Multiple Choice Questions

food intoxication bacteria carried by human beings. It can be prevented by good personal hygiene and avoiding bare hands with ready-to-eat food.
  • Scombroid Poisoning
  • Pathogenic Bacteria
  • Staphylococcal
  • Wiping Cloths
are a critical violation
  • Staphylococcal
  • Physical hazards
  • Rat droppings
  • Pathogenic bacteria
occurs during warn weather when red algae is eaten by small fish. Predators then eat the small fish. Humans become sick once they eat the predatory fish
  • Ciguatera Intoxication
  • Clostridium Botulinum
  • Scombroid Poisoning
  • Salmonella Enteritidis
associated with raw poultry and raw shell eggs
  • Potentially Hazardous Foods
  • Smoked Fish Temperature
  • Clostridium Botulinum
  • Salmonella Enteritidis
any food that supports the rapid growth of microorganisms
  • Potentially Hazardous foods
  • Biological hazards
  • Smoked Fish temperature
  • To prevent cross contamination
by installing hose-bib vacuum breaks
  • How to avoid Clostridium Perfringes
  • All Food must be stored at least
  • Cross connection can be prevented
  • Proper manual dish cleaning
pesticide, cleaning agents, prescription medicine
  • Chemical Hazards
  • Physical Hazards
  • Anisaki Simplex
  • Biological Hazards
it is a system of food safety, which is mainly concerned with control of harmful microorganisms
  • HACCP
  • FIFO
  • HEPATITIS A AND NOROVIRUS
  • CCP
Prohibited by law unless special authorization is obtained through the Department of Health
  • 6 factors that affect growth of bacteria
  • Vacuum Packaging of any food product in retail food establishment is
  • HACCP
  • 50 PPM Chlorine based sanitizing solutions
Vermin-proof containers
  • 3 methods for defrosting frozen foods
  • Food for storage must be covered and stored in
  • Best method to eliminate flies and roaches
  • Cross connection can be prevented
can be done by immersing utensils in water with a temp of 170F for at least 30 seconds
  • Hepatitis a and norovirus
  • Hot water sanitizing
  • Artificial trans fat
  • Scombroid poisoning
physical, chemical, biological
  • Chemical Hazards
  • The Three Main Food Hazards
  • To Prevent Cross Contamination
  • Potentially Hazardous Foods
add 1/2 ounce of bleach to 1 gallon of water and used for soaking utensils
  • 50 PPM Chlorine based sanitizing solutions
  • Reasons Canned Products Must be Rejected
  • Hot foods placed in refrigerator
  • 100 PPM Chlorine based sanitizing solutions
2 viruses that typically contaminate our food supply through fecal contaminated waters or food
  • Hepatitis A and norovirus
  • Hot foods placed in refrigerator
  • Hot water sanitizing
  • Potentially hazardous foods
must be provided if there are 20 seats or more in a dining area
  • wiping cloths
  • bathrooms for patrons
  • atmosphere vacuum breakers
  • air-breaks
Log phase
  • Reasons Canned Products Must be Rejected
  • All Food must be stored at least
  • the most rapid growth of bacteria
  • How to rapid cool foods
must be covered only if they completely cooled at a temp of 41 F or below
  • Hot water sanitizing
  • Atmosphere vacuum breakers
  • How to avoid clostridium perfringes
  • Hot foods placed in refrigerator
rapid cooling, rapid heating, and avoid preparing foods
  • Cross connection can be prevented
  • How to rapid cool foods
  • How to avoid Clostridium Perfringes
  • To Prevent Cross Contamination
Food, Acidity, Temperature Danger Zone, Time, Oxygen, and Moisture (FATTOM)
  • 6 factors that affect growth of bacteria
  • 3 methods for defrosting frozen foods
  • Reasons Canned Products Must be Rejected
  • 50 PPM Chlorine based sanitizing solutions
must be stored with solution strength of 50 PPM
  • Wiping cloths
  • Biological hazards
  • Anisaki simplex
  • Chemical hazards
increases LDL- the bad cholesterol, leading to heart disease. It is banned from all restaurant foods
  • Hepatitis a and norovirus
  • Scombroid poisoning
  • Artificial trans fat
  • Biological hazards
add 1 ounce bleach and 1 gallon of water and used for wiping, spraying or pouring
  • 100 PPM Chlorine based sanitizing solutions
  • Reasons Canned Products Must be Rejected
  • all gas-fired water heaters must be installed
  • 50 PPM Chlorine based sanitizing solutions
refrigerate them, place under cold water, or microwave oven
  • 3 methods for defrosting frozen foods
  • 6 factors that affect growth of bacteria
  • Best method to eliminate flies and roaches
  • bathrooms for patrons
by a license plumber and must be monitored for back-drift
  • How to avoid Clostridium Perfringes
  • all gas-fired water heaters must be installed
  • Three thermometers used for measuring food temperature
  • 100 PPM Chlorine based sanitizing solutions
food-borne parasite founded in under-cooked pork and can be eliminated by cooking pork to 150F for 5 minutes
  • Scombroid Poisoning
  • Clostridium Botulinum
  • Anisaki Simplex
  • Trichinella Spiralis
by rapid reheating of 165 F in a stove or oven
  • Previously cooked and refrigerated foods must be served
  • all gas-fired water heaters must be installed
  • Three thermometers used for measuring food temperature
  • To Prevent Cross Contamination
45 F
  • Raw Shell Eggs Temperature
  • The Three Main Food Hazards
  • Atmosphere Vacuum Breakers
  • Salmonella Enteritidis
citical control point- any point in the food flow where action must be taken to eliminate hazard
  • HACCP
  • FIFO
  • CCP
  • VIRUSES
6 inches off the floor
  • Food for storage must be covered and stored in
  • Cross connection can be prevented
  • All Food must be stored at least
  • The Three Main Food Hazards
occurs from eating certain fish with high levels of histamines due to time and temperature abuse
  • Pathogenic Bacteria
  • Scombroid Poisoning
  • Ciguatera Intoxication
  • Clostridium Botulinum
38 F or below because of the bacteria Clostridium botulinum
  • Smoked Fish Temperature
  • Potentially Hazardous Foods
  • Bathrooms For Patrons
  • To Prevent Cross Contamination
glass fragments, metal etc.
  • Physical Hazards
  • Chemical Hazards
  • Biological Hazards
  • Proper Manual Dish Cleaning
165 F
  • the most rapid growth of bacteria
  • All hot foods stored in hot-holding unit must be held at
  • Poultry, stuffed meat and stuffing Temperature
  • All Refrigerated Food except eggs/smoked fish Temperature
41 F or below
  • All hot foods stored in hot-holding unit must be held at
  • all gas-fired water heaters must be installed
  • Food for storage must be covered and stored in
  • All Refrigerated Food except eggs/smoked fish Temperature
Hazard Analysis and Critical Control Point. Identify hazard, determine critical control point, set up critical limits, monitor CCP, take corrective actions, verify system is working, and record keeping
  • Hepatitis A and norovirus
  • Clostridium Botulinum
  • Atmosphere Vacuum Breakers
  • HACCP and 7 methods of this
cook hamburgers and ground meats at 158F
  • Anisaki Simplex
  • Pathogenic bacteria
  • How to rapid cool foods
  • How to avoid E-Coli
must be provided in all culinary and pot/dish washing sinks
  • Wiping Cloths
  • Air-breaks
  • Atmosphere Vacuum Breakers
  • Hot Water Sanitizing
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Multiple Choice Questions
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