HACCP
What is the food "Danger Zone"?
41F-->135F
Under what year FDA Food Code does Alabama operate?
2013
When is a food worker required to wash his/her hands?
Before working with food.
Before donning gloves.
Before handling clean equipment and utensils.
When changing tasks.
When switching between working with raw and ready-to-eat foods.
After using the bathroom.
After touching bare human body parts other than clean hands and arms.
After coughing, sneezing, blowing his/her nose, eating, drinking, or using tobacco products.
Liquid waste deposited on the ground by dumpsters or garbage compactors is considered _______________.
Sewage
How often are hotels inspected?
At least once a year.
What are the three types of food hazards?
Biological
Chemical
Physical
What types of sanitizer are acceptable in food establishments?
Chlorine
Quaternary Ammonium
Iodine
What acronym is used to describe the six favorable conditions required for the growth of foodborne microorganisms?
F-A-T-T-O-M
At a food establishment, what is required to be attached to a faucet when a hose is connected?
Vacuum breaker hose bib/backflow prevention device
Name at least three items that are essential for a health inspector to take with him/her on an inspection.
Probe-type thermometer
Alcohol swabs
Chemical test strips
Inspection sheet
Notice of Violation
Flashlight
Maximum/minimum registering thermometer
Hair restraint
What is the critical limit for cooking poultry?
165F for at least 15 seconds
How long is an establishment given to correct a Priority or Priority Foundation violation after an inspection?
Priority - 3 days (if not immediately)
Priority Foundation - no more than 10 days
What is the definition of a foodborne disease outbreak?
"The occurrence of two or more cases of a similar illness resulting from the ingestion of a common food."
A handwashing sink in a foodservice establishment shall be equipped to provide water at a temperature of at least ____F through a mixing valve or combination faucet.
100F
How often is an autoclave in a licensed body art facility required to be tested for proper spore destruction?
Once a month
___________ is a point or step in a food preparation process at which a hazard can be reduced, eliminated, or controlled.
Critical control point
What are the proper cooling parameters for time/temperature control for safety (TCS) foods following cooking?
135F-->70F within 2 hours
70-->41F within an additional 4 hours
This occurs when food containing pathogenic microorganisms is ingested and causes illness.
Foodborne infection
________ is the space of at least two times the diameter of the inlet line above the flood level rim.
Air gap
What type of foodservice establishments are inspected but not permitted?
Jail kitchens
What do the letters in HACCP stand for?
Hazard
Analysis
Critical
Control
Point
When must a foodservice establishment be inspected again after earning an inspection score of less than 85?
Within the next 60 days
This microorganism currently causes the most foodborne illnesses in the United States.
Norovirus
When potable water comes into contact with, or is connected to, a system containing sewage or other waste, it is called a ______________.
Cross-connection
What type of food-producing operation is neither permitted nor inspected by the Health Department?
Cottage food operation