NEHA Chapter Three

Question 1

HACCP

Answer 1

Hazard Analysis and Critical Control Points

Question 2

Hazard

Answer 2

any physical, chemical, or biological property that may cause an unacceptable consumer health risk

Question 3

Allergen

Answer 3

any nonparasitic antigens (proteins) capable of evoking a hypersensitive response in allergic individuals

Question 4

Bacteria

Answer 4

single-celled microorganisms found in most environments on earth

Question 5

FAT TOM

Answer 5

The necessities for bacteria to thrive:
Food, Acidity, Time to grow/reproduce
Temperature, Oxygen, Moisture

Question 6

Pathogens

Answer 6

Bacteria that can cause illness in humans if consumed in food

Question 7

Mesophile Pathogens

Answer 7

Bacteria that grow best in the temperate range of 70 degrees F to 110 degrees F

Question 8

Thermophile Pathogens

Answer 8

Bacteria that commonly cause spoilage rather than illness and grow best above 110 degrees F

Question 9

Infection

Answer 9

direct consumption of a pathogen in sufficient quantities to cause illness

Question 10

Common modes of transmission for:
Bacillus cereus

Answer 10

Meats, stews, gravies, vanilla sauce

Question 11

Common modes of transmission for:
Clostridium botulinum

Answer 11

Improperly canned foods, fermented fish, baked potatoes in aluminum foil

Question 12

Common modes of transmission for:
Staphylococcus aureus

Answer 12

Unrefrigerated/improperly refrigerated meats, potato and egg salads, cream pastries

Question 13

Common modes of transmission for:
Clostridium perfringens

Answer 13

Meats, poultry, gravy, dried or precooked foods, time/temp abused foods

Question 14

Common modes of transmission for:
Escherichia coli

Answer 14

Water/foods contaminated with human feces, undercooked beef, unpasteurized milk/juice, raw fruits and vegetables

Question 15

Common modes of transmission for:
Shigella

Answer 15

Raw produce, contaminated drinking water, uncooked foods, and cooked foods that are not reheated after contact with infectious handler

Question 16

Common modes of transmission for:
Brucella

Question 17

Common modes of transmission for:
Campylobacter jejuni

Answer 17

Raw and undercooked poultry, unpasteurized milk, contaminated water

Question 18

Common modes of transmission for:
Listeria monocytogenes

Answer 18

Unpasteurized milk and soft cheeses made with it, ready-to-eat deli meats

Question 19

Common modes of transmission for:
Salmonella

Answer 19

Eggs, poultry, meat, unpasteurized milk/juice, cheese, contaminated raw fruits and vegetables

Question 20

Common modes of transmission for:
Vibrio

Answer 20

Undercooked or raw seafood, such as shellfish

Question 21

Common modes of transmission for:
Yersinia enterocolitica

Question 22

Viruses

Answer 22

acellular infectious agents that lack most characteristics of living things, reproducing only within the living cells of a host organism

Question 23

Parasites

Answer 23

unicellular or multicellular organisms that live within another organism or host

Question 24

Common modes of transmission for:
Trichinella spiralis

Answer 24

Undercooked meat

Question 25

Common modes of transmission for: Entamoeba histolytica

Answer 25

Food/water/hands contaminated with infected feces

Question 26

Common modes of transmission for: Giardia lamblia

Answer 26

Food/water/hands contaminated with infected feces

Question 27

Common modes of transmission for: Anisakis

Answer 27

Infected fish and squid

Question 28

Common modes of transmission for: Cryptosporidium

Answer 28

Contaminated food/water, direct contact with contaminated water or host

Question 29

TCS foods

Answer 29

Timp/Temperature Control for Safety foods; foods that can support rapid and progressive growth of pathogens

Question 30

Temperature Danger Zone

Answer 30

optimal conditions for bacterial growth; 41 degrees F to 135 degrees F TCS foods held for more than 4 hours in this range pose significant risk

Question 31

Reheating TCS foods

Answer 31

must reach an internal temperature of 165 degrees F for 15 seconds within 2 hours

Question 32

Should steam tables be used to reheat foods?

Answer 32

No, they do not reach the desired temperature fast enough

Question 33

Cooling hot TCS foods

Answer 33

must be cooled from 135 degrees F to 41 degrees F or less within 6 hours AS LONG AS the temperature reaches 70 degrees F in the first 2 hours

Question 34

If cooling hot TCS foods and the temp does not reach 70 degrees F in the first 2 hours, then what?

Answer 34

food must be reheated to 164 degrees F and cooled correctly or discarded

Question 35

Cooling TCS foods prepared from room temperature ingredients

Answer 35

must be cooled to 41 degrees F or less within 4 hours

Question 36

Storing TCS foods

Answer 36

must be stored at or below 41 degrees F and used or discarded within 7 days

Question 37

FDA Food Code prohibits employees with the following illnesses from working

Answer 37

Norovirus Hepatitis A Shigella E. coli Salmonella

Question 38

FIFO rule

Answer 38

rule of First In, First Out

Question 39

Five Risk Factors of Food Contamination

Answer 39

1- verify safe food sources 2- achieve proper time/temp critical limits for TCS foods 3- cooking food to required temp 4- prevent cross contamination 5- ensure good personal hygiene

Question 40

TO ADD: food establishment building requirements

Question 41

TO ADD: food establishment cleaning and sanitizing requirements

Question 42

Maximum accumulated time TCS food can be safely exposed to the Temp Danger Zone

Answer 42

6 hours

Question 43

Unpasteurized eggs not intended for immediate service should be cooked to

Answer 43

155 degrees F for 15 seconds

Question 44

An HACCP plan is not required when

Answer 44

cooling and reheating TCS foods in bulk