Safe Mark
Name the 4 Biological Hazards?
•Bacteria
•Viruses
•Parasites
•Fungi
Name the 3 Bacteria that contain spores?
Clostridium Perfringens
Clostridium botulinum
Bacillus Cereus
Packaged product found on sales floor after 8AM with a use by date of today?
Critical
What are the 8 Major alerigins?
Milk-Eggs
Shellfish-Fish
Wheat-Soy
Treenuts-Peanuts
What does HACCP stand for?
Hazard Analysis Critical Control Point
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
What is going to be the 9th major allergin next year?
Under the FASTER Act of 2021, sesame is being added as the 9th major food allergen effective January 1, 2023.
What is the temperature danger zone?
41F-135F
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
Product found in a delfield with a temperature of 46F?
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.
What is the term used for describing when raw food comes in contact wit ready to eat food?
Cross Contaimination
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.
Employee chewing gum while actively engaged in food production?
General
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 is the term used for describing when peanut dust comes in contact with food contact equipment?
Cross contact
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
The FDA Food Code requires food contact equipment and utensils to be?
Cleaned to sight and touch.
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.)