Food Safety and Sanitation Practices, Exams of Nursing

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NRA SERVESAFE PRACTICE

QUESTIONS |GUARANTEED PASS

135 - ACCURATE ANSWERS✔✔ over easy eggs, whole rare beef, hot box or steam table 145 - ACCURATE ANSWERS✔✔ steaks, roast, whole fish, shell eggs, commercial raised game meat 155 - ACCURATE ANSWERS✔✔ ground meat, ratites, injected meats 165 - ACCURATE ANSWERS✔✔ poultry, casseroles, field dressed game meat, leftovers 3 types of bacteria that cause severe illness and are highly contagious - ACCURATE ANSWERS✔✔ Salmonella Typhi, Shigella spp., enterohemorragenic and shiga toxin producing E COLI 4 types of contamination - ACCURATE ANSWERS✔✔ biological, chemical, physical, cross contamination 41F-135F - ACCURATE ANSWERS✔✔ Temperature Danger Zone 5 risk factors for foodborne illness - ACCURATE ANSWERS✔✔ 1) purchasing food from unsafe sources 2) failing to cook food correctly 3)

holding food at incorrect temperatures 4) using contaminated equipment

5. practicing poor personal hygiene 7 steps of HACCP - ACCURATE ANSWERS✔✔ Conduct a hazard analysis, determine the critical control points, establish the critical limits, monitor, corrective actions, verify, record keeping and documentation A broken water main has caused the water in an operation to appear brown. What should the manager do? A Contact the local regulatory authority before use. B Use the water for everything except dishwashing. C Boil the water for 1 minute before use. D Use the water for everything except hand washing. - ACCURATE ANSWERS✔✔ Contact the local regulatory authority before use. A catering employee removed a tray of lasagna from hot-holding for service in a hotel conference room at 11:00 am. By what time must the lasagna be thrown out? A 12:00 p.m. B 2:00 p.m. C 3:00 p.m. D 4:00 p.m. - ACCURATE ANSWERS✔✔ 3:00 p.m.

A food handler who has just bused tables must do what before handling food? A Change apron B Wash hands C Put disposable gloves back on D Wipe hands on a cloth towel - ACCURATE ANSWERS✔✔ Wash hands A handwashing station should have a garbage container, hot and cold water, signage, a way to dry hands, and A soap. B a timer. C a clock. D gloves. - ACCURATE ANSWERS✔✔ soap a master clean schedual should list what - ACCURATE ANSWERS✔✔ Duties Tasks Have to preform it When to preform it And who A recall has been issued for a specific brand of orange juice. The store manager has matched the information from the recall notice to the item,

removed the item from inventory, and stored it in a secure location. What should the manager do next? A Refer to the vendor notification for next steps B Contact the supplier and arrange for the product to be picked up C Label the item to prevent it from accidently being placed back in inventory D Inform the local media, customers, and employees of the reason for the recall - ACCURATE ANSWERS✔✔ Label the item to prevent it from accidently being placed back in inventory A spore allows a bacteria to do what - ACCURATE ANSWERS✔✔ To keep from dying and also to resist heat and survive cooking temperatures A.L.E.R.T. - ACCURATE ANSWERS✔✔ Assure (make sure products are received from safe sources) Look (monitor the security of products in the facility) Employees (know who is in your facility) Reports (keep information related to food defense accessible) Threat (develop a plan for responding to suspicious activity or a threat to the operation) Acceptable jewlery - ACCURATE ANSWERS✔✔ plain band ring According to the FDA what is the temperature danger zone - ACCURATE ANSWERS✔✔ 41 degrees to 135 degrees according to this agency the local health departments should visit how often - ACCURATE ANSWERS✔✔ Every 6 months

ALERT - ACCURATE ANSWERS✔✔ Assure/supervise Look/storage, locks Employees Reports Threat allergy symptoms - ACCURATE ANSWERS✔✔ nausea, wheezing or shortness of breath, hives or itchy rashes, swelling of the body including the face eyes hands or feet, vomiting and/or diarrhea, abdominal pain Apply soap and vigorously scrub hands and arms for? - ACCURATE ANSWERS✔✔ 10-15 sec As part of handwashing, food handlers must scrub their hands and arms for at least A 3 seconds. B 5 seconds. C 10 seconds. D 20 seconds. - ACCURATE ANSWERS✔✔ 10 seconds bacteria - ACCURATE ANSWERS✔✔ found almost everywhere, cannot be seen, smelled or tasted, will grow rapidly if FAT TOM conditions are correct, to prevent control time and temperature

bacteria produced toxins - ACCURATE ANSWERS✔✔ toxins that are produced by bacteria cannot be killed by heat or cold Best place to thaw frozen food - ACCURATE ANSWERS✔✔ in the refrigerator, bottom shelf, with tray under Big 8 food allergens - ACCURATE ANSWERS✔✔ milk, eggs, fish, wheat, soy, peanuts, shellfish, tree nuts Bimetallic Stemmed - ACCURATE ANSWERS✔✔ checking temp during flow of food bimetallic stemmed thermometer - ACCURATE ANSWERS✔✔ place in food up to dimple Biofilms - ACCURATE ANSWERS✔✔ bacterial plaque build-up on stainless steel Biological - ACCURATE ANSWERS✔✔ microorganisms and their waste, parasites, and plant, fish, mushroom toxins biological toxins - ACCURATE ANSWERS✔✔ origin: naturally occur in certain plants, mushrooms, and seafood; seafood toxins: produced by pathogens found on certain fish (tuna, bonito, mahimahi, histamine produced when fish is time/temp abused), occur in certain fish that eat

smaller fish that consumed the toxin (barracuda, snapper, grouper, amberjack (ciguatera toxin) CDC and PHS - ACCURATE ANSWERS✔✔ assist FDA/USDA/State and local authorities, conducts research into causes of foodborne illnesses, assists in investigating outbreaks Chemical - ACCURATE ANSWERS✔✔ in soultion chemical contaminants - ACCURATE ANSWERS✔✔ sources: certain types of kitchenware and equipment made from pewter, copper, zinc, and types of painted pottery, cleaners, sanitizers, polishes, machine lubricants, pesticides, deodorizers, first-aid products, and health and beauty products chemical stabilizers are most effective at what tempiture - ACCURATE ANSWERS✔✔ 171- 180f Chlorine - ACCURATE ANSWERS✔✔ 50-100 ppm 55-100F 7-10sec cold food holding guidelines - ACCURATE ANSWERS✔✔ can be held without temp control for up to six hours if it was held at 41 or lower before putting out, does not exceed 70 during service, has label specification (time it was removed, time it must be thrown out), or it was sold served or thrown out within six hours

commercially raised game - ACCURATE ANSWERS✔✔ 145 common food allergens - ACCURATE ANSWERS✔✔ milk eggs fish shellfish wheat soy peanuts treenuts common symptoms of foodborne illness - ACCURATE ANSWERS✔✔ diarrhea, vomiting, fever, nausea, abdominal cramps, jaundice conditions for bacteria growth (FAT TOM) - ACCURATE ANSWERS✔✔ Food (TCS foods especially, Acidity (little to no acidity), Temperature (grows most rapidly between 41 and 135) growth limited when held above or below, Time (more time in danger zone, greater change of growing to unsafe levels), Oxygen (some need, some don't), Moisture (food with high levels of moisture, aw=water activity; the amount of moisture available in food for bacterial growth, scales from 0.0-1.0, water has 1.0) contaminants come from - ACCURATE ANSWERS✔✔ animals we use for food, air contaminated water, and dirt, people (deliberately and accidentally) Contamination - ACCURATE ANSWERS✔✔ When harmful things are present in food, making it unsafe to eat cooking in microwave min internal temp 165º - ACCURATE ANSWERS✔✔ meat, seafood, poultry, eggs

cooling requirements for hot food - ACCURATE ANSWERS✔✔ 135- 70 in two hours, 70-41 in four hours (six hours in total) costs of foodborne illness to an operation - ACCURATE ANSWERS✔✔ loss of customers and sales, loss of reputation, negative media exposure, lowered staff morale, lawsuits and legal fees, staff missing work, increased insurance premiums, staff retraining criteria for receiving hot TCS food - ACCURATE ANSWERS✔✔ at 135 or higher cross contamination - ACCURATE ANSWERS✔✔ when pathogens are transferred from one surface or food to another; contaminated ingredients are added to food that receives no further cooking, ready-to- eat food touches contaminated surfaces, a food handler touches contaminated food and then touches ready to eat food, contaminated cleaning cloths touch food-contact surfaces Cross-connection - ACCURATE ANSWERS✔✔ plumbing problem with non-portable water siphoning into potable water Cross-contact - ACCURATE ANSWERS✔✔ deals with allergens Cross-contamination - ACCURATE ANSWERS✔✔ pathogens transferred from one surface of food to another

Cross-Contamination - ACCURATE ANSWERS✔✔ Transfers pathogens from one surface or food to another Cut melons should be stored at what internal temperature? A 41°F (5°C) or lower B 45°F (7°C) or lower C 51°F (11°C) or lower D 55°F (13°C) or lower - ACCURATE ANSWERS✔✔ 41°F (5°C) or lower danger zone - ACCURATE ANSWERS✔✔ 41-135 bacteria will multiply in great numbers dishes that include previously cooked, TCS ingredients - ACCURATE ANSWERS✔✔ 165 disorganization requires employers to do what - ACCURATE ANSWERS✔✔ Know/ understand what they are supposed to do E. coli - ACCURATE ANSWERS✔✔ Associated food: beef, produce, contaminated water Symptoms: bloody diarrhea employee should be released of food handling dutys if the have signs of what - ACCURATE ANSWERS✔✔ vomiting

diarrhea jaudice (yellowing of the eyes) if the food handler was diagnosed with norovirus, shigella, nontyphoid salmonella, shiga toxin-producing ecoli, hepitits a and salmonella typhi enterohemorrhagic and shiga toxin (E COLI) - ACCURATE ANSWERS✔✔ source: intestines of cattle/infected people; linked to ground beef (raw and undercooked) and contaminated produce; to prevent exclud food handlers who have diarrhea/have been diagnosed with a bacteria caused disease, cook food (especially ground beef) to minimum internal temperatures, purchase produce from approved suppliers, prevent cross contamination of raw meat and ready to eat food FAT TOM - ACCURATE ANSWERS✔✔ food, acidity, temperature, time, oxygen, and moisture FATTOM - ACCURATE ANSWERS✔✔ The acronym to remember the conditions that pathogens need to grow in FDA - ACCURATE ANSWERS✔✔ writes Food Code and regulates food transport across state lines, cannot require food code, provides technical training and support for industry/regulatory agencies Final rinse temp for mechanical dishwasher - ACCURATE ANSWERS✔✔ 180

Fooborne-Illness Outbreak - ACCURATE ANSWERS✔✔ When two or more people get the same illness after eating the same food Food bar rules - ACCURATE ANSWERS✔✔ keep food out of the TDZ, tongs in holders/salad dressing labeled, sneeze gaurds more then 14in above food and extends over 7 in beyond the food Food bars - ACCURATE ANSWERS✔✔ minimum of 48in off the ground Food born intoxication results when food contains what - ACCURATE ANSWERS✔✔ cross-contamination food reheated for hot holding - ACCURATE ANSWERS✔✔ must be reheated to an internal temp of 165 for 15 seconds within 2 hours, reheat commercially processed foods and packaged ready to eat food to an internal temp of at least 135 Food, Acidity, Temperature, Time, Oxygen, and Moisture - ACCURATE ANSWERS✔✔ FATTOM Foodborn infection results from eating what - ACCURATE ANSWERS✔✔ contaminated food Foodborne Illness - ACCURATE ANSWERS✔✔ A disease transmitted to people by food

foods that are to be reheated need to be heated to what minimum internal temperature - ACCURATE ANSWERS✔✔ 165 f four methods for thawing food - ACCURATE ANSWERS✔✔ 1. thaw food in a cooler 2. submerge food in running water at 70 3. thaw food in microwave only if cooking immediately after 4. thaw as part of cooking process fruits, veggies, grains and legumes that will be hot held for service - ACCURATE ANSWERS✔✔ 135 fungi (yeasts, molds, mushrooms) - ACCURATE ANSWERS✔✔ some mushrooms and molds produce toxins, throw out mold food unless mold is nature part of food, purchase mushroom from approved suppliers Getting a variance - ACCURATE ANSWERS✔✔ allows a requirement to be waived or changed given the ideal conditions how often can bacteria multiply - ACCURATE ANSWERS✔✔ rapidly government agencies - ACCURATE ANSWERS✔✔ FDA, USDA, CDC, PHS, State and local regulatory authorities

ground meat--beef, pork, and other meat - ACCURATE ANSWERS✔✔ 155 grounded seafood--including chopped or minced seafood - ACCURATE ANSWERS✔✔ 155 groups of people most vulnerable to foodborne diseases - ACCURATE ANSWERS✔✔ senior citizens, pregnant women, preschool age children, people who suffer from weakened immune systems groups who may attempt to contaminate food - ACCURATE ANSWERS✔✔ terrorists or activists, disgruntled current or former staff, vendors, competitioners hand washing stations should include what - ACCURATE ANSWERS✔✔ a sink soap and single use paper towls or a hand dryer handwashing - ACCURATE ANSWERS✔✔ 1. wet hands and arms in 100F water 2. apply soap 3. scrubs hands and arms for 10-15 seconds 4. rinse hands and arms in running water 5. dry hands with single use paper towel Handwashing 101 - ACCURATE ANSWERS✔✔ Wet hands with warm water, apply soap and vigorously scrub hands and arms, clean under

fingernails and between fingers, rinse under running water, dry hands with single use paper towel or hand dryer, use the towel to turn off the water and use towel to open door or use foot pull Handwashing Stations - ACCURATE ANSWERS✔✔ required in all restrooms or nearby, food prep, service, dishwashing areas Hanging - ACCURATE ANSWERS✔✔ walk-in cooler Hazard - ACCURATE ANSWERS✔✔ Something with the potential to cause harm Heat - ACCURATE ANSWERS✔✔ 170f 30sec Hepatitis A - ACCURATE ANSWERS✔✔ Associated food: ready to eat food, shellfish Symptoms: fever, weakness, nausea, jaundice hepatitis a - ACCURATE ANSWERS✔✔ source: human feces; linked to ready to eat foods, shellfish from contaminated water; to prevent exclude staff who have been diagnosed, exclude staff that have jaundice, wash hands, avoid bare hand contact with ready to eat foods, purchase shellfish from approved suppliers hot food holding guidelines - ACCURATE ANSWERS✔✔ can be held up to 4 hours, has label specifying when it has to be thrown out

how and why should food be stored off the floor - ACCURATE ANSWERS✔✔ to prevent cross-contamination and the items must be stored at least 6 inches (15 centimeters) how contamination happens when people... - ACCURATE ANSWERS✔✔ don't wash their hands after using the restroom, they are in contact with someone who is sick, they sneeze or vomit onto food or food-contact surfaces, they touch dirty food contact surfaces and equipment and then touch food how do you properly store food in the cooler - ACCURATE ANSWERS✔✔ 1. ready to eat foods

2. seafood
3. whole cuts of beef or pork
4. ground meat and fish
5. whole and ground poultry how food becomes unsafe (four reason) - ACCURATE ANSWERS✔✔

1. time/temperature abuse 2) cross contamination 3) poor personal hygiene 4) poor cleaning and sanitizing How high should floor-mounted equipment be from the floor? A At least 1 inch (3 centimeters) B At least 2 inches (5 centimeters) C At least 4 inches (10 centimeters)

D At least 6 inches (15 centimeters) - ACCURATE ANSWERS✔✔ At least 6 inches (15 centimeters) How long must shellstock tags be kept on file? A 30 days after the day the shellfish were received B 90 days after the day the shellfish were received C 30 days after the last shellfish was sold or served from the container D 90 days after the last shellfish was sold or served from the container - ACCURATE ANSWERS✔✔ 90 days after the last shellfish was sold or served from the container How often must you check the temperature of hot food that is being held with temperature control? A At least every 2 hours B At least every 4 hours C At least every 6 hours D At least every 8 hours - ACCURATE ANSWERS✔✔ At least every 4 hours How should food handlers keep their fingernails? A Short and unpolished B Long and unpolished C Long and painted with nail polish D Short and painted with nail polish - ACCURATE ANSWERS✔✔ Short and unpolished

if food handler as hep a, salmonella, e coli, norovirus, shigella - ACCURATE ANSWERS✔✔ exclude from operation, work with doctor and/or regulatory authority to decide on return if food handler has sore throat or fever - ACCURATE ANSWERS✔✔ restrict them from working with or around food, exclude them from the operation if you serve a high risk population, require a written release from a medical practitioner before returning to work if food handler has vomiting or diarrhea - ACCURATE ANSWERS✔✔ exclude from the operation, food handle must either have had no symptoms for at least 24 hours or have writte release from a medical practitioner if the food handler has jaundice - ACCURATE ANSWERS✔✔ must be reported to regulatory authority, exclude if they have jaundice for less than seven days, require written release and approval from authority before returning illness from biological toxin - ACCURATE ANSWERS✔✔ symptoms and onset times vary with illness, people will experience illness within minutes; diarrhea or vomiting, neurological symptoms (tingling in extremities, reversal of hot and cold sensations), flushing of the face and/or hives, difficulty breathing, heart palpitations Immune System - ACCURATE ANSWERS✔✔ The body's defense against illness

Infrared - ACCURATE ANSWERS✔✔ do not need to touch surface infrared thermometers - ACCURATE ANSWERS✔✔ measure surface temp of food and equip injected meat--including brined ham and flavor-injected roasts - ACCURATE ANSWERS✔✔ 155 Iodine - ACCURATE ANSWERS✔✔ Iodine - ACCURATE ANSWERS✔✔ 12.5-25 ppm 75F 30sec Jaundice - ACCURATE ANSWERS✔✔ Yellowing of skin and eyes labeling food packaged on site for retail - ACCURATE ANSWERS✔✔ quantity, common name, items if it contains two or more listed by weight, artificial colors or flavors or preservatives, name and place of business/packager, source of each major food allergen Large equipment must be - ACCURATE ANSWERS✔✔ easy to clean, durable, or resistant to damage

Left-overs - ACCURATE ANSWERS✔✔ must be cooled to 70 within 2hrs, reduce surface to volume ratio, store on top shelf of refrigerator with label, to reheat must be heated to 165 for 2hrs local health department codes follow what standard - ACCURATE ANSWERS✔✔ FDA food code max time food can be in danger zone - ACCURATE ANSWERS✔✔ four hours maximum registering tape - ACCURATE ANSWERS✔✔ indicates the highest temp reached during use, used when food cannot be monitered mechanically tenderized meat - ACCURATE ANSWERS✔✔ 155 microorganism - ACCURATE ANSWERS✔✔ small, living organism that can be seen only with a microscope Microorganisms - ACCURATE ANSWERS✔✔ Small, living organisms that can be seen only through a microsope Most dangerous temp zone - ACCURATE ANSWERS✔✔ 125- must get permission from who when getting a variance? - ACCURATE ANSWERS✔✔ regulatory authorities and create a HACCP plan

Must have a safety data sheet for - ACCURATE ANSWERS✔✔ all chemicals Must wash hands before starting work and after? - ACCURATE ANSWERS✔✔ Using the restroom, handling any raw meat, poultry or fish, touching the hair, face, or body, sneezing, coughing, or using a tissue, smoking, eating, drinking or chewing gum or tobacco, taking out the garbage, clearing the tables or bussing dirty dishes, touching clothing or aprons, handling chemicals that might affect the safety of food, using an oven mitt, touching the walk-in door handle Norovirus - ACCURATE ANSWERS✔✔ Associated food: ready to eat food, shellfish Symptoms: vomiting, diarrhea, nausea norovirus - ACCURATE ANSWERS✔✔ source: human feces; linked to ready to eat foods and shellfish from contaminated water; to prevent exclude staff diagnosed with it, exclude staff who have diarrhea and vomiting from the operation, wash hands, avoid bare hand contact with ready to eat food, purchase shellfish from approved suppliers Norovirus and Hepatitis A - ACCURATE ANSWERS✔✔ Two viruses that can cause food-borne illness NSF - ACCURATE ANSWERS✔✔ establishes the standards for food service equipment in terms of clean-ability and durability

onset times for foodborne illnesses - ACCURATE ANSWERS✔✔ depends on the type of illness, can range from 30 minutes to six weeks OSHA - ACCURATE ANSWERS✔✔ only concerned with employee saftey Other ways to thaw frozen food - ACCURATE ANSWERS✔✔ cool running water no warmer than 70, part of the cooking process, and in a microwave if you continue cooking to minimum required temp Outdoor garbage containers must be A washed frequently. B kept covered with tight-fitting lids. C kept away from customer parking areas. D lined with plastic or wet-strength paper. - ACCURATE ANSWERS✔✔ kept covered with tight-fitting lids. parasites - ACCURATE ANSWERS✔✔ require a host to live and reproduce, comes from seafood, wild game, food processed with contaminated water (produce); to prevent purchase food from approved suppliers, cook food to min internal temps, fish served raw or undercooked must be frozen correctly by manufacturer pathogen - ACCURATE ANSWERS✔✔ harmful microorganism, makes people sick when eaten or produces toxins that cause illness

Pathogens - ACCURATE ANSWERS✔✔ The microorganisms that cause illness, from your body to the food Pathogens are likely to grow well in a meat stew that is A below freezing temperature. B at refrigeration temperatures. C between 41°F and 135°F (5°C and 57°C). D cooked to the correct internal temperature. - ACCURATE ANSWERS✔✔ between 41°F and 135°F (5°C and 57°C). Peanuts and soy products are two possible food items that can be dangerous for people with A FAT TOM. B food allergies. C chemical sensitivity. D poor personal hygiene. - ACCURATE ANSWERS✔✔ food allergies. Pest Control - ACCURATE ANSWERS✔✔ keep it clean, store pesticides away from food in a locked cabinet, work with licensed pest control operator, know indications of infestations Physical - ACCURATE ANSWERS✔✔ something you can spit out

poor cleaning and sanitizing - ACCURATE ANSWERS✔✔ equipment and utensils are not washed, rinsed, and sanitized between uses, food- contact surfaces are wiped clean instead of being washed, rinsed, and sanitized, wiping cloths are not stored in a sanitizer solution between uses, sanitizers solution was not prepared correctly poor personal hygiene can cause a foodborne illness when food handlers... - ACCURATE ANSWERS✔✔ fail to wash their hands correctly after using the restroom, cough or sneeze on food, touch or scratch wounds and then touch food, work while sick poultry--whole or ground chicken, turkey, or duck - ACCURATE ANSWERS✔✔ 165 prevent chemical contaminants - ACCURATE ANSWERS✔✔ only use approved chemicals for foodservice operations, purchase chemicals from reputable supplier, store chemicals away from prep/storage/service areas (spacing and partitioning), must never be stored ABOVE food contact surfaces, follow directions, make sure labels are readable, keep MSDS current and accessible at all times, follow directions and regulatory requirements Quats - ACCURATE ANSWERS✔✔ 30sec ratites including ostrich and emu - ACCURATE ANSWERS✔✔ 155

ready to eat food includes - ACCURATE ANSWERS✔✔ cooked food, washed fruits and vegetables, deli meat, baker items, sugar, spices, and seasonings ready-to-eat food is... - ACCURATE ANSWERS✔✔ food that can be eaten without further preparation, washing, or cooking Ready-to-eat TCS food must be date marked if it will be stored for longer than A 12 hours. B 24 hours. C 36 hours. D 48 hours. - ACCURATE ANSWERS✔✔ 24 hours Ready-to-eat-foods - ACCURATE ANSWERS✔✔ food that can be eaten without further preparation, washing, or cooking receiving farm raised fish - ACCURATE ANSWERS✔✔ FDA standards, keep docs for 90 days receiving shucked shellfish - ACCURATE ANSWERS✔✔ receive at 45 or lower--cool it to 41 or lower in four, must have identification tags, keep on file for 90 days from the date last shellfish was used from its delivery container