Mods 6-10

Mod 6 - Personal Hygiene & Employee Health

100

Hair ______ length or longer should be pulled back while working

what is shoulder

200

The handwashing process should take a total of ____ seconds. 

what is 20

300

This is often called the "stomach bug" or "stomach flu" 

what is norovirus 

400

Vomit can travel ___ feet to ____feet from the center (person throwing up)? 

what is 3-15 feet

500

Send Sick Employees Home Now is an acronym for which 5 reportable illnesses?

what is salmonella, shigella, e.coli, hep A, and norovirus

Mod 7 - Cleaning and sanitizing

100

What is cross contamination?

what is the transfer of harmful substance from one food item to another (raw, RTE)

200

Equipment used at room temp with TCS foods must be cleaned and sanitized every _____ hours

what is 4

300

When using a dishwasher, what is the MINIMUM temperature that water must be maintained at? 

what is 180F

400

Once sprayed, how long must a chlorine solution sit on the surface in order to properly sanitize it? (contact time)

what is 7 seconds

500

What is the 5 step process for washing dishes? (in correct order)

what is pre-flush (pre-scrape or scrub), wash, rinse, sanitize, air dry

Mod 8 - Pest Control & Facility Design

100

What does PCO stand for?

what is pest control operator

200

What is the minimum amount of feet that a dumpster needs to be from the the kitchen entrance?

what is 15 feet

300

What is the most common cockroach? 

what is german 

400

____ foot-candles are required for work areas

what is 50

500

The air gap (plumbing) must be a minimum of ____ inch or 2x the diameter

what is 1 inch

Mod 9 - Allergens, Toxins, & Chemical Contamination

100

What is a food intolerance? 

What is when the body is unable to digest certain chemicals properly - causes discomfort, diarrhea

200

How many common food allergens are there? 

what is 8

300

When an allergen is accidentally transferred from a food containing an allergen to a food that does not contain the allergen is the definition for what? 

what is cross-contact

400

A severe and life threatening allergic reaction is called ________ shock

what is anaphylaxis 

500

Name all of the common food allergens 

what is wheat, eggs, fish, shellfish, soy, peanuts, sesame, tree nuts, dairy

Mod 10 - Food Safety Management

100

Food defense is the prevention of _______ contamination of food

what is intentional

200

A routine inspection typically occurs every ___ months

what is 6

300

How many steps are in the HACCP plan?

what is 7

400

According to HACCP, what hazard (step 1) might you identify for poultry?

what is salmonella 

500

According to HACCP, if you were to set critical limits for poultry (step 3) what would this be? Must be exact. 

what is 165 <1 second