General and Definitions
Food
More Food
Management & Employee Illness
Physical Facilities
100
This is the category of violation that contributes directly to the elimination, prevention, or reduction of the hazard.
What is a Priority Item
100
In the new food code, employees can no longer bare hand contact this.
What is a garnish?
100
This is the violation code observed here. 
What is 175.
100
Establishents must have a written ________ ______ ______ to ensure employees report health and disease information according to law.
What is an employee illness policy.
100
This is the correct code for the violation observed.
What is 442.
200
The acronym TCS stands for this.
What is Time/Temperature Control for Safety
200
In order to safely cook raw chicken in this method, these are the time and temperature requirements. 
What is 165 internal temp in all parts and standing time of 2 minutes?
200
Shellstock tags need to be kept for this many days.
What is 90?
200
Establishments must have written procedures to respond to cleaning up ___________
What are vomiting and diarrheal events?
200
Sanitizer buckets for wiping cloths are no longer allowed to be located here.
Where is on the floor?
300
This is the complete code number for the new food code.
WHat is 410 IAC 7-26.
300
This is the violation code seen here: 
What is 222?
300
One of these products does not need a 7 day discard date marking. 
What is chicken salad?
300
An employee with vomiting and/or diarrhea can return to work after being asymptomatic for this time period.
What is 24 hours.
300
Hand sinks hall have a hot water temperature of this.
What is 85 degrees.
400
This is the newest food allergen added to the previous 8 allergens.
What is sesame.
400
If a restaurant wants to use their own domestic chicken eggs laid by chickens from its property, the restaurant must do this.
What is register with the egg board.
400
This process no longer required pre approval but a non-continuous cooking process now does require pre approval.
What is Time as a Public Health Control?
400
These are the 5 symptoms that may restrict or exclude an employee from working with food.
What are vomiting, diarrhea, jaundice, sore throat with a fever, lesioncontaining pus/infected boil that cannot be covered?
400
The violation code seen here is this. 
What is 432.
500
Priority violations should be corrected immediately, or with the agreement of the regulatory authority, corrected in a time not to exceed this many hours/days.
What is 72 hours.
(Pf 15 days)
(Core 90 days)
500
ROP of TCS foods is allowed without a HACCP plan if these 3 qualifications are met.
What are:
1. Labeled with production date and time.
2. Held at 41 or below.
3. Removed from the package at the RFE within 48 hours of packaging.
500
It is important to let foam dissipate prior to testing a quat because of this.
What is that foam has a higher concentration of quat and will give false, higher readings.
500
These are the 6 diagnosed illnesses that may exclude an employee from working with food.
What are Norovirus, Hepatitis A, Shigella, Shiga-toxin E coli, Typhoid fever, Salmonella.
500
OK it's not facility-These are the top 5 foodborne illness risk factors
- Improper cooking temperatures of food
- Contaminated utensils and equipment/Cross contamination
- Poor personal health & hygiene
- Food from unsafe sources
- Improper holding temperatures