Sanitation Certification Test Questions and Answers with
complete solution
what must be your first concern?
protecting the consumer against illnesses caused by contaminated foods
what five factors should you focus on?
1. following good personal hygiene practices
2. using correct time and temperatures
3. preventing cross-contamination
4. use only approved suppliers
5. the condition of the food service facility
United States Department of Agriculture (USDA)
has authority over foods that are grown, produced or manufactured for sale outside
the state of origin or involving more than one state. specifically inspects and
regulates all meat, poultry, and eggs
the federal government...
regulates interstate commerce of food and provides food safety recommendations
for state and local health jurisdictions
Food and Drug Administration (FDA)
inspects all food other than meat, poultry and eggs. regulates food transportation
across state lines
Food Code
scientifically based set of codes recommended for use by state and local health
jurisdictions. it is NOT a law. based on feedback from reps. at the Conference for
Food Protection
Conference for Food Protection (CFP)
reps. from academia, the food industry, consumer groups, and state, local and tribal
health jurisdictions
Centers for Disease Control (CDC) risk factors that are the focus of Active
Managerial Control:
1. purchasing food from unsafe sources
2. failing to cook food adequately
3. holding food at incorrect temps.
4. using contaminated equipment
5. practicing poor personal hygiene
high risk populations for food borne illnesses
young children, elderly, people with weak immune systems, pregnant women
SOPs
Standard Operating Procedures
what are the four types of microorganisms that cause food borne illness?
(biological contaminants)
1. Bacteria
2. Viruses
3. Parasites
4. Fungi
common food borne illness symptoms include:
fever, tingling of mouth, hands or feet, swelling of mouth or throat, nausea,
abdominal cramps, vomiting, diarrhea
, biological toxins
poisons created by some plants, animals (especially fish), fungi, or bacteria. cooking
temps. that destroy bacteria may have no effect on toxins created by bacteria.
food allergens
is the body's immune system reacting to a particular food protein or ingredient found
in certain foods
Eight Most Common Food Allergens that are the cause of 90% of food allergies
("Big Eight")
1. Milk and dairy products
2. Egg and egg products
3. Fin fish
4. Shellfish (shrimp, lobster, crab)
5. Peanuts
6. Trees nuts (almonds, hazelnuts, walnuts)
7. Wheat
8. Soybeans and soy products
Common Allergy Attack Symptoms
hives, swelling, itchy rashes, tightening of the throat, shortness of breath,
gastrointestinal distress. severe reactions include loss of consciousness or death
Allergen Cross-Contact
foods with sauces or marinades that might have been prepared with one or more of
the 8 known allergen foods
best way to avoid cross-contact
1. wash hands and change gloves before preparing foods
2. wash, rinse, and sanitize any contact surfaces such as cookware, utensils, and
equipment before preparing food with any of the 8 major allergens
3. use special allergen preparation tools
4. designate one fryer for seafood, and the other for non-allergen foods
Food Adulteration
when foods are altered to intentionally debase or degrade the quality of the food.
may also be considered adulterated if food is misbranded, or if there is a lack of
informative labeling.
A.L.E.R.T (FDA food defense program)
A- Assure products are from safe sources
L- Look: see that products are kept safe
E- Employees: know who is in your facility
R- Reports: keep food defense info. accessible
T- Threat: have a plan in case of suspicious activity or threats. notify law
enforcement of any suspicious activity.
reporting a food borne illness outbreak
manager is responsible for reporting an outbreak to the local health department.
outbreak is defined as having two or more unrelated people having similar symptoms
after eating same food. if botulism occurs, the manager must report even a single
instance to the health dept.
botulism
chemical-caused food borne illness. can grow without oxygen and produces a deadly
toxin if the foods is temp. abused. can cause death if not treated.
implicated foods: canned foods, temp. abused vegetables, such as baked potatoes,
untreated garlic-and-oil mixtures, reduced oxygen packaged foods (ROP), modified
complete solution
what must be your first concern?
protecting the consumer against illnesses caused by contaminated foods
what five factors should you focus on?
1. following good personal hygiene practices
2. using correct time and temperatures
3. preventing cross-contamination
4. use only approved suppliers
5. the condition of the food service facility
United States Department of Agriculture (USDA)
has authority over foods that are grown, produced or manufactured for sale outside
the state of origin or involving more than one state. specifically inspects and
regulates all meat, poultry, and eggs
the federal government...
regulates interstate commerce of food and provides food safety recommendations
for state and local health jurisdictions
Food and Drug Administration (FDA)
inspects all food other than meat, poultry and eggs. regulates food transportation
across state lines
Food Code
scientifically based set of codes recommended for use by state and local health
jurisdictions. it is NOT a law. based on feedback from reps. at the Conference for
Food Protection
Conference for Food Protection (CFP)
reps. from academia, the food industry, consumer groups, and state, local and tribal
health jurisdictions
Centers for Disease Control (CDC) risk factors that are the focus of Active
Managerial Control:
1. purchasing food from unsafe sources
2. failing to cook food adequately
3. holding food at incorrect temps.
4. using contaminated equipment
5. practicing poor personal hygiene
high risk populations for food borne illnesses
young children, elderly, people with weak immune systems, pregnant women
SOPs
Standard Operating Procedures
what are the four types of microorganisms that cause food borne illness?
(biological contaminants)
1. Bacteria
2. Viruses
3. Parasites
4. Fungi
common food borne illness symptoms include:
fever, tingling of mouth, hands or feet, swelling of mouth or throat, nausea,
abdominal cramps, vomiting, diarrhea
, biological toxins
poisons created by some plants, animals (especially fish), fungi, or bacteria. cooking
temps. that destroy bacteria may have no effect on toxins created by bacteria.
food allergens
is the body's immune system reacting to a particular food protein or ingredient found
in certain foods
Eight Most Common Food Allergens that are the cause of 90% of food allergies
("Big Eight")
1. Milk and dairy products
2. Egg and egg products
3. Fin fish
4. Shellfish (shrimp, lobster, crab)
5. Peanuts
6. Trees nuts (almonds, hazelnuts, walnuts)
7. Wheat
8. Soybeans and soy products
Common Allergy Attack Symptoms
hives, swelling, itchy rashes, tightening of the throat, shortness of breath,
gastrointestinal distress. severe reactions include loss of consciousness or death
Allergen Cross-Contact
foods with sauces or marinades that might have been prepared with one or more of
the 8 known allergen foods
best way to avoid cross-contact
1. wash hands and change gloves before preparing foods
2. wash, rinse, and sanitize any contact surfaces such as cookware, utensils, and
equipment before preparing food with any of the 8 major allergens
3. use special allergen preparation tools
4. designate one fryer for seafood, and the other for non-allergen foods
Food Adulteration
when foods are altered to intentionally debase or degrade the quality of the food.
may also be considered adulterated if food is misbranded, or if there is a lack of
informative labeling.
A.L.E.R.T (FDA food defense program)
A- Assure products are from safe sources
L- Look: see that products are kept safe
E- Employees: know who is in your facility
R- Reports: keep food defense info. accessible
T- Threat: have a plan in case of suspicious activity or threats. notify law
enforcement of any suspicious activity.
reporting a food borne illness outbreak
manager is responsible for reporting an outbreak to the local health department.
outbreak is defined as having two or more unrelated people having similar symptoms
after eating same food. if botulism occurs, the manager must report even a single
instance to the health dept.
botulism
chemical-caused food borne illness. can grow without oxygen and produces a deadly
toxin if the foods is temp. abused. can cause death if not treated.
implicated foods: canned foods, temp. abused vegetables, such as baked potatoes,
untreated garlic-and-oil mixtures, reduced oxygen packaged foods (ROP), modified
