Service Area Bulk On Packaged Food Does Not Need A Label If The Product

Front 1

In a cell service area, bulk unpackaged food does not need a label If the product

Back 1

Does not Makes a claim about health or a nutrient content

Front 2

The minimum internal temperature hot food must be held at to prevent pathogens from growing.

Back 2

135 f 57c.

Front 3

What type of eggs must be used when preparing raw or undercooked dishes for high-risk population.

Back 3

Pasteurized

Front 4

what must an operation do before packaging fresh juice on site for later sale.

Back 4

Obtain a variance

Front 5

Minimum temperature for a veal chop?

Back 5

145f 63c

Front 6

Which responsibility is included in the Food and drug administrations role

Back 6

Regulating food transported across state lines.

Front 7

what practice is useful for preventing norovirus from causing food burn illness.

Back 7

Correct hand washing

Front 8

what must a food handler with an infected hand wound due to work safely with food.

Back 8

Cover the wound with an impairable cover and wear a single use glove.

Front 9

What does the l stand for in the fda's alert tool?

Back 9

Look

Front 10

What factors influence affectiveness of a chemical sanitizer.

Back 10

Concentration temperature contact Time pH and water hardness.

Front 11

Bulk unpackaged food in surf service areas must be labeled when

Back 11

The manufacturer claims the food is healthy.

Front 12

Which food item is associated with salmonella typhi

Back 12

Beverages

Front 13

What origination requires a safety data sheet SDS to be included with hazardous chemicals

Back 13

Occupational safety and health administration.

Front 14

Which organization includes inspecting food as one of its primary responsibilities

Back 14

US department of agriculture.

Front 15

What should a food handler do with food after it's been thawed in the microwave.

Back 15

Cook it in conventional cooking equipment.

Front 16

When should a food handler change gloves

Back 16

When it is dirty or every 4 hours

Front 17

What temperature should stuffed lobster be cooked

Back 17

165° f 74° Celsius for 15 seconds

Front 18

What temperature best suited to check a dishwashing machine's final rinse temperature

Back 18

Maximum registered thermometer.

Front 19

What strategy can prevent cross-contamination

Back 19

Buy food that does not require prepping.

Front 20

which food processes does not require a variance from a regulatory authority.

Back 20

Buying bean sprouts from a reputable supplier.

Front 21

Why should food temperatures be taken in two different locations.

Back 21

Temperature may vary in food.

Front 22

The temperature of duck breast is checked during cooking. According to operations policy, the duck breast must be cooked for 16 minutes to allow the internal temperature to reach 165° f. What h a c c p principal is addressed by cooking the duck breast to 165° Fahrenheit?

Back 22

Critical limit

Front 23

What is the first step in developing a HACCP plan?

Back 23

Conduct a hazard analysis.

Front 24

Ready to eat TCS food preserved in house must be date marks if it is held more than how many hours?

Back 24

24 hours.

Front 25

Food package on site for retail sale must include

Back 25

List of ingredients

Front 26

When can glass thermometers be used?

Back 26

When enclosed in a shatterproof casing.

Front 27

Torn packaging should be rejected regardless

Back 27

If it is organic or not.

Front 28

If receiving flour and it is show signs of dampness.

Back 28

Reject the flower and return to supplier

Front 29

What information must be posted on a dishwasher?

Back 29

Correct settings.

Front 30

Ccp or Critical contral points

Back 30

Control can be applied and is essential to prevent food safety hazards to an acceptable level.

Front 31

CDC or centers for disease Control and prevention

Back 31

Investigate full-born disease outbreaks. The same illnesses and two or more individuals of the same food.

Front 32

C.I.P. or Clean in place

Back 32

Cleaning equipment that cannot be dismantled or moved.

Front 33

D.z. or Danger Zone

Back 33

Temperature where bacteria grows at unsafe levels between 41 and 135 degrees Fahrenheit.

Front 34

Fat Tom or food acidity time temperature oxygen moisture

Back 34

List of conditions that support rapid growth of microorganisms.

F equals bacteria in foods.

A equals pH below, 4.6 to 7.0

T equals time and danger zone 41 to 35 degrees

T equals temperature in danger zone

O equals oxygen normally present in food.

M equals amount of moisture in a food item to bacteria to grow in water.

Front 35

Fda aka food and drug addministration

Back 35

Updates every 4 years. Minimizing incidences of food borne illnesses.

Front 36

Fifo

Back 36

Is 1st in 1st out.

Front 37

H.A.c.c.p aka hazard analysis

Back 37

Focuses on items from plant or animal origin. They identify hazards. Check to see if that critical limits are met

Front 38

H.e.n.s.s aka

Back 38

Is hepatitis a, Ecolai, Nora virus, salmonella, shigella,

Front 39

I.p.m. aka Integrated pest management

Back 39

Prevent pest problems. Screens that keep passed out should be no larger than 1/16th inch

Front 40

Map aka modified atmosphere packaging

Back 40

Is changing the proportion of gasses normally present in food items AKA vacuum packaging

Front 41

M.s.d.s.

Back 41

Material safety Dada sheet

Front 42

Osha aka occupational safety health administration

Back 42

Is set standards of hazards material in work place

Front 43

P.c.o. aka pest control operator

Back 43

Control pest in the state Is where they operate.

Front 44

P.h.f. aka Potential hazardous foods

Back 44

Is time temperature control For safety food

Front 45

P.i.c. aka person in charge

Back 45

On duty at the time of inspection, needs to correct unsafe handling

Front 46

pH

Back 46

Is an Exodus used to measure acidity/alkalinity

Front 47

r.o.p.

Back 47

Reduced oxygen packaging. Temperature control at 41ﾟ. Frozen fish must be removed from packaging before thawing.

Front 48

R.t.e

Back 48

Ready to eat food

Front 49

S.s.o.p. a.k.a station standard operating procedures

Back 49

Written cleaning schedule specifies what chemicals to use and how to use equipment and chemicals

Front 50

TCS Is AKA time temperature control for safety

Back 50

Products that support growth of food borne illnesses causing micro organisms is organisms that are high and protein and moisture .85 to 1.0

Front 51

Is USDA aka United States Department of Agriculture

Back 51

Inspects grading domestic and imported food from products From domesticated animals

Front 52

W.R.S wash rinse sanitize

Back 52

5 steps, 1 prescrape, 2 Wash sink , 3 rents detergent residue off with hot water, 4 sanitized sink, 5 air dry

Front 53

Air gap

Back 53

Is the best backflow prevention device. Twice the diameter of the pipe

Front 54

Abrasive cleaners

Back 54

Remove's food and debris, acid cleaner removes hard water deposits