Legislation and Storage
Microorganisms and Hazards
Cleaning and Personal Hygiene
Time and Temperature
HACCP
100

The inspection of food at the federal level falls under the...

CFIA

100
A customer comes to you with a sesame allergy and asks you if the chicken stir fry is safe to eat.  You aren't totally sure because you can't find the recipe to find the ingredients and your cook is not there.  What should you tell the customer?

You can't be sure so therefore it is not safe to eat. 

100

The first step to wash hands properly is...

Wet hands.

100

The danger zone is between..

4-60'C

100

The internal temperature of 74'C is needed to kill the salmonella bacteria in chicken.  This is an example of what?

Critical limit

200

The HPPA lays out the powers of the medical officer of health and the public health inspectors.  The powers include....

Entry, seizure, destruction, make an order

200

Acidic foods placed in metal containers falls under what type of hazard?

Chemical

200
How do you use a two compartment sink?

Wash/rinse in 1 sink and sanitize in the other sink 

200

Pathogenic bacteria prefer what type of pH?

Neutral to slightly acidic (pH above 4.5)

200

Verification is usually done by who?

Someone who isn't in charge of the monitoring. Could be an external person/provider. 

300

FIFO stands for

First In First Out

300
An example of reducing the risk of a physical hazard would be...

Remove staples and nails from boxes

Avoid glass scoops

Trim nails

300

Employees should stay home for how long once symptoms have resolved such as a fever?

24 hours

300

How long do you wait once a probe thermometer has been inserted before you record the temperature

15 seconds

300
A receiver is receiving an order of fish and notices a strong "fishy" or ammonia smell.  What HACCP step/principal does this fall under? 
Step 4 - Monitoring

At each CCP the system needs to be monitored and documented.  What are you going to do with the fish as a receiver? 

400

Dry goods need to be stored how far off the ground?

15 cm

400

An example of a parasite is...

Trichinosis (pork tapeworkm)

Anisakiasis (parasitic roundworm)

400

The strength of the following sanitizers:

Quaternary Ammonium
Iodine-Based Products
Chlorine

Quaternary Ammonium - 200ppm
Iodine-Based Products - 25ppm
Chlorine - 100ppm

400

Proper temperature to hold hold is...

60'C or above

400

Your institution does not have a HACCP plan in place but you would like one implemented.  Your first step would be to do what?

Assemble the HACCP team 

500

The name of the regulations you should be familiar with as a NM

Food Premises Regulations

500

How long does it take to for bacteria to double? 

10-20 minutes in the right environment 

500

The three ways cross contamination can occur

Food to Food

Equipment to Food

People to Food

500

The time it should take to cool food is:

60-20'C in two hours
20'C-4'C in 4 hours or less

500

The HACCP system of monitoring was originally  developed for what organization?

NASA

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