Safe Mark
Name the 4 Biological Hazards?
•Bacteria
•Viruses
•Parasites
•Fungi
What are the 8 major allerigens?
Bonus Question- what is going to be the 9 major allerigen?
Milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Under the FASTER Act of 2021, sesame is being added as the 9th major food allergen effective January 1, 2023.
Dirty knife handle?
General
Eating and drinking in departments?
WPR – 8.06 Employees may not eat or drink, except for tasting to assure product quality. When tasting to assure product quality, disposable utensils and containers such as plastic forks or spoons, cups, or paper plates shall be used and thrown away after tasting. Hands must be washed before handling product again.
What year was Wegmans founded and where?
1916 in Rochester N.Y.
What are the two types of Bacteria?
Bacteria are classified as
1 vegetative (non-spore forming)
2 spore forming
What are the 6 reportable food- boorne illnesses.
• Shiga-toxin producing E. coli (E. coli O157:H7) • Norovirus • Hepatitis A • Shigella • Salmonella typhi (any species of Salmonella must be reported) • non-typhoidal Salmonella (any species of Salmonella must be reported)
Liguid stored in an unlabled conatiner?
Critical
The PIC/CFPM shall have knowledge of the steps required in the event of vomit/fecal clean up should it become necessary. The procedure for Bodily Fluid Clean Up (Non- Blood) Vomit and Fecal Material can be found in ?
WPR - 1.03 The Wegmans Emergency Reference Chart in Tab 21
The FDA Food Code requires food contact equipment and utensils to be?
Cleaned to sight and touch.
What is the water activity(Aw) that Disease-causing bacteria can grow in?
Water activity (Aw) that is higher than .85
What FBI's associated with raw oysters ?
Vibrio
Norovirus
Hep A
Sanitizer testing below 150PPM?
Critical
Consumer advisories shall be posted conspicuously as required by local, state, regional or federal requirements on what items?
WPR - 4.02 Items that are cooked to order and may be consumed raw or undercooked or may contain ingredients that are raw or undercooked. Consuming raw or undercooked foods of an animal origin may pose a food safety risk for some consumers.
The most commonly used critical control points for retail food establishments involve controlling time and/or temperature during the following steps in the flow of food:
– Cooking
– Cooling
– Reheating
– Hot-holding
– Cold-holding.
What is the pH level that Disease-causing bacteria grow best in?
Bacteria grow in mildly acidic food
pH level of 4.6-7.0
What are the common food vehicles(types of food) of Bacillus Cereus?
(Diarrheal)-Meats, stews, gravies, vegetables, fish, vanilla and milk.
(Emetic) Rice, potato, pasta and cheese.
Water dripping from overhead compressor on product.
Critical if product is uncovered and water is found in contact with the product.
General if product is covered.
In store food preparation areas, employees must?
WPR – 8.01 • Have washed and clean hands. • Have clean and trimmed fingernails. • Wear disposable gloves if artificial nails and/or nail polish are worn. • Never use bare hands to handle ready-to-eat foods. Disposable gloves, tongs, spoons or other utensils shall be used. • Cover open cuts and bandages with finger cots or disposable gloves. Bandages must be brightly colored, making them easier to see should they fall into product. • Immediately change disposable gloves if they become torn and after touching a non-product contact surface. • Not smoke or use tobacco products while working.
What date/year was the USMC founded and where was the first recruitment station located?
November 10th 1775 Tuns Tavern Philadelphia Penn.
Name the 3 different Foodborne Illness Types?
Foodborne Infection
Foodborne Intoxication
Toxin-mediated infection
Name 2 FBIs that are viruses?
Norovirus
Hepatitis A
Recently packaged product found in cooler unlabeled?
Critical
What makes a handwash sink compliant?
WPR - 25.03 Hand wash sinks shall be properly identified(signage), supplied with warm water (through mixing valve supplied by hot & cold running water), hand soap, disposable paper towels, trash, and a sign to remind people when to wash their hands. Water temperature measured at the faucet shall meet the requirements of the local regulatory agency for the store location -- NYS - 105°F; all other 100°F. Water temperatures above 115°F are considered too hot and may discourage effective handwashing.
When is the final sanitation temperature in our Ware washing machines (dish washers)?
180F
(Cannot exceed 195F- this will create steam causing sanitation to be less effective.)