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PDF Download TIMES, TEMPERATURES, & TERMS TO REMEMBER EXAM
QUESTIONS
Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -39 Questions and Answers
-Format: Multiple-choice / Flashcard
Question 1: USDA (FSIS)
Answer:
inspection and quality grading - meat, poultry, dairy, eggs and fruit/veg shipped across state lines
Question 2: FDA/USDA/CDC/NMFS/EPA
Answer:
Federal agencies involved in setting standards, inspections and regulations - know what each of these is responsible for, in general.
Question 3: TCS
Answer:
time & temperature control for safety, know foods on list in book
Question 4: ALERT
Answer:
Food Defense program by FDA. Assure, Look, Employees, Reports, Threat This is acronym used to develop a food defense program for an operation and identify key points where food is at risk.
Question 5: Training Need
Answer:
Knowledge gap between what employees know and need to know
Question 6: distance shelves (food) and equipment needs to be off floor
Answer:
Six inches
Question 7: minimum temp. for sanitizing step of "warewashing" sink
Answer:
171°F (82°C)
Question 8: receiving temp for shell eggs and shellfish
Answer:
45°F (7°C)
Question 9: EPA
Answer:
air and water quality + use of pesticides and sanitizers, handling waste
Question 10: pH range where pathogens grow best
Answer:
4.6 to 7.5 Question 11: min. temp: ckd veg., fruit, commercially prepared foods, hot holding
Answer:
135°F (57°C)
Question 12: Six Wise Employees Prevent Food-Allergen Mistakes
Answer:
soy,wheat, eggs, peanuts, fish, milk (avoid cross-contact and alert/inform customers)
Question 13: Custom and Border Control
Answer:
food from foreign countries - just alert process
Question 14: minimum temp for meats, fish and eggs cooked to order
Answer:
145°F (63°C) for 15 seconds
Question 15: CDC
Answer:
investigate outbreaks - epidemiological studies, point FDA where to go (source of outbreak) -
- Systems - FoodNet and Pulse Net (laboratory results) - compare DNA CORE (new)
Question 16: CCP
Answer:
critical control point: identify risks as 2nd step in HACCP plan, prioritize TCS, point where operations can prevent, eliminate or reduce foodborne illness hazards
Question 17: water temperature for handwashing
Answer:
100°F (38°C)
Question 18: receiving and cold storage temperature
Answer:
41°F (5°C)
Question 19: length of time you need to keep shellstock tags (after last use)
Answer:
Ninety Days
Question 20: FATTOM
Answer:
food, acid, temperature, time, oxygen, moisture - pathogens need these
Question 21: UHT/Aseptic
Answer:
Ultra High temp pasteurization (processing)/microorg. free packaging
Question 22: FIFO
Answer:
first in, first out: inventory method to assure use of oldest product first
Question 23: Coving
Answer:
curved sealed edge between floor and wall (also on sinks)
Question 24: FDA
Answer:
additives, labeling, inspects fs operations that cross state borders (manufacturers and processors, trains, etc.) - CFSAN under FDA
Question 25: Temperature Danger Zone
Answer:
41°F to 135°F (5°C to 57°C)
Question 26: NSF/UL EPH
Answer:
Organizations which certify equipment (sanitation approved) for use in foodservice operation
Question 27: range of bimetallic thermometer
Answer:
0°F to 220°F (-18°C to 104°C)
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