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Food Safety-Managers
Question | Answer |
---|---|
active managerial control focuses on the five CDC identified food borne disease risk factors not including... | failing to conduct sanitation self inspection before operation |
reportable illnesses to the regulatory authority do not include which of the following... | Staphylococcus skin infection |
person in charge food safety responsibilities include ensuring that... | food employees are trained on food safety including food allergy awareness |
food defense is the... | act of preventing an intentional contamination of food |
the U.S. Food and Drug Administration (FDA) publishes the Food Code, which is used... | by state, county, city, and tribal agencies if adopted to enforce food safety regulations |
Which of the following can be used for food safety training? | demonstration, classroom training, and discussion |
according to the food code, an individual working with unpackaged food, food equipment or utensils, or food contact surfaces is called a ? | food employee |
what is a sickness that results from the consumption of food or beverages contaminated with disease causing microorganisms, chemicals, or other harmful substances? | foodborne illness |
employee food safety training should be... | provided upon hiring, specific to job duties, and conducted continually throughout the employee's employment |
these hazards are harmful microorganisms | biological |
food that contain "Big 8" allergens include all but... | green salad with oil and vinegar |
FATTOM conditions that are easiest to exercise control over in the food operation are ... | temperature and time |
food monitoring thermometer can be checked for accuracy using this method... | ice-point |
allergic reactions can be prevented by... | avoiding cross-contact |
physical hazzards do not include... | bleeding cuts on the hands |
TCS foods require... | time and temperature control for safety |
to prevent chemical hazards, always... | follow label instructions for use, store chemicals away from foods, and test sanitizer solution concentration strength using test kit |
thermometers used for checking food temperatures must be accurate to... | +2 or - 2 degrees Fahrenheit |
who would be most susceptible to a foodborne illness... | a person with cancer |
Shigella bacteria comes from this food source... | tuna salad |
Salmonella nontyphoidal bacteria comes from this food source... | poultry |
E. Coli bacteria comes from this food source... | uncooked beef |
Botulism bacteria comes from this food source... | improperly canned food |
Listeria bacteria comes from this food source... | deli meats |
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