Definitions
Grab your New Code!
Illness/Hygiene
True or False
Misc/Resource Needed
100
This is an embryo inside a fertile egg which has been incubated for a period of time.
What is Balut?
100
Is this a violation? If so, what is the violation code number and type (P, Pf, C) seen here. 
Yes. What is 213. P?
100
A facility is required to have a _________ vomiting and diarrheal event plan.
What is written?
100
Herbs like cilantro and parsley are considered leafy greens.
What is False.
100
Using the provided chart, a heat treated food with a Aw value of .76 and a pH of 6.2 is this type of food.
What is non-TCS?
200
This is the act of combining different lots of shellfish.
What is commingle?
200
Is this a violation? If so, what is the violation code number and type (P, Pf, C) seen here.
Yes. What is 173. P.
200
An employee does not need to wash his or her hands between glove changes only if ________________.
What is the employee is performing the same task before and after glove changes?
200
There are 8 major food allergens.
What is false?
- Milk
- Eggs
- Fish
- Crustacean shellfish (e.g., crab, lobster, shrimp)
- Tree nuts (e.g., almonds, cashews, walnuts)
- Peanuts
- Wheat
- Soybeans
- Sesame
200
You walked into a sushi restaurant at 11am and notice a container of rice dated the previous day at 3pm, being held at 65 degrees. Using the provided approved variance SOP section, this is the appropriate response.
What is check the pH log to ensure rice was under 4.2. If yes, rice is good for 24 hours.
300
Acid foods have this natural pH value.
What is 4.6 or below.
300
Is this a violation? If so, what is the violation code number and type (P, Pf, C) seen here. 
Yes. What is 306. Pf?
300
These 5 symptoms can exclude or restrict an employee from working with food.
What are
1) Vomiting
2) Diarrhea
3) Jaundice
4) Sore throat with Fever
5) Lesion/open draining wound that cannot be covered
300
Non-continuous cooking, "par cooking", will require a variance under the new code.
What is False? Will require pre-approval and written plans with specific information.
300
With a typical water pH found from municipal sources, the water temperature is a lovely 80 degrees in the 3 compartment sink, This would be an acceptable measured chlorine level.
What is 50-99? See color chart on your sanitizer strips
400
This is one of the 3 violation types that usually related to general sanitation, operational control, SOP's, or equipment.
What is Core?
400
Is this a violation? If so, what is the violation code number and type (P, Pf, C) seen here.
Yes. What is 450. Probably Core. Discuss. 450 Has Pf and C. This looks like a substantial issue and can probably also document cleaning violation.- 443 Core.
400
These are the top 5 foodborne illness risk factors and what we should focus our inspections on.
What are
- Poor Personal Hygiene.
- Improper Holding Temperatures.
- Improper Cooking Temperatures.
- Food from Unsafe Sources.
- Contaminated Equipment/Cross-Contamination
400
A facility preparing raw foods does not have to have a Certified Food Protection Manager if they can Demonstrate Knowledge during the inspection process by answering questions correctly and having no Priority Violations.
What is False?
400
You see a facility using this sanitizer in their sani buckets. You read the back and it states "EPA registered sanitizer for third sink, spray bottles and sanitizing pails. No rinse multi-quat concentrate features an efficacy range of 150-400 ppm. " you use these test strips (see options on hand out) and look for this ppm on the color chart.
What is C, QT 40. 150-400?
500
A Highly Susceptible population is defined as persons who are more likely than others to experience foodborne disease because they are immunocompromised, _____________, or older adults, and (........review-not part of the question)
What is preschool age children?
500
Is this a violation? If so, what is the violation code number and type (P, Pf, C) seen here. 
Trick question. Maybe? Is it being cooked? If so-not a violation! If sushi, Yes. What is 173. P.
500
These are the 6 reportable illnesses a Person in Charge needs to be aware of and train their employees on.
What are Shigella spp., Salmonella, E Coli, Hep A, Noro, Typhoid Fever?
500
A hard wood, such as maple, may be used for a salad bowl.
What is True? Section 232.
500
True or False. A variance is NOT required for Cook Chill ROP foods properly prepared, cooled, and held for less than 7 days and 41 degrees in a food Establishment.
What is True! HACCP IS required. See section 218.