Sanitation Final Exam All Possible Questions and
Answers 2024 with complete solution
What does a foodborne illness outbreak consist of?
2 or more people have same symtoms
What are the high risk populations for foodborne illness and why?
Elderly and very young because they have weaker imunee symtopms
What are the CDV five most common risk factors for foodborne illenss?
Improper food holding, temp, improper cooking temp, poor hygiene, food from
unsafe source
What are the three types of hazards to food safety?
Bio, Chemical, and physical
What do pathogens need to grow?
Living host
What is TSC food?
Ready to eat foods
Which organisms are viruses?
Hep A and norovirus
What are bacteria?
Baciluis listeria Nontyoe salmonella shigegilla spp. staph.
What are parasites?
cryptospridium girairdi cyclosopra
Which illnesses are caused by toxins?
Shiga toxin producing e coli, baciluss most bacteria dihehrra
Which illness is caused by time temp abuse?
bacillus shigella listeria
Which illnesses are caused by cross contamination?
Non typ. samollna salmoneela typ
Which illnesses are caused by poor hygiene?
shigella spp staph.
Which illnesses are caused by unsafe sources?
vibro
Which foods are commonly associated with specific illnesses?
Poultry eggs meat fish shellfish ready to eat ,produce rice milk
Which illnesses share common prevention measures?
Handwashing cooking holding cooling reheating aprove suplisers
What are the 8 common food allergens?
Milk eggs shellfish nuts treenuts soy wheat fish
What are common symptoms of allergic reactions?
hives ichy throat nauesa vomtting
What can you do to prevent allergic reactions?
Describe dishes id ingrediants suggets items id allergen in order
What is cross contact?
Allergy touch one source to the next
What are some diseases that can be transmitted through food?
Nothing
What are some components of a good hygiene program?
hand washing corective action
, What are polices for employee illness?
What is the reporting policy?
What is the restriction vs exclusion policy?
return to work policy
must be symptom free for 24 hours and have doctor note
What are the big six foodbrne illnesses?
slmonella norovireus hep a shigella with e coli non typ salmonella
What is cross contamination?
Raw meat touching ready to eat surface
What are the different types of thermometers?
Termocoupe infared
How do you calibrate a thermometer?
Ice point or boiling point
When should food shipments be rejected?
When there is ice crystals or damaged packaging
What are shellstock tags and how long should they be kept?
When and where the shellfish was harvested and keep 90 days after last one was
sold
What is reduced oxygen packaging?
Vacumm packaging
What records are needed for raw or undercooked fish?
What is a consumer advisory?
Telling customers that you can get a foodborne illenes by consuming raw or
undercooked food
What are good refrigerated and dry tempeutres and practices?
How can food safely be thawed?
refrigerate runing water microwave cooking
Why are pooled eggs a concern
Can cause foodborne illeness
When are pasterized eggs required?
Which food prep practices require a variance?
Which food prep practice reqiure HACCP
Smoking food
What is the significance of the temperature 32?
Its freezing temp
What is the significance of the temperature 41?
fresh produce and poultry packed food
What is the significance of the temperature 45
Store shell eggs
What is the significance of the temperature 68?
What is the significance of the temperature 75?
What is the significance of the temperature 110?
What is the significance of the temperature 130-144?
What is the significance of the temperature 135?
fruits
What is the significance of the temperature 145?
seafood prokchops steak
What is the significance of the temperature 155?
ground meat or injected
What is the significance of the temperature 165?
Answers 2024 with complete solution
What does a foodborne illness outbreak consist of?
2 or more people have same symtoms
What are the high risk populations for foodborne illness and why?
Elderly and very young because they have weaker imunee symtopms
What are the CDV five most common risk factors for foodborne illenss?
Improper food holding, temp, improper cooking temp, poor hygiene, food from
unsafe source
What are the three types of hazards to food safety?
Bio, Chemical, and physical
What do pathogens need to grow?
Living host
What is TSC food?
Ready to eat foods
Which organisms are viruses?
Hep A and norovirus
What are bacteria?
Baciluis listeria Nontyoe salmonella shigegilla spp. staph.
What are parasites?
cryptospridium girairdi cyclosopra
Which illnesses are caused by toxins?
Shiga toxin producing e coli, baciluss most bacteria dihehrra
Which illness is caused by time temp abuse?
bacillus shigella listeria
Which illnesses are caused by cross contamination?
Non typ. samollna salmoneela typ
Which illnesses are caused by poor hygiene?
shigella spp staph.
Which illnesses are caused by unsafe sources?
vibro
Which foods are commonly associated with specific illnesses?
Poultry eggs meat fish shellfish ready to eat ,produce rice milk
Which illnesses share common prevention measures?
Handwashing cooking holding cooling reheating aprove suplisers
What are the 8 common food allergens?
Milk eggs shellfish nuts treenuts soy wheat fish
What are common symptoms of allergic reactions?
hives ichy throat nauesa vomtting
What can you do to prevent allergic reactions?
Describe dishes id ingrediants suggets items id allergen in order
What is cross contact?
Allergy touch one source to the next
What are some diseases that can be transmitted through food?
Nothing
What are some components of a good hygiene program?
hand washing corective action
, What are polices for employee illness?
What is the reporting policy?
What is the restriction vs exclusion policy?
return to work policy
must be symptom free for 24 hours and have doctor note
What are the big six foodbrne illnesses?
slmonella norovireus hep a shigella with e coli non typ salmonella
What is cross contamination?
Raw meat touching ready to eat surface
What are the different types of thermometers?
Termocoupe infared
How do you calibrate a thermometer?
Ice point or boiling point
When should food shipments be rejected?
When there is ice crystals or damaged packaging
What are shellstock tags and how long should they be kept?
When and where the shellfish was harvested and keep 90 days after last one was
sold
What is reduced oxygen packaging?
Vacumm packaging
What records are needed for raw or undercooked fish?
What is a consumer advisory?
Telling customers that you can get a foodborne illenes by consuming raw or
undercooked food
What are good refrigerated and dry tempeutres and practices?
How can food safely be thawed?
refrigerate runing water microwave cooking
Why are pooled eggs a concern
Can cause foodborne illeness
When are pasterized eggs required?
Which food prep practices require a variance?
Which food prep practice reqiure HACCP
Smoking food
What is the significance of the temperature 32?
Its freezing temp
What is the significance of the temperature 41?
fresh produce and poultry packed food
What is the significance of the temperature 45
Store shell eggs
What is the significance of the temperature 68?
What is the significance of the temperature 75?
What is the significance of the temperature 110?
What is the significance of the temperature 130-144?
What is the significance of the temperature 135?
fruits
What is the significance of the temperature 145?
seafood prokchops steak
What is the significance of the temperature 155?
ground meat or injected
What is the significance of the temperature 165?
