ADVANCED.fst FOOD SAFETY TRAINING IN CANADA PRETEST - ANSWERS PART 1 THE CHALLENGE TO FOOD SAFETY 1. What is the difference between clean and sanitary? Clean means free of visible soil, food residue and other foreign material. Sanitary means free of harmful levels of contamination. 2. Name seven potentially hazardous foods. 1. Milk/milk products 2. Shell eggs 3. Beef 4. Poultry 5. Pork 6. Lamb 7. Fish Other acceptable answers: Stuffing Sprouts Shellfish Soy-protein foods Sliced Melons (Canteloupe) Tofu Garlic and oil mixtures Cooked rice, beans, potatoes or other heat treated plant foods 3. Using the same spoon to stir raw ground beef and cooked macaroni will result in: cross contamination 4. Underline the items below that relate to two-stage cooling. Food prepared at room temperature 60 C (140 F) to 20 C (68 F) in two hours 20 C (68 F) to 4 C (40 F) in four hours Cooling after cooking 5. The temperature danger zone is between 4 C and 60 C ( 40 F and 140 F) 1
6. Draw a line between the words that have a relationship. Virus Fungi Parasite Campylobacteriosis Chemical Yeast Cyclospora Hepatitis A Toxic metal Bacterial Infection 7. Name five symptoms of an allergic reaction. 1. Itching, burning or swelling of eyes,face,lips, tongue and throat 2. Flushing of the face and body 3. Headaches/migraines 4. Itchy, stuffy, runny nose, sneezing and phlegm in the throat (rhinitis) 5. Gastrointestinal symptoms including nausea, stomach cramps, indigestion, vomiting Other acceptable answers: Diarrhea Hives Difficulty breathing Asthma Tightening of the throat Coma Death Loss of Conciousness 8. Underline the statements about personal hygiene that are true. Gloves replace handwashing Fingernail polish or artificial fingernails should be removed before working with food Hairnets and/or beard restraints should be worn when working with food Hand sanitizer is not a replacement for handwashing Handwashing stations require cloth towels to dry hands after washing 9. If you have a cut on your finger, what do you need to do to continue working. Cover the cut with a clean and dry bandage. The bandage must prevent leakage. Put a waterproof, disposable plastic glove, or a finger cot, over the bandage. It may be required that you switch to a task that does not involve handling food. 2
PART 2 THE FLOW OF FOOD 1. Name five situations when food temperatures need to be taken. 1. When food is received 2. When food is being stored 3. When food is thawed 4. When food is prepared 5. When food is cooked Other acceptable answers: When food is cooled When food is on display or being held When food is reheated 2. Circle the words that relate to the calibration of a thermometer. Ice-point Infected lesion Boiling-point Latex Lot code Iodine Manufacturers instructions Calibration nut Critical control point Extreme temperature change 3. A probe is a critical part of a thermometer. What is it? The sensing area of the thermometer. 4. First In First Out refers to: (a) Cooking (b) Stock Rotation (c) Garbage (d) Hot and Cold Food 5. All refrigerated foods need to be received at 4 C (40 F) or lower. 3
6. A lot code is: (a) a serialized number printed on an individual container (b) a reference or identifying number to track production information (c) what allows a specific item to be traced and recalled (d) all of the above (e) none of the above 7. What is the most important thing to remember when stocking your refrigerator? (a) place thermometers in the coldest areas (b) line shelves so that drips do not affect product below (c) make sure raw food goes below cooked and ready to eat food (d) all of the above 8. High humidity and sunlight are required in dry storage areas to prevent bacterial growth and prevent cans from rusting. 9. Circle all of the items related to safe storage that should be cleaned and sanitized regularly. Utensils Dollies Plastic wrap Water pipes Carts Delivery vehicles Light bulbs Cardboard storage boxes 10. Name four ways to thaw food safely. 1. In a refrigerator at 4 C (40 F) or lower 2. Completely submerged under running potable water at a temperature of 21 C (70 F) or lower 3. As part of the cooking process 4. In a microwave (only if food will be cooked immediately) 4
11. List the recommended cooking temperatures for each of the items below. Eggs Fish Chicken Legs Whole Poultry Ground meat Stuffing 63 C (145 F) 70 C (158 F) 74 C (165 F) 85 C (185 F) 71 C (160 F) 74 C (165 F) 12. How many times may food be reheated, and why? Once. When food is reheated it goes through the temperature danger zone. Each time this occurs it reduces the lifespan of the food and increases the chance that pathogens will grow and multiply. PART 3 DEVELOPING A FOOD SAFETY SYSTEM 1. In HACCP, what is the difference between a control point and a critical control point? Control point: A control point is a step in the flow of food where a hazard can be controlled but not eliminated. Critical control point: A critical control point is a point, step or procedure where a control can be applied to prevent or eliminate a food safety hazard, or reduce it to acceptable levels. 2. HACCP is a system designed to keep food safe. There are seven principles of HACCP listed below. If you are designing a flowchart for products or menu items, which principle are you working under? Circle your answer. 1. Conduct a Hazard Analysis 2. Identify Critical Control Points 3. Establish Critical Limits 4. Monitor Critical Control Points 5. Take Corrective Action 6. Verify that the System is Working 7. Keep Records 3. What is a critical control point for reheating a refrigerated chicken soup? Reheat soup to a product temperature of 74 C (165 F) or higher for at least 15 seconds within 2 hours one time only. 5
4. Name three common prerequisite programs. 1. 2. 3. Acceptable answers: Facility Design Supplier and Product Control Specifications Equipment Cleaning and Sanitation Personal Hygiene Education and Training Chemical Control Pest Control Receiving and Storage Recall and Traceability 5. Prerequisite Programs are the same for every business. 6. What is Outbreak Response? This includes actions that investigate, decrease and contain a foodborne outbreak as well as risk communication activities. 7. For off-site delivery, what non-toxic materials are suggested for containers transporting food? Stainless steel or food-grade plastic. 8. How often should food temperatures be taken at a self-service food bar? Every two hours. PART 4 FACILITIES MAINTENANCE 1. When designing a foodservice premises layout, in how many directions should food flow? One 2. Fill in the blanks: If you are using a cutting board it should be washed, rinsed and sanitized after each use, after changing the food being prepared, after an interruption and before four hours of continued use. 3. Water supply must be obtained from approved sources. Both hot and cold water must be potable. What does this mean? Drinkable. 6
4. Name three chemical sanitizers? 1. Chlorine 2. Iodine 3. Quaternary Ammonium 5. If you have a three compartment sink, and you do not want to use chemical sanitizer, how do you use it? Fill in the blanks. In the first sink you wash dishes with detergent at a minimum temperature of 45 C ( 113 F) In the second sink you rinse dishes in clear water at a minimum temperature of 45 C ( 113 F) In the third sink you sanitize dishes in hot water at a minimum temperature of 77 C ( 171 F) for two minutes. 6. What does WHMIS stand for? W orkplace H azardous M aterials I nformation S ystem 7. Glue boards are effective for killing rats due to the level of poison they contain. 8. Pests can be managed without relying on pesticides. 9. Underline the statements that are true: The FRFSRC is a model developed with input from government and industry Provincial legislation gives local health departments power to enforce Acts related to food safety All municipalities have the same food safety requirements as provincial/territorial requirements You should ask a Health Inspector for identification Health Inspectors are not concerned with the source of your food supply Health Inspectors work with you to ensure your customers do not get sick 10. An Environmental Health Officer may suspend a food retail or foodservice premise s operating license if health regulations are not met. 7