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NRFSP Culinary 2 Exam Study Guide
- temp for poultry - correct answer
- stuffed poultry, fish, meat or pasta - correct answer
- Stuffing containing fish, meat, and poultry - correct answer
- wild game animals - correct answer
- Roast (rare) beef - correct answer
- ground beef/pork - correct answer
- Fish and meat - correct answer
- Unpasteurized shell eggs prepared for immediate service - correct answer
- Unpasteurized shell eggs cooked for late service - correct answer
- Exotic species if game animal - correct answer
- Communicated fish and meat - correct answer
- Injected meat - correct answer
- Food cooked in a microwave - correct answer
Steaks - correct answer 145 Seafood - correct answer 145 A foodboorne illness outbreak occurs when - correct answer two or more people get the same illness after eating the same food Higher risk populations include.... - correct answer infants, preschool aged children, pregnant women, the elderly, people taking medications, and people who are seriously ill. Danger zone - correct answer 41-135 degrees Hazards - correct answer Biological- bacteria,virus,natural toxins etc. Chemical- cleaners, sanitizers, toxic metal etc. Physical- hair, glass, band aid etc. TCS foods include - correct answer Milk, Eggs, Shellfish, Fish, Meats, Meat Alternatives, Untreated Garlic & Oil Mixtures, Baked Potatoes, Raw Sprouts, Cooked Rice, Cut Tomatoes, Cut Melons 8 allergens - correct answer milk, eggs, fish, shellfish, peanuts, tree nuts, gluten, soy CDC (Center for Disease Control) 5 top documented reasons for outbreaks - correct answer 1. Purchasing food from unsafe sources
- Failing to cook food adequately
- Holding food at incorrect Temps.
- Contaminated equipment
- Poor personal hygiene
Major bacteria that cause foodborne illness - correct answer • Salmonella Typhi
- Nontyphodial Salmonella (NTS)
- Shigella spp.
- Shiga toxin-producing E.coli (STEC) Major viruses that cause foodborne illness - correct answer Hepatitis A and Norovirus Viruses are spread from: - correct answer person to person, person to food, person to food contact surfaces Seafood toxins - correct answer Scombroid- Tuna, bonito, mahimahi are time temp. abused. Ciguatera- Ciguatoxin, predatory reef fish infected by marine algae. FDA defense tool: A.L.E.R.T. Used to prevent crisis and cross contamination of food. - correct answer Assure: Make sure product received are from safe sources. Look: Monitor the security of products in the facility. Employes: know who is in your facility. Reports: Keep in formation related to food defense accessible. Threat: Develop a plan for responding to suspicious activity or a threat to the operation. Wash arms and arms for how long? - correct answer 10-15 seconds How long do you wash your hands? - correct answer 20 seconds Gloves should be changed: - correct answer every four hours or when they get dirty/torn
Restrict employees from working with or around food if they have: - correct answer sore throat and/or fever Exclude employees with active: - correct answer Jaundice (yellow skin/eyes), diarrhea, vomiting. If employees get excluded from work, they must be symptom free for how long? - correct answer 24 hours Thermometers should be calibrated - correct answer before each shift Types of thermometers - correct answer Infared Bimetallic Stemmed Thermocouples & ThermaStors How to calibrate a thermometer - correct answer Ice-point method Boiling-point method thermometers used to measure the temperature of food are accurate: - correct answer +/- 2 degrees Deliveries must meet the following criteria - correct answer Be inspected upon arrival at the operation Be from an approved source Have been placed in the correct storage location to maintain the required temperature Have been protected from contamination in storage
Odor Storage shelves should be ____ off the floor: - correct answer 6 inches/ 15 centimeters TCS foods prepared on site can be stored for how long and what temperature? - correct answer 7 days and 41 degrees or lower Refrigerators must be set at___ with the thermometer placed in the___ area. - correct answer 39 F or lower and warmest area Refridgerated food is stored in the following order from top to bottom. - correct answer 1. RTE Food
- Seafood
- Whole cuts of beef and pork
- Ground meat and fish
- Whole and ground poultry 4 thawing methods - correct answer apart of cooking process submerge in running water- 70 degrees microwave blast chiller two step cooling method - correct answer 135°F-70°F within 2 hours then from 70°F- 41°F within 4 hours for a total cooling time of 6 hours Cooling TCS food methods - correct answer -cut larger items into smaller pieces -divide large containers of food into smaller containers or shallow pans -Place food in an ice water bath -stir with ice paddle -place in blast chiller
Reheating for hot holding - correct answer must heat TCS food for hot-holding to internal temperature of 165 deg for 15 seconds (must reach within two hours from start to finish) Reheating for immediate service - correct answer can be reheated at any temp if cooked correctly. HACCAP plan - correct answer Principle 1 - conduct a hazard analysis Principle 2 - determine the critical control points (CCPs) Principle 3 - establish critical limits for each CPP Principle 4 - establish a monitoring system for each CPP Principle 5 - establish corrective actions Principle 6 - establish verification Procedures Principle 7 - establish documentation and record keeping HACCP - correct answer Hazard Analysis Critical Control Point COVING - correct answer a curved, sealed edge placed b/w the floor and wall, eliminates sharp corners or gaps that would be impossible to clean, must adhere tightly to the wall to eliminate hiding places for pests and prevent moisture from deteriorating the wall 108 lux ( 10 ft. candles) - correct answer walk in refrigerators dry food storage areas 215 lux (20 ft. candles) - correct answer self-service displays fresh produce displays inside equipment bathrooms
