Unit 1: Foodborne Illnesses and their Sources 1. What are the four steps that provide the most effective demonstrating process you can use when showing Food Service Personnel how to provide safe food to the public? a. b. c. d. 2. What is the least effective way to teach Food Service Personnel how to provide safe food to the public? a. 3. The goal of food safety is to provide what kind of food to consumers? a. b. c. 4. Regulation and legislation of food safety standards comes from three levels. Name the organizations with which you might interact at each level of government regulations: a. Federal i. ii. b. State i. c. Local i.
5. Identify the sources of foodborne illness that occur within a food establishment: a. b. c. 6. What are some of the food safety responsibilities that the Person in Charge (PIC) must ensure? a. b. c. 7. List 5 Biological Contaminants a. b. c. d. e. 8. List 6 possible sources of Chemical Contaminants a. b. c. d. e. f. 9. List 3 types of Physical Contaminants: a. b. c.
10. What are 5 ways that bacteria can infect food? a. b. c. d. e. 11. What are 3 ways that viruses can be transmitted? a. b. c. d. 12. What are 4 ways that chemical toxins can be introduced in food? a. b. c. d. 13. These six foodborne pathogens can be easily transmitted through food and will cause severe illness in people. List the FDA s Big Six illnesses: a. b. c. d. e. f. 14. List the symptoms of the Big Six food poisoning: a. b. c. d. 15. Which common bacterium can be destroyed by proper heating, but can multiply in low temperatures where most bacteria cannot? a. 16. Which common bacterium can survive in low oxygen environments, such as a punctured container and can cause life-threatening sickness? a. 17. List some Temperature Controlled for Safety (TCS) foods, meaning they are susceptible to food-borne hazards due to time and temperature: a. b. c.
18. List the factors that bacteria need to grow and cause foodborne illnesses (using the acronym FATTOM): a. b. c. d. e. f. 19. How would you describe the Temperature Danger Zone? 20. What guidelines must you follow when Labeling food for on-site storage and reuse? 21. List three important rules that insure proper date marking: a. b. c.
22. What are 2 practices that increase the chance of spreading viral infections? a. b. 23. What are the 2 best ways to avoid plant and fish toxins? a. b. 24. List 4 ways to minimize the risk of parasites: a. b. c. d. 25. When can animals be allowed in a food serving establishment? d. 26. List five rules that can keep food safe from chemical contamination: d. e. 27. List three rules that can keep food safe from physical contamination: a. b. c. 28. Fill in the blanks to describe cross-contamination: a. Transferring an,, or from one food or surface to another.
29. List two rules that can help to avoid cross-contamination: 30. Name four rules that will help to avoid contamination from common Food Allergies: d. 31. What are the three groups most at risk from foodborne illness? a. b. c.
Unit 2, Safe Food Handling and the Flow of Food 1. What are six important hygiene practices that all employees must follow? d. e. f. 2. List the six steps of proper handwashing: a. b. c. d. e. f.
3. Name four Ready to eat foods (foods served without additional washing or cooking): a. b. c. d. 4. List five items a person can use to handle ready to eat foods: a. b. c. d. e. 5. What are eight rules of proper disposable gloves use? a. b. c. d. e. f. g. h. 6. What are three good food purchasing practices? a. b. c.
7. Name four important purchasing regulations: d. 8. What are seven important guidelines you should always follow when receiving food? d. e. f. g. 9. Describe the FIFO principle and its usefulness: a. b. 10. Identify safe refrigerator temperatures and describe ways to maintain those temperatures: a. b. c. d. 11. Identify safe freezer temperatures and describe ways to maintain those temperatures: a. b. c.
12. List 3 guidelines that can help assure safe dry storage conditions: 13. What are the four safe ways to thaw food? a. b. c. d. 14. Which is the safest method for thawing food? a. 15. What are two rules you should follow in order to properly use a probe food thermometer? 16. What is the temperature range known as the Danger Zone and how long can food can spend in that temperature range? a. From F to F for a maximum of hours 17. Fill in the missing times and temperatures for proper cooking. a. F for seconds o Commercially raised game animals, rabbits o Meat (Pork or Beef Roast, etc.) o Fish (Fresh or Frozen) o Raw eggs cooked for immediate service b. F for seconds o Raw eggs not for immediate service o Tenderized meats o Meats injected with liquids (to enhance flavoring or texture) o Ratites (Ostrich, Rhea and Emu) o Ground meat, fish, or commercially raised game animals (Buffalo, Elk etc.) c. F for seconds o Stuffing containing fish, meat, ratites & poultry o Stuffed fish, meat, pork, pasta, ratites & poultry o Poultry (Chicken, Turkey) o Wild game animals (Wild - Buffalo, Elk etc.)
18. Fill in the blanks to describe this important guideline regarding egg safety. a. Pasteurized liquid, frozen, or dry shall be substituted for whenever served 19. List foods that are considered to be Temperature Controlled for Safety (TCS): a. b. c. 20. Fill in the blanks to describe how to display food in a buffet style environment: a. Utensils that are still in-use should be left in with the extending outward b. Previously cooked food should never be placed on top of c. If the food is removed from a cold holding environment ( F or less) then the food must be discarded after hours at room temperature d. Food that is removed from a hot holding environment ( F or higher) must be discarded after hours at room temperature e. Track the 4-hour maximum time interval, by marking on the food label as soon as the food is placed at room temperature f. When hot holding or cold holding periodically measure the with a to be sure you are maintaining the appropriate temperature 21. List three important rules to follow when Hot Holding foods:
22. Fill in the blanks to describe two important rules that must be followed when using a thermometer to Hot Hold food. a. Measure the temperature of liquid foods periodically using an near the top surface before stirring; stir with a clean, sanitized utensil, measure again and record and. b. Measure meat and other solid foods periodically using a below the top surface and record and. 23. List four important rules to follow when Cold Holding foods: d. 24. Fill in the blanks to describe two important rules that must be followed when using a thermometer while Cold Holding food a. Measure the temperature of liquid foods periodically using an near the top surface before stirring; stir with a clean, sanitized utensil, measure again and record and. b. Measure meat and other solid foods periodically using a below the top surface and record and. 25. Knowing that the entire process must take place in 6 hours or less and that you can never exceed the first stage s 2-hour time limit, describe the Two Stage cooling process. a. b. 26. Fill in the blank to describe the requirements for cooling room-temperature foods. a. Potentially hazardous food made from ingredients that are at room temperature must be cooled within 4 hours to F or colder after they have been opened. 27. Fill in the blanks to describe requirements for reheating foods. a. Properly cooled foods that will be served immediately must be reheated to F within 2 hours and this temperature must be maintained for at least 15 seconds b. Commercially processed precooked food items must be reheated to F and this temperature must be maintained for at least 15 seconds c. Food reheated in a microwave oven should reach F and must be allowed to stand at least minutes to allow for conduction of heat throughout the food d. Never reheat foods in.
Unit 3, Equipment, Cleaning, and Pest Management 1. Carpeting may be used only in the dining area; list two required flooring characteristics for the rest of the facility. a. b. 2. Fill in the blanks to describe the required lighting characteristics in different areas of a food service establishment. a. Light bulbs must be shielded, coated, or otherwise in areas where there is exposed food, clean equipment, utensils, and linens or unwrapped single-service and single-use articles b. At least foot-candles at a distance of inches above the floor in areas such as walk-in refrigeration units, dry-food storage areas, and in other areas during periods of cleaning c. At least foot-candles at a distance of inches above the floor in areas where fresh produce or packaged foods are sold or offered for consumption; areas used for hand washing, ware washing, equipment and utensil storage; and in toilet rooms d. At least foot-candles in areas where a food employee is working with unpackaged, potentially hazardous food or with food utensils and other equipment such as knives, slicers, grinders, or saws, where employee safety is a factor 3. List five wall and ceiling characteristics that are required in a food service establishment: a. b. c. d. e.
4. Fill in the blanks to describe these pipe and utility line requirements. a. Water supply must be from a source that complies with state laws and regulations, such as a public water system or non-public water system approved by the regulatory authority b. disposal must comply with state laws and regulations c. Hot water generation and distribution systems must be sufficient to meet the peak throughout the food establishment, and meet state requirements for water temperature d. Water conditioning devices must be designed and located to simplify e. Plumbing must be in a safe manner and according to the international plumbing code and applicable local ordinance and/or health code f. Supply lines or fittings for every plumbing fixture must be installed so as to prevent g. Utility and service lines and openings through the floor must be adequately h. used on utility pipes or lines in the food preparation or dishwashing areas must be smooth, non-absorbent, and easy to clean i. Switch boxes, electrical control panels, wall mounted cabinets, etc. should be installed out of the areas when possible 5. Fill in the blanks to describe these required characteristics of equipment and utensils: a. Must be designed and constructed to retain under normal use b. Must be sufficient in to withstand repeated ware washing c. must be: Safe, Durable, Corrosion Resistant, and Nonabsorbent d. shall be constructed of material that is Corrosionresistant, Non- absorbent, and Smooth 6. List four requirements for an approved water waist pipe. a. b. c. d.
7. What is Cross-connection? a. 8. List some characteristics of acceptable garbage and recycling bins and receptacles: a. b. c. 9. List six required characteristics of food establishment restrooms. a. b. c. d. e. f. 10. List three characteristics of preparation equipment approved for food establishments. a. b. c.
11. List four characteristics of stationary table mounted equipment. a. b. c. d. 12. What are some requirements of approved ventilation hoods? a. b. c. d. 13. List two requirements of an approved refrigeration unit. a. b. 14. Fill in the blanks to describe characteristics of general dishwashing areas; a. Provides an area where and can be pre-rinsed, flushed, scraped, and soaked prior to being washed in a ware washing machine if a prewash cycle is not an integral part of the machine operation b. Must have adequately sized that can properly handle soiled utensils prior to washing and sanitizing c. Equipment and utensils must be placed in the,, or and permitted to air dry 15. List four characteristics of a commercial food establishment s three-compartment sink with drain boards. a. b. c. d.
16. What are three requirements when using an approved three-compartment sink? a. b. c. 17. List two characteristics of an approved dishwashing machine; a. b. 18. How can you be sure that the dishwasher is running at the correct temperature and the sanitizing solution is at an acceptable concentration level? a. b. c. 19. Fill in the blanks to describe proper ware washing procedures. a. All methods must combine:,,, and ph resulting in sanitization as defined by the Food Code b. Food contact surfaces must be sanitized using a contact time of at least 7 seconds for solutions c. Food contact surfaces must be sanitized using a contact time of 30 seconds and a temperature of at least 100 degrees Fahrenheit if the ph is d. Food contact surfaces must be sanitized using a contact time of 30 seconds and a temperature of 75 degrees Fahrenheit for a ph of
20. Describe cleaning and sanitizing: a. Cleaning is the process used to b. Sanitizing is the process used to 21. Fill in the blanks to describe guidelines that assure effective sanitizer use: a. Manually washed items can be sanitized using either, or immersion (for at least 30 seconds) in F hot water b. Rinse water in dishwashing machines utilize chemical sanitizers must not exceed a temperature of degrees to avoid ruining the liquid sanitizer c. A must be provided to determine chemical sanitizer strength d. Conveyor style washing machines using heat sanitizing in place of chemical sanitizers must have sanitizing rinse water that reaches a minimum temperature of degrees F e. In-place washing machine rinse water using heat sanitizing in place of chemical sanitizers must have sanitizing rinse water that reaches a minimum degrees f. A must be used periodically to verify the dishwasher reaches the necessary temperature 22. List five common chemical sanitizers. a. b. c. d. e.
23. List the five steps in the cleaning process: a. b. c. d. e. 24. What circumstances will affect proper sanitization? a. b. c. d. 25. What is the proper drying technique? a. 26. List the six steps involved in Cleaning in Place (CIP): a. b. c. d. e. f. 27. List the regular cleaning times when production-line food processing equipment needs to be cleaned and sanitized: a. b. c. d. e. f. 28. List the ways that clean and sanitized wares should be properly handled and stored. a. Cups, bowls, plates, and similar items b. Stored glasses, cups, and reusable containers c. Non-disposable flatware
29. List six signs of pests. a. b. c. d. e. f. 30. What does IPM stands for? a. 31. What are the four parts of a properly designed pest management program? a. b. c. d. 32. List eight areas that should be inspected and addressed for existing or potential pest problems: a. b. c. d. e. f. g. h.
33. List six proper pest control practices that can be easily implemented. a. b. c. d. e. f. 34. List four steps Managers must take to insure a safe work environment while implementing an affective IPM. a. b. c. d.
Unit 4, Active Management Control 1. Fill in the blanks to describe the Food and Drug Administration s (FDA) role in food safety: a. The FDA is responsible for protecting the by assuring the safety, effectiveness, and security of our nation s and helping the public get the, they need b. The FDA regulates manufacturing, processing, and interstate shipping for all foods other than,, and c. The FDA sets the standards for labeling and product quality d. The FDA regulates that can be included in food e. The FDA issues when a food may pose a public hazard f. The FDA creates and updates the every 4 years 2. Name two nongovernmental controls that many manufacturers, farmers and other groups voluntarily adhere to: a. b. 3. List six things that inspectors from state and local agencies will check for. a. b. c. d. e. f. 4. List actions that inspectors can take if infractions are found. a. b. c. d. 5. List the actions that should be taken to address a violation: a. b. c. d.
6. Each violation listed in an inspection report should state whether or not the violation is critical. Describe the two main categories of violations - critical violations and non-critical violations: a. Non-critical violations are b. Critical violations are 7. What is Active Managerial Control (AMC)? 8. List the five most commonly reported food preparation practices that contribute to foodborne illness according to the Center for Disease Control and Prevention: a. b. c. d. e. 9. What are some AMC guidelines that could be used to minimize food safety risks? a. b. c. d. e. f. g. 10. List some items that are so essential to food safety that they would be considered prerequisites to establishing an affective HACCP: a. b. c. d. e. f. g. h. i.
11. List the seven steps to produce useful Hazard Analysis Critical Control Points or HACCP. d. e. f. g. 12. Describe two primary topics that should be addressed when establishing an effective HACCP. a. Hazard Identification: b. Hazard Evaluation: 13. List five minimum control points you should include in an effective HACCP. d. e.
14. Define the terms Critical Control Point (CCP) and Critical Limits: a. Critical Control Point: b. Critical Limits: 15. What are Monitoring Routines that must be included in an effective HACCP? 16. Describe how an Appropriate Response would be included in an effective HACCP: 17. List two ways that Accurate Record Keeping can help and why it should be included as part of an effective HACCP. 18. Describe how Verification can be used to ensure food safety in an effective HACCP: