Exam 3

Question 1

• List the seven principles of a HACCP System

Answer 1

1. Conduct a hazard analysis
2. Determine critical control points (CCPs)
3. Establish critical limits
4. Establish monitoring procedure
5. Identify corrective actions
6. Verify that the system works
7. Establish procedures for record keeping and documentation

Question 2

• Assess the design and materials for foodservice equipment from a sanitation viewpoint

Answer 2

…

Question 3

• Understand the sanitation requirements for arrangement and installation of equipment

Answer 3

…

Question 4

clean

Answer 4

 Removes food and dirt from a surface

Question 5

sanitize

Answer 5

 Reduces pathogens on a surface to safe levels

Question 6

list the factors influencing cleaning and effectiveness

Answer 6

	Type and condition of dirt
	Water hardness
	Water temperature
	Surface
	Agitation and pressure
	Length of treatment

Question 7

heat sanitation

Answer 7

 Soaked in 171’F for at least 30 seconds

Question 8

chemical sanitation

Answer 8

 Chlorine
 Iodine
 Quats

Question 9

list the factors that can affect the action of chemical sanitizers

Answer 9

1. Concentration
2. Temperature
3. Contact time
4. Water hardness
5. pH

Question 10

list the steps in cleaning and sanitizing

Answer 10

1. Scrape or remove food from the surface
2. Wash the surface
3. Rinse the surface
4. Sanitize the surface
5. Allow the surface to air dry

Question 11

flies

Answer 11

shigella

Question 12

roaches

Answer 12

	Salmonella
	Warm, moist hard to clean places
	Strong oily odor
	Droppings
	Egg cases

Question 13

rodents

Answer 13

	Gnawing
	Droppings and urine stains
	Tracks
	Nesting materials
	holes

Question 14

food safety management system

Answer 14

a group of practices and procedures intended to prevent foodborne illness

Question 15

active managerial control

Answer 15

the manager’s responsibility to actively control these and other risk factors for foodborne illness

Question 16

5 common risk factors for foodborne illness

Answer 16

purchasing food from unsafe sources
failing to cook food correctly
holding food at incorrect temperatures
using contaminated equipment
practicing poor personal hygiene

Question 17

FDA public health interventions

Answer 17

recommendations for controlling the common risk factors for foodborne illness

demonstration of knowledge
staff health controls
controlling hands as a vehicle of contamination
time & temp parameters for controlling pathogens
consumer advisories

Question 18

Hazard Analysis Critical Control Point (HACCP)

Answer 18

based on identifying significant biological, chemical or physical hazards at specific points within a product’s flow

Question 19

critical control points (CCPs)

Answer 19

points in the process where the identified hazards can be prevented eliminated or reduced to safe levels

Question 20

variance

Answer 20

a document that allows a requirement to be waived or changed

Question 21

detergents

Answer 21

mildly or highly alkaline cleaners that remove dirt

Question 22

degreasers

Answer 22

contain a grease dissolving agent

Question 23

delimers

Answer 23

used on mineral deposits and other dirt

often on dishwashers and steam tables

Question 24

abrasive cleaners

Answer 24

contain a scouring agent that helps scrub hard to remove dirt
often pots and pans
they can scratch surfaces

Question 25

when to clean and sanitize surfaces

Answer 25

• after they are used
• before food handlers start working with a different type of food
• anytime food handlers are interrupted during a task and the items used may have been contaminated
• after four hours if items are in constant use