Rehs Food Protection

Front 1

Deaths of newborns caused by milk-induced diarrhea has been mainly attributed to the bacteria:

Back 1

Escherichia coli.

Front 2

In case of emergency, raw milk may be rendered safe for drinking if ____ and then immediately cooled.

Back 2

Heated in a water bath to a temperature of 165 degrees F.

Front 3

Escherichia coli 0157:H7 is a bacteria that currently:

Back 3

Is difficult to test for.

Front 4

Oysters, soft-shell and hard-shell clams, mussels, lobsters, crabs, and shrimp fall under what group?

Back 4

Shellfish.

Front 5

Oysters grow best in water with a salinity of:

Back 5

0.24-0.27.

Front 6

People at increase risk for listeriosis are:

Back 6

Pregnant women and newborns.

Front 7

The ___ test shows the amount of extraneous material in milk but will not show dissolved material.

Back 7

Sediment.

Front 8

The voluntary federal-state program designed to ensue a safe and clean milk supply is commonly referred to as the:

Back 8

IMS (Interstate Milk Shippers)

Front 9

What are 3 common refrigerants?

Back 9

-Freon

-Ammonia

-Carbon Dioxide

Front 10

What is NOT a step in proper machine dishwashing?

Back 10

Cloth Dry.

Front 11

What group of bacteria typically contains most of the pathogenic bacteria?

Back 11

Mesophilic.

Front 12

Escherichia coli 0157:H7 was first identified as a pathogen during the investigation of two outbreaks in what two states?

Back 12

Oregon and Michigan.

Front 13

The ______ was a system which encouraged dairy farmers to maintain large enough herds to meet drinking milk needs during seasons of lowest production.

Back 13

Agricultural Marketing Agreement Act.

Front 14

If properly installed, one of the best floorings for kitchens, dairies, bakeries, and similar places is:

Back 14

Ceramic tile.

Front 15

Which bacteria can survive cooking to appropriate levels?

Back 15

Clostridium perfringens.

Front 16

Temperatures of ____ have been found satisfactory for the storage of refrigerated foods.

Back 16

38-41 degrees F.

Front 17

Beef usually spoils first:

Back 17

on the surface.

Front 18

Floors in food processing plants, dairy plants, kitchens, and similar places should be sloped ____ towards each drain.

Back 18

1/8 - 1/4 inch per foot.

Front 19

What factors slow down biological activity and preserves food?

Back 19

-High or low temperatures.

-Reduced moisture.

-Salt.

Front 20

Listeriosis is a:

Back 20

Serious infection caused by food contaminated with Listeria monocytogenes.

Front 21

Which of the following types of foods are not at high risk for transmitting listeriosis?

-Soft Cheese

-Hot Dogs

-Raw Vegetables

-Potato Chips

Back 21

Potato Chips.

Front 22

Dealers involved in interstate shipment and control of shellfish must meet the requirements set forth by:

Back 22

NSSP (National Shellfish Sanitation Program).

Front 23

A freezer unit for frozen food should maintain temperatures of ___ or below.

Back 23

0 degrees F.

Front 24

Practically all foods, whether canned, pickled, cured, or dried:

Back 24

deteriorate upon storage.

Front 25

Strong emphasis is placed on the control of shellfish because:

Back 25

A shellfish can transmit a number of infectious diseases such as dysentery, infectious hepatitis, cholera, and typhoid fever.

Front 26

The final rinse water temperature for heat sanitizing machine dishwasher should be:

Back 26

180 degrees F.

Front 27

To prepare a solution of 100 mg per liter available chlorine, ____ of 5.25 percent bleach with one gallon of water should be used.

Back 27

0.25 oz.

Front 28

Inspection report forms are primarily tools used to:

Back 28

Assure complete investigations and compliance with uniform policy.

Front 29

A healthy milk herd is expected to be free of which diseases?

Back 29

-Mastitis

-Brucellosis

-Tuberculosis

Front 30

The appropriate procedure used for bottle washing in large plants is:

Back 30

Wash, rinse, sanitizing rinse, air dry.

Front 31

When the internal temperature of perishable foods is 41 degrees F growth of which of the following is inhibited?

Back 31

-Salmonellae

-Staphylococci

-Bacillus cereus

Front 32

Food-processing and food-service establishment inspections must be supplemented with:

Back 32

-Quality control

-Education

-Management supervision

Front 33

Oysters grow best at what pH and temperature?

Back 33

41 degrees F, 6.2-6.8

Front 34

Escheriachia coli 0157:H7 has become:

Back 34

A particular problem for producers and users of ground beef.

Front 35

Which state has a quarantine on mussels from May 1 to October 31?

Back 35

California.

Front 36

Which of the following agencies is responsible for protecting our waterways from contamination?

Back 36

EPA.

Front 37

In order to protect against salmonellae growth in time/temperature control for safety/potentially hazardous food, the recommended temperature for storage is:

Back 37

41 degrees F.

Front 38

Poor health in a food handler exposes food to unacceptable risks of contamination; therefore, a physical exam should be required:

Back 38

NOT: every 3 years, every 2 years, every year.

Answer: NONE OF THE ABOVE.

Front 39

Equipment can be disinfected by being in contact with a chlorine solution for at least:

Back 39

10 seconds.

Front 40

Dry stored goods should be stored off the floor at least ___ to prevent their contamination.

Back 40

6 inches.

Front 41

Many states rules require the refrigeration of Shucked shellfish at or below ___ but above 32 degrees F.

Back 41

45 degrees F.

Front 42

The quality of milk reaching the ultimate consumer is largely determined:

Back 42

at the farm, where the milk is produced.

Front 43

Pasteurization of milk product does not eliminate what?

Back 43

-Toxins

-Anthrax spores

-Pesticides

Front 44

Sandwich and salad mixtures should be placed in shallow pans at a depth not greater than ___ to accelerate the rapid cooling of the food.

Back 44

3 inches.

Front 45

Thermoduric bacteria grow best at a temperature range of:

Back 45

70 - 98 degrees F.

Front 46

Adequate light is essential for proper operation, maintenance, and sanitation. A minimum of ___ is recommended on food work surfaces.

Back 46

50-0 foot candles.

Front 47

A mold control program should include all of the following factors except:

-Spraying with a 5000 mg/1 sodium hypochlorite solution

-Spraying with a 1000 mg/1 quaternary ammonium compound

-Re-spraying the entire section with 400-500 mg/1 of quaternary solution every week or two

-Cleaning the affected area with an alkaline detergent

Back 47

Spraying with a 1000 mg/1 quaternary ammonium compound

Front 48

For custard-filled pies to be considered safe, they should be cooked to:

Back 48

155 degrees F for 15 seconds.

Front 49

Of the shellfish listed below, the ones most likely to cause illness are:

-Oysters

-Crabs

-Shrimp

-Lobsters

Back 49

Oysters.

Front 50

After milk is pasteurized, it should be rapidly cooled to below ___ so that:

Back 50

40 degrees F; the remaining bacteria will not materially increase.

Front 51

At what time and temperature specifications does a sweetened milk product have to be pasteurized?

Back 51

155 degrees F for 30 minutes.

Front 52

As milk leaves the cow, it is approximately 96 degrees F 100 degrees F. Prechilling of the milk helps:

Back 52

To ensure rapid bulk cooling within the refrigerated bulk tank to the desired temperature of less than 40 degrees F.

Front 53

The pipeline milker:

Back 53

requires special attention to ensure its sanitary condition.

Front 54

Thawing a 16-pound turkey at 40 degrees F will take a period of ___ days?

Back 54

about 3 days.

Front 55

The primary responsibility of food service management is:

Back 55

education and supervision of employees.

Front 56

The racks in refrigerators or walk-in coolers must be ___ to allow circulation of cold air.

Back 56

Slotted.

Front 57

Food inspection programs of the future will focus increasingly on:

Back 57

Hazard analysis and critical control point evaluations.

Front 58

Oyster-shell stock or shucked oysters sampled at the source should not have MPNB of ___ or more fecal coliform per 100 grams of shellfish.

Back 58

230.

Front 59

Pasteurized milk quality is indicated by:

Back 59

Direct microscopic count, coliform test, standard plate count, phosphatase test, taste and odor tests

Front 60

Mussels from ___ contain a chemical poison during certain time of the year which is not destroyed during cooking.

Back 60

The pacific coast, England, Europe.

Front 61

In order to simplify cleanliness, window sills should be sloped toward the room and down at an angle of ____ degrees.

Back 61

30.

Front 62

A yellow to brownish black stain taken during the sediment test:

Back 62

Is a simple visual indication of the amount of dirt and abnormal substances in the milk.

Front 63

Which food has the highest acceptable plate count of E. coli?

Back 63

Uncooked ground beef.

Front 64

Quality control of milk includes what?

Back 64

Transportation, herd health, milk handling, processing, distribution, refrigeration

Front 65

The correct order of sequence for hand washing dishes is:

Back 65

Scrape, wash, rinse, sanitize, air dry.

Front 66

All meat and poultry plants must develop and implement a system of preventative control known as:

Back 66

HACCP.

Front 67

The annual cost attributable to foodborne illness in the United States is estimated to be:

Back 67

$10-$80 billion per year.

Front 68

Contamination in a block of ice can be identified by ___ in the geometric center.

Back 68

Discoloration.

Front 69

E. coli 0157:H7 is often spread by:

Back 69

Direct contact and under-cooked food.

Front 70

Proper facility lighting is essential for:

Back 70

-Cleanliness.

-Accident Prevention.

-Fatigue Reduction.

Front 71

Oysters free themselves of contaminating viruses and bacteria within ___ of exposure in purified seawater.

Back 71

12-24 hours.

Front 72

Escherichia coli 0157:H7 can be found thriving in the:

Back 72

Intestines of man and animals.

Front 73

When direct consumption of shellfish might be hazardous due to radionuclide or industrial wastes pollution; the median coliform MPN of the water does not exceed 700 per 100 ml; and not more than 10% of samples exceed MPN of 2300 per 100 ml, an area is designated:

Back 73

Restricted.

Front 74

The contamination of milk with sediment is typically the result of what?

Back 74

Improper cleaning of the cow.

Front 75

The FDA action level for aflatoxins in milk is:

Back 75

0.5 ppb.

Front 76

A certified industry inspection is an inspection:

Back 76

Conducted by a certified member of the industry.

Front 77

Which of the following is best to use when sanitizing food contact equipment?

-Phenols

-Copper

-Zinc

-NONE of the above

Back 77

NONE OF THE ABOVE- SO WHAT IS??

Front 78

Outbreaks of ___ traced to contaminated shellfish between 1900 and 1925 led to the PHS Certification of dealers involved in interstate shipment.

Back 78

Typhoid fever.

Front 79

Hot water for the sanitizing of assembled equipment is not to be cooler than ___ at the end of the system.

Back 79

170 degrees F for 5 minutes.

Front 80

In order to avoid pathogen growth and/or survival, food that is greater than ___ inches thick frozen or partially thawed should not be cooked.

Back 80

4 inches.