Operations, Pathogens, and Regulations
Which term describes a system based on identifying significant biological, chemical, or physical hazards at specific points within a product's flow?
A) Active Managerial Control
B) HACCP (Hazard Analysis Critical Control Point)
C) Total Quality Management
D) ISO 9000
B) HACCP (Hazard Analysis Critical Control Point)
Which of the following are "Big Six" pathogens that are highly contagious and can cause severe illness?
A) Listeria monocytogenes and Clostridium botulinum
B) Shigella spp., Salmonella Typhi, and Norovirus
C) Bacillus cereus and Staphylococcus aureus
D) Vibrio vulnificus and Campylobacter jejuni
B) Shigella spp., Salmonella Typhi, and Norovirus
What is the "Temperature Danger Zone" where pathogens grow most rapidly?
A) 32 degrees - 100 degrees
B) 45 degrees - 145 degrees
C) 41 degrees - 135 degrees
D) 70 degrees - 125 degrees
D) 70 degrees - 125 degrees
What is the definition of "Cross-Contamination"?
A) The transfer of allergens from one food surface to another.
B) The failure to cook food to the correct internal temperature.
C) The transfer of pathogens from one surface or food to another.
D) The growth of bacteria within the Temperature Danger Zone.
C) The transfer of pathogens from one surface or food to another.
A "Coving" is best defined as:
A) A curved, sealed edge between a floor and a wall.
B) A type of shielding for overhead lights.
C) A method for sanitizing large equipment.
D) The space between a wall and a reach-in refrigerator.
A) A curved, sealed edge between a floor and a wall.
When using the "FIFO" method of stock rotation, what are you doing?
A) Placing the oldest food in the back of the shelf.
B) Ensuring the earliest use-by dates are used before those with later dates.
C) Throwing away any food that is more than 7 days old.
D) Storing raw meat above ready-to-eat food.
B) Ensuring the earliest use-by dates are used before those with later dates.
Poisons produced by pathogens, plants, or animals. They can also occur in animals as a result of their diet.
A. Carriers
B. Food additives
C. Biological Toxins
D. Fungi
C. Biological Toxins
A "PCO" (Pest Control Operator) is a professional who:
A) Inspects the kitchen for health code violations.
B) Specializes in cleaning grease traps and ventilation hoods.
C) Uses integrated methods to prevent and control pests.
D) Validates that a HACCP plan is being followed correctly.
C) Uses integrated methods to prevent and control pests.
What is "Backsiphonage"?
A) Water flow created when high pressure pushes contaminants into the water supply.
B) A condition where high water usage creates a vacuum that sucks contaminants into the drinkable water supply.
C) The process of draining a dish machine.
D) A leak in the grease trap.
A) Water flow created when high pressure pushes contaminants into the water supply.
What is the purpose of a "Sneeze Guard"?
A) To prevent customers from touching food in a buffet.
B) A food shield used over self-service areas to protect food from contamination.
C) A mask worn by food handlers who have a cold.
D) A protective cover for a cooling unit.
B) A food shield used over self-service areas to protect food from contamination.
An air space used to separate a water supply outlet from any potentially contaminated source.
A) Air Gap
B) Cross Connection
C) Flood Rim
D) Spore
A) Air Gap
The path food takes through your operation: purchasing, receiving, storing, preparing, cooking, holding, cooling, reheating, and serving.
A) Temperature Danger Zone
B) Verification
C) Flow of Food
D) Off-site Service
C) Flow of Food
A document that contains information on the safe use and handling of chemicals.
A) Thermistor
B) MSDS Sheets (now SDS)
C) Verification
D) Master Cleaning Schedule
B) MSDS Sheets (now SDS)
Food that can be eaten without further preparation, washing, or cooking.
A) Microorganisms
B) Water activity(aw) food
C) Ready-to-Serve Food
D) Ready-to-Eat Food
D) Ready-to-Eat Food
A document issued by a regulatory authority that allows a regulatory requirement to be waived or changed.
A) Imminent Health Hazard
B) HACCP Plan
C) FDA Food Code
D) Variance
D) Variance
The amount of moisture available in food for bacteria to grow.
A) Water activity(aw)
B) Moisture Level
C) FAT TOM
D) Hard water
A) Water activity(aw)
A common type of chemical sanitizer used in food service.
A) FAT TOM
B) Hard water
C) Quats
D) Histamine
C) Quats
When food has stayed too long at temperatures that are good for the growth of pathogens.
A) Bacterial Growth
B) Cross Contamination
C) Time Temperature Abuse
D) Virus infection Abuse
C) Time Temperature Abuse
Food that requires time and temperature control for safety to limit the growth of pathogens.
A) TCS Food
B) Pooled Eggs
C) Sous vide food
D) Yeast
A) TCS Food