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25 Cards in this Set
- Front
- Back
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How is the term contamination defined when used in connection with a communicable disease
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Presence of pathogenic agents on a surface, article or substance
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What is the most common contributing factor to foodborne illness
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Improper holding temperatures
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Why are some foods classified as potentially hazardous
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They support rapid growth of pathogenic microorganisims
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Which food does not require refrigeration at 41F(5C)
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Ultra pasteurized creamers
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What is the best means of inhibiting the growth of microogranisms in fresh meat
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Adequate refrigeration and cleanliness
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What is the maximum accumlated time that potentially hazardous foods can safely be exposed to the temperature danger zone
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Six hours
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If time is used as a public health control, the maximum period of time recommended by the FDA for potentially hazardous food to be held is
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6 hours if the warmest part of the food item does not exceed 70F
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What is the minimum period of time that the FDA recommends employees wash their hands and arms up to the elbow
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20 seconds
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Unpasteurized eggs not intended for immediate service should be cooked to
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155F for 15 seconds
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What is the usual mode of infection from Salmonella
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Ingestion of contaminated food
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What is the source of scromboid poisoning
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Histamines in the muscle of fish
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All of the following are signs of spoiled fish except
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Elastic flesh
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Which of the following shellfish are most likely to cause illness
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Oysters
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The laboratory reports positive coliform test that exceeds permissible limits on a bottle of pasteurized milk. What does this indicate
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Improper bactericidal treatment of the equipment
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What is the most effective practice for preventing trichinosis in people
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Be sure that fresh pork is thoroughly cooked
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A HACCP plan is not required when
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Cooling and reheating potentially hazardous foods in bulk
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What should not be done with food samples collected during a foodborne illness investigation
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Freeze
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What is the primary requirement is designing a food service facility
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Cleanability
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What is the most important rule of food storage
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Follow "first in first out" rule
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Insecticides/pesticides may be stored in all ways except
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Above dishwashing sinks
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Hazard
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Any chemical, physical or biological property that may cause an unacceptable consumer health risk
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Potentially hazardous foods
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Foods that support the rapid and progressive growth of pathogens
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Temperature Danger Zone
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41 Degrees to 135 Degrees F
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Unserved Food
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Reheat so the complete portion reaches 165 degrees F for 15 seconds
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Cooling food
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From 135 degrees F to 70 degrees F within 2 hours and From 135 Degrees F to 41 Degress F within a total of 6 hours
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