Food Safety PA Questions with Correct Answers Graded A+

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 - 90 says from sale of fish What is the minimum water temperature required at a hand-washing sink? - 100F, 38C How long should hand-washing be? - scrubbed with soap for at least 10-15 seconds, total 20 seconds SOP - Standard Operating Procedure HAACP - Hazard Analysis Critical Control Point Principles of HAACP - 1. 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 - Physical, chemical, biological Gastroenteritis - inflammation of the stomach and intestines Salmonella - can double in 20 min Botulism - paralysis, spreads to lungs and stops breathing Major food allergens - milk, eggs, peanuts, tree nuts, fish, shellfish, soy, wheat; must be labeled on packaging unless given an order or in natural state Cross-contact - an allergen touches another food, food touches a surface/utensil without cleaning Anaphylactic Shock - can't swallow or breathe, swollen lips/bluish, fatal, call 911, epi pen FARE - Food allergy research and education Sick food workers lead to - 65% of foodborne illness outbreaks in restaurants; 20% of all foodborn outbreaks; 35% of foodborne illness for barehand contact 30% of adults - have bacteria that cause staph Vomiting/Diarrhea - excluded until doctors note/24 hours since symptoms stopped Jaundice - excluded until doctors note and without Hep A & more than 7 days jaundiced Sore throat/fever - Excluded if serves susceptible population, restricted for general public, allowed with doctors note without strep throat Lesion with pus - restricted until bandaged; if on hands must have double barrier Food workers must report - noravirus, hep A, shigella, e coli, salmonella, nontyphoidal salmonella; can't serve susceptible population Norovirus, shigella, e coli - restricted, asymptomatic Norovirus - 48 hours, restrict 48 hours