CDM Sanitation & Safety
Grading is.... - correct answer-a voluntary process providing a descriptive term or
number to designate quality. It refers to visual appearance, color, size, marbling, and
uniformity.
Shellfish identification tags are... - correct answer-special labels that can be used to
trace a product such as oysters, mussels, clams, back to the source in the event that
illness occurs. They must be kept for 90 days.
An approved source is... - correct answer-one that is inspected and has appropriate
HACCP procedures in place.
Inspection is... - correct answer-a mandatory process that addresses
wholesomeness and safety of fresh meats, dairy products, and produce.
What agency inspects meats, poultry, and eggs? - correct answer-The U.S.
Department of Agriculture (USDA)
Aerobic means.... - correct answer-that a product requires oxygen to survive; this
relates to most spoilage microorganisms.
Modified atmosphere packaging is.... - correct answer-a type of packaging that
extends the life of the product by maintaining a reduced oxygen environment, thus
trying to stave off aerobic microorganisms
Time/temperature indicator (TTI) strip is... - correct answer-a smart label that shows
the accumulated time and temperature history of a product. The strip changes color
if the product is outdated or has been temperature abused.
Ultra High Temperature (UHT) Processing are... - correct answer-products treated by
flash sterilization and then packed into sterilized, airtight containers. Think shelf
stable milk.
FIFO stands for.... - correct answer-First in, first out. A storage method to assure that
older products are used first
How far should dry storage items be stored above the floor? - correct answer-6
inches above tje floor on clean, slatted shelving
What temperature should your dry storage be? - correct answer-50 degrees F to 70
degrees F
, What temperature should your refrigerators be? - correct answer-41 degrees F or
below
What temperature should your deep chill be? - correct answer-Between 26 degrees
F and 32 degrees F
What temperature should your freezer be? - correct answer-Zero degrees F or below
Where should you store your potentially hazardous foods in a cooler? - correct
answer-Store them in the coldest parts of the cooler; near the back, away from the
door and on the lower shelves.
Foodborne Illness is... - correct answer-a disease that is transmitted by food. The
most frequent cause is harmful microorganisms or poisons produced by harmful
microorganisms.
Highy Susceptible Populations are... - correct answer-persons who are more likely to
experience foodborne disease because they are immunocompromised (already ill),
preschool age children or older adults
Contamination is... - correct answer-the presence of biological, physical, or chemical
substances in food that could cause harm
What indicates a foodborne illness outbreak? - correct answer-If there are two or
more cases of foodborne illness resulting from a them eating a common food
What are the three types of hazards for foodborne illness? - correct answer-1.
Biological
2. Chemical
3. Physical
What are 6 types of biological food hazards? - correct answer-1. Bacteria
2. Parasites
3. Viruses
4. Fungi
5. Natural Toxins
6. Prions
A foodborne infection is when... - correct answer-a pathogen enters the body in an
active state and continues to grow (ex. Salmonella)
A foodborne intoxication is... - correct answer-an illness that occurs from the toxin or
poison left from bacteria that are no longer active (ex. Clostridium botulinum)
Grading is.... - correct answer-a voluntary process providing a descriptive term or
number to designate quality. It refers to visual appearance, color, size, marbling, and
uniformity.
Shellfish identification tags are... - correct answer-special labels that can be used to
trace a product such as oysters, mussels, clams, back to the source in the event that
illness occurs. They must be kept for 90 days.
An approved source is... - correct answer-one that is inspected and has appropriate
HACCP procedures in place.
Inspection is... - correct answer-a mandatory process that addresses
wholesomeness and safety of fresh meats, dairy products, and produce.
What agency inspects meats, poultry, and eggs? - correct answer-The U.S.
Department of Agriculture (USDA)
Aerobic means.... - correct answer-that a product requires oxygen to survive; this
relates to most spoilage microorganisms.
Modified atmosphere packaging is.... - correct answer-a type of packaging that
extends the life of the product by maintaining a reduced oxygen environment, thus
trying to stave off aerobic microorganisms
Time/temperature indicator (TTI) strip is... - correct answer-a smart label that shows
the accumulated time and temperature history of a product. The strip changes color
if the product is outdated or has been temperature abused.
Ultra High Temperature (UHT) Processing are... - correct answer-products treated by
flash sterilization and then packed into sterilized, airtight containers. Think shelf
stable milk.
FIFO stands for.... - correct answer-First in, first out. A storage method to assure that
older products are used first
How far should dry storage items be stored above the floor? - correct answer-6
inches above tje floor on clean, slatted shelving
What temperature should your dry storage be? - correct answer-50 degrees F to 70
degrees F
, What temperature should your refrigerators be? - correct answer-41 degrees F or
below
What temperature should your deep chill be? - correct answer-Between 26 degrees
F and 32 degrees F
What temperature should your freezer be? - correct answer-Zero degrees F or below
Where should you store your potentially hazardous foods in a cooler? - correct
answer-Store them in the coldest parts of the cooler; near the back, away from the
door and on the lower shelves.
Foodborne Illness is... - correct answer-a disease that is transmitted by food. The
most frequent cause is harmful microorganisms or poisons produced by harmful
microorganisms.
Highy Susceptible Populations are... - correct answer-persons who are more likely to
experience foodborne disease because they are immunocompromised (already ill),
preschool age children or older adults
Contamination is... - correct answer-the presence of biological, physical, or chemical
substances in food that could cause harm
What indicates a foodborne illness outbreak? - correct answer-If there are two or
more cases of foodborne illness resulting from a them eating a common food
What are the three types of hazards for foodborne illness? - correct answer-1.
Biological
2. Chemical
3. Physical
What are 6 types of biological food hazards? - correct answer-1. Bacteria
2. Parasites
3. Viruses
4. Fungi
5. Natural Toxins
6. Prions
A foodborne infection is when... - correct answer-a pathogen enters the body in an
active state and continues to grow (ex. Salmonella)
A foodborne intoxication is... - correct answer-an illness that occurs from the toxin or
poison left from bacteria that are no longer active (ex. Clostridium botulinum)
