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AI- Sanitation Test

Enter the letter for the matching Answer
incorrect
1.
Food-bourne infection
incorrect
2.
FIFO
incorrect
3.
internal cooking temp for whole or ground poultry
incorrect
4.
internal cooking temp for fish
incorrect
5.
a food handler should wash hands
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6.
Identify critical control points
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7.
What is a TTI
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8.
establish effective record keeping
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9.
Trichinosis is
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10.
at 120 degrees or higher sanitizers
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11.
minimum internal cooking temp for fruits and veggies hot held for service / commercially processed ready to eat foods
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12.
when should a food-handler stop working with food
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13.
Establish procedures to monitor critical control points
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14.
Hazard analysis
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15.
what are physical barriers to cross contamination
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16.
what are pathogens
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17.
viruses
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18.
Aerobic bacteria need
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19.
at 55 degrees or lower sanitizers
incorrect
20.
minimum internal cooking temp for eggs hot held for service
A.
a result of pathogens that grow in the intestines and cause illness
B.
First in First out, order of receiving that determines that is used first
C.
specific levels of oxygen to reproduce
D.
microorganisms that cause disease
E.
135 degrees for 15 secs
F.
is the seventh HACCP step: for law suits, not complyant employees, health inspections
G.
when changing activities, after cleaning tables, handling chemicals, using the restroom... etc
H.
food-bourne illness, fever, jaundice, hepatitis A, sore throat, vomiting, diarrhea
I.
may evaporate or corrode
J.
assigning specific equipment to different food types, using colored cutting boards, cleaning / sanitizing work surfaces, equipment and utensils after each task
K.
need a living cell to reproduce and contaminate food through a food handlers poor personal hygiene
L.
is the first HACCP step: identify hazardous foods, look for potential situations, estimate risk, establish preventive measures
M.
145 degrees for 15 secs
N.
Time Temperature indicator, shows if food has been time temperature abused during shipping
O.
165 degrees for 15 secs
P.
caused by undercooked pork
Q.
is the second HACCP step: sages in the foods journey through the establishment where steps can be taken to minimize risk
R.
155 degrees for 15 secs
S.
may not be as effective
T.
is the fourth HACCP step: set standards to use in the establishment
Type the Question that corresponds to the displayed Answer.
incorrect
21.
caused by raw or partially cooked oysters
incorrect
22.
no oxygen to reproduce
incorrect
23.
caused by contaminated chicken and eggs
incorrect
24.
is the acronym for conditions that favor bacteria growth
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25.
a result of eating food with toxins that cause illness
incorrect
26.
is not a replacement for hand washing and should be dry before handling food
incorrect
27.
removes visible soil from a surface
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28.
reduces the number of microorganisms from a clean surface
incorrect
29.
hazard analysis critical control points
incorrect
30.
a system developed by Pillsbury that is designed to help pinpoint and eliminate the risk factors involved in food-bourne illnesses

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