Food Safety PA Exam With 100% Correct ANSWERs

Food Safety PA Exam With 100% Correct ANSWERs Food Hazard Types - ANSWER -Physical, chemical, biological Gastroenteritis - ANSWER -inflammation of the stomach and intestines Salmonella - ANSWER -can double in 20 min Botulism - ANSWER -paralysis, spreads to lungs and stops breathing Major food allergens - ANSWER -milk, eggs, peanuts, tree nuts, fish, shellfish, soy, wheat; must be labeled on packaging unless given an order or in natural state Cross-contact - ANSWER -an allergen touches another food, food touches a surface/utensil without cleaning Anaphylactic Shock - ANSWER -can't swallow or breathe, swollen lips/bluish, fatal, call 911, epi pen FARE - ANSWER -Food allergy research and education Sick food workers lead to - ANSWER -65% of foodborne illness outbreaks in restaurants; 20% of all foodborn outbreaks; 35% of foodborne illness for barehand contact 30% of adults - ANSWER -have bacteria that cause staph Vomiting/Diarrhea - ANSWER -excluded until doctors note/24 hours since symptoms stopped Jaundice - ANSWER -excluded until doctors note and without Hep A & more than 7 days jaundiced Sore throat/fever - ANSWER -Excluded if serves susceptible population, restricted for general public, allowed with doctors note without strep throat Lesion with pus - ANSWER -restricted until bandaged; if on hands must have double barrier Food workers must report - ANSWER -noravirus, hep A, shigella, e coli, salmonella, nontyphoidal salmonella; can't serve susceptible population Norovirus, shigella, e coli - ANSWER -restricted, asymptomatic Norovirus - ANSWER -48 hours, restrict 48 hours Shigella - ANSWER -7 days, restrict 3 days E coli - ANSWER -7 days, restricted 3 days Nontyphoidal Salmonella - ANSWER -30 days Hep A - ANSWER -jaundice 7 days or other symptoms without jaundice for 14 days, restricted 30 days Salmonella Typhi - ANSWER -doctors note, restricted 14 days Contamination Response Plan - ANSWER -contain and remove feces and vomit, clean, sanitize and disinfect contaminated surfaces, evaluate and throw away exposed food, use personal protective equipment Eggs must be - ANSWER -at least grade B Milk and milk products must be - ANSWER -Grade A Cold food must be received at - ANSWER -41F Eggs must be received at - ANSWER -45F Frozen Food must be received at - ANSWER -32F Raw shellfish must be labeled with - ANSWER -name, address, #, containers smaller than 1/2 gallon best by/sell by date, larger than a gallon must have the date Shelf order - ANSWER -Ready to eat Raw whole meats Raw ground meats Raw poultry Cleaning - ANSWER -removes dirt, grime, and pathogens with soap and water Sanitizing - ANSWER -uses chemicals or high heat to kill pathogens Dishes - ANSWER -1. Scrape food into garbage, 2. Scrub surface with warm water and detergent, , 4.Sanitize, 5. let items dry Parts per million - ANSWER -Number of milligrams of substance(sanitizer) per liter Clean in Place - ANSWER -1. 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 - ANSWER -Food, Acidity(neutral), Time(10 min), temp (41-135), Oxygen, Moisture Fridges must be at - ANSWER -41f Use by date - ANSWER -7 days when food was thawed Thawing food takes - ANSWER -30 min per pound, no longer than 4 hours Poultry, stuffing with TCS, stuffed meats/pastas, previously cooked food - ANSWER - 165 for 15 seconds Meats other than poultry that have been ground or mechanically tendered, eggs - ANSWER -155 for 15 seconds Whole meats other than poultry - ANSWER -145 for 15 seconds Roasts - ANSWER -145 for 4 minutes Hot held foods (fruits, veggies, ready to be cooked) - ANSWER -135 Hot held food must be - ANSWER -165F Hot TCS food must be - ANSWER -135F COld TCS food - ANSWER -41F Materials to sto pathogens - ANSWER -1. smooth, 2. durable, 3. non absorbant, 4. Easy to clean 6 inches above floor - ANSWER -to keep pests out 50 foot candles - ANSWER -see 50 feet away in food prep areas 10 foot candles - ANSWER -walk in fridges, food storage, dining areas 20 foot candles - ANSWER -everywhere else Must have enough water - ANSWER -food prep, hygiene, cleaning, and sanitizing Backflow - ANSWER -could suck up water 1 inch