State Food Safety Exam with correct Answers |
Updated | Real Test Questions and Answers |
100% Correct (A+)
• Types of follow up to Policies -✓✓indirect (inspections or logs) or direct (observation)
• Hazard Analysis Critical Control Point (HACCP) -✓✓A type of food safety
management system. HACCP identifies major hazards at specific points within a food's
flow through the operation.
(more specific than active managerial control with food preparation and handling
processes)
• Benefits of HACCP & Active Managerial Control -✓✓-Manage product inventory
-Increase product quality
-Reduce product loss
-Increase profit
• 7 principles of HACCP -✓✓1. Conduct a hazard analysis
2. Determine the critical control points (CCPs)
- where hazards can be prevented, eliminated or reduced
3. Establish critical limits
-measurable or observable limit (time, temp, or acidity)
-each CCP must have a limit
4. Establish monitoring procedures
5. Establish corrective actions
6. Establish verification procedures
7. Establish record-keeping and documentation procedures
• HACCP documentation required -✓✓-Summary of Hazard Analysis
-HACCP plan
-Supporting documentations
-Records from plan operating
note: most important step if legally require to have a HACCP
• Physical hazards include -✓✓items that can choke, gag, cut, or injure customers
• Ways food can become unsafe -✓✓-Physical Hazards
-Chemical Hazards
-Biological Hazards
-Bacteria
-Viruses
, -Parasites
-Food Allergens
• What does bacteria need to grow/multiply? -✓✓Nutrients, moisture, comfortable temps
• Leading cause of foodborne illnesses -✓✓Viruses
• How viruses can affect safety of food -✓✓-multiply by invading living cells
-person contaminates food, does not multiply on food
• How parasites can affect safety of food -✓✓-cannot grow in food, but can be
transported in contaminated water or food
• 8 major food allergens -✓✓1. Milk
2. Eggs
3. Fish
4. Crustacean Shellfish
5. Tree Nuts
6. Peanuts
7. Wheat
8. Soybeans
• Reportable diseases -✓✓-Norovirus
-Hepatitis A
-Shigella
-E. Coli (Shiga-toxin-producing)
-Salmonella Typhi
-non-typhoidal Salmonella
• 4 Reportable Diseases that can be asymptomatic -✓✓-Norovirus
-Shigella
-E. Coli (Shiga-toxin-producing)
-non-typhoidal Salmonella
• Reportable diseases with the highest risks -✓✓-Hepatitis A
-Salmonella Typhi
• Reportable symptoms -✓✓diarrhea, vomiting, jaundice, sore throat with fever, certain
lesions and wounds
• Options if worker is sick -✓✓1. exclusion: not allowed to work
2.restriction: may not be allowed to work with food or clean food-contact surfaces
3.allowed to work
• Steps to take if worker has lesions/wound -✓✓Restrict unless properly bandaged
Updated | Real Test Questions and Answers |
100% Correct (A+)
• Types of follow up to Policies -✓✓indirect (inspections or logs) or direct (observation)
• Hazard Analysis Critical Control Point (HACCP) -✓✓A type of food safety
management system. HACCP identifies major hazards at specific points within a food's
flow through the operation.
(more specific than active managerial control with food preparation and handling
processes)
• Benefits of HACCP & Active Managerial Control -✓✓-Manage product inventory
-Increase product quality
-Reduce product loss
-Increase profit
• 7 principles of HACCP -✓✓1. Conduct a hazard analysis
2. Determine the critical control points (CCPs)
- where hazards can be prevented, eliminated or reduced
3. Establish critical limits
-measurable or observable limit (time, temp, or acidity)
-each CCP must have a limit
4. Establish monitoring procedures
5. Establish corrective actions
6. Establish verification procedures
7. Establish record-keeping and documentation procedures
• HACCP documentation required -✓✓-Summary of Hazard Analysis
-HACCP plan
-Supporting documentations
-Records from plan operating
note: most important step if legally require to have a HACCP
• Physical hazards include -✓✓items that can choke, gag, cut, or injure customers
• Ways food can become unsafe -✓✓-Physical Hazards
-Chemical Hazards
-Biological Hazards
-Bacteria
-Viruses
, -Parasites
-Food Allergens
• What does bacteria need to grow/multiply? -✓✓Nutrients, moisture, comfortable temps
• Leading cause of foodborne illnesses -✓✓Viruses
• How viruses can affect safety of food -✓✓-multiply by invading living cells
-person contaminates food, does not multiply on food
• How parasites can affect safety of food -✓✓-cannot grow in food, but can be
transported in contaminated water or food
• 8 major food allergens -✓✓1. Milk
2. Eggs
3. Fish
4. Crustacean Shellfish
5. Tree Nuts
6. Peanuts
7. Wheat
8. Soybeans
• Reportable diseases -✓✓-Norovirus
-Hepatitis A
-Shigella
-E. Coli (Shiga-toxin-producing)
-Salmonella Typhi
-non-typhoidal Salmonella
• 4 Reportable Diseases that can be asymptomatic -✓✓-Norovirus
-Shigella
-E. Coli (Shiga-toxin-producing)
-non-typhoidal Salmonella
• Reportable diseases with the highest risks -✓✓-Hepatitis A
-Salmonella Typhi
• Reportable symptoms -✓✓diarrhea, vomiting, jaundice, sore throat with fever, certain
lesions and wounds
• Options if worker is sick -✓✓1. exclusion: not allowed to work
2.restriction: may not be allowed to work with food or clean food-contact surfaces
3.allowed to work
• Steps to take if worker has lesions/wound -✓✓Restrict unless properly bandaged
