Sanitation and Safety 2
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| What type of food storage should be kept at 0 degrees F or lower? | Frozen storage
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| What step in the HACCP system analyzes whether critical limits are being met and things are being done right? | Monitoring
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| Which federal agency sets standards for environmental quality? | EPA- Environmental Protection Agency
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| What is the term for a representative of a public health dept. who is professionally trained in sanitation and public health? | Sanitarian
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| What type of water heater is used in ware washing machines to raise water temperatures required for sanitizing? | Booster Heater
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| What disease is caused by a parasite that lives in the muscle tissue of pork and wild game? | Trichinosis
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| What term is used for biological, chemical, or physical substances that can be harmful when consumed in sufficient quantities? | Contaminants
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| What is the term for the path food takes through an establishment, from purchasing and receiving, through storing, preparing, cooking, holding, cooling, re-heating and serving? | Flow of food
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| What type of foodborne microorganism causes food to spoil, but typically does not cause foodborne illness? | Spoilage microorganism
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| What method of calibrating a thermometer is based on 212 degrees F? | Boiling Point Method
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| What procedure is used to remove food or other obstacles from the airway of a choking person? | Heimlich Maneuver
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| What is the term for a group of programs and procedures designed to control hazards throughout the flow of food? | Food Safety Management System
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| What illness is most often caused by eating a predatory tropical reef fish that has consumed a toxin? | Ciguatera
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| What process involves inspecting, accepting, or in some cases rejecting deliveries of goods and services? | Receiving
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| What alkaline detergents, often called degreasers, contain a grease solving agent? | Solvent Cleaners
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| In what phase of bacterial growth are bacteria first introduced to a new environment and their numbers are stable as they prepare to grow? | Lag Phase
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| What type of treatment is given to an injured person until emergency service or other health care providers can provide treatment that is more complete? | First Aid
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| What type of cleaner contains a scouring agent to scrub off hard to remove stains? | Abrasive
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| What type of poisons are produced by pathogens, plants, or animals? | Biological Toxins
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| What is the term for a disease-causing microorganism? | Pathogen
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| What type of graphic representation shows the movement of a menu item from the point when the ingredients are received to the moment the item is served to the customer? | Flowchart
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| What type of foodborne illness is generally associated with poultry and eggs? | Salmonella
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| What pest control device traps mice with glue and is also used to identify the type of cockroaches that might be present? | Glue Board
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| What organization develops and publishes standards for sanitary equipment design and certifies that equipment meet these standards? | NSF International
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| What serious foodborne illness is generally associated with improperly canned foods? | Botulism
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| What type of thermometer can measure the internal temperature of a food when the thermometer stem is inserted into the food? | Instant-read thermometer
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| What program uses prevention measures to keep pests from entering an establishment and control measures to eliminate any pests that do get inside? | Integrated pest management
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| What is the term for allowing food to remain too long at temperatures favorable to the growth of foodborne microorganisms? | Time-temperature abuse
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| What is the term for the situation that exists when pests overrun or inhabit an establishment in large numbers? | Infestation
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| What area of a professional kitchen should be kept at 50 degrees F to 70 degrees F with 50-60 percent humidity? | Dry storage
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| What packaging process involves removing air from a food package and replacing the air with gases, such as carbon dioxide and nitrogen, to help extend the shelf life of a product? | Modified Atmosphere
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| What are biological, chemical, or physical properties that might make food unsafe? | Hazards
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| What device is used to prevent the backflow of contaminants into a potable water system? | Vacuum breaker
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| What science based reference is written for retail food establishments by the FDA and describes how to prevent foodborne illness? | FDA Food Code
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| What chemical compounds remove food, soil, rust stains, minerals, or other deposits from surfaces? | Cleaning Agents
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| What type of thermometer measures the surface temperature of an item through the use of laser technology? | Infrared
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| What form of bacteria has a thick wall that protects it from adverse conditions, such as high and low temperatures? | Spore
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| What is another name for poisons produced by pathogens, plants or animals? | Toxins
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| What time-temperature-monitoring device attaches to a food shipment to determine if the product temperature has exceeded safe limits? | Time-temperature Indicator
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| What division of the United Nations determines whether vaccinations are required for travel to specific countries? | World Health Organization
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| In what stock rotation method are products shelved on their use-by or expiration dates so the oldest products are used first? | First-in, First-out- FIFO
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| What is a physical link allowing contaminants from wastewater sources to enter a potable water supply? | Cross-connection
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| What intestinal parasite causes mild to severe nausea, cramping, and diarrhea, and is associated with contaminated drinking water and runoff from farms or slaughterhouses? | Cryptosporidiosis
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| What small living things can be seen only with the aid of a microscope? | Microorganisms
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| What program involving seven steps helps to ensure the safety of food served? | HACCP plan
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| In what phase of bacterial growth does the number of dying bacteria exceed the number of growing bacteria? | Death Phase
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| What type of organism needs to live in a host organism to survive? | Parasite
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| What term describes having a negative bodily reaction to a particular food protein? | Food Allergy
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| In a HACCP system, what is the last step in the process used to confirm that critical points and critical limits are met? | Verification
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| What rules state how food must be handled in an establishment? | Warranty of Sale
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Created by:
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