizer) per liter Clean in Place - Correct Answers1. turn off/unplug, 2. pre-clean, remove large articles, 3. remove small parts, clean and sanitize, 4. wash the equipment with detergent, 5. rinse the food to contact surfaces, 6. wipe with sanitize, 7. air dry, put back together, 8. sanitize food-contact surfaces touched FATTOM bacteria to multiply - Correct AnswersFood, Acidity(neutral), Time(10 min), temp (41-135), Oxygen, Moisture Fridges must be at - Correct Answers41f Use by date - Correct Answers7 days when food was thawed Thawing food takes - Correct Answers30 min per pound, no longer than 4 hours Poultry, stuffing with TCS, stuffed meats/pastas, previously cooked food - Correct Answers165 for 15 seconds Meats other than poultry that have been ground or mechanically tendered, eggs - Correct Answers155 for 15 seconds Whole meats other than poultry - Correct Answers145 for 15 seconds Roasts - Correct Answers145 for 4 minutes Hot held foods (fruits, veggies, ready to be cooked) - Correct Answers135 Hot held food must be - Correct Answers165F Hot TCS food must be - Correct Answers135F COld TCS food - Correct Answers41F Materials to sto pathogens - Correct Answers1. smooth, 2. durable, 3. non absorbant, 4. Easy to clean 6 inches above floor - Correct Answersto keep pests out 50 foot candles - Correct Answerssee 50 feet away in food prep areas 10 foot candles - Correct Answerswalk in fridges, food storage, dining areas 20 foot candles - Correct Answerseverywhere else Must have enough water - Correct Answersfood prep, hygiene, cleaning, and sanitizing Backflow - Correct Answerscould suck up water 1 inch